Reworked: Mediterranean Salmon-Quinoa Salad

Last night, my husband and I had a booth at a local Family Fun Festival where we put on our "Dr. Dave" and "Health Expert Elise" hats and greeted families in our community to create awareness for our wellness clinic.  A lovely couple, who as it turned out belong to our church (such a small world!), came over to say hello and tell me they are Healing Cuisine followers and their favorite recipe is my Mediterranean Chicken-Quinoa Salad.  I told them that is on the top 10 favorites list in our home, too.  And as I told them this suggestion to "rework" the recipe for a little something new, it reminded me I still needed to share it with all of you.  Introducing the One Pot Wonder:

Mediterranean Salmon-Quinoa Salad
Makes 4 Servings

1 cup dry white quinoa, rinsed
2 cups sodium-free vegetable stock
3 5-oz cans wild caught Alaskan salmon, drained and picked for bones
1/2 cup red onion, diced
3/4 cup organic sun dried tomatoes, diced
1/2 cup organic artichoke hearts, diced
1/3 cup organic capers, drained
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper

1.)  Bring vegetable stock to a boil in a large pot.  Add rinsed quinoa to boiling stock.  Lower heat and cover at a simmer.  Let cook for about 20 minutes, or until all liquid is absorbed.

2.)  Remove from heat.  Fluff with a fork.  In a large bowl, add quinoa, salmon, onion, sun dried tomatoes, artichoke, and capers.

3.)  In a small bowl, whisk together red wine vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper.  Pour over quinoa mixture and toss to coat.  Serve warm or cold.

I like to top my plate as the picture shows above: a few dashes of hot sauce (my favorite flavor is Shoot That's Hot!), a couple hefty pinches of nutritional yeast, grated Parmesan cheese, and half an avocado.  SO GOOD!  Enjoy this rework!

Sushi Salad

This is a yummy fresh salad that I've been having for lunch lately, as I had been given a huge bag of brown rice to use up.  And who doesn't love sushi!  This is a play on the California Roll, minus the surimi.  You get all the sushi flavor, in a simpler form!  I've just been doing a vegetarian version, but of course add whatever sashimi you'd like! 

Sushi Salad
Makes 4 Servings

THE DRESSING
about 2 tsp cold filtered water
2 Tbsp Coconut Aminos
1/2 tsp ground ginger
2 tsp wasabi powder (more/less to taste)
1 Tbsp boiling water

THE SALAD
3 cups cooked brown rice
1/2 cup rice wine vinegar, divided
12-15 drops pure liquid stevia OR 1 Tbsp raw honey
1/2 tsp sea salt
1 Tbsp raw sesame seeds
3 Tbsp olive oil
2 Tbsp pickled ginger, chopped (more/less to taste)
3 organic green onions, chopped
2  organic carrots, shredded
1 organic red bell pepper, chopped into match sticks
1 organic cucumber, shredded
1 cup organic green peas
3 sheets nori (dried seaweed), broken up in to bite size pieces
1 avocado, diced
4 large handfuls organic spinach

1.)  Mix the dressing.  Stir together the wasabi powder with the boiling water until a paste forms (if using less wasabi paste, use less boiling water; if using more wasabi paste, use more boiling water).  Whisk other dressing ingredients into the wasabi paste.  Set aside.

2.)  In a large bowl, toss together all of the salad ingredients.  Can be served room temperature or chilled.  On each plate, add a large handful of washed organic spinach.  Spoon salad mixture over the spinach and drizzle with dressing, then serve.

Picnic Week: Spicy Turkey Bean Salad

Picnic Week continues...  This salad is pretty darn yummy!  In my testing stages, I've also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey!  Also replaced the olives with diced zucchini and that was good as well, for a different taste.

Spicy Turkey Bean Salad
Makes 8 Servings

DRESSING
1/3 cup Bragg's apple cider vinegar
1/2 tsp sea salt
a little less than 1/2 tsp pure liquid stevia
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large clove garlic, minced
1/2 tsp organic Tabasco sauce, or to taste
1 1/2 cups olive oil

6 handfuls of organic mixed salad greens, rinsed and dried
2 cups organic black beans, rinsed and drained
1 cup organic olives, sliced (I used black and red)
2 cups free-range turkey, cooked and shredded
1 organic avocado, diced
1 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 Tbsp organic jalapeno pepper, minced
1/3 cup red onion, chopped
1/2 cup raw cheddar cheese, grated

1.)  In blender, add apple cider vinegar, sea salt, stevia, oregano, cumin, garlic, and Tabasco sauce.  Blend on Medium speed until smooth.  While running blender on Medium-Low, drizzle in olive oil until emulsified.

