MINI PALEO BAGELS

 
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Here is what goes into the Mini Paleo Bagels:
Prep Time: 20 min, Total Time: 30 min

1 1/2 cups of blanched almond flour

1/4 cup of ground flax meal 

1 tbsp of coconut flour 

1 tsp of baking soda

1 tsp of garlic powder

1/4 tsp of pink sea salt 

5 large eggs, whisked

2 tbsp of apple cider vinegar

everything bagel seasoning

DIRECTIONS:

1) Pre-heat the oven to 350 and line a baking sheet with parchment paper. 

2) In a large bowl, combine the almond flour, flax meal, coconut flour, baking soda, & pink sea salt and stir. 

3) Add the whisked eggs and ACV. Stir until all combined. 

4) Use a medium sized ice cream scooper and scoop little balls of dough on to the baking sheet. Use your hand to lightly press down and your finger to press a hole into the center. Sprinkle with everything bagel seasoning

5) Bake for 20-25 minutes.

ENJOY!

 
 
 

BERRY BABE CHIA JAM

 
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Here is what goes into the Berry Babe Chia Seed Jam:
Prep Time: 20 min, Total Time: 1-2 hours

3 cups of mixed berries (I used organic strawberries & raspberries)

1 tbsp of Lakanto Maple Syrup (if you just have regular Maple Syrup, that is fine too!)

1 tbsp of fresh squeezed orange juice (lemon juice works well too)

2 tbsp of chia seeds

1 tsp of pure vanilla extract

DIRECTIONS:

1) In a medium saucepan, combine the berries, 1 tbsp of maple syrup and bring to a simmer over medium high heat. Stir frequently and make sure it doesn't overflow! About 5 minutes here. 

2) Reduce the heat to medium-low and simmer for another 5 minutes. Carefully mash up the berries with a fork to preference. I like my jam with texture, so I left some pieces whole!

3) Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens (about 15 minutes).

4) Once the jam is thick, remove the pan from heat and stir in the vanilla. If you want it a bit sweeter, add more maple syrup. 

5) Keep the jam in an airtight container or mason jar and can last in the fridge for 1-2 weeks! It will thicken more as it sits and cools.

ENJOY!

 
 
 

BAKED PALEO SWEET POTATO CHIP CHICKEN TENDERS

 
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Here is what goes into the Baked Paleo Sweet Potato Chip Chicken Tenders:
Serves 3-4

2lbs of organic chicken breasts, cut into strips 

2 eggs, whisked

½ cup of unsweetened almond milk

1 bag of Jackson Honest Sweet Potato Chips

2 tbsp of fresh or dried parsley

1 tbsp of garlic powder

pink sea salt & pepper to taste

DIRECTIONS:

1)    Preheat oven to 425 degrees and line a baking sheet with parchment paper (If you have a cooling rack, place this on top instead of the parchment paper. Helps get them extra crispy! I use this one)

2)    In a large dish, combine the crushed chips, fresh or dried parsley, garlic powder, pink salt & pepper. Stir until well mixed. 

3)    In a separate dish, combine the eggs and almond milk. Season with a bit of pink salt & pepper and whisk.

4)   Drag the tenders through the egg wash and then through the chip mixture. Press the chips into the chicken and make sure all sides are covered. 

5)    Transfer the coated chicken tenders to the baking sheet and spray the top with cooking spray (I prefer avocado or olive oil). 

6) Bake for 25 minutes at 425 and then after, turn the broiler on and broil on high for 1-2 minutes. Make sure you watch them cook though! There is a fine line between extra crispy and burned!

ENJOY!

 
 
 

ALMOND BUTTER BROWNIE THINS

 
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Here is what goes into the Almond Butter Brownie Thins:
Serves 8-10

1/4 cup of natural, unsalted creamy almond butter

1/2 cup of almond flour

1/4 of melted coconut oil

1/4 cup + 2 tbsp of coconut sugar

3/4 cup of cacoa powder

1 tsp of pure vanilla extract

1/4 tsp of pink sea salt

2 eggs, whisked

1 2.5oz dark chocolate bar, crushed (we used a Hu Kitchen Salty Chocolate Bar)

Optional: sliced strawberries for topping

DIRECTIONS:

1)    Preheat oven to 325 degrees and line a 8-inch square baking pan with parchment paper.

