Everything That’s in My Fridge Right Now Salad

Everything That’s in My Fridge Right Now Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 bunch kale, chopped coarsely and massaged
  • 1 medium beet, shredded
  • 1 medium-sized carrot, peeled and shredded
  • ¼ cup diced cucumber
  • 1 handful alfalfa sprouts (or your fave type of sprouts)
  • ¼ cup pepitas
  • 2 Tbsp chopped sun-dried tomatoes
  • 2 Tbsp golden raisins
  • 1 small avocado, sliced
  • 1 chicken breast, cooked and shredded (optional)
  • ½ cup Cookie and Kate’s Sunshine Salad Dressing
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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.
  2. Add all remaining ingredients and toss. 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!


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!


The Best Quick and Easy Balanced Breakfast

scrambled eggs, avocado, berries, and kale

Ahhh breakfast, my favorite thing to post about. Honestly, it’s a struggle for me to even post anything else because I have to force myself to eat anything other than breakfast food for all other meals. And today, I thought I’d share with you guys my ultimate go-to favorite breakfast.

Since I typically eat breakfast at noon on the weekdays because of my intermittent fasting, sometimes I get up to something beforehand and then by the time I realize it’s noon and I’m starving I don’t have much time to make something elaborate. So I always end up making some sort of variation of this breakfast right here.

And there are so many great things I could say about this breakfast. It takes all of 10 minutes (if that) to make, it’s colorful, it’s tasty, and it’s got your fruit, veggies, protein, and healthy fats in it! Andddddddddd, if you’re looking to complete the perfectly balanced breakfast (if you eat grains, that is) you could add in a piece of toast to finish it off! I generally steer clear from toast, though, because it makes me achy. It’s always good to pair your fruits with a healthy fat too because the healthy fats help stabilize your blood sugar which could potentially spike from the sugar of the berries. This also helps to provide a slow release of energy throughout the day!

So next time you’re in a rush for breakfast (or just want a delicious meal), give this simple but amazing brekkie a shot! You won’t be disappointed. Trust me, you’ll be hooked.

 

The Best Quick and Easy Balanced Breakfast

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 Tbsp virgin coconut oil, divided in half
  • 2 large free range organic eggs
  • 1 cup of chopped kale
  • ½ cup of your favorite berries (I love raspberries)
  • ½ ripe avocado
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Directions

  1. Heat a pan over medium heat and add half a tablespoon of your coconut oil to it.
  2. Once the coconut oil has melted, add your chopped kale and stir it all around so it gets coated in the oil. Keep cooking and stirring occasionally for about 2-3 minutes, or until your kale has wilted a bit and is softer. Remove to your plate.
  3. Add the other half of your coconut oil to the pan and allow it to get hot. Then, crack your eggs into the pan and scramble them immediately. I like to continuously stir my eggs as I cook them as I find it gives them a nice, fluffy texture! Once your eggs are no longer runny, remove them to your plate as well.
  4. Add the berries and half an avocado to your plate and enjoy!
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