Veggie Cups

If you want to get a lot of veggies in and are dealing with a bunch of picky people, this is the recipe for you!  It has great flavor and you can use any grouping of veggies you want.  You can also pick your ideal spice combination too!

I made this as a side for the judges at the Festivus Games at CrossFit Bloomfield this past weekend.  I also played around with it again on Sunday and made it with a cashew meal crust to add a crunchy texture at the bottom.

Ingredients:

  • 1 bulb of fennel shredded.
  • 1 shredded golden beet.
  • 1 finely chopped red onion.
  • 3-4 chopped cloves of garlic.
  • 3 tbsp of coconut aminos.
  • 1 package of cauliflower rice.
  • 1-2 tbsp of green curry paste.
  • 1 lb of fresh spinach.
  • 1 cup of almond meal.
  • 3 eggs.
  • 1.5 tbsp of Trader Joe’s 21 salute seasoning.

Directions:

  • Saute veggies until everything is super cooked well and possibly browned.
  • Put everything into the food processor and blend well until it is like a pate.  Add the eggs and almond meal and pulse.
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Bake on 375 for about 30 mins.

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After they have completely cooled in the fridge you can enjoy.

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Make a crust for a crunchier texture.

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Another Great option is to put in a scoop or two of this powder in the food processor when you are in the blending process.  You won’t be able to taste it, but at least you will be able to get your protein along with your carbs and fat all in one shot.

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Butternut Squash Carrot Curry Soup

It is a mouthful to say but, after one bite you will want to bathe in this stuff!

A friend of mine gave me a recipe close to this one.  My mom put her magical touch on it and made it her own. She has given me my love of cooking and I am forever grateful.  She made this soup for Passover and so this is my tribute to my mother and our Seder in South Carolina.

If you have extras, I suggest you freeze it or invite me over for dinner.

Ingredients for Soup:

  • Avocado oil for sauteing
  • 1 large yellow onion
  • 1 small red onion
  • 3 tbsp of freshly grated ginger
  • 3 tbsp of curry powder or to your own personal taste
  • turmeric to taste
  • cayenne pepper to taste
  • salt to taste
  • 2 lbs of chopped
  • 2 lbs of cubed butternut squash
  • 8 cups of chicken bone broth OR veggie broth if you want to make it vegan or vegetarian
  • 1 can of full fat coconut milk

Directions for Soup:

  • Saute onions, ginger and seasonings.
  • Add veggies.
  • Add broth and cook until everything is very soft.
  • When everything has cooled you can puree and then at coconut milk.
  • You can then add extra seasonings to your own liking.

Ingredients for Orange Spiced Cashews:

  • 3 cups of whole raw cashews
  • 1/4 cup maple syrup (I made the exception to have this sweetener for the holiday)
  • pinch of salt
  • 1.5 tsp orange zest
  • 1 tsp powdered ginger
  • 1/2 tsp coriander
  • 1 tsp cumin
  • pinch of cayenne pepper

Directions for cashews:

  • Coat nuts evenly and spread on a parchment paper covered baking sheet and bake on 350 for about 15 minutes.  Once cooled, place in an air tight container.

When you are ready to serve the soup, sprinkle some cashews on top.  It is a lovely addition.

 

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Lemon Poppy seed Cake and French Toast

Happy Monday and OMG… get ready tickle your taste buds and fill your bellies!

I got this random craving for lemon poppy seed cake late last week.  I haven’t had this since I was a kid and it just hit me out of the blue.  I was determined to recreate it so it was “Hillary approved.”

I have also been trying to reintroduce eggs back into my diet slowly… so this recipe was also a fun and delicious way to bring them back in.  I am not sure how long they will stay, but even if it is short lived, it was/is a delicious visit.