2)    In a large bowl, whisk together almond butter, coconut sugar, and coconut oil until well combined.

3)    Add cacao powder in 1/4 cup increments, whisking until well mixed.

4)    Whisk in vanilla, pink salt and eggs until well combined. Using a rubber spatula, fold in the almond flour until a thick batter forms. Fold in chocolate. 

5)   Pour batter into the pan. Using the rubber spatula, smooth batter into an even layer. Layer the berries on top to taste (optional).

6) Bake for 26-28 minutes. Let cool for at least 30 minutes before slicing!

ENJOY!

 
 
 

BRUSSELS SPROUTS, SWEET POTATO & POMEGRANATE SEED SALAD WITH ROTISSERIE CHICKEN

 
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Here is what goes into the Brussels Sprouts, Sweet Potato & Pomegranate Seed Salad with Rotisserie Chicken:
Serves 4-6
Prep Time: 10 min Total Time: 30 min

all white meat organic rotisserie chicken, shredded

4 large sweet potatoes, peeled and cut into 1-inch cubes

1 bag of shredded brussels sprouts

2 tablespoon olive oil

pink sea salt & pepper, to taste

1 cup pomegranate seeds

1/2 cup pepitas, toasted

FOR THE LEMON MANUKA HONEY DRESSING:

half of a lemon, juiced

2 tbsp of dijon mustard 

1 tbsp of manuka honey

1/4 cup of white wine vinegar

2 garlic cloves, finely minced

1/2 cup of extra-virgin olive oil

1 generous pink of pink sea salt & pepper

DIRECTIONS:

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with pink sea salt & pepper, to taste. Roast for 25 minutes, stirring occasionally, or until sweet potatoes are fork tender.

3. While the sweet potatoes are roasting, heat a tablespoon of olive oil in a cast iron skillet and let it get hot. Add the shredded brussels sprouts and season with pink sea salt & pepper. (**Optional: I sometimes add a bit of chicken bone broth to these to get them soft and it adds a yummy flavor!).

4. Once the brussels start to get soft, add in the shredded chicken and combine so that the chicken absorbs the flavors. 

5. Once the sweet potatoes are done, remove from oven and place them in a large salad bowl. Add brussels sprouts, shredded chicken, pomegranate seeds, toasted pumpkin seeds, and mix.

6. In a small bowl, whisk together lemon juice, white wine vinegar, manuka honey, dijon mustard, olive oil, garlic, sea salt & pepper. Pour dressing over salad & gently toss. 

ENJOY!

 
 
 

SWEET POTATO PAD THAI

 
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Here is what goes into the Sweet Potato Pad Thai:
Serves 2-3
Prep Time: 10 min Total Time: 20 min

INGREDIENTS

FOR THE PAD THAI:

2 medium sweet potatoes

2 boneless skinless organic chicken breasts

half a red onion, sliced

bunch of green onions, chopped

2 garlic cloves, minced

1 cup of mung bean sprouts

1/2 cup of sliced almonds

1/2 tsp of black pepper + more to taste

2 tsp of garlic powder

2 tsp of dried ginger

4 tbsp of sesame oil

2 tbsp of arrowroot powder

FOR THE SAUCE:

1/4 cup of coconut aminos

1/8 cup of fish sauce

1/8 cup of brown rice vinegar

1 tsp of toasted sesame oil

juice of half a lime

2 tbsp of date syrup

1 garlic clove, minced

pink sea salt & pepper to taste

DIRECTIONS:

1) Place a large pan over medium high heat and add ½ tablespoon of sesame oil. Peel and chop off the ends of the sweet potatoes and use a julienne peeler and peel them to their core. 

