Sweet Massaged Kale Salad with Vegan Parmesan

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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
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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!

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Grain-Free Fiesta Taco Salad Bowl

grain free fiesta taco salad bowl

ARRIBA!!! ARRIBA!!!!

Seriously guys, hurry up! If you’re a Mexican food lover like me (I’m literally addicted to it since I grew up so close to the Mexican border) you HAVE to make this recipe RIGHT NOW it’s so freakin’ good. And healthy. And easy. And nice to look at. And even nicer to feel in your belly.

Anyways, I find it so easy to healthify my favorite Mexican food recipes because most of them are plant-based to start out with but then what makes them unhealthy are added oils, sugars, and super processed tortillas. SO all I then have to do is cut out that gut-wrecking garbage and bam! I’ve got myself a delicious guilt-free Mexican meal. And most importantly, happy taste buds.

Okay so I love this bowl because it’s packed with veggies (aka tons of vitamins, fiber, and  and flavor BUT it also has a sneaky high amount of plant-based protein too! Plus protein from the egg. I’ve been loving using edamame in recipes lately because I recently discovered how high edamame is in not only a source of complete protein, but also high in fiber, calcium, iron, magnesium, vitamin C, and tons of other great nutrients. Wooowwwwza all that from one cute ‘n’ tasty lil’ bean.

So next time you’re in the mood for some Mexican food you just need a few simple ingredients, 10 minutes, and a giant bowl to put everything in cuz let’s be honest here, you’re gonna want as much as you can possibly cram in that bowl. Enjoy my peeps!

Grain-Free Fiesta Taco Salad Bowl

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 red peppers, sliced
  • ½ Tbsp organic virgin coconut oil
  • 4 organic free-range eggs
  • 1 15 oz. can of black beans, drained and rinsed
  • 1 cup cooked corn
  • 1 cup cooked edamame
  • 1 cup sliced cherry tomatoes
  • 4 cups chopped organic spinach
  • 1 lime, sliced
  • 1 avocado, cut into chunks
  • pea shoots
  • 1 cup of your favorite salsa

Directions

  1. Heat your coconut oil in a large non-stick pan over medium heat. Once it’s hot, add the red peppers and cook while stirring occasionally for about 5 minutes or until they’re tender.
  2. Once the peppers are done, crack your eggs into your pan. Add a small amount of water to the eggs and immediately cover with a lid. Cook until the egg whites appear white and no longer clear then remove from the heat.
  3. Add ¼ of each of the following to each bowl: spinach, beans, edamame, corn, peppers, cherry tomatoes, and avocado and then top with an egg, pea shoots, and your favorite salsa. 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
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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.


Creamy Coconut Cashew Yellow Curry with Shrimp

Cashew Coconut Yellow Curry with Shrimp 3

Okay normally I would start you guys off with some witty intro to get you hooked, but I’m RAVENOUS and I think no intro is needed for this drool-worthy bowl of deliciousness.

Who doesn’t love a good yellow curry? Especially when it’s combined with the smooth, subtle nuttiness of cashews and the creaminess of coconut milk. OOH BABY this combo is gold.

Okay all you you who don’t get enough veggies in every day raise your hand. Pretty much all of you? Yep, same. That’s what I love about this curry! It’s absolutely LOADED with veggies so you’re sure to get all those vitamins and minerals in for the day plusssss we’ve got your healthy fats from the coconut milk and cashews and protein from da shrimpies! Serve it over some wild rice for some healthy carbs and voila! One complete, healthy meal.

So next time you’re struggling to get your veggies in or just want to trick your kids into eating veggies break out this bad boy and nobody will be disappointed!

