Valentine’s Day is all about making that special someone in your life feel appreciated and loved. My favorite way of expressing my love is through food. However, not everyone wants to be in the kitchen cooking up a five course meal all day.
No worries I have a beautiful salad you can prepare in under 20 minutes and your love will be very impressed. This recipe uses peaches , but you can easily substitute them for pears. You can have this salad as a main course or serve along side a piece of grilled salmon.
No matter how you decide to serve it, remember to always Set the Table with Love.💕💕💕
Arugula Salad with Sautéed Peaches, Honey Harissa Almonds, Fresh Burrata topped with Organic Waikiki Honey
Add enough arugula on to a beautiful serving dish, set aside.
Add oil to a sauté pan on medium heat. Once heated add sliced peaches, drizzle 1 tbsp of the honey over them and stir until they are coated with the honey and a pinch of sea salt . Sauté for 2 minutes, remove from heat and set aside. Using the same pan on medium heat, add your almonds, the rest of the honey, harissa and sea salt to the pan and stir constantly, until the almonds are covered completely, about a minute. Remove from heat, turn off the heat and remove the pan from the stove. Take your Burrata and put it in the middle of your bed of arugula, open it up with a knife gently in the middle, to expose the curd, add the Organic Waikiki Honey in the middle of opened Burrata. Next add the peaches on top of the bed of arugula, then add the almonds all around, creating a beautiful salad, drizzle the entire salad with olive oil and balsamic glaze.
Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.
Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.
This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.
The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe. Make sure you stay warm and Set the Table with Love.
1/2 cup Jovial Penne Pasta
1 cup cherry tomatoes
1/2 cup organic sweet peas
2 tbsp lemon juice
mint leaves, for garnish
cracked black pepper and kosher salt to taste
drizzle of good Extra Virgin Olive oil
Preheat the oven to 400 degrees.
Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Once roasted set aside.
Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat. Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.
Green Apple Salad
1 medium green apple
Bib lettuce or your favorite leafy greens 🙂
Baby mint leaves, as garnish
Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.
Balsamic Mint Vinaigrette
1 teaspoon finely minced shallot
3 tablespoons aged balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
Place the shallots in a small glass jar with a secure lid. Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.
FALL is officially here in two days, September 22, YES!! I love the crispiness in the air, the leaves starting to change, yellow and orange and seeing some of the Fall produce out in the farmer markets and grocery stores. If you haven’t figured it out yet, this is one of my favorite seasons.
I love everything about Fall, from the decor, fashion and especially the food. Today I was inspired by one of my favorite fruits, Fall brings, apples.
My Gluten Free Apple Cinnamon Walnut Flax Muffins, screams FALL is here!! This recipe is very simple, super nutritious and above all, DELICIOUS. It makes a wonderful breakfast, loaded with good carbs, fiber and protein, but also a nice healthy snack for pre and post workouts.
If you’re not into walnuts, add your favorite nut, you can also add dried cranberries instead of raisins. If you have a nut allergy, leave the nuts out altogether. But above all else, enjoy them and remember to Set the Table with Love.
2 medium apple, roughly chopped
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flax seed meal
1/2 cup gluten free oats ( Bob Mills)
1/2 cup brown sugar
1/2 cup organic maple syrup
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
2 large eggs, lightly beaten
1 cup unsweetened almond milk
1 teaspoons vanilla extract
Preheat the oven to 350º. Add chopped apples in a blender, blend until you have a rustic puree. Set aside. Grease a 12 cup muffin tin, with canola oil spray, generously. Set aside.
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apples and and stir to combine.
Using a measuring cup, evenly divide the batter between the muffin cups. Fill the cups almost to the top, gluten free baking goods, will not rise like normal baking goods.
Bake for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes.
I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.
Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.
Dee is the fabulous one in the linen pants
Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.
God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.
Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”
One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.
Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.
The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.
The menu included:
Blueberry and Lemon scones with lemon sugar
Chai Muffins made by my bestie, Kristina Millsaps
Frittata Muffins with cheddar cheese and parmesan
Roasted Asparagus with parsley and parmesan
Roasted Potatoes with herbs and parmesan
Strawberry Basil Rosé Lemonade punch
Chocolate Oolong Tea
I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.
1 pound asparagus
A bunch of parsley leaves
Fine sea salt, ground black pepper
Extra virgin olive oil
Preheat the oven to 400.
