Sweet Massaged Kale Salad with Vegan Parmesan

Processed with VSCO with c1 preset

This is 100% my favorite salad of all time (currently). I’ve literally been eating it night and day for the past two weeks and I still can’t get enough of it!

Anddddd, besides being leafy green and delicious, it takes two seconds to make (you can even pre-make the dressing and keep it in a bottle for easy access then all you have to do is make the vegan parm and you’re set). It’s the perfect way to have a delicious healthy side salad/meal in minutes. AND IT’S SO GOOD. I made the Oh She Glows Butternut Squash with this nutty parmesan substitute and ever since I’ve just been putting it in everything.

I hope you enjoy, my peeps!

Sweet Massaged Kale Salad with Vegan Parmesan

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • ¼ c golden raisins
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp raw honey
  • 1 clove garlic, minced
  • ¼ tsp black pepper
  • Oh She Glows Almond-Pecan Parmesan

  • ¼ c almonds
  • ¼ c pecans
  • 1 Tbsp nutritional Yeast
  • ½ tsp extra virgin olive oil
  • pinch sea salt

Directions

  1. In a large salad bowl, add your kale and give it a few squeezes to “massage” it. This breaks it down a bit and makes it less bitter. Add the golden raisins.
  2. Meanwhile, combine 2 Tbsp olive oil, lemon juice, honey, garlic, and pepper and whisk to combine.
  3. Place all ingredients for the Oh She Glows Almond-Pecan Parmesan in a food processor and pulse until the nuts are in tiny chunks.
  4. Add the “parmesan” and dressing and toss to combine. Enjoy!

Advertisements

Creamy Dairy and Gluten Free “Cheesy” Rice

dairy and gf cheesy rice 2

I’VE DONE IT!!!! I’ve finally found a healthy dairy and gluten free alternative to mac ‘n’ cheese that doesn’t upset my tummy.

Sure there are other faux cheese substitutes that make mac ‘n’ cheese, but even though they’re dairy free, they still usually make me just as sick. Probably because most cheese substitutes are straight chemicals… And nobody wants that. So i try to limit my consumption of the fake cheese as much as I limit the real cheese.

But I have a secret to get my cheese fix on in a healthy, non-dairy and non-chemical way!

Drum roll pleaseeeeeeeee…

NUTRITIONAL YEAST!!!

Ew Bailey, what?

Yeah, I know it sounds weird. I was skeptical at first too. But I gave it a shot and ohh baby am I glad I did!

Nutritional yeast is a dry flaky powder that has a cheesy flavor to it! I love shaking it on pastas or adding it to pizza sauce to trick my brain into thinking I’m eating cheese when I’m actually not.

And I haven’t even told you the best part about nutritional yeast yet! IT’S SUPER NUTRITIOUS!!! Shocking, I know. You never woulda guessed that from the name, huh?

Yup nutritional yeast is a complete protein and is an AMAZING source of B vitamins, folate, and so much more. Plus it’s low in calories, carbs, sodium and is gluten free! It’s also a great way for people who don’t eat animal products to get enough B vitamins in their diet. Aaaaand, in case you forgot, it tastes like cheese!!! You gotta be kidding me with this stuff.

So all you have to do now is whip up a batch of rice (or you could make this with past as well, I just generally steer clear from the stuff hence the rice here) and add in the rest and bada-boom bada-bing: easy peasy cheesy rice. Enjoy!

Creamy Dairy and Gluten Free “Cheesy” Rice

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup gluten free brown rice
  • 1 ½ cups water
  • ¼ cup nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp unsweetened coconut milk
  • 1 tsp fresh chopped thyme
  • ¼ tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a medium sized pot, bring the rice and water to a boil. Once it reaches a boil, bring it down to a simmer and cover. Simmer for 20 minutes then remove from the heat and let it sit covered for another 10 minutes.
  2. Add the remaining ingredients to the rice and stir until combined and creamy. Enjoy!


3-Ingredient Refined-Sugar Free Strawberry Chia Jam

strawberry chia jam 1

Anyone out there love a good jam? (Everyone should be raising their hands cuz it’s impossible not to love jam, amiright or am I right?) WELL THEN do I have the recipe for you!!!!

Last week I happened to purchase a very large container full of strawberries that was marked down to 30% off because no matter how hard I try, I can’t ever resist a good sale. Who could possibly eat a giant container of strawberries in a day? Not me. But did I still buy it knowing full well it would be impossible to eat them all before they went bad? You bet I did. Can’t stop won’t stop.

