Friday, April 24, 2015
1/4 c. golden Flax Meal (milled Flax seeds)
1 tsp. baking soda
1 whole egg
1 tsp. vanilla extract
1 tsp. honey (or 1 tsp. raw coconut sugar)
1 tsp cinnamon
pinch of sea salt
—Yields 1 serving
I really enjoy eating this toast with a spat of ghee, or coconut oil. It's also delicious made savory, avocado, bacon and tomatoes! Yum!
Friday, April 10, 2015
"Comfort" means something different for everyone. But for me, it means something that gets my insides all snuggly and happy. Something warm, thick, and hearty! Something that portrays a full mouth feeling that I literally cannot put the spoon down for. This is one of those meals.
The creamy polenta disks allow for an interesting texture, the cool sensation you get from the avocado really balance the dish and then the zinger from the crazy amount of lime juice is just on point. It really could not be made any better. Plus, this was my first time trying an all vegan dish, and it truly was a success!
Maybe the plant-eater life isn't so hard... ha! Who am I kidding... where's the bacon!
|Calories for Chili only|
1 yellow onion, chopped
3 cloves of garlic, crushed
1 tbs. coconut oil
2 cans black beans, drained, rinsed
1/2 c. fire roasted corn, frozen (the Trader Joe's brand is the best!)
1 can fire-roasted tomatoes, diced, drained
1 tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. crushed red pepper flakes
1/2 tsp. paprika
1/2 tbs. ground cumin
1 c. filtered water
Juice of 4 limes
sea salt & black pepper to season
Served with Polenta
Yields ~ 12 servings
Directions: In a stovetop pan, melt down your coconut oil before adding onions and garlic. Cook through until tender and translucent. Then take the onion garlic mixture and add to your crockpot. Rinse off your can of beans before adding to crockpot as well. Throw in the drained tomatoes and frozen corn kernels. In a measuring cup, measure out your 1 cup of water. To this add in your spices. Stir well, this will be your "taco seasoning" but without all that added salt and junk you find in those pouches. Add in water mixture and season with a little salt and pepper (but I usually refrain from seasoning until it's all cooked and then I taste and adjust seasonings).
Cook for 6 hours on high. It should be a nice and sludgy (but in a good way) mixture!
I served mine with some lime zest on a bed of polenta!
Oh, and of course we need some sliced avocado!
Wednesday, April 1, 2015
Since, I wasn't going home and was getting slightly homesick around the holiday, I figured... well it's as good as time as any to try my hand at this, no? This stew is chalked full of walnuts. WALNUTS! So whats the nutritional premise behinds consuming walnuts? What have you all heard? Walnuts are good for the brain? Walnuts have lots of oils? Well all of those things are true, but there is so much more packed into that little nut than you would think!
Yes, they have lots of oils or "fats" but they are omega-3's! You know, like what you get in eating Salmon, but they are way more tasty. Omega-3's are anti-inflammatory fats that aid in helping reduce inflammation diseases like, Crohns disease and arthritis! Additionally, researchers at the Harvard School of Public Health, found that just one ounce of walnuts consumed at least 5X a week, can reduce the incidence of type 2 diabetes by 30%. WHAT! Well, there are way more than 1 oz in here, so feel free to make some for 5 days of left overs!
4 cups ground walnuts, toasted
1/2 tbs. tapioca starch
2 cups of filtered water
8 oz. white meat chicken tenders
1/2 tbs. coconut oil
1/2 yellow onion
2 bay leaves
sea salt, black pepper
1 cup pomegranate concentrate
Traditionally served with Basmati Rice or can be kept 100% Paleo using Cauli-Rice
Yields ~12 servings (1/4 c. each)
Directions: Toast walnuts, cool them down completely before grinding them down to a flour consistency. I cooked my chicken during the time my walnuts were cooling. Cut up your onion and cook them in the oil under translucent and tender. Place seasoned chicken tenders on top of onion mix, add bay leaves and cover for 12 minutes. In a large pot, mix tapioca starch with the filtered water, until it is completely mixed with no lumps. Add in ground walnuts and stir vigorously. I even used a whisk here. Get all the lumps out! This is a very smooth stew, no need for teeth breaking chunks inside.
Turn head to medium-low, until it boils. When it boils just a little, turn it down to low and stir, stir, stir. Usually, I would say that there is an issue with the stew sticking to the pan, but its really not an issue with such high oil content in the walnuts. When you start getting vigorous bubbles (like pancakes), add the pomegranate concentrate and stir it in. Here is the time where you should add in the chicken if you are using it. Add only the tender cooked meats, not the onions/bay leaf mixture.
Keep on low for 15 more minutes. If you start to see an oil layer separate on top of the stew, don't panic, like I said... walnuts are oily! feel free to remove it, I did and it still was creamy and delicious. Season to your liking with salt and pepper. Serve with long-grain basmati rice, for that true authentic Persian feel.
Happy (early) Easter everyone!