Tuesday, December 17, 2013

Gluten, Dairy, Soy free Blueberry Muffins

These muffins are perfect if your looking for a traditional blueberry muffin recipe. These are free of gluten, dairy and soy and are not too sweet. I hope you enjoy them as much as we did.

2 cups gluten free flour mix #2 recipe found ---> here
1/2 cup organic evaporated cane juice
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (almond, rice or dairy milk)
1/2 cup safflower oil
2 eggs
1/2 teaspoon vanilla
1 cup fresh organic blueberries

Preheat oven to 350 and line a muffin tin with ubleached liners. In a large bowl combine the flour mix, evaporated cane juice, xanthan gum, baking powder, baking soda and salt. Add the milk, oil, eggs and vanilla and stir until just combined. Fold in the blueberries. Scoop batter into 12 muffin cups. Bake for 35 minutes or until lightly golden on top.

Tuesday, December 10, 2013

Cauliflower with a Spicy Cream Sauce

There is nothing better when your in on a cold snowy day than some comfort food. This dish is very comforting and satisfying while still being packed with nutrients. I found the idea from Megan from The Detoxinista.

This cream sauce recipe is a variation of --> this recipe.

I usually skip any vegan cheese recipes that call for nutritional yeast because I am allergic to yeast. This time I figured I'd give it a try without the yeast and see how it came out. The result was a creamy, spicy "cheese" like sauce that would be great on any pasta noodles, spaghetti squash noodles, or on top of veggies (I used cauliflower).

I followed --> this recipe with the following changes:

I left out the nutritional yeast, I used cayenne pepper instead of the chili powder and I used the orange sweet potato because that's all I had in the house.

Benefits of this dish:
Cauliflower contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).
Cauliflower is a very good sourceof vitamin C and manganese.
Cauliflower also contains carotenoids, such as beta-carotene, and phytonutrients.
1 cup of cooked cauliflower has about 3 grams of fiber.
Sweet potatoes are high in vitamin B6 and caronenoids and are a good source of vitamin C and magnesium.
Sweet potatoes also contain Vitamin D, Potassium and Iron.

Sunday, November 17, 2013

Gluten Free Dairy Free Chocolate Chip Cookies

Chocolate chip cookies are a favorite in our house. I have made many pretty good gluten free and dairy free versions over the last few years but none were exactly like the traditional ones I would make before we were gluten free. I made these yesterday as a test batch and when I got home from food shopping my husband had pretty much finished them! That's how I knew these were real deal chocolate chip cookies. He actually said "no one would know those were gluten free". I almost fainted. He is my toughest critic when it comes to chocolate chip cookies and when he asked if I was testing them out again today I knew he wanted more. I thought this would take a while to perfect, but since they are good enough for my toughest critic then I think you will all love them too. And, with the holidays coming these are the perfect treat!

1/2 cup organic palm shortening
1 1/4 cups of evaporated cane sugar
1 tablespoon blackstrap molasses
2 large eggs
2 cups Bobs Red Mill gluten free flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon of baking soda
3/4 teaspoon of baking powder
1 cup enjoy life mini chocolate chips

Preheat oven to 350 and line 2 baking sheets with parchment paper.

In a large bowl, combine the shortening, sugar and molasses.

Add the eggs and stir until incorporated.


Add the flour, xanthan gum, salt, baking soda and baking powder and stir until fully combined.

Stir in the chocolate chips.

Batter will be very sticky. Scoop out batter with a cookie scoop and place 2 inches apart on prepared cookie sheet. These do spread a good amount. Bake at 350 for 10 minutes. Remove from oven and allow to cool before moving to a plate.

A few notes
When you take these out of the oven they will be a little puffy and will sink within seconds. This is suppose to happen. The end result is a chewy cookie with crisp edges.  

Thursday, November 14, 2013

A New Recipe and Why I've been MIA

I know I've been missing for the last two months. Aside from some Facebook posts and shares, I haven't posted on here. The reason is that my oldest child started kindergarten! Some people may laugh at me, but this was the hardest thing for me to get used to (and I can't even say I'm used to it, I'm just realizing I can handle it). All of sudden you go from a few hours of pre-k to a full day of kindergarten...6 hours with your little one out of your sight! You have to have faith that she will be OK for the hours she is not with you. This was not easy for me to do, I felt like I never saw her! Getting home late afternoon and some after school activities, homework, dinner and showers and before I knew it days were flying by and my time with her was minimal.

