Pumpkin Seed Butter

All you need are roasted pumpkin seeds (also known as pepitas), a touch of salt and a food processor or high-quality blender. That is it!

TWO simple ingredients:

Pumpkin seeds.

Salt.

THREE or FOUR if you add in a touch of stevia or cinnamon.

Then, you need all of the beautiful things that nut butter goes with! Coconut yogurt, smoothie bowls, oatmeal, dark chocolate, toast, and rice cakes...

You can also dilute a little in your dressing to make a super salad.

There are so many ways to enjoy this Pumpkin Seed Butter. Plus it's loaded with calcium, zinc, protein and healthy fats all concentrated in a jar.

In fact, pumpkin seeds a loaded with so many health benefits:

  • Are one of the best plant-food sources of iron

  • Contain 30% of really good-quality protein

  • Are a great source of zinc, magnesium and phosphorus

  • Are rich in phyto-oestrogens

  • May help to regulate insulin

  • Are naturally high in tryptophan and glutamate, which can help to regulate moods

What a fantastic addition to any diet!

Store it in a glass jar in the fridge, it lasts for a long time -- at least a month.

pumpkin seed butter - www.letsreglae.com - keto recipe6.JPG

Pumpkin Seed Butter

Gluten-free, Keto, Low-Carb

 

What You’ll Need

3 cups pumpkin seeds / pepitas (500g)*

A dash of mineral salt

Optional: 2-3 drops Stevia, 1/2 tsp ground cinnamon

*I used Skout Backcountry Pink Salt Pumpkin Seeds and omitted the salt since they were already salted.

What You’ll Need To Know

Add ingredients to a high-speed blender or food processor. Process until smooth, stopping at regular intervals to make sure the pumpkins seed butter doesn't overheat.

I used a Vita Mix and left it as setting 1, gradually increasing it to setting 2. I also used a spatula to move the sides in.

Store it in a glass jar or air tight container in the fridge; it lasts for a long time—at least a month!


Salmon-Spinach Avocado Bun Burger

Salmon-Spinach Avocado Bun Burger?

Yes!

Get ready to boost your metabolism and burn calories with this low-carb, keto avocado bun burger.

Okay, I get it… this isn’t exactly a “burger” but what a creative way to make a keto-friendly meal? This recipe is loaded with healthy fatty acids, omega-3, protein and greens. It’s everything you need to set the tone for the rest of the day or simply keep you satiated!

I’m all for adding more avocados to my diet because they make everything taste better. From avocado roses to stuffed avocado boats; there is nothing this versatile that this fruit can’t do. So, when I heard that avocados are creating a fuss in the burger scene, I had to try the latest and greatest Instagram food sensation: the avo-bun! I first hear of such a thing on a trip to Milan. This isn’t the first time I’ve created avocado bun burger like this, but this version has quickly become a fave!

This high-fat, low-carb recipe swaps the classic gluten, carb loaded burger bun with two halves of an avocado, resulting in a ketogenic food lovers’ dream. Then to top it all off, smoked salmon, ribbons of zucchini, and spinach are added.

 
public.jpeg
Salmon Avocado Bun BurgerSalmon Avocado Bun Burger - Health and Wellness Blog - Keto Recipes - www.letsregale.com 7.JPG

Salmon-Spinach Avocado Bun Burger

Keto, Low-Carb, High Protein

Recipe Serves 1


What You’ll Need

1 Avocado

4 oz Smoked Salmon

1 handful of spinach

1/2 lime, squeezed

zucchini, thinly sliced length wise

mineral salt

red chili flakes

1 tsp of olive oil

What You’ll Need To Know

To start, slice the avocados in half width-wise. Remove the pit and scoop the avocado out of its skin.

In a mixing bowl add in zucchini, spinach, olive oil, salt (to taste), lime juice, and red chili flakes and mix together.

Begin building your burger by adding a bit of spinach in the hallow area of the bottom burger, add in the smoked salmon, zucchini ribbons, spinach and top bun.

Finish with a dollop of a sprinkle of red chili flakes.

Coconut Milk Yogurt

Coconut+Milk+Yogurt+-+dairy-free%2C+soy-free%2C+gluten-free%2C+plant+based-+www.letsregale.com+-+food%2C+travel%2C+wellness%2C+female+solo+travel++%281%29.jpg

If you have given up dairy products, and miss having a creamy yogurt, you are in the right place! I’m going to share with you a recipe on how to prepare a delicious homemade Coconut Milk Yogurt.

It’s dairy-free, keto-friendly, paleo, probiotic, prebiotic, very thick and very very satisfying. What more could you want? A good gluten-free coconut granola and fresh berries to go with it, of course!

Before I start, I would like to comment that a homemade yogurt will hardly have the texture of a commercial yogurt. It has no emulsifiers, so the result could be somewhat less homogeneous, and you will know 100% what is in each and every spoonful.

After my trip to Bali and enjoying fresh, homemade coconut yogurt at Soulshine Hotel, I was craving it once I got home. I quickly sourced Pinterest, looking for the perfect recipe. I found many. I tired them all. The recipe is a result of trail and error and trying a different recipes — seven variations to be exact. The result in this recipe is perfect, and just what I was looking for!

Tart, but not as think as Greek yogurt.

Ready to dive in? Keep reading!


Probiotics

First, you’re going to need some probiotics. Probiotics are fundamental in this recipe. It uses high-quality probiotics, with a good variety of lactobacilli and bifidobacteria. I recommend that the probiotic you choose has several of the following strains in its composition:

Lactobacillus acidophilus

Lactobacillus brevis

Lactobacillus bulgaricus

Lactobacillus casei

Lactobacillus paracasei

Lactobacillus gasseri

Lactobacillus plantarum

Lactobacillus rhamnosus

Lactobacillus salivarus

Lactobacillus thermophilus

Bifidobaterium lactis

Bifidobaterium bifidum

Bifidobaterium infantis

Bifidobaterium longum

Bifidobaterium breve

It is essential that you also take into account the expiration date of the probiotics, if they have been at home for a long time, if they have been subjected to high temperatures, etc. If the bacteria are not alive, the fermentation will not work.

