Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl

Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter


  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!


Crunchy Almond Crusted Acorn Squash

almond crusted acorn squash

Are you ever going through the day and a sudden craving hits you for something crunchy on the outside and warm and gooey on the inside? So basically a craving for something deep fried and sinful. Wellllll this happens constantly for me, which is why I decided to come up with a healthy way to re-create that texture.

Okay so almond crusting something isn’t EXACTLY the same as deep frying, but it’s pretty darn close. Not to mention rolling something in almonds and baking it ADDS nutritional value to it as opposed to frying which basically fries all the nutrients out of whatever is being fried plus adding trans fats and calories. No bueno.

This is so simple, delicious, and the perfect way to add some variety (and protein and healthy fats) to your average side of veggies! So next time you’re craving that crunch, put away the deep fryer (or let’s be honest here, skip the fast food) and break out the almonds!

Crunchy Almond Crusted Acorn Squash

  • Servings: 2-4
  • Difficulty: easy
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  • 1 acorn squash, peeled and cubed
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 cup blanched almonds
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg


  1. Preheat your oven to 400 degrees F.
  2. In a food processor, add your almonds, cinnamon, and nutmeg and process until the almonds are finely ground, but not turning into almond butter.
  3. In a large Ziploc bag, add your squash, coconut oil, and maple syrup and shake until everything is evenly coated.
  4. Add the almond mixture and shake again until the squash is evenly coated (you may have to use your hands a bit if you want them to be perfectly coated, but I find the shaking does a pretty good job overall).
  5. Place a non-stick metal cooling rack on a baking sheet and carefully dump your coated squash onto the cooling rack, making sure there’s space in between each squash piece.
  6. Bake for about 30 minutes, flipping halfway, until the squash is golden brown and crispy.
  7. Serve as a snack on its own or as a side dish. Enjoy!

Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

basil cashew pesto gnocchi and chicken thighs


What do you do when you plant basil and it decides to take over your entire herb garden?


Make pesto, duh.

I love making pesto because literally it comes together in 30 seconds, it’s delicious, AND your can make extra and use it on some kick-ass sandwiches another day. And let me tell you, I made double the amount of pesto and we’ve been eating it on everything for the past three days because it’s SO FREAKIN’ GOOD.

Plusssss, I don’t even feel guilty about the gnocchi because it’s made with with rice flour which completely works out with my whole “not eating wheat” thing. Score!

But anyways, let’s get back to basil. BASIL. It smells good. It grows like a weed. It’s nice to look at. It tastes bomb. AND IT’S SO GOOD FOR YO BODYYYYYY!!!! Listen to this. You eat basil, you get all these healthy benefits:

  • Decreased inflammation
  • Powerful antioxidants
  • Reduced pain
  • Help fighting diabetes
  • Improved liver function
  • Stress relief
  • Immunity boost

Then, your body rejoices. And yeah, that’s just basil. Add some chicken and cashews and nutritional yeast and rice flour gnocchi and you’ve got yourself a gosh darn complete healthy meal. So get going!!! Don’t deprive your taste buds of this heavenly meal any longer!

Rice Flour Gnocchi with Dairy Free Basil Cashew Pesto and Chicken Thighs

  • Servings: 4
  • Difficulty: easy
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    Gnocchi and Pesto
  • Rice Flour Gnocchi (or any gluten free gnocchi)
  • 1 cup raw cashews
  • ¾ cup fresh basil
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • 3 Tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 Tbsp tahini
  • Salt and pepper to taste
  • Chicken Thighs
  • 8 free range chicken thighs
  • Lemon and herb seasoning
  • Salt and pepper to taste


  1. Pre-heat the oven to 400 degrees F.
  2. Place your chicken thighs in a baking dish and season to your liking. Cook them in the oven for 30-40 minutes (until the internal temperature reaches 165 degrees F).
  3. Meanwhile, bring a large pot of salted water to a boil.
  4. While you’re waiting for the water to boil, place the raw cashews, basil, olive oil, garlic, nutritional yeast, lemon juice, tahini, salt, and pepper in a food processor and process until the desired consistency has been reached and everything is thoroughly combined. Set aside.
  5. Once the water has reached a boil, add your gnocchi and cook for about 2 minutes once the gnocchi re-surface. Drain and return to the pot.
  6. Add your pesto to the gnocchi and stir to combine.
  7. Once the chicken is done cooking, plate everything and serve with your favorite salad! Enjoy!

