Mexican Veggie Medley

So I like onions, like LOVE onions.. and garlic… I’m just the best on dates. But fuck it I like what I like and if the other human can’t deal with my love of garlic and onions… then as I say … BYEEEEEE. The reason I say this is that this medley is basically just a mix of sautéd garlic and onions with a little bit of red pepper. I promise its more appetizing than it sounds.

This recipe has a nice Mexican flavor too it, with a zest of lime for freshness.. nom nom. You can definitely add protein to it, just this particular day I was feeling like having a alkalizing day and stuck to my veggies. I won’t make you listen to my veggie spiel before the recipe so, if your interested I’ll have a post up here later about it!

Ingredients

1/2 a Red Onion Chopped

1/2 a Yellow Onion

1 Chopped Red Bell Pepper

2 Chopped Garlic Scapes

2 Cloves Minced Garlic

1 Tsp Organic Virgin Coconut Oil

2 Slices of Lime

1/2 Avocado Sliced

1 Tbsp Organic Chili Powder ( sugar free) .. trust me they sneak that shit in EVERYWHERE

Himalayan Sea Salt to Taste

Optional : 1 Tbsp Nutritional Yeast for a little cheesy like addition

Warm Mexican Salad.JPGDirections

  1. Heat coconut oil, in a frying pan ( I prefer this cast iron one)
  2. Add in onions, garlic, garlic scapes, chili powder, and a little salt. Cook on medium for 5 minutes
  3. Add in pepper and cook for another 5 minutes
  4. Remove from heat and add lime juice, nutritional yeast if desired and top with sliced avocado!
  5. Your done, how fucking easy was that, and now you have a alkalizing, prebiotic rich, lunch.

Bite Me, With Love

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Bacon Wrapped Avocado Chicken Breast

Healthy bacon recipe

This can’t be healthy you must be thinking.. Bacon? Really? I can have bacon and still be healthy? Yes, yes you can. The key is to get organic bacon from my favorite brand, Applegate or a local butcher you know and trust.

This Bacon lovers dream is surprisingly simple and quick to make.

Healthy Man Food Bacon Dinner

So it’s that easy, trust me your man will thank you for some real man food. He might be sick of salads at this point of the summer. This recipe is also totally kid approved, if you use small chicken breasts you can make more bite sized versions! They even make a great snack for adults.

I’ve written out the ingredient list below along with a link to Applegate’s page so you can see what their products look like. And heres another copy of recipe for an easy print out!

Ingredients

  • 2 Organic Medium Sized Chicken Breasts
  • 1 Package of Applegate Organic Bacon 
  • 2 Avocados
  • 1 Tomato
  • 1/4 Cup Chopped Onions
  • Garlic Powder
  • 2 Cloves Fresh Garlic
  • Juice from 2 Lime Slivers

Directions

  1. Preheat oven to 450
  2. Mix avocado, chopped tomato, onion, minced garlic, lemon, salt and pepper in a bowl to make the guacamole
  3. Slice chicken breast evenly down the middle to create a pock to place the guacamole in, leave one side of the “pocket” closed so the gauc won’t slip out.
  4. Season chicken with little salt, pepper, and chili spice.
  5. Stuff chicken with guac and fold pocket over, wrap in bacon. Use as many pieces as you need to cover the whole chicken, this will vary depending on size.
  6. Heat skillet on stove top and cook bacon wrapped chicken for about 5 minutes each side so the bacon gets a little crispy
  7. Then pop into the oven for the remaining 20 minutes. Take out and a satisfying bacon meal.

Sardine and Brown Rice Summer Bowl

Surprise… SARDINES!! It’s not even a surprise anymore is it? I’m sorry I know my obsession is a little over the top but when you mix them with things you really forget that they are even in there. This recipe has a sort of asian feel with the coconut aminos, ginger, and cumin.

And, with inflammation bashing superstar turmeric, and side kick black pepper for increased absorption, your body will thank you the rest of the week.

If you REALLY HATE sardines, then swap them out for some organic chicken or black beans if you want to keep an all veggie vibe.

Warm rice bowl

Ingredients

Directions

  1. Cook brown rice according to packaging
  2. After about 20 minutes of the rice cooking, add in turmeric, ginger, tomato, pepper, and a little bit of salt.
  3. Cover and continue to let simmer until rice is cooked
  4. While waiting debone sardines and slice cucumbers
  5. Once rice is done, mix in cucumbers and coconut aminos and top with the sardines!