She's growing up :( I know it's only kindergarten and some of you may still be laughing at me but this was a huge eye opener for me. I have enjoyed all the time I have had home with her but still wasn't ready for that next step. I always laughed at the people that would tell me (while shopping in the store with 3 toddlers one who is trying to jump out of the cart, the other trying to take off and the other asking me for something every 10 seconds) to enjoy this time, they grow up so fast! I was like really!?!? Those moments felt overwhelming. But now, during the day while my daughter is in school I realize I do actually miss that chaos! Am I crazy?? Now I feel like one of those people who will say to any of you that have kids not yet in school..."ENJOY THE CHAOS"! It may seem crazy but it is so true!

 Maybe it was harder because my daughter was my oldest and the first one I had to send off (we'll see if I'm any better in the next few years when my sons go...I doubt it). I found myself sitting down to write a post on here and thinking "this is time I could be spending with her". So, I spent most of my spare time in the evenings and on the weekends giving myself the needed catch up time with my daughter and many family movie nights (with me actually sitting for the moving instead of running around and having the laptop open and typing during it). Now that it's been 2 months I feel a little more ok about it and my brain has slightly relaxed enough for me to do some of the other things I enjoy, like cooking and posting on here for all of you!

So I am back to posting and will be sharing new recipes and ideas for the holidays. Leave a comment below and let me know anything you would like to see for the upcoming holiday weeks.

Here is a new recipe for Cauliflower "Alfredo" Sauce.

1 teaspoon butter or non-dairy butter
3 cloves garlic minced
1 head of cauliflower cut into florets
1 cup stock (homemade or store bought, chicken or vegetable)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
dried parsley

Saute the minced garlic in the butter in a saucepan over low heat. Allow to cook for a few minutes, until the garlic is softened (make sure not to brown the garlic it will taste bitter). Add the stock and cauliflower to the pan and bring to a boil. Once it boils, reduce the heat to low and and cover the pot until the cauliflower is very soft (about 15-20 minutes).

Transfer the entire contents of the pan to a blender and season with salt and pepper. Process until very smooth and creamy (be careful when blending hot liquids, the lid can blow off from the steam).

Pour sauce over your favorite pasta or noodles. You can even serve over spaghetti squash or zucchini noodles if your grain free. Sprinkle with parsley and serve hot. 

Monday, September 2, 2013

Happy Labor Day & A Great Product Giveaway!

Naturegirl Industries Protein Bars

I hope you all had a great summer. Now that summer is coming to an end and back to school lunches and snacks are on our minds, I thought I'd share a great product I found. This product is great for adults and kids. To fill you all in a little, I've been thinking a lot about what water we should be using in our house, bottled, filtered, alkaline, etc. I tried alkaline bottled water but was not happy about it being packaged in plastic. I tried filtering my tap water but I felt it wasn't removing all the chemicals it should. Then I found Phountain Water. You can fill up your glass gallon containers and choose what alkalinity you want. I use an 8.5. Their filters remove all chemicals and you are getting clean filtered, alkaline water, in glass bottles. I am happy!

Now back to my amazing product find. While in there filling my water gallons, I saw these bars from Nature's Fuel. They had samples to try and I fell in love with them. The nutrition is amazing and so is the clean ingredient list. They have 8 grams of fiber, 18 grams of protein, are gluten, dairy, soy free and vegan. The flavors are also incredible and will satisfy all the junk food cravings you will have like (almond joy, jelly ring, smores, girls scout samoas). Believe me I've been eyeing jelly rings at Trader Joes for a couple of months now and would not give in. Then I had the jelly ring bar and it completely satisfied my craving!

My daughter was with me when we sampled them and has been addicted to them too! I will be cutting these in half and giving them to my daughter for a snack at school. It feels like such a treat to her, but I feel good that I'm giving her a healthy snack. Also, the jelly ring flavor has greens in it too!

You can purchase these bars at any Phountain Water location or at the outside market at Jericho Whole Foods (if your in the Long Island, NY area) throughout September and October.

Serafina the owner of NatureGirl Industries was nice enough to give 12 bars (your choice of flavors) to one of my readers!!

