I have some good news– I have an awesome and easy giveaway contest for you to participate in.
I started using Potapas tortillas more than 6 months ago when I found them at Sprouts. The neat thing is they are low in carbs, no sugar, gluten free, and contain no nuts, soy or corn. I have a ton of food allergies and it is so incredible to have an option when I get tired of romaine or collard wraps. Made primarily of potato– they lack nothing in flavor and substance, and to me taste better than flour tortillas.
I loved them so much that I wanted you all to have a chance to try them. The amazing owner of Potapas has agreed to give away two (2) prize packs which will include a total of four (4) packs of tortilla– a mix of potato and sweet potato.
Breakfast is the most important meal of the day. When I start the morning with good choices, it is easier to follow throughout the day with more good choices. I’ve created 3 delicious and simple recipes that should suit you if you need something fast, or if you’ve got a little more time to treat yourself in the kitchen. Two out of the three recipes are completely vegan, and one includes eggs and leaves a lot of room for variation for your tastes.
I have created a mini frittata, smoothie, and avocado toast. I hope you will try out the recipes!
If you follow my facebook fan page, you know I drink a lot of GTLs (green tea lemonades) from Starbucks in the warmer weather. Sometimes it’s tempting to also grab a yummy pastry– but they are so high in calories and refined sugar! It would likely be momentary satisfaction and lasting regret. When I do eat a pastry, it is usually the Michigan Cherry Oat Bar. It just seems like the healthier option, though I have not really researched this. What I do know, is that most of the most tasty desserts have refined sugar, wheat and butter. I wanted to come up with something made of more natural and less processed ingredients, but still very delicious.
Grind 1 cup of gluten free oats in a food processor until it becomes a fine flour.
Mix 1 cup oats with 1 cup of oat flour.
Add 1/4 tsp salt, 1/4 tsp baking soda, and combine all dry ingredients well.
Add 1 tablespoon of agave nectar.
Melt 1/2 cup extra virgin coconut oil. Add about 1/3 or more if needed till mixture is wet, and stick enough to clump together.
Mash mixture into the bottom of a baking pan until nice and flat. I used a 9×9 pan.
Bake in the oven at 350 degrees for 12-15 minutes until golden brown.
In a food processor or blender take 3 cups of frozen berries, 1 tablespoon agave nectar, and 1 tablespoon of lemon juice until smooth.
Add chia seeds to mixture and let sit for 30-60 minutes.
Spread berry mixture over oats in pan.
For the topping, repeat steps 1-5, but add about 2 tablespoons of crushed walnuts.
Carefully spread mixture over berry center. Bake at 375 degrees for about 20 minutes.
I decided to team up with my youtube besties, Lainey of SimplyBakings and Jac of The Vegetarian Baker. They’ve come up with yummy pastries as well! Check out our videos below:
It’s only Monday morning and I already know this is going to be an extremely busy one! Since I’ve been up rather early this morning, I’m taking a breather and enjoying breakfast in bed and watching a little of Populaire on Netflix.
Mondays are a mixture of anxiety and excitement for many because most are looking to accomplish a whole lot, but also sad the weekend has come to an end.
As far as health goes, Monday is usually the day people say they will begin eating right. It’s a fresh start!
If you follow my Facebook fan page, you know I eat a lot of oatmeal. A few people asked me recently for some new ideas because oatmeal can get rather boring.
This time I had my steel cut oats with lots of ground cinnamon, diced sweet and tart apples, and roughly chopped walnuts.
This was absolutely delicious and I highly recommend you try it soon!
Wishing each of you healthy bunnies a prosperous week!
I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.
For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!
This recipe is the wonderful creation of my instagram pal Alex (@The_oc_fab_life ). Her food always looks so yummy and healthy that I asked if she might submit a recipe for my site. She is a busy woman and has found that she is even more concerned with health now that she has a little one who depends on her. It’s awesome to see a mom who works hard to make the food both healthy AND delicious! When you try this recipe, do not leave out the whipped cream. It’s a must! I’m personally experimenting with using coconut cream to make vegan whip, but you can use whatever you like!
