Instant Pot Tom Yum Soup

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

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

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

Ingredients:

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

• 6-8 cups homemade vegetable stock

• 2 cups zucchini squash or yellow squash, chopped

• 1 cup carrots, julienned

• 1 cup green cabbage, chopped thin

• 1 15 oz can of baby corn

• 1 cup spinach

• 1 cup shiitake mushrooms or oyster mushrooms (optional)

• 4-5 stalks lemongrass

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

• ⅓ cup liquid aminos or soy sauce

• ¼ cup fish sauce (omit if vegetarian)

• 3 cloves garlic, peeled

• 2 inch knob ginger, peeled

• Handful of cilantro

• Fresh squeezed lime, for serving

Directions:

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

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

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

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

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

Struggling to come up with ideas on what to make for your weekly meals? With the RAD meal plan, I’ll take the heavy lifting off of you so you have more time to spend on your activities for daily living. Click the button below to find out more information.

Chickpea Burgers, Say What?!

Enjoying meatless burgers with a smile

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

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

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

Ingredients:

• 2 15 oz cans Garbanzo beans, drained and rinsed

• 5 oz bag of fresh spinach, wilted

• 2 sweet potatoes, peeled and cut into fries

• ½ white onion, cut in quarters

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

• 4 large eggs

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

• ¼ cup cilantro, chopped

• 1 ½ cups gluten-free panko bread crumbs

• 4 Tbsp. Extra Virgin Olive Oil, divided

• Salt and pepper, to taste

Directions:

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

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

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

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

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

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

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

Baked Salmon Cakes

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

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

Ingredients:

• 1 14 oz can wild Alaskan salmon filet

• Olive oil cooking spray

• 1 Tbsp. Extra Virgin Olive Oil

• 3 cloves garlic, roasted whole and minced

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

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

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

• A few handfuls of greens (I used arugula)

• 1/4 cup minced fresh flat-leaf parsley

• 1 Tbsp. capers, drained (optional)

• 1/4 teaspoon hot sauce

• 1 1/2 tsp Old Bay seasoning

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

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

• 1 Tbsp. Dijon mustard

• 1 lemon, juiced

• 2 large eggs, lightly beaten

• Salt and Pepper, to taste

For the Vinaigrette:

• 2 cloves garlic, diced

• 1 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 3 tablespoons white wine vinegar

• Salt and Pepper, to taste

Directions:

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

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

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

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

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

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

The Best Pasta Salad

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

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

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

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

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

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

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

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

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

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

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

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

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

Find my recipe below:

Ingredients:

For the Roasted Vegetables:

• 1 cup shredded green cabbage

• ½ white onion, sliced into strips

• 1 red pepper, sliced into strips

• 1 zucchini, sliced into strips

• 2 serrano peppers, sliced into strips

• 3 cloves garlic, chopped

• 3 Tbsp. extra virgin olive oil, divided

• Salt and pepper, to taste

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

For the Pasta Salad:

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

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

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

• 1 serving Italian Dressing (Find my recipe here)

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

Directions:

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

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

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

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

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

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

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

Homemade Vegetable Stock

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

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

Ingredients:

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

• Chicken fat from 2 lbs chicken breasts ** optional

• 3-4 cloves fresh garlic, peeled

• 1/4 cup Seitenbacher Vegetable Broth Seasoning

• 1 tsp dried oregano

• ½ tsp Italian Seasoning

• 1 tsp fresh rosemary

• 1 tsp dried thyme

• 1/2 tsp ground mustard

• 2 scoops Herbs de Province

• 2 bay leaves

• 8-10 cups water, divided

Directions:

