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coconut milk

Vegan Mango Avocado Salad Dressing

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Vegan Mango Avocado Salad Dressing

I have been on a raw food/juicing cleanse for 10 days and I am responding really well to all this clean, live food. I wanted to keep this feeling going so I am integrating some salads back in after all the blended and juiced foods. I made this salad dressing and honestly you could use this as a dip for veggies, as a sauce over some zucchini noodles, or on top of any meat like chicken or pork. The possibilities are endless. 

Avocado Mango Salad Dressing

Serves 8

Vegan - Raw - Gluten Free - Grain Free - Paleo - Sugar Free 

Ingredients

  • 1/2 Avocado (make sure it is very ripe)
  • 1 Cup Chopped Mango (I used thawed frozen or you can use fresh just make sure it is ripe)
  • Zest and juice of 1 lime
  • 1/2 Cup Light Coconut Milk (or use 1/4 cup full fat and 2 Tbl of water) or unsweetened almond milk
  • 1 Tbl Chopped Cilantro (or mint if you don't like cilantro)
  • Pinch of Cayenne
  • 1/2 Tsp Fine Sea Salt
  • 1/4 tsp Black Pepper (freshly ground)

Optional

  1. 1 Tbl Maple Syrup (or sweetener of choice see notes)

Instructions

  1. Place all the ingredients in a blender and puree until smooth.
  2. Add more coconut milk by the tablespoon if it is too thick.
  3. Taste for seasoning and sweetness. (see notes)

Notes

  1. Depending on the sweetness level of your mangos you may want to add some additional mangos to balance the flavors or the maple syrup to taste. If you are following a completely raw diet you can use raw coconut sugar or add more fruit to taste.

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Protein Rich, Skin Boosting Hot Chocolate

hot chocolate

I swear on all things Holy and true that this is the LAST cold weather recipe I will be posting this season. 

It is currently 12 degrees where I am….winter is a cruel mistress that won’t quite take the hint and get the heck out of here already!!! Oh well guess it’s just another excuse to drink more of my latest obsession….

How, you say, can a hot chocolate be high in protein, good for you skin, dairy free, and paleo!?!?

GELATIN!!!!!

I know you may have weird memories of jello from your childhood or stays in the hospital but gelatin (from a reputable source like the one pictured above from Great Lakes) can be amazing for skin health, bone health, and a rich source of protein from the natural collagen. I love the Great Lakes brand because it comes from grass-fed cows and it is Kosher so you can feel good about the quality of this gelatin. Recently a client of mine, when I introduced her to the wonders of gelatin, said she didn’t know why she was spending so much money on bodybuilding supplements like BCAAs and protein powders when she could get all that she needs from one tablespoon of this gelatin for half the price. I know girl. 

So how do we get this gelatin into our hot chocolate? Its easy, I dissolve a heavy handed tsp in some cold almond or coconut milk while I heat up the rest of the milk, add some raw cacao (like this one) for a boost of natural caffeine and a huge dose of antioxidants, stir in the bloomed gelatin, whisk , add my sweetener of choice and BOOM! Protein rich, paleo, dairy free hot chocolate that will starve off hunger, curb that sweet tooth and give your skin and joints a nice boost of collagen. 

Protein Rich Hot Chocolate

Serves 1

Paleo - Sugar Free - Gluten Free - Dairy Free - Grain Free - Low Cal 

Ingredients

  • 1 1/2 tsp Gelatin (Grass fed, High Quality Please)
  • 1 1/4 Cup Non Dairy Milk (Almond , Coconut, Hemp etc)
  • 2 Tbl Raw Cacao Powder
  • Pinch of Sea Salt
  • Sweetener of Choice to Taste (Maple Syrup, Liquid Stevia, Coconut Sugar, Raw Honey etc)

Instructions

  1. In a small bowl add 1/4 cup non dairy milk of choice and sprinkle the gelatin over the top and stir to combine.
  2. Set aside.
  3. In a small sauce pan add the remaining non dairy milk and heat over medium high heat.
  4. Whisk in the cacao, salt, and sweetener of choice.
  5. When the milk comes right under a simmer add the bloomed gelatin (you may need to use a spatula because it will be a solid mass) and whisk to melt and incorporate.
  6. When the mixture is heated to your desired temperature remove from the heat and pour in a mug.
  7. Drink up!

Optional add ins

  • 1/2 tsp Cinnamon
  • pinch of cayenne
  • You can also substitute a dark chocolate for the raw cacao and omit the sweetener. Use about 1-2 oz or to your level of liking.

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Dinner in a Flash! Healthy Thai Turkey Hot Pot

Thai turkey

I have realized something over the last year or so of fumbling my way through running this blog…I tend to over complicate healthy food when all I (and my friends and family) really want is easy, delicious food that isn’t going to make us fat. So my new years resolution is to bring you the simple food that I eat everyday that will keep you lean, mean, and in control of your kitchen. 

I just made this Thai inspired turkey hot-pot and it’s just the thing my cold body needs on this rainy day. This is one of a series of clean dinners that will keep your new years resolutions on track because Lord knows I drank and ate a wee bit too much this holiday season.

Whoops.

Sorry, I’m not sorry :)

Thai Turkey Hot Pot

Serves 4

Paleo - Gluten Free - Grain Free - Sugar Free - Low Carb - Dairy Free 

Ingredients

  • 2 lb Ground Turkey (Organic Free Range preferred I used 1/2 white 1/2 dark meat)
  • 1 1/2 Tbl Coconut oil (unrefined)
  • 1/4 cup finely chopped ginger
  • 3 garlic cloves finely minced
  • 1 medium onion diced
  • 2 tsp chili powder (you can add more if you like more heat)
  • 1/2 cup coconut milk
  • 1Tbl Braggs Aminos (or sea salt if you are avoiding soy)
  • 1 head of bok choy
  • 1/2 cup chopped cilantro (measure after chopping)
  • zest and juice of 1 lime

Instructions

  1. In a large flat bottomed high side pot pan heat the coconut oil over medium high heat until it begins to shimmer
  2. Add the onions and ginger; stir to coat in oil and saute until they start to soften (about 3-5 minutes)
  3. Add the garlic and chili powder and stir to combine
  4. Add the turkey meat and break up with a spoon
  5. Allow the turkey to brown and stir to brown evenly
  6. Turn the heat down to medium and cover for 3-5 minutes
  7. Stir the turkey and cover for another 3 minutes
  8. Chop the bok choy into 1/2'' pieces and add to the pot
  9. Add the coconut milk and stir everything to combine
  10. Cover the pot and reduce the heat to a high simmer
  11. Cook until the turkey is cooked through about 10-15 minutes
  12. Add the lime zest, lime juice, and cilantro at the very end
  13. Taste for seasoning add more heat and braggs to your liking

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