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!

Cinnamon Pecan Smoothie

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Happy 2018, Friends! Did you have a good time ringing in the new year? Hopefully, you aren’t hungover and are starting it off right. My morning has been quite a productive one making pecan, cashew, and coconut kinds of milk, and a few other yummy meals and things for the week. I made this #smoothie using the pecan milk, and it turned out great!  

The pecan milk adds that hint of a nutty pastry flavor and the cinnamon protein powder adds the perfect combination to the blend. This smoothie does every creamy bite of pecan pie, minus the added sugar and the naughty ingredients. 


Cinnamon Pecan Smoothie

What You'll Need

1 cup spinach
1 small zucchini (50g)
1/2 small avocado (50g)
1/4 cup blueberries
1 scoop MRM cinnamon bun veggie protein powder
1/2 tsp ashwagandha
1/2 cup pecan milk
5 ice cubes
Scout Backcountry Cinnamon Pumpkin Seeds
1 tbsp rose petals
1/2 tbsp GroundUp Coconut Cardamom w/ Chia Seed Almond + Cashew Butter,

What You'll Need To Know

Blend for 60 seconds in a high-speed blender. 

Pour and top with pumpkin seeds, nut butter, and dried rose petals.

Enjoy!

The recipe makes 1 serving.

Use promo code 'valerie' and get 40% off MRM products; Use promo code 'valerie17' and get 40% Skout Backcountry products!


Valerie Fidan

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

Lucuma Matcha Latte

I want to share my current warm-tonic-matcha-addiction with you. This Lucama Matcha Latter is so frothy, creamy and delicious. 

lucama matcha latte

There is something so delicious about Matcha, combined with lucama, collagen and a good source of fat that helps give me sustainable energy, optimal brain function, and focus. So much so, it'll make you not miss coffee.

You'll love that lucuma powder delivers plenty of health benefits when added to your favorite food or beverage, and has a slightly sweet taste to it. In addition to satisfying your sweet tooth, lucuma is gluten-free and a source of antioxidants, fiber, carbohydrates, vitamins and minerals necessary for bodily functions and of benefit to the immune system.

lucama matcha latte

LUCUMA MATCHA LATTE

Makes 1 serving

What You'll Need

1 tsp Matcha (high-quality, I used Tea Bar brand)
1 tbsp Lucuma Powder (I used MRM brand*)
1 scoop vanilla collagen peptides (I used Vital Proteins brand)
1/2 tsp Coconut Oil
1 cup warm cashew milk
1/2 cup hot water (not boiling)
1/4 tsp Ashwagandha (I used SunPotions brand)
1 tbsp Honey or 2-3 drops Stevia
1 pinch of sea salt

* Use promo code 'valerie' on MRM for 40% off your order.

What You'll Need To Know

1. Add the Matcha powder and hot water to a high-speed blender. Secure the top of your blender and blend for 30 sec.

2. Then add the Lucuma, collagen, coconut oil and ashwagandha, sweetner, sea salt and blend again.

3. In a small pot warm up the cashew milk and then add it to the blender as well. If you are using a VitaMix, skip this step and blend for 3 minutes until warm.

4. Pour into a mug and enjoy!

What's your favorite way to enjoy matcha?

Let me know in the comments on Instagram!

Find me on Instagramtwitter and facebook

Healthy Paleo Collagen Holiday Loaf from Vital Proteins

The classic holiday loaf recipe is taken to new heights with this healthy, collagen-infused version. It's sure to keep you warm all winter long!

If you haven't tried Vital Proteins' new delicious Collagen Creamers, you need to. These diverse creamers can be incorporated into any recipe your heart desires, so naturally, a holiday loaf needed to be created.

Gingerbread cookies and loaves are a time-honored tradition for many cultures, including here in America, where the soft-baked loaves are more popular than the stiff variety used to make gingerbread houses. Ginger root was considered by many ancient civilizations as a valuable commodity, as it helped disguise the flavor of preserved food. It has been used in different forms and various tonics to help support digestion and the immune system.