Trim away the bottom third of each asparagus stalk.
Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.
A galette is probably one of the easiest ways, I know how to celebrate summer fruits. Today I am sharing my Summer and Fall versions of my favorite dessert, The Galette. Sometimes you need to enjoy a little sweet treat and I love dessert. The truth is, I look at the dessert menu first, when I go out for dinner. It determines what I will order for my main course. I believe, Dessert first, makes life a little sweeter. These easy recipes will open your mind up to the possibilities of the rustic beauty and elegance of this humble tart.
Today after Mother’s Day I was thinking of my mom and all those southern dishes she use to make for us growing up. My mom always inspires my cooking and baking. I just like to take a more healthier route, but dessert, forget about it. Indulge a little.
Here is a basic galette recipe that I love to use. This is my favorite go to recipe by the one and only Chef Jacques Pepin. You can find this recipe here Basic Galette Recipe
This recipe is for an Apple Galette.
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water Apples
3 Green apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces
For my Sea Salted Caramel Apple Galette, I used the same basic galette recipe, and treated my apples according to Chef Jacques Pepin’s recipe. I just decided to make a homemade caramel to drizzle over it.
Sea Salted Caramel Sauce
1 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoon water
1/4 cup butter, cut into chunks
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 teaspoon William Sonoma fine grey sea salt
Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.
Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.
Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.
Cool slightly in pan before pouring into glass storage or a bowl for immediate use.
Cool completely before covering and chilling. Warm before using.
I drizzled this over my Galette once it cooled.
Directions for Pastry and Apple Recipe
In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped fruit over the pastry to within 1 inch of the edge. If you are using blueberries, blackberries, raspberries, no need to chop them, just lay them in the center of the galette.
Drizzle the honey over the fruit. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
For my Peach and Blueberry galette. The galette recipe is the same. I just added the peaches in the pastry as you would do the apples. I made the blueberries sauce separated. It is so simple to make my Blueberry Sauce. Just three ingredients, that’s it.
1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice
Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup of water, the lemon juice to the saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes.
Remove from the heat. Cool to room temperature. The cooling will allow it to thicken more. You can use it soon as it cool or cover and refrigerate for later.
For my Strawberry Galette, you can use the same galette recipe. I sliced my strawberries added them to a bowl with organic sugar and a little lemon juice and pinch of cardamom. Cardamom does something magical to strawberries. Add the strawberries into the pastry and fold the edges and bake. These are mini galettes, so you do not have to share. LOL. 🙂
I love talking about food, nutrition, wellness and beauty. So, I thought that, I would share how my days usually go, that keeps me full of energy, balanced, looking and feeling my best. I learned a lot of this when I studied Holistic Nutrition and Medicine at Clayton College of Natural Health. How we break our fast, from the night before is very important . Eating a healthier, lighter diet and drinking plenty of fluids, helps cleanse and nourish the body gently, so you may have more energy and clarity throughout the day. What is happening, is we are flushing out built up mucous in the body, as we consume pure liquids, high fiber fruits and veggies, during the am.
Here is my sample of an Ideal Morning routine to cleanse the body, reduce inflammation, boost energy and jump start your day.
Wake up with the sun. Go to bed early enough to wake up without an alarm.
Sit quietly or lie up in bed, pray, meditate, deep breathing. Release any concerns or frustrations. Let things go. Visualize your day.
Pray, and I love reading my bible and other spiritual books.
Drink 2 cups of purified water with a squeeze of lemon.
Yoga and deep breathing for 20-30 minutes.
Eat 1 or 2 pieces of fruit.
Go for a vigorous morning walk or weight training 30 minutes
Get ready for my day.
Eat a whole grain breakfast, I love cooked oats or quinoa. Consume 30 – 60 minutes after the fruit.
Take my supplements.
In 1 or 2 hours, mid morning. a handful of nuts and/or seeds.
Now this depends upon any health issues you may have. So, ALWAYS TALK TO YOUR HEALTH CARE PRACTITIONER, BEFORE STARTING ANY NEW ROUTINE.
I am kidney transplant survivor and this works well for me, even when I have to p]0take medication.
I will share my Ideal Afternoon routine tomorrow, remember to always Set the Table with Love.
I love french inspired food, using the familiar and making it your own. The beauty of living in the melted pot, is we get to learn from each other and infuse our cultures. The brilliance of doing this, we create new experiences and new traditions for our families.
