Mango Lime Cabbage Slaw

The nice weather has arrived in Portland and it’s wonderful! It’s definitely reminiscent of summer, and feels both energizing and nourishing. Needless to say, I’m happy about it!

Meanwhile, this festive slaw is perfect for warm spring and summer days, and is fitting for Cinco de Mayo too, which is this Saturday. It’s fresh, crunchy, cooling, a tad sweet, and mildly spicy (you can make it spicier if you like, of course).  It’s a wonderful accompaniment to tacos, burrito bowls, grilled chicken, and more. It’s even great as a dip for grain-free tortilla chips!

Also, you can catch me making this recipe on KATU Afternoon Live this Friday, May 4 between 3-4 p.m. Watch the replay of my segment HERE. I’ll have you know that it’s a very special episode because my parents were here visiting from Michigan and made a guest appearance in my segment! Oh, and get this, Tim Meadows was also a guest on Afternoon Live that day, so we got to meet him and watch his segment from the set. It was so much fun!

Cheers and enjoy!

Ingredients:

  • 1 medium head of cabbage (red, green or combo of both), finely chopped
  • 3 green onions, chopped
  • 1 jalapeño, finely chopped
  • 2 ripe mangoes, peeled and diced (I used champagne mangoes)
  • 2 limes, juiced
  • 1/4 cup extra virgin olive oil
  • Generous 1 tsp sea salt, or to taste
  • 1-inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, minced
  • 1/2 tsp chili powder
  • 1-2 Tbsp raw honey
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup raw pumpkin seeds, preferably sprouted

Directions:

  1. In a small bowl, whisk together the lime juice, olive oil, sea salt, grated ginger, minced garlic, chili powder, and raw honey. Taste and adjust flavor as needed. Set aside.
  2. In a large bowl, mix the cabbage, green onion, mango and jalapeño. Add the dressing and stir well to coat. Then, add the cilantro and pumpkin seeds.
  3. If time allows, refrigerate for 30-60 minutes before serving to allow flavors to blend together. It still tastes great when served immediately though too!
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Carrots with Fennel, Ginger and Lemon

These carrots are incredibly aromatic and exhibit a bit of a floral taste. The combination of lemon juice, crushed fennel seeds, and ginger create a beautiful flavor with the sweetness of the carrots. The flavor is definitely not for everyone, but if you like all of these ingredients, you’ll probably be a fan. If preferred, you can always add the ginger sooner to the pan to mellow it out more or opt for a lesser amount. I personally like the the fresh, vibrant ginger taste, but know it can be overpowering for some.

Also, make sure you don’t skip the step of crushing the fennel seeds. This allows the fragrant oils to be released and ultimately, creates more flavor. For those unfamiliar, fennel has a slight licorice-like flavor and is subtly sweet. It’s also a flowering plant in the carrot family, and native to the Mediterranean.

Meanwhile, combine this side dish with green veggies and protein of choice, and you’ve got yourself a complete meal. I even enjoyed adding a couple scoops of these to my big salad bowl I eat at lunchtime. It was delicious and a nice way to mix things up.

Cheers and enjoy!

P.S. – Tomorrow is my birthday and I’m feeling great about turning 33! It’s my auspicious year and a very exciting one to boot!

Ingredients:

  • 4-5 large carrots, peeled and sliced into ~1/4″ pieces
  • 1 Tbsp pasture-raised ghee or coconut oil
  • 1/2 tsp fennel seeds
  • 1/2-inch piece fresh ginger, peeled and finely chopped
  • 1/2 lemon, juiced
  • 1/2 tsp sea salt
  • Optional: 2-3 Tbsp fresh cilantro, chopped

Directions:

  1. Melt ghee or coconut oil in large pan over medium heat. Place the fennel seeds on a cutting board and slightly crush using heel of hand on the back of a chopping knife. Add to pan and toast 1-2 minutes, or until fragrant.
  2. Next, add the chopped carrots to the pan, along with the sea salt and lemon juice. Toss well and reduce heat to medium-low. Cover and cook 7-8 minutes or until carrots are tender, stirring occasionally.
  3. Lastly, add the fresh ginger and stir well. Cook for another couple minutes. Remove from heat and garnish with fresh cilantro, if using. Serve.

*Note: if you’re not big on ginger, you can add it sooner to mellow out the flavor or opt for a little less.