2) Toss them in the pan and cook for about 5  minutes or until tender but not too soft. Once done, take off heat, put in a bowl and set aside. 

3)    Slice the chicken breasts against the grain into thin slices and then into squares. Place the sliced chicken in a bowl and season with pink sea salt and pepper. Add 2 tbsp of arrowroot starch. Toss to coat all of the chicken evenly.

4)    Heat 2 tbsp of sesame oil over med-high heat in a large non-stick pan. Add chicken and sauté until chicken is cooked through, about 8 minutes. Then add in the red onions and continue to sauté for about 4 minutes.

5) While that is cooking, combine all the ingredients for the sauce into the blender and combine. Adjust seasoning to preference. 

6)   Turn heat down to medium-low and push the chicken onion mixture to the side of the pan. Whisk 2 eggs together, then pour them into the pan on the empty side. Let them set and then chop up and toss into the chicken&onion.

7) Turn the heat down to low and add in the sweet potatoes, the mung beans, the green onion, and the sliced almonds. Toss until combined and then pour the sauce lightly to start. Use as much as desired!

ENJOY!

 
 
 

GRAIN FREE CAULIFLOWER RICE STUFFING

 
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Here is what goes into the Grain Free Cauliflower Rice Stuffing:
Serves 5-6
Prep Time: 15 min Total Time: 1 hour and 10 min

1 head of cauliflower, riced

4 celery stalks, chopped

1 medium sweet onion, diced

1 container of white mushrooms, sliced

4 garlic cloves, minced

1 cup of dried cranberries (beware of hidden sugars! My go-to are these)

1/2 tsp of pink sea salt + more to taste

1/2 tsp of black pepper + more to taste

2 tsp of dried thyme

2 tsp of dried sage

2 tsp of fresh rosemary

4 tbsp of olive oil

DIRECTIONS:

1)    Preheat oven to 350 and spray a cast iron skillet with olive oil.

2)    Wash, cut and pulse the cauliflower until riced. You can always buy pre-riced cauliflower to skip this step. 

3)    In a pan, heat 1 tbsp of olive oil and add the onion, mushrooms and garlic. Season with pink sea salt & pepper and sauté until translucent and fragrent.

4)    In a large bowl, mix the riced cauliflower, celery, cranberries and cooked onions and mushrooms mixture. Add in the herbs and egg and use your hands to combine the mixture completely. 

5) Add in a pinch more of sea salt and the remaining 3 tbsps of olive oil. 

6)    Add the mixture to the cast iron and cook for 50 mins.

7) After the 50 minutes, take out the skillet, mix the stuffing around and place back in the oven for another 10 minutes. After that, turn the broiler on high and broil for 10 minutes. This will really crisp up the top and get rid of the excess moisture!

ENJOY!

 
 
 

ROASTED CINNAMON & CHIA JAPANESE SWEET POTATO CHIPS

 
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Here is what goes into the Roasted Cinnamon & Chia Japanese Sweet Potato Chips:
Serves 2-3

2-3 Japanese Yams

2 tbsp of chia seeds

½ tsp of pink sea salt

2 tbsp of melted coconut oil

Generous amounts of cinnamon

DIRECTIONS:

1)    Preheat oven to 400 degrees and line a two baking sheets with parchment paper.

2)    Cut the sweet potatoes into even spheres and place them into a plastic bag with the chia seeds, coconut oil, cinnamon and sea salt.

3)    Shake and mix around in the bag until the potatoes are evenly coated.

4)    Spread out the sweet potatoes evenly onto the baking sheets (make sure they do not over lap or touch).

5)    Bake for 20 minutes. Once the timer goes off, take them out and flip. Turn up the oven to 415 and bake for another 20 minutes.

ENJOY!

