The Best Vegan Plant Based Mac n' Cheese

This has got to be the best Vegan/Plant-Based Mac n' Cheese.

I’m always trying to re-create a dairy-free mac n' cheese and I feel like I finally nailed down a solid good recipe. I'm particularly excited to use basil and Oregon White Spring Truffles from my Portland Farmer's Market haul today. Fun Fact: I'm obsessed with truffles. And, not the chocolate kind. One of my dreams is to go truffle hunting in Alba, Italy.

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What You'll Need

1 cup nutritional yeast
1/2 cup oat milk
1 tsp cumin
1 tsp yellow mustard seed powder
1/4 tsp cayenne pepper
Juice of 1/2 lemon
1/4 tsp Pink Himalayan salt
1/4 tsp pepper
1/2 tsp basil, finely chopped
1 tbsp olive oil
2 cups quinoa elbow noodles (I used this band)

Optional: Oregon White Spring Truffles Shavings or White Truffle Sea Salt for a mind-blowing boost of flavor and depth. 🤯

What You'll Need To Know

Cook quinoa noodles as directed.

While the water is boiling the noodles are cooking, add to a high-speed blender all ingredients, except basil and blend for 30-60 seconds.

After the noodles have cooked, drain and pour "cheese" all over and mixed together.

Serve and enjoy!


Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  


Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Gluten-Free, Paleo, Whole30

Recipe makes 4 servings

What You'll Need

FOR THE AVOCADO SALSA
1 small-medium avocado, diced
1/4 cup red onion, diced
1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
2 tbsp cilantro, chopped
Juice from 1 lemon
Himalayan salt, to taste. 

FOR THE CILANTRO CAULIRICE 
1 small-medium head of cauliflower, cut in quarters
1 tbsp cilantro, chopped  
Himalayan salt, to taste 

FOR THE SALMON 
1 tbsp coconut oil
4 4-6oz salmon filets
Himalayan salt, to taste
 

What You'll Need To Know

FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

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Turmeric Chicken with Zoodles

You're going to love this Turmeric Chicken recipe! It's an excellent source of lean meat for the week. The lightness of white meat turkey mixed with a combination of ground chicken and turmeric creates a tasty and healthy meat dish.

Turmeric's warm flavor, along with its numerous benefits -- it's an anti-inflammatory and can boost norepinephrine, dopamine, and serotonin in your body. -- makes this dish all the more nutritious and comforting. Plus, the addition of bone broth will add a boost of collagen and help boost your immune system.

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Turmeric Chicken with Zoodles

(GLUTEN-FREE, PALEO, WHOLE30)

Makes 4 servings.


What You'll Need

1 tbsp coconut oil
1/2 cup onion, minced
1 lb ground chicken
1/2 cup chicken broth
2 tbsp herbs de Provence
1/2 tsp Smoked sea salt
1/4 tsp fresh-ground black pepper
1 tbsp turmeric (I used MRM brand*)
1/4 tsp cumin
1/4 tsp coriander
1 tsp garlic powder
1 cup shiitake mushrooms, cut in halves
2 tbsp coconut aminos
4 medium zucchini, zoodled
4 tbsp Pine nuts

 

* MRM brand use promo code 'valerie' for 40% off your MRM order!

What You'll Need To Know

1. Heat coconut oil in a skillet over medium heat and sauté onions until fragrant and translucent. Add in chicken. Break the chicken into chunks with a wooden spoon or metal spatula.

2. Add 1/4 cup bone broth, shiitake, turmeric, cumin, coriander, garlic powder, salt, pepper, and coconut aminos. 

3. Continue to break up the turkey into small pieces as you stir all ingredients together. Cook for 4 minutes. 

4. Add remaining 1/4 cup bone broth, and cook for another 4 minutes.

5. Allow to cool. Plate zoodles and top with Turmeric Chicken mixture and garnish with 1 tbsp pine nuts for each plate.

1. Cox KH1, Pipingas A1, Scholey AB2. Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population. J Psychopharmacol. 2015 May;29(5):642-51. doi: 10.1177/0269881114552744. Epub 2014 Oct 2.