Healthy Paleo Collagen Holiday Loaf


What You'll Need

1 cup cashew butter
1/2 cup applesauce
1/2 cup maple syrup
2 eggs*
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger root
1/2 cup cassava flour
1 teaspoon baking powder
2 scoops Vital Proteins Collagen Creamer, Coconut
1/4 teaspoon salt
1 Tablespoon lemon juice
Gingerbread spice (cinnamon, ginger, nutmeg, allspice), to taste

Glaze
1 scoop Vital Proteins Collagen Creamer, Coconut
2 Tablespoon coconut milk
2 Tablespoon raw honey
1 teaspoon arrowroot starch

* Substitute egg for flax egg (1 Tbsp (7 g) flaxseed meal (ground raw flaxseed) mixed with 2 1/2 Tbsp (37 ml) water)

What You'll Need To Know

Preheat oven to 350 F. Grease a standard loaf pan and set aside.

In a large mixing bowl, add in cashew butter, applesauce, maple syrup, egg, vanilla extract and fresh grated ginger root. Mix until well-combined.

In a separate bowl, whisk together cassava flour, baking powder, Coconut Collagen Creamer, salt, and spices.

Slowly add dry ingredients to the wet ingredients and mix until well-incorporated. Add in the lemon juice and whisk again.

Pour batter into the loaf pan and bake for 40 minutes, or until a toothpick inserted comes out mostly clean.

For the glaze: add all ingredients to a high speed blender and blend on high. Let the glaze sit for a few minutes to thicken. Best served on the holiday loaf when it has cooled slightly. Serve immediately.

Purple Cauliflower Mint Salad

This Purple Cauliflower Mint Salad is so good! You can make this salad as a main or enjoy it as a side. The flavors are absolutely delicious and a fresh for a weekday dinner or lunch side. And, although this recipe calls for garbanzo beans, you can easily swap them out for raw cashews to make it Whole30-approved.

PURPLE CAULIRICE MINT SALAD
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad

Purple Cauliflower Mint Salad

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

What You'll Need

1 purple cauliflower head, riced
1/8 cup mint fresh mint leaves, chopped
1 can garbanzo beans, drained*
1 cup rainbow micro greens
1 red bell pepper, chopped
1 tbsp coconut aminos
1/4 cup shredded coconut, unsweetened
1/2 tsp sea salt

* Omit for Whole30 and substitute with raw, soaked cashews

What You'll Need To Know

In a food processor, add in cauliflower and pulse until cauliflower resembles rice.

Transfer to a bowl and add in ingredients and mix. 

Plate as a main or enjoy as a side!

Recipe makes 6 servings.

 

Butternut Squash Peanut Stew (Gluten-Free)

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Butternut Squash Peanut Stew
Butternut Squash Peanut Stew

BUTTERNUT SQUASH PEANUT STEW
 

What You’ll Need

1 butternut squash, cubed
1 leak
2 carrots, peeled and chopped
4 cloves garlic, minced
1-inch fresh ginger, grated
1 medium sweet potato, cubed
1 medium onion, diced
1 tsp cumin
1/4 tsp crushed red pepper
6 oz can tomato paste
1/2 cup natural style chunky peanut butter
6 cups vegetable or bone broth
1 cup coconut milk
1 Tbsp coconut oil
1 tsp sea salt

Garnish
Microgreens
gr8nola
Dried cranberries
Dried coconut flakes, unsweetened
Sunflower seeds
Pumpkin seeds
Green onion tops
 

What You’ll Need To Know

Heat coconut oil in a stockpot over a medium heat.

Add and sauté the ginger and garlic for 1-2 minutes, or until the garlic becomes soft and fragrant.

Add diced onion and leeks, and continue to sauté. Add in butternut squash, carrots, and sweet potatoes and continue to sauté a few minutes more, until the onion and leek is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin, sea salt, and red pepper flakes.

