Beluga Lentil + Sauteed Celery Salad

Here’s one of my first recipe’s that is not Whole 30 approved, but I’m VERY excited to share it! I’ve just recently finished my second round of Whole 30, and since then I’ve been doing a lot of thinking. The Whole 30 has strengthened my digestive system from where is was (intolerant to most things while I recovered from an eating disorder + hip surgery), and now I’m ready to truly incorporate more types of foods into my diet. This includes WAY more plant-based protein, because my body can now handle them and they make me feel amazing.

This lentil salad is a spin-off of one my mom used to make for potlucks. It’s SO simple to make and keeps super well in the fridge (plus it tastes amazing chilled)! All you need is a few ingredients to make this delicious, plant-based salad that will leave you feeling energized and light.


For the lentils:

  • 1 cup black beluga lentils, dry
  • 1 3/4 cups of water (or add a bit more as it cooks if your lentils look dry)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 tbsps avocado oil (I usedΒ Chosen Foods)
  • 2 garlic cloves, crushed
  • 1 shallot, finely chopped
  • 2 dried bay leaves

Add your lentils to a fine strainer and rinse in cold water, then set aside.

In a large pan, add your avocado oil over a medium flame. Add your crushed garlic + chopped shallot and stir well until fragrant and slightly browned, about 1-3mins. Add your salt + pepper, and then add your lentils to the pan.

Stir to incorporate the lentils will your garlic, shallot, and seasonings. Then add your 1 3/4 cups of water and your two bay leaves.

Allow the lentils to come to a boil, then reduce to a simmer and cover the pan with a lid. Simmer for 35-40mins, or until your lentils are firm yet cooked through. Mushy lentils make for a mushy lentil salad!

For the celery:


  • 6-7 large celery stalks, chopped
  • 2-3 cloves of garlic, crushed
  • 1 shallot, finely chopped
  • 2 tbsps avocado oil
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp dried marjoram
  • 1/8 tsp dried tarragon
  • 1/4 tsp dried parsley

While the lentils cook, it’s the perfect time to sautee your celery!

Chop your celery stalks into half-moon pieces. Then heat your avocado in a large pan over a medium-high flame.

Add your crushed garlic + chopped shallot to the pan and stir until fragrant, about 1-3mins. Then add your chopped celery and seasonings.

Continue to stir until the celery is tender, about 7-10 mins.


Then, all you have to do it combine it in one big bowl! Taste for salt & pepper and add as needed. I recommend dressing it with the juice of 1/2 a lemon or a splash of apple cider vinegar. Drizzle a little avocado oil over the top and enjoy this deliciously satisfying plant-based dish.

It also is amazing paired with roasted veggies and OBVIOUSLY avocado!

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Whole 30 Egg Muffin Cups

I’m one of those people who is always rushing out the door to work in the morning! Somehow all my time escapes me, and I find myself trying to make + eat breakfast as fast as possible! These egg muffin cups are PERFECT for slowing down your morning, so you have more time to actually get ready! Just make them the night before and you’re golden!

I used kale and mushroom for these, but use any veggies you have in your fridge! They’re super versatile.

Egg Muffin Cups


  • 12 eggs
  • 1/2 cup full fat coconut milk
  • 5-6 leaves of kale, de-stemmed and finely chopped
  • 5-6 large mushrooms, chopped
  • 1/2 a large shallot
  • Chosen Foods avocado oil spray {find avocado oil + other Whole 30 approved sprays by Chosen FoodsΒ here!}
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp Trader Joe’s 21 Spice
  • 2 muffin trays {with 6 or more muffin spaces}

Begin by chopping your veggies into small pieces and slicing your shallot. Meanwhile, heat a large pan on a medium-high flame and spray your pan generously with Chosen Foods avocado oil spray.

Add your shallot and sautee for 30 secs-1 min until fragrant. Add your veggies + 1/2 tsps of salt & pepper & 21 spice. Sautee until the kale has wilted down, about 3-4mins, then set aside. Time to whisk those eggs!


Crack your 12 eggs into a large bowl, and add 1/2 cup of coconut milk. Sprinkle with a little salt & pepper if you so desire {although the I found it didn’t need any!}, then whisk well!