It is not necessary to buy any particular probiotic for yogurt (although you could do it if you wish), the probiotics that are sold in herbal shops, pharmacies and supplement stores work perfectly. You will also find them on Amazon, below you will see some links.

They are the same probiotics that you would take after a course of antibiotics, or simply to improve your microbiota. And do not think you're 'wasting' them, just the opposite: when you enjoy your yogurt they will remain active, eager to reach your intestine and enrich your own microbiota.

For myself, I was looking for one that was soy-free. Here is the one that I used to ferment yogurt: Renew Life Ultimate Flora 50 billion. You can find it on Amazon, your local health food store, or Whole Foods.


Coconut Milk From A Can

The next element you’re going to need is coconut milk from a can. This is the one that has full-fat. Don’t get this confused for coconut milk that comes in a carton.

What is the difference?

Coconut Milk from a can is full-fat and more so like a coconut cream. The milk must contain all its fat and the ingredients listed will be coconut and water, nothing else. If you have guar gum it will not work.

Coconut Milk from a carton is watered down and not 100% coconut milk. And, it probably has a ton of fillers in it.

I personally love Whole Foods 365’s Coconut Milk over other brands, but feel free to experiment with other brands. The result will be as thick as the tin can you use, and that depends on the amount of fat it contains. The quality of the ingredients here is essential! Make sure the only ingredient is Coconut Milk.


Coconut Milk Yogurt - dairy-free, soy-free, gluten-free, plant based- www.letsregale.com - food, travel, wellness, female solo travel

Coconut Milk Yogurt

Gluten-Free, Dairy-Free, Keto, Paleo


What You’ll Need

2 cans of coconut milk (400 ml each)*

4 and 6 capsules of probiotics (if you use capsules, add only the powder content, not the entire capsule)

1/4 cup coconut water**

1 Weck Jar

A pinch of sea salt

Optional:

1/4 tsp Vanilla bean powder

honey, to sweeten to taste

* the milk has to be very thick, think that the fermentation will not change the texture, it is not like the animal milk yogurt that curdles. The coconut milk that you have to use to make this method work is liquid at room temperature and solid in cold temps.

**Ok, to omit. The coconut yogurt will simply turn out a bit thicker, almost the consistency of Greek yogurt.

What You’ll Need To Know

Pour the coconut milk, coconut water, and salt in a glass jar. Add the probiotic. Remember that if you use a probiotic in capsules you must open them carefully and add only the content, not the entire capsule.

Place the lid of the jar, close it tight and shake the jar with force

Release the lid a little and leave the jar in a cabinet at room temperature for 18-24 hours, depending on the acidity you want to achieve and according to the ambient temperature. In summer it will be enough with 16 hours, in winter better 24.

You can try it until it's your taste. After a while, stir well again and put the jar in the fridge to thicken. It is possible that the fat and water separate again, mix well before serving and it will remain fully emulsified.




Did something go wrong?

My Yogurt Has Not Fermented

Considering that we only use coconut milk and probiotics, it is clear that the problem lies in one of these two ingredients.

Possible problems with coconut milk: it contained some strange ingredient (guar gum, xanthan gum, etc.).

Possible problems with the probiotic:

  • It does not contain lactobacilli and bifidobacteria.

  • The strains are not active because the probiotic is in poor condition or expired.

My Yogurt Taste Weird

Let's define weird...

It is sour and the milk seems cut? Throw it away, it has not fermented (check the previous point above).

It is very acidic? The next time, reduce the fermentation time.

The liquid part and the fat part are separated? This is because when putting it in the fridge the two parts were also separated. Looking back at the recipe, it is important to shake the jar well before putting it in the fridge. To do this, close the lid tightly and shake it for about 15 or 20 seconds. Put it in the fridge.

It tastes like yogurt but very little:

If you have left it fermenting less than 24 hours, next time let it ferment a little more.

If you have left it fermenting for 24 hours, increase the amount of probiotic or change the brand.


Zucchini Pappardelle

If you’re in need of some light, flavorful food that will both fuel your body and warm your soul during the Summer months, look no further than this delicious Zucchini Pappardelle recipe!

I LOVE zucchini squash noodles and this zucchini pappardelle was a fun way to prepare them. The way they soak up the flavors of the lemon, chili and garlic, and the way that they can be twisted with a fork into mouthfuls makes them a great substitute for pasta dishes.

This this is also super easy to make, and pairing it with a side of baked Salmon or chicken makes it a perfect meal!

Zucchini Pappardelle Gluten-Free - www.letsregale.com - 7.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 4.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 9.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 8.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 5.jpg


Zucchini Pappardelle

Gluten-Free, Keto, Paleo

Serves 4


What You’ll Need

4 Zucchini / Summer Squash (1 per person)

1 garlic clove

1/2 cup fresh Parsley

2 tbsp EVOO

2 tbsp Sunflower oil

Salt, to taste

Pepper, to taste

1/2 teaspoon chili flakes

1/2 lemon

1/2 cup fresh, shaved Parmesan

What You’ll Need To Know

Using a spiralizer, use the blade for wide ribbons and spiralize zucchini.

Heat a medium to large skillet over medium heat, and pour in sunflower oil.

Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around.

Add half of the zucchini ribbons and sauté or a about a minute or two. Add in the 2nd half and cook for another minute or two, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mixing it all together, and let is sit for two minutes.

Add salt, pepper, squeeze half the lemon, and add in the EVOO and mix together.

Plate and serve with shaved Parmesan and enjoy!