Salmon and Apple-Fennel Salad with Pine Nuts

This light and refreshing Apple-Fennel Salad makes the perfect side dish for Salmon or your favorite protein. The best part is that you can easily put this together in under 30-minutes! You'll love the added boot and slight crunch of the hemp seeds and the sweet, subtle flavor of the pine nuts. 

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Baked Salmon and Apple-Fennel Salad

with Pine Nuts

(GLUTEN FREE, PALEO, WHOLE30)

Makes 4 servings.

What You'll Need

Apple-Fennel Salad
1/4 cup unfiltered apple cider
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 large Honeycrisp apple, cored & thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
1 cup carrot greens, chopped
1 tbsp hemp seeds
1/4 cup pine nuts
Sea Salt, to taste
Black Pepper, to taste

Salmon
4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
Sea Salt, to taste
Black Pepper, to taste
2 tbsp Olive Oil

What You'll Need To Know

1. Salmon: Preheat oven to 350F. In a baking sheet add salmon, olive oil, sea salt, pepper, and lemon medallions over each salmon filet.

2. Bake for 12 minutes.

Apple Fennel Salad

1. Whisk first 3 ingredients in medium bowl to blend and season with salt and pepper. 

2. Combine apple, fennel and carrot greens in large bowl. Toss together with dressing, hemp seeds, and pine nuts.

3. Plate, serve and enjoy!

Raw Gluten-Free Cinnamon Donut Hole

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Treat yo self to some donut holes!

Who doesn't love donuts? I know I do, that's for sure!

Ever since I discovered I had a gluten intolerance in 2009 (and most recently an egg intolerance), donut life hasn't been the same. The gluten-free versions of the oh-so-loved fried confectionery aren't exactly the most decadent. And, that goes for 99.9% of gluten-free dessert food. I've come to terms with it, and I'm totally cool with it.

Luckily, with a bit of inspiration from Lee From America and Shut The Yam Up, I created these RAW GLUTEN-FREE CINNAMON DONUT HOLES! These donut holes definitely cure the craving for those fried, gluten-laden sweet treats, and are way better for you.

But, just because they're packed with so many good-for-you, wholesome ingredients, it doesn't mean eat'em all! 

These are still a treat. Eat in moderation!


Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan
Raw Cinnamon Donut Holes_glutenfree_vegan

What You'll Need

4 dates, pitted*
3/4 cup raw unsweetened shredded coconut + 1/4 cup for rolling
1/2 cup super fine almond flour (I used this brand)
2 tbsp coconut oil, melted
2 scoop collagen peptides (I used this brand)
2 tsp maca powder (I used this brand)
1/2 tsp ground cinnamon
1/8 tsp vanilla bean powder
Pink Himalayan salt, to taste
4-5 drops stevia (I used this brand)

What You'll Need To Know

In a food processor add the ingredients and process together creating a dough-like consistency. 

Roll into 1" size balls (I used a tablespoon spoon to scoop out) and roll in 1/4 cup shredded coconut.

Place on parchment or wax paper and place in the refrigerator until the dough sets. (Roughly 30-60 minutes)

* soaked dates ahead of time to soften up. They will blend a lot better!

Recipe makes roughly 9 balls.
 

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Deep Green Beauty Bowl

Deep Green Beauty Bowl

WOAH GUYS. It’s been a minute. I've taken a break from blogging to move Let's Regale from Wordpress to Squarespace. I had been wanting to make the move for some time now but kept putting it off because of the daunting task of manually entering ALLLLLL of my recipes. And I mean all... all 325 of them. 

So, here we are. On SQUARESPACE, BOO!! And, I've got a ton of fresh content and recipes coming your way, like this Deep Green Beauty Bowl smoothie bowl. It's got all the goods: baby spinach, avocado, collagen peptides, zucchini, blueberries, homemade coconut mylk, stevia (to taste) all blended up and topped with my favorite granola, g8nola and dried mango and pineapple, coconut flakes.


What You'll Need To Know: 

In a high-speed blender (I used this brand) add in all ingredients and blend for 30-60 seconds, until smooth.

Pour in a bowl and add toppings!

