Tag:

Foodie Friday

Do you have 3 rotten bananas at home?

Those rotten bananas can easily be made into yummy gluten free and dairy free banana muffins. I made these last night to go with our dinner and I got requests for seconds and thirds, a rounding success! Here’s the recipe for the blueberry version of this recipe.

Read on . . .

Ingredients:

2 1/2 cups almond flour (I have the one I use on my Amazon page)

1/2 cup sugar

1 1/2 teaspoon baking powder (I use aluminum-free)

1/4 tsp salt

1/3 cup avocado oil or coconut oil

1/3 cup unsweetened almond milk

3 eggs

3 ripe bananas, smash and mix them in.

A dash of cinnamon (optional, but I love the added flavor)

Mini Chocolate Chips (optional but wow this adds tons of flavor)

Directions:

Preheat oven to 350. Mix all ingredients, bake for 20-25 min. They’re ready when the toothpick comes out clean and the top is golden brown. Enjoy!

Sweatshirt in medium // Biker Shorts // Bag

I keep getting asked, what’s in my salads? I love love a good salad to the point that I get excited to eat it! Here’s the ingredients give or take a couple extra items I have in the fridge.

Organic Spring mix (I place a paper towel in the plastic container so it doesn’t rot the next day)
1 ripe Avocado
Green (I like manzanilla don’t get low sodium) and black olives (I liked sliced in a can)
Roasted sunflower seeds
Homemade balsamic vinaigrette (see recipe below)

Balsamic Vinaigrette (recipe can be doubled)

Mince 2 cloves of garlic and add the following ingredients in a small jar with lid:

1/3 cup avocado oil (or canola oil)

2 T balsamic vinegar

1 tablespoon sugar or 1 tablespoon of agave

1/2 t. salt (I use pink salt)

Shake vigorously and serve. Store in fridge up to a week.

Let me know what you think or any variances you add. Have a great weekend. We’re having friends over this weekend and grilling out on Reid’s new grill. The kids are trying to talk us into a beach morning, but we shall see. What are you up to? Have a great weekend!

My amazon and shop page are open 24/7.

Things change but I wanted to give you an update of what I eat regularly. I tend to go in cycles. Just ask Reid, as he rolls his eyes. Ha! Sometimes I omit the toast and go for a fab4 smoothie. Lunch is basically a soup and salad and dinner is chicken and rice. As a general rule, I try and stay away from refined sugars and bread simply because I don’t feel great when I eat them. I also believe “everything in moderation,” so an occasional sweet treat is totally game! Additionally I try to drink 8 glasses of water.

Getting personal

I hesitated sharing this story here, but here it is! I hope it can serve as an encouragement to a reader who may have suffered similarly.

I had an eating disorder in college. I felt pressure to be “perfect.” Perfect grades, perfect body. While I was only an average student, I felt pressured to control what I ate. I deprived myself and deep down wasn’t happy. While I’m grateful this disorder didn’t last long for me, I learned a lot about myself and what real health looks like. It isn’t the seemingly happy skinny 4.0 GPA sophomore but accepting oneself as you are, as God intended you to be. I did a lot of research at the library (before laptops were everywhere!) and studied how our body works with food and how it can affect how you look and feel. From there, I started a healthy relationship with food and I discovered how much I enjoyed researching food and diet. I never shied away from a healthy food just because it didn’t taste good. If it was good for me, I’d learn to like it. I’m here to report that deprivation doesn’t work. When I feed my body healthy food, am active, giving myself grace in my imperfection and being grateful for the body God has given me, I FEEL MY BEST.

“Deny your weakness, and you will never realize God’s strength in you.”
― Joni Eareckson Tada (the kids and I studied more about Joni’s journey with quadraplegia and I encourage you too!)

A note about fats which is contrary to what you’ve believed or been told. And the opposite of the food pyramid.

Healthy fats (i.e. avocado oil, almond butter, organic peanut butter, avocados)

1. These fats keep you fuller, for a longer period of time. Studies have found that healthy unsaturated fats (like monounsaturated or polyunsaturated omega-3 or omega-6 fats) have a positive effect on satiety and help to regulate your appetite by controlling the release of appetite hormones. More on this discussion HERE.

With that in mind, I try and sneak good fats into my diet. Like breakfast! Many of you AREN’T getting the amount of fat you need in your diet. I know I wasn’t, and it left me craving more SWEETS and SNACKS.

