Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

Yellow curry cauli wings 3

Being the hungry (and completely dog-obsessed) person that I am, I’ve noticed a trend on my social media accounts. I came to the realization that I follow more food and dog accounts than I do real people…

I’m not going to lie, this is preferred for me. How could you go wrong with food and dogs?! I don’t need to see Joann’s new shoes or that Devon went to a baseball game. No. What I do need to see? A mile high stack of pancakes covered with allllll the toppings. A bunch of puppies running at the camera in slow motion with their tails wagging and ears flopping like Dumbo. Oh yes, much better.

Due to the overwhelming number of food accounts that I follow, I notice a lot of food trends that are currently happening. Something I’ve been seeing over and over again are cauliflower wings and I’ve just been dying to try them! I got all excited about making them and was blabbering about them to my boyfriend who was a bit of a doubter. Cauliflower wings???? How could that ever compare to their chicken counterparts?! Sounds weird.

Then, he asked me to make healthy cheat night on Wednesdays because he has two practices that day and always comes home hungrier than a Survivor contestant after being on the show for 39 days. Hehe CHALLENGE ACCEPTED. So of course what better cheat night than pizza and wings?!!!!! I made these babies (along with a chickpea flour pizza which will be a post for another day) and they changed his mind about cauliflower wings real quick. Sure they’re not chicken, but they are DANG DELICIOUS. Crispy on the outside, tender on the inside, they almost melt in your mouth. Mmmmm, mmmm, mmmmm, so good.

Because I’d never made cauliflower wings before, I turned to some of my most trusted food bloggers for inspiration. I ended up making my own version of The Minimalist Baker’s cauliflower wings because they were one of the few recipes I came across using chickpea flour . I’m super pumped about chickpea flour right now because I recently discovered it, it’s such a good source of protein and nutrients while not being a grain (which I try to avoid) AND it’s cheap and easy to make. I make my own simply by buying dried chickpeas from a local Persian market, where I also get all of my dates from for super cheap. Then, all I do is stick them in my Vitamix and about 20 seconds later I’ve got myself a big jar of the good stuff, aka chickpea flour. Anddddd, why wouldn’t I want to add something that’s high in fibre, good for digestion, helps decrease inflammation, has a wide array of vitamins and minerals, and is gluten free to my recipes? It’s a win-win without a doubt.

I’ve been on the hunt for more chickpea flour recipes, so if anyone knows of any good ones I’d love to hear them! I’ve used it as the base in a dairy free cream of mushroom soup (which was BOMB), a chickpea flour pizza crust (also BOMB), and an attempt at chickpea flour tortillas (which were less bomb because they fell apart) but that’s where my trials trail off. It’s so versatile and nutritious it just makes me want to try it in everything!

Anyways, back to the reason we’re all here. These crazy good cauli wings. Next time you’re craving a good cheat meal, treat yo-self to these finger-lickin’ good yellow curry cauliflower wings and then make like 5 more batches and treat yourself to those too because that’s what inevitably is going to happen (it happened to us).


Yellow Curry Cauliflower Wings with Vegan Ranch Dipping Sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 head of cauliflower cut into florets
  • 2 cups chickpea flour
  • 2 tsp yellow curry powder
  • ½ tsp of each: cumin, chili powder, garlic powder, salt, pepper, ground coriander
  • ¾ cup cashew milk
  • 3-5 Tbsp + ¼ cup water (or more if needed)
  • ½ cup yellow curry paste
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • ½ cup Manitoba Harvest Hemp Hearts
  • ¼ cup dill
  • 1 tsp lemon juice
  • Pinch of salt and pepper
  • 1 clove garlic

Directions

  1. Preheat the oven to 450 degrees and place a piece of parchment paper on a baking sheet.
  2. Add chickpea flour, yellow curry powder, cumin, chili powder, garlic powder, salt, pepper, and ground coriander to a medium bowl and mix to combine thoroughly.
  3. Add ½ cup cashew milk to the dry ingredients and mix. Thin with water until the batter is thick enough to stay on the cauliflower but thin enough to work with.
  4. Dip each cauliflower floret in your batter and allow the excess to drain off. Put the dipped florets on your parchment paper lined baking sheet, making sure they have at least ½ an inch in between them.
  5. Place in the oven for 20-25 minutes.
  6. Meanwhile, make your sauce by combining yellow curry paste, maple syrup, and melted coconut oil. Add water until the sauce is thin enough to dip the wings in for coating.
  7. Once your florets are done, remove them from the oven and coat each “wing” in the sauce you’ve made, allowing the excess to drain before placing them back on your baking sheet and baking for another 15-25 minutes (depending on how crispy you like yours).
  8. While the cauli wings are in round two of baking, make your vegan “ranch dressing” by combining hemp hearts, dill, ¼ cup water, ¼ cup cashew milk, lemon juice, salt, pepper, and garlic clove in a blender. Blend until smooth.
  9. Remove the cauli wings from the oven when they’ve reached your desired level of crispiness, drizzle with the remaining sauce you dipped them in in step 7, and serve with the “ranch” dipping sauce. Enjoy!