 

Recipe makes 1 serving.

 

 

* Freeze in advance; if using fresh add in 4-5 ice cubes.

** Use promo code 'valeriefidan' at checkout for 20% off on eatgr8nola.com!

Here's What You'll Need:

1 cup baby spinach*

1/4 avocado*

1 small-medium zucchini*

1/4 cup blueberries, organic*

1 scoop Vital Proteins Beauty Greens

8oz homemade coconut mylk

2-3 drops stevia (I used this brand

 

Toppings:

1 tbsp dried mango, chopped 

1 tbsp dried pineapple, chopped

1 tbsp coconut flakes, unsweetened

1/8 cup gr8nola granola**

 

 

Super Easy, Healthy Blondies For Girls Who Can't Bake

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Have I mentioned how I can’t bake to save my life? It's true. 🤦🏻‍♀️ I have a couple of foolproof recipes that I can make and nail it each time. Now, I can say three, if you include this one. So, as you can probably imagine (and maybe even relate) when the baking gods are on my side, and things turn out great, I sort of expect someone to walk in with a medal or trophy. I'm totally kidding, but you know what I mean!

These are downright delicious, and surprisingly, healthy(ish) as far as desserts go. They are also everything free (aka soy-free, gluten-free, dairy-free, egg-free) because I'm one of those people and have an intolerance to those ingredients. The secret ingredient that makes these super-duper healthy, packed with protein and fiber? Garbanzo beans! Don't worry... you can't even taste it and wouldn't even know they were in it.


What You'll Need

1 tbsp coconut oil,
2 cups garbanzo beans (or 1 can, rinsed and drained)
1/2 cup sunbutter (I used Wild Friends honey sunflower butter)
2 tsp vanilla, 1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
8-10 drops stevia
1/4 cup cashew or almond milk, unsweetened
1/8 tsp sea salt
1 scoop vanilla collagen peptides
1/3 cup dark chocolate chips (I used Lily's brand), for the mix
1/2 cup dark chocolate chips, for melting
fleur de sel
 

What You'll Need To Know

1. Preheat oven to 350F and coat 8x8 inch pan with coconut cooking spray.

2. In a food processor, add 1 tbsp coconut oil, 2 cups garbanzo beans (or 1 can, rinsed and drained), 1/2 cup sunbutter, 2 tsp vanilla, 1/2 tsp salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon stevia, 1/4 cup cashew or almond milk, 1/8 tsp sea salt, 1 scoop vanilla collagen peptides and process until batter is smoooooooth.

3. Fold in 1/3 cup dark chocolate chips and spread batter evenly in prepared pan. pop in the oven and bake for 20-25 min or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don't want them to dry out.

4. Cool pan for 20 min on wire rack.

5. Melt the dark chocolate chips in a bowl and microwave it, stirring every 15-20 seconds so you don't burn it. Spread it over and sprinkle with fleur de sel. Pop it in the freezer for about 60 seconds until the chocolate is hardened. Cut into squares and enjoy!

Recipe makes 12 servings. Each serving has 125 calories.

Tasty AF Chicken Balanced Bowl With Cauli-Rice + Roasted Veggies

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Creating a balanced meal in a hurry can be a bit of a challenge. I have the perfect solution: The Balance Bowl.  It's super simple to make and it's tasty AF!

Mondays and Wednesdays tend to be my tough workout days with killer MegaFormer session at Megaburn Fitness then death-by-boxing (aka Team Quest boxing class.) These are my two days of major sweaty AF cardio! 😅 So, as you can imagine, fueling up is key. This bowl right here, is the perfect meal. It's got the perfect balance of healthy fats, proteins, and carbs.

