Spinach and Artichoke Dip Stuffed Mushrooms

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

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

Ingredients:

• 8-10 Portobello mushroom caps

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

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

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

• 1 lemon, squeezed

• 1 Tbsp. arrowroot starch

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

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

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

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

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

For the Dairy-Free Mozzarella Cheese

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

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

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

• 7 Tbsp. tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp. lemon juice

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

Lentil Taco Soup

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

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

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

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

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

For the Soup:

• 1 teaspoon olive oil

• 4 cloves garlic, minced

•  1 red bell pepper, thinly sliced

• 1 white onion, diced

• 1 jalapeño, seeded and diced

• 1 cup green or brown lentils, rinsed

• 2 cups of homemade tomato sauce (see below)

• 4 cups vegetable broth

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

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon onion powder

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

• 1 teaspoon salt

• Freshly ground black pepper, to taste

For toppings:

• Fresh avocado

• Hot sauce 

• Mangoes, sliced (optional)

• Cilantro

• Salsa Con “Queso” (see below)

For homemade tomato sauce:

• 5-6 tomatoes on the vine

• 1 (6 oz) can tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt and pepper to taste

For the Salsa Con “Queso”:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 4 Tbsp nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• ¼ Cup salsa of choice

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

Each recipe can be modified to fit your dietary needs.

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

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

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

New England Clam Chowder

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

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

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

Soup is a food that can be readily available.

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

Carbs

Refined Ingredients/Sugar

Artificial flavorings

Processed Foods

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

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

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

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

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

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

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

Ingredients:

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

• ½ white onion, chopped

• 2 medium sized carrots, peeled and chopped

• 3-4 stalks celery, chopped

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

• 1 small – medium sized sweet potato, cubed

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

• 1-2 Tbsp Extra Virgin Olive Oil

• ¼ cup white cooking wine

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

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

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

• 3-4 sprigs of fresh rosemary

• 3-4 sprigs of fresh thyme

• Salt and pepper to taste

Directions:

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

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

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

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

5)      Pour vegetable concoction into the pot.

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

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

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

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

Spaghetti Squash Stir Fry

When you think of stir fry, you think healthy.

A rainbow of vegetables mixed with noodles (or rice), protein, and sauce in a bowl.

On the surface, it seems like a balanced dish.

Now, you see stir fry in food courts and all over the fast food scene.

Stir fry, which is a healthy dish has been saturated by the market.

What a lot of the restaurants don’t tell the consumers is how it’s prepared with peanut or canola oils.

The amount of carbohydrates in stir fry with noodles or pasta is much more than an amount needed in one meal.

A lot of sauces are prepared with more sugar than the daily recommended serving.

Those alone decrease the healthfulness of the dish.

Knowing what I do now about health and nutrition, I decided to take a stand and recreate this dish back in my kitchen.

By embracing my body having a hard time digesting gluten, I created my own version of stir fry.

I removed all of the processed ingredients and did some research to find sauces with the fewest ingredients.

I learned how fun making spaghetti squash can be.

It yields a ton of leftovers to make food for an entire week.

Stir fry at a restaurant can run your wallet $20 or more. Get your bang for your buck with my spaghetti squash stir fry recipe below!

Ingredients:

• 1 lb cooked protein of choice (I used shrimp)

• 1 Medium to large spaghetti squash

• 2 Tbsp. extra virgin olive oil, divided

• 1/2 Sweet yellow onion, chopped

• 1/2 Red bell pepper, chopped

• 4 Oz shiitake mushrooms, chopped

• 1 Cup fresh spinach, chopped

• 1/2 Cup sugar snap peas or snow peas

• Salt and pepper to taste

• Top with sesame seeds

For the Sauce:

• 1 Cup vegetable broth

• 1/2 Cup peanut butter

• 4 Cloves garlic, minced

• 1 Inch piece of fresh ginger, minced

• 1/2 Cup Tamari or Liquid Aminos

• 3 Tbsp. rice wine vinegar

• 1 Tbsp. sesame oil

• 1 Tbsp. sriracha (optional)

Directions:

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

2) Begin cooking your protein. If you're using chicken, add it on a separate foiled baking sheet and cook with the spaghetti squash. For shrimp, cook until pink.

 
3) Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions in your pan and sauté for 5 minutes. Add the peppers and mushrooms and sauté for another 5 minutes. Add the spinach. Sauté until the spinach is wilted and your veggies are nice and soft. 

