Chia Pudding Parfait

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what you'll need

3 tbsp chia seed
1/2 cup almond milk (or other nut milk)
1/2 cup blueberries
1/2 container of dairy free yogurt
handful crushed pecans
handful granola

optional - hemp seeds + different fruits

directions

  • place chia seeds + almond milk in glass or jar- mix well
  • cover with lid or tinfoil - place in refrigerator for 2-3 hours (can do night before + leave overnight too)
  • remove, stir well + add in blues, yogurt, pecans, granola + top with nut butter 
 

Power House Acai Smoothie Bowl

what you'll need

1/2 cup frozen tri colored carrots (can be any color + they don't have to be frozen)
1 cup frozen riced cauliflower
1/2 cup frozen blueberries
handful of spinach
chunk of avocado
2 tbsp hemp seeds
1 tbsp acai berry powder
1 cup water
1 tbsp flax
handful of pecans
blues, crushed pecans + sunflower butter for topping (anything will do)

For more sweetness: add 1/4 frozen banana

directions

  • place all ingredients into nutri bullet or blender -blend until smooth 
  • transfer to bowl + top with any desired toppings  

 

 

Chickpea Pasta with cauliflower + an Avocado Pesto sauce

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what you'll need

1 box banza chickpea pasta
1 head of cauliflower
1.5 avocados (mine were smaller sized)
1 lemon
3 tbsp pine nuts
1/2 cup fresh basil
1/2 tsp garlic powder
1/4 tsp sea salt
2.5 tbso EVOO
5 tbsp water (more or less if you don't want it too thick)
 

directions

  • preheat oven to 350
  • wash + cut cauliflower into florets 
  • place on greased baking sheet- sprinkle with sea salt
  • baked for 40 min or until nicely browned
  • place all ingredients (except pasta + cauliflower) into nutri bullet or food processor -blend until smooth
  • cook pasta according to package
  • remove, drain + place in bowl
  • place sauce over pasta- mix well
  • (I added in some roasted cauliflower- optional) 
 

Mason Jar Lunch

what you'll need

2 cups arugula (or as much as you'd like)
1 cup quinoa
1 head cauliflower
1 cucumber
2 eggs
beet chips (optional)
lemon
EVOO
sea salt

directions

  • preheat oven to 350
  • wash + cut cauliflower into florets, place on baking sheet with oil + sea salt
  • bake for 40 min or until browned
  • fill a pot of water 1/2 way full
  • heat pot to high + bring water to a boil
  • once water boils place eggs in for 10 mins (I put eggs in with a spoon so they didn't crack)
  • remove from heat, drain + fill with cold water- let sit for few min
  • cook quinoa according to package (I used a rice cooker!)
  • wash + peel 1/2 of cucumber - use peeler to peel off cucumber ribbons
  • in a jar place arugula, quinoa, cauliflower, egg, cucumber ribbons + beet chips (any amount you decide + make a few jars for leftover lunches)
  • for dressing in a small bowl place 2 tbsp EVOO, 2 tbsp fresh lemon juice, salt + garlic to taste

 

 

 

 

 

 

Cauliflower Kale Salad

what you'll need

1 head kale
1 cup chopped purple cabbage
1 head cauliflower (mine was orange - any color will do)
1/2 cup slivered almonds
1 lemon
3 tbsp EVOO (plus more for baking cauliflower)
1/4 tsp garlic powder
salt

directions

  • preheat oven to 350 degrees
  • wash + chop cauliflower place on greased pan
  • bake cauliflower for 35-40 min (remove let cool when done)
  • wash, dry + de-stem kale- place in large bowl (you can use salad spinner to dry too-make it easier)
  • remove outside layer of cabbage, chop + place in bowl with kale
  • add in slivered almonds and cauliflower
  • for dressing
  • add EVOO, 2 tbsp fresh lemon, garlic +salt in a small bowl mix well
  • stir in dressing mix well
 

Zucchini Bread

what you'll need

2 small zucchinis (1 cup)
1/2 cup almond flour
1/2 cup coconut flour
5 eggs
1/4 cup almond milk
1 tsp cinnamon
1 tsp vanilla
1/4 cup coconut oil
2 tbsp maple syrup (or more for added sweetness)
1 tbsp ground flax
1 tsp baking soda

directions

  • preheat oven to 350 degrees
  • peel, wash and grate zucchini into a dish towel - ring out excess water (I used a cheese grater)
  • in a bowl mix almond flour + coconut flour, eggs, coconut oil + almond milk- mix well
  • add in zucchini, cinnamon, ground flax, vanilla, baking soda + maple syrup- combine well
  • line a bread tin with parchment paper and pour batter into pan
  • bake for 45 min (check with toothpick to make sure done)
 

