Tag Archives | vegetables

Awesome Autumn Breakfast Bowl

 

Autumn Breakfast Bowl

How is it almost October already???!!!

This summer just flew by and I completely neglected my newsletter and blog. I had to take a break and give space for some new inspiration to come in. I am incredibly impatient so stepping back, making space and waiting is NOT my strong suit.

However, it was worth the wait and I have some exciting classes, programs and projects on the horizon for 2016. Now you just have to be patient until I can tell you about them 🙂

In the meantime, I’m back in action with a stockpile of rad recipes and helpful articles to get you back in the kitchen and treating your body well with real, whole foods.

I just got back from a fantastic long weekend retreat with two dear girlfriends and fellow owners. We spent four days in a lovely cabin settled in the woods. We planned this trip back in May with the intention of getting away and focusing on projects for the coming year. And boy, were we productive!

We brainstormed a new program during morning walks, clarified what direction we want our businesses to go in 2016, wrote articles, ebooks and handbooks. Despite all the work we of course also had loads of fun, laughed a ton, went on walks, did yoga, Tarot card readings, watched deer from the deck and most importantly, ate some really incredible food.

We didn’t plan a menu or really have any idea what were going to eat while on our little work retreat. Instead, we grabbed what we had from our refrigerators, pantries and CSA boxes, and let the food dictate our meals. It worked beautifully!

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I want to tell you about the porridge that I made during our retreat that turned out so beautifully, we all snapped pictures before digging in. It was literally, autumn in a bowl and I think I might eat this again and again until spring rounds the corner in several months.

I used leftover rice from our dinner the night before, warmed with coconut milk, cinnamon and maple syrup. In order to cook the butternut squash quickly, I sliced it about the thickness of a pencil and roasted it together with sliced apple at a high heat. Toasted almond slivers is something I have on hand all the time – they are the perfect addition to salads, puddings and porridge dishes. They are easy to make in a dry pan and store well in jars.

While I eat eggs for breakfast nearly every morning, I was surprised that this porridge filled me up and kept me satisfied for several hours. Plus, it was a great way to get some veggies in for breakfast!

Enjoy a little morning retreat with this special Awesome Autumn Breakfast Bowl. What other things would you top this dish off with?

Awesome Autumn Breakfast Bowl

Serves 3-4

Ingredients

half a small-medium butternut squash
half of an apple
coconut oil
2 1/2 cups cooked rice (brown or white, quinoa or millet would work as well)
1/2-3/4 coconut milk, canned, full fat
generous pinch of cinnamon
1-2 tablespoons maple syrup
toasted almond slivers, chia and hemp seeds
1 tablespoon peanut butter (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Peel butternut squash and cut into bite-sized pieces. Remove core from apple and cut into bite sized pieces as well. Toss butternut squash and apple and place on baking sheet with a few small scoops of coconut oil. Place pan in oven and set timer for 5 minutes.
  3. After 5 minutes, remove the pan, toss the squash and apple with the melted oil. Place back in oven for another 8-10 minutes, or until squash begins to soften. Once soft, turn on broiler and brown the squash and apple mixture for 2-3 minutes. Remove from oven and set aside
  4. While the squash and apple are in the oven, warm the rice in a pot with the coconut milk. Once warm add cinnamon and maple syrup. Set stovetop temperature to low to keep rice warm until squash and apple are done.
  5. To serve, fill bowls with rice and top with squash and apple. Garnish with toasted almond slivers, hemp and chia seeds. For added sweetness drizzle with a touch of maple syrup. You can also add a dollop of peanut butter for extra protein. Enjoy the abundant bowl of autumn goodness!
Comments { 2 } · Posted on September 29, 2015 in Healthy Recipes

[Recipe] Oven stir fry

Guess what?

Sometimes, the last thing I want to do is cook dinner.

The reasons are varied….

There are days I’m just too damn tired to even THINK about what to cook.

Other times I’m not prepared. Or, what I do have prepped just doesn’t excite me.

Often, I just don’t want to deal with a pile of dishes at the end.

The cooking part can be fun. The cleaning up part can totally suck the fun right out of you.

Can you relate, *|FNAME|*?

I love to cook. Don’t get me wrong.

But, in the hectic of day to day work, house chores, yard maintenance, chicken care, errands and everything else I’m ok with being a lazy cook and making it as easy as possible on myself.

I recently discovered Oven Stir Fry which totally rocked my world and spoke immediately to my lazy cooking ways.

The only dishes are:
1 cutting board
1 knife
1 pan
1 wooden spoon
1 small bowl
Rice cooker
2 bowls and 2 forks (If Mister Wes and I don’t eat directly out of the pan. It’s happened.)Plus, aside from cutting veggies and mixing some sauce it’s pretty much hands off. Throw all the goods in to a deep pan, stir, bake, eat.Oh, and there’s leftovers.Winner, winner, stir fry dinner!

 

Oven Stir Fry
(Recipe note: The beauty of stir fries (and similar dishes) is that you can use a recipe as a guide but then tweak and adjust the ingredients based on your taste and what you have lingering in the fridge. This recipe is very approximate as I literally threw in what I had, mixed a sauce and shoved it in the oven. Trust you instincts and have fun with it! Just make sure all your ingredients fit into your pan.)

