Sweet Lime Veggie Noodles


Here’s a little twist on your regular stir fry or veggie bowl. Try this tangy fry for a sensationally easy dinner your tastebuds and health will thank you for. 

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Ingredients 

2 cups rice noodles

1 head of broccoli

1/2 cup purple cabbage

4 medium carrots

1/4 cup creamy almond butter

2 tbsp extra virgin cold pressed coconut oil 

3 tsp chili powder

1 tsp turmeric 

Juice from 2 limes

A pinch of salt

A pinch of pepper 

Toppings

Shallots

Cilantro

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Bring 3 cups of water to boil and add rice noodles, cook for 5-7 minutes or until soft. Chop veggies and place in a frying pan with coconut oil on medium heat. Season to taste, mix well, and cover with a lid. Once the veggies are cooked, add almond butter and 1/4 cup of water. Mix well. Add lime juice and remove from heat. 

Run cooked noodles under cold water and strain. Mix noodles with seasoned veggies and almond sauce. Garnish with shallots and cilantro. 
Enjoy ❤️

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 ❤

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 ❤

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. ❤

 

 

Clean Eating Fajitas

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Having to give up cheese, gluten, and corn, I find myself missing the good ol’ southwest mexican meal. The truth is though, I can still eat what I want and it still tastes just as good! So here is my take on gluten free, corn free, dairy free fajitas!

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Ingredients

1 lb Carne Asada meat, pre-seasoned

1 red bell pepper

1 white bell pepper

2 green chili peppers

1/2 White onion

2 tbsp olive oil

1 pinch of salt

1 pinch of pepper

Toppings:

Salsa

Avocado

Serves 2-3

Time: 20 minutes 

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To begin, take out a medium frying pan. Chop your meat, onions and peppers. Add olive oil, meat, onions, bell peppers, and chili peppers to the frying pan. Turn on medium heat and cover with a lid. Let simmer for 4-5 minutes. Add salt and pepper and stir pan. Allow the meal to simmer until the meat is fully cooked and the peppers are soft. Once done, serve and add toppings of your choice. Enjoy ❤

Vietnamese Pho: An Organic Take

 

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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.

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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

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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!

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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 ❤

 

 

 

 

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 ❤

Blueberry Banana Gluten Free Pan-Cake

I am an avid lover of pancakes! There’s so many ways you make them, but in all my years I have never had a pancake quite like this. It literally is a pan cake. And om namah shivayah is it good!

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Ingredients

2 banana

2 cups Pamela’s Gluten Free Pancake Mix

1 tbsp Vanilla Extract

1 tsp Cinnamon

1 tsp Nutmeg

1 tsp Himalayan Pink Salt

3 tbsp water

1 jar of your favorite jam

1/2 cup almond butter

1 carton Blueberries

Maple Syrup

Coconut oil

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Take out a large bowl and begin to mash bananas with a fork. Add in Pamela’s Pancake mix (save’s you a huge chunk of time!) and mix well. The bananas pancake mix should create a fairly doughy consistency. Add in vanilla extract, cinnamon, nutmeg, salt, and water. Stir well.

Oil up a pan with coconut oil and turn on medium/low heat. Pour roughly 1/2 cup of pancake mixture in the pan and place blueberries on top. When the heated batter begins to boil and the bottom has turned golden, flip your cake. Begin to make your cake once both sides are golden an cooked through which takes approximately 2-3 minutes on both sides. Lightly coat the top of the pancake with coconut oil and then add a layer of jam. In this recipe I used peach, which was divine! Throw another layer of the “cake” into the pan (don’t forget to add the blueberries!). Once cooked, butter with coconut oil and then add a layer of almond butter. Continue to layer your cake with alternating layers of jam and almond butter until you have used up all your batter.

Serve with maple syrup 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 ❤