Archive for February, 2017

Overnight Chocolate Chia Pudding

Ingredients 1 1/2 cups unsweetened almond milk 1/3 cup chia seeds 1/4 cup unsweetened cocoa powder 2 Tbsp maple syrup if not blending 1/2 tsp ground cinnamon 1/8 tsp sea salt 1/2 tsp vanilla extract Directions Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. Add maple syrup last and […]

Dark Chocolate Avocado Truffles

Ingredients 6oz 72% (or higher) dark chocolate 1 medium (Hass) avocado ½ tsp vanilla extract ½ tsp liquid (or granulated) Stevia ¼ tsp salt (pinch) 2Tbsp unsweetened cocoa powder 2Tbsp granulated stevia Optional: ½ tsp sea salt, to top truffles Directions Melt dark chocolate slowly. In a different bowl, mash avocado. When the chocolate is […]

Overnight Oats

Ingredients 1/4 cup quick oats ¼ cup unsweetened almond milk ½ cup plain greek yogurt 1/4 medium banana, sliced (freeze the rest for smoothies!) 1/2 Tbsp chia seeds 1/4 cup blueberries (fresh or frozen) Optional: 1 Tbsp chopped pecans/ slivered almonds (for additional 50 calories/ 5g fat) Optional: 4-5 drops NuNaturals liquid vanilla stevia (or […]

Salmon Quinoa Cakes

Ingredients 1/4 cup dry quinoa, cooked with 1/2 cup water 16oz pink salmon, skinless and boneless canned (or fresh) 1 tsp olive oil 1/3 cup shallots, diced 1 cup kale, chopped Dash of sea salt Dash of black pepper 2 Tbsp Dijon mustard 1/2 tsp Old Bay seasoning 1 large egg, beaten Directions Cook the […]

Ratatouille with Roasted Tomato Vinaigrette

Ingredients 2 medium eggplants (aubergine), about 2 pounds, cut into 1/2-inch cubes 7 tsp extra-virgin olive oil 4 small zucchini, about 1 pound total weight, cut into 1/2-inch cubes 2 plum (Roma) tomatoes, halved lengthwise 4 roasted sweet bell peppers (yellow, red or orange), seeded and diced 1 shallot, coarsely chopped 1/4 cup balsamic vinegar […]

Basic Roasted Bell Peppers

Ingredients 4 whole bell peppers (any color; yellow, orange & red bell peppers will be the sweetest) Directions Step 1: (choose a method of cooking) Roast: Heat the oven to 450°F. Put the peppers on a rimmed baking sheet lined with foil. Roast, turning the peppers as each side browns, until they have darkened and […]