What You'll Need

Sweet Potato:
1 sweet potato (roughly 150g)
1 tsp coconut oil
sea salt, to taste
11 tsp dried oregano
Mixed Greens:
2 cup mixed spring greens
2 tsp coconut aminos
1/4 cup purple cabbage
2 tsp green onions tops
Cauli-Rice:
1/2 head cauliflower
1/4 tbsp coconut oil
1 tsp dried oregano
sea salt, to taste
1 orange bell pepper, sliced
Chicken:
2 - 3-4oz chicken breasts
2 tsp smoked paprika
1 tsp dried oregano
sea salt, to taste
1/2 tsp coconut oil, melted
Toppings:
1/4 Avocado
Chia seeds (sprinkled on avocado)

What You'll Need To Know

Sweet Potato:
Pre heat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Chicken:
Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika and oregano. Place chicken in a broiler pan.
Bake in oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens:
Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
Cauli-Rice:
In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.

Recipe makes 2 servings.

Tuna Poke Bowl with Coconut-Sesame Sauce (Paleo, Whole30, Gluten + Soy Free)

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The Hawaiian raw seafood trend has been popping up everywhere across the country, and this is one recipe you'll be able to make at home. It's gluten and soy free! You are going to love the combination of tuna with refreshing cucumber, creamy avocado and a little kick of chili flakes! Not “poke” like the perpetually awkward Facebook feature, but “POH-keh” — cubed raw fish, seasoned any way you want it.

Trendy? Not really. It seems like it, though. This straightforward and downright delicious Hawaiian dish has been around for centuries. It’s basically Hawaii’s favorite food and for a good reason: healthy, delicious and unique,.

What makes a good poke bowl?

Fresh fish; fluffy, well-cooked rice; and an even flavor profile, the elements often as simple as shoyu and sesame oil. This recipe is pretty simple to make and is over a bed of salad, instead of rice, and coconut aminos instead of soy-based shoyu. I developed this recipe for g8nola's #thegr8cleanse!

Tuna Poke Bowl with Coconut-Sesame Sauce (Gluten + Soy Free)
Tuna Poke Bowl with Coconut-Sesame Sauce (Gluten + Soy Free)

What You'll Need

3.5 oz sushi grade tuna, cubed
2 cups mixed spring greens
? cup sweet onion, sliced
¼ cup sliced cucumber
¼ avocado, cubed
1 tbsp ogo seaweed
½ tsp black and white sesame seeds
Sea salt to taste
2 tsp coconut aminos
1 tsp sesame seed oil
Optional: 1 tsp red chilli flakes

What You'll Need To Know

1. In a bowl, add poke bowl ingredients (except avocado) and toss together. Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture. When ready to eat, top with avocado!

Tips:

  • Ogo seaweed: This can be found at most grocery stores in the Asian food section or at Asian markets.
  • Sushi Grade Tuna: This can be found at most grocery stores like Whole Foods, simply ask the fishmonger for sushi grade tuna. Alternatively, you can find this at most Asian markets specializing in Japanese products.

Recipe makes 1 serving.

Purple Cauli-Rice Balanced Bowl

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Live vibrantly, friends! Discovering that vibrant beauty of purple cauliflower feels like finding a unicorn. Sure, I've seen and have tried purple cauliflower before, but never really thought about buying it often and making into cauli-rice. You've heard it time and time before to eat colorful foods and lots of them. If you've never tried purple cauliflower, the taste is mild and slightly sweet with nutty nuances. Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins.

Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins. Anthocyanins help in the prevention of the oxidation of omega-3 fatty acids in yourgut, and interacting with your body at the cellular level to produce beneficial antioxidant and/or hormetic effects.

Okay, so now that you know a little more about purple cauli, is that enough to get you excited about this recipe?!

Purple Cauli-Rice Balanced Bowl
Purple Cauli-Rice Balanced Bowl

What You'll Need

1 sweet potato (roughly 150g)
1/4 tbsp coconut oil
hickory smoked sea salt
dried oregano.
1 head of purple cauliflower
1/2 tbsp coconut oil
1/4 cup unsweetened coconut flakes a
lemon rosemary sea salt
2 cups baby spinach
2 tsp pine nuts
2 tsp pistachios
1 small avocado
black sesame seeds

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peal, slice sweet potato in medallions. Coat with coconut oil and season with hickory smoked sea salt dried oregano.

3. Rice 1 head of cauliflower. Add to a food processor and pulse 5-6 times until it’s a rice consistency.

4. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice and unsweetened coconut flakes and season with lemon rosemary sea salt. Cook for about 7-8 minutes. Then, turn off heat and add in baby spinach and mix in and let it wilt.

