I have a sweet tooth and when I crave sugar I usually go for chocolate, cakes, cookies, donuts- basically anything super sugary.
But I recently got inspired to start trying and making healthy desserts, so I made this recipe up with ingredients I already had and it turned out really well. I'm trying to be more mindful of everything I eat and slowly reducing my sugar intake.
The superfood sorbet is made of blended acai sorbet, frozen blueberries, raspberries and strawberries. These ingredients are full of antioxidants, vitamins, and omega 3's. Acai has also proven to promote clear skin, cognitive function and digestion.
Avocado pudding is my favorite! It may sound weird at first, but don't knock it till you try it.
Once you blend the avocado, it turns into a light mousse like pudding. The coco powder and sweetener will make you forget that you're eating a vegetable for dessert.
Top it off with some chopped dark chocolate and your sweet tooth will be satisfied.
2 ice cream scoops acai sorbet (I used this brand)
2 handfuls frozen berry medley (blueberries, strawberries & raspberries)
1/4-1/2 cup almond milk (add enough to make a thick smoothie, not loose)
Avo Chocolate Pudding
1 large avocado
2 tablespoons coco powder
6-8 tablespoons coffee or almond milk (coffee will make the chocolate flavor more intense)
1/4 teaspoon vanilla extract
3 teaspoons raw sugar, honey, agave, coconut sugar, etc
2 dark chocolate squares, rough chopped for topping
I was obsessed with breakfast/brunch food over break because I don't usually have time to eat a big breakfast everyday. I made these pancakes at least three times within the last two weeks because they're that good and easy-- plus sleeping in and pancakes is the way I like to start a lazy day.
Shoutout to the New York Times for the recipe, I altered it a little by adding the banana and walnuts because I had them on hand, but these are just as good plain.
Here's the original recipe for The New York Times "Perfect Buttermilk Pancakes"
2 cups all-purpose flour
3 tablespoons sugar
1 ¼ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
2 ½ cups buttermilk
1 large ripe banana (mashed with a fork)
½ cup chapped walnuts
2 large eggs
1 teaspoon vanilla extract
1¼ teaspoon pumpkin pie spice blend (this has cinnamon, clove, ginger and nutmeg in one)
3 tablespoons unsalted butter, melted
Vegetable, canola or coconut oil for the pan- I used coconut oil for the ones in the picture.
My family went nuts over this, so hopefully you will too.
This is a pretty simple dish I learned from watching my mom cook, I just put my own twist on it. The shrimp and chicken are cooked in tomato sauce with white wine, onions, carrots and spices, and served with garlic infused polenta.
The ultimate comfort food, but also kinda fancy and easy- what more could you ask for.
I cooked the shrimp and chicken in two separate pots because my sister can't eat fish, but this can be done in one pot so I'll write the directions for the 1 pot version.
Important: This recipe below is only for the shrimp and chicken. I used Uncle Bob's Red Mill Gluten Free Polenta and followed the directions on the bag.
The only thing I did differently was add 1 clove of chopped garlic and 1 tsp ground garlic and parsley flakes to the water for the polenta.
I made the polenta while I was also making the shrimp and chicken creole-- multi-tasking!
Here is the Uncle Bob's Red Mill Polenta I used
3 boneless and skinless chicken breasts, cut into cubes
1/2-1 pound shrimp, deveined
(I kept the shell on for more flavor, but if you don't want a mess while eating I'd suggest peeling the shrimp first)
6 oz can tomato paste (organic if possible)
1/2- 3/4 cup white wine of choice
(any white wine is good, just make sure the wine is not too sweet)
2-3 tsp paparika
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
3 large carrots, roughly chopped
1/2 white onion, finely chopped
1 clove garlic, chopped
1 bay leaf
2 tsp cumin
1 tsp dried oregano
1/4 tsp cayenne pepper (optional)
1 cup water
2 tbs olive oil
1 frozen pack of French style green beans and broccoli
In a large pot, bring oil to a medium high heat.
Add chicken to pot and brown for about 5 minutes, stir every minute or so to make sure chicken is seared on all sides.
