Almond butter sauce

Happy Monday everyone!

Hope you all had a fantastic weekend. It ended up being gorgeous here in Vancouver which meant we were able to get outside and enjoy the sun quite a bit.

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I got a few emails last week requesting some more easy-to-make weeknight meals so I thought i’d share one from last week.

Almond butter stir fry for 2 
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2 chopped carrots
1 head of broccoli chopped
1 diced onion
1 red pepper diced
1 cup sliced mushrooms
1 tsp coconut oil
Sauce
1/4 cup almond butter
3 tbsp Coconut aminos
1tbsp maple syrup
1 tsp Fish sauce
1 tsp Sesame oil
1 minced garlic clove
1/4 tsp Fresh grated ginger
1/4 hot water
juice of 1/2 lime
Salt and pepper to taste

Sauté veggies together in a a little coconut oil. While the veggies are cooking throw all of the sauce ingredients in a blender until nice and creamy.

I topped sprouted brown rice with veggies and sauce but it would also be great over a bed of quinoa.

This meal is great because you can use whatever veggies and grains you have on hand- doesn’t get much easier.

Have a gurreat day!

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Raw(ish)

I don’t know about you guys but in the winter I really crave warming foods and opt towards steaming, stewing, baking, roasting and stewing. That’s not a bad thing but I do like to still incorporate as much raw into my diet as I can. As we all know, cooking can deplete some of the nutrients in foods so the incorporation of more raw fruits and vegetables is very important.

There are tons of different ways to do this- more salads, cut up veggies and dip, fresh fruit, smoothies and my new favorite- raw desserts!

A few weeks ago I felt like playing around in the kitchen and I created a delicious raw dessert that featured one of my most favorite foods in the world- apples, more specifically, honey crisp apples! They are the best!

Creamy raw apple tart

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2 cups soaked and drained raw cashews

1 ½ cup walnuts

1 cup chopped dates

1 1/2 tsp vanilla (separated)

2 1/2 tsp cinnamon (separated)

3 tbsp +1 tbsp maple syrup

2 thinly sliced apples

For the crust-In a food processor mix the walnuts, dates, and 1 tsp cinnamon until the mixture looks like gravel. Press into a saran wrap lined cake pan. Place in the freezer until you have finished the filling.

For the filling- in a high power blender (vita mix, blentec…) puree cashews, vanilla, cinnamon (1tsp) and maple syrup until nice and creamy. Pour mixture on top of prepared crust. Place back in the freezer.

For the topping- toss thinly sliced apples with, ½ tsp cinnamon, ½ tsp vanilla, juice of half a lemon and 1 tbsp maple syrup.

Do not top the tart before you cut it (I made that mistake). Cut the tart and then top each piece with sliced apples and your good to go!

(Side note: take frozen tart out of the freezer about 15 minutes before serving so it has a chance to soften up)

Wow that was long winded. I promise it is worth it- it only takes about 10 minutes start to finish. You will love it I promise.

This year when you choose to bring the dessert to your family or friends holiday party I urge you to bring this fresh tart. Not only is it delicious but it doesn’t leave you feeling gross, bloated and craving bad foods- instead you feel completely satiated and happy!

Give it a go :)

Lazy dinners

Wow it has been a long time. No real reason other than I’ve been really lazy lately and at the end of the day the last thing I want to do is use my brain or be in front of my computer. Tonight is a little different because we just finished dinner and I felt like it was definitely a blog worthy dinner. I don’t always partake in Meatless Monday but I try my best to incorporate more veggie meals into my meal routine.

Tonight, as with most nights, I didn’t want to spend a long time in the kitchen and I definitely didn’t want to go grocery shopping so I just dug around in my pantry and fridge until I came across an easy combo.

 Brown rice pasta bowl with chickpeas, sun-dried tomatoes, garlic and steamed kale.

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4 cups of brown rice pasta (we used spaghetti but Fuseli would be good too)

½ cup of chopped rehydrated sulphate free sundried tomatoes (I used these)

1 can of rinsed chickpeas

2 cloves of garlic minced

1 tbsp of tomato paste

1-2 tbsp of olive oil

3 -4 cups fresh chopped kale (1 bunch)

Salt and pepper to taste

In a medium pot bring water to boil and cook up 4 cups of gluten free pasta. When the pasta has about 20 seconds left, throw in the chopped kale to let it wilt down.

While the pasta is cooking-in a large frying pan, sauté chickpeas, garlic, tomato paste and sundried tomatoes in a little coconut oil.

Once the pasta and chickpeas are done combine the two in a large bowl and mix together with olive oil, more salt and pepper and some cheese (optional- parm would be good!).

I know this doesn’t sound great, but trust me it was really good. I think it would also be delish with the addition of sliced olives, lemon zest, and maybe some capers.

