Strawberries & cream + Blueberries & Cream!!!
These are great for portion control, convenience and a deliciously healthy breakfast with so many possibilities!
Add a spoonful of almond butter, peanut butter, granola, more fruit, coconut or nuts on top for an added kick start to your day!
Ingredients: makes 3 cups
2 cups of quick oats
2 cups of unsweetened almond milk
6 organic strawberries or 1 cup of blueberries (depending on which flavor your making)
1tsp of coconut sugar or agave nectar.
In high powered bullet, purée the fruit. Add puréed fruit and all the ingredients in a medium sized bowl, (I use a bowl that is made for pouring to make it easier to pour into my jars) mix all ingredients with a fork. You can add a TBS of chia seeds in the mix for added fiber if you want to. Pour into a container or in small mason jars for individual portions. Let set in fridge over night or at least for 6 hours. To make 3 more cups like I did in the picture, follow steps but switch up the fruit, if you did strawberry before, do blueberry this time. This is super easy! Takes about 5 minutes to make😘🌱💪🏻💚💙❤️Enjoy!
Grilled Shrimp Salad
2 c. water
1 c. pearl barley
6-10 metal skewers (or fish grill basket)
1 T. olive oil
1/4 t. cayenne (optional)
1/2 t. ground cumin
salt to taste
1 lb. large peeled, deveined shrimp
1 mango, pitted and cut into chunks
1/2 c. fresh basil
1 bag or head of salad greens
In a 1 quart saucepan, bring water and barley to a boil on high heart. Reduce heat to low; cover and simmer 35 minutes or until barley is just cooked and liquid is absorbed.
Prepare outdoor grill. To prepare the dressing juice the lime (need 1/4 c. juice) and grate 1 t. lime peel. Combine with oil, cayenne, cumin and dash of salt to taste. Transfer cooled
barley to large bowl and toss with all dressing but 1 tablespoon. Toss shrimp with remaining tablespoon of dressing and place shrimp on metal skewers on in grill basket. Cover grill and
cook shrimp over medium heat 4 to 5 minutes, turning once until cooked through. Add shrimp, mango and salad to the barley and garnish with basil.
2 lb. skirt steak
1/3 c. Low sodium soy sauce
1/4 c. Dark brown sugar or coconut sugar
2 T. Fresh lime juice
2 T. Finely chopped garlic
1/2 cup chopped scallions
2 T. Toasted sesame seeds
1/4 sesame oil
2 t. Sea salt
Place steak in a straight sided dish large enough to hold the pieces flat. Mix remaining ingredients together, stirring until sugar dissolves. Pour marinade into dish turning steak until all sides are coated. Cover dish and marinate in refrigerator at least one hour or up to 24 hours. Bring steak to room temperature before grilling. Heat grill to high heat if using charcoal grill,the coals are ready when you can hold your hand 4 inches above the grill for 2 to 3 seconds. Lift steak from marinade & let excess drip off. Discard marinade. Grill steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Thinly slice against the grain. Serve with rice and a leafy salad.
Mediterranean Cold Rice Salad
3 cups cooked, chilled rice
1 jar marinated artichokes – marinade reserved (I found yummy grilled ones from Trader Joe’s)
1 T. fresh lemon juice
3/4 c. assorted olives (black, green, kalamata, etc)
1 1/2 assorted raw veggies, chopped (I used raw, organic zucchini & red pepper)
1 t. oregano
1/2 t. salt
1/4 t. pepper
1/8 t. red pepper flakes (optional)
Fluff and separate (if sticking together) cooked, chilled rice grains and add reserved marinade from artichokes and the lemon juice. Toss to coat.
Dice olives and assorted raw veggies to desired size and incorporate into rice. Add spices and top off with fresh parsley. Great for picnics.
Buckwheat Pizza Crust
For those of you who may not know, buckwheat is not wheat. It is gluten free!
2 1/4 cups buckwheat flour
1/2 cup tapioca flour
1/2 t. sea salt
1/2 t. baking powder
1/4 t. garlic powder
1 cup warm water
1/4 cup extra virgin olive oil
1 T. honey or agave
1 T. apple cider vinegar
Preheat over to 375 degree F.
