Homemade Pesto & Chicken Pasta with Asparagus

IMG_3573.JPG

I’ll let this recipe speak for itself…

 

—————————-

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

—————————-

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. ❤

 

 

Vietnamese Pho: An Organic Take

 

IMG_3310

Pho is by far one of my favorite meals! And it is jam packed with nutrients. The broth itself is said to have amazing healing properties, especially for the muscles and joints. Unfortunately, most pho that we can by at a restaurant is not organic and often it contains MSG. To solve my dilemma to determine whether this food is my friend or pho (get it 😉 ) I decided to make my own.

The process can be a bit intimidating because the ingredients may be slightly unusual and it can be time consuming. Fear not, it is simple, delicious and makes a ton! So you will be able to share the meal with your family.

——————-

Ingredients

1 lb beef or pork bones

1 White onion, Large

4-5 quarts of water

1 tbsp Ginger, fresh

1 1/2 tbsp Pink Himalayan Salt

1 tbsp Pepper

2 tsp Chili Powder

2 pods Star Anise

2-3 tbsp Fish sauce

1 1/2 lbs choice of meat (Shrimp, Tofu, Pork, or Beef)

1 tbsp Sriracha

1 tbsp Hoisin sauce

1 lime

Toppings:

1 1/2 cups of bean sprouts

1 head of Cilantro

2-3 Jalapeños

1 package Thai Basil

Green Onions

2 limes

1-2 packages Rice Ramen Noodles

Sriracha

Poison Sauce

Cherry Tomatoes

——————-

IMG_3304.JPGPreparation:
Many health food stores sell beat sprouts, however, if they are not in
season or if you would like to sprout your own, you can take about 1/2 cups of beans (I chose
mung), cover them with water, and place a folded paper towel and rubber band over the top. Allow them to sprout over the course of 5-7 days (other beans take less time). Once they have sprouted, strain them and add them to this meal or the next!

—-

Start by taking your beef bones and cooking them in the oven at 425 degrees Fahrenheit for 1 hour. This will rid the bones of any parasites and will ready the bones marrow to be pulled out when making your stock.

In a large pot, place in water, onion (shopped),ginger, and bones. Simmer on low for 6-10 hours.  Then add pepper,salt, chili powder, star anise, and fish sauce then stir. Add in your meat either by cooking it in the broth or in a pan. I prepared mine in a pan to avoid any contamination and to individually season the meat to my liking. Once finished, take out the bones and add the meat to the pot along with the Sriracha, 1 lime, and Hoisin Sauce.

In a separate bowl, cook the amount of rice noodles you would like to eat by following the instructions on the package. Then, disperse the noodles into each serving and add the broth (NOTE: the rice noodles are fragile and will break/disintegrate if you cook them all at once and place them in the pot). Then, add the toppings of your choice, I recommend adding them all.

Eat and Enjoy ❤

 

 

 

 

Chicken Noodle Soup

When the weather is cold and the body needs nourishment, Chicken Soup is the way to go. Here is a recipe I made using a chicken from a dinner the night before. It’s great to get mileage out of your ingredients and your time in the kitchen. Feel free to bake a chicken and throw in the bones and  leftover meat into the pot or start from the beginning!

IMG_3250IMG_3251

—————–

Ingredients 

1-2 lb Chicken (with bone)

4 Carrots

3 stocks Celery

6 small potatoes (option: 3 white and 3 purple)

1/4-1/2 White Onion

2-3 Cloves Garlic

1 package Rice Ramen Noodles

1/2 lemon

1/2 tbsp Rosemary

1/2 tbsp Thyme

1 tbsp Pink Himalayan Salt

1 tbsp Black Pepper

1 tbsp Cumin

—————–

Begin by making your stock: Pull out a large pot and fill with 5-6 cups of water. Cut up chicken, potatoes (leave skin on), carrots, onion, garlic and celery. Turn stove on medium/high heat for 40-45 minutes, adding water as needed. Check to make sure your chicken is fully cooked. Let it cook for more time before adding in your seasoning.

Once your stock has been created, turn on medium/low heat, add in squeezed lemon, rosemary, thyme, salt, pepper, and cumin to taste. Adjusting quantity as needed. Finally, add in 2-3 cakes of rice ramen. Let Ramen cook for 4-6 minutes and then take off heat. Serve and enjoy ❤

Curried Squash Soup

Soup curryBrothSquash in pancurry

Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

————–

Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

————–

Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Stuffed Carnival Squash with Cheesy Millet

squash and millet

Hello Vegetarians and veggie-eaters! It’s officially cold outside and the day of smoothies and cooling food have wained their way into the season of warm foods and root vegetables.

This meal is affordable and filling so eat up because you can make quite a bit!

————————-

Ingredients

Squash:

1 Carnival Squash

Salt

Pepper

Spike Seasoning

Vegan Butter

1/2 lemon

Filling:

1 Cup Spinach

1 Portabello Mushroom

1/4 Cup Yellow Onion

1 clove Garlic

1 tbsp Olive Oil

2-3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Feta Cheese

Pine Nuts

Millet:

1/2 Cup Millet

1/4 Cup Mozzarella

1/4 Cup Sharp Cheddar

1 tbsp Rosemary

Salt

Pepper

Salad:

Red leaf Lettuce

Carrots

Purple Cabbage

Add Dressing of Choice

————————-

Optional: 4 hours to 1 night before, soak millet in water with a pinch of salt. When ready to prepare the meal, strain millet through fine mesh strainer and set aside.

