Instant Pot Tom Yum Soup

Bring the taste of take-out back to your kitchen with this Instant Pot soup recipe

What do you do when you can’t travel much due to COVID-19 restrictions? Bring the cuisine back to your kitchen of course! I’m making the best of the situation by cooking all my favorite foods at home. One of my favorite Thai restaurants was right next to the aerial studio I go to. My friends and I would go to this corner restaurant called Thai House. Every time I eat at the restaurant, I order their Tom Yum soup (with Pad Thai of course). Their soup was amazingly delicious because it was made fresh to order every time. It came to the table served piping hot with the aroma of lemongrass taking over my senses. I enjoy ordering the Tom Yum soup with shrimp because the shrimp are large and I love the flavor it adds to the soup. It didn’t matter what season it was because I order their soup all year round. The warm, grounded feeling I experience after eating this soup hits the spot after a tough workout. Although I’ve never been to Thailand, I felt inspired to recreate this masterpiece.

As always, I took the dish and added more veggies to pack more of a nutritional punch. I used my Homemade Vegetable Stock to add a level of freshness that I can’t get by using a canned broth. While this soup may run you $11-13 for a large portion, you can spend that and get 4-5x the number of meals. Saving money and being able to eat quality food during a pandemic is one of the best ways to keep healthy. Creating this recipe in the instant pot is a quick and convenient way to lock in a bunch of flavors. Save time and feed your entire family with my recreation of Tom Yum Soup.

Ingredients:

• 1 lb shrimp (larger 16/20 shrimp preferred)

• 6-8 cups homemade vegetable stock

• 2 cups zucchini squash or yellow squash, chopped

• 1 cup carrots, julienned

• 1 cup green cabbage, chopped thin

• 1 15 oz can of baby corn

• 1 cup spinach

• 1 cup shiitake mushrooms or oyster mushrooms (optional)

• 4-5 stalks lemongrass

• 2 kaffir lime leaves (or bay leaves if you can’t find any)

• ⅓ cup liquid aminos or soy sauce

• ¼ cup fish sauce (omit if vegetarian)

• 3 cloves garlic, peeled

• 2 inch knob ginger, peeled

• Handful of cilantro

• Fresh squeezed lime, for serving

Directions:

1)      Chop fresh vegetables. Place all of them except mushrooms and spinach into the instant pot.

2)      Add the stock, garlic, ginger, kaffir leaves, sauces, and lemon grass into the instant pot.

3)      Turn setting to pressure and set the temperature to high heat. Lock the lid in place (you’ll hear a short melody to let you know it’s locked) and set timer for 15 minutes.

4)      Open the lid, add mushrooms, spinach, shrimp, and cilantro. Adjust seasonings to taste. Close the lid again and cook for 5 more minutes until the shrimp is cooked.

5)      Remove garlic ginger, kaffir leaves, and lemongrass. Serve with freshly squeezed lime and enjoy!

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Baked Salmon Cakes

I’ve been on quite a MasterChef binge since quarantine. For one of the challenges, competitors were forced to cook with either canned or fresh salmon. A lot of the competitors struggled with the canned salmon, which inspired me to create my own elevated version. I would eat these all the time at home, which got me sick of salmon cakes. They were crusted with corn flakes, which made them taste bland as hell. Only a ton of sauce could save the dish. It’s been years since I prepared these salmon cakes. I went back to the archives to pull out this delicious recipe for the 4th of July. It tasted good enough to eat without sauce but decided to add one so you can make this into a salad for a complete meal. My friends enjoyed it so much that they’ve been asking me for the recipe.

Inspired by: http://www.skinnytaste.com/baked-salmon-cakes/

Ingredients:

• 1 14 oz can wild Alaskan salmon filet

• Olive oil cooking spray

• 1 Tbsp. Extra Virgin Olive Oil

• 3 cloves garlic, roasted whole and minced

• 3/4 cup diced red onion (1 small onion)

• 1/2 cup diced red bell pepper (1 small pepper)

• 1/2 cup diced yellow bell pepper (1 small pepper)

• A few handfuls of greens (I used arugula)

• 1/4 cup minced fresh flat-leaf parsley

• 1 Tbsp. capers, drained (optional)

• 1/4 teaspoon hot sauce

• 1 1/2 tsp Old Bay seasoning

• 1 cup seasoned breadcrumbs (I used Panko gluten-free bread crumbs)

• 6 Tbsp. vegenaise (or mayonnaise of your choice)

• 1 Tbsp. Dijon mustard

• 1 lemon, juiced

• 2 large eggs, lightly beaten

• Salt and Pepper, to taste

For the Vinaigrette:

• 2 cloves garlic, diced

• 1 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 3 tablespoons white wine vinegar

• Salt and Pepper, to taste

Directions:

1) Preheat oven to 375°F. Spray a non-stick baking sheet with cooking spray. Add the onion, red and yellow bell peppers in the oven for approximately 15 minutes. Stir, and cook for 5-10 until the veggies are browned. Set aside to cool to room temperature.

2) Open the can of salmon and drain the water. Pat dry and add to a medium-sized bowl. Add the remaining ingredients and roasted vegetables while continuing to combine the mixture. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.

4) Shape the batter into 1/4 cup each cake and place on a prepared baking sheet.

5) Bake about 10 to 12 minutes on each side, or until golden brown.

6) Serve with honey mustard vinaigrette on top of a bed of greens.

I’ve been cooking up some concoctions while staying at home to create my Quarantine Clean Eating recipe ebook. With over 30 new dishes, you can have new spins on your favorite restaurant meals that you get to cook from the comfort of your own home. Get your copy now.

The Best Pasta Salad

I don’t know about you, but the holidays always inspire me to think of my best culinary creations to share with friends and family.

It brings me joy to be able to share recipes not only that taste good but also has plenty of nutritional benefits.

When you think of the 4th of July, what do you associate that with? BBQs, fireworks, and summertime are the first 3 topics that come to mind.