5. Plate and sprinkle each plate 1 tsp pine nuts, 1 tsp pistachios, 1/2 a sliced avocado and sprinkle avocado with black sesame seeds.

Bombshell Balanced Bowl with Purple Cauli-Rice (Gluten-Free, Plant-Based, Paleo, Whole30)

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This fresh bowl has all my favorites—mushrooms, sweet potato, and avocado. It's also got a coconut purple cauliflower rice that is mouthwateringly delicious! This Bombshell Balanced Bowl can be whipped up in under 30 minutes and it's Whole30 approved. Plus, a delicious lunch or dinner whipped up in 30 minutes? Yes, please! 

What You'll Need

1/4 tbsp coconut oil

Lemon rosemary sea salt, to taste (I used SF Salt Company's Lemon Rosemary Blend)

dried oregano, to taste (I used Simply Organics)

1 head of purple cauliflower, riced

1/4 cup coconut shavings

2 tbsp coconut water

2 tbsp coconut aminos

sea salt, to taste

1/2 tbsp coconut oil

1/4 cup onion, chopped

6 mushrooms, halved

1/4 tbsp coconut oil

4 cups baby spinach

2 tsp apple cider vinegar

2 tsp coconut aminos and sea salt

1 avocado

black sesame

What You'll Need To Know

1. Preheat oven at 400F.

2. Peal, slice in medallions, and coat sweet potato with 1/4 tbsp coconut oil and season with lemon rosemary sea salt and oregano. Place in oven and bake for 20 minutes.

3. Using a iron skillet, heat up 1/4 tbsp coconut oil over a medium heat and cook up 1/8 cup chopped onion and 6 halved mushrooms for about 5-6 minutes.

4. In a second non-stick skillet heat up 1/2 tbsp coconut oil and cook up purple-pink riced cauliflower with 1 tbsp coconut flakes, sea salt, and 1 tbsp coconut water. Let it cook for about 7 minutes.

5. While this is all cooking, toss baby spinach with apple cider vinegar and coconut aminos and sea salt.

6. Plate 2 plates with cauli-rice, sweet potatoes, veggies, baby spinach, and top with 1/4 smallish avocado sprinkled with black sesame.

Makes 2 servings. 

Sauteed Spinach and A Sunny Egg

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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. 
 

Zoats: Zucchini + Oats

Zucchini + Oats = pure awesomeness. 😜 Zoats are on the rise as a fibre-filled and very Instagram-friendly breakfast. Ok, I get it, the mash-up might sound odd, but they are SO GOOD! You get that oat-y taste of a breakfast bowl that remains essentially unchanged, while the zucchini brings a punch of goodness, setting you up for the day before you've even started it. By adding a fiber-filled zucchini in with your oats first thing in the morning, you'll more than likely get as much as a third of your recommended daily intake with your breakfast.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

The best part is that zoats are pretty easy to make! All you need to do is measure about 1/3 cups of oats, before grating in as much zucchini as you like. Next, add whichever milk you like with your bowl. Heat the hob and stir for a few minutes, before adding whichever sweetener you like and topping with your favorites.

Zoats: Zucchini + Oats #tiumeals #eatclean
Zoats: Zucchini + Oats #tiumeals #eatclean

What You'll Need

Zoats:
1/3 cup Bobs Red Mill Gluten Free Oat Bran
1 cup cashew milk
1/2 tbsp ground cinnamon
1 tbsp coconut shavings
a pinch of sea salt
1/2 grated zucchini
1/2 tbsp stevia

Toppings:
1/4 cup blueberries
1 tbsp wild friends cinnamon raisin peanut butter
1 tbsp coconut shavings
1/2 tbsp pumpkin seeds
1/2 tbsp shaved almonds
1 small banana, sliced

What You'll Need To Know

1. Combine ingredients and cook up in a sauce pan on a med-low heat and cook for 3-5 minutes.

2. Top with a sliced up banana, blueberries, wild friends cinnamon raisin peanut butter, coconut shavings and pumpkin seeds, shaved almonds.

