We finally had a break in the crummy weather here in Portland, and were blessed with not one, but two 80-degree days in a row! It’s been a rough spring (and winter) here with record amounts of precipitation and we’ve all been starving for the sun. Kinda weird to feel 80-degrees though when we haven’t even hit 70 yet this year, and have been consistently experiencing weather in the 40s and 50s. But man, it feels good and I’m actually sitting outside as I work on this post!
Anyway, I think the sun inspired me to whip up this tropical treat (that, and fresh champagne mangos were on special at New Seasons). It even seems like you’re eating sunshine with this one, and that makes me feel happy. I added turmeric for a dose of antioxidants and grass-fed collagen for some gut-boosting nutrients. This recipe would also be lovely with frozen pineapple (as an addition or instead of the mango).
Cheers and enjoy!
- 2 fresh mangos, peeled, chopped and frozen for at least 24 hours (or buy already frozen)
- 1 medium just-ripe banana, peeled, sliced and frozen for at least 24 hours
- 3/4 cup full-fat coconut milk (I like this brand, which has no gums)
- 1 tsp pure vanilla extract
- Pinch of sea salt
- 2 Tbsp grass-fed collagen powder (I used this brand, but like this one too)
- 1/2 – 3/4 tsp ground turmeric (I liked it with 3/4 tsp, but use 1/2 if you’re not sure)
- 3-4 Tbsp sliced almonds
- Add frozen fruit to the food processor with the coconut milk and vanilla. Blend until smooth, scraping down the sides and re-blending, as needed.
- Next, add the sea salt, collagen, and turmeric. Blend until well mixed.
- Scoop mixture into a large bowl and mix in the sliced almonds. Freeze for a couple hours if you want it to firm up a bit more or enjoy right away
Yields: 2-3 servings
Sweet potato “toast” has been on my radar for some time now and I finally got around to trying it. Getting a foot of snow and being snowed in gave me the perfect opportunity to do so and luckily, I had all the ingredients for this variation on hand. Supposedly, you can make these in an actual toaster too, but I got rid of my toaster oven a while back because I no longer had use for it.
I went with a nutty (yes, I know sunflower seed butter isn’t made from nuts, but it yields a nutty flavor), spiced and slightly sweet combo here, but really, there are many possibilities. All the toppings listed here are to taste, so make it how you want it. Also, I used a white sweet potato here, but feel free to use whatever sweet potato variety you like. Meanwhile, I may post other creations of sweet potato “toast” in the near future, so stay tuned.
By the way, I went back on KATU Afternoon Live this past Monday and made my spiced chicken stew recipe. Watch my segment HERE.
- 1 medium sweet potato, sliced into ~ 1/4″ vertical slices
- Avocado oil, for drizzling (I used this brand)
- Unsweetened sunflower seed butter (I used this one)
- Unsweetened shredded coconut flakes
- Ground turmeric
- Sea salt
- Black pepper
- Raw honey, if desired
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and place sweet potato slices evenly on sheet. If any of the sweet potato slices end up being a bit thicker, pierce a few times with a fork. Lightly oil both sides of the sweet potato slices with avocado oil and then place in preheated oven for 25-30 minutes, or until slightly toasted.
- Once the sweet potato slices have cooked, spread desired amount of sunflower seed butter on top of each slice. Then, top each with desired amount of unsweetened coconut flakes, turmeric, sea salt and black pepper, and a drizzle of raw honey, if using. Enjoy warm.
Yields: 2 servings
This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.
Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).
Update: Watch the replay HERE of me making this recipe on KATU Afternoon Live on January 9, 2016!
- 2 Tbsp grass-fed butter or ghee
- 1/2 yellow onion, chopped
- ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
- 2 large carrots, peeled and sliced
- 1 medium-large head of green cabbage, chopped
- 1 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp sea salt
- Black pepper to taste
- Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
- Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
- Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.
Yields: ~3-4 servings
Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.
Stir fry is such an easy and quick meal to whip up when I’m not sure what to make for dinner. It’s especially great when we have lots of different veggies in the fridge to work with. Bonus that it doesn’t have to heat up the house too much either, though I did make this before the weather turned extremely hot. During this time, it was just hot.
Meanwhile, can you believe it’s almost the Fourth of July? It always seems like summer flies by after the Fourth, doesn’t it? Anyway, we don’t have any plans nailed down yet, but might go to Hood River for the day. We’ll see.
What are you doing for the Fourth of July?
