Raspberry Strawberry Coconut Milk Chia Pudding - Gluten Free, Dairy Free, Keto Breakfast

Raspberry Strawberry Coconut Milk Chia Pudding Keto Breakfast - livethelittlethings.com

Your morning just just about to get sweeter!

Waking up for this strawberry-raspberry chia seed pudding is a great way to bring excitement to your day!

This is such an amazing combination. It's especially nice with the creamy homemade coconut milk and a touch of sweetener, like stevia. The chia seeds offer a punch of antioxidants, fiber, protein, healthy fats, calcium, manganese, magnesium, and phosphorus. The healthy fats in the chia seeds also help you feel full and satiated.

Mix it up the night before and grab a snack-sized jar on your way out the door in the morning or have it as breakfast or snack. It's real delicious treat!


Strawberry-Raspberry Chia Seed Pudding

Recipe makes 2 servings


What You'll Need

2 cup homemade coconut milk

6 tbsps cup chia seeds, divided

1/4 cup raspberries, fresh or frozen

2-3 strawberries, fresh or frozen

2-3 drops stevia, or natural sweetener of choice

2 scoops collagen

Toppings:

2 tbsp nut butter (I used GroundUp PDX Classic Smooth)

unsweetened coconut shavings

2 sliced strawberries

What You'll Need To Know

Add coconut milk, raspberries and sweetener to a blender and blend for 30 seconds to one minute. In two pint-sized mason jars or bowls, add 3 tbsps chia seeds to each jar.

Divide contents of the blender between the two jars. Stir with a spoon or put a lid on both jars and shake. If shaking, make sure all of the seeds from the bottom get mixed in.

Refrigerate for at least an hour until the chia seed pudding thickens.

 
 

Matcha Chia Pudding with a Boost of MCT

This Matcha Chia Pudding with a Boost of MCT recipe might just change your life! Seriously! Once you know the basics of making a chia pudding there are no limits to what you can create.

I’m all about quick and simple meals, especially ones that travel well. In this recipe I used Perfect Keto’s Matcha Latte MTC Powder, stirred in some water, a few stevia drops and mixed it all together. I topped it off with coconut shavings, cashew butter (I used this brand) and homemade coconut yogurt.

Alternatively, you can replace water for a no-sugar-added almond, cashew, or coconut milk and serve with raspberries and some shaved dark chocolate or cacao nibs and you’ve got yourself a decadent Summer dessert recipe.

Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 4.JPG
Matcha Chia Pudding with a Boost of MCT - keto breakfast, keto, gluten-free, dairy-free, soy-free 9.JPG
 

What You’ll Need

3 teaspoons chia seeds

1 Scoop Perfect Keto’s Matcha Latte MTC Powder*

1 cup of water or plant based milk

1 pinch of mineral salt

2-3 drops stevia or monk fruit

Toppings:

Coconut shavings, to taste

Nut butter, to taste

Coconut yogurt, to taste

What You’ll Need To Know

Place chia seeds, mineral salt, stevia drops, and liquid base in a medium jar. Seal the lid and give it a good shake.

Let it rest of a few minutes and give it another good shake.

Allow mixture to sit for at least 30 minutes, but overnight is best.

Garnish with toppings and enjoy!


*Side Notes:

You can also use Ceremonial Matcha powder in combination with MCT powder or opt to not use an MCT. I’ve never used MTC oil in this recipe and can’t guarantee tasty results with it!

Zucchini Noodles Spinach Salad with Baked Salmon

If you’ve been following along for some time, you know I’m all about fewer ingredients with loads of flavor and nutrients. Having local, fresh ingredients like those found within this Zucchini Noodles Spinach Salad with Baked Salmon makes it super easy to make a flavorful meal without the fuss.

I totally believe that physical and mental health starts with the foods you pick and add to your plate. Picking local, fresh ingredients is one of the best ways to approach this is by using food as medicine. Your food will be much more flavorful and packed with optimal nutrition.

Ready to dig in?