2.)  In a large bowl, add all remaining salad ingredients, tossing to combine.  Pour dressing over the salad and toss until well coated.  Chill for 1-2 hours, then serve immediately.

Happy Father's Day!: Grilled Hamburger Salad

I've been racking my brain for ideas for a great ML Nutrition Plans approved recipe for Father's Day.  Especially this year, as it's Dave's first official Father's Day.  I wanted to surprise him with an awesome and manly dish.

For weeks I was thinking and thinking, jotting down ideas on scratch paper, but nothing had come together in a "That's It!" kind of way.  So, I went to the source.  I asked papa Dave, "What does the best Father's Day food look like to you?"  And I waited, praying he would offer the inspiration for an amazing new recipe.  He thought about it, and finally said, "A burger on the grill."  That was it, all he wanted.  I had one of those duuuuhh moments I usually get at these times and proceeded to flip my mindset away from chicken dishes and stir fries back to the classic, manly summer dish, the hamburger.

I've twisted it up, Healing Cuisine style, to make the Grilled Hamburger Salad!  It's everything but the bun!  Dad can keep it Advanced Plan easily, and still get all the great tastes of his fav summer meal.  Try it for your dad this Father's Day!

I'm serving this salad with a combo of mayo-ketchup dressing.  Mustard is also optional.  I think it would be great with my Homemade Buttermilk Ranch dressing or Healing Cuisine's BBQ Sauce as well.  Feel free to experiment!  Caramelized onions also sound really good atop if you want to stray from the classic red onion.

(By the way, the burger recipe below is my signature recipe for classic burger patties.  They'll turn out perfect every time, guaranteed!  Add in your favorite seasonings, like chili powder or cumin, as you make homemade gourmet burgers at home with different toppings!)

Hamburger Salad
Makes 4 Servings

THE BURGER PATTIES
1 lb free-range 100% grass fed ground beef
1 large egg, beaten
1/3 cup red onion, grated
1/4 cup almond meal
1 Tbsp unsweetened Worcestershire sauce
2 cloves garlic, minced or smashed
1/2 tsp sea salt
1/4 tsp black pepper

SALAD
4 grilled hamburger patties (above)
3/4 cup red onion, sliced
2-4 dill pickles, sliced (I love the Real Pickles brand)
1 large organic tomato, diced
1 avocado, diced
1 large head organic iceberg lettuce, chopped
1 large head organic romaine lettuce, chopped
1 cup raw cheddar cheese, grated (optional)

DRESSING
3/4 cup Healing Cuisine Mayonnaise
3/4 cup Healing Cuisine Ketchup
Squirt of unsweetened organic mustard (optional)
Few drops of Tabasco sauce (optional)

1.)  Prepare the hamburger patties.  In a medium bowl, with your hands, mix ground beef, egg, onion, almond meal, Worcestershire sauce, garlic, sea salt and pepper until just blended.  Be careful not to over mix as it will make tough burgers.  Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2.)  Have Dad to the grilling, after all it is his day!  Preheat grill over High heat and oil with coconut oil.  Lay burgers on grill over High heat (you can hold your hand at grill level only 2 to 3 seconds).  Close lid.  For medium-well cooked burgers, cook about 7-8 minutes, turning once.  Remove from grill.  Allow patties to rest 10 minutes before cutting into or serving.

3.)  While Dad is grilling, prepare your dressing.  In a small bowl, mix together the mayonnaise and ketchup with a fork.  Stir in the optional mustard and Tabasco.  Chill until ready to serve.

4.)  Plate the salads.  Lay out a bed of mixed lettuce.  Top with the onion, pickles, avocado and tomato.  Place 1 burger patty in the center of each salad.  Sprinkle with cheese (optional) and drizzle with Ketchup-Mayo dressing.  Serve immediately while burgers are warm.  Be sure to serve with a steak knife for easy cutting!

Now that's a Father's Day meal to remember!