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

5) 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. 

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

7) Top with sesame seeds. Enjoy!

PS: Looking for more creative pasta alternatives? Check out my food substitutions blog where I share a handful of recipes that will cater to those looking for a lighter dish. With a few tweaks, you will have a tasty meal that will have you forget that you’re not eating pasta!

Spaghetti Squash Pad Thai

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

Ugh…

But why?!?!

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

Rice noodles

Carrots

Bean sprouts,

Eggs

Broccoli on occasion

A protein of choice

Topped with peanuts and a lime

Sounds totally kosher, right?

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

Mind = blown!

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

For the Pad Thai

• 2 spaghetti squash (medium sized)

• 1-2 medium carrots, julienned

• 1 cup fresh or 1 15 oz can bean sprouts

• 3 green onions, chopped

• 1 lb shrimp, peeled and deveined

• 3 eggs, lightly beaten

• 2 tbsp extra virgin olive oil, divided

• Optional: peanuts and sesame seeds for topping

For the sauce

• ½ cup liquid aminos

• ¼ cup fish sauce

• 2 tbsp brown sugar or turbinado sugar

• 2 tbsp rice wine vinegar

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

Directions:

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

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

3)      Combine all ingredients for sauce. Set aside

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

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

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

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

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

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

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

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!

Gluten-Free Chocolate Chip Cookies

I freaking love making these cookies! I made them for the first time for a Serendipity Expo in December of 2017. They were a huge hit! They are so easy to prepare and are much healthier than traditional cookies. Every ingredient is picked out and mixed in with love in order to make the perfect cookies. I started sharing them along with my gingersnap cookies at various music festivals because I desire to spread the message of being able to have healthy food wherever you go. With that being said, I have decided to release the recipe to the masses, so you can have these delicious treats for yourself when I'm not around.

Credits to: https://www.mommypotamus.com/gaps-chocolate-cookie-bites/

Ingredients: 

• 1 ¾ Cup almond flour

• ¼ Cup maple syrup or honey

• ¾ Cup homemade chocolate chips (I used my homemade paleo chocolate as the morsels)

• ¼ Cup butter or coconut oil (softened)

• ¼ Teaspoon unrefined sea salt (where to buy sea salt)

• ¼ Teaspoon baking soda

• 1 Teaspoon vanilla

Directions:

1) Preheat oven to 350 degrees.
2) Line cookie sheet with unbleached parchment paper.
3) Mix all ingredients together in one bowl (except chocolate chips).
4) Add in chocolate chips.
5) Scoop out 1 tablespoon cookie dough with a spoon (I use a measuring spoon) and place on the prepared cookie sheet. Keep 3 inches of space between each cookie. Press down slightly to flatten the cookie.
6) Bake for 6-10 minutes. The cookie should just be a little golden brown on the bottom. Do not overcook!
7) Cool for 10 minutes on the cookie sheet (or else they will be too soft to pick up). These cookies should stay soft when cool.
8) Enjoy!

PS: If you are someone eating the same take-out meals every single week, feeling like shit after eating them, this is for you!

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.

Tuna Lettuce Wraps

What a beautiful day to try some delicious veggies from my local CSA. I'm so excited that every share is packed with fresh grown veggies from a local farm that taste way better than conventional. I think I'm hooked on these veggies! You can go to localharvest.org to find a local farm near you to get started on these! Today's delicious recipe is tuna lettuce wraps using veggies from the farm. This quick, easy meal is great for those days when you feel like you have a million things to do, but want to have a quick and healthy meal. The recipe is as follows:

Ingredients:

• 2 cans of albacore tuna (in water)

• 1/4 cup veganaise (you can use regular may of if you choose)

• 2 scallions

• 2 stalks of celery

• 1/2 cucumber

• 1 head of lettuce

• 1/2 avocado (for topping)

• Fresh parsley (for topping, optional)

Spices:

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 tsp celery salt

• 1/2 tsp celery seed

• 1/2 tsp garlic salt

• 3 tbsp relish

• 3 tbsp dijon mustard

Directions:
1) Wash and chop your veggies
2) Mix all of the wet ingredients and spices in a bowl
3) Add your veggies and dry ingredients to the bowl
4) Stir up everything. Add more spices to taste
5) On a separate plate, put some leaves of lettuce
6) Scoop 2 spoonfuls of tuna mixture onto the lettuce
7) Top with 2-3 slices of avocado and fresh parsley
8) Put another piece of lettuce on top for a sandwich (not pictured)
9) Enjoy!