Dairy-Free Broccoli Cheddar Spaghetti Squash with Chicken

broccoli cheddar spag squsah 2 (2)

I remember the first time I ever heard of nutritional yeast. I mean, say it out loud.




If you’ve never seen it before, you probably have no idea what to even picture when you say that. I’ll help you out. It’s like little crumbly yellow-y dried up flakes in a bag. And as if that’s not weird enough, it tastes like cheese.

So yes, I was a little hesitant to give it a try, but I kept hearing soooo many great things that I finally gave in, and THANK GOD I did. All I have to say is aaaaaaaaahhhh-mazing. As someone who has been forced to give up cheese due to a newfound dairy intolerance, I am completely and utterly thankful that nutritional yeast is a thing. It really does taste like cheese!

Some of my favorite uses for nutritional yeast:

  • sprinkled on top of pasta like a little Parmesan cheese would be
  • mixed in with pizza sauce in lieu of cheese on a pizza
  • made into a dairy-free cheese sauce

So in this case, we’re making an easy-peasy (or should I say easy-cheezy, ba dum chhhh) dairy-free healthy cheese sauce to mix in with our spaghetti squash, chicken (or tofu), and broccoli. YUM. This definitely helps fill the mac ‘n’ cheese void in my heart. And, the best part about nutritional yeast isn’t even the cheesy taste, it’s how good it is for you!

Nutritional yeast is absolutely PACKED with B vitamins, is considered to be a complete protein, contains folates, thiamine, riboflavin, zinc, and more! Anddddd, as if that wasn’t enough already, it’s low in sodium and fat AND is gluten free. Yayyy for all our gluten intolerant foodies too!!

So Bailey, what benefits am I going to see from all these nutrients? WELL. Let me tell you:

  • Improved immune system
  • Improved digestion
  • Antiviral and antibacterial properties
  • Is a source of complete protein which is a great replacement for protein that vegans and vegetarians normally wouldn’t be getting due to a lack of protein from meat
  • Improved metabolism
  • Improved hair, skin, and nails
  • Helps to have a healthy pregnancy

Sounds pretty good, right? And in case you forgot, IT TASTES LIKE CHEESE PEOPLE!!!! What’s not to love? So next time you’re craving a cheesy pasta cheat meal, trick your taste buds by making them think you’re cheating when really you’re just doing your body a favor with all the goodness you’re putting in it. Enjoy!

Dairy Free Broccoli Cheddar Spaghetti Squash with Chicken

  • Servings: 2-4
  • Difficulty: easy
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  • 1 medium sized spaghetti squash
  • ½ Tbsp EVOO
  • Broccoli

  • 1 large head of broccoli, separated into florets
  • Chicken

  • 1 pound lean ground chicken
  • ¼ tsp of each of the following: turmeric, salt, garlic powder, and paprika
  • Sauce

  • ½ Tbsp lemon juice
  • 1 Tbsp EVOO
  • 1 clove garlic, minced
  • ¼ tsp paprika
  • ¼ tsp turmeric
  • ¾ cup water
  • ½ cup Bob’s Red Mill Nutritional Yeast
  • tsp xantham gum
  • ½ tsp sea salt
  • ¾ cup Silk Unsweetened Cashew Milk
  • ½ Tbsp tahini


