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
 

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
 

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 
 

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)

 

 

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)