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Zucchini Noodles Spinach Salad with Baked Salmon

Gluten-Free, Low Carb, Keto-Friendly

Recipe Makes 1 Serving

What You’ll Need

1 Small-Medium Zucchini (150g), spiralized

1/2 Small Avocado (50g)

10 Sprigs Fresh Italian Parsley, chopped

3 mini sweet peppers (85g), diced

2 cups Baby Spinach (55g)

Juice from 1/2 a lime

1 tbsp extra virgin olive oil

1 Salmon Fillet (5 oz)

1/2 tbsp coconut oil

Mineral salt, to taste

Crushed red chili flakes, to taste

What You’ll Need To Know

Pre heat oven to 425F. Coat salmon with 1/2 tbsp coconut oil and sprinkle salt and red chili flakes. Bake for 15 minutes.

Using a spiralizer, spiral zucchini into “noodles” and add to a medium-large mixing bowl. Add in sweet peppers, parsley, spinach, salt, olive oil and lime juice. Mix together and plate in a bowl.

Once the salmon is ready, let it cool for 5 minutes before placing it on top of the salad.

Slice up avocado, fan it out and top it on the salad.

Enjoy!

Keto Macros:

45.2g Fat / 10.5 g Net Carbs / 44.7 g Protein

Coconut Milk Yogurt

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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.


Pan Seared Salmon Mango Salad

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I'm craving summer, can ya' tell? The combination of salmon and fresh mango hits the spot! Not only is this fish incredibly healthy, salmon is versatile and delicious. Salmon is an excellent source of Omega-3 fatty acids, aka "brain food." It's also packed with vitamin D which is crucial for maintaining your overall health. One 3.5 oz serving of salmon can provide you with a day's worth of vitamin D. Amazing, right? Salmon can also help you sleep since it's an excellent source of tryptophan, an all-natural sedative.

And the nutritional benefits of mangoes are equally beneficial for optimal health. They are high in energy, low in fat, and are an excellent source of calcium and vitamins essential for good health.

A 7oz serving of ripe mango (the equivalent of less than one mango) provides you with up to 3x your recommended daily intake of Vitamin A and Vitamin C. And, we all know that Vitamin C is paramount in protecting the body from infection. It also aids in the formation of collagen, a protein that gives structure to your bones, cartilage, muscle and blood vessels. Think of collagen as food for your skin, hair, and nails!

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Pan Seared Salmon Mango Salad

(PALEO, GLUTEN FREE, WHOLE30)

What You'll Need

4 cups baby spring mix
1/4 red onion, sliced
1/2 mango, peeled or sliced in a mandoline
4 - 3.5 oz salmon (I used Fish Fixe)
2-3 tbsp grapeseed or sunflower oil, for searing
Herbs de Provence seasoning
Sea salt, to taste
Black sesame
1 lime, sliced
1 avocado
Mango-Coconut Sauce:
1/4 cup diced fresh mango
2 tbsp coconut aminos
3 tbsp yuzu (Japanese lime) juice
1 teaspoon sesame oil
2 tbsp coconut water
sesame seeds

What You'll Need To Know

Mango-Coconut Sauce:
1. In a high speed blender, blend ingredients for about 30-60 seconds, until it is smooth. Pour in a bowl and ddd in sesame seeds and mix together.

Pan Seared Salmon:
1. Remove excess moisture from salmon by pressing it between a couple of paper towels.

2. Season salmon with sea salt, Herbs de Provence seasoning, and black pepper.

3. Preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer. (This is the most important step.) Just before adding the fish, lower the heat under the pan to medium-low. Add the fish, and press gently but firmly on the back of it with a flexible slotted fish spatula for about 10 seconds to help it retain its shape. Cook for about

4. 6 minutes and flip and cook for 1 minute. Remove the salmon from pan so it does not over cook.

Salad:
1. In a large mixing bowl add greens, red onion, mango, and toss with mango-coconut sauce (to taste) and mix well. Plate, and top with salmon and sliced avocado.