Why You Should Be Hiking

Hiking 3

Canadian winters. What to say, what to say.

Well, for starters, they’re cold. Very cold. And coming from Arizona (where it’s very hot), it’s definitely taken some getting used to. Not to say I’m used to it whatsoever, but I’m getting better. Now, instead of wearing 3 pairs of pants, I wear 2. Sometimes I go out with only 1 down jacket on. So yeah, you could say I live on the edge.

But the thing I dislike the most about the cold isn’t the stinging pain you get when you first go outside, or having your mascara freeze only to melt down your face when you get back inside. No. The thing I dislike the most is the fact that I can’t go hiking.

Sure, I guess I could go hiking still, but:

  1. I would not enjoy it because I would 100 percent be complaining about how cold I was the entire time. And…
  2. I would most definitely slip on ice/fall in snow/do something clumsy to end up breaking every bone in my body. I have a hard enough time staying on a dry, warm, snow-less mountain. I don’t need to be taking any unnecessary risks here.

So no, I can’t go hiking in the winter here. But whenever I’m somewhere warmer and have the chance, you can bet your booty you’ll find me on a mountain somewhere. There’s just something about being out in nature, getting a good sweat going, working your muscles, and enjoying a nice view. I would describe it as nothing less than pure serenity! The best workout of all time, if you ask me. But I’m pretty biased.

I grew up steps from Camelback Mountain in Arizona. A beautiful, challenging, daunting hike in the middle of a bustling urban metropolis. Although Scottsdale is a desert, there are a surprising amount of amazing hikes within and around the city. My love for hiking was sparked, and it would continue. Here’s a nice picture of me on top of Camelback Mountain on my most recent conquering of the Camel.

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Then, I moved to Seattle. Holy hiking in Washington. WOW. I was head over heels in love.  The Pacific Northwest has got to be one of the most beautiful places I’ve ever seen. (If you’ve never been, please refer to the picture of insane beautifulness at the top of this post that basically looks like a green screen but is, in fact, real). I was hiking every weekend I could get away from my studies (and that I wasn’t visiting my boyfriend down in Portland). Hiking was my release. I’ve always had bad anxiety and something about being in nature made that anxiety completely subside, no matter what I was worried about, what exam I thought I was going to fail, what roommate drama I was having, if I was hiking, I was happy. Truly a stress-free zone. Bailey’s bliss, if you will. But why is that? I couldn’t be the only one who felt this way.

Turns out I’m not! There have been tons of studies done about the impacts being out in nature and hiking have on not only your physical health, but your mental health as well.

So lets start with the physical benefits you’ll get. Yes, obviously you get physical benefits, you’re literally climbing up a mountain (or hill, or even just leisurely walking on ground that isn’t completely flat). You’re gonna see a boost in your cardiovascular health which is very important. The up and down motion also engages your core muscles because it requires you to maintain your balance! The impact helps strengthen your bones too. AND last, but definitely not least, I’m talkin’ booty benefits babyyyyyy. You want a big, strong, bouncin’ booty? Well get up and go for a hike! Any time you’re going up (stairs, walking uphill, etc.), you’re growing those glutes.

Okay now that we’re all excited about big butts, let’s get to the mental health benefits. I think I speak for the majority of people who live in cities these days when I say we don’t spend enough time in nature. It’s hard. Everyone’s busy living in the city, working their lives away to support themselves and others, there just isn’t enough time to get out of town and spend quality time in nature everyday like humans used to do.

It’s been shown that city dwellers have a higher risk of depression and anxiety when compared to people who live closer to nature, and not to mention the rising levels of stress-related chronic diseases and illnesses in modern society in general. Yikes. Sounds to me like we all need to take a step back and relax a little bit. So what better way to do that than by getting some exercise (which releases endorphins that improve your mood and stress levels) out in nature (which also has been shown to ease stress levels and decrease blood pressure and other stress-related illnesses).

A study was performed at Stanford University which actually showed that people who walked out in nature for 90 minutes demonstrated a decreased activity in the brain region associated with depression when compared with those who walked in a more urban environment for the same amount of time. So not only will spending time in nature neurologically lower your risk of depression, but you can also turn it into a social outing. Go hiking with friends, strengthen your bonds with others and increase your sense of belonging. Most importantly, HAVE FUN!

So basically what I’m trying to get at here is the next time you see a beautiful mountain, a cute little hill, or even a nice walking path, don’t drive past it. Stop and explore! You never know what wonders you’ll find when you take just a little extra time out of a day to enjoy some neat-ure. And maybe there aren’t any good hikes near you, or you don’t want to go outside because its frigid out like me, maybe set aside 15 minutes to simply go for a walk in a park somewhere. Whatever you need to do to get you motivated. So I’m going to end things here (or else I could ramble all day) with a little inspiration of my boyfriend and I hiking in Banff over the summer. Isn’t it beautiful?! Doesn’t it look like the best use of time ever!? Now go!