 
 
 

SALTED CARMEL PROTEIN BALLS

 
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Here is what goes into the Salted Carmel Protein Balls:
Serves 12

1 cup of cashews

½ cup of raw unsalted pumpkin seeds

2 tbsp of tahini

12 pitted organic medjool dates

¼ cup of coconut flour

1 tbsp of cacao powder

1 scoop of Vital Proteins Collagen (or protein powder of preference)

¼ tsp of pink sea salt

1 tsp of cinnamon

1 tsp of vanilla extract

extra shredded unsweetened coconut and sesame seeds for rolling

DIRECTIONS:

1)    Add cashews, pumpkin seeds and dates to a food processor. Pulse until fine.

2)    Then add the tahini and vanilla. Mix until combined.

3)    Then add the coconut flour, protein powder, cacao, sea salt, and cinnamon to a food processor. Pulse for 3-4 minutes until mixture forms.

4)    Use a tablespoon (I use an ice cream scooper) and roll into balls. Once rolled, coat in sesame seeds and shredded unsweetened coconut.

5)    Place in the freezer for about an hour to set into shape. Store in fridge or freezer depending on desired texture.

NOTES: If the mixture is too dry to roll, add in one tablespoon of coconut oil and blend once more.

ENJOY!

 
 
 

ONE PAN PESTO SALMON AND ROASTED VEGGIES

 
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Here is what goes into the One Pan Pesto Salmon and Roasted Veggies:
Serves 2
Prep Time: 15 min Total Time: 40 min

FOR THE SALMON:

2 filets of center cut wild caught salmon (6oz)

1 bunch of asparagus

1 lbs of brussel sprouts, cut in half

2-3 tbsp of olive oil

1 tsp of dried oregano

1 tsp of dried basil

Pink sea salt & pepper to taste

FOR THE PESTO:

¼ cup of olive oil

2 cups of packed fresh basil

¼ cup of nutritional yeast

1 cup of cashews, roasted

½ of a lemon juiced

¼ tsp of sea salt

DIRECTIONS:

1)    Preheat oven to 400 degrees and cover a baking sheet with parchment paper.

2)    Remove the tough ends of the brussel sprouts and asparagus. Cut brussels in half length wise (I even like to shred them a little).

3)    Place them on the baking sheet and spray with olive oil spray. Season evenly with sea salt & pepper. Place them in the oven to roast for 20 minutes.

4)    As the veggies are starting to cook, wash the salmon filets and pat dry. Drizzle with a little olive oil, the oregano, basil, sea salt and pepper.

5) Put all the pesto ingredients in a food processor and pulse until desired consistency. 

6)    Once the veggies are done, take them out and toss around.  Make some space and place the salmon in the middle of the veggies.

7) Place the baking sheet back in the oven and bake for 12 more minutes. If you like the pesto to be warmed, take the pan out at 2 minutes left and cover the salmon. Cook for the additional two minutes.

OPTIONAL: I love to top my salmon with some microgreens for freshness!

ENJOY!

 
 
 

CREAMY TOMATO SOUP (DAIRY FREE)

 
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Here is what goes into the Creamy Tomato Soup:
Serves 4-5
Prep Time: 30 min, Total Time: 1.5 hours

4 large size organic tomatoes, washed, dried and cut into fours

8 Roma tomatoes, washed, dried and cut into fours

2 sweet onions, diced

4 springs of fresh thyme, stems removed

1 large head of garlic

2 cups of chicken bone broth (I love Bonafide Provisions)

½ cup tomato paste

2 cups of packed baby spinach, chopped

1 cup of fresh basil, chopped

½ ripe avocado

3 tbsp of coconut aminos

4 tbsp of olive oil

2 tsp of smoked paprika

1 tsp of dried oregano

1 tsp of dried thyme

1 tbsp of garlic powder

pink sea salt & pepper to taste

DIRECTIONS:

1)    Preheat oven to 450 degrees.

2)    Toss the tomatoes with 1 tbsp of olive oil, 1 tsp of dried thyme, a nice pinch of pink sea salt and black pepper & put them in a medium sized pyrex (I use this one).