2. Sprinkle with black sesame seeds.


Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!

 

Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!

 

Avocado-Coconut Cauliflower Smoothie

I'm currently loving Avocado-Coconut Smoothie. It’s packed with so many good-for-you ingredients and is super refreshing! The avocado provides good-for-you fats that will help keep you satiated a bit longer. 

Avocado-Coconut Smoothie

What You'll Need

Smoothie Base:
1/4 avocado, frozen
30g coconut meat, frozen
1/2 cup cauliflower rice, frozen
3/4 cups almond milk, unsweetened
1 cup baby spinach
2 drops stevia or 2 dates, pitted
1 tbsp maca powder
2 scoops collagen proteins
1/2 lime, peeled

Toppings: 
1 tsp coconut shavings
1/4 tsp bee pollen

What You'll Need To Know

Add all ingredients into a high-speed blender and blend for 45-60 seconds.

Top with coconut shavings and bee pollen.

Recipe makes 1 serving.

 

Chilled Savory Avocado Soup

It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.

I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.

When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!

Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make. 

This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.

If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!


avocado soup

What You'll Need

3 avocados, cut into chunks
3 cups bone broth (I used this brand)
1 cup coconut milk
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 tsp tarragon leaves
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon cayenne pepper

What You'll Need To Know

Combine ingredients in a blender, and process until smooth.

Cover and refrigerate 2 hours or until fully chilled.

Pour soup into serving bowls and enjoy.

Recipe makes 4-5 servings

Paella Valenciana

Paella Valenciana

The best way to dive into Spanish culture is to spend a day cooking in a huerto (orchard), making one of the most well known Spanish dish, Paella. A day with Mi Paella En El Huerto is one experience that is an initiative that will make you part of this Spanish tradition.

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Stress Fighting Smoothie

Here's to a tasty travel day and the start of this work-cation!! First stop.. North Carolina. It's a quick stop to say "hi" to the in-laws and drop off our fur babes. This smoothie is perfect for a day f travel because it's loaded with so much nutrients, yet light enough to not give you an upset tummy.

This smoothie includes Sacha inchi, which is rich in protein, omega-3, -6, and -9, alpha-tocopherol, vitamin E, and carotenoids (Vitamin A), and fiber. Its unique collection of nutrients provides notable benefits for the body, like helping with overall immune system support and fights stress. As for the taste, it has a mild nutty, almost peanut taste to it, makig it a perfect swap for nut butter!

Stress Fighting Smoothie

What You'll Need

1 handful baby spinach
1/2 small avocado
2 tbsp coconut shavings
1/2 lemon, peeled
1 tbsp MRM Sacha Inchi powder
1/4 cup coconut water
1/4 cup cashew nut milk
1/2 cup mint tea, brewed and chilled
1/2 tsp Matcha powder (I used this brand) 
1 scoop Vital Proteins collagen peptides
4 drops Stevia

What You'll Need To Know

Add all ingredients to a high-speed blended up for 90 seconds, or until smooth.

Recipe makes 1 serving.

 

 

* Delicious discounts 👉🏼 MRM use promo code 'valerie' for 40% off!


Coco-Lime Smoothie

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Favorite smoothie recipe of all time?

Probably this one.

I tend to make a variation of the smoothie all the time, but this time I added a few different ingredients and let me just tell you... it turned out pretty darn delicious! And, because I always make similer smoothies to this, I'm always stumped on names. Coco-Lime? Sure, that will do!

You'll love that it has Sacha Inchi, which is a great source of a plant-based complete protein. Mixed with healthy fats from avocado and coconut, this smoothie will keep you satiated!
 

What You'll Need

1 handful baby spinach
1/2 small avocado
2 tbsp coconut shavings
1/2 lime, peeled
1 tbsp MRM sacha inchi powder*
1/4 cup harmless harvest coconut water
1/4 cup hazelnut nut milk (I used this brand)
1/2 cup mint tea, brewed and chilled
1 scoop Vital Proteins collagen peptides

Optional: 3-4 drops stevia**

Optional: 1 tsp Cinnamon Snickerdoodle Nut Butter

What You'll Need To Know

In a high-speed blender, add all ingredients and blend for 60-90 seconds or until smooth.

