Homemade Beef Jerky

Beef jerky has been around for hundreds of years when hunters and gatherers would use this method to preserve the meat to last longer. By pounding the meat thin, adding salt, and drying it out or smoking it over a fire, it helped preserve the flavor and longevity.

Beef jerky is a great snack for school, camping, or on the go because it leaves minimal mess. It used to be seen as a healthy snack until large corporate food companies starting adding sodium nitrate to have the meat last even longer. Although it has healthy factors such as a high protein count, low caloories, low fat, and low carbohydrates, most brands now are loaded with sodium and sugar. Yikes! You'd be better off eating a cookie at that rate. It gets better. The beef you are eating isn't even locally sourced. It's processed and shipped from another country such as South America. Talk about total freshness. I mean, that's what companies are advertising when they want you to eat their product over another.

One serving of jerky seems healthy right? I noticed that when I started eating packaged jerky that I would not only want to eat the whole thing in one sitting, which is 3 or 4 servings. That ends up being more calories than eating a well-balanced meal. Those nitrates are addicting and trick your brain into wanting more while turning off the part of your brain that says it's full. Newsflash, it's because you're not getting enough nutrients and losing water. Oh and I can't forget how bloated I felt afterwards. No amount of water could save me after that mishap.

While it may be a bit of extra work and clean up, it is worth making your own. Whether you use your oven or dehydrator is up to you, but I found that the dehydrator function on my Instant Pot Duo Crisp has been amazing. I never even used that setting until I started making my own jerky. You could use flank steak, eye of round, or top round steak because they are all lean cuts of meat. I like to marinate mine in different sauces overnight before dehydrating it, which lets the meat soak in those delicious flavors. I can literally throw it in the dehydrator in the morning and it's done by the end of the day. It's super convenient and I take this on all my camping trips. It helps me curb my cravings when I'm super hungry and no food is around in the middle of the woods. Storing it is easy peasy. Put it in a ziploc bag in the fridge if you're going to eat it right away. or vacuum seal it for extra freshness.

Mix and match different flavors and let me know which one you like the best. I listed my favorite recipes I've used to make my own beef jerky, which I'm excited to share below.

Sweet and Smoky Beef Jerky

• 2 pounds flank steak (or eye of round or top round steak)

• 1/2 cup low-sodium soy sauce (or enough to fully cover the meat)

• 1/4 cup vegetable stock

• 1/4 cup maple syrup

• 2 tsp Worcestershire sauce

• 2 tsp coarsely ground black pepper

• 1 tsp liquid smoke

• 1 tsp onion powder

• 1 tsp seasoned salt

• 1 tsp garlic powder

• 1 tsp dried mustard powder

• 1 tsp Flavor God Honey BBQ seasoning

• 1 tsp crushed red pepper flakes (optional)

Dill Pickle Beef Jerky

2 pounds flank steak (or eye or round or top round steak)

Leftover dill pickle marinade (or use already made dill pickle juice)

Sweet Pickle Beef Jerky

2 pounds flank steak (or eye or round or top round steak)

Leftover bread and butter pickle marinade (or use already made bread and butter pickle juice)

Honey Mustard Jerky

• 2 pounds flank steak (or eye of round or top round steak)

• 1/2 cup Honey

• 1/2 cup Dijon Mustard (Not Pub Style)

• 1/4 cup Worcestershire Sauce Containing Tamarind

• 1 tsp Liquid Smoke

• 1/2 tsp Cumin

• 1/2 tsp Chili Powder

• 1/2 tsp Paprika

• 1/2 tsp Lawry's Seasoned Salt

• 1/2 tsp Sea Salt

• 1/2 tsp Black Pepper

• 1/2 tsp Garlic Powder

• 1/2 tsp Onion Powder

• 1 tsp dried mustard powder

• 1 tsp Flavor God Honey BBQ seasoning

Spicy Kimchi Jerky

2 pounds flank steak (or eye of round or top round steak)

Leftover kimchi brine (or use premade Kimchi brine)

Directions:

1) Cut your steak into thin slices against the grain for a more tender jerky or with the grain for a more chewy jerky. I cut mine on an angle against the grain for a longer piece. I suggest popping your meat in the freezer for 15-30 minutes to make it easier to slice. Or you can ask the butcher behind the meat counter at the meat market to do it for you.

2) Put your steak in a Ziploc bag and add the seasonings to the bag. Close the bag and shake it around until everything is fully incorporated.

3) Close the bag and let it marinate overnight for the best results. You can do it for less time if you're short on time, but I wouldn't recommend it.

4) In a dehydrator, spread out your meat without making them too crowded (or else it won't cook all the way). For the best results, heat your dehydrator to 165 degrees and cook for 8 hours. I have been using the dehydrator function on my instant pot duo crisp. Make sure to use the extra rack to give you more room. The jerky is done once it's dry and firm, but still a bit pliable. You don't want it to be too chewy. I prefer mine to be almost crispy, like bacon.

5) Once it's done, let it cool and place in a sealed container. Serve immediately. Refrigerate for up to a month or vacuum seal it to last longer. If it lasts that long. ;)

Kimchi Pancakes

Just like you would get from the Asian store straight from your kitchen.

Growing up, I had a bunch of Korean friends who would share dishes with me that reminded them of home. From bulgogi to kalbe and a variety of fried rice, it was food my parents had never and would probably never prepare for me. I enjoyed it all and certainly more than the processed and less extraordinary foods back home. That said, there was a dish I didn't enjoy as much that was prepared around me quite often, Kimchi. As most of you may know, it’s a dish full of flavor and in this instance, it was incredibly spicy. So much so that I could hardly get it down! The level of spice was unlike anything I was familiar with and thus I wrote it off for the past two decades as food I just couldn't get down to.

Fast forward a bit, and one day I found myself at an Asian store shopping for a few essentials. There, they had prepared Kimchi pancakes, and being the spontaneous devil that I am, figured I'd give it another go. Lo and behold, I actually enjoyed them and boy did it open up my palette to new flavors again! I enjoyed them so much I decided I had to try and make a batch of my own some time, and it turns out that time is now :) Moving and leaving for Florida recently has offered me many an opportunity to expand in the kitchen, and expand I did. I started pickling a variety of delicious eats, including Kimchi, and realized just how amazing fermented foods were for my ever-changing gut health, especially with digestion as it’s always been a problem for me! Nowadays, I'll use Kimchi on fried rice, soups, and even salads without hesitation :)

About a month after I moved to Florida, I went to a Fourth of July party and I made the Kimchi pancakes for the first time for my friends to sample. They hadn't really tried my food yet, and I wanted an unbiased review of a dish unfamiliar to most people. By the time the night was over, the entire plate was almost gone, I was happy that the reviews came out positive. Not everyone enjoys Kimchi, but everyone who does enjoy this dish. It pairs well with a hoisin-based sauce that I made. The sauce elevates it to the next level by adding that level of sweetness from an already quite salty pancake.

