Cucumber Tomato Mint Salad with Microgreens

cucumber tomato mont salad with microgreens

This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!

 

What You'll Need

2 tomatoes, chopped
2 Persian cucumbers, chopped
8 mint leaves, chopped
1/2 tbsp olive oil
sea salt, to taste
juice from 1 lemon
1 watermelon radish
rainbow microgreens
1 avocado
Black sesame seeds

What You'll Need To Know

In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

Recipe makes 2-4 servings.

Have you tried microgreens? How do you enjoy them? Share it here!

Let's Hash It Out: One-Skillet Veggie Hash

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Make your next lazy morning sizzlin’ with this super delicious and flavourful one-skillet veggie hash. If you know me well, you know how much I LOVE breakfast... for lunch or dinner! And, ever since I found out about my egg and soy intolerance (on top of already being gluten intolerant), at first it seemed like all the breakfast fun was gone. It's not! I just needed to get creative with it. You're going to love this one-skillet veggie hash! It's very minimal in ingredients and kitchen tools and it's loaded with so much flavor!

Let's Hash It Out: One-Skillet Veggie Hash
Let's Hash It Out: One-Skillet Veggie Hash

What You'll Need

Recipe makes 4 servings

2 tbsp ghee
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 shallot, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli
2 zucchini, chopped
1 cup cauliflower
2 cups purple cabbage, chopped
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
Skout Backcountry Raw Pumpkin Seeds
hemp hearts, to taste
1 avocado, sliced


What You'll Need To Know

1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add onion and shallots and cook for about 5 minutes or until translucent.

2. Add in the rest of the vegetables and cook for about 10-12 minutes.
Increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the vegetables turn golden brown.

3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with pumpkin seeds and hemp hearts and serve immediately.

4. Top each plate with 1/4 sliced avocado.
 

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.

Sweet Potato Toast

Holy sweet potato! Are we in brunch heaven? The fancy-shmancy toast tartine craze continues to wow and mesmerize, but for us gluten-free folks, it’s a special kinda torture. Those uber trendy toast snacks have taken over our Instagram feeds, and not to mention our fav breakfast spots. But before you let those crispy, crunchy bread rafts with those delectable toppings get the best of you, you need to hear the latest foodie trend: Sweet Potato Toast. Yassss! Sweet Potatoes, darl’in!!! Move over Kim K., sweet potato toast is breaking the internet. This is a breakfast game changer. Sweet potato + a toaster… yes! That's it! It doesn’t get any easier than that. Making them is pretty easy, and it's way more nutritious than bread. PLUS…extra breakfast bonus points: sweet potatoes are an amazing source of calcium, potassium & vitamins A and C. POW!💥

What you need to know… Slice the sweet potato into quarter-inch-thick pieces (they should look kind of like toast, obvi!) & pop them into the toaster. After two rounds on the highest setting, they’re ready to eat. Add you usual toast suspects like almond butter or mashed avo and egg. This mornings' SPT has mashed avocado, caramelized onions and mushrooms and a fried egg.

Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1
Sweet Potato Toast_1

What You'll Need

1 sweet potato
1 avocado, peeled, sliced and smashed
2-4 eggs (depending on how many you'd like).
1 large avocado, peeled and sliced.
1 cup mushrooms, sliced
1/2 onion chopped
1 tablespoon coconut oil
salt and pepper, to season.

What You'll Need To Know

Toaster METHOD:
1. Slice sweet potato into toast like pieces about 1/4 inch thick and add to toaster and toast on the highest setting.

2. Toast TWICE! It took mine 2 rounds on high in the toaster to cook through and result in this slightly browned “toast”.

Oven METHOD:
1. Preheat oven to 350F

2. Add sweet potato toasts to a baking sheet and cook for 12-15 minutes or until golden brown.
Once your sweet potato toasts are nice and toasty, top with mashed avocado, add the onions and mushrooms and then top with a fried egg (optional)

Toppings:
1. For the caramelized onions, Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices.

2. Melt the coconut oil over medium heat.

3. Add the onions and stir them gently to coat with coconut oil.

4. Next, add the mushrooms and season with salt and pepper.

5. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.

6. While your onions and mushrooms caramelize, mash your avocado and set aside.
 

Healthy Guilt-Free Blondies (Gluten Free)

No regrets.

Ever.

And, I'm talking about dessert. But more specifically, I’m talking about Blondies.