Spray your muffin tin down with Chosen Foods avocado oil! This spray has NO additives like other sprays on the market do, and each muffin popped out perfectly!

Then spoon in your veggie mixture evenly to the tins. Use a ladle to pour in your whisked eggs, about 3/4 of the way full for each muffin.

Pop the muffin trays in the oven at 350F for 18mins. Let them sit for a few minutes, then pop those suckers out and enjoy!


Note: I used 2 small muffin tins {with 6 spaces each} for these! With the amount of ingredients, I made 18 egg muffin cups total. If your muffin tray is a bit bigger, you might get 12 muffin cups! I’d say a serving is about 3 muffin cups.

Chili Powder & Cumin Baked Chicken Thighs

Yet another of my meal-prep staples that my boyfriend and I whipped up one night! These are so easy to chop up and add to salads or pair with other veggies the day after. Definitely one of my favorites.

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β€’ 12-14 boneless, skinless chicken thighs
β€’ 2 tbsp avocado oil
β€’ the juice of 1/2 a lemon or 1 tbsp white vinegar
β€’ 2 tsp chili powder
β€’ 1 tsp cumin
β€’ 1/2 tsp dried oregano
β€’ 1/2 tsp paprika
β€’ 1/2 tsp garlic powder
β€’ 1/2 tsp onion powder
β€’ 1 tsp salt
β€’ sprinkle of black pepper


Lay your chicken thighs on a large baking tray & drizzle with oil. Then add your seasonings + lemon juice and toss well so the thighs are completely coated. You can either let the chicken marinate for an hour in the fridge or bake them immediately!


Once baking, pop them in the oven at 425F for 25-28 mins {if larger thighs, bake for up to 30-32mins}. I find they get slightly crispy on the outside if you set them to bake on the top rack!

Quick note: Check your thighs about half-way through baking to see if there’s a lot of liquid/grease in the pan. This can happen sometimes, and prevents the thighs from getting that nice golden crisp! Drain as much of the liquid as you can, and then return to the tray to the oven so the thighs don’t get soggy!

Enjoy :)!

Red Palm Oil Seared Beef Tenderloin + Roasted Baby Potatoes & Asparagus

This tenderloin came out sooooo good, and it was SO SIMPLE! Paired with roasted baby potatoes that I picked up from the farmer’s market + some thick asparagus, this meal was ready in 30 mins.

The grass-fed tenderloin from PRE Brands cut like butter! It was so tender, juicy, and flavorful! Check out their websiteΒ hereΒ to order yourself a chunk and make this ASAP!

It may sound fancy, but I only used salt & pepper {and a little garlic powder on the veggies & potatoes} to season, because theΒ natural flavors are just too good to cover up! Simple can be luxurious, too!

For the pan-seared tenderloin:


Red palm oil from Nutiva was perfect for searing the meat on a high flame, and gave it a such a nice crust! If you don’t have red palm oil {I highly recommend picking some up for higher temperature cooking}, you could use ghee or avocado oil for a nice replacement that holds up at high heats!

  • 5oz PRE Brands grass-fed beef tenderloin
  • 1 tbsp Nutiva red palm oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Place your meat in a clean bowl and rub down with your salt & pepper. Meanwhile, in a large pan, add your red palm oil on a medium-high flame. You want it to get nice and hot so your meat really sizzles! After about a minute or so, when your fire is hot enough, add your meat to the pan.

Cook on each side for about 3 mins, until there’s a nice brown crust on each side. Cook for a little longer {about 4 mins on each side} if you like your meat more well-done rather than rare. Remove from the pan onto a clean bowl, and allow it to sit for about 5 mins. Then cut against the grain and enjoy allllll the meat juices!

 

For the roasted baby potatoes + asparagus:


I roasted everything on one large baking tray to make things even easier! Hooray for less dishes!

