The fact that I’m even sharing a post about food and recipes blows my mind! It’s not that I don’t like to cook at all, in fact cooking to me with classic rock on in the background, a glass of red wine in my hand, is a lot of fun! Reality check, I cannot drink wine every time I cook, nor can I always make it an event with my music blaring through the speakers. I work really weird hours and have managed for over a decade to get by, and stay awake too, on tons of healthy snacks versus “meals”. My food bag is always packed with energy infused items (to help me stay awake to perform my radio show) like protein bars, fruit, veggies, salad, etc. Not exciting, and not really filling either.
I recently got married in mid October and I decided that one of my resolutions this year, would be to learn how to cook more. My husband is a saint and what used to take me an hour in the kitchen to figure out, takes him ten minutes. He was/is the main cook in our house. Although, I’m getting better. My goal is to start to cook more for the two of us while it’s just the two of us, so hopefully when our family grows and we have little mouths to feed, I know what I’m doing!? It was easy of course to take care of just myself with an “on the go” lifestyle and work hours, but I’m better then that, and I love food! I feel amazing when I eat great, which is a HUGE reason I do eat such a regimented diet. I need to teach yoga in the early morning AND do a radio show until midnight. I’m not 21 anymore, I need food that will provide my brain and body with energy, not make me want to pass out. In many ways I do “eat to live”.
The photo above is a trip to the grocery store all by myself:) Baby steps…HAHAH! (I hate most kinds of shopping in general)
I will get into my exact diet in another post, but to explain why I have ALWAYS watched what I eat, I’ll start with my childhood. My father passed away when I was only five and a half years old from a massive heart attack. He also had very high fat/cholesterol levels. I was about six when I was introduced to a strict diet, because I too had genetics for high fat/cholesterol levels. Combine that with being a trained dancer, I was taught very, very, young to be aware of food.
My dad is pictured above, handsome fella wasn’t he?
These days, I’m scared to death of what’s out there in relation to food. What they are pumping their meats with, hormones, etc. I may be crazy, but when I look around at the younger generations I really don’t think we were as developed as some of the kids I see today! I could go on a rant about that for hours so I won’t, but I will say I am very cautious and always on the hunt for “eating clean” recipes. Luckily, the awareness is out there and there are others like me!
Now that you understand I’m not a complete “child”, I’ve just always been on my own, on the go, and never really cared about learning to cook for just myself, let’s get to the fun part, the recipes, and/or just ideas!! These are recipes I have found and tweaked to my tasting, and I’m loving it! A bunch of my followers have asked for this post, so here it is! Good luck! Happy taste buds to you, and a healthy mind and body too!
I try different shakes every week, but there’s one I ALWAYS go back to that I love! The problem here is the protein. I am also very skeptical of what is put into these proteins we buy. Since I do not eat a lot of meat , I try to find containers with the least amount of ingredients I can’t pronounce. When I get pregnant one day, I doubt I will consume protein in powder form, but for now, here’s my favorite recipe!
1-1/2 Cup of Almond Milk unsweetened
I T almond butter (I love maple or coconut) and/or sunbutter
1 T flax seeds
1 T pumpkin seeds
1 T chia seeds
1 serving of protein power
Sometimes I add organic raw cacao powder, and always Ice!
SNACKS: In this case, KALE CHIPS!
Preheat oven to 350 F
1 bunch kale
2 Tbsp. vinegar (I used apple cider vinegar)
1 Tbsp. olive oil
1/2 tsp. coarse sea salt, more/less to taste/ground pepper
Place kale into a big bowl and mix in the vinegar and seasonings! Toss all of the ingredients around in the bowl, then spread out the kale in a single layer on a parchment-covered baking sheet. Sprinkle on the remaining salt, or for that matter any seasoning you enjoy. Bake for about 10-12 minutes, or until the kale is crunchy and no longer soft. Remove and serve immediately, or store in a sealed container for up to 1 week.
(In this particular batch, I didn’t have parchment paper, and I only made myself a little bit in the toaster! )
SUNDAY BREAKFAST IN MY HOUSE: Usually an egg white omelette with juice!
I mix up my omelettes but am a big fan of two egg whites, and one whole egg, uncured bacon, avocado, tomato, yum! For a treat, sometimes I add a little bit of cheese when I’m not feeling paleo. There are a ton of juice recipes out there and I always try new ones, but my favorite juices are ones that combine fruit and vegetables!