 


Creamy Coconut Cashew Yellow Curry with Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Curry
  • 1 cup wild rice
  • 1 Tbsp organic virgin coconut oil
  • 1 sweet potato, cut into chunks
  • 3 large carrots, peeled and chopped
  • 1 cup brussels sprouts, chopped
  • 1 tsp turmeric powder
  • Pinch of salt and pepper
  • ½ cup raw cashews
  • 1 ½ cup cooked, peeled, and de-veined shrimp
  • Chopped cilantro for garnish
  • Sauce

  • 1 ½ cup coconut milk
  • 1/3 cup cashew butter
  • ¼ cup yellow curry paste

Directions

  1. Bring 4 cups of water to a boil. Reduce to a simmer and add your rice. Cook covered for 30 minutes and then remove from heat and allow to sit for 30 minutes.
  2. Meanwhile, heat a large skillet over medium heat. Add the coconut oil. Once the pan is hot and the coconut oil is melted, add the sweet potato, carrots, brussels sprouts, and turmeric powder, salt, and pepper. Cook while stirring occasionally until they begin to soften (appx. 10-12 minutes).
  3. While the veggies are cooking, add all the sauce ingredients to a bowl and whisk together to combine. Set aside.
  4. Add the cashews to the veggies and continue to cook while stirring occasionally for another 5-8 minutes or until everything is tender.
  5. Add the shrimp and cook for another minute.
  6. Add your sauce and bring to a simmer. Simmer while stirring for another 2 minutes.
  7. Remove from the heat and serve over rice with a sprinkle of cilantro on top. Enjoy!


Healthier Dark Chocolate Cookie Crumble Blizzard

Dark Chocolate Cookie Crumble Blizzard 2

Okay so you guys I’ve really outdone myself here. Like, this might be the best thing I’ve ever made. It’s so good that my boyfriend and I had one of these bowls three times each within 24 hours.

And it all started with a failed cookie recipe! Who woulda thunk.

I was attempting to re-create a coconut dark chocolate cookie recipe using no dairy, gluten, or refined sugar and in doing so I ended up creating a giant mega cookie that just crumbled apart as soon as you tried to pick it up. BUT, it still tasted magnificent so obviously I wasn’t just gonna throw it away.  No no no no no never would I throw it away. Obviously I was gonna use it as a topping because I am the Toppings Queen!!!! So now I just had to figure out what to put it on top of….

THEN I remembered I had brought back a bunch of Hershey’s Special Dark Cocoa from the States last time i was visiting my parents so duhhhhh dark chocolate cookie crumble healthified Blizzard time!!!!! And while this is so SO much like exponentially in a whole nother universe healthier than a normal Dairy Queen Blizzard, I’d say it tastes just as good if not BETTER (dare I say it, and I did). Aaaaaand it’s dairy, gluten, and refined sugar free. AND it’s made using real food, aka not full of chemicals and preservatives. So what is it made of exactly? Do you have any frozen bananas, coconut milk, and dark cocoa lying around? Oh good, then you’ve basically got the majority of stuff ya need here minus a few flavors here and there.

EASY AS PIE.

So instead of being lazy and driving through Dairy Queen for a blizzard that’ll set you back about 2389702938409234 calories, grab a blender and your fave cookies, crumble em up, and devour that delicious bowl of amazingness.

 

Healthier Dark Chocolate Cookie Crumble Blizzard

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 large or 2 small frozen bananas
  • 4 ice cubes
  • ¼ tsp vanilla extract
  • A drizzle of raw honey
  • 1 Tbsp of Hershey’s Special Dark Cocoa Powder
  • ¼ cup Silk Unsweetened Coconut Milk
  • Your favorite cookie(s) crumbled up (I use a dairy and gluten free coconut oat cookie which I will post the recipe to once it’s perfected)
  • Optional peanut butter drizzle

Directions

  1. Add all ingredients except for the cookie crumbles and peanut butter to a high-powered blender and blend until smooth, thick, and creamy. You may need to add a little additional milk to get things fully blended.
  2. Pour everything into a bowl and top with the cookie crumbles and peanut butter drizzle. Enjoy!