Taco-less Taco

Mexican food is my favorite type of food by far! I do my best to spice it up and make it extra delicious! ❤

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Ingredients

1/2 cup Basmati Rice

1 head of cilantro

1 tbsp olive oil

1/2 lemon

1/2 cup lettuce

1 lb Elk Hamburger (or meat of choice)

1 package of Taco seasoning

1 15oz can black beans

Guacamole 

2 avocados

1/4 cup white onion

1/4 cup salsa

2 tbsp Honey

A pinch of Salt

A pinch of Pepper

Toppings

Salsa

Green Chile

Jalapeños

Cheese (optional)

Cook Time: 25-30 min

Serves: 2-3

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To begin, take out a small pot and fill with 1 cup of water and put in on high heat. Once the water begins to boil, add rice and olive oil. Turn down to medium heat and cover with a lid. Let boil for 10-15 min. Stir often. If the rice is still hard once the water has evaporated, continue to add gradual small amounts until it is fluffy and soft.

In a frying pan, add meat and turn on medium heat. Add a taco seasoning or season to your liking using garlic powder, paprika, cumin, turmeric, lemon and chili powder. Stir seasoning in well and mix until the meat is fully cooked through.

On the side prepare your chopped lettuce, guacamole (using the recipe above or buying store bought), strain black beans, and grate cheese. Once the rice if fully cooked, add in finely chopped cilantro and lemon juice. Build your “Taco” to your liking adding your choice of toppings 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!

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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

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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 ❤

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Egg-celent Breakfast

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Here’s an easy breakfast I threw together! Super easy, quick and yummy!

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Ingredients

New York Lox

2 eggs, hard boiled

1/4 cup lettuce

1/4 cup Spinash

1 avocado

Himalayan Pink Salt

Optional:

Capers

Lemon

Salad Dressing

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Take out a small pot, fill with water, add eggs. Let boil for 10-15 min. Take out lox, cut lettuce, and avocado. Sprinkle with salt. Add capers and squeeze lemon over it or add salad dressing, if desired. Once eggs are done, remove the shell, slice, and serve!

Kind Quinoa Kale Side Dish

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Hello hello!

I got another one for ya! I put this dish as a side, but the more veggies you add the more of a meal or filling snack it turns out to be! Here it goes:

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Ingredients

1 Cup Quinoa

1 Portabello Mushroom

1 Red Bell Pepper (optional)

3-4 Kale Leaves

2 cloves garlic

1-2 tbsp Olive Oil

3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Time: 10-15 min

Serves: 1-2

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Take two cups of water and place in a small or medium pot. Turn on high, when the water starts to boil, add quinoa and turn on medium/low heat. Take out a frying pan and put roughly 1-2 tbsp of olive oil in the pan. Finely chop garlic and add to pan and turn on medium heat. Continue to chop mushrooms, bell pepper, and kale making sure to take out the middle stem and adding only the leafy green. Add to pan, stir veggies, and add salt, pepper, and Tamari. Stir in seasoning and then turn to low heat for 1-2 minutes. Take off heat and serve.

Better Berry Cobbler: A Bit of Sweetness (Suhka)

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Yoga Sutra II.8 discusses the notion of suhka (sweetness) and dvesa (unpleasent experience). In Nischala Joy Devi’s book The Secret Power of Yoga, she speaks of the benefits of sweets and sweetness in our lives. Sprinkling sweetness through out our life reminds us of sweetness and can render sweetness within us.

This is my go to mega sweet treat. It’s gluten free, dairy free, vegetarian and uses minimal (coconut) sugar.

