Healthy Tacos

Taco Tuesday without ever having to leave your house. My spin on healthy tacos! Siete almond flour tortillas you can find at Whole Foods & Sprouts. Siete taco seasoning I have only found at Whole Foods but trust me both are game changers!

INGREDIENTS

• Siete almond flour tortillas

• ground turkey

• chopped jalapenos

• sliced pineapple

• onions

• Siete spicy taco seasoning

• RightRice cilantro lime

• half an avocado

INSTRUCTIONS

1. In a pan, cook yellow onion until softened., next add the ground turkey. Once turkey has cooked through add the siete spicy taco seasoning and 1 to 2 tbsp of water. Once seasoning and water have been cooked through add the pineapple & jalapeno.

2. In a separate pan, lightly spray the pan with avocado oil and place siete almond flour tortilla on the pan. Hold tortilla for 20-25 seconds then flip. You want the tortillas to start to get a little crispy & warm. You don’t want the tortillas to sit too long on the stove or else it will get too crunchy.

3. The below photo shows RightRice cilantro lime vegetable rice, you can use their Spanish flavor which goes amazing with tacos. Slice half an avo & serve up your tacos!

Cauli Fried Rice

My take on everyone’s fav Bennihana fried rice healthy addition.

INGREDIENTS

• 1 package of frozen cauliflower rice

• 2 Vital Farm eggs

• 1 small yellow onion

• 1/2 cup shredded carrots

• 2 tbsp green onions

• 2 tbsp toasted sesame oil

• 2 tbsp coconut aminos

• 1tbsp organic rice vinegar

• red pepper flakes

• ginger

• garlic

• pink salt

• pepper

INSTRUCTIONS

1. Spray saucepan with avocado oil and sauté garlic & ginger until softened.

2. Once softened cook cauli rice with pink salt, pepper & red pepper flakes. Add in coconut aminos, toasted sesame oil, & rice vinegar.

3. Add carrots, onions and continue cooking until cauli rice is tender and crisp.

4. Lastly once everything has been cooked add two eggs and mix the rice together until eggs are fully cooked through the rice and enjoy!

Roasted Beet Chips & Yogurt Dip

INGREDIENTS

• red & yellow beets

• nonfat Greek yogurt

• Chosen Foods avocado oil spray

• 1 and a half lemons

• 4 garlic cloves

• fresh dill

• pink salt

• pepper

• rosemary to garnish beets

INSTRUCTIONS

1. Preheat oven to 400. Slice beets into thin circular slices. Spray avocado oil onto the beets and season with lots of pink salt & pepper. Place parchment paper on a baking sheet and bake for 25 minutes or until beets get crispy.

2. Depending on how many people you are making this for, I usually use the entire yogurt for my dip, once you open most yogurts you only have a few days to eat it. I pour my yogurt into a big bowl and add my minced garlic, lemon, dill & pink salt. Stir everything together and do a taste test. Sometimes you might need more lemon garlic or pink salt!

Artichoke Pasta with Grass Fed Beef

This is one of the most random recipes I threw together but one of my favs. The flavor profile is unreal. I recently discovered Palmini artichoke pasta. Palmini is a low carb substitute made from Hearts of Palm. Not only does it look like pasta but it tastes like it too!

INGREDIENTS

• 1lb grass fed beef

• Palmini Linguine

• garlic herb RightRice

• pink salt

• pepper

• Rao’s arrabbiata sauce

INSTRUCTIONS

1. In a frying pan cook grass fed beef, season with pink salt & pepper

2. Place artichoke pasta in a sauce pan with Rao’s arrabiata sauce for 5-7 minutes until pasta & sauce are warm. Add grass fed beef and let everything sit together for a few minutes for max flavor.

Carrot Avocado Salad

This is a perfect light appetizer and a side dish with dinner! This recipe is inspired by Huckleberry café in Santa Monica.

INGREDIENTS

• 2 carrots

• avocado

• lemon

• pink salt

• pepper

• cumin

• chosen foods avocado oil

• pine nuts

• chopped kale

INSTRUCTIONS

1. Preheat oven to 350

2. Cut carrots into fry like shapes. Coat with avocado oil, pink salt, pepper & cumin. Roasted for 20 minutes on parchment paper.

