Pickled Veggie Salad with Dill Pickle Ranch Dressing

If you are as obsessed with pickles as I am, then this recipe is 100% for you. Keep scrolling, sister because your taste buds are about to be blown away. Pickling has become one of my new favorite hobbies during the pandemic. I finally found a community where I can openly share my love of pickles without any judgment. I’ve seen many recipes in this group including one for pickles in a sushi roll I saw moments ago. A lot of the recipes though are fried and it’s rare to see any healthy takes on pickling besides the pickles themselves.

During the warmer months, I crave smoothies and salads. That never used to be me until I started making vegetables a regular part of my diet. A lot of dressings nowadays have more preservatives than real ingredients. If you want to buy a healthier dressing, it costs upwards of $5. Instead, I decided to go searching for my own. I found a recipe for a vegan ranch dressing (one of my favorite sauces) and took my own spin on it. It’s rather simple. I added some of my own pickle juice instead of water to thin it out. To make this recipe next level, I put in some of my pickled veggies such as onions, jalapenos, and even a pickled hard-boiled egg. This is optional, but it gives the salad a new depth of flavor you can’t find from plain o’l veggies. With a protein kick from the roasted chickpeas and eggs, this salad is any vegetarian’s delight. Find the recipe below:

Ingredients:

• mixed greens (or spinach)

• dill pickled onions

• dill pickled jalapenos/sweet peppers

• carrots

• celery

• a pickled egg (or use regular hard-boiled egg)

• avocado

• roasted chickpeas ** see below

For the Dill Pickle Ranch Dressing:

• 1½ cup vegan mayo (I used veganaise)

• ¼ to ½ cup dill pickle juice (find my recipe here)

• 3-4 cloves garlic (I used pickled garlic straight from the brine using the recipe above)

• 1½ teaspoon apple cider vinegar

• ½ tablespoon dried parsley

• 1 teaspoon dried dill

• 1 teaspoon onion powder

• 1 teaspoon mustard powder

• ¼ teaspoon paprika

• ¼ teaspoon pepper

• salt - to taste

Directions for roasted chickpeas:

1) Preheat oven to 400 Degrees F. Drain and rinse 1 15 oz can of chickpeas.

2) Pat dry with a paper towel and season with olive oil, salt, and pepper. I like to get a bit adventurous with the flavors and use Everything bagel seasoning. This one was Flavor God Honey BBQ.

3) Cook for 20 minutes. Stir and cook for another 5 minutes. Repeat until the chickpeas are super crunchy, but not burnt. Serve on top of the salad or as a snack.

Directions:

1) Roast your chickpeas.

2) While they are roasting, chop all your vegetables and set them aside. Hard boil an egg if you haven't already.

3) Make your dressing by mixing all the ingredients in a small bowl. I'll put it in a 16 oz mason jar to store for later. I enjoy using it in my buffalo chicken air-fried zucchini bites.

4) Assemble your salad and top with dressing. Enjoy!

If you want to jump in the screen and eat this salad, I can help you manage your time effectively and create a meal plan with you that aligns with your goals. Contact Rachel for more information.

Plant-Based Taco Wontons

A family-friendly out-of-the-box version of tacos

Craving tacos and looking for a more family-friendly way of eating them? I’ve done the out of the box thinking for you. My family grew up eating tacos because it’s a cheap and easy way to feed the family. After a while, that gets boring. I wanted something else that wasn’t another trip to the golden arches.

A few weeks ago, I had the idea to cook my own potstickers at home. They were absolutely delicious. Afterward, I had leftover wonton wrappers and a lot of vegetables. I was craving tacos but didn’t want the greasy or floury shell. Lately, I’ve found that eating an excessive amount of corn has been upsetting my stomach beyond measure. Corn is also one of the most highly sprayed plants with glyphosate, which can cause inflammation in the gut. Instead, the idea of making taco wontons was born.