Key Lime Pudding

So I've had a bit of a rough week here food-wise.  Dave and I attended an event this past weekend that had us there 8am-8pm both Saturday and Sunday.  In all the fun and work, we forgot to do our meal plan and go grocery shopping!!!  Monday came and we had that YIKES moment!  Neither of us really has time to make it to the grocery store during the week days (although I'm thinking of skipping out on an event I'm supposed to be at tonight and make a trip to Earth Fare before bedtime...).  We've been eating from what little we have in our pantry, which has mostly been steal cut oats for breakfast with frozen blueberries and coconut milk, black beans and salsa mixed together over spinach for lunch, and frozen broccoli and black beans for dinner.  That's been our life the past three days.  I'm getting sick of it!  If you follow this blog you know I love my variety, so this has been torture!

I just finished my beans & salsa salad for lunch, and boy was I craving something sweet.  We have a roommate here in Charlotte, and she had offered us two avocados she'd had on her counter for over a week.  She said she didn't know what to do with them.  I told her I'd whip her up something tasty.  ;)  And I saw in the fridge she had a bag of limes.  Eureka!  So here is my after lunch sweet treat, which I was inspired to make from my signature and most favorite dessert recipe Raw Key Lime Pie.  This simple twist on my key lime pie recipe is quick, requires just a few ingredients, and tastes SO GOOD!

Key Lime Pudding
Makes 3 Servings

2 organic ripe avocados
1/2 tsp pure liquid stevia
3-4 Tbsp lime zest (yup, zest the whole bag of limes!)
2/3 cup fresh lime juice (and yup, squeeze almost all of them!)

Add all ingredients to your blender and blend on High until smooth.  Serve immediately or chill for an hour or two before serving.  I topped with crushed almonds to add a little protein and mimic pie crust.  DEEEElicious!

I went ahead and used standard limes that you'll find at your grocery store (Tahitian).  However, you can definitely go ahead and use Key limes if you have them or find them.  Key limes are naturally sweeter than Tahitian limes, so you can go a little less on the stevia.

How To: Healing Cuisine Mayonnaise & Avocado Mayo!

Per request by my friend Hannah, I'd like to share my two favorite recipes for mayonnaise.  The first is my classic plain version, perfect for sandwiches, wraps, or lettuce wraps.  I've also fallen in love with Avocado Mayo, which is suited perfectly for sandwiches/wraps as well, but also makes a great dip for veggies and chicken tenders (homemade of course)!  So I'll get right to it.

Now, if you've ever tried to make your own mayo before, you've probably had to decide how you were going to make it -- in the blender, with a mixer, or by hand.  Well I've tried them all.  For me, the best tasting and best consistency mayo has come from using my stand mixer.  You can also use a hand mixer if that's all you have, but the stand mixer helps prevent sore arms.  ;)  Some of the problems that occurred for me using the other methods (which are often recommended in cookbooks) were separated mayo and super stiff mayo that you wouldn't want to spread on anything.  So if you're new to this, I recommend starting off with the mixer method and then if you want to try it in the blender or by hand, go for it!  I know some people definitely find success with those as well.

Here is my recipe for plain mayonnaise along with detailed steps to prepare.  A note -- I use mostly grapeseed oil, as it is flavorless.  And I usually add in 1-2 Tbsp of extra virgin olive oil for a tad bit of flavor.  However, you can TOTALLY omit the olive oil if you want to.  I know some people really don't like the taste the mayo has when olive oil is added, because it is such a pungent oil.  And for that reason, I don't make my mayo with solely olive oil, which is why Hannah wrote in asking for this recipe.  Her recipe called only for olive oil, which made for quite the mayonnaise, if you can imagine.  So the grapeseed oil is key here for its neutral taste!

Healing Cuisine Mayonnaise
Makes About 2 Cups

2 large organic free-range eggs, as fresh as you can find, ROOM TEMPERATURE
1 1/4 cups grapeseed oil, room temp
1-2 Tbsp extra virgin olive oil, room temp (optional)
1 Tbsp fresh squeezed lemon juice, room temp
2 tsp white vinegar, room temp
Sea salt, to taste (I usually do 1/2 tsp)
1 tsp mustard powder
A few cracks of black pepper, to taste (optional)

1.)  Into your room temperature mixer bowl, add the eggs, sea salt, lemon juice, vinegar, pepper and mustard.  Using the whip attachment, beat on Medium-High speed until mixture turns light in color, about 3 minutes.

2.)  Add the grapeseed oil *a drop at a time* until you have incorporated about half.  Adding a drop at a time is KEY for proper emulsification.  BE PATIENT, it will be worth it!  You can then add the rest of the grapeseed oil and olive oil in a *slow* stream, keeping an eye on the mixture to see that it's incorporating at the same rate you are adding the oil.  You can use a measuring cup or ladle to add the oil, but I actually prefer to use a squeeze bottle.  I had a little one left over from something, and had the idea to use it for the oil to ensure I was only adding a drop at a time.  Works perfectly with no room for error!