Ingredients For Cake:

  • 1 cup of cashew flour
  • just shy of 1/2 cup of coconut flour
  • 1.5 tsp baking powder
  • 1 tsp basking soda
  • 2 eggs
  • 1 tbsp grass fed gelatin (I use Great Lakes Gelatin)
  • 1/4 cup coconut oil
  • 1 half cup fresh lemon juice (about 3 squeezed lemons)
  • 1 tbsp of lemon zest
  • 1 cup soaked pitted dates  (plus the water the dates were soaking in)
  • 2 tbsp of poppy seeds
  • 1 cup cashew milk

Directions:

  • Put everything into a food processor and blend well.
  • Grease a loaf pan with coconut oil an pour contents into loaf pan.
  • bake on 350 for about 45 mins.
  • Do NOT even think about cutting until completely cool.
  • place in fridge to cool.
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Ready to eat!

Directions for French Toast:

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    Beat two eggs and place a couple slices in the bowl of beaten eggs.  Let them soak up the egg.

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    Place coconut oil on medium heat in a fry pan.  Place your pieces of lemon poppy seed cake that was dipped in egg in the fry pan.  Let cook on each side.

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    Ready to serve!

 

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Blood Orange Vinaigrette

Over the weekend I got myself a juicy, sweet blood orange.  I knew I wanted to make a dressing that was refreshing, light, sweet and tangy.  I was just waiting for that perfect ingredient to spark my creative juices.   This dressing is great on cucumbers, salads, or you can even use it as a marinade.

Enjoy!

 

Ingredients:

  • 1 freshly squeezed blood orange
  • 1/3 freshly squeezed lemon
  • 1/2 tsp freshly minced ginger
  • 1 tsp freshly chopped mint
  • 2 tbsp of avocado oil
  • 1 tsp of Thai green curry paste
  • 3 tbsp water
  • 1 tsp raw apple cider vinegar

Directions:

  • Mix all of your ingredients together and whisk together vigorously.
  • Pour over your favorite veggies/salads as a dressing or proteins as a marinade.
  • Eat!

 

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Poured over sliced cucumbers

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Cauliflower “Rice” Pudding

This weekend was full of excitement!  I got the honor of promoting my business on the news, enjoying my business’ open house, babysitting my niece, and ending the weekend with trying one of those salt bath isolation tanks.  Needless to say, I am happy and EXHAUSTED!

So what does a girl want to eat that soothes the soul and doesn’t leave her feeling too guilt ridden after a long weekend?  Rice pudding.  WHAT?!!  I know I have already made that.  However, I was thinking that I could make a lower carb version of it.

If we can make cauliflower rice, cauliflower mash, etc., why can’t we make cauliflower rice pudding?  I am here to tell you WE CAN and IT IS DELICIOUS!!

 

Ingredients:

  • tsp coconut oil
  • 3 tsp of vanilla extract ( 1 tsp for the cooking cauliflower and 2 tsp for heating the non dairy milk of choice).
  • 1 tsp of cinnamon or more to taste
  • 1 bag of frozen organic cauliflower rice. Mine was from Whole foods.
  • 1 cup of pitted dates
  • 3 cups of non dairy milk.  I used homemade cashew milk.
  • splash of water
  • 2 tbsp of Great Lakes Grass Fed Gelatin

Directions:

  • In a saute pan, add the tsp of coconut oil, bag of cauliflower rice and tsp of vanilla extract.  Cook until the cauliflower rice is cooked evenly and soft.

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  • Remove from heat and put aside in a bowl.
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In a saucepan, add the cup of dates, 3 cups of non dairy milk, cinnamon and vanilla extract.  Heat until  right before it boils.  Remove from heat and then whisk in 2 tbsp of grass fed gelatin.

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Add contents from saucepan into blender and blend until everything is evenly blended and smooth.

  • In small bowls, scoop cooked cauliflower rice in the bottom of each bowl and then fill the rest of the way with contents from the blender.  Put in the fridge to congeal.

 

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Right before going into the fridge

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Ready to eat!

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Bison Meatballs and Golden Beet Noodles

After doing the CrossFit Open of 17.4, I was craving something full of meat that would  stick to my bones.  I wanted flavor that would knock my socks off and I wanted my stomach to feel warm fuzzies.