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

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

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

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

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

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

Vegan 7-Layer Taco Dip

If I were to name my favorite appetizer of all time, it would have to be a 7-layer taco dip. Whatever you want to call it, it’s game over as soon as I see this dip in front of me. My family had this at almost every gathering and it would be the one thing I would be looking forward to. Food always gets me inspired to elevate the dishes I eat. I live to eat different foods as much as I can. Unfortunately, for this dip, it was made from a can of refried beans, sour cream with taco dip, cheese, and fixings on top. I could eat the entire dip myself without getting an ounce of nutritional value out of it. When I found a remake of this recipe on Minimalist Baker, I was elated because I could eat my favorite dip without feeling like shit afterward from all the dairy. I went the extra mile by making a homemade pico de gallo to add to the guacamole and homemade refried beans. My smoky flair on the queso puts this dish over the top to make this the best vegan taco dip you will ever eat in your life.

Inspired by: https://minimalistbaker.com/vegan-7-layer-mexican-dip/ and any other 7 layer dip I’ve ever had

Ingredients (in order of layers)

For the Bean Dip:

• 1 15 oz can pinto beans, drained and rinsed

• ¼ cup water, divided

• 1 tsp paprika

• Salt and pepper, to taste

** OR If you choose to opt-out, use 1 15 oz can of vegetarian refried beans from Trader Joe’s

For the Pico de Gallo:

• ¼ red onion, diced small

• 6 Roma or vine-ripened tomato, diced small

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• ¼ bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

For the Guacamole

Use my restaurant quality guacamole recipe

For the Queso Dip

• 1 ½ cups raw cashews soaked overnight in cool water

• 1 lemon, juiced

• ⅓ - ½ cup nutritional yeast

• ½ cup vegetable broth

• 1 tsp Chili powder

• 1 tsp Paprika

• 1 tsp Cumin

• 1 tsp garlic powder

• 1 tsp Worcestershire sauce

• ⅛ tsp liquid smoke (optional)

• Dash of hot sauce (optional)

For the Toppings:

• Diced red onion

• Diced red pepper

• Diced cilantro

Directions:

1)      In a large casserole dish, assemble the bottom layer by spreading the refried beans. To prepare the refried beans from scratch, add all of the ingredients with half the amount of water to a high-powered blender or food processor. Add more water and pulse until you achieve the desired consistency.

2)      For the 2nd layer, spread pico de gallo on top of the refried beans. To prepare the pico de gallo, chop up all of the ingredients, and mix them together in a medium-sized bowl.

3)      For the 3rd layer, spread guacamole on top of the pico de gallo. To prepare the guacamole, use any extra pico de gallo to combine with 2-3 ripe avocados. Mix in a separate bowl before adding this to the dish.

4)      For the 4th layer, spread queso dip on top of the guacamole. In a high powered blender, combine all the ingredients for the queso and blend until smooth. If you have a Vitamix or other high powered blender, you don’t need to soak the cashews overnight.

5)      Top with diced red onions, red peppers, and cilantro. Enjoy with tortilla chips as a dip or as a delicious filling for tacos to go with your protein.

Check out my recipe book, “Quarantine Clean Eating” for other dishes I’ve created while at home during COVID-19 lockdown.

Instant Pot Steamed Artichokes with Italian Dressing

I give tribute to my Aunt Lois for this recipe. Food was one of the only things that kept me happy when I was around family. She would always make this on the high holidays after Yom Kippur (Breaking the fast). I remembered her as one of the only family members who wore a smile. It was rare that I ever saw her mad or upset. At her eulogy, she was known as the woman with a green thumb. She loved being outside in the garden. She would make us fresh vegetables to have for appetizers. Out of many delicious foods she brought out, the one that stood out to me the most (besides deviled eggs) was artichokes with Italian dressing. She marinated it overnight in the dressing and topped it with more Parmesan cheese. I wouldn’t leave much for the rest of the guests because it was that good.

I never tried to recreate it on my own until I was given fresh artichokes in my GFP Produce Box. Cooking artichokes wasn’t my priority. I knew instantly that once I saw the fresh artichokes, I was sold on recreating one of my childhood favorite dishes. I decided to go the extra mile and make my own dressing from scratch. I’ve been obsessed with my instant pot, which was the full inspiration for this recipe. I found that I enjoy the artichoke served hot. Find the directions below and take this into your own kitchen.