A typical BBQ meal consists of burgers, hot dogs, chips, baked beans, some sort of dip, and of course, potato and pasta salad. I’m not even going to get into the beverages.

In my opinion, you gotta have something refreshing to cool down the heaviness from the meat. I can’t just eat a burger with chips and call it a meal. Protein and carbs are not a complete meal without vegetables. Sure, you’re getting all 3 sources of macronutrients, but you are missing out on vital nutrients your body needs to perform its activities for daily life.

My experiences with going to a BBQ is feeling sick to my stomach afterward. Bloating, lethargic, and foggy are a few symptoms to describe what happens after I consume that type of food.

This year, I made the decision to take my power back into my own hands and prepare food for guests at a party I attended.

Not only did I cook black bean and salmon burgers, but I made a pasta salad with roasted veggies to have a more balanced meal.

The pasta salad stole the show at the party. And of course, my homemade guacamole didn’t even make it to dinnertime. Meat can take a back seat.

I dropped the mayo-based calorie monstrosity and use an oil-based dressing instead for a healthy dose of omega 3’s. An example would be extra virgin olive oil. Make sure to check the label to see if it’s pure and not mixing other oils like canola.

Also, if you look at the ingredients for a lot of oil-based pasta salads you would normally buy at the store, the list goes at least 30 deep. A lot of them use soybean or cottonseed oil, which are high in omega-6 fatty acids.

Knowing what’s going in my food allows me to make better choices and feel better about what I’m putting into my body.

Once you try my pasta salad, you will never want to go back to buying the store-bought version ever again.

Find my recipe below:

Ingredients:

For the Roasted Vegetables:

• 1 cup shredded green cabbage

• ½ white onion, sliced into strips

• 1 red pepper, sliced into strips

• 1 zucchini, sliced into strips

• 2 serrano peppers, sliced into strips

• 3 cloves garlic, chopped

• 3 Tbsp. extra virgin olive oil, divided

• Salt and pepper, to taste

  ** Note: You can add whatever vegetables you want. I added whatever I had on hand.

For the Pasta Salad:

• 1 box of gluten-free pasta of choice (I prefer Banza chickpea pasta)

• 1 15 oz can quartered artichoke hearts, cut in half

• 1 cup mixed greens (I used spinach and arugula)

• 1 serving Italian Dressing (Find my recipe here)

• Garnish with fresh herbs (I used parsley and cilantro) and parmesan cheese

Directions:

1)      Preheat your oven to 400 degrees F. Cut all your vegetables and lay them on a foiled (or two) baking sheets.

2)      Add olive oil, salt, and pepper to the vegetables. Peel the garlic and put it on the baking sheet. Cook the vegetables for 25-30 minutes stirring after 15 minutes.

3)      While the vegetables are cooking, combine the ingredients to make for the Italian dressing.

4)      Cook the pasta according to the directions on the box.

5)      When the veggies and pasta are done, chop the garlic and let everything cool.

6)      To serve, combine the pasta, veggies, greens, artichokes, and Italian dressing. Stir well to make sure the dressing gets coated evenly throughout the dish. Serve with chopped herbs and parmesan cheese. Enjoy! :) You can also make this a full meal by adding a piece of cooked chicken or fish to the dish.

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Spaghetti Squash Pad Thai 2.0

One of my favorite activities is eating different cuisines from all over the world. It’s a fantastic way to expand my culture and learn about a country. Food is the universal language to the soul and my mission is to unlock as many as possible to transform into my dishes back home. I enjoy the flavor combinations that expand my palette that I wouldn’t normally think of on my own. Sweet and salty is a fun combo I like to work with. Pad Thai is a dish that combines sweetness from brown sugar and saltiness from fish sauce/tamari with the tanginess from lime juice. I grew up eating stir fry, so when I found this recipe in college, I wanted to learn how to create this back at home. If you find this at a restaurant, it can range from anywhere from 600 calories on the extremely generous side to well over 1000 calories. Also, it’s packed with more sugar than you need in a day’s serving. Using spaghetti squash as the “noodle” and ingredients from the supermarket, I will share with you how I cut down the calories and up the veggie ante to make this a well-rounded healthy dish. Find my recipe for Spaghetti Squash Pad Thai below:

Ingredients:

•       1 lb cooked protein of choice

•        1 Medium to large spaghetti squash

•        2 Tbsp. extra virgin olive oil, divided

•        1/2 cup shredded carrots

•        3 eggs, whisked

•        3-4 green onions, sliced thin

•        1 15 oz can of bean sprouts, drained or 1 cup fresh bean sprouts, washed and drained

•        Salt and pepper to taste

•        Top with lots of chopped peanuts, extra crushed red pepper flakes, lime wedges

For the Sauce:

•        1/3 Cup vegetable broth

•        1/3 Cup brown sugar or turbinado sugar

•        4 Cloves garlic, minced

•        1/4 Cup fish sauce

•        1/2 Cup Tamari or Liquid Aminos

•        2 Tbsp. rice wine vinegar

•        1 Tbsp. sriracha (optional)

Directions:

1) Preheat oven to 350 degrees F. Place spaghetti squash halves face down on 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) Begin cooking your protein. If you're using chicken, add it on a separate foiled baking sheet and cook with the spaghetti squash.

For shrimp, cook on the skillet over medium heat for 5-10 minutes or until pink.

For tofu, sandwich a 14 oz block of firm tofu between paper towels, press and drain for 30 minutes.  Next, cut the tofu into 1/4 inch slices.  Season with salt and pepper.  Cook the tofu in 1 tablespoon oil in a non-stick pan in a single layer for 2 minutes, undisturbed.  Then flip the tofu and cook on the second side for 1-2 minutes, until lightly browned.  Transfer to a clean plate and set aside for 5 minutes to cool. After, cut tofu into cubes.

3) Combine ingredients for sauce by whisking them all together until mixed through. Set aside.

4) Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the carrots and bean sprouts in your pan and sauté for 5 minutes.

5) Combine all ingredients to the sauce in a separate bowl, set aside.

6) 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.

7) Add the cooked protein, and sauce mixture to your veggie mixture and stir to mix through.

8) In the pan, move everything aside to make room for the eggs. Pour the eggs into the pan and stir constantly until cooked through. Stir everything to combine.

9) Top with additional toppings and green onions. Enjoy!

Want more spaghetti squash dishes like this one? Check out some of my latest recipes below:

Spinach and Artichoke Dip Stuffed Spaghetti Squash

PS: Looking for other creative ways to use spaghetti squash? Check out some of my other recipes on how I’ve transformed spaghetti squash into healthier versions of my favorite dishes.

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!

Spaghetti Squash Pad Thai

I freaking love Thai food. I’ll go out with my friends to a Thai restaurant and I will order the pad thai almost every time. Lately, I’ve noticed that when I eat it, I feel an immense amount of bloating and inflammation. It’s to the point where I’ve had to keel over trying to walk out of the restaurant. This is followed by immense amounts of constipation and gas with more stomach aches.

Ugh…

But why?!?!

Later, I’ll go look up the ingredients typically used in a restaurant-style pad thai.

Rice noodles

Carrots

Bean sprouts,

Eggs

Broccoli on occasion

A protein of choice

Topped with peanuts and a lime

Sounds totally kosher, right?

At the surface, yes it sounds like a great well-rounded dish. Did you notice I left off the sauce? The sauce is usually the calorie killer to dishes. Take a moment and look that a typical dish of pad thai served is not only more than one serving, but each serving can range from 800-1000 calories. That’s eating half your calories in a small meal followed by more carbs than your body can digest and a hell of a lot of sugar. You guessed it. Sugar is the culprit. While a lot of restaurants won’t disclose ingredient lists unless you ask, sugar is a ton of empty calories as well as a slew of ingredients you don’t even know that are in there.

Mind = blown!

Never to fear, I always have a recipe for that. With a few small tweaks, I have modified this recipe to make it a much healthier option for those that are health conscious. Check out my Duxified recipe for Spaghetti Squash Pad Thai.

For the Pad Thai

• 2 spaghetti squash (medium sized)

• 1-2 medium carrots, julienned

• 1 cup fresh or 1 15 oz can bean sprouts

• 3 green onions, chopped

• 1 lb shrimp, peeled and deveined

• 3 eggs, lightly beaten

• 2 tbsp extra virgin olive oil, divided

• Optional: peanuts and sesame seeds for topping

For the sauce

• ½ cup liquid aminos

• ¼ cup fish sauce

• 2 tbsp brown sugar or turbinado sugar

• 2 tbsp rice wine vinegar

• 1 lime chopped into wedges (for squeezing on top)

Directions:

1)      Preheat oven to 400 degrees F. Cut spaghetti squash in half on the direction without the stem. Scoop out all the seeds from the center.

2)      Season with salt, pepper, and olive oil. Put face down in the oven and cook for 30-35 minutes or until it can be flaked with a fork.

3)      Combine all ingredients for sauce. Set aside

4)      Clean off the shrimp and cook on medium heat until cooked through. The shrimp will turn a more vibrant pink when cooked.

5)      Chop your vegetables. Add remaining olive oil to a large, deep pan and begin sautéing.

6)      Get your spaghetti squash out of the oven and let cool for 5-10 minutes.

7)      Carefully fork your spaghetti squash and add it to your vegetables.

8)      Add your cooked shrimp and eggs to the pan. Stir until the eggs are cooked through.

Add your sauce, mix well, top with desired toppings, and enjoy!

PS: Looking for other creative ways to use spaghetti squash? Check out some of my other recipes on how I’ve transformed spaghetti squash into healthier versions of my favorite dishes.

Cauliflower Fried Rice

Rice is always a staple when you go to a Chinese or Japanese restaurant. Most times, white rice is included with your dish. You can even upgrade to fried rice for an extra $1. Typically, this is fried in canola oil, which comes from the rapeseed plant, one of the most genetically modified plants on the market. Not only are you consuming trans fats due to the amount of oil typically put in this dish at restaurants, but you are getting high amounts of sodium from the soy sauce they put in. Typically, soy sauce contains ~900 mg sodium PER TABLESPOON.  White rice has had the bran, fiber, B-vitamins, and all the external fiber removed so all that's left is a pure carbohydrate. The outer shell is removed on white rice, which removes the natural oils found in brown rice, which makes white rice have a longer shelf life. While this is nice that you can keep white rice longer, it has a high glycemic index, which turns it rapidly into sugar. This will lead to a big boost of energy followed by a big crash pretty quickly afterward. Talk about a salty, nutritionless monstrosity. The great this is that you can make fried rice at home using any other type of grain, fry it in sesame oil, and use Tamari in place of the soy sauce to make it completely gluten-free and soy free! Plus, you get the nutrition from the peas and carrots with a healthy dose of saturated fat from the oil. Feel free to add whatever meat you like to make it a complete meal that will leave you full of energy and begging for seconds.

I’ve decided to give this recipe an all-new spin using the Redefining All Diets method. By upping the veggies game on this dish, it’s an easy way to get fuller quicker while getting more nutrients. Talk about getting more bang for your buck. What I do is I modify any recipe to incorporate more wholesome ingredients while removing the processed crap from what you would find at a restaurant. It still tastes fucking amazing because I don’t skimp on the flavor. For those of us who struggle to enjoy the taste of vegetables, I find it easier to make a homemade sauce so that you still get the nutrients without having a plain taste. Sometimes, I don’t even realize how many veggies I’m eating its mind-blowing. How I amped this dish up is by swapping out the rice for cauliflower. As a bonus, it makes the dish take less time to prepare. Feel free to add eggs or cooked protein to make this meal well-rounded.