Savory Anytime Oats

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GUYS! Dem oats!! Dem savoryyyyy oats! I've almost forgotten how good savory oats are. Creamy, delicious, mouthwatering flavor. They sort of taste like a risotto. Since oats are so easy to make and packed with nutrients, I'm totally in favor of eating oats around-the-clock. The only hurdle? Consuming it plain isn't that great, and sweet toppings like honey, fruit, and nut butters aren't typically what we crave for dinner. That's where savory oats come in. If you haven’t had savory oats… you are missing out! You gotta try them. Get ready to jump on the savory oats bandwagon with this amazing recipe!

Savory Anytime Oats
Savory Anytime Oats

What You'll Need

1/3 cup bobs red mill gluten free oat bran
1 cup Pacific Foods chicken broth
8 sliced cherry tomatoes, divided
1 cup baby spinach
2 mushrooms, sliced
1/8 cup onions, chopped
1/4 teaspoon oregano, divided
1/4 teaspoon cumin, divided
sea salt, to taste
1/4 haas avocado, sliced
1/2 tablespoon coconut oil
1 pasture raised egg (I used Vital Farms brand)
1 slice of prosciutto (I used La Quercia brand)
Optional: San Francisco Salt Co lemon rosemary sea salt

What You'll Need To Know

1. In a saucepan, heat broth and cook oats in broth with oregano, sea salt and cumin on a medium/low heat for about 5 minutes.

2. In a skillet or pan, heat coconut oil over medium heat and cook onions, mushrooms, and tomatoes until onions are translucent. Then add salt, cumin and oregano and spinach and cook for 2 more minutes or until spinach is wilted. In the same pan, move veggies to one side and crack the egg on the other and cook until for about 2-3 minutes or until the egg white is firm.

3. Plate oats and top with veggies, egg, prosciutto and avocado. Optional: Season with San Francisco Lemon Rosemary finishing salt.

Autumn Cinnamon Oats, Gluten Free and Totally Delicious!

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A bowl of cozy, please 🙋🏻 'cause it's raining ☔️ in Portland. This delicious Autumn Cinnamon Oats with Persimmon's recipe will be sure to make your morning. It's nutritious and you can even make them the night before for a quick ready-to-eat breakfast for you babes who are always on-the-go. This morning, this was the perfect fuel before a workout. SO GOOD!!

What You'll Need

1/3 cup Bob Red Mill's gluten-free oat bran
1 cup Almond Milk, unsweetened
1/8 teaspoon sea salt
stevia, to taste
1/4 teaspoon cinnamon
Toppings:
1/2 tablespoon coconut shavings
1/2 tablespoon pumpkin seeds
1 tablespoon peanut butter, all natural, no sugar added
1/2 persimmon, sliced
 

What You'll Need To Know

1. Combine ingredients in a sauce pan and cook over medium heat for 2-3 minutes.

2. Pour in a bowl and add toppings. Enjoy!

Sweet Potato Noodles..Ya That's A Thing!

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Sweet Potato Zoodles... Ya that's a thing! Let's be real here, pumpkin and sweet potatoes are the mascots of Fall. Am I right? So, why not make a season favorite into foodie trend staple? Sweet Potato Noodles, anyone? This recipe is super delicious and easy to make.

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sweet-potato-noodles

What You'll Need

2 pounds sweet potatoes, peeled
1/2 cup roasted corn
1 red pepper, chopped
1/4 cup pumpkin seeds
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon coconut oil
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
5-ounce chopped Tuscan kale

What You'll Need To Know

1. Boil a large pot of water over high heat.

2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."

3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes.

4. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.

5. Combine sweet potato noodles, corn, red pepper, pumpkin seeds and salt and the reserved water in a bowl and pour over the noodles and gently toss with tongs until evenly coated.

6. Heat oil in a large skillet over medium heat. Add kale and cook for 6 minutes, stirring often, until the liquid has evaporated. Add garlic and cook until fragrant. Add sweet potato noodle mix and season with paprika and cumin.

7. Serve and top with a fresh pepper!

Recipe makes 5-6 ervings.