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Pineapple Acai Smoothie Bowl

Acai bowl in a pineapple 1

Ahhhhh acai. What a berry.

What.

A.

Berry.

I remember my first encounter with the little devils. I was shopping at Costco with my mom when I was in high school, probably about 7 years ago, when we came across the bags of Brookside dark chocolate covered acai blueberry bites. Ya know what I’m talking about? If not, I’ll link ’em in here cuz oh baby are they delicious! But anyways, after butchering the pronunciation of the stuff, we decided to grab a bag and test it out.

WOW-EE-WOW-A.

(yes, that was written in Borat’s voice)

Okay, whatever this ah-kay stuff was had to be straight up magic. Oh, and after several months of pronouncing it wrong, we were finally educated on the correct pronunciation: ah-sigh-ee. But what the heck even is acai? I had never in my life seen or heard of it before these little chocolate balls of magnificence. So I put my Googling detective skills to work.

The acai berry is a small, grape-looking berry that comes from palm trees native to the rain forests in South America. Okay, now at least I have a picture in my head. So what’s this little guy good for?

PRETTY MUCH EVERYTHING!!!!!

Okay not everything. But it is a superfood! It’s literally loaded with antioxidants and also contains electrolytes, minerals, amino acids, vitamins, fiber, and small amounts of essential fatty acids. So what do all those healthy sounding words mean for your body? All that means that these tiny berry beauties will help reduce inflammation, keep you healthy, contain MAJOR anti-aging benefits, help control your appetite, increase energy, help prevent heart disease, andddd improve your metabolism. So maybe they are good for pretty much everything!

Now that I knew the power of the acai berry, I knew I needed more than just the chocolate covered bites. So lucky for me, I stumbled into this cute, trendy new (at the time) place in Old Town Scottsdale called the Original Chop Shop. I had been wanting to try it for a while, and as soon as I walked in I knew I was in for a treat because the first thing I saw when I looked up at the menu? BAM. Acai bowl. I didn’t need to see anything else because I knew I was 100% ordering that. And then it came.

Life. Changed. Forever.

Several weeks and about 15 acai bowls later and I had become a full blown acai addict. But I was getting tired of the same bowl every time (since I didn’t know anywhere else I could get this allusive acai bowl), so again, I turned to Google. And this is when I discovered Sambazon! Sambazon is a company that just so happens to make frozen packets of acai. My life was now complete. I found it at my local Whole Foods Market (when I was living in the United States, now I get it from Planet Organic in Canada, but most organic markets should carry something similar) and began experimenting immediately.

Now I am about 7 years older, 7 years wiser, and 7 years better at making my very own acai bowl creations. I expect nothing but improvements in the future for my bowls, but for now I will share with you my all-time-fave acai bowl recipe. So use it well, my friends, as you embark on your own journey with acai bowls.

*mic drop*

Pineapple Acai Smoothie Bowl

  • Servings: 2
  • Difficulty: easy
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Ingredients

Directions

  1. Cut your pineapple in half lengthwise and remove the fruit from inside so both halves now resemble a bowl.
  2. To a high-powered blender, add: about ¼ to ½ cup fresh pineapple, Acai, your frozen fruit and veggies, peanut butter, and cashew milk. Blend until smooth and thick.
  3. Place your smoothie evenly in each pineapple bowl and top with honey, coconut, and fresh fruit. Enjoy!


Homemade Coconut Butter Stuffed Dates

Homemade Coconut Butter Stuffed Dates 1

Raise your hand if you love shopping at the high end organic markets for the coolest, healthiest stuff, but your wallet cringes just at the thought of it. Yeah, me too. Putting the highest quality foods into our bodies definitely comes at a price, but the feeling is worth it. And I’ve got some big news. I know how to make it just a little bit cheaper for you.

Say whaaaa? You’re gonna save me money?! Tell me how!

Okay. So here’s what I’ve come to realize from many years of wandering the aisles of organic markets and not buying things because of their price tag: organic label = jacked up price. While there are many items worth paying a little extra for because you can’t get it any other way, there are plenty of things you actually can get for cheaper!

Newssss flashhhh, almond butter should not cost $12.00. So how do you get things like this cheaper?

MAKE YOUR OWN.

Yeah, you heard me. Make your own! From nut butters to flours to yogurt, with just a little elbow grease you can easily make your own for way cheaper! What I usually do is check out the ingredients on the label and then re-create my own version (which I do ALL the time, so there’ll be tons more of my re-made organic market recipes to come).

For the sake of this recipe, we’re talking homemade coconut butter. Yuuummmmmm.

*disclaimer* coconut butter is extremely delicious and addicting so make at your own risk.