So now I was in a bit of a conundrum. I have all these strawberries. Now what? What could I possibly do with all of them. And then I made some oatmeal and I knew what to do. I love a good PB&J inspired anything so what could be tastier than PB&J oats with homemade strawberry chia seed jam? Mmmmm-mmmmm delicious. I love jam but I always struggle to find a good jam that isn’t super processed or loaded with added sugars. So if I made my own jam I could control exactly what’s going into it and therefore know exactly what I’m putting into my body.

Aaaaaand, the best part about this recipe is you only need 3 ingredients (plus water), one pot, and 10 minutes! Seriously, could not be easier. And oh man is it tasty. There are very few things on this earth that top fresh, sticky, warm homemade jam.

*Droooooooool*

So next time you can’t resist a sale and happen to buy a very large quantity of berries on hand, you’ll know exactly what to do. TIME TO JAM.

3-Ingredient Refined-Sugar Free Strawberry Chia Jam

  • Servings: 1 cup
  • Difficulty: easy
  • Print

Ingredients

  • 1 heaping cup of chopped fresh strawberries
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup, honey, or other sweetener of choice
  • 1 Tbsp water

Directions

  1. Heat a small pot over medium-low heat. Add all ingredients and cook, stirring occasionally for about 7-10 minutes until your strawberries have broken down and you have a sticky, jam-like consistency.
  2. Remove from heat and allow to cool. Store in an air-tight container for up to a week.


One-Skillet Sweet Potato and Brussels Sprout Hash

sweet potato brussels sprouts skillet

I would just like to preface this post by apologizing for the lack of posting on my part lately. I’d like to blame it on the fact that I’ve been sick since returning from Mexico (they really aren’t messing around with that whole Montezuma thing holy heck) but really it’s because I was a bozo and left my camera charger in Edmonton. I made a whole slew of new recipes this week and have been SO excited to share them all, but it’s pretty hard to share my food with you without pictures of that food. Woopsies.

Needless to say, Amazon has yet again come to my rescue and my new charger should be here any moment now so I can resume my annoying food photography ways in my boyfriend’s mom’s dream of a kitchen and get back to regularly sharing my recipes with ya.

BUT, in the meantime, I have been digging through the good ole’ archives and re-discovered one of my all time favorite side dishes to make! Seriously, I don’t know how I haven’t posted this before because it’s so delicious and easy! All you need are 6 ingredients and a skillet and BOOM happy taste buds. TBH sometimes I eat this as an entire meal just because I love it that much. Don’t judge.

To all my busy working folks out there: this is the dish for you. Here’s what I recommend. Put in a little extra effort the night before to chop everything up (and when I say extra effort, I don’t mean much. I’m talking like 5 minutes here people, you can do it). Also, have some meat on hand (or rice or pasta or really any other main type dish you can whip up easily. You could honestly make scrambled eggs as your main and call it good). Then, when you get home from work or whatever keeps ya busy during the day, all you have to do is throw your meat in the oven (or get whatever you’re having as your main dish going) and then cook your already pre-chopped veggies in a skillet and voila! You have a gourmet nutritious meal in a heartbeat.

P.S. If you have an especially hungry (and when I say hungry, I mean hangry) significant other like I do, I DEFINITELY recommend making this on days when the hanger is just too much to handle. Trust me, it’s boyfriend-tested and approved to cure 110% percent of all hanger (even on the days when you don’t think that could even be possible). Quick, filling, and nutritious. That’s the hanger cure motto, people. Enjoy!

One-Skillet Sweet Potato and Brussels Sprout Hash

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp Organic Virgin coconut oil
  • 1 clove garlic, minced
  • ½ brown onion, diced
  • 1 small sweet potato, cut into chunks
  • 15-20 brussels sprouts, cut into fourths
  • Sea salt and black pepper to taste

Directions

  1. Heat the coconut oil in a skillet over medium-low heat until hot.
  2. Add garlic and allow to cook for about 30 seconds while stirring so it doesn’t burn.
  3. Add in onions and cook while stirring for another minute or two, until the onions become slightly soft.
  4. Add the chopped sweet potato, brussels sprouts, salt, and pepper. Cook while stirring occasionally for about 10 minutes, until your veggies are nice and tender.
  5. Serve and enjoy!