Raw Neapolitan Cheesecake

Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

Raw Neapolitan Cheesecake__1.jpg
Raw Neapolitan Cheesecake__2.jpg
Raw Neapolitan Cheesecake__4.jpg

Raw Neapolitan Cheesecake

(Gluten-free, Plant-Based, Paleo, Vegan)

What You'll Need

 1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water. 
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals

What You'll Need To Know

Crust: 
1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

Filling: 
1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

Pour half of your batter into a bowl and set aside. 

Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.


Lavender Hibiscus Oak Old Fashion Oats

How do you like your oats? Do you like it with cream and brown sugar? How about raisins and walnuts? Even if you don’t normally eat or care for oats, I have a feeling you will like this one…

Old fashion oats with cashew milk, lavender hibiscus oak bitters from Crude Bitters, maple syrup, topped with blueberries, coconut shavings and Skout Backcountry pumpkin seeds 👌🏻 It was one of those types of mornings, where I needed something nostalgic but with a twist.  

It doesn’t get any easier than this. Here’s what you’ll need to know: Cook old fashion oats in cashew milk (or milk of choice) with a dash of real salt, 1 tbsp coconut shavings, 1 tsp maple syrup, a few dashes of bitters. Top with blueberries, 1 tbsp coconut shavings, 1/2 tbsp Skout Backcountry pumpkin seeds

Just keep in mind that bitters have an alcohol content, so you should only include them if you are cooking oats. Add them at the beginning of the cooking process to ensure that the alcohol cooks off and use a light touch. 

Lavender Hibiscus Oak Old Fashion Oats.png
bitter_oats_gluten_free_vegan_1.jpg
Lavender Hibiscus Oak Old Fashion Oats__1.jpg

Lavender Hibiscus Oak Old Fashion Oats

Recipe makes 1-2 servings.

What You'll Need

Oats
1 cup Rolled Oats (I used this brand)
2 cups cashew milk (or milk of choice)
1/4 tsp real salt
3 dashes of Lavender Hibiscus Oak Crude Bitters  
1 tbsp coconut shavings
1 tsp maple syrup (or to taste) 

Toppings
1/4 cup blueberries
1 tbsp coconut shavings
1 tbsp Skout Backcountry pumpkin seeds. 

What You'll Need To Know

Bring cashew milk and salt to a boil on a low to medium heat.

Add old-fashioned rolled oats, coconut shavings, maple syrup, and bitters, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). 
Stir occasionally. 

Cover and remove from heat and let stand a few minutes and top with blueberries, pumpkin seeds, and coconut shavings. 


How do you enjoy your oats?

Share your comments here!

Turmeric Chicken with Zoodles

You're going to love this Turmeric Chicken recipe! It's an excellent source of lean meat for the week. The lightness of white meat turkey mixed with a combination of ground chicken and turmeric creates a tasty and healthy meat dish.

Turmeric's warm flavor, along with its numerous benefits -- it's an anti-inflammatory and can boost norepinephrine, dopamine, and serotonin in your body. -- makes this dish all the more nutritious and comforting. Plus, the addition of bone broth will add a boost of collagen and help boost your immune system.

Turmeric Chicken with Zoodles gluten-free plaeo whole30.png
Turmeric Chicken with Zoodles_2.jpg
Turmeric Chicken with Zoodles_10.jpg

Turmeric Chicken with Zoodles

(GLUTEN-FREE, PALEO, WHOLE30)

Makes 4 servings.


What You'll Need

1 tbsp coconut oil
1/2 cup onion, minced
1 lb ground chicken
1/2 cup chicken broth
2 tbsp herbs de Provence
1/2 tsp Smoked sea salt
1/4 tsp fresh-ground black pepper
1 tbsp turmeric (I used MRM brand*)
1/4 tsp cumin
1/4 tsp coriander
1 tsp garlic powder
1 cup shiitake mushrooms, cut in halves
2 tbsp coconut aminos
4 medium zucchini, zoodled
4 tbsp Pine nuts

 

* MRM brand use promo code 'valerie' for 40% off your MRM order!

What You'll Need To Know

1. Heat coconut oil in a skillet over medium heat and sauté onions until fragrant and translucent. Add in chicken. Break the chicken into chunks with a wooden spoon or metal spatula.

2. Add 1/4 cup bone broth, shiitake, turmeric, cumin, coriander, garlic powder, salt, pepper, and coconut aminos. 

3. Continue to break up the turkey into small pieces as you stir all ingredients together. Cook for 4 minutes. 

4. Add remaining 1/4 cup bone broth, and cook for another 4 minutes.

5. Allow to cool. Plate zoodles and top with Turmeric Chicken mixture and garnish with 1 tbsp pine nuts for each plate.

1. Cox KH1, Pipingas A1, Scholey AB2. Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population. J Psychopharmacol. 2015 May;29(5):642-51. doi: 10.1177/0269881114552744. Epub 2014 Oct 2.

