Another dessert to satisfy my cravings! This Coconut Vanilla Cake is a nice, quick and easy (healthy) sweet treat. I love that the cake is moist and airy. Topping it with coconut and yogurt gives it that extra something special.
Divide first 8 ingredients evenly into two ramekins. Whisk well to mix.
Place ramekins in microwave and heat on high for 45 seconds to 1 minute.
Optional: top vanilla cake with 1 tbsp plain yogurt, sprinkle of unsweetened dried coconut and sprinkle of cinnamon.
(*If you prefer, in a medium bowl, add coconut oil, yogurt, eggs, honey, vanilla, coconut flour, baking soda, and salt. Divide the mixture evenly into two ramekins. Microwave on high for 1 minute. Top with 1 tbsp plain yogurt and sprinkle of unsweetened dried coconut and cinnamon.)
I love breakfast. But I found myself eating the same breakfast over and over again, which was getting tedious. With two young kids (6 and 8) to get out the door in the morning, I need a fast and easy (yet yummy) breakfast to get my day started. Smoothie bowls are just that. Here’s a Green Smoothie Bowl which I hope will inspire you and your breakfast recipes.
Roasting vegetables is so satisfying. It’s super easy to do and it changes the taste, texture, and look of the veggie to create a completely new version.
Sometimes I roast veggies without knowing what I’m going to do with them. In this case, I had a craving for cauliflower and bought a good looking bunch at the local market. After roasting them for 25 to 30 minutes, I scoured the refrigerator and pantry to see what else I had on hand. I ended up with this delightful spinach salad with carrots, dates, and pine nuts and a simple, homemade dressing.
For the roasted cauliflower: Preheat the oven to 425°F. In a medium bowl, combine cauliflower, olive oil, and sea salt. Mix until cauliflower is coated. Line the baking pan with parchment paper and spread cauliflower pieces evenly across the pan. Bake for 25 to 30 minutes or until lightly browned and tender.
In two bowls, divide the spinach, carrots, dates and pine nuts evenly. Top with roasted cauliflower.
In a jar with a lid, mix together the olive oil and vinegar. Add the salt and pepper, cover with the lid and shake well before serving.
This ginger chicken stir-fry recipe with brown rice is a perfect combination of fresh vegetables and protein and provides everything you need for a truly healthy and satisfying meal—not to mention it’s delicious!
In a medium pot with steamer tray, steam broccoli just until tender and set aside.
To make brown rice: In a saucepan over medium-high heat, combine the brown rice, water and salt and bring to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff with a fork. Set aside.
To make the stir-fry: In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Add onions and garlic and sauté for 1 to 2 minutes or until onions start to become translucent. Add chicken and tamari and cook for 4 to 6 minutes. Add carrots, peppers, snow peas and chicken broth. Cook for an additional 3 to 4 minutes. Add broccoli, spinach and ginger and cook until spinach is wilted approximately 2 to 3 minutes or until chicken is done.
Fluff the reserved rice with a fork and divide among 4 bowls. Spoon the stir-fry mixture over the rice and serve.