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.

Southwest Quinoa Egg Cups

For the past 6 months, I have been working as a prep cook at a country club. Learning new knife skills in a fast-paced environment keeps me on my toes. It helps me improve my cooking speed and technique to be more of a professional chef. Honestly, since starting to cook for someone else, I lost a lot of my inspiration to cook for myself. I go out to eat more and it is greatly affecting my gut health. I am now taking responsibility for my health because the food you eat really does affect your mood. In order to ease my mind from negative thought patterns, eating at home keeps my cravings for carbs or sugar at bay. I notice that when I eat sugar, I feel bloated and my mind begins racing with beliefs of “not good enough”. The less I eat sugar, the more energy I have to work towards my life goals. While at work, I was asked to make pico de gallo. I prepared some quinoa a few days prior and had some leftovers. I wasn’t sure how I was going to use it but didn’t want to throw it away. I never went grocery shopping and had some eggs in the fridge. A lightning bolt idea came through me, which this recipe became a reality. I love that I can eat something quick that’s easy to take with you anywhere. As a bonus, this meal provides leftovers, is easy to freeze, and keeps you full for hours. For someone 5’2, ~120 lbs, and is very active, 2 of these egg cups hits the sweet spot. Enjoy my delicious recipe below:

Ingredients:

For the Egg Cups

** Makes 1 dozen Egg Cups

• 1 ½ cups of cooked quinoa

• 5 eggs, lightly beaten

• ½ cup almond milk, unsweetened

• 1 cup homemade Pico de Gallo ** see recipe below or buy from the store

• 2 tbsp southwest seasoning

• Salt and pepper, to taste

For the homemade Pico de Gallo

• 4 vine ripened tomatoes, diced small

• ¼ red onion, diced small

• ½ lime, juice

• ½ jalapeno, seeded and diced small

• ½ bunch cilantro, chopped

• Salt and pepper, to taste

Directions

1.       Cook the quinoa ahead of time to make the preparation time shorter. Start by boiling 1 cup of dry quinoa on medium heat with 2 cups of water. Make sure to rinse the quinoa before boiling to remove the natural coating saponin, leaving the bitter, soapy taste behind.

2.       Once the water comes to a boil, cover for 15-20 minutes or until all the water has evaporated. Be careful not to overcook or the quinoa will burn at the bottom. This will make cleaning the pot a pain in the rear. :(

3.       When the water evaporated, stir the quinoa with a fork to fluff it up. Let it sit for 5-10 minutes to cool.

4.       While the quinoa is cooling, cut and mix all ingredients for pico de gallo in a separate bowl.

** If you decided to opt out of the homemade option, you can skip this step.

5.       Preheat the oven to 400 degrees, F.

6.       Combine ingredients for the egg cups in a second bowl. I have provided an image of the southwest seasoning for reference.

7.       Spray a muffin tin with cooking spray. Scoop until basically full because they don’t really rise at all.

8.       Cook for 25-30 minutes or until the edges are brown and bubbly.

9.       Carefully carve out with a knife and serve steamy hot.

For busy families wanting more on-the-go recipes like this one, contact me to set up a 60 minute meal-planning consultation.

Spinach and Artichoke Dip Stuffed Mushrooms

Recently, I have decided to eat less meat in my diet because of my gut health. As a result of Clean, Burn, Shape, I noticed how much less inflammation I experienced. I want to keep the momentum going, especially with my big trip to Mexico right around the corner. When I detox, I release all of the inflammatory foods such as gluten, dairy, and processed sugars. It gives me an opportunity to be creative in the kitchen. I explore new ways to eat all the time as I heal my gut. I find my body releasing a lot of mental stress as well while I release the physical stress from certain foods. I take the time to slow down and recover, which is important for living a healthy lifestyle. I started cooking regularly and it has sparked a world of imagination.

One of my favorite dips is spinach artichoke dip. However, it is full of mayonnaise with soybean oil and processed Parmesan cheese. It is seemingly healthy with the spinach in there. Some recipes also use mozzarella cheese, sour cream, or cream cheese to create a stomach monstrosity. As Redefining All Diets, I found a healthier way to create my favorite dish from home using a cashew base for cheese, nutritional yeast for the flavor, and vegeneise to cut a portion of the unhealthy fat. I added an extra veggie kick by stuffing it into a mushroom. This also gives it more protein to make this a well-rounded dish. You won’t even miss the meat with how filling this is. Find my recipe below:

Ingredients:

• 8-10 Portobello mushroom caps

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tbsp. Extra Virgin Olive Oil, divided

• ½ cup veganaise (or you can use regular mayo here)

• 1 lemon, squeezed

• 1 Tbsp. arrowroot starch

• ½ cup vegan Parmesan cheese (find the recipe here)

• 1 cup dairy-free mozzarella cheese ** see below for homemade recipe or can buy from stores like Trader Joe’s and Whole Foods

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

• Fresh Parsley, crushed red pepper, and balsamic glaze (for topping)

For the Dairy-Free Mozzarella Cheese

Credits to: https://gourmandelle.com/how-to-make-stretchy-vegan-mozzarella-cheese/

• ** 1 cup (~150g) raw cashews, soaked overnight

• 1 cup (~500ml) hot water or vegetable broth

• 7 Tbsp. tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp. lemon juice

Directions:

** If you don’t have a high-powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat the oven to 400 degrees F. Clean and prep your mushroom caps by washing them lightly with a paper towel patted with water and scraping the inside with a spoon. Set aside.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Blend all of the ingredients for the cashew mozzarella until it looks like a light paste. Place the mixture in a small pot on medium heat. Stir consistently until it starts to form into a sticky ball texture. Set aside.

4.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.  