The flavors are:
Ode to Almond Joy
Jelly Ring Jubillee
Yo Adrian, it's Rocky Road
Baby your the Greatest (vanilla peanut butter)
Let's have Samoa

Just enter using our Rafflecoptor giveaway box. The contest will be closing on Saturday 9/14/13, so hurry and enter! The winner will be chosen at random.

a Rafflecopter giveaway

Tuesday, July 9, 2013

Chocolate Covered Blackberries

I saw this instagram pic the other day from Jenni Hulet at The Urban Poser and I had to try these. I have always loved chocolate covered strawberries and have even made chocolate covered raspberries but never blackberries. Today I went to the store and saw a nice pint of blackberries and I knew what I had to do. Here is the recipe, although it is not much of a recipe. You really need to try this combination!

Blackberries preferably organic
1/2-3/4 cup Dark chocolate chips (I use Enjoy Life mini chips)
1 teaspoon coconut oil

Melt your chocolate in a microwave safe bowl on medium heat for 30 seconds at a time until melted. Stir in the coconut oil. Dip blackberries into chocolate and coat well. Place on a waxed paper covered dish and set in the freezer until chocolate has hardened. Remove from freezer. If you want to decorate them a little, drizzle a little more melted chocolate on top of the hardened chocolate and place back in freezer for a few minutes. Now enjoy and try not to eat the whole pint even though it will be very hard :)

Sunday, June 23, 2013

Dairy Free Chocolate Chunk Ice Cream from Danielle at Against All Grain

Ice cream is one of my favorite treats. Whenever the warm weather would come, my ice cream maker would come out and make ice cream at least twice a week. I would make all kinds of flavors, but chocolate was always our favorite. Going back to when I ate processed ice cream, my favorite was a flavor from Godiva called Chocolate with Chocolate Hearts. I don't know if the chocolate ice cream was even that good, but the dark chocolate hearts were amazing! My ice cream maker has been taking a break for a while. Since going dairy free I hadn't made too many ice creams. Not that I haven't tried, I have enjoyed some raw ice creams, you can check those our here and here. I also found a coconut ice cream from Coconut Secret and it has a very clean ingredient list. They were good, but nothing satisfied that real rich, creamy chocolate ice cream that use to come out of my ice cream maker quite often. Any time I tried a recipe for dairy free ice cream using coconut or almond milk they never came out that good. Now that summer is here, I was determined to make a real chocolate ice cream so I started searching online for recipes and I came across this recipe from Danielle at Against All Grain. I have to admit, the peanut butter swirl got my attention immediately, even though I ended up leaving out the peanut butter swirl and using 1/2 cup Enjoy life mega chunks instead. The reason for this change was because my husband does not like peanut butter and I didn't feel like making two versions. I sometimes wonder how it is possible for a human being to not like peanut butter!! Unless you are allergic to peanuts or on a paleo diet, I can't understand just not liking peanut butter!! Ok, that rant is over, now back to the ice cream. I was still skeptical about trying another dairy free ice cream, but I did anyway and I must say this is the creamiest, richest, non-dairy ice cream I've ever had. Adding the chocolate chunks, really reminded me of that Godiva chocolate ice cream I used to love. This will be in my ice cream maker many times this summer!

I followed the recipe exactly, except for the following changes.

-I skipped the peanut butter swirl (next time I want to try it with this)
-I added 1/2 cup Enjoy Life Mega Chunks
-I used 1 1/2 cups (1 can) light coconut milk and 2 1/2 cups (1 2/3 can) full fat coconut milk (this was just because I only had 3 cans of coconut milk left in my house and one was light)
-I used 85% Dark chocolate (because that is what I had in the house)

Here is the link to Danielle's amazing recipe--->Recipe

Saturday, June 22, 2013

Tropical Green Smoothie

I love smoothies, they are a quick meal or snack and can pack a lot of nutrition in one glass. I love giving smoothies to my kids for snacks too. I am always trying to come up with nutritious smoothies that also taste great so my kids will drink them. This one passed the test and all my kids loved it! It has a very tropical taste from the coconut and pineapple and is great for sipping outside on a summer day.

1 cup unsweetened almond milk
1/2 cup frozen pineapple chunks
1/2 frozen banana
8-10 green grapes
handful of baby spinach
1 teaspoon chia seeds
1 tablespoon coconut flakes
2 ice cubes

Mix all ingredients in a blender (I use the Vitamix) and blend until smooth.

