“Sushi” because these don’t contain any rice, fish, or soy sauce. BUT they still taste amazing and are jam-packed with only good, nutrient-packed ingredients. These are definitely a heartier/winter version, but making these reminds me of summer like craaazy. When I was still in high school, my mom would make a similar version, and we’d pack ’em up and put them in our bike baskets to take to picnics or concerts in the park. Super fun to make since there are endless possibilities of fillings and also just a super easy way to get in those nutrients! Win win.
I do have to say that these are probably better when eaten right away, rather than sitting in the fridge for a few days, because you tend to lose the crunch with all of the moisture from the ingredients.
I used these nori wraps, and the bamboo sushi mat is totally optional. You can make the rolls without it if you don’t have one!
1 | Chop up the fillings and place on a plate.
2 | Halve the ingredients and blend the dry ingredients in a food processor. Make sure not to over blend so there is still some crunchy texture.
3 | Add in the “liquid” ingredients (lemon, beets, sweet potato) and blend. Adding these later prevents the base from becoming a pure paste.
4 | Place the base in a bowl and start forming your sushi! What I did was lay out the wraps, took a spoonfull of the base and spread it on one side of the wrap, added a few drops of the aminos (for the salty flavor), and then added all of my fillings and rolled it up! Using wax paper or sandwich wrapping paper is the best bet when keeping these stored in the fridge. Anything that won’t soak up all the moisture and stick to the actual wrap when you go in to eat it is going to be what you want.
Almond butter slathered on top of crisp apple slices or a little peanut butter swirled into my hot morning oatmeal are some of my favorite things to eat. Nut butters are everywhere these days and have been clearly growing in popularity within the food world. You’ve got peanut, almond, sunflower, cashew, and even brazil nut and hazelnut butter. Pretty much put any nut/seed into a food processor and you’ve got butter. Since the most relevant and well-known right now are almond, sunflower and peanut, I’m going to break them down for those who want to know more about their basic nutrition and how exactly you are feeding your body next time you eat one of them below. Honestly I was really curious because I’d never known the real difference either, so here we are haha.
All of these guys, especially sunflower seed butter, contain good, monounsaturated fats. These are great for lowering bad cholesterol while raising the good, and they are amazing for overall brain + cognitive function since our brain is mostly made up of fats. In regards to which one is the best for you overall health-wise, I’d say it just depends. All of them have healthy amounts of protein, fat and carbs, along with other things such as Vitamin E and selenium, just different amounts depending on the butter. Personally, I believe Almond butter to be overall #1 because of it’s percentages of magnesium, calcium, and iron, while also maintaining the pretty similar levels of fat and calories with the other two. Taste-wise, the winner hands down goes to sunflower seed butter.
Remember:When you buy your next nut/seed butter make sure to buy it in it’s most pure form. Aka: little to no additives. Those tend to sneak in there among certain brands and it just adds to the calorie/sugar intake that you didn’t ask for!
This stuff is like crack. One of my absolute favorite hearty meals that’s perfect for winter and comes together super quickly. It’s another home recipe, but I mean those are always the best anyways, right? THANKS MOM. Let’s dive right in to it!:
What you’ll need:
Not pictured above: Avocado oil, 1 Tbsp minced garlic, 4 packs of ground turkey (we bought from Costco)
Drizzle some oil into LARGE soup pot so that it thinly covers the bottom of the pot. Place heat on low.
Add the diced: 1 bunch cilantro(not 2) + jalapeno + onions + cumin + salt & pepper + garlic. Let simmer until onions are translucent and the smell is pretty fragrant (about 5-7 minutes).
Next mix in all of the ground turkey. Let cook until turkey is brown/tender.
OPTIONAL: Carefully drain the liquid from the turkey (fat). Or not, for more flavor 😉
Next, add both boxes of the broth into the mix and let cook on medium heat for about 10-15 minutes.
