Here is a refreshing chia pudding recipe for the summer that can be enjoyed as a snack, dessert, or as an easy breakfast (make it the night before to enjoy the following morning). I pulled it from my Raw Vegan Transitions book and changed it up a bit to suit my preferences these days. Mainly, I swapped out the agave nectar for raw honey. (To keep it vegan, simply use agave nectar or maple syrup in place of the honey.)
One of my favorite restaurants in New York is Don Antonio’s for gluten free pizza. I don’t know what kind of devilry they have going on there to make such an amazing gluten free crust, but I’m hooked. If we’re in New York for 10 days, you can expect us to have their pizza about 4 to 5 times during our trip. It’s so good that we chose the apartment we rented to be near it (and Bareburger). Read More »
- New York Trip – Blue Dog Kitchen Cafe – “Real Food” Friendly
- New York Trip – An Authentic Food Experience Off My Diet – Part 2
- New York Trip – Bareburger – “Real Food” Friendly
- Recipe Pumpkin Pie (Gluten-Free. Grain-Free. Almost-Paleo.)
- New York Trip – An Authentic Food Experience Off My Diet – Part 1
The first time I created this recipe both my husband and I knew it’d become a regular in our house, and it has been for years. The textures and flavors are refreshing and delicious (especially fantastic during the warm summer months), and it’s a pretty dish. Oh, it takes a maximum of 10-minutes to throw together – I love that.
Olive and Veggie Pasta (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 1 large zucchini
- 1 medium to large red bell pepper, seeded and diced
- 1 avocado, pitted, scooped / peeled, and diced
- 6 raw olives, pitted and chopped*
- 4 to 5 leaves fresh basil, chopped
- 1 teaspoon minced fresh chives or 1 green onion, chopped
- fresh organic lemon or lime juice, a good squeeze’s worth
- drizzle high quality raw olive oil
- sea salt, to taste
- Using a spiral vegetable slicer, spiralize the zucchini into noodles (if you have kids, have them help with this because they’ll love it). If you don’t have a spiral slicer, use a vegetable peeler to cut the zucchini into long, thin, ribbon-like slices.
- Put the zucchini in a bowl and add the remaining ingredients.
- Toss well with some fun bamboo hands and serve immediately.
* We really love Essential Living Foods Raw Peruvian Black Botija Olives. They are so unbelievably good… very juicy and meaty. The only ingredients are organic raw botija olives and sea salt.
It’s time for a raw plant based recipe today. A fun one, too. Even though I eat a diet rich in high quality animal products, it doesn’t mean I don’t make my family raw plant-based recipes, too. I find value in raw vegan recipes for their diversity to my family’s diet and the phtyo-nutrients they offer. Whole-food, plant-based recipes have a place in all diets although I no longer subscribe to a 100% plant based diet anymore for us.
Apart from the soaking time of the sunflower seeds, this recipe can be whipped up in no time flat – that’s my kind of recipe. Or, use Go Raw sunflower seeds which are already sprouted and it’ll take even less effort. The texture of the final recipe will have some crunch since the seeds won’t be soaked but that’s totally cool, too.
Easy Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 3⁄4 cup raw organic sunflower seeds
- 1⁄2 cup chopped celery
- 2 tablespoons organic flax meal
- 1 1⁄2 teaspoons minced fresh chives
- 1 teaspoon fresh lime juice
- 1⁄4 teaspoon himalayan crystal salt (or perhaps less, if using already salted seeds like these)
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon chipotle powder
- dash of freshly ground pepper
- 2 medium to large organic red, orange, or yellow bell peppers
- Put the sunflower seeds in a bowl and add filtered water to cover by about 1 inch. Let them soak at room temperature for 6 to 8 hours, or overnight if that’s easier. Drain the sunflower seeds and rinse. Remember, if you use already soaked and sprouted raw sunflower seeds like Go Raw’s then you can skip this step.
- In a food processor, combine the sunflower seeds with celery, flax meal, chives, lime juice, salt, garlic powder, and pepper. Process the mixture until it’s a lightly coarse texture.
- Cut the top off each bell pepper, including the stem, and pull out the seeds. Stuff the bell peppers with the sunflower seed mixture. Serve immediately.
Are you looking for a quick salad that is high in protein and nourishing fat but low in carbs? Want something that is also gluten free, paleo, and good for you? Look no more and try my Mexican Tuna Salad. This salad will keep you satisfied all afternoon and energized to boot.
We’re just coming off a trip to Mexico and I am still desiring those wonderful flavors. Here I have a low mercury tuna, by Wild Planet, along with fresh cilantro which is good for combating mercury anyway, plus crunchy fresh red bell pepper, savory green onion, and delicious creamy avocado. It’s like mashed up guacamole, salsa, and tuna basically.
- Recipe Tuna Carrot Salad Sandwich (Paleo Gluten Free)
- Recipe: Gussied-Up (low mercury) Tuna Salad Gluten-Free
- Recipe Bison (or Beef) Mexican Stew Slow Cooker Paleo Gluten Free
- Recipe: Coconut Yogurt Breakfast Salad (Raw Vegan Paleo Gluten-Free)
- Recipe Olive n Veggie Pasta (Gluten Free Paleo Raw Vegan)
The easier and simpler a recipe is, the more attracted I am to it these days. Being a mom to a 3.5 year old is busy, but with easy recipes like this, then it’s a breeze.
