Peanut Butter Banana Chia Pudding

I’m just getting started with chia pudding…so you’ll have to forgive my obnoxiousness over the next couple of weeks because it’s going to be nothing short of chia mania!

If you love the combo of peanut butter and banana, you will absolutely adore this variety. 

Each recipe makes two servings, or enough to fill one 12-ounce mason jar. I’ve been treating this like a dessert lately, scooping out a couple of tablespoons when I have a taste for something sweet (which is like every day). 

This really makes an incredible breakfast– totally blows yogurt out of the water. And you can make it dairy-free by using nut milk. The only sweetener I added was a teaspoon of raw honey, but the combination of cinnamon, pure vanilla, and banana sweetens it up plenty, so feel free to omit if you’d like. 

The fact that it packs 13 grams of fiber per serving means it will stay with you and won’t spike blood sugar. 

Like blueberry? Try my Blueberry Vanilla Chia Pudding recipe!

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Peanut Butter Banana Chia Pudding
If you love the combo of peanut butter and banana, you will absolutely adore this variety. The only sweetener I added was a teaspoon of raw honey, but the combination of cinnamon, pure vanilla, and banana sweetens it up plenty, so feel free to omit if you'd like. 3 Earthfoods per serving: ❤️❤️❤️
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened plant-based milk I like Elmhurst unsweetened nut milk
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. pure maple syrup or raw honey (optional)
  • 1/2 medium banana, ripe
  • 2 tbsp. natural peanut butter (oily kind works best) only ingredient should be peanuts (salt is ok too!)
  • 1/4 tsp. ground cinnamon
  • 1 tsp. cacao nibs (optional) Navitas brand
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened plant-based milk I like Elmhurst unsweetened nut milk
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. pure maple syrup or raw honey (optional)
  • 1/2 medium banana, ripe
  • 2 tbsp. natural peanut butter (oily kind works best) only ingredient should be peanuts (salt is ok too!)
  • 1/4 tsp. ground cinnamon
  • 1 tsp. cacao nibs (optional) Navitas brand
Instructions
  1. Combine chia seeds through vanilla in a mason jar and stir until combined.
  2. In a food processor, combine honey through cinnamon and process until combined. You could also mash the banana with a fork and mix the other ingredients together in a bowl.
  3. Stir the banana mixture into the chia mixture and mix well. Secure with mason jar lid and refrigerate for four hours or overnight. Top with cacao nibs if desired.
Recipe Notes

Nutrition Facts per servingCalories: 260Total Fat: 15 g; Saturated Fat: 1 g; Sodium: 145 mg; Potassium: 420 mg; Total Carbohydrate: 23 g; Dietary fiber: 13 g; Net Carbohydrates: 10 grams; Sugar: 7 g (5 grams added sugar from honey); Protein: 11 g

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Blueberry Vanilla Chia Pudding

A fantastic breakfast full of mood and brain-boosting omega-3 fats to start your day!

Personally, I’ve never been a big fan of yogurt. It’s one of those foods people believe is a healthy choice, meanwhile many varieties contain as much sugar as a Hershey’s bar (seriously). 

Chia pudding is a beautiful alternative to your morning yogurt parfait because YOU control what goes in it…not to mention that a serving packs an enormous amount of fiber (hello 11 grams!). 

More varieties are coming, but in this recipe I decided to keep it simple: just chia seeds, unsweetened nut milk, blueberries, pure vanilla, and a touch of honey. You could even leave the honey out if you’d like. 

