recipes

What makes a recipe a keeper for me? Taste, Simplicity and Feeling Alive.  Taste is going to be up to your own interpretation but I trust my gut on this one, literally. Simplicity in regards to the ingredients used as well as dishes and tools.  There is only one thing worse than having to go to three stores to get maca powder or a unique cooking tool.  The one thing worse? That's doing dishes for an hour afterwards, Ugh. Feeling Alive means using real ingredients that make my body feel incredibly healthy and balanced during all stages of food including cooking, eating and the energy after.

Although there are a million and one recipes that fit my criteria, the one component missing is I haven't tried them out for myself.  My goal is to share recipes that are tried and true for me.  Where I create them monthly and often times weekly, they are that good.  Depending on what I have in the pantry and fridge, I like to play with recipes and I'll share with you those suggestions as well.  Periodically, check back as I will continue to add new favorites to the list.

My version

QUINOA BREAKFAST BAKE

• Bake weekly and heat each portion in microwave.   
• I don't drink dairy so I choose almond milk. 
• Pour 1/2 cup of almond milk(or dairy milk) and sprinkling of sliced almonds, about 2 tbsp. 
• I also add ground flax to the quinoa for additional Omega 3's.

Green Smoothie, what's left.

Green Smoothies

• Small Banana 
• 2 cups of spinach - lightly chopped
• 1 cup of frozen berries or other fruit
• 1 cup of almond milk
• 1/2 cup coconut water
• 1 cup water           

Forget about color, it tastes delicious. Weekly I combine the first 3 ingredients in a zip lock bag and place in freezer.  Each morning, I combine milk and coconut water in a blender cup.  Before work, grab one of the zip lock bags and blender cup and when I'm ready for my snack blend all ingredients together.  For more protein, add protein powder or nut butter. If your new to spinach in a smoothie, try smaller amounts first and gradually work up.  

BLACK BEAN SALAD

• I make this salad a lot during the summertime using fresh tomatoes from the garden. 
• Change up the ingredients depending on what you have.. corn, avocado, tomatoes, cucumbers, peppers, red onion, basil and more. 
• Great to make for a week of lunches.  Eat as is or add to a bed of lettuce or spinach. 
• 
  

BAKED APPLES WITH MAPLE CREAM

Baked Apples with Maple Cream

I have made this twice now each with different ingredients yet with the same delicious outcome.

~ 2nd time I used cranberry raspberry juice instead of apple cider(just what I had available)

~ Instead of maple mascarpone cheese you could use whip cream, vanilla ice cream, vanilla yogurt, almond milk, etc.  

~ I cut the apples in half and then core which makes for smaller portion sizes and more nuts and dates per apple.  

EGG & AVOCADO SALAD

Egg & Avocado Salad

Blend all ingredients with an immersion blender... 

2 hard boiled eggs(peeled)

1 peeled avocado

1 1/2 tbsp brown mustard

salt & pepper to taste

1 tbsp red wine vinegar

Optional: Red Onion, Other favorite seasoning mixes, Lime Juice, Pickles, Pepperoncinis

This is my own creation that I have been making on and off for my lunch the last couple weeks although I could see it as a great appetizer dip, on a piece of bread, or even scooped onto a tomato half.  I change up the recipe each time depending on what I have in the fridge and it is always satisfying and fresh.  Not to mention quick.  Also, those are Crunch Master crackers which are gluten-free and tasty.