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DinnerFoodFood & Recipes

Sweet Potato Gnocchi

sweet potato gnocchi
sweet potato gnocchi

Sweet Potato Gnocchi

  

August 17, 2017

I love gnocchi & sweet potato and I wanted to make a healthier version of gnocchi. So I made this I made two versions of this recipe one I did plain and the second I infused with fresh basil both were excellent. This recipe is super simple I tell you how to make fresh gnocchi and then turn it into a delicious, simple, and healthy dish for lunch or dinner. So try your hand at this and let me know what you think in the comments below!

  • Prep: 1 hr
  • Cook: 25 mins
  • Yields: 2 Servings
sweet potato gnocchi

Ingredients

1 cup Cooked Sweet Potato

1/2 cup Unbleached Flour

1/2 cup Basil

4-5 Baby Portobello Mushrooms

1 tsp Fresh Garlic

Salt & Pepper to taste

Directions

1Bake a sweet potato for 45 minutes at 400 degrees allow to cool and scoop sweet potato and discard skin

2Make a little mound of sweet potato and add flour in the middle and using a fork knead flour into sweet potato, you will want to season here as well to work it in

3Once a dough is formed cut into pieces and drop into boiling water until they float to the top about 7 minutes

4In a pan sautee baby portobellos for a few minutes add garlic throw in the gnocchi, fresh garlic, and basil toss together and plate

5Enjoy!

Another option you can do is chop the basil and add it to your gnocchi dough so it is basil infused!

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DessertFoodFood & Recipes

Clean Chocolate Fudge Cake

chocolate fudge cake
clean chocolate fudge cake

Clean Chocolate Fudge Cake

  

August 2, 2017

Mmm!! Who doesn't love chocolate this easy and amazing chocolate fudge cake is free from flour, dairy, and added sugar! It is so easy and so delicious and is packed with healthy ingredients & nutrients! The star of this cake is a sweet potato & banana puree that naturally sweetens without adding sugar and packs this cake with Vitamin A, Vitamin B, and Fiber. I worked on perfecting this recipe over a few weeks and had friends try it to make sure 🙂 . This is definitely one recipe I will make again and again. Let me know what you think in the comments below.

  • Prep: 10 mins
  • Cook: 20 mins
clean chocolate fudge cake

Ingredients

1 cup Sweet Potato

1/2 cup Nut Butter I used Peanut Butter

1/2 Over Ripe Banana

1 tsp Vanilla

Optional - Berries for the top for your cake

Directions

1Pre-heat oven to 350 degrees then In a food processor blend together sweet potato, banana until it is a puree

2In a medium mixing bowl add puree, cocoa powder, vanilla extract, and peanut butter mix together until it forms a thick but smooth batter

3Bake for 12-15 minutes then let cool in the fridge for at least 2 hours to set & enjoy!

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FoodFood & RecipesSide

Fresh Avocado Dressing

Fresh Avocado Dressing
Fresh Avocado Dressing

Fresh Avocado Dressing

  

June 26, 2017

Avocado! One of my favorite fruits and such a versatile ingredient. I have been using avocado to make many different things this year and this is another little recipe I came up with. I am trying to stop buying any pre-made dressings and things like that and make my own stuff. I love Mexican cuisine and I make my own fajitas and tacos and have wanted a dressing to put on that is clean, fresh, healthy, and of course TASTY! This dressing is very fresh and can go on anything. So create this easy dressing and try it today & let me know what you think in the comments below!

  • Prep: 5 mins
  • Cook: 5 mins
Fresh Avocado Dressing

Ingredients

2 Ripe Avocados

1/2 cup Cilantro

3-4 tbsp Minced Garlic

2 Fresh Limes Juiced

1/4 cup Water

2-3 tsp Cumin

Salt & Pepper to taste

Directions

1In a food processor add all ingredients and blend together add water and if it is still too thick for you add more until it is thinned out a bit more

2Enjoy right away or allow to sit in the fridge for at least an hour to meld flavors together

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FoodFood & RecipesLunch

Italian Chickpea Salad

Italian Chickpea Salad
Italian Chickpea Salad

Italian Chickpea Salad

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May 30, 2017

A simple healthy salad that's not just boring greens! Try this easy and delicious salad this week.

  • Prep: 10 mins
  • Cook: 1 hr
Italian Chickpea Salad

Ingredients

2 Cans of Chickpea's drained

3 Roma tomatos cut into bite sized pieces

1/4 cup Capers

1/4 cup Fresh Basil chopped

2 tbsp Minced Garlic

1/2 Fresh Lemon Juice Squeezed

4 Drizzles of Olive Oil

Salt & Pepper to taste

Directions

1In a large bowl add Chickpea's (drained, capers, tomatoes, garlic, basil and mix together then add olive oil, lemon juice, salt, and pepper stir until everything is coated.

