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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The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and 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!


The Easiest Pickled Veggies

Okay you guys. If you all are mostly plant-based eaters like me, I know you have the same struggle I do of using all my veggies up before they go bad in the fridge. Whenever I’m grocery shopping, I’m always SO over eager to buy allllllllll the veggies (I can’t help it, I love them all) and inevitably I end up with some unused little guys in the bottom of my crisper drawer feeling left out and worthless.

BUT. I’m putting an end to the unloved veggies right freakin’ now because ya know what you can do with those stragglers right before they’ve reached the end of their shelf life?

PICKLE THEM.

That’s right people!!! Pickled veggies are like the easiest thing ever andddddd did I mention the gut health benefits? Uh, ya. Happy gut galore here guys. Since pickling is a form of fermentation, during the pickling process good bacteria breaks down the cellulose and natural sugars thus creating probiotics. AND you get the health benefits of whatever veg you’re pickling, too, whether that be vitamins, antioxidants, preventing blood sugar spikes, you name it. Pickling also keeps the food from spoiling so it saves you lots of moolah since you don’t have to waste those veggies that were otherwise destined for the trash can.

Okay, so now that I’ve convinced you that pickling is something you just HAVE to do now, you may be asking, “But Bailey, what the heck do I do with my pickled veggies?”

Good question. While I personally think these guys are good enough to just be eaten straight outta the jar, they can also be used as the ultimate topping. Throw ’em on a sandwich, in a salad, or even in tacos (or whatever you’re eating that could use a trip to flavortown) and BOOM instant deliciousness. You can even use the leftover brine as a tasty, vinegar-y salad dressing! I’m telling ya, the options are endless here. There’s no down side.

So head on over to that fridge, pull out those leftover veggies that are being neglected, and get to pickling!!! You’ll be a pro before ya know it. Happy pickling my peeps!

The Easiest Pickled Veggies

  • Servings: 4 Jars
  • Difficulty: easy
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Ingredients

  • 500 ml white wine vinegar
  • 500 ml water
  • 1/3 cup raw honey
  • ¼ cup salt
  • ½ red onion, sliced
  • 4 Tbsp mustard seeds
  • 4 Tbsp black peppercorns
  • 1 cup dill
  • 8 cloves garlic
  • 4 sterilized mason jars
  • 4 cups total of whatever veggies you’d like to pickle (I did 1 cup each of radishes, carrots, red onion, and cauliflower)

Directions

  1. In a large pot, bring the vinegar, water, honey, and salt to a simmer over medium heat.
  2. Meanwhile, split the red onion, mustard seeds, peppercorns, dill, and garlic cloves evenly amongst your jars. Then fill them with your veggies.
  3. Once the salt and honey has dissolved, pour your brine into the mason jars and seal. Place them in the refrigerator for at least a week before using.


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!