Autumn Squash Harvest Salad

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This dish would be a colorful and festive addition to the Thanksgiving feast!

Ingredients:
Delicata squash
Mozzarella
Shiitake mushrooms
Pomegranate
Arugula
Cilantro
Avocado oil
Olive Oil
Butter or ghee
Salt & pepper to taste

Instructions:
Preheat the oven to 425 degrees. Cut the ends off of the squash. Cut down the middle and scoop the guts out. Cut into half moon shapes and place on baking sheet. Drizzle in avocado oil, sea salt and pepper. Bake for 20-25 minutes.

Cut mozzarella balls in half and marinate in olive oil, sea salt and pepper. Set aside.

Prepare pomegranate and chop cilantro. Set aside.

Sauté shiitake mushrooms in a frying pan with a combination of olive oil and salted ghee or organic grass fed butter. Salt to taste.

Layer serving plate with arugula, mozzarella, shiitake mushrooms, squash, pomegranate, cilantro, drizzle olive oil over everything and serve!

Chocolate Zucchini Bread with Hemp Seeds and Walnuts

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This loaf is great for those busy mornings or as a mid afternoon snack. Enjoy this brownie like loaf without compromising your health. Free of refined sugar and wheat. Tastes the best toasted with butter, duh! 

Ingredients:
3 eggs
1/4 cup melted coconut oil
1/3 water
1 tbsp vanilla extract
1/2 cup packed and strained zucchini
1 tsp cinnamon
1/4 cup chopped walnuts
1/4 hemp seeds
1 box Simple Mills chocolate cake mix
1- 2 tbsp melted peanut butter

Instructions
Preheat oven to 350 degrees F.
Whisk together wet ingredients in large bowl.
Grate 1 medium sized zucchini into separate bowl, then gently squeeze with paper towels to remove moisture. 
Pack together to measure ½ cup and add to large mixing bowl.
Whisk together, then fold in remaining ingredients.
Place parchment paper over loaf tin and pour batter over the top.
Drizzle peanut butter on the surface and using a wooden skewer or knife, swirl almond butter to create marble-looking texture.
Bake for around 35 minutes.
Remove and let cool before slicing.
Enjoy!

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Mexican Slow Cooker Pork Tacos

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Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 8-10

Ingredients 
4 lb pork shoulder (pork butt) , skinless, boneless
1 tbsp salt
1 tbsp black pepper
1 small yellow onion, chopped
2 jalapenos, deseeded, chopped
5 cloves garlic, minced
3/4 cup juice from oranges or no sugar added OJ. 
2 avocados, thinly sliced
sour cream 
cilantro 
corn tortillas
pickled cabbage (see recipe below)  
 

Rub
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil
 

Instructions
Rinse and dry the pork shoulder, rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
Slow cook on low for 10 hours or on high for 6 hours.
Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
Optional: Skim off the fat from the juices remaining in the slow cooker and discard. 
If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. 
 

To Crisp
Heat 1 tbsp of oil or bacon fat (if you have) in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches if you need too. 

Pickled Cabbage Topping 

 Ingredients
1 small cabbage, chopped
1 small red onion, finely chopped
1 tbsp simple syrup
2/3 cup white distilled vinegar
salt and pepper to taste 
1 teaspoon hot sauce we love siracha!

Instructions
Slice cabbage and red onions and set aside.
Add simple syrup to vinegar.
Add salt and pepper.
Add your favorite hot sauce. 
Pour marinade over cabbage and onions, cover and let marinade in the fridge for at least 30 minutes (can be all day). 

Project Lunchbox: Festive Apple Quinoa Greens Salad

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Festive Apple Quinoa Salad
1/2 cup tricolor dry quinoa
6 cups slightly packed chopped kale
1 crisp sweet apples, chopped (I used honeycrisp)
1 cup walnuts, lightly toasted and roughly chopped
1/2 cup dried cranberries
4 oz feta cheese cheese, crumbled

Dressing
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tbsp honey
1 1/2 tsp dijon mustard
Salt to taste

Instructions
Cook quinoa and cool. 
Whisk together olive oil, lemon juice, honey, dijon and salt in a bowl. 
Pour 3/4 of the dressing over kale and toss until kale is evenly coated. Massage dressing into kale to help soften leaves. 
Add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add feta cheese and toss just lightly. 
Serve or store covered in refrigerator. 

Lemon Zest Buttermilk Scones

Recipe from www.theunlikleybaker.com

Recipe from www.theunlikleybaker.com

Ingredients

  • 3 cups all-purpose flour or gluten free baking flour

  • 1/3 cup granulated sugar

  • 1 tsp salt

  • 2 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 3/4 cup unsalted organic butter, cold and cubed

  • 1 cup organic buttermilk

  • Lemon zest of 2 lemons

    Frosting

  • 3 tbsp powdered sugar

  • 1 tsp vanilla

  • 1/2 tsp lemon juice

Instructions

  • Preheat oven to 400F. Lightly grease 2 baking pans and set aside.