Veggie Quinoa Salad

what you'll need

2 cups cooked quinoa
1 small yellow pepper
1 cucumber
1 cup spinach
1/4 of red onion chopped
1/4 cup slivered almonds
2 tbsp EVOO
1 tbsp fresh lemon juice
1/4 tsp garlic powder
1/4 tsp sea salt

directions

  • cook quinoa according to package (i use my handy dandy rice cooker)
  • wash + chop yellow pepper
  • peel, wash, slice + chop cucumber
  • peel + chop red onion
  • in a large bowl place quinoa, chopped pepper, onion, cucumber, spinach + almonds
  • for dressing - in a bowl place 2 tbsp EVOO, 1 tbsp fresh lemon juice, garlic + sea salt
  • combine dressing over quinoa salad -mix well
 

Shredded Chicken Taco Bowl

what you'll need

2 chicken breasts
1 can black beans
2 ripe avocados
1 lime
1 head romaine lettuce
1/2 red onion chopped
1/2 tsp garlic powder (plus more for black
beans)
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt
3 tbsp olive oil (plus more for pan)

directions

  • preheat oven to 350
  • in a bowl add 3 tbsp EVOO + spices (garlic, onion, pepper, salt, cumin) mix well
  • place chicken breasts in bowl - coat with marinade
  • heat large cast iron to medium heat with 1 tbsp oil
  • place chicken breasts in pan for min 5 do not touch
  • flip and place in oven for 15 min
  • once done, remove + shred chicken
  • heat black beans in a small pan with a little bit of oil, sea salt + garlic to taste (I used about 1/2 tsp) 
  • mash with fork until smooth
  • peel + chop red onion
  • wash + chop romaine lettuce 
  • cut + de-pit avocado -mash avocados in bowl until smooth- add juice from 1/2 lime + dash of salt (to taste)
  • in a bowl add lettuce, onions, chicken, guacamole + refried beans - mix well
  • squeeze fresh lime on top
  • optional- salsa + cheese (if not dairy free)

 

 

Vegan Cauli Rice Sweet Potato Tacos

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what you'll need

2 large sweet potatoes
1 bag of frozen cauliflower rice
1-2 avocados
1 cup arugula
4-5 tortillas
1 lime
1/2 tsp garlic powder
1/4 tsp sea salt
olive oil for sautéing 

directions

  • preheat oven to 400 degrees
  • peel, wash + chop sweet potatoes
  • grease baking sheet, line sheet with sweet potatoes, toss in oil + sprinkle with sea salt
  • bake for 30-35 min
  • heat skillet to medium heat with 1-2 tbsp of oil
  • place bag of cauliflower rice with garlic powder + sea salt into skillet -move back and forth for 15-20 min (you don't have to do it that long-I like mine a little browned)
  • cut avocado in half, de-pit + cut into cubes
  • warm up tortillas + layer with cauli rice, sweet potato, avocado, arugula + fresh squeezed lime juice

 

 

Crispy Tuna Cakes

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This recipe was adapted from Cooking Light Magazine. You can find the recipe here. (I made slight changes)

what you'll need

1/3 cup cooked quinoa
1 egg
2 cans tuna
2 tsp spicy mustard
2 tsp parsley
1/2 tsp grated lemon rind
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
2 tsp olive oil
2 cups arugula
2 tbsp fresh lemon juice
hummus

directions

  • cook quinoa according to package
  • in a bowl place tuna, egg, quinoa, mustard, parsley, lemon rind, salt, pepper + garlic -combine well
  • fill a 1/3 cup with tuna mixture flatten into patty-repeat with remaining mixture
  • heat oil in large skillet over medium heat
  • add tuna cakes to pan; cook 3 to 4 minutes on each side- until nicely browned
  • place arugula on plate, toss with 1 tbsp of lemon juice. place tuna cakes over arugula
  • sprinkle with 1 tbsp lemon juice + serve with hummus
 

Easy Grain Free Granola

what you'll need

1 cup walnuts
1/2 cup almonds
1 cup paleo go mix (cashews, sunflower seeds+ almonds)
1/2 cup unsweetened coconut shreds
1/4 cup melted coconut oil
1/4 cup pure maple syrup

directions

  • preheat oven to 300 degrees + line a baking sheet with parchment paper
  • melt coconut oil in a saucepan on low
  • transfer to small bowl with maple syrup- stir well
  • in a large bowl place all nuts-mix well 
  • use a wooden spoon to crush nuts (or you could place nuts in a ziplock freezer bag and crush them that way 
  • stir in coconut shreds, coco oil + maple syrup to bowl with nuts combine well
  • place on sheet with parchment paper 
  • bake for 20 min - remove, stir well and place back in oven for another 8 min (make sure it doesn't burn)
  • remove, stir again (clump it together) let cool for 20-30 min
  • store in air tight container
     

 

 

Lentil Balls

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what you'll need

1 cup cooked lentils
1 egg
1 medium zucchini
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley
1/4 tsp pepper
1/4 tsp sea salt
marinara sauce
oil for greasing pan

directions

  • preheat oven to 350 degrees
  • cook lentils according to package (let cool)
  • peel, wash, grate (I used a cheese grater) zucchini
  • place zucchini on dish towel- ring out excess water
  • place lentils + egg in blender or nutri bullet - blend until lentils form into "dough" (I had some whole lentils still left in batter-totally fine)
  • place lentil mix in bowl with zucchini, add in spices- mix well
  • roll into balls, place on greased cookie sheet + place in oven for 20 min
  • remove, add to pan to sit in sauce or serve immediately with pasta (or zoodles)

