SPICY BREAKFAST DETOX GREEN JUICE

21 Oct

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Sometimes a little bit of spicy heat is always needed in my green juices to supercharge and cleanse my body, especially on a cold and rainy day :( and sometimes, coffee alone doesn’t cut it. The hot ingredient in this juice recipe is one simple jalapeño pepper.

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Jalapeños contain antioxidants and also aid in weight loss, but you get the full benefits when they are eaten raw, and the easiest way to do that is to add them to your juices! Hopefully this brings you some colour today and makes you smile :)

This juice contains:

1 Persimmon
Red kale
1 apple
4 celery sticks
1 pear
Parsley
1 lemon
1 cucumber
1 jalapeño
Ginger.

All ingredients are organic. Have a great day!

TILAPIA TACOS WITH SPICY SRIRACHA COCONUT SAUCE

20 Oct

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I hope everyone had a great weekend! I’m a huge fan of fish tacos and I was craving it for lunch today, so of course I made some! I’ve made fish tacos in the past and I would usually season the fish with salt and pepper and use chopped veggies and hot sauce to elevate the taste, so I decided to try something different and seasoned the tilapia with Flavor God seasonings…best decision of my life. I also added the lemon garlic seasoning to my homemade coconut sriracha sauce and my tummy was happy after I inhaled this meal. Good thing I have a whole box of Flavor God seasonings to last me through the winter! Second best decision of my life ;)

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Happy Monday! :)

Recipe:

1 pound tilapia fillet (sliced into cubes)
A slice of lemon
A handful of chopped red onions, red and yellow bell peppers, jalapenos, scallions, and grape tomatoes
¼ tsp balsamic vinegar
½ tsp. natural all spice mix (I used Flavor God’s everything seasoning)
Organic extra virgin olive oil
1 gluten free brown rice tortilla

Coconut Sriracha Sauce:

1/3 cup unsweetened canned coconut milk (room temperature)
2 tbsp sriracha sauce
1/2 tsp. natural all spice mix (I used Flavor God’s lemon garlic seasoning)

Preheat oven to broil and line a baking sheet with foil paper. Lightly grease with olive oil.

Coat the tilapia with balsamic vinegar, natural spice mix and 1 tsp olive oil and place on the lined baking sheet. Place tilapia in the oven and broil for 10-12 minutes (you want to retain the juices in the tilapia).

When ready, set aside. Place a skillet over medium heat and place frozen tortilla in it (you don’t need to add any oil). Fry both sides for a little less than a minute until it becomes slightly crispy. Gluten free tortillas are usually stored in the freezer because of their brittle texture due to the lack of gluten, and when left out at room temperature for just a few minutes, they start to fall apart. The best way to enjoy gluten free tortilla is to fry it, this way it holds together and you get a nice and crispy shell. Alternatively, you can use a regular tortilla wrap.

When ready, place cooked tortilla on a plate, then add tilapia, chopped red onions, red and yellow bell peppers, jalapenos, scallions, and grape tomatoes. Drizzle with some coconut sriracha sauce and add a lemon slice for extra flavor, or omit. Devour!

MAPLE PUMPKIN FRENCH TOAST

19 Oct

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I love all things pumpkin, so when I came up with this French toast recipe, I was pretty excited, and also shocked about how quickly I inhaled them..they were that good! Some people don’t really enjoy French toast because of the eggy texture, and although this recipe contains 1 egg, you could also choose to omit it if you’d like :) Enjoy your Sunday!

Recipe: serves 2

4 slices gluten free brown rice bread (I used Udi’s chia/flax seed bread)
1 large egg (optional)
1/3 cup organic pure pumpkin puree
1 tsp organic pure vanilla extract
2 tbsp organic pure maple syrup
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1/2 cup unsweetened vanilla almond milk
Coconut oil (for frying)

Mix all ingredients in a large bowl until well incorporated, then place a skillet over medium heat and add 1 tsp coconut oil.

Soak individual bread slices in the pumpkin mix until all sides are evenly coated, then fry both sides for about 2 minutes until golden brown.

Serve and top with more maple syrup and coconut cream or topping of choice.

PUMPKIN BANANA COCONUT WAFFLES WITH POMEGRANATE

17 Oct

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Happy Friday guys! I’m slowly getting into my pumpkin phase again so I figured I’d start of with these healthy waffles! I made these a while back so I figured i’d recover these from the archives. These could serve 2-3 people, but feel free to go for the whole stack if you’re feeling brave :) Have a great weekend! Recipe can be found here.

BERRY BANANA RAW PROTEIN SMOOTHIE

16 Oct

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Good morning! actually more like foggy and rainy morning where I am, but this quick go to drinkable breakfast smoothie can be enjoyed in any weather. It contains organic mixed berries, 1 organic banana, 2 cups unsweetened almond milk, and 1 scoop of vanilla vegan protein powder (i used Garden of Life). You can also use any protein powder of choice, or omit the protein powder and use hemp seeds, chia, pr any superfood of choice. Have a great day!

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