Making wontons is a great way to help with portion control, especially because each piece is bite-sized. It can be eaten in one or two bites, versus a whole taco. If you’re by yourself, this could be a tedious process because it takes a while. This will test your patience, but it’s worth the time if you want to turn your meal into a creative masterpiece. Be prepared to get messy in the process. Brownie points if you can get your family to help you. It’s a great activity to do with young kids to turn into an arts and crafts project. Turning food into fun is the best way to start children eating healthy at a young age. I used plant-based meat to make this a completely vegetarian dish. If you want to go the extra mile and make this a complete meal, I prepared nopales and guacamole. I added mangos to the guacamole to give the dish a sweet and salty bite. That way you get your healthy fats, vegetables, lean protein, and carbohydrates. Find my popcorn-worthy recipe below.

For the Wontons:

• 1 lb Plant-Based protein

• ½ green or red bell pepper, diced small

• ¼ red or white onion, diced small

• ½ small roma tomato, diced small

• 1 clove of fresh garlic, minced

• 1 tsp chili powder

• ½ tsp paprika

• ½ tsp cumin

• ½ tsp Italian seasoning

• Salt and pepper, to taste

• A handful of fresh cilantro, chopped

• 1 pack of store-bought wontons

• Top with fresh cilantro and green onion

For the Nopales:

• 3 nopales, chopped

• 1 serrano pepper, sliced into strips

• ½ green or red bell pepper, sliced into strips

• ¼ white or red onion, chopped

• 2 cloves garlic, minced

• 3 Tbsp. Extra Virgin Olive Oil, divided

• Salt and pepper, to taste

• Top with squeezed lime juice, fresh cilantro, and green onion

For the Mango Guacamole:

• Use my restaurant quality guacamole recipe

• 1 Mango, diced

• Top with fresh cilantro and green onion

Directions:

1)      Prepare the nopales by following the directions here —> this website explains it very well and would like to give credit

2)      In a sauté pan, add 1 Tbsp. of olive oil to the pan. Add the prepared nopales and salt to the pan. Cook on medium heat and let it simmer (covered) for 15-20 minutes until the liquid in the center has evaporated. Set aside.

3)      Chop the rest of your remaining vegetables for the nopales, wontons, and guacamole.

4)      In a mixing bowl, add all the ingredients for the wontons. Mix everything around with your hands until everything is incorporated.

5)      Carefully wrap your wontons by using 1 heaping teaspoon of the mixture into the middle of the wonton wrap. Dip two fingers in water and tap the outsides of the wonton until damp. Do not over soak or they will rip apart while you’re closing them. To close, gently fold into a triangle and press the edges down with a fork to secure the sides together. Remove any excess mixture as you close the wontons if it starts leaking out the sides.

6)      Preheat your air fryer to 400 degrees. Place as many wontons in the air fryer that fit and cook for 8 minutes.

7)      While the wontons are cooking, add the remaining tablespoons of olive oil into the pan with the nopales and sauté the remaining peppers for 5 minutes.

8)      Prepare the guacamole by mixing all of the ingredients into a large bowl.

9)      Enjoy the wontons with guacamole on top and a side of the nopales to make this a well-rounded meal.

Chickpea Burgers, Say What?!

Enjoying meatless burgers with a smile

Chickpea burgers say whaaaaat? I might have gone mad with this recipe. Who the hell would ever think to put chickpeas in a burger besides for a vegetarian? While I’m not vegetarian, I’ve been learning more towards adopting a plant-based diet. The closer I get to 30, the more that my body can’t digest heavy protein and fats from red meat. My body is craving more vegetables and I’m honoring that. As I age, I am honoring my body to provide it with only the most nutrient-dense food. I’m not perfect, but my gut feels better every time I choose vegetables over pizza.

I spent years educating myself about the benefits of a plant-based diet. Documentaries such as “What the Health?” and “The Game Changers” have been sources of inspiration to make this shift. My goal is to show people that there are alternative recipes to your favorite unhealthy dishes if you think outside the box.

Inspired by: https://www.101cookbooks.com/ultimate-veggie-burger/

Ingredients:

• 2 15 oz cans Garbanzo beans, drained and rinsed

• 5 oz bag of fresh spinach, wilted

• 2 sweet potatoes, peeled and cut into fries

• ½ white onion, cut in quarters

• 1 lemon, zested and juiced ** If you don’t like too much citrus, feel free to use half the lemon

• 4 large eggs

• 2 Tbsp. seasonings of choice (I enjoy Trader Joe’s Everything but the Bagel Seasoning)

• ¼ cup cilantro, chopped

• 1 ½ cups gluten-free panko bread crumbs

• 4 Tbsp. Extra Virgin Olive Oil, divided

• Salt and pepper, to taste

Directions:

1)      Combine all of the ingredients except the olive oil, sweet potatoes, and spinach in a blender or food processor. Blend until smooth. It’s alright if there are some chunks in there.