3. Slice avocado and add onto the roasted carrots, add pine nuts, half a lemon pink salt & pepper. I added chopped kale for extra garnish but this is optional : )

Chicken Lettuce Wraps

INGREDIENTS

• 1lb ground chicken (you can use ground turkey as well)

• Spanish flavor rightrice

• cabbage or romaine for the wrap

• 1/4 cup yellow onion

• 1/2 red bell pepper

• 1/4 cup of shredded carrots

• 1./4 cup chopped cashews

• 1 garlic clove

• ginger

• 1 tbsp coconut aminos

• 1 tbsp toasted sesame oil

• 1 /2 tsp rice vinegar

INSTRUCTIONS

1. Cook chicken in a sauce pan.

2. Once chicken is cooked add in carrots, red bell pepper, onions, chopped cashews & RightRice.

3. Add coconut aminos, toasted sesame oil, garlic, ginger and rice vinegar for sauce and let everything sit for 3 minutes. Add mixture into lettuce cups!

Zucchini Fries

INGREDIENTS

• 2 zucchinis

• 3 eggs

• 3 cups of panko crumbs

• 2 cups of red sauce. I use Rao’s arrabbiata sauce

INSTRUCTIONS

1. Preheat oven to 400 degrees

2. Chop zucchinis into fries

3. Crack 3 eggs in one bowl and add 3 cups of panko in a separate bowl

4. Take zucchini fries and dip into eggs then roll them in the panko

5. Bake on parchment paper for 20-25 minutes

6. Heat red sauce on stove top and pour over zucchini fries!

Homemade Poke Bowls

Who doesn’t love poke bowls? I have been making my own poke bowls for years and it’s one of the most requested recipes asked by my friends. Below is a step by step guide on how to make your favorite poke bowl at home.

INGREDIENTS

• 1/2 pound fish of choice

• 1/2 cup brown rice

• one handful greens

• cucumbers

• half an avocado

• ginger

• sesame seeds

• 1 tbsp toasted sesame oil

• 2 tbsp coconut aminos

• 1 garlic clove chopped

• 2 tsp ponzu sauce

INSTRUCTIONS

1. Where to get your fresh fish is a question I get asked weekly. Your best bet is to find your fish at a local farmers market to ensure you are getting the best quality of fish; you also cant go wrong with Whole Foods & Bristol Farms.

2. I like to start with the base of my bowl first. I usually add 1/2 cup of brown rice or if I am trying to be extra healthy then I will opt with a huge handful of greens

3. I switch being salmon & ahi for fish. I slice the fish in thin pieces and add to my base

4. Cucumber salad. I will post my cucumber salad within the next few days because it is just too good and goes perfectly with poke bowls

5. Fresh ginger, I usually buy mine from my local fish market or grocery store

6. Half an avocado sliced into thin pieces

7. I add my homemade sauce last. I add coconut aminos, toasted sesame seed oil, ponzu sauce & minced garlic. I drizzle over the entire bowl and top it off with sesame seeds. Enjoy!

Kale Mushroom Soup

Ingredients

• 2 cups Bonafide Provisions chicken bone broth

• Coconut Aminos

• 1/2 cup of mushrooms

• 1/2 cup of onions

• 2 cups of chopped kale

• garlic

• red pepper flakes

• lemon

• lime

Directions

1. Place broth and minced ginger into stockpot and heat to medium.

2. While broth is heating, in a sauce pan add cold pressed olive oil and saute onions on medium heat until browning, add mushrooms and garlic and cook for a few more minutes.

3. Pour mushrooms, onions, and garlic into heated broth. Add in chopped kale, red pepper, lemon, and lime juice. reduce heat to medium-low and let sit for 20 minutes. You can also add coconut aminos, hot sauce, or any other seasonings.