This is a great alternative to cakes, pies, or other pastries. Give it a try ❤

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Ingredients

12 oz Blueberries

12 oz Raspberries

16 oz Strawberries

1/4 Cup Raspberry Jam

1 tbsp Chia Seeds

1 Cup Gluten Free Flour

2 tbsp Baking Powder

1 tbsp Baking Soda

1/2 tsp Himalayan Sea Salt

3 tbsp Vegan Butter

1/3 Cup Coconut Sugar

1/3 Cup Almond Milk or Coconut Milk

Time: 1 hour

Serves: 6-9

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Preheat oven to 350 degrees. Rinse berries in a large colander. Cut the tops off of the strawberries and chop them into smaller slices. Take a large bowl and place all the berries together. Add jam and chia seeds. Take a 8×8 or 9×9 pan, butter with vegan butter and place berry mix in the baking pan. In a medium bowl, mix together flour, baking powder, baking soda, coconut sugar and salt. In a small bowl, take room temperature vegan butter and milk alternative and mix together until smooth. Add butter/milk mixture to flour mixture and mix well. Once the biscuit batter is ready, gently pour on top of the berry mixture in the baking pan. Place in the oven for 40 minutes or until the crust is golden brown. Let cool and then serve.

Persimmons & Quinoa: Breakfast From Heaven

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Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Guilt Free Blueberry Pancakes

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Hello all! This recipe is inspired by Mark Hyman, MD. He is an amazing individual in the world of health today; acknowledging that food is medicine. I’m a big fan and a huge supporter. For great tips on how to heal your gut, your skin, recipes, and so so much more subscribe to his blog drhyman.com

This recipe is a delicious,  gluten free, sugar free, dairy free, candida friendly (minus the blueberries, but so close!) breakfast. And overall is just a great opportunity to try making your pancakes a little differently!

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Ingredients

3/4 Cup Coconut Flour or Gluten Free Flour

3 Eggs

1 Cup Almond Milk

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tbsp Vanilla Extract

1/4 Lemon

Pinch of Salt

1 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Blueberries

1 banana

Coconut oil

Syrup

1 Cup Blueberries

4 tbsp Water

3 tbsp Orange Juice

A pinch of Salt

Topping

Walnuts (optional)

Time: 15-20 minutes

Serves: 2-3

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Take out a large mixing bowl and mix together wet ingredients: eggs, milk, vanilla, & lemon. In a separate bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, blueberries & banana. Add dry ingredients to wet and mix well. Add more almond milk if needed to get a more watery batter/pancake consistency. Once mixed, take out a small pot and place in blueberries and water for syrup. Place on medium/low heat for 8 minutes. Stir frequently. Take out a frying pan and grease it well with coconut oil and turn to medium/high heat. Then begin to pour about 1/4 cup or less of the batter into the pan. Once bubbles appear on the top or the edges turn golden brown, flip. Continue to do this until you have used all your batter. Once the 8 minutes is up on the blueberries add salt and orange juice. Stir well and let simmer on low for two more minutes with the lid on top. Once done, serve with pancakes and top with walnuts. ❤

Avocado Pancakes

Avacado Pancakes

An alternative to the sweet starchy breakfast! Here’s a meal that will excite your taste buds and set you right for the day ❤

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1/4 Cup Coconut Flour

1/2 tsp Baking Soda

A pinch of Salt

2 eggs

1 Avocado

3 shallots

Vegan Butter

1/4 cup Unsweetened coconut milk

Dressing:

4-6 tbsp Vegan butter

1 tbsp Parsley

1/4-1/2 lemon

Garnish:

Shallots

Parsley

Avocado

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Take out a large mixing bowl and add in eggs, avocado (mashed), baking soda, salt, coconut flour, coconut milk and stir well. Grease a frying pan with butter, turn heat on medium/high, add a dollop of batter. Allow the pancake to cook on one side until the edges are golden brown or you see bubbles simmering to the top. Flip. While making pancakes, take out another small pot and add in butter, lemon juice, and parsley. Melt on very low heat so as not to wilt the parsley. Place pancakes on a plate, drizzle dressing over top, garnish and enjoy.

Cabbage Salad

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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!

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Ingredients

Raw Cabbage

Coconut oil (melted) or Olive Oil

Nutritional Yeast

Lemon Juice

Cilantro

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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. ❤