2)      Peel and cut your sweet potatoes into fries. To cut your sweet potatoes into fries, cut the potato the long way in half and cut those in half again. Cut each fragment a quarter-inch thick. Last, cut them in quarter inch slices again to achieve the fry-like shape.

3)      Season the sweet potatoes with 1 Tbsp. olive oil, salt, and pepper. Preheat the air-fryer to 375 Degrees F. Cook for 20 minutes or until crispy. Stir halfway through.

4)      To cook the bean burgers, heat a flat pan with 1 Tbsp. of olive oil. In ¼ cup servings, scoop 4 onto the pan to cook at a time. Flip after 5-7 minutes or until golden brown. Cook again for 5-7 minutes on the other side. Add more oil if the pan starts to get dry.

5)      With the remaining 1 Tbsp. olive oil, sauté the spinach until it wilts.

6)      Serve with desired toppings. I used Ketchup, Dijon mustard, and BBQ sauce. Enjoy with wilted spinach and sweet potato fries.

I understand how difficult it can be to learn how to cook without any knowledge of where to start. With virtual cooking classes, you can stay safe in your home while being able to learn a new skill. Make the best use out of quarantine by learning how to cook a healthy meal at home. Contact Rachel for more information.

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.

If you’re someone who has the desire to start cooking, but has no idea how to navigate their way through the kitchen, I offer support to do the heavy lifting for you. With meal prep calls, live virtual cooking classes, and accountability messaging, you will be on your way to living a healthy lifestyle for the long term. Find out more information below.

Homemade Vegetable Stock

How to make homemade vegetable stock using the scraps from leftovers.

I can’t believe I only started using this technique recently. I don’t know about you, but I grew up eating bullion cubes as a base for my soup with some water. Little did I know how much sodium is in those things. Once I read the ingredient label, I swore I would never cook with one again. The beauty of this technique is that you’re saving vegetable scraps from parts you would normally throw away. All of the peels and butts of the vegetables you don’t normally eat are the perfect medley for creating a homemade stock. On top of no longer wasting parts of the vegetables, you’re saving money by no longer buying broth from the store. Thanks to this recipe, I have been able to elevate my dishes with a level of freshness that I have not been able to achieve in the last 8 years of cooking. Find my life-changing recipe below.

Ingredients:

• 4-6 cups leftover vegetable scraps such as onions, carrots, celery, green onion, and asparagus

• Chicken fat from 2 lbs chicken breasts ** optional

• 3-4 cloves fresh garlic, peeled

• 1/4 cup Seitenbacher Vegetable Broth Seasoning

• 1 tsp dried oregano

• ½ tsp Italian Seasoning

• 1 tsp fresh rosemary

• 1 tsp dried thyme

• 1/2 tsp ground mustard

• 2 scoops Herbs de Province

• 2 bay leaves

• 8-10 cups water, divided

Directions:

1) Save enough vegetable scraps within a 2-week period to make the process worth your time. Leave the scraps sealed in Tupperware or in the fridge.

2) Add water, fresh herbs, vegetables, and chicken fat to a large stockpot. Only add enough water to fill to the top of the veggies.

3) Bring to a boil for 15 minutes. Reduce heat to medium-low and add more water. Bring to a boil for 15 more minutes. Repeat process 2x for a total of 1 hour.

4) Remove from the heat and let it cool for a few hours. Once cooled, with a thin-lined strainer and transfer it to Mason jars (or Tupperware if you don’t have any).

5) Enjoy with soups, stews, or as part of a sauce for your favorite dish! Will keep up to 2 weeks in the fridge.

Not sure what to prepare with the stock? With the RAD Meal Plan and Cooking Package, I’ll teach you how to use every ingredient and elevate it into a family worthy meal. Click the button below to find out more information.