Pour and enjoy!

 

 

Recipe makes 1 serving.

* Use promo code 'valerie' at checkout on MRM and get 40% off your order!

** I added 3-4 drops stevia to make it a tad sweet, but you can leave it out if you wish.

Sorbabes Raspberry Sorbet with Dark Chocolate Snowballs

Since first discovering Sorbabes, I've been hooked! They are a gourmet sorbet that eats just like ice cream. Maybe even better! 

If you've never tried them, they are the first and only sorbet to mix in chunky, delicious, gourmet toppings with seven unique flavor combinations. My favorite flavor has been the Raspberry Sorbet with Dark Chocolate. It is so good!

These have been so perfect for summertime! I'm always looking for ways to recreate my favorite childhood desserts. One that I used to love was Ice Cream Snowballs! They're a delicious treat to beat the summer heat. I decided to create my favorite childhood treat using the Raspberry Sorbet with Dark Chocolate flavor. And, let me just tell you... the Raspberry-dark chocolate combo rolled in coconut flakes is so delicious! 

This is such an easy dessert idea. Making these snowballs is a fun way to dress up your favorite Sorbabes flavor for a fun Summer dessert. I'm pretty sure the next time I host a BBQ or Summer dinner party, I'm going to incorporate a Sorbabes snowball bar and let guests make their own snowballs using any of the 7 flavors and other toppings to roll them in! 

Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs
Raspberry Sorbet with Dark Chocolate Snowballs

What You’ll Need

1 pint Sorbabes Raspberry with Dark Chocolate, softened
3-1/2 cups sweetened shredded coconut (about 10 ounces)
 

What You’ll Need To Know

Scoop ice cream into 12 balls. 
Place on a baking sheet and freeze until solid. 
Roll in coconut. 

Yield: 6 servings

The post was sponsored by Sorbabes. As always, all opinions are my own.
 

Greek-Style Buddha Bowl

greek buddha bowl

This Greek-style Buddha bowl is a fab mix of grilled veggies, avocado, a spinach cucumber, tomatoes, pickled onion salad and Souvlaki chicken for a really healthy and balanced meal in one bowl. In this chicken-veggie kebab recipe, the meat is marinated in a lemony olive oil mixture, much like traditional Souvlaki. Enjoy this recipe with hummus, cucumber and a red pepper for a really colorful and nutritious meal.

I love Buddha Bowls because, like salads, you can customize them to your liking for a delicious and nutritious meal. Here's what you'll need to build a balanced bowl every time:

1. LEAFY GREENS: Begin with a bed of greens like arugula, baby kale, romaine, spinach, mixed greens, red or green leaf lettuce

2. VEGGIES: Add as much raw veggies as you want. Some of my favorites are: cucumbers, shredded carrots, red cabbage, peppers, sprouts, shredded beets, radishes, tomatoes, scallions, onions, broccoli

3. FATS, CARBS AND PROTEIN:  Choose 1-2 of each from the following categories:

Healthy Fat – avocado, walnuts, almonds, pine nuts, olive oil, hummus, hemp seeds, coconut flakes, sunflower seeds, sesame seeds

Protein – chickpeas, black beans, tofu, tempeh, nuts, edamame, white beans, kidney beans, (non-vegan version: hard-boiled eggs, chicken, fish)

Complex Carbohydrates – quinoa, brown rice, roasted sweet potatoes, farro, barley

4. Optional Add-Ins: I like to add roasted vegetables especially in the winter for added warmth and satiety. And, in the Summer, grilling my veggies are a must!

greek buddha bowl

Greek-Style Buddha Bowl

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

Souvlaki Marinade
1 lemon, juiced
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
3 cloves garlic, crushed
Sea salt, to taste
Pepper, to taste