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Blueberry Vanilla Chia Pudding
A fantastic breakfast full of mood and brain-boosting omega-3 fats to start your day! 2 Earthfoods per serving: ❤️❤️
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened vanilla plant-based milk almond, coconut, cashew, flax, hemp
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. pure maple syrup or raw honey (optional)
  • 1/4 cup fresh blueberries, mashed
  • 1/4 cup frozen blueberries
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1/4 cup chia seeds
  • 1 cup unsweetened vanilla plant-based milk almond, coconut, cashew, flax, hemp
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. pure maple syrup or raw honey (optional)
  • 1/4 cup fresh blueberries, mashed
  • 1/4 cup frozen blueberries
Instructions
  1. Combine chia seeds through fresh blueberries in a mason jar and stir until combined.
  2. Add frozen blueberries and a couple tablespoons of water to a blender or mini food processor and blend until smooth (should look like a thin fruit puree). Stir into chia pudding, secure with mason jar lid and refrigerate for four hours or overnight.
Recipe Notes

Nutrition Facts per servingCalories: 170Total Fat: 7 g; Saturated Fat: 0 g; Sodium: 80 mg; Potassium: 150 mg; Total Carbohydrate: 21 g; Dietary fiber: 11 g; Net Carbohydrates: 10 grams; Sugar: 9 g (5 grams added sugar from honey); Protein: 6 g

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Creamy Red Lentil Hummus

I thought I loved chickpea hummus…until I tried red lentil hummus. This is a super creamy spread that can be used as a:

When cooked, red lentils tend to be more mushy than brown lentils. Their texture makes them suitable for dips, soups, and vegetarian “meat” loaf (check out this recipe for Spicy Vegetarian “Meat” Loaf).

I boiled up an entire bag of Bob’s Red Mill Red Lentils and doubled the batch of hummus. I even had plenty left over to bake up two loaves of Spicy Vegetarian “Meat” Loaf. Score! 

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Creamy Red Lentil Hummus
Move over chickpea hummus! This is a super creamy spread that can be used as a dip for your favorite raw veggies, mayonnaise replacement in your egg salad, or filling for avocados. 1 Earthfood per serving:❤️
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1 cup red lentils, dry I like Bob's Red Mill brand
  • 3 cups water
  • 1 15.5-ounce can white beans (cannellini or great northern), rinsed
  • 2 cloves garlic
  • 2 tbsp. tahini (sesame seed paste)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice About one lemon or you can use Lakewood PURE Lemon Juice.
  • 2 tsp. Sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. fresh ground pepper
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1 cup red lentils, dry I like Bob's Red Mill brand
  • 3 cups water
  • 1 15.5-ounce can white beans (cannellini or great northern), rinsed
  • 2 cloves garlic
  • 2 tbsp. tahini (sesame seed paste)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice About one lemon or you can use Lakewood PURE Lemon Juice.
  • 2 tsp. Sea salt
  • 1 tsp. smoked paprika
  • 1/2 tsp. fresh ground pepper
Instructions
  1. Rinse lentils and place in a pot with water. Bring to a boil, reduce heat to medium-low and cook until tender- about 15 minutes. Drain if any remaining water is left in the pot.
  2. Add lentils and remaining ingredients to a food processor and blend until smooth, scraping the sides of the bowl as needed.
Recipe Notes

Nutrition Facts per servingCalories: 110Total Fat: 5 g; Saturated Fat: 0.5 g; Sodium: 300 mg; Potassium: 75 mg; Total Carbohydrate: 13 g; Dietary fiber: 5 g; Net Carbohydrates: 8 grams; Sugar: 0 g;Protein: 5 g

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Marinara & “Sausage” Pasta (ideal for diabetics)

Pasta can often spell T-R-O-U-B-L-E for those of us trying to manage our blood sugar. But not anymore! When done right, you can enjoy a delicious bowl of pasta without your blood sugar hitting the roof. 

This recipe uses gluten-free chickpea pasta in place of regular wheat-based pasta, and a jarred marinara sauce with no added sugar. 

In place of meat, I used crumbled tempeh, a probiotic-rich fermented soy product that can support healthy blood sugar. 

