Beet Dip

This gorgeous, vibrant pink dip couldn't be more simple or delicious! I love stirring this into my salads as a dressing and as an accompaniment on avocado toast! Also wonderful with pita or veggies!

Check out the YouTube Video below!

Beet dip

  • 1 large beet- peeled & cooked (roasted or steamed or boiled)

  • 1/2 lemon

  • 1/2 cup tahini

  • 2 cloves garlic

  • topped w/ pistachio

  1. Combine ingredients in blender! Top with pistachios!

 

Minty Pea Dip

I love this fresh, bright dip for veggies, spread on toast, or tossed in pasta! Super versatile and perfect every time! 

Check out the YouTube Video Below!!

Minty Pea Dip

  • 16 oz frozen peas

  • 1/2 lemon

  • 1 clove garlic

  • 2 tbsp tahini

  • 1/4 cup packed mint leaves

  • 1/2 tsp salt

  • pepper

 

  1. Blanch peas in boiling water for 1 min. Drain. (Optional- but keeps it nice and tender)

  2. Combine ingredients in blender. Blend until reaches desired consistency.

  3. Top with lemon zest.

 

Spaghetti Squash and Baked Turkey Meatballs

This meal is a frequent visitor in my home! I love the fun texture of spaghetti squash! And naturally, you want to pair your spaghetti with meatballs! I love how much flavor you can pack into super simple ingredients. It is dairy free, gluten free, paleo and whole30 approved! 

Check out the video of this recipe here:

https://youtu.be/bj_DcevLnyo

Ingredients:
- 1 spaghetti squash
- 1 lb ground turkey
- 1/2 onion
- 2 garlic cloves
- 1 large egg, beaten.
- ¼  cup almond meal
- ¼ cup fresh flat leaf parsley
- salt & pepper

Sauce Ingredients:
- 1 clove garlic, minced
- 1/2 onion, diced
- 2 tomatoes, diced

1. Preheat oven to 400 degrees.
2. Cut Spaghetti Squash in half, lengthwise. Remove seeds. Place flat-side down on a baking sheet. Bake for 50 minutes. 

Make the meatballs:
3. Mince garlic.
4. Grate 1/2 of the onion.
5. Heat olive oil in a pan, add grated onion & garlic. Cook for a few minutes, until soft & aromatic.
6. In a large bowl, add egg, 1/4 cup almond meal, 1/4 cup chopped parsley, 1/2 tsp salt, pepper. Add the onion & garlic mixture.
7. Add ground turkey. Mix with hands until just combined.
8. (Option to add hot sauce!!)
9. Form meatballs into balls (approximately 19 meatballs) and place on baking sheet.
10. Bake meatballs for 17 minutes.

Tomato Sauce:
11. Heat olive oil in pan. Add 1 clove minced garlic, 1/2 diced onion. Cook until translucent.
12. Dice tomatoes and add to onion/garlic mixture. 
13. Cook for 5-10 minutes.
14. Blend sauce in blender until smooth.

Final Touches:
15. Season the cooked spaghetti squash with olive oil, salt & pepper.
16. Top spaghetti squash with meatballs and spoon over the sauce.

Shakshuka

I was recently asked to make Shakshuka for some clients and I must admit that I'd never made it before. Or even tasted it before! But boy was I in for a treat! Not only was it incredibly simple and healthy, but it tasted HEAVENLY! I loved the rich tomato flavor with the creamy egg yolk and punch of flavor from the cumin, paprika & cayenne. 

I adapted a recipe from Melissa Clark from the New York Times which came out perfectly. Now, all I can think about is how many different vegetables I could use or different combinations of flavors of Shakshuka. But since many of you have asked, here is the traditional recipe. 