Strawberry Field Chia Pudding with Marine Collagen

Pinterest+4+Strawberry+Chia+Pudding.jpg

Let's be real, we all want to look and feel younger and have youthful skin, indefinitely. A while back, I had contacted my Naturopath to learn more how to get a better glow to my skin, and help with the aging process and found out that the answer: Collagen + Vitamin C.

I’ve talked before about collagen being part of my daily wellness routine and how to sneak more of it into your diet. But here’s the quick rundown. Collagen is a naturally occurring protein and an essential building block for the body, especially for healthy skin, hair, and nails, making up approximately 30% of our bodies’ protein. Think of it as an amino acid chain that strengthens the body, especially our skin, bones, joints, and muscles.

Unfortunately, collagen diminishes with age and is likely impacted by today’s diet and environmental influences. That’s why I’m such a proponent of supplementing with collagen peptides, which are a bioavailable form of collagen. And when it's combined with vitamin C, it helps reverses the harmful effects of UV exposure on the skin by neutralizing free radicals.

Interestingly though, vitamin C is essential for the synthesis of collagen. Taking a collagen supplement, without vitamin C, won't have the same impact. So I searched for the best collagen on the market and have been a fan-girl of Nordic Naturals Marine Collagen.. especially this strawberry flavor!

You’ll love that it is non-GMO-certified—no artificial flavors, colors or preservatives. It’s also made from 4200mg bioactive collagen peptides from sustainable, wild-caught Arctic cod. The best part is that it's blended with natural vitamin C to aid our body’s normal formation and provide antioxidant support.

Aside from the Nordic Naturals Marine Collagen Strawberry flavor being a great addition to smoothies, chia puddings, and warm nut milks, it's a company you can stand behind proudly! For 23 years, they've sourced fish from the cleanest waters to create a fantastic line of marine-based supplements.

I always find it a bit difficult to find a collagen that doesn’t have an fishy or animal aftertaste to it, until I discovered Nordic Naturals! It is virtually flavorless, with the exception of the light, and refreshing strawberry scent and taste. They recommend mixing in 2 teaspoons of marine collagen powder with 5 oz. warm or cold liquids once daily.

One of the ways I've been enjoying this refreshing and nourishing Nordic Naturals Marine Collagen is with this Strawberry Fields Chia Pudding. All of the ingredients are good-for-your-skin! The fresh strawberries and goji berries help boost the already natural strawberry flavor of the marine collagen, and satisfies all your sweet cravings all with a health boost of collagen peptides. With just 8 simple ingredients you’re sure to make this healthy breakfast or treat again and again as part of your wellness routine.

Nordic Naturals Collagen Strawberry Fields Collagen Chia Pudding  - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 3.jpg
Nordic Naturals Collagen Strawberry Fields Collagen Chia Pudding  - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 6.jpg

Strawberry Field Chia Pudding with Marine Collagen

Recipe makes 1-2 servings.


Pinterest 2 Strawberry Chia Pudding.png

What You'll Need

3 tbsp chia seeds

8 oz cashew milk

2 medium strawberries

1 tbsp goji berries

1 tbsp coconut flakes

2-3 drop stevia (or 1 tbsp honey)

1 tbsp Nordic Naturals Marine Collagen (Strawberry)

1 tbsp hemp seeds

What You'll Need

In a high-speed blender, add in 8 oz cashew milk, 2 medium strawberries, 1 tbsp goji berries, 2-3 drop stevia (or 1 tbsp honey), 1 tbsp Nordic Naturals Marine Collagen (Strawberry). Blend for about 60-90 seconds.

In a mason jar, add in chia seeds, hemp seeds, and coconut flakes. Pour mixture, stir and let it sit for about 2 hours.

Optional: Top with bee pollen, coconut flakes, and a sliced strawberry.







Thank you to Nordic Naturals for sponsoring this post. As always, all thoughts and opinions are my own. 

 

Tuscan Kale Chopped Salad

Kalen' it with this Chopped salad.

Tuscan Kale Chopped Salad - Low Carb, Gluten-Free, Healthy Recipes - www.letsregale.com

Sheets of hand-torn pasta woven through luscious bolognese and the perfection of a scoop of nutella gelato dripping down your chin as you sit on the Spanish Steps contemplating runaway to this moment. This is my Italy.

I've been lucky enough to have travelled quite a bit. And yet, I know that it is barely scratching the surface. The yearning and the itch to travel, got me searching for flights, daydreaming of frolicking the cobblestone streets of some charming Italian town. Then it got me thinking about a salad I once enjoyed in the Tuscan countryside. This Tuscan Kale Chopped Salad is an ode to it.

Italian cooking is all about using the best, freshest and local ingredients. The blend of that philosophy, ingredients sourced locally here in the Pacific Northwest and the basil vinaigrette tie it all together.

Tuscan Kale Chopped Salad - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ italy.jpg
Tuscan Kale Chopped Salad - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 5.jpg
Tuscan Kale Chopped Salad - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 4.jpg
Tuscan Kale Chopped Salad - healthy meals, gluten free, keto friendly, low carb - www.letsregale.com _ 8.jpg

Tuscan Kale Chopped Salad

Makes 2 servings

What You’ll Need

Salad

4-5 Tuscan kale leaves, washed and chopped

1 Medium Zucchini, spiralized

1 cup Brussel sprouts, sliced and steamed

1/4 cup kalamata olives

1/4 cup sundried tomatoes

2 tbsp pumpkin seeds (I used this brand - Skout Backcountry)

1/2 cup italian salami (I used Olympia Provisions Cacciatore)

1/4 cup Parmigiano Reggiano

Basil Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice

1/4 cup olive oil

3 garlic clove

1/2 shallot

6 large basil leaves, very finely diced

Freshly ground salt and black pepper, to taste

Tools

Spiralizer

What You’ll Need To Know

Basil Lemon Vinaigrette

Add all ingredients to a high-speed blender and blend for 15 seconds bowl and add to a mason jar or air tight container If using a mason jar, you can simply put the lid on and shake the jar until well combined.