All together, this dish has only 15 ingredients, which is less than what you would find in one that you would get from the store. Each part of this dish is a labor of love starting from the Kimchi all the way up to the sauce. I selectively choose my favorite dishes to share with the RAD fam. Find my recipe for Kimchi Pancakes below.

Kimchi Pancakes

Ingredients:

• 6 Tbsp. rice flour (or other GF flour)

• 1 cup drained, chopped Kimchi, plus 1/4 cup brine liquid (or 1/4 cup vegetable broth)

• 1/2 cup all-purpose flour

• 3-4 Green onions or 2 scallions, thinly chopped

• 1 large egg

• 1 Tsp sugar

• Extra Virgin Olive Oil for frying (or use Vegetable Oil)

  For the Sauce:

• 1/4 Cup Hoisin Sauce

• 3 Tbsp. Oyster Sauce

• 2 Tbsp. Mirin or Rice Wine Vinegar

• 1 Tbsp. GF Tamari or Soy Sauce

• 1/4 cup vegetable broth, divided

• 1 Tsp fresh ginger

• 1 tsp fresh garlic

• Top with sesame seeds

Directions:

In a medium-sized bowl, stir together all ingredients, except oil until a thick batter forms.

In a large, nonstick skillet, heat 2 Tbsp. oil over medium heat. Scoop 1/4 cup servings into the pan and cook ~3-4 minutes or until golden brown. Flip and firmly press down on them with the back of your spatula. Cook for another 3-4 minutes on the other side until golden brown. Transfer to a wire rack or paper towel-lined plate to drain any excess grease.

Serve on a nice platter or separate plate and enjoy with the sauce.

Traditional Kimchi Recipe

Kimchi used to be one of my least favorite foods next to olives. It was so spicy that I would start hiccuping. My gut couldn’t handle the number of pepper flakes typically used in Kimchi. The first time I tried it was from a traditional Korean family from my friend’s mom who made it from scratch. I ate everything from Kalbi to fried rice to bulgogi, but I would veer away from the Kimchi. They would put it on everything and I never understood it.

Later in life, I started developing gut issues and looked into different fermented foods to help heal the lining of my stomach. A lot of different websites lead me to Kimchi. I knew that I needed to change my diet and accept more foods into my palette if I wanted to repair the lining of my intestines. However, my parents disliked it and would yell at me every time I would bring the smell of strong, fishy foods into the house when I used to live with them.

It wasn’t until I moved out on my own that I experimented with different fermenting techniques because I have a significant other to support my new lifestyle. Fermenting is a method that involves bacteria and yeast breaking down sugars to help preserve foods longer and produce healthy bacteria to improve digestion. It has also been associated with weight loss. The first time I tried making my own Kimchi was because I had a craving for Kimchi pancakes. It’s a savory pancake that pairs well with a sweet hoisin sauce to give me a healthy balance of sweet and salty. I added 4 tablespoons of Korean red pepper flakes thinking they were like traditional red pepper flakes. I could handle spice pretty well, but was I wrong! It was almost inedible even after I let some of my friends try it. Adding half a tablespoon or less seems to be the sweet spot so my mouth isn’t on fire.

Once I made my own Kimchi, I started to enjoy it because of the fishy taste with the cabbage. I add it to fried rice, ramen, or I’ll eat it straight from the jar as a snack to help curb my potato chip cravings. This recipe changed the way I view Kimchi because it went from being one of my least favorite foods to putting it on anything I can think of including my homemade Kimchi pancakes. I’m excited to share the recipe with the masses below. You’ll never want to buy Kimchi from the store again once you try this recipe.

Ingredients:

• 2 medium-sized heads of Napa cabbage, cut in 2-inch squares

• ** 3-4 large carrots, julienned OR 1 8 oz daikon radish, julienned

• 4 green onions, sliced small

• ½ cup kosher salt, divided

• Water (distilled or filtered)

• 1-inch knob fresh ginger, minced

• 2 tsp sugar

• 1-2 Tbsp. fresh garlic, minced (5-6 cloves)

• ** 3 Tbsp. salted shrimp paste

• 1 Tbsp. fish sauce

• ** 1-5 Tbsp. Korean red pepper flakes

** Notes:

You can do both the radish and carrots in your Kimchi, but I preferred the carrots over the radish. The radish was kind of bitter if you’re into that sort of taste.

Add 3 Tbsp. of fish sauce if you omit shrimp paste, which I don’t recommend

1 Tbsp. of Korean red pepper flakes is medium-hot, 3 is fiery hot, and 4 is almost inedible. If you can handle 5, then more power to you.

You can find shrimp paste and Korean red pepper flakes at your local Asian Market

Equipment:

• 1-2 large bowls

• 1-2 small plates

• Colander/strainer

• Gloves

• Cutting board

• Knife

• 2 large Mason jars

• Something to weigh the Kimchi down, like a can of beans

• Tray to place under jar during fermentation

Directions:

Cut the cabbage lengthwise through the stem in half. Keeping the cabbage lengthwise, cut in 2-inch strips up until the core. Don’t cut all the way through. Turn the cabbage 90 degrees and cut 2-inch squares until you get to the core. Discard the core and any pieces without the cabbage leaf on it. The core tastes very bitter and doesn’t have as many nutrients as the leaves. Repeat for cabbage #2.

In a large mixing bowl, fill up as much as you can with cabbage. Use a second bowl if you need to. To make the process easier, I split the cabbage in half. Add ¼ cup of salt into each bowl. Massage the cabbage with your hands until it feels soft.

Add the water up to the top of the cabbage to fill the bowl(s). Place a heavy object on top of a plate to keep the cabbage submerged. Let it sit for 1-2 hours.

Make your sauce. In a small bowl, add all of the remaining ingredients except your carrots and green onions. Mix until it starts to form a paste.

Cut your carrots and green onions. Set aside.

Using your colander, wash and strain your cabbage 3x. Let it dry for 5 minutes before you repeat.

In your large mixing bowls, combine cabbage, carrots, and green onions with your sauce into one bowl. Using gloves mix everything together until the paste is fully incorporated.

Add your Kimchi into 2 large mason jars, leaving an inch of room. Using your fist (with gloves on), squeeze the Kimchi down to extract the brine until it is completely submerged in liquid.

Place your jars in a cool, dark room using a tray to catch potential drippings.

Let it sit for 1-5 days checking/tasting each day to see if it gets to your desired fermentation. It will start to taste a bit sweeter. That’s when you know it’s done.

Refrigerate for 24 hours before consumption. Enjoy for many months (up to 6). Just note that the more you leave it in the fridge, it will continue to ferment.