Ingredients:

For the Artichokes:

• 1-4 medium artichokes

• ½ lemon, cut into slices

• 2 cups water or vegetable broth

• 1 bay leaf

• Dried herbs to taste (I used oregano, basil, rosemary, thyme, and parsley

• Salt and pepper, to taste

For the Italian Dressing:

Credits to: https://www.fivehearthome.com/homemade-italian-salad-dressing-better-than-olive-garden-copycat-recipe/

• 1/2 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• 2 tablespoons water

• 2 teaspoons honey

• ¼ cup red onion, chopped small

• 1 teaspoon freshly squeezed lemon juice

• 4 tablespoons freshly grated Parmesan

• 2 cloves fresh garlic

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried basil

• 1 teaspoon dried oregano

• Pinch of red pepper flakes

• Freshly ground black pepper, to taste

Directions:

1)      In your instant pot, pour all the ingredients for the artichokes except the artichokes in the pot.

2)      To prepare the artichoke, do the following. First, cut off the bottom stalks. Next, cut approximately ½ inch off the top. Then, cut off all the brown tops of the leaves with scissors. These are inedible. Last, open the artichoke by rinsing it with water and pulling each layer apart with your thumb. Use some pressure, but not full force.

3)      Repeat for all artichokes. Set them in the instant pot and close the lid. Steam for 40 minutes or until you can pull the artichoke leaves apart easily. I turned the artichokes every 10 minutes.

4)      To make the dressing, blend all of the ingredients together in a high-powered blender or food processor. Process until everything is incorporated.

5)      To eat the artichoke, pull apart all the leaves and eat them with your teeth at the bottom. To eat the heart, remove the fuzzy outer layer and presto! Drizzle Italian dressing on top and serve with more dressing. Enjoy!

Want more recipes that remind you of your childhood? I released an all-new recipe ebook, Quarantine Clean Eating with dishes I created from ingredients around the house.

Air Fried Broccoli

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

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

Ingredients:

• 2 heads of broccoli, cut into florets

• 2 Tbsp. Extra Virgin Olive Oil

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

Directions:

1. Wash the broccoli and cut it into florets.

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

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

4. Serve with more seasoning and enjoy!

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

Air Fried Chickpeas

Quarantine has got me like a mad science experiment. I try new recipes on a daily basis like it’s my full-time job. Finding different ways to expand my palate is fun for me. It brings me joy when I create a masterpiece.

One of my favorite meals is snack time. I can eat a meal full of calories with snack food. It’s easy to eat a ton of them, which could wreak havoc to your body if you’re eating junk food.

I found a healthy way in order to combat this habit. Instead of shaming myself for my love of snacks, I felt a sense of peace knowing what I’m putting into my body. When I prepare my food at home, I feel powerful having self-control over eating an entire bag of potato chips. If I end up eating a lot of my own food, I don’t end up eating as many calories. That alone has helped me be able to sustain weight loss for over 8 years. I still allow myself room to eat treat food, but I don’t feel guilty when it’s done in moderation.

Roasted chickpeas are my new #1 favorite salty snack swap. I could eat an entire can of them (although it is not a good idea because it’s a LOT of fiber).

I’ll leave the recipe here so you can have some of these ASAP.

Ingredients:

• 2 (15 oz) cans Garbanzo beans - drained, rinsed, and patted dry

• 3 Tbsp. Extra Virgin Olive Oil

• 4 Tbsp. Flavor God Seasoning (I used Nacho Cheese and Taco Tuesday Seasonings)

Directions:

1. Preheat air fryer to 390 Degrees F.

2. Clean garbanzo beans by getting the clear skin off as many as you can.

3. Mix garbanzo beans, spices, and oil in a mixing bowl.

4. Cook for 25-30 minutes. Stir after 15 minutes. After 30 minutes, cook and stir in 5 minutes intervals. Cook until they become brown and crunchy, but not burnt.