Enter Orange Chicken & Yams. And, of course… ENTER: SLOW COOKER. I think my slow cooker will go from being my best friend to my bestest best friend. With a recipe as easy, delicious, and nutritious as this, I have so much time on my hands that I can read a book. ;) Speaking of books, I just finished Chris Kressers’ The Paleo Code, which is a good book detailing a Paleo diet with a Real Food spin which I like. I’m about to dive into Eat the Yolks (by funny gal Liz Wolfe) between chapters of one of my favorite authors, Diana Gabaldon. I’m on her 5th book in The Outlander Series, The Fiery Cross. The Outlander Series is soooooo fantastic and very popular (so popular that I believe a TV series is being made of it). I love to read. It’s one of my favorite things.
On to the recipe:
I originally found myself in the market for a pressure years ago when I was eating a plant based vegan diet (here’s why we stopped our vegan ways). We consumed a lot of beans in those days and I wanted a faster way to prepare them instead of watching them cook in a big pot on my stove all the time.
Fast forward to today… my pressure cooker was sitting on my counter not being used because we don’t fancy beans much these days. I was eager to make a meal quickly with a cut of meat that would usually take all day in the slow cooker. Hello, Pressure Cooker. This thing rocks for its speed and simplicity.
That’s my pressure cooker pictured above: All Clad (I bought it at Sur la Table). This gem was worth every penny because of its high quality. It’s stainless steel and I wanted something that wasn’t non-stick crap or aluminum. I also like this one because I don’t have to stand around the stove watching it (it plugs into the wall), so I feel safe using it. It’s basically a “set it and forget it” piece of kitchen equipment.
Pressure Cooker Beef Chuck Roast
- Organic Grass Fed Beef Chuck Roast, generously salted (I use this salt for this job)
- 2 cups homemade broth (or water if you must, but learn to make broth here)
- 1 bay leaf, optional
You can get very creative here and add other flavors like a halved onion, a few cloves of crushed garlic, etc, especially if you’re using water as the liquid. I usually keep it extra simple though with just flavorful homemade broth and generously salted grass fed meat.
Put all of the ingredients in the pressure cooker. Cook at HIGH pressure for about 45 minutes. Voila! You’re done.
My Cinnamon Apple Chicken with Buttered Purple Cabbage is soooo good. It’s comfort, health, ease, and deliciousness all wrapped up in one meal and tied with a bow. Cabbage and apples are a great combo that everyone will love.
Most of my chicken dishes are made in a slow cooker, but once in a while, I want some golden (pasture raised organic) chicken skin to sink my teeth into, such as the gluten free recipe below (and also this staple in our house: Garam Masala Orange Chicken). I buy my pasture raised organic chickens here (also available soy-free, meaning they didn’t feed the chickens any soy). Good Earth Farms is also where we bought our pasture raised turkeys for Thanksgiving and Christmas. A testament to the quality and deliciousness of their poultry was when my mom, who is always extremely(!) honest, exclaimed three times how much she enjoyed the turkey and she’s never been a “turkey” person.
I love using fresh organic produce which shows off vibrant colors. This recipe of Carrot Cauliflower Puree does just that. It’s the color of a sunset, so pretty. Delicious, too. I can serve this as a side dish to any meal whether it’s breakfast, lunch, or dinner.
Carrot Cauliflower Puree (Gluten Free Recipe)
Yield 4 servings
- 1 head of cauliflower, chopped
- 2 large carrots, peeled and chopped
- 1/2 teaspoon sea salt
- 1/4 cup homemade broth (learn how to make here)
- 1/4 cup grass fed butter
- fresh organic thyme, for garnish
- Put the cauliflower and carrots in a large, deep saute pan with about a few tablespoons of filtered water. Cook over medium heat, covered, until tender. Alternatively, you can steam them with a steamer insert like this. (I love that steamer insert because it has handles that don’t get too hot to touch, so I can simply dump the veggies into a bowl waiting with butter in it, in one quick dump.)
- Transfer the vegetables to a food processor, fitted with the “S” blade, and add the remaining ingredients. Process to a chunky or smooth consistency, as desired.
This is YUM.
Here’s a quick, light, and easy snack (or breakfast or dessert) recipe with pears and apples. The colors are quite pretty when using a green pear and red apple (or vice versa).
Apple Pear Yum Porridge (Raw Vegan Gluten Free Paleo)
Yield 1 serving
- 1⁄4 cup raw organic almond milk or coconut milk
- 1 green or red pear, cored and chopped
- 1 red or green apple, cored and chopped
- 2 teaspoons raw coconut crystals, raw honey, or maple syrup (more to taste)
- 1⁄4 teaspoon ground allspice or chinese 5-spice
Put the milk, pear, apple, sweetener, and allspice in a blender and briefly puree. Serve immediately.