Add the tomato paste, coconut milk and peanut butter, and stir until everything is evenly mixed. Add the broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.

Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft.

Once soft, pour half of the soup in a high-speed blender and blend for 30-60 seconds. Return back to pot and mix together.

Serve the stew hot and garnish with microgreens, green onion tops, gr8nola, dried cranberries, dried coconut flakes, sunflower seeds, and pumpkin seeds.

Recipe makes 6-8 servings.

 

Avocado Bun Burger and Salmon Sushi Bowl Dinner

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

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

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Salmon Sushi Bowl Dinner

What You'll Need

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

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

What You'll Need To Know

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

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

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

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

Recipe makes 4-5 servings.

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

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Salmon Avocado Bun Burger

What You'll Need 

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

WHAT YOU'LL NEED TO KNOW

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

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

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

Recipe makes 1 serving.

 

Citrus Salmon Avocado Bun Burger

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

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

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Salmon Avocado Bun Burger

(Gluten-Free, Paleo, Whole30)

What You'll Need 

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

WHAT YOU'LL NEED TO KNOW

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

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

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

Recipe makes 1 serving.

 

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.

 

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!


Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

So you want to eat clean, but you don’t want to feel bored. This  Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts is so good! It was inspired by Roots Whole Body in Portland, OR. They have a similar salad that will leave you thinking about for days. 

This salad is so easy to make. You can enjoy this as a main or pair it with grilled salmon. If you find yourself with extra zucchini, this recipe is a soul-satisfying and delicious option. 

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

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


What You'll Need

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
8 mint leaves, finely chopped
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh dill
2 purple bell peppers*
1/4 cup pine nuts, toasted + 1/8 cup
1 cup cherry tomatoes, cut in halves
5 cups baby spinach
Kite Hill Plant-Based Cheese**
Avocado

 

 

* If you can't find them, you can use Anaheim peppers that offer a similar taste

** if plant-based cheese isn't your thing swap it out for goat cheese

What You'll Need To Know

In a bowl whisk oil, lemon juice, 1 teaspoon coarse sea salt, 1/2 teaspoon black pepper, mint leaves, and garlic to blend. Set dressing aside.

Using a V-slicer or mandoline slicer, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. 

Add dill, purple bell peppers, tomatoes, spinach, and pine nuts, then dressing; toss to coat together. 

Season to taste with salt and pepper. 

Add 1 tbsp of Kite Hill plant-based cheese (or cheese of choice) to each plate. 

Add salad, and add 1/4 avocado to each plate and sprinkle with pine nuts. 

Makes 2-4 servings.
 

 

Happy Blue Coconut Elixir

Happiness in a glass. That's exactly what this is. 

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And, it's not just because it's blue, creamy, and delicious but because it's got Mucuna Pruriens. It's basically happy powder. This extract powder contains 15% L-DOPA, a precursor to Dopamine. Consuming Mucuna Pruriens may enhance brain function, elevate mood, soothe the nervous system and overall well-being. 

If you are wondering what the difference between coconut milk and coconut cream are, let me explain. The main difference is that coconut milk [in a can] will have the layer of thick coconut cream as well as the watery coconut milk underneath, but coconut cream is only made of that thick, spoonable cream. If I need it for smoothies, I'll leave the coconut milk can in the refrigerator overnight, flip it over and open up. Whats left on top is a thick layer of coconut cream.

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What You'll Need

½ teaspoon vanilla bean powder
1/2 cup coconut water
1/2 cup water
1/4 cup coconut cream
1/2 scoop E3Live blue majik blue-green algae
1/2 tsp Sunpostion Mucuna Pruriens
Topping: bee pollen
 

What You'll Need To Know

Add all ingredients to a high-speed blender and blend for 30 seconds or until the powders have fully dissolved.

Serve immediately. Pour into a 12oz glass and top with bee pollen.

Recipe makes 1 serving.