Sources:

1) Healthline

2) Redefining All Diets

The Best Vegetarian Chopped Liver Recipe

Chopped liver is usually made with chicken fat and is mostly served on the Jewish holiday, Passover. This is how your grandma would make it. It's a thrifty way to use the less desirable part of the chicken and not waste anything. It's been around for centuries. People would flock to the deli to get their meat fix since you can't mix milk and meat if you keep kosher on the same plate or in the same meal.

People may think I'm crazy for making a vegetarian version. In the current day and age, there are different types of diets which don't contain meat. There are many variations to this dish like using eggplant or walnuts, as well as crushed crackers. The mushrooms are the most tasty and photogenic option because you get the Unami flavor and the rich colors from the spices. You can have it all year round, not just on Passover. Don't tell your friends there are vegetables in this dish and see how they react.

Ingredients:

• 1 cup of cashews, soaked overnight or for 2 hours with a high powered blender

• 4 hard-boiled eggs (pickled eggs are completely optional, but check out the RAD pickles video to see my pickling recipe)

• 1 lb. (16 Oz) cremini mushrooms, chopped

• 1 white onion, chopped

• 4 cloves garlic, chopped

• 1/4 cup vegetable oil or butter

• 1/4 cup vegetable broth

Spices:

• 1 tsp Trader Joe's Unami Seasoning (or any Unami seasoning)

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp Everything Bagel Seasoning

• 1/2 tsp ground mustard

• 2 tsp brown sugar

Directions:

1. Start by soaking your cashews overnight or for 2 hours if you have a high powered blender.

2. Hard boil 4 eggs. Peel, quarter, and set aside when ready for use.

   ** I pickled my eggs in advance, which is completely optional. See my pickling recipe if you would like to add this to your dish.

3. Chop your onions, mushrooms, and garlic. Set aside.

4. Heat up a large frying pan on medium heat with vegetable oil or butter (I used homemade fresh herb butter).

5. Add your onions and sauté until browned (about 10 minutes).

6. Add your garlic to the pan.

7. Add your mushrooms and sauté for another 5-10 minutes.

8. Add your spices to the pan. Stir until everything is incorporated. Remove from the heat and let it cool for a few minutes.

9. In a high-powered blender or food processor, add the drained cashews, vegetable broth, eggs, and mushroom mixture. Use a rubber spatula to make sure you don't miss any of the extra flavors from the juices.

10. Blend or pulse until creamy. You can leave a bit of texture if you'd like.

11. Serve with vegetables and matzah. Enjoy!

I recently started a YouTube cooking channel, RAD Kitchen where I made a live demo of how I created this delicious breakfast sandwich. Click the link below to view my video.

Homemade Kombucha Apple Butter

You’ll never want to buy store-bought apple butter again once you try this recipe.

When I started brewing kombucha, the first flavor I tried was apple cinnamon chai. The apples are my favorite fruit to infuse in kombucha because it takes the flavor well. It tastes like you’re eating apple cider apples once it’s all done. It’s a new hobby I took up while mostly staying at home during the Covid-19 pandemic. It doesn’t take much time at all and it does the work on its own. Find my recipe for Apple Cinnamon Chai Kombucha.

Honeycrisp apples are my favorite apples to infuse because their already sweet flavor makes the apple butter much sweeter. I personally leave the peels on for more fiber because I enjoy all parts of the apple.

It tastes great on pretty much anything, including:

• Bread

• Pancakes

• Cookies

• Muffins

I used the apple butter in a filling to create apple cinnamon chai muffins and holy wow! I don’t eat muffins often, but these are worth the calories. The best part is making a glaze out of powdered sugar and the kombucha. It’s really simple and takes these muffins to the next level. The first time I tried making these muffins with almond flour and no eggs came out flat and I ended up cooking the muffins on a high temperature to make a cookie instead.

I spread them on my almond flour pancakes as an alternative to having syrup. I promise you won’t miss the syrup when you spread apple butter on your pancakes.

If you want to can this recipe to store for the fall, put it in a closed mason jar and store in boiling water for 10 minutes until you hear a popping sound. Store in a cool, dry place like your basement when you’re ready to eat. Personally, I didn’t do this step because I wanted to eat it right away.

Or, if you’re hungry any time of the day, the apple butter creates a quick snack on a piece of bread. Simply, throw it in the toaster or air fryer and enjoy this spreadable treat. Try this apple butter on anything. It’s pretty versatile. I’d love to learn about what you spread your apple butter on for some more recipe ideas I can create for the RAD community. Find my recipe below and start your creating your master pieces.

Inspired by: https://bakingamoment.com/homemade-apple-butter/

Ingredients:

• about 4 pounds apples (roughly 9 medium-sized apples), peeled and cored

• 1 cup homemade Apple Cinnamon Chai Kombucha, divided (or just use apple cider NOT vinegar)

• A handful loosely packed light brown sugar

• 1 Tbsp. honey

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon kosher salt

• 4 pods fresh cardamom

• ¼ teaspoon ground allspice

• 1-inch knob of fresh ginger from your Kombucha (or use a fresh one)

• Juice and zest of half a lemon (about 1 tablespoon)

Directions:

1. Place the all of your ingredients (except the lemon and a the kombucha) salt in a large pot, and cook over medium-low heat, uncovered, (stirring occasionally) until the apples have become very soft. The apples will be a bit watery at first because they have been infusing in the kombucha. I only added a little bit of kombucha at a time or else it will be too liquidy.

2. Use a hand blender to puree the mixture (or ladle it into a regular blender in batches) until smooth.

3. Place the puree back into the pot and continue to cook, uncovered, (stirring occasionally) until thick, velvety, and deep mahogany brown (about 1 hour).

4. Stir in the lemon juice and zest, transfer the mixture to jars, and keep refrigerated. It will last about a month (if it makes it that long)

Homemade Fresh Herb Butter

Fresh Herb Butter to be used for elevating any savory dish.

I can’t believe I recently discovered herb butter. My friend gave me a bunch of fresh herbs from her garden and I had no clue what to do with them. I had parsley, thyme, oregano, basil, rosemary, and sage on hand. The first idea that popped up was making herb butter. It goes with almost anything to add more flavor to a meal. When I used it with my egg recipes, such as my Egg Breakfast Sandwich or steak, it blew my mind how tasty it was. It barely calls for any ingredients and can be prepared within minutes. Simply roll, wrap, and freeze to use it at your convenience. It looks beautiful once it’s all rolled up. You will never want to use regular butter in your savory dishes again once you try my fresh herb butter recipe:

Ingredients:

• 1 stick of butter (8 Tbsp. or ½ cup), at room temperature

• ¼ cup fresh parsley, chopped

• ¼ cup fresh oregano, chopped

• ¼ cup fresh basil, chopped

• ½ lemon, zest and juice

• 1 shallot, minced

• 2 tsp fresh garlic, minced

• Salt and Pepper, to taste

Kitchen Equipment:

• Knife

• Cutting Board

• Large Mixing Bowl

• Parchment paper

• Strong tape

• Wooden spoon

• Rubber Spatula

Directions:

1. In a large mixing bowl, add all of your prepared ingredients. Stir until everything is fully incorporated into the butter.

