Category Archives: Eats

Avocado Toast 4 Ways

This morning I wanted avocado toast, so I HAD it!!  4 ways to be exact…  I’m trying out a new app too called THIS, which is pretty cool and super simple.  You simply point to the food and then type in the ingredients!!

All of these toasts are all made on Ezekiel bread, so it’s gluten free.  Toast is such a canvas…have fun with it, try new things!  Oh, and FYI – the sun-dried tomato toast has basil on it too – I just forgot to add it on THIS.  🙂  Oops.

Here are a few of my favorites…

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This by Tinrocket 1.0.2 (101) Avocado, strawberries, raw honey | Avocado, Rosemary, salt | Avocado, fried egg, fresh tomato, salt and pepper | Avocado, sun-dried tomatoes, cherry tomatoes, salt and pepper | Fresh fruit |

Whole30 “Bread”

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I have a co-writer that did Whole30, and he and his wife spoke SO highly of it – they were a big part of why I decided to give it a go.  Well, one evening we were writing my new favorite song, and the song just HAD to be finished, so it was dinner time. Good thing for him, I love to feed people!!  So, I whipped up some Whole30 approved salads, and decided to try  this magic “bread” that his wife made, and I just had to try it for myself.

The original recipe he shared called for tahini paste, which I didn’t have, so I made my own.  I was so taken with this magic bread, that I just adapted it after a few more times of baking, and now, it may continue to be a staple in my diet.  Pair this with some sunflower butter and sprinkle with a little cinnamon – and you will have some serious YUM!!!!  Zoe even approves…

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You’re not going to believe how simple and just amazing this bread is…  Ready?  GO!!!

Ingredients

  • 4 eggs
  • 6 TBS almond butter
  • 1 tsp baking powder
  • 1 banana (optional)  – you can add this to make it a little sweeter, but if you want more savory, leave it out

Directions

  1. Preheat oven to 350, and spray a bread pan well with coconut oil spray.
  2. Mix all of the ingredients together in a blender or food processor.
  3. Pour the blended ingredients into the bread pan, and bake until cooked through 12-15 minutes depending on your oven.
  4. Slap on some sunflower butter and cinnamon or top with sliced banana. You can get creative and go more savory with avocado, basil, tomatoes, salt and pepper… the possibilities are endless!

 

Raspberry Vinaigrette

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One thing I love about summer is the availability of fresh fruit.  There’s just nothing like a bowl full of fresh picked berries on a summer day!  I’ve been going to the farmer’s market religiously every Tuesday since they opened this season, and sometimes, the berries barely make it home.

These raspberries, however, DID, but not for long!  I’ve been on a homemade dressing kick lately… and this one may be my favorite.  I started with a recipe from Wellness Mama, and adapted it to be Whole30 approved.  Most of these dressings require a sweetener like honey, and that’s a no-no on Whole30, so I got creative, and it was a delicious creation!

This salad is mixed greens, 1/2 avocado, 1 chicken breast, a handful of almonds, and a handful of blueberries, and topped with this amazing dressing.  Go make some!

  • 1/4 cup white vinegar
  • 1/4 cup olive oil
  • 1/4-1/2  cup fresh or frozen raspberries
  • 1/3 spear of pineapple or a bit of pineapple juice for sweetness

Put all of the ingredients in a blender or food processor and mix until smooth!  You can store it in the fridge for up to 4 days.

The Perfect Whole30 Omelet

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It’s Day 25 of Whole30.  I have to admit, I haven’t been following all of the rules… I eat WAY more than 3 times a day, and I eat WAY more fruit and WAY more almond butter and WAYYYY more Larabars than I’m supposed to.  Oops.  Maybe I’ve also baked “bread.”  Oops I did it again.  (I can’t wait to share the bread with you all – it’s kind of amazing.)

I have learned a lot in the last 25 days.  I plan to do a big blog on this once the 30 days are totally up, but I have a funny feeling that I’ll kind of continue on this program for awhile.  The changes are quite dramatic – from sleeping, to what time I get up, to the energy I have all day, to clarity on all fronts…  it’s kind of incredible.

One of my favorite things about this program is BREAKFAST.  I’ve never been a big breakfast person, except for brunch – I love a good brunch, but I have so enjoyed finding new ways to enjoy a meal that is oh so important.

This morning, I made a super simple omelet, and it was heavenly.

Ingredients

  • 4 eggs
  • 1/2 green pepper
  • 1/4-1/2 cup of mushrooms
  • 1/4 cup of onions diced
  • 1/2-1 Aidell’s chicken apple sausage
  • 1/4 cup of cherry tomatoes sliced in half
  • A little basil to your liking 🙂
  • Salt and pepper

Directions

  1. Spray a pan over medium heat with coconut oil spray.  Slice your sausage and sauté your vegetables until they become soft and cooked through.
  2. When your veggies are almost done – heat a larger skillet over medium heat and also spray with coconut oil spray.
  3. Crack your eggs and whisk together.  Pour the eggs in and let them fill the bottom of the pan.  Then, just let them cook a few minutes until you can easily peel the eggs away from the plate.
  4. I transferred my eggs onto a serving plate before putting in the veggies and sausage so I wouldn’t break it on the way over.  (I broke the edge a little), but this plan worked!
  5. Place the veggies on side, sprinkle the chopped basil and fold over!   Finish with salt and pepper.  Ta-da!!