2Allow to chill in fridge for an hour and enjoy!

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FoodFood & RecipesSnack

Healthy Shamrock Shake

healthy shamrock shake

 

healthy shamrock shake

Healthy Shamrock Shake

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March 17, 2017

Happy St.Patricks Day! Many people love shamrock shakes including me but we all know the average one is horrible for you. This St.Patricks day made me come up with a healthy version of a shamrock shake using all healthy & natural ingredients. In this recipe, I use Chlorophyll which is what makes plants green Chlorophyll is known to have many great health benefits such as encouraging healing inside your body, protects your DNA from fried foods, promotes healthy iron levels, and is a super potent anti-oxidant. Chlorophyll does so many great things and also makes this shake green to be festive :). This shake is better than regular shamrock shakes with 1/4th of the calories and way more health benefits. Try it today !

  • Cook: 5 mins
  • Yields: 2 Servings
healthy shamrock shake

Ingredients

1 Scoop of Cookies & Cream protein powder ( I used Musclepharm)

1 cup Unsweetened Almond Milk

1 tbsp Chlorophyll (For good health & the green)

1 Frozen Banana

Directions

1In a blender add all ingredients

2Blend until it is at the consistency you want

3Enjoy a guilt free shamrock shake that will make you feel amazing!

Both servings of the shake together are 220 calories 🙂

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BreakfastFoodFood & Recipes

Coconut Hemp Pancakes

Coconut Hemp Pancakes

 

Coconut Hemp Pancakes

Coconut Hemp Pancakes

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February 17, 2017

So who doesn't love pancakes?! Unfortunately, pancakes can be very fattening and very heavy if you want a easy, tasty, & healthy pancake recipe you are in the right place. These pancakes I experimented with for awhile. I tried another version and thought they didn't resemble real pancakes enough so I tweaked a bit and added hemp protein to the mix as well as baking powder & wow what a difference. I have been baking with coconut flour more lately so you will see many more recipes utilizing it! I love it and think it is a healthy way to replace flour in many recipes. So in continuance with my breakfast recipe series I give you coconut hemp pancakes filled with great taste, fiber, and protein. Add peanut butter, honey, and fruit on top and YUM.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 1
Coconut Hemp Pancakes

Ingredients

1/4 cup Coconut Flour

1 Egg

3/4 cup Almond Milk

1/2 tsp Baking Powder

1 tsp Almond Extract

1/8 tsp Salt

1/8 tsp Cinnamon

1 tbsp Hemp protein powder

1 tbsp Agave Nectar

Directions

1Add all ingredients into a bowl and combine using a fork or whisk until it is a nice batter

2 In a warm pan scoop half the batter you will have to spread a bit let cook on each side for 3-4 minutes or until golden brown

3Out of the pan spread nut butter and drizzle honey stack pancakes and repeat add berries and enjoy!

*Can drizzle with syrup or spread nut butter of your choice and honey
Makes one serving for you 🙂

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Food & RecipesHealth & FitnessNaturalTalk

Fruit & Vegetable colors explained- Eating color for good health

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If you are into healthy living like me you understand that eating a variety of fruits and vegetables is critical to optimal body function. I make it a point to have a very colorful diet. What does that mean? Weekly I try to incorporate red, green, yellow, neutral and blue-ish/purple foods into my diet. Here is a breakdown of the different colors and their importance to your health. Read below:

Red foods such as beets, berries, apples, peppers and tomatoes contain lycopene, which is an antioxidant known to decrease certain cancer risks, reduce the risk of heart diseases and help memory and urinary tract function.

Purple and blue foods like blueberries (which I eat every day!), blackberries,grapes,purple cabbage, figs, and eggplant contain resveratrol, which is known to reduce the risk of certain cancers and reduce the risk of stroke and heart attack.

Yellow and orange foods such as carrots, peppers, yellow tomatoes, squash, and mango contain carotenoids. These are crucial to maintaining a healthy immune system. These contain Alpha & Beta-carotene as antioxidants, beta carotene helps mop up free radicals that may promote cancer. Alpha-carotene intake has been linked with a reduced risk of various cancers, including lung and cervical.

Green veggies and fruit contain chlorophyll. Long list here, but my favorites are kiwi, cucumbers, broccoli, sprouts, kale, collard greens and spinach. The list of benefits is long, but includes strengthening teeth and bones, fortifying the immune system, alkalizing the body, and helping to reduce the risks of certain cancers.

Neutral colored foods work wonders, too, like mushrooms, ginger, turnips, garlic, cauliflower, and coconut. These are actually my personal favorite because of the benefits in reducing cancer risk. These foods contain Allicin which can prevent tumor growth. Also contains Anthoxanthins which aid in reducing blood pressure and cholesterol levels.

