Category Archives: Dairy-Free

Veggie Bomb Cauliflower Fried Rice

Posted in Appetizers, Curry, Dairy-Free, Detox, Gluten-Free, Grain-Free, Main Dishes, Nut-Free, Paleo, Primal, Primal/Paleo, Recipes, Sides, Turmeric, Uncategorized, Vegan, Vegetarian by

cauliflower-fried-riceHello there! Happy Tuesday! Thanksgiving is just 2 days away and my brain has been buzzing on all of the different kinds of things that I can whip up and bring to the holiday gathering. I love this time of year with all of the different festive events, decorations and extra family and friends time.

With these specific times of year making my creative thoughts flow extra strong, I seem to get more interesting with recipes I’ve been making for some time in my queue. A couple weeks ago, I jazzed up my Cauliflower Fried Rice recipe. It’s a great alternative to your typical fried rice dish, with white or brown rice (or another rice of your choice). It allows the dish to be lower in carbohydrates, fits into a Paleo regimen if that’s your gig, your grain-free, or you just don’t like rice šŸ˜€ LOL!

Like I said, I’ve been making this recipe for a long time now, and it is on the recipe circuit everywhere with fellow health, wellness, clean-eating foodie bloggers, however the other night I amped up the recipe, and created it into a veggie bombastic cauli rice, and I HAD to share (although not really Thanksgiving-y šŸ˜€ ). This can be a a side dish or a main dish. You can also make it NON-vegetarian and NON-vegan, if you like, by adding a protein of your choice, ideally the protein being already cooked, however. Check it out!

Ingredients:

  • Ā½ large head of Cauliflower ā€“ made into a rice consistency in a food processor
    • From the above process, it should make about 2 cups Cauliflower “Rice”
  • 1 tablespoon Coconut Oil
  • Ā½ cup Carrots, chopped
  • Ā½ Yellow Onion, chopped
  • 2 tablespoons Green Onion, chopped
  • 6 White Mushrooms, sliced
  • Ā½ cup Green Beans, snipped into smaller pieces (string, fresh)
  • Ā½ cup Broccoli, snipped into small florets
  • 1 Garlic Clove, minced
  • 1 whole Egg
  • Tamari (gluten-free), to taste OR Coconut Aminos
  • Sea Salt, to taste
  • Black Pepper, to taste

NOTE: To create cauliflower ā€œriceā€ ā€“ take head of cauliflower, chop roughly into florets, place in food processor and pulse until it takes on a rice consistency:

cauliflower-fried

Directions:

  1. In a large skillet, sautƩ the garlic and onion in coconut oil, over medium heat
  2. Add in the carrots and a tiny splash of water to prevent sticking, and cook for 3 minutes
  3. Add the mushrooms, green beans and broccoli, and cook for another 2 minutes
  4. Add the green onion and egg, which will start to cook quickly
  5. Add in the cauliflower rice, along with a splash of tamari or coconut aminos, salt and pepper
  6. Stir to combine and heat through, about 3-5 minutes
  7. Adjust the seasonings to taste, then serve

**Putting a TWIST on the DISH:

Print Recipe: veggie-bomb-cauliflower-fried-rice

 

Enjoy!

Signature_2

Advertisement

Summer Soul Chopped Salad

Posted in Dairy-Free, Detox, Gluten-Free, Grain-Free, Holidays, Main Dishes, Paleo, Primal, Recipes, Sides, Soy-Free, Vegan, Vegetarian by

Summer Soul Chopped Salad - finalYes! I’m still alive šŸ™‚ !Ā  It has been a very busy, yet productive 3 months. I’ve let my posting go to the wayside a bit, which I am not very proud of, however I’m back in the swing of things with a ton of yummy things to share for everyone’s bellies these coming months. I have been inspired in a number of different ways over the last little while, that has gotten a lot of my creative juices flowing… and simply kept my soul fed and geared up to pass on to those that are interested.

My husband and I love soup and salad. We eat a lot of that combo during our week – simple and detoxifying, letting our bodies rest from possible indulgences from traveling, social activities, or just plain wanting to cheat a bit :-). We tend to practice the 80/20 rule – 20% of the time we have some fun and experience not-so-ā€œhealthyā€ cuisine, and then 80% of the time we have our nose to the grindstone, whipping up fun, healthy creative meals. Ā  Our soups can be hearty or light, depending on our appetite or season. Our salads are full of our favorite goodies like sprouts, mushrooms, seeds, avocados, etc.