- 1/2 Tbsp coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into small pieces
- 1 large carrot, chopped
- 1 large broccoli crown, chopped
- About 1 cup shiitake mushrooms, sliced
- 1 medium zucchini, sliced
- 3/4 tsp ground ginger
- 1/2 tsp ground turmeric
- Pinch of cayenne pepper
- 1-2 Tbsp coconut aminos (find here)
- 1/4 tsp fish sauce (I recommend this brand, which has no gluten or sugar)
- 1/2 tsp mirin (find here)
- Drizzle of raw honey (probably about 1/2 tsp)
- Sea salt and pepper to taste
- Melt coconut oil in a large pan or wok over medium heat. Add the onion and garlic. Stir until fragrant and sauté about 1-2 minutes. Then, add the cut-up chicken pieces and season with sea salt and pepper to taste.
- Meanwhile, in a small bowl, mix together the coconut aminos, fish sauce, mirin, raw honey, ginger, turmeric and cayenne. Set aside.
- Once the chicken is nearly cooked through, add the carrots and broccoli. Mix well and sauté a few minutes. Then, add the zucchini and shiitake mushrooms, and stir well. Season to taste with a little sea salt and pepper.
- Pour in the sauce mixture and mix well. Continue to cook for a few minutes or until zucchini has softened a bit.
- Season to taste with more sea salt, pepper and/or coconut aminos, if needed.
Yields: 2 large servings
I’ve been putting turmeric in nearly everything lately and even recently bought some fresh turmeric root for the first time ever (it was great in stir fry with fresh ginger). I know turmeric is incredibly good for you and has great flavor, but often forget about it when I’m choosing my spices for a dish. I think it’s become more of a habit to reach for it now and don’t plan to forget about this incredible spice!
I regularly make homemade grain-free granola and while whipping up a batch one day, decided to try adding a little turmeric to it. I liked the way it turned out a lot, but tweaked the recipe slightly the second time I made it and liked it even better. Hope you enjoy it too!
- 5-6 cups finely shredded unsweetened coconut
- ~2.5 cups raw pumpkin seeds (I used raw sprouted ones)
- ~2 cups raw sunflower seeds
- 1/2 cup coconut oil, melted
- 1 Tbsp pure vanilla extract (I like this brand)
- 2-3 Tbsp raw honey or to taste
- Pinch of sea salt
- 2 Tbsp ground cinnamon
- 1 tsp ground ginger
- 1/2 + 1/8 tsp ground turmeric
- Preheat oven to 325 degrees F.
- Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
- In a bowl or glass measuring cup, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
- Pour oil and spice mixture over the coconut and seeds. Stir well to coat. If need be, divide granola up between two baking sheets, but make sure it’s not spread too thin, so the coconut doesn’t burn!
- Place in preheated oven for 15 minutes. Remove and stir, and place in oven for another 15 minutes. Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
- Cool completely and store in glass jars.
I’m so excited! I now only have one more week of regular classes, then finals. Woo hoo! On the downside, three of my four finals are comprehensive exams. Not fun, but I’ll survive and am not focusing on the downside. Another fun thing? I’ve started receiving big packages in the mail. Specifically, wedding shower gifts. It’s super exciting! I’m having a wedding shower back in Michigan at the end of the month, but some people are sending their gifts directly to me, so I don’t have to have things shipped back or checked on the plane. It’s much appreciated, but obviously, I’ll do whatever I need to do.
On that note, I’m going to have to start making room, especially in the kitchen, for our new things. I love getting rid of stuff, especially when it’s being replaced with something nicer. All in all, this whole process is really exciting, and I’m so grateful that we’re doing a small, private ceremony and a celebratory party back home. With my family helping arrange the party in Michigan, and things in line out here, there really isn’t any stress. Jesse and I are very blessed.
Meanwhile, this is a chana masala-inspired dish. As a former vegetarian, I used to love chana masala when I’d go out for Indian. Since I avoid chickpeas (and other legumes), which are used in chana masala, I substituted chicken instead, which seemed to work well. I wanted a touch of creaminess to mellow out the spices in the dish, so I also added some coconut milk, which isn’t typically used in chana masala. I am a sucker for coconut milk in dishes and besides, I thought it made the dish taste better.
- 1 Tbsp grass-fed ghee
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 1 14.5 oz can unsalted diced tomatoes
- 1/4 cup full-fat coconut milk
- 1 tsp chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground ginger
- Dash of cayenne
- 1/2 tsp sea salt
- Unsweetened coconut flakes for garnish, optional
- Melt the ghee in a large skillet over medium heat. Add the onion and saute a couple minutes. Then, add the chicken pieces. Continue to cook for 5-7 minutes, stirring occasionally.
- Add the spices and sea salt, and stir. Then, add the tomatoes and coconut milk. Cover and cook over medium-low heat for 10-12 minutes. Add a bit more coconut milk, if needed.
- Serve over steamed greens or cauliflower rice and garnish with unsweetened coconut flakes, if desired. Fresh cilantro would also serve as a lovely garnish.
Yields: 3 servings