And I challenge you to find something that doesn’t taste good stuffed in a date. Since I have a GINORMOUS sweet tooth, I eat a ton of dates. Their natural sweetness is unparalleled and does the job perfectly when I need to kick that sugar craving to the curb. And let’s not forget that dates are more than just nature’s candy. Dates are loaded with fiber, potassium, copper, and many other vital nutrients to keep your body running well.

Due to their high fiber content, dates are digestive-health miracle workers. Besides their natural laxative qualities, fibrous dates also help boost your heart health to keep that ticker tickin’. And let’s talk about magnesium. Magnesium has awesome anti-inflammatory properties and helps lower blood pressure as well. And that’s just a couple of the benefits you get from eating dates!

Is your mind blown? It’s crazy that something that literally tastes like the best candy ever is so good for you at the same time., Go dates! And add the delicious, creamy coconut butter and you’ve got yourself a sneaky healthy sweet treat sure to please even the biggest healthy food doubters.

Homemade Coconut Butter Stuffed Dates

  • Servings: 20 stuffed dates
  • Difficulty: easy
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Ingredients

Directions

  1. In a high-powered blender or food processor, add your coconut flakes, coconut oil, coconut extract, and maple syrup. Blend on high for 7-9 minutes if using a blender and about 15 minutes if using a food processor.
  2. Meanwhile, make a slice lengthwise along the top of your dates and open them up to stuff.
  3. Stuff each date with about ½ Tbsp coconut butter.
  4. *You can store any remaining coconut butter in a jar and use in recipes in place of nut butters, as a spread on toast, and so much more!


Quick and Easy Turkey Roll-Ups

Turkey roll ups
Even though I currently don’t have an actual real life adult job, I really work full-time. My job, you ask? Feeding the insatiably hungry man that I live with. Take a university student, throw in a hockey schedule, a big body frame, and add all that together with a metabolism that won’t quit, and you get my boyfriend.

Moving in together was a pretty big wake up call for me. I mean, I knew he was a hungry guy going into it, but when the monthly grocery bill went from $100 (when I lived on my own) to now $1000 a month, I thought to myself “holy crap this guy is a bottomless pit, how in the world am I going to keep him fed!?”

Challenge accepted.

I began brainstorming ways I could keep him full throughout his busy days, but it had to be simple enough to pack in a lunch and eat while he’s out and about. There has been constant experimentation with new recipes (thankfully he’s the best test subject ever), but one recipe I always go back to is this easy, quick, healthy turkey roll-up!

These guys take less than a minute to make and are so tasty and packed full of nutrients to help get him through his days. And not to mention they taste AMAZING. I’m always sneaking some for myself to eat too hehe. Hey, he doesn’t get to have all the goodness to himself!

One of my favorite parts about this recipe is the hummus. I love making Life Made Sweeter’s hummus recipe and to have on hand for a veggie dip when guests are over or so I can quickly throw it on as a spread like I do in this recipe. It’s great for those of you who (like me) get a bad stomach from tahini. AND hummus is so freakin’ good for you!!!

Hummus = chickpeas = magnificent little wonder balls of healthy deliciousness.

In my opinion, chickpeas are something that everyone should try to incorporate more of in their diets. They’re so versatile, tasty, and provide so many nutrients your body needs. I’m talking protein, fiber, manganese, folate, copper, phosphorus, iron, magnesium, and vitamins B6 and K. Need I continue?

And, as if you weren’t already blown away by these little cutie-peas, if you buy a can of chickpeas (or make your own cooked chickpeas) you may not even know that you’re basically getting a two-for-one! The liquid that the chickpeas are cooked in is called aquafaba (I’m doing some experimenting with my own aquafaba recipes to look forward to in the future on my blog) and it can be used in so many recipes! It’s a great vegan egg white substitute, or can be used to make whipped toppings, mousses, and so much more! So save that liquid and do your own experimenting with your aquafaba. It’s delicious, nutritious, and sounds like the name of a magical underwater supermodel, so you can’t go wrong here.

Okay sorry I got a little off topic. Back to the turkey roll-ups. They’re perfect for packed lunches, afternoon snacks, or just as appetizers to put out when company’s over! Or to munch on while you write blog posts about yummy food because writing about food makes you even hungrier than normal. Whatever works for you. So give ’em a try and enjoy every last bite, but don’t get too overzealous and forget about that toothpick (speaking from experience, it doesn’t taste or feel great in the mouth).


Quick and Easy Turkey Roll-Ups

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 package of organic sliced turkey with no additives
  • 1 yellow pepper, thinly sliced
  • ½ cup spinach
  • ¼ cup sliced purple cabbage
  • 1 carrot, thinly sliced
  • ¼ – ½ cup hummus
  • Balsamic vinegar to drizzle
  • Salt and pepper to taste
  • Toothpicks

Directions

  1. Place one piece of turkey down and spread a layer of hummus onto it.
  2. Add a layer of spinach and then top with a small amount of sliced pepper, cabbage, and carrot.
  3. Drizzle on some balsamic vinegar and sprinkle with salt and pepper.
  4. Roll everything up and stick a toothpick in so it stays together.
  5. Enjoy!


