Fresh and Festive Shaved Brussels Sprout Salad

Do you ever go to the doctor and you get called in right away so you think,”nice maybe this won’t take a million years,” but then you sit in the room for like 10 years waiting for the doc to come in? Yeah, that’s me right now. And I may or may not be absolutely starving.

So I thought “what better way to ease my hunger pangs than looking at pictures of food?” Mayyyyybe not my best idea hehe BUT some good did come out of it because I stumbled across this beauty of a salad that I made for Thanksgiving and totally forgot to share the recipe with you guys!!!!

This bad boy is SO EASY, takes two seconds to whip up, and look at it. It’s red and green. Did someone say perfect Christmas party food?!? I think yes!!!!! Surprise all your friends, family, and/or co-workers with a fresh dose of health and deliciousness with this festive little number.

Ope, doc just got here I gotta go. Make the salad you won’t regret it!!!!!

Fresh and Festive Shaved Brussels Sprout Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups shaved brussels sprouts
  • 1/2 cup pomegranate seeds
  • 1/4 cup pine nuts
  • zest of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp raw honey
  • pinch of salt and pepper to taste

Directions

  1. Add your brussels, pomegranate seeds, pine nuts, and lemon zest to a bowl and set aside.
  2. Add your olive oil, lemon juice, honey, salt, and pepper to a blender and blend until fully mixed (I usually stick it in my magic bullet for about 10 seconds).
  3. Add the dressing to the salad and toss. Enjoy!!

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Bailey’s Buddha Bowl with Creamy Tahini Dressing

baileys buddha bowl with tahini dressing

Do you ever just have those days where you’re feeling especially zen? Like so peaceful and relaxed that absolutely nothing could cause you anxiety? Well, yesterday I did some (well-needed) yoga for the first time all week and believe it or not, high-strung anxious ole’ Bailey had one of those days.

Ahhhhh, it was fantastic. Just thinking back to yesterday puts me in a calmer mood right now. So now, what does one eat on these blissfully peaceful days gifted from the heavens?

A Buddha bowl, duh.

But what exactly IS a Buddha bowl? I was confused at first too. I kept seeing them popping up everywhere and I thought to myself “What the heck people, all these bowls have different ingredients in them! What makes it a Buddha bowl?!”

So after a little (seriously like a second) of Googling, the Huffington Post cleared up my confusion by defining Buddha bowls as the following:

“Essentially, Buddha Bowls (also known as macro bowls or hippiebowls) are colourful, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds — and to finish it all off, a hearty dressing.”

Wow. Talk about heaven in a bowl. And no limits to define these beautiful bowls? You gotta be kiddin’ me. But it’s true! Just one giant bowl, all the nutrients and tasty munchies you could ever imagine, and it’s topped off with a hearty dressing. I’m in love.

So here, I present to you, my nutrient-packed, colorful, drool-inducing, holy-crap-I-need-seconds, first take at a Buddha Bowl. Enjoy, my peeps!

Bailey’s Buddha Bowl with Creamy Tahini Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 chicken breast
  • 1 cup chopped cauliflower
  • 1 cup brussels sprouts, halved
  • 2 large chopped carrots
  • 1 small sweet potato, cut into chunks
  • 1 + ½ tablespoons avocado oil
  • 1 tsp garlic powder
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped kale
  • 1 cup brown rice
  • 1 avocado, diced
  • 1 Tbsp pepitas
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 2 Tbsp water
  • salt and pepper
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Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Cook your brown rice according to package directions (I cook mine in my rice cooker for 30 minutes).
  3. Add your cauliflower, brussels sprouts, carrots, and sweet potato to a large bowl and toss with 1 Tbsp avocado oil, garlic powder, and salt and pepper to taste.
  4. Transfer the veggies to a baking sheet and bake for about 25-30 minutes, or until tender.
  5. Also at this point you can put your chicken breast in the oven and cook until the internal temperature reaches 165 degrees F (about 20 minutes).
  6. Meanwhile, heat your remaining ½ Tbsp avocado oil in a pan over medium-low heat. Once hot, add the mushrooms and sauté until soft, while stirring occasionally.
  7. Make the dressing by combining the tahini, lemon juice, garlic, water, and salt and pepper to taste in a blender and blend until creamy and smooth.
  8. Once everything has finished cooking, begin making your bowls by layering the rice, kale, veggies, chicken, avocado, and pepitas and then topping with the tahini dressing. Enjoy!
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Pink Pitaya Empower Smoothie Bowl

pink pitaya empower smoothie bowl

Guess what today is!!!!

Okay yeah so it’s a measely ole’ Wednesday, August 15th to be exact. What’s so special about that?

WELL. Today just so happens to mark my 100th blog post WOOHOOOOOO!!!!! So I’ve decided to post about my favorite thing to eat of all time. Ever since my tongue first tasted pink pitaya, I knew we were destined to be in each other’s lives forever and ever. Since moving to Edmonton, however, the pink pitaya is scarce due to it being a tropical fruit and Edmonton being far from a tropical climate.

However, on the off chance when I am able to get my hands of some of that pretty pink stuff, I devour every last bite because it’s SO FREAKIN GOOD and good for you!!! So 100th post, i dedicate to you pink pitaya (the highest of all honors).

Okay Bailey, that’s cool and all, but what even is the stuff? Pink pitaya (sometimes referred to as dragonfruit) is the fruit of a cactus grown usually in California, Central America, South America, and Southeast Asia. There are two types, white flesh and pink flesh on the inside, both spotted with tiny black seeds. The white fleshed dragonfruit is very common to find in supermarkets, however the pink fleshed dragonfruit is my personal favorite as I find it much sweeter and more flavorful than its white fleshed counterpart.

Now what’s so great about this fruit, you ask? WELL lemme spit some knowledge at ya about pitaya:

  • low in calories
  • high in antioxidants
  • rich in proteins, fiber, a wealth of vitamins and minerals, as well as polyunsaturated fatty acids like omega-3 and omega-6 (healthy fats)
  • high levels of vitamin C help boost immunity
  • helps detoxify the body by flushing out toxins and waste metals
  • boosts your metabolism and aids in digestion
  • way too many more benefits to list!

So celebrate my 100th post with me by doing your body (and taste buds) a favor and make this smoothie bowl right now!!!!!!

Pink Pitaya Empower Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 package frozen Pitaya Plus dragonfruit
  • ½ frozen banana
  • ¼ cup frozen strawberries
  • ¼ cup unsweetened cashew milk
  • ¼ cup of your favorite granola (I use Oh She Glow’s Mocha Empower Glow Bars crumbled up)
  • fresh chopped bananas and strawberries
  • Barney Butter Chocolate Almond Butter
  • a drizzle of raw honey

Directions

  1. Add the frozen items and cashew milk to a high-powered blender and blend until thick, creamy, and smooth.
  2. Pour the contents into a bowl and top with the remaining ingredients. Enjoy!


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!


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
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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!