Category: Low Fat

NO BAKE POWER BITES

3/21/2021

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No Bake Power Bites

Ingredients:

1 cup dry gluten-free oatmeal
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flaxseed
1/2 cup dark chocolate chips
1/3 cup honey
1 tbsp Chia seeds
1 tsp vanilla extract

Instructions:

In a large bowl mix all ingredients together. Let’s sit in the fridge for about half hour.
Roll into small balls, about 1-1.5 inches size in size.
Store in airtight container in fridge.

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SPICY GARLIC & GINGER VEGAN STIR FRY WITH GRAINS

10/14/2019

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Spicy Garlic & Ginger Vegan Stir Fry w Grains (serves 4-6)

1 Medium Eggplant
1/2 Celery Stalk
Broccoli
3 Large Carrots
2 Heads of Bok Choy
1/2 Small Chopped Cabbage
Snow Peas
Mushrooms
Brussels Sprouts
{you can pick up a pre-mix of Sri Fry vegetables}
1tbs Organic Fresh Garlic
1tbs Organic Fresh Ginger
1tbs Virgin Olive Oil
1/2tbs Roasted Sesame Oil
1.5tbs Gluten Free Soy Sauce
1ts Chili Paste / Sriracha
4tbs Vegetable Broth/Water

Garnish:

Chopped roasted cashews
Chopped scallions (green onions)
Gochugaru {Korean style red pepper flakes}

In a warm wok or large skillet add Olive Oil, garlic, ginger stir until they start to get golden brown. Add Brussels sprouts, carrots and eggplant with 1tbs vegetable broth, 1/2tbs soy sauce, lower heat to medium, cover and let steam for 5mins.

Uncover to add celery, cabbage, 1/2 tbs soy sauce, 1tbs vegetable broth, mix, cover and let steam for 5mins.

Uncover to add broccoli, mushrooms, bok hoy, snow peas, sesame oil, chili paste, remainder of soy sauce and vegetable broth, stir, cover and let steam for 5mins or until vegetables are to desired tenderness.

***Learned it from a vegan: Mixing quinoa with rice adds more protein to you dish. Instead of making 2 cups of rice make 1 rice + 1 quinoa, this is a good ratio to make varied sized portions.

Quinoa Brown Rice (serves 4-6)

1 cup organic basmati rice
1 cup quinoa
4 cups water
1 tsp minced organic fresh garlic
Pinch of salt

Always remember the 1:2 ration for most types of grains, you'll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in vegetable broth for more flavor.

Bring water to a boil. Stir in grains, garlic and salt. After adding the grains, the temperature of your water will drop significantly, and it'll stop boiling, bring it back to a boil and let dry until water is at same level of gains.

Cover the saucepan and reduce heat to low. Though it will be tempting, DO NOT TAKE OFF THE LID, this is very important! You don't want to mess with the steam. Set a timer for 15mins. At 15mins, uncover and stir the rice making sure your stir well. Cover and cook fro another 10mins. After 10mins, turn of heat and let sit a few minutes. (Cooking brown rice? At 15mins cover and cook for another 15-20mins.)

After it's done, fluff it up. Use a fork to move it around the pot.

USING A RICE COOKER? This makes it a lot easier. Use the same ratio and throw everything into the rice cooker, which does all the work for you. When the cooker says its ready, let sit and follow the same fluffing instructions.

Serving Suggestion
In a bowl, add 1cup of grain mixture to line the bottom of the bowl. Scoop vegetables on top of grains. Garnish with cashews, scallions and a few sprinkles of gochugaru.

*{Feel free to add more soy sauce to taste and chili paste for an eXtra spicy kick.}*

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STEAK TACO SALAD

8/13/2019

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Our take on a healthy, gluten-free, lactose-free and flavorful Taco Salad!

Steak Taco Salad (serves 1)

1 6.0-8.0oz Grass Fed Organic Angus Filet {cooked, seasoned to your liking and cut into cubes}
1/2 head of Chopped Organic Romaine Lettuce
Handful of Fresh Organic Cilantro
1 cup Quinoa {cooked and seasoned to liking}
3tbs Black Beans
3tbs Corn
3tbs Salsa or Pico De Gallo
2tbs Extra Virgin Olive Oil (EVOO}
1tbs White Balsamic Vinegar
Sea Salt
Fresh Black Pepper

Mix beans, corn, salsa/pico, EVOO & vinegar in a separate container to create a vinaigrette and set aside.

Start building the salad by layering the ingredients in a bowl. The first layer is a mixture of romaine lettuce and cilantro. Followed by quinoa. Then place the chopped steak atop the quinoa. Top with salsa vinaigrette. Salt and pepper to taste.

You can change the recipe to a Family Style size version by simply multiplying each ingredient times the amount of people that will be sharing the salad. Layer all ingredients in an extra large serving bowl to set at center of dinner table.

Vegan Option*
Substitute steak with grilled: eggplant, portobello mushrooms, green & yellow zucchini or tempe/tofu.

~ We highly suggest that organic ingredient are used as they provide a higher nutritional impact to our overall health.

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GREEN BEANS WITH MINT AND SATSUMAS

11/19/2014

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Green Beans With Mint & Satsumas (serves 6-8)

Ingredients:

1 1/2 pound green beans, trimmed
2 teaspoons grated satsuma zest (from about 3 satsumas)
1/2 cup satsuma juice (from about 3 satsumas)
1 1/2 tablespoon white or red miso
1/2 teaspoon freshly ground black pepper
1/3 cup toasted pistachios, chopped
3 tablespoons thinly sliced fresh mint leaves

Instructions:

Steam beans until tender and bright green, about 5 minutes.
In a small bowl, whisk together zest, juice, miso and pepper.
Place green beans in a serving bowl or on a platter and drizzle with the miso dressing.
Sprinkle with pistachios and mint; serve warm or room temperature.

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FRUIT SALAD with DAIRY FREE STRAWBERRY CITRUS CREAM SAUCE

12/24/2013

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I have recently been diagnosed with a few eating allergies that include Gluten. Dairy/Lactose and Egg ... for me it was pretty much EVERYTHING I loved to eat! So, I have come up with some very indulgent treats that are completely allergy free and great for all of the guests at your table. I am starting with this delicious and easy to make fruit salad that won over our Thanksgiving table and I know will be a winner at you next gathering.

Enjoy!

~ Alexandra

Fruit Salad with Strawberry Citrus Sauce {Dairy Free} (serves 8-12)

Ingredients:

1 Pineapple
1 Mango
1 cantaloupe
1 Medium red apple
1 Medium green apple
1 lb red seedless grapes
1 kiwi
Seeds of 2 pomegranates
6oz Vanilla flavored coconut yogurt
2 tbsp Organic strawberry preserves
Juice from one orange

Instructions:

Clean, peal and dice all fruit except the kiwi, into 1/2 inch cubes and place in a large bowl along with the pomegranate seed.
In a small bowl mix the coconut yogurt, preserves and orange juice until it is all completely combined. Pour over diced fruit and mix well.
Peel, halve and slice the kiwi and garnish the salad. Place in the refrigerator for at least 1hr before serving.

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Author

Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

NO BAKE POWER BITES

SPICY GARLIC & GINGER VEGAN STIR FRY WITH GRAINS

STEAK TACO SALAD

GREEN BEANS WITH MINT AND SATSUMAS

FRUIT SALAD with DAIRY FREE STRAWBERRY CITRUS CREAM SAUCE

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