Thursday, June 20, 2013

Gluten Free Shrimp Spring Rolls with Soy Free Gyoza Sauce

I have always been kind of intimidated by spring roll wrappers. I thought they were very delicate and hard to work with so I just avoided them. Finally I decided to give them a try and I am so glad I did. Not only do they make a very healthy meal, but they are much more durable and easy to work with then I thought they would be. You can put almost any veggies you want in here, the possibilities are endless! Here is my version with shrimp and veggies with a homemade Gyoza sauce. This sauce is soy free but if you can eat soy you can replace the coconut aminos with soy sauce (use wheat free tamari if your gluten free). Coconut aminos are a great replacement for soy sauce in any recipe or on Sushi rolls too if you are soy free! This sauce taste just like the sauce you get from a Japanese restaurant with dumplings...yum :)

For 8 rolls

Ingredients for the rolls:
shredded lettuce
finely sliced carrot sticks
finely sliced cucumber sticks
16 shrimp boiled and chopped into chunks
8 spring rolls wrappers (You can find these in the Asian section of your supermarket)

Ingredients for the sauce:
1/2 cup coconut aminos
1/4 cup rice vinegar
1/2 teaspoon crushed red pepper flakes
1 minced garlic clove
small chunk of ginger minced (about 1 teaspoon)
1 teaspoon sesame oil
1 tablespoon minced green onions

Directions for the rolls:
Working with one wrapper at a time, dip each spring roll wrapper into a bowl of warm water until it becomes pliable. Lay it on a flat surface and and place sliced carrots, sliced cucumbers, shredded lettuce and some chopped shrimp in the middle of the wrapper. Fold the left side of the wrapper over the filling. Then fold the right side of the wrapper over the filling. Fold the bottom up over the two folded sides and roll until you reach the end. Do this again for each wrapper. Don't be afraid to pull on the wrapper to cover the filling it is more durable than it appears to be.

Directions for the sauce:
Mix all ingredients in a bowl and whisk until combined.

Wednesday, June 19, 2013

Chicken Marsala

I know I am always looking for a new ways to make chicken. I never considered Chicken Marsala, because of the Mushrooms. I am allergic and my husband hates them (I know!!, how does he hate them?? If I could eat them I'd have the ALL the time). I never use to be allergic to them, so I know how good they are, I only became allergic after my third pregnancy. I ate a piece of Gorgonzola which I also loved and my mouth got all itchy. It turned out I was allergic to fungus and mold. I decided that I could still have Chicken Marsala just without the mushrooms and it turned out great. If you can eat mushrooms, just add them in with the garlic and shallots and follow the rest of the recipe the same!

1 pound of chicken cutlets
1/2 cup brown rice flour
1/4 cup olive oil divided
3 tablespoons soy free earth balance divided (any butter or ghee would work too)
1/2 of a medium shallot minced
2 clove garlic, minced
1/3 cup Marsala wine
1 cup chicken stock
Salt and Pepper
handful of fresh parsley

Place your flour in a bag and season chicken with salt and pepper. Place chicken into bag of flour seal and shake until chicken is coated. Heat half the oil and butter in a pan over medium heat. Add chicken, and cook, turning once, until golden brown, about 4 minutes per side. 

Move to a plate, and set aside. Add remaining oil and butter to pan and cook shallots and garlic until soft, about 1 minute. Add Marsala and stock and cook, scraping bottom of pan about 3 minutes. Add the remaining flour from the chicken bag to thicken the sauce. Return chicken to pan and cook until heated through. 

Sprinkle with fresh parsley and serve over rice, cauliflower "rice" or quinoa.

Tuesday, June 11, 2013

Vegan, Gluten Free, Soy Free and Yeast Free Creamy Mac and Cheese

Mac and cheese was always a favorite in my house and it was the same when I had kids. Without gluten it was still easy to make a really good mac and cheese dish, see my pumpkin mac and cheese recipe-->here. Now without dairy, this was a little more difficult. I am not a fan of any dairy free cheese product and most of them are soy based anyway, which my daughter is allergic to so that is out of the question. I was surprised the first time I had Daiya mozzarella cheese on pizza and it was actually melted and stretchy like real cheese.
I used the cheddar version for this mac and cheese and it was just as good in this dish as it is on pizza!

1 pound gluten free elbow pasta (I use Tinkyada)
2 cups Rice Milk (any nut milk will also work)
1 package Daiya Cheddar (2 cups)
salt and pepper
fresh parsley chopped

Bring a large pot of water to a boil and add the pasta. While the pasta is cooking, make the sauce. In a medium saucepan melt the earth balance. Add the milk and cook until heated. Add the Daiya shreds and continue to cook until cheese has melted. Drain pasta and add the pasta to the cheese sauce. Stir to combine. Add salt and pepper to taste. Top with parsley. Serve hot.

