Sweet Potato Shepard’s Pie

Here’s a nice, simple meal to feed the family or have a prepared meal for yourself for days. I have designed this recipe with bold flavor to accommodate a variety of food allergies or preferences. See the recipe bellow for gluten free, dairy free, and even meat free options:

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This meal goes great with a salad, sautéed spinach, or any other kind of green! Try this recipe, it uses new flavors and spices to deliver you a totally satisfying meal.

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Ingredients 

~Potato Layer~

2 Medium Sized Sweet Potatoes or 4-6 Yukon Potatoes

2 tbsp Coconut oil

2 Cloves of Garlic

1/4 cup sour cream or 1/2 cup vegetable broth

~Meat Layer~

3/4 lb of Organic Ground Beef or Seitan

1/2 Cup White or Yellow Onion

1/2 Cup Green Peas

1/2 Cup of Non-Gmo Sweet Corn

1 tbsp Cumin

1 tsp Turmeric

1 tsp of Salt

1 tsp of Pepper

1 tbsp coconut oil

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First, bring a large pot of water to boil, then add peeled and chopped potato slices inside. Cover with a lid, turn down to medium-high heat and let boil for 20 minutes.

Meanwhile, take out frying pan, add in coconut oil and beef (or beed alternative) on medium heat. Add diced onions, green peas, corn, and seasoning. Mix well and then cover with a lid until all of the contents are cooked thoroughly. Once finished, take off of heat and set aside.

When your potatoes are finished, strain, and place them into a large bowl. Place chopped garlic, salt, pepper, sour cream or veggie broth, and coconut oil in the bowl. Mash potatoes for chunky consistency or mix for a smooth consistency. Once finished, take a 8×9 in pan and place your meat and veggie layer evenly across the bottom and cover with your potato layer.

Eat and Enjoy ❤

Cashew and date bliss balls

I love bliss balls, they are an easy snack that anyone can make.The main ingredients can vary from different kinds of nuts, dates, apricot, nut butter and so on. I make bliss balls typically a few times a month. I vary the recipes a bit, using different types of nuts, seeds and topping . These bliss […]

via Cashew and date bliss balls — foodbycamilla

Peachy Chicken Summer Salad

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Looking for a way to spice up your salad? Check out this recipe!

A sweet rendition of flavors with creamy avocado, sweet and tangy peach, with a zesty chicken and a little bit of spice.

 

Ingredients

Salad:

Partial Head of Romaine Lettuce

1 Bell Pepper

1/2 Avocado

1/2 Peach

1/4 cup non-gmo organic corn

1/4 cup black beans

Goddess Salad Dressing

Chicken:

1/2 chicken breast

2 tbsp coconut oil

A pinch of salt

A pinch of pepper

1/4 tsp Chili Powder

1/4 tsp Turmeric

1/4 tsp Cayenne

1/4 of a Lemon

 

Take salad fixings, chop, and mix well. Take a pan and add coconut oil on medium high heat. Add chopped chicken into the pan and add spices. Mix well. Cover chicken with a lid and turn on medium heat. Let chicken sit until cooked to your liking. Once complete, take chicken of heat and add to salad.

 

Enjoy ❤

Matcha Mamma’s Goddess Milk

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MATCHA ❤ The new love of my life is high in antioxidants, Vitamin B-complex,E, K, A and other trace minerals. It is also rich in polyphenols, chlorophyll, L-theanine and theophylline. The elements of matcha help to boost the immune system. The high antioxidant components help diminish free radicals in the body which allows the body to remain young and healthy looking. Matcha is a green tea which originates from Japan and has often been used for aid in diabetes, cancer, lethargy, and heart function.

Here, I have a delicious recipe for you which is full of such sweetness. The goddess milk is jam packed with highly nutritive ingredients that allow you to get that yummy, sweet taste without having to go on a sugar binge.

Ingredients

2 cups Rice Milk

1 tsp Spirulina

1 tbsp Matcha

A pinch of Himalayan Pink Salt

1 tsp-1 tbsp Honey

3-5 drops Stevia

Serves: 1-2

Place all ingredients into a cup, stir well and enjoy ❤

 

Pose of the Week: Humble Warrior

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Humble Warrior

BADDHA VIRABHADRASANA

“There is nothing noble in being superior to your fellow man; true nobility is being superior to your former self.”

~Ernest Hemmingway

The humble warrior teaches us to bow down to our efforts and our strength with grace and wisdom. The warrior with in us all teaches us all when to fight for what we believe in, when to stand for peace, and how to find the balance between the two.

Benefits of the Pose:

  • Stretches lungs, chest, & shoulders
  • Opens heart
  • Releases tension in the spine & neck
  • Strengthens & stretches arms, thighs, & calves

Asana Breakdown:

Start off in Warrior II. Take your hands behind your back and interlace your fingers. Open up your chest by drawing your shoulder blades together and your hands down towards the earth. Square up your chest to the front of the room and begin to bow forward. Allow your shoulder to rest or line up with your front knee as your hands continue to reach towards the sky. Breathe here. Relax the neck and create a micro bend in your arms.

