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Warm Kale Quinoa Salad

06.21.15

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Ingredients: 

  • 2 cups of button mushrooms (or your favorite type), chopped
  • 1 cup of raw kale
  • 1 cup of cooked quinoa
  • 1/4 cup of red onion, chopped
  • 2 tablespoons of feta cheese
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • Juice of 1/2 lemon
  • Salt and pepper

Directions:

  • Heat up 1 tablespoon of olive oil in a pan, and sauté onions and mushrooms for 2-3 minutes.
  • Add balsamic vinegar and cook mushrooms for another 2-3 minutes with the lid on.
  • In a bowl or pan, mix cooked quinoa, raw kale, feta cheese, and sautéed mushrooms.
  • Drizzle lemon juice and the remaining tablespoon of olive oil on the salad.
  • Feel free to get in there with your hands to blend everything together.
  • Sprinkle with salt and pepper. Enjoy!

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Homemade Cashew Milk

06.17.15

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Ingredients:

  • 1 cup of raw unsalted cashews
  • 7 cups of water

Directions:

  • Soak cashews for 3-4 hours in 4 cups of water
  • Dispose of the water, and in a blender, blend cashews with 3 cups of fresh water
  • Position a bowl to collect the milk. Pour the liquid through a cheese cloth or a mesh strainer into the bowl
  • Optional: flavor with vanilla extract

Yields 3-4 cups of cashew milk

**Store in the refrigerator up to 7 days

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Garlic Cilantro Wild Rice with “Un” Refried Black Beans Recipe

06.16.15

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Ingredients: 

Rice:

  • 1 cup of brown or wild rice
  • 3 cloves of chopped garlic
  • 2 tablespoons of minced cilantro
  • optional: 1 cup of low sodium veggie broth
  • Salt, pepper to taste

Beans:

  • 2 cups of cooked black beans
  • 2 tablespoons of minced onion
  • 1 teaspoon of olive oil
  • 1 teaspoon of curry powder
  • 1/8 teaspoon of garlic salt
  • Blender or food processor

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Directions: 

  1. Cook rice according to package details, if you want to use the broth for more flavor, use 1 cup of broth and 1 cup of water (per every cup of rice)
  2. In a large pan, sauté onions in olive oil, add cooked beans, and garlic salt, cumin — cook together for about 2-5 minutes
  3. Once rice is almost cooked, add garlic and cilantro, stir and let sit with lid on for about 10 minutes
  4. Put 1/2 bean mixture in blender or food processor, blend until smooth
  5. Mix pureed and solid beans in bowl – top with salt and pepper to taste
  6. Serve rice and beans with a slice of tomato and avocado for a healthy addition
  7. Serves 4

 

Kale Skillet Omelette

06.14.15

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Ingredients:

  • 2 eggs
  • 1 cup of kale, finely chopped
  • 1/8 medium red onion, chopped
  • 1 ounce of queso fresco (or whatever cheese you love)
  • 1 teaspoon of olive oil
  • Salt and pepper

Directions:

  • Beat eggs in a bowl and set aside
  • In a skillet or pan, sauté onions with olive oil for 3-4 minutes under medium heat
  • Add chopped kale and cook with onions for another 3-4 minutes
  • Add eggs to the pan and cover. Allow to cook for 5-7 minutes, or until eggs are completely cooked.
  • Top with queso fresco, salt, and pepper. Enjoy with avocado and/or toast!

Stuffed Avocados Four Ways

06.6.15

These suckers were about to go bad, so I decided to have a little fun in the kitchen, and created 4 tasty stuffings. Not the quickest way to enjoy avocados, but they look so pretty stuffed! Feel free to add your own unique twist to these recipes. IMG_0228

Note: Each recipe yields stuffing for 4 avocado halves, so consider increasing or reducing ingredients depending on how many avocados you’re stuffing

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Before you begin, scoop out most of the avocado flesh and save for guacamole (or whatever your stomach desires).

1. Grilled Tomatoes and Queso Fresco

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Ingredients: 

  • 8 plum tomatoes
  • 3 oz queso fresco
  • 1 tablespoon of balsamic vinegar

Directions: 

  • Slice each tomato into halves, and place on a grill or stovetop for 2-3 minutes on each side
  • Mix tomatoes with other ingredients and stuff

2. Chickpea Masala Quinoa 

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Ingredients:

  • 1 cup of chickpea masala. Recipe here.
  • 1 cup of quinoa, cooked

Directions:

  • Mix and stuff

3. Black Bean Mango Salsa 

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Ingredients:

  • 1/2 cup of black beans, cooked
  • 1/2 cup of mango, chopped
  • 2 tablespoons of scallions, chopped
  • 1 tablespoon of jalapeño pepper, chopped

Directions:

  • Mix and stuff

4. Kale and Tuna 

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Ingredients:

  • 1 cup of fresh kale, finely chopped
  • 4 oz cooked tuna
  • 1 tablespoon of scallions, chopped
  • 1 teaspoon of olive oil
  • 1 teaspoon of soy sauce

Directions:

  • Sauté scallions with olive oil for 3-4 minutes
  • Add tuna, and sauté for another 2 minutes
  • Add kale and drizzle with soy sauce. Cook for 3-4 minutes with the lid on.
  • Mix and stuff