Check out my spin on Cauliflower Fried Rice!

• 1 cauliflower, chopped into florets ** You can also buy riced cauliflower from most supermarkets fresh or frozen to save even more time

• 3 chicken breasts, cooked and shredded AND/OR 1 bag of frozen seafood, thawed

• 1 small red onion, diced

• 2-3 green onions, chopped

• 2-3 cloves garlic, minced

• 1 cup frozen peas and carrots

• 2 eggs

• 3 tablespoons sesame oil (or you can substitute butter!)

• 1/4 cup Tamari Low Sodium soy sauce (or liquid aminos)

• 1 tsp. brown sugar (optional)

• Salt and pepper to taste

• Top with sesame seeds and sriracha

Directions:

1)      Cook your protein in advance. To cook your chicken, put it in the oven at 350 degrees F for 30 minutes or until the chicken is cooked through.

2)      Thaw your cauliflower or chop a fresh one up into florets and blend in batches on low power.

3)      Chop your onions, green onions, and garlic.

4)      If you’re using frozen seafood, cook in a separate pan on low heat, draining the water periodically. Cook until all the water has evaporated. The seafood will shrink a ton.

5)      Add 1-2 tablespoons of sesame oil to another pan. Turn the pan to medium-high heat. Let it sit for 30 seconds to heat up.

6)      Add the onions and garlic to the pan. Cook for 2-3 minutes or until caramelized.

7)      Add the frozen peas, carrots, and cauliflower (if frozen). Cook until warmed through (3-5 minutes).

8)      ** Only do this step if you have fresh cauliflower. Add the cauliflower if you haven’t already.

9)      Add the cooked seafood and chicken and cook for 2-3 minutes.

10)   Crack your eggs in a bowl and lightly beat them with salt and pepper. Add them to the pan and cook until the eggs are cooked through (3-5 minutes)

11)   Add the tamari, brown sugar, and remaining sesame oil to the pan. Stir until everything is coated with sauce. Add more sauce if desired.

12)   Top with sriracha, sesame seeds, and green onions. Enjoy!

Are you sick 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!

Banh Mi Pizza

Growing up, I lived on pizza.

When the time was in a pinch, my parents would order pizza.

When I was in marching band and we had late night practices, we would order pizza.

When I would go out with my friends, we would eat pizza.

After a late-night on the town, I would be craving pizza.

Everywhere you look, pizza is at every corner.

Pizza has become a staple of the American diet being eaten for breakfast, lunch, AND dinner.

Legit, people eat this 24/7.

Sure, it’s easy to produce, but how does this affect your body?

By saying its okay to skip out on cooking and order something convenient, you are building a life that is based around everything being easy, cheap, and handed to you.

Your body may be able to handle the pizza now, but as you get older all the chemicals added to the pizza, cheese, and crust will wreak havoc on your body.

Your body is not meant to eat meat, carbs, and dairy alone.

All it’s doing is drying up your cells while your blood is not flowing through your veins properly, causing a leaky gut and a slew of other gut issues.

The vegetables and fruits give you the opportunity to chew down your food, break up the fibers, and allow the body to slowly digest the food in order to distribute nutrients to the blood, cells, and organs in your body.

Your body is like “WTF are you putting into my body?”!

What about taking the extra time to make something healthy instead?

After you spent all that time thinking about what you want to eat and not acting upon it, you could have made yourself an easy meal.

However, this meal was quite out of the box because I wanted to find a way to marry my love of pizza with a healthy spin adding vegetables, a homemade sauce, homemade cheese (for bonus points), AND making my own crust from scratch.

I thought “Why not find a healthy way to eat pizza that is creative and can be eaten for breakfast, lunch, and dinner?”

I’m not going to lie; I ate this multiple times a day because it was THAT good.

It was hands down the best pizza I ever made.

Thanks to a bit of inspiration from Half Baked Harvest, I bring to the table, my all-new Bahn Mi Pizza!

Check this out!

Ingredients:

For the Pizza Crust:

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

• 1/2 cup butter, melted ** Make sure it's dairy-free if fully vegan

• 4-6 Tbsp. water, divided

For the Pizza Sauce:

• 1/4 cup soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons honey

• 1-2 tablespoons fish sauce I used 2

• 1-2 tablespoons sriracha I used 2

• juice of half a lime

• 1 tablespoon fresh lemongrass finely chopped

• 1/3 cup each - fresh basil and cilantro chopped

Pizza TOPPINGS

• 2 carrots shredded

• 1 pound ground pork or chicken

• 1 cucumber thinly sliced

• 4 radishes thinly sliced

• 1 red Fresno chile or jalapeno seeded+ sliced

• 1/3 cup fresh basil + cilantro roughly chopped, the total for both together

• 2 teaspoons peanut or sesame oil

• toasted sesame seeds for topping

• 8 ounces fresh mozzarella shredded ** or make my homemade version

• 3-4 eggs optional

For the Homemade Mozzarella Cheese (optional)

• 1 cup raw cashews, soaked overnight

• 2 cups hot water

• 7 Tbsps tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp lemon juice

SRIRACHA "MAYO"

• 1/3 cup tahini * sesame seed paste

• 1-2 tablespoons sriracha

• juice of half a lime

• water to thin the sauce

Directions:

1.   Chop all of your veggies. Set aside. 

2.     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. Let it sit for 10 minutes in the fridge to let it set.

3.     Cook the ground beef or pork until cooked through, pat dry to release all the grease, and set aside.

4.     Prepare the mozzarella cheese. Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk.

5.     Put a large saucepan over medium heat.

6.     Pour the "milk" into the pan.

7.     Start stirring continuously.

8.     After a few minutes the cheesy sauce will start to thicken. Cook it while continuously stirring for about 10-15 minutes.

9.     Remove from heat and let it sit for a few minutes.

10.   Combine all ingredients for the sauce and set aside. Next, in a separate bowl, combine ingredients for the sriracha mayo.