Breakfast

16oz or more of celery juice. Here is the recipe for the celery juice. Our juicer broke, so I’ve been using my Vitamix. I let the celery juice settle for 30min to 1 hr.

coffee – almond milk latte –

Ezekial bread toasted with almond butter or coconut oil or gr8nola with almond milk

OR

Fab4 smoothie


#FAB4Smoothie: Protein (20g minimum) + Fiber (10g minimum) + 1 Tbsp. Fat + Handful Greens + 1/4 Cup Fruit + Superfoods + Liquid

1 TB almond butter// 1 frozen banana // 1 cup frozen pineapple // 2 cups frozen organic spinach // 1 TB chia seeds // unsweetened almond milk // 2 meyer lemons (add at the end) //

Directions: blend till smooth in a vitamix or blender. I add the lemons at the end and drink immediately.

I explain more in this post about how I am changing the way our family eats.

Lunch

Protein salad – whatever veggies I have on hand blended with butter lettuce, sunflower seeds, feta cheese, olives. Coupled with 2 almond flour blueberry muffins, or a (no corn) veggie burger.

Also, for lunch, I usually have bean chips and a smashed avocado. Depending on how busy I am!

Dinner

Sample dinner: Stir Fried Veggies, bok choy soup (always use this chicken broth)

I had coffee ice cream as dessert yesterday and I had the worst stomach ache. The night before that, Reid made me a glass of celery juice after dinner and I slept amazing, no stomach aches. I think it’s important to listen to your body, see what agrees with it and go from there. I eat healthy because I want to feel good. After so many years of trial and error, I’ve figured out what foods make me feel horrible. It’s not worth it to me to not feel great after enjoying 10min of consuming sugar.

Let food be thy medicine and medicine be thy food.

Hippocrates

Dessert

Here’s a recipe for Vegan Coconut ice cream I’m trying today. It has two cans of full-fat coconut milk in it. We ate it right out of the container last night. AMAZING. Making it again today.

  • 2 14-ounce cans coconut cream* or full-fat coconut milk
  • 1/2 cup organic cane sugar (sub up to half with agave nectar or maple syrup)
  • 1 pinch sea salt
  • 1 vanilla bean pod (split and scraped // or 1/4 – 1/2 tsp vanilla powder per 1 pod)
  • 2 tsp pure vanilla extract

Instructions

  • The day or night before, place your ice cream churning bowl in the freezer to properly chill (see notes if you don’t have an ice cream maker).
  • The following day, add coconut milk, organic cane sugar (sub up to half with natural sweetener), sea salt, scraped vanilla bean and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness, or more vanilla if it needs more vanilla flavor.
  • Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve.
  • Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
  • Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften – a hot ice cream scoop also eases scooping.
  • Will keep in the freezer for up to 10 days, though best when fresh.

Thank you for reading and coming to my blog!

For more food items that we buy, see what our family buys from Amazon HERE

My mom has been making feijoada for as long as I can remember! She’s Portuguese with family in Macau and Porto, Portugal, so she has enjoyed the real thing for years. I personally love it with rice. It is my favorite comfort food. This recipe was originally made with sausage and or chicken. Since we didn’t have any yesterday, we enjoyed this nonetheless! I actually like this better than the sausage version. You decide, and let me know what you think!

Veggie Feijoada

1 Large sliced onions

3-4 Cloves of garlic

Bacon (for flavoring)

1 Small can, tomato paste

Chicken broth, 2 cubes

3 Cans garbanzo beans, drained

2 Cans kidney beans, drained

Fry in a large pot: onions, garlic, bacon. Slowly add beans and tomato paste and stir. Discard bacon. If you make it the day before, it tastes better. Serve on a bed of rice or a loaf of bread.

Enjoy!

Don’t miss these sales around the web

Steve Madden Use code SPRING60 for up to 60% off, excludes Travel Tan. I’d go for 1/2 size smaller for the Travel Tan.

Nordstrom

I was searching the internet for a MAYO FREE broccoli salad. . .

My dad hates mayonnaise after getting sick about 20 years ago. Honestly, after he told me how he got sick, I started to hate mayonnaise too. The story goes, he ate a fast food burger and apparently the mayonnaise they used was not fresh. He was sick for days after and hasn’t had mayo since. I’m pretty excited that my search for the BEST mayo-free broccoli salad has ended. This recipe is adapted from this site. Here’s to trying new things. Hope you enjoy!

Note: I tripled this recipe for 9 people.

1 pound of broccoli (I like it chopped as small as you can chop it)

1/2 cup (salted) sunflower seeds

1/2 cup finely chopped red onion

1/2 cup grated sharp cheddar cheese

1/3 cup dried cranberries (optional) I left this out, but it is a pretty pop of color!

For the dressing

1/3 cup avocado oil or extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

one medium clove of garlic minced

1/4 teaspoon fine sea salt

Get two bowls out, one large bowl and one small one. In the large bowl, add sunflowers, chopped broccoli, onion, cheese and cranberries. In a smaller bowl, combine the dressing ingredients: oil, vinegar, mustard, honey, garlic and salt. Whisk until the mixture is well blended. Pour the dressing over the salad and stir until all the broccoli is lightly covered in dressing. If you have any self-control, marinate 20 minutes or even overnight in the fridge. 
5. Divide salad into individual bowls and serve. Leftovers will keep up to for 3 to 4 days in fridge, covered.