Ingredients:

  • Extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ⅛ tsp cayenne
  • 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
  • ¾ teaspoon salt, to taste
  • ¼ teaspoon black pepper, to taste
  • 1/4-1/2 cup crumbled feta cheese (optional)*
  • 6 large eggs
  • Parsley/Scallions/Cilantro 

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet or cast iron skillet.
  2. Add sliced onion & sliced pepper and cook on low heat until softened, 10-20 minutes. 
  3. Add garlic, cumin, paprika & cayenne, cook 1-2 minutes.
  4. Add chopped tomatoes and season with salt & pepper. Stir & cook for approximately 10-15 minutes. If too thick, add small amounts of broth or water until more of a saucy consistency. (*After this step, I used my immersion blender for a few short blends to get it to more of a saucy consistency.*)
  5. Sprinkle in crumbled feta. 
  6. Create small "wells" in the pan for the eggs and gently crack the eggs into the divots.
  7. Cover and cook eggs until the whites cook through and the yolks are just set (approximately 5 minutes). Do not over cook the yolks! (*If the whites are undercooked, use a spoon to baste the egg whites with the sauce. Careful not to disturb the yolk.*)
  8. Sprinkle with the parsley, scallions or cilantro.
  9. Serve with crusty bread or pita to scoop up all the yummy sauce and runny yolk!

* If dairy free, omit cheese. Would also be delicious with goat cheese or dairy free cashew cheese.

 

Baked Corn & Zucchini Fritters

Gluten Free, Dairy Free, Vegetarian

Looking for the ultimate delicious AND healthy Super Bowl snack?! Here it is! These corn fritters are absolutely scrumptious!

Check out the video on YouTube!

 

Ingredients:

2 ears corn

1 Zucchini, finely diced or run through food processor

½ white onion, diced

2 cloves garlic, minced

2 scallions, minced

2 tbsp chopped parsley

1 tsp salt

2 eggs, beaten

⅓ cup almond meal

optional topping: plain greek yogurt, parsley, micro greens

 

Instructions:

  1. Preheat oven to 400 degrees.

  2. Cut corn off the cob. Place in large mixing bowl.

  3. Finely dice zucchini or run through food processor. Squeeze out water. Add to bowl.

  4. Add onion, garlic, scallions, parsley, & salt to bowl. Mix well. Taste for seasoning.

  5. Mix in eggs and almond meal.

  6. Scoop into mini muffin tin.

  7. Bake for 22-25 mins until golden on the edges.

  8. Top with dollop of Greek yogurt, chopped parsley, and/or micro greens!

Vegan Mac N "Cheeze"

Vegan Mac N "Cheeze"

Vegan Gluten Free Mac 'N Cheese

 

Ingredients:

- 1 package of Banza pasta (or your favorite pasta/alternative)

- 1/2 onion, diced

- 1 stalk of celery, diced

- 1 carrot, diced

- 1 cup cubed butternut squash, peeled

- 1/2 cup cashews (key ingredient for creamy sauce!)

- 2 tbsp nutritional yeast

- 1 tsp sea salt

- 1/4 garlic powder

 

INSTRUCTIONS

  1. Heat a dash of olive oil in a small pot. Add diced onion and cook 1-2 minutes.
  2. Add diced celery and carrots and cook for another 2-3 minutes. 
  3. Add butternut squash, cashews, and water- just enough to barely cover the butternut squash (approximately 1 cup) and bring to a boil.
  4. Cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, depending on the size of the vegetables. Test by piercing with a fork- the texture should be soft enough to go through very easily.
  5. Meanwhile, cook your pasta of choice according to it's instructions. Drain & set aside.
  6. Transfer veggie/cashew mixture to your blender along with the cooking water. (Should end up using approximately 3/4 cup of the cooking water, but adjust as needed).
  7. Add nutritional yeast, salt & garlic powder to blender.
  8. Blend until smooth. Taste and adjust seasonings as necessary.
  9. Pour creamy sauce over cooked pasta.
  10. Garnish with chopped parsley, a sprinkle of paprika, or crispy breadcrumbs (optional).

Breadcrumb Topping:

Ingredients:

- Slice of bread

- olive oil

- garlic powder

- salt

- paprika

1. Roughly chop a slice of bread (of your choice- I used a gluten-free Food For Life bread) and place pieces in a food processor.

