Pumpkin Spice Mini Donuts

I'm feeling more focused.

I'm feeling more creative.

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

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

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

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

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

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

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

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

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

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

Ideas are flowing with ease.

I'm feeling more connected with myself and others.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For The Wet Ingredients:

• 1 tablespoon ground flax meal

• 3 tablespoons water

• 1 cup unsweetened pumpkin purée

• 1/3 cup melted coconut oil

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

• 1 teaspoon vanilla extract

For The Dry Ingredients:

• 1 cup almond flour

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

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon allspice

• 1/8 teaspoon ground cloves

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For The Coating:

• 2 tablespoons coconut palm sugar

• 1.5 tablespoons cinnamon

• 2 tablespoons melted coconut oil

Directions:

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

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!

Protein Power Energy Bites

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

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

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

We've all had those mornings before.

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

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

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

Feel energized with my delicious protein power energy bites!

Ingredients:

• 1 Cup almond flour

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

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

• 2 Tbsp. maple syrup

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

• 1/2 Tsp sea salt

• 4 tbsp coffee (or sub almond milk) 

Directions:

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

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

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

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

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

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!

Cashew Veggie Miso Dip

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

Ingredients:

• 2 cups cashews

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

• 2-3 large carrots

• 1/4 white onion

• 2-3 T. miso paste

• 2-3 cups water or veggie broth

• Salt and Pepper

• White and Black Sesame Seeds for topping (optional)

• Cucumbers or other veggies for dipping

Directions:

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

Homemade Paleo Chocolate

Are you having a sweet tooth craving?

I know I get them all the time.

I get them pretty much on a daily basis.

What is my food of choice?

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

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

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

Does this happen to you?

I feel you!

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

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

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

Enjoy my recipe for homemade chocolate!

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

Ingredients:

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

• 1/2 cup almond, peanut or sunflower butter

• 1 cup cacao powder

• 1/2 cup maple syrup (or honey)

• 1 tsp pure vanilla extract

• 1/4 tsp sea salt

• 1/2 tsp cinnamon

Directions: 

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

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

3) Place in the freezer for an hour.

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

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

Sweet Potato Bowl with Salsa Con Queso

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

Ingredients:

Vegetables:

• 2 Large Sweet Potatoes, cubed

• 1 15 Oz can black beans, drained and rinsed

• 2 Tbsp. Extra Virgin Olive Oil

• 1 Small sweet onion, chopped

• 1 Red bell pepper, chopped

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

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

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

• 1 Tbsp. Maple Syrup

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 3-4 cloves garlic, chopped

• Salt and Pepper to taste

• Avocado (for serving)

For the Salsa Con Queso:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3-1/2 cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

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

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

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

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

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

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

4)      In the meantime, in a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.

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

Gingersnap Cookies

It is almost Thanksgiving! Every year for the past few years, I have been making these delicious cookies for all of my holiday parties and for all of my friends. I am so grateful for all of the wonderful feedback I have received on these! I grew up eating gingersnap cookies out of the box. However, there are tons of processed ingredients and dyes. As I started my journey, these were some of the first baked goodies I’ve made. They are super easy to make and they taste amazing. Did I mention they are gluten-free?! Since these are basically my favorite cookies ever, I feel called to share the recipe with the world. Thanks to Food Faith Fitness, I bring to you my recipe for my famous gingersnap cookies!

Credits to: https://www.foodfaithfitness.com/ginger-snap-recipe/

Ingredients:

• 1/4 Cup Coconut Oil melted

• 1 Cup Turbinado or Coconut sugar lightly packed + more for rolling

• 1 Egg

• 1 1/2 Cups + 1 Tbsp Almond Flour

• 1/4 Cup + 1 tsp Coconut Flour

• 1 3/4 tsp Baking soda

• 1/2 tsp Salt

• 2 tsp Ginger powder

• 2 tsp Cinnamon (plus a little more because I love extra cinnamon, but this is completely optional)

• 2 Tbsp + 2 tsp Molasses

Directions:

1.        Preheat your oven to 350 degrees and spray a cookie sheet with cooking spray.

2.        In a large bowl, beat together the melted coconut oil, coconut or turbinado sugar, and egg until well mixed. Set aside.

3.        In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.

4.        Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.

5.        Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut or turbinado sugar. Place onto the prepared baking sheet and slightly flatten down.

6.        Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE **) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.

7.        Let cool completely on the pan and then ENJOY!

**Note: I like to place them on an air pan and I cook them for 24-26 minutes. I’ll typically cook the cookies for 20 minutes first and then see how much extra time they need. They are nice and airy inside and crunchy on the outside. They still taste amazing! You can make 18-20 decently sized cookies with the batter.

