Meatless Tacos

Meatless Tacos

I went camping this summer with a really good friend from California who has really inspired me with her desire to be and eat healthy. She told me about some really great tacos she made from nuts. NUTS! I thought they sounded amazing so I decided to create a recipe for meatless tacos. There is no protein to be desired by these puppies and they are delicious, my kids loved them!

Ingredients:

1 cup Finally chopped walnuts soaked

1 cup Cooked quinoa

1 can Organic Mexican style tomatoes pureed

3/4 cup Water

1/2 Onion minced

1-2 Tbs Taco seasoning

1/2 Lime juiced

1/4 tsp Powdered stevia

1-2 Tbs Coconut oil

Directions:

Chop walnuts and place them in a bowl, cover them with water and let soak for at least two hours-over night. Mince onions and add to a medium heat pan with coconut oil. Sauté onions until almost clear or caramelized. Add walnuts, taco seasoning, lime juice, and sauté for 2-3 minutes. Add quinoa, tomatoes, stevia, and water. Cover and cook over medium heat for about 5-8 minutes until water starts to cook off. Uncover and continue cooking until all water is absorbed and all ingredients become the same consistency as taco meat. Serve on a corn tortilla, or a leaf of lettuce. Top with lettuce, tomatoes, and a dollop of plain greek yogurt instead of sour cream. 

Caprese Salad

Caprese Salad

Growing up my husband's Mom used to make this in the summer with fresh tomatoes. I love to keep family traditions and memories alive so I made this for my kids, and they loved it.

Ingredients:

3-4 Large fresh vine ripened tomatoes

1lb. Fresh mozzarella 

1 Bunch fresh basil leaves

Extra virgin olive oil

Balsamic vinegar

Salt 

Cracked black pepper

Slice tomatoes into 1/4 inch thick slices. Slice mozzarella into 1/4 inch thick slices. Layer tomatoes and mozzarella on a plate or platter. Cut or rip basil leaves and evenly place on top. Drizzle olive oil and balsamic vinegar over top. Sprinkle salt and pepper to your taste.

Greek Dressing

Greek Dressing

I love being able to make my own dressing, and to know what is in it. This dressing is awesome and would be great on any salad.

Greek Dressing

Ingredients:

2/3 cup Extra virgin olive oil

4 Tbs Red or white wine vinegar

2 Tbs Lemon juice

2 Cloves garlic, crushed

1 1/2 tsp Oregano, or greek spices

1 tsp Black pepper

1/2 tsp Salt

1/4 tsp Powdered stevia

Add all ingredients to a jar. Cover and shake until well blended. Drizzle over salad, and enjoy!

Red White & Blueberry Pops

Red White & Blueberry Pops

My kids wanted me to make a red white & blue popsicle that had fruit and tasted yummy. I wanted to make one that was delicious, healthy, and kid friendly. I mixed three different flavors, and loved all three as I hope you do as well.

I recommend using foil, or some other tight food wrap, to cover the top of popsicle molds. Then poke wooden popsicle stick through the top. When changing flavors just remove wrap and replace every time.

Red

Ingredients:

1/2 cup Fresh raspberries

1/2 cup Fresh strawberries

1/3 cup Raspberry Kefir

2 tsp Stevia

2 tbs Brown rice syrup

Extra berries for the layers

Mix first 5 ingredients in a blender until smooth and set aside. In your popsicle molds add a few extra berries only about an inch deep, then pour berry mixtures over the berries. Cover and freeze.

White

Ingredients:

1 cup Full fat coconut cream

1 tsp Vanilla

1 tsp Stevia

1 tbs Brown rice syrup

1/4 cup Unsweetened dried coconut chunks

Add first four ingredients in a blender mix until smooth and set aside. Once berry mixture is frozen add coconut chunks on top about an inch deep, then pour coconut mixture to cover chunks and freeze.

Blue

Ingredients:

1/3 cup Blueberries

1/3 cup Blackberries

2/3 cup Coconut water

Extra berries for layering

Add first three ingredients to blender until smooth and set aside. Add extra berries to the top of frozen coconut mixture just below the top of popsicle mold. Pour blueberry mixture over berries and freeze. 