3.)  You're mayonnaise will be ready when the last little bit of oil is incorporated.  Turn of the mixer (which should have been running constantly until now) and give your homemade creation a taste.  You can adjust sea salt and pepper now as needed.  Spoon into a storage bowl or jar.  Use right away or store in fridge up to 3-4 days.  And give yourself a pat on the back for making your own mayo at home! :)

I'll get to the Avocado Mayo in a second... but if you want to jazz up your regular mayo with some flavorings, here are some ideas to stir in (great for party dips or just switching up the norm):

Curry powder
Cayenne pepper
Chili powder
Hot sauce
Bragg liquid aminos (natural alternative to soy sauce)
Wasabi
More lemon/lemon zest
Fresh garlic paste
Dill
Oregano
Cilanto
Thyme
Sage
Basil
Horseradish
Chopped chilies

And on to my yummmmy favorite, Avocado Mayo!

Homemade Avocado Mayo
Makes About 1 1/2 Cups

1 ripe avocado
1/2 cup Healing Cuisine Mayonnaise
1-2 tsp fresh lime juice
3/4 tsp Tabasco sauce (optional)
1 clove garlic, minced (optional)

1.)  In a food processor, puree the avocado with lime juice and optional Tabasco and garlic clove.

2.)  Add in your mayonnaise and blend until well combined.   Enjoy!  You'll love!

Thanks, Hannah, for having me whip up these mayos!  I'm now going to make some Healing Cuisine Chicken Salad with the Avocado Mayo and eat in a lettuce wrap.  YUM.

A Quick Fix: Blueberry Kale Protein Smoothie

Hi guys!  Dave and I just enjoyed this tasty smoothie after a morning workout.  Delicious!  If you've never yet tried kale blended in your smoothie, seriously give it a try!  You can't even taste it!

Enjoy! :)

Grasshopper Pie

Christmas is almost here, and to finish off my 12 days of Cookies, I introduce to you the raw Grasshopper Pie.  This pie is a combined spin off of my Key Lime Pie and Pumpkin Pie Cheesecake.  You really can't go wrong with this beautifully perfect layered pie of chocolate, vanilla and mint.  Smooth and silky, it's the perfect dessert to end a holiday meal.

Garnish with sifted cocoa powder or shaved dark chocolate if you'd like.  DELICIOUS!

Grasshopper Pie
Makes 8 Servings

THE CRUST
1 1/4 cups coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (room temp solid)
1 Tbsp raw almond butter
2 tsp spoonable stevia powder
1/4 tsp sea salt
1 tsp vanilla extract

THE CREAM LAYER
2 cups raw cashews, soaked 2 hours
1/3 cup coconut oil, melted
3/4 cup full fat organic coconut milk
1 Tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp pure liquid stevia
1/2 cup 73+% dark chocolate chips

THE MINT LAYER
2 large OR 3 small ripe organic avocados
1/3 cup raw cashews, soaked 2 hours
1/3 cup full fat organic coconut milk
1/3 cup unsweetened organic almond milk
1/2 tsp pure liquid stevia (more/less to taste)
1 tsp vanilla extract
2 tsp mint extract (more/less to taste)

1.) THE CRUST   Line a 9 inch spring form pan OR 8x8 inch glass dish with all natural parchment paper.  In your food processor, add all crust ingredients and pulse until it is of uniform consistency.  It should be crumbly.  Transfer your crust to to your parchment-lined pan and press firmly and evenly to line it.  Set in fridge to firm slightly while preparing fillings.

2.)  THE CREAM LAYER   Soak raw cashews at least 2 hours.  Rinse soaked cashews under filtered water until water runs clear.  Place cashews, coconut oil, coconut milk, liquid stevia, vanilla extract and sea salt into food processor.  Puree until smooth.  Should be spreadable.  If too thick, add filtered water 1 Tablespoon at a time.  Transfer to medium bowl and stir in cacao nibs.  Spread over the pie crust and place in FREEZER to set while preparing Mint Layer.