This past week I was having a conversation with a neighbor about a Greek chopped salad she was making for a Memorial Day weekend dinner feast. It sounded lovely. I love chopped salads, although I never really see much on menus, nor have I ever made one myself. Funny enough, I read an article the same day about a Southwestern flare chopped salad that sounded divine, although I would have to eliminate the corn that was in it (I don’t care for it, and neither does my Blood Type or digestive system šŸ˜¦ ) .Ā  Anywho, needless to say, my creative juices started moving around up there and I decided that I was going to invent my own chopped salad recipe with some scrumptious and healthy ingredients. It turned out wonderful. I’m craving it now… I think there are leftovers šŸ™‚ !Ā  It is hearty as well, and made a great main dish, instead of just a side or dish to pass, although it will work quite nicely as one, with summer BBQ’s and other gatherings these coming months. There are a lot of health benefits in several ingredients (all of them actually – bonus!)Ā  Chop away!

Ingredients:

  • Ā Large head of Romaine Lettuce
  • 15 oz. can Cannellini Beans, rinsed and
    drained
  • 1 large Yellow Bell Pepper
  • 1 Ā½ cup Grape Tomatoes
  • 1 cup cut Fresh Green Beans – ends snipped and
    cut into 1 inch pieces
  • 1 to 1 Ā½ cup Cucumber
  • 6 Green Onions

Dressing:

  • Ā½ cup fresh Dill, chopped OR 2 heaping tbsp of dried Dill
  • 1 large ripe Avocado
  • Ā½ fresh Lemon Juice, more to taste
  • 1 large Garlic Clove
  • Ā¼ to Ā½ cup Olive Oil (eyeball it)
  • a small SPLASH of Apple Cider Vinegar
  • Ā¼ tsp. Sea Salt
  • Ā¼ tsp. Black Pepper

** adjust any of these ingredients to taste

Directions:

Make the dressing: puree all ingredients in a food processor until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, green beans, cucumber and green onions. Place all salad ingredients in a large bowl.

Summer Soul Chopped Salad - collage

Recommendation: **If serving individual salads, take around 2 cups of chopped salad mixture and place into a small mixing bowl and then add 2-3 tablespoons of the dressing ā€“ mix well (give or take the amount to taste) stir to combine and serve on individual plates. **If serving as one big, chopped salad (say at a get together) combine the chopped salad mixture and dressing into a serving bowl, then serve as desired/needed. TIP: Keeping the chopped salad mixture and dressing mixture separate is key if it is just an intimate dinner for two, so storing the extra salad in fridge overnight can stay fresh, so it doesnā€™t get soggy if combined. Making fresh dressing for a second day of salad delight is advised. You may have leftover dressing, but it is delicious with other things, i.e. as a dip with crackers, breads or veggies.

ONCE SERVED, SALT AND PEPPER TO TASTE.

PRINT RECIPE: Summer Soul Chopped Salad

As I said above, this salad has a lot of goodness for bodies in it…

Green Beans – high in folic acid and calcium… http://www.globalhealingcenter.com/natural-health/folic-acid-foods/Ā Ā Ā  http://www.globalhealingcenter.com/natural-health/foods-high-in-calcium/

White Beans – high in calcium… http://www.globalhealingcenter.com/natural-health/foods-high-in-calcium/

Avocado – a SUPERFOOD – high in calcium… http://www.globalhealingcenter.com/natural-health/folic-acid-foods/

Tomatoes and Peppers – high in vitamin C… http://www.globalhealingcenter.com/natural-health/foods-high-in-vitamin-c/

Go ahead, try it out – It will become a staple!

ā¤

Signature_2

Momma Said Knock You Out… Powerhouse Hot Cocoa

Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Primal/Paleo, Recipes, Snacks, Soy-Free, Sweets, Turmeric, Vegan, Vegetarian by

Superfood Hot ChocolateWAIT!! February! Don’t leave me without just getting one post in!!! šŸ™‚

It has been a CRAZY last 45 days! When I’m not whooping it up in the kitchen, reading health articles or my current paperback, practicing yoga, spending time with my hubby and kiddo Chuckie, I’m sometimes running the highways in various states, laying the land for our wine company. Yes, vino.Ā  We’ve been in and out of town, working and growing that part of our focus the last month-ish. It has been our family business for going on 8 ++ years now. Creating brands and selling wine to the “restless wine consumer”. A fun part of our lives, taking us on travels as we build that business, learning about varietals and regions, etc…. Although a super neat business, working with boutique brands, learning about the families that harvest that fruit that ends up in that attractive looking bottle on the local market’s shelf, meeting and connecting with new people, our soul’s are fed in a lot of other ways… Hence the next few paragraph’s subject matter šŸ™‚