  1. Pre-heat oven to 400 degrees F.
  2. Cut your spaghetti squash in half lengthwise, scoop out the seeds, and rub ½ Tbsp EVOO on the inside.
  3. Place cut side down on a lined baking sheet (I use a silicon mat, but you could use foil or parchment paper) and bake until tender, about 45 minutes.
  4. Meanwhile, heat a skillet over medium-low heat and add your ground chicken and spices once hot.
  5. Cook until the chicken is cooked all the way through, drain, and set aside.
  6. Steam your broccoli florets for about 3 minutes (until they’re tender), drain, and set aside.
  7. Place all ingredients for the sauce in a high-powered blender and blend for at least 2 minutes to get the sauce nice and warm and thick.
  8. Once your spaghetti squash is tender, remove it from the oven and allow to cool for about 10 minutes (or until you’re comfortable handling it).
  9. Use a fork to scrape out the stringy insides to a large bowl. Add the chicken, broccoli, and sauce and mix everything together.
  10. Serve in a bowl, or if you’re feeling fancy you can scoop everything back in to the spaghetti squash shells and serve in that! But be careful as they can be very flimsy.
  11. * For vegan option, just remove the chicken from the recipe! Or add in tofu if you’d like.

Cauliflower Steaks with Brussel Sprouts and Sweet Potato Puree

Cauli Steak

I know what you’re thinking: What. The heck. Is a cauliflower steak.

Yeah, I thought the same thing the first time I tried it too. I was at The Keg with my boyfriend’s mom having some pre-hockey appies when I saw it on the menu. I thought, “hmm, I have no idea what this is, but I do love cauliflower and I’m not really hungry for anything right now, so yeah, I’m getting it.”

It wasn’t the preferred order of nachos, but I was feeling good about it because I knew I wasn’t going to come out of the restaurant feeling sick to my stomach. So I had the mental image of some sort of concoction of cauliflower blended up with something and then cooked to look like a steak. Then, to our surprise, a giant hunk of grilled cauliflower came out on a plate for us. Literally just a giant slice of cauliflower. We were a little unimpressed.

But after stewing it over for a while, I wasn’t opposed to trying a cauliflower steak again. It was good, it was just not what we had pictured. And I knew I could make it better. So I set out to try my own combos and this is what I came up with. The new and improved cauliflower steak.

This meal is also one of my favorite things to make when I haven’t been eating the best because it’s entirely plant-based, sugar-free, vegan, dairy-free, gluten-free, and full of vitamins, minerals, and other nutrients your body craves. Eating a plant-based diet is great for your gut, and since 90-95% of your body’s serotonin (a neurotransmitter that plays a large role in mood, behavior, appetite, digestion, sleep, memory, and sexual desire) is produced in your gut, a happy gut equals a happier Bailey. Whenever I haven’t been eating great I can always feel a greater fluctuation in my overall happiness and this dish never fails to get me right back on track.

All you need are just a few simple ingredients and within minutes you’ll have a delicious, filling, healthy meal guaranteed to make your gut happy as can be. So what are you waiting for? Get to chopping!

Cauliflower Steak with Brussel Sprouts and Sweet Potato Puree

  • Servings: 2-4
  • Difficulty: easy
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  • 1 large head of cauliflower, sliced into large steak-like pieces
  • 2 cups brussel sprouts, halved
  • 1 + 1 Tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp garlic powder
  • Freshly ground salt and pepper to taste
  • 1 baked sweet potato, peeled
  • 2 Tbsp virgin coconut oil
  • 2 Tbsp Bob’s Red Mill nutritional yeast
  • ½ tsp cinnamon
  • 2 Tbsp Silk Unsweetened coconut milk


  1. Heat 1 Tbsp extra virgin olive oil in a large skillet over medium-low heat. Once the oil is hot, place your cauliflower steaks in the pan and season with the garlic powder, salt. and pepper. Cook for about 5 minutes then flip and cook the other side for another 5 minutes, or until to the desired tenderness.
  2. Meanwhile, heat the other 1 Tbsp extra virgin olive oil in a large pan over medium heat. Once hot, add in the garlic and stir for about 30 seconds. Then, add in your brussel sprouts, salt, and pepper. Cook while stirring occasionally for about 7-10 minutes, until the desired tenderness has been reached.
  3. While the cauliflower and brussel are cooking, place your sweet potato, coconut oil, nutritional yeast, cinnamon, and coconut milk in a blender and blend until you have a smooth puree.
  4. Once everything has finished cooking, make a bed of sweet potato puree on a plate and top with the cauliflower steak and brussel sprouts. Enjoy!