Skewers
4 chicken breast, tenderized and cut into 1" cubes
2 medium purple onions, cut into 1" pieces
2 green bell peppers, cut into 1" 
1 pineapple, cubed and cut into 2" 
4 zucchini, cut into 1" rounds
pieces skewers

Salad
4 medium Persian or English cucumbers, diced
2 cups cherry or grape tomatoes, cut in halves
1/8 cup olive oil
1/4 cup pickled red onion
Fresh dill, chopped
Juice from 2 lemons
Sea salt, to taste
2 avocados

What You'll Need To Know

In a large glass bowl, Souvlaki Marinade ingredients; add chicken, and veggies, and stir to coat. Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, zucchini, pineapple, and onions onto skewers.

Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

While the skewers are grilling or marinating, mix together in a large bowl all of the salad ingredients, with the exception of the avocado.

Plate and top with 1/4 sliced avocado on each.

Recipe makes 8 servings.

 

Matcha Mint Chia Pudding

Try and try and try again. That's basically the theme when it comes to recipe developing. Sometimes you nail it on the first attempt; other times it takes three or four attempts. That's what happened with this Matcha Mint Chia Pudding.

Matcha Mint Chia Pudding

This recipe started off as an ambitious Matcha Mint Chocolate Chia Pudding (and when I say chocolate, I really mean cacao nibs!) My first attempt was overdone with mint and maybe a bit too much matcha, and failure to blend the mint leaves with the nut milk. The second attempt, I cut back on the mint leaves, blended them up with the nut milk and a bit less matcha, and it tasted a bit better. The third attempt, out of pure laziness to make nut milk, I used a cinnamon cashew milk blend from Greenleaf Juicing, a local juice and smoothie shop here in Portland. I was on to something here! This inspired what would be my final attempt to get this recipe right. I blended up homemade cashew milk with coconut shavings, a couple of mint leaves, vanilla bean, cinnamon, and dates. It was magic and time to add some matcha to the mix.

This chia seed pudding recipe is pretty darn delicious! The hints of mint and the shift between grassy to sweet of the matcha are complimented by the slight hints of vanilla and coconut. It was reminiscent of my favorite Tea Bar drink, Matcha Latte with Coconut Milk, but with an added hint of mint. Hope you enjoy this recipe as much as I did! 

Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding
Matcha Mint Chia Pudding

What You'll Need

1 1/2 cup Cashew Milk, unsweetened
1/4 tsp vanilla extract
1/8 tsp cinnamon
1 tsp matcha green tea powder (I used Tea Bar's brand)
2 fresh mint leaves
1 tbsp coconut shavings, unsweetened
2 Medjool dates, pitted (or 1 tbsp honey)
Pinch of sea salt
1 scoop Vital Proteins Collagen Peptides (optional)
1/4 cup chia seeds
1 tbsp hemp seeds

Toppings
Blueberries
Hemp seeds
Cacao nibs

What You'll Need To Know

In a high-speed blender, combine all the above ingredients, except for the chia seeds, hemp seeds, and toppings. Blend until smooth.

Pour into a medium sized bowl and gently whisk in chia seeds and hemp seeds.

Cover and refrigerate overnight, or for at least 1 hour so the chia seeds can absorb the liquid.

Top with blueberries, hemp seeds, and cacao nibs.

Stores well in the fridge, covered for up to 2 - 3 days.

Recipe makes 1 serving.

Cashew Cardamom Butter

Woah, guys!! Pure awesomeness happening right here.  Have you ever tried dunked Eating Evolved dark chocolate in cashew butter? It's so good! And this homemade cashew butter is a ridiculously good combo with this chocolate! 

I recently made cashew butter, playing around with different spices and ingredients and this flavor is my favorite thus far! You'll love the hints of cardamom and vanilla and the amazing benefits of the maca powder. 

