Friday, April 29, 2016

Dairy-Free Pistachio Pesto

Happy Friday!! Start your weekend off by making this amazing pistachio pesto!
Pesto is one of my favorite sauces for pasta, chicken, sandwiches, and much more! This pesto is so flavorful and delicious! It is also healthy for you, since it is free of milk and cheese. Don't worry, this pesto taste amazing without the cheese! 
Onto the recipe! 

Dairy-Free Pistachio Pesto
  • 1 cup pistachios (salted or unsalted, both work)
  • 1 cup olive oil
  • 1 cup spinach
  • 3 garlic cloves
  • 1/4 cup lemon juice
  • salt and pepper, to taste
Add all ingredients to a food processor and blend until everything is smooth. Pour into a bowl and refrigerate until ready to serve. Enjoy this simple, delicious, and healthy pesto!


Tuesday, April 26, 2016

Gluten & Grain-Free Cannoli Crepes

Happy Tuesday!
These crepes are absolutely amazing. Crepes + cannoli filling = perfection. You will not be able to tell that they are free of gluten and grains; they are fluffy and light in texture! Best of all, crepes are awesome to eat for breakfast, lunch, dinner, AND dessert! 
Onto the recipe!

Gluten & Grain-Free Cannoli Crepes

Crepe Ingredients: 

  • 1/2 cup WEDO banana flour
  • 1/2 teaspoon xantham gum
  • 1 teaspoon baking powder
  • 1 cup almond milk (coconut milk works too)
  • 3 large eggs
  • 1 tablespoon raw honey
  • coconut oil, for greasing pan
Cannoli Filling Ingredients: 

  • 1 cup ricotta cheese
  • 8 ounces softened cream cheese
  • 1/2 cup raw cane sugar (coconut sugar works too)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini dark chocolate chips
First, we are going to make the cannoli filling. Beat together ricotta cheese and cream cheese in a stand mixer for about 1 minute, or until well combined. Add in raw sugar and vanilla extract. Mix until fluffy and well combined. Wrap and place in fridge until crepes are finished.

Time to make the crepes! Add all ingredients to a blender and blend until batter is smooth. Let sit for about 4 minutes to thicken. Heat a little bit of coconut oil in a large pan over medium heat. Once hot, add in about 1/4 cup batter to pan and let cook for 2 minutes per side. Repeat until all crepes have cooked.

Once the crepes have cooled, it's time to assemble! Place cannoli filling in a piping bag. Pipe filling into crepe, roll up, then dip ends into the dark chocolate chips. Repeat, serve, and devour! Enjoy!


Friday, April 22, 2016

Grilled Chicken & Pineapple Tacos

Happy Friday!!
Tacos are the best. Especially when they are filled with delicious toppings, such as marinated grilled chicken, grilled pineapples, salsa, and red cabbage; which this recipe contains ALL of those ingredients! I want to eat this for lunch everyday! 
Let's get to cooking! 

Grilled Chicken & Pineapple Tacos (makes roughly 10 tacos)

  • 1 lb chicken thighs, boneless and skinless
  • 10 pineapple slices
  • 2 cups thinly sliced red cabbage
  • 1/2 cup coconut aminos
  • 1 tablespoon fresh minced ginger
  • 3 garlic cloves, minced
  • 1 tablespoon raw honey
  • 1 teaspoon cayenne pepper
  • spicy or mild salsa
  • coconut oil
  • salt and pepper, to taste
  • 10 corn tortillas
Season chicken thighs with salt and pepper. Place in a large ziplock bag, and add in coconut aminos, ginger, garlic, honey, and cayenne pepper. Shake until chicken is coated completely. Place in fridge until you are ready to cook.

Heat coconut oil in a grill pan over medium high heat, and once hot, add on chicken thighs. Grill for about 5 minutes per side, or until fully cooked.

Once the chicken has finished cooking, place on a cutting board and cover with a piece of aluminum foil to keep hot while we cook the pineapple! In the same grill pan, heat a little bit of coconut oil over medium-high heat. One hot, add in pineapple slices. Grill for about 3 minutes per side.

Once the pineapple slices are grilled, slice chicken thighs and start assembling the tacos! First, put sliced red cabbage on tortilla, then salsa, then a few grilled chicken slices, and then a pineapple slice. Devour and enjoy!