Deconstructed Shrimp Kabob

Deconstructed Shrimp Kabob

For Veggies:
2 small zucchini
6 small tomatoes
1 red bell pepper
1 cup sliced mushrooms
1 small onion
2 Tbs olive oil
1 tsp garlic salt
1/2 Tbs lemon juice
1/2 Tbs worcestershire sauce

For Shrimp:
1 large bag of extra large raw shrimp with peel and tail on
1/2 Tbs olive oil
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 lemon
Fresh Parsley

Chop all vegetables except tomatoes to desired chunkiness and set aside. In a large bowl mix olive oil, garlic salt, lemon juice and worcestershire sauce. Add all veggies and coat well with marinade. Bake in 13x9 pan at 400 degrees for 20-25 minutes stirring half way through.

While veggies cook wash, peel, take tails off shrimp and set aside. Cut tomatoes to desired chunkiness and set aside with shrimp. In large bowl mix olive oil, garlic salt, pepper and worcestershire sauce. Add shrimp and tomatoes and coat well with marinade.

Once veggies are cooked almost all the way through layer shrimp and tomatoes on top. Cook for an additional 10 minutes or until shrimp are pink but not dry.

Serve veggies and shrimp over cooked quinoa with sliced lemon and chopped fresh parsley.

Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps

3 chicken breast grilled and chunked

1/3 cup Greek yogurt

1/4 cup chopped celery

1/4 cup craisins

1/4 cup sunflower seeds

1/4 cup chopped green onion

1 apple chunked

1/2 tsp garlic salt

1/4 tsp poppy seeds

pepper to taste

1 head of red leaf lettuce

Grill chicken, cut into chunks and place in a bowl. Add next 9 ingredients and mix well. Clean lettuce leaves and place a few on a plate. Scoop about 1/3 cup chicken salad and put onto leaves. Roll up and enjoy.

Gluten Free Fish Tacos

Gluten Free Fish Tacos
3-4 pieces of white fish (I used Halibut)
1/4 cup almond flour
1/4 cup brown rice flour
1/2 tsp garlic salt
1/4 tsp smoked paprika
1 tsp parsley flakes
1/4 cup plain Greek yogurt
1/4 cup salsa
Corn tortillas warmed
1 cup chopped napa cabbage
2 limes
1 Small bunch of cilantro (I used parsley)

Mix flours, garlic salt, paprika and parsley flakes in a bowl and mix well. Cut fish into 3-4 inch strips and coat with flour mixture. Place on cookie sheet and bake at 375 degrees for 12-15 minutes or until cooked through but not dry. In a small bowl mix Greek yogurt and salsa. Chop cabbage and set aside. Once fish is done cooking layer cabbage, fish, salsa, juice of 1/4 line and top with cilantro.

Thai Curried Vegetables

Thai Curried Vegetables

1 clove garlic

1 small onion chunked

2 tbs coconut oil

1 tbs red curry paste (mild)

1 can unsweetened coconut milk

1/2 cup pineapple juice

1/3 cup water

1 tsp salt

1 tsp lemon juice

2 tsp fish sauce

1 1/2 tsp fresh or ground ginger

1/3 cup crushed pinapple

1 small yam chunked and boiled

1 cup zucchini chunked

1 cup mushrooms

1 cup red bell pepper chunked

1 cup uncooked spinach

1 can bamboo shoots

3 cups cooked brown rice

Heat a saute pan to medium high heat, add 1 tbs coconut oil, cook onions and garlic. While the onions and garlic cook scoop cream off the top of coconut milk. In a large bowl whisk together cream and curry paste until smooth. Add coconut milk and next 5 ingredients and mix well. Add to saute pan with pineapple, lower heat to medium and cook sauce for 5-7 minutes. Boil yams until almost all the way cooked through and set aside. In a separate pan add 1 tbs coconut oil and cook zucchini, mushrooms and bell peppers. Once vegetables are cooked add to sauce with spinach and bamboo shoots. Once spinach is cooked add yams. Sauce should be soupy and well blended. Add a scoop of rice to a bowl, pour curried veggies over rice and serve.