In a medium bowl, combine dry ingredients (buckwheat flour through garlic powder). Whisk together
In a separate bowl combine the liquid ingredients. Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough should be thinner, more like a cake batter. If it is too think, add a little water to achieve desired consistency.
Oil a pizza stone with olive or grape seed oil. Scoop out the dough (with oiled hands) work the dough into a thin sheet covering the stone. The larger the stone the crispier the crust.
Bake for 15 to 20 minutes. The crust is cooked when it is just slightly golden on top. Top with pizza sauce and your favorite toppings. Return pizza to oven until cheese and/or toppings are cooked through (approx. 10 min.).
This is such a versatile sandwich and it’s a great way to use up little bits of leftover vegetables in the refrigerator before they go bad!
What you’ll need:
1 wrap of your choice (white flour, whole wheat, gluten free brown rice , spinach, etc)
Hummus (flavor of your choice)
1/4 cup of raw veggies cut into strips (pepper, zucchini, cabbage, carrot, cucumber)
1 T. pitted Kalamata olives (or any olives you have available)
2 thin tomato slices or avocado
1/4 c. shredded mild cheddar cheese (or almond, soy or rice cheese alternative)
1/4 c. shredded lettuce
Spread hummus on the lower third of the wrap. Layer veggies in the center of the wrap.
Roll the wrap from the bottom toward the center. Fold the sides in, then roll the entire sandwich into a neat pocket.
HOMEMADE PANCAKE/WAFFLE SYRUP
If you ever find yourself running out of syrup, this homemade version can be whipped up in minutes. Also, if you are still using the processed syrup in the bottle (as opposed to maple syrup or agave) this is a great alternative!
Gently boil 1 cup organic brown sugar, 1/2 c. water, 1 T. butter and 1/2 t. vanilla extract, stirring often, until slightly thickened.
That’s it! Very simple!
Gluten Free Waffles
Whisk 1/2 c. chick pea flour, 1 c. gluten free baking mix, 1/2 c. almond flour, 4 t. baking powder, 2 T. coconut sugar (or sweetener of choice), and 3/4 t. salt.
Mix in 2 eggs, 1 1/2 c. coconut or almond milk, 3 T. melted coconut oil. Keep them plain or mix in any additions like blueberries, chocolate chips, etc. Cook in waffle iron until crisp.
Chicken Caesar Salad (350 Calories) regular version has 980
1/2 c. ripe avocado
6 T. water
1 clove garlic (or 1 t. minced, jar garlic)
1 1/2 T. fresh lemon juice
2 t. worcestershire sauce
1/2 t. dijon mustard
1/4 c. grated parmesan
1/2 t. salt
1 t. anchovy paste (optional)
2 cups romaine lettuce
4 oz. sliced, cooked chicken
1 oz. croutons or additional parmesan
In a food processor, puree all ingredients except lettuce, chicken and croutons or additional parmesan cheese.
Top lettuce, chicken & crouton with desired amount of dressing. Store any leftover dressing for another use.
If you love egg salad, your going to LOVE chick pea salad!!!
1 can chick peas, rinsed, drained and devided in half.
1 celery stalk finely chopped
1 TBS Dijon mustard
1 tsp apple cider vinegar
1/4 cup unsweetened almond milk
1 tsp sea salt
1 tsp black pepper
1/2 cup chopped walnuts
1/3 cup dried cranberries -in a high powered bullet, purée half the chick peas with the apple cider vinegar, almond milk, salt, pepper & mustard until smooth and creamy. Pour mixture into a bowl. Add all the rest of the ingredients in until completely mixed. It’s great on top of a salad, in a sandwich with some lettuce or just plain with a fork
Honey lime chicken
1 lb. Chicken breast (or boneless thighs)
1/4 t. salt
1/8 t. pepper
6 T. Honey
1 lime (zest & 1 T. lime juice)
1 T. melted butter
Thyme (to taste)
Preheat oven to 400 degrees. Remove visible fat and pound chicken breasts to desired thickness. Season with the salt and pepper and place in oven safe pan. Mix remaining ingredients in small bowl. Pour mixture over chicken. Bake @ 400 for 20 minutes.
So healthy, easy to make, energizing and needless to say DELICIOUS!!! Recipe below✌️.