2. Pour everything out of the bowl using a rubber spatula onto the parchment paper. Shape your butter like a cylindrical tube. Fold the parchment paper to keep the shape of the butter. Tape up the ends of the parchment paper with strong tape.

3. Put the butter into a plastic bag and store in the freezer for future use. This will last a long time and can be used for almost anything. One of my favorites was using this herb butter in my Egg Breakfast Sandwich. I especially recommend this being used for sautéing vegetables.

I recently created a YouTube Channel, RAD Kitchen where I shared a recipe using my fresh herb butter. Click the link below to view my cooking demo.

PBC Oatmeal Energy Bites

Need a quick snack that won’t leave you craving more? Think of a granola bar where the first ingredient isn’t sugar. That’s more like a dessert than a snack. It’s almost unheard of now to find a granola bar that fills you up and that has clean ingredients.

For example, take a Clif bar. which is marketed as “wholesome ingredients that are better for the planet.” on Walmart’s website. If you take a look at the nutritional information tab, the first ingredient is “Organic Brown Rice Syrup”. A few ingredients down the line is “Organic Cane Syrup”. For your macronutrients, there are 6 grams of fat, 43 grams of carbohydrates, and 10 grams of protein. Even worse, there are 21 grams of sugar, which is equivalent to 5.25 teaspoons of sugar (4 grams = 1 teaspoon). That’s 2x more sugar than protein. According to the FDA, the daily recommended dose of sugar is 50 mg, which equates to 12.5 teaspoons of sugar for a 2000 calorie diet. Here’s an article that describes more on the legislation regarding added sugars.

Take another granola bar that is marketed at children. Quaker Oats states on their Chewy Chocolate Chip Granola Bars “Every chewylicious bite is made with real, mouth-watering chocolate chips the kids will love. Plus each bar contains 9 grams of whole grains and no artificial preservatives, artificial flavors, or added colors, making it a great choice for snacking anytime!”. The macronutrients are 3.5 grams of fat, 17 grams of carbohydrates with 7 grams of added sugars. While the numbers don’t seem too alarming, sugar is listed in the ingredients multiple times with a scant amount of vitamins. Would you want your children to eat this when you can easily make your own at home for cheap?

One or two of these is all you need. There are only 11 ingredients in my homemade Oatmeal PBC energy bites, which makes these nutritionally superior to anything you can find on the market. The nut butter adds the extra protein will slow down the digestion. With hemp seeds, chia seeds, and flax seeds, these granola bars pack a punch with enough fiber to leave you full for hours.

Even the pickiest of eaters will clear their plates. Be prepared for messy hands. If you have kids, let them do the rolling because they will enjoy it. Anywhere I brought my energy bites have been a raging success, which is why I am sharing the recipe for anyone to prepare these on their own.

Ingredients:

• 1 cup old fashioned oats

• 1 cup cocoa powder

• ¾ cup nut butter of choice (I used peanut butter)

• ¼ cup maple syrup

• 3 Tbsp. honey

• 1 Tbsp. brown sugar (or add more honey)

• 1 tsp vanilla extract

• ¼ cup unsweetened almond milk or any other lactose-free milk, divided

• 1 Tbsp. hemp seeds

• 1 tsp chia seeds

• 1 tsp flax seeds

Directions:

1)      Combine all ingredients into a large bowl (except the almond milk)

2)      Mix in almond milk 1 tablespoon at a time until everything is incorporated and no dry ingredients remain.

3)      Let the mixture sit for at least an hour covered in the fridge.

4)      Tightly roll into balls with a 1-inch diameter using your hands. I was able to get about 3 dozen per batch.

Sources:

1) Walmart

2) Quaker Oats

3) FDA

Egg-Free Baked Avocado Fries

Have you tried deep-fried avocados before? It’s been a trend popping up over the last few years that tends to show up at bars and burger joints. To be honest, I never heard of this way of cooking avocados until recently. I’ve put avocados in smoothies, as a pasta sauce, and as a sandwich spread to swap instead of mayo. I’ll eat it in sushi, as guacamole, or in a protein bowl.

In the country where we deep fry everything, it seems like a no-brainer. As I get closer to 30, my stomach can’t digest fried food anymore. I experience symptoms of Leaky Gut. It isn’t talked about much in Western Medicine because the majority of those doctors are trained to prescribe medicine to cure symptoms. Instead, I’ve looked closer at my diet in order to minimize or eliminate trigger foods. The pain of bloating and constant trips to the bathroom isn’t worth it for the few minutes I get to enjoy the fried food.

Many times, it feels like I’m alone while I’m watching my friends enjoy fried foods in front of me. I experience the sensation of what the food would taste like in my mouth as well as the placebo feeling of eating the food. Seeing the fried food in front of me makes it more tempting to want to eat it. I ask myself if the benefits of eating fried foods outweigh the costs before putting anything in my mouth. Most of my friends don’t watch their diets nearly as much as I do. However, my healthy food is always a hit when I bring it around. Every time someone enjoys my food and reflects on their own eating habits, it means that I’ve succeeded in promoting the RAD brand.

The inspiration for this dish came out of thin air. I had a bunch of avocados I needed to use and I was sick of eating guacamole for the millionth time. Plus, that leads to eating a lot of potato chips (another trigger food). I thought, why not bake it? I found that vegenaise is a fantastic swap for having eggs. It also serves as the flour because I dip it straight to the bread crumbs. To my surprise, this formula sticks to the avocado and is a much lighter alternative to the traditional breading method. My one piece of advice before eating these is to make sure not to eat too many. They are still high in fat and too much of a good thing can become a recipe for more inflammation. 1/2 an avocado would be a proper serving size. With a hint of sriracha aioli, this can be served on almost anything. Or you can eat them standalone as an appetizer. Whatever you choose will be delicious. Feel free to share your creations in the comments.

Ingredients:

For the Avocadoes:

• 3 ripe avocadoes, peeled and cut into slices

• 1 cup panko bread crumbs (preferably gluten-free)

• ½ cup grated parmesan cheese (** see notes below)

• ½ cup veganaise

• 1 Tbsp. garlic salt

• 2 tsp Italian seasoning

• Freshly ground black pepper to taste

For Sriracha Aioli

• ¼ cup vegeneise

• 3 tsp sriracha

• 1 tsp garlic salt

Directions:

1)      Preheat oven to 350 degrees F.

2)      Cut avocadoes in half. Core and cut them into 4-5 slices per half. Peel the skin off and set aside.

3)      In 2 separate bowls, put the veganaise and dry ingredients for breadcrumb mixture. Take one slice of avocado, dip to coat in the veganaise, and then get a generous coat of breadcrumbs. Shake to coat excess breadcrumbs.