5.       Add the sauce mixture and mozzarella cheese to your veggie mixture. Stir to mix through.

6.       On one baking sheet, use the remaining olive oil to gently oil the mushrooms. Using your hands, make sure the entire mushroom is covered lightly with olive oil. Use more olive oil if you run out. Season with salt and pepper.

7.       In a 9x9 casserole dish, place your spinach artichoke dip. Top with parsley and extra mozzarella cheese if desired.

7.       Put the mushrooms on the top rack (or top oven) and place the casserole dish on the bottom oven (or bottom rack). Bake for 15-20 minutes. Take the mushrooms out of the oven, flip, and cook for another 15-20 minutes until most of the juices have been cooked out of the mushroom. They will shrink during cooking.

8.       Remove the dip and mushrooms from the oven. With the mushrooms facing cap side up, scoop enough dip to fill each mushroom. Use any leftover filling for dipping with tortilla chips.

9.        Cook for 15-20 minutes until the tops with the filling are browned.

10.      Top with parsley, balsamic glaze, and crushed peppers. Enjoy!

Lentil Taco Soup

I have been watching a lot of Master Chef lately. What can be more addicting than watching Gordon Ramsey yell at chefs? Honestly, I’ve had a dream of being on a cooking show and it’s brought back a lot of inspiration to continue cooking.

I spent the second half of 2018 traveling and enjoying visiting areas all over the US. However, I was not cooking as much and gained some weight. I felt disconnected from my purpose and traveling helped me come back home. Luckily, I always have my tools to come back to in order to get back on track.

Being away from cooking made me realize how much I enjoy and appreciate it. It gives me confidence that I’m building something from scratch on my own. I am creating my own food. Cooking keeps me focused and present. I feel I am at my best when I am cooking because I am living at my highest potential. Cooking is like my pencil and paper where magic comes out onto the plate.

With another round of Clean, Burn, Shape underway, I wanted to find some recipes that were new and inviting to my palette. It’s currently winter, so I’m definitely in soup mode. I could eat soup any time of the day! It’s easy for my body to digest cooked foods, which makes soup an easy decision. Soup always yields me tons of leftovers and it’s easy to share with people. As an added bonus, it’s super easy to prepare. Get the whole family involved because you will want multiple spoons for this healthy lentil taco soup.

Inspired by: https://www.ambitiouskitchen.com/slow-cooker-taco-lentil-soup/

For the Soup:

• 1 teaspoon olive oil

• 4 cloves garlic, minced

•  1 red bell pepper, thinly sliced

• 1 white onion, diced

• 1 jalapeño, seeded and diced

• 1 cup green or brown lentils, rinsed

• 2 cups of homemade tomato sauce (see below)

• 4 cups vegetable broth

• 1 (15 oz) can black beans, rinsed and drained

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon onion powder

• 1/2 teaspoon cayenne pepper (if you like a little heat!)

• 1 teaspoon salt

• Freshly ground black pepper, to taste

For toppings:

• Fresh avocado

• Hot sauce 

• Mangoes, sliced (optional)

• Cilantro

• Salsa Con “Queso” (see below)

For homemade tomato sauce:

• 5-6 tomatoes on the vine

• 1 (6 oz) can tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

For the Salsa Con “Queso”:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 4 Tbsp nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

Directions:

** Before preparing the queso, make sure to soak the cashews overnight or prepare it in advance. If you have a high-powered blender like a vitamix, you

1)   Cook lentils according to the directions on the bag. Typically, cook the one cup of lentils with 2 cups of water. Bring to a boil. Cover and simmer until all the water evaporates.

2)   Prepare and chop all of your vegetables. Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeño. Sauté for 5 minutes or until onions begin to brown and soften. 

3)   Add spices and black beans. Stir until black beans are cooked and spices are stirred evenly.

4)   Blend all of the ingredients for the tomato sauce. Pour into the skillet with your vegetables. Cook until the sauce comes to a boil.

5)   Transfer the vegetables into a 5-6 quart stock pot with 4 cups of fresh water or vegetable broth.

6)   In a high powered blender, combine all the ingredients for the queso and blend until smooth. Set aside

7)   Cover the soup and let it simmer on low for 15-20 minutes to combine flavors.

8)   Add the cooked lentils, stir, and serve with desired toppings. Enjoy!

PS: By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.

Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.

That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.

As a bonus, I've modified all of them to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As another bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.

New England Clam Chowder

Soup is a food I can eat any type of year.

Especially now that it’s cold out, I crave soup for every single meal.

I could eat soup for breakfast, lunch, and dinner.

Soup is a food that can be readily available.

However, the canned and restaurant versions are all full of CRAP

Carbs

Refined Ingredients/Sugar

Artificial flavorings

Processed Foods

Not to mention a lot of soups in restaurants are full of heavy cream.

For those of us who are weight or dairy conscious, that could wreak havoc on our bodies if we eat that kind of soup on a regular basis.

Oh, and a small can of soup could ring you over $3 if you find a healthy kind.

Why not be able to make your own soup instead for much less than that per meal while being able to have plenty of leftovers?

The secret is to roast and blend up your vegetables to make a creamy-like broth to make it a filling, delicious dish.

You totally forget about the fact that you’re eating vegetables!

It’s so heavenly, that I have to share my recipe for a dairy-free sweet potato New England clam chowder:

Ingredients:

• 5 boxes (3.66 oz) canned clams (in olive oil or water) ** use less if you don’t like clams as much

• ½ white onion, chopped

• 2 medium sized carrots, peeled and chopped

• 3-4 stalks celery, chopped

• 4 oz (1/2 container) of Portobello mushrooms, chopped

• 1 small – medium sized sweet potato, cubed

• 3-4 cloves garlic (more if you enjoy garlic)

• 1-2 Tbsp Extra Virgin Olive Oil

• ¼ cup white cooking wine

• ½ cup almond milk (plus more if you need it for blending)

• ¼ cup Tamari GF soy sauce or Bragg’s liquid aminos (use 2 Tbsp. if you use Tamari)

• ½ cup water or vegetable broth ** optional to thin

• 3-4 sprigs of fresh rosemary

• 3-4 sprigs of fresh thyme

• Salt and pepper to taste

Directions:

1)      Preheat oven to 400 degrees F. Chop veggies and garlic. Set them on a foiled baking sheet with olive oil, salt, pepper, garlic rosemary, and thyme.

