Author: rachelthralls

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 

Ghoulish Grub- October Recipe Book

Ghoulish Grub- October Recipe Book

The weather is finally getting cooler, leaves are changing color and falling which means it’s time for some fall and autumn recipes! Although I love summer and summer produce, I do love making warm dishes filled with yummy spices! Enjoy this FREE October Recipe Book 

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Falafel Tahini Mixed Greens Salad

Serves 4

Ingredients:

2 2/3 cups green or brown lentils (cooked, drained and rinsed) *

1/3 cup tahini (divided)

1/2 cup cilantro (finely chopped)

1 teaspoon cumin

1 Tablespoon apple cider vinegar

1 teaspoon sea salt (divided)

1/4 cup unsweetened coconut yogurt

1/4 cup water

8 cups mixed greens

1 cup sauerkraut *

*Ingredient Notes*

  • I use the precooked, refrigerated lentils from Trader Joe’s
  • I love Wildbrine sauerkraut!

Directions:

1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.

2. In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.

3. Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.

4. Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.

5. Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!

Wine Pairing Guide for Vegan and Vegetarian Food

Wine Pairing Guide for Vegan and Vegetarian Food

Wine and Food pairing can be difficult and daunting for some but I am here to tell you, it doesn’t have to be! Remember it’s all about what YOU like! Think of the food and the wine as complementing one another and bringing out the