11.   Preheat the oven to 425 degrees F. 

12.   Form your pizza into two crusts flattening it out as much as you can (I couldn’t find my pizza pan, so I used one giant baking sheet and sprayed it with cooking spray)

13.   Add the sauce, cheese, and toppings in the order you would like your pizza. I did sauce, toppings, cheese, and more sauce.

14.   Top with sriracha mayo, eggs, and sesame if you wish.

15.   Put in the oven and cook for 20-25 minutes or until the crust is brown on the edges and the cheese is bubbling.

16.   Serve with more sauce and enjoy!

PS: I have 55 recipes like this one where I modified the ingredients to give them a healthier spin. If you’re ready to ditch the takeout, check out my new recipe ebook. If you are one of the first 55 people to purchase the book, you will receive a free 30-minute 1:1 call with me.

Beef Stew

If you are a meat and potatoes lover, this recipe is definitely for you.

I grew up eating some type of meat and potatoes dish all the time. 

Whether it was a burger and fries, meatloaf and mashed potatoes, or whatever, it was always on my plate in some form.

A lot of times, when you think of meat and potatoes, it can be quite a heavy dish without a lot of nutrition. 

Sure, you get protein and starchy carbs, but a lot of times, there is no source of vegetables.

When you make a stew, it is a great way to make a hearty and warming meal that is also full of delicious vegetables. 

With carrots, celery, and greens (optional), this amazing beef stew recipe courtesy of My Heart Beets is a well-rounded dish that will keep you full for hours!

As a bonus, this recipe yields a ton of leftovers, which are great for easy weekday meals.

Check out the recipe below:

Ingredients:

• 2 tablespoons avocado oil

• 1 pound beef stew meat

• 1 onion, diced

• 3 garlic cloves, minced

• 1 serrano, seeded and chopped

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon cardamom

• ¼ teaspoon cinnamon

• ¼ teaspoon oregano

• Big pinch of nutmeg

• ¼ cup red wine

• 4 – 6 cups beef or chicken broth*, divided (I used beef broth for this one)

• 3 large carrots, chopped

• 2 stalks celery, chopped

• 4 gold potatoes, cubed

• 1/2 cup of mixed greens (spinach and kale are great additions)

• Cilantro, optional

Directions:

1. Heat the oil in a dutch oven over high heat (a regular pan will work as well).

2. Add the beef and sear on all sides for about 5 minutes.

3. While the beef is cooking, begin chopping your vegetables.

4. In a separate pan, set your heat to medium, add the onions, garlic, serrano and saute for 5 minutes.

5. Next, add the carrots, celery and potatoes to the pot and saute until the veggies are soft.

6. Add the spices, stir for a minute, then add the red wine and deglaze the pan.

7. In a stock pot (I use a cast iron ceramic one here), add 4 cups of broth, bring the pot to a boil then reduce to low heat. Add the meat and vegetables. Cover and cook for 1 hour, checking the pot at the halfway mark. If the broth has reduced too much, add the remaining broth.

8. To thicken the stew, mash some of the potatoes right in the pot and mix well.

9. Garnish with cilantro if desired and enjoy!

PS: This tastes really good when you dip it with crusty sourdough bread! 

PPS: Looking for recipes to combat your food sensitivities, but don't know how to prepare them?

I have 55 all-new recipes that I've modified to be gluten-free and dairy-free.

Each recipe can be modified to fit your dietary needs.

Contains recipes for appetizers, breakfast, lunch, dinner, dessert, and crockpot.

As a 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.

Oh Shit! Pasta

Sometimes, we have those days where we are like "Oh shit! I don't know what to make for dinner!" 🙈

Who does this resonate with? ✋✋

For a lot of people that means going out to eat, but as a cook, I tend to keep more than enough food in the house.

If you are like that too and have had enough takeout food, take the time to see what ingredients lay around the kitchen.

You might find some yummy food laying around your freezer or a bunch of random ingredients in the fridge.

This is a great opportunity to experiment and use your creative side to make a spontaneous, impromptu meal. 😋

And that's exactly what I did.

I found some chicken, spinach, onion, butternut squash, lentil pasta, and pesto from Trader Joe's! And now, I have a healthy, tasty meal that I didn't have to order in order to get. 🍝

Cooking for me is fun and I love seeing what dishes I can come up with.

This is what your life gets to be too. We all have those creative juices in us. 🌺💐

We all have that burning passion for something we love, but how many of us follow through?

Starting this business doing what I love had been the best thing I've ever done for myself!

And now as a health coach, I get to help other like-minded people heal their relationship with food while having cooking be fun for them.

As an added bonus, you get to shift your mindset to see food as a healing tool and lose all the weight you desire, just as I have. 💪

I cook for any type of diet because I know so many people have food sensitivities out there, especially to gluten and dairy, so that's what the majority of my dishes are.

I also love making vegetarian and vegan dishes because they are so easy, healthy, and grounding. It feels good not to eat meat for every single meal.

I call this the “Oh Shit! Pasta!”

Ingredients:

• 1 lb cooked chicken

• 1 cup spinach or any greens on hand

• 1 bag of frozen butternut squash (cubed)

• 1 small onion, chopped

• 1 box pasta of choice (I chose lentil pasta)

• ½ cup store-bought pesto (or check out this recipe to make your own)

• 1 Tbsp. extra virgin olive oil

• Top with fresh basil and crushed red pepper

Directions:

1)      If the chicken is not cooked, preheat the oven to 350 Degrees F.

2)      Put the chicken on a foiled baking sheet, season with salt and pepper, and put in the oven for 30 minutes.

3)      While the chicken is cooking, prepare pasta according to directions on the box.

4)      Prepare the frozen butternut squash according to the directions on the bag (yay food hack!)

5)      Chop your onion and in a saucepan, begin cooking the onions on medium heat with olive oil.

6)      When everything is done, cube your chicken. Add the spinach and chicken to the pan.