2. Pulse food processor until bread resembles crumbs.

3. Heat a bit of olive oil in a pan.

4. Add breadcrumbs, a dash of garlic powder, paprika, & salt.

5. Toss together and cook in olive oil until golden and crispy.

6. Sprinkle on Mac 'N Cheese for crunchy topping!

 

Baked Sweet Potato Fries

I love to snack, but most "snacks" are processed and even the "healthy" ones have additives hiding in them. This is a 100% clean snack that is both satisfying and nutritious.

One of my go-to snacks are these delicious baked sweet potato fries. I love the combination of these spices to pack tons of flavor into these sweet fries. Feel free to go lighter on the spices or find your own preference of measurements according to your personal taste. This one is as simple as it gets!

 

VIDEO RECIPE: Check out the video of this recipe here!

 

BAKED SWEET POTATO FRIES RECIPE (makes 1 serving)

Ingredients:

1 Sweet Potato

Olive Oil

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Paprika

1/2 tsp Curry Powder

 

Instructions:

1. Preheat Oven to 425.

2. Peel and cut sweet potatoes into sticks

3. Toss in large bowl with a dash of olive oil. Add spices. Toss.

4. Arrange on baking sheet.

5. Bake for 15 minutes. 

6. Flip. Bake for addition 5-10, until appears crispy.

Sweet Potato Pancakes- Paleo & Gluten Free

These are delicious fall pancakes using sweet potatoes! It was my mission to create a pancake using whole, real foods without sacrificing any flavor! This is a super healthy and delicious way to enjoy pancakes using very simple ingredients: sweet potato, eggs, & coconut flour with a warm apple cinnamon topping! This recipe is paleo & gluten free!

For the YouTube video of this recipe,

 

RECIPE (makes approx. 4 servings- make half of this recipe for approx. 2 servings)

Ingredients:

Pancakes:

  • 2 sweet potatoes (about 2 cups diced)
  • 4 eggs
  • 1/4 Cup coconut flour (note: this recipe works better with a thicker consistency of ground coconut flour. Make your own by putting shredded coconut in a food processor or buy one that isn't too powdery.)
  • 1 tsp cinnamon, ¼ tsp nutmeg
  • 1 tsp baking powder
  • 1/2 tsp salt

Apple Cinnamon Topping:

  • Coconut Oil
  • 1-2 Apples
  • Sprinkle of Cinnamon

Instructions:
1. Boil pot of water. 
2. Peel sweet potatoes and chop into small cubes.  Place in a pot of boiling water & boil until soft, about 15 minutes. Drain.
3. Apple Cinnamon Topping: Dice apples. Heat coconut oil in a pan. Add the apples and cinnamon and cook until soft.
4. Dry Ingredients: Combine coconut flour, cinnamon, baking powder, and salt in a small bowl. Whisk well to combine, and set aside.
5. Wet Ingredients: Puree cooked sweet potatoes in food processor until smooth. Mix in eggs & vanilla. You may also do this by hand by mashing the sweet potato.
6. Add dry ingredients to sweet potato mixture.
7. Heat a griddle or pan and spray with coconut oil spray.
8. Pour small amount of batter onto griddle or pan. Keep the size small so that you are able to flip them! Flip after about 2 minutes, when the edges are dry/cooked. Keep the heat low so that the edges don't burn and the inside gets fully cooked.
9. Top pancakes with your apple mixture and maple syrup. Enjoy!

Cinnamon Spice Pumpkin Oat Bars

These dairy free, gluten free, dairy free bars are the PERFECT fall treat! Making your own oat flour using rolled oats in a food processor gives these bars a wonderful chewy texture. Make these for Thanksgiving or any holiday gathering! 

Watch the video of this recipe here!