This dressing will stay good in an airtight container or mason jar for up to 1 week.

Salad

Steam brussel sprouts.

Spiralize zucchini with a spiralizer into noodles and slice into 3” and add to a bowl along with the rest of the salad ingredients.

Add in 4 tbsp of the Basil Lemon Vinaigrette and toss together.

Plate, garnish with Parmigiano Reggiano and enjoy!


Avocado Quesadilla (Keto-Friendly Recipe)

Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Low Carb, Gluten Free  - www.letsregale.com .png

I'll be very honest, I was stumped at what to call this recipe.

Tortilla-free quesadilla?

Keto-dilla?

Low Carb Dilla?

Tortilla or not, quesadillas are the perfect quick hot lunch at home – and they make great appetizers, too!

According to Wikipedia, a quesadilla is: A quesadilla is a flour or corn tortilla filled with a savory mixture containing cheese, other ingredients, and/or vegetables, then folded in half to form a half-moon shape. It is usually cooked on a griddle – although I use a frying pan – until the tortillas are crispy but not burnt.

There is no denying that they are darn delicious. A perfect, quick and easy meal to grab-n-go. Growing up in a Mexican household, quesadilla's were something that popped up throughout the week... filled with cheese, potatoes, beans, or avocado and queso cotija. The combinations were endless.

So, the other day while I was thinking of what to make for lunch, I had a craving for one. More specifically the ooey-gooey cheese in a slightly greasy flour tortilla. After searching Pinterest for a gluten-free version, no luck. But, I did come across plenty of low-crab versions. Which lead me to this. It was inspired by Officially Gluten-Free's Keto Chicken Quesadilla recipe. In my lacking of parchment paper, and pure laziness of making my way a few blocks down to the grocery store, I opted for a non-stick. I know, not the best. I improvised with what I had, and the ingredients in my fridge. The result? Pure deliciousness.

Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Keto, Gluten Free, Low Carb - www.letsregale.com 9.jpg
Avocado Quesadilla (Keto-Friendly Recipe) - Keto Recipe, Keto, Gluten Free, Low Carb - www.letsregale.com 12.jpg

Avocado Quesadilla (Keto-Friendly Recipe)

Recipe Makes 2 Servings


What You'll Need

½ Cup Mozzarella Cheese

½ Cups Cheddar Cheese

1 tbs Taco Seasoning (see recipe below)

1 small avocado, sliced

Ranch or sour cream (I used this brand)

Optional: hot sauce for dipping

What You'll Need To Know

In a bowl, mix together the two cheeses.

On a stovetop, heat a non-stick frying pan on medium heat. Sprinkle in 1/2 cup of cheese mixture evenly into a circle, season with Taco Seasoning, and let it cook for about 4-5 minutes. The cheese should be crispy on the bottom and melted on top.

Add in the Just Mayo Ranch, Ranch, or sour cream on one side and top with avocado. With a spatula, fold over the other half, press it firmly and plate.

If desired, garnish with chopped fresh cilantro.


Taco Seasoning

Taco Seasoning - Keto Recipe, Low Carb, Gluten Free  - www.letsregale.com .png

What You'll Need

1 tsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp dried oregano

½ tsp paprika

1½ tsp ground cumin

1/2 tsp red pepper flake

1 tsp salt

1 tsp black pepper

What You'll Need To Know

Mix together in a mixing bowl, and store in an airtight container.



Sunflower Pesto Zoodles

Sunflower Pesto Zoodles  - soy free gluten free zoodles  - www.letsregale.com  (1).png

It’s only in recent years that I jumped aboard the whole zucchini noodles (aka zoodles) thing. It’s not that I couldn’t wrap my head around it, or had any aversion to zucchini, because, goodness, I very rarely meet a food group I don’t like – I simply was too lazy to get a spiralizer.

If you find yourself in that same boat, this dish may just turn things around for you. The delicate taste of zucchini, smothered in a sunflower seed pesto — a sauce of fresh basil, sunflower seeds, garlic, olive oil, and Parmesan. The outcome: a plate of balance and brightness, crunch and savory sweet goodness. It’s worth every bite.

Sunflower Pesto Zoodles - Gluten Free, Soy Freee, Wellness, Clean Eating Recipes - www.letsregale.com -7.jpg

Sunflower Pesto Zoodles

Gluten-Free, Soy-Free, Keto

Recipe makes 4 servings


Sunflower Pesto Zoodles  - soy free gluten free zoodles  - www.letsregale.com .png

What You’ll Need

Pesto

3/4 cup olive oil

2 cups fresh Basil

1/4 c cup roasted whole sunflower seeds

1/4 cup freshly grated Parmesan cheese

3 garlic cloves

sea salt and pepper to taste

Zoodles

4 Zucchin, spiralized

1 tbsp olive oil

1/4 cup chopped onion

Garnish

Pepper flakes

Sunflower Seeds

Fresh Basil

Tools

Spiralizer

What You’ll Need To Know

Pesto: In a food processor, pulse the sunflower seeds and garlic clove until all are ground well. Add basil, Parmesan and olive oil and pulse together until well incorporated, but don't over mix. Taste for seasoning. Add additional olive oil if needed.

Zoodles: Wash, rinse, and spiralize the zucchini into a large bowl. In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the zucchini noodles and sauté until tender, 3 to 4 minutes more.

Add the pesto and toss until the noodles are well coated.

Serve warm, garnished with fresh basil, sunflower seeds, and red-pepper flakes, to taste.

California Date Shake (Plant-Based)

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com 5.jpg

PSA: this is not a smoothie.

As a California-girl, I’m unsure how I had never heard of a Date Shake until a visit to Frankie & Jo’s in Seattle. The plant-based ice cream shop serves up on ode to the real-deal Palm Springs date shake in a dairy-free, vegan and paleo revival that tastes exactly like its dairy version.