7)      Add the butternut squash (as much as you desire) and combine with pesto.

8)      Top with crushed red pepper and basil. Enjoy!

Looking for more easy peasy recipes to incorporate into your weekly meal routine? Check out 20 of my favorite recipes like this one that I’ve modified to be gluten and dairy free!

Chicken Zucchini Noodle Casserole

I love outdoing myself every time I create a new recipe. I have been preparing a lot of vegan cheeses lately. This time, I found something a bit different. I am so proud of myself for meal planning again. I’ve been writing weekly meal logs and holding myself accountable for my meals. I’m really excited to be doing this as well in my upcoming challenge I’m holding in the next upcoming weeks. I’ve found all these awesome meals over the past few years and I am finally using them. Now, I’m bringing them to life!

As a child, I used to eat chicken or turkey tetrazzini out of the Stouffers box. I’m not going to lie, it’s really good. I love the creamy taste of the cheesy sauce with the breadcrumbs on top. The downside to this is when I was eating it, I was not aware of all of the crap that is put inside that tiny box. I don’t even remember how many ingredients are in there. I remember not feeling well after I ate any of that stuff. I honestly have no idea how my body used to eat and digest that as a child.

Anyway, one of the recipes I found reminded me of this childhood dish. I’m all about transforming my favorite childhood favorites into healthier meals that taste amazing! I had a recipe that I found through half baked harvest that reminded me of the turkey tetrazzini. I also went the extra mile to make a vegan gouda cheese because I really didn’t want to eat real cheese. Although this contains Greek yogurt, I still made this dish completely gluten-free by using zucchini noodles, gluten-free pasta, and terra chips instead of breadcrumbs. I was so proud to recreate my childhood favorite dish with the added version of veggies. This souped-up version of this dish will leave you begging for seconds (and thirds). Check out my version of my chicken and zucchini noodle casserole.

Inspired by: https://www.halfbakedharvest.com/one-pan-healthier-chicken-zucchini-noodle-casserole/

Ingredients:

• 3 cups grated zucchini about 3 medium zucchini's

• salt

• 6-8 slices gluten-free bread

• 3/4 pound boneless skinless, chicken tenders, diced

• 1/2 of a small onion grated

• 2 cloves garlic minced or grated

• 1 carrot grated

• 1 box gluten free noodles

• 1 teaspoon dried thyme

• 2 teaspoons dried parsley

• 1/2 teaspoon cayenne pepper

• salt + pepper taste

• 1 cup gouda cheese shredded **

• 2-3 cups chicken broth

• 1/2 cup dry white wine or more chicken broth

• 1 cup plain greek yogurt

• 6 tablespoons butter melted

• 2 eggs

• 1 1/2 cups crushed terra chips (or any other gluten-free crackers)

** For the gouda cheese (which I made vegan) courtesy of  http://juliasvegankitchen.blogspot.com/2011/07/smoked-cashew-gouda.html

• 1 cup raw cashews

• 1/4 cup nutritional yeast

• 1/2 Tbsp. onion powder

• 1/2 tsp garlic powder

• 1/8 tsp cayenne pepper

• pinch turmeric (optional)

• 1/2 to 1 tsp salt, to taste (depends on your miso)

• 1 3/4 cup (unsweetened) nondairy milk

• scant 1/2 cup agar flakes

• 1/4 cup extra virgin olive oil

• 2 TB light (yellow or white) miso

• 1 Tbsp. lemon juice

• 1/2 tsp vegan Worcestershire sauce

• 1/8 tsp liquid smoke

Directions:

1)      A few hours before you prepare the recipe, prepare the vegan gouda cheese. Start by placing cashews in a large-sized bowl of the food processor or vitamix and finely grind–just don’t let the cashews turn to a paste. Add nutritional yeast, onion powder, garlic powder, cayenne, turmeric (if using), and salt. Pulse three more times to blend in spices.

2)      In a heavy saucepan, combine milk, agar flakes, and oil. Bring to a simmer over high heat. Decrease heat to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until the sauce thickens.

3)      With the food processor running, gradually add milk mixture to cashew mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso, lemon juice, Worcestershire sauce, and liquid smoke. It won’t take long for the sauce to start thickening up. Transfer to a mold. 

4)      Let it harden in the refrigerator for at least for 2-3 hours

5)      Preheat the oven to 400 degrees F.

6)      Lay a clean kitchen towel on the counter and spread the grated zucchini out in a single layer. Sprinkle the zucchini with a little salt and then cover the zucchini with another clean towel. Let sit at least 10 minutes.

7)      Chop your vegetables and lay on a foiled baking sheet with the zucchini. Add your chicken to a separate baking sheet. Put in the oven for 30 minutes.

8)      Meanwhile, grease a 9x13 inch baking dish.

9)      In a pot, add the chicken broth, wine, greek yogurt, and butter and boil until the butter is melted (5-10 minutes)

10)   To the bottom of the baking dish, add the cubed bread, making sure the bread mostly covers the bottom of the dish. Next, add the dried noodles. Add in the chicken broth (starting with 2 cups), wine, greek yogurt, and butter.

11)   In a separate bowl, lightly beat 2 eggs and add it to your dish.

12)   Add the chicken, grated onion, garlic, carrot, dried thyme, parsley, cayenne and a pinch of salt + pepper. Sprinkle the Gouda cheese on top and add the zucchini.

13)   Using clean hands (I prefer using my hands) or a spatula, mix all the ingredients up until the bread is well moistened and everything is evenly distributed. If the mixture seems dry, add more broth until well moistened. Sprinkle the terra chips over top the dish,

14)   Cover with foil and bake on the middle rack for 30 minutes. After 30 minutes, remove the foil and continue baking for 25-30 minutes or until the top is lightly golden and the casserole is no longer jiggly. Remove and let sit 5 minutes before serving.

15)   Serve with fresh herbs if desired. YUM!

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!

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!