3)    Cut the top of the head of garlic (so you expose the cloves) and drizzle with olive oil, season with S&P. Wrap the entire thing in tinfoil and place in the same pyrex as the tomatoes. Place all in the oven to roast for around 40-50 min, or until the tomatoes are starting to brown.  

4)    In a medium or large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the onions, spinach, basil and cook until wilted/translucent, about 8-10 minutes.

5)    Add another tablespoon of olive oil and add in the tomato paste. Cook that for an additional 5-6 minutes and mix thoroughly.

6)    Once the tomatoes and garlic are done, in a blender, pour in the roasted tomatoes with all their juices. Squeeze all the garlic cloves out of the roasted garlic. Add the onion, spinach, basil & tomato paste mixture, the bone broth, fresh thyme, avocado, paprika, coconut aminos, garlic powder, and S&P.  Blend until very smooth!!

4)    Taste and adjust seasonings to preference!

ENJOY!

 
 
 

CINNAMON WALNUT BANANA MUFFINS (GRAIN FREE/PALEO!!)

 
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Here is what goes into the Cinnamon Walnut Banana Muffins
Serves 10-12
Prep Time: 20 min, Total Time: 25 min

2 cups of almond flour

2 medium very ripe bananas, (plus an extra for decoration)

1 cup of medjool dates, pitted and chopped

2 eggs

1 tsp of baking soda

1 tsp of baking powder

¼ cup of liquid coconut oil

1½ tsp of vanilla extract

¾ cup of walnuts, chopped/crushed

2 tsp of cinnamon (and extra for dusting on top)

¼ tsp of pink sea salt

DIRECTIONS:

1)    Preheat oven to 350 and spray muffin tins with coconut oil.

2)    In a large bowl, combine flour, baking soda, baking powder, sea salt and cinnamon. Use a fork or whisk and stir until all combined.

3)    In a food processor or blender, combine dates and bananas. Pulse until combined.

4)    Then add eggs, vanilla extract and coconut oil. Pulse again until liquid mixture is combined.

5)    Add wet mixture to the dry mixture in a large bowl and use a wooden spoon to mix well.

6)    Carefully fold in the walnuts and continue to mix.

7)    Spoon the mixture into the sprayed muffin tins and top with slices of banana and dusts of cinnamon.

8)   Bake in the oven for 20 minutes (or until a toothpick comes out clean, but don’t poke through the banana!) and enjoy the yummy smell!

NOTES: You #BABES could add in some crushed up HU Kitchen Sea Salt Chocolate to make these chocolate chunk banana muffins! Yum!

ENJOY!

 
 
 

TURKEY MEAT SAUCE (PALEO FRIENDLY!)

 
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Here is what goes into the Turkey Meat Sauce
Serves 4
Prep Time: 20 min, Total Time: 40 min

1 lbs organic ground turkey

2 large carrots, finely chopped

2 stalks of celery, finely chopped

1 sweat onion, diced

1 cup of lacinato kale, finely shredded

1 15oz can of fire roasted diced tomatoes (I use Muir Glen)

1 15oz can of tomato sauce (I use Muir Glen)

3 garlic cloves, minced

2 tbsp of avocado oil

1 tsp of dried oregano

1 tsp of dried basil 

2 tsp of granulated garlic powder

pinch of red pepper flakes

pink sea salt & pepper to taste

OPTIONAL: Aged Balsamic Vinegar for an added level of flavor!

OPTIONAL FOR TOPPING: Nutritional yeast and microgreens!

DIRECTIONS:

.1)   Heat a large skillet with 1 tablespoon of avocado oil and add in the garlic and onion. Sauté until golden brown (about 5-7 minutes). Add in the kale, carrots and the celery, season with pink sea salt, pepper and garlic powder. Continue to sauté until veggies seem soft. 

2)    Push veggies to the side of the pan and add in the other tablespoon of avocado oil. Once hot, add in the ground turkey. Break up into small pieces and once cooked through, mixed together with the veggies. Add in the red pepper flakes. 