Air Fried Broccoli

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

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

Ingredients:

• 2 heads of broccoli, cut into florets

• 2 Tbsp. Extra Virgin Olive Oil

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

Directions:

1. Wash the broccoli and cut it into florets.

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

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

4. Serve with more seasoning and enjoy!

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

Air Fried Zucchini Chips

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

Ingredients:

• 4 small or 3 medium zucchini, sliced

• 3 Tbsp. Extra Virgin Olive Oil

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

Directions:

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

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

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

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

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

Roasted Veggie Stir Fry with Peanut Sauce

Stir fry is one of my favorite dishes because it is so diverse. You can combine almost any mix of vegetables with noodles and sauce to make it taste delicious. It’s a way to please even the pickiest of eaters because it can be served mixed or buffet style. With easy prep and lots of leftovers, this recipe is a win all around. I love how one stir fry is not ever the same as the last. Check out one of my favorite recipes that I created using ingredients that I have in my pantry to create this one of a kind masterpiece.

For the Veggie Stir Fry:

• 3-4 carrots, sliced thin

• 1/2 white onion, sliced thin

• 1/2 green cabbage, sliced thin

• 1 head broccoli, cut into florets

• 1 can bean sprouts, rinsed well

• Or use 2-3 cups of any vegetables on hand

• 3-4 cloves of garlic, minced

• 3 Tbsp extra virgin olive oil

• 1 package noodles of choice (I'm using glass sweet potato noodles, but any thin noodle will work)

• Sesame seeds (for topping)

For the Peanut Sauce:

• 1/3 cup creamy peanut butter

• 1/4 cup liquid aminos or GF Tamari

• 1/4 cup honey

• 2 Tbsp oyster sauce (omit if GF)

• 1 tsp garlic powder

• 6-8 Tbsp water divided

Directions:

1) Preheat oven to 400 degrees F.

2) Cut all veggies and place them onto a foiled sheet pan.

3) Put olive oil, garlic, salt, and pepper on veggies. Stir to coat everything evenly.

4) Put the tray in the oven for 25 minutes or until they become light brown on the edges. Check at 5-minute intervals after that and stir to ensure the veggies cook evenly.

5) Combine ingredients for the peanut sauce in a separate bowl. Add water at 2 tbsp intervals and stir to reach desired consistency.

6) Cook noodles according to directions on the bag. Once done, place the noodles in ice, cold water to prevent the noodles from sticking together.

7) Once the veggies are done, combine noodles with veggies in a wok pan or large skillet for 5 minutes or until everything is cooked through.

8) Add the desired amount of sauce and enjoy. Top with sesame seeds. Feel free to add Tofu, egg, or cooked lean animal protein for an extra calorie boost for a fantastic post-workout meal. I added cooked shrimp in the picture below.

Want to learn how to cook this for your family, but have never chopped a vegetable properly before? I’ll teach you in my all-new virtual online cooking classes. From start to finish, you will have the tools to create meals that will please you and your loved ones.

Bean and Quinoa Burgers

This stay-at-home order has got me doing a pantry makeover. Over the last year or so, I’ve collected tons of dry ingredients, canned goods, and spices that have been sitting there unused. All that was unnecessary spending that could have been used more productively.

I had a huge craving for burgers, but not for meat. Lately, my body has been wanting more vegetables. I’ve been using this time to get more connected to my health and be more consistent about it. I would have spurts where I would eat super healthy for a week and then eat like shit the next. It was messing with my psyche by not staying on track. I started feeling bloated and was getting sick more often. Eating less meat has helped me maintain a healthier balance in my diet. Plus, I’m saving tons of money by not going out to eat. A lot of the ingredients are inexpensive while getting a ton of leftovers out of it.

Enjoy this family-pleasing burger with a side of sweet potato fries, sauteed spinach, and a homemade honey mustard sauce. The perfect well-rounded dish.

Ingredients:

• 1 29 oz cans beans of choice (or equivalently 3 15 oz cans), drained and well-rinsed ** Can use any other type of bean here as well like black beans or cannellini beans. I used pinto beans in this recipe.