4)      On a prepared baking sheet, place the breaded avocadoes. Cook for 20 minutes rotating the tray after 10 minutes. Cook extra for a bit more of a brown crust.

5)      Combine ingredients for sriracha aioli and serve.

** Alternatively, you can air fry these at 350 degrees for 5-10 minutes, flipping after 5 minutes.

** This dish can be made completely vegan if you omit the parmesan cheese. You can use this recipe instead if you want to make a vegan parmesan cheese

Sources:

1) Healthline

2) Minimalist Baker

Everything Bagel Seasoning Dill Pickles

Those of you who know me understand how much I love pickles. For starters, I grew up eating a pickle with my lunch throughout grade school. It’s how I finished every meal. I love the taste of dill pickles. It’s salty and garlicky with a crunchy bite to make this a great snack. I’d go through multiple pickles a day and a whole jar in less than a week. That’s because I mostly ate them straight from the jar.

When I was in college, I started caring more about my nutrition. I read the ingredients on the label of my favorite jar of pickles: Claussen Pickles. I was shocked, but not surprised to find a bunch of preservatives and a large amount of sodium per pickle spear. You can find the nutrition facts here. After years of eating Claussen pickles, I got sick of the after taste it gave me. Do you know that salty taste left in your mouth when you eat potato chips? I had to drink multiple bottles of water afterward to get the taste out of my mouth.

I stopped eating pickles for a while once I started cooking my own food from home. The only jars of pickles that have all clean ingredients I’ve found at Whole Foods. These are at least $7 per jar. The amount of pickles you get isn’t worth the cost in my opinion. I don’t know why it took me this long to make my own at home. I watched my dad make whole pickles and it took over a month for them to finally finish. When they were done, they didn’t taste nearly as good as I was hoping.

It never crossed my mind to make pickles until I moved to Florida and all of my new friends love pickles as much as I do. The cravings I used to have came back. A bunch of my friends had birthdays recently, and I figured it would be the perfect gift for them on their birthday. What started with one test batch turned into the best dill pickles I ever had. The secretly not so secret ingredient is Everything Bagel Seasoning. Adding homemade vegetable stock elevated the taste by giving the pickles more of an aromatic flavor. Each recipe yields 2 jars of pickles. You’ll have to make these for yourself and taste exactly what I mean.

Ingredients:

• 2 English Cucumbers, sliced thin

• ½ white or yellow onion, sliced thin

• A handful of fresh dill (I used ½ a container in each jar)

• 1 large bulb of garlic, peeled and halved

• 2 cups homemade vegetable stock

• 2 cups white vinegar

• ¼ cup cane sugar

• 3 Tbsp. sea salt

• 1 Tbsp. mustard seeds

• ¼ tsp dried mustard powder

• ½ tsp celery seed

• ½ tsp turmeric

• 1 Tbsp. fresh black peppercorns or use freshly cracked ground pepper

• 1 Tbsp. Everything but the Bagel Seasoning

• 2 large mason jars

Directions:

1)      Slice your cucumbers and onions thin with a knife or a mandolin. Cut the onion in half first before slicing on the mandolin.

2)      Add all of your liquids, salt, and sugar to a saucepan. Bring them to a boil and remove from the heat. Keep stirring continuously until everything is dissolved. Let cool for 5-10 minutes.

3)      Divide all of your spices and liquids evenly into two mason jars.

4)      Add your cucumbers and onions. Stir to incorporate everything evenly.

5)      Close the mason jars and store in the fridge for 1-3 days until the flavor is infused. Enjoy for up to a few weeks if they last that long.

** Note: You can use the same brine again with a fresh batch of cucumbers. I’ll use it for up to 3 batches. Make sure that you replace the used dill with fresh dill once it starts to go brown. I used a fork to get the dill out of the jar.

PS: If you live in the Central Florida area near Tampa, I’ll make you jars of pickles for your next party or for your own personal use. Contact me for more information.

Vegan 7-Layer Taco Dip

If I were to name my favorite appetizer of all time, it would have to be a 7-layer taco dip. Whatever you want to call it, it’s game over as soon as I see this dip in front of me. My family had this at almost every gathering and it would be the one thing I would be looking forward to. Food always gets me inspired to elevate the dishes I eat. I live to eat different foods as much as I can. Unfortunately, for this dip, it was made from a can of refried beans, sour cream with taco dip, cheese, and fixings on top. I could eat the entire dip myself without getting an ounce of nutritional value out of it. When I found a remake of this recipe on Minimalist Baker, I was elated because I could eat my favorite dip without feeling like shit afterward from all the dairy. I went the extra mile by making a homemade pico de gallo to add to the guacamole and homemade refried beans. My smoky flair on the queso puts this dish over the top to make this the best vegan taco dip you will ever eat in your life.

Inspired by: https://minimalistbaker.com/vegan-7-layer-mexican-dip/ and any other 7 layer dip I’ve ever had

Ingredients (in order of layers)

For the Bean Dip:

• 1 15 oz can pinto beans, drained and rinsed

• ¼ cup water, divided

• 1 tsp paprika

• Salt and pepper, to taste

** OR If you choose to opt-out, use 1 15 oz can of vegetarian refried beans from Trader Joe’s

For the Pico de Gallo:

• ¼ red onion, diced small

• 6 Roma or vine-ripened tomato, diced small

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• ¼ bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

For the Guacamole

Use my restaurant quality guacamole recipe

For the Queso Dip

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• ⅓ - ½ cup nutritional yeast

• ½ cup vegetable broth

• 1 tsp Chili powder

• 1 tsp Paprika

• 1 tsp Cumin

• 1 tsp garlic powder

• 1 tsp Worcestershire sauce

• ⅛ tsp liquid smoke (optional)

• Dash of hot sauce (optional)

For the Toppings:

• Diced red onion

• Diced red pepper

• Diced cilantro

Directions:

1)      In a large casserole dish, assemble the bottom layer by spreading the refried beans. To prepare the refried beans from scratch, add all of the ingredients with half the amount of water to a high-powered blender or food processor. Add more water and pulse until you achieve the desired consistency.

2)      For the 2nd layer, spread pico de gallo on top of the refried beans. To prepare the pico de gallo, chop up all of the ingredients, and mix them together in a medium-sized bowl.

3)      For the 3rd layer, spread guacamole on top of the pico de gallo. To prepare the guacamole, use any extra pico de gallo to combine with 2-3 ripe avocados. Mix in a separate bowl before adding this to the dish.

4)      For the 4th layer, spread queso dip on top of the guacamole. In a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.

5)      Top with diced red onions, red peppers, and cilantro. Enjoy with tortilla chips as a dip or as a delicious filling for tacos to go with your protein.

Check out my recipe book, “Quarantine Clean Eating” for other dishes I’ve created while at home during COVID-19 lockdown.