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Marinara & “Sausage” Pasta (ideal for diabetics)
This recipe uses gluten-free chickpea pasta in place of regular wheat-based pasta, and a jarred marinara sauce with no added sugar. In place of meat, I used crumbled tempeh, a probiotic-rich fermented soy product that can support healthy blood sugar.2 Earthfoods per serving ❤️❤️
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 8-ounce package organic tempeh I like Lightlife Organic Tempeh
  • 12 ounces water
  • 2 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
  • 1 tsp. smoked paprika
  • 1 tsp. garlic power
  • 1 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. sage
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. thyme
  • 1 box Banza Chickpea Pasta
  • 1 tbsp. extra virgin olive oil
  • 1 24-ounce jar no added sugar pasta sauce I like Newman's Own Organic Marinara Sauce or Mia's Kitchen Kale Pasta Sauce
  • fresh basil, cut into ribbons
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 8-ounce package organic tempeh I like Lightlife Organic Tempeh
  • 12 ounces water
  • 2 tbsp. Bragg Liquid Aminos or Coconut Secret Coconut Aminos
  • 1 tsp. smoked paprika
  • 1 tsp. garlic power
  • 1 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. sage
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. thyme
  • 1 box Banza Chickpea Pasta
  • 1 tbsp. extra virgin olive oil
  • 1 24-ounce jar no added sugar pasta sauce I like Newman's Own Organic Marinara Sauce or Mia's Kitchen Kale Pasta Sauce
  • fresh basil, cut into ribbons
Instructions
  1. Crumble the tempeh and add to a large pan. Add water through thyme and stir well.
  2. Bring to a simmer on medium-low heat for 20 minutes or until tempeh has absorbed all the water. Meanwhile, prepare pasta according to package instructions, drain and set aside.
  3. When tempeh has absorbed all of the liquid, mix in oil and continue to cook on medium heat for another 5 minutes. Add jar of sauce to the pan and cook until heated through.
  4. Serve sauce over cooked pasta and top with basil ribbons. For an extra Earthfood serving or two, add a nice leafy green salad on the side!
Recipe Notes

Nutrition Facts per servingCalories: 285Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 530 mg; Potassium: 485 mg; Total Carbohydrate: 35 g; Dietary fiber: 11 g; Net Carbohydrates: 24 grams; Sugar: 7 g (0 grams added sugar); Protein: 18 g

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Fruit-Infused Water

Photo by rawpixel.com from Pexels

 

Not a fan of plain old water? Or maybe you’re just looking for a change of pace. Fruit-infused water is the perfect solution!

Made with a combination of fruit and optional vegetables, herbs, and spices, this water is not only refreshing, it also offers endless combinations so you’ll never get bored. My favorite is strawberry, basil and cucumber!

You can easily make a big glass pitcher of fruit-infused water, just add more fruit, veggies and herbs/spices. The longer it sits, the more flavorful it will be! 

Print Recipe
Fruit-Infused Water
Made with a combination of fruit and optional vegetables, herbs, and spices, this water is not only refreshing, it also offers endless combinations so you'll never get bored.
Prep Time 3 minutes
Servings
serving
Ingredients
  • Fruit of choice CITRUS: grapefruit, lemon, lime, orange, tangerines | BERRIES: strawberries, raspberries, blueberries, blackberries, cherries | TROPICAL: pear, pomegranate, mango, pineapple, banana, kiwi | MELONS: honeydew, cantaloupe, watermelon | OTHER: apples, grapes, plums, peaches, nectarines
  • Vegetable of choice Cucumber, carrots, celery, peppers (hot or sweet)
  • Herb of choice Mint, sage, rosemary, basil, cilantro, thyme, lavender
  • Spice of choice Ginger, cinnamon stick, black pepper
Prep Time 3 minutes
Servings
serving
Ingredients
  • Fruit of choice CITRUS: grapefruit, lemon, lime, orange, tangerines | BERRIES: strawberries, raspberries, blueberries, blackberries, cherries | TROPICAL: pear, pomegranate, mango, pineapple, banana, kiwi | MELONS: honeydew, cantaloupe, watermelon | OTHER: apples, grapes, plums, peaches, nectarines
  • Vegetable of choice Cucumber, carrots, celery, peppers (hot or sweet)
  • Herb of choice Mint, sage, rosemary, basil, cilantro, thyme, lavender
  • Spice of choice Ginger, cinnamon stick, black pepper
Instructions
  1. Add the fruit/vegetables of your choice to a glass and mash slightly using a muddler or wooden spoon. Tip: peel the citrus fruits from their skin to avoid a bitter taste.
  2. Take the herb/spice of choice and gently mash the leaf. This helps release the natural extracts and oils.
  3. Add either sparkling water or filtered water and drink!
Recipe Notes