3.) THE MINT LAYER  Soak cashews at least 2 hours.  Rinse under filtered water until water runs clear.  Pour drained cashews into blender.  Spoon avocados into blender.  Add liquid stevia, vanilla extract, mint extract, almond milk and coconut milk.  Blend on High for about 1 minute (stirring thru hole in lid with a wooden spoon as needed).  Again, mixture should be smooth and spreadable.  If too thick, slowly add in more coconut milk.  I recommend adding 1/4 cup at a time until a creamy consistency is achieved. You should not need much extra.

4.)  With a spatula, spread avocado puree over the cream layer and spread smooth, avoiding lumps.  Place in freezer for 2 hours prior to serving.

Thanks Dr. Drew Kaminski for this photo in the snow.

This will be MUCH enjoyed with a glass of Eggless Nog this Christmas.  :)

I hope you will love it!!  What are some other pie/cheesecake combinations you are dying to enjoy on your Maximized Living Nutrition Plan??

Last Chance to Enter the Giveaway!!

Hi all,

Just a reminder to enter the Season's Eatings holiday e-book GIVEAWAY!  This is the last day you can enter.  Contest closes at 11:59pm CST tonight.  Be sure to check back here tomorrow at 9:00am CST to see the winner!  Good luck to all!

Here is a tasty smoothie recipe for these wintery days.  We enjoy for breakfast or an after dinner treat!  A great breakfast or snack to serve your holiday guests.

Apple Pie Smoothie
Makes 2 Servings (1 if you're really hungry :)

1 organic Granny Smith apple, cored and diced, frozen

1/2 of an organic cucumber, peeled and cut in chunks, frozen

Large handful of spinach or kale, frozen

1/2 of a large avocado

2 Tbsp raw pumpkin seeds, walnuts or pecans

1 Tbsp cinnamon (to taste)

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 tsp vanilla extract

10-15 drops pure liquid stevia

1 1/2 cups unsweetened organic vanilla almond milk

1 scoop vanilla or plain protein powder (Maximized Living Perfect Protein or Garden of Life Raw Meal are great options!)

Place all ingredients in blender and blend until smooth, stopping to stir and scrape sides as needed.  Consume immediately.  Who ever said you can't enjoy apple pie for breakfast?  :)

Now, don't forget to enter the giveaway!  It's easy, and you might win a free copy of Season's Eatings!

A Healthy Bite: How to Slice an Avocado

Don't forget to enter the Holiday e-Book Giveaway!  Contest closes at 11:59pm on Tuesday December 7th.  Winner will be announced Wednesday morning December 8th.  Excited to read your responses! :)

Today, we're learning how to slice an Avocado!

Sweet Potato Chicken Burrito

This is a delicious new spin on the burrito, one of the recipes Dave and I concocted while formulating our gluten-free tortillas recipe.

I think it would have been fabulous to add a Tablespoon or two of fresh cilantro in with the avocado puree, but we didn't have any on hand.  Give it a try!  You might need to add a tad bit of water/olive oil to allow it to blend well in your blender.

Sweet Potato Chicken Burrito
Makes 8 Burritos

2 boneless free range chicken breasts
2 medium sweet potatoes
1/2 red onion, diced
1 jalapeno, seeded, veined and diced
1 Tbsp coconut oil
1 1/2 c black beans
1/2 Granny Smith apple, diced
2 tsp cumin powder
2 tsp garlic powder
1 Tbsp chili powder
1/4 tsp ground cayenne pepper (to taste)
1 Romaine heart, shredded
1 avocado, pureed smooth (like sour cream)
8 gluten free, grain free, sugar free tortillas

1.)  Peel and dice two sweet potatoes and steam or roast until tender.

2.)  Rinse, dry and cook the chicken (either grill, pan fry or bake).  Season it with a little garlic powder, sea salt and pepper.  Shred chicken when cooked thru.

2.)  In a separate skillet, add coconut oil over Medium heat and saute the onions and jalapeno until softened.  Add the black beans, diced apple, and seasonings.  Stir well to combine and cook until apples are soft. (May need to add a little more coconut oil, 1-2 teaspoons.)

4.)  Once the potatoes are done, gently stir them into the skillet being careful not to mash.  Fold in the chicken and heat the mixture thru.

5.)  Prepare the tortillas, topping the mixture with chopped Romain lettuce and avocado puree.  Wrap the burritos, folding the bottom edge up and rolling the left edge in and around to the right.  Serve and enjoy!

Video: Making Chocolate Pudding with Dr. Scott!

This is one of many to come video recipes!  I joined my friend Dr. Scott Stallaert to create Advanced Plan raw chocolate pudding in honor of his 30 Day Max Fit Challenge at his Maximized Living chiropractic center.  Hope you enjoy!