Pumpkin Spice Buckwheat Waffles

Pumpkin Spice Buckwheat Waffle

Ahhh, breakfast. My absolute favorite meal of the day. If given the choice to eat breakfast for every meal for the rest of my life, I’d do it. 100%. But Bailey, don’t you do intermittent fasting and skip breakfast? Well, kind of. Let me explain.

So when I first got into intermittent fasting (which i go into detail about in my post here), I was torn up about the thought of skipping breakfast. Like, I would literally get so excited about eating breakfast the following day that I wouldn’t be able to sleep at night. So skipping it and not eating until noon seemed highly impossible. BUT, then I thought, “why not just pig out on breakfast food at noon?” Yeah, that could work. Honestly, breakfast means literally break – fast, as in breaking your fast, which I would still be doing, just a little later in the day. Perfect!

Now that I’ve been intermittent fasting for almost half a year, I’ve grown to love having all that time before I eat my breakfast. It’s really made me a lot more creative in my meals because I have tons of time to prepare my breakfast, as opposed to waking up ravenous and making something as quickly as possible before I metaphorically starved to death.

It also turns out my undying love for breakfast means I have an undying love for all breakfast food, AKA pancakes and waffles.

*insert me daydreaming about the fluffy clouds of pillow-y goodness covered with ALL THE TOPPINGS about to float into my mouth*

Mmmmmmmmmmm so tasty. But since cutting out white flours, dairy, and refined sugars, I’ve had to do some experimenting to get back to my dessert-for-breakfast ways. One thing I’ve had tons of success with is buckwheat flour! Some knowledge for ya: buck WHEAT, turns out it’s not actually wheat! Yeah, it’s a seed. Come on naming people, why you gotta try to trick us like that? Alsooooo, it’s SUPER healthy. Packed with amino acids, vitamins, and minerals, while being low in calories and fat, talk about a superfood! It’s also high in protein and fiber, anddddd due to it’s unique amino acid composition it helps lower cholesterol, is anti-hypertensive, and aids in digestion by helping to relieve constipation.

And for all you plant-based and/or gluten-free health nuts out there, this is the flour for you. Because, you guessed it, buckwheat is gluten free!!! Weeeeeeeeeee for gluten freeeeee!

This is actually one of the first recipes I ever tried with buckwheat flour and it was so difficult to actually branch out and try more after this one was SO FREAKIN’ GOOD. But, I have made more that I’ll share in the future, although for now give this one a try and you’ll fall in love just like I did.


Pumpkin Spice Buckwheat Waffles

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

Directions

  1. Combine oat flour, buckwheat flour, coconut sugar, cinnamon, ground nutmeg, ground ginger, baking powder, and sea salt in a blender. Pulse several times to combine.
  2. Add the pumpkin puree, cashew milk, banana, and egg. Blend until just mixed.
  3. Turn your waffle iron on and lightly grease with coconut oil.
  4. Pour your batter in and cook according to your waffle iron’s directions. Mine is quite old and finicky, but I generally cook them for around 2-3 minutes.
  5. Remove from the waffle iron and top with maple syrup, Barney’s almond butter, Daiya dairy free cream cheese, and chopped walnuts.


Healthy Avocado Deviled Eggs

Avocado Deviled Eggs

Okay. So I’m a prettyyyyy big fan of deviled eggs. Like, big fan as in I can and will eat an entire platter of them. Unfortunately, the tummy isn’t a big fan of mayonnaise sooo I’m generally seriously ill after I devour the platter. BUT great news, my friends. You can make deviled eggs with…

Drum roll please…

AVOCADOS!

Wow, is there anything these magnificent little green babies can’t do?!

Fun fact of the day: did you know an avocado is actually considered to be a berry? Yep. Weird, huh?

MMMMMM. I think I like these even better than traditional deviled eggs! And wanna know another reason why I’m such a huge fan of these guys? Replacing mayo with avo = huge health boost. Can I get a boo-yah? BOOO-YAHHHHHH.

People are scared of avocados sometimes. They hear that they’re basically entirely fat and think, “Fat? Oh no I’ve got enough of that already, I’ll pass.” WRONG-O. Avocados contain healthyyyy fats which are super important for maintaining a healthy body! Consuming these types of fats actually signals your brain to turn off your “hunger,” essentially. This means it helps you feel full and stay feeling full longer than, say if you consumed sugar, which signals your brain to keep eating even if you’re actually full. This also helps to slow down the digestion of carbohydrates, which keeps your blood sugar levels stable instead of spiking like crazy.

Another amazing avocado-to-the-rescue benefit is that it does a great job at boosting cell health in your body! This supports healthy skin, boosts your immune system, and helps your body to absorb fat-soluble nutrients.

Oh, and did I mention all the vitamins, minerals, and other nutrients that are packed inside?! I’m talking vitamins C, E, K, and B-6 plus tons of minerals, beta-carotene, omega-3 fatty acids, beta-sitosterol, folate and fiber. Holy moly, all that from an avocado?! No wonder all us millennials are devouring these things like crazy! Or is that because we just like taking pictures of avocado toast? It’s a bit of both.

