Author: rachelthralls

Chopped Tahini Salad

Chopped Tahini Salad

Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped 

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice

Tofu Veggie Fried Rice Ingredients: 1 cup brown jasmine rice (uncooked) 1 1/2 tablespoons toasted sesame Oil (divided) 1 pound tofu (extra firm, drained and diced) Pink Himalayan salt & fresh ground black Pepper (to taste, divided) 2 cups broccoli, chopped 1 cup purple cabbage, 

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Grilled Watermelon & Honeydew Salad

Ingredients:

1/2 medium honeydew melon, peeled, seeds removed, cut into wedges
1/4 medium seedless watermelon, cut into wedges
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon Pink Himalayan salt
1 1/2 teaspoons balsamic vinegar
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted with avocado oil spray

Directions:

1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.

2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.

3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.

4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese

{Rachel’s Suggested Wine Pairings}
Rosé of Pinot Noir from Napa Valley, Mira Winery
Vermentino from Italy
Albariño from Spain

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl

Easy Salmon Poke Bowl Serves 4 Ingredients: 2 cups cooked brown rice 1 1/2 tablespoons toasted sesame oil, divided 1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes 1/4 cup tamari 2 teaspoons rice vinegar 1 English cucumber, sliced 1/2 cup radishes, thinly sliced 

Sweet Treats For Your Sweetheart

Sweet Treats For Your Sweetheart

Happy Valentine’s Day! I have some healthier sweet treats for you to make for your sweetheart this Valentine’s Day! This FREE Recipe Ebook includes the following recipes: Vanilla Cake with Chocolate Frosting Raspberry-Filled Cookie Bites Chocolate Chia Pudding with Strawberries Peanut Butter Chocolate Balls 4-Ingredient 

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Asian Quinoa & Edamame Salad

Ingredients:
1/2 cup dry quinoa
1 cup frozen edamame
2 stalks green onion, thinly sliced
1 red bell pepper, thinly sliced
1 small Persian cucumber, sliced into half-moons (about 1 cup)
1 cup shredded purple cabbage
1 cup shredded carrots
1/2 cup cilantro, rough chopped

Dressing Ingredients:
3 tablespoons avocado oil
1 tablespoon fresh squeezed lime juice
1 tablespoon tamari
2 teaspoons toasted sesame oil
1 teaspoon maple syrup
Pink Himalayan salt and fresh ground pepper to taste

Directions:

1. Cook the quinoa according to package directions. Set aside to cool.

2. Bring a small pot of water to a boil and add the edamame. Cook for 3-4 minutes just until the edamame are cooked through. Drain and set aside to cool.

3. Add the avocado oil, lime juice, tamari, sesame oil, and maple syrup to a jar. Cover and shake well to combine.

4. In a large mixing bowl, add the cooked quinoa, edamame, green onion, red pepper, cucumber, purple cabbage, carrots, cilantro, and dressing. Stir well to combine.

5. Divide between plates and enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately 1 1/2 cups of salad.
More Flavor: Add garlic, ginger or hot sauce to the dressing.
More Protein: Add hard boiled eggs, grilled chicken, shrimp or tofu
No Tamari: Use coconut aminos instead.

{Rachel’s Suggested Wine Pairings}

Sauvignon Blanc from New Zealand
Gruner Veltliner from Austria
Riesling from Australia

Tahini Honey Chicken Salad

Tahini Honey Chicken Salad

Tahini Honey Chicken Salad Serves 4 Ingredients: 2 tablespoons tahini 1 tablespoon raw honey, divided 1 lb boneless, skinless chicken thighs 1 tablespoon extra virgin olive oil 1/8 teaspoon Pink Himalayan salt 2 tablespoons sesame oil 2 tablespoons coconut aminos 1 teaspoon fresh squeezed lime 

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies Serves 12 Ingredients: 1 1/2 cups almond flour 1 1/2 teaspoons baking powder 3 tablespoons coconut oil (melted) 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons unsweetened almond milk 1/3 cup organic dark chocolate chips (or semi-sweet) Directions: 1. 

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad

Roasted Vegetable & Lentil Salad
Serves 4

Ingredients:

1 medium sweet potato, diced into 1 inch cubes
1 red beet, peeled and diced into 1 inch cubes
1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons
4 cups Brussels sprouts, washed and halved
2 Tbsp avocado oil
Pink Himalayan Salt

1/4 cup tahini
1 Tbsp maple syrup
1/4 cup warm water
1/8 tsp cayenne Pepper (leave out if you don’t like spice)
1/8 tsp Pink Himalayan Salt

2 cups cooked lentils (I use the pre-cooked lentils from Trader Joe’s!)
8 cups baby spinach (chopped)
¼ cup pumpkin or sunflower seeds, toasted on stove for topping
Pink Himalayan Salt and fresh ground pepper, to taste

Directions:

1. Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
2. Combine the diced sweet potato, beets and Brussels in a bowl. Add avocado oil and season with salt. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
3. While the vegetables roast, combine the tahini, maple syrup, water, cayenne pepper and salt in a jar. Seal with a lid and shake well to mix. Set aside.
4. Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
5. Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing and top with toasted pumpkin seeds. Enjoy!

{Rachel’s Suggested Wine Pairings}

Sancerre from the Loire Valley in France
Gruner Veltliner from Austria
Picpoul from Languedoc, France
Riesling from Mosel or Rheingau, Germany

Eat, Drink & Be Thankful: November Recipe Ebook

Eat, Drink & Be Thankful: November Recipe Ebook

Happy Fall & Holiday Season! Tis the season to eat delicious, comforting food and enjoy some warming drinks filled with spice! Enjoy this FREE November Recipe Book that includes the following recipes: Healthier Loaded Baked Potato Soup Moroccan Cauliflower Soup Clean & Hearty Vegetable Soup