Cookie + kate suggests:

MAKE IT VEGAN: omit the cheese,

MAKE IT DAIRY FREE: omit the cheese, use maple syrup instead of honey

MAKE IT NUT FREE: use sunflower seeds instead of almonds

Let me know what you think? I think this will be a new favorite recipe in our house. Is it addictive? You betcha! The whole bowl was gone tonight! Bonus, it travels well if you need a yummy picnic food. Check out more of my recipes like blueberry muffins and puffed pancakes or search “foodie friday” on the blog.

Thanks for stopping by!

xx Shalice

Margarita Friday

Reid and I have been trying Margaritas! We usually have NO idea what to do when it comes to cocktails. I love an extra salty margarita on occasion and Reid likes his plain. I usually ask to lick his salt off. Through trail and error, we found a yummy recipe that works for us! Let me know, do you have a good receipe?

2 ounces of Tequila (any brand)

The juice of 4 tangerines, 2 limes, 2 lemons. Extra to line the rims of the glasses before salt.

4 fresh mint leaves

Ice

2 Tablespoons agave or honey

Kosher salt (Or chili salt) place in a plate and coat the rims.

4-6 Cucumber slices

Jalapenos (optional)

Mix and enjoy! My shop page is open 24/7, hope you have a nice time with family or a good book. We have a “social distancing” neighbor chat around the cul de sac. Its a fun way to get to know the neighbors. What are you up to?

I’m obsessed with the salty sweet flavors of Pad Thai. Since we aren’t going out to eat, I found a recipe to make at home. It is a healthier version to try without losing the amazing flavor. The recipe is good for 4 people and only takes 30 minutes. Let me know what you think!

Keto Pad Thai

Sauce

3 tbsp fish sauce
1 tbsp rice vinegar
1 tsp chili paste
1 tbsp peanut butter
1 tbsp coconut aminos
2 tbsp lime juice
5 drops stevia

Ingredients

1 16 oz package shirataki noodles
1 lb chicken breast, butterflied and cut into bit sized pieces
2 eggs, beaten
1/2 tbsp ginger, minced
2 cloves garlic, minced
3 large scallions, thinly sliced, keep whites and greens separate
1 1/2 cups bean sprouts

Toppings
1/4 cup peanuts, chopped
1/3 cup cilantro leaves, chopped
  • Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
  • Butterfly the chicken breast then cut into small bite sized pieces.
  • In a small bowl, whisk together all sauce ingredients until well combined and smooth.
  • Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and  1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
  • Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and chili paste. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
  • While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
  • Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minutes.
  • Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
  • Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
  • Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!

Photography by Felicia Lasala // Adapted from Joy Filled Eats // Optional: Shiratki noodles can be used OR “Healthy Noodle” made with Konjac.

See what I’m shopping below on my Shop page open 24/7:

Of all the things I make, all my kids request energy balls the most. I thought I’d share the recipe here as I make them daily now on #quarantine. I wanted a recipe with protein (almond butter) and fiber (chia seeds and oatmeal), and energy balls seem to fit the bill.  Did I mention that they’re delicious?


 ENERGY BALLS

1 cup of organic oats (I grind in my Cuisinart)
1/2 cup of chocolate chips
1/3 cup of chia seeds
1/2 cup honey
1/2 cup almond butter, crunchy
1/2 teaspoon Himalayan salt
1 teaspoon cinnamon


Mix the above and mold into 1 inch balls. Place on a pan or plate into the freezer for one hour or 10 minutes if you’re like us and can’t wait! Can you tell Levi loves them too?

jeans fit TTS // Beatles tee // Chanel cocoon tote bag similar // blazer similar

With 7 people to feed, it’s no secret I’m a HUGE fan of 3 ingredient dinners and please note that my kids approve of ALL these meals. Perfect for a Monday or a Sunday night when you have NO IDEA what is for dinner. I know I’ve been there. After 30 revisions, I am finally publishing this. I will also say, this was Reid’s favorite blog post I’ve written in a while. I think because he liked our kitchen transformed into a “test kitchen” for many of these recipes. Feeding your family is a big deal, so researching these recipes and putting together meals has been a labor of love. I’m no food blogger, but these work for me and my hungry family of 7. I have an option with a plus sign by some of the recipes, to make it health(ier). Totally up to you. Take notes, pack up your reusable bags, and head to Trader Joe’s for your next 3 ingredient dinner.