Blondies are often called brownies without chocolate which I find silly. They are a dessert with their own unique deliciousness and personality. Chewy, rich, and flavorful blondies, when made right, are an indulgent dessert that are hard to resist, and so worth every bite.

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

I recently came across a healthy Blondie recipe on my friend's instagram feed and knew I had to make these bad boys! My recipe is adapted from Ambitious Kitchen's recipe.

There is a secret ingredient that makes these super duper healthy, packed with protein and fiber. There aren’t any weird ingredients either. So, what is the secret ingredient? Chickpeas!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

Sounds odd, but trust me on this. They are delicious!

Healthy Guilt-Free Blondies (Gluten Free)
Healthy Guilt-Free Blondies (Gluten Free)

What You'll Need

1 tablespoon coconut oil
2 cups chickpeas/garbanzo beans (or 1 can, rinsed and drained)
1/2 cup all natural peanut butter
2 teaspoons vanilla
1/2 tsp salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup dark chocolate chips
1 tablespoon stevia*
1/4 cup water
sea salt, for sprinkling

What You'll Need To Know

Preheat oven to 350 degrees F and coat 8x8 inch pan** with coconut oil or a nonstick cooking spray.


In a food processor, add all ingredients except chocolate chips and process until batter is smooth.
Fold in 1/3 cup of chocolate chips, I like to use dark chocolate because it has less sugar but it's up to you.

Spread batter evenly in prepared pan.

Bake for 20-25 minutes 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.

Cool pan for 20 minutes on wire rack.

Sprinkle with sea salt then cut into squares.
 

* I opted to use stevia, but if you can also use 1/3 cup pure maple syrup or honey

** I used a 9x9 pan

Cauliflower Pizza Crust

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This is one of my favorite healthy recipes because it is so delicious and a great healthier version of many people's favorite food--pizza! Change up the toppings to whatever tickles your fancy. This was my first attempt at making this crust that everyone keeps talking about. This veggie-powered pizza needs to make its way to your kitchen asap. Literally takes away the craving for pizza. And, if you're intolerant gluten lime myself, you're going to love this. I seriously can't tell you the last time I had a slice of pizza... it's been like eight years. the crust is made up of freshly grated cauliflower that you can fold up just like traditional pizza. The recipe only called for grape tomatoes and fresh basil, but I decided to add fresh mozzarella, roasted garlic, and pepperoni. At less than 250 calories for half the pie, this is a pizza recipe you can enjoy sans guilt.

Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust
Cauliflower Pizza Crust

What You'll Need

1/4 cup tomato sauce
½ head of cauliflower, cut into florets
½ tsp dried oregano
1 clove garlic, crushed
2 tbsp parmesan cheese
1 large egg, beaten
Salt and pepper, to taste
1/2 cup cherry tomatoes
All-Natural/Nitrate-Free Pepperoni
Roasted garlic
Burrata

What You'll Need To Know

Preheat oven to 425 F. Line a baking tray with baking paper and set aside.

Place the cauliflower florets in a food processor and process until finely chopped. Place the chopped cauliflower in a microwave-safe bowl and cover with cling film. Microwave on high for 8-10 minutes or until soft and let it cool.

In a large bowl, mix the cooled cauliflower, egg, oregano, garlic, cheese salt and pepper together until well combined.

Place the mixture onto the prepared tray and pat into a round shape that is approximately 1cm thick.

Bake for 15-20 minutes or until the base is golden.

Top pizza crust base with tomato sauce, spreading evenly, and top with cherry tomatoes, roasted garlic, pepperoni and burrata.

Return to the oven for 5-10 minutes or until zucchini has softened and asparagus has warmed through.

Remove from the oven, slice and serve!

Poached Egg With Roasted Tomatoes & Bean Sprouts

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Breakfast has always been my favorite meal of the day. It's the first meal of the day and a new start to a healthy day.

Over the weekend, I go a little fancy with breakfast: poached eggs with roasted tomatoes, on a bed of bean sprouts, seasoned with a mixture of coconut oil, oregano, thyme, rosemary, and garlic.

Poached eggs are so delicious but might seem tricky to make. But, they are quite easy to make if you know the right steps to take. And easy to make if you know the right steps. If you're making them for the first time, blindly, many things can go wrong, from overcooking to completely falling apart. From trial and error and countless YouTube videos, here are some foolproof tips to poach eggs.

