Whoa! Where have I been?! Time isnt on my side lately which is why havent posted. It's safe to say I have been eating though so in an attempt to catch up on the past week of deliciousness I'm gonna keep it short sweet and to the point by going straight to what's been cookin in my kitchen:
Island Scramble
3 Tbs Gluten Free Rolled Oats
1 Tbs Chia Seeds
1 small banana
1 tsp nut butter
2 Tbs pineapple chunks
1 tsp rum extract
1 Tbs unsweetened coconut flakes
2 Tbs unsweetened almond milk
Mash banana. Add rest of ingredients and mix well. Grease pan and heat on medium heat. Plop mix into the pan. Cook 3 minutes and flip/. Cook another 3 minutes. Drizzle with agave (or maple syrup) and enjoy!
Island Scramble
3 Tbs Gluten Free Rolled Oats
1 Tbs Chia Seeds
1 small banana
1 tsp nut butter
2 Tbs pineapple chunks
1 tsp rum extract
1 Tbs unsweetened coconut flakes
2 Tbs unsweetened almond milk
Mash banana. Add rest of ingredients and mix well. Grease pan and heat on medium heat. Plop mix into the pan. Cook 3 minutes and flip/. Cook another 3 minutes. Drizzle with agave (or maple syrup) and enjoy!
Cool as a Cucumber Juice
1 cucumber, peeled
2 medium granny smith apples. cored and cut
4 stalks celery
1 cup filtered water
handful of parsley
Blend in blender then strain.
1 cucumber, peeled
2 medium granny smith apples. cored and cut
4 stalks celery
1 cup filtered water
handful of parsley
Blend in blender then strain.
Baked Shells & Trees
Adapted from Appetite for Reduction by Isa
1 8 oz box Quinoa Shells
1 bag fresh broccoli florettes
1 cup Pankos Crumbs, ground & seasoned to taste
3/4 cup nutritional yeast
1/4 cup all purpose flour (I used Namaste Perfect Blend Flour)
2 tsp onion flakes
1 tsp garlic powder
1/4 tsp salt
1/8 tsp tumeric or paprika
2 Tbs vegetable broth powder
2 cups water
1 tsp yellow mustard
Cook pasta according to directions and steam broccoli.
To make sauce: Place nutritional yeast, flour, garlic, onion flakes, salt, tumeric (or paprika) and broth powder in a bowl and mix together. Add a water and use a fork to mix and beat out any lumps. Once smooth, pour into a 2 qt sauce pan. On medium-high heat, cook sauce stirring often for approx 5 minutes. Once it comes to a boil, turn heat down to to medium-low. Sauce should start thickening and bubbling. Cook for an additional 5 minutes stiring constantly until its reached a thick smooth melted cheese consistency. Mix in the mustard and taste for salt.
In a large bowl, combine cooked pasta, steamed broccoli, and hot cheese sauce. Mix well until all ingredients are combined. Pour into a casserole baking dish. Sprinkyl bread crumbs on top. Bake for approximately 25 minutes or until top is golden brown. Enjoy!
Adapted from Appetite for Reduction by Isa
1 8 oz box Quinoa Shells
1 bag fresh broccoli florettes
1 cup Pankos Crumbs, ground & seasoned to taste
3/4 cup nutritional yeast
1/4 cup all purpose flour (I used Namaste Perfect Blend Flour)
2 tsp onion flakes
1 tsp garlic powder
1/4 tsp salt
1/8 tsp tumeric or paprika
2 Tbs vegetable broth powder
2 cups water
1 tsp yellow mustard
Cook pasta according to directions and steam broccoli.
To make sauce: Place nutritional yeast, flour, garlic, onion flakes, salt, tumeric (or paprika) and broth powder in a bowl and mix together. Add a water and use a fork to mix and beat out any lumps. Once smooth, pour into a 2 qt sauce pan. On medium-high heat, cook sauce stirring often for approx 5 minutes. Once it comes to a boil, turn heat down to to medium-low. Sauce should start thickening and bubbling. Cook for an additional 5 minutes stiring constantly until its reached a thick smooth melted cheese consistency. Mix in the mustard and taste for salt.