  • In a large bowl, combine 3 cups flour, 1/3 cup sugar, 1 teaspoon salt, 2 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.

  • Add the 3/4 cup butter and cut with a pastry cutter or a fork until the mixture looks coarse (you should see pieces of butter/flour "balls" about the size of chickpeas).

  • Make a well in the middle and add 1 cup buttermilk. Mix until just combined. Don't over mix. Now is the time to add lemon zest.

  • Transfer the dough to a floured surface and divide into 2 equal parts. Lightly knead each into 3/4 inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out evenly, about 2 inches apart.

  • Bake for 12-15 minutes or until lightly browned. Each oven is different and they brown pretty quickly so watch the oven (don't leave!).

  • Prepare frosting by mixing powdered sugar, vanilla extract and lemon juice together. Set aside.

  • Take scones out of the oven, drizzle with frosting mixture and serve warm with butter.

Chocolate Dipped Coconut Macaroons

Recipe from @thetoastedpinenut

Recipe from @thetoastedpinenut

You will die over these healthier Chocolate Dipped Coconut Macaroons!! So fluffy and dense and perfectly delicious! They’re refined sugar free, low glycemic, gluten free, and paleo friendly!!

INGREDIENTS

  • 4 egg whites

  • 1/4 teaspoon sea salt

  • 1/4 cup butter, melted (ghee works too)

  • 3 tablespoons agave (honey or maple syrup if you prefer)

  • 2 cups unsweetened shredded coconut

  • 1/2 cup 60% cacao dark chocolate chips, melted

  • 1 tablespoon refined coconut oil

  • sprinkle of sea salt

INSTRUCTIONS

  1. Preheat oven to 350F.

  2. Whip the egg whites until it they start to bubble.

  3. Add the salt and melted butter.

  4. Continue to whip until fluffy and white and peaks are firm.

  5. Fold in the agave and shredded coconut.

  6. Form 12 round mounds on a lined baking sheet.

  7. Bake for 20 minutes, until golden brown.

  8. When finished baking, set aside on a cooling rack.

  9. Melt your chocolate in the microwave for about 1 minute and 30 seconds, stirring after the first minute.

  10. Add the coconut oil and warm the chocolate until smooth and drizzly.

  11. Dip the bottom of each macaroon into the bowl and place them on a piece of parchment paper.

  12. Once they are all dipped, drizzle the melted chocolate on top of each macaroon.

  13. Pinch a sprinkle of sea salt on top of each macaroon.

  14. Place in fridge or freezer for about 5 minutes to allow chocolate to harden.

Hydrating Aloe Vera Pineapple Smoothie

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Aloe vera is a naturally hydrating plant. When we think of aloe we often think about applying it to our skin to help with a sunburn or to help with dry skin. But the benefits can work from the inside out as well. Our digestive track is like one long tube from the entry to the exit so nourishing our bodies from the inside out is equally important.

Aloe helps:
- Rehydrate the skin and GI tract
- Balance the bodies pH creating a less hospitable environment for bacteria, viruses and disease
- Helps with recovery from intense exercise
- Can help clear acne prone skin

Ingredients:
Medium sized handful frozen pineapple
1 tbsp grounded flax seed
2 tbsp freshly grated ginger
1 cup frozen or fresh spinach
1 cup organic aloe vera juice
4-5 ice cubes
1 scoop vital proteins collagen
4-5 blackberries

Blend all ingredients except blackberries. Pour most of the blended smoothie into a glass. Add blackberries to leftover mixture and blend. Pour blackberry portion over the smoothie for that professional smoothie making affect ;)

Coconut Dusted Cocoa Balls

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These are quite possibly my new favorite! With the combo of sweet and salty that melts in your mouth you’ll keep going back for more. Made with all natural sweeteners. Dairy & gluten free. 

Makes 8 balls

Ingredients:
1/2 cup almonds, finely chopped
1/2 cup walnuts, finely chopped
2 tsp almond meal
3 tsp cocoa powder
1 tbsp + 1 tsp melted coconut oil
2 tbsp maple syrup
1 tbsp raw honey
Pinch of sea salt
2 tbsp coconut flakes
Instructions: 
Combine all ingredients except coconut flakes into bowl and mix well. Round into bite size balls and roll in coconut flakes. Allow to chill in fridge for at least an hour. 
Enjoy! 
#saturdayvibes #yummy#dessertforbreakfast

Mango Chaga Chia Seed Pudding

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I’ve been on a chia seed kick lately! Chia seeds are high in fiber, omega 3’s, protein and antioxidants so it’s hard not to love this nutritious little seed. The combination of sweet and creamy pudding mixed with the tart mango smoothie is quite an enjoyable food experience! Highly recommend giving this a try! 

Mango Chaga Chia Seed Pudding

Smoothie ingredients: 
1 mango
1 frozen banana
2 tbsp lemon juice
1 tsp chaga powder (optional) 
Splash of coconut water
3 ice cubes
Raspberries as garnish
Mint as garnish
Chia seed pudding ingredients: 
1/4 cup (4 tbsp) chia seeds
1 cup unsweetened almond milk
1 tsp vanilla extract
1 tbsp maple syrup

Combine all chia seed pudding ingredients in glass container and allow to chill 2hrs-overnight. 
Place all smoothie ingredients in blender and blend. Add smoothie to the top of refrigerated pudding and enjoy as a healthy breakfast, dessert or snack! 