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!

Spinach and Artichoke Dip Stuffed Spaghetti Squash

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

Ingredients:

• 2 medium spaghetti squashes, halved lengthwise

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tablespoons Extra Virgin Olive Oil, divided

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

• 1 lemon, squeezed

• 1 Tablespoon arrowroot starch

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

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

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 8 oz Portobello mushrooms, chopped

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

• Parsley (for topping)

Directions:

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

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

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

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

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

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

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

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

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

Gluten and Dairy Free Pizza with Vegan Pesto

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

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

Ingredients:

For the Crust:

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

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

• 1/2 cup butter, melted

• 4-6 Tbsp. water, divided

For the sauce:

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

For the Toppings:

• ½ cup prosciutto, chopped

• ½ cup white onion, chopped

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

• ½ cup cherry tomatoes, chopped

• 4 oz Portobello mushrooms, chopped

• ½ cup figs, chopped

• ½ cup kale, chopped

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

• balsamic glaze to drizzle on top

Directions:

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

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

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

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

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

Easy Vegan Pesto

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

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

Ingredients:

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

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

• 3 large cloves garlic, peeled

• 2 Tbsp (30 ml) lemon juice

• 3-4 Tbsp (9-12 g) nutritional yeast

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

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

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

Directions:

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

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

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

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!

Chicken and Roasted Veggie Shawarma

How many of you have felt like they have fallen in a rut with your eating habits? It happens to all of us from time to time. I’ve been doing a lot more cooking lately. I realized before I started the Clean, Burn, Shape Challenge that I was going out to eat a lot more than I thought. My bank account confirmed that for me. I felt that I was losing connection to my purpose. My stomach was feeling upset from all the heavy food I was eating. But that’s okay. We all fall off the wagon sometimes, and it’s in our control whether or not to get back on. For me, the constant bloating was enough to make a shift in my eating habits. I went back off gluten and dairy and since then, I have been feeling way better. My stomach feels lighter and I feel more connected with nature. Throughout the 10 days of the challenge, I made 100% of my meals from home and I felt like a bad ass! It feels so good for me to feel a connection with my food because this is my gift I get to share with the world, and I am so grateful for that!

When I went abroad a few years ago to Israel, one of my favorite dishes that we got to eat was Shawarma.  Let me tell you, it was way better over there than you can find at any “fast food” Mediterranean restaurant. Yeah, they may seem “healthy”, but I read the ingredients on what they use at Naf Naf Grill and Roti Mediterranean Grill. I was extremely disappointed that both of them use soybean oil in all of their meat and some of their vegetables because it is one of the unhealthiest and most processed oils aside from rapeseed oil. But that’s another story that I will save for another time. I almost went there to save some time from all the meal prepping on Clean, Burn, Shape until I found this out. Luckily, I found a really simple homemade alternative that tastes wonderful. The best part is that it contains all clean ingredients including my homemade roasted red pepper hummus from my most recent cooking demo. I’m super excited to share with you my Homemade Chicken and Roasted Veggie Shawarma.

Ingredients:

• 1 lb boneless skinless chicken breasts or thighs

• ½ red cabbage, thinly sliced

• ½ jar of bread and butter pickle chips, chopped

• 4 oz portobello mushrooms, chopped

• ½ yellow onion, chopped

• 10 oz spinach, wilted

• 6 tbsp extra virgin olive oil divided

• 3-4 large cloves garlic, minced

• 2 tsp cumin

• 2 tsp paprika

• 1 tsp allspice

• 3/4 tsp turmeric

• 1/4 tsp garlic powder

•  1/4 tsp cinnamon

• 1 pinch cayenne

• Salt and black pepper

• ·Nonstick cooking spray

• ** One batch of roasted red pepper hummus (homemade or store bought)

** Recipe for my homemade hummus can be found here or check out my cooking demo here

** Note: I put the Shawarma seasonings on my vegetables, but you can put it on your chicken as well. If you decide to season your chicken, marinate them in a plastic Ziploc bag with the same seasonings listed above with 2-3 Tbsp. olive oil for 2-3 hours before cooking.

Directions:

1)      Preheat the oven to 350 Degrees F. Chop your veggies (except the spinach) plus your garlic and put them on a foiled baking sheet with 2-3 Tbsp. olive oil. Pour seasoning on the veggies and mix well.

2)      Spray the baking sheet with nonstick cooking oil and place your chicken on a separate foiled baking sheet with hummus (I like to crust my chicken with it).