 

Cocoa Roasted Sweet Potatoes

First off, happy New Year! I hope all of you had great holidays and are enjoying 2018 thus far. I have so much excitement surrounding this year and am feeling giddy, energized, and joyful. There is so much good to come.

On another note, just because the holiday season is over does not mean that chocolate is out of the question! I know many of us had our fair share of treats, but who says you can’t have chocolate with your vegetables? It might sound wild, but in this case, I’m talking about a dusting of unsweetened cocoa or cacao powder on roasted sweet potatoes. It’s a match made in heaven with the natural sweetness and a decadent way to mix things up. For a little spice, I added a dash of turmeric and black pepper too. It’s a magical combo. Also, I know it may appear as if the sweet potatoes are burnt, but I assure you, they’re not. That’s just the covering of cocoa powder.

Meanwhile, just add your protein of choice and some greens, and you’ve got an epic meal. My recommendation would be baked chicken breast and sautéed kale. Perfecto!

Cheers and enjoy!

Ingredients:

  • 2 medium-large sweet potatoes, peeled and chopped
  • 1-2 Tbsp coconut oil, melted
  • 1.5 Tbsp cocoa or cacao powder
  • 1/4 tsp ground turmeric
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F and line baking sheet with parchment paper.
  2. Place chopped sweet potatoes in a large bowl. In a small dish, whisk together melted coconut oil, cocoa powder, turmeric, sea salt, and pepper. Pour mixture over sweet potatoes and toss to coat. Place in an even layer on the baking sheet.
  3. Bake in preheated oven for 45 minutes, stirring halfway through.

Roasted Brussels Sprouts, Delicata Squash, & Cranberries

roasted squash, Brussels and cranberriesThanksgiving may be over, but the holiday season is officially in full swing. Although, I’ll be honest, it doesn’t totally feel like it yet. Anyone else feeling that way?

Anyway, with the holiday season here, there will be plenty more dinners, parties, and get togethers, and I’m willing to bet you’re going to need side dish recipes to share. This festive, healthy, and colorful bounty is perfect. And, not only is it visually pleasing, it’s delicious too. I especially love the pop of color and burst of tart flavor from the cranberries. Also, you may notice that the Brussels sprouts are purple (or would it be red?). I had never seen this variety before and couldn’t resist the beautiful color. If you can’t find the purple ones, green work just fine and taste the same.

Meanwhile, I hope all of you had a lovely Thanksgiving last week, and enjoyed time with family and friends.

Cheers and enjoy!

roasted vegetables with cranberries

Ingredients:

  • 2 cups Brussels sprouts, trimmed and sliced in half
  • 1 medium delicata squash, sliced in half lengthwise, seeded, and cut into half moons
  • 1 cup fresh cranberries
  • 1 large shallot, thinly sliced
  • 1-2 Tbsp avocado oil
  • 1/2 tsp dried thyme
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place Brussels sprouts, cranberries, squash, and shallot on a large baking sheet (line with parchment, if desired) and drizzle with the avocado oil. Sprinkle the thyme, sage, sea salt, and black pepper on top. Toss to combine and spread out in an even layer.
  3. Bake in preheated oven for 40-45 minutes or until Brussels sprouts are crispy and browned. If desired, give a gentle stir halfway through cooking time.

Grain-Free “Rice” Stuffing

This grain-free “rice” stuffing is perfectly savory and tastes like Thanksgiving. It’s flavor and texture is impeccable, and I can’t even fathom how incredible it would taste with turkey. It’s been amazing with chicken, and I think it would also pair well with mild fish, pork tenderloin, and even eggs. If you ask me, it’s a must-have side dish for the holiday season!

Since this stuffing is not grain-based, it doesn’t leave you with that heavy belly, carb coma feeling. Instead, it’s veggie based, light, and leaves you feeling great. No stomach aches or fatigue!

Meanwhile, I went back on KATU Afternoon Live yesterday and made my crustless butternut squash pie. Catch the replay of my segment HERE.

Cheers and enjoy!

P.S. Can you believe it’s only one week until Thanksgiving? Where has this month gone?!