3)    Pour in the can of diced tomatoes and the can of tomato sauce. Stir gently until all is combined. Add in the dried basil, dried oregano and extra garlic powder. Bring to a light boil, then turn the heat down to low.

4)  Continue to watch and stir. Once the sauce starts to thicken, you can add in the balsamic vinegar if you are using it.

5) Once you have tasted and are enjoying the flavors, you are ready to eat! I have been loving this over the Cappello's Fettuccine or some roasted zoodles! 

NOTES: The longer it cooks, the deeper the flavors are! If you have some time, let this sit for a bit.

ENJOY!

 
 
 

PESTO CHICKEN SPAGHETTI SQUASH WITH ROASTED LEEKS

 
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Here is what goes into the Pesto Chicken Spaghetti Squash With Roasted Leeks
Serves 4
Prep Time: 30 min, Total Time: 30 min

1 small-medium spaghetti squash

1 organic roasted chicken, white meat shredded

2 tbsp of olive oil

2 cloves of garlic, minced

1 sweet onion, minced

1 tsp of granulated garlic

pink sea salt & pepper to taste

2 cups of sliced leeks

FOR THE PESTO

¼ cup of olive oil

2 cups of packed fresh basil

¼ cup of nutritional yeast

1 cup of cashews, roasted

½ of a lemon juiced

¼ tsp of sea salt 

OPTIONAL FOR TOPPING: KNOWfoods Bread Crumbs, nutritional yeast and microgreens!

DIRECTIONS:

.1)    Preheat the oven to 425 and line a baking pan with parchment paper.

2)    Slice the spaghetti squash in halve (vertically) and clean out the seeds. Drizzle with olive oil, granulated garlic, pink sea salt & pepper. Turn over so the insides are face down. 

3)    Slice the leaks and lay them on the same pan (surrounding the spaghetti squash). Spray lightly with olive oil and sprinkle with pink sea salt & pepper. 

4)    While squash and leeks are roasting (set a timer for about 20 minutes), heat a large skillet over medium heat and add in the rest of the olive oil. Add in the onion & garlic and sauté until golden brown (do not burn the garlic!) Add in the shredded chicken and lightly toss to coat together.

5)    While the chicken is heating (you can turn heat to low), add all the ingredients for the pesto into a food processor. Combine and adjust seasonings to preference. 

6) Once the pesto is done, take about two tablespoons and add it to the chicken. Coat until evenly combined and set aside.

7) Once the squash is done, take it out and use a fork to shred it into spaghetti. Add it into the pan with the pesto chicken and toss to combine. Once it is mixed, add in the leeks and repeat.

8) Serve immediately and garnish with micro greens!

ENJOY!

 
 
 

RAW CHOCOLATE & SALTED CARMEL FREEZER FUDGE

 
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Here is what goes into the Raw Chocolate & Salted Carmel Freezer Fudge
Serves 10-12
Prep Time: 15 min, Total Time: 20 min

FOR THE BOTTOM LAYER

½ cup of cashews

¾ cup of almonds

6 dates, pitted

1 tbsp of water

2 tbsp of vanilla bean powder

FOR THE CARMEL

½ cup of tahini

½ cup of date syrup (or maple syrup if you prefer)

¼ tsp of pink sea salt

FOR THE CHOCOLATE

¾ cup of coconut oil, melted

¼ cup of cacao

2 tbsp of date syrup (or maple syrup if you prefer)

splash of vanilla extract

2 scoops of Vital Proteins Collagen Peptides

OPTIONAL FOR TOPPING: Slices of strawberry. Really adds another dimension and actually tastes like a chocolate covered strawberry!

DIRECTIONS:

.1)    Line a small loaf pan with parchment paper and spray with coconut oil.

2)    Blend each layer separately in a food processor (or blender with work too) and layer on top of each other.

3)    **WHEN LAYERING THE CARMEL: Oil a spatula to get it out of the food processor. Then, oil the back of a tablespoon. It will help spread this layer since it is veryyyy sticky!! GO SLOW (practice patience hehe) and keep spraying the spoon to avoid the bottom layer from pulling up.

