Tasty

My mom is a very clean eater, and it isn’t until you try to plan brunch for a paleo/gluten free/dairy free/sugar free individual who is avoiding fruit that you realize just how unhealthy brunch tends to be. Oh vay.  Luckily we came across this amazing recipe from Cookin’ Canuk that not only is healthy and makes you feel wonderful – but tastes even better!  If you are looking for a clean but satisfying breakfast option – this is for you!

Sweet Potato Hash with Avocado Cream

recipe via Cookin’ Canuk

Hash: 

• 3-4 sweet potatoes, peeled and diced into 1/2 inch cubes
• 1-2 russett potatoes, peeled and diced into 1/2 inch cubes
• 1-2 can black beans
• 6 strips of bacon
• 1/2 cup cilantro, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• sea salt

1. Bring a large saucepan of salted water to boil.  Add potatoes and cook until tender (about 5-8 minutes).
2. Drain potatoes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add garlic and sautee until fragrant (about 1 minute).
5. Add drained potatoes and season with salt.
6. Cook for 8-10 minutes until potatoes start to brown.
7. Stir in black beans, bacon and cilantro until incorporated.
8. Serve hash with a dollop of avocado cream and enjoy!

Avocado Cream:

• 2 avocados
• 2/3 cup greek yogurt
• 2 cloves garlic, minced
• juice of 2 limes
• 4 tablespoons cilantro
• water
• salt/pepper

1. Add ingredients into a food processor and blend until fully combined.

My favorite girl Lindsy got me this amazing cookbook Deliciously Ella, that I’ve been cooking from for the last month.  It’s full of plant-based gluten-free recipes, and I love how flavorful yet simple most of the dishes are.   Last week I was craving something warm but healthy (aka not another salad) and I whipped up her delicious polenta, mushroom and kale bowls… and guess what? It hit the spot!

Creamy Polenta Bowl with Mushrooms and Crispy Kale

recipe via Deliciously Ella 

• 18 oz polenta (I ordered this pre-cooked kind, but you can also buy the dried kind, and prepare it)
• 1 bunch curly kale
• 1 lb button mushrooms, sliced
• 2 tablespoons tamari (you can also sub soy sauce)
• 6 sprigs of thyme
• juice of 1/2 lemon
• olive oil

1. Preheat the oven to 375 degrees.
2. Tear kale into bite sized pieces (remove stems) and toss lightly with olive oil and salt. Bake for 20 minutes until crispy.
3. Slice mushrooms (unless you bought sliced mushrooms – time saver!) and add tamari and thyme sprigs in a frying pan. Saute for 5-10 minutes.
4. Warm polenta or cook according to directions (the warm polenta requires you adding a little water and mixing it over medium heat in a saucepan).
5. Stir lemon juice into polenta and scoop into serving bowls. Drizzle with olive oil.
6. Top with kale and mushrooms. Garnish with a sprig of thyme.

Last year my sister made these delicious beet-pickled eggs, but after finding some quail eggs through Farm Fresh to You (use code WHIT1117 for $10 off your first order), I knew I needed to give these a fun twist!

Beet Pickled Quail Eggs

recipe via Martha Stewart

• 1 beet, peeled & grated
• 1 cup white balsamic vinegar
• heaping 1/4 cup sugar
• 1 teaspoon coarse salt
• 1 dried bay leaf
• 1 teaspoon juniper berries
• 24 quail eggs (I did 12 quail eggs and 1/2 dozen chicken eggs)

1. Bring beet, 1 cup water, vinegar, sugar, coarse salt, juniper berries, and bay leaf to boil in a small pot, stirring until sugar/salt are dissolved.
2. Let mixture cool and then strain through a fine sieve. Discard solids.
3. Cover eggs with 1 inch in a small saucepan. Bring to a rolling boil, remove from heat, cover and let sit for 3 minutes (be sure to use a timer!).
4. Transfer eggs to an ice bath until chilled. Drain and peel eggs.
5. Place eggs in an airtight container and top with beet vinegar mixture.
6. Cover, chill and refrigerate for 4-5 days.
7. Slice in half and serve with celery leaves and flaky sea salt.

I’ve done my fair share of spreading the Barre3 love on this site (sorry!), but these bars are one of those things that are so engrossed in my daily routine, I forgot they are worth sharing.  My favorite baker buds joined in to to make these yummy treats and spread the word…  So prep your food processors because this recipe is about to be a staple in your home too!

Barre3 Energy “Barres”

• 6 dates, pitted
• 2 tablespoons coconut oil
• 1/4 cup sunflower or almond butter
• 1/4 cup goji berries (or raisins or dried fruit)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup ground flax seed
• 2 teaspoons ground cinnamon
• a heavy pinch of sea salt
• 1 cup almonds
• handful of cacao nibs or dark chocolate chips
• Other: chia seeds, hemp seeds, Maca powder, oats

1. Pulse pitted dates, coconut oil and seed/nut butter in a food processor until blended.
2. Add dried fruit, coconut, ground flax, cinnamon, and salt and blend until mixture is incorporated (may still be a bit chunky).
3. Add almonds and chocolate and continue blending until mixture looks like cookie dough.
4. Transfer “dough” to a baking pan (nothing larger than an 8×8 or the bars will be too thin) and use the bottom of a cup to press down mixture until evenly flattened.
5. Store in the freezer for an hour or so until hardened.
6. Cut bars into individual portions and wrap in plastic wrap.
7. Continue storing in freezer for an easy on the go snack (they will fall apart otherwise)!

 

Part of the reason I’ve been MIA, is that I’ve been engrossed with Food Babe’s new book – The Food Babe Way.  It’s helped to reignite my “healthy eating/lifestyle” routine and I’m pretty excited to get this ball rolling before my family’s annual Hawaii trip in a couple weeks!

My main focus? Clean eating that actually tastes good.  My mom introduced me to Oh She Glows (recipes to come), but this Cookie and Kate – Southwestern Power Salad totally fits the bill.

So whether you are looking for a healthy whole food option for lunch, or just looking for a delicious dinner recipe… this salad is not only tasty, but has you feeling wonderful after you eat it (and makes great next day leftovers)!