MEXICAN BAKED BEANS AND EGGS

Hey guys! Craving some spicy heat? Well to be honest I have no idea if this recipe falls under the breakfast, lunch, or dinner category.

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I mean if you wake up really hungry on a Saturday morning (my favorite mornings for breakfast), or you and your girlfriends decide to try out that Mexican restaurant across the street during your lunch break, or you feel like making a Mexican dinner plate for the whole family, then this recipe could be versatile!

Recipe: serves a lot!

1/2 cup organic canned black beans (unsalted)
1/2 cup organic canned nava beans (or black beans, unsalted)
2 cups organic canned tomato paste
3 garlic cloves (minced)
1/2 cup diced red onions
1 whole jalapeño (diced)
1 tbsp. cumin
1/2 tsp. Herbamere (or sea salt
1 tsp red curry paste
2 tbsp. organic extra virgin olive oil
5 organic cage free eggs
1/4 cup chopped cilantro leaves (optional, i used dried basil)

Preheat oven to 350 degrees F.

Place a skillet over medium heat and and add olive oil and onions. Let it sauté for 1 minute, then add garlic, jalapeño, curry paste, tomato paste, and seasonings. Mix and let it simmer covered for 2 minutes.

Add beans to the skillet and mix until well blended with the tomato sauce and spices, (do not over mix or the beans will get mushy). Cover the skillet and let it cook for 20 minutes.

When ready, remove the skillet from the stove top, then gently crack in eggs on top of the beans. You can also sprinkle a dash of sea salt on the eggs if you prefer, but I didn’t and it still tasted great.

Transfer the skillet into the preheated oven and let it bake for 5-8 minutes, or until eggs are set.

Take out of the oven when ready and let it cool for 3-5 minutes (the skillet will be burning hot, so be careful! Top with chopped cilantro or basil and devour to your satisfaction.
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CINNAMON TOAST PANCAKES WITH RASPBERRY CREAM

Hey guys! Ready for some Sunday porn cakes? Well here you go! These tasted like a soft fluffy version of cinnamon toast cereal squares 🙂

I attended a wedding yesterday which was amazingly fun by the way, however I found myself not wanting to eat or drink anything that didn’t fit my clean eating routine because I am on a temporary diet cleanse, so I was very careful when choosing my hors d’œurves and main meals. Luckily the menu was very diverse for people with special diets, but I felt like a party pooper and It wouldn’t be polite to attend a wedding without eating some of that yummy, creamy and sometimes fluffy wedding cake right? So I allowed myself a little piece 🙂 No harm done, I still looked the same when I woke up this morning.

So you’re probably wondering why I had these pancakes for breakfast after my dramatic rant about not wanting to eat the unhealthy meals or desserts that were served at the wedding. You’re probably like “jeez this lady is a walking contradiction” lol Well guess what? You’re right! Hahaha! Although these pancakes are obviously clean, they don’t exactly fall within my cleanse, but It’s Sunday and I was craving pancakes, and all I will say is, these were definitely a good idea 🙂

Here are some pictures and a little clip of a Greek dance performance from the wedding if you would like some Sunday entertainment.

Recipe: Makes 4

2 tbsp. brown rice flour
1 scoop Sun Warrior vanilla protein powder
1 organic stevia packet
1 tsp. ground cinnamon
A dash of nutmeg
1 tsp organic pure vanilla extract
2 organic cage free eggs
1/2 tsp. gluten/aluminum free baking powder
Coconut oil for frying

For Raspberry Cream:

3 tbsp. organic plain non fat greek yogurt
1 tbsp raw honey
1/2 cup fresh mashed raspberries

Place skillet over medium heat with 1 tbsp of coconut oil (should be enough for all 4 pancakes), and pour palm size dollops into the pan.

Flip when edges are brown, then repeat process for remaining pancakes.

When ready, combine raspberry cream ingredients together and top on your pancakes. Add some chocolate and coconut shavings with additional raspberries if you please 🙂

PALEO CHOCOLATE CHIP BANANA BREAD

Good evening guys! I hope everyone had a great start to the week. Sometimes when I meal prep for the week, I find that I usually prep savory meals because they are much easier to make and less time consuming. However, if I have a sudden sweet tooth craving and I don’t want to “guilt cheat” (feeling guilty for wanting to cheat and feeling even more guilt right after its happened), I get a little sad (actually I lied, I get pissed the chocolate fudge off! lol).
So I finally decided that from now on I will be clean treat prepping with my regular meal prepping once every two weeks, and it starts tonight with this yummilicious banana bread!

Every time I go grocery shopping, I always stock up on bananas because I use them in my green smoothies almost every day, but they usually ripen very quickly especially when you don’t get them green! But I mean who has time to wait for the green ones to ripen? I sure don’t, so instead I use the left over “too gross to eat but perfect for baking” ripened bananas as natural sugars to make my healthy treats! This banana bread is soft, fluffy, and almost melts in your mouth without being overwhelmingly sweet 🙂

Recipe: serves 10-12 slices
3 bananas (about 1 ½ cups) mashed
2 organic cage free eggs
1 tablespoon organic pure vanilla extract
¼ cup organic virgin coconut oil
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
1/4 cup dairy free dark chocolate chips (enjoy life’s)

Preheat oven to 350° F.