Instant Pot Steamed Artichokes with Italian Dressing

I give tribute to my Aunt Lois for this recipe. Food was one of the only things that kept me happy when I was around family. She would always make this on the high holidays after Yom Kippur (Breaking the fast). I remembered her as one of the only family members who wore a smile. It was rare that I ever saw her mad or upset. At her eulogy, she was known as the woman with a green thumb. She loved being outside in the garden. She would make us fresh vegetables to have for appetizers. Out of many delicious foods she brought out, the one that stood out to me the most (besides deviled eggs) was artichokes with Italian dressing. She marinated it overnight in the dressing and topped it with more Parmesan cheese. I wouldn’t leave much for the rest of the guests because it was that good.

I never tried to recreate it on my own until I was given fresh artichokes in my GFP Produce Box. Cooking artichokes wasn’t my priority. I knew instantly that once I saw the fresh artichokes, I was sold on recreating one of my childhood favorite dishes. I decided to go the extra mile and make my own dressing from scratch. I’ve been obsessed with my instant pot, which was the full inspiration for this recipe. I found that I enjoy the artichoke served hot. Find the directions below and take this into your own kitchen.

Ingredients:

For the Artichokes:

• 1-4 medium artichokes

• ½ lemon, cut into slices

• 2 cups water or vegetable broth

• 1 bay leaf

• Dried herbs to taste (I used oregano, basil, rosemary, thyme, and parsley

• Salt and pepper, to taste

For the Italian Dressing:

Credits to: https://www.fivehearthome.com/homemade-italian-salad-dressing-better-than-olive-garden-copycat-recipe/

• 1/2 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• 2 tablespoons water

• 2 teaspoons honey

• ¼ cup red onion, chopped small

• 1 teaspoon freshly squeezed lemon juice

• 4 tablespoons freshly grated Parmesan

• 2 cloves fresh garlic

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried basil

• 1 teaspoon dried oregano

• Pinch of red pepper flakes

• Freshly ground black pepper, to taste

Directions:

1)      In your instant pot, pour all the ingredients for the artichokes except the artichokes in the pot.

2)      To prepare the artichoke, do the following. First, cut off the bottom stalks. Next, cut approximately ½ inch off the top. Then, cut off all the brown tops of the leaves with scissors. These are inedible. Last, open the artichoke by rinsing it with water and pulling each layer apart with your thumb. Use some pressure, but not full force.

3)      Repeat for all artichokes. Set them in the instant pot and close the lid. Steam for 40 minutes or until you can pull the artichoke leaves apart easily. I turned the artichokes every 10 minutes.

4)      To make the dressing, blend all of the ingredients together in a high-powered blender or food processor. Process until everything is incorporated.

5)      To eat the artichoke, pull apart all the leaves and eat them with your teeth at the bottom. To eat the heart, remove the fuzzy outer layer and presto! Drizzle Italian dressing on top and serve with more dressing. Enjoy!

Want more recipes that remind you of your childhood? I released an all-new recipe ebook, Quarantine Clean Eating with dishes I created from ingredients around the house.

Air Fried Broccoli

Would your kid eat broccoli if it didn’t taste so bitter? Yuck! I get it. I couldn’t stand to eat a vegetable for the first 21 years of my life. It took me until then to understand the value of what I’m putting into my body. It became more of a priority to start eating vegetables when my other favorite foods started having repercussions. Bloating and gassy and pooping. Oh TMI. But for real though, my body couldn’t digest the foods I was eating anymore. I had no other option but to change my diet unless I wanted to face adverse health issues, such as obesity.

Even with where I’m at, I still don’t like to eat plain vegetables straight raw. If I can find ways for these to taste good, I’ll eat it all day long. Air fried broccoli is my new favorite way to eat broccoli. It reminds me of eating potato chips because they are crunchy. The Flavor God brand of seasoning helps add a new element of flavor I can’t get from salt and pepper alone. I like to mix and match different ones to create the ultimate concoction.

Ingredients:

• 2 heads of broccoli, cut into florets

• 2 Tbsp. Extra Virgin Olive Oil

• 3 Tbsp. Flavor God Seasoning (I used nacho cheese and garlic)

Directions:

1. Wash the broccoli and cut it into florets.

2. In a mixing bowl, combine all of the ingredients until evenly coated.

3. Set the temperature to 390 Degrees, F. Cook, for 8-10 minutes stirring halfway.

4. Serve with more seasoning and enjoy!

Is your mouth watering yet? I have more recipes like this one to help curb your salty snack craving.

Air Fried Chickpeas

Quarantine has got me like a mad science experiment. I try new recipes on a daily basis like it’s my full-time job. Finding different ways to expand my palate is fun for me. It brings me joy when I create a masterpiece.

One of my favorite meals is snack time. I can eat a meal full of calories with snack food. It’s easy to eat a ton of them, which could wreak havoc to your body if you’re eating junk food.

I found a healthy way in order to combat this habit. Instead of shaming myself for my love of snacks, I felt a sense of peace knowing what I’m putting into my body. When I prepare my food at home, I feel powerful having self-control over eating an entire bag of potato chips. If I end up eating a lot of my own food, I don’t end up eating as many calories. That alone has helped me be able to sustain weight loss for over 8 years. I still allow myself room to eat treat food, but I don’t feel guilty when it’s done in moderation.

Roasted chickpeas are my new #1 favorite salty snack swap. I could eat an entire can of them (although it is not a good idea because it’s a LOT of fiber).

I’ll leave the recipe here so you can have some of these ASAP.

Ingredients:

• 2 (15 oz) cans Garbanzo beans - drained, rinsed, and patted dry

• 3 Tbsp. Extra Virgin Olive Oil

• 4 Tbsp. Flavor God Seasoning (I used Nacho Cheese and Taco Tuesday Seasonings)

Directions:

1. Preheat air fryer to 390 Degrees F.

2. Clean garbanzo beans by getting the clear skin off as many as you can.

3. Mix garbanzo beans, spices, and oil in a mixing bowl.

4. Cook for 25-30 minutes. Stir after 15 minutes. After 30 minutes, cook and stir in 5 minutes intervals. Cook until they become brown and crunchy, but not burnt.

5. Serve with more seasoning and enjoy!

Is your mouth watering yet? I have more recipes for you like this one to help curb your salty snack craving.

Air Fried Zucchini Chips

I have become obsessed with my air fryer. I recently received an instapot as a quarantine gift, which has an air fryer component. I’ve been using it almost every day to add a whole new level to my taste buds. I love how crispy everything gets without the sogginess I sometimes get from oven roasting the same exact food. When it comes to making zucchini chips in the oven, one side of the zucchini cooks properly while half of it burns. The first time I tried zucchini chips in the air fryer, they turned out perfectly. Needless to say, I will never be putting my zucchini chips in the oven ever again. They didn’t even last for an hour before my family ate it all. Now, I get to share the recipe behind the deliciousness so you can get your hands on some straight away.

