Cauliflower Rice Sushi

Ingredients:

  • 2 lb cauliflower, riced
  • 2 tbsp flax seed meal
  • 1 tbsp xanthan gum
  • 4 tbsp rice vinegar
  • 2 small carrots, julienned
  • 2 green onions, chopped
  • 1 small avocado, sliced thin
  • 1 fillet of BBQ unagi cut into 4 thin strips
  • togarashi seasoning
  • 4 sheets of nori

Recipe notes: You will also need a sushi rolling mat that is wrapped in plastic wrap so the nori doesn’t stick and makes for an easy clean up.

Directions:

  • Rice the cauliflower and add to a big bowl. Add 1 cup of water and cover with plastic wrap. Then microwave for 6 min to cook.
  • Once cooked, cool the cauliflower so it is ok to handle. Drain out the water by using a nut milk bag or cheese cloth (do small batches at a time).
  • Add in the flax seed meal, xantham gum, and rice vinegar. Season to taste.
  • Chop up all of the veggies while the  cauliflower is cooking and keep it aside. One tip is to put some acid (lemon juice or vinegar) on the avocado so it doesn’t turn brown.
  • Taking your rolling mat and put the nori sheet rough side up. Spoon on 3-4 heaping tablespoons of the cauliflower rice onto the nori. Spread out all over the nori, but leave about a 1-inch strip from the top. You want to leave the top bare so that you can use it to glue the sushi roll shut.
  • Add in all your filling ingredients, but keep them all towards the bottom of the nori sheet. Keeping it toward the bottom of the sheet allows you to actually roll the sushi into a roll.
  • Once you have all your ingredients, start to roll from the bottom to the top. Softly press down as you roll so you can keep the roll together. At the top spread some water on the bare part of the nori sheet and continue to roll it up.
  • Cut into pieces with a serrated knife and enjoy!
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Chocolate Chip Cookie Dough No-bake Balls

We are going to the cottage this weekend, and I didn’t want to fill up on un-healthy foods that we usually eat while we are away from home. So I decided, apart from cutting up some veggies and making hummus, that I wanted to make some energy balls as a little pick me up during  the day. I haven’t made this recipe before, but I have a base recipe that I kind of changed around to suite the flavours that I want to create.

When I was thinking about this, I know it had to be neutral in flavour so that the chocolate chips could stand out and really taste like a chocolate chip cookie. And you know what guys?! This really did turn out amazing! I am definitely going to be making these again! You could always add in some vanilla protein to bump up the energy on these guys. This is still a great gluten-free, refined sugar-free, lactose-free treat that tastes like you are  cheating but you really are not. Thats my favourite kind of dessert/sweet!

Ingredients:

  • 4 dates pitted, mashed into a puree with a little water heated in the microwave
  • 1/4 cup peanut butter (or any other nut butter that you like)
  • 1/3 cup chocolate chips
  • 1 1/2 tsp ground flax seeds
  • 1/2 cup almond flour
  • 1 cup gluten-free oats
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla (or you can use a scoop of vanilla protein powder)

Directions

  • Put the pitted dates in a microwave safe bowl with some water and microwave it for 30 seconds. Then with the back of a fork, mash it up into a puree
  • Transfer the date puree into a bigger bowl and stir in all the other ingredients.
  • Mix until everything is combined
  • Roll out the mixture into a balls and put into the fridge to harden.
  • Keep in the fridge and these will keep for about a week
  • Enjoy!

White Bean and Kale Feel Good Soup

In Ottawa today, the weather was ALL over the place! It was cold and sunny in the morning, then raining and HAIL in the afternoon, then on and off rain since then! Like I don’t understand why this summer has been so crazy. So many of my tomatoes haven’t turned red this year. And there really has only been a select few days, where you want to be outside to enjoy the sun shining.

I think because of this all, some people (like Thomas) have been getting sick and tired (not literally, but actually). He tired to leave work early today but he didn’t, so he has been napping since he was able to get home. Poor him 😦 He is wearing is track pants and even requested that I make soup! This is how I know that he is sick lol!  Because of his request I made up this recipe to try to make him feel better.