10 Medjool dates, pitted and diced (about 1 cup diced)
3⁄4 cup water
1 ½ cups rolled gluten free oats, ground into flour in blender/ food processor
2 teaspoons pumpkin pie spice
1 16 ounce can pumpkin puree
1 teaspoon vanilla extract
½ cup almond milk
Place the 10 pitted and diced dates into a small bowl with the 3⁄4 cup of water and soak for 15 minutes.Put flour and pumpkin pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, vanilla, and almond milk. Pour this into the bowl of flour/spices, and also add the pumpkin, and mix until all the dry ingredients are incorporated.Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Add whipped cream as topping!
Check out the video demonstration. This is my first time making the recipe and it came out well!
We just celebrated my gram’s 76th birthday. It was so fun! It’s easy to go all out for someone who has spared nothing to help others accomplish their dreams. She means a lot to me, and everyone she meets has felt her generosity and beautiful spirit. This year the celebration was a late lunch. We filled the house and patio with festive hues of pink (her favorite color) and filled the tables with snacks, sweets and hearty foods. Mommie asked me to make a cool salad to go along with the array of veggies, meats and breads. She specifically asked me to make a pasta salad, but I like to color outside the lines. I knew that sautéed veggies and baked chicken would go well with a Mediterranean inspired salad, so I had that in mind with a new twist. Although quinoa has it’s roots in South America, the salad’s deliciousness was kicked up a notch with this healthful ancient grain. This dish will be a hit with many guests because it is refreshing, yet filling. It has seafood in every bite, and the quinoa is nutritious and gluten-free. I’ve designed this dish to feed 30 guests. You may make portions smaller or larger according to your needs. It can also stand alone as a one-dish meal.
Any salt-free seasoning blend (Mrs. Dash, 21 seasoning, etc)
1-2 large English cucumbers, washed, halved and seeded
1 cup of pitted Kalamata olives
Extra virgin olive oil
½ cup crumbled feta (I used herb feta)
1 cup fresh Italian parsley
1 package of quinoa (11 servings. I used a tricolor quinoa for an extra dimension of color)
½ large red onion, minced
1 lb of medium shrimp
1lb bag of mixed seafood (such as scallops, calamari and shrimp, I bought from Trader Joe’s)
3 Roma tomatoes, roughly chopped
1 lb baby spinach
Cook quinoa according to directions. I used the microwave directions to free up stovetop space. Allow it to cool down once cooked.
On a large cutting board, cut halved cucumbers into thinly sliced pieces. Next, roughly chop tomatoes and add all contents to a large mixing bowl along with minced onion.
In a large skillet, saute seafood, if raw. You have the option of unthawing already cooked seafood as well. You may need to break it up, since it is a large quantity. On medium high, heat 1 TBSP olive oil. Once heated, add seafood and toss in 1 TBSP balsamic vinegar and a dash of sea salt. Cook for about 3-5 minutes. Shrimp should become translucent and begin to turn pink. Remove from heat, and allow to cool.
Saute baby spinach in about 1 to 2 tsp oil with sea salt and salt free seasoning. Should begin to wilt after 2-3 minutes. Remove from heat and set aside to cool.
In a large mixing bowl mix quinoa, olives, seafood, vegetables and about half the parsley.
Dressing: in a small bowl add 1/4 cup extra virgin olive oil, 1 TBSP balsamic vinegar, the juice of 1/2 lemon, a dash of sea salt, and 1 TBSP dry oregano. Whisk together.
Toss salad with dressing and place salad in its proper serving container.
Sprinkle more salt free seasoning over the salad, sprinkle feta over the top, then add 1 cup of roughly chopped parsley over the top for garnish.
Refrigerate for at least 2 hours before serving.
Salad before adding to serving container and topping with feta.