This french inspired gratin dish is for my vegetarians out there. You can easy make it vegan, by using olive oil, non dairy cream and vegan meltable cheese.
My memories of this dish, is my mom’s super cheesy version of her own take of potato gratin. It almost reminded me of her macaroni and cheese, It was one of my favorite dishes. She would make it in the Fall, as soon as the weather got a little nippy. I thought about her today and with the weather changing, I decided to make a gratin in honor of her. However, I like to take dishes that are familiar and put my own signature on them. I made mines with crispy green apples, onions, garlic and white cheddar cheese. I seasoned the apples with nutmeg, cinnamon, sea salt and black pepper. I think my southern mama, would have approved and told me, I should have went heavier on the cinnamon, the butter and of course the cream. LOL. 🙂 The recipe is a little tart, sweet and cheesy. It is not your typical heavy, creamy potato gratin, but I believe it will become one of your favorite alternatives. Bon a petit!
Enjoy and Set the Table with Love.
3 tbsp unsalted butter, a little extra for the mini dutch oven
1/2 cup onions, thinly sliced
1 garlic clove, thinly sliced
3 med. green apples, slice with a madoline or knife, thin round slices
1/4 tsp grated nutmeg
1/2 tsp cinnamon
A few thyme leaves and dried fennels ( optional)
Fine sea salt and black pepper
1/2 cup heavy cream, if vegan, canned coconut milk will work
1/4 cup bread crumbs, gluten free bread crumbs for those with gluten allergies
3/4 cup grated white cheddar cheese
Few fresh thyme leaves, for garnish
Preheat the oven to 375. Butter the mini dutch oven, ramekin or small baking dish.
In a large saute pan, heat 2 tbsp of the butter over medium heat. Add the chopped onions and garlic. Cook until soft and translucent. Add green apples slices. Do not use the top or the bottom part of the apple slices, just he ones that are not covered with the peel. Add the seasonings and the fennel. Stir gently to incorporate all the flavors. Cook for about 3-4 minutes.
Transfer half of the mixture into the baking dish. Add half of the grated white cheddar cheese and add the rest of the mixture. Pour the cream over top. Sprinkle the bread crumbs, thyme leaves, and cheese on top. Dot the remaining 1 tbsp butter on top.
Bake until golden brown and bubbly, 15-20 minutes. Serve immediately, add the fresh thyme leaves on top as garnish.
This weekend was amazing! I renewed my vows to the love of my life, 20 years and counting. The house was bursting with cheer, family and friends all weekend. It was a blast! Honestly, we both felt this wedding was more exciting and very powerful than our first one. I guess that has to do with 20 years, of experiences, struggles, victories and so much wonderful growth in us both. Well, everyone is gone home. The cajun food, themed reception we had, with Mardi gras mask and all, are all put away and everything is eaten, accept a little jambalaya my husband and son has devoured. Now back to my food and sharing Set the Table with Love recipes with you guys. I love this salad, I made today, because it is made with one of my favorite food brands, Go RAW foods. I used their watermelon seeds, that are loaded with 11 grams of vegan protein, to make my vegan cheese. I added some garlic herb seasonings to it and you have vegan cheese. The watermelon seeds made the cheese very buttery and nutty. It’s a winner, plus loaded with protein and only 4 grams of carbohydrates. YES!!!!
This recipe has 22 carbs and 20 grams vegan protein. I ate the whole big bowl. Off to my walk.
Well here’s the recipes.
2 cups chopped kale
1 cup romain, bibb, or any other leafy green, you prefer. I used Bibb lettuce.
Few leaves of your favorite herbs. I used cilantro, from the garden
1 large green apple, chopped
1/2 cup chick peas, rinsed and drained
1 tsp McCormick No Salt Garlic Herb Seasoning
2 tbsp Go Raw watermelon seeds
1 tbsp McCormick No Salt Garlic Herb Seasoning
1 tsp cayenne pepper
pinch of sea salt
TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.
Wash, gently pat dry and mix the greens, apples and herbs in a large bowl. Set aside. In a sauté pan on medium heat, add enough olive oil to cover the pan, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.
Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds.
Assemble. Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.
Drizzle with a little lemon juice and extra virgin olive oil.