I am definitely not a vegetarian, I love meat, but I do think it is important that we all incorporate more veggie meals into our diet. These meals are great for your health, great for your waist line and are light on the old wallet! Win-win-win in my books. Anyways I hope you try it out and enjoy :)

I will be back soon with another must make holiday desert recipe! Good night

Weekly food prep

I’ve talked a few different times about how much I love prepping large quantities so I always have good food ready for when the huger strikes. I definitely go through food prep phases; right now I am all about a giant quinoa salad. Each week the veggies change but it is essentially whatever veggie and seeds or nuts you have on hand get mixed into a few cups of quinoa.

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This weeks bowl contains:

1 yellow squash grated

½ head purple cabbage grated

1 apple grated

1 organic red pepper chopped

1 bunch green onions chopped

2 carrots grated

2 cups of cooked quinoa

1cup raw sunflower seeds

Juice of 2 limes

A few glugs of avocado oil

Salt and pepper to taste

Mix everything together in a giant bowl and store in the fridge; I have been eating this salad for breakfast, lunch, dinner and snacks. Really whenever I’m hungry I grab a scoop of this yumminess. I personally find when I have something yummy and healthy like this on hand I am less likely to grab something sweet- hello cookies, muffins, scones, cake… Anything sweet anytime all the time!! I LOVE BAKED GOODS! Which is totally fine, in moderation. If I don’t have healthy things on hand I will 100% of the time go for a delish baked good instead of spending the time to make something, that’s just who I am. It doesn’t help that I have one of the BEST gluten free bakeries 2 blocks away.

Now that we are slowly entering fall/winter it is even more important to have meals prepped in the fridge ready to go. I don’t know about you but I generally crave more comfort foods in cooler weather where as in the summer it’s really easy to throw together a quick salad.

My favorite winter prep foods include:

  • Roasted sweet potato wedges- chop sweet potatoes into wedges, toss in coconut oil and salt. Bake at 400 for 20 minutes, flip and bake for another 10 minutes
  • Roasted mixed vegetables- sliced peppers, carrots, onion, mushrooms
  • Pre-cooked meat- chicken, ground beef, pulled pork
  • Stews and soups- veggie, chicken or beef
  • Baked egg cups- whisked eggs with chopped veg baked in muffin tins-350 for 15/20 minutes

Basically I love to have little meals on hand so the temptation for oh so good baked goods is taken away. I am not afraid to admit that I have ZERO self control around delicious ‘bad for me’ foods

Easy Peasy Fish Tacos

Well hello again, I can’t believe I’m actually writing a post within a few days of my last, it’s a miracle.

I just thought I’d pop in quickly and share what I made for dinner last night, as it was a big hit.

Fish tacos!

I didn’t make these grain free however you could easily serve them over a bed of cauliflower rice instead of the traditional corn tortillas and rice.

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Fish tacos with avocado mango salsa, a sweet slaw and cilantro lime rice

Lets start with the fish tacos

Corn tortillas, I make sure there’s at least 2/3 per person.

About 1 pound of white fish (snapper, tilapia, cod…)

1 lime

½ tsp chili powder

½ tsp cumin powder

1 crushed clove of garlic

1 tablespoon of olive oil (I used avocado oil)

Salt and pepper

Unpack the fish and place it in a baking dish. Squeeze the lime over the fish, sprinkle the chili powder, cumin, salt and pepper over the fish and then drizzle the oil. Rub in the marinade with your hands and flip the fish over so it is completely covered. Store in fridge for at least 30 minutes before cooking.

To cook, preheat oven to 400 and bake fish for about 20 minutes, until all the fish is cooked through.

Avocado mango salsa

1 mango diced

2 avocados chopped

1 bunch cilantro chopped

Juice of 1 lime

Salt and pepper to taste

Mix everything in a big bowl and your good to go

Sweet slaw

½ head of purple cabbage

2 carrots

1 apple

1 bunch of green onions, diced

1 bunch of cilantro, chopped

Juice of 1 ½ limes

1 tbsp maple syrup

¼ cup avocado oil (or olive oil)

Run the cabbage, carrots and apple through the food processor until they are nice and shredded. Add in the onions, cilantro and the dressing. Mix well to combine.

It is best to make a few hours before you eat so that the flavors have time to blend together.

Cilantro Lime rice

1 cup of cooked rice, still warm (brown or white)

Juice of 1 lime

¼ cup chopped cilantro

A little avocado oil to get things moving

Salt and pepper to taste.

While the rice is still warm, stir in the lime juice, cilantro, oil, salt and pepper until you are happy with the taste.

There you have it, a really yummy easy weeknight meal! I made the slaw and the marinade the night before so it only took me about 20 minutes to cook the fish, make the salsa, cook the rice and assemble the tacos- easy peasy! Ordering take out takes longer!

Hope you enjoy :)

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