• 2 cups cooked quinoa

• 1 red pepper, diced

• 1/2 white onion, diced

• 1 1/2 cup gluten-free panko breadcrumbs

• 2 large eggs

• 4 cloves garlic, minced

• 2 Tbsp all-purpose gluten-free flour (I used almond flour)

• 2 Tbsp Trader Joe's Everything but the Bagel Seasoning

• 1 tsp dried mustard powder

• Heaping ½ tsp dried basil

• Heaping 1 tsp oregano

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp kosher salt

• 2-4 Tbsp Extra Virgin Olive Oil for sauteing

For the Vegetables:

• 2-3 medium-sized sweet potatoes, peeled, and cut into fries

• 1 10 oz bag fresh spinach

• 3 Tbsp extra virgin olive oil, divided

• Salt, and pepper to taste

For the Mustard Sauce (optional):

• 1/4 cup veganaise (or regular mayo)

• 1-2 Tbsp dijon mustard 

• 1 Tbsp honey

• 1 Tsp garlic powder

• 1/2 tsp dried parsley

• Salt and pepper to taste

Directions:

1) Preheat oven to 400 degrees F.

2) Dice onions and peppers. Add half the olive oil, salt, and pepper to a foiled sheet pan. Roast them for 15-20 minutes until cooked through.

3) Cook quinoa by adding 1 cup of dry quinoa to 2 cups boiling water. Clean the quinoa to remove the bitter, gritty taste by rinsing them with water before adding them to the pot. Lower the heat and cook for 10-15 minutes. Fluff with a fork and set aside.

4) Place beans in a food processor and pulse several times until roughly chopped -- Add a bit of water to help the beans blend thoroughly. Try not to puree them all, leave a few pieces if you can.

5) In a large bowl place chopped beans, quinoa, diced peppers, diced onions, panko and stir to combine. Add eggs, flour, and remaining ingredients --> garlic, basil, oregano, paprika, pepper, and salt. Stir to combine.

6) Using your hands, divide the mixture into 12-15 equal parts and place on a prepared baking sheet with parchment paper. Form each part into a ball, then press gently to form a patty.

7) Gently cover and place the entire baking sheet in the refrigerator and let chill for 1 hour.

8) Preheat oven to 400 degrees F. Cut the sweet potatoes into fries. It is recommended to cut them 1/4 inch thick for crispier fries.

9) Put the sweet potatoes on a foiled sheet pan. Use half of the olive oil, salt, and pepper to season them. Place in the oven for 25-30 minutes, stirring halfway through.

10) Use the rest of the olive oil, salt, and pepper to saute the spinach in a separate pan for 5 minutes or until spinach is fully wilted.

11) After one hour, heat oil in a nonstick skillet (enough oil to coat the bottom of the pan) and in batches, saute burgers for about 6-8 minutes per side or until golden and crispy. Serve with the mustard and enjoy! Note: Burgers store well in the refrigerator in a sealed container for several days, or in the freezer for several months (if they make it that long). Reheat in the microwave or in a saute pan.

Does this recipe want to make you jump inside the computer screen and gobble up this dish? I can teach you how to cook this meal from the comfort of your own home. It will be sure to please even the pickiest of eaters because of its burger-like texture. You’ll barely realize you’re eating a ton of vegetables while enjoying the taste of the food. Find out more information below.

Lentil Stew 2.0

One of my favorite ways to use my cooking talents is to cook for my friends. I love sharing healthy dishes to inspire them to eat more balanced meals. Eating less meat has helped drastically with inflammation and digestion. For my friends, I prepared a fresh veggie and lentil stew. It has all fresh, veggies straight like swiss chard, arugula, fennel, and cabbage, and peppers. Mix in some spices and some veggie broth, and you have yourself a delicious, easy, healthy lentil stew. Sometimes, I'll mix and match the vegetables to bring different elements to the dish. I enjoy learning the skill involved in chopping everything. There’s an art to it. Since working at a kitchen, I’ve been humbled by how many ways there are to prepare vegetables. Recently, I started adding roasted white beans and lemon for an extra boost. I had no idea how much two simple elements would elevate the dish. This dish normally gets thrown out because nobody eats it except me. I was pleased to say that it was finished in a weekend. I will be making it again this way from now on. You can find my original recipe here, which contains ingredients from a local farm.