Since my last trip to Seattle, I've been dreaming of Date Shakes, and quite frankly, dreaming of Coachella. In years past, it was right about now that my group of friends would start getting excited, making final prepping for the fun-filled Music and Arts Festival down in the Coachella Valley. It was also the unofficial start of warm weather season.

Date shakes are a well-known Coachella Valley desert. Although I've been to Palm Springs numerous times, I’ve never (officially) tasted these legendary shakes been to Palm Springs. (At least not that I'm aware of!) I heard about their deliciousness from friends, from strangers, from the Insta and Pinterest world. Dates blended into a milkshake? Sounds like absolute perfection. I knew right away that I needed to recreate the date shake at home.

You're going to love this thick and creamy plant-based California Date Shake made with dates, walnuts, and frozen bananas instead of ice cream. It’s dairy-free, gluten-free and plant-based/vegan.

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - coachella - www.letsregale.com -2.jpg
lena-maeland-1386440-unsplash.jpg
California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com 6.jpg
California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - walnuts -  www.letsregale.com-2.jpg
nathan-dumlao-576650-unsplash.jpg
California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com 3.jpg

California Date Shake (Plant-Based)

Gluten-Free, Dairy-Free, Soy-Free, Plant-Based

Recipe makes 2 servings

California Date Shake Plant-Based - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com  (2).png

What You'll Need

1/4 cup raw walnuts soaked for 2-4 hours

1/4 cup cashews soaked for 2-4 hours

6 Medjool dates pitted and soaked for 10 minutes

1 banana sliced and frozen

3/4-1 cup water

1 tsp vanilla extract

1/4 tsp ground cinnamon

A pinch sea salt

5-7 ice cubes

Tools: High-Speed Blender (I used this brand)

What You'll Need To Know

Once the cashews, walnuts and dates have been soaked, drain and add them to a high-speed blender drained add them to a high-powered blender.

Add in the cashew milk, vanilla, ground cinnamon, salt, and ice cubes and blend on high until thick and creamy, about 60-90 seconds.

Pour and enjoy!

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Ahh mid week and battling procrastination as I'm currently dreaming of these tasty bowls my friend and health coach, Gennett Kaplan and I enjoyed last week. There’s nothing like making a homemade meal enjoyed with great company! 😌

One of our favorite things about the changing seasons is, naturally, all the new food we get to sink our teeth into. And as it gets to be more and more lighter outside, the demand on our tummies for light and fresh dishes is only growing stronger. So today I’m sharing with you a fabulous and healthy recipe, Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice. Nutritious food that also leaves us full and satisfied? We can spoon up to that any day.

Zuccini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 2.jpg
Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg

Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice

Recipe Makes 4 Servings

Gluten-Free, Plant Based, Vegan

What You’ll Need

Rice

1 ½ cups of water

1 cup jade rice 

a pinch of sea salt

Roasted Veggies

1 medium Sweet Potato, washed, pealed and cubed

1 cup mushrooms, sliced

1 cup pearl onions

1/2 tbsp smoked paprika

1 tbsp dried oregano

1/2 tbsp cumin

1/2 tbsp sea salt

1 tbsp olive oil

Salad

4 cups mixed greens (spinach, baby kale, arugula, baby chard, parsley)

1/2 tbsp olive oil

1/2 tbsp apple cider vinegar

1 tbsp hemp seeds

1 radish, thinly sliced

a pinch of sea salt

1 avocado, sliced

Zoodles

1 zucchini, spiralized

1/4 tbsp olive oil

1/4 tbsp apple cider vinegar

1 tbsp hemp seeds

a pinch of sea salt


Zucchini Noodles with Roasted Veggies, Spring Greens and Jade Rice - www.letsregale.com - Gluten-Free, Plant Based, Clean Recipes 4.jpg.png

What You’ll Need To Know

Rice: Combine 1 ½ cups of water, 1 cup rice and a pinch of salt. Bring to a boil over high heat. Cover, reduce heat and simmer for 20 minutes.

Roasted Veggies: Pre-heat oven to 400F. In a medium mixing bowl, add washed, peeled and cubed sweet potatoes, sliced onions, pearl onions, smoked paprika, dried oregano, cumin, sea salt, olive oil and mix together, coating the vegetables evenly. Transfer to a baking sheet and bake for 30 minutes.

Salad: In a medium mixing bowl, combine greens, olive oil, hemp seeds, sea salt, apple cider vinegar, and radish. Plate salad evenly amongst four plates.

Zoodles: In a the mixing used for the salad toss together spiralized zucchini, olive oil. apple cider vinegar, hemp seeds and a pinch of sea salt and add to plate.

Once veggies are roasted and the jade rice is ready, arrange on each plate. Top each plate with 1/4 sliced avocado. Serve and enjoy!

Kale Salad and Plant Based Nuggets

Kale Salad and Plant Based Nuggets

Have you tried air frying yet? I’m a bit late to the whole air frying party, but air fryers work by circulating hot air to make your food nicely crispy. In short, they give you deep-fried food, with none of the deep frying. Win-win, right? For most things, you only need a minimal amount of oil to get the same results as deep fat frying. Better still, some dishes can be made in an air fryer with no oil at all – like this vegan Kale Salad and "Chicken" Nuggets made from soy-free tempeh.

Read More

Curried Garbanzo & Spinach Buddha Bowl

Curried Garbanzo with Spinach Buddha Bowl  2.png

They say that the best way to experience a culture is through food and sharing a meal with locals. I have found this to be tested and true, and undoubtedly why everyone was fascinated and drawn to the late Anthony Bourdain. When you share a meal with others, you learn so much about culture. This is why, when I travel, I make it point to dive deep in through cooking classes. The more intimate the better. You learn so much about someone a and the intricacies of that culture.