Take-Out Fake-Out Hot and Sour Soup

I definitely outdid myself here! This hot and sour soup tastes just as good if not better than what you would get at a restaurant. The best part is there is no flour to act as a thickener, less salt in a restaurant, and I amped up the veggie game to make this a healthy, hearty, grounding dish. Want to learn how to make more recipes like this? Take a cooking lesson with me. For now, enjoy the epic noms in this video! 😉😋🍲

Ingredients:

• 4 cups chicken broth or chicken stock or vegetable broth

• 4 ounces shiitake mushrooms, thinly sliced

• 1 (8-ounce) can bamboo shoots, drained and thinly sliced

• 1-2 baby bok choy, thinly sliced

• 8 ounces firm tofu, drained and sliced in 1/4-inch strips

• 2 cloves garlic, grated

• 2 teaspoons ginger, grated

• 1 tablespoon balsamic vinegar

• 3 tablespoons rice vinegar or red wine vinegar

• 1 tablespoon chili sauce, such as sambal oelek or sriracha

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 teaspoons brown sugar

• 2 tablespoons corn starch mixed into 2 tablespoons cold water

• 2 eggs, lightly beaten

• 2 teaspoons toasted sesame seed oil

• 1 teaspoon white pepper (or black pepper)

• 4 green onions, sliced

Directions:

1) Bring the broth, mushrooms, bamboo shoots, bok choy, tofu, garlic, ginger, vinegars, chili sauce, soy sauce and sugar to a boil in a large saucepan over medium-high heat, reduce the heat and simmer for 5 minutes.                                                                          2) Mix in the cornstarch and water mixture and simmer until the soup thickens a bit, about 2 minutes.
3) Slowly pour in the eggs in a thin stream while stirring the soup.
4) Mix in the sesame oil, white pepper and green onions, remove from heat and enjoy!

As a bonus, I have decided to release my cooking demo to the public. For more recipes and cooking demos, check out my Facebook group where I give exclusive support to my community.

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!

Thai Drunken Noodles

I was craving Thai food last night. It's cold outside and a nice, warm bowl of noodles sounded fantastic. Unfortunately, at restaurants, a lot of their noodles or sauces have gluten in them, which my body does not do well with. I've decided to honor my body and begin removing it from my diet. I figure if I am not going to go get take-out, might as well make it myself. That way, I know what's going in my food and my belly gets to be happy. As a result, I created these delicious drunken noodles and I get to share them with you!

Ingredients:

For the Vegetables:

• 1 Sweet onion, chopped

• 1 Red bell pepper, chopped

• 1 Zucchini, spiralized

• 1-2 Medium carrots, spiralized

• 1 cup of other vegetables of choice (I used sugar snap peas, mushrooms, and kale) 

• 5 Cloves of garlic, minced

• 2 Tablespoons extra virgin olive oil

For the Sauce:

• 1 Cup chicken or vegetable stock

• 2 Tbsp. (gluten-free) oyster sauce

• 2 Tsp red chili paste

• 2 Tsp tamari or liquid aminos

• 1 Tsp Molasses

• 1 Tsp sugar

• 2 Tbsp. fish sauce

Other Ingredients:

• 1/2 lb. of rice noodles or glass noodles

• 1 lb. cooked protein of choice ** see notes

• 3 eggs, beaten

• Black and white sesame seeds (for topping

• Lime (for topping)

Directions:

** Notes: If you are using chicken as your protein of choice, season with salt and pepper, line a baking sheet with tin foil, and add them in with your veggies.

1) Preheat oven to 400 degrees. 
2) Chop all your veggies into cubes. Mince your garlic.
3) Put them on a baking sheet with foil and pour 2 tsp of olive oil on the veggies. Add your garlic and spread them on the veggies. 
4) Cook veggies for 30 minutes.
5) While the veggies are in the oven, mix all of the ingredients for the sauce. Set aside.
6) Begin cooking protein if you are using tofu or frozen seafood.
7) Cook rice noodles according to directions on the package. Let soak in cold water to stop them from over-cooking. 
8) Once the veggies are done, take them out of the oven and combine them with the protein, noodles, and sauce into one pan.
10) Mix in the beaten eggs, cook for 5 minutes, stirring frequently! 
11) Top with sesame seeds and lime. Enjoy! 

PS: Want more recipes like this? I have released 20 of my favorite dishes that I've modified to be gluten and dairy-free. Check it out!

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!

Crockpot Salsa Verde Chicken

Has your mind been going crazy lately?! The holidays have my mind spinning in a million different directions. Sometimes, it feels like I'm being tugged in every which direction, which can be exhausting. It's been more difficult for me to plan meals as I'm entering a new chapter of my life. Planning could be a lot of work, time, and effort that I feel like putting in right now. Does that mean I stop cooking? No way!! With all of the tools I have learned over the past 5 years, I have been making an effort to cut my cooking time down. This gives me more time for other activities that make me happy. I get to feel more efficient with my time, while having a delicious, healthy meal that's made super fast. I love the crock pot because all you have to do is throw the food in, wait x amount of hours, and your entire kitchen smells like dinner! Yum yum!!! I came up with this idea on a whim and went with it. I was craving Chipotle, but didn't want to spend the money on going out to eat. So instead, I came up with this crock pot salsa verde chicken. It tasted way better than going to Chipotle and was of the fastest meals to get eaten that I've made to date! Check out the recipe below!

Ingredients:

• 2 lbs boneless, skinless chicken breasts

• 2 lbs tomatillos, peeled

• 1 tbsp. extra virgin olive oil

• 2 jalapenos, seeded and chopped (optional)

• 1 can pinto beans, drained and rinsed

• 5 cloves of garlic, chopped

• 1 white onion, chopped

• 1 red bell pepper, chopped

• 1 10 oz container of fresh spinach, chopped

• 1/2 cup vegetable broth

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1/2 tsp salt

• 1/2 tsp black pepper

• Top with cilantro, avocado, hot sauce, and crackers of choice

Directions:

1) On a foiled baking sheet, preheat the oven to 400 degrees F. Add your tomatillos and garlic. Bake for 20 minutes until browned.