I tried to use up some veggies that I had left over in the fridge, but also add some healing ingredients like ginger and turmeric and garlic. I also found some sausage in the freezer, so I decided to thrown that in there, and then this recipe came to be! I hope that you enjoy it!

Ingredients:

  • 2 garlic gloves, chopped
  • 1 medium onion, diced
  • 1″ piece of ginger, diced
  • 2 mild italian sausages removed from casing
  • 1/2 cup white wine
  • 1 bunch of kale, washed and chopped
  • 1 tsp turmeric powder
  • 1/2 tbsp tomato paste
  • 1/2 cube beef bouillon
  • 6 cups water
  • 1/2 cup gluten-free macaroni
  • 1 can white kidney beans, drained and rinsed

Directions:

  • Sautee onion, garlic, and ginger in some coconut oil until soft
  • Add in the sausage that have been removed from the casing and cook it until  there are some nice brown crispy bits at the bottom
  •  Add in white white then scrape down the bottom of the pan to get all the yummy stuff. Put in the kale right away and cover with a lid to wilt the kale. This will only take about 30 sec to wilt down
  • Add in turmeric, tomato paste, beef bouillon, water, salt and pepper. Partially cover and bring to a boil
  • Add in the pasta directly to the soup and cook according to the package directions.
  • When the pasta has about 1 minute until it is al dente, throw in the kidney beans.
  • Once pasta is al dente, served and enjoy!

Note: I added some nutritional yeast and EVOO to the soup when I served it and I thought it was delicious!

Collagen Gummies

Back in May I went to a free workshop on collagen that Kardish had given. We learned many things like that collagen is the more dominant protein and that a quarter of our body is made from it. It affects our skin, eyes, nails, hairs, muscles, teeth, cartilage, gut health… If we only take in animal protein we miss out on the non-essential/essential amino acids that collagen provides that meat does not. Eating too much protein means higher methionine in the body which can lead to heat disease later on. (Don’t quote me on this! I am NOT a nutritionist/doctor/dietician in any way. Do you own research!) Taking collagen will offset this, so I think you should start to eat this stuff right now! lol

You certainly don’t have to make the gummies in order to get  your daily dose of collagen. You can always just add some to your morning smoothie!

Great thing about this is that you can put it into any mold you want! Or if you don’t have a mold, you can line an 8×8 baking dish with parchment and pour it in there to set and then cut it up into cubes. You can also buy these awesome gummie bear molds from Amazon if you have little kids to trick them into eating this. They will think its candy!

The collagen and gelatine shouldn’t be hard to find for you. The collagen I found at my local bulk food store, and the gelatine I bought off of Amazon. But I am sure that in the baking isle of any grocery store would have it.

Note: when I am pouring the mixture into the mold, I don’t do it very precisely. I kind of just pour it were ever and the spread it out as I go along to get it into everywhere. My mold is a silicon ice cube tray that I bought a my local dollar store – easy peasy! If you are going to use a mold, I suggest silicon so that its easy to pop out and it won’t stick.

Ingredients:

  • 1 cup pureed fruits (1 1/2 to 2 cups of fresh or frozen fruits will work)
  • 2 tbsp water
  • 1 tbsp local non-pasturized honey
  • 3 tbsp collagen peptides
  • 3 tbsp gelatine

Directions:

  • Whether you are using fresh or frozen fruits, add it and the water to a small pot and boil down until the fruit has broken down and becomes soft.
  • Add the honey in and melt it in for a minute.
  • With a potato masher, mash the fruit until it becomes a puree. It will not be entirely smooth unless you put it into a blender, but that is up to you.
  • The next part you will have to work quickly as the gelatine will set the mixture.
  • Add in the gelatine and collagen to the mix  and stir until it is all combined.
  • Pour into your mold and set in the fridge for about an hour.
  • Enjoy!

Roasted Chickpeas – Sour cream and onion

I decided to make these as a topping to my grilled “cesear” salad that I made as inspiration from My New Roots. I changed around the chickpea crouton recipe to make it a little different in flavour by adding some onion powder, chives and nutritional yeast. And boy does the taste ever change! It was was super delicious on top of the salad that I made! You can certainly put whatever flavour you want on chickpeas. They are such a nuetral flavour that it will just absorb anything you put on to it!

