Blackberry Coconut Nicecream

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what you'll need

1 large frozen banana
1/3 cup (plus a little more) frozen blackberries
1/3 cup almond milk
1 chunk of frozen avocado (adds creaminess)
1/4 cup (little less) shredded chunks of coconut 

directions

  • place all ingredients into nutri bullet or blender
  • blend until smooth
  • you may need an extra splash of almond milk + I had to take off cover (a few times) shake it up to get it to blend
 

Chicken Quinoa Lettuce Wraps

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what you'll need:

2 chicken breasts (mine were on the smaller side)
2 avocados
1 cup quinoa
1 lime
1 small onion
1 small cucumber
head of iceberg lettuce
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt
3 tbsp olive oil (plus more for pan)

directions:

  • cook quinoa according to package
  • preheat oven (or grill) to 350 
  • in a bowl place oil + spices- mix well
  • place chicken in bowl- coat with marinade
  • heat cast iron to medium heat with oil (if using grill, place on hot grill, covered for a few minutes to heat up)
  • place chicken on pan for 5 mins do not touch
  • flip and place in oven for 15 min (or leave on grill) -may vary a few min depending on thickness
  • once done, remove + shred chicken
  • peel, wash + chop cucumber into small pieces
  • peel + chop onion into small pieces
  • cut + de-pit avocado, mash in bowl until smooth- add juice from 1/2 lime + dash of salt
  • cut off end of lettuce + cut in half
  • try your best to remove lettuce in pieces (some of mine fell apart)
  • layer lettuce wraps with guacamole, chicken, quinoa, cucumber + red onion
 

Cauliflower Rice Mexican Bowl

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what you'll need

1 bag frozen cauliflower rice
8-9 kale leaves
1.5 cups shredded chicken (mine was from a rotisserie)
1/2 yellow pepper
1/2 red onion
oil for sautéing
1 avocado
salsa (optional)
salt
garlic
cumin
black pepper
chili powder

directions

  • oil + heat cast iron to medium temp
  • wash + remove kale from stem- cut into small pieces (or just rip it)
  • pour whole bag of cauliflower rice onto pan
  • stir occasionally -add in 1/4 tsp garlic powder + 1/4 tsp sea salt
  • cook on medium for 10 minutes- turn down to  medium low + add in kale (stir + cook for an additional 10 min-remove from heat)
  • wash + chop pepper and onion into small pieces
  • in separate pan oil + heat to medium heat 
  • place pepper + onion onto pan + cook until tender (about 10 min)
  • add in chicken season with salt, pepper, garlic, cumin + chili powder (to taste)
  • scoop cauliflower kale rice onto plate add in chicken with pepper + onion mix top with avocado and salsa
 

Spicy Cauliflower Quinoa Plate

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what you'll need

1 cup quinoa
1 head cauliflower
5 tbsp hot sauce (mine was chili garlic flavored)
1 egg
6-7 leaves of kale
oil for sautéing
handful of beet chips or regular beets
salt
pepper
garlic powder

directions

  • cook quinoa according to package
  • preheat oven to 350 degrees
  • wash + cut cauliflower into florets 
  • in a bowl place 1 tbsp EVOO, 5 tbsp hot sauce, a dash of salt + pepper - mix well
  • place cauliflower in bowl - mix well
  • place cauliflower on greased pan
  • bake for 45-50 min (flip half-way through + baking time may vary as I like mine browned)
  • oil + preheat cast iron to medium-low
  • wash + remove kale from stem
  • place in heated cast iron move around until wilted- adding in salt to taste (garlic powder optional) only takes a few minutes
  • in same cast iron crack egg + let sit for 5-6 min 
  • on a plate place cooked quinoa, cauliflower, kale, beets + top with kale

 

 

 

Nut Clusters

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what you'll need

1/2 cup crushed pecans (little more than 1/2)
1/2 cup slivered almonds
1/4 cup pumpkin seeds
2 tbsp coconut oil
2 tbsp maple syrup

directions

  • preheat oven to 250 degrees
  • place muffin tins on baking sheet
  • place crushed pecans, slivered almonds + pumpkin seeds into a bowl-mix 
  • melt coconut oil on stove + add in maple syrup (bring to a slow boil, then remove from stove)
  • pour coconut oil + maple syrup over nuts -mix well
  • place mixture into muffin tin cups (I did 7 large ones)
  • bake for 35 min, remove + let cool for 15 min
  • store in air tight container