2)      Cook for 30 minutes or until veggies are soft.

3)      In a stock pot, add the clams by opening the can slightly and letting the water/oil drip out. Press on the clams to strain out as much as you can.

4)      When the vegetables are finished cooking, in a high powered blender, scoop the vegetables (except a scoop or 2) and most of the clams into the blender. Peel your herbs from the stems and add to the blender. Combine with almond milk. Blend until smooth.

5)      Pour vegetable concoction into the pot.

6)      Add liquid aminos and cooking wine. Stir until combined.

7)      Add water or vegetable broth to thin if needed. Top with fresh herbs and serve with oyster crackers. Enjoy!

** This dish serves 4-6 hungry people. I suggest doubling this recipe if you want to have leftovers. Use 8 cans of clams to not make the dish too rich.

PS: Hungry to learn how to make more recipes like this? Try one of my meal planning sessions and I’ll help you craft the perfect staple to serve the whole family.

Broccoli Cheeze Soup

The weather is dropping again, which means it’s time for soups again.

Who am I kidding? I can eat soup any time of the year.

I’m not the biggest fan of broccoli and it has taken me years to get used to its taste.

I’ve tried various ways to mask the taste as much as I can to get the nutritional benefits of this cruciferous vegetable.

I found that if I put heap loads of cheese in anything, I can eat basically everything.

However, there are people who can’t eat dairy too much because of gut issues, so I have created this recipe to benefit all parties.

This can be made with cashew cheeze or regular cheese to your liking.

You can have your favorite dishes dairy free now if you do a little extra research! :)

Enjoy this recipe below:

Ingredients:

• 2 heads of broccoli, cut in florets

• 1/4 cup white onion, chopped

• 1/2 cup carrots, julienned or buy them matchstick

• 5 cloves of garlic, minced

• 2 tablespoons of extra virgin olive oil or butter

• 1-2 cups of vegetable or chicken broth

• 1-2 teaspoons arrowroot starch

For Cheeze Sauce

• 2.5 cups of shredded cheddar cheese (or cheeses of choice)

  OR

• 1 cup cashews, soaked overnight (unless you have a high powered blender)

• 5 tablespoons nutritional yeast

• salt and pepper to taste

• 1/2 fresh juiced lemon, squeezed

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• almond milk to taste

Directions:

** NOTE: Soak cashews overnight in a pot covered with water up to the top of the cashews

1) Chop vegetables and garlic. Add butter or EVOO to pan. Saute on medium heat until veggies are soft.

2) Prepare the cheeze sauce by adding all the ingredients to a high powered blender. Blend until everything is smooth.

3) Add vegetables and broth to blender with cheeze. Blend in batches if your blender doesn’t fit it in one batch. Blend until smooth or pulse if you want it chunky (I prefer no chunks).

4) Add mixture to a 5-6 quart stock pot. Turn heat on low. Cover and simmer until heated through. It will start bubbling.

5) Add arrowroot starch if your soup is thin at the end or it will curdle up. Turn the stove off before you add it. Let it sit for 1-2 minutes.

6) Top with more cheeze or cheese and enjoy!

Tired of eating the same take-out meals every single week, feeling like shit after eating them?

Your body simply can’t handle food the way it used to, and your body is starting to respond with symptoms.

You don’t know what to do because you feel like you’ve tried every diet plan in the book.

Nothing seems to be working, but you don’t want to give up hope.

I know how it feels to go for decades trying to find the perfect diet to work for me.

Once I dropped the idea that I had to go on a diet or restrict calories to lose weight and feel good, the weight flew off naturally.

I have been able to lose over 30 lbs and keep it off for over 6 years!

By cooking my favorite take-out recipes from scratch, I found a fun way to still eat my favorite foods without feeling like I need to go out to the restaurant to eat them.

Cooking has been a way for me to find peace in my life because I know what I’m putting in my body.

That’s why I created 55 all-new recipes to give you fun and creative ideas for what you can manifest in the kitchen.

As a bonus, I've modified all of them to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

This book contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As another bonus, I have included tips for some food swap ideas.

Ditch the takeout and bring the food back to your kitchen with my easy, healthy, affordable meals.

I’m running a sale on this so grab your copy at an all-time low cost!

Take-out Fake-out Chipotle Burrito Bowl

A next level version of Chipotle’s Burrito Bowl that is vegan-friendly.

I love to eat Chipotle Mexican Grill, but I would much rather cook this at home. Let’s face it. Chipotle is constantly raising their prices. With delivery apps like Door Dash and Uber Eats, it can ramp the price to almost $15 with fees. That’s not including the tip. That’s where my RAD Kitchen Take-Out Fake-Out Burrito Bowl comes in. We live in a world where we want to have convenience in the palm of our hand. You can have this meal completed before you would receive your delivery. I made this recipe from scratch to create a healthy burrito bowl without all the carbs, cheese, and tortillas/chips we typically eat when we go to Chipotle. The best part is that this dish is vegan-friendly.

