Ingredients: 2 ripe avocado 1 roasted garlic clove 1/4 cup diced cherry tomatoes 1/2 small red onion freshly squeezed lime juice roughly chopped cilantro sea salt & black pepper Mash avocado in a medium sized bowl, add garlic, tomatoes, onion, … Continue reading
We get it. You think salads are boring, unsatisfying and the epitome of diet food. But munching on greens doesn’t have to suck! If you don’t like salad, you probably don’t know how to make a good one. Delicious salads (or any food) should be colorful, vibrant and fresh with lots of interesting components. I promise you won’t feel the need to eat pizza after you make one of these amazing salads. They will keep you full and help you get in more veggies in your diet!
How to Make a badass Salad:
1) Use an Array of Greens!
Ditch the lettuce! Your salad will be infinitely better with other delicious and nutritious greens. Experiment and find a mix that you like. Try kale, spinach, and arugula or even add some herbs!
2) Add Textures and Color
Make your salad interesting by adding something crunchy. Good quality croutons, nuts and seeds are what I like best. You can even add other crunchy veggies like celery, cabbage or shredded carrots. The options are endless!
3) Add protein & Healthy Fats
This will keep you full and make the salad satisfying. If you eat meat, try add some chicken, steak or seafood. I almost always add cheese because, well, everything is better with cheese!
- Walnuts, pumpkin seeds, sunflower seeds, pecans
- Hard-boiled egg
4) Add Fruit or Additional Veggies!
Use whatever you have in the house! Don’t overcomplicate it by adding too many ingredients. Maybe some strawberries or dried cranberries? Olives? Radishes? Use what you like and make it work for you! One of my favorite summer combinations is: Spinach, strawberries, goat cheese, walnuts and lemon vinaigrette! Don’t be afraid of adding fruit!
5) Make your own Dressing!
It’s always going to be easy to buy a bottle of salad dressing from the grocery store, but making your own is so simple and more beneficial. You can control all the amounts and ingredients. Lots of processed salad dressings can contain unnecessary ingredients and emulsifiers. Try sticking to an oil & vinegar based dressing rather than a creamy one. A good salad always needs some type of acid – lemons, limes, balsamic or apple cider vinegar is the way to go.
Here are some of my favorite go-to dressings!
Methods: Use a whisk and a small bowl to combine ingredients or find a small mason jar and shake until the oil and vinegar everything is emulsified.
The most simple Lemon Vinaigrette: ½ lemon squeezed, 2 tbsp. olive oil, sea salt & black pepper
Garlic Balsamic Vinaigrette: 1 clove of crushed garlic, 2 tbsp. balsamic vinegar, 2 tbsp. olive oil, 1 tbsp. raw honey, 1 tsp. Dijon mustard, sea salt & black pepper
Maple Tahini Dressing: 2 tbsp. tahini paste, 1 tbsp. olive oil, 1 tbsp. organic maple syrup, a squeeze of lemon or vinegar, sea salt & black pepper
Herb Vinaigrette: ½ lemon squeezed, 2 tbsp. chopped herbs (basil, parsley or thyme), 1 tbsp. raw honey, 2 tbsp. olive oil, sea salt & black pepper
I was inspired from my trip to Spain to make this amazing regional dish! Full of bold flavors, spices and the most amazing rice you will ever taste! Paella is definitely my new favorite food and I was so excited to come home and attempt to make it myself. The concept is very simple – just rice, veggies and any meat or seafood. It turned out so amazing and I am happy to share the recipe with you!
- ½ cup Arborio rice
- 2 cups approx. chicken or veggie broth
- 1 cup red and green bell peppers
- ¼ cup frozen green peas
- ¼ cup artichokes
- 2 cloves of garlic, minced
- 3 tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 tsp. black pepper or cayenne pepper
- Sea salt to taste
- Your choice of seafood: I used shrimp & mussels
- 1/8 cup fresh parsley
- Prep rice, seafood and broth ahead of time – cut peppers and veggies into bite sized pieces
- In a cast iron pan or deep skillet, cook peppers in olive oil for 4-5 minutes until slightly softened.