Nutrition Facts: N/A

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Purely PMS Brownie Bites

These brownies are not “healthy” per se, but what I call an “upgrade”. Made with raw cacao powder, coconut sugar (which is still sugar, but a more natural, upgraded version), natural almond butter and zero flour, they are safe for those with celiac disease and gluten intolerance. Oh and by the way…I topped them with raw cacao nibs and little pieces of cooked bacon from Applegate Organics, which is free of preservatives, hormones, antibiotics, nitrites, and nitrates.

If you are feeling a little hormonal and ready to bake up a batch of crappy boxed brownies, do yourself a favor and try this recipe. It covers all PMS-related cravings wrapped up into one: sweet, salty, chewy, and chocolaty.

Once cool, slice the brownies into 24 bite-size pieces and store in a sealed container in the refrigerator. One little square, eaten in pure presence, is all it takes to satisfy even the bitchiest PMS craving.😈

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Purely PMS Brownie Bites
Feeling a little hormonal and ready to bake up a batch of crappy boxed brownies? Do yourself a favor and try this recipe. It covers all PMS-related cravings wrapped up into one: sweet, salty, chewy, and chocolaty. 0 Earthfoods per serving.
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
servings
Ingredients
  • 2 slices Applegate Organics Sunday Bacon
  • 1/3 cup raw cacao powder Navitas brand
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Sea salt
  • 1 large organic, free-range egg
  • 1 large organic free-range egg yolk
  • 2/3 cup organic, unrefined coconut sugar
  • 1 cup almond butter the drippy kind; only ingredient should be almonds (salt is OK too)
  • 1 tsp. bacon fat from cooking bacon
  • 2 tbsp. unrefined coconut oil
  • 2 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips Equal Exchange or Enjoy Life (dairy-free)
  • 2 ounces dark chocolate, chopped Endangered Species 88% Cacao bar
  • 3 tbsp. cacao nibs Navitas brand
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
servings
Ingredients
  • 2 slices Applegate Organics Sunday Bacon
  • 1/3 cup raw cacao powder Navitas brand
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. Sea salt
  • 1 large organic, free-range egg
  • 1 large organic free-range egg yolk
  • 2/3 cup organic, unrefined coconut sugar
  • 1 cup almond butter the drippy kind; only ingredient should be almonds (salt is OK too)
  • 1 tsp. bacon fat from cooking bacon
  • 2 tbsp. unrefined coconut oil
  • 2 tsp. pure vanilla extract
  • 1/3 cup dark chocolate chips Equal Exchange or Enjoy Life (dairy-free)
  • 2 ounces dark chocolate, chopped Endangered Species 88% Cacao bar
  • 3 tbsp. cacao nibs Navitas brand
Instructions
  1. Preheat oven to 350℉. Line an 8x8 pan with parchment and grease with butter or coconut oil.
  2. Heat a nonstick skillet to medium high heat. Cook the bacon until crispy. Reserve one teaspoon of the bacon fat for the brownies. Set aside. Set the bacon on paper towels to drain.
  3. In a medium bowl, whisk together the cacao powder through salt until combined. Set aside. In another medium bowl, whisk together the eggs and coconut sugar until combined. Add the almond butter, bacon fat, coconut oil, and vanilla and whisk until combined.
  4. Add the dry ingredients to the wet and mix until combined. Fold in the chocolate chips. Add batter to pan and smooth out with a rubber spatula. Chop bacon into small pieces, sprinkle on top, and bake for 18-20 minutes or until center is set and edges are golden.
  5. Melt chocolate in a microwave safe bowl in 30 second increments until melted (about 60-90 seconds). Drizzle on brownies and top with cacao nibs. Set aside until completely cooled. Cut into 24 bite-size pieces and store in a covered container in refrigerator.
Recipe Notes