I was doing some research on Chipotle’s main page and noticed that they changed the way they market their ingredients. A few years ago, there was a list of all the ingredients used in every product. Now, there is an allergens page where you have to scroll down to find the ingredients used. If you click the individual ingredients, it shares a fun fact, but not a complete list of ingredients anymore. With Redefining All Diets, all the ingredients are listed out for full transparency. Find my take-out fake-out recipe below:

For the Veggies/Beans:

• 1 yellow onion, chopped fajita style

• 1 red pepper, chopped in long strips

• 1 sweet potato, cubed

• 1 can of pinto beans

• greens on greens on greens (I used spinach and collard greens, but feel free to use as

• much of these as you'd like and which ever greens you like

• 1 bag of Trader Joe's frozen cauli rice (or rice one head of cauliflower yourself by cutting it into florets and blending them on low)

• Top with my restaurant quality guacamole

For the sauce:

• 6 Tbsp. EVOO

• 2 Tbsp. apple cider vinegar

• 1 tsp chili powder

• 1/2 tsp paprika

• 1/2 tsp cumin

• Salt and pepper, to taste

• 1 lime, juiced

• 4 Tbsp. of nutritional yeast (feel free to add more or less depending on how much you want)

• 1/4 cup of salsa

Directions:
1. Chop your veggies and put them in a pan with some EVOO on medium heat. Start with your sweet potatoes for 10-15 minutes. Then, add the onions and peppers for another 5-10 minutes. Sauté until all of the veggies are soft.
2. Sauté the cauli rice until it's soft in a separate pan and set aside when it's done
3. Add your pinto beans and continue to sauté for another 5 minutes
4. Add your greens and sauté until they wilt
5. Add the cooked cauli rice to your main pan
6. Stir all ingredients of the sauce together
7. Top with my restaurant quality guacamole or you can get store bought (I used wholly guacamole for time's sake)
8. Enjoy your delicious homemade veggie bowl

Want to learn how to make this from the comfort of your kitchen at your own pace? I designed cooking demos to help you learn how to create this and more without ever having to leave the house.

Source: Chipotle Mexican Grill

Deconstructed Sushi Bowl

Are you someone that craves sushi a lot? To be honest, I have no idea how to make sushi from scratch. One night, I really wanted sushi, but didn't want to go out to eat. I tend to eat way more and my body feels better when I eat at home. I love cooking, so I thought why not make it into a bowl? That way I was able to swap out the rice for quinoa and make my own homemade dairy-free "spicy mayo dipping sauce". Veggies are the star of the dish here because I was able to up my veggie game by making it at home. Ditch the takeout because you will definitely want to try my all new deconstructed sushi bowl.

Ingredients:

• 2 5 or 6 oz. cans of chunk lite tuna, drained

• 1 cup brown rice

• 1/3 cup mayo or veganaise

• 1 scallion, chopped

• 1 ripe avocado, cubed

• 1-2 small carrots, julienned

• 1-2 cloves garlic, minced

• 3 cups of greens of choice (spinach, kale, arugula, watercress)

• 1 cup of seaweed (optional)

• 2 Tbsp. rice vinegar

• 1 Tbsp. Sriracha (optional)

• Top with sesame seeds

 For the Spicy Mayo Dipping Sauce:

• 1 Tbsp. miso paste

• 1 Tbsp. low sodium soy sauce

• 1/4-1/3 cup water or vegetable broth

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp powdered ginger

• 1 tsp sriracha (optional)

Directions:
1) Prepare the rice by pouring 2 cups of water with 1 cup of rice into a pot. Turn the heat on medium-high to bring to a boil (3-5 minutes)
Turn the heat down to medium-low and let it simmer covered for 40 minutes or until all the water is evaporated. Let cool for 5 minutes
and stir in 2 Tbsp. rice wine vinegar. 
2) Prep all of your vegetables, set aside.
3) Mix tuna, mayo, garlic, and sriracha in a bowl.
4) Prepare the sauce by combining all the ingredients in a food processor or high powered blender.
5) To serve in a bowl, put the rice at the bottom, followed by the vegetables, tuna mixture, and top with sesame seeds. Enjoy!

Want to learn how to prepare this plus tons of other delicious recipes? Check out a week's worth of meals planned that I made plus a shopping list. Make your day simple with all of the work already done for you. Check it out!

Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

I ate it as much as I possibly could get my hands on it as a child, which was at least once a week.

As I grew up, I craved ice cream more and more. 

Over time, especially in high school and college, my body couldn't handle dairy anymore.

I ignored this for many years until at the age of 25.

I burned out multiple times from stress and what I thought was a clean diet.

I felt too exhausted and unmotivated to do the activities that bring me joy. 

Once I removed dairy from my diet (about 90%), I have felt much better!

My mood improved, my sleep quality improved, and best of all, I have had more motivation than ever to follow my dreams.

I have not had a burnout in 2.5 months! 

I've been cooking almost every day, even if it's for 5 minutes and have even decided to share 5 of my favorite take-out recipes over the next 5 days. Join the fun here! 

Now, I get to enjoy all my favorite recipes without feeling sick afterward.

I bring to the world my FAVORITE flavor of ice cream, COFFEE!!! And chocolate (duh). Two of my favorite things combined into one = all the yaaaaasss!!!

Here's the recipe!

Credits to: https://minimalistbaker.com/coffee-coconut-ice-cream/

Ingredients:

• 2 13.5-ounce cans of quality full-fat coconut milk or almond milk (roughly 3 1/2 cups) ** I used one can of coconut milk and ~1.5 cups of almond milk

• 1/2 - 3/4 cup raw sugar, depending on preferred sweetness (I used 1/4 cup maple syrup and 1/4 cup honey )

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

• 1/2 - 1 cup chocolate chips (find my chocolate recipe here)

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well combined - about 5 minutes.
3) Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
4) Transfer to ice cream maker and prepare according to manufacturer instructions (30-35 minutes). Add chocolate and let churn for 5 more minutes.
5) Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.