  • 1 lbs baby potatoes {I used a variety of colors, but any kind will do!}
  • 12oz of thick asparagus spears, or about 20 thick spears {thinner asparagus may roasted for a shorter time and you make want to use a separate tray in this case}
  • 2 tbsps melted ghee
  • 1/2 tsp salt & pepper
  • 1/4 tsp garlic powder

Spread your baby potatoes & asparagus on a large baking tray. Coat with ghee + seasonings. Preheat your oven to 385F. I like to place the tray in the oven while it preheats, so the potatoes get nice and tender. Once the oven has come to 385F, roast for 25mins!

Note: if your asparagus is on the thinner side, you may want to roast it on a separate tray! Roast at 385F for 12-15 mins.


Serve and enjoy!

Shepard’s Pie with Cauliflower + Butternut Squash Mash

My mom used to make shepard’s pie a lot when I was growing up, so this is a comfort food dish for me. For this recipe, I used PRE Brands lean grass-fed ground beef and TONS of veggies, which just made one of my favorite childhood dishes even better!

I switched it up from the usual mashed potato topping and used a mash consisting of butternut squash and cauliflower! I think I love it even more than the traditional topping. Plus the high quality of the PRE brands grass-fed ground beef just makes this amazing.


All of this was relatively simple to make, and the best part is that you can assemble it and then throw it in the fridge to bake later, or you can bake it and store it in the fridge as is as part of your week’s meal prep!

 For the cauliflower & butternut squash mash topping:

 

  • 2 cups peeled and diced butternut squash
  • 2 cups cauliflower florets, or about 1/2 a medium head of cauliflower
  • 1 tbsp ghee
  • 2 tbsps coconut cream
  • 1/4 tsp salt & pepper, more to taste

Fill a large saucepan with water and bring to a boil. Add in your cauliflower florets & diced butternut squash, then reduce to a simmer and cover with a lid. Cook until soft, about 15mins.

Then, drain your cauliflower & squash and add them to a food processor {this also works with an immersion blender!}. Add your 1 tbsp of ghee + 2 tbsps coconut cream + salt & pepper and pulse until smooth! Taste and adjust salt and pepper as needed. Set aside in a large bowl or container.

 

For the meat & veggie filling:


  • 1 lbs PRE Brands lean grass-fed ground beef
  • 1.5 cups diced rainbow carrots {or about 4-5 large carrots}
  • 1.5 cups frozen green beans, chopped {I prefer to chop my own, since pre-cut green beans tend to have a lower nutrient value}
  • 1 large or 2 small shallots, sliced & divided
  • 2 garlic gloves, crushed or minced & divided
  • 2 tbsps ghee, divided
  • 1/2 tbsp organic tomato paste
  • 1/2 tbsp Coconut Aminos
  • 1/2 tsp salt & black pepper
  • 1/2 tsp ground rosemary & thyme

I like to begin with the meat. Add 1 tbsp of ghee to a large, flat pan on a medium flame and add half of your shallots + crushed garlic. Cook for 1-2 mins, until fragrant, and then add your ground beef. Season with 1/2 tsp salt & pepper and break into small pieces. Cook until browned, about 5-7mins! Then add to a clean bowl, drain the grease, and set aside.

In the same pan, begin cooking your veggies. Add 1 tbsp of ghee to the pan on a medium flame, and add the remaining half of your shallots and garlic. Cook for 1-2 mins until fragrant, and then add your diced carrots and chopped green beans. I like to give them just a sprinkle of salt & pepper here, then begin stirring. Add both your 1/2 tsps of rosemary & thyme and continue cooking for 5-7 mins until the carrots are slightly soft.

Once your veggies are cooked, add your ground beef back to the pan. Add your 1/2 tbsps of tomato paste & coconut aminos and stir until incorporated. Then remove from the pan and add to a baking dish. I used an 8 x 10 Pyrex dish.

Add your cauliflower & butternut squash mash over the top of the filling and preheat your oven to 375F. Bake for about 30mins, or a little longer until the edges are golden.


Let it sit for 5-1o mins, then serve! This makes about 4 large or 6 small servings.

Clean + Easy Beef & Broccoli

Before clean eating changed my life, beef & broccoli was one of my favorites from Chinese takeout. This recipe is a COMPLETELY clean & healthy spin on that beloved take-out dish, minus the MSG or sugar or other unnecessary additives that wreck havoc in your body. Plus, it’s SUPER simple to make and honestly one of the best things I’ve ever made.