Place bananas, eggs, vanilla, honey and coconut oil in a food processor.
Pulse ingredients together.

Pulse in almond flour, salt and baking soda, then transfer into a large bowl and mix in chocolate chips.

Scoop batter into a greased 9/5 bread baking pan.

Bake for 55-60 minutes or until it passes the toothpick test.

Let it cool for 10 minutes or devour if you can’t wait that long.

SWEET POTATO POUTINE BOWL WITH COCONUT SRIRACHA SAUCE AND FETA

Happy Friday ya’ll! I find that every Friday I mentally clock out of work mode, so while my body is physically doing paper work on my desk, my mind is thinking about where I’m going for dinner tonight and where my ladies and I are getting some “drunken love” on St Patty’s Day! Either way I just love Fridays, and this poutine totally happened…….

I don’t usually like attaching the word “skinny” to my recipes when I make a healthier version of a typically unhealthy recipe, because frankly the caloric difference may not be that different. I go by the nutritional content present in my meals by making sure that they have a good balance of your daily healthy carbs, proteins, and good fats. Your caloric intake depends on how active you are, your body type/goals, age, height, and other factors, so when it boils down to it, find a routine that works for you. Stay active and be cautious of your portion sizes, but also allow yourself to occasionally eat like an ancient lord when you see fit. So change the term “calories” to “delicious points” and have a healthy and balanced eating lifestyle 🙂 Have a banging weekend ya’ll! Whoot whoot!

Just to avoid plagiarism, it is not a fun accusation!

Recipe: serves 1
1 organic sweet potato (or half of one if you don’t want the bowl)
1 tsp. organic extra virgin olive oil
3 tbsp. coconut Sriracha sauce
1/4 sodium free albacore tuna, or meat of choice
1 tbsp. feta cheese
1 tbsp. chopped scallions
1 tbsp. diced grape tomatoes
1 tbsp. chopped red onions
1 tbsp. diced red bell peppers

Preheat oven to 400 degrees F.

Dice sweet potato into semi thin wedges (about less than an inch thick). They won’t crisp up if they’re too big and they will burn if they are too thin.

Place sweet potatoes on a baking dish lined with parchment paper and add olive oil, making sure that all sides of the wedges are coated. Sprinkle a dash of sea salt if you must.

Place in the oven and bake for 15 minutes, you should hear the simmering sound. Leave the oven on and transfer the sweet potato fries into a ramekin dish or sweet potato bowl. Top with tuna, coconut Sriracha sauce (2 tbsp. light coconut milk, a dash of sea salt, pepper, cumin, and 1 tsp. Sriracha sauce), and feta, then transfer fries back into the oven and bake for an additional 10 minutes.

When ready, take fries out of the oven and top with scallions, tomatoes, onions, and red bell peppers.

Congrats, you officially have a poutine 🙂

PALEO RED CURRY COCONUT SRIRACHA CHICKEN WITH CAULIFLOWER FRIED RICE

Winner winner chicken dinner? Well sadly not for me 😦 This surprise dinner was for a good friend of mine whom I haven’t seen in a long time! But here’s the story, she remembered I enjoyed eating and cooking healthy meals, so she bought me her favourite brand of organic free range chicken! Sweet eh? However, she didn’t know that I was pescatarian because I don’t digest chicken/beef properly, so instead I made her a winner winner chicken dinner! Or at least that was the feedback I got from her 🙂

Sometimes you may follow a certain eating lifestyle like vegan, paleo, pescatarian etc, but I find it helpful being diverse with your cooking habits because you may have friends, family, or special loved ones who you may have to entertain with food, especially if they prefer to eat everything! So if you stumble upon this recipe and you want to give it a shot, I say go for it! You just might like it 🙂 Have a great evening guys!

Recipe for Chicken: serves 2 people

3-4 pieces organic chicken parts (on the bone)
1/2 cup organic lite coconut milk (unsweetened)
1/2 cup organic plain non fat greek yogurt (or coconut milk)
2 tbsp. red curry paste (Thai Kitchen)
2 tbsp. sriracha sauce
1 tsp. cumin
2 tbsp lemon juice (from lemon)
1/2 Herbamere (or sea salt)

For Rice:

1 cup riced cauliflower
1 tbsp. chopped scallions, red bell peppers, tomatoes, and red onions
Salt and pepper to taste

In a large bowl, combine chicken ingredients and spices, then place chicken parts the bowl and cover all pieces well. Cover bowl with a lid or plastic wrap and let it marinate in the refrigerator for 2 hours.

When you’re ready to bake, preheat oven to 400°F. Line a baking sheet with parchment paper and place chicken on it, topping it with extra sauce. Place your left over sauce in the refrigerator and use for other recipes, it should keep for about a week.

Bake chicken for 35-40 minutes, and in the meantime, place a skillet over medium heat with 1 tsp. olive oil and cook cauliflower rice with chopped ingredients for 1 minute.

Plate your cauliflower rice and chicken and top with extra sriracha if you want it extra spicy!