Wednesday, April 20, 2016

Gluten-Free Chocolate Strawberry Shortcake Cookie Bites

Whew, that is a long title, but it describes this amazing dessert perfectly! It is like a strawberry shortcake, but in the form of a cookie, and chocolate flavored rather than traditional strawberry shortcakes. The fresh chopped strawberries are mixed with a little bit of agave syrup, and freshly chopped mint! Then, everything is topped with coconut whipped cream. Talk about a whole lot of flavors!
You will not be able to tell that this dessert is not only free of gluten, but grain free as well! The only flour used is WEDO banana flour. Banana flour is one of the best gluten free flours ever, it helps achieve a texture in baked goods very similar to wheat flavor. 
Onto the recipe!

Gluten-Free Chocolate Strawberry Shortcake Cookie Bites
  • 1 cup WEDO banana flour 
  • 1 tablespoon baking powder
  • 6 tablespoons grass fed butter
  • 1 large egg 
  • 1 1/4 cup coconut milk (almond works too)
  • 1/2 cup raw cane sugar (coconut sugar works too)
  • 1 cup chopped strawberries
  • 1 tablespoon agave syrup
  • 1 tablespoon chopped fresh mint
  • 1 cup coconut whipped cream
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together banana flour, baking powder, and sugar in a large bowl. Add in butter, and mix until mixture turns into crumbs. In a separate bowl, whisk together coconut milk and egg. Add milk/egg mixture to flour mixture, and mix until well combined. Drop rounded tablespoons of dough onto baking sheet and bake for about 11 minutes.

While the cookies are baking, mix together strawberries with agave and fresh mint in a small bowl. Set aside and let strawberries soak in the flavors. 

Once the the cookies are out of the oven and cooled, we are going to start putting the sandwiches together! Place a dollop of whipped cream onto the bottom of one cookie, then top with chopped strawberries, another dollop of whipped cream, then top with the other cookie. Repeat until all cookies are filled! Devour and enjoy!


Monday, April 18, 2016

Tropical Resistant Starch Smoothie

Happy Monday!! Start your day off with this delicious energizing smoothie!
       I was never a huge fan of smoothies, but lately I've been testing out some ideas, and now I LOVE them! Smoothies are a great healthy snack that you can take on the go, or you can make it for a light breakfast for early mornings. This smoothie is full of so many flavors and has so many health benefits! It has pineapple juice, coconut water, lime juice, watermelon bai drink, bananas, ginger, and more! It has the perfect balance of sweet and spicy.
Although this smoothie is creamy, there is no milk in it! Coconut water and WEDO banana flour helps make this smoothie creamy and slightly thick! Perfectly refreshing and light!

Onto the recipe!

Tropical Resistant Starch Smoothie (makes about two large cups)
  • 1 cup watermelon bai drink
  • 1/2 cup pineapple juice
  • 2 tablespoons lime juice
  • 1/2 cup coconut water
  • 1 tablespoon ginger juice
  • 2 small bananas
  • 1 tablespoon WEDO banana flour 
  • 1 cup of ice
First add ice to the blender. Then add two bananas, watermelon juice, lime juice, pineapple juice, coconut water, ginger juice, and banana flour. Blend until creamy and no chunks remain. Serve with fresh sliced bananas, lime slice, and fresh ginger slice. Enjoy!


Thursday, April 14, 2016

Chicken Burgers over a Greek Chickpea Salad

Happy Thursday!!
This dinner is super simple to make, healthy, and most importantly, absolutely delicious! The chicken burgers are juicy, and the chickpea salad is full of flavors. I tossed the chickpeas with olives, roasted red peppers, and feta cheese! This dinner is sure to be a favorite!
Onto the recipe!

Chicken Burgers over a Greek Chickpea Salad (serves 4) 
  • 2 lbs ground chicken 
  • 2 cups chickpeas, canned
  • 1/2 cup roasted red pepper, diced
  • 1/4 cup black olives, sliced
  • 1/2 cup feta cheese
  • 1/2 cup tzatziki 
  • 1/4 cup fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and pepper, to taste
  • oil to grease pan
First we are going to make the chickpea salad, this way the chickpeas can absorb the flavors while the chicken burgers are cooking. Whisk together lemon juice and olive oil in a small bowl. Add in chickpeas, feta cheese, black olives, fresh dill, and roasted red peppers. Mix until well combined. Set aside.

Lightly coat a large pan over medium-high heat with olive oil. Form four burger patties with the ground chicken. They will be pretty large, but will shrink down while it cooks out the fat. Place patties in pan and cook for about 5 minutes per side, or until golden brown and cooked through completely.