Want to find more of your favorite recipes to prepare from the comfort of your own home? Check out 20 of my favorite recipes that I have modified to be gluten-free AND dairy-free!

Cheezy Crockpot Chili

Late night munchies get you again? 

What do you like to eat when you feel the cravings coming after a night out?

For me, I would go out to the bar, drink a few cocktails, and I ever so badly wanted pizza or nachos.

Sure, this seemed like a great decision in the short term, but afterward, I felt bloated.

I self-loathed and would regret every time I ate the unhealthy food.

Then, it hit me. Why don't I cook something healthy?

That way, I save money after a night out and I have a warm, tasty meal to look forward to.

This also tastes great as leftovers and freezes well. Beware, it might be all gone before you can even get to the freezer.

It's a combination of all of my favorite things in one without the guilt of unhealthy food AND it's dairy-free.

Leave it in the crockpot in the morning and come back to a house smelling like a taco joint.

I bring to you my Cheezy Crockpot Chili.

Ingredients: 

For the Chili:

• 1 lb. ground beef (I used 85%/15%)

• 4 Cups vegetable or chicken broth

• 4-5 Beefsteak tomatoes 

• 3 15 Oz cans of beans of your choice 

• 1 6 Oz can of tomato paste

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 4 Oz Portobello mushrooms, chopped

• 1 10 oz. bag of spinach, chopped

• 5 Cloves of garlic, minced

• 1 Tbsp. chili powder

• 1 Tsp. paprika

• 1 Tsp. cumin

• 1 Tsp. dried oregano

• 1 Tsp. dried basil

• 1 Tsp. dried thyme

• 1 Tsp. sea salt

• 1/2 Tsp. black pepper

Optional Toppings:

• Crackers

• Avocado

• Salsa

• Cheese

• Hot Sauce

• Green Onions

For the Cheeze Sauce:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3 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

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

1) Cook the ground beef on the stove over medium heat. Strain with a paper towel when there is a lot of grease in the pan. Pat dry when all of the meat is browned.
2) Prep all of your vegetables and throw them in the crock pot. Add the vegetable broth to the crock pot.
3) Add your fresh tomatoes, garlic, tomato paste, and spices into the blender. Blend until smooth. Add to the crock pot.
4) Start the crock pot on high for 6 hours.  5) Prep the cheeze sauce. Don't forget to soak the cashews overnight unless you have a high powered blender or food processor. Add all of the ingredients to the blender and blend until smooth. Refrigerate until later. 
6) An hour before the chili is ready, pour as much cheeze sauce as you desire (I did the whole thing) into your crock pot and stir until mixed through. Close the lid and allow the chili to cook for the remaining hour.
7) Serve with desired toppings. Enjoy!

Want to have 20 more recipes like this one that are gluten and dairy free? Find it here!

Dairy-Free Double Chocolate Ice Cream

I scream! You scream! We all scream for ice cream!

But wait...

What if you, your friend, your child, etc. is lactose intolerant or has a sensitivity to dairy?

It totally makes sense with all of the hormones added to our milk nowadays. *cough* Monsanto *cough*

It's no wonder why so many people can't tolerate dairy anymore.

One of those people being myself.

I recently did a pantry makeover in my parents' kitchen and found tons of dairy laden ice cream. it inspired me to make a healthy swap to this house staple. Check it out!

I grew up on the stuff and after a quarter century of eating it, my body can no longer handle it.

Instead of feeling sorry for myself or deprived, I felt inspired to make a delicious recipe that can help people be able to enjoy ice cream without the yucky feeling afterward.

As a bonus, there is very little sugar and this can easily be omitted. 

It uses coconut milk, but can also be swapped for almond milk or any other type of nut milk.

What are you waiting for? You NEED to try this ice cream. Find the recipe below!

Credits to: https://minimalistbaker.com/vegan-chocolate-ice-cream/

Ingredients:

• 3/4 Cup almond milk

• 1 Can full-fat coconut milk or coconut cream (the thicker the cream, the better)

• 2 Tbsp maple syrup or honey

• 2/3 cup Unsweetened cocoa powder

• 1/4 tsp sea salt

• 6 Ounces dark chocolate, finely chopped (~1 cup chopped) ** Can use store bought or use my homemade chocolate recipe

• 1/2 tsp pure vanilla extract

• Toppings: chopped nuts or fruit work great! 

** Note: Make sure you have an ice cream churning bowl for this recipe

Directions:

1) The day before, add your ice cream churning bowl to the freezer to properly chill.
2) The same day, prepare your base. Add the almond milk, maple syrup, coconut milk, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
3) Remove from the heat and add the chocolate and vanilla. Whisk until melted.
To remove any graininess, add to a blender and blend for 30 seconds on high. 4) Then transfer to a mixing bowl and chill thoroughly overnight.
4) The next day, add your chilled base to the ice cream maker and churn according to the manufacturer's instructions - about 30 minutes or until it looks like soft serve (see photo).
5) Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. Top with desired toppings!

Thai Carrot Sweet Potato Soup

How was your Christmas? ☃️❄️🎄 I hope everyone's day was filled with smiles and laughter. 
As much as I am all about the holiday spirit, I spent mine giving myself the day off to rest.
It was filled with saying yes to myself. And that's all I really needed. No Christmas party, no gifts, and a nice, quiet homemade meal with my family. This was followed by journaling, meditation, and a good nights rest. Instead of your classic ham, veggies, stuffing, potatoes, and dessert, I decided to combine the feelings of all of them into a delicious soup. It's soft, warm, creamy, and satisfying enough to have as an entire meal. Check out my Christmas creation of my version of Thai Carrot Sweet Potato Soup.

