Rainbow Quinoa Bowl

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2  cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Matcha Energy Bites

Matcha (Green Tea) Energy Bites by Erin Yeschin makes 10 – 15 bites 1/2 c of raw unsalted almonds 1/2 c of sunflower seeds 1/4 tsp of sea salt 6 large soft medjool dates (pitted) 3 tbsp of matcha powder 1 tbsp of almond flour / meal 3-4 tbsp of pure maple syrup 1/2 c of finely shredded coconut (in a separate bowl)  DIRECTIONS: Combine the almonds, sunflower seeds and sea salt in a food processor or high speed blender and mix until nuts are choppedRead more

Blackberry Lemon Ice Cream

Blackberry Lemon Ice Cream by VeguKate Serves 4 3 ripe bananas, frozen* ⅓ cup full-fat coconut milk (from a BPA-free can) 1 heaped teaspoon fresh lemon zest ½ heaped cup fresh blackberries  Method: In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and colorRead more

Everything-Free Chocolate Cupcakes

Everything-Free Chocolate Cupcakes by Feasting on Fruit  Makes 6 Cupcakes 1 cup pitted medjool dates (about 12) 1 cup water 1 cup oat flour 1/4 cup cacao powder (or cocoa powder) 1 tbsp baking powder 1/4 cup non-dairy milk (I used almond milk) Frosting 1 cup pitted medjool dates (about 12) 2/3 cup non-dairy milk 2 tbsps cacao powder (or cocoa powder) Make the frosting first so it has time to chill. Add all the ingredients to a high-speed blenderRead more

ABC Rice Crispies

ABC (Almond Butter Chocolate) Rice Crispies by @erinyeschin Ingredients: (listed as Vegan but can be replaced with more traditional options, if desired) 1/2 cup Almond Butter 1 tub of Ricemellow Creme 1 tsp vanilla extract 4 to 5 c crispy brown rice cereal 1 c Enjoy Life Chocolate Mini Chips 1 tbsp of Coconut Oil Directions: In a medium stock pot over low heat, stir almond butter constantly until smooth. Slowly mix in the Ricemellow creme continually until blended. Stir in the vanilla extract. Take the potRead more

Carne Freakin’ Asada

Carne Freakin’ Asada by @whole30recipes INGREDIENTS 2 lbs flap steak (grass-fed preferred) 2 limes 1 orange 1/4 cup avocado oil or olive oil 1 tbsp white vinegar 2 tsp chili powder 2 tsp paprika 1 tsp cumin 1 tsp oregano 1 tsp salt 1 tsp pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp ancho chili powder (can substitute normal chili powder if you want…but the ancho brings a different depth to it) DIRECTIONS Get a large 1Read more

Grilled Wahoo with Rustic Tomato Sauce

Grilled Wahoo with Rustic Tomato Sauce by @bigchinkitchen INGREDIENTS 12 to 14 ounce Wahoo fillets, about 1-2 inches thick 2 tbsp olive oil (plus more for fish) 2 garlic cloves, minced 2 anchovies, packed in oil, chopped 1 1/2 cups cherry or grape tomatoes, halved 2 tsp capers, drained 1/4 cup Kalamata olives, chopped 1/2 lemon, zested and juiced 1 tsp fresh oregano, chopped 1 tsp fresh parsley, roughly chopped DIRECTIONS Heat the grill or grillpan over the stove on highRead more

Slow Cooker Beef Bourgignon

SLOW COOKER BEEF BOURGIGNON via The Healthy Foodie INGREDIENTS 900g (2lbs) grass-fed beef stew meat 1 large onion, chopped 2 cloves garlic, chopped 2 large carrots, peeled and sliced 1 small (1½ cups) turnip, peeled and diced 2-3 sprigs fresh rosemary, whole 2 Bay leaves 1 tsp Himalayan salt 1 tsp freshly cracked black pepper 2 tbsp Dijon mustard 2 cups bone broth 1/4 cup red wine vinegar 227g (1/2lb) mushrooms, sliced 2 tbsp tapioca starch 2 tbsp water INSTRUCTIONSRead more

Shake It Bay-Bee Shake It!

As part of our new way of eating for the new year, we’ll be doing our best to up the leafy greens in our daily diet and cut the meat at least one day a week. Given we’re HUGE fried chicken lovers (with a honkin’ side of steak, of course) combined with our busy schedules, this new found culinary plan has potential of being quite a challenge. But when it comes to our health we refuse to give up, so we considerRead more

Macho “Na-cho” Tacos

One of the biggest fears when transitioning into a healthier lifestyle is having to say goodbye to foods we love, especially when one makes the commitment to go raw or vegan. We all have our “comfort foods”; those favorite go-to’s that we could eat all day, everyday. For my family, it’s tacos and burritos. Seriously, its more popular than pizza in my house and Turkey Taco night was a weekly staple. So when I decided to take a step back from processed meats, flour and all of the toxins that come withRead more