Now it is time to plate! Place about 1/2 cup chickpea salad per plate, then top with the chicken burger, tzatziki, feta, and fresh dill. Serve and enjoy!!

Tuesday, April 12, 2016

5 Ingredient No-Bake Vanilla Bean Cheesecakes

This dessert is pure perfection; you only need five ingredients (not including optional strawberries & shaved chocolate for garnish,) and 2 hours in the fridge! If you decide you are in the mood for a  healthy treat, and it's say 5 o'clock, you can make the dessert within minutes and have it ready to eat by 7! So. Perfect.
Not only does the dessert contain minimal ingredients and fridge time, it is super healthy for you as well! Instead of using a ton of cream cheese, I used half cream cheese and half vanilla been grass-fed yogurt. Plus, the only sweetener is raw honey! You could also use maple syrup, agave, or raw cane sugar. 
Onto this yummy recipe!

5 Ingredient No-Bake Vanilla Bean Cheesecakes
  • 8 ounces cream cheese, softened
  • 1 1/2 cups vanilla bean grass-fed yogurt 
  • 1/2 cup raw honey
  • 1/2 cup gluten-free graham cracker crumbs
  • 1 tablespoon melted coconut oil
  • fresh strawberries and shaved dark chocolate (optional)
Mix together graham cracker crumbs and melted coconut oil in a small bowl. Place about two tablespoons into each ramekin, then press against bottom until well formed. In a stand mixer, whip together cream cheese, vanilla bean yogurt, and raw honey for about 3 minutes, or until fluffy and well combined. Divide filling between four ramekins, and place in fridge for at least 2 hours, or until firm. Serve with a fresh strawberry, and shaved dark chocolate. Enjoy!!


Friday, April 8, 2016

Blueberry Mojito Mocktail

Happy Friday y'all!  
This drink is so bright and refreshing! All of the flavors work so well together; mint, lime, and blueberry! This drink is non-alcoholic and relatively low in sugar, carbs, and calories. I used brasilia blueberry bai drink, which contains only 5 calories per serving! 

Onto the recipe!

Blueberry Mojito Mocktail

  • 8 ounces brasilia blueberry bai
  • 1/4 cup lime juice
  • 1 tablespoon agave syrup
  • handful fresh mint
  • 1 cup ice
  • 1/2 cup blueberries (fresh, frozen, or canned)
  • 2 tablespoons raw cane sugar
  • 1 teaspoon lime zest
Combine sugar and lime zest on a plate. Rim two cups with lime juice, then coat the rim with the lime sugar.
Pour ice, blueberry juice, lime juice, and agave syrup into a shaker cup. Stir, then add in fresh mint and blueberries. Shake thoroughly until mint is broken and juices are well combined. Split between two glasses, and enjoy!


Wednesday, April 6, 2016

Gluten-Free Cornbread Chicken Pot Pie

Happy WEDO Banana Flour Wednesday!! 
Chicken pot pie is one of my favorite southern comfort foods. The filling is creamy and filled with delicious vegetables chunks and chicken, and then topped with a crispy crust. Unfortunately, most chicken pot pies are not gluten-free, and not so healthy. I made this chicken pot pie free of not only gluten, but dairy too! You will not be able to tell that this is healthy; it is full of flavor! 
Cooking the chicken and veggies...
After adding in broth and coconut milk..
Transfer to a casserole pan...
After topping with cornbread batter...
After baking!! Perfection!
Let's get to cooking!

Gluten-Free Cornbread Chicken Pot Pie (serves 4-8) 

For the filling:
  • 1 lb chicken thighs, cubed
  • 1/2 cup diced carrots
  • 1/2 cup peas
  • 1/2 cups sliced mushrooms
  • 1/2 cup string beans, chopped
  • 1/2 tablespoon WEDO banana flour
  • 1 1/2 cup chicken stock
  • 1 cup coconut milk
  • 1 onion, diced
  • 3 garlic cloves, minced
  • olive oil, to coat pan
  • salt and pepper, to taste
For the cornbread crust:
  • 1 cup yellow cornmeal
  • 1 cup WEDO banana flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1 1/2 cups coconut milk
  • 1/2 cup olive oil 
  • 1/2 teaspoon salt
Preheat oven to 375 degrees. Heat olive oil in a large pan over medium-high heat. Add in onions, garlic, and cubed chicken thighs. Cook for about 6 minutes, or until the chicken is mostly cooked. Add in carrots, peas, mushrooms, and string beans. Cook until vegetables are softened and chicken is fully cooked. Pour in chicken stock and coconut milk. Bring to a boil, and whisk in banana to thicken. Season with salt and pepper. Transfer filling to a casserole pan and set aside.