 

 

 

Cast Iron Chicken Tacos

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what you'll need

2 organic chicken breasts
2 avocados
1 stalk of romaine lettuce
1/4 red onion
1/4 cup chopped scallions
1 lime
siete tortillas (or tortillas of choice)
handful of fresh cilantro
3 tbsp EVOO
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt

directions

  • preheat oven to 350 degrees
  • place oil + spices in a bowl - mix well
  • oil + heat cast iron to medium heat
  • place chicken breasts in bowl + coat with spice rub
  • place on cast iron for 5 min- do not touch
  • flip and place in oven for 15 minutes
  • remove, let cool + cut into pieces
  • wash + chop romaine into small pieces
  • chop red onion into small pieces
  • cut avocado in half, de-pit and place in bowl, add in 1 tbsp of fresh lime juice, sea salt and dash of garlic- mix well
  • chop scallions into small pieces
  • heat tortilla in oven or toaster oven 
  • layer taco with guacamole, lettuce, chicken, onions, scallions + cilantro (optional)
  • enjoy!

 

 

 

 

 

Banana Chocolate Muffins

what you'll need

1 large ripe banana
1/2 cup almond butter (plus more for topping optional)
1 egg
1 tbsp ground flax
1 tbsp carob powder (can sub cacao)
1/2 tsp baking soda

optional 1 tbsp or more of maple syrup for extra sweetness

directions

  • preheat oven to 350 degrees and line muffin tray with cups (makes 6)
  • in a medium sized bowl mash banana until smooth
  • add in rest of ingredients- mix well
  • pour into muffin tins about 3/4 the way
  • place in oven for 20 min, remove and let cool

 

 

Blackberry Radish Arugula Salad

what you'll need

1 box of arugula ( I used a little less than the full box)
1 cup chopped purple daikon radish
1 cup cooked tri colored quinoa
1 cup blackberries
2 tbsp EVOO
1 tbsp fresh lemon juice
1/2 tsp onion powder
1/8 tsp sea salt

directions

  • cook quinoa according to package (I used a rice cooker)
  • place arugula in a bowl
  • peel, wash + chop radish into small pieces-place in bowl with arugula
  • place quinoa + blackberries in bowl with arugula + radish - mix well
  • for dressing: in seperate bowl combine EVOO, lemon juice, onion powder + sea salt -mix well
  • pour dressing over salad- mix well
  • transfer to plate - Enjoy!

 

 

 

 

 

Gluten, Dairy + Paleo Friendly Chicken Caesar Wrap

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what you'll need

1 organic chicken breast
5-6 romaine lettuce leaves
1 tbsp Tessemaes dressing
1 Siete tortilla wrap
Avocado oil
sea salt
pepper
 

directions

  • preheat oven to 350 degrees
  • grease cast iron pan with avocado oil to medium heat (or oil of choice)
  • place oil on one side of chicken + sprinkle with salt and pepper
  • place seasoned side down on heated cast iron for 6 minutes- don't touch
  • flip and place in oven for 17 minutes
  • while chicken is cooking wash + chop lettuce- place in bowl
  • once chicken is down remove and cut in half + in small pieces- place in bowl with lettuce
  • mix well
  • place on tortilla, wrap + enjoy
 

Dairy free summer squash + kale alfredo

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what you'll need

1 medium sized summer squash
1 cup chopped kale
1 cup cashews
1 box gluten free pasta (I used 3/4 box jovial + 1/4  box explore cuisine chickpea pasta)
3/4 cup water
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt (or more)
1/4 tsp pepper
EVOO

directions:

soak cashews 2 hrs prior to cooking - place cashews in bowl cover completely with water- drain and discard water after

  • preheat the oven to 375 degrees
  • wash and cut summer squash into thin slices
  • grease a baking sheet with oil and place squash onto sheet 
  • bake for 11 min flip and bake for an additional 11 min-remove let cool
  • place cashews in nutri bullet or blender with 3/4 cup water + spices- blend until smooth
  • for pasta- fill pot 2/3 the way full, bring water to boil + add pasta
  • cook on high for about 8-10 min or until tender (some kinds vary) 
  • heat cast iron skillet (med-low) with oil- sauté kale until tender (2-3 min)
  • in a large bowl place the pasta, kale, squash + add cashew sauce (i used 3/4 of it)-mix well
  • scoop into a bowl and enjoy

 

 

 

Kale Caesar Salad

what you'll need

1 large head of kale (about 10-11 pieces)
1 can Eden garbanzo beans (I used 3/4 a cup)
4 tbsp Manitoba Hemp hearts
4 tbsp slivered almonds
1/4 cup tahini
1 tbsp EVOO
1 small lemon
1/2 tsp garlic powder
2 tbsp water
sea salt

directions

  • wash kale and remove from step - place in large bowl
  • in a small bowl combine tahini, juice from lemon, garlic, EVOO, water and sea salt- mix well
  • pour dressing onto kale -mix well
  • add in hemp, 3/4 cup garbanzo beans + almonds -mix well