INGREDIENTS:
½ cup coconut oil, melted
3/4 cup coconut palm sugar + 3 tbsp
¾ cup pumpkin puree (Make your own or buy canned! If canned- make sure the only ingredient is pure pumpkin!!)
1 egg (easily made vegan with a flax egg replacement)
1 tbsp vanilla extract
1.5 tsp pumpkin pie spice
2 tsp cinnamon
1 ¼ oat flour
Pinch of salt

INSTRUCTIONS:
Preheat oven to 350 F.  
2. Line an 8x8 inch brownie pan with parchment paper and spray with coconut oil.
3. To make oat flour, put rolled oats in a blender or food processor.
4. In a large bowl, add the coconut oil, coconut palm sugar, pumpkin, egg, vanilla and pumpkin pie spice and combine.  
5. Add the oat flour slowly, a little at a time, until just combined.  Transfer this mixture to the pan and smooth out the top with a rubber spatula.  
6. In a small bowl combine the 3 tbs sugar and 2 tsp cinnamon.  Evenly sprinkle this on top. You probably won't use the entire mixture. 
7. Bake for approximately 25 minutes.  
8. DO NOT SKIP THIS STEP! Remove from oven and allow cake to sit in the pan for atleast 15 minutes. 
Cut into 16 squares! Enjoy

Pumpkin Spice Smoothie

VEGAN. GLUTEN FREE. DAIRY FREE. PALEO.

Love getting your fill of pumpkin spice in the fall?! Here is a light and refreshing smoothie full of nutrients that won't give you a sugary crash! 

This recipe makes one serving. Double, triple or quadruple this recipe to make a big batch to share with friends!

PUMPKIN SPICE SMOOTHIE INGREDIENTS:

- 1/2 cup almond milk
- 1/2 cup pumpkin puree (only pumpkin- no added ingredients!)
- 1/2 frozen banana
- 1 tsp almond butter
- 1/2 tsp pumpkin pie spice
- 2 dates (or sub 1 tsp maple syrup)


INSTRUCTIONS:

1. Blend all ingredients together in a blender! Enjoy!

Enchilada Sauce with Turkey Lettuce Cup Tacos

Enchilada Sauce with Turkey Lettuce Cup Tacos

ENCHILADA SAUCE INGREDIENTS:

2 Tbsp. Coconut Oil
2 Tbsp. all-purpose or gluten-free flour
2 Tbsp. chili powder
2 Tbsp. Paprika
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
1 1/2- 2 cups vegetable broth

INSTRUCTIONS:

1. Over low heat, add coconut oil to a small saucepan.
2. Add flour and whisk. 
3. Add in all of the spices and whisk. It will turn thick like paste. 
4. Then gradually add in the broth. Continue to whisk as you add it. 
5. Simmer for about 5 minutes until thick.
6. Toss sauce with any combination of veggies or meat and stuff into a tortilla or lettuce cup for a taco or enchilada!

In my youtube episode, I mix this with diced bell peppers and ground turkey. Then, stuff filling into a lettuce cup and top with sliced avocado, shredded red cabbage and chopped cilantro!

Additional Ingredients:

Iceberg Lettuce Cups
1 Avocado
Shredded Red Cabbage
Diced Bell Peppers
Chopped Cilantro

 

Note: The color of the sauce will vary depending on the color of your spices. For a red sauce, your chili powder and paprika need to be as RED as possible!

Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice

INGREDIENTS:

  • 1 head of cauliflower
  • 2 cloves garlic
  • 1 tsp cumin
  • olive oil
  • salt & pepper
  • 1 lime
  • finely chopped cilantro

INSTRUCTIONS:

  1. Preheat oven to 450 degrees. 
  2. Remove leaves and cut cauliflower into florets.
  3. Pulse cauliflower florets and garlic in the food processor until they resemble a rice consistency. Do not over work it.
  4. Mix in a drizzle of olive oil, cumin, 1/2 teaspoon of salt, and freshly ground pepper.
  5. Spread mixture out on a sheet pan lined with foil. Do not overcrowd the pan! Give it an extra drizzle of olive oil and round of salt and pepper for flavor.
  6. Roast in oven for approximately 10 minutes.
  7. Pour mixture into a bowl. Add desired amount of cilantro (or parsley), a squeeze of lime, and mix! Taste for seasonings!

