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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Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

So last week I was in Banff with my lil momma bear and she had never been there before (and if you haven’t either, please make a trip, it’s life changing) so I was taking her to all my fave stops. Besides the hiking and nature and cute little shops, there are two restaurants I absolutely adore. The first is a Cajun diner called Tooloulou’s that I love going to for breakfast because they have just about everything you could possibly imagine and more and it’s all so good. And the second restaurant is called Block. It’s teeny and has an ever-changing menu and kinda just have a cozy home-y feeling to it which adds to the charm for me.

Anyways, long pointless story short, when we were at Block last week I had some lettuce wraps (which I don’t normally eat very often) and they just absolutely blew my mind SO I’ve been on a lettuce wrap kick this week and and very happy about this recipe. Honestly I’m thinking about making lettuce wraps a weekly staple now just as an excuse to make this dang peanut sauce HOLY MOLY is it good on everything.

So get you ground meat cookin’ and in no time you’ll be in lettuce wrap heaven with me. Enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Filling:
  • 1 Tbsp avocado oil
  • 1 pound lean ground beef and pork mixture
  • 1 clove garlic, minced
  • ½ yellow onion, diced
  • ½ cup sliced cremini mushrooms
  • ¼ cup sliced cabbage
  • 2 large carrots, chopped
  • 1 red bell pepper, de-seeded and chopped
  • ¼ cup bone broth (or any other broth you have on hand)
  • 2 Tbsp coconut aminos
  • salt and pepper to taste
  • Peanut Sauce:

  • ¼ cup peanut butter
  • ¼ cup unsweetened coconut milk
  • 2 Tbsp bone broth
  • 2 Tbsp coconut aminos
  • juice of ½ lime
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • pinch red pepper flakes
  • salt and pepper to taste
  • 2 bunches romaine lettuce, separated into leaves
  • sesame seeds
  • 1 lime, sliced

Directions

  1. In a large skillet, heat the avocado oil over medium heat. Once hot, add the meat and cook until cooked throughout. Drain and set aside.
  2. In the same skillet on medium heat, add the garlic and saute until fragrant. Then add the onions and saute until they just start to get soft, about 2 minutes. Add the remaining veggies and saute for another 5-7 minutes, until tender.
  3. Meanwhile, combine all the ingredients for the peanut sauce in a medium saucepan and bring to a simmer. Allow it to simmer for about 3-5 minutes, or until it thickens. Then remove from heat and set aside.
  4. Once the veggies are tender, add the meat back in the skillet with the veggies, then add the bone broth and coconut aminos and bring to a simmer. Simmer for about 1 minute and then remove from heat.
  5. Serve by adding the filling to the lettuce leaves, then topping with peanut sauce, sesame seeds, and a squeeze of lime juice. Enjoy!


Veggie-Packed Peanut Noodle Stir Fry

veggie packed peanut chicken noodle stir fry


Veggie-Packed Peanut Noodle Stir Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 organic free-range boneless, skinless chicken breasts, sliced thin
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 1 head broccoli, broken into florets
  • 1 cup chopped Cremini mushrooms
  • 1 cup Chinese cabbage, chopped
  • 1 package fat rice noodles
  • Sauce:

  • ¼ cup coconut aminos
  • ½ cup natural peanut butter
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 Tbsp raw honey
  • 1 cup unsweetened cashew milk
  • Garnishes:

  • chopped green onion
  • everything bagel seasoning
  • chopped cilantro
  • lime wedges
  • peanuts

Directions

  1. Heat a large non-stick pan over medium heat. Once hot, add your chicken breasts and cook until they’re fully cooked.
  2. Drain the chicken, remove from the pan and set aside.
  3. Meanwhile, prep the rice noodles according to the package.
  4. Heat the avocado oil in the same pan over medium heat. Once hot, add in the garlic and cook while stirring for about 30 seconds.
  5. Add in the onions and cook while stirring until the onions are soft (about 3 more minutes).
  6. Add in the carrots, peppers, and broccoli and cook for about 7 minutes, stirring occasionally.
  7. Add in the mushrooms and cabbage and cook for another 3-5 minutes, until everything is tender.
  8. Add the chicken, noodles, and sauce to the pan and stir to evenly combine.
  9. Bring the sauce to a simmer and cook for another minute.
  10. Remove from heat and serve topped with the garnishes. Enjoy!


Lazy Healthified Cabbage Roll Bowl

Lazy Healthified Cabbage Rolls

This recipe goes out to all of you cabbage roll lovers out there who are a bit intimidated by (or are just plain too lazy to make) actual cabbage rolls but love the taste.

I still remember the first cabbage roll I ever had. My boyfriend’s Grandma made it (every time I have a cabbage roll, I think of her because they were one of her staples) and I was blown away by it. SO FREAKIN’ GOOD how had I never had one of these before!? All that meaty flavorful goodness wrapped up in a delicious cooked cabbage wrap?! What. A. Concept.

Now I had always been intimidated by cabbage rolls (TBH I’ve never actually made the real version myself) but I’m always craving them.

Enter: this recipe.

I knew what should be in the cabbage roll and I knew what it should taste like but I was just way too lazy to try to make it on my own. SO I created a cabbage roll stir fry, if you will. And oh man is it good.

NO RAGRETZ.

And besides bein’ tasty, this scrumptious meal is a nice hearty way of getting in your protein, veggies, and carbs, all in one simple dish! Sound good to you? Plus you can make loads of it on Sunday and then eat those leftovers all week long because it’s just as good the second, third, fourth AND fifth times you eat it. So basically what I’m trying to say here is you’re welcome and ENJOY!!!!!

Lazy Healthified Cabbage Roll Bowl

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. lean organic ground turkey
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 2 Tbsp diced jalapeno pepper
  • 1 ½ cups bone broth
  • ½ cup water
  • 1 cup tomato sauce
  • 1 cup diced tomato
  • ¼ cup raisins
  • salt and pepper to taste
  • 1 head cabbage, chopped and core removed
  • 1 cup brown rice
  • Chopped green onions to garnish

Directions

  1. Heat a dutch oven or large pot over medium heat. Add avocado oil.
  2. Meanwhile, add 1 ½ cups water and your rice to a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until the rice absorbs all the water. Remove from heat and let sit covered for another 5 minutes.
  3. Once avocado oil is hot, add the ground turkey and stir while cooking until it’s cooked throughout.
  4. Add the garlic, onion, green pepper, and jalapeno pepper and saute while stirring for about a minute.
  5. Add the bone broth, water, tomato sauce, diced tomatoes, raisins, salt, and pepper. Cover, reduce heat to low, and simmer for about 25 minutes.
  6. Add the cabbage and cook until tender (about 5 minutes).
  7. Once the cabbage is tender, remove from the heat and serve over rice with green onions for garnish. Enjoy!