5. Serve with more seasoning and enjoy!

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

Air Fried Zucchini Chips

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

Ingredients:

• 4 small or 3 medium zucchini, sliced

• 3 Tbsp. Extra Virgin Olive Oil

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

Directions:

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

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

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

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

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

Restaurant Quality Guacamole

Homemade Guacamole just like you would find in a restaurant.

Who here besides me totally forgot it was Cinco de Mayo today? * raises hand * It’s been like that already in my household based on the way I’ve been cooking lately. I was put on furlough at my job, so I’ve had nothing but time. I took the opportunity to go inward and re-prioritize the way I want my life to look like going forward. That means having access to lots of fresh fruits and vegetables. When I was on-the-go working at the kitchen last year, it made me realize how important it is to stay healthy and really own that. I took my health for granted. The only way for me to learn that was to have everything come to a complete halt so I had no choice but to slow down.

Slow the lifestyle. Slow the mind, Slow the cravings.

On the surface, this holiday focuses on a lot of boozy deliciousness, tacos, and a glorious amount of fried food.

My mouth waters at all the foodie photos I see across social media.

Why not focus on some healthier ideas to bring to the table?

Move over, queso. Guacamole and pineapple salsa are the star condiments on the table tonight.

Filled with healthy fats, and antioxidants, these will add an array of colors.

Take your Taco Tuesday to the next level with my restaurant-level guacamole and pineapple salsa right in the comfort of your own kitchen.

Homemade Guacamole:

Ingredients:

• 3 medium-sized avocadoes, mashed

• 1/2 red onion, diced small

• 1 Roma or vine-ripened tomato, diced small

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1) Cut your avocadoes in half, remove the core, and remove the flesh inside the skin. Scoop it out and put it in a large bowl. Mash it with a masher, mortar & pestle, or a fork.

2) Chop your onion, tomato, and jalapeno small. Add them to the bowl.

3) Wash and dry your cilantro with a paper towel. Chop it small and add it to the bowl.

4) Add the lime juice, salt, and pepper. Mix everything together in the bowl. Adjust the seasonings to your liking. Enjoy any way you like. There are ever-growing ways to add guacamole to anything.

Homemade Pineapple Salsa

Ingredients:

• 1 fresh pineapple, diced small

• 1/2 red onion, diced small

• 1 red bell pepper, diced small (I used 1/2 red bell pepper and 1/2 yellow bell pepper in the image below)

• 1 jalapeno, seeded and chopped (** You can leave the seeds in if you like your guacamole spicy)

• 1/4 bunch cilantro, chopped

• 1-2 fresh limes, juiced (I add 1.5 limes)

• Salt and pepper, to taste

Directions:

1) To prepare the pineapple, do the following: First, cut off both ends. Lay the pineapple flat on the cutting board. Using your knife, cut off the skin until you see the flesh of the pineapple. Flip onto the other side and remove any skin you missed. Cut in half and cut those halves in half again (quarters). The middle of the pineapple is not edible, so you want to cut it off on each quarter. Using your knife, cut the white part off until only the yellow flesh remains. You’ll want to cut it on an angle. Cut each quarter into thin strips and chop it super small. That will leave you the small diced pieces you are looking for.

** If this is confusing, please contact me at redefiningalldiets@gmail.com and I will walk you through it step-by-step.

2) Chop your onion, pepper, and jalapeno small. Add them to the bowl.

3) Wash and dry your cilantro with a paper towel. Chop it small and add it to the bowl.

4) Add the lime juice, salt, and pepper. Mix everything together in the bowl. Adjust the seasonings to your liking. Enjoy on some tacos, with guacamole or even with some fish.

Need some more ideas on what to use these with? I created a recipe ebook during quarantine with over 30 of my favorite recipes. Almost every single meal can be topped with my salsa or guacamole.