 

Zucchini Noodles with Spinach Pumpkin Seed Pesto

Zucchini Noodles with Spinach Pumpkin Seed Pesto

WHOLE30. PALEO. GLUTEN FREE. VEGAN. DAIRY FREE. SUGAR FREE.

I absolutely love pesto! This is spin off of traditional pesto that I make ALL the time. Instead of using pine nuts, I use a combination of pumpkin seeds and hemp seeds which give the pesto tons of flavor and loads the sauce with nutrients and healthy fats. Additionally, I use spinach along with basil to pack in extra nutritional value. 

My favorite way to serve this pesto is paired with zucchini noodles (AKA Zoodles). This is a GREAT way to increase your intake of vegetables, while it feels like eating spaghetti! To make the zucchini noodles, you need a spiralizer. Cut the ends off of the zucchini, and rotate it through your spiralizer on the medium noodle setting to get long beautiful zucchini noodles!

Last note about the zoodles: they hold lots of water. I pat mine down with a paper towel and squeeze out any extra moisture. These can be eaten raw or heated up on the stove on high for a couple of minutes until hot. DO NOT OVER COOK THE ZOODLES! They can easily get soggy!

Follow the recipe below for the pesto and check out my episode on YouTube for a tutorial on how to make this yummy dish!

WATCH THE VIDEO OF THIS RECIPE

 

SPINACH PUMPKIN SEED PESTO INGREDIENTS:

1/2 cup pumpkin seeds

1/4 hemp seeds

4 cloves garlic

1 tsp salt

2 cups basil

2 cups spinach

2/3 cup olive oil

Fresh ground pepper

Squeeze of Lemon Juice

DIRECTIONS:

1. Add pumpkin seeds, hemp seed, garlic, salt, basil and spinach to a food processor or blender.

2. Pulse to grind up mixture.

3. Slowly add olive oil through the lid of the food processor while it is on and running.

4. Add fresh ground pepper and a squeeze of lemon juice, to taste!

Fluffy Banana Pancakes

PANCAKES, PANCAKES, PANCAKES!

GLUTEN FREE. 

Nothing beats a stack of delicious pancakes on a Saturday or Sunday morning! I can't think of a better way to kickstart a weekend morning. I find that most of the time, pancakes can be very heavy and weigh me down. Luckily, there are so many creative, healthy ways to make pancakes that are lighter and don't leave you feeling like you are entering a food coma! Here is one of my favorites!

This pancake recipe is a spin off of the traditional "healthy pancake" made with banana and eggs. Unfortunately, I've found some of these recipes are difficult to flip, or bland in flavor, or the batter doesn't bind. I did NOT have that problem with these! These were easy to flip, cooked beautifully, and came out incredibly FLUFFY! The big secret to getting SUPER FLUFFY pancakes is to beat the egg whites with a mixer until they are big and frothy! This keeps the pancakes airy and light! I adapted it from @sarafit_nf on Instagram with slightly different ingredients, but be sure to check out her version too! Her big tip is to let the batter rest for 5 minutes after mixing. 

I am continuously experimenting with my recipes and will update these as I find the PERFECT combination. Please let me know how yours turn out!

Ingredients:

  • Banana (very ripe, mashed)
  • 4 egg whites
  • 2 egg yolks
  • 1/4 cup gluten free flour
  • 1/4 baking powder
  • 1/4 baking soda
  • 1 tsp vanilla extract 
  • 1/2 tsp cinnamon (optional)

Instructions:

Whisk together flour, baking soda & baking powder.

In a separate bowl, beat 4 egg whites (be sure to save 2 yolks) with electric mixer until big and frothy.

Fold in mashed banana, egg yolks, vanilla and cinnamon (optional).

Gently add flour mixture and mix until smooth. Let batter rest for 5 minutes after mixing. 

Cook in nonstick pan sprayed with coconut oil, until golden brown on each side.