Veggie Frittata

Ingredients

• 8 small Vital Farm Eggs
• Chosen Foods Avocado Oil
• 1/2 cup chopped onion
• 1 tomato chopped
• diced bell pepper
• 1 cup kale
• chopped basil
• 1 chopped zucchini 
• 2 cloves of garlic
• Himalayan sea salt
• Freshly ground black pepper

Directions

1. Preheat oven to 400
2. My little secret, I threw the chopped onions in oven for about 15 minutes for a little extra crunch and flavor.
3. Heat avocado oil in cast iron skillet over medium high, add tomatoes, bell peppers, onions and sauté until softened, then add basil, zucchini, and kale, cook until wilted, remove from heat.
4. Whisk the eggs, sea salt, and pepper. Pour into the skillet over the vegetables.  
5. Bake until the eggs are almost set, around 8 minutes, then turn the oven on to broil on high and and broil until the top is light brown and crisp.
6. Let cool for 5-7 minutes before eating!

Quinoa Tabbouleh

Ingredients

• 1 cup red quinoa
• 1/2 cup chopped red onion
• 1 tomato chopped
• 2 cloves of garlic
• 1 1/2 cup of minced parsley
• 1/2 cup of minced mint
• 1/4 extra virgin olive oil (I used avocado oil)
• 2 tablespoons lemon juice
• Salt and pepper

Directions

1. Add two cups of water in a sauce pan and bring to boil, then add quinoa. Cook until quinoa is fluffy and water is absorbed.
2. Once quinoa is cooked, add into a big mixing boil. 
3. Add chopped garlic, onions, mint, parsley, lemon juice, and salt & pepper into mixing bowl.
4. Mix salad together and serve!

Heart Sugar Cashew Butter Cookies

Ingredients

• 1 cup Wheat Flour
• 1 cup Coconut Sugar or Maple Syrup 
• 2 Vital Farms Organic Eggs
• 1/4 cup Artisana Cashew Butter
• 1 tsp Simply Organic Cinnamon
• 3 tbsp Coconut Oil 
• 1 tsp Baking Soda
• 1 tbsp Himalayan sea salt 
• Dash of vanilla extract 

Directions

1. Preheat oven to 350
2. Mix eggs, maple syrup, cashew butter, coconut oil, and vanilla extract. Then combine dry ingredients.
3.  Since the batter isn't very thick, I baked one big cookie for 10-12 minutes.
4.  Once cookie is done baking, I cut individual hearts using a cookie cutter. This may seem backwards but if you do not use butter and regular flour the consistency of the batter will not work with cookie cutters.

Overnight Oats With a Twist

Ingredients

• 1/2 cup Bob's Red Mill Organic Rolled Oats
• 1 scoop Vital Proteins Collagen Powder
• 1/4 cup Red Quinoa
• 1/3 cup Malk Unsweetened Cashew Milk
• Dash of Simply Organic Cinnamon
• 2 Tbsp Bob's Red Mill Unsweetened Coconut Flakes
• 2 Tbsp Nutiva Chia Seeds
• Apples
• Berries

Directions

1.  Place quinoa and water in a saucepan, bring to boil, reduce to a simmer, cover, and cook until water is absorbed. 
2. Preheat oven to 350.
3. Once quinoa is cooked, rinse, and place on parchment paper. 
4. Bake in oven for 20 minutes, or until quinoa is crispy. 
5. Add quinoa, oats, chia seeds, coconut flakes, cinnamon, and malk in a glass jar.
6. Place in refridgerator overnight.
7. In AM add whatever toppings you like! 

Turkey Meatball Salad

Turkey Meatball Ingredients

• Organic Ground Turkey (93% or higher lean meat)
• Bobs Red Mill Almond Flour
• 1 Vital Farm Egg
• 2 tbsp Minced Garlic
• 2 tsp Nutritional Yeast
• 1 tsp Himalayan Sea Salt 

Directions

1. Preheat oven to 400
2. In a large bowl mix ground turkey, egg, Himalayan sea salt, garlic and nutritional yeast.
3. Take 1/4 cup (or use your hands if you're me) roll mixture into small balls. 
4. Place 1 cup of almond flour on a plate and roll until meatballs are fully covered with almond flour.
5. Bake for 20-25 minutes!
6. You can add these to any meal; salads, quinoa/ brown rice bowls, pasta, etc. Be creative! 