I have so many flavours to roast chickpeas in, but this one was definitely worth sharing! Some times I put siracha, tamari, maple syrup and nutrional yeast (great combo to also roast cashews in!). Other times it is cayenne, cumin, onion powder, and salt and pepper. You can take this so many ways, you just need to experiment! And thank goodness chickpeas are not expensive, so its a great option to experiment with flavours.

Ingredients

  • 2 cups cooked chickpeas
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 3 tbsp nutritional yeast (I like this stuff, so I use heaping table spoons)
  • 1 1/2 tbsp chopped chives
  • Juice of half a lemon
  • 2 tbsp coconut oil

Directions:

  • Preheat oven to a 400 degree convection oven
  • Mix all the ingredients together until everything is coating the chickpeas
  • Bake on a parchment lined cookie sheet for 15 min
  • Enjoy!

Sweet Potato Loaded Nachos

I was craving those gluten-free nachos I made a couple of weeks ago. So I made them again lol! Slight modification by substituting the sweet potato crackers for actual sweet potatoes though! I baked the potatoes in a 400 degree oven for 15 min. I had cut them on my mandoline so they were super thin and cooked up really quick. A filling and quick dinner perfect for any weeknight dinner!

Ingredients:

  • 1 medium sweet potato, cut on the thinest setting of a madoline like chips
  • 2 tsp each of garlic and onion powder
  • Salt and pepper
  • Melted coconut oil

Topping Ingredients:

  • Handful of enoki mushrooms
  • 1 chicken breast, cooked and cut into cubes (season however you like!)
  • 1/3 cup salsa (I used my grandmothers spicy one)
  • 2 sprigs of green onion, chopped
  • 1 cup shredded mozzarella
  • 1/3 to maybe a 1/2 cup sliced green onions (I like olives, so I added more)

Directions:

  • Slice the sweet potato on the thinest setting you can find on a mandoline. If you don’t have this, just cut it as thin as you can. You essentially, you want to be making chips!
  • Season the sweet potato’s with the melted coconut oil, garlic powder, onion powder, salt and pepper.
  • Place them on a baking sheet on a single layer and bake them in a 400 degree convection oven for 15 min or until they are cooked through.
  • Once the potato’s are done layer them all up with all of the toppings. If you want different things, or don’t like other things, put whatever you want on it. These are nachos after all! You can do whatever you want!
  • Make sure that the cheese is the last thing on top and then broil it in the oven until it is all melted on top.
  • Enjoy!

Zucchini Carrot Fritters

I got inspired to make these fritters after thinking back to my recent trip to Toronto. My grandmother made zucchini flower fritters and some zucchini in them. They are so light and fluffy and if you have never had a zucchini flower then these babies would get you hooked on them! I don’t know how she does it! Instead of messing around a wasting a lot of ingredients, I just called her to find her secret to make the fluffy. She told me it was the baking powder. And man was she ever right! I would have never though to add it…but it was the right thing to do.

You pan fry these in coconut oil (or whatever high heat oil that you prefer). I don’t taste the coconut oil when I use it, so for me it tastes just fine. There are some people who are bothered by the taste, so you can use whatever oil you like best 🙂 I served these with a massaged kale salad that was topped with red cabbage, green onion, Brussel spouts, cauliflower and radishes. I thinned out my lemon tahini dressing and used it to dress the salad.

Ingredients

  • 3 medium zucchini, grated
  • 1 medium carrot, grated
  • 1 1/2 cup brown rice flour
  • 1 tsp baking powder
  • 1 egg
  • 1 cup egg whites
  • salt to taste

Directions

  • Grate the zucchini and squeeze it to drain all water. Use a sieve on top of a bowl to catch all the water.
  • Grate the carrot and then add it into the zucchini then combine
  • Add in the flour, baking powder, egg, egg whites, and salt
  • Mix well.
  • Fry on medium heat in coconut oil until golden brown on both sides. Don’t put the heat too high, or else you will burn the outside before the inside is cooked through.