Quinoa Stuffed Peppers with Cilantro Lime Vinaigrette

I have been craving stuffed peppers for a long time. However, I haven’t cooked these in 5 years. Stuffed peppers are something I would eat as a child on a regular basis. Either, my parents would cook them or I would eat it out of a Stouffer’s frozen dinners. They tasted like I wanted more. I could down 3 of those peppers and still be hungry. I wanted to find a way to amp the nutrition and quality without compromising the childhood nostalgia. Quinoa has become a staple for being able fill me up more than rice. Since quinoa is a complete protein, it digests slower in the body than your typical carbohydrate counterpart. You’ll get fuller faster while eating in a way that energizes your body. The added vegetables add more bang for your buck by being able to stuff more nutrients in each pepper. The best part is that this dish can be modified to fit your dietary needs. You can add ground beef or turkey for an extra protein kick or use beans to make this dish plant-based. Adding dairy is completely optional. My homemade cilantro lime vinaigrette is what takes this pepper to the next level because you won’t find anything like this in a restaurant. Find my out-of-this-world recipe below.

Ingredients:

• 5 red peppers, seeded and sliced in half

• ½ cup uncooked quinoa

• 1 lb ground beef or turkey (85% fat and 15% lean)

  ** Note: Can swap for 1 15 oz can of black beans (drained and rinsed) if vegetarian

• 1 cup water or vegetable broth

• 4 Tbsp. Extra Virgin Olive Oil

• ½ onion, diced

• 3-4 ribs of celery, chopped

• 1-2 fresh tomatoes, diced

• 1 jalapeno, seeded and chopped

• 1 5 oz bag of spinach

• 4 cloves garlic, minced

• 1 Tbsp. chili powder

• 2 tsp paprika

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp dried basil

• 1 cup cheddar or pepper jack cheese (can omit if dairy-free)

For the Cilantro Lime Vinaigrette

• ½ bunch of cilantro, washed and patted dry

• 2 Tbsp. Extra Virgin Olive Oil

• 2 Tbsp. water or vegetable broth

• 1 lime, juiced

• 1-2 Tbsp. honey

• 1 clove garlic

• 1 cap full of apple cider vinegar

• Salt and pepper, to taste

Directions:

1)      Preheat the oven to 375 degrees F.

2)      Wash and rinse the quinoa before placing it in a pot with 1 cup of water or vegetable broth. Bring the water to a boil. Then, cover and let simmer until all the water has evaporated (15-20 minutes).

3)      In a sauté pan, begin cooking the ground meat until it is all browned (10-15 minutes). Drain in a colander to remove excess grease from the pan.

4)      Cut your vegetables. In a separate sauté pan, turn the heat to medium. Add the oil and wait for the pan to heat up for 1 minute. Add the onions and celery. Sauté for 3-5 minutes until they get soft. Add the jalapenos and stir for another minute. Add spinach, tomatoes, and garlic. Stir until the spinach is wilted.

5)      Prepare your peppers and place them on a 9x9 casserole dish with cooking spray. Cut the pepper in half the long way. Clean the pepper by removing the white part and the seeds.

6)      Once the meat and quinoa are fully cooked, combine with the vegetables. Stir to combine and add seasonings to the mixture.

7)      It’s time to stuff the peppers now. With a spoon, evenly fill all the peppers and top them with cheese.

8)      Place the peppers in the oven foiled for 40 minutes.

9)      While the peppers are cooking, prepare the cilantro lime vinaigrette by placing all the ingredients in a high-powered blender. Adjust ingredients to preferred taste. Place the dressing in a bowl and set aside.

10)   When the peppers are done, remove from the oven, uncover, and serve with cilantro lime vinaigrette. Enjoy!

Looking for some more recipes to stay on track while being in quarantine? Check out my new recipe e-book “Quarantine Clean Eating” using ingredients you already have in your pantry.