4)    Place in the freezer for 15-20 minutes

5)    Take out and enjoy!

ENJOY!

 
 
 

GRILLED LIME FISH TACOS

 
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Here is what goes into the Grilled Lime Fish Tacos
Serves 4
Prep Time: 25 min, Total Time: 35 min

FOR THE FISH:

1 lbs of wild caught white fish or red snapper

1 tbsp of avocado oil

1 lime, juiced

2 tsp of date syrup

3 garlic cloves, minced finely

1 tbsp of chili powder

1 tsp of cumin

1 tsp of paprika

¼ tsp of cayenne pepper

Pink sea salt & pepper to taste

FOR THE AVO MANGO SALSA

½ a lime, juiced

1 ripe mango, diced

1 avocado, diced

half a jalapeño, diced fine

1 garlic clove, finely minced

1 handful of fresh cilantro, finely chopped

pink sea salt & pepper to taste

FOR PLATING:

8 Siete Family Tortillas

DIRECTIONS:

1)    Preheat grill to medium-high heat and spray

2)    Place fish in a large Ziploc bag and add olive oil, lime juice, date syrup, garlic, chili powder, cumin, paprika, cayenne pepper, pink sea salt and pepper. Let marinade for 20 minutes.

3)    Use this time to prepare the salsa. Combine all ingredients in a bowl and stir. Adjust seasoning to preference. 

4)    Remove fish from marinade and place it onto the grill. Grill fish on each side for about 5-7 minutes. Remove fish and set aside on a warm plate.

5)    Grill the Siete Family Tortillas for 15 seconds on each side, or until you see little grill marks.

6)    Divide fish evenly, topping it with my sprouted seedy slaw, avocado mango salsa (I love to add some kale microgreens on top too and some Primal Kitchen Chipotle Lime Mayo to dip!)

ENJOY!

 
 
 

VEGAN ROASTED CASHEW PESTO AND TURKEY MEATBALLS

 
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Here is what goes into the Vegan Roasted Cashew Pesto and Turkey Meatballs:
Serves 5
Prep Time: 25 min, Total Time: 45 min

FOR THE MEATBALLS:

1 lbs organic ground turkey

1 large carrot, finely chopped

1 red bell pepper, diced

1 sweet onion finely diced

½ cup spinach, finely chopped

½ cup fresh basil, finely chopped

1 egg

3 garlic clove minced

1 tsp oregano

1 tsp garlic powder

Sea Salt and pepper, to taste

1 tbsp of avocado or olive oil

FOR THE PESTO:

¼ cup of olive oil

2 cups of packed fresh basil

¼ cup of nutritional yeast

1 cup of cashews, roasted

½ of a lemon juiced

¼ tsp of sea salt

DIRECTIONS:

1)    Pre-heat oven to 400 degrees F and line one small and one large baking pan with parchment paper.

2) On the small pan, evenly spread out the cashews and season with sea salt, garlic powder and ground pepper. Place in the oven and roast for about 8 minutes (or until golden brown). Once done, set aside to cool. 

3)    Place a large sauté pan over medium and heat the oil. Add onion, carrot, pepper, spinach, basil and garlic. Season with sea salt and pepper and cook until fragrant. Place in a large bowl and let cool for about 5 minutes.

4)    Whisk the egg in a separate bowl and set aside.

5)     Add the turkey meat to the veggie mixture. Add the egg and remaining spices and mix together until it is really combined.

6)     Spray the parchment paper, on the large baking pan, with olive or avocado oil and form into small size meatballs (I love using a tablespoon ice cream scooper! Like this one) Make sure they DO NOT touch!

7)     Place in the oven and bake for around 30-35 minutes, or until the top of the meatballs start to brown.

8)     While the meatballs are baking, make the pesto! Put all ingredients into the food processor and pulse until at desired consistency.

9)    Once meatballs are done, take them out and put them into a medium mixing bowl. Pour pesto over and carefully mix until all covered.