 

Trouble viewing?  Click Here.

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Raw Banana-Avocado Pudding Pie

I'm on a raw pie kick this month it seems!  Another delicious, healthy way to conquer those sweet cravings.. :)


Raw Banana-Avocado Pudding Pie

THE CRUST:
1 c almonds
1/3 c raisins, soaked for 5 minutes
1 Tbsp coconut oil

THE PUDDING:
3 bananas
1 avocado
1-2 tsp powdered stevia
1/4 tsp cinnamon
4 Tbsp fresh ground flax
2 tsp vanilla extract
2 Tbsp lemon juice

1.) THE CRUST   Grind almonds and raisins in a food processor until almost smooth.  With fork, blend in coconut oil.  Form crust into a 9" pie shell or spring form pan and refrigerate while you make the filling.

2.)  THE PUDDING  Blend all pudding ingredients in blender until smooth.

3.)  Pour the pudding into the crust and chill in freezer about 1-2 hours before serving.  I suggest topping with fresh berries for added color and texture!

Nine Layer Taco Dip

We love this dish as a snack, as lunch or a great addition to any party spread!  The picture is a little off -- we forgot to add the olives until after we devoured half of the dish.  It's great even with a layer missing!  :)


Also, a little note on the cheese, cream cheese and sour cream -- we get these organic and raw from our local farmer.  If you don't have access to an organic farm, the next best thing is to choose the organic dairy options in the grocery aisle.  It's very important for your health to keep the hormones, antibiotics and other nasty stuff out of your food!

Nine Layer Taco Dip

TACO SEASONING MIX:
3 Tbsp chili powder
1 tsp garlic powder
3 tsp ground cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp onion powder
1/2 tsp cayenne pepper (more or less to taste)
1/2 tsp sea salt
2 tsp black pepper

THE LAYERS:
1 can organic refried black beans
8oz organic cream cheese, softened
16oz organic sour cream
16oz organic salsa
1 large organic tomato, chopped
1 organic green bell pepper, chopped
1 bunch organic green onions, chopped
1 heart organic romaine lettuce, shredded
6oz sliced black olives
2 avocados, diced
Squeeze of lime juice
2 cups raw cheddar cheese, shredded

In a medium bowl, blend the taco seasoning mix and refried beans together.  Spread the mixture onto a large serving platter.  Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.  Top the layers with salsa.  Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.  In a small bowl, mix the diced avocado with lime juice.  Garnish the layers with black olives and avocado.  Serve with organic flaxseed chips and vegetables.

Raw Chocolate Pudding

This combination may seem a little strange, but the banana provides the taste, the avocado adds texture, and the cacao nibs add the chocolaty flavor for this rich dessert!

Raw Chocolate Pudding
Makes 2-3 Servings

1 avocado - peeled, pitted, and cut into chunks
1 banana, peeled and cut into chunks
1 cup unsweetened organic almond milk
1/4 cup 73+% dark chocolate shavings
2 Tbsp raw honey
1 tsp lemon juice
1/4 cup shredded unsweetened coconut (optional)

Place all ingredients into a blender.  Cover, and puree until smooth.  Divide into small containers, and store in the refrigerator 1 hour until set.

Gluten FREE Chicken Chili Wraps

Gluten FREE Chicken Chili Wraps

Makes 4 Servings

1 can organic refried black beans (Garden of Eden uses BPA-Free cans)

2 free-range raw chicken breasts, sliced

1 red onion, sliced

1 red pepper, sliced

1 green pepper, sliced

3 garlic cloves, diced

1 c organic/homemade salsa

1 Tbsp chili powder

2 tsp cumin

1 avocado, sliced

4 whole lettuce leaves, rinsed

1.)  In a small saucepan, add the refried black beans, chili powder and cumin and heat over Low, stirring occasionally.

2.)  Meanwhile, in a skillet over Medium heat, add 2 tsp coconut oil to coat pan.  Add chicken strips and cook until white.  Add peppers, garlic and onion and saute about 4 minutes until softened.  Stir in salsa and simmer a few minutes until salsa liquid is reduced.

3.)  To serve, place lettuce leaves in plates.  Layer the bean mixture, chicken/pepper mixture, and avocado slices to make a delicious, gluten-free way to enjoy these wraps.  Add extra salsa for an added kick!