Roasted Veggie Stir Fry with Peanut Sauce

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

For the Veggie Stir Fry:

• 3-4 carrots, sliced thin

• 1/2 white onion, sliced thin

• 1/2 green cabbage, sliced thin

• 1 head broccoli, cut into florets

• 1 can bean sprouts, rinsed well

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

• 3-4 cloves of garlic, minced

• 3 Tbsp extra virgin olive oil

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

• Sesame seeds (for topping)

For the Peanut Sauce:

• 1/3 cup creamy peanut butter

• 1/4 cup liquid aminos or GF Tamari

• 1/4 cup honey

• 2 Tbsp oyster sauce (omit if GF)

• 1 tsp garlic powder

• 6-8 Tbsp water divided

Directions:

1) Preheat oven to 400 degrees F.

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

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

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

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

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

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

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

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

Bean and Quinoa Burgers

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

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

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

Ingredients:

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

• 2 cups cooked quinoa

• 1 red pepper, diced

• 1/2 white onion, diced

• 1 1/2 cup gluten-free panko breadcrumbs

• 2 large eggs

• 4 cloves garlic, minced

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

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

• 1 tsp dried mustard powder

• Heaping ½ tsp dried basil

• Heaping 1 tsp oregano

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp kosher salt

• 2-4 Tbsp Extra Virgin Olive Oil for sauteing

For the Vegetables:

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

• 1 10 oz bag fresh spinach

• 3 Tbsp extra virgin olive oil, divided

• Salt, and pepper to taste

For the Mustard Sauce (optional):

• 1/4 cup veganaise (or regular mayo)

• 1-2 Tbsp dijon mustard 

• 1 Tbsp honey

• 1 Tsp garlic powder

• 1/2 tsp dried parsley

• Salt and pepper to taste

Directions:

1) Preheat oven to 400 degrees F.

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

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

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

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

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

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

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

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

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

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

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

Crockpot Unstuffed Cabbage Soup

Quarantine is in full swing here in Chicago. The governor recently ordered a full shut down, which means I’m going to be stuck inside until further notice.

I’m doing my best to find the light in the situation. For the last few months, I lost my desire to cook for myself. I fell victim to my circumstances. After working in the kitchen, I went home exhausted, bitter, and lifeless.

I wasn’t sure what my next move was going to be. I knew I needed to make one fast if I wanted to get out of the above state of mind.

During the slow season at the kitchen, I obtained a NASM-CPT to become a certified personal trainer. I managed to find a new place of employment shortly after I passed my exam. It doesn’t matter now anyway since I can no longer work there until the whole COVID-19 situation blows over.

What the hell am I going to do with myself? Living with people who are overly anxious to begin with before the outbreak has allowed me to look deep within myself on how I can stay calm during the storm. Since I can’t change them, I can change how I react to their anxiety.

The most optimal solution I have used during this time is cooking. Since I have unlimited amounts of time to spend, I’m choosing to spend it focusing on my health. It’s the best way to protect myself during such unknown, unprecedented times. Since it’s difficult to feel safe around my loved ones, I can find safety from within.

Cooking allows me to connect with Mother Nature by using wholesome ingredients in my food. All my recipes are made from scratch. My diet consists of gluten and dairy-free recipes that help tremendously with inflammation.

While I worked in the kitchen, I was eating a lot of fried food that was around, which was reversing years of time I spent focusing on my health. It was taking its toll on me because I got sick 3x in a matter of fewer than 5 months.

I’m going to come out of this outbreak healthier than I was going into it. I was experiencing episodes of burn out, which subsided once I started eating less fried food. Today is officially my two month anniversary of not eating any fast food. When I eat healthy, it is easier to control my mood/reactions to stimulus around me.

My health is what keeps me alive and I want to do everything in my power to be the strongest version of myself that I can possibly be in this lifetime. By cooking my own food at home, I’m releasing generations of digestion problems that have been passed down to me on both sides.