Preheat the oven to 350 degrees. Take your squash and cut it in half and scoop out the seeds. Take a spoonful of vegan butter and place it in the center of the squash. Placing the squash skin-side-down on a baking pan, sprinkle salt, pepper, and spike over the squash. Place in the oven for 45 minutes.

When timer goes off for the squash, turn off oven. Flip squash over, skin-side-up, and let it sit in the over until dinner is ready to be served. You’ll notice it looks like the moisture was taken out of the squash, turning it over spreads out the butter and brings some of the moisture back.

Take out a small pan and place one cup of water in it on high heat. Once water boils, add millet and turn down to medium/low heat and cover with a lid. When the millet has cooked completely (takes roughly 10-15 minutes), add in cheese, rosemary, salt, and pepper. Stir frequently and keep on low heat till cheese has melted completely.

Meanwhile, Prepare Salad.

About 10 to 15 minutes before squash is ready, take out a frying pan and pour olive oil in the pan. Cut up onion and mushrooms and place in the pan on medium/high heat for 2-3 minutes. Once the onions have caramelized, add chopped spinach, garlic and tamari. Cook for another 2-3 minutes with lid on. Turn off heat, cover with lid, and set aside until squash is ready.

When squash is ready, squeeze lemon on top and add in filling with pine nuts and feta. Dish out salad and millet and serve.

Cabbage Salad

cabbage salad

This is by far one of the quickest, cheapest, most delicious, and nutritious recipes!

Cabbage is loaded with Vitamin C, K, B6, Manganese, Calcium, Thiamin, beta-carotene, flavonoids, along with other nutritive properties!

In fact, there is research out there that states that cabbage is helpful for Heart Disease, Cancer, Diabetes, boosting Immune Function as well as Obesity.

Raw Cabbage, especially, is a high prana food, so eat up!

——————-

Ingredients

Raw Cabbage

Coconut oil (melted) or Olive Oil

Nutritional Yeast

Lemon Juice

Cilantro

——————-

If using coconut oil, turn on low and melt oil. Let cool and then pour over chopped cabbage. Toss salad and squeeze lemon juice over your cabbage. Add nutritional yeast and cilantro. ❤

Gluten Free Gringa Fajitas

fajitas

Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

————————-

Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

————————-

Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

Lemon Garlic Tilapia with a Garden Salad & Green Beans

tilapia dinner

Hello internet family ❤ This is a long awaited recipe, requested by one of the sweetest women I know! Similar to the Salmon recipe. Same same, little different. Here it goes: Clean eating for the entire family!

Fish are a wonderful source of protein, omega-3’s, B12 and Niacin, amongst other nutrients. So however you do it, it’s a great meal to add into your diet!

——————–

Ingredients

1/2 lb tilapia

1 lemon

3-4 cloves garlic

A pinch of Salt

A pinch of Pepper

Handful of Green Beans

1 sprig of dill

Olive Oil

1 head of Lettuce

1 Red Bell Pepper

1 Carrot

1/2 avocado

Serving 1

Cooking Time: 30-45 min.

——————–

Alright folks, I’m pretty proud of this meal. It’s so nutritious and well balanced! You’ve got a great source of protein, good/healthy fats, and tons of veggies, each with health promoting qualities. Oh, and by the way…it’s delicious.

Set the oven to 375. Take out a baking pan and tin foil. Tear enough to create a tent around the fish. Take out your tilapia, place it on the tin foil, squeeze 1/4 lemon over it, season with a small pinch of salt, take one clove of garlic chopped and sprinkle on top. When your oven has preheated, cover your fish with the tin foil; again creating that tent-like quality. Set the timer for 15 minutes.

Next, chop up your salad fixings. Add more or less of whatever you like/don’t like listed above. Increase quantity if more people are joining you. Once your timer goes off, expose your fish, peeling away the tin foil. Place it back in the over for another 10-15 minutes. If you want your fish to become crispy set for 10 min and then put on broil for 5-7 minutes.

While your fish is finishing up, pour roughly 2 tbsp of olive oil into a frying pan. Add green beans, again adding a small handful for each person other than yourself. Take another 1/4 of lemon and squeeze over green beans. Take a pinch of salt and pepper, season to taste, and sprinkle over the beans. Add chopped garlic to the pan. Add 1 clove of garlic for every 2 people your cooking for. (For example: if you’re feeding 3 people, add 4-5 garlic cloves.) Mix ingredients together, covering the green beans with olive oil. Put on medium, cover with lid, stir every 30 seconds or so. Keep an eye on them so they don’t burn. Allow them to steam for 5-7 minutes, turning the heat down, if needed.

Once the fish is cooked, take 1/4 lemon and squeeze over top. Add a bit more salt or fresh dill if your would like. Taste the green beans, maybe add the last 1/4 of lemon to them and continue to season to your liking.