Top with 100% real maple syrup, fresh fruit or other toppings! Enjoy!

Kale Lemon Pepper Chicken

Kale Lemon Pepper Chicken

WHOLE30. PALEO. GLUTEN FREE. GRAIN FREE. DAIRY FREE. SUGAR FREE.

This meal was a breeze to make in a single pan and it was so juicy, sweet and tangy! I couldn't wait to share this creation! This recipe is 100% Whole 30 Approved (no grains, no dairy, no sugar, no legumes) and is incredibly nutritious.

I wanted to make something easy with the ingredients I had on hand: Kale, Shredded Brussel Sprouts, Red Onion and Chicken Breasts. And BAM! Deliciousness ensued. 

INGREDIENTS:

- 3-4 Boneless Chicken Breasts (thin sliced)

- 2 cups Kale (chopped)

- 1 cup Shredded Brussel Sprouts (I used pre-shredded, but you could thinly slice them into strips as well)

- 1/3 cup Diced Red Onion

- 1 Lemon

- 1 tbsp Capers (or to taste)

- Olive Oil, Garlic Powder (1 tsp), Paprika (1/2 tsp), Italian Seasoning (1 tsp), Salt & Pepper

 

DIRECTIONS:

1. In a large bowl, season chicken breasts with salt, pepper, garlic powder, paprika & italian seasoning. Add a drizzle of olive oil and juice of half a lemon. Be sure to coat both sides with seasonings. 

2. In a large pan, heat 1 tablespoon of olive oil on medium head. Add diced red onion, wait for it to sizzle for 1 minute, then reduce to low heat. Let onions caramelize for 5-7 minutes.

3. Increase heat to medium and add the chicken breasts. Cook on medium or medium high for a few minutes until one side of the chicken reaches a nice golden brown. Flip the chicken and reduce heat to medium-low.

4. Add the kale and brussel sprouts to the pan. Season with salt and fresh ground pepper. Add the juice of 1/2 a lemon. Let cook for about 5 minute or until the vegetables are tender and the chicken is cooked all the way through. 

5. Spinkle capers all over, to taste. 

6. Enjoy!

 

Chocolate Chip Peanut Butter Bars

Chocolate Chip Peanut Butter Bars

Gluten Free. Dairy Free. Refined Sugar Free. Vegan.

These soft, chewy peanut butter bars are the perfect way to satisfy a sweet tooth without weighing your body down with processed sugar and flour. They have a rich peanut flavor and the chocolate chips make these healthy treats feel much more indulgent than they really are!

The secret ingredient: CHICKPEAS!

Chickpeas are packed with protein and fiber and in this recipe, they replace the use of flour, making this a gluten free dessert! The chickpeas get pureed into a very smooth, velvety texture and help these bars stay nice and moist. 

A mixture of honey and pure maple syrup are used instead of processed white or brown sugar. Yay for all natural sweeteners! So the bars are totally refined sugar free! Until you add the chocolate chips... but hey, sometimes you gotta live a little. OR find a variety of chocolate chips that are naturally sweetened. Check your labels- the only ingredients should be chocolate (cocoa) and sugar. The less processed, the better!

Give this recipe a shot and you will NOT regret it! Your taste testers will have no idea that there are chickpeas in it- unless you decide to tell them, of course! These bars couldn't be easier to make. Check out the recipe below!

 

Watch the VIDEO of this recipe on YOUTUBE!

 

INGREDIENTS:

- 1/2 cup All Natural Peanut Butter

- 1 15 oz. can Chickpeas, drained and rinsed

- 2 tbsp Pure Maple Syrup

- 2 tbsp Honey (to make Vegan, use another 2tbsp Maple Syrup)

- 1 tbsp Vanilla Extract

- 1/2 tsp Salt

- 1/4 tsp Baking Soda

- 1/4 tsp Baking Powder

- Chocolate Chips, if vegan, make sure to use vegan chocolate chips

INSTRUCTIONS:

Preheat Oven to 350 degrees. Spray 8x8 baking dish with nonstick spray.