Find my new and improved recipe below:

Ingredients:

• 2 cups of lentils

• 4-5 cups of vegetable broth (or water)

• 2 cups of fresh veggies of your choice (feel free to use more if you like)

• 1 lemon, squeezed and juiced

• 2 15 oz cans of cannellini beans, drained and rinsed

• 3-4 tbsp extra virgin olive oil

Spices:

• 1 tsp salt

• 1 tsp pepper

• 2-3 cloves of fresh garlic, minced

• 1 tsp celery seed

• 1 tsp celery salt

Directions:

1) Preheat oven to 400 degrees. 

2) While the oven is preheating, grab a pot and combine the lentils, broth, and spices.

3) Chop all your veggies into cubes.

4) Drain and rinse your beans and pat to dry.

5) Put the vegetables and beans on a baking sheet with foil and pour olive oil on them.

6) Season with more salt, pepper, and garlic.

7) Cook veggies for 25-30 minutes or until veggies are soft and beans are crunchy.

8) Turn the stove on to medium and let it come to a boil (~10 minutes).

9) Once it’s boiling, cover it up and let it simmer while your veggies and beans are roasting.

10) Once everything are done, take them out of the oven and combine them with the stew. Feel free to add some more broth if it starts to look dry.

11) Squeeze lemon and stir to mix in. Enjoy with fresh parsley and more lemon!

Easy Peasy Crockpot Veggie Soup

Welcome to Chicago! Where the seasons don’t matter and mother nature is permanently on holiday. While we are in the midst of our second winter, I have been stirring up some delicious soups. All I want to do is stay warm and not go outside. I feel antsy if I don’t move around for too long, so I need something grounding to keep me relaxed throughout the cold months. Being all stirred up in my head can make it difficult to think at times. This soup recipe can be whipped up without a recipe. I know my favorite vegetables on hand and buy them at the grocery store on a weekly basis. I enjoy challenging myself to add one new vegetable a week to one of my dishes in order to expand my palette. What an easier way to throw it in a crock pot? With minimal prep, this recipe is a winner. As an added bonus, eating more vegetables and warming foods will help keep the flu symptoms at bay. This grounding dish helps keep me more focused and connected to my purpose. I’m excited to share my healing recipe below.

Ingredients:

• 4-5 medium-sized carrots, chopped

• ½ stalk celery (4-5 pieces), chopped

• 1 white onion, chopped

• 1 can dried tomatoes, chopped

• 1 4 oz (112 carton) portabella mushrooms, chopped

• 1 10 oz bag spinach, chopped

• 5 cloves garlic, diced

• 1 6 oz can tomato paste

• 6-8 cups vegetable broth

• salt & pepper to taste

• 1 tsp marojam

• 1 tsp thyme

• 1 tsp oregano

• 2 15 oz cans beans of choice (cannellini or kidney beans)

Directions:

1)      Chop all of your vegetables (minus spinach) and garlic. Add to the crockpot.

2)      Strain/rinse beans/canned tomatoes. Add to the crockpot.

3)      Add tomato paste, spices, & broth to the crockpot.

4)      Close lid and cook high 4-6 hours or low 6-8 hours. During last 10 minutes, add spinach & stir.

Enjoy! Would be delicious with a homemade vegan pesto (see my recipe here)

I understand that meal planning can be challenging. People are busier than ever and want to get a quick meal on the table. Health has taken a back seat a lot of the time in the name of convenience. With Redefining All Diets, you get to have both. You no longer have to sacrifice your health. I assist you in finding recipes to fit yours and your family’s needs, taking the burden of research off of your plate. I will customize a week’s worth of meals for you for you and provide it in a PDF document along with a shopping list ready to take to the store.

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.

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

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.

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!

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!

Classic Homestyle Veggie Pizza

Are you sick and tired of the same old frozen pizzas? Do you go out on the town and want a fresh slice of pizza, but they have been sitting in the warmer for hours? No worries. I've got you covered! Now, you can have your pizza fresh out of the oven or heat it up right when you get back home! Feel free to mix and match the toppings for whatever type of pizza suits your fancy.  