#wellnessbylittle #food4thought #healthyeating

Chia Pudding Berry Parfait

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Found a little sunshine on this cloudy Friday 😋
 
Chia seed pudding parfait with a touch of Mt Hood 🍯 

Ingredients:
1 cup @califiafarms unsweetened vanilla almond milk
4 tbsp chia seeds
1 tsp maple syrup
1/2 cup @ellenosyogurt plain greek yogurt
Handful of berries
1 tbsp granola (if preferred) 
1 tbsp honey
Mix almond milk, chia seeds and maple syrup together and set aside for 2 hr - overnight. Layer plain yogurt, berries, granola (if preferred), and drizzle honey over the top. 
Great as a breakfast, snack, dessert! 
#wellnessbylittle #fridaymood #breakfast

Strawberry Basil Spritzer

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Rainy Sundays are good for cozy pants, trying out new recipes and the “piano in the background” station on Spotify 🌺🎼🕯 Strawberry Basil Spritzer 🍓🌿 3 fresh strawberries
8 basil leaves
1 tbsp freshly squeezed lemon juice
12 oz bubbly water
Ice

Muddle strawberries, basil and lemon juice in a glass. Add ice, pour bubbly water to rim and enjoy! 
#sundayvibes #strawberrybasil#wellnessbylittle

Bone Broth Ramen & Greens Soup

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I love a good ramen dish but it's been hard to find a place in the neighborhood thats actually good so I decided to take matters into my own hands and figure out a delicious and nutritious recipe! This is adapted from @Rachelgoodeats. 

I've played around with this dish a number of times and found that the key to a delicious ramen starts with a solid foundation: a good broth. The broth can make or break the whole experience. This ramen dish is packed with nutrients, protein, collagen, greens and tons of flavor. This is an easy weeknight meal for two! 

Ingredients: 
2 14oz jars of Epic Artisanal savory chicken bone broth
1 medium leek, chopped
1 cup mushrooms, sliced
1 tbsp avocado oil
1 tbsp olive oil
1 tsp fourth and heart pink salt ghee (optional) 
2 servings of Lotus Foods millet and brown rice ramen noodles
1 chicken breast, chopped into bite size pieces
2 cups chopped zucchini
1/3 cup chopped cilantro
1/3 cup green onion
1/3 cup microgreens
1 avocado
1 tsp Eden Organic Gomasio sesame seeds
Salt & pepper
Red chili flakes

Directions:
In a skillet pan fry chicken breast with olive oil, sea salt and pepper until fully cooked and set aside.
Rinse skillet and sauté chopped leeks & mushrooms in avocado oil for 8-10 min.
Heat bone broth in medium pot, add sautéed veggies, ghee, pepper and turn down to low heat.
Bring a pot of water to a boil. Add ramen and let boil for 2-3 minutes. Reduce heat and allow another 2-3 minutes for noodles to soften and separate. Drain and combine in broth.  
Add in zucchini to broth (becomes tender quick so doesn’t need much time) and serve with avocado, green onion, cilantro, microgreens, red chili flakes and sesame seeds. 

Pairs nicely with an ice cold glass of rosé! 

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Superfood Mint Chip Shake

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Who doesn't love a healthy spin on a classic favorite! Enjoy this creamy mint chip shake as a healthy breakfast, mid day snack or dessert! 

🌱 Superfood Mint Chip Shake 🌱

Serving Size: 1

Ingredients: 
1/2 avocado
2 tbsp cocoa nibs
2 tsp peppermint oil
1 tsp vanilla extract
Handful of spinach
1 tsp chia seeds
1 scoop @vitalfarms collagen peptides
1 tsp coconut oil
1 cup unsweetened vanilla almond milk
1 tsp Stevia
1 tsp honey

Instructions:
Blend all ingredients and enjoy! 

Chocolate Chia Seed Pudding

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The texture of this chia seed pudding is perfectly thick and creamy and is a great option not only for breakfast but as a snack or dessert too! Chia seeds are packed with antioxidants, omega 3's and fiber plus it gives you that full feeling for hours after eating! 

Servings: 4
Ingredients
1 1/2 cups Califia unsweetened almond milk
1/3 cup chia seeds
1/4 cup cocoa powder
2-3 tbsp maple syrup
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional) 
2 tbsp coconut shreds
2 tbsp mini chocolate chips
2 tbsp almond flakes
Handful or raspberries 

Instructions

  • Combine almond milk, chia seeds, cocoa powder, maple syrup and stir until cocoa powder is fully mixed.  
  • Place mixture in 4 separate containers and let chill for at least an hour but can be overnight.
  • Add coconut shreds, chocolate chips, almond flakes, and raspberries as a garnish and violà! 


Enjoy!