Inspired by: https://cookieandkate.com/2016/thai-carrot-sweet-potato-soup-recipe/

Ingredients: 

For the Soup:

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Yellow sweet onion, chopped

• 2 Medium sized sweet potatoes, chopped

• 2 Large carrots, chopped

• 2 Tbsp. red curry paste

• 1/4 Cup low-sodium vegetable broth

• 1/4 Cup almond butter or peanut butter

• 1 Tsp Tamari (low-sodium) or liquid aminos

• 1 Tsp Maple Syrup

• 1/2 Tsp Sea Salt

• 1/2 Tsp ground black pepper

• Cilantro, lime juice, and roasted chickpeas for topping

For the Roasted Chickpeas:

• 1 15 Oz can chickpeas, drained and rinsed

• 1 Tbsp. extra virgin olive oil

• 1/2 Tsp sea salt

• 1/4 Tsp ground black pepper

• 1 Tbsp. maple syrup

• 1 Tsp garlic powder

• 1 Tsp onion powder

Directions:

1) Preheat the oven to 400 degrees F.

2) While the oven is preheating, chop your veggies and lay them on a baking sheet. Add olive oil, salt, pepper, and maple syrup.

3) Prepare the chickpeas and put them on a baking sheet. 

4) Drizzle some olive oil on the chick peas and your seasonings. Shake the pan around to make sure all the chickpeas are evenly coated.

5) Put the vegetables and the chickpeas in the oven for 30-35 minutes. The veggies will be soft and the chickpeas will be slightly browned on top, but not burnt.

6) In a pot, pour the vegetable broth, curry paste, liquid aminos, and nut butter. Turn heat on low to begin heating everything.

7) When the vegetables are done, put them in a high powered blender or food processor. Set aside the chickpeas to cool.

9) Add the vegetables back to the soup, cover, and let it come to a boil for 5-10 minutes. Turn the heat to medium. Once simmered, remove from heat and serve with roasted chick peas. Enjoy!

Looking for more simple recipes? Check out my 10 healthy, delicious affordable recipes to start the new year with a happy gut!

Homemade Paleo Chocolate

Are you having a sweet tooth craving?

I know I get them all the time.

I get them pretty much on a daily basis.

What is my food of choice?

CHOCOLATE! I admit it. I am quite a chocoholic.

I would go as far as eating chocolate chips out of the bag.

As delicious as that sounds, the sugar adds up quickly and I get a stomach ache right after.

Does this happen to you?

I feel you!

I’ve come to accept that processed chocolate no longer serves me and I eat it as minimally as possible.

Which is why I found this awesome recipe for minimally processed chocolate that I get to share with you!

It’s not as sugary sweet, but just enough sweetness to leave you satisfied with eating less.

Enjoy my recipe for homemade chocolate!

Credits to: http://www.kristabutler.com/blog/2014/02/easy-paleo-chocolate

Ingredients:

• 1/2 cup (ideally grass-fed) unsalted butter, room temperature

• 1/2 cup almond, peanut or sunflower butter

• 1 cup cacao powder

• 1/2 cup maple syrup (or honey)

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

Directions: 

1) Mix all the ingredients in a large bowl once the butter is at room temperature.

2) Spread the mixture onto parchment paper. Then, place another piece of parchment paper on top of it to flatten it.

3) Place in the freezer for an hour.

4) Remove from freezer, cut into bite size piece and enjoy!

As a bonus, I made a cooking demo to show you how to quickly make this recipe. Check it out!

Sweet Potato Bowl with Salsa Con Queso

Are you feeling a bit all over the place now that summer is over and the holidays are getting closer? We naturally shift into eating heavier, warmer foods as the colder months set in. Who doesn’t love a nice warm bowl of food on a cold day? One easy way to do this is by roasting vegetables. It’s a great way to easily cook up any dish without all the mess. There are so many wonderful vegetables to use that are fantastic to help keep you grounded and focused during the hustle and bustle of the day. Spend your holiday season feeling healthy and full of energy with my sweet potato veggie bowl with salsa con queso!

Ingredients:

Vegetables:

• 2 Large Sweet Potatoes, cubed

• 1 15 Oz can black beans, drained and rinsed

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Small sweet onion, chopped

• 1 Red bell pepper, chopped

• 10 Radishes, cut thin (I used a mandolin)

• 2 Cups mixed greens, chopped (I used swiss chard and spinach)

• 4 Oz (1/2 container) of Portobello mushrooms, chopped

• 1 Tbsp. Maple Syrup

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 3-4 cloves garlic, chopped

• Salt and Pepper to taste

• Avocado (for serving)

For the Salsa Con Queso:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3-1/2 cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

• 1 Tsp Worcestershire sauce ** Can omit to make the dish vegetarian/vegan

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

** Before preparing the queso, make sure to soak the cashews overnight or prepare it in advance

1)      Preheat the oven to 400 Degrees F and prepare your baking sheet with foil.

2)      Chop your veggies, drizzle with olive oil and seasonings, and toss to combine. Add the beans and toss those as well.

3)      Bake for 25-30 minutes until very tender or slightly caramelized.

4)      In the meantime, 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)      When the veggies are ready, top with queso and serve with sliced avocado. Enjoy!

Spinach and Artichoke Dip Stuffed Spaghetti Squash

I definitely outdid myself on this one. For those of you who don't know me, I am obsessed with dip. I would make spinach artichoke dip all the time and I would eat it just as fast as I made it! 😂 But this time, I added spaghetti squash, more veggies, and some meat to made this a meal. As an added bonus, the entire dish is dairy free! Yesssss it's so good I felt called to share this. This dish can be vegan as well if you remove the meat. It's still plenty filling with or without the meat. Check out the recipe for my Spinach and Artichoke Dip Stuffed Spaghetti Squash!