Easy Go-To Snacks

Does that tummy grumble on a Tuesday when the clock hits 2:53p only send your mind off your work and dreaming of that vending machine on the next floor down?  Think again people!  Giving in even once a week for a candy bar or pastry loaded with chemicals, altered grains, food dyes, and refined sugars will set you back on your path to healing!  Having healthy snacks will help to keep your blood-sugar level and your appetite in check.  I recommend eating healthy, GOD snacks throughout the day to keep your metabolism balanced and to eliminate temptation for unhealthy treats.

To stay on track, have easy go-to snacks with you throughout your day to keep you on track and your hunger at bay.

-  Nuts and Seeds:  Raw is the key here, as roasting damages the sensitive healthy oil in the nuts.  Raw almonds, cashews, shelled sunflower and pumpkin seeds are protein-PACKED and very easy to store at your desk, in your purse or gym bag.  Try adding raw coconut flakes, carob or cacao chips, dried blueberries and strawberries to make a simple HEALING trail mix.  Skip the M&Ms, and Craisins as they've got a lot of sugar and probably a lot of chemical additives.  And avoid the peanuts, too, unless they're organic Valencia (the only peanuts without the naturally occurring toxic fungus called Aspergillus flavis which most people are allergic to).

-  Half an Avocado with Lime:  Have you tried this yet??  A great source of energy when you need it!  Fill up on good GOD fats!  Mash up half an avocado with a squeeze of fresh lime juice and sprinkle of sea salt.  You can do that in the morning and store in the office fridge til snack time.  The lime juice will keep the avocado from turning brown!

-  Hard Boiled Eggs:  Should be a staple in your office fridge, organic hard boiled eggs can nourish you thru a few hours until you can clock out.  Boil a dozen on Sunday and take a couple with you every day thru the week.  One egg holds 6g protein.  And eat that yolk!  Free-range eggs are rich in Omega 3 fatty acids!

-  1 cup Full Fat Greek Yogurt:  While raw yogurt is always the best, we often can't find it easily in our grocery isles.  Greek yogurt can be found at most grocery stores and is processed a little differently than the regular homogenized yogurt you find on the shelves.  It's thicker and richer than the regular stuff and seems almost like a dessert!  Greek yogurt has about 50% more protein than regular yogurt, too.  A cup of Greek yogurt is packed with 20 grams of protein.  As long as you're buying organic, get the full fat because it's the least processed.  Americans are deeply deprived of good Omega 3 fatty acids in our diet -- we get them from healthy fats found in meat, eggs, fish and dairy!  Opt for full-fat whenever possible -- the rule applies only for raw or organic sources of dairy.

-  Protein Shake:  Studies are showing Americans aren't eating enough protein for their height and weight, and thus are losing lean muscle mass.  This means our bodies eat away at our muscle when we don't eat enough which also causes our cells to age prematurely.  Make sure this doesn't happen to you!  Get yourself a good, grass-fed whey protein mix (we use The Organic Whey) and a Blender Bottle and keep them at your desk.  You can mix the shake up with just water, or keep a quart or two of organic almond milk in the fridge to add creaminess!  Throw in a scoop of greens (we use Dynamic Greens from Nutrition Dynamics) to add in your phytonutrients and antioxidants, and you've got a pretty well balanced snack ready to gulp down, very little sugar or carbs!!

-  These Fruits are A.O.K:  Granny Smith apples (perhaps with all natural Valencia peanut butter?), strawberries, blueberries, raspberries and blackberries.  Enjoy these fruits throughout your day as long as they're organic!  If weight loss isn't your concern, feel free to enjoy some melon, orange, peach, grapes, pineapple, mango or cherries every so often (o r g a n i c).  Be careful with these and any other fruits as they are high in sugar (although it is natural sugar, better than the white stuff) and higher in carbs that will slow down fat burning.

-  PaleoBars or Nutiva Hempseed Bars:  PaleoBars are made to fit into the Paleo Diet, which has some similar principles to the Maximized Living Nutrition Plans.  They are great organic nutrition bars balanced in good fats, protein and carbs created to tide you over until your next meal.  Nutiva bars are USDA organic hempseed bars, rich in Omega 3s and protein.  SO GOOD!  Dave and I enjoy both of these bars a few times each week, especially on the days we slacked and didn't do the grocery shopping for fresh produce.  They are great to throw in our lunch bag or purse and go!  PaleoBars can be ordered from Designs for Health and Nutiva bars can be ordered from Nutiva.