How To Poach an Egg:

  • Prepare a small bowl of cold water and set it aside
  • Crack your egg on the edge of the bowl (only one at a time), so it is easier for you to pour into the water when it is time.
  • Fill a medium-sized saucepan with water and add two teaspoons white vinegar and one teaspoon sea salt. Bring this to a boil over medium heat.
  • Once water is boiling, reduce the heat to medium-low and keep the water at a low simmer. Ideally, there should only be small bubbles rising.
  • Using a wooden spoon, start stirring the simmering water until it creates a whirlpool. This will help to keep your eggs together as they cook and give them a perfect poached egg shape.
  • Carefully slide the egg into the water as close as possible to the whirlpool. If you like a soft poached egg, cook for 2-3 minutes or 3-4 minutes if you like a firm yolk.
  • Using a slotted spoon, transfer the egg from the hot water into a bowl of cold water. This can stop the cooking process, so you don’t overcook your egg.
  • Remove from the cold water and pat dry on a plate lined with paper towel.

What You'll Need

2 Poached eggs
1 cup Cherry tomatoes
2 cups bean sprouts
1 tablespoons coconut oil
1 teaspoon oregano
1 teaspoon thyme,
1 teaspoon rosemary
1 garlic clove, minced
Sea salt, to taste
Pepper, to taste

What You'll Need To Know

Heat the coconut oil in a cast-iron skillet over medium heat, adding the garlic once hot.

Add the tomatoes, salt, pepper, and assorted herbs and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.

In two bowls add a cup of bean sprouts to each.

Spoon the tomato mixture into a ramekin.

Add a poached egg on top of tomatoes and bean sprouts, adding a dash of salt and pepper to taste.

Recipe makes 2.

Protein Pancakes (Gluten-Free)

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Protein Pancakes letsregale.com
Protein Pancakes letsregale.com

Pancakes are no longer carb-laden belly bombs. They’re getting a healthy makeover hack with high-protein ingredients, and I've got a recipe you're going to love.

Whether it’s Greek yogurt, cottage cheese, almond flour, or protein powder, switching up the basic ingredients can give this breakfast favorite a much, much healthier nutritional twist. The protein pancake recipe below contains 9g of protein per serving and are naturally gluten-free. (Gotta love that!)

Happy flipping!

Portein Pancakes
Portein Pancakes

What You'll Need

2 Bananas
1 Cup Coconut Flour
1 1/2 Cup OatBran
1 Cup Cottage Cheese or Plain Greek Yogurt
6 Eggs
1 Scoop protein powder*
2 Cups Milk
1/2-1 tsp baking powder
What You'll Need To Know

Add all ingredients into a high-speed blender and blend until smooth and resembles pancake batter.
Heat skillet over medium heat and spray with pam or grease.
Put batter in circles onto a griddle and let cook until they start to bubble
Flip Pancakes over and cook until firm in the center

* I used VegaOne Protein (Vanilla). It's an all plant-based powder. But, any protein powder will do.

Moroccan Inspired Ruby Red Grapefruit Fennel Salad

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Although fennel is generally a Winter vegetable staple, you can easily turn it into a fresh, Spring or Summer standard when paired with citrus notes of blood orange or grapefruit. The recipe was inspired by Mediterranean Exploration Co. classic Moroccan salad. The fennel salad is incredible and surprisingly one of the most delicious salads. It was a perfect balance of tart, sweet, and crispness. Who would have thought fennel tasted so good?

Here's my fresh take on the classic Moroccan salad of shaved fennel with radish, avocado, and grapefruit for color contrast. This salad is super fragrant and fresh and pairs well with grilled chicken and pan seared sea bass.

Summer fresh radish, ruby red grapefruit and fennel salad (1)
Summer fresh radish, ruby red grapefruit and fennel salad (1)

What You'll Need

5 radishes, thinly sliced
1/2 jalapeno, thinly sliced
2 small ruby red grapefruits
1/4 cup fennel, very thinly sliced
1/2 avocado, sliced
1/2 lemon, juice of
1/4 cup extra virgin olive oil
a small handful of fresh cilantro, chopped
1/4 tsp. coarse salt, to taste
What You'll Need To Know

On a cutting board, cut off the outer peel of the grapefruits. Over the top of a bowl, cut between the membrane of the grapefruit and pulp to release the fruit into a bowl. Squeeze the remaining membranes into another bowl and set juice aside.