Credits to:

http://allrecipes.com/recipe/easy-pizza-sauce-iii/

http://culinaryxcouture.blogspot.com/2008/04/homemade-pizza.html

Ingredients:

For the Pizza Dough:

• 4 cups of whole wheat flour

• 3 cups of all-purpose flour

• 4 tablespoons of extra virgin olive oil

• 2 Tbsp. dry yeast

• 1 teaspoon of salt

For the Sauce:

• 1 (15 ounce) can tomato sauce (or use 3-4 fresh beefsteak tomatoes)

• 1 (6 ounce) can tomato paste

• 1 Tbsp. ground oregano

• 1 Tbsp. dried basil

• 2 cloves garlic

• ½ yellow onion

• 1 teaspoon ground paprika

• Salt and pepper to taste

For the Toppings:

• ½ yellow onion (the other half from your sauce), chopped

• ½ red or yellow bell pepper, chopped

• 4 oz. Portobello mushrooms, chopped

• 1 cup of fresh spinach, chopped

• ½ cup cheddar cheese, shredded

• ½ cup mozzarella cheese, shredded

• ¼ cup Parmesan cheese, shredded

Directions:

1)      Pour the flour, oil, and salt into a mixing bowl. Then put 2 tablespoons of yeast in a cup of warm water and add 1 teaspoon of sugar to the water so the yeast will rise quickly. When the yeast rises, add it to the mixture in the bowl. Begin kneading the dough with your hands or a mixer if you have one. Keep adding warm water until a soft dough forms. Cover the dough with a cloth and let it rise for an hour or until it doubles in bulk.

2)      Meanwhile, prepare the pizza sauce. Peel the onion and grate it in a saucepan. Add oil and spices, and sauté for about 10 minutes or until onion becomes tender. Then, add the tomato paste and tomatoes (or sauce). Add 4½ tomato paste cans of water to the saucepan. Bring the sauce to a boil, and then cook for 10 minutes on low heat. 

3)      Preheat the oven to 350 Degrees F. Chop your veggies and set aside.

4)      Blend all ingredients for your sauce until mixed through

5)      When the dough is done, lightly flour a rolling pin, and the surface on which you are opening the dough. Use the rolling pin to stretch the dough out to desired shape.

6)      Add desired sauce, toppings and cheese.

7)      Bake pizza(s) for 20-25 minutes until the ends of the crust are nice and brown.

Enjoy! This will make approximately 2 16 inch pizzas!

3 Bean and Veggie Crock Pot Chili

Have a bunch of veggies you don’t know what to do with? An easy option is to throw everything into a crockpot and make a chili out of it. With minimal prep, all you have to is let the crockpot do the magic. By dinner time, your house will smell like a fresh garden. You will be excited to eat dinner with a full-spectrum of colors in your bowl. This chili won’t have you feeling heavy afterwards because there is no heavy meat or cream in here. It freezes well, so you will have leftovers for days where you don’t want to cook. Find the recipe below:

Ingredients: 

• 3 cans of beans of your choice (I used chick peas, black beans, and a 3 bean blend)

• 1 medium sized sweet onion, chopped

• 4 medium sized carrots, chopped

• 4 stalks celery, chopped

• 1/2 carton of portobello mushrooms, chopped

• 1 14 oz can of diced tomatoes or 3 large tomatoes, diced

• 1 6 oz can of tomato paste

• 5 cups of vegetable broth (or water)

• 3 cloves of garlic, minced

• 2 T. chili powder

• 1 T. paprika

• 1 T. cumin

• 1 tsp oregano

• 1 tsp basil

• Salt and Pepper (to taste)

Toppings (optional):

• Lime

• Avocado

• Cilantro

• Tabasco Sauce

• Cheese

• Crackers

Directions:
1) Chop all the veggies with garlic and put them in the crock pot.
2) Open, drain, and rinse the cans of beans and put them in the crock pot.
3) Put the tomato paste and spices in the crock pot.
4) Set your crock pot to low for 8 hours or high for 4-5 hours. Make sure the veggies are soft before it is done.
5) When it is all done, top with desired toppings and enjoy the smell of the food in your kitchen! Also, enjoy the tons of leftovers!

Are you looking for any more recipes that you can easily make in a pinch that are healthy and for the whole family? Post your email in the comments below and I will send you a FREE gift of 5 tips to make easy, healthy, "fast food" as well as two of my favorite recipes that have helped me along my journey!