CASHEW CARDAMOM BUTTER

Cashew Cardamom Butter

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

3 cups cashews
1/4 tsp sea salt
1 tsp cardamom
1 tsp vanilla powder
1 tbsp maca powder
8-10 stevia drops (or 2 pitted Medjool dates)*
1/4 cup unsweetened coconut shavings

* omit if on Whole30

What You'll Need To Know

Using a Vitamix or food processor, add all ingredients except for the coconut flakes and secure lid.

Process until smooth, about 3-4 minutes. If using a Vitamix, start slow and gradually increasing from setting 5 to 10. Use the tamper to press the ingredients into the blades.

Add in 1/4 cup unsweetened coconut shavings and process for 30 seconds. 

Use a spatula to pour into a jar or air tight container.

 

Grilled Portobello Mushrooms Bowl

I'm all about making my food look pretty. And, this week, I've been enjoying making my meal preps look pretty AF! 😉 This was the Grilled Portobello Mushrooms Bowl I made as part of my weekly meal prep. I love Portobello's because of how meaty they are. This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. It was super easy to make and throw together. 

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Grilled Portobello Mushrooms Bowls

(Gluten-Free, Plant-Based, Paleo, Whole30)


What You'll Need

Portobello & Asparagus
4 Portobello mushrooms
1 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tbsp coconut amino's

Sweet Potatoes & Asparagus
1 medium sweet potato, cut into pieces
1/2 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tsp Spanish smoked paprika

Toppings
Rainbow Microgreens
1 Watermelon Radish
1 Avocado

Lemon juice (optional)

What You'll Need To Know

Preheat oven to 350 degrees. Lightly coat sweet potatoes in coconut oil and season with spices.

Transfer to a shallow baking pan large enough to hold a single layer. Roast for 25-35 minutes stirring on occasion. Cooking time will depend on how thick you've cut the sweet potato!

In a bowl, coat asparagus and mushrooms with coconut oil and season with spices. 

Grill over hot grill for 10 minutes. Serve immediately and squeeze lemon over them.

When ready to plate, top each plate with 1/4 cup rainbow microgreens, 1/8 sliced watermelon radish, and 1/4 avocado. 

Recipe makes 2 servings.

 

Coconola: Grain-Free Coconut Granola (Paleo Friendly!)

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Coco-nola. 

Coconut + Granola.

A million times yes!

The truth is, homemade granola is easy to prepare and tastes like pure awesomeness. Sweet and crunchy, oh yes! The only thing that could make it better is coconut. And not just shavings or coconut chips here and there of the good stuff-- I'm talking a full-on coconut takeover. 

This coco-nola (coconut granola) is decadent but not over indulgent. It's got the perfect crispy crunch, plus you achieve huge granola clusters. Largely-sized clusters are a major plus in granola. 

Pair it with mylk or yogurt for breakfast, or sprinkle it over berries and whipped coconut cream for dessert. Or simply eat it straight up. This is one recipe you're going to LOVE!

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What You'll Need To Know

Preheat the oven to 325F degrees.

Mix all of the dry ingredients together in a large bowl.

Melt the coconut oil and pour it in a small bowl.  

Pour the oil and honey over the dry mixture and stir to combine and evenly coat. If using collage peptides, add 1 scoop and mix together.

Spread the granola on a baking sheet lined with parchment paper and bake for 20 minutes. 

Stir, then bake an additional 5 minutes until golden brown.

Allow the granola to cool completely, then store it in an airtight container.

What You'll Need

1 cup raw pepitas pumpkin seeds (I used this brand*)
1 cup sesame seeds
1 cup raw sunflower seeds, not in shells
1 cup shredded coconut, unsweetened
1 cup sliced cashews
2 cups chopped pecans
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (I used this brand)
1 tablespoon coconut oil, melted
1/2 cup honey

Optional: 1 scoop collagen peptides (I used this brand)

* Use promo code 'valerie17' for 15% at checkout on Skoutbackcountry.com

 

Cinnamon Chia Hemp Oats

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This delicious Cinnamon Chia Hemp Oats will be sure to make your day! It's nutritious and can even be made as ready-to-eat overnight oats, making it the perfect breakfast for students, mothers, workers who are always on-the-go. You're going to love that it's also packed with so many good-for-you ingredients like Chia seeds, Hemp seeds, and Collagen Peptides. Chia seeds and hemp seeds are bursting with goodness and are a great addition to any diet. Both are loaded with calcium, omega-3, iron, protein and magnesium!