Check me out in Instagram✅
2 cups of oats ground into a flour in a high powered bullet
2 1/4 cups unsweetened almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 chia egg (1 TBS chia seeds mixed in 4 TBS hot water, let sit for 5 minutes)
1/2 tsp salt
1 TBS coconut sugar or agave nectar
Mix all ingredients in a medium sized bowl using a fork. Add the chia “egg” after the 5 minutes. Prepare your pan on or griddle on medium using a tiny bit of coconut oil. Using a 1/2 cup measuring cup, scoop out batter and pour on hot pan. Using your spatula, help spread batter out to shape it and thin it out a bit. Cook in each side for 4 minutes give or take a minute depending on stove. Serve with desired toppings. Vegan butter & pure maple syrup are really all you need but you can dress these healthy pancakes up however you like! Enjoy!
Make 1 loaf
1 C. packed light brown sugar or coconut sugar
1 large egg or chia seed substitute
1 14oz can red beets, drained or 1 pound red beets cooked and pureed.
1/8 c. coconut oil (or oil of your choice)
6 oz plain yogurt (I used coconut yogurt)
1 t. vanilla extract
3/4 C. gluten free mix of choice (I love Bob’s Red Mill)
1/2 C. millet flour
1/4 C. almond flour
1/2 C. cocoa or carob powder
1 1/2 t. baking powder
1 t. cinnamon
1/2 t. baking soda
1/2 t. salt
1. Preheat oven to 350F. Spray 8 1/2″ by 4 1/2″ loaf pan with nonstick cooking spray with flour. (gluten free – use coconut oil & gluten free flour)
2. In large bowl, with wire whisk, combine brown sugar (or coconut sugar) and egg. Add pureed red beets, oil, yogurt and vanilla extract. Stir to combine.
3. In medium bowl, combine gluten free flour, millet flour, almond flour, cocoa or carob powder, baking powder, cinnamon, baking soda, and salt. Add flour mixture to red beet mixture; stir until just combined. Do not overmix.
4. Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in cent of loaf comes out clean. Cool in pan 10 minutes. Invert chocolate bread onto wire rack, cool completely.
This bread has the consistency of zucchini bread or any quick bread recipe.
Cold Mexican salad served in avocado shells!
-2 red peppers~chopped
-2 green peppers~chopped
-2 orange or yellow peppers~chopped
-2 avocados~cut into squares
-1 can low sodium corn~rinsed and drained
-2 cups of cooked quinoa~ cooled completely in fridge(I used 1 cup red and 1 cup tri colored)
-1 13 oz can Goya low sodium black beans~rinsed and drained
-1 fresh jalapeño~Finley minced
-1/2 cup olive oil
-1/2 cup red wine vinegar
-1 tsp smoked paprika
-1 tsp ancho chile pepper
-1 tsp sea salt
-1 tsp onion powder
Mix all ingredients in a bowl except avocados, make dressing in a seperate bowl, whisk until completely blended. Add dressing to salad and mix well. Finally, add the avocados, folding in gently to preserve chunks. Serve in the avocado shells for a lovely presentation! Or eat out of the bowl. This is a great topper for salads, pastas, pizzas and more! Let your imagination go wild with this fun salad recipe! Top with black olives for an added flair! (I topped with hemp hearts) Enjoy!
Amazingly Delicious Black bean burgers!
2 large cans of black beans rinsed and drained or 2 bags of dried beans soaked and cook according to package instructions.
1/2 cup of quick oats-pulsed into a flour in a high powered bullet
1 Tbs minced garlic
1 Tbs coconut oil or extra virgin olive oil
1 Tbs onion powder
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
In a large pan, add oil and minced garlic. Cook garlic for 1 minute on medium heat. Add carrots to blender and pulse until they are into small crumbles. Add carrots into pan and cook for 3 minutes stirring continuously to ensure carrots are all softened a bit. Removed from heat.
In a large bowl, add black beans. Mash beans with a potato masher until beans are smooth. Add carrots and all remaining ingredients in bowl. Form patties to the size you want. Place patties on a large cookie sheet. Freeze for 30 minutes. Remove from freezer. In a large pan, add a tsp of oil. On medium heat, Cook your patties on each side until browned, about 3-5 min.
Serving suggestion! Serve with toasted bun, lettuce, tomato, avocado, almond cheese, vegan mayo, natural ketchup & mustard. If you like pickles, these would taste amazing with pickles also. The possibilities are endless!