Ingredients:

• 4 small or 3 medium zucchini, sliced

• 3 Tbsp. Extra Virgin Olive Oil

• 4 Tbsp. Flavor God Seasoning (I used everything, garlic, and taco seasoning)

Directions:

1. Wash your zucchini and pat it dry with a paper towel. Cut the zucchini into thin slices either by hand or with a mandolin.

2. Mix the zucchini, oil, and seasonings in a bowl.

3. Set the instapot to air fry at 350 degrees F. Cook for 40 minutes. Stir at 15 minutes and at 30 minutes. After 30 minutes, stir at 5-minute intervals until the zucchini are at your desired crispiness. When they are done, they will be brown and crunchy, but not burnt.

4. Top with more seasoning and serve while they’re hot!

Is your mouth watering yet? I have more recipes for you like this one to help curb your salty snack craving.

Restaurant Quality Guacamole

Homemade Guacamole just like you would find in a restaurant.

Who here besides me totally forgot it was Cinco de Mayo today? * raises hand * It’s been like that already in my household based on the way I’ve been cooking lately. I was put on furlough at my job, so I’ve had nothing but time. I took the opportunity to go inward and re-prioritize the way I want my life to look like going forward. That means having access to lots of fresh fruits and vegetables. When I was on-the-go working at the kitchen last year, it made me realize how important it is to stay healthy and really own that. I took my health for granted. The only way for me to learn that was to have everything come to a complete halt so I had no choice but to slow down.

Slow the lifestyle. Slow the mind, Slow the cravings.

On the surface, this holiday focuses on a lot of boozy deliciousness, tacos, and a glorious amount of fried food.

My mouth waters at all the foodie photos I see across social media.

Why not focus on some healthier ideas to bring to the table?

Move over, queso. Guacamole and pineapple salsa are the star condiments on the table tonight.

Filled with healthy fats, and antioxidants, these will add an array of colors.

Take your Taco Tuesday to the next level with my restaurant-level guacamole and pineapple salsa right in the comfort of your own kitchen.

Homemade Guacamole:

Ingredients:

• 3 medium-sized avocadoes, mashed

• 1/2 red onion, diced small

• 1 Roma or vine-ripened tomato, diced small

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1) Cut your avocadoes in half, remove the core, and remove the flesh inside the skin. Scoop it out and put it in a large bowl. Mash it with a masher, mortar & pestle, or a fork.

2) Chop your onion, tomato, and jalapeno small. Add them to the bowl.

3) Wash and dry your cilantro with a paper towel. Chop it small and add it to the bowl.

4) Add the lime juice, salt, and pepper. Mix everything together in the bowl. Adjust the seasonings to your liking. Enjoy any way you like. There are ever-growing ways to add guacamole to anything.

Homemade Pineapple Salsa

Ingredients:

• 1 fresh pineapple, diced small

• 1/2 red onion, diced small

• 1 red bell pepper, diced small (I used 1/2 red bell pepper and 1/2 yellow bell pepper in the image below)

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1) To prepare the pineapple, do the following: First, cut off both ends. Lay the pineapple flat on the cutting board. Using your knife, cut off the skin until you see the flesh of the pineapple. Flip onto the other side and remove any skin you missed. Cut in half and cut those halves in half again (quarters). The middle of the pineapple is not edible, so you want to cut it off on each quarter. Using your knife, cut the white part off until only the yellow flesh remains. You’ll want to cut it on an angle. Cut each quarter into thin strips and chop it super small. That will leave you the small diced pieces you are looking for.

** If this is confusing, please contact me at redefiningalldiets@gmail.com and I will walk you through it step-by-step.

2) Chop your onion, pepper, and jalapeno small. Add them to the bowl.

3) Wash and dry your cilantro with a paper towel. Chop it small and add it to the bowl.

4) Add the lime juice, salt, and pepper. Mix everything together in the bowl. Adjust the seasonings to your liking. Enjoy on some tacos, with guacamole or even with some fish.

Need some more ideas on what to use these with? I created a recipe ebook during quarantine with over 30 of my favorite recipes. Almost every single meal can be topped with my salsa or guacamole.

The Best Homemade Granola Ever!

Are you someone who is always in a hurry to get out the door in the morning?

raises hand 🖐

Growing up, I was rushing for the school bus in the morning on a regular basis. My bag would be packed the night before, as I get up at the ass crack of dawn. I quickly brush my hair, brush my teeth, throw my clothes on, grab my shit downstairs, and rush out the front door.

The issue here is that I was either not eating breakfast or I would eat a bag of dry cereal. Even worse, a pop tart. By afternoon, I was crashing and was unable to pay attention in class during the last two periods of the day.

Knowing what I do now, I have the tools to combat afternoon fatigue and create snacks to give me energy while I’m on the go. When I had the idea to cook this granola, the above was in mind. I found a recipe online and tweaked it for my health modifications. It’s gluten-free, egg-free, and packed full of nutrients.

Use this to eat by itself, with almond milk in cereal, or spice it up to eat with fruit. I also enjoy topping it on muffins that I create to amp up my breakfast game.

I shared these with my friends and it is a raving hit among the crowd. This will please even the pickiest of eaters because the universal flavor of cinnamon brings it all together. I decided to share my recipe with the public in order for everyone to be able to recreate this for themselves in their own home.

Find my recipe below:

Inspired by: https://www.thehealthymaven.com/2015/04/honey-nut-steel-cut-granola.html

Ingredients:

• 3 cups steel-cut oats (gluten-free if necessary)

• 2 cups of mixed nuts and seeds (I did walnuts, pecans, almonds, flax seeds, and sunflower seeds, but you can use whatever combination you want!)

• 1 tsp cinnamon 1/4 tsp sea salt

• 1/4 cup coconut oil, melted

• 1/2 cup apple butter or sweet potato butter

• 1/2 cup honey or maple syrup (local raw honey is ideal)

• 1 tsp vanilla extract

Directions:

1) Preheat oven to 300 degrees F.

2) In a large bowl combine steel-cut oats, nuts, cinnamon and sea salt.

3) In a separate bowl combine coconut oil, applesauce, honey and vanilla.

4) Stir wet ingredients into dry and mix until combined.

5) Spread granola over a parchment or silicone-lined baking sheet. Bake for 20 minutes.

6) Remove from oven and flip and the bake for another 20 mins.

7) Remove from oven once again, flip and then bake for another 15 mins.

8) Remove from oven and flatten granola with the back of a spatula.

9) LET SIT FOR ONE HOUR. Do not try to move granola off tray.

10) After an hour, you can take the granola and break it up into clusters. Enjoy!

Note: Keep in an airtight container for up to 2 weeks (if it lasts that long!)

Pumpkin Spice Mini Donuts

I'm feeling more focused.

I'm feeling more creative.

I'm setting boundaries for those who are no longer serving me.

Best of all, I'm EARNING for my services for the first time.

It brings me joy that people are asking to pay for my recipes and yummy treats!