 

Veggie Stir Fry with Coconut Rice


Across cultures there is one common theme for how to achieve greater health and wellness through diet: eat your veggies! In fact, in an 8 question questionnaire regarding how long you’re going to live, the number one determining factor other than how long you, yourself, think you’re going to live is whether or not you get four solid servings of fruits and vegetables every day. Try this scrumptious veggie stirfry for a family night dinner or use it as multiple meals through out the week! 

Ingredients

1 cup basmati rice

1 13.5 oz can of organic coconut milk 

1 zucchini 

1/4 cup white onion

2 carrots

1/2 cup broccoli (one head)

1/2 cup crimini mushrooms

1 tbsp coconut oil

2 tsp turmeric 

2 tsp cumin

3 tbsp tamari soy sauce 

A pinch of salt

A pinch of pepper

1 tsp chili powder

Cilantro

Serves: 3

Begin by Open your can of coconut milk and placing it in a medium-size pot. Place the pot on the stove on high heat. Once the coconut milk begins to boil, add rice, turn heat to medium, and cover with a lid. Let cook for 10 minutes or until the rice has absorbed all of the milk.

Meanwhile, line a pan with coconut oil, place on medium heat. Then, add the zucchini, carrots, onion, and broccoli. Cover with a lid for three minutes. Add spices: salt, pepper, cumin, tumeric, chili powder and soy sauce. Then, add the mushrooms and stir well. Cover with a lid again until the veggies are soft

Finish by adding a pinch of salt and a tablespoon of coconut oil to your coconut rice, mixed well.

Finally, dish up your plate add turmeric and cilantro to your rice for more bold flavor!
Enjoy ❤️


Pose of the Week: Sugarcane Pose

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Sugarcane Pose

ARDHA CHANDRA CHAPASANA

Benefits of the pose:

  • Improves balance
  • Strengthens and stretches abdomen and legs
  • Opens hips
  • Lengthens and stretches spine

Asana breakdown:

There are a variety of ways to get into this posture, as it is a very dynamic pose. To begin, we’ll take this approach: Start off in Trikonasana (Triangle), take your hand facing the air and bring it behind your back to the opposite hip (i.e. if your right hand is in the air you would bring it behind your left hip). Take your gaze forward, move the hand that is on the ground forward a couple of inches, and being to gracefully transition forward by bending the front leg. Next, straighten the front or standing leg and bend the other so that the hand by your hip can grab your foot. Then, begin to extend your foot up towards the sky like an archer’s bow. Find a drishti or gazing point and breathe here. ❤

Pointers:

  • Keep a micro bend in the front knee so that you don’t hyper-extend.
  • If you have ankle issues, keep the ankle on your floating leg flexed.
  • Place a block under your hand that’s reaching for the ground if it is a stretch to get there right away.
  • If you can’t reach your foot, you can use a strap.

Honey Sweetened Chocolate Chia Pudding


Ingredients:

4 Bananas 

1/4 Cup Honey

3 tbsp Coconut Oil

1/4 Cup Cacao Powder

1 tsp Salt 

2 tsp Cinnamon

1/3 Cup Chia seeds
This recipe is about as easy as can be: take all ingredients and place them in a blender. Once it is well mixed place in a bowl and refrigerate for at least 30 minutes. If possible, refrigerate for 3 hours. Then, serve, eat, and enjoy 💜

Homemade Pesto & Chicken Pasta with Asparagus

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I’ll let this recipe speak for itself…

 

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Ingredients

1 Bunch of Asparagus

1 lb of Chicken

1 dozen sundried tomatoes

1 1/2 Cups Penne Pasta

1 tbsp lemon juice

2 tsp Salt

2 tsp Pepper

Olive Oil

Pesto:

1 Cup Basil

1/2 Cup Olive Oil

1/2 Cup Parmesean

1 Pinch of Salt

1 Pinch of Pepper

1/2 Cup Pine nuts

3 Cloves Garlic

2 tbsp lemon juice

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Begin by taking your chicken and dicing it into bite sized pieces. Cover base of a frying pan with olive oil and add chicken. Season Chicken with salt, pepper, and lemon juice on medium low heat. Meanwhile, cut off bottoms of asparagus and add then cut the asparagus in half. Add to chicken pan and mix well. Let cook and check frequently.

Get a medium size pot, fill with 4 cups of water and turn on high heat. Once the water is boiling add pasta. Let cook on medium heat for 6-10 minutes or as package directs. Once cooked, strain, and butter with olive oil of coconut oil.

To make the pesto, place basil, olive oil, salt, pepper, parmesan, pine nuts, garlic and lemon into a food processor or blender. Blend well for up to 30 seconds.

When the asparagus is soft and the chicken is full cooked, mix pasta, asparagus, chicken, pesto, and sundries tomatoes in a large mixing bowl. Once the contents is evenly distributed, serve and enjoy. ❤

 

 

Kickass Cabbage, Kale & Chicken Bowl

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YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.

Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?

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Ingredients

1 Sweet Potato

1 lb Organic, antibiotic-free Chicken Breast

1 Cup Rice

1/2 Cup Cilantro

1 Lemon

1 head of Kale

1 Bell Pepper

1 tsp Turmeric

1 tbsp Chili Powder

1 tsp Cayenne

1 tsp Salt

1 tsp Pepper

Coconut oil

1 tbsp Olive Oil

Toppings

Purple Cabbage

Avocado

Cilantro

Salsa

Sour Cream

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Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.

Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.

Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.

Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!

 

Enjoy ❤