 


A Vegan St.Patricks Day

The perfect recipe for entertaining all your health minded friends, vegetarian, paleo, and vegan approved. With a mix of gorgeously roasted veggies your guests are sure to have plenty to choose from.  Irish Flag Veggies

Happy St.Patricks Day! I hope today everyone is enjoying all their GREEN veggies just a little extra today. Theres no excuse not to now. I mean SHAMROCK shaped zucchini noodles, a big green smoothie bowl of goodies, or how bout just a nice salad, don’t all those options just sound DEE-LISH. I was feeling festive and VEGAN for lunch today so I made up a nice roast of some colorful veggies.


St.Pattys Day Party

Ingredients

1 Tbsp Coconut Oil

1 Cup Broccoli

1 Cup Cauliflower

3/4 Cups Chopped Butternut Squash

1 Tbsp Freshly Chopped Sage

1 Tbsp Dried Rosemary

1/2 Tbsp Dried Thyme

Himalayan Sea Salt to Taste


Directions

  1. Preheat oven to 35o
  2. Coat baking pan in coconut oil
  3. Arrange veggies to make Irish Flag, Green, White, Orange
  4. Sprinkle with all the spices and pop in oven for about 20 minutes or until lightly browned
  5. Take out and feed to all your carb-loving Irish Friends

5 Minute Salad

Don’t tell me you don’t have time to eat healthy.. I made this DELICIOUS salad in under 5 minutes. It takes just about 5 minutes to heat up one of those microwave meals or wait inline at McDonalds so if you haveasy-quick-salade time for either one of those things, this salad is for you.

Ingredients

1 Blinski’s Spicy Italian Chicken Sausage 

1 Handful Mâche Greens

1 Fingertip Full ( 1/4 cup-ish)  Broccoli Microgreens

2 Tsp Coconut Oil

1 Sprinkle ( 1 tsp) Fennel Seeds

1 Toss (1 tbsp) Dried Rosemary

Fresh Lemon Squeezed

Pinch of Black Pepper

Directions

  1. Chop up sausage
  2. Heat skillet with 1 tsp coconut oil and throw in sausage, rosemary and fennel
  3. While warming up sausage place all your greens in a bowl and squeeze some lemon over it
  4. After about 3 minutes of the sausage heating place them and the toasted fennel seeds and rosemary onto salad
  5. Place the other tsp of coconut oil into pan and let melt then drizzle over salad
  6. Finish with black pepper and Volia you have a health enhancing salad in less than 5 minutes

WHY so GOOD for your HEALTH?? Wellllll..

  1. Broccoli Microgreens: 3- 10 day old microgreens contain 10-100 times more of the cancer fighting compounds found in mature broccoli. They are also surprisingly a good source of vitamins E and K!
  2. Coconut Oil: I hope everyone knows by now but, great for fighting unwanted gut microbes ( thank you Lauric Acid) and is medium chain fatty acid, meaning it is sent directly to the liver and used immediately for energy, rather than being converted to fat.
  3. Rosemary: In 100g serving it contains 18% of your vitamin A needs and 35% of your daily Calcium needs. Not to mention its high in antioxidants and is antibacterial.
  4. Fennel Seeds:Digestion, Digestion, Digestion, can help relieve any of those lovely side affect associated with indigestion.
  5. Mâche Greens: Lots of Vitamin C and 14 times more Pro Vitamin A than Iceburg Lettuce! Plus good source of Potassium and Calcium.

Black Bean Soup

It’s chilly here today so I decided to make some soup, when I say chilly I mean about 50 degrees and windy, hah .. Southern Lifestyle Probs. Anwayss, I soaked some black beans the other day and wanted to make some use of them, so I made a Mexican inspired soup that includes a few Super Foods! Plus it packs a hefty dose of protein if you add in the collagen!img_3708

Ingredients

1/2 Cup Soaked Black Beans

2 Cups Filtered Water

1 Tomato

2 Cloves Garlic

1/2 Cup Chopped Red Onion

1/2 Tbsp Coconut Oil

1 Tbsp Chili Powder

Himalayan Sea Salt and Pepper to Taste

Fresh Squeeze of Lime Juice

Optional: 2 Scoops Vital Proteins Collagen

Directions

  1. Add water, onions, garlic, and black beans to small sauce pan
  2. Set on high heat until boiling, once boiling reduce to a simmer and allow to cook for about 35 minutes or until beans are soft
  3. Add tomatoes, chili powder, pepper, salt, and  lime juice, continue to simmer for 2 minutes
  4. Remove from heat, place in a bowl, plop in the coconut oil and collagen and enjoy!

* A sprinkle of Cilantro is also a nice touch! Plus its a awesome for removing excess heavy metals and is a great source of vitamin A.