Sometimes we just need life to be simple, clean and not complicated. I have found the way you can experience such moments in within the simple things of life. Breakfast can be a great way to demonstrate this energy within your day. I love this breakfast recipe for those reasons, it is simple, clean and complicated but it will fuel you with goodness and energy for your day.
The Go Raw Sprouted Super Simple Seeds is a great source of protein and iron to get your day energized and don’t you just love the name Sprouted Super Simple Seeds! 🙂
I am so happy to be partnering with Go Raw junk-free foods. I have the honor to use their foods to make some creative recipes for an e cookbook and brochures for their customers, me being one of them. I love the fact that this company has some amazing, flavorful and super nutritious snacks for the whole family. Their products are organic, non -gmo verified, vegan, nut free and gluten free.
Today after a 3 miles walk I needed something yummy, full of energy and high in plant based protein. So this recipe came to me. I hope you enjoy it, just as much as I did. It’s amazing to incorporate new whole foods into your diet, no matter what your dietary preferences.
RAW Apple Cinnamon Oatmeal Ingredients
2 cups oat groats, soaked overnight, and
2 tbsp almond milk , or more for desired texture
1/2 cup organic cranberries another 1/2 cup for garnish
1 tsp maple syrup
1 tbsp ground cinnamon
1/4 tsp of cardamom
pinch of nutmeg
pinch of sea salt
1/2 cup of Go RAW Sprouted Apple Cinnamon Sprouted Granola
1/4 cup Go Raw Sprouted Super Simple Seeds
1/4 cup organic dehydrated coconut
1/4 cup goji berries
1. Put soaked oats, first 1/2 cup of cranberries, spices, maple syrup and almond milk in a food processor,
process into a creamy texture. Do not over process, you want the
consistency of creamy oatmeal. If you want it thinner simply add more water,
at little bit at a time.
2. To serve, scoop into bowls and top with the remaining ingredients. You can stir the remaining ingredients into the oatmeal or you can use them as a garnish.
When you are making RAW food remember the shelf life is very
important. This oatmeal will keep in the fridge for two days. You can
also drizzle it with honey or maple syrup two sweetners acceptable
in RAW cuisines.
Shelf life two days in fridge
Go Raw Apple Ring Snack
Do you have some oatmeal leftover?
Here’s a yummy snack you can do for the kids or for yourself after a workout:
Cut up a nice gala apple into sliced apple rings. Remove the core. Top with the remaining oatmeal. Sprinkle some Go Raw Apple Cinnamon Sprouted Granola, Go Raw Sprouted Super Simple Seeds, Coconut, Goji Berry and Cranberries.
I am in love with #GoRaw Organic Sprouted Watermelon Seeds. I have snacked on the bag of seeds, made a big salad with them, a smoothie and yesterday I made Vegan RAW Nut Free Basil Pesto. Here’s the thing, a lot of us can not eat nuts. I love nuts, but sometimes we do not always get along. It’s all good though, we good people. LOL.
Today I would like to share this amazing appetizer, but you can spread this on some bread and there you go, a high protein sandwich. You can also wrap it in some butter lettuce and enjoy a nice lettuce wrap. The deal is you will love the diversity of this recipe, but better than that, is the fact, it’s loaded with nutrition and plant based protein.
Remember to Set the Table with Love. Enjoy!
Go Raw Raw Chick Pate
1 1/2 cups gluten free oats
1/2 cup Go Raw Sprouted Organic Watermelon seeds
1 cup chopped cauliflower florets
2 tbsp extra virgin olive oil
Juice of 2 lemons, about 4 tbsp
1/8 tsp turmeric ( optional, but gives the pate a beautiful color)
1/2 -1 cup water, as needed, for your desired texture
1/12 – 1 cup chopped apples ( I used gala and a whole cup. I love apples) 🙂
1/2 bunch fresh parsley, chopped
1/4 cup yellow onions chopped
2 stalks celery, chopped
1 tbsp garlic herb seasoning ( Salt Free)
Salt and Pepper to taste
To make pate base, in a food processor add the base ingredients, Except the lemon juice and water. Add the lemon juice first, 2 tbsp at a time. Look at the consistency, it should be a thick creamy based, but not watery. If it is too watery. Add more Watermelon seeds to your food processor and blend well.
Scoop the pate base into a large bowl. Add the remaining ingredients and mix well. If the pate is too thick, add a bit of water and stir. Season to taste.