I know the Superbowl is coming up here this weekend and I think everybody could use a break from all the junk food that’s going to be out at the party. So do everyone a favor and whip out some of these beautiful bites of heaven and you’ll be a bigger hit than the hits in the game!


Healthy Avocado Deviled Eggs

  • Servings: 24 deviled eggs
  • Difficulty: easy
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Ingredients

  • 12 large eggs
  • 1 large avocado
  • Juice and zest of 1 lemon
  • Salt and pepper, to taste
  • ½ to 1 tsp paprika for garnishing
  • Chopped chives for garnishing

Directions

  1. Bring a large pot of water to a boil. Lower the heat to medium-low so the water is gently boiling. Delicately place your eggs in the water and boil for 10 minutes. Then, remove the eggs to an ice bath to cool.
  2. Once the eggs are cool enough to handle, peel them and slice them in half lengthwise. Remove the yolk and place it in a food processor. Dice up your avocado and put that in the food processor as well as the lemon juice, salt, pepper, and most of your lemon zest (saving some to sprinkle on top at the end. Process until smooth.
  3. Arrange your egg whites on a plate with the hole on top. Place your avocado-yolk filling in either a piping bag, or if you don’t own a piping bag (which I don’t) you can always just put it in a Ziploc bag and cut one of the tips off.
  4. Pipe equal amounts of filling in a spiral motion onto each of your egg whites. Garnish with paprika, lemon zest, and chopped chives. Enjoy!
  5. * Also, keep in mind that due to the oxidation of the avocado, it will begin to turn brown after an extended period of time so it’s best to eat these within a day or so of making them.


 


Mocha Peanut Butter Pudding Smoothie Bowl

Peanut Butter Mocha Pudding Smoothie Bowl 2

For those of you who know me or who follow me on Instagram, you’re most definitely very aware of how much I’m obsessed with smoothie bowls. Like, to say it’s an addiction would be an understatement. I LIVE for smoothie bowls. So when I moved up to the Great White North, a serious wave of depression hit when I learned that smoothie bowls weren’t really a thing here. Many, many tears. Turns out a nice, cold, refreshing smoothie in a bowl isn’t really a best-seller when it’s minus a thousand degrees outside. Ugh.

Oh well. That’s what blenders are for! So being the thrifty, poor just-out-of-college girl that I am, I went out to my local Value Village and got the best looking blender that $10 could buy. Too bad I like my smoothie bowls to be the thickest of all time. My first blender broke pretty soon after I bought it, but not before getting a lovely splatter of blueberry smoothie all over my ceiling! (Which was my fault for sticking metal silverware in to try to “help the process”). Whatever. I’ll just buy a new one. So I did, and another couple months would go by, I’d break it again, and a vicious cycle began to occur.

I began to think that all blenders were out to get me. Which, in hindsight, I could’ve definitely been a little nicer to those blenders. If you’re like me and blenders also hate you, I have some advice: add more liquid. Smoothie bowls are equally as delicious when they’re a little runny! Just pop them in the freezer for a little bit before eating and it’ll be just as thicka-than-a-bowl-of-oatmeal. Moral of the story is don’t be as stubborn as me and break three blenders trying to get the thickest possible smoothie bowl. It’s not worth it.

But anyways, Christmas rolled around and my boyfriend obviously knows me too well, because to my shock there was a good ole Vitamix waiting for me under the tree this year. I honestly thought I was going to pass out from excitement! So guess what the first thing I made was?

Hummus!

Just kidding. A smoothie bowl, duh. Oh baby, it was incredible.

SO. Since then, I’ve been making up for lost time and throwing everything possible in to experiment with new smoothie bowl recipes. Thus became this recipe. And just as a disclaimer, smoothie bowl recipes are more so just guidelines. Add however much of whatever you want to throw in here! I find the amounts and ingredients I used below make a smoothie bowl that I find absolutely delicious, but maybe you like things more chocolate-y than I do. So add some more cocoa! Easy as that. Do your own experimenting! I’d love to hear what all of you think is the best smoothie bowl combo because there’s nothing I love more than trying new smoothie bowls.

I eat a lot of smoothie bowls for dessert because they’re a good healthier way of curbing my sweet tooth, but this bowl is the PERFECT hello-good-morning-it’s-going-to-be-one-amazing-day breakfast! With that bit of coffee and cocoa to give you a little caffeine buzz, mixed with all that yummy fruit and chia seed pudding, you won’t be able to have a bad day after starting it off so good.

But Bailey, chocolate? For breakfast?!?! Mother would not approve! Acccctuallyyyyyy, this recipe uses cocoa powder, which isn’t technically the same exact thing as chocolate. Cocoa powder is really just finely ground cocoa beans, which means it’s much lower in fat and sugar than actual chocolate. And not to mention all the health benefits that come with cocoa. I’ll try to list a few but there are just so many it’s overwhelming!