Let’s

dive

right

in:

1. Pasta + Pesto + Grilled Chicken

(good source of protein, some greens) + add sautéed spinach and garlic

Cook the pasta per the instructions on the back, add chicken, pesto and avocado oil to mix. serve warm or chilled. Perfect as leftovers too! Reid takes the leftovers to work for lunch. Honestly, there are hardly ever any leftovers.

2. Hashbrowns + Veggie Chili + Shredded Cheese

+ kale chips for extra protein!

This dinner is such a hit at my house, I didn’t even get an “after” picture!

3 steps: arrange hash browns on a 9×13 pan, empty 2 cans of vegetarian chili onto the hash brown layer. and finally sprinkle cheese over this.

Bake 350 degrees for 18-20 minutes depending on your oven.

I get a ton of DM’s about this simple recipe and I kind of chuckle to myself and think, wow, this is such an easy meal, why don’t more people know about it? I make 2 of these for my family of 7.

3. Kale Pizza Crust + Shredded Mozzerella + Marinara Sauce

Arrange the sauce, marinara sauce, cheese and kale (dipped in avocado oil and pink salt) and cook according to the packaging. I bake for 400 degrees for about 18 minutes.

Delish!

4. Cheese free Onion Soup

Sauté onions with avocado oil until the onions are see through. Add beef broth, (a dash of red wine is optional), and pink himalayan salt. Let it boil than sit. Double what you see here if you have a family of 4 or more. At least 2 beef broth containers and 4 onions, depending on how many you serve. I figure, more soup is always a good thing. My boys beg for soup, and we live in a warm climate, go figure! Don’t forget to serve this with french bread. Delicious! Click here for my onion soup recipe previously published on the blog.

Onions + Beef Broth + French Bread

5. Frozen Chicken fingers or Nuggets + Can of Tomatoes + Jasmine Rice

This is my children’s favorite dish. They even request it for their birthdays! I sautée the onions and garlic in avocado oil, add a large can of tomatoes, pink himalyan salt, and a cube of “not chick’n bouillon.” I heat the chicken nuggets or fingers per the ingredients on the box. If you mix them with the tomatoes, they will get soggy. Serve the chicken beside the bed of rice and tomato mixture.

Sear the frozen turkey burgers in some avocado oil on the stove top, add some pink himalayan salt. (Another option: you can sear the turkey burger with Bragg amino acids. I love this soy sauce flavor, but not all do). Pair the burger with Kale chips, roasted onion (optional) and feta. This is a delicious and a yummy way to get your daily protein and greens.

6. Turkey Burger + Kale + Feta

7. One Pan Salmon + Frozen peas + Frozen carrots

Cook the salmon in 425 degrees and add lemon and salt to the top. I usually cook it for 12-15 min, depending on the size of your salmon. TIP: roast your salmon 4-6min per 1/2 inch thickness of salmon. Salmon is usually done when you can take a fork to it and flake it. When the salmon flakes with a fork, it is done!

Add frozen peas and frozen carrots surrounding the salmon. I love the little to no clean up with this recipe!

Bonus 8. Two Ingredient QUESO DIP: This is not technically a meal, however, it is worth mentioning as its a perfect family snack or game appetizer. I originally saw this on Lisa’s Instagram and knew I had to make it. It serves 4-6, and ready around in about 5 minutes!

Microwave the chili for 2.5 minutes in a microwave friendly bowl. Stir in 1/2 cup of queso cheese and continue until smooth. Enjoy warm with chips!

Note: you can double or make two of most of all of these dishes for larger families of 6+. Please comment with the dish you’re most excited to make. Also, if you have a favorite 3 ingredient dinner that I can add to my repertoire, PLEASE LET ME KNOW. Enter “FOODIE FRIDAY” into my blog’s search page for more recipes.

Bon Appetit!

xx Shalice 🙂

I get asked often what we eat and what are some yummy snacks for picky eaters. Well, today I’m sharing one of our FAVORITE snacks. I came home from work yesterday, and the kids helped me make kale chips with parmesan. One of our favorites! It is quick and easy and EVERYONE including daddy helps up eat it. I usually get a couple bunches at the store.

KALE CHIPS WITH PARMESAN

  1. Wash and dry a large bunch of kale
  2. Massage avocado oil ( I use this because it resists heat yup to 500 degrees fahrenheit)
  3. Sprinkle with sea salt (I like Kosher salt)
  4. (Optional) sprinkle with fresh parmesan
  5. Place in the oven to 350 degrees fahrenheit for 15-20 minutes depending on your oven.
  6. Place on a plate and consume as soon as it cools down. In our house, it is eaten right away!

What do you think? Try it this weekend and let me know how it turned out!

xx

Shalice

Similar tee // White denim // Headband // Earrings // Cheese Board

Newer Posts