-  Olives:  Are you an olive lover??  If you are, indulge!  We all know how good olive oil is for us.  Olives in general are a very healing fruit.  Olives are rich in iron, Vitamin E, fiber and copper, as well as rich in healthy omega-3s.  Olives will aid in decreasing inflammation, dissolving away free radicals from the body and help to prevent an array of diseases (heart disease, arthritis, colon cancer, etc).  When choosing olives for their health benefits, always opt for those that have been traditionally cured (as opposed to lye-processed).  Keep a container of them at the office whenever you have that salty, flavorful olive craving!

-  Hummus:  Check out my recipe for hummus.  Dave and I make almost a quart of hummus every week -- rich in protein, Omega 3s, and depending on what you put in it (garlic, red peppers, cayenne..), it can be a great immune system booster!  Enjoy celery, peppers, broccoli, or cucumber sliced up and dipped in hummus as your mid-afternoon snack!  Gluten-free rice crackers or whole-grain seeded crackers are other dipping options if your body can tolerate.

- Half Cup Unsweetened Apple Sauce with Pecans:  For me, when it's coming up to "that time of the month", my pallet switches and I'm craving sweeter and sweeter foods.  So this is my snack tip for those times you just need something sweet.  However you do need to plan ahead and make this one at home at least a day ahead of time.  I take 2 Granny Smith apples (diced) and a squeeze of lemon juice, perhaps a sprinkle of stevia if they are particularly sour apples, and add that all to a small pot with 1/3c water.  Put a lid on and simmer until apples are soft.  Mush up with a potato masher and put in my glass Pyrex container for the next morning.  I top this yummy, fresh applesauce with cinnamon and raw pecans to put those sweets cravings to a halt!  You can also do raw apple sauce by putting all the ingredients (less water) into your food processor and pureeing until smooth.  Voila!  Also great topped with a little Greek yogurt and unsweetened dried cranberries.

-  An Ounce or Two of Dark Chocolate:  Organic (does this sound like a recording yet?) is always best, and be sure to stick to 70%+ intensity chocolate, meaning little to no sugar has been added.  Chocolate at 70%+ is very rich in anti-oxidants.  Every so often, a little bit of the right chocolate is a good thing!

No Mayo Deviled Eggs

Here's a great idea to use up all your hard boiled eggs from Easter.  Make deviled eggs using no mayo!  (We were out of Vegenaise so I worked with what we had -- a ripe avocado!)  Another favorite of ours is to add some hard boiled eggs to our Healing Chicken Salad.

No Mayo Deviled Eggs

6 hard boiled eggs
1 ripe avocado
3 Tbsp organic sour cream
1 dash Bragg's liquid aminos
1 Tbsp chopped fresh dill
sea salt to taste
ground white pepper to taste
1 green onion, minced

1. Peel and rinse the eggs under cold water.  Halve the eggs lengthwise and scoop the yolks into a bowl.

2.  Halve and scoop out the avocado, dice it.  Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture.  Stir in the liquid aminos, dill, sea salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with green onion.

Mixed Veggies Stir Fry

Mixed Veggies Stir Fry

Makes 2-3 Servings

2 organic carrots, sliced

1 bunch of organic kale, deveined and chopped

2 small organic zucchinis, sliced

1 medium organic yellow squash, peeled and chopped

1 organic red bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 avocado, sliced

1 free-range egg per person

1 Tbsp coconut oil

1.)  Prepare all the vegetables (we try to wash, peel and chop up all of our vegetables each week when we get home from the grocery store and store them in glass containers thru the week so we're ready to whip up a quick meal like this one after a late night of work.  We then freeze any veggies that weren't used before they spoil.  Frozen veggies will also work well with this recipe!).

2.)  Heat your wok or large skillet over Medium-High heat.  Add 1 Tbsp coconut oil to the pan.  When heated, add the carrot, onion, bell pepper and kale.  Stir and cook for about 3 minutes.

3.)  Add garlic, zucchini, and yellow squash to pan and continue to stir and cook for about 6-8 minutes until carrots are softened.  All veggies should be heated thru at this point.  Turn heat to low and let simmer while cooking eggs, adding sea salt and pepper to taste.

4.)  In a separate skillet, over Medium heat, add a teaspoon or two of coconut oil to coat pan.  Crack each egg into the skilled to fry on each side.  It's great to leave the yolks runny -- mixes great with the vegetables -- but cook thru to your liking.

5.)  Plate the stir fry and top each plate with an egg (or two) and slices of avocado.  Enjoy one of the quickest meals you've possibly ever made!  :)