  • Cocoa is rich in the minerals iron, magnesium, calcium, phosphorus, copper, and manganese, and is also a good source of selenium, potassium, and zinc. All these are necessary for maintaining a healthy body.
  • It’s anti-inflammatory, anti-carcinogenic, and has tons of antioxidants. In fact, it has a higher amount of antioxidants than green tea, black tea, and red wine! Some of the antioxidants help to stimulate the production of nitric oxide, which improves the elasticity of blood vessels and helps to lower high blood pressure. I’m all down for a healthy heart, how about you?
  • Cocoa contains high levels of flavanols. These guys are awesome. They help to enhance blood flow to the brain to improve cognitive function and brain health!
  • AND, as if you weren’t already in a good mood from how delicious your smoothie bowl tasted, cocoa also contains something called phenylethylamine which enhances your mood with anti-depressant-like effects, enhancing feelings of contentment and promoting an aphrodisiac effect.

So if you weren’t already on board with the whole “chocolate for breakfast” thing, I’m guessing you’ve probably changed your mind by now. So go grab your blender (and be nice to it) and TREAT YOSELF to a beautiful breakfast bowl! You deserve it.

Mocha Peanut Butter Pudding Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

Directions

  1. The night before, or at least 3 hours before making your smoothie bowl, make your chia seed pudding by combining all the above chia seed pudding ingredients in a jar, shaking to combine thoroughly, and placing it in the fridge to set for at least 3 hours.
  2. Once your pudding has thickened, place all the smoothie bowl ingredients in a high-powered blender (I always use my Vitamix because it makes the best smoothie bowl texture). Blend until you have a smooth, thick consistency.
  3. Spoon some chia seed pudding into your bowl and then place your smoothie on top. Top with whatever you have around! I love topping this bowl with bananas, strawberries, chia seeds, coconut flakes, peanut butter, and dark chocolate chips. Enjoy!


Low-Carb Cauliflower Fried Rice

Cauli chicken fried rice 2

I still remember the exact moment I first discovered cauliflower fried rice. There was confusion, to say the least. Hold up, hold up, now wait just a darn second. So you’re telling me the rice is MADE of cauliflower??? No way. Like, there’s not just cauliflower here and there, it’s literally rice made out of cauliflower? And it takes like two seconds to make in a food processor? Woah.

Mind.

Blown.

Gotta try it.

So I did. And it was love at first chopsticks-full bite. Okay maybe love at first second-try-using-a-fork-because-terrible-at-chopsticks bite. It was incredible how similar the taste and texture were to actual fried rice! And since it was all made of cauliflower, that meant it was way lower in calories and carbs while being much higher in vitamins and minerals, so who could be mad about that? I certainly wasn’t.

So how does one make this “cauliflower rice,” you ask? Simple. Do you have a food processor? High-powered blender? Any type of blender? Cheese grater? Then you’re in luck! Just throw in your cauliflower florets and pulse until you get a rice-like consistency! (or grate your cauliflower with a cheese grater). Easy. As. Pie. – okay side note, pie is actually not that easy to make. That saying should be more like “easy as cauliflower rice” because this is WAY easier than making a full pie.

Andddd, since we’re going with the healthy fried rice here, I thought to myself:

“Hey Bailey, why not kick the healthiness up a notch even further and use coconut aminos here instead of soy sauce?”

“Well Bailey, that’s an excellent idea.”

Anybody else have conversations with themselves in their head? Just me?

Anyways, coconut aminos is this soy sauce substitute that tastes delicious AND is made purely from organic coconut tree sap and organic sea salt! So I would say that’s a much better option compared to super processed soy sauce that has a bunch of mystery ingredients in it. Coconut aminos is also soy-free, gluten-free, MSG-free, kosher, vegan, and comes with all the beautiful benefits of coconuts! That means you’re going to get improved heart health in the form of increased HDL cholesterol, and heart protection and blood pressure regulation from the antioxidants in the coconut. The coconut’s antioxidants also help to fight free radicals in the body which aids in maintaining a healthy immune system. Coconuts also contain this protein called adiponectin which can help with weight loss. Studies have shown that people with high levels of adiponectin in their blood stream have lower body fat content. So that’s a plus in my book.

Who knew subbing out soy sauce for something equally as delicious could reap so many benefits? Ya learn something new everyday. So next time you’re craving a bowl of fried rice, say “not today, processed carbs” and reach for some cauliflower and a blender instead. Your taste buds won’t even know the difference! But your gut will thank you.