It deems like India was long ago, but as I made this Curried Garbanzo with Spinach “Buddha Bowl” it took me back to my cooking class in Udaipur inside the home of Shahi. At the beginning of class, Shashi sat us down and told us her life story. Belonging to the Brahmin class of the Indian caste system, Shashi had no way to support herself and her two young boys following the death of her husband. Brahmin's aren't allowed to perform certain work, such as clothes washing and cleaning, leaving Shashi, who didn't speak any English, with few choices. Her son's friends convinced her that her cooking was so good she ought to teach classes.

Shashi now speaks fluent English and her cooking school is the #1 rated thing to do on TripAdvisor in Udaipur. The 5-hour course tantalized our senses with exotic smells and tastes... a feast of great proportions!

This dish was inspired from the recipes I learned at Shasi’s. It makes for a fiber-rich, meatless, and low-sodium delicious meal with rice.

Curried Garbanzo with Spinach Buddha Bowl  5.jpg

Curried Garbanzo with Spinach Buddha Bowl

Gluten-Free, Plant-Based, Vegan,

Recipe Makes 4 Servings

What You’ll Need

2 teaspoons olive oil

4 garlic cloves, chopped

1 onion, finely chopped

1 tbsp chopped ginger

1/2 tsp chili powder

1/2 tbsp chopped turmeric

1 tbsp ground coriander

1 tsp ground cumin

2 bay leaves

2 pureed tomatoes

1 pound baby spinach,

Mineral salt, to taste

Freshly ground black pepper

2 cups cooked garbanzo beans

2 cups steamed white rice, for serving

What You’ll Need To Know

Heat 2 tbsp of oil in a skillet over a medium heat and add in garlic, ginger, turmeric and bay leaf until fragrant.

Add onion and cook until softened, 5-6 minutes.

Add in tomatoes, chili powder, coriander, cumin and cook about 1 minute. Add garbanzo beans and 1/2 cup water.

Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes. Fold in spinach.

Serve over steamed white rice.

Spaghetti Squash with Grilled Chicken Cacciatore

Spaghetti Squash with Grilled Chicken Cacciatore  gluten free paleo whole30 pcos food

Ready for some better-for-you Spaghetti?

I LOVE making spaghetti squash for a comforting meal that fits perfectly into a gluten-free, paleo, Whole30 and PCOS food meal plan! I'm sharing with you one of my favorite recipes that is a simple, an easy way to enjoy nature's pasta: spaghetti squash.

If you've never tried this gratifying dish, you're in for a real treat! The texture and taste is so close to real pasta, the difference is hardly noticeable. And with all the nutrients and benefits like vitamin A and fiber, you may even like it better.  

Spaghetti squash is a light yellow colored oblong gourd that, when baked, becomes stringy on the inside. This allows you to make it into a pasta-like dish. It’s a pretty amazing and healthy alternative for all of my fellow pasta lovers out there. 

Spaghetti Squash with Grilled Chicken Cacciatore

Spaghetti Squash with Grilled Chicken Cacciatore

4-6 servings

What You'll Need

3 tbsp nutritional yeast
1 tbsp coconut oil
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 large onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons capers
1 teaspoon dried oregano
1/4 cup fresh basil (torn)
14 ounces crushed tomatoes (canned)
1 spaghetti squash
sea salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste
pine nuts, to taste
4 4-5 oz grilled chicken breast

What You'll Need To Know

Spaghetti Squash: Preheat oven to 375F. Cut the squash in half, long ways. Use a spoon to take out the seeds and discard. Place both halves of the squash in a baking pan and bake for 45 minutes. Flip the halves over and bake for another 15 minutes. Remove the squash from the oven and allow to cool.  With a fork, peel the insides of the squash away from the outer shell. It should come off in long pieces that resemble spaghetti noodles. 

Chicken: Preheat grill or grill pan to medium-high heat and lightly brush with olive oil. Preheat oven to 350ºF. Grill chicken breast until charred on both sides, about 8 minutes total. (Alterinicatly, an oven baked chicken, will work wonderfully!) Let it sit and slice into cubes/stripes.

Sauce: In a skillet, heat oil on medium. Add garlic and onion and cook until fragrant and onion become translucent. Next, add in bell peppers, cremini mushrooms, capers, dried oregano, basil, crushed tomatoes, sea salt, pepper and crushed peppers, and cook for 7 minutes.

Remove from heat and add in spaghetti squash and chicken and mix well. Season with pepper and basil and garnish with pine nuts.

TIP: Don't have 4-6 mouths to feed? This recipe is great for meal prep! Save the rest in air tight containers for lunch and dinner during the week. 

 

What's your favorite way to enjoy spaghetti squash?

Let me know in the comments on Instagram!

Find me on Instagramtwitter and facebook

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Avocado Bun Burger and Salmon Sushi Bowl Dinner

Let’s talk about these Salmon Sushi Bowls because you need these in your life. This recipe is super easy and a great light, week night meal. 

It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 

sushi (1).png
avocado_bun_burger_and_sushi_bowl_recipe_1.jpg
avocado_bun_burger_and_sushi_bowl_recipe_3.jpg

Salmon Sushi Bowl Dinner

What You'll Need

Salmon Sushi Bowls
1-1 1/2 pounds wild-caught salmon, sushi grade
1 avocado, sliced
1 cucumber, sliced
1 cup edamame
1/4 cup pickled ginger
3 green onion, sliced
bonito flakes, to taste
4 sheets nori, cut into strips
sesame seeds for garnish
Sushi Rice
Chili oil (I used @hotmamasalsapdx)

Sushi Rice
2 cups short grain white sushi rice
3 cups Water
2 tablespoons rice vinegar
1 tablespoon coconut aminos (or 1 tbsp sugar)
1/2 tablespoon sea salt

What You'll Need To Know

Prepare Sushi Rice. Rinse the rice until water runs clear.

Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated.