Monday, June 3, 2013

Gluten Free Dairy Free Stuffed Shells

I always loved stuffed shells but I haven't had them in a very long time. I've always seen the brown rice pasta shells in stores, but without dairy, that has been pretty much off the list...until now! Using my Marinara Sauce recipe and The Earth Diet's Cashew Ricotta Cheese, these came out amazing!! I used Tinkyada Brown Rice Shells.(A tip for the shells, they cooked a lot longer than the package directions).

For the cheese recipe, go to this link on The Earth Diet ----> Cashew Cheese (I used 1/2 cup water instead of 3/4 because I wanted it to be thicker)

I served these along with a chicken version of these meatballs.

One serving of The Earth Diet Cashew Cheese
One serving of my Marinara Sauce
1 package of Tinkyada Gluten free Shells cooked

Take each shell and spoon a tablespoon of cashew cheese inside. Fold to close and lay on a plate.

Spoon sauce on top of shells. Serve as is or with a side of chicken meatballs.

Saturday, May 25, 2013

Best Almond Flour Pancakes

I've made many versions of almond flour pancakes and just wasn't fully satisfied with the way they turned out, so this morning when my kids asked for pancakes I had to find a new one to try. I didn't have time for recipe experimenting so I found this recipe from Jenni Hulet at The Urban Poser. I made them following the recipe except I substituted unsweetened almond milk as my milk and used vanilla. I noticed mine cooked on low heat with a cast iron skillet. I burned the first batch on medium heat and the inside weren't cooked.

I doubled the recipe and made half blueberry and half chocolate chip (my husband's favorite). Both were great!

As you can see even the kids loved them!

Here is a link to the recipe: Perfect Dairy Free Almond Flour Pancakes

Here are my step by step pictures:

Friday, May 17, 2013

Chocolate Raspberry Superfood Smoothie

Some days my mornings are so busy I really don't have a lot of time to spend on breakfast for myself. That's why I love the ideas of smoothies for breakfast. You can pack tons of nutrition in a smoothie and make it in just a few minutes. They are also great to take on the go when your running out the door (Like I do almost every day!).

This combination is one of my favorites so far. It is so good, it will be hard to convince yourself it that it is good for you :) It was also approved by my kids so it is a great snack for kids too!

1 cup unsweetened vanilla almond milk
1/4 cup raspberries
1 tablespoon chia powder (I use Navitas Naturals)
1 tablespoon raw cacao powder (also Navitas Naturals)
1 tablespoon hemp seeds shelled (I use Nutiva)
1 scoop chocolate whey protein (or any other protein powder you like, I use Blue Bonnet Whey)
1/2 frozen banana
2 ice cubes

Put all ingredients in a blender (I use a Vitamix) and blend until smooth. This will be a thick shake.

Wednesday, May 8, 2013

Rockin Wellness my New Favorite Product

I recently started using a product called Rockin Wellness. I am no longer a coffee drinker, and I am happy that I do not get up craving that cup of coffee like I use to. This drink gives me the perfect energy without the jittery feeling that caffeine would do. This is a perfect meal or in between meal snack. I also use this when I'm craving something sweet, because it satisfies that craving with the raw cacao.

I became a fan of Rockin Wellness on Facebook and was amazed with the testimonials from people who started using this product, I had to try it for myself. After finishing my third bag, I am happy to recommend this product.

You can add banana, berries or nuts or just mix it with almond milk and it tastes great every way!

This has many super foods to get your body the nutrtition it needs in an easy to make drink. It contains Cacao, Goji, Maca, Hemp Seed, Chia, Flaxseed, Green Tea, Yerba Mate and Vegan Probiotics.

To see the full list of ingredients and to order, you can go to their website here.

Monday, April 29, 2013

Vanilla Chai Spice Raw Macaroons

I've been in love with Emmy's Organics Chai Spice Macaroons for a while now. A friend of mine made a version of these that were so good, I had to make them. These are so easy to make and have only 2 grams of sugar from maple syrup per macaroon. Pair them with a cup of ginger tea and you have an amazing dessert!

This recipe was adapted from this recipe.

1/4 cup almond meal
1 teaspoon vanilla
2 tablespoons maple syrup
1 cup chredded coconut
2 tablespoons coconut oil
1/2 teaspoon chai spice**recipe below

**Chai Spice Recipe
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon clove
2 teaspoons cardamom

Add all ingredients in a food processor and process until combined. Roll into balls and flatten tops slightly or leave as balls and roll in shredded coconut.

