Tag: healthy recipe

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, 

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
1/2 green onions, sliced
1 avocado, sliced
1 jalapeno pepper, thinly sliced (optional)

Directions:

1. Add brown rice to a bowl and drizzle half the sesame oil over top and mix to combine.

2. Meanwhile, in a medium-sized bowl, add the salmon, tamari, rice vinegar, and the remaining sesame oil. Place in the fridge to marinate for at least 10 minutes.

3. Assemble your bowl by adding brown rice to the bottom. Top it with salmon, cucumber, radishes, green onions, avocado, and jalapeno. Enjoy!

Notes:
Leftovers: Refrigerate in an airtight container for up to one day.
More Flavor: Add minced ginger and chili flakes to the salmon while it’s marinating.
Additional Toppings: Sesame seeds, cilantro and/or a spicy mayo.
Make it Vegan: Use tofu or tempeh instead of salmon.
No Tamari: Use coconut aminos instead.

{Rachel’s Suggested Wine Pairings}

Grüner Veltliner from Austria
Riesling from the Okanagan Valley or Washington state
Dry Tavel Rosé from the Rhone Valley

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 

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 that includes the following recipes:

Creamy Pumpkin Steel Cut Oats
Veggie Sausage Breakfast Bake
Breakfast Baked Apples
Pumpkin Granola
Autumn Spice Turkey Salad
Turkey & Spinach Stuffed Sweet Potatoes
Taco Salad in a Jar
Best Ever Tuna Melt
Creamy Spiced Apple Pecan Chicken
Caramelized Onion Apple Sausage Stuffed Squash
Pork Roast with Sweet Potatoes, Apples & Onions
Stuffed Acorn Squash
Harvest Chicken Salad
Crustless Apple Pies
Caramel Apple Smores
Chocolate Peanut Butter Hummus
3 Ingredient Pumpkin Brownies

DELICIOUS!!

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 

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 the coconut oil.

2. Spread blueberries in the pie pan.

3. Combine remaining ingredients in a bowl. Mix with your hands or a spatula and crumble over the blueberries.

4. Bake for 40 to 45 minutes until golden brown and blueberries are bubbling. Let cool before serving.

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