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DessertDessertFoodFood & Recipes

Best Ever Raw Carrot Cake

Raw Carrot Cake

 

Raw Carrot Cake

Best Ever Raw Carrot Cake

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January 26, 2017

I love sweets and have been for the last two years making an effort  to eat less processed sweets and make my own at home. Here is my recipe for the best ever raw carrot cake ! I seriously swear you will love this and be hooked. The cake is moist and the perfect sweetness and has all the elements of regular carrot cake, the vanilla cashew cream makes this cake a home run. It is easy to make and you don't have to wait long to eat a piece 😉 Let me know what you think & Enjoy!

  • Prep: 1 hr 5 mins
  • Cook: 1 hr
  • Yields: 8 servings
Raw Carrot Cake

Ingredients

Cake

2 Large Carrots peeled and sliced

1 cup Chopped dates

1/2 cup Shredded coconut

1 cup Unsalted walnuts

1/4 cup Oat flour

2 tsp Cinnamon

2 tsp Fresh ginger minced

Cashew Cream

2 cups Cashews soaked in warm water overnight perferably or for a few hours

4-5 tbsp Honey or agave nectar or maple syrup

1 1/2 tbsp Melted coconut oil

2 tbsp Nut milk (I used almond)

1 tsp Vanilla extract

1 tsp Cinnamon

Directions

Cake

1Place all ingredients into food processor & pulse in a food processor until combined about 5-6 pulses

2In a coconut oil greased cake pan place and spread the "dough" sit in freezer while you make the frosting

3Should look like this 🙂

Best Raw Carrot Cake

Vanilla Cashew Cream

1Drain and place cashews and all ingredients into food processor

2Pulse together until smooth and creamy (test for sweetness)

3Frost top of cake then put back in freezer for 30-45 min & enjoy!

*The longer it's in the freezer the firmer it gets

*Soak cashews in warm water preferably overnight but at least for a few hours.

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FoodFood & RecipesLunch

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

 

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

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January 19, 2017

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 Servings
Mediterranean Chickpea Salad

Ingredients

2 Cans of chickpeas (drained)

1/2 cup Red onion diced

1 cup Quartered artichoke hearts drained and roughly chopped

1/2 cup Parsley chopped

1/2 cup Sun dried tomatos

3 Garlic cloves minced

1 Juice of fresh lemon

3-4 tbsp Olive Oil

2 tsp Cumin

Salt & Pepper to taste

Directions

1In a medium sized bowl place chickpeas, diced onions, parsley, artichokes, sun dried tomatoes (chop any large artichokes or sun dried tomatoes into more bite sized pieces)

2Stir together then add lemon juice, olive oil, garlic, cumin, salt & pepper and toss

3Let chill for an hour or more and enjoy 🙂

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DinnerFoodFood & RecipesLunchRecipes

Kale & Mushroom Spaghetti Squash “Pasta”

Kale & Mushroom Spaghetti Squash

 

Kale & Mushroom Spaghetti Squash

Kale & Mushroom Spaghetti Squash “Pasta”

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January 12, 2017

Need a new sauce that is packed with veggies and healthy lean protein? This sauce is sooo savory and filling! You can also exclude the turkey and make it vegetarian by adding more mushrooms and kale this is a versatile recipe that you should try today!

  • Prep: 15 mins
  • Cook: 15 mins
Kale & Mushroom Spaghetti Squash

Ingredients

Sauce

1 lb Ground Turkey

3 cups Shredded Kale

4-5 Baby Portobello Mushrooms Sliced

1/2 Large Onion Diced

1 Jar of Red Tomato Pasta Sauce

3 tbsp Caper Berries

3 Cloved of Minced Garlic

2 tbsp Dried or Fresh Basil

2 tbsp Dried or Fresh Oregano

2 tbsp Rosemary

Salt & Pepper taste

1 Spaghetti Squash

Directions

Roasting Squash

1Heat oven to 400 degrees, cut squash in half and gut the seeds. Drizzle olive oil inside and place upside down on a sheet pan lined with tin foil.

2Bake for 35-40 minutes until squash is soft. Take a fork and shred the squash to make "noodles" and if the squash isn't too large you can make a bowl with it. If it is a large squash scrape the amount you would like (There is no guilt here) and place in a bowl.

Sauce

1In a large skillet drizzle olive oil and begin cooking off Turkey season a bit and once almost all the pink is out add onion and mushrooms.

2Once onions are translucent add in kale and cook down a bit add remaining seasoning and then add sauce to pan. Turn heat down and allow to simmer for 5 minutes until sauce is warm.

Kale and mushroom sauce

3When squash is finished take a fork and scrape inside of squash to make noodles. Place in bowl and add sauce on top.

4Enjoy!

You can exclude meat and add more mushrooms and kale to make it completely vegetarian

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