In this particular juice, I used a few organic carrots, a bunch of kale, spinach, pineapples, ginger, a banana, an apple, and a cucumber. I added a little water too then juiced that yumminess up!
GRAIN FREE GRANOLA:
1 cup raw almonds
1 cup raw cashews
1cup walnuts roughly chopped
1 cup of pecans
1/2 cup pumpkin seeds
1/2 cup raw sunflower seeds
2T chia seeds
2 T ground flax seeds
2 T melted coconut oil
1 T pure grade B maple syrup or raw honey
1/2 tsp. ground cinnamon
1 cup raisins
1 cup gogi berries
1/2 cup unsweetened coconut flakes
1 tsp. vanilla extract
Preheat oven to 275 F. In a large bowl combine almonds, pecans, walnuts, cashews, sunflower seeds, chia, flax, pumpkin seeds, coconut oil, coconut, maple syrup or honey, cinnamon, vanilla, pretty much everything but the fruit! Stir with a wooden spoon. Spread mixture onto a baking sheet and place in the oven, stirring twice for 20 minutes. Remove from the oven and cool 5 minutes. Add raisins and/or berries stirring to combine. Serve warm or room temperature. Store in an airtight container at room temperature!
My husband and I participated in a paleo challenge in November of 2013, and it literally changed my life, for the better. I do eat with a mostly paleo mindset, and this became a token dinner in our home! For some reason I love anything in a bowl, so one day we took a bunch of paleo ingredients, put it into one bowl and there you go!
The ingredients in the bowl above:
sliced and baked sweet potatoes
paleo seasoned organic chicken
uncured apple bacon
We like to slice up our sweet potatoes and dip them into organic oil, seasoned with salt and pepper. Then we align them on a cooking sheet and bake at 350 F for about a half hour to 45 minutes, depending on if you like them crispy or not!
For our chicken’s seasoning, we use a paleo style:
2T chili powder
1-1/2 T cumin
1- 1/2 T paprika
1 T onion powder
1 T garlic powder
2 tsp oregano
1/2 red pepper flakes
For this particular bowl we cooked our bacon with apples too!! So yummy, and sometimes we add mango for a salt/sugar taste!
POWER BOWL WITH QUINOA:
I recently decided to try adding quinoa to my bowls for healthy grains, fiber, protein, and I’m loving it! It’s the same principle as my “paleo bowl”, I just add quinoa into the mix!
The above bowl has sweet potatoes, avocado, paleo style chicken, hard boiled egg, and tri-colored quinoa!
CAULIFLOWER PIZZA CRUST:
This tasted amazing, smelled amazing, but if you want a paleo style version or dairy free, this particular one is NOT for you, or you can substitute the cheese for a vegan brand by all means! My husband and I use the paleo lifestyle as a guideline, but we like to eat cheese once in awhile too!
1 medium sized head of cauliflower – should yield close to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
2 tablespoons almond meal
1 tablespoon (or more if desired) nutritional yeast (we didn’t use this)
1 tablespoon olive oil
Preheat oven to 450F. Rinse and prepare cauliflower by shredding it in a food processor or by hand. You want a rice-like texture. In a large mixing bowl combine the prepared cauliflower, spices, egg, and almond meal to bind it. Place on parchment paper onto a baking sheet. Cook crust for 15 minutes until it feels firm, then take it out of the oven layer your style of toppings!!! This is where YOU can get creative, vegan, nonvegan, whatever floats your cauliflower pizza crust’s boat! We used tomato basil paste and mozzarella cheese!
That’s a wrap for now! Speaking of wraps, another gem my husband and I make are lettuce wraps! Cuts down on carbs, and doesn’t fill you up as much! We use lettuce for taco night quite often actually! Last week we turned taco night into a spaghetti squash bowl! We cut the squash in half and baked them for our “bowl”…Add in your favorite taco ingredients with the squash, YUM!
Hope this inspired you, or got your taste buds turning! I’m off to the kitchen to make my husband paleo cookies! Grain free baby! What do you like to make? How do you get your proteins? Have any powder you can tell us about that doesn’t have a ton of ingredients I can’t pronounce and/or lead!?
Namaste, and rock on!
DISCLAIMER: I am not an expert in food, I like food, I eat food, I take pictures of food. My goal is to inspire you to eat CLEAN, love your body because a healthy body equals a healthy mind. I’m not a dietician or a nutritionist this post is to only INSPIRE you to take my ideas and create your own!