Ingredients:

• 2 medium spaghetti squashes, halved lengthwise

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tablespoons Extra Virgin Olive Oil, divided

• ½ cup veganaise (or you can use regular mayo here)

• 1 lemon, squeezed

• 1 Tablespoon arrowroot starch

• ½ cup vegan Parmesan cheese (find the recipe here)

• 1 cup dairy free mozzarella cheese (can be found at Whole Foods or any health food store)

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 8 oz Portobello mushrooms, chopped

• ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

• Parsley (for topping)

Directions:

** If you don’t have a high powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat oven to 350 degrees F. Place spaghetti squash halves face down in a baking sheet with a drizzle of olive oil, salt, and pepper on each half. Bake for 30-40 minutes or until squash is fork tender.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and mushrooms and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.

4.       When your spaghetti squash is done, let it cool for 5-10 minutes. Spaghetti all of your squash with a fork and add it to your vegetables. Keep the squash halves because you will use them in the following steps.

5.       Add the sauce mixture to your veggie mixture and stir to mix through.

6.       Turn the oven up to 400 degrees F. Spoon the mixture back into the spaghetti squash halves. Top with extra mozzarella cheese if desired.

7.       Bake for 15-20 minutes until cheese is melted. Top with parsley and enjoy! :)

Gluten and Dairy Free Pizza with Vegan Pesto

Note: This recipe is NOT vegan, despite it being gluten and dairy free. If you want this vegan, omit the prosciutto (Although I don’t recommend it because it seriously makes the dish taste 10000x better!)

Who ever thought that you could actually make a pizza healthy? I was over at my boyfriend's parents' house one evening and his dad made this beautiful Italian pizza with prosciutto, figs, and pesto. It was one of the best pizzas I ever had. I thought it was so creative because I had never heard of anyone putting such items on a pizza. This was my inspiration for this amazing pizza. I personally have some trouble eating gluten and dairy, so I felt called to recreate this delicious dish. With a gluten free crust, dairy free nut cheeses, and dairy free sauce as well as the addition of some more veggies, I bring to the table my version of this pizza.

Ingredients:

For the Crust:

** You can use Trader Joe’s Gluten Free Pizza Crust or the following:

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

• 1/2 cup butter, melted

• 4-6 Tbsp. water, divided

For the sauce:

• ½ cup of vegan pesto (Find the recipe here)

For the Toppings:

• ½ cup prosciutto, chopped

• ½ cup white onion, chopped

• ½ cup Dairy free mozzarella cheese (you can get this from Whole Foods)

• ½ cup cherry tomatoes, chopped

• 4 oz Portobello mushrooms, chopped

• ½ cup figs, chopped

• ½ cup kale, chopped

• ½ cup vegan parmesan cheese (recipe found here) Note: You can use cashews instead of brazil nuts

• balsamic glaze to drizzle on top

Directions:

1)      To make the crust, combine all of the ingredients except the water. Mix well with your hands. Add the water tablespoon by tablespoon, mixing the flour until mixed through. You can skip this step if you buy the crust. Follow the directions on the package.

2)      Preheat the oven to 425 Degrees F. Chop your veggies and set aside.

3)      Split the crust in two pieces. On a pizza pan, form a crust shape with your hands as flat as you can, making sure the crust is formed evenly.

4)      Add desired sauce, toppings, and cheese on your pizzas.

5)      Bake for 20-25 minutes until the ends of the crust are golden brown. Enjoy!   

Easy Vegan Pesto

Pesto is such an amazing and versatile food. I can seriously put it on almost everything. From eggs to pasta to pizza, pesto is a great sauce to add to make any dish taste even better! Unfortunately, there are more and more people that are becoming sensitive to dairy. Lucky for you, thanks to the help of Minimalist Baker, I found this delicious recipe that tastes almost identical to the dairy version. Check it out below!

Credits to: https://minimalistbaker.com/easy-vegan-pesto-5-minutes/

Ingredients:

• 2 cups packed (144 g) fresh basil (large stems removed)

• 3 Tbsp (25 g) pine nuts or walnuts (if nut-free, try sunflower seeds!)

• 3 large cloves garlic, peeled

• 2 Tbsp (30 ml) lemon juice

• 3-4 Tbsp (9-12 g) nutritional yeast

• 1/4 tsp sea salt, plus more to taste

• 2-3 Tbsp (30-45 ml) extra virgin olive oil*

• 3-6 Tbsp (45 - 70 ml) water or vegetable broth (plus more as needed)

Directions:

1.       In a food processor or vitamix, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2.       Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water or vegetable broth at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

3.       Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

Almond Flour Pancakes

It was a wonderful weekend of seeing my friend in the city with lots of warm weather.  We went to the farmer’s market and I was craving some of the delicious fruit from the stands after eating a savory crepe. I’ve wanted to make pancakes for a while since my boyfriend and I have been going out to eat at the local pancake house for the past few Sundays in a row. Since I bought apples and peaches, I thought why not make the pancakes and caramelize those on top? My taste buds were longing for some of that delicious, fall feeling of warm, cinnamon, sugary glazed goodness. While I am at it, I figure this would be great to have for my trip to Bass Center. Who wouldn’t want to bring healthy food on a vacation? It was a no brainer. I had to make these. And oh boy, they were exactly everything I was hoping for. Did I tell you that they are gluten and dairy free? Now you can have your breakfast treat without the guilt! With that being said, I’m absolutely delighted to share with you my recipe for almond flour pancakes with caramelized apples and peaches!