Nutrition Facts per servingCalories: 130Total Fat: 10 g; Saturated Fat: 3 g; Sodium: 40 mg; Potassium: 0 mg; Total Carbohydrate: 11 g; Dietary fiber: 2 g; Net Carbohydrates: 9 grams; Sugar: 8 g (7 grams added sugar); Protein: 3 g

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Spicy Jackfruit Taco Salad

No, this isn’t the type of fruit salad you think it is!

Jackfruit is a large bulbous tree fruit that’s rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement.

Jackfruit can be purchased fresh, but it’s a pain in the rear to cut. Save yourself time and aggravation by picking up a can of Native Forest Jackfruit or a package of Upton’s Jackfruit.

By the way, don’t mistake those purple chunks in the photo for beets; they are actually Melissa’s purple potatoes! Like other blue/purple Earthfoods (i.e. beets, blueberries, blackberries, red cabbage), purple potatoes are full of anthocyanin, a powerful antioxidant that combats the effects of aging and oxidative stress in the body.

Note: This recipe was adapted from forksoverknives.com

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Spicy Jackfruit Taco Salad
Jackfruit is a large bulbous tree fruit that's rich in magnesium, vitamin B6, fiber and antioxidants. When marinated, it mimics the texture of pulled pork, which is why it’s gaining popularity as a meat replacement. 5 Earthfoods per serving ❤️❤️❤️❤️❤️
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp. avocado oil or extra virgin olive oil
  • 2 cups purple potatoes, diced with skin on
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can fire-roasted diced tomatoes, undrained
  • 1 14-oz. can water-packed jackfruit, drained and rinsed
  • 2 tbsp. taco seasoning
  • 1 tbsp. smoked paprika
  • 1/2 tsp. teaspoon minced chipotle in adobo sauce
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 large avocado, diced
  • 1 cup tortilla chips, crushed I like Jackson's Honest or Way Better brands best
  • 8 cups leafy greens Romaine, spinach, arugula, baby kale...you pick!
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 1 tbsp. avocado oil or extra virgin olive oil
  • 2 cups purple potatoes, diced with skin on
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 15-oz. can fire-roasted diced tomatoes, undrained
  • 1 14-oz. can water-packed jackfruit, drained and rinsed
  • 2 tbsp. taco seasoning
  • 1 tbsp. smoked paprika
  • 1/2 tsp. teaspoon minced chipotle in adobo sauce
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 large avocado, diced
  • 1 cup tortilla chips, crushed I like Jackson's Honest or Way Better brands best
  • 8 cups leafy greens Romaine, spinach, arugula, baby kale...you pick!
Instructions
  1. Heat olive or avocado oil in a skillet over medium heat. Sauté the potatoes, onions, and garlic for 10 minutes or until the onions are tender.
  2. Add the diced tomatoes, jackfruit, taco seasoning, paprika, and chipotle in adobo sauce, and continue cooking for 10 minutes until the juice from the tomatoes is absorbed.
  3. Using the back of the spatula, break the jackfruit into smaller pieces. Stir in the cilantro and lemon juice.
  4. Divide greens evenly between four plates and top with one cup of filling, 1/4 of the diced avocado, and 1/4 cup crushed tortilla chips.
Recipe Notes

Nutrition Facts per servingCalories: 290Total Fat: 13 g; Saturated Fat: 2 g; Sodium: 980 mg; Potassium: 1200 mg; Total Carbohydrate: 38 g; Dietary fiber: 13 g; Net Carbohydrates: 25 grams; Sugar: 6 g (0 grams added sugar);Protein: 8 g

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Cauliflower Fried “Rice”

This fun side dish has flavors reminiscent of the traditional fried rice I used to enjoy from my favorite Chinese restaurant back in the day.

