Tag: healthyrecipe

Gluten-Free Almond Breakfast Cake

Leave a comment

img_7353

img_7358

Serve for breakfast or as a healthy dessert. To make it more decadent add maple syrup or honey on top. Enjoy!

Ingredients:

3 eggs

1 lemon (juice + zest)

1 banana (mashed)

1/4th c honey

1/2 c sliced almonds

125 g almond flour

1 t nutmeg

1 t cinnamon

1 t vanilla

butter or coconut oil for greasing

Directions:

  1. Mix the eggs, lemon juice and zest, banana, honey, and vanilla together. In a separate bowl combine the almond flour, 1/4th c sliced almonds, nutmeg, and cinnamon.
  2. Combine the two mixtures and transfer the batter to a greased baking pan. Sprinkle the rest of the sliced almonds on top.
  3. Bake at 375 degrees for 20-25 minutes.

Curried Mahi Mahi baked over Chickpea Cauliflower Rice (+ grilled asparagus)

1 Comment

My own rendition of a recipe I learned in a Sur La Table cooking class.

img_0910

Ingredients:

1/2 lb Mahi Mahi (frozen or fresh)

16 oz or 1 bag cauliflower rice

1 can garbanzo beans

1 teaspoon curry powder

1/2 cup low-fat Greek yogurt

Juice of 1 lemon

1/2 teaspoon garlic

1/4th teaspoon ginger

1/2 teaspoon turmeric

1/4th teaspoon paprika

1 teaspoon olive oil

Salt and pepper to taste

I served it with Trader Joe’s Balela Chickpea Salad.

Directions:

  1. Combine the curry powder, garlic, ginger, turmeric, and paprika together.
  2. Purée (or blend) the chickpeas with ~half of the spices. If it is too thick, add a splash of water. In a large bowl, mix the cauliflower rice and chickpea purée together. Pour in a baking dish.
  3. Combine the remaining spices with the yogurt and lemon.
  4. Place the Mahi Mahi (if frozen be sure to thaw beforehand) on the cauliflower chickpea mixture. Spread the yogurt mix over the top of the fish.
  5. Sprinkle the olive oil, salt, and pepper over the whole dish.
  6. Transfer to the oven and bake until the fish is firm and no longer translucent in the center, 20 to 30 minutes, depending on the thickness of the fillet. Bake at 275 degrees.

 

Savory Veggie Oatmeal

1 Comment

IMG_8267

I discovered this amazing concoction by combining all the ingredients left in my fridge at the end of the week. I added sweet potato, spinach, corn, and cauliflower rice but this recipe can be made with any veggies. It is simple and satisfying.

Ingredients:

1/2 cup oats

1 cup chicken broth

Juice of 1 lemon

1 teaspoon olive oil or butter

1 egg

1/4th cup sweet potato (baked)

1/4th cup spinach

1/4th cup corn (steamed)

1/4th cup cauliflower rice (frozen)

Parmesan cheese (optional)

 

Directions:

  1. Bring the broth to a boil then reduce to a simmer and stir in oats.
  2. Cook for about 10 minutes until the oats begin to absorb the broth. Stir in more chicken broth as needed.
  3. Once the oats start to thicken add the rest of the ingredients. I baked the sweet potato the night before and I steamed corn on the cob. I used frozen cauliflower rice from Trader Joe’s. On a side note, cauliflower rice is a great alternative to rice or pasta. TJ’s sells it frozen or raw. If you cook it with brown rice, broth, and parmesan cheese it resembles risotto. Recipe to come!
  4. Place an egg on top and serve!

Chocolate Avocado Peanut Butter Pudding

2 Comments

IMG_8986

Ingredients:

1 ripe avocado
1 banana
1/4th cup cocoa powder
1/4th cup peanut butter
1/4th cup almond milk
1 teaspoon vanilla
1/4th cup honey or maple syrup
Directions:
  1. Blend all the ingredients together. I used a regular blender but a Vitamix or food processor works best.
  2. Add more sweetener and/or avocado until you reach the desired sweetness and consistency.
  3. Refrigerate for at least 12 hours. Serve and enjoy!