Ingredients:

For the Pancakes:

Credits to: http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/

• 1 1/2 cups blanched almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 3 large pastured eggs, room temperature

• 1/4 cup almond milk

• 1 Tbsp. unsalted butter, melted

• 1 Tbsp. honey (or maple syrup)

• 1 tsp pure vanilla extract

• 1/4 tsp apple cider vinegar

• 1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)

For the Caramelized Apples and Peaches

• 2 apples and 2 peaches, cored and cubed (can use berries as well)

• 1 Tbsp. maple syrup (or honey)

• 1 Tbsp. unsalted butter, melted

• 2 Tbsp. brown or turbinado sugar

• 1-2 tsp cinnamon (I love cinnamon, so I tend to add a lot)

Directions:

1. Preheat griddle over medium heat.

2. Place all of the liquid ingredients into your blender, then place all of the dry ingredients on top. Cover and blend on low to start, then increase to high and blend at least 1 full minute.

3. Please note: The batter will be very thick like a thick cake batter. If it is too thick for your liking, a simple option to correct the consistency is to simply add an additional tablespoon of almond milk to the batter one tablespoon at a time, blending thoroughly before adding another tablespoon, until the desired consistency of batter is reached. Adding extra milk may make the pancakes a bit thinner (depending upon how much extra milk is added), but it should not dramatically impact the flavor.

4. Chop all of your fruit

5. Grease a preheated griddle for the pancakes and a preheated pan for the fruit each with 1 Tbsp. butter.

6. Ladle a ¼ cup of batter onto the griddle to form a pancake

7. Cook for a few minutes, until pancakes begin to dry out at edges and the bottoms are a golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. (I like to take a little peek under one of the pancakes to check, before flipping.)

8. Carefully flip and cook another few minutes until done, but not over-browned.

9. Serve hot off the griddle with cultured butter, pure maple syrup and a medley of fresh berries.

Lightened Up Chicken Alfredo

I can’t talk enough about how awesome the holiday weekend was! It was such a magical experience getting to be with my second family. My heart and my body are filled with joy! While all of that was lovely, I will definitely say that my eating has been a bit off since my trip. My chocolate and carb cravings have gone through the roof! But that’s okay because I know that a few bad days are not going to derail me from my lifestyle. Thankfully, I took this weekend to recharge and cook a ton because cooking delicious, healthy food brings my body and my mind joy! I feel so much lighter when I am eating better and I can feel more at ease with life. Not only did I make a ton of soup this week, but I was able to demo my food for people. The look on people’s faces when they light up from eating my food keeps me going to bring better, more wholesome food to the plate every single day. One huge lifestyle change that has helped me lose the weight and keep it off is by crowding out all the processed ingredients for lighter ingredients/more veggies instead. This is what I want to share with the world and this is what I’m able to do. Today, I had the honor of making Chicken Alfredo for a wonderful group of people from start to finish. Who knew that you can take a classic pasta dish that typically has heavy cream and crowd it out with roasted cauliflower? Now you’re getting the hang of this whole crowding out thing and it’s a lot easier than you think! And you get to lose weight while not having to give up your favorite foods! Want to learn more on crowding out processed ingredients in your favorite dish? PM me and I would love to help you! As promised, with the help of Oh She Glows and Minimalist Baker, here is the recipe for my Lightened Up Chicken Alfredo with an added bonus of roasted greens (because they taste so much better that way)!

Ingredients:

Inspired by: http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/ and https://minimalistbaker.com/5-ingredient-vegan-parmesan-cheese/

• 4 heaping cups cauliflower florets (1 small/medium cauliflower)

• 2 tablespoons extra virgin olive oil

• 4 medium cloves garlic, peeled

• 1/2 cup unsweetened and unflavored almond milk (or non-dairy milk of choice… can also use low-sodium vegetable broth)

• 1/4 cup nutritional yeast

• 1 fresh lemon, juiced

• 1/4-1/2 teaspoon garlic powder

• 3/4 teaspoon fine grain sea salt, or to taste

• 1/4-1/2 teaspoon pepper, to taste

• Pasta of choice (I used one (8-oz) box of Banza Chickpea Pasta to make this dish gluten-free)

• Mixed greens of choice (I used a veggie mix, broccoli, kale, and spinach from my local harvest CSA)

• ½ medium sweet onion

• 1 lb of chicken

• Fresh parsley and crushed red peppers, for garnish

For the Parmesan Cheese:

• 3/4 cup (100 g) brazil nuts (I typically use Cashews instead)

• 2 Tbsp (16 g) pine nuts

• 1 Tbsp (10 g) hemp seeds

• 1/4 cup (12 g) nutritional yeast

• 3/4 tsp sea salt

• 1/4 tsp garlic powder

Directions:

1.       Preheat your oven to 350 degrees. Cut up all of your greens and cauliflower into florets. Cut your onion as well. It doesn’t really matter how your cauliflower or onion cut, since they will be going in the sauce. Peel your garlic and place onto a baking sheet with tin foil. Place your chicken on a separate baking sheet with tin foil.

·         **Note: I also squeezed my lemon onto the veggies, but you can wait until the sauce if you want. It’s totally up to you!

2.       Pour olive oil over your veggies. Season your chicken and veggies with salt, pepper, and garlic powder. Place in oven for 30 minutes.

3.       While your veggies and chicken are roasting, combine all of the ingredients for the Parmesan Cheese into a high powered blender (I use a Vitamix).

·         **Note: If you don’t have a high powered blender, use a food processor or soak the nuts overnight and let them dry before blending with the rest of the ingredients.

4.       Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta.

5.       When the veggies and chicken are all done, remove them from the oven and begin making the sauce. Combine your cauliflower, almond milk, onion, garlic, ½ cup parmesan cheese, nutritional yeast, and your lemon (if you haven’t used it already) in your blender and blend until smooth. Cut your chicken into cubes.

6.       Combine roasted veggies, chicken, pasta, and sauce to your pot where the pasta was and stir until the sauce is mixed all the way through.

7.       Top with parsley and crushed red peppers and enjoy! Serves 4-6 depending on how hungry you are!