Vegetable Curry

I have always been a little intimidated of curry sauce. I thought it would be very complicated to make. I've tried a few of the bottled ones, even the natural ones and I wasn't a fan. So, I thought I'd attempt my own. This version is very simple and it's free of soy, corn, gluten and dairy and is so creamy and delicious, it will be hard to believe it is so good for you!

2 cups butternut squash steamed and cut into chunks (see below for steaming directions*)
1 teaspoon olive oil
1 small yellow onion, diced
3 cloves garlic, sliced
1 cup light coconut milk
1/2 cup water
1 tablespoon curry powder
1/2 teaspoon garam masala
1 teaspoon red chili powder (leave this out if you don't like spicy)
1 teaspoon salt
4 cups mixed veggies (I used, broccoli, cauliflower, carrots and zucchini)
quinoa (rice, millet or cauliflower rice will also work)

In a saute pan, heat the oil over medium heat. Add the diced onion and garlic, and saute for about 5 minutes, until tender. Let cool a little and then add the onions, garlic and sweet potato chunks into a blender. Add in the rest of the ingredients except for the veggies and blend until  you have a creamy sauce.
Cook the veggies in another saute pan in a little olive oil salt and pepper. 

Pour your sauce over the veggies and cook for about 10 minutes to incorporate all the flavors. 

Scoop veggie mixture over quinoa. 

*To steam butternut squash, cut off end and peel the squash. Cut into cubes and place in a steamer basket over a pot of water. Cover and cook for about 20-30 minutes until a fork goes through easily.

Saturday, April 27, 2013

Peanut Butter Banana "Ice Cream" Sandwich Bites

I love ice cream! I don't eat the traditional dairy ice cream anymore, but I do still crave that frozen creamy dessert. These are great for satisfying that ice cream craving without actually eating any ice cream. These are also kid approved and perfect bite size snacks, although it is hard to just eat one!

There are many versions of this recipe out there. Two of my favorites that inspired this recipe are these Frozen Banana Truffles from The Detoxinista and these Chocolate covered frozen banana and peanut butter bites from Marie at Not Enough Cinnamon.

Here is my version:

2 Bananas

unsalted peanut butter
pinch of sea salt

1 3.5 ounce bar of organic dark chocolate (I used Trader Joes)
1 teaspoon coconut oil

Slice bananas into rounds and lay half of them on a wax covered baking sheet.

Spoon a small amount of peanut butter on top of each banana slice and top with the remaining slices.

Place in freezer for about 20 minutes to firm up. While the bananas are firming up, melt your chocolate chips and coconut oil over a double boiler or place in a glass bowl and place bowl on top of a pot of boiling water.

Dip each banana sandwich into the chocolate until covered.


Place back on waxed paper and place into freezer for about an hour.

These can be made ahead of time and put in the freezer overnight.

Sunday, April 14, 2013

Asian Quinoa

This dish reminds me of a fried rice dish that I use to get when I ate Chinese takeout. This version is made with quinoa which is a much healthier option. This dish is very versatile, you can have it as a side dish or you can turn this dish into breakfast by adding a scrambled egg to the pan and letting it cook before adding the quinoa. You can also add some cooked chicken breast for another lunch or dinner option. 

Benefits of Quinoa-Quinoa is a complete protein containing all nine essential amino acids. 
-Quinoa contains almost twice as much fiber as most other grains. 
-Quinoa contains Iron, lysine, magnesium, riboflavin (B2) and manganese.

1/2 cup quinoa (about 1 cup cooked)
1 head of bok choy
2 carrots shredded
1 onion chopped
2 cloves garlic minced
3 scallions
3 tablespoons coconut aminos (or Wheat Free Tamari if you can eat soy)
2 tablespoons olive oil

In a large pan, heat the olive oil over medium heat. Add onions, garlic and carrots and cook until softened.

Add the scallions and cook for another few minutes.

Add the coconut aminos and cook until heated. Mix in the cooked quinoa and serve.

Thursday, April 11, 2013

Chocolate Cherry Kale Smoothie

Ingredients for one shake
8 ounces almond milk (you can also use water it just won't be as thick)
8 frozen cherries
1/2 frozen banana
good size handful of baby kale
2 ice cubes
1 scoop of chocolate protein powder

Put all ingredients in a powerful blender (I use the Vitamix) and blend until smooth. Drink and Enjoy!