If you have never used fennel- wash, remove stems, remove the outer skin of it is bruised or otherwise unappealing. cut the fennel bulb in half, remove the innermost hard center part. slice very thinly when using raw.

Put the radishes, avocado, jalapeno, grapefruit and fennel in a ceramic mixing bowl.

Whisk the lemon juice, 2 Tbsp. of the reserved grapefruit juice and the oil in another bowl. season dressing with salt.

Pour over salad and serve up on individual plates.

Recipe makes 2 servings.

 

Walnut Lentil Burgers with Tarragon

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Lately, I've been into the whole SoulCycle craze, and have been loading up on even more high protein and nutrient dense foods, like these savory lentil burgers. Lentils are one of my favorite foods. I enjoy lentils in soups and other foods. They're just so delicious and packed with tons of protein. A must for any vegetarian. This was the inspiration of this recipe: Walnut Lentil Burgers with Tarragon. These burgers are an easy way to get solid nutrition in your diet. The lentils and quinoa form a complete protein, which means that they contain all nine essential amino acids. Walnuts are high in omega-3 fatty acids; Mushrooms provide essential B vitamins; and Tarragon is rich in phytonutrients. Just what you need for a healthier, happier you.

What You'll Need

2 cups quinoa, cooked 1 1/2 cups brown or green lentils, cooked (about a 15 oz. can) 1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water) 1/4 cup raw walnuts, chopped 1 tablespoon tarragon, chopped 1 cup button mushrooms, chopped 1/2 medium onion, chopped 4 garlic cloves, diced 1/4 cup flat leaf parsley, chopped 1/2 teaspoon sea salt 2 tablespoons of sallflower oil

These ingredients together pack in a mouth full of flavor. The Tarragon helps bind and enhance the flavors of all the ingredients, and is a wonderful aromatic.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Why Coconut oil? Olive Oil is good for you, but cooking with it isn't. All vegetable oils are susceptible to heat damage—much more so than the whole foods from which they were pressed or extracted. But in the case of extra virgin olive oil, the susceptibility is especially great. I made the switch from olive oil, and I've been using coconut oil for the past two months. In culinary use, coconut oil compares favorably with other vegetable oils with its high smoke point. These lentil burgers are so easy to make. You'll want to make sure that your lentils are cooked and drained, and the cooked quinoa is cool before forming the patties. In a skillet, heat about a tablespoon of coconut oil. Sautée onions until translucent. Add the walnuts, mushrooms, parsley, garlic, tarragon and sea salt. Sauté for about 5 minutes. Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of quinoa and egg. You'll want to pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

You can easily make this recipe 100% vegan by replacing the egg with 1 tablespoon of freshly ground flax seed and 3 tablespoons warm water, approximating the texture to create a binding effect of an egg.

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe
walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Transfer to the bowl with the veggies and add the remaining 1 cup of quinoa. You'll want to make sure to mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup). Heat a skillet to medium low heat and add a tablespoon of oil. Cook the patties, about 4-5 at a time, for 3-4 minutes on each side, until a golden brown crust forms. Let them cool a little before serving. This recipe makes 12 lentil walnut burger patties, and are perfect for Meatless Monday's. I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. I love using Hamilton Creek Food's Just Mayo. It's a great vegan, plant-based mayo that tastes exactly like the real stuff, and it adds great flavor to the Swiss Chard and burger patties.They are equally as tasty serving them on a sprouted grain bun (for the gluten eating folks!) or gluten-free bread with your typical burger fixings (lettuce, avocado, tomato, red onion, etc.).

walnut lentil burgers, gluten-free, vegetarian, healthy, burger, healthy burger, lentil burger, recipe

Got leftovers?  Just throw them in a 250-degree oven to warm them up.

 

Ingredients

2 cups quinoa, cooked

1 1/2 cups brown or green lentils, cooked (about a 15 oz. can)

1 egg (Vegan: 1 tablespoon freshly ground flax seed and 3 tablespoons warm water)

1/4 cup raw walnuts, chopped

1 tablespoon tarragon, chopped

1 cup button mushrooms, chopped

1/2 medium onion, chopped

4 garlic cloves, diced

1/4 cup flat leaf parsley, chopped

1/2 teaspoon sea salt

2 tablespoons of coconut oil

Instructions

In a skillet, heat about a tablespoon of coconut oil. Add the walnuts, mushrooms, parsley, garlic, tarragon. Sauté for about 5 minutes.