Slice up cucumber circles about 1/4 – inch thick and the Raw Chick Pate on top of each slice and garnish with fresh parsley and a cherry tomato slice.
RAW Oatmeal Cinnamon, Apple and Raisin Chia pudding, that’s a mouth full. I decided to make my breakfast last night. I made this delicious heart healthy and very detoxifying, chia pudding. Why heart healthy and detoxifying? Okay, let me put on my Nutrition and Wellness Hat ! Got it. Okay here we go a little 411.
Chia seeds are a great source of Omega-3 and -6 essential fatty acids. They are high in fiber and protein. This is a great detoxifying breakfast option, because of all the fiber that is included in this recipe, from the chia seeds, to the apples, raisins and gluten free oats. A sliding board for your intestines, LOL. 🙂
There are no sweeteners in this recipe outside of the raisins, but the cinnamon, raisins and apples soaking in the pudding over night gives it a wonderfully sweet taste. I love to have this chia pudding with a cup of ginger tea. Enjoy!
RAW Oatmeal Cinnamon, Apple and Raisin Chia Pudding
1 mason jar with a lid or a glass container with a lid
1 cup non- dairy milk, I used Almond milk
3 tablespoons chia seeds
1/4 cup gluten free oatmeal
2 tablespoons raisins
1/4 cup chopped gala apples
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of sea salt
ALWAYS DREAM OUT LOUD!
Add the non-dairy milk with all the ingredients in your mason jar or bowl and mix well. Allow the mixture to rest for 10 minutes and stir again until thoroughly combined. Put the lid on the mason jar or bowl and put it in the fridge for overnight, so the chia seeds can fully absorb the flavor and soften. In the am you can remove the lid and add more non-dairy milk, apples and raisins, if you desire. I topped mines with also a little more cinnamon. This can be refrigerated for 2-3 days, if stored in an airtight container.
I love making my smoothies in the morning and also juicing, but it’s not just to feel good and have lots of energy. You can purpose your juicing and smoothie making, by just adding the right combinations for fruits, vegetable and herbs to help with specific health issues. Always talk to your Physician before starting any new diet plan, everything that is good is not always good for everyone.
These three juice recipes are for helping you lose weight.
I drink about one or two of these a day. One for breakfast and one as my mid day snack.
I hope you enjoy these smoothies and juice recipes as you are on your journey to better health.
Berry Pineapple Smoothie or Juice
1 cup of blueberries
1/2 cup blackberries
1/2 cup raspberries
2 sprigs of parsley ( but not if you are pregnant or have kidney problems)
1 cup chopped pineapples
1 scoop of Vegan protein powder mix
If juicing add all the fruit and parsley to the juice. Whisk and pour in a glass and Enjoy.
If making a smoothie, add all ingredients into a blender, Vitamix or Ninja. Blend and Enjoy.
Carrot, Apple and Celery ( juice)
1 medium apples
2 stalks celery
Melons and Pineapples
1 cup watermelons, chopped
1 cup pineapples, chopped
1/2 cup cantaloupe
1 thumb size piece of ginger
Using a juicer, process the all the produce. Whisk and pour in a glass and Enjoy.
This perhaps one of my favorite things to eat for lunch or breakfast, these amazing Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL! Enjoy!
1/2 cup quinoa, rinsed and drained
1 cup water
1 lg egg, beaten
1 cup frozen corn kernels, thawed
1/4 cup onions, finely chopped
1/4 cup red bell peppers, diced
1/4 cup poblano peppers, diced
2 tbsp brown rice flour
1 tsp smoked chili powder
1 tsp smoked paprika
1/2 tsp cumin powder
1/4 tsp sea salt ( to taste)
1/8 tsp freshly ground black pepper
2 tbsp olive oil
Directions for Cakes:
1. Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.
2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.
3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂
4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.
Carrot, Apple and Cranberry Slaw
1 peeled large carrot, grated
1 large organic apple, grated
1/4 cup dried cranberries
1 1/2 tbsp apple cider vinegar, or less to taste
1 tbsp olive oil
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)
Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil, dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.
This week has been about entertaining friends and family. Last night my husband and I had dinner with some of our best friends we love dearly. It was such a bittersweet dinner together, because they will be moving soon to another state. I prepared our guest one of their favorite dishes, Jambalaya and for dessert Double Chocolate Chip Brownies. We laughed and talked almost till midnight.