 

 

 

 

 

Seared Tuna Over Cilantro Lime Cauliflower Rice with an Orange Balsamic Glaze

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If every Whole30 meal is as good as this one – I’M IN FOR LIFE!!!

I had a tuna steak that I bought at Kroger for $4.40, and after Day 1’s roasted veggies with balsamic glaze and this cauliflower rice – I did a spin on the glaze, and made the rice again!!

I’m not going to bore you with a lot of mumbo jumbo – I’m just going to get right to the food!!

Seared Tuna Steak

  1. Warm a burner to medium heat and add a little ghee into the pan to coat the bottom.
  2. Season your tuna steak with salt and pepper.
  3. Once the pan has heated up, sear the tuna on both sides 1/2-4 minutes each side depending on how you like it cooked.

 

Cilantro Lime Cauliflower Rice 

I found the original recipe on Skinny Taste, but changed a few things.  Check the original though!

Ingredients:
  • 1 medium head (about 24 oz) cauliflower, rinsed
  • coconut oil spray
  • 2 garlic cloves
  • 1 small onion chopped
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro
  1. Chop or food process 1 head of cauliflower.  (Trader Joe’s carries bags of cauliflower rice now!!)
  2. Heat a large saute pan over medium heat, oil or spray, onions and garlic and sauté about 3 to 4 minutes, or until soft.
  3.  Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.
  4.  Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Orange Balsamic Glaze 

  1. For 1-2 servings – bring 1/2 cup balsamic vinegar and 1/2 cup white vinegar to a boil.
  2. Boil and then turn to medium heat and simmer until it reduces to a glaze.
  3. Squeeze the juice of 1/4-1/2 of an orange and mix into the glaze before serving.

Tempeh Black Bean Tacos

IMG_7838.JPGTomorrow is Cinco de Mayo!  The Mexican restaurants will be INSANE.  I mean, I wonder how many lbs of guacamole are eaten on Cinco de Mayo?  Google…here I come!  :)

So, if you’re feeling like a little Mexican food, but don’t want to fight the crowds, you may want to try out homemade tacos.  Vegetarian tacos, you say?  Trust me – you won’t miss the meat in this taco!  I bought some tempeh this week at the grocery knowing that I wanted to do something with it – but not sure of what yet.  Tonight, it dawned on me that tempeh makes a GREAT taco “meat.”

I found the base of this recipe on Oh My Veggies, and added a few things to suit my taste and to what I had available.  SAVE THE OTHER HALF OF THE CAN OF BLACK BEANS!!!  I took them and made dessert – Black Bean Mexican Brownies – SO GOOD!!  (And you’re not being wasteful!).  Mosey on over to the “Treats” section, and you’ll find that recipe there!

Happy Cinco de Mayo y’all!

Ingredients:

 

  • 1 (8-ounce) package tempeh
  • 2 cloves garlic, minced
  • 1/2 c. cherry tomatoes halved
  • 2 tsp. chili powder
  • 3 tsp. cumin
  • 2 tsp. lime juice
  • 2 tsp. garlic powder
  • 2 tsp. dried oregano
  • 1 tsp. chipotle pepper chile pepper
  • 1/4 c. coconut aminos or soy sauce
  • 1/2 onion, diced
  • 1/2 c. of bell peppers diced
  • 1/2 can of black beans
  • 2 tbsp. water
  • salt + pepper to taste
  • 6-8 soft tacos
  • toppings (optional):  cheese, guacamole, salsa, avocado, cilantro, hot sauce, Greek yogurt  and lime wedges for serving

Instructions

  1. Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and aminos. Once your tempeh is completely mixed into the spices, mix in the onion and peppers. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
  2. Spray your favorite cast-iron skillet or frying pan with a good coating of olive or coconut oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You’ll know it’s ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.  About halfway in I threw in the black beans as well – totally optional.
  3. While your tempeh is cooking, heat your tacos slightly in the oven.
  4. Once your tacos are warm, fill them with the tempeh and vegetable mixture.
  5. Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!

 

 

Avocado Mint Zoodles

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When one friend gives you a handful of mint from her garden and a ripe avocado, and another gives you a hand-held spiralizer, you go in search of something to make with them!  Hint, hint – I usually google the ingredients I have and find a recipe to start with and then go from there!  It’s a great way to try new things with fresh ingredients!

This recipe is SO very simple, and will make a great pasta sauce, spaghetti squash sauce, or even a dip!

I started with this recipe from Glow Kitchen, and it’s super simple!  However, I’d add a little fresh basil to it.  When I had my leftovers, I garnished with pistachios and tomatoes, and it was a PERFECT combo.  The sauce was even better the next day!

Ingredients:

-2-4 zucchinis spiralized

– 1 avocado

– juice of 1 lemon

– handful of fresh mint

– 2 cloves garlic

-2 tbs fresh basil

-salt and pepper

Directions:

-Using your spiralizer (I like the Veggetti) – make your zucchinis into noodles, and then warm them up in a pan over medium heat.  I like to spray my pan with a touch of coconut oil as well.

-While the noodles are warming – place the avocado, lemon juice, mint, garlic, basil and salt and pepper into your food processor and process until smooth.

-When the noodles are a bit soft, add the sauce to the noodles in the heated pan to heat the sauce up as well.  Add in chicken or shrimp if you want, and garnish with cherry tomatoes, pistachios and lemon zest!

-Enjoy!