3/4 cup green lentils (dried)
1/2 white onion
3 cloves garlic
1/2 cup pumpkin seeds (unsalted)
handful of fresh parsley
Himalayan sea salt
1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool.
2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Sautee in a frying pan with avocado oil, Himalayan sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.
3. Set oven to 400 deg.
4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt, and pepper. Blend until smooth. Depending on the dryness of the lentils, you may need to add a few tablespoons of water to help blend. Add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.
5. Coat a baking dish with avocado oil.
6. Form the mixture into balls and place on baking dish.
7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.
8. Using a spirilizer, cut the zucchini into zoodles.
9. Place the zoodles in a frying pan and cook with marinara sauce.
10. Plate the zoodles and top lentil meatballs and additional marinara sauce. Top with nutritional yeast and fresh basil
Back in NYC! 🤸🏻♀️
First move post red eye flight back is making a green smoothie bowl. After 3 weeks of straight travel, I’m so glad I came home to a freezer full of organic produce and my first move wasn’t running out to Whole Foods. This smoothie is mostly veggie based, but made with cacao powder and topped with cacao nibs to taste like a treat. I also topped it with sunflower butter vs. almond butter. I’ve been experimenting with sunflower butter this week and am a huge fan. Now have to run and get all of my errands complete and pack over the next couple of days before I fly out, this time for vacation! ✈️
1/4 cup frozen blueberries and blackberries
1/4 cup frozen riced cauliflower
3/4 cup frozen spinach
1 spoonful cacao powder
1 scoop chocolate protein powder
almond milk to get the right consistency
Top with superfoods- I used cacao nibs, sunflower butter, goji berries, and shredded coconut
Chicken thighs with summer squash, red onion, sautéed spinach, and avocados slices. Sautéed the summer squash with red onion and spinach in oil and garlic, because I’m a firm believer that you can sautée almost any vegetable in garlic and oil and it’s awesome 💁♀️
Anyone else on this one? 😬
2 boneless, skinless chicken thighs
1 summer squash
1/16 red onion
2 cloves of garlic
1/2 bag spinach
salt and pepper to taste
1. Cut summer squash and zucchini into slices. Cut the slices into halves or fourths. Place the zucchini in a baking dish (I use glass because it avoids the harmful interactions of nonstick baking sheets).
2. Cut red onion and place on baking dish. Mince 1 clone of garlic and mix with vegetables.
3. Place 2 chicken thighs in the baking dish on top of the vegetables. This will allow the veggies to cook in the natural oils from the chicken- no need for added oils. Season chicken and veggies with salt and pepper.
4. Bake on 400 degs for 35-45mins, depending on the size of the chicken thighs. Check the chicken periodically to avoid over cooking.
5. While this is baking, sautéed spinach with avocado oil and 1 clove of garlic in a frying pan.
6. Cut 1/4 avocado into slices.
7. Plate the chicken, vegetables, spinach, and avocado.
Smoothie bowl kind of morning. This thick, chocolatey smoothie bowl is actually mostly made of veggies 🌱
1/4 cup Frozen riced cauliflower
1 frozen zucchini (steamed then frozen),
1/4 cup Frozen raspberries
1-2 scoops Almond butter
1 scoop Chocolate protein powder
Coconut milk to get the right consistency
Topped with hazelnuts and coconut flakes
Made this paella using riced cauliflower instead of rice and it’s real good. You can even get that “sticking to the pan” effect of normal paella, you just have to let it sit a little longer.
I have a smaller paella pan so the ingredients are proportional to my pan size, if you have a bigger pan, the portion size may very.
1 package frozen cauliflower
1/2 sweet onion
1 red bell pepper
6 -10 cherry tomatoes
1/4 cup frozen peas
2 cloves garlic
4 Chicken Thighs
2 Pieces of Chorizo
- Allow the frozen cauliflower to sit out until it is thawed. First, you need to “rice” the cauliflower. You can buy frozen riced cauliflower; however, today I didn’t see it at the store and had to rice it myself. Place the thawed cauliflower in a blender. Press the blend button and immediately let go several times until the cauliflower looks like rice. You do not want to hold the blend or it’ll turn the cauliflower into a mush.
- Cut the chorizo into slices. Cut the plum tomatoes into halves or quarters.
- Add avocado oil to the paella pan and spread across the pan to create a non-stick surface.
- Add the 4 chicken thighs to the pan. Cook for approximately 5 minutes. You do not want to completely cook the chicken thighs, only partially cook and allow the juices to seep into the pan. Remove the chicken thighs and set aside.
- Add the cut up onion and red bell pepper to the pan. Saute in the oil until the red bell pepper starts to soften and the onion turns slightly brown, approximately 7 minutes. Add paprika and salt and pepper to taste. After cooking the onion and pepper for about 5 minutes, add the cut chorizo pieces to the pan. While this is cooking, cut the chicken thighs into cubes.
- Add the 2 chopped cloves of garlic to the pan and add additional avocado oil if necessary to allow to garlic to cook. Allow the garlic to simmer for about 30 seconds and then mix in with other ingredients.
- Add the cut tomatoes, peas, cubed chicken thighs, and rices cauliflower to the pan. Add approximately 1.5 cups of water to the pan. The cauliflower will release some water so you do not want to add as much water as when cooking rice paella. Add saffron to the pan. Turn the pan on high and allow to cook until all of the water has evaporated (approximately 20-30 mins).
- Once all of the water evaporated, I allowed my paella to cook a little longer to allow it to cook and stick to the pan. Allow the paella to cool slightly and top with parsley.