It uses fresh riced cauliflower (purchased from the produce department at Heinen’s grocery store) in place of rice. You can also buy frozen riced cauliflower, or save money and make your own using this recipe. It’s really easy!

Instead of traditional soy sauce, I used Bragg Liquid Aminos, a non-GMO Project Verified liquid protein concentrate derived from soybeans. It contains 16 naturally-occurring essential and non-essential amino acids. Oh, and it tastes just like soy sauce. 

 

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Fried Cauliflower "Rice"
Using fresh riced cauliflower in place of white rice and Bragg Liquid Aminos in place of soy sauce, this fun side dish has flavors reminiscent of the traditional fried rice I used to enjoy from my favorite Chinese restaurant back in the day. 3 Earthfoods per serving ❤️❤️❤️
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tbsp. toasted sesame oil La Tourangelle Toasted Sesame Oil
  • 1/2 small onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger root, peeled and diced
  • 1 large carrot, diced
  • 2 large organic free-range eggs
  • 11-12 ounces riced cauliflower fresh or frozen
  • 1/2 tbsp. raw honey
  • 1 tbsp. Bragg Liquid Aminos
Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 tbsp. toasted sesame oil La Tourangelle Toasted Sesame Oil
  • 1/2 small onion, finely diced
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger root, peeled and diced
  • 1 large carrot, diced
  • 2 large organic free-range eggs
  • 11-12 ounces riced cauliflower fresh or frozen
  • 1/2 tbsp. raw honey
  • 1 tbsp. Bragg Liquid Aminos
Instructions
  1. Add oil to large skillet and preheat on medium-high heat, swirling to coat. Add onion, garlic, ginger, and carrot and cook for 4-5 minutes, stirring occasionally.
  2. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
  3. Add cauliflower rice (if using frozen, don’t thaw), stir and cook until warmed through. Add honey and liquid aminos, stir well until combined.
Recipe Notes

Nutrition Facts per servingCalories: 140Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 400 mg; Potassium: 150 mg; Total Carbohydrate: 10 g; Dietary fiber: 3 g; Net Carbohydrates: 7 grams; Sugar: 6 g (3 grams added sugar); Protein: 8 g

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Crunchy Chickpea Snacks

A fun, healthy (but really doesn’t taste healthy) snack that requires virtually no prep work!

Crunchy Chickpea Snacks can be eaten straight from the bowl or sprinkled on a salad in place of croutons. You could also add them to your homemade trail mix!

I love the flavor of smoked paprika, which is why I chose it for this recipe. Omit if you aren’t a fan, or try one of these other delicious seasoning ideas:

 

  • Sea salt
  • Fresh ground pepper
  • Cayenne pepper
  • Garlic powder
  • Cumin
  • Chili powder
Print Recipe
Crunchy Chickpea Snacks
A fun, healthy (but really doesn't taste healthy) snack that requires virtually no prep work! Crunchy Chickpea Snacks can be eaten straight from the bowl or sprinkled on a salad in place of croutons. You could also add them to homemade trail mix! 1 Earthfood per serving ❤️
Course Snack
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 15-oz. can chickpeas, rinsed, drained and patted VERY dry For the crunchiest texture possible, you must make sure you remove as much moisture as possible.
  • 1 tbsp. avocado oil I like La Tourangelle or Chosen Foods Avocado Oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. smoked paprika
Course Snack
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 15-oz. can chickpeas, rinsed, drained and patted VERY dry For the crunchiest texture possible, you must make sure you remove as much moisture as possible.
  • 1 tbsp. avocado oil I like La Tourangelle or Chosen Foods Avocado Oil
  • 1/4 tsp. Sea salt
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. smoked paprika
Instructions
  1. Place a rimmed baking sheet in oven and preheat to 450 degrees.
  2. In a bowl, add chickpeas (remember to remove as much moisture as possible) and toss with avocado oil, sea salt, pepper and smoked paprika.
  3. Carefully remove hot baking sheet from oven and spread chickpeas out in a single layer. Place in oven for 25 minutes, shaking the pan halfway through cooking time.
Recipe Notes