Hoisin Orange Veggie Dipping Sauce

I got some inspiration to make these when we went to a friends wedding a couple weeks back. They had a lot of AMAZING served appetizers (most of which I wouldn’t know how to attempt to make), but these were so simple but SO delicious! So I decided to try to make my own, and this is the dipping sauce that I came up with. I even tried to recreate the veggies tied up with chives to match haha.. I’m so lame

In any case, I decided to make these for my mother-in-laws birthday because she is having a lot of people over and the appetizers need to be easy to eat. So I though veggies en crudités sounds fancy, but is really just raw veggies with a dipping sauce haha…1 point for Jess!

For the veggies, I just cut up a red bell pepper, carrot, cucumber and enoki mushrooms into around 2-3 inch long sticks, then tied them up with a chive. I thought that the chives would actually be the easy part, but damn! those things tear so easily. I went through almost half a package just to tie these suckers up. Its so worth it though! Presentation is everything and these look SO cute!

Hope you enjoy!

Ingredients:

  • 1/2 cup hoisin sause
  • 1/4 cup siracha
  • 3 tbsp tamari (you can use soy sauce if you want, but use the low sodium kind)
  • 1/3 cup fresh orange juice
  • 2 tsp corn starch

Directions:

  • Mix in a bowl
  • Enjoy!

All my recipes are pretty simple in terms of directions, but this takes the cake so far haha

Wednesday Night Curry

Since Thomas and I both were feeling super yucky, tired, and down today (dunno why), I made this flavourful, hearty, delicious dinner to help us feel better. And you know what…I think it did!

There was lots of veggies and beautiful Indian spiced that warm your soul and just make you want to smile. For us, these flavours aren’t too exotic, but always enjoyable. You can add or take away whatever spiced you like and get a totally new flavour profile. For example, you can take away the paprika and add chili powder. Or you can remove the ground cardamom (this spice is very particular) and add some ground coriander. Yum!

Even with the veggies, if you don’t have patty pan squash you can certainly substitute for some green or yellow zucchini instead. If you don’t like cauliflower, take it out an add some chickpeas…the combinations are endless and you can do what you want!

Ingredients

  • 1 tbsp coconut oil
  • 5 patty pan squash, thinly sliced
  • 2 ribs of celery, sliced
  • 1 orange bell pepper, julienned
  • 3 florets of cauliflower, chopped small
  • 2 small tomatoes, chopped
  • 1 tsp each of cumin, turmeric, onion powder, curry powder
  • 1/2 tsp each of garam masala, paprika
  • 1/4 tsp of ground cardamom
  • 1/2 cup of coconut milk
  • 2 tsp corn starch

Directions

  • In a big pan, melt the coconut oil and add in the squash and celery
  • Sautee for a couple of min. Add in the pepper, cauli, and tomatoes
  • Satuee for about 5 more min until the squash is soft
  • Add in all of the spiced and stir until all veggies are coated and your kitchen starts to smell awesome!
  • Add in the coconut milk.
  • In a small glass, add in the corn starch with 1/4 cup water. Mix until smooth, then add into the hot dish.
  • Served with basmati rice, quinoa…or whatever rice/grain you are into and Enjoy!

 

Nut and Protein No-bake Balls

Here are some protein-packed no-bake energy balls. Great for a snack pre or post gym.

There are a lot of healthy fats (3 kinds of nuts, coconut oil) so be careful not to eat too many of these in a day. Cause then you are just over doing it. 1 or 2 is plenty, depending on how active you are.

Ingredients:

  • 9  pitted dates
  • 1/2 cup cashews
  • 1/2 cup macadamia nuts
  • 1/2 cup shredded coconut
  • 2 scoops vanilla protein powder of your choice
  • 1/2 cup melted coconut oil
  • 3 tsp local non-pasturized honey
  • 1/4 cup nut butter of your choice (I used peanut)

Directions

  • Blend everything in a high speed blender
  • let sit in the fridge for 20 min
  • Roll into balls and enjoy!
  • These will keep in the fridge for about a week. You can even try to coat them in a crushed nut that was used in the recipe to give some texture if you want.