White Bean Salad

Ingredients

• 1 can of Organic Great Northern White Beans
• 2 tbsp minced garlic
• 3 tbsp White champagne vinegar
• 1/2 lemon 

Directions

1. In a large bowl mix beans, lemon, and champagne vinegar.
2. Heat pan on medium-low, spray with avocado oil then add garlic.
3. Add in beans, lemon, and champagne vinegar to pan.
4. Stir and let sit for a few minutes. 
5. You can eat warm or eat cold the next day, both taste equally as delicious! 

Sweet + Savory Cookies

Ingredients

• 1 cup Bob's Red Mill Coconut Flour
• 1/2 cup Coconut Sugar or Maple Syrup 
• 1/3 cup Pecan Malk Nog
• 2 Vital Farms Organic Eggs
• 2 tbsp Artisana Cashew Butter
• 1 tbsp Bulletproof Brain Octane
• 1 tsp Simply Organic Cinnamon
• 1 tsp Baking Soda
• 1 Banana 
• 1 tbsp Himalayan sea salt 

Directions

1. Preheat oven to 350
2. Mix eggs, brain octane, malk nog, cashew butter, and smashed banana together, then add dry ingredients.
3. Place parchment paper on a baking sheet.
4. Scoop batter (i use a spoon), roll into a ball and flatten with a fork.
5. Sprinkle Himalayan sea salt to finished cookies

Sugar Cookies

Ingredients

• 1 cup Bob's Red Mill Almond Flour
• 1 cup Bob's Red Mill Coconut Flour
• 1.3 cup Pecan Malk Nog
• 1/4 cup of Maple Syrup 
• 1/4 cup of Coconut Sugar
• 2 Vital Farms Organic Eggs
• 1 tsp Simply Organic Cinnamon
• 1 tsp Baking Soda
• 4 tbsp melted butter
• 1 tsp Frontier Almond Extract

Directions

1. Preheat oven to 350
2. Mix eggs, maple syrup, almond extract, and butter, then add dry ingredients.
3. Place parchment paper on a baking sheet.
4. Scoop batter (i use a spoon), roll into a ball

Turkey Chili

Ingredients

• 1 pound of ground turkey
• 1 28 oz can of Muir Glen diced tomatoes 
• 2 cups of water
• 1 16 oz can of kidney beans 
• 1 6 oz can of tomato paste
• 1 Tbsp of Worchestire Sauce 
• 2 to 3 Tbsp chili powder
• fresh garlic
• chopped onions
• green bell pepper
• dash of Himalayan sea salt
• dash of cumin

Directions

1. Place bell pepper, onions, and garlic in a round Dutch oven pot and sauté, then add ground turkey. Cook on medium!
2. Add in the rest of ingredients and let boil.
3. Once chili starts to boil, let the chili simmer for an hour.

Baked Oatmeal

Ingredients

• 1/2 cup Bob's Red Mill Organic Rolled Oats
• 1 scoop Vital Proteins Collagen Powder
• 1 scoop Aloha Vanilla Protein Powder
• 1/3 cup Malk Pecan Milk Nog
• Dash of Simply Organic Cinnamon
• 2 Tbsp Bob's Red Mill Unsweetened Coconut Flakes
• Half of a persimmon
• Half an apple
• Pom seeds

Directions

1. Prepare oats the night before like you would for overnight oats
2. Add oats, malk, protein powder, collagen powder and cinnamon into mason jar and let sit over night.
3. In the AM preheat oven to 350.
4. Place overnight oats into a baking pan.
5. Add apples and coconut flakes, let bake for 15-20 minutes.
6. Once finished baking add persimmons and pom seeds! 

Protein Oatmeal

Ingredients

• 1/2 cup Bob's Red Mill Organic Gluten Free Rolled Oats
• 1 scoop of Vital Proteins Collagen Powder
• 1 scoop of Aloha Vanilla Protein Powder
• 1/4 cup Malk Unsweetened Cashew Milk
• 2 tsp Bob's Red Mill Unsweetened Coconut Flakes
• 1 tsp Bulletproof Brain Octane
• 1 tsp Simply Organic Cinnamon
• ,Persimmon and frozen blueberries

Directions

1. Bring saucepan to boil.
2. Add Oats, protein powder, brain octane, and unsweetened cashew milk.
3. once water evaporates (usually takes 10-15 minutes), place oatmeal in a bowl
4. Add in toppings!