Transfer to a large bowl. In the bowl of a food processor, process the lentils (be sure to rinse and drain them if you're using canned), 1 cup of brown rice and egg. Pulse in the food processor just enough to break up the lentils and quinoa so they start to stick together—about 20 times max. Don’t over-process.

Transfer to the bowl with the veggies and add the remaining 1 cup of brown rice. Mix well and form into patties, 1/4 cup at a time (I used a 1/4 cup measuring cup).

Heat a skillet over medium-low heat and add a tablespoon of oil. Cook the patties, about 5 at a time, for 3-4 minutes on each side. Let them cool a little before serving.

Notes

I like to eat them on their own, or wrapped up in Swiss Chard, but feel free to top them with your favorite condiment, if necessary. They are equally as tasty serving them on a sprouted grain bun or gluten-free bread with lots of toppings (lettuce, avocado, tomato, red onion, etc.).

Recipe makes 12 serving.

Date Paste

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You may never buy jelly or jam again. Date paste really is that good. It can be spread on toast, use it to make a PB&D, added to create a recipe for these delicious bliss balls, avocado mousse, in smoothies, or…straight out of the jar with a spoon. The best part is there are just two ingredients to this “recipe” – and that’s including the small amount of water you need to soak the dates in. So, go buy a bunch of dates and you’re ready to go.

Yes, dates are high in sugar, but they’re also high in nutrients too. They’re a great choice used as a natural sweetener in recipes, can help lower cholesterol levels, relieve and prevent constipation due to their high fiber content, and boost energy levels.

Dates are great for kids as well--or anyone with a sweet tooth for that matter. For some extra protein and nutrition, sprinkle some hemp seeds on top.

date paste_6
date paste_6

What You'll Need

2 cups pitted (medjool) dates
1 cup water to soak
 

What You'll Need To Know

Soak dates for at least 2 hours (more if you have the time!).

Pour into a strainer to get rid of the access water.

Transfer to a high-speed blender or food processor and blend until smooth. Add water as needed if the paste becomes too thick.

Notes: Use organic when possible. Any (pitted) dates will do!

This recipe appeared originally on AskLeahRenee.com.

Avocado Tartine + Quinoa-Flax Bread (Gluten Free)

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Let's talk about tartines. It used to be all about Avocado Toast, but those green tartines are everywhere these days. With fresh toppings like fresh mozzarella, ricotta, basil and pistachio oil, these open-faced sandwiches are insta-worthy.

Making them at home is simple. The trick is to pair contrasting flavors, then layer your slice of toast. Have one for a quick, elevated snack or a few for a beautiful lunch. Now, that's how you elevate the lunch-game!

Lunch can be a tricky thing. So many of us find it difficult to make time to eat it in the first place, let alone make sure it is healthy and nutritious. The other day I made this amazing quinoa-flaxseed bread, topped it with avocado, fresh mozzarella, pistachio oil, and smoked paprika. Not only was it delicious but picture perfect! Plus, quinoa has so many amazing nutritious health benefits!

Quinoa-flax Bread (Gluten-Free)

Wet Ingredients:

1 cup quinoa

2 cups water (for soaking the quinoa)

3/4 cups coconut milk

2 eggs

1 Tbsp. raw honey

Dry Ingredients:

1 cups buckwheat flour

2 Tbsp. tapioca starch

1/2 tsp. baking soda

1 1/4 tsp. baking powder (use a gluten-free variety)

2 Tbsp. ground flax seeds

1/2 tsp. sea salt

Soak quinoa in the 2 cups of water overnight, to start the sprouting process. In the morning, drain excess water and rinse. Preheat oven to 350F, and spray a loaf pan with cooking spray. In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients. Mix the wet and dry ingredients together, and pour into the loaf pan. Bake at 350F for 40 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the loaf pan for 5-10 minutes, then transfer to a cooling rack and enjoy! This loaf is best stored in the fridge, or sliced and frozen.

Tartine

1/4 haas avocado

1/2 fresh mozzarella ball

1/4 tablespoon pistachio oil

Smoked Paprika

Sea salt, to taste

Slice your Quinoa-Flax bread, layer with avocado, mozzarella, drizzled with pistachio oil and sprinkle with smoked paprika and salt.