Breaded Curry Cauliflower

Leave a comment

IMG_2255IMG_2258IMG_2260

Ingredients:

  • 1 head cauliflower
  • 2/3rds cup coconut cream (canned from TJs)
  • 1 egg
  • ½ cup almond meal
  • 2 teaspoons curry powder
  • 1 teaspoon coconut oil
  • salt and pepper to taste

Directions:

  1. Cut the cauliflower into large pieces.
  2. Mix together the coconut cream, egg, almond meal, curry powder, coconut oil, salt, and pepper.
  3. Coat each piece of cauliflower with the mixture.
  4. Cover a baking sheet with coconut oil and cook the cauliflower at 350 degrees for 25- 30 minutes.
  5. Serve with ketchup or dijon mustard. Enjoy!

Vanilla Coconut Granola

1 Comment

IMG_2587

Ingredients:

1 cup oats

1/4th teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons coconut oil (melted)

1 tablespoons flaxseed

2 tablespoons honey (add an extra tablespoon if you like your granola sweet)

1/8th teaspoon salt

1/4 cup coconut shreds

Chopped nuts and dried fruit (optional)

  1. Mix all the ingredients together (except coconut and dried fruit). If the mixture is too wet add more oats. If the mixture is too dry add a splash of almond milk or more melted coconut oil.
  2. Cook at 350ºF for 15 min. After 10 minutes add the coconut shreds and dried fruit. Stir every 5 min. Let it completely cool before storing it.

Breakfast Cups

3 Comments

IMG_6780IMG_6687IMG_6688IMG_6694

Ingredients:

1 ½ cup oats

3/4th cup almond meal

3/4th cup dates

½ cup coconut oil

1/4th cup maple syrup or honey

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 teaspoon almond extract (optional)

Yogurt (I recommend Noosa or Coconut Bliss)

Fresh fruit (Strawberries or blueberries)

Directions:

  1. Blend the oats and almond meal in a Vitamix or other high-powered blender until they are powder.
  2. Add the dates, coconut oil, sweetener, cinnamon, vanilla, and almond extract. Blend until smooth. Add more coconut oil if the dough is too dry. The dough should be thick and easy to mold.
  3. Grease muffin tins with coconut oil or butter.
  4. Place roughly 1 tablespoon or large spoonful of the mixture in each tin.
  5. Mold the mixture into the sides of the tin with your hands.
  6. Bake at 375 degrees for 20-25 minutes.
  7. Cool for 10 minutes then place the cups on a cooling rack.
  8. Place a dollop of yogurt inside and fresh fruit on top. Enjoy!

Turkey Quinoa Burgers

Leave a comment

IMG_2192IMG_2173IMG_2174IMG_2175IMG_2184IMG_2201

Ingredients:

16 oz or 1 lb ground turkey or chicken

1 egg

1 carrot

1 zucchini

2 green onions

1 cup quinoa

1 teaspoon thyme

2 teaspoons garlic (finely chopped or powder)

1 teaspoon flaxseeds

A pinch of salt and pepper

Oil

Directions:

  1. Rinse the quinoa thoroughly and cook according to the directions. Once the quinoa is tender (around 10-15 minutes) set aside and let cool.
  2. Grate the carrot and zucchini.
  3. Combine the ground turkey, egg, carrot, zucchini, green onions, and quinoa. Mix together then add the thyme, garlic, flaxseeds, salt, and pepper.
  4. Roll about 3 tablespoons worth of the mixture into a patty.
  5. Either grill or fry on a pan. Cook the patties for about 5-7 minutes on each side.
  6. Garnish with your favorite toppings and spreads! I served my burgers on a whole-wheat bun with avocado, sprouts, and Dijon mustard.

Asian Turkey Lettuce Wraps

1 Comment

IMG_2532IMG_2521IMG_2522IMG_2523IMG_2524IMG_2525IMG_2527

Ingredients:

1 tablespoon olive oil

1 carrot (grated)

1 zucchini (grated)

1 onion (thinly sliced)

2 tablespoons garlic (minced)

1 teaspoon ginger

1 pound ground turkey

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 tablespoons soy sauce

1 pack mushrooms (~1 cup)

Micro greens

2 green onions plus more for garnishing

Lettuce

Cheese

Avocado

Salt and pepper to taste

Directions:

  1. Grate the zucchini and carrots.
  2. Sauté the onions, zucchini, carrots, ginger, and garlic together.
  3. Once the onions turn golden add the ground turkey.
  4. Mix in the rice vinegar, sesame oil, and soy sauce. Cook until the turkey is browned.
  5. Add the cup of mushrooms and continue to stir. Once the mushrooms are soft (around 4 minutes) add the green onions and micro greens.
  6. Place the mixture in the lettuce cups and add your toppings.