Salmon and Apple-Fennel Salad with Pine Nuts

This light and refreshing Apple-Fennel Salad makes the perfect side dish for Salmon or your favorite protein. The best part is that you can easily put this together in under 30-minutes! You'll love the added boot and slight crunch of the hemp seeds and the sweet, subtle flavor of the pine nuts. 

Salmon Apple-Fennel Salad with Pine Nuts Gluten Free Paleo Whole306.jpg
Apple-Fennel Salad with Pine Nuts Glten Free Paleo Whole301.jpg
Salmon_Apple-Fennel_Salad_With_Pine_Nuts_Gluten_Free_Paleo_Whole30_9.JPEG
Salmon_Apple-Fennel_Salad_With_Pine_Nuts_Gluten_Free_Paleo_Whole30_3.jpg
Salmon_Apple-Fennel_Salad_With_Pine_Nuts_Gluten_Free_Paleo_Whole30_7.JPEG
Salmon and Apple-Fennel Salad with Pine Nuts.png

Baked Salmon and Apple-Fennel Salad

with Pine Nuts

(GLUTEN FREE, PALEO, WHOLE30)

Makes 4 servings.

What You'll Need

Apple-Fennel Salad
1/4 cup unfiltered apple cider
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 large Honeycrisp apple, cored & thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
1 cup carrot greens, chopped
1 tbsp hemp seeds
1/4 cup pine nuts
Sea Salt, to taste
Black Pepper, to taste

Salmon
4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
Sea Salt, to taste
Black Pepper, to taste
2 tbsp Olive Oil

What You'll Need To Know

1. Salmon: Preheat oven to 350F. In a baking sheet add salmon, olive oil, sea salt, pepper, and lemon medallions over each salmon filet.

2. Bake for 12 minutes.

Apple Fennel Salad

1. Whisk first 3 ingredients in medium bowl to blend and season with salt and pepper. 

2. Combine apple, fennel and carrot greens in large bowl. Toss together with dressing, hemp seeds, and pine nuts.

3. Plate, serve and enjoy!

Pan Seared Salmon Mango Salad

salmon-with-mango-yuzu.jpg

I'm craving summer, can ya' tell? The combination of salmon and fresh mango hits the spot! Not only is this fish incredibly healthy, salmon is versatile and delicious. Salmon is an excellent source of Omega-3 fatty acids, aka "brain food." It's also packed with vitamin D which is crucial for maintaining your overall health. One 3.5 oz serving of salmon can provide you with a day's worth of vitamin D. Amazing, right? Salmon can also help you sleep since it's an excellent source of tryptophan, an all-natural sedative.

And the nutritional benefits of mangoes are equally beneficial for optimal health. They are high in energy, low in fat, and are an excellent source of calcium and vitamins essential for good health.

A 7oz serving of ripe mango (the equivalent of less than one mango) provides you with up to 3x your recommended daily intake of Vitamin A and Vitamin C. And, we all know that Vitamin C is paramount in protecting the body from infection. It also aids in the formation of collagen, a protein that gives structure to your bones, cartilage, muscle and blood vessels. Think of collagen as food for your skin, hair, and nails!

meal_diary_10.png

Pan Seared Salmon Mango Salad

(PALEO, GLUTEN FREE, WHOLE30)

What You'll Need

4 cups baby spring mix
1/4 red onion, sliced
1/2 mango, peeled or sliced in a mandoline
4 - 3.5 oz salmon (I used Fish Fixe)
2-3 tbsp grapeseed or sunflower oil, for searing
Herbs de Provence seasoning
Sea salt, to taste
Black sesame
1 lime, sliced
1 avocado
Mango-Coconut Sauce:
1/4 cup diced fresh mango
2 tbsp coconut aminos
3 tbsp yuzu (Japanese lime) juice
1 teaspoon sesame oil
2 tbsp coconut water
sesame seeds

What You'll Need To Know

Mango-Coconut Sauce:
1. In a high speed blender, blend ingredients for about 30-60 seconds, until it is smooth. Pour in a bowl and ddd in sesame seeds and mix together.

Pan Seared Salmon:
1. Remove excess moisture from salmon by pressing it between a couple of paper towels.

2. Season salmon with sea salt, Herbs de Provence seasoning, and black pepper.

3. Preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer. (This is the most important step.) Just before adding the fish, lower the heat under the pan to medium-low. Add the fish, and press gently but firmly on the back of it with a flexible slotted fish spatula for about 10 seconds to help it retain its shape. Cook for about

4. 6 minutes and flip and cook for 1 minute. Remove the salmon from pan so it does not over cook.

Salad:
1. In a large mixing bowl add greens, red onion, mango, and toss with mango-coconut sauce (to taste) and mix well. Plate, and top with salmon and sliced avocado.

2. Sprinkle with black sesame seeds.