In a large bowl, combine cooked pasta, steamed broccoli, and hot cheese sauce. Mix well until all ingredients are combined. Pour into a casserole baking dish. Sprinkyl bread crumbs on top. Bake for approximately 25 minutes or until top is golden brown. Enjoy!
2 Pepper Stir Fry
2 peppers of different color, washed, cored, and chopped
Protein of your choice (chicken, tofu, etc)
1/2 - 1 Tbs Stir Fry Sauce
Pepper to taste
Stir fry peppers and protein in vegetable broth or water, add stir fry sauce half way through (This method allows you to cut down on sauce)
2 peppers of different color, washed, cored, and chopped
Protein of your choice (chicken, tofu, etc)
1/2 - 1 Tbs Stir Fry Sauce
Pepper to taste
Stir fry peppers and protein in vegetable broth or water, add stir fry sauce half way through (This method allows you to cut down on sauce)
Savory Taters
Adapted From Healthy Happy Life
1 bag Trader Joe's tiny potatoes, halved (about 3 cups)
3 Tbs lemon juice
2 Tbs Extra Virgin Olive Oil
1 Tbs Mrs Dash Original Blend
1 tsp cayenne
3 tsp cumin
3 Tbs Nutritional Yeast
3 Tbs water
7 twists Fresh Ground Pepper
Sea Salt, to taste, once cooked
Preheat over 425F Wash and cut your taters (half small ones, quarter the larger ones). Mix lemon juice, olive oil, and seasonings in a medium bowl, adding water as needed until creamy dressing is formed. Toss in your popatoes and stir until each one is well coovered. Lay on parchment lined baking sheet in a single layer and cook approx 20 minutes (or until potatoes are tender). Broil an additional few minutes for extra crispy deliciousness. Remove from oven and allow to coool 5 minutes before serving. Enjoy.
Adapted From Healthy Happy Life
1 bag Trader Joe's tiny potatoes, halved (about 3 cups)
3 Tbs lemon juice
2 Tbs Extra Virgin Olive Oil
1 Tbs Mrs Dash Original Blend
1 tsp cayenne
3 tsp cumin
3 Tbs Nutritional Yeast
3 Tbs water
7 twists Fresh Ground Pepper
Sea Salt, to taste, once cooked
Preheat over 425F Wash and cut your taters (half small ones, quarter the larger ones). Mix lemon juice, olive oil, and seasonings in a medium bowl, adding water as needed until creamy dressing is formed. Toss in your popatoes and stir until each one is well coovered. Lay on parchment lined baking sheet in a single layer and cook approx 20 minutes (or until potatoes are tender). Broil an additional few minutes for extra crispy deliciousness. Remove from oven and allow to coool 5 minutes before serving. Enjoy.
Pineapple Roasted Vegetables
2 medium zuchini, sliced
2 bell peppers of different color, chopped
1/2 onion, chopped
1 16oz pineapple chunks in unsweetened natural juices (undrained)
Handful of baby carrots, chopped
2 Tbs olive oil
3 cloves garlic, chopped
2 tsp celery salt
1 1/2 tsp cayenne pepper
Fresh ground pepper, to taste
Preheat oven to 425F. Chop the vegetables into similar sized chunks and place in bowl. Mix thoughly, then drain half of liquid. Add olive oil, garlic, and seasoning. Toss well and place in casserole dish. Roast vegetables for approximately 25 minutes or until tender, stirring every 10 minutes. Enjoy!
2 medium zuchini, sliced
2 bell peppers of different color, chopped
1/2 onion, chopped
1 16oz pineapple chunks in unsweetened natural juices (undrained)
Handful of baby carrots, chopped
2 Tbs olive oil
3 cloves garlic, chopped
2 tsp celery salt
1 1/2 tsp cayenne pepper
Fresh ground pepper, to taste
Preheat oven to 425F. Chop the vegetables into similar sized chunks and place in bowl. Mix thoughly, then drain half of liquid. Add olive oil, garlic, and seasoning. Toss well and place in casserole dish. Roast vegetables for approximately 25 minutes or until tender, stirring every 10 minutes. Enjoy!
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