Blend all ingredients, except chocolate chips, in a food processor until smooth. Pour into baking dish and spread evenly.

Sprinkle with desired amount of chocolate chips! (Or if you would like to mix some into the batter, go for it!) If you like sweet/salty flavor, like I do, sprinkle a pinch of sea salt over the top.

Bake for approximately 18 minutes. 

Let cool. Cut into squares. 

Homemade Peanut Sauce

Alyssa's Peanut Sauce

Recently, this has been my favorite way to make my vegetables delicious: a creamy, spicy, sweet peanut sauce! Put this sauce on any combination of vegetables and protein for a flavor packed meal! The sauce contains NO oil, is totally VEGAN and can be made in only a few minutes. In the photo, I used this peanut sauce on top of chicken, broccoli and brown rice. It also tastes great on steamed veggies, or spiralized zucchini noodles. Use it on anything! Let me know how you used your peanut sauce! Enjoy!

 

Watch my YouTube video of this recipe here!

 

Alyssa's Peanut Sauce:

Ingredients:

• 1/3 cup Vegetable Broth (or Low Sodium Chicken Broth, if not vegan)

• 1 tsp Grated Ginger

• 1 Clove Pressed Garlic (or grated)

• 1 tbsp Low Sodium Soy Sauce

• 1/2 tbsp Sriracha

• 2 tbsp All Natural Peanut Butter

• Drizzle of Honey

 

Optional toppings: Scallions, Chopped Peanuts or Cashews, Sesame Seeds

 

Instructions:

Simmer these ingredients in a small pot over low for 6-8 minutes or until it thickens. Sauce will thicken more upon standing. 

 

If you need to thicken the sauce, add 1/2 tsp of corn starch, as needed. To help thin the sauce, add more broth. 

 

Pour sauce over steamed vegetables. Add chicken for a good source of lean protein. Top with scallions, chopped peanuts or cashews and/or sesame seeds. Enjoy!

Butternut Squash Soup

Butternut Squash Soup

This velvety soup is so comforting on a chilly fall or winter day. When this winter squash is in season, it has such a lovely sweetness and creates a beautifully smooth soup. This recipe is all about keeping it simple and highlighting the flavor of the butternut squash.

INGREDIENTS:

1 Butternut Squash, peeled and diced into cubes

1 Onion, diced

2 Cloves of Garlic, finely chopped

1 can Low Sodium Chicken Broth (Or Vegetable Broth to make Vegan)

1 tsp Ground Ginger

1/2 tsp Ground Cloves

1/2 can Coconut Milk

directions:

1. Heat olive oil in large pot. Add onion and cook over medium heat until translucent, about 5 minutes.

2. Add garlic and cook another 3 minutes.

3. Add butternut squash, broth, ginger and cloves. Simmer for about 15-20 minutes or until cooked through.

4. Add coconut milk and cook an additional 5 minutes. 

5. Transfer soup from pot to a blender. Blend on high speed until smooth.

6. Serve while hot and enjoy!

 

Apple Carrot Slaw in Dijon Vinaigrette

Apple Carrot Slaw in Dijon Vinaigrette

I created this recipe when I found myself stuck with an empty refrigerator. I wanted to clean it out and use ingredients that I had on hand. What did I have? An apple, some carrots, and celery. Not a lot to work with. However, this ended up being so delicious and now I make this all the time! It is a light an crunchy snack or side dish!

INGREDIENTS:

1 Apple

2 Carrots, peeled

2 Stalks of Celery

Dijon Vinaigrette:

1 tsp Dijion Mustard

Juice of 1/2 Lemon

Drizzle of Olive Oil

Salt & Pepper

DIRECTIONS:

1. Cut apple, carrots and celery into thin "matchsticks".

2. Whisk together dijon mustard, lemon juice, olive oil, salt and pepper.

3. Toss slaw with vinaigrette and enjoy!

Apple Carrot Slaw