2) Chop your vegetables, drain your beans, and add all items to the crock pot (except tomatillos, garlic, spinach, and vegetable broth).

3) When the tomatillos and garlic are done, add them to a high powered blender with some of your chopped onions, vegetable broth, salt, and pepper. Add those to the crock pot. 

4) Cook on high for 4 hours or low for 7-8 hours. 

5) When there are 15 minutes remaining, shred the chicken.  It will come out like butter! 

6) Top with cilantro, avocado, hot sauce, and crackers. Enjoy!

Looking for more quick and easy recipes to whip up on a busy day? After the new year, I'll be starting an intuitive cooking course to teach you how to make recipes on the fly using foods you have in your kitchen. Cooking gets to be simple and fun and I will be your guide. In the mean time, check out 10 of my favorite healthy, easy, and affordable recipes to get you through the cold season!

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!

Easy Cheezy Vegan Zoodles

Winter is near in Chicago, which means lots of pizza, pasta, soups, and stews are eaten. This is when a lot of people tend to gain weight because it’s cold out, dark earlier, and with the holidays coming up, it’s easy to lose sight of a healthy diet. People start going outside less, so they aren’t getting as much physical activity. Instead, it gets to be an opportunity for exploration and creativity of cooking healthier options. The good thing is that all pizza, pasta, soups, and stews don’t have to be heavy. Why not try lightening up your pasta dish with my Easy Cheezy Vegan Zoodles?!

Ingredients:

• 4 Medium zucchini, spiralized

• 1 15 Oz can Cannellini beans, rinsed and patted dry

• 1 8 Oz package Portobello mushrooms, chopped

• 1 Medium carrot, julienned

• 1 Small beet, peeled and cubed

• 1 White onion, chopped

• 1 Red bell pepper, chopped

• 1 Cup spinach, chopped

• 2 Tbsp. Extra Virgin Olive Oil

For the Sauce:

• 4 Beefsteak tomatoes, halved

• 3 Cloves garlic

• 3 Tbsp. tomato paste

• 2 Tbsp. fresh chopped basil

• 1 tsp dried oregano

• Salt and pepper to taste

• 3-4 Tbsp. Nutritional yeast

• ** ½ cup cashews

Directions:

1)      Preheat the oven to 400 degrees F. Chop all of your vegetables, tomatoes, and garlic. Lay them on a baking sheet. Drain and rinse the beans and lay them on a separate baking sheet. Season with olive oil, salt, and pepper. Cook for 25-30 minutes.

2)      Add ingredients for the sauce in a high powered blender (like a vitamix). See note on how to prepare the cashews. Set aside.

3)      When the veggies and beans are done roasting, add the tomatoes, garlic, and ½ your onion in the blender. Blend until smooth.

4)      In a pan, combine all the veggies and your sauce. Stir until combined and heated through. Serve with more chopped basil on top. Enjoy!

** Note: If you don’t have a high powered blender or food processor, soak the cashews overnight and drain before making the sauce.

Roasted Root Veggies and Chickpea Buddha Bowl

Are you feeling like your mind is racing like crazy? Do you feel like you need to focus, but feel like you’re getting pulled in every direction? Are you feeling hungry all the time, but you’re craving carbs and the sweet stuff? Do you want to feel more energy and focus with the food you eat while crowding out your unhealthy cravings? As a child, I ate candy and junk food almost every day and it was a constant cycle all the way up until the end of college. When I started learning about different foods and how they can affect your energy, I learned about how root vegetables are very grounding. Think about the connection of how the veggies grow from the ground and we are connected to the Earth. When we eat these veggies, we also feel the connection from the energy they provide us. When we are more connected, we can be more focused and grounded. Other veggies like sweet potatoes, carrots, and beets are other great veggies that improve focus while getting a plethora of vitamins and minerals from different colors of veggies. Include all different colors of veggies to get lots of polyphenols. Ditch the Skittles and taste the rainbow with my Roasted Root Veggie Chickpea Buddha Bowl!

Ingredients: 

• 2 cans of chickpeas, rinsed/drained/patted dry

• 1 zucchini, chopped

• 2 small carrots, chopped

• 1 medium sized beet, peeled and cubed

• 1 small sweet onion, chopped

• 1 8 oz. container of Portobello mushrooms, chopped

• 3 cloves garlic, minced

** Note: Feel free to add as many veggies as you’d like, but these are the ones I added. Other great veggies I’ve used are broccoli, cauliflower, and kale (not pictured).

For The Sauce: 

• ½ cup of vegetable broth (I choose something organic or from Trader Joe’s, which are gluten-free)

• 4 Tbsp. miso paste

• ½ cup liquid aminos

• 2 Tbsp. rice vinegar

• 1 Tbsp. Korean Gochujang sauce

• Sesame Seeds for topping 

Directions:
1) Preheat the oven to 400 degrees F
2) While the oven is preheating, prepare the chickpeas and put them on a baking sheet. 
3) Mix all the ingredients of your sauce
4) Drizzle some olive oil on the chick peas as well as some of the sauce. Feel free to add as much or as little as you’d like. Shake the pan around to make sure all the chick peas are evenly coated. 
5) Chop your veggies and prepare on a separate baking sheet also drizzled in olive oil. Pour some more sauce here. Make sure to save some for topping after they are all done.
6) Put in the oven for 30-35 minutes stirring once after 20 minutes to avoid sticking/burning. Cook until the veggies are soft and chick peas are golden brown if they are not done after 30-35 minutes.
7) When everything is all done, combine the veggies and chick peas into a bowl. Top with more sauce and sesame seeds.
8) Enjoy!

Looking for more recipes to help crowd out your unhealthy cravings? Comment below or PM me to see how I can help do that for you!