Author: Nicole Billig

Turkey Stuffed Zucchini Boats

I see a lot of zucchini boat recipes that call for beef and bread crumbs. Since I am on my countdown to my wedding diet and my husband to be is allergic to wheat I wanted to make something a little more healthy. Here is what you need: – 3 large zucchinis sliced in half and scooped out (save the zucchini meat that is scooped out) – 3 garlic cloves – 1 red onion diced – 1/2 cup Parmesan – 6 TBSP shredded mozzarella cheese – sea salt – 1 red pepper diced – 1 cup marinara sauce Here is what you do: 1) pre-heat oven to 350 2) Cook 1lb organic lean ground Turkey in a skillet 3) add 1 cup of extra zucchini meat, onion, garlic, & red pepper then sauté for 5 minutes 4) lay scooped zucchini boats in baking dish and sprinkle each one with sea salt 5) mix in marinara sauce with the turkey mixture 6) fill each zucchini boat with the turkey mixture 7) Sprinkle the top of each …

Citrus Kale and Blueberry Salad

This is my go to salad when I have had a busy day with no time to cook. Toss together the kale, quinoa, avocado, dried blueberries, orange slices, almonds. Then mix citrus juice, olive oil, & mustard together for dressing. Add a pinch of salt and you have a quick easy healthy salad. INGREDIENTS: 1 bag Trader Joes Kale 1/2 cup dried blueberries 1/2 cup raw almonds 1 avocado (pit removed, then sliced) 1 cup cooked Quinoa (I buy the Quinoa/Millet blend from Costco) 1 orange (peeled then sliced) 3 tbsp olive oil 1/2 lemon (juice for dressing) 1/2 orange (juice for dressing 1 tsp mustard of choice (for dressing)

Brown Rice, Almond Horchata

My son asked me for some Horchata so I decided to make some that would feed his little body and not pump it full of sugar. Here is the recipe! 3 dates 2 tablespoons raw honey 1/2 tsp sea salt 1 cup brown rice 1 cup almonds 1/2 cup coconut cream 1 tsp cinnamon 1 cinnamon stick 1 vanilla bean 1)  Soak brown rice, almonds, cinnamon stick, & Vanilla bean in a bowl of water overnight 2)  Drain, remove cinnamon stick, & vanilla bean, then place all ingredients in blender with 4 cups fresh cold water, add 3 dates, 2 tablespoon of raw honey and the inside of the vanilla bean. 3)  Blend, blend, blend, then pour into a nut-bag, squeeze bag over a large bowl until milk is full strained. Then  add  cinnamon, stir and  Ta-Da healthy Horchata. If you like add coconut cream to make it extra creamy!!      

Flour-less Fudge Brownies

Last night I made these delicious Brownies. They are very rich & Creamy so I would eat a small square, topped with some coconut cream or coconut ice cream! This will definitely satisfy your sweet tooth. 1 1/2 cup Organic Almond Butter 2 Organic Eggs 1 1/4 cup Wholesome Sweeteners Agave, Honey or Maple Syrup 1 tsp of very good Vanilla 1/2 cup Organic Cacao Powder 1/2 tsp Sea Salt 1 Tsp Baking Soda 1 Cup Vegan Dark Chocolate Chips or Unsweetened Chocolate (if you use chocolate chips it turns out delicious but very rich, sweet & delicious) 1/4 cup cacao butter (If you want to top with Chocolate Ganache) 1/4 cup Chocolate   1) In large bowl blend almond butter until smooth 2) Add in eggs, agave & vanilla 3) Then add cacao powder, sea salt, baking soda, and chocolate chips 4) Grease 9X13 inch baking dish with coconut oil 5) Pour batter into dish & bake at 350 for 30-40 minutes     While brownies are baking melt Cacao butter in small sauce pan …

Gluten Free Cinnamon Rolls

I make these cinnamon rolls every year around the holidays. The recipe was given to me by my mother-in-law but I put my own spin on them! Make the dough the night before, fill, roll and refrigerate overnight. ENJOY!! Gluten Free Cinnamon Rolls: 4 1/2 cup gluten free flour (I use cup4cup) 1 pkg. dry active yeast 1 cup almond milk 1/3 cup coconut oil 1/3 cup sugar 1/2 tsp salt 3 eggs 3/4 cup packed brown sugar 1/4 cup gluten free flour 1 Tbsp ground cinnamon 1/2 cup coconut oil 1 tbsp almond milk for glaze 2 cups powdered sugar 2 teaspoon brown rice syrup In a large mixer bowl combine 2 1/4 cups of gluten free flour and the yeast. In a small saucepan heat almond milk, the 1/3 cup coconut oil, the 1/3 cup sugar and slat just until warm, stirring constantly. Add to flour mixture. Add eggs and beat for 30 seconds, scraping sides of bowl constantly. mix on high for 3 minutes. Using a wooden spoon, stir in as much …

Butternut Squash Mac N Cheese

I made the most delicious dish last night and per all my instagram followers request I am posting the recipe. ENJOY! 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups) 1 cup homemade or low-sodium chicken stock 1 1/2 cup almond milk Pinch of freshly grated nutmeg Pinch of cayenne pepper 3/4 teaspoon coarse salt Freshly ground black pepper 1 pound gluten-free elbow macaroni 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup) 4 tablespoons Parmesan cheese, finely grated (1 ounce) Coconut oil to grease your pan Preheat oven to 375 degrees. Combine squash, stock, and almond milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, …

New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and …