Enjoy ❤

Please leave a comment or request bellow! Keep em’ coming, I love it!

Let Food Be Your Medicine: Candida Cures

Candida Cures

During the Fall and Winter I tend to eat lots of sweets, basically from Halloween through New Years. And I think so do a lot of other people…. Unfortunately, in addition to exciting your taste buds, these seasonal eating habits add unwanted weight to the body and unwanted bacteria to the gut which can lead to imbalances in the body, namely Candida. So many people experience symptoms and side effects of Candida but they don’t even realize they have it. Common symptoms include: depression, anxiety, crying spells, low libido, poor memory, nausea, indigestion, stomach aches, athlete’s foot, hives, persistent cough, mucus in throught, sore throat, blurred vision, sensitivity to light, PMS and menstrual irregularities, yeast infections, and much much more1

The harsh reality is that everyone has Candida and most people experience one or more of these symptoms. In my unprofessional opinion I recommend doing the diet for one week to one month this holiday season will dramatically improve your health, your gut flora/bacteria, and your overall happiness in your body.

I, myself, recently found that I was experiencing a variety of Candida symptoms and am going on the diet for the next month. It’s a bit challenging as a vegetarian, and I will admit some rules will be broken for the sake of improving my health. But if you’re a strict vegetarian who may be experiencing these symptoms, don’t be scared away! You can still do the diet and be a vegetarian.

I’ve noticed that there is a huge emotional battle that happens when you try to rid the body of Candida, so just be aware of that. It’s like have the devil sit on your shoulder and tell you that not eating sugar is wrong. My guess is that this happens because your body is going through sugar withdrawals and sugar is 8x more addictive that cocaine.

Up above I took a picture of my groceries for Candida Care:

(From the left) Celery, Broccoli, Vaginal Yeast Suppositories, Salmon, Artichoke Heart, Olives, Sesame Seeds, Almond butter, Kyolic Garlic Supplement, Free range eggs, Plain Kefir, Zucchini, Zucchini squash, Lemon, Spinach, Candida Care, Licorice & Peppermint tea, Miso Soup, Quinoa, and Plant Based Abult Probiotic.

Being on the Candida Diet means not only avoiding sugar, but anything that can turn into sugar including: Rice, Sweet Potatoes, Honey, Wine, Alcohol, Bread, Oats, Pasta, Fruit, Carrots, all cured meat products, and so on. If nothing else, getting on a good probiotic will help a ton, but unfortunately not as much as giving your body a break from the sugar overload.

The only two things that are not food are the vaginal yeast suppositories and the Candida Care Tincture. The suppositories are for women, they are made up of boric acid and tea tree in gelatin capsules. They are inserted vaginally as needed. As a women, let me tell you, in my experience, they are the fastest relief to any irritation downstairs. The Candida Care Tincture promotes healthy intestines, heals the body of Candida albicans overgrowth, and supports the immune system and contains, Desert Willow, Usnea, Echinacea, Milk Thistle and Chaparro Amargosa. The tincture is taken orally and is a great addition to the other supplements useful on this diet/cleanse.

Yeast Suppositories:http://dancingwillowherbs.com/vaginal-yeast-suppositories.html

Candida Care: http://dancingwillowherbs.com/candida-care.html

To get recipes, Do’s & Don’ts, and more information about Candida follow the link bellow:

http://www.thecandidadiet.com

Sources:

  1. “The Candida Diet.” The Candida Diet. Perfect Health, n.d. Web. 20 Oct. 2015.

Please note that any and all posts on this blog do not substitute for professional medical help, diagnosis or treatment.I am not a health care provider my any means. The content provided on this site is designed to be used for informational purposes only. The content is based on personal experience and outside research. 

Spaghetti Squash Pasta Alternative

pasta squash

Hello! As promised, here is a recipe for spaghetti squash spaghetti! It’s a healthy alternative to pasta and just as savory!

————————

Ingredients

1 Large Butternut Squash

Coconut oil

Salt

Pepper

1/4 cup yellow onion

3 cloves garlic

1 large portabello mushroom

1 head of cauliflower

1 small zucchini

1 can of tomato sauce

Toppings

Fresh basil

Pine Nuts

Parmesan

————————

Preheat oven to 375 degrees. Take out a large baking pan, cut the squash in half, grease pan with coconut oil, generously sprinkle salt and pepper over squash. Place the squash skin up and place in the oven for 40-45 minutes. Meanwhile, cut up onion and garlic and allow to simmer in frying pan with coconut oil in it for 2-3 minutes on medium/low heat. Add in zucchini, cauliflower, stir and let cook with a lid on for another 2-3 minutes. Add portobello, turn heat up to medium, season with salt and pepper, give your pan another stir and let sit for another minute or two. Be sure to watch your vegetables carefully, if they get to hot, feel free to turn the heat down. Once the mushroom and other veggies contents have softened, add tomato sauce. Put sauce on low heat until squash is ready. Stir occasionally. Once your squash is done, get out a big spoon and carve out the pasta-like strings and place into serving bowls. Add sauce and toppings of choice! ❤