So… Once again, this winter season has been bringing a lot of us folks across the U.S.A. some pretty nasty weather! You got the North in minus single and double digits, ice covering things all over the South, and grocery stores out of bread and milk! Stand back, people! Anyone wonder what the next storm is going to be named…? Sheesh. With all that said, it can be many days, holed up in the house, craving something hot, soothing and satisfying to the tummy. I remember adoring my after school snack, around the age of 9, on those cold, Michigan, winter days – a cup of cocoa with just the right amount of marshmallows on top, and graham crackers on the side. TIP: letting those crackers soak for about 10 seconds in that yummy goodness and then taking a bite was like a little bit of heaven. Well, I’ve been playing a bit with different concoctions – totally nothing original or difficult – when it has come to that treat of my past-time hot chocolate. Then, I came across an article/recipe on MindBodyGreen a month or so ago that looked super interestingĀ  – and DELICIOUS. After a few tries, a couple alterations, and different times of the day drinking it, I found a staple in the recipe collection! Can maybe even replace my coffee/tea/even breakfast some days! It not only is soooooo tasty, it gives you a serious, positive boost in your day. Drink it in the morning or have it as an afternoon pick-me-up snack, this Powerhouse Hot Cocoa is to die for! Move over Nestle, Swiss Miss and Carnationā€¦ There is a new hot chocolate on the block! This isnā€™t just your average delightful, creamy, warm, rich, marshmallow-topped, past-time beverage – this is a SUPERFOOD hot chocolate. Packed with several powerful ingredients, this comforting cocoa will satisfy that sweet craving, as well as nourish your body!

~Makes 2 Servings~ šŸ˜‰ Share the love…

  1. In a saucepan, add the non-dairy milk of your choice, as well as the MCT Oil or Coconut Oil and bring to a simmer where it is slightly bubbly
  2. Add all ingredients with the liquid into a blender (I use a Nutri Bullet) and blend well until frothy
  3. Serve in your favorite mug

PRINT RECIPE: Powerhouse Hot Cocoa

Learn More About the Powerhouse Superfood Ingredient Benefitsā€¦

**JUST SAY NO! Learn more about Carrageenan: http://foodbabe.com/2012/05/22/watch-out-for-this-carcinogen-in-your-organic-food/

ā¤

Signature_2

Rockin’ Gluten-Free Stuffin’

Posted in Dairy-Free, Gluten-Free, Holidays, Nut-Free, Recipes, Sides, Vegetarian by

Gluten Free Stuffing_2So, the holidays are in full swing. Lots of parties being hosted, corks being popped, tinsel being hung, smooches under the mistletoe being had, and all that festive jazz that we look forward to this time of year. And we can’t forget the most delicious, yet most dreaded part of the season… EATING. All of those scrumptious appetizers, decadent cakes, pies and candy treats, and get-together dinners full of anything and everything = heaven AND hell (as it applies to a large percentage of people’s New Year’s resolutions and shedding the added poundage, am I right?)Ā  Anyways… I look forward to this time of year because of the extraordinary, enjoyable noshing we get to do, along with spending quality time with families and special friends. I get excited to participate in the “dish-to-pass” shin-digs and all that is involved at creating a recipe to share with everyone. Whether it be inventing something or tweaking an already established recipe – making it my own in some way is the most fun part for me! A lot of the time that I do “make it my own”, is the time when I transform a recipe to be more healthful or allergen-free (if possible), when it comes to the things that my personal diet needs to obey or those in my sphere of influence would benefit from (and of course others that find them helpful whatever their health goals may be), while still enjoying yummy goodness šŸ˜‰Ā  One of my FAVORITE things about the Thanksgiving day menu is stuffing. This item most often makes it in to the Christmas holiday season as well. Back in the day, it used to be straight up Stove Top Stuffing. Then, it elevated to homemade, family heirloom-type stuffing dishes. Well, nowadays, I have an opinion on ingredients that are in the average stuffing recipe, mostly having to do with the grains that wreak havoc on our bodies that have a sensitivity to them, i.e. wheat, gluten, etc.Ā  I learned several years ago I’m not supposed to have wheat, therefore I try to oblige by the recommendation of my naturopath and avoid this controversial ingredient. From the research that I’ve done, the wheat grain of today is not that of our ancestors and does things to our digestive systems that can be extremely harmful to our overall health. So, this Thanksgiving I attempted to make a gluten-free stuffing and it shocked the heck out of me! I was blown away how much it tasted like the good ol’ Stove Top and Grandma’s family recipe I’d grown to love, pre-wheat/gluten-free days. There are are some stuffing recipes that have been created that are gluten-free, but definitely donā€™t resemble the ones we are so fond of during the holidays. This recipe is a definite exception to those, and a home run. Using all organic, clean ingredients is preferred, if at all possible.