Allow rice to cool slightly. In a small bowl, mix the rice vinegar, coconut aminos or sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined. 

To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of sliced salmon, avocado, cucumber slices, green onion slices, edamame, pickled ginger, and a few pieces of nori. Drizzle with chili oil. Garnish with sesame seeds and bonito flakes if desired.

Recipe makes 4-5 servings.

* I omitted the edamame since I’m soy-free

avocado_bun_burger_and_sushi_bowl_recipe_4.jpg

Salmon Avocado Bun Burger

What You'll Need 

1 Avocado, peeled, pitted, halved
1/2 cup baby spinach
3oz smoked salmon
1 tbsp dill, chopped
1/2 tbsp coconut aminos
Juice from 1/2 lemon
Sea salt (coarse or finishing salt flakes)
Ground Black pepper
Sesame seeds

WHAT YOU'LL NEED TO KNOW

On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

Recipe makes 1 serving.

 

Citrus Salmon Avocado Bun Burger

Let’s talk about these Citrus Salmon Avocado Bun Burger because you need it in your life. This recipe is super easy and a great light, week night meal. 

It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 

avocado_bun_burger_and_sushi_bowl_recipe_1.jpg
avocado_bun_burger_and_sushi_bowl_recipe_4.jpg

Salmon Avocado Bun Burger

(Gluten-Free, Paleo, Whole30)

What You'll Need 

1 Avocado, peeled, pitted, halved
1/2 cup baby spinach
3oz smoked salmon
1 tbsp dill, chopped
1/2 tbsp coconut aminos
Juice from 1/2 lemon
Sea salt (coarse or finishing salt flakes)
Ground Black pepper
Sesame seeds

WHAT YOU'LL NEED TO KNOW

On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

Recipe makes 1 serving.

 

Cashew Butter Protein Bites

Woah! These Cashew Butter Protein Bites are SO good! They pack a lot of fiber, protein, and healthy fats into these delicious no-bake Cashew Butter Protein Bites. Take along a few of these protein balls when you need a quick snack, and you’ll be surprised by how well these snacks stop hunger and boost energy levels. Plus, the healthy fats also make these no-bake protein bites filling. 

IMG_5332.JPG

What You'll Need

1-16 oz jar cashew butter
2 scoops MRM veggie elite protein (vanilla)
3/4 cups gluten free oat bran
3/4 cups almond meal
1/4 coconut shavings
1/8 cup chia seeds
2 tbsp honey
1 tsp maca
2 tbsp cacao nibs

What You’ll Need To Know

Combine everything in a bowl and mix together folding in the mixture until everything is mixed really well. 

Form mixture into 1" bite-size balls and roll in extra coconut shavings.

Store in an airtight container in the refrigerator.

I will note, these do get a little messy, so dust your hands with coconut flour or starch while forming the bites. 

Recipe makes 17-18

Want to try MRM? Use promo-code 'valerie' for 40% off your order on MRM products.

Super Oats with Chia Seeds, Hemp Seeds + Cinnamon

super-oats-1.jpg

I love oats as a good, filling breakfast! Oats are a great choice because they are a whole grain and can help to keep you feeling full, compared to a regular, sugar-bomb cereal. With oats, you can add so many things to them, from making them sweet with fruit and stevia to making them savory by using bone broth and toppings like caramelized onions and eggs. This recipe is one of my favorites because it includes a dash of cinnamon, hemp seeds, and chia seeds!  Chia seeds and hemp seeds are an amazing super food and full of protein and fiber, a MUST add to your grocery list. 

This recipe works well with so many toppings. Here are some amazing combinations ideas: 1 banana, ½ tsp honey, and ½ tsp ground cinnamon 1/2 cup blueberries and 1 tbsp almond butter 1/2 cup mixed berries and 1/4 cup natural yogurt 1/2 cup blueberries, zest of ½ lemon and 1/4 natural yogurt 200g rhubarb stewed with fresh orange juice and 1 tsp honey (don’t worry, the rhubarb reduces quite a bit!) ½ scoop protein powder, 1 tsp natural peanut butter and a pinch of cacao nibs

super oats with chia seeds, hemp seeds and cinnamon
super oats with chia seeds, hemp seeds and cinnamon

What You’ll Need
1/3 cups oat bran
1 cup almond milk, unsweetened
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/4 tsp cinnamon
optional: stevia or monk fruit
1/2 cup fresh blueberries
1 tbsp all-natural almond butter
1/4 tbsp hempseeds

What You’ll Need To Know
1. In a sauce pan add in dry ingredients and mix together.

2. Then add in almond milk and stevia (optional) and mix again.

3. Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.

4. Top with blueberries, almond butter, and hemp seeds.

Recipe makes 1 serving.

What is your favorite healthy way to eat oats?

Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola

strawberry-chia-jam-chia-tortilla.jpg

Happy Valentine’s Day! 💕 To show you some love, I've teamed up with gr8nola and Salba Chia to share this incredibly delicious Chia Seed Taco recipe. Yasss!! A chia seed taco with cashew yogurt, strawberry-chia jam, cacao nibs and strawberries!! ONE lucky winner will also win some delicious + clean Gr8nola AND Salba Chia seeds. Amazing, right? Here’s how to enter: 1. LIKE this photo on Instagram. 2. FOLLOW @gr8nola, @salbachia & @valeriefidan 3. TAG 3 friends you LOVE in the comments.

Giveaway closes Friday 2/17 at 11:59 pm PT and winner will be sent a DM via gr8nola. US residents only. Good luck!

Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola
Chia Seed Taco's with Cashew Yogurt, Strawberry-Chia Jam + gr8nola

What You'll Need

Chia Taco:
1 cup of coconut milk, unsweetened
1 1/2 cup tapioca flour
3 tablespoon coconut flour
2 tablespoon coconut oil, melted
3 tablespoon Organic Black Chia Seeds
9 tablespoon of lukewarm water
1/4 tsp vanilla bean
1 tsp stevia
Pinch of sea salt

Strawberry Chia Jam:
1 lb strawberries
1 tsp stevia
3 tablespoons chia seeds
1/2 teaspoon vanilla extract
a pinch of sea salt
2 tbsp water

Toppings:
Unsweetened Cashew yogurt (I used Forager's Project)

What You'll Need To Know

Strawberry Chia Jam:
1. Add strawberries, vanilla, sea salt, water, and stevia in a food processor and pulse 4 times.

2. Transfer mixture to a sauce pan and heat over a medium heat. Bring mix to a low boil, stirring frequently. Reduce heat to low and simmer for about 5-7 minutes.
Stir in chia seeds. Cook the jam on low until it thickens, about 5-7 minutes. Make sure you stir the jam so it doesn't stick.

3. Remove the jam from heat and let it cool to room temperature.

4. Pour in a glass jar or air-tight container and store in the refrigerator. The jam will keep in the fridge for up to 2 weeks.

Tortilla:
1. In a small mixing bowl, add chia seeds and warm water and mix for about 30-60 seconds, until the chia seeds become jelly.

2. In a large mixing bowl add coconut, tapioca flour, vanilla bean, stevia, coconut milk, sea salt and coconut oil, and combine in the chia seeds mix. Mix until a dough forms. The batter should be somewhat like pancake batter consistency.

3. Over a medium to low heat, heat up a non-stick pan and lightly grease with coconut oil and pour in 1/4 cup of the batter in the middle of the pan and use a spatula to form an even circle and cook for about 2 minutes on each side. Remove from heat and serve on a plate.

4. Top with yogurt, strawberry chia jam, cacao nibs, gr8nola and fresh strawberries.


Recipe makes about 8 tortillas.

Creamy, Dreamy Arroz Con Leche... And It's DAIRY-FREE!!

Dairy Free  Arroz con Leche  - best travel gadgets, travel accessories, 2019 best travel photography gear - www.letsregale.com .png

If you watch my Instagram stories, you know where I'm going with these ingredients.

Three words: Arroz con Leche.

A while back, I learned how to make Arroz con Leche from one of my aunts. I learned the labor of love that goes into making this classic dessert.

This creamy, dreamy, delicious classic dessert brings back memories of my childhood. I think of my family, my grandmother, my maternal grandmother who has passed. I think of the warm memories of my childhood.

It’s nostalgic, especially when the smell of cinnamon and vanilla filled my home. In Mexico, Arroz con leche involves milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins that are soaked in sherry or rum, and nutmeg. A Bay leaf, too, or at least in the version my aunt taught me.

Dairy Free Arroz Con Leche

Dairy Free Arroz Con Leche

arroz_con_leche_1.jpg

I had to tweak my family recipe a bit to make it dairy-free. I just switched out cow's milk with dairy-free milk and used a short grain rice instead of the traditionally used long grain rice. Because short grain rice like bomba (used in paella) or arborio (used in risotto) absorb a lot of liquid, this version didn't require too much time and stirring. the rice did all the work.The outcome was just as delicious as the dairy version Give it a try! I guarantee you won't be disappointed.


Dairy-Free Arroz con Leche

Dairy Free  Arroz con Leche - wholesome, gluten-free recipes and wellness travel guides - www.letsregale.com .png

What You'll Need

1 cup uncooked Bomba or Arborio rice (risotto or paella rice)
1/8 tsp. Sea salt
2 cinnamon sticks
1 orange peel
1/2 Tbsp. vanilla extract
3 cups cashew milk or coconut milk
1 tbsp light cane sugar*
1/2 tbsp stevia*
1 bay leaf
Optional: Coconut shavings for garnish

What You'll Need To Know

1. Bring the rice, salt, cinnamon, orange peel, vanilla, and 2 cups of the cashew or coconut milk to a boil in a saucepan. Reduce to a simmer, cover, and cook for 10 minutes, or until most of the liquid has evaporated.

2. Add the sugar, remaining cashew or coconut milk, bay leaf, and cinnamon sticks. Continue to simmer on low heat and stir until thick, about 20 more minutes.

3. Remove the orange peel, then remove the saucepan from the heat and let sit for 3 minutes. If it is too thick add 1/2 cup of cashew or coconut milk

4. Sprinkle with cinnamon and serve warm.

* Alternatively you can swap out the stevia for 1/4 cup light brown cane sugar.

Recipe makes 6 servings.


Sauteed Spinach and A Sunny Egg

Sauteed-Spinach-and-A-Sunny-Egg.jpg

Post-Christmas brunch and last Monday of the year got me like 🙆🏻🎉 I’m ready for this year to end ‘cause exciting things are coming in 2017… fun projects + travel. More on that later! Let’s talk about this delicious meal for a sec! Well, I can't exactly call this brunch since there was no boozing going on here just a darn good meal. So simple, yet so delicious and nutritious. My motto in life is less is more, and this is especially true when it comes to food. I used a black truffle sea salt to season this meal to allow the ingredients to shine!

Sauteed Spinach and A Sunny Egg
Sauteed Spinach and A Sunny Egg

What You'll Need

1/2 coconut oil
1/4 cup onion, chopped
1 chopped green onion
2 slices of prosciutto
3 cups organic baby spinach
San Francisco Salt Co. black truffle sea salt
1 pasture raised egg

What You'll Need To Know

1. On a medium heat melt 1/2 coconut oil in a skillet.

2. Cook 1/4 cup chopped onion and 1 chopped green onion until translucent.

3. Add in 2 slices of chopped prosciutto, 3 cups baby spinach, and season with San Francisco Salt Co. black truffle sea salt and cook until spinach is wilted. Move veggie mix to one side of the skillet and cook 1 egg on the other side.

4. Transfer veggie mix to plate and top with egg.

Recipe makes 1 serving.