Let me know what you think of this recipe in the comments below! I'm looking forward to your responses!

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

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

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

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

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

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

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

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

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

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

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

Each recipe can be modified to fit your dietary needs.

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

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

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

Cauliflower Fried Rice

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

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

Check out my spin on Cauliflower Fried Rice!

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

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

• 1 small red onion, diced

• 2-3 green onions, chopped

• 2-3 cloves garlic, minced

• 1 cup frozen peas and carrots

• 2 eggs

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

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

• 1 tsp. brown sugar (optional)

• Salt and pepper to taste

• Top with sesame seeds and sriracha

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Each recipe can be modified to fit your dietary needs.

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

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

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

Banh Mi Pizza

Growing up, I lived on pizza.

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

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

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

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

Everywhere you look, pizza is at every corner.

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

Legit, people eat this 24/7.

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

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

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

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

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

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

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

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

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

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

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

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

It was hands down the best pizza I ever made.

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

Check this out!

Ingredients:

For the Pizza Crust:

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

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

• 4-6 Tbsp. water, divided

For the Pizza Sauce:

• 1/4 cup soy sauce

• 2 tablespoons sesame oil

• 2 tablespoons honey

• 1-2 tablespoons fish sauce I used 2

• 1-2 tablespoons sriracha I used 2

• juice of half a lime

• 1 tablespoon fresh lemongrass finely chopped

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

Pizza TOPPINGS

• 2 carrots shredded

• 1 pound ground pork or chicken

• 1 cucumber thinly sliced

• 4 radishes thinly sliced

• 1 red Fresno chile or jalapeno seeded+ sliced

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

• 2 teaspoons peanut or sesame oil

• toasted sesame seeds for topping

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

• 3-4 eggs optional

For the Homemade Mozzarella Cheese (optional)

• 1 cup raw cashews, soaked overnight

• 2 cups hot water

• 7 Tbsps tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp lemon juice

SRIRACHA "MAYO"

• 1/3 cup tahini * sesame seed paste

• 1-2 tablespoons sriracha

• juice of half a lime

• water to thin the sauce

Directions:

1.   Chop all of your veggies. Set aside. 

2.     To make the crust, combine all of the ingredients except the water. Mix well with your hands. Add the water tablespoon by tablespoon, mixing the flour until mixed through. You can skip this step if you buy the crust. Follow the directions on the package. Let it sit for 10 minutes in the fridge to let it set.

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

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

5.     Put a large saucepan over medium heat.

6.     Pour the "milk" into the pan.

7.     Start stirring continuously.

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

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

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

11.   Preheat the oven to 425 degrees F. 

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

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

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

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

16.   Serve with more sauce and enjoy!

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

Homemade Chicken and Jackfruit Enchiladas

It's more fun when you bring more people into the kitchen to share a meal with you.

My sister brought over some jackfruit a few days ago and I thought to myself, "What the hell do I want to do with this?"

I wasn't in the mood for BBQ since I had that the night before and I didn't want it Asian style since I'm making Bahn mi pizza later this week.

After a few minutes on Google for ideas, the idea of enchiladas came up.

But not just any enchiladas...

I decided I was going to make my own sauce and cheese since I have gone a little ham on the dairy lately. (I made a cashew cheese)

Once that was done, my sis and I prepared the jackfruit and chicken to make enchiladas two ways.

The jackfruit is interesting because it has a sweet flavor that blends well with the salty dish.

Obviously, the other one was chicken since my parents weren't too big on the jackfruit idea.

Needless to say, the chicken reigns supreme in this round, but it was still a pretty creative idea to incorporate the jackfruit to make this a vegan dish as well. (Both still taste delicious)

I’m super excited to share this wonderful recipe with you!