- Add rice and “toast” for 2 minutes
- Add peas, garlic and any other vegetable, stir for 1 minute. Artichokes and green beans are also common.
- Add broth to the mixture and let it simmer for 30-40 minutes until rice is cooked. Cover and stir occasionally. Add more broth or water as needed.
- During this time you can cook the seafood separately or add it on top of the rice 5-10 minutes before it is done. The heat from the pan will cook the seafood. Be sure to cover with lid.
- Top with parsley and serve
- Saffron is usually used to give the rice a golden color. Since it is the most expensive spice in the world, I used turmeric as a substitute. Real Paella uses saffron! If you can find it, use it!
- Traditionally, Arborio rice is used for paella, but I used a combination of short grain brown rice and Arborio. Use what you have! Any rice will work.
- Make your own chicken or veggie broth! If you have leftover chicken or old veggies you need to use up, there’s no excuse not to make one! I made my own veggie broth using leftover carrots, celery, onions, tomatoes, basil, oregano, bell peppers, and zucchini. I simply sautéed the veggies in some olive oil and poured in 2 ½ cups of water once the veggies had cooked for 6-7 minutes. I let is simmer for about 20-30 minutes.
- Adjust amounts of broth and rice accordingly. If you like your rice more tender, add more broth.
- Add any seafood, meat, or keep it vegetarian! In Spain I had both chicken paella and seafood paella. Use what you have and make it work for you!
- If you like your veggies to keep more texture in the dish, saute them less time in the beginning of the recipe. I like my peas and peppers to keep their color (and nutritional value!)
- 1 frozen banana
- Handful of Strawberries
- Maca Powder
- Chia seeds
Amazing! This is truly my favorite color! 🙂
Health benefits of Maca Powder:
- Increases energy
- reduces oxidative stress
- improves memory
- helps balance hormones
- Supports thyroid health
- improves cognative function
- High in iron, zinc, magnesium and potassium ❤
What do you do when you have leftover ripe bananas AND zucchini? Make this delicious zucchini bread of course! I made two batches last week and they are already gone (in my belly). This is the perfect breakfast, toasted and slathered with almond butter, or the easiest snack to just grab and go!
This zucchini bread is made with spelt flour, coconut sugar, coconut oil and dairy free chocolate chips! It is so simple to make, and very delicious. Oh, not to mention spiked with cacao powder for that double chocolate-y goodness.
Baking with zucchini is a really great way to get veggies into your diet without even trying! You wont taste the zucchini because it has such a mild flavor, but you will see little green specks. I highly recommend keeping the skin on because that is where a lot of the nutritional benefits are. For those of you who have never used zucchini before in your baking, get ready to be amazed! Shredded zucchini makes your bread (or cake) super moist.
Here are the ingredients that you will need:
- 1 cup spelt flour
- 1/2 cup cacao powder
- 1/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1 mashed banana
- 1 1/2 cup of shredded zucchini
- 2 large eggs
- 1/3 cup dairy free chocolate chips
- 1/3 cup of coconut oil
- 1/2 cup coconut sugar (maple syrup or honey also works)
- 1/4 tsp. sea salt
- 1 tsp. vanilla extract
- 1/4 cup of walnuts (optional)
Preheat oven to 375 degrees
Zucchini health benefits:
- helps improve digestion
- reduces blood pressure
- helps maintain eye health
- good source of antioxidants, vitamin C and potassium!
- rich in B vitamins
- reduces risk of cardiovascular disease
- aids in weight loss
Cacao powder health benefits:
- high in antioxidants
- rich source of magnesium
- helps build strong bones
- detoxifies the liver
- regulates blood sugar levels
- anti-aging properties
- improves your mood (due to the phenethylamine)