This afternoon I had the privileged of having lunch with my old class mate. We have known each other since third grade. We have stayed in contact over the years, but have never had a chance to sit down and have lunch together. We had such a wonderful time building each other up and sharing memories. The last time we saw each other she came to my housewarming party and brought me a very nice bottle of Cabernet Sauvignon. I promised here I would not open it until we had lunch. Well we enjoyed it with our lunch, it went perfect with the recipes I am about to share with you.
I also received a bonus guest, one of my dear friends who has a gorgeous baby popped over as well. It was definitely an awesome afternoon. We all cooked together and enjoyed each others company.
So what did we make. Acorn Squash 3 ways. I bought an acorn squash this week and was wondering what to do with it.
Simple. Acorn Squash Soup, Roasted Acorn Squash and Apple Quinoa Risotto and Roasted Spiced Acorn Squash seeds as a garnish and a healthy snack. Okay so here we go. I hope you enjoy these recipes.
1/2 cups raw squash seeds, if the acorn is small to medium
1 3/4 tbsp olive oil
1 tbsp salt
1/4 tsp chili powder
1/4 tsp cinnamon
1/8 tsp clove
1/8 tsp nutmeg
Gather seeds from squash and place in colander. Rinse thoroughly in colander to remove any excess squash. Once clean, spread out in an even layer on a cookie sheet and allow to dry. Seeds can be patted dry, but roast much better when they are completely dry.
Preheat oven to 275 degrees. Toss dry squash seeds with seasonings and olive oil and place in a single layer onto cookie sheet lined with parchment paper. Place in oven and bake for 15-20 minutes or until seeds are golden brown. Remove and place in a bowl.
1 medium acorn sliced in half (through stem) and seeds removed
2 tbsp. olive oil
½ yellow onion, chopped
1/4 cup chopped honey crisp apples ( garnish)
1/4 cup chopped cilantro ( garnish)
1 small clove of garlic, chopped finely
1 tbsp. organic honey
1 tsp. sea salt
1 tsp. black pepper
½ tsp. cinnamon
¼ tsp. nutmeg
⅛ tsp. clove
⅛ tsp. cayenne pepper
2 cups almond milk
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Lightly sprinkle with sea salt and ground black pepper. Place squash, cut-side-down, onto baking sheet. Roast in oven for 45-50 minutes, or until flesh is tender and easily pierced. Remove from oven and allow to cool.
Once cool, remove flesh from skin by using a spoon and scooping out the flesh. Discard skin and set flesh aside.
In a Vitamix, Ninja or Fast Speed Blender, add the squash, remaining seasonings, olive oil and 1 cup of the almond milk. Blend well until very smooth. If the soup is thick and it maybe add the other cup of almond milk. Blend and taste. If you need to add more seasonings this is the point to do it. Blend if you add more spices. I like to add the soup to a pot and let it heat up a little more for a few minutes. Add to bowls and garnish with the roasted seeds, cilantro and apples pieces. This soup is sweet so adding the seeds gave it more depth.
1 1/2 cups acorn squash, cubed
1 1/2 cup quinoa
2 tbsp. extra virgin olive oil
5 cups low sodium vegetable broth
1 small onion, diced
1 garlic cloves, minced
1/2 tbsp. cinnamon
1 tsp. fresh grated ginger
1/2 tsp. clove
1/2 tsp. nutmeg
Sea salt and ground pepper, to taste
In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the onion and garlic for 3 minutes. Add the quinoa to the pan. Stir and cook for about 3-5 minutes.
Add in one cup of vegetable broth and stir for a minute or two until liquid is absorbed. Continue to stir.
When most of the liquid is absorbed, add the remaining cups of broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. During the third cup of broth you want to add the cubed acorn squash and allow it to cook and get tender. Once the liquid is absorbed you want to add the fourth cup of broth, once it is absorbed, add in the fifth cup of broth and also add in the diced apples. During the fifth cup of broth you want to add all your spices, the sea salt and black pepper and stir. Allow the liquid to absorb. Drizzle a little olive oil over the risotto and gently stir. (The whole process should take about 20-25 minutes; you are looking for a quinoa that is al dente. Taste and see if you need more sea salt or pepper.
I put my quinoa in little bowls and turn the bowl upside down onto a plate, this made a nice little presentation. I also took some of the seeds, diced apples and cilantro to garnish my plate. I drizzled it all with olive oil before serving. Enjoy!!!