Quick and Easy Veggie Pizza Recipe (10 minutes of prep time)

06.2.15


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Ingredients:

  • 1 cup of spinach
  • 1/2 cup of broccoli
  • 3 cloves of chopped garlic
  • 1 Trader Joe’s organic pizza crust (or you can make your own pizza crust with our recipe here)
  • 2 tablespoons of pizza sauce (got this from TJ’s too, however you can get this anywhere or make it yourself)
  • 1/2 cup of fresh chopped mozzarella (or grated — choose “light” if you are looking for less calories)
  • A few squirts of olive oil (I used a spray can) — you can also use 1/4 teaspoon of olive oil

 

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Directions:

  1. Preheat oven to 425
  2. Chop garlic, onion and veggies into smaller pieces and sauté in olive oil for 3 to 5 minutes or until they become a pretty bright green
  3. Add pizza sauce to crust
  4. Add fresh veggies
  5. Add cheese
  6. Bake for 12 to 15 minutes
  7. Add garlic salt and fresh cracked black pepper to taste
  8. Serve it up!

 

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Serves 2

 

Skinny Mini Pies Recipe (Vegan and Gluten Free)

05.25.15

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Ingredients

For Berry Pie:

  • 2 cups of blueberries and chopped strawberries
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of stevia or sugar
  • 1 teaspoon of chopped walnuts
  • 4 silicone mini pie holders that are oven safe

For Sweet Potato Pie

  • 1 cooked sweet potato
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon of stevia or sugar
  • 1 teaspoon of chopped walnuts
  • 4 silicone mini pie holders that are oven safe

For “Whipped Cream”

  • 1 can of thick coconut cream

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Directions:

For Berry Pie

  1. Mix everything together in a bowl
  2. Put 1/2 cup of mixture into each pie holder
  3. Bake at 350 for 15 to 20 minutes
  4. Add “whipped cream”
  5. Top with chopped walnuts

For Sweet Potato

  1. Puree sweet potato in food processor or blender
  2. Mix everything together in a bowl
  3. Put 1/2 cup of mixture into each pie holder
  4. Bake at 350 for 15 to 20 minutes
  5. Add “whipped cream”
  6. Topped with chopped walnuts

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For “Whipped Cream”

  1. Place 1 can of thick coconut cream in the fridge overnight
  2. Take out top layer of firm coconut cream
  3. Place in bowl and whisk with a fork until it become fluffily
  4. Add stevia to taste if desired
  5. Add 2 teaspoons to each finished pie
  6. WARNING: If you serve the pies hot the “whipped cream” will melt quickly

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Total servings 8 (1 pie/1 serving)

Calories per pie 75

Grams of sugar 5

Poached Eggs in Tomato Sauce

05.18.15

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Ingredients: 

  • 4 eggs
  • 1 cup of tomato sauce
  • 1/2 medium red pepper, chopped
  • 1/2 medium red onion, chopped
  • 1/2 jalapeño pepper, deseeded and chopped
  • 1 tablespoon of olive oil
  • Salt & Pepper (+ your fav fresh herbs- we used rosemary)

Directions:

  • In a skillet, sauté onion and peppers with olive oil for 5 minutes under medium flame
  • Add tomato sauce, and cook with onions and peppers for 3-4 minutes
  • Crack each egg into a different corner of the skillet pan, and cover
  • Allow to cook for 10 minutes.
  • Finish with salt and pepper to taste. Decorate with your favorite herbs!

Serves 4

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Low-Carb Zucchini Lasagna

05.11.15

This pasta-free lasagna is packed with vegetables and protein. Besides being mouthwatering, it makes for the perfect packed lunch, and can be done with just 5 ingredients. Happy cooking!

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Ingredients:

  • 5 medium-sized zucchinis
  • 1.5 cups of tomato sauce
  • 1/2 cup of light ricotta cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1/2 medium red onion (sliced in rounds)
  • Optional: Black pepper to taste

Directions:

  1. Chop both ends off of each zucchini.
  2. Slice each zucchini length-wise into 4-5 slices (about 1/5-inch thick)
  3. In a baking dish, assemble 4-5 tightly aligned zucchini slices as your base.
  4. Spread 1/2 cup of tomato sauce, and lightly add ricotta and mozzarella cheese (portion it out so there is enough for 3 layers)
  5. Add 4-6 onion rounds on top.
  6. Repeat the layers twice.
  7. Top off with the remaining zucchini slices. Lightly spread what’s left of the tomato sauce, sprinkle some mozzarella cheese, and finish off with grounded black pepper (optional).
  8. Bake @400F for 60-70 min. Enjoy!

Serves 4

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3-Ingredient Berry Chia Seed Jam Recipe

05.5.15

Looking for a healthy berry jam that has no sugar added? You’ll love our super simple jam that’s perfect for a slice of whole wheat toast or to add to your greek yogurt parfait.

Ingredients:

  • 1 cup of blueberries
  • 5 sweet strawberries
  • 1 tablespoon of chia seeds
  • Optional: Liquid stevia for sweetness

Directions:

  1. Blend everything together, then serve

Serving size: 2 tablespoons

Store in fridge for up to 1 week

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