Tone It Up Inspired 2-Minute Pumpkin Pie

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Ok, guys... life just got that much more delicious with this Tone It Up inspired 2-minute Pumpkin Pie. In my version, we are using stevia instead of maple syrup, coconut milk instead of almond, and adding Gr8nola granola to the bottom as the pie crust. I love this recipe because it's so delicious and requires ZERO baking!

What You'll Need

1 scoop vanilla protein (I used VegaOne)
2 Tbsp pumpkin puree
1/2 tsp pumpkin pie spice
3 Tbsp coconut milk
1/8 tsp baking powder
stevia to taste (i used 4 packets of Stevia in the Raw)
1 tablespoon gr8nola

Topping:
1 teaspoon pumpkin seeds
1 teaspoon gr8nola
1 tablespoon coconut cream

What You'll Need To Know

1. Combine all ingredients in a bowl.

2. Add 1 tablespoon of gr8nola to a small bowl or mug, then add pie filling.

3. Cook in the microwave for 2 minutes.

4. Let it cool and top with pumpkin seeds and gr8nola, and 1 tablespoon coconut cream (optional).

Recipe makes 1 serving.

Pumpkin Spice Breakfast Oats

Crisp Fall mornings, along with beautiful colorful leaves and cozy sweaters, the upcoming season calls for a satisfying breakfast with staying power. Not to mention the combination of some of our favorite seasonal ingredients! Pumpkin anyone!? This Pumpkin Spice Breakfast Oats recipe is absolute, pumpkin perfection.

What You'll Need

1/3 cups oat bran
1 cup unsweetened cashew milk
1 tbsp honey
1 tablespoon pumpkin puree
¼ tsp pumpkin spice
pinch sea salt
Toppings:
1/2 tablespoon coconut shavings
1/2 tablespoon pumpkin seeds
2 pecans, crushed
 

What You'll Need To Know

1. Combine your oat bran, milk, honey, pumpkin puree, pumpkin spice, sea salt in a lidded saucepan. Bring to boil, reduce heat and cook on med/low with the lid on for 2-3 minutes.

2. Pour in a bowl and top with coconut flakes, pumpkin seeds and pecans.

Pumpkin Spiced Chocolate Chip Protein Cookies #GlutenFree

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Let's talk about cookies for breakfast for a sec!  Cookies that are a nutty, satisfying and completely But, not just any ol' cookies. Cookies that are a nutty, satisfying and completely healthy yet a sweet breakfast treat that pairs perfectly well with your coffee. These Pumpkin Spiced Chocolate Chip Protein Cookies are made from oat flour, have the perfect touch of sweetness and a nice, warm nutty flavor.

The key to these healthy cookies is the oat flour. It's really simple to make at home by processing uncooked gluten free oat bran in a blender or coffee grinder. Of course, you can also find it at your local health food store or Whole Foods as well. By using oat instead of traditional flour, we've got a completely gluten free cookie that is high in fiber, protein and B vitamins! Yum!

Pumpkin Spiced Chocolate Chip Protein Cookies #GlutenFree
Pumpkin Spiced Chocolate Chip Protein Cookies #GlutenFree

What You'll Need

1 cup oat flour
1/2 tsp baking powder
1/8 tsp salt
1 tsp pumpkin pie spice
4-5 packets stevia
1 scoop vanilla protein powder (I used Olly brand)
2 whole eggs
4 Tbs MCT or coconut oil (melted)
1 tablespoon coconut flakes, unsweetened
2 tablespoons dark mini chocolate chips

What You'll Need To Know

1. Preheat oven to 350° degrees F.

2. Add flour, pumpkin spice, baking powder, protein powder, stevia and salt to a bowl. Mix well.

3. In a separate bowl, whisk eggs, oil, and tahini.

4. Add wet ingredients to the dry and mix until the dough begins to fold. Next, fold in the coconut flakes and chocolate chips.

5. Drop dough onto a cookie sheet lined with parchment paper and bake for 10 to 12 minutes. They'll be a little soft when you take them out of the oven but will harden as they cool.

Recipe makes 12 cookies.