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 ❤

 

 

 

 

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 ❤

 

Curried Squash Soup

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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 ❤

 

Nutrition Bowl

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Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!

Ingredients:

1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