 

Low-Carb Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 boneless skinless chicken breasts (or sub tofu for vegan option)
  • 2 carrots, diced
  • 1 head of broccoli separated into florets
  • 1 small brown onion, diced
  • 1 tsp grated fresh ginger
  • 2 cloves garlic
  • 1 cup chopped mushrooms (I like using cremini)
  • 1 cup kale, thinly chopped
  • 1/3 cup coconut aminos
  • Chopped green onions and toasted sesame seeds (garnish)

Directions

  1. Place cauliflower florets in a food processor (or blender) and process until the cauliflower looks like grains of rice.
  2. Heat a large skilled to medium high heat and add your olive oil.
  3. Dice chicken breast and add to skillet. Saute for about 5 minutes while stirring to keep chicken from sticking.
  4. Push chicken to one side of pan and add sesame oil to the other side. Add your carrots, broccoli, onion, ginger, and garlic to this side of pan and saute for about 3 minutes. Add kale and mushrooms and saute for another 2 minutes.
  5. Add cauliflower rice and coconut aminos. Stir to combine everything, cover, and cook for another 2 minutes (until cauliflower has softened).
  6. Remove from heat and serve garnished with green onions and sesame seeds.
  7. Vegan option: Omit chicken completely or sub tofu.


Dairy and Sugar Free Coconut Nice Cream with Carob-Date Chocolate Syrup

Coconut nice cream w carob syrup 5

I’m going to go ahead and start this post off by letting you know that this recipe came together thanks to the wonderful and sometimes cruel game of Catan.

So how does a board game inspire coconut nice cream, you ask? Well you see it was all part of my game plan. I am quite the board gamer and have played many a games with the people I was planning on playing with. I knew they lived their lives equally as food oriented as I did. Thus sprouted my idea: what if I brought a dessert over that would distract them so much from the game that I could swoop in and BOOM victory would be mine. CATAN CHAMPION OF THE WORLD!!!!

Okay back to real life. I thought at first maybe cookies, but I’d made cookies before and I knew I needed something more. Banana nice cream is good, but I wanted something creamier. Better. What could be better… Then it hit me like a ton of bricks (hehe, a little Catan humor there if ya got that). I could make creamy, coco-nutty, comforting (and distracting) coconut nice cream. Yes!!! That was it! And I had a ton of dates and carob chips left over from earlier in the week, so I knew I could whip up a sweet syrup to top everything off with in my Vitamix.

For those of you who are like, “Carob? What the heck is this crazy girl talking about?!” Let me drop some knowledge on you. Carob happens to come from a tree that grows fruit that looks like little chocolate bean pods. These bean bods contain pulp and seeds which can be eaten as-is or dried and made into powders, syrups, chips, and other tasty treats.

So why am I topping nice cream with carob? I’m so glad you asked. Carob is a much healthier, sweeter-tasting alternative to chocolate! Carob contains twice the calcium of chocolate, won’t trigger migraines, is caffeine, gluten, and fat-free, and is loaded with fiber, antioxidants, vitamins, and even has some protein! So you’re saying it has all those healthy benefits AND it tastes amazing?! Sign me up!

Okay, enough of my ranting. There I was, on my way to game night armed with my secret weapon of deliciousness. Game on. We began the night with some chicken wings, veggies and hummus. I was not off to a hot start.

Once the munching began to dwindle, I broke out the dessert. While it was a crowd pleaser, I’m sad to report that I fell victim to my own scheme… So distracted by how much I was enjoying my own tasty treat, I let the game slip away from me. I lost. Oh well, at least my taste buds were victorious. And I had more nice cream left over at home, so let’s be honest, I was the real winner there. Until next time, Catan.

Regardless of whether or not you’re plotting the demise of some friends in a board game or just really enjoy a good dairy-free, refined sugar-free nice cream, this recipe is for you. So give her a try, maybe even double the recipe if you want nice cream for days like me hehe.

Coconut nice cream w carob syrup 3

 


Dairy and Sugar Free Coconut Nice Cream with Carob Date Chocolate Syrup

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Dairy and Sugar Free Coconut Nice Cream
  • 1 can regular coconut milk
  • 1 can coconut cream
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2-3 tsp liquid stevia
  • Chocolate chips / unsweetened shredded coconut for toppings (optional)
  • Carob Date Chocolate Syrup
  • 1 ½ cups Silk Unsweetened Original Cashew Milk
  • ½ cup cocoa powder
  • 1 cup pitted dates
  • 1 cup carob chips
  • 1 tsp vanilla extract

Directions

  1. Shake your cans of coconut cream and coconut milk to make sure everything’s combined. Pour all the coconut cream and half of the coconut milk into ice cube trays and freeze. Reserve the other half of coconut milk for later.
  2. Once your cubes are almost or completely frozen, remove them and place in a high-powered blender (my Vitamix works AMAZING for making ice cream) along with the other half can of coconut milk and the rest of the ingredients for the nice cream besides your toppings.
  3. Blend until smooth and creamy.
  4. Place in the freezer to set while you make your chocolate syrup.
  5. Put all ingredients for the Carob Date Chocolate Syrup in a high-powered blender and blend for at least 3 minutes until your chocolate syrup is smooth and warm.
  6. Top your Coconut Nice Cream with Chocolate Syrup and any other toppings you like. Enjoy!