I get to serve you all from a higher place as I continue to raise my vibration to come from a place of joy and high service.

Lately, I've been feeling more spontaneous as well. Removing rigidity from my life has been the best thing I've done for myself.

How many of you feel like you need to go from task to task while blocking yourself from having interactions with people because of it?

Last year around this time, I felt like I was so in my head, not present, and I would be thinking about my to-do list while I was talking with people.

This is no way to be if you are looking to feel more connected to a higher purpose.

It's amazing when you take the time to take care of yourself, how many awesome shifts get to be made.

I've been feeling more spontaneous and full of gratitude.

Ideas are flowing with ease.

I'm feeling more connected with myself and others.

I'm so thankful for everything that has been happening in my life.

I am feeling so supported and aligned with what I'm here to do.

As a result, I've been doing more of what brings me joy.

Yesterday, after having a business call with a friend, I saw a recipe for pumpkin spice mini donuts that another friend posted on Facebook.

I thought to myself, "Wow, these look fantastic, clean, and a great little nugget to give to the trick or treaters!"

I honestly wasn't even planning on giving any candy out for the trick or treaters and I was going to keep my door closed with the lights off.

I know that those kiddos will be getting tons of processed treats, so I wanted to give the kids something homemade.

I felt so inspired by my message, that after my Facebook Live, I went ahead to make the recipe.

I've never actually made donuts before, but I felt confident enough with myself to give it a shot while trusting that the kiddos will absolutely love my little gift!

The best part is they are gluten-free, dairy-free, and egg free! (Next time, I can swap the sugar for maple syrup and make them sugar-free as well)

All the kids loved them! Some of them even asked for extras for their other family members to try! 😋

One of the kids yelled: "Pumpkin Spice!!!!!" Seeing that little boy's face light up with excitement was definitely the highlight of my night!

It brings me so much joy to be able to share my homemade goodies with the world because I know that people will be so much happier overall with their lives by getting to eat less processed versions of their favorite foods.

Did I mention that side effects of this are increased focus, mood, creativity, motivation, and weight loss?!

Low and behold, I bring to the world my mini pumpkin spice donuts!

Credits to: https://issuu.com/purelyelizabeth/docs/purely_fall_magazine_b23785e68d76a3/29

Looking for more delicious recipes like this one that are gluten AND dairy-free? Check out 20 intuitively modified recipes that I changed the ingredients, removed the crap, and retained its restaurant-like quality! 

For The Wet Ingredients:

• 1 tablespoon ground flax meal

• 3 tablespoons water

• 1 cup unsweetened pumpkin purée

• 1/3 cup melted coconut oil

• 1/2 cup coconut palm sugar, brown sugar or turbinado sugar (could sub maple syrup here to make this sugar free)

• 1 teaspoon vanilla extract

For The Dry Ingredients:

• 1 cup almond flour

• 1/2 cup quinoa flour (or could use coconut flour)

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/8 teaspoon ground cloves

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For The Coating:

• 2 tablespoons coconut palm sugar

• 1.5 tablespoons cinnamon

• 2 tablespoons melted coconut oil

Directions:

1) Preheat the oven to 350 degrees F.
2) Spray 3 regular sized muffin tins with cooking spray. Set aside.
3) Combine coconut oil and sugar (or maple syrup).
4) Add your flax egg (1 tbsp. flax meal with 3 tbsp. water) and vanilla extract.
5) Mix all of the dry ingredients in a separate bowl.
6) Add all of your dry ingredients to your wet ingredients and mix well until everything is combined.
7) Add the pumpkin puree and stir until dry ingredients are mixed through.
8) Roll into tablespoon size balls and place into the muffin tins.
9) Cook for 15-18 minutes until a toothpick comes out clean (I cooked mine for 18 minutes)
10) Take the mini donuts out of the oven and let cool for a few minutes. In the meantime, combine all coconut sugar and cinnamon for the coating. Keep the coconut oil separate.
11) In one hand, dip the donuts into the coconut oil and then roll in the cinnamon sugar mixture. 12) Serve immediately! Store in an airtight container for a few days or longer in the fridge (if they make it that long).

Protein Power Energy Bites

Do you wake up in the morning with little time to spare? 

You're super hungry, but don't want to go out to eat.

What can possibly be done in under 10 minutes with enough time to eat and make it out the door?

We've all had those mornings before.

While it might not be your typical routine, we end up running half our day with nothing in our systems but caffeine while feeling hangry.

After having enough of those days, I discovered this idea that's much better than having a granola bar from the store.

You get to have a breakfast without all of the additives that gives you the energy you need to power through your morning.

Feel energized with my delicious protein power energy bites!

Ingredients:

• 1 Cup almond flour

• 1 Packet chocolate flavored protein powder of choice (I used Orenda Shape)

• 2 Tbsp. cacao powder (plus more for rolling)

• 2 Tbsp. maple syrup

• 1/4 cup nut butter of choice (I used almond butter)

• 1/2 Tsp sea salt

• 4 tbsp coffee (or sub almond milk) 

Directions:

1) Add wet ingredients to a mixing bowl (nut butter, cacao powder, coffee) and mix together

2) Add remaining ingredients to the mixing bowl and mix until everything is mixed through. If it's still a bit dry, add some almond milk and mix until all ingredients are well incorporated together.

3) Roll into tablespoon sized bites, roll in cacao powder, and set aside in a container. **Note: You can make these as big or as small as you want.

4) Chill until ready to enjoy! Will last a week or two in a container (if they last that long)

PS: Check out my cooking demo on my Youtube channel where I make these live in front of an audience!

Cashew Veggie Miso Dip

Do you love eating dip but don't know how to cook? Do you find yourself shoving down that bag of chips during your favorite sports game and don't even realize how much you ate? Have no fear! With this quick, easy, and delicious Cashew Veggie Miso Dip, you can eat your your dip without the bloated feeling afterwards. You even get an extra added bonus of eating veggies without even realizing it! 

Ingredients:

• 2 cups cashews

• 3 Tbsp. of nutritional yeast or the veggie seasoning I used (which I will post below)

• 2-3 large carrots

• 1/4 white onion

• 2-3 T. miso paste

• 2-3 cups water or veggie broth

• Salt and Pepper

• White and Black Sesame Seeds for topping (optional)

• Cucumbers or other veggies for dipping

Directions:

1) Chop up your carrots and onions into small pieces. It doesn't have to be anything fancy, since you'll be putting it in the blender.
2) Combine cashews, veggies, and spices (except miso paste) into a pot.
** Note: If you don't have a high powered blender, soak and cover your cashews in water overnight with just enough water top the cashews to make them easier to blend.
3) Turn on the heat to medium and let it come to a boil.
4) Remove from heat and add your miso paste.
5) Transfer all your ingredients to the blender. Blend until everything is combined and smooth.
6) Top with sesame seeds and serve with veggies. Enjoy!