3)      Bake for 30-35 minutes until chicken is cooked through and veggies are slightly browned

4)      Once done, cut the chicken into small pieces and sauté for 3-5 minutes (although I skipped that step for time’s sake).

5)      In a separate pan, wilt your spinach and season with some salt and pepper.

6)      Combine veggies, chicken, and spinach into one pan and stir for 2-3 minutes.

7)      Top with more hummus if desired and enjoy!

Pork Belly Ramen

Picture this scenario:  You’re out with your friends in the city and you find a Ramen joint. Hell yeah! At last, your childhood dream has come alive! Who wouldn’t want to have Ramen at a restaurant? It’s right in the childhood if you were a 90’s baby like I was. You finish your Ramen, but you feel dissatisfied. Not in the sense of it not tasting good, but your stomach is upset. You feel bloated and full of regret. Your childhood dreams feel like they were crushed. You go home at the end of the evening and have a bowl of Ben and Jerry’s Ice Cream because you feel hungry a few hours later. Oooof! I’m sure we’ve all been there before. It’s like a double whammy because you had so much salt from the ramen and you crave sweet in order to bring your body back into balance. Don’t fret. THIS DOES NOT HAVE TO BE YOU! Why is that you ask? I have this awesome recipe for homemade Ramen that you can make in the comfort of your own kitchen. No need to spend hours driving back and forth to feel sick afterwards. And the best part is that I’m going to provide it to you right here and right now. I bring you my delicious, healthy, homemade Pork Belly Ramen!

Ingredients:

For the Ramen:

• 2 lbs of Pork Belly **

• Oil of choice (for the pork belly)

• 1 3-inch piece ginger, peeled and diced

• 6 cups vegetable stock

• 2 Tbsp tamari or soy sauce, plus more to taste

• 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package)

• 1 tsp sesame oil (for flavor), plus more to taste

• 2 tsp rice wine vinegar or mirin

• 1 tsp Korean gojuchang sauce (can find in the Asian section at your local supermarket)

• 8 ounces Ramen noodles (You can get creative here with the noodle choices)

• 3 eggs, lightly beaten

• Green onions (for topping)

• Sriracha sauce (for topping)

For the Roasted Root Vegetables:

• 1 8 oz package fresh shiitake mushrooms, chopped

• 6-8 radishes, sliced thin

• 1-2 baby bok choy, chopped

• 1 medium sized yellow onion, chopped

• ½ red cabbage, sliced thin

• 2-3 large carrots, chopped

• 5 cloves garlic (2 1/2 Tbsp), roughly chopped

Directions:

** Before you prepare anything, I suggest cooking your pork belly the night before because it takes over 2 hours to prepare. I’ve provided a video to help you cook the pork belly properly: https://www.bbcgoodfood.com/videos/techniques/how-roast-pork-belly

1)      Chop your veggies. Preheat the oven to 400 degrees F. On a large baking sheet, lay out your veggies on a foiled baking sheet. Cook for 20-25 minutes until the veggies are golden brown.

2)      While the veggies are roasting, begin to carve your pork belly into thin slices. Put the thin slices on the stove over medium heat with some oil of choice. Cook in batches until both sides are brown and crispy.

3)       Prepare your Ramen noodles. Cook according to package instructions. Drain and set aside.

4)      Begin making the broth for the Ramen by putting all of the ingredients (except the eggs) into a pot and simmer on low.

4)      When the veggies are done, remove them from the oven, let cool for 5 minutes, and then put them into the broth.

5)      Turn up the heat to medium and add the eggs. Stir and cover and let sit for 5-10 minutes until the eggs are cooked through.

6)      Serve with the noodles, green onions, sriracha, and pork belly. Enjoy! :)

Almond Flour Pancakes

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

Ingredients:

For the Pancakes:

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

• 1 1/2 cups blanched almond flour

• 1/2 tsp baking soda

• 1/4 tsp sea salt

• 3 large pastured eggs, room temperature

• 1/4 cup almond milk

• 1 Tbsp. unsalted butter, melted

• 1 Tbsp. honey (or maple syrup)

• 1 tsp pure vanilla extract

• 1/4 tsp apple cider vinegar

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

For the Caramelized Apples and Peaches

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

• 1 Tbsp. maple syrup (or honey)

• 1 Tbsp. unsalted butter, melted

• 2 Tbsp. brown or turbinado sugar

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

Directions:

1. Preheat griddle over medium heat.

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

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

4. Chop all of your fruit

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

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

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

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

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

Vegetarian Ramen

All this talk about making me feel like a kid again has reminded me on how much we truly are those kids we thought we lost. I remember being a kid and playing outside in the cool, breezy weather almost daily. I went out for a bike ride with my friends feeling the wind blow through my face and hair. I felt like I was so free and like I was flying. I would come back home to the smell of Ramen noodles awaiting me for dinner! So warm and cozy after a day outside! I would cuddle by the fireplace, eat my Ramen, and watch cartoons on a regular basis. I went on to eating Ramen in college, like most of us do, but this time there was a catch. Now that we get older and become not as active due to school and studying, we start packing on pounds. And due to the high carb, high sodium, and low fiber content, we get hungry again very shortly after to go on eating more unhealthy food. Not only that, but a lot of college students and adults feel like they don’t have a lot of time to cook, so they would eat that out of the instant bowl. This may be tasty, but not for our gut that has no idea what to do with the nutrient less pile of noodles. Luckily for you poor college students and time lacking adults, this does not have to be the case anymore!  Why not have your ramen and feel full afterwards while not feeling guilty for that piece of chocolate cake you might have for dessert? ;) In under an hour, you can have a beautiful bowl of ramen noodles with delicious maple roasted root veggies and tofu. Who ever said eating this good could be this easy?! Thanks to Minimalist Baker, I have been able to provide this amazing recipe for the best Easy Vegan Ramen ever! Warning: Might need to go for seconds or thirds because it’s so damn good!

Credits to: https://minimalistbaker.com/easy-vegan-ramen/

Ingredients:

For the Ramen:

• 5 cloves garlic (2 1/2 Tbsp), roughly chopped

• 1 3-inch piece ginger, peeled and diced

• 6 cups vegetable stock

• 2 Tbsp tamari or soy sauce, plus more to taste

• 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package)

• 1 tsp sesame oil (for flavor), plus more to taste

• 2 tsp rice wine vinegar or mirin

• 8 ounces Ramen noodles (You can get creative here with the noodle choices)

• 10 oz of “flash fried” tofu (optional) **

• 3 eggs, lightly beaten (optional) **

• Green onions (for topping)

For the Miso Glazed Root Vegetables:

• 1 8 oz package fresh shiitake mushrooms, chopped

• 6-8 radishes, sliced thin

• 1-2 baby bok choy, chopped

• ½ medium sized yellow onion, chopped

• 2-3 large carrots, chopped

• 2 Tbsp miso paste

• 2 Tbsp maple syrup

• 2 Tbsp rice wine vinegar

• 1 Tbsp soy sauce or tamari

Notes:

**For the Tofu: If you decide to make this, cut into rectangles and add 1 heaping Tbsp of arrowroot starch to a Ziploc bag. Add ½ the amount of sauce portions for the glaze into the Ziploc bag to coat the tofu.

**To make this dish vegan, omit the eggs

Directions:

1)      Chop veggies and put in a Ziploc bag with all of the ingredients for the glaze. If you want to make the tofu as well, see the notes above. Let it sit for 30 minutes to an hour to let the veggies get a nice marinade.

2)      Preheat the oven to 400 degrees F. On a large baking sheet, lay out your veggies and your tofu on a foiled baking sheet. Cook for 20-25 minutes until the tofu and veggies are golden brown.

3)      While the veggies and tofu are roasting, begin to prepare your Ramen noodles. Cook according to package instructions. Drain and set aside.

4)      Prepare the broth for the ramen by putting all of the ingredients (except the eggs) into a pot and simmer on low.

5)      When the veggies and tofu are done, remove them from the oven, let cool for 5 minutes, and then put them into the broth.

6)      Turn up the heat to medium and add the eggs. Stir and cover and let sit for 5-10 minutes until the eggs are cooked through

7)      Serve with the noodles and green onions. Enjoy! :)

Lightened Up Chicken Alfredo

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

Ingredients:

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

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

• 2 tablespoons extra virgin olive oil

• 4 medium cloves garlic, peeled

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

• 1/4 cup nutritional yeast

• 1 fresh lemon, juiced

• 1/4-1/2 teaspoon garlic powder

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

• 1/4-1/2 teaspoon pepper, to taste

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

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

• ½ medium sweet onion

• 1 lb of chicken

• Fresh parsley and crushed red peppers, for garnish

For the Parmesan Cheese:

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

• 2 Tbsp (16 g) pine nuts

• 1 Tbsp (10 g) hemp seeds

• 1/4 cup (12 g) nutritional yeast

• 3/4 tsp sea salt

• 1/4 tsp garlic powder

Directions:

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

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

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

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

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

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

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

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

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