An Energizing Green Smoothie Bowl

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Green smoothie bowls have been my thing lately. I normally have a bowl of oat bran, but there has been something so exciting about smoothie bowls. Maybe it’s the fact that you can make them pretty with all the toppings and vibrant colors? This week I used H2 Yerba Mate as my liquid base. It turned out SO delicious and provided the perfect energy kick. So, what is in this bowl exactly?

green smoothie bowl with h2y
green smoothie bowl with h2y

What you’ll need
... 1 handful of baby kale 1 handful of baby spinach 1/4 haas avocado 1/4 banana 30g blueberries 1 cup brewed and refrigerated H2Y’s traditional yerba matte 20g oat bran 1 scoop of VegaOne Protein Smoothie (Vanilla)



Toppings… 1/4 banana 10g blueberries a sprinkle of chia seeds a sprinkle of buckwheat

What you’ll need to know… Place the ingredients into a high powered blender. Secure the lid and blend starting on low and work up to high speed, blend until the smoothie is completely smooth. Pour the smoothie into a bowl and sprinkle your toppings. This recipe makes one serving. 💚Enjoy!

green smoothie bowl
green smoothie bowl

Green Tea Mint Blueberry Smoothie

Guys!! This smoothie, though! It's refreshing and so delicious.

Smoothies... I love them. (And, love is an understatment.) When done right, they are a great, quick, nutritious liquid meal. I especially like them before workouts. They deliver an instant energy kick with all the great ingredients blended together. And, if you're anything like me and tend to get nervous before grueling workout or race, a liquid snack is a great option that won't leave you feeling nauseated.

This week I was messing around with different combinations. I had some green tea and mint brewed tea in the fridge that I brewed up the night. I thought maybe this would be a delicious addition to my smoothie, and use it as a smoothie liquid base. It’s seriously so refreshing with a small kick of caffeine and antioxidants from the green tea. You’re probably thinking... ugh... sound like a strange combo. But, trust me… it tastes amazing!

So, what’s in it?

8oz water, 1 green tea bag, 5 mint leaves , 1 medium banana, chopped then frozen 50g frozen blueberries (roughly, 1/2 cup or 1 handful), 2 cups spinach, 1/4 avocado, 1 scoop VegaOne Protein Smoothie... 

Brew the tea with 5 mint leaves in advance and place in the fridge. Add your ingredients to a high-speed blender, blend, pour into a glass, savor and enjoy! If your smoothie is too thick, add a splash of water.

Green Tea Blueberry Mint Smoothie
Green Tea Blueberry Mint Smoothie 1

What You'll Need

8oz water
1 green tea bag
5 mint leaves
1 medium banana, chopped then frozen
50g frozen blueberries (roughly, 1/2 cup or 1 handful)
2 cups spinach
1/4 Haas avocado
1 scoop vanilla plant based protein

What You'll Need To Know

Brew the tea with 5 mint leaves in advance and place in the fridge.

Add your ingredients to a high-speed blender, blend, pour into a glass, savor and enjoy!

If your smoothie is too thick, add a splash of water.


Recipe makes 1.

Kale Cara Cara Salad with Hemp Seeds

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Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed I can't stop eating kale lately. Raw kale. We're buying four huge bunches each week, and eating every last bit. If you see me in Whole Foods, I'm the girl with a cart full of kale. (Really.) Anyway, these green juices (like my kaleaide green juice) and salads are responsible for the insane amount of kale we're eating. I've always been a kale lover--in a salad or blended up as a juice. Aside from the kale itself, we've put chopped celery, carrots and cucumber in, then we tried diced green apples, and now that we're in the peak of citrus season, chopped blood oranges or Cara Cara oranges. Cara Cara oranges...they're mildly tart, sweet and absolutely delicious. More so than any other citrus, in my opinion. We love them, especially in this kale salad.

When making this salad in the past, I've used two different dressings - one being my basic lemon vinaigrette and the other is a balsamic vinaigrette, which you can make really easily by substituting the lemon juice for balsamic vinegar (or even fig balsamic vinegar) in that recipe. Both dressings really compliment the kale and oranges.

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What You'll Need

1 bunch kale (green or tuscan, preferably) 1 cara cara oranges 1 tablespoon hemp seeds lemon vinaigrette or balsamic vinaigrette 1 radish, thinly sliced goat cheese crumbles (optional)

Technically, hemp seeds are really not seeds at all. They are actually a fruit. Tiny and round, sort of like itty bitty sunflower seeds, they have a pleasing, mild and slightly nutty flavor. Unlike sunflower seeds they aren’t crunchy but instead are a bit more like sesame seeds, but even softer in texture. Hemp seeds sort of taste like pine nuts, but have an even mellower, milder flavor.

