Tag: healthy recipe

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 

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 

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
Healthy French Onion Soup
Chicken Divan Casserole
Bacon Cheeseburger Casserole
Shepherd’s Pie Casserole
Harvest Chicken Casserole
Cinnamon Coconut Latte
Almond Milk Hot Chocolate
Healthy Pumpkin Spice Latte
Spiced Hot Apple Cider


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 

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Ingredients:

1/4 cup apple cider vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon cayenne Pepper
2 cups broccoli (chopped into small florets)
1/2 English cucumber (diced)
1 cup matchstick carrots
1 yellow bell pepper (finely sliced)
1 cup cherry tomatoes (halved)
1 cup chopped purple cabbage
2-3 scallions, chopped
2 cups brown lentils (cooked, drained and rinsed)

Directions:

1. Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.

2. Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well. Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

*I like to marinate veggies for at least 2 hours before serving. Delicious up to 3-4 days in fridge!

Blueberry Crumble

Blueberry Crumble

Blueberry Crumble Ingredients: 1/4 cup coconut oil 4 cups blueberries (fresh or frozen) 1 1/2 cups almond flour 1 cup pecans (chopped) 1/4 tsp sea salt 1/4 cup maple syrup Directions: 1. Preheat oven to 350ºF and grease a pie pan with a bit of 

Raspberry Apple Crisp

Raspberry Apple Crisp

Raspberry Apple Crisp Serves 4 Ingredients: 1 cup raspberries 2 apples (chopped) 1/4 cup cinnamon (divided) 2 tablespoons coconut oil 1/2 cup cashews (chopped) 1/2 cup almonds (chopped) 1/3 cup almond Flour 2 tablespoons maple Syrup 2 tablespoons mint Leaves (optional) Directions: 1. Preheat the 

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad

Watermelon and Heirloom Tomato Salad

Ingredients:
1 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
2 Tbsp. finely chopped basil (or mint, chives, or parsley)
1/4 tsp. sea salt (or pink Himalayan salt)
1/4 tsp. ground black pepper
1 cup arugula
1/2 medium seedless watermelon, rind removed, cut into 2-inch triangles
3 medium heirloom tomatoes
1/2 cup yellow cherry tomatoes, cut in half
1/4 medium red onion, sliced thin
2 Tbsp. crumbled feta cheese (leave off for vegan)

Directions:
1. Combine oil, vinegar, basil, salt, and pepper in small bowl; whisk to blend. Set aside.

2. Arrange arugula, watermelon, heirloom tomatoes, cherry tomatoes, and onion on a large serving platter.

3. Drizzle evenly with dressing.

4. Top evenly with cheese if using.

 

{Rachel’s Suggested Wine Pairing}

Benovia Winery 2019 Rosé of Pinot Noir

Vegan Peanut Ramen Soup

Vegan Peanut Ramen Soup

Vegan Peanut Ramen Soup Ingredients: 1 tsp Avocado Oil 1 tsp Ginger (minced) 1 Garlic (clove, minced) 1 tbsp Thai Red Curry Paste 4 cups Organic Vegetable Broth (low sodium) 3/4 cup Lite Coconut Milk (from the can) 1/2 cup All Natural Peanut Butter 1