Lastly, add all 6 cans of white kidney beans. Cook for another 10 minutes or so, then you’re ready to serve!
We ate this for dinner on Monday night and laid out some optional toppings for everyone to pick and choose from. Here’s what we did:
I think I’ve just found my new favorite addition to my morning routine:
While in Kauai, I got up to make coffee the first morning and I noticed a jar of coconut butter from the previous trip when we were there a month ago. I thought, hmmm what did we use this for again/what could I eat this with? Then it occurred to me that it’s sort of a thing right now to stir in coconut oil or organic butter into coffee for that extra boost and health benefits. So, I obviously was like hellz yes I’m going to be super healthy since I’m in Kauai after all and it’s such a trend and coconut butter is kinda the same thing as coconut oil, right?! I was excited, ok…
P.S: in case you don’t know what coconut butter actually is, it’s literally just dried coconut meat blended together into a paste. Super simple.
So, I proceeded to put a dollop (how weird is this word btw) of the butter in my coffee, with a splash of cashew milk and honey and OH MAN. It was good. Better than good. If you like thicker coffee and tend to get pretty affected by the acidity and jitteryness you get from coffee in the morning then this is for you. The butter tones down that initial jolt you get with the good fats and it sustains that buzz you get, plus it keeps you feeling full!
Please do it do it do it, I promise you won’t hate it.
Just like last week’s turkey recipe, this is so simple it’s almost funny for me to post it. BUT, since literally everyone I’ve made it for asks “what’s in this dressing?!”, I feel like it’s my duty to finally get you in on the secret that was passed down to me from my mom! It’s so good and healthy that people (even the not so health conscious people) will enjoy it without a doubt. PLUS, I hope this helps others understand that making at-home dressings is so much more fun and super super easy!
What you need:
Just blend together and enjoy!
The best part about these dressings is that you can tweak them to be however you’d like. For example, I made an impromptu caesar dressing the other night by substituting the basil with feta cheese and going lighter on the lemon/honey, then I just added some fish sauce since I didn’t have sardines on hand. It turned out really really good, I was super happy with myself hahaha.
This post is almost a joke because of how easy it was BUT, I wanted to share it with you because it is SO good. ALSO, because they are white sweet potatoes that I used, you can trick your friends/guests/whoever into thinking they’re about to eat some basic fries until they bite into the amazing sweet and salty heaven-ness of the sweet potato flavors. YUUUM. Not to mention they are a healthy snack, especially for an afternoon sweet treat. Basically as sweet as candy. #Blessed.
Things you’ll need:
Set oven to 350 degrees, skin potatoes, cut them into thick fry-like shapes, mix in a bowl with the ingredients above, lay them on an oil-drizzled pan, bake for 20-25 minutes, done.
If you’re feelin’ frisky: go ahead and sprinkle them with some cayenne , chili, or cinnamon!
…I wanted to put them in a jar because everything is cuter in a jar, ok?!
YOU GUYS. I made the best bowl for lunch and it straight up took me about…4 minutes. And that was mostly just me waiting for my brussel sprouts to steam.
When my sister was in town we picked up Edible Alchemy‘s “East Indian” Sauerkraut at the OB Farmers Market and I finally tried it in this bowl I made yesterday and hooooly crap.So damn good. I’ve gotten inspired by Jeannette from Shut the Kale Up and her love for making giant random food bowls because that is exactly my style when it comes to eating. Like I think I need to be best friends with her asap for real.
This bowl is so good for you with the probiotic-filled sauerkraut (good for the gut and keeping things moving), sprouted pumpkin seeds for fiber/nutrients/digestive enzymes, and sprouts for those micronutrients!
1 cup brussel sprouts
2 scoops of the kraut
A scoop of hummus
Sprinkle to taste of the seeds
Small hand full of sprouts
Optional: 1 Hardboiled Egg
I also sprinkled some lemon, olive oil, and salt + pepper to taste!