Poke Bowls

 ....About the other night. This happened. The start of something beautiful... poke bowls!

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If there is one thing I love and can eat in repeat, it’s poke bowls. And as much as I love Quickfish, my local poke spot, I needed a way to fuel my obsession without breaking the bank.

They are pretty darn easy to make one yourself at home. No matter the style of poke bowl you’re aiming for, they all follow the same basic steps. So let me break it down for you:

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1. The Base

Start by choosing a base for your bowl. Traditionally this is a layer of rice. However, you may choose soba noodles or leafy greens if you prefer. Japanese sushi rice is the best option for rice regarding quality. However, you may opt for coconut jasmine rice, medicine rice, a brown rice, or cauli-rice as a substitute.

2. Protein

Next comes the meat, which should be cut lengthwise working against the grain into 1/2" strips. Then cut across the strips into 1/2" cubes. Usually, the meat will be ahi tuna, fluke, hamachi, salmon or shrimp. For vegetarian poke bowls, tofu is the most popular choice.

3. Sauce

If you’re using a fattier and firmer fish, the dressing can be packed full of rich flavor. For more delicate fish, opt for dressing the fish more simply. Ponzu, shoyu (soy sauce), yuzu, coconut aminos, gochujang and spicy black bean paste, all work well as a starting base to which you can add your unique flavor combinations.

4. The Rest

Creating a good blend of texture, depth and balance means adding a few extra ingredients to the bowl. This can be anything from fresh fruits and vegetables like avocado, shiitake mushrooms, radish and bean sprouts, nuts, seeds or spices. 

Rose Snickerdoodle Dessert Hummus

Snickerdoodle. Dessert. Hummus.

Three things I love and I'm sure an unlikely combination to think of hummus as a dessert. Right? As weird as it sounds, this Rose Snickerdoodle Dessert Hummus is ridiculously delicious. 

Classic, creamy, and bursting with so much flavor, this recipe is a good-for-you-dessert that is gluten-free, vegan, and soy-free! 

You'll love that this recipe also features adaptogens from Ericka and Elizabeth, using the Lunar Bliss blend but also has a boost of Vital Proteins vanilla collagen! This simple but insanely delicious Dessert Hummus is full of all the cinnamon and cookie dough flavor of Snickerdoodles. It's effortless and ready in minutes, perfect for dipping fruits or a smoothie bowl topper! 

Rose Snickerdoodle Dessert Hummus
Rose Snickerdoodle Dessert Hummus
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Rose Snickerdoodle Dessert Hummus

Rose Snickerdoodle Dessert Hummus

Gluten Free, Dairy Free, Soy Free

What You'll Need

2 cups garbanzo beans, canned or cooked dried ones
1/2 cup coconut milk
2 tablespoons tahini or cashew butter
2 scoops Vital Proteins vanilla collagens
1 teaspoons ground cinnamon
1 tbps Ericka and Elizabeth Lunar Bliss blend
¾ teaspoon salt
3/4 cup coconut sugar or 3 pitted & soaked medjool dates
¼ teaspoon cream of tartar
Garnish: Dried Rose pedals (optional) 

What You'll Need To Know

Rinse the garbanzo beans very thoroughly under running water then place in the bowl of a food processor or blender.  

Add all of the other ingredients, using 1/3 cup of coconut milk and blend until completely smooth. Leave it running for a good few minutes to get a very smooth consistency. I used my Vitamix for this and mixed for 90 seconds, gradually increasing the speed from 1 to 10. 

Served immediately with fruit or smoothie bowl topper or store in an airtight container. Hummus will firm up slightly in the fridge. Stays good for about a week.

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  


Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Gluten-Free, Paleo, Whole30

Recipe makes 4 servings

What You'll Need

FOR THE AVOCADO SALSA
1 small-medium avocado, diced
1/4 cup red onion, diced
1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
2 tbsp cilantro, chopped
Juice from 1 lemon
Himalayan salt, to taste. 

FOR THE CILANTRO CAULIRICE 
1 small-medium head of cauliflower, cut in quarters
1 tbsp cilantro, chopped  
Himalayan salt, to taste 

FOR THE SALMON 
1 tbsp coconut oil
4 4-6oz salmon filets
Himalayan salt, to taste
 

What You'll Need To Know

FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

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Savoring Matcha Moments: Matcha Latte Recipe

By now, you've probably heard many of the health benefits of matcha tea. If you haven't tried it yet, you may want to stock up because it's so good for you!

The wellness community is ever-changing, and there seems to be no shortage of trendy diets and superfoods to try out. But how do we navigate through what is effective and what is nonsense? The science behind matcha, the green powder that people have been putting into smoothies and lattes, has proved that this superfood does indeed have some health benefits.

Read on to learn more about why you should start incorporating matcha into your regime and all of the health benefits of matcha tea that you can enjoy.

Why You Should Savor Matcha Moments

So What Is Matcha Exactly?

Matcha has been used in Japan for centuries as a traditional sacred beverage. Today, you can’t go to a coffee shop or juice bar without seeing it offered on the menu.

Matcha is a green powder made from a particular type of green tea leaf. Matcha differs from regular green tea because unlike green tea, matcha is covered and grown in the shade for up to 20 weeks before being harvested. Living and growing in the shade allows the chlorophyll levels to increase, giving matcha powder a bright green coloring. After 20 weeks, the green tea leaves are dried out and ground into a fine powder, ready to be used in your favorite coffee creation.

Health Benefits You'll Love

The health benefits of green tea have been scientifically proven time and time again, and that goes for matcha as well. Thanks to the antioxidant epigallocatechin gallate (EGCG) found in matcha you can expect:

  • Increased metabolic function
  • Decreased risk of most types of cancers
  • Improved skin appearance
  • Improved brain function
  • Reduced risk of heart disease
  • Decreased risk of diabetes
  • Slower aging process
  • Immune system support
  • Decreased inflammation in the body

It does everything for improved overall health and can even reverse many existing health conditions and diseases. Both matcha powder and green tea possess powerful antioxidants and healing properties, but matcha has a higher potency. Compared to your standard green tea, studies have proven that matcha has up to three times the amount of EGCG!

The Optimal Dosage

You might be wondering how much of the green powder you have to consume to get the greatest benefits. From the research, the optimal dosage is about 100 to 200 mg of EGCG, which equates to about 2 to 5 cups of matcha a day. To get the most out of this superfood, try to drink it as a tea without adding milk or any other ingredients. You can still enjoy a matcha latte in moderation - just try to include other sources as well.

The positives of drinking matcha tea outweigh the negatives, but like most things in life, there are pros and cons. Heavy metals such as lead can be found in many plant products because they absorb them from the soil. All teas, not just matcha, absorb lead at a higher rate, and it’s thought to be higher in matcha because you are consuming the whole leaf, not just what is left after steeping it.

To decrease your exposure to heavy metals in your matcha tea, try to avoid any tea that comes from China. Studies have shown that the pollution in China causes the leaves to contain higher levels of lead. Read the label on your matcha tea and make sure it’s from Japan.


What You'll Need

1 1/2 teaspoons matcha powder

1 tablespoon hot water

2 teaspoons honey, or to taste

3/4 cup hot cashew or almond milk
 

What You'll Need To Know

Sift the matcha powder into a cup.

Add the water and stir until no lumps remain.

Stir in the honey.

Add the milk and serve.


What's your favorite way to enjoy matcha and ways to enjoy them?

Let me know in the comments on Instagram!

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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!  

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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.