Salmon Leftovers

Cooked too much salmon last night? Or Maybe you did it intentionally, either way heres a great recipe that will literally take you 10 minutes to make with really any leftover piece of meat! Or if you don’t mind it cold swap coconut oil for olive and use as dressing for a cold salad. I always just eat warm food for better digestion!

salad-photography
Ingredients

3oz Cooked Wild Caught Salmon Filet

1 cup  Baby Spinach

1/2 cup Chopped Red Onion

1/2 cup Sprouted Black Beans

Fresh Rosemary and Sage

1/2 Tbsp Coconut Oil 

2 Cloves Garlic Minced

Fresh Squeeze of Lemon

Himalayan Sea Salt and Pepper

Directions

  1. Heat coconut oil in pan on medium heat, and saute onions, minced garlic, black beans, rosemary and sage
  2. add salmon after about 2 minutes
  3. after about 5 minutes or until food has been sufficiently warmed add in spinach until it is wilted slightly then transfer to you dish
  4. squeeze with lemon and add salt and pepper to taste.

Let me know how you like the recipe in the comments section! Whats your favorite go to leftover recipe?


The Least Cheesiest Cheese Soup

This “Soup” is so versatile thats why I using quotes around soup, it can be eaten cold or hot, it basically has the consistency of mashed potatoes. So I guess if I wear to describe it, its sort of like a cheesy mashed potato but without the potato or the cheese hah! I promise its delicious! .. At least I think so.. Also if you’ve got candida this is great recipe for you! It has so many of those wonder foodies that help battle those nasties.

Ingredients

Directions

  1. Find a medium bowl that you want to eat out of and put in the 6 tbsp of coconut flour
  2. Then add the cup of water *if you want a warm soup add hot water!, MIX WELL, you want a sort of mashed potato consistency so if there chunks of coconut flour add some more water, don’t worry if its a little watery the nutritional yeast will soak up some of the liquid
  3. Then, you guessed it, Nutritional Yeast! Mix it all up again
  4. mince your garlic and add it to the mixture along with the salt
  5. stir everything all up and add salt as needed

Now that you’ve got your mash/soup enjoy! I like mine just with a spoon or try dipping some celery in it! It also goes nice on top of cucumbers with a slice of hard boiled egg!

Let me know if you like this recipe, I’m curious if I’m the only one who would like this or if theres more crazy people out there like me!


Carrot Ginger Soup

Brr, its still winter out there. During this time of year our bodies need warming foods, not only physically warm but also energetically. Spices like Turmeric, Cinnamon, Ginger, and Curry will help warm the body from the inside out. AND  when Turmeric is paired with black pepper it’s bioavailability increases, meaning it will be even more effective in helping stop fight inflammation, making joints less painful and stiff!

turmeric-carrot-ginger-soupIngredients

5 Large Roasted Carrots

1/2 Onion

2 Garlic Cloves

1 tbsp Freshly Chopped Ginger Root

1 tsp Turmeric

1 tbsp Rosemary

1 tsp Ceylon Cinnamon

1 tsp Curry Powder

1/2 tbsp Coconut Oil 

Himalayan Sea Salt and Black Pepper to Taste

Directions

  1. Rub a medium glass baking dish with red palm oil then place carrots and onions in and roast in oven at 350 for about 20 minutes
  2. While waiting for carrots prepare 1 cup of boiling water to add to blender/ food processor once carrots are done
  3. When carrots are cooked, remove from oven an place carrots and onions in your blender or food processor along with boiled water, ginger, garlic, and all the spices.
  4. Remove from mixing machine of choice and gently mix in coconut oil.

Watermelon Radish Salad

Sick of Salads?! Don’t worry this colorful recipe will get your diet salad game back on track. Garnished with avocado and sunflower seeds,  its packed with healthy fats, and essential vitamins and minerals. Plus you can even add a hard boiled egg for extra protein!

Ingredientsimg_2438

1 Medium Sized Watermelon Radish

1 Cup  Greens of Choice, I used Swiss Chard

1/2 an Avocado

2 Tbsp Organic Sprouted Sunflower Seeds (more expensive but well worth the health benefits)

Juice of Half a Lemon

Salt and Pepper to Taste

Directions

  1. Thinly slice radish and cut up avocado, set aside
  2. Place green on a plate
  3. Add avocado, sunflower seeds, radish, and salt and pepper
  4. Squeeze lemon over salad and enjoy!

Get my cute cutting board here! Its bamboo, not plastic, so much better for you if your trying to detoxify your kitchen!

Bite Me, With Love