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Begin by rinsing the kale and chopping it into bite-sized pieces. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

If you aren't a citrus fan, then just add any fruit or veggies you like. Make sure to chop the kale into bite-sized pieces, so that you can chew them easily.

Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed Kale Cara Cara Salad with Hemp Seeds, kale salad, summer salad, spring salad, healthy, recipe, gluten-free, gluten-free recipe, vegan, vegan recipe, hemp seed, hemp seed recipe, recipe with hemp seed

What To Love

  • This salad is full of flavor and densely packed with nutrients.
  • Hemp seeds are an incredible vegan source of biologically available and easily digested protein. For those who are allergic to soy, hemp seeds are a great vegan alternative. Hemp seeds contain all 10 essential amino acids.
  • Kale is low in calorie, high in fiber and has zero fat. It is also high in iron, Vitamin ,A, C, and K; it is also a powerful antioxidants.

 

Kale Cara Cara Salad with Hemp Seeds
Cuisine: Salad
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 1 bunch kale (green or tuscan, preferably)
  • 1 cara cara oranges
  • 1 tablespoon hemp seeds
  • lemon vinaigrette or balsamic vinaigrette
  • 1 radish, thinly sliced
  • goat cheese crumbles (optional)
Instructions
  1. Begin by rinsing the kale and chopping it into bite-sized pieces.
  2. Slice the cara cara oranges about 1/2 inch thick, then cut the rind and pith away from each slice. Cut each slice into quarters, then toss with the kale and vinaigrette.
  3. Sprinkle in the hemp seeds and radish, and garnish with goat cheese. Serves 3-4.

 

Spinach Tarragon Frittata

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Spinach Tarragon Frittata, gluten-free, vegetarian, breakfast, gluten-free breakfast, italian breakfast, healthy, recipe, healthy recipeA frittata is just an Italian version of an omelette. Frittatas were once my culinary nemesis. A simple dish that everyone else seemed to think they were so easy; mine always turned out dry, bland, and unappetizing. Through trial and error, I finally got it right.

One of the biggest mistakes that I was making is that I was making my frittata's much more complicated than they actually are. There isn't really a "right" way to make them. This recipe I created is what I have found works for me. It's simple to make. I do recommend a cast-iron or oven-safe non-stick skillet. However, a stainless steel pan will work, but you'll need extra oil to make sure the eggs don't stick to the pan.

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What You'll Need

3 Eggs 1/4 Onion 2 Garlic Cloves 1 teaspoon Tarragon 1 cup Spinach Salt, to taste 1 tablespoon oil

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I first started with pre heating my oven to 400 degrees.

In a mixing bowl I added my eggs vigorously. This will help to incorporate more air to allow a deeper filling and a fluffier result. I then added salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well. After all of my ingredients were mixed together, I transferred everything to a cask iron skillet, and cooked until the frittata began to set, about 2 minutes. I then popped it in oven and baked for 7-9 minutes.

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I love this frittata with the fragrance and after notes of tarragon and the comfort of spinach. You can really eat this for any meal, breakfast, lunch or dinner.

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Weekend breakfast or brunch? Just add hot buttered toast or a side of fruit. Light lunch? Add a green salad and olives. Simple Sunday dinner? A beautiful glass of wine and you’re good to go.

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What To Love

  • Aside from the simplicity, frittata's offer a good serving of protein, and so does the spinach.
  • Garlic is good source of selenium, garlic may be a more reliable source as well. Garlic is what scientists call a "seleniferous" plant: it can uptake selenium from the soil even when soil concentrations do not favor this uptake.

Spinach Tarragon Frittata
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 3 Eggs
  • 1/4 Onion
  • 2 Garlic Cloves
  • 1 teaspoon Tarragon
  • 1 cup Spinach
  • Salt, to taste
Instructions
  1. Pre heating my oven to 400 degrees.
  2. In a mixing bowl beat the eggs for a few seconds.
  3. Add salt to taste, onions, garlic, tarragon and spinach and mixed the ingredients well.
  4. Transferred everything to a cask iron skillet, and cook until frittata begins to set, about 2 minutes.
  5. Cook for 7-9 minutes until the eggs are set. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool for five minutes, then slice into wedges and serve. Leftovers will keep refrigerated for a week.