I’m blessed to have a crockpot because that is going to be my best friend for the next few weeks. It’s still cold here, which means soups and stews up the wazoo.

My parents had some cabbage laying around that they wanted me to use before it went to waste, which became the inspiration for this recipe.

I grew up eating stuffed peppers, which brought to life this hearty soup. I feel even more full eating this than the stuffed pepper version.

Making this recipe allowed me to have tons of leftovers to stockpile in order to have enough fresh meals to get through this tough time.

The recipe is as follows below:

Ingredients:

• 1 lb ground beef 85% lean 15% fat

• 1/2 green cabbage, thinly sliced

• 1 15 oz can diced tomatoes

• 3-4 cloves of garlic, minced

• 3 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

For the Rice:

• 1 cup white or brown rice

• 2 cups water or chicken broth

For the Soup:

• 1 28 oz can fresh vine-ripened tomatoes

• 1 15 oz can chicken broth

• 1/2 cup ketchup

• 1 tbsp Worcestershire sauce

• 1 /4 tsp liquid smoke

• 2-3 cloves of fresh garlic

• 1 tsp apple cider vinegar

• 1/4 cup turbinado sugar

• 1 8 oz can tomato sauce

• 1 tsp dried oregano

• 1/2 tsp dried basil

• salt and pepper to taste

Directions:

1. Cut cabbage into thin slices (see the video on how to cut cabbage here)

2. Preheat oven to 400 degrees F

3. On a foiled sheet pan, place cut cabbage, minced garlic, olive oil, and spices. Stir evenly to coat vegetables with seasoning.

4. Cook for 25 minutes stirring halfway through to avoid burning.

5. While the cabbage is roasting, combine water with rice and begin heating on medium/high heat until it comes to a boil.

6. Reduce heat to medium and cook until water is evaporated (15-20 min)

7. Cook ground beef in a skillet, stirring constantly until cooked through. Drain in a colander with a paper towel over it to help eliminate grease.

8. Blend all ingredients for the sauce in a high powered blender.

9. Combine all ingredients (minus the rice) in the crockpot and set it on low heat for 5 hours.

10. Combine cooked rice into the crockpot 30 minutes before serving. Enjoy!

While you are at home, take this opportunity to learn to cook for the health of your family. I have developed a recipe book of over 50 recipes to provide you with inspiration to begin your journey of adopting a healthy lifestyle. Take the time to support small businesses in order to allow us to be able to share our craft with the world.

Southwest Quinoa Egg Cups

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

Ingredients:

For the Egg Cups

** Makes 1 dozen Egg Cups

• 1 ½ cups of cooked quinoa

• 5 eggs, lightly beaten

• ½ cup almond milk, unsweetened

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

• 2 tbsp southwest seasoning

• Salt and pepper, to taste

For the homemade Pico de Gallo

• 4 vine ripened tomatoes, diced small

• ¼ red onion, diced small

• ½ lime, juice

• ½ jalapeno, seeded and diced small

• ½ bunch cilantro, chopped

• Salt and pepper, to taste

Directions

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

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

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

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

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

5.       Preheat the oven to 400 degrees, F.

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

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

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

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

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

Spaghetti Squash Pad Thai 2.0

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

Ingredients:

•       1 lb cooked protein of choice

•        1 Medium to large spaghetti squash

•        2 Tbsp. extra virgin olive oil, divided

•        1/2 cup shredded carrots

•        3 eggs, whisked

•        3-4 green onions, sliced thin

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

•        Salt and pepper to taste

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

For the Sauce:

•        1/3 Cup vegetable broth

•        1/3 Cup brown sugar or turbinado sugar

•        4 Cloves garlic, minced

•        1/4 Cup fish sauce

•        1/2 Cup Tamari or Liquid Aminos

•        2 Tbsp. rice wine vinegar

•        1 Tbsp. sriracha (optional)

Directions:

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

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

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

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

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

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

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

6) When your spaghetti squash is done, let it cool for 5-10 minutes. Spaghetti all of your squash with a fork and add it to your vegetables.