Ingredients (This is what I had on hand. Adjust as needed)

2 chicken breasts, cut into smaller than bit sized pieces (I do this to stretch what may not seem like much meat for my meat-loving husband. Sneaky, huh?)
1 medium red onion, sliced
2-3 medium carrots, sliced into bite sized pieces
1-2 crowns broccoli, cut into florets
big handful of green beans, cut in half

 

For the sauce
1/4 cup tamari
drizzle of toasted sesame oil
splash of hot sauce
a few shakes of turmeric
pinch of salt and some fresh pepper
1-2 tablespoons arrowroot powders (this is an excellent alternative to corn starch for thickening sauces and gravies)
water as needed

 

Instructions
  1. Preheat oven to 375 degrees.
  2. Throw all your ingredients into a deep sided pan. I use a lasagna pan.
  3. Make your sauce in a small bowl by whisking together all the ingredients. Give it a taste and adjust as needed. If it’s too salty add some water. But, remember you want it to be pretty strong. Once it gets mixed throughout your veggies and meat the taste will become less strong.
  4. Toss your veggies and meat with the sauce. Cover your pan with foil or a lid and put into the oven.
  5. Bake for about 30 minutes and then check to see if your meat is done. I would suggest giving it all a toss about halfway through. If the meat is not done through, put it back in the oven for another 10-15 minutes. If you want to brown the tops of the veggies a bit you can remove the foil or lid for the final 5 minutes of cooking.
  6. Top with toasted almonds and serve over rice, noodles or my favorite…..boiled cabbage for a grain free options. Seriously, it’s delicious!

Recipe adapted from The Yummy Life

Cleanse-Banner-for-Facebook with Start Date

This recipe is a perfect example of the kinds of recipes in the 14-Day Whole Foods Cleanse. Real food, simple recipes. Ready to EAT your way to great health? Join me today!

Comments { 2 } · Posted on April 21, 2015 in Healthy Recipes

Cleanse Q&A

The 14-Day Whole Foods Cleanse starts in less than 2 weeks! Friday, January 16th to be exact.

I’ve gotten some questions about the cleanse and decided to do a quick video explaining the top three questions I’ve been getting:

1. What will we be eating?
2. Will I have to cook?
3. How does an online program work?

Check out the video below and get all the answers.

This program is not about short-lived solutions, but rather about creating real, sustainable change in the way you shop, cook, eat and live.

There is one question I didn’t answer in the video….

How do I know if the cleanse is right for me?

Great question! The cleanse is not for everyone. However, it IS for you if…..

– You’re sick and tired and feeling sick and tired
– You finally want to know exactly what to eat to experience optimal health, great energy, mental clarity and a healthy weight
– You want simple recipes that don’t require 25 ingredients you can only buy at a crazy expensive specialty store
– You’re physically, mentally and emotionally ready to take charge of your health and learn a new way of nourishing your body
You want to learn, have fun and enjoy great food!

You can learn more about the cleanse HERE. I hope to see you there!

Comments { 0 } · Posted on January 5, 2015 in Events

Sautéed Bok Choy with Garlic and Ginger

Bok choy has got it all! It has a deliciously sweet and mild taste. Its leaves are tender while its stalks provide a satisfying crunch. Plus, it cooks up quickly! It is most often used in Asian soups and stir-fries but can also be added to salads or served on it’s own as a fantastic side dish. Being part of the cabbage family it is of course also packed with amazing nutrients that are beneficial for your health

Here are 3 reasons to bring this tasty green home today!

Lower Blood Pressure Naturally: Bok choy is packed with potassium and calcium, both of which help to lower blood pressure.
Your Antioxidant Ally: This veggie is loaded in antioxidant vitamins A and C. One cup of cooked bok choy provides more than 100% of the RDA of vitamin A and almost two-thirds the RDA vitamin C.
Dynamic Digestion: Bok choy is a good source of fiber, which is essential for a healthy digestive system. Fiber also helps manage weight, balance blood sugar and helps eliminate toxins.

The farmers market is abundant with bok choy this time of year. Stop by the market this afternoon between 3 and 7 to pick up a few bunches. Then, stop by the demo tent to see me make this recipe so you’ll be ready to hit the kitchen when you get home!

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Sautéed Bok Choy with Garlic and Ginger

Serves 4

Ingredients
½ tablespoon coconut oil
2 bunches bok choy
1 tablespoon minced ginger
1 clove garlic
2 teaspoon tamari
drizzle of toasted sesame oil
salt to taste
pinch of crushed red pepper (optional)

Instructions

  1. Prepare the bok choy by cutting the stalk parts from the leaves. Slice the stalks at an angle into 1-inch pieces. Layer the leaves on top of each other, roll up tightly and slice into 1-inch strips. Place stalks and leaves in separate bowls.
  2. Heat the oil in a large sauté pan over medium heat. Sauté the stalks with a pinch of salt about 3-4 minutes, until they start to become translucent and tender. Add garlic and ginger and give a good stir to combine.
  3. Add the leaves to the pan and toss well so everything is combined. Sauté the leaves about 1 minute until they begin to wilt lightly. Add tamari and toasted sesame oil. Heat through about 1 more minute. Taste and add more tamari, sesame oil or salt as necessary. Enjoy!

Serving suggestions: You can serve this as a side dish alongside chicken or fish. It’s also delicious mixed with brown rice and topped with a fried egg for a quick and simple dinner.

Comments { 0 } · Posted on May 22, 2013 in Healthy Recipes