Inspired by: https://wellvegan.com/dinner/vegan-enchiladas-jackfruit-black-beans

Ingredients:

•  1 20-oz. can jackfruit in water or brine, drained or use fresh ** see notes if you use fresh jackfruit

• 8 oz. cooked chicken

• 1 15.5-oz. can black beans, drained and rinsed

• ½ cup salsa

• 1 tsp. cumin, divided

• ¾ tsp. paprika, divided

• ¾ tsp. chili powder, divided

• Salt and black pepper, to taste

• 2 tsp. olive oil

• ½ yellow onion, diced

• ½ red bell pepper, diced

• 4 oz. mushrooms of choice, chopped

• 2 garlic cloves, minced

• 2 handfuls of baby spinach

• 8 gluten-free tortillas (I used corn)

• Sliced avocado and fresh cilantro, for serving

For the Enchilada Sauce:

• 3 tablespoons chili powder

• 5-6 fresh tomatoes on the vine

• 1 cup chicken broth (water can work too)

• 2 teaspoons ground cumin

• 1 tablespoon garlic , minced

• 1/2 teaspoon onion powder

• Salt and pepper to taste

• 1 4-oz. can diced green chilies, drained

• 1 6 oz. can of tomato paste

For the Cheeze Sauce:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3 Cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• 1 Tsp Worcestershire sauce

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

** Notes: If using fresh jackfruit, cut the whole jackfruit into quarters. Add them to a boiling pot of water and let it boil for 45-50 minutes. Remove from heat and let it cool for 5-10 minutes. Then, pull it apart like you would in step 1.

1.   Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.

2.   In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.

3.   Preheat oven to 375F. Drizzle the olive oil in two non-stick skillets and place over medium heat (if you choose to separate jackfruit and chicken). Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the red pepper and mushrooms and sauté for another 5 minutes. Add the jackfruit (or chicken) and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.

4.   To make the enchilada sauce, place all ingredients in a high-powered blender and blend until smooth. Pour in a separate bowl and set aside.

5.   To make the cheese sauce, soak the cashews overnight unless you have a high powered blender or food processor. Add all of the ingredients to the blender and blend until smooth.

6.   Pour ½ cup of the enchilada sauce into the bottom of a 9×13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit (or chicken) mixture. Roll the tortillas up and place them seam-side down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.

7.   Serve enchiladas warm with sliced avocado and fresh cilantro.

PS: Looking for recipes to that are healthier versions of your favorite takeout recipes without having to leave your home?

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

Each recipe can be modified to fit your dietary needs.

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

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

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

The first 55 people who purchase my booklet will also receive a free 30-minute 1:1 session with me. 

Beef Stew

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

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

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

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

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

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

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

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

Check out the recipe below:

Ingredients:

• 2 tablespoons avocado oil

• 1 pound beef stew meat

• 1 onion, diced

• 3 garlic cloves, minced

• 1 serrano, seeded and chopped

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon cardamom

• ¼ teaspoon cinnamon

• ¼ teaspoon oregano

• Big pinch of nutmeg

• ¼ cup red wine

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

• 3 large carrots, chopped

• 2 stalks celery, chopped

• 4 gold potatoes, cubed

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

• Cilantro, optional

Directions:

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

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

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

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

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

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

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

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

9. Garnish with cilantro if desired and enjoy!

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

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

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

Each recipe can be modified to fit your dietary needs.

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

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

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

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

Oh Shit! Pasta

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

Who does this resonate with? ✋✋

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

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

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

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

And that's exactly what I did.

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

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

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

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

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

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

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

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

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

I call this the “Oh Shit! Pasta!”

Ingredients:

• 1 lb cooked chicken

• 1 cup spinach or any greens on hand

• 1 bag of frozen butternut squash (cubed)

• 1 small onion, chopped

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

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

• 1 Tbsp. extra virgin olive oil

• Top with fresh basil and crushed red pepper

Directions:

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

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

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

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

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

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

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

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

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

Chicken Zucchini Noodle Casserole

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

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

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

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

Ingredients:

• 3 cups grated zucchini about 3 medium zucchini's

• salt

• 6-8 slices gluten-free bread

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

• 1/2 of a small onion grated

• 2 cloves garlic minced or grated

• 1 carrot grated

• 1 box gluten free noodles

• 1 teaspoon dried thyme

• 2 teaspoons dried parsley

• 1/2 teaspoon cayenne pepper

• salt + pepper taste

• 1 cup gouda cheese shredded **

• 2-3 cups chicken broth

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

• 1 cup plain greek yogurt

• 6 tablespoons butter melted

• 2 eggs

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

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

• 1 cup raw cashews

• 1/4 cup nutritional yeast

• 1/2 Tbsp. onion powder

• 1/2 tsp garlic powder

• 1/8 tsp cayenne pepper

• pinch turmeric (optional)

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

• 1 3/4 cup (unsweetened) nondairy milk

• scant 1/2 cup agar flakes

• 1/4 cup extra virgin olive oil

• 2 TB light (yellow or white) miso

• 1 Tbsp. lemon juice

• 1/2 tsp vegan Worcestershire sauce

• 1/8 tsp liquid smoke

Directions:

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

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

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

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

5)      Preheat the oven to 400 degrees F.

