Veggie Cabbage Fried "Rice"

SERVES 2-4

INGREDIENTS:

• 2 tablespoons raw coconut oil 
•  2 tablespoons toasted sesame oil
• 3 garlic cloves, minced
• 1 head green cabbage, processed in food processor until ricelike 
• 1 bunch Tuscan (lacinato or dinosaur) kale, finley chopped
• 3 large eggs
• 2 tablespoons coconut amino acids 
• 1/2 teaspoons ground ginger 
• 1/2 teaspoon red chile paste 
• 4 scallions, chopped 
• 1 tablespoons black sesame seeds
• Chopped peanuts, for garnish

DIRECTIONS:

1.  Wash all produce with eatCleaner Fruit + Veggie Wash.
2. In out work or large skillet, heat the coconut oil and sesame oil over medium heat. Add the garlic and cook, stirring, until translucent. Add the cabbage and kale and sauté for about 3 minutes.
3. In a bowl, whisk together the eggs, coconut amino, ginger and red chile paste. Add the egg mixture to the book and stir until well Inc. Cook for 2 minutes, then remove from the heat and toss in scallions...

The dressing that makes any salad taste phenomenal. 

Ingredients

• 3 tablespoons extra-virgin olive oil or avocado oil
• 1 tablespoon toasted sesame oil
• 2 teaspoons amino acids
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1 garlic clove, crushed

Directions

1. In a small bowl or jar with a lid, combine all the ingredients and whisk or shake to incorporate. Store in an airtight container (or the jar) in the refrigerator until ready to use, up to 10 days.

It feels so fancy but it is so easy and versatile to mix into your meals. You could use this salmon mousse to also top an overstuffed baked sweet potato, in a convertible bowl, or as an egg topper. 

INGREDIENTS: 

• 4 ounces smoked wild-caught salmon 
• 3/4 cup plain full-fat Greek yoghurt 
• 1 tablespoon coarsely chopped fresh dill 
• 2 teaspoons fresh minced chives, plus more for garnish 
• 1/2 teaspoon lemon cest
• 1 tablespoon fresh lemon juice 
• 1/2 teaspoon smoked sea salt 
• 1 English cucumber, cut into 1/4-inch-thick rounds 

DIRECTIONS: 

1. In a food processor, combine the smoked salmon and yoghurt. Pulse until well incorporated and creamy. Add the dill, chives, lemon zest, lemon juice, and salt. Pulse for another 30 seconds to combine.
2. Wash the cucumber with eatCleaner Fruit and Vegetable Wash and pat dry with paper towels. 
3. Arrange the cut cucumber slices on a platter. Spoon the salmon mixture onto the cucumber slices....

Here’s a fun recipe you can make for your Easter Sunday Brunch!

I call them Avocado Angel Eggs and they’ve got yummy avocado in them. Give ’em a try!

But before you do, I’ve got one quick avocado health fact for you:

Avocado is loaded with heart-healthy monounsaturated fatty acids. In fact, 77% of the calories in it are from fat, making it one of the fattiest plant foods in existence. But they don’t just contain any fat… the majority of the fat in avocado is oleic acid.

Avocado Angel Eggs

Ingredients:

12 cage free or organic hard boiled eggs, peeled and cooled

2 ripe avocados, cut in half, pit scooped out

2 tablespoons fresh lemon juice

1 teaspoon dry mustard

1 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon sea salt

1 Tablespoon Italian flat parsley, minced

2 tablespoons green onions, minced (reserve 1 teaspoon green part for garnish)

2 Julienned pieces of nitrate and nitrite-free prosciutto (optional)

 You GLOW Smoothie

Vegan/Gluten-Free/Nut-Free
Makes 2 servings

Ingredients:

• 2 cups water
• 1 cup plain Greek yogurt (coconut or almond milk for non-dairy sub)
• ¼ cup unsweetened tart cherry or pomegranate juice
• 1 cup mixed berries (blueberries, raspberries and blackberries)
• ½ cup baby spinach
• 1 tablespoon chia seeds
• ½ cup ice
  
  

 Directions:

1. Wash all produce with eatCleaner Fruit + Veggie Wash.

2. Add ingredients in order above.

3. Blend until smooth and enjoy cold.

O M Geeee I can’t believe I found it!  

I have been outspoken about my disdain for ultra processed, GMO soy alternatives to meat but this is different.  I found the meat alternative to my dreams!!  

This cashew meat stuffed cabbage will fool even the most carnivorous in your inner circle and the story behind how it’s rescued will make you love it even more. Thousands of tons of cashew fruits are thrown away yearly from the cashew nut and juice industry.  They use the nut and juice but discard the fiber. Cashew fruit meat 100% up cycled, meaning, it’s saved from the landfills.  It’s a great sustainable food source and it’s super versatile in recipes, like my stuffed cabbage rolls.  No soy, no gluten, naturally vegan, organic and sustainable.    

Turns out we can make a better impact on the planet without sacrificing taste. Grab my recipe below and follow for more.  

Stuffed Cashew...

As heard in Getting Back in the Kitchen with The Fit Foodie, Mareya Ibrahim, check out the episode to hear my interview with Confidence Through Health Podcast. 

Research shows that we eat healthier when we cook at home more often. That's easier said than done for most of us. We live such busy lives and one of the most important pieces of our lives often gets put to the back burner - the quality of what we eat.

https://podcasts.apple.com/us/podcast/getting-back-in-the-kitchen-with-the-fit/id1467310269?i=1000605375118