Nutrition Facts per servingCalories: 160Total Fat: 5 g; Saturated Fat: 1 g; Sodium: 330 mg; Potassium: 180 mg; Total Carbohydrate: 23 g; Dietary fiber: 5 g; Net Carbohydrates: 18 grams; Sugar: 0 g; Protein: 5 g

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Perfect Parsley Pesto

April 3rd, 2019 | no comments

 

 

 

 

 

 

 

 

 

I placed these photos side by side because alone, the pesto sauce is not very attractive. Toss it in some mung bean fettuccine and top with sautéed onions, sliced Kalamata olives and a crank of pink Himalayan sea salt…and now you’re talkin’! 

Why parsley? Rich in plant compounds called flavonoids, parsley can potentially offer protection against diabetes and skin and breast cancer. It’s also a phenomenal source of vitamin K, important for bone strength and blood clotting.

Perfect Parsley Pesto is both gluten and dairy-free. Simply add fresh flat leaf parsley, toasted walnuts, nutritional yeast (or grated Parmesan cheese), garlic and extra virgin olive oil to your food processor and blend until smooth and frothy.

This ten-minute recipe can be made ahead of time and then drizzled over cooked veggies, omelets, or even used as a topping for fish or meat. 

Perfect Parsley Pesto was inspired by Rosalee de la Forêt’s recipe for Parsley Pesto. Rosalee is the author of Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal. 

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Perfect Parsley Pesto
Perfect Parsley Pesto is both gluten and dairy-free. This ten-minute recipe can be made ahead of time and then drizzled over cooked veggies, omelets, or even used as a topping for fish or meat. 1 Earthfood per serving ❤️
Course Dinner, Spreads
Prep Time 10 minutes
Servings
servings (serving size: 2 tbsp.)
Ingredients
  • 2 cups tightly-packed flat leaf parsley leaves
  • 3/4 cup toasted, chopped walnuts Toast for a few minutes in toaster oven or for 8-10 minutes in a 300° preheated oven.
  • 1/2 cup nutritional yeast (or grated Parmesan cheese) Bragg or Red Star brand
  • 3 large garlic cloves
  • 1/2 tsp. Sea salt
  • 1 tsp. paprika
  • 1 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tsp. lemon zest
Course Dinner, Spreads
Prep Time 10 minutes
Servings
servings (serving size: 2 tbsp.)
Ingredients
  • 2 cups tightly-packed flat leaf parsley leaves
  • 3/4 cup toasted, chopped walnuts Toast for a few minutes in toaster oven or for 8-10 minutes in a 300° preheated oven.
  • 1/2 cup nutritional yeast (or grated Parmesan cheese) Bragg or Red Star brand
  • 3 large garlic cloves
  • 1/2 tsp. Sea salt
  • 1 tsp. paprika
  • 1 cup extra virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 2 tsp. lemon zest
Instructions
  1. Add all ingredients to food processor or high speed blender and process until smooth and frothy. Store in sealed container in refrigerator for up to a week.
Recipe Notes

Recipe makes approximately 2 cups.

Nutrition Facts per serving (2 tbsp.)Calories: 170Total Fat: 18 g; Saturated Fat: 2 g; Sodium: 80 mg; Potassium: 90 mg; Total Carbohydrate: 3 g; Dietary fiber: 1 g; Net Carbohydrates: 2 grams; Sugar: 0 g; Protein: 3 g

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