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

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

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

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

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

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

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

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

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

15)   Serve with fresh herbs if desired. YUM!

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

Deconstructed Sushi Bowl

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

Ingredients:

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

• 1 cup brown rice

• 1/3 cup mayo or veganaise

• 1 scallion, chopped

• 1 ripe avocado, cubed

• 1-2 small carrots, julienned

• 1-2 cloves garlic, minced

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

• 1 cup of seaweed (optional)

• 2 Tbsp. rice vinegar

• 1 Tbsp. Sriracha (optional)

• Top with sesame seeds

 For the Spicy Mayo Dipping Sauce:

• 1 Tbsp. miso paste

• 1 Tbsp. low sodium soy sauce

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

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

• 1 tsp powdered ginger

• 1 tsp sriracha (optional)

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

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

Take-Out Fake-Out Hot and Sour Soup

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

Ingredients:

• 4 cups chicken broth or chicken stock or vegetable broth

• 4 ounces shiitake mushrooms, thinly sliced

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

• 1-2 baby bok choy, thinly sliced

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

• 2 cloves garlic, grated

• 2 teaspoons ginger, grated

• 1 tablespoon balsamic vinegar

• 3 tablespoons rice vinegar or red wine vinegar

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

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

• 2 teaspoons brown sugar

• 2 tablespoons corn starch mixed into 2 tablespoons cold water

• 2 eggs, lightly beaten

• 2 teaspoons toasted sesame seed oil

• 1 teaspoon white pepper (or black pepper)

• 4 green onions, sliced

Directions:

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

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

Dairy-Free Mocha Ice Cream

Did I mention I'm OBSESSED with ice cream?

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

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

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

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

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

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

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

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

I have not had a burnout in 2.5 months! 

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

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

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

Here's the recipe!

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

Ingredients:

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

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

• 3/4 cup strong brewed coffee

• 1 1/2 tsp pure vanilla extract

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

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

Directions:

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

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

Cheezy Crockpot Chili

Late night munchies get you again? 

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

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

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

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

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

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

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

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

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

I bring to you my Cheezy Crockpot Chili.

Ingredients: 

For the Chili:

• 1 lb. ground beef (I used 85%/15%)

• 4 Cups vegetable or chicken broth

• 4-5 Beefsteak tomatoes 

• 3 15 Oz cans of beans of your choice 

• 1 6 Oz can of tomato paste

• 1 red onion, chopped

• 1 red bell pepper, chopped

• 4 Oz Portobello mushrooms, chopped

• 1 10 oz. bag of spinach, chopped

• 5 Cloves of garlic, minced

• 1 Tbsp. chili powder

• 1 Tsp. paprika

• 1 Tsp. cumin

• 1 Tsp. dried oregano

• 1 Tsp. dried basil

• 1 Tsp. dried thyme

• 1 Tsp. sea salt

• 1/2 Tsp. black pepper

Optional Toppings:

• Crackers

• Avocado

• Salsa

• Cheese

• Hot Sauce

• Green Onions

For the Cheeze Sauce:

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• 1/3 Cup nutritional yeast

• ½ Cup vegetable broth

• 1 Tsp Chili powder

• 1 Tsp Paprika

• 1 Tsp Cumin

• 1 Tsp garlic powder

• 1 Tsp Worcestershire sauce

• 1/8 Tsp liquid smoke (optional)

• Dash of hot sauce (optional)

Directions:

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

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

Dairy-Free Double Chocolate Ice Cream

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

But wait...

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

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

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

One of those people being myself.

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

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

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

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

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

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

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

Ingredients:

• 3/4 Cup almond milk

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

• 2 Tbsp maple syrup or honey

• 2/3 cup Unsweetened cocoa powder

• 1/4 tsp sea salt

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

• 1/2 tsp pure vanilla extract

• Toppings: chopped nuts or fruit work great! 

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

Directions:

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