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)
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!!
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, …
I am always on the hunt for a mashed potato replacement. I have been hooked on cauliflower mash for months until recently when I tried celery root mash at The Parish in Downtown LA. I fell in love and instantly went on the hunt for celery root. It took 3 grocery stores but I finally found some. I love this alternative to the “Potato Mash” and I am sure you will to! INGREDIENTS: 2 pounds celery root 1/2 cup organic grass-fed milk or cream 3 tablespoons unsalted grass-fed buter salt to taste 1) Bring large pot of water to a boil, Cut celery root into 1 inch cubes place in pot and boil for 30 minutes 2) Drain celery root and return to pot 3) add milk, butter and any add ins ( I aded 1 clove of garlic and onions) Mash add salt to taste, mash some more and serve!