  • 1 pound (loaf) of Gluten-Free Bread (I prefer Samiā€™s Bakery Millet Sourdough Bread)
  • 3 tablespoons of Olive Oil
  • 2 Onions, diced
  • 3 stalks of Celery, diced
  • 1 teaspoon of chopped fresh Sage (you can use 2 teaspoons of Sage powder, if need be)
  • 1 teaspoon of dried Thyme Leaves
  • Ā¾ teaspoon of Sea Salt
  • Ground Black Pepper to taste
  • 2 cups Vegetable Broth (gluten free)
  • 2 organic, free range Eggs

Gluten Free Stuffing_1

 

  1. Preheat oven to 325 degrees F. Grease a 3-quart baking dish with some olive oil.
  2. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
  3. Bake the bread cubes in the preheated oven until crisp, 12 to 17 minutes.
  4. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables.
  5. Spoon dressing into the prepared baking dish and cover dish.
  6. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

PRINT RECIPE: Rockin’ Gluten Free Stuffing

**Samiā€™s Bakery http://samisbakery.com/samis-bakery/

Samiā€™s Bakery is a family-owned bakery in Tampa, FL and have been in business since 1978. They make fabulous handmade breads, delicious desserts and other baked goods. You can order online through their website, however a lot of natural food stores throughout the country have their products on the shelf. I have been using their ā€œgluten-freeā€ breads and other products for a few years now. Some of their breads or snacks, although arenā€™t made with any wheat or gluten containing ingredients, may not say ā€œgluten-freeā€ simply because the facility where that particular product was prepared may have had other items prepared there that contained wheat, etc. therefore they canā€™t put that on the packaging. So, use caution if you are highly sensitive to wheat, gluten, or have celiac severely, to be safe.

Happy Holidays!

Signature_2

Healing Turmeric Spice Latte (Dairy-Free)

Posted in Dairy-Free, Gluten-Free, Grain-Free, Paleo, Recipes, Turmeric, Vegan by

Turmeric LatteIt has been a little chilly the last couple of days over here on the East Coast of NC. No, I know it isn’t Polar Vortex cold, but it’s been frosty enough for me! I’ve been craving warm things like creamy soups, spicy teas, hot chocolate, and cozy fleece blankets that were a thoughtful Christmas craft of Mom’s. Although I often Vita-mix up a smoothie when I return from yoga class, for breakfast or lunch, today my body was saying a big NO when I was trying to satisfy my tummy. I was initially wanting my Turmeric Smoothie I love so much, but after realizing the shivery, damp air had made it into my bones, I opted to nibble on some egg avocado salad with a few sprouts and get creative with Turmeric in a way that would allow me to enjoy it warm in a favorite mug at my desk, instead of in a glass tumbler with my mittens on. I’ve read a lot about turmeric teas, golden milk a.k.a. turmeric milk, so I knew I could whip up my desired beverage with this healing spice.

Turmeric is affectionately coined by Ayurveda as “The Golden Goddess” and been used for centuries in the 5,000 year old natural healing system of India. For sooooo long, many different cultures have used this amazing, versatile herb to treat a infinite list of diseases and ailments. The most well-known medicinal action of Turmeric is that it is used as a powerful anti-inflammatory. It also acts as an analgesic, antibacterial, anti-tumor, anti-allergic, anti-oxidant, antiseptic, antispasmodic – a lot of anti’s! Read more about Turmeric and Ayurveda here. Also, another powerful article I have most recently come across talks about why it might be the most important thing in our spice rack: 600 Reasons Turmeric May Be The World’s Most Important Herb

Anyway… I’m sold if you couldn’t tell!Ā  And now on to my little creation – my Healing Turmeric Latte (and of course, Dairy-Free). This is now going to be a staple, especially on these more frigid kind of afternoons. Happy sipping!

~ Makes 2 Servings ~

  • 2 cups of Almond Milk, Coconut Milk, or other non-dairy milk (I use this one)
  • 1 teaspoon of Turmeric (I use this one)
  • Ā¼ teaspoon of Black Pepper (when you combine black pepper and turmeric, the absorption of turmeric is actually enhanced)
  • 1 inch piece of Ginger, sliced
  • Ā½ teaspoon of Cinnamon
  • Ā½ tablespoon of Coconut Oil (I use this one)
  • Raw honey to sweeten (if desired)

*From what I’ve read from several different sources, if you have an intestinal issue where there were to be anything ulcerative, donā€™t include the black pepper, as it could be problematic. Black pepper sometimes can make small cuts in the bowels of those that have Crohnā€™s disease.*

Turmeric Latte prepTurmeric Latte prep2

  1. In a saucepan, add all of the ingredients (except the honey) and whisk them together
  2. Heat the mixture over medium heat until it begins to slightly bubble
  3. Reduce heat to low and simmer for around 5 minutes so the flavors mesh together
  4. Strain out the piece of ginger
  5. Add honey to desired sweetness
  6. Blend briefly in a blender, Bullet (Nutri or Magic), so it becomes whipped and slightly frothy
  7. Serve in your favorite mug

PRINT RECIPE: Healing Turmeric Spice Latte

Stay warm! ā¤

Signature