 

Chia Seed Pudding

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CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe Chia seeds are quickly gaining popularity for their powerful health benefits. Rich in protein, minerals and fiber, chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon. It’s not difficult to see why chia seeds are the new super seed. I've had chia seeds in juice and coconut water (amazing!), which is what inspired this recipe: Chia Seed Pudding. This pudding is healthy enough for a morning breakfast or for an after dinner guilt-free dessert.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

What You'll Need

1 1/2 cups (355 ml) almond milk (or your favorite flavored milk) 1/4 cup black chia seeds 1 teaspoon vanilla bean powder (or vanilla extract) 1 tablespoon raw agave syrup A pinch of salt Garnish: Raspberries (or your favorite berry)

The salt is not there for the taste of salt. A pinch of salt helps with the ionization process so the taste buds can pick up the taste of the vanilla.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

To make this pudding, I mixed the seeds into almond milk and let the mixture set over night. The chia seeds naturally become gelatinous once in liquid. There is no heat. There are no additional thickening agents or cooking required. Truly a "raw food" recipe.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

This pudding has a smooth vanilla note flavor that is lightly sweetened with agave, and a texture that resembles a tapioca or rice pudding.

CHIA SEEDS,  PUDDING,  VANILLA, CUSTARD/PUDDINGS, gluten free, vegan, vegetarian, healthy, gluten-free recipe, vegan recipe

Chia Seed Pudding
Cuisine: Healthy
Prep time:
Total time:
Serves: 3
Ingredients
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • 1 teaspoon vanilla bean powder (or vanilla extract)
  • 1 tablespoon raw agave syrup
  • Pinch of salt
  • Garnish: Raspberries (or your favorite berry)
Instructions
  1. Mix ingredients together in small bowl. Let sit overnight, top with your favorite berries and enjoy!

 

Daily Kaleaide Ritual

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kaleaide, kale, green juice, kaleaid juice, lets regale, letsregale, healthy, recipes, green recipes, green juice recipesThis kaleaidejuice has been my daily ritual the last two years or so. I can't get enough of this kale green, lemony, yet subtle sweet libation. I've made a lot of different green juices, but I had never used celery as the base. It's about 95% water, so it makes perfect sense to juice it. Also, I was reading one of my juicing books the other day, and apparently celery juice is a nutritional powerhouse. It's loaded with potassium, folic acid, magnesium, calcium, iron, phosphorus, and essential amino acids. On top of all that, it's one of the most alkalizing things you can put in your body, and the essential oils in it help to regulate and calm the nervous system.

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What You'll Need:

1 bunch celery 1 bunch lacinato kale leaves 1 big handful of parsley leaves 1 lemon (or 1 lime) 2 small to medium apples (I used Fuji apples) 1 tablespoon Bee Pollen (optional) 1 tablespoon fresh ginger (optional) Tools: A juicer or a Vitamix

Aside from the celery, I throw in a huge handful of parsley, a kale leaves, a lemon (or a lime), apple slices, and a sprinkle of bee pollen. Oh, and a bit of ginger, if I feel like spicing it up with this aromatic. kaleaide, green juice, green juice recipe The bee pollen doesn't add much flavor to the Kaleaide, but by itself it has a sweet taste. Whole Foods and natural health foods shops carry bee pollen in the refrigerated section, where one can generally find Fish Oil. My local Whole Foods Market carries a wide variety of brands, but I prefer buying local bee pollen from Northern California.

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A few reasons to drink up:

  • Bee Pollen is a powerhouse superfood. It contains all the essential components of life, rich in proteins, free amino acids, vitamins, including B-complex, and folic acid.
  • Lemons and limes are powerful cleansers and full of Vitamin C.
  • Parsley is another potent cleanser, and packed with antioxidants, beta carotene, chlorophyll, essential fatty acids, iron, B vitamins, vitamin K, and vitamin E.
  • Ginger fights inflammation, boosts the immune system, and soothes the digestive tract.
  • Kale has more calcium than milk.

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Do yourself a favor and try this juice. It's the perfect fuel in the morning. Your body will thank you.

Daily Greenaide Ritual
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 bunch celery
  • 1 bunch kale leaves
  • 1 big handful of parsley leaves
  • 1 lemon
  • 1 lime
  • 2 small to medium apples (I used Fuji apples)
  • 1 Tablespoon Bee Pollen
  • fresh ginger (optional)
Instructions
  1. Place all the ingredients in a juicer or vitamix, and enjoy.
Serving size: 24 oz