Since my legs were super smokey, I had just enough leg power left to stand up to make this dish before I crashed.  Boy was it worth it!

Ingredients:

  • Avocado oil to coat fry pan
  • 1 yellow onion
  • 2 tbsp fresh oregano
  • 1 tbsp fresh mint
  • 2 tbsp fresh basil
  • 2 cloves of garlic
  • 2 limes. (1 for the onions and one for the golden beets after they have been cooked)
  • 1.5 tsp of Thai Heat Stir Fry Seasoning by Urban Accents
  • 1.5 tsp of coconut aminos
  • salt and pepper if you want
  • 2 tbsp of golden flax meal
  • 1 lb ground bison
  • 1.5 cups of peas
  • 1 tsp of Trader Joe’s 21 Salute Seasoning
  • 1 cup of cashew cheese or crumbled goat cheese

Directions:

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Saute your onions with garlic, Thai Heat spice, oregano, basil, mint, lime, coconut aminos, salt and pepper if you want to add those.  Make sure everything is nice and browned.

  • Mix the onions into your ground bison gently and make into meatballs.  Put them on a parchment paper covered cookie sheet and bake for 20 minutes on 375.

 

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With your spiralizer, cut up 2 golden beets.  Add some more oregano, basil and mint.  Add the 21 Salute seasoning from Trader Joe’s. You will want to saute this in a little more avocado oil.  

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Add your peas.  Make sure everything is cooked evenly.  Transfer noodles to a casserole baking dish.

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Mix the noodles with a fresh squeezed lime and then add your choice of crumbled cashew cheese or goat cheese.  Gently put meatballs in and mix in.  Bake on 375 for 25-30 mins.

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Fresh from the oven!

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Hungry Girl Casserole

I am far from dainty.  I don’t eat like a bird and pick at things and then claim that I am full.  I like a dish that packs a punch.  Dishes that that have the whole kitchen sink are my favorite.  That’s why I LOVE a good casserole.  A good casserole has your veggies, your proteins, your fats, and a whole lot of love.

A good casserole is going to satiate the hungriest and pickiest of eaters.  If you can get all of your veggies in and hide them well, you have made the best casserole.

Ingredients:

  • 2 purple carrots peeled and shaved with a mandolin
  • 1 sweet onion chopped
  • 1 peeled Japanese sweet potato shaved with a mandolin
  • 1 medium sized celery root peeled and shaved with a mandolin
  • 2 cloves of garlic
  • 1 package of cauliflower rice
  • 1 handful of fresh basil
  • 2 tbsp of fresh oregano
  • 2 tbsp of avocado oil and 1 tbsp of coconut oil
  • 1-2 tsp of Trader Joe’s 12 Ingredient seasonings
  • 1.5 tbsp Coconut Aminos
  • 2 lbs of ground turkey
  • 1 package of paleo approved turkey bacon
  • 3/4 cup cashew cheese OR 3-5 tbsp of flax meal

Directions:

  • In a saute pan with avocado oil, saute up all of your veggies starting with garlic and onions.
  • Add the shaved celery root, Japanese sweet potato, and purple carrot.  Let them brown up and almost become like a hash.
  • Add the cauliflower rice.  Add the basil and oregano and the rest of the seasonings and cook even more until everything is cooking up nicely together.  Add the aminos.  If everything is sticking add the coconut oil.

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  • Once everything is cooked up, remove from pan and put in a baking dish.  Separately cook up ground turkey and turkey bacon.  Once those two things are cooked up, add them too your veggie hash.
  • In order for everything to mix and bake well, mix in about 3-5 tbsp of flax meal OR if you have some cashew cheese laying around your fridge, crumble up about 3/4 cup and mix it in.
  • Bake in your casserole dish on 400 for about 25 mins.

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*If you wanted to have the veggie hash without the meat, DO IT!  you can use it for making eggs in the morning or just as a side dish.  It is delicious both ways.

*Another fun option is if you fried up some plantain chips and chopped them up and then put them on top of your casserole before you baked it.  See below image:

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