Tag Archives: dairy free

Food Friday – Breakfast Sausage Bites

This week we’re focusing on the quick grab-n-go recipe, breakfast sausage bites! But don’t just leave these to breakfast, these little taste bites can be enjoyed as a quick snack, a hearty lunch alongside some steamed veggies or even for dinner over some zoodles alongside a side salad. The possibilities are endless!

Continue reading Food Friday – Breakfast Sausage Bites

Food Friday – Coconut Quinoa

Happy Easter!

With the holiday’s coming, it can sometimes induce stress, anxiety or a ‘oh well’ attitude around food. Do you find that you tend to feel this way? We know that the holiday isn’t so much about food but about spending time with family and yet we put a lot of emphasis and stress on food causing all sorts of mental blocks for those of us who are emotional eaters.

So, this weekend, make a plan for yourself and stay on track! Here’s one of our favorite easy go-to’s. Serve it for breakfast, lunch or as a snack. You might consider making a big ol’ batch and bringing it with you to your upcoming even, this way you know there will be one thing you can eat and you can feel like you’re contributing as well!

Coconut Quinoa
  • 2 cups quinoa
  • 1 cup of shredded coconut
  • 4 cups water
  • 1/2 TBSP cinnamon
  • 1 cup fresh blueberries (optional)
  • stevia or xylitol to taste preference

Soak quinoa in water for 20 minutes. Rinse and strain (this will help with removing the bitterness that can plague quinoa).

Cook with a 1:2 ratio of quinoa to water. For example, 2 cups quinoa, 4 cups water.
Bring water to a boil.
After water is boiling add a pinch of Pink Himalayan Sea Salt, and quinoa. Cover and turn off heat. Quinoa is done with water has absorbed and can be fluffed with a fork.
Add shredded coconut, cinnamon and stevia/xylitol to taste.

Top with blueberries

quinoa is a great substitute for a higher protein breakfast. For more added protein add in a scoop of your favorite clean protein powder (avoid whey, whenever possible!)

 

Food Friday – Strawberry Avocado Chop Chop

Happy Friday Friends! This one is promising to be a tasty, spring-infused salad. Up here in the Pacific Northwest we have yet to see the sun, but we heard on the news that it’s actually spring time up here! So why not implement a flavorful spring-inspired dish to at least embrace the season in the mouth!

This is a HUGE favorite in our house and we serve it with a side of Avocado ‘crack’ Dressing…because once you start you just can’t stop! (Yes, we’ve been known to lick the bowl).

Here’s what you’ll need to get started on the dressing:

  • 1 Sweet Onion, finely diced
  • 1 Bunch Cilantro, diced
  • 2 Medium Ripe Avocados, chopped
  • 1 Lime, squeezed
  • Pinch of Himalayan Sea Salt
  • 1 tsp. Raw Apple Cider Vinegar
  • 1-1/2 Cups Water

For the salad:

  • 2 heads of romaine lettuce, washed, dried, and chopped
  • 2 Medium Ripe Avocados, chopped
  • 1 Bunch Cilantro, rough chop
  • 1 Cup fresh strawberries, diced

In a blender combine all dressing ingredients and blend until combined. Add vinegar and slowly add water while blending until you get the preferred consistency. Less water will allow for this to be a great dip, more water will give it a dressing-like consistency.

Toss all of the salad ingredients together. The pour over dressing to desired liking, or serve on the side. Enjoy!

Food Friday - Mint Chocolate Pudding

Food Friday – Mint Chocolate Pudding

Chia Seed Mint Chocolate Pudding

 

 

 

 

 

 

 

 

 

 

Mint Chocolate Pudding (serves 6):

  • ¼ cup chia seeds, whole or ground
  • 1 can whole-fat coconut milk (unsweetened)
  • 5 tbsp  cacao powder, unsweetened
  • Stevia or other low-glycemic sweetener
  • 5 large mint leaves

Instructions

Empty the of can of coconut milk in a bowl and whisk until smooth. Add to blender whisked coconut milk, cacao powder, stevia and mint leaves. Blend until smooth and the mint leaves are blended completely into mixture. Pour back into large bowl and stir in chia seeds. If you prefer a smoother texture, use ground chia seeds (note: ground chia seeds may taste bitter). Let sit for 10-15 minutes however, ideally overnight in the fridge. Then top with a few fresh raspberries and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mint Chocolate Pudding, Protein Packed (serves 6)

  • 1 TBSP Collagen powder
  • 1 can full fat, coconut milk
  • 5 tbsp  cacao powder, unsweetened
  • Stevia or other low-glycemic sweetener
  • 5 large mint leaves

Instructions

In blender mix together entire can of coconut milk, cacao powder, stevia and mint leaves. Blend until smooth and the mint leaves are blended completely into mixture.  Pour into a medium sauce pan and whisk while simmering on low for about 5 minutes to melt the coconut milk and dissolve into the mixture.  When warm pour back into blender.  Turn on blender on a slow setting and slowly pour in the 1 TBSp gelatin. Blend for 30 seconds.  Pour into serving size cups.

Place in the fridge for several hours then enjoy!

Note: For those of you who aren’t sensitive to vanilla, a tsp of vanilla extract can help to really smooth out the flavor texture in this and allow the chocolate to pop just a tad bit more. 🙂

Friday Food - Pho Recipe, Blissfully Healthy

Friday Food – Homemade Pho

Homemade Pho

Gluten & Dairy-Free

Serves 4-6

For a hearty, healthy night in with family. This dish combines all the senses with aromatics, full flavor and beautiful coloring. The broth can be prepared all day and all other ingredients can be added before serving. For quick go ahead, consider making chicken breasts ahead of time and storing in fridge. Pull out when preparing all of the toppings and allow to warm on counter. Broth will help to reheat chicken to warm for eating.

Ingredients

2 boneless skinless chicken breasts or meat of choice. In a large frying pan add one tablespoon of olive oil and cook meat until cooked through and tender. Move to side and allow to sit for 3 minutes for juices to redistribute. Slice lengthwise in thin strips.

Broth:
  • 2 qts. Chicken Broth
  • 2-3 Star Anise
  • 1 Tbsp. Coriander
  • Black Pepper Corns
  • Cumin Seeds
  • Fennel Seeds
  • 3 Cinnamon Sticks
  • Ginger root, peeled and sliced thinly (5 slices, appx.)
  • 4 Garlic Cloves
  • Himalayan Sea Salt (to taste)
  • In a crock pot, pour in bone broth. Place spices & herbs in cheese cloth and tie tightly. Cook broth on low for 12 hours. Remove spice & herb packet, and disregard. Check broth to make sure any seeds haven’t settled in broth. Remove with slotted spoon if needed.
Suggested toppings:
  • Pea pods
  • Cilantro, chopped
  • Green onions, sliced
  • Bean sprouts
  • Radishes, thinly sliced
  • Basil, julienned
  • Rice Noodles

Cook rice noodles according to package instructions. Drain and place in ice bath. Toss in ice water to stop cooking and to keep them from sticking.

Place noodles in a bowl, add chicken or meat, and choice of toppings. Ladle broth over everything. Serve warm and enjoy!