10)     Serve over a plate of yummy zoodles or grain free pasta (I love Cappello's!)

ENJOY!

 
 
 

ACAÍ BLUEBERRY PALEO PANCAKES

 
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Here is what goes into the Acaí Blueberry Paleo Pancakes:
Serves 3-4
Prep Time: 10 min, Total Time: 15 min

½ cup of cassava flour

½ cup of almond flour

1 ½ tbsp of acai powder

1 tsp of baking powder

¼ tsp of pink sea salt

½ cup of unsweetened almond milk

2 eggs

½ a banana (overripe is best, and option to use a full banana)

1 tsp of vanilla extract 

½ cup of fresh blueberries

1 ½ tbsp of liquid coconut oil + spray to keep from sticking

DIRECTIONS:

1)     Combine almond flour, cassava flour, baking powder, pink sea salt and acai powder powder in a medium sized mixing bowl and whisk until fully combined.

2)    In a blender, combine almond milk, eggs, vanilla and banana.

3)    Pour wet mixture into dry and mix well until all is combined.

4)    Heat a skillet (I used this cast iron) over medium high heat and add a tablespoon of coconut oil.

5)    Once coconut oil begins to smoke a little, reduce heat to medium and use a ladle to add a dollop of batter to the pan, spreading it out gently to create about 3 pancakes.

6)    Add blueberries on top of each pancake (I like using 4 each!), before you flip them.

7)    Cook pancakes for a couple minutes on each side, check the underside of the pancake and make sure it's golden before flipping. They cook super quick! So keep your eyes on these babes.

8)   Serve with toppings of your choice! I love adding toasted coconut and monk fruit maple syrup!

ENJOY!

 
 
 

CAULIFLOWER FRIED RICE WITH SHRIMP

 
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Here is what goes into the Cauliflower Fried Rice with Shrimp:
Serves 3-4
Prep Time: 15 min, Total Time: 35 min

FOR THE RICE:

1 cup of finely diced carrots (about 1 and a half carrots)

½ a yellow onion, diced

1 red bell pepper, diced finely

3 cloves of garlic, minced

½ a head of broccoli cut into florets

2 cups of cauliflower rice

4 scallions (light green part only)

2 eggs

2 tsp of toasted sesame oil

2 tbsp of avocado oil (olive oil works too)

1 tbsp of toasted sesame seeds (or more if you are me!)

2 tbsp of coconut aminos

1 pinch of crushed red pepper flakes

1 tsp of date syrup

Pink sea salt & pepper to taste

FOR THE SHRIMP (Can work with any protein too):

1 lb of peeled, deveined wild caught shrimp, tail on

2 tbsp of avocado oil (olive oil works too)

1 tsp of toasted sesame oil

Pink sea salt & pepper to taste

DIRECTIONS:

1) Heat avocado and sesame oil over medium heat in a large pan. Add onion, carrots, garlic, red pepper, sea salt and pepper. Saute for about 5 minutes.

2) Add in the broccoli and continue to sauté, stirring frequently for about another 5-7 minutes.

3) White the veggies are cooking, heat one tbsp of avocado oil and 1 tsp of sesame oil in another pan over medium heat. Make sure the oil is evenly coated in the pan and add shrimp. Cook through until the shrimp is golden brown on the edges. This should take around 4-5 minutes on each side. Remove from heat and set aside.

4) Turn the heat under the veggies down to low, and push them all to one side so that the other side is empty. Whisk together two eggs and pour them into the empty side of the pan. Let them pretty much set and then scramble them until it is all cooked through.

5) Mix eggs with the veggies and add in the cauliflower rice. Stir to combine and then add in the scallions. Saute all together until the cauliflower rice is cooked through. Around 5 minutes.

6) Add in the coconut aminos, red pepper flakes, date syrup, sea salt and pepper.

7) Add the cooked shrimp and toss all together.

8) Top with the toasted sesame seeds.

ENJOY!