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 ❤

 

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.

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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

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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 ❤

 

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. ❤

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!

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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

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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.

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

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!

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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. ❤

Gluten Free Sugar Free Paleo Muffins

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These muffins are surprisingly good! I expected them to turn into a rock of bland luckiness, but I was delighted to find that they are sweet, nutritious, hardy, and soft.

This is the perfect breakfast or snack for any one with severe allergies, wants to lay off the sugar, or is doing the Candida Diet. This recipe was inspired by one I found online at http://www.thecandidadiet.com, but I put a couple of my own special twists in there.

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Ingredients

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

1/4 Cup Flaxseeds

1/4 Cup Walnuts

1/4 Cup Pumpkin Seeds

2 Tbsp Chia Seeds

1/4 cup Raw Cacao

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove

2 Eggs

1-1 1/2 Tbsp Stevia

1 Tbsp Vanilla Extract

1/4 Cup Almond Butter

1-2 Cups Unsweetened Coconut Milk

Time: 25-30 minutes

Makes: 12

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Set the oven to 375 degrees. Take out one large mixing bowl and place in flour, coconut flakes, seeds, almond butter and cacao. Add in eggs and coconut milk and whisk until all the ingredients are well blended. If needed, add more coconut milk until the batter is sticky but not watery. Add in cinnamon, cloves, nutmeg, stevia and vanilla extract and continue to stir the batter. Take out your muffin tin and line it with cupcake liners or grease well with oil or butter. Fill your tin with the batter. These muffins don’t rise very much, if at all, so be sure to fill your liner to the brim. Garnish with more seeds and cacao, if you please. Place in the oven for 15 minutes. Check your muffins by placing a fork in the middle. If batter is still wet in the center cook for another 5-10 minutes. Once done, let them cool for 10 minutes, serve with a glass of coconut milk and then enjoy ❤

Veggie Omelet

veggie omelet

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Ingredients

3 eggs

1 Portabello Mushroom

1/2 Red Bell Pepper

1/2 Yellow Onion

1/2 cup Spinach

2-3 cloves of Garlic

1/4 Cup PepperJack Cheese

A pinch of Salt

A pinch of Pepper

Vegan Butter

Toppings

Avocado

Lemon

Cilantro

Pepperjack Cheese

Salsa

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Get out a bowl and place all the ingredients in there except for the butter. Season with salt and pepper to taste. Mix all together. Butter a frying pan and put on medium/high heat. Place the eggs in the pan and begin to scramble. Once they are all scrambled and ready to go, add toppings of your choice.

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.

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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

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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. ❤