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

 

 

 

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)
 

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
 

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
 

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
 

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!

 

 

 

 

 

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!

 

 

 

 

 

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
 

Shredded Chicken Avocado Lettuce Wraps

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what you'll need

2 cups shredded chicken (mine was previously cooked)
1 avocado
3-4 romaine lettuce leaves
1 lime
2 tbsp olive oil (or oil of choice)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp pepper
1/4 tsp salt (or more if you prefer)

directions

  • places spices in a bowl with oil -mix well
  • grease + heat cast iron pan to medium high heat
  • place chicken in bowl with spices- mix well
  • place chicken on cast iron pan - sautéing until browned (5 minutes)
  • wash romaine leaves + pat dry
  • cut avocado in half, de-pit + scoop into bowl
  • add juice from half a lime + salt to taste
  • scoop desired amount of avocado onto romaine leaves + top with chicken

 

 

Grain Bowl

what you'll need

1 can chickpeas
1/2 cup quinoa
2 cups chopped romaine
1 small butternut squash
1 small avocado
1 lime
2 tbsp olive oil
sea salt
garlic powder

directions

  • preheat oven to 400 degrees
  • peel butternut squash, cut in half, de-seed + cut into cubes
  • place on greased baking sheet for 45-50 min (nice and brown)
  • place drained chickpeas onto a baking sheet with tbsp EVOO or avocado oil- mix in 1/2 tsp garlic, 1/2 tsp salt + 1/2 juice of fresh lime- bake for 20 min (until lightly browned)
  • cook quinoa according to package (I use a rice cooker!)
  • wash + chop lettuce place in bowl
  • peel avocado, de-pit mash in small bowl- add in lime juice + dash of salt - mix well
  • in bowl with romaine add in squash, chickpeas, quinoa + avocado

dressing: combine 2 tbsp EVOO, juice from half a lime, dash of garlic + salt- mix well + pour over salad

 

Blackened chicken salad

what you'll need

2 organic chicken breasts
1 avocado
2 large stalks of romaine lettuce
1/2 red onion
1 cucumber
3 tbsp olive oil or avocado (plus more for cast iron)
1/2 tsp garlic power
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt

dressing

2 tbsp olive oil
1 tbsp fresh lemon juice
dash of garlic + salt

directions

  • heat oven to 350 degrees
  • place spices in a bowl with oil- mix well
  • oil + heat cast iron to medium high heat
  • place chicken in bowl coat with spice rub
  • place on cast iron for 5 min - do not touch
  • flip + place in oven for about 15 minutes- remove let cool
  • wash + cut romaine - place in large bowl
  • peel, wash + cut cucumber in slices, then in halves
  • peel red onion + cut into thin slices
  • place cucumber + red onion into bowl with romaine lettuce
  • dressing- in separate bowl combine EVOO, fresh lemon, garlic + salt- mix well
  • pour dressing over salad mix well
  • cut chicken into slices place on top of salad
  • cut avocado in half, de-pit + cut in chunks place on salad
  • transfer salad to a plate- enjoy

 

 

Power Kale Salad

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what you'll need

(makes about 2-3 servings)

4 cups kale
1 carrot
1 cup cooked quinoa
2 cups brussel sprouts
1/4 cup pumpkin seeds
1 egg
avocado oil for roasting

Dressing

3 tbsp EVOO
1/2 fresh lemon
1/8 tsp sea salt
1/4 tsp garlic powder

directions

  • preheat oven to 350 degrees

  • grease a baking sheet with avocado oil (or oil of choice)

  • wash brussel sprouts, cut of stem + in half- place on baking sheet- sprinkle with sea salt

  • roast for 40-45 min or until nicely browned

  • cook quinoa according to package

  • wash kale, remove from stem + place in large bowl

  • peel, wash + grate carrot ( I used a cheese grater)

  • heat cast iron skillet to medium/low heat with oil of choice

  • once heated up, crack egg- let sit for 5-7 min

  • place quinoa into bowl with kale- mix in carrot, pumpkin seeds and brussel sprouts

for dressing

  • in a small bowl place 3 tbsp EVOO, juice from lemon, garlic powder + sea salt- mix well

  • pour dressing over salad mix well

  • transfer salad to a separate bowl -top with fried egg

 

 

Dairy Free Chicken Broccoli Zita

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what you'll need

2 large broccoli crowns
1 box gluten free pasta
1.5 cups shredded chicken (omit if vegetarian)
1 cup crushed cashews
1/2 tsp. sea salt
1/2 tsp. garlic powder
3/4 cup water
1/4 tsp pepper (optional)

directions

  • cashews need to be soaked for at least 2 hrs before cooking -place cashews in bowl, cover with cover + let sit (2hrs), drain water 
  • wash + cut broccoli into florets
  • fill a pot with an inch of water + place florets into steaming basket
  • boil on high for 6-8 minutes with cover on
  • while broccoli is steaming place cashews in nutri bullet cup with water, salt, garlic + pepper (optional) -blend until smooth
  • shred chicken into strips (I had previously made a full chicken the night before and saved some)
  • for pasta- fill a pot 2/3 the way full, bring water to boil + add pasta
  • cook on high for 8-10 min or until tender - drain water
  • add in chicken, broccoli + 3/4 of the sauce (you decide how much sauce you'd like I didn't use all)