A huge shout out to Pre, an amazing grass-fed beef company. I used their grass-fed sirloin for this recipe and it’s AMAZINGLY tender. Please check them out here http://www.pre-brands.com/ and think about ordering some of their product. You definitely won’t regret it.


What you need for this beef & broccoli recipe:

  • 1/2 lbs grass-fed sirloin
  • 1/2 tbsp Red Boat fish sauce
  • 4 tbsps Coconut Aminos Garlic Sauce
  • 1 tsp fresh ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp arrowroot powder {Whole 30 approved, for thickening the marinade}
  • 3 tbsps sesame oil, divided
  • 3 cups of broccoli florets
  • 2-3 medium scallions, sliced thin, greens & whites divided
  • A little pink salt & black pepper
  • A sprinkle of black sesame seeds {optional, for topping at the end!}

 

First, slice your sirloin into very thin strips {as thin as possible!} with a very sharp knife. Place your sliced beef strips into a bowl, sprinkle with a few cracks of salt & pepper, and begin making your marinade.

For the marinade, add your coconut aminos + fish sauce + 1 tbsp sesame oil + freshly grated ginger & garlic + arrowroot powder to a small bowl and whisk together. Allow to sit for about one minute, then pour over your sirloin strips. Mix with your hands, then allow your sirloin to sit at room temp and marinate for 20-30mins!


Meanwhile, fill a large saucepan with water and bring it to a boil to blanch your broccoli. Once boiling, add your broccoli florets for about 1 minute, until the florets turn bright green. After 1 minute, remove the broccoli from the water and transfer into a strainer. Run the florets under cold water to retain a bit of crisp and stop them from cooking!


In a large, flat pan, turn the flame to high and add 1 tbsp of sesame oil. Allow your oil to become very hot, then add the white portions of your chopped scallions and cook for about 30 seconds. Then add in your beef strips, and flip continuously with a pair of tongs for about 30-45secs to ensure an even sear. Once evenly cooked, add to a clean bowl and set aside.

In the same pan, add your last tbsp of sesame oil on a high flame, then add your blanched broccoli florets. Cook for about 1 min, then remove from the pan and place on a serving dish. Add your cooked beef strips on top of the bed of broccoli. Then sprinkle with the green part of your chopped scallions + black sesame seeds + a sprinkle of salt & pepper if your tastebuds desire!

This makes about 2 large or 3 small servings! Enjoy and tell me how you like it!

Cauliflower + Turmeric + Potato Soup

I wanted to share with you all my FAVORITE soup recipe. I whipped up this soup when I was recovering from my hip surgeries, because it’s just so nourishing & warming! Plus the healing powers of turmeric are the star of the show.

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β€’ 1 medium head of cauliflower, chopped into florets {I used an orange cauliflower from the farmers market for extra color!}
β€’ 2 medium Yukon gold potatoes, washed & diced
β€’ 2 medium shallots, chopped
β€’ 3 cloves of garlic, chopped
β€’ 6-7 cups of bone broth or vegetable stock {you can make your own or find a compliant brand!}
β€’ 1/2 inch fresh turmeric root, sliced {or about 1 tbsp of ground turmeric}
β€’ 3 tbsp coconut oil
β€’ 2 tsp salt
β€’ 1/4 tsp black pepper
β€’ 1/4 tsp dried parsley
β€’ 1/8 tsp dried thyme

In a large soup pot, sautee your chopped garlic + shallots in coconut oil on a medium flame for about 2-3 minutes until fragrant. Add in your chopped potatoes + cauliflower florets + sliced turmeric root + salt & pepper + herbs and stir for another 3-5 minutes. Add about 6-7 cups of broth over the top of the vegetables, or more if you like your soups a little thinner!

Let the mixture come to a boil, then reduce to a simmer until the potatoes & cauliflower are soft {about 10-15 mins}. Use an immersion blender to blend it all together, then enjoy! It’s delicious topped with a bit of coconut cream!