Now we are going to make the cornbread topping! Whisk together cornmeal, banana flour, baking powder, and salt. In a seperate bowl, whisk together eggs, milk, and oil. Add flours to the bowl and mix until fully combined. Pour batter over the pot pie filling, smooth out, and bake for 35 minutes, until golden. Enjoy!


Monday, April 4, 2016

Crispy Chicken Thighs with a Blood Orange Port Wine Sauce & Beet Salad

This dinner is so flavorful and tasty! I first fried the chicken thighs in olive oil, then baked with orange slices, and then topped it with a citrus port wine sauce. The sauce has the perfect balance of sweetness, savory, and spiciness. 
The key to getting the perfect crisp coating on the chicken is by using banana flour! Banana flour is a gluten-free/grain-free flour made from green bananas. The flour does not taste like bananas, so it works in both sweet and savory recipes! 
Frying the chicken!
After frying.. Going into the oven!
 Let's get to cooking!

Crispy Chicken Thighs with a Blood Orange Port Wine Sauce & Beet Salad (serves 4)

  • 2 lbs chicken thighs (boneless/skinless)
  • 4 beets, cut into chunks
  • 4 cups romaine lettuce, chopped
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil 
  • 1/2 cup WEDO banana flour 
  • 2 blood oranges (plain oranges work too) 
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 cup port wine 
  • 2 tablespoons orange marmalade
  • 1 teaspoon cayenne pepper
  • salt and pepper, to taste
  • olive oil, to coat pan
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Heat olive oil in a large pan over medium-high heat. Season chicken thighs with salt and pepper, then lightly coat in banana flour. Add chicken thighs to hot pan and fry on each side for about 5 minutes, or until crispy and golden. Transfer onto baking sheet, top with orange slices, and bake for 30 minutes.

While the chicken is cooking, we are going to start making the blood orange port wine sauce. Add about 1 tablespoon of olive oil to a sauce pan over medium heat. Once hot, add in onion and garlic. Saute for about 3 minutes, or until translucent. Squeeze in juice of one orange, and chicken stock. Let come to a boil. Add in port wine and let boil a little longer, until thickened. Season with salt, pepper, and cayenne pepper.

Once the chicken and sauce have finished, we are going to quickly make the salad! Toss romaine lettuce with beets, vinegar, oil, salt, and pepper. Plate and enjoy!


Friday, April 1, 2016

4 Ingredient Almond Butter Cookie Dough Fudge Cups

Happy Friday!! This healthy treat will be a sweet start to the weekend!!
You won't be able to tell that these cookie dough fudge cups are gluten free, grain free, dairy free, and refined sugar free; they are SO tasty! They are perfectly sweet and creamy. Did I mention you only need four ingredients to make this yummy treat?! Almond butter, raw honey, coconut oil, and dark chocolate chips are the only ingredients you need!!
Traditionally, fudge is made out of milk, butter, corn syrup, and sugar. I lightened up the fudge and added nutritional benefits by using coconut oil, almond butter, and raw honey. Coconut oil is a medium chain fatty acids, which is a healthy fat. Coconut oil will help boost your metabolism, and help strengthen the immune system. You will feel radiant after eating this health-boosting treat!
Onto the recipe!

4 Ingredient Almond Butter Cookie Dough Fudge Cups
  • 1 1/2 cups almond butter
  • 1/2 cup raw honey
  • 1/2 cup melted coconut oil
  • 1/2 cup dark chocolate chips
Mix together almond butter and raw honey in a food processor. After the almond butter and honey is well combined, pour in coconut oil and mix again until everything is smooth. Use a mini cupcake pan, and fill holders with the fudge.

Melt chocolate in a small bowl in the microwave. First microwave for 15 seconds, remove and stir, put in for another 15 seconds, stir, and put back in one last time for another 15 seconds. 

Put a teaspoon of melted chocolate into fudge cups and swirl in using a knife. Transfer pan to a freezer and freeze for about 2 hours, until firm. Remove from pan, and devour! Enjoy the weekend!