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

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

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

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

Spinach and Artichoke Dip Stuffed Spaghetti Squash

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

The Best Homemade Granola Ever!

Are you someone who is always in a hurry to get out the door in the morning?

raises hand 🖐

Growing up, I was rushing for the school bus in the morning on a regular basis. My bag would be packed the night before, as I get up at the ass crack of dawn. I quickly brush my hair, brush my teeth, throw my clothes on, grab my shit downstairs, and rush out the front door.

The issue here is that I was either not eating breakfast or I would eat a bag of dry cereal. Even worse, a pop tart. By afternoon, I was crashing and was unable to pay attention in class during the last two periods of the day.

Knowing what I do now, I have the tools to combat afternoon fatigue and create snacks to give me energy while I’m on the go. When I had the idea to cook this granola, the above was in mind. I found a recipe online and tweaked it for my health modifications. It’s gluten-free, egg-free, and packed full of nutrients.

Use this to eat by itself, with almond milk in cereal, or spice it up to eat with fruit. I also enjoy topping it on muffins that I create to amp up my breakfast game.

I shared these with my friends and it is a raving hit among the crowd. This will please even the pickiest of eaters because the universal flavor of cinnamon brings it all together. I decided to share my recipe with the public in order for everyone to be able to recreate this for themselves in their own home.

Find my recipe below:

Inspired by: https://www.thehealthymaven.com/2015/04/honey-nut-steel-cut-granola.html

Ingredients:

• 3 cups steel-cut oats (gluten-free if necessary)

• 2 cups of mixed nuts and seeds (I did walnuts, pecans, almonds, flax seeds, and sunflower seeds, but you can use whatever combination you want!)

• 1 tsp cinnamon 1/4 tsp sea salt

• 1/4 cup coconut oil, melted

• 1/2 cup apple butter or sweet potato butter

• 1/2 cup honey or maple syrup (local raw honey is ideal)

• 1 tsp vanilla extract

Directions:

1) Preheat oven to 300 degrees F.

2) In a large bowl combine steel-cut oats, nuts, cinnamon and sea salt.

3) In a separate bowl combine coconut oil, applesauce, honey and vanilla.

4) Stir wet ingredients into dry and mix until combined.

5) Spread granola over a parchment or silicone-lined baking sheet. Bake for 20 minutes.

6) Remove from oven and flip and the bake for another 20 mins.

7) Remove from oven once again, flip and then bake for another 15 mins.

8) Remove from oven and flatten granola with the back of a spatula.

9) LET SIT FOR ONE HOUR. Do not try to move granola off tray.

10) After an hour, you can take the granola and break it up into clusters. Enjoy!

Note: Keep in an airtight container for up to 2 weeks (if it lasts that long!)

Lentil Stew 2.0

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

Find my new and improved recipe below:

Ingredients:

• 2 cups of lentils

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

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

• 1 lemon, squeezed and juiced

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

• 3-4 tbsp extra virgin olive oil

Spices:

• 1 tsp salt

• 1 tsp pepper

• 2-3 cloves of fresh garlic, minced

• 1 tsp celery seed

• 1 tsp celery salt

Directions:

1) Preheat oven to 400 degrees. 

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

3) Chop all your veggies into cubes.

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

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

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

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

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

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

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

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

Easy Peasy Crockpot Veggie Soup

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

Ingredients:

• 4-5 medium-sized carrots, chopped

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

• 1 white onion, chopped

• 1 can dried tomatoes, chopped

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

• 1 10 oz bag spinach, chopped

• 5 cloves garlic, diced

• 1 6 oz can tomato paste

• 6-8 cups vegetable broth

• salt & pepper to taste

• 1 tsp marojam

• 1 tsp thyme

• 1 tsp oregano

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

Directions:

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

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

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

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

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

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