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Here's What You'll Need:

1/3 cups oat bran
1 tbsp hemp hearts
1 tbsp chia seeds
1/8 tsp sea salt
1/8 tsp cinnamon
1 scoop collagen peptides (I used this brand)
1 cup almond milk, unsweetened
1-2 drops stevia
!Toppings:
1/2 cup fresh blueberries
1/2 banana
1/4 tbsp hemp seeds
cinnamon

What You'll Need To Know:

In a sauce pan add in dry ingredients and mix together.
Then add in almond milk and stevia and mix again.
Heat over a low/medium heat for 2-3 minutes, until the oats are cooked.
Top with blueberries, banana, cinnamon, and hemp seeds.

Almond-Coconut Chia Pudding with Collagen Peptides

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Living deliciously in...

[Cue in Coldplay song 'Paradise'] 

...Para... Para... Paradise. La-la-la-la-la-la-la

This morning breakfast chia bowl was amazing! This amazing combination of almond milk and coconut water mixed with chia seeds and hemp seeds to create a chia pudding with frozen berries and a side of turquoise water was absolutely delicious. It will hit the spot and transport you to a blissful paradise.

Almond-Coconut Chia Pudding with Collagen Peptides

What You’ll Need

Chia Pudding:
3/4 cup unsweetened almond milk
1/4 cup coconut water
1/4 cup chia seeds
1 scoop Vital Proteins collagen peptides
2 drops Sweet Leaf stevia
1/8 tsp ground cinnamon
1 tsp hemp seeds

Toppings:
1/4 cup frozen berries
1/2 tsp hemp seeds
1/2 tbsp almond butter

What You’ll Need To Know

1.  In a bowl add 3/4 cup unsweetened almond milk, 1/4 cup coconut water, 1/4 cup chia seeds, collagen peptides, 2 drops stevia, 1/8 tsp ground cinnamon, 1 tsp hemp seeds and mix vigorously. Let chia mix it in the refrigerator for at least an hour.

2. Top with 1/4 cup frozen berries, hemp seeds and 1/2 tbsp almond butter and enjoy!

Recipe makes 1 serving.

 

Garbanzo Bean Mint Salad

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Hi, friends! I'm currently in Puerto Rico on a boat charter with friends. This recipe is one of the many delicious meals we've been making. Lunch time deliciousness! This healthy garbanzo bean salad is the perfect side dish for dinner or as leftovers to take for lunch the next day. The flavors of the fresh mint and lime really take this salad to the next level. While this isn't my original creation and can't take full credit for, I did help my friend Angela make this while we were sailing in Puerto Rico. It was bomb AF! NOW, who said you can’t eat deliciously on vaycay and still be healthy?

Garbanzo Bean Mint Salad
Garbanzo Bean Mint Salad

What You'll Need

2 cups cooked garbanzo beans
1 cucumber, chopped
2 tomatoes, chopped
2 tbsp Greek feta cheese
6 fresh mint leaves, chopped
2 limes
1/8 tsp sea salt
1/8 pepper
2 tbsp kalamata olives, sliced
Optional: Canned octopus and mussels in escabeche sauce
Tostada


What You'll Need To Know

1. In a mixing bowl toss in 2 cups cooked garbanzo beans, 1 chopped cucumber, 2 chopped tomatoes, 2 tbsp feta, 6 chopped fresh mint leaves, squeeze 2 limes, sea salt, pepper, 2 tbsp kalamata olives, sliced and toss everything together.

Optional: a side of octopus and mussels in escabeche sauce (olive oil and vinegar sauce) and serve with tostadas.

Counting Macros? Carbs: 9.3g / Fat: 7.9g / Protein: 10.5g

Recipe makes 6-8 servings.