 

 

Mango Salsa Salmon With Cauliflower Kale Rice

what you'll need

(Serves 2 + click on highlighted salmon for the recipe)

3/4 lb salmon or a 1lb is fine
1 bag frozen cauliflower rice
6 kale leaves
1/4 cup chopped red onion
1/2 cup mango
1/4 cup cucumber
1/2 lime
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp EVOO

directions

  • coat pan with oil + heat pan to medium high heat 
  • once heated, place whole bag of cauliflower rice onto pan (my cast iron gets very hot so turned down to medium)
  • stir frequently, add in 1/2 tsp salt
  • after 12-15 min, add kale, continue to stir (I added more EVOO too)
  • add in 1/2 tsp garlic + 1/4 tsp pepper (to taste)
  • once kale is wilted remove from stove (I like my caul rice a little browned, but you can remove from stove earlier -doesn't take long to cook)

For Salsa

  • peel + chop mango into chunks
  • peel, wash + chop cucumber into small chunks
  • chop red onion into chunks 
  • place mango, cucumber + red onion into bowl squeeze 1/2 a lime on top -mix well
  • on a plate scoop cauli kale rice, add piece of salmon + top with mango salsa
  • top with parsley (optional)
 

Chili Garlic Spicy Cauliflower

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what you'll need

1 head cauliflower
4-5 tbsp chili garlic hot sauce
1 tbsp EVOO
salt
pepper
scallions (optional)

directions

  • preheat oven to 350 degrees
  • wash + cut cauliflower into florets 
  • in a bowl place 1 tbsp EVOO, 4 tbsp hot sauce, a dash of salt + pepper - mix well
  • place cauliflower in bowl - mix well
  • place cauliflower on greased pan
  • bake for 45-50 min (flip half-way through + baking time may vary as I like mine browned)
 

Chickpea "Tuna"

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what you'll need

1 can chickpeas
2 small celery stalks
1/4 cup chopped red onion
1.5 tbsp tahini
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1 tsp parsley
1/4 tsp salt (or more)  
1/2 avocado (optional)
lettuce (optional)

directions

  • drain chickpeas and place in medium sized bowl
  • mash with a fork, leaving some whole chickpeas
  • wash + chop celery + red onion, add to bowl with chickpeas
  • add in remaining ingredients- tahini, mustard + spices - mix well
  • on a piece of toast spread avocado, add lettuce and chickpea tuna
 

Spinach Onion Turkey Burgers

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what you'll need

1 lb organic ground turkey meat
1 egg
1/4 cup (plus a little more) chopped spinach
1/4 cup chopped sweet white onion (plus little more) 
1/2 tsp garlic powder
1/2 tsp parsley
1/2 tsp onion powder
1/2 tsp pepper
1/4 tsp sea salt
avocado -for topping
spicy mustard-for topping
lettuce-for wrapping or you can use a favorite bun

directions

  • preheat oven to 350 degrees
  • wash + chop spinach into small pieces
  • peel + chop onion into small pieces (I cut about a 1/4 of an onion) 
  • in a bowl place turkey, egg, spices, spinach + onion mix well
  • form into patties place on baking sheet with parchment paper
  • place in oven for 30-35 min (until nicely browned + not pink on inside)
  • once cooled place on lettuce, add mustard, onion + avocado and any other toppings
 

Arugula Pasta Salad

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what you'll need

1 box banza pasta
1/2 cup chopped red onion
1/2 cup chopped yellow pepper
2 handfuls arugula
1 small lemon
2 tbsp EVOO
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp sea salt

directions

  • cook pasta according to packaged, drain, rinse and transfer to bowl
  • add in chopped onion. pepper and arugula
  • for dressing- in a separate bowl mix: EVOO, juice from one small lemon, garlic, salt + black pepper 
  • add in dressing- mix well
 

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)