Ingredients:

  • 2 Tbsp grass-fed butter or ghee
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 cups crimini mushrooms, finely chopped
  • 16 oz package cauliflower rice
  • 1 tsp poultry seasoning
  • 1 tsp dried sage
  • Sea salt and black pepper, to taste
  • 1/2 cup turkey or chicken broth, homemade or high-quality store-bought
  • 5.29 oz package roasted & peeled chestnuts, roughly chopped (I used this brand)
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup pecans, roughly chopped

Directions:

  1. Melt butter in a large pan over medium heat. Once melted, add the onion, celery, and carrot, and sauté 6-7 minutes or until softened.
  2. Next, add the mushrooms, cauliflower rice, poultry seasoning, dried sage, sea salt and black pepper. Stir well and cook for 8-10 minutes over medium-low heat, stirring occasionally.
  3. Add the broth, chestnuts, and fresh parsley. Stir well, cover, and cook for another 12-15 minutes or until liquid is absorbed.
  4. Lastly, stir in the chopped pecans and serve.

Smoky Roasted Sweet Potato Wedges

sweet potato wedges 2These smoky roasted sweet potato wedges are a wonderful accompaniment to grilled chicken, fish, burgers, sausage, and more. They’re great for the remaining days of summer, yet versatile enough to eat all year long. The flavor is perfectly smoky with a pleasant dash of turmeric spice and garlic (and of course, salt!). I enjoyed these dipped in yellow mustard, but also thought they tasted fantastic on their own.

Meanwhile, I hope you were able to catch the eclipse this past Monday. In my neighborhood here in Portland, I got to witness it at 99.3%. It was phenomenal and bizarre to feel the temperature drop, see the light fade, and hear animals around me create a stir. It was powerful and I couldn’t help but be moved to tears!

Cheers and enjoy!

P.S. Catch me on KATU Afternoon Live tomorrow, August 25! I’ll be making my cashew butter and jelly bars!

wedges close up

Ingredients:

  • 1 large or 2 mid-size sweet potatoes, sliced into wedges with skin on (I used white sweet potatoes, but any variety will work)
  • 1 Tbsp avocado oil
  • 2 tsp smoked paprika
  • 1 tsp garlic granules or garlic powder
  • 1/2 tsp ground turmeric
  • Sea salt and black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl or rectangular dish, combine all the ingredients and toss well with tongs. Then, line in a single layer on the baking sheet.
  3. Bake in preheated oven for about 17.5 minutes. Flip and bake for another 17.5 minutes. (Note: if your oven runs hot, you may want to check the sweet potatoes a bit sooner).

Yields: 2-3 servings

 

Pepperoni “Pasta” Salad

pepperoni noodle salad 2

The warmer days are becoming more and more abundant and we’re getting closer to actual summer, which means more salads and other cold foods. I love the change in eating that each season brings and look forward to the variety that each season offers.

This cold “noodle” salad is reminiscent of pizza and tastes incredible. It’s fresh, light, and full of Italian flavor. The “Rawmesan” really brings the salad together and adds a wonderful cheesy flavor minus the actual cheese. If you don’t want to buy it, you can also make your own by following this recipe. It’s very easy. Alternatively, you can opt for some high-quality Parmesan if you tolerate it. I personally do okay with small amounts of aged cheese, like Parmesan, but find that I feel better without cheese completely and prefer to mostly avoid it. So, I opted for the Rawmesan. Do what’s best for you.

I recommend eating this within a couple days, as the zucchini starts to soften slightly and more water is drawn out (of course, it still tastes good though). If you do have leftovers, it works well to add a little more zucchini and fresh basil the next day.

Meanwhile, I’m off to NYC bright and early this morning for an intense 3-day kettlebell training and then some fun. I can’t wait, as I love NYC!

Cheers and enjoy!

pepperoni salad 3

Ingredients:

  • 3-4 medium zucchini, spiralized
  • 1.5 cups cherry tomatoes, sliced in half
  • 1/2 cup fresh basil, chopped
  • 2 Tbsp red onion, finely chopped
  • 1 4 oz package Applegate Farms mini turkey pepperoni, chopped
  • 3 Tbsp extra virgin olive oil
  • 1.5 Tbsp red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp garlic granules
  • Sea salt and black pepper, to taste
  • About 1/3 cup Rawmesan or high-quality Parmesan cheese, if tolerated

Directions:

  1. In a large bowl, combine the zucchini noodles, cherry tomatoes, basil, red onion, and pepperoni.
  2. In a small mixing bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic granules, sea salt, and black pepper.
  3. Pour dressing over salad and mix well with tongs. Lastly, mix in the Rawmesan or Parmesan cheese. Serve.