Next, add the carrots, onion and bay leaf and simmer on medium high heat until onions are translucent. Keep tossing every few minutes to avoid burning.
Then, add salt, pepper, paprika, fresh garlic, garlic powder, cayenne, oregano, and cumin.
Reduce heat to medium and add tomato paste. Stir the tomato paste into the juices of the chicken until it's fully dissolved and let simmer.
Next, add water and white wine.
Bring heat back to medium high, cover and let simmer for 20 minutes.
After 20 minutes, give the mixture a stir and add shrimp. Return stove to medium heat.
Let simmer until shrimp are fully cooked (about 10 minutes) then remove from heat.
By the time the creole is done, your polenta should be ready as well.
Depending on the thickness of your chicken breasts, they should be fully cooked between the braising and simmering. However, always check the internal temperature to ensure your chicken is fully cooked.
For the green beans and broccoli:
In a microwaveable bowl, add 1 bag French style green beans and 1 bag frozen broccoli.
Next, add 2 dashes of garlic salt, cover and microwave on high until vegetables are cooked (about 7 minutes)
Toss vegetables halfway through to ensure there are no cold spots.
Finally, serve garlic polenta in a bowl and top with vegetables and ladle shrimp and chicken creole-- don't forget to the delicious tomatoey and wine broth over the entire dish at the end.
Garnish with chopped green onions and enjoy!
Chia seeds are one of my favorite superfoods.
They have the ability to expand 3 times their size in liquid which keeps you full for longer, they're packed with omega-3 fatty acids, protein, fiber, calcium and antioxidants.
I'll usually add two tablespoons to smoothies or yogurt, but my favorite way to eat these is by making pudding.
I know, sounds weird to make pudding out of seeds, but it's legit. My mom was pretty skeptical about how this would taste, but she's now a fan.
When the chia seeds soak in milk overnight, the result is a smooth and creamy pudding.
This is what I have for breakfast almost everyday. I like it because it's light on the stomach, but also filling.
You can make ANY flavor pudding you like, my favorites are chai spiced, Mexican hot chocolate and coconut-- look at Pinterest for tons of different chia seed pudding flavor combinations.
This recipe is essentially a blank canvas for you to add whatever flavors you like. I typically use raw sugar or honey as sweetener and unsweetened vanilla almond milk or hemp milk.
As long as you use the basic 3 to 1 ratio, which is 3 tablespoons of chia seeds to 1 cup liquid, the flavor possibilities are endless.
Chai Spiced Chia Seed Pudding (2-3 servings):
6 Tbs Chia Seeds
(I get mine at Sprout's in the bulk food section)
2 cups unsweetened vanilla almond milk or hemp milk (use what milk you like)
1 small piece (about 1/2 inch) fresh grated ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp black pepper
1-2 tbs honey (substitute with maple syrup/agave if vegan)
Fresh fruit, nuts, coconut flakes, granola or whatever you like for the topping
In a measuring cup, combine 2 cups almond milk, grated ginger, cloves, cardamom, cinnamon, nutmeg and black pepper and whisk together.
Next, add 6 tablespoons chia seeds and honey to the measuring cup and whisk until fully combined.
Cover bowl with plastic wrap and refrigerate overnight for best results.
Serve alone or top with fruit, nuts, etc. Pictured is my pudding topped with sliced bananas and toasted coconut flakes.
Yes, it's that easy!
Enjoy! - VK
This is one of my favorite recipes because it's fast, easy and healthy.
I usually make enough to take to school with me for the week and it keeps me full.
This is packed with vegetables, healthy fats, protein, spice and flavor.
The best part is that this is made all in 1 pot, so it's easy clean up too.
This recipe is vegan, but it is also delicious with shrimp or chicken so feel free to adjust to your liking.
This dish should resemble a thick soup when you're done-- I like to serve this over jasmine rice or quinoa.
Lastly, I like my food spicy but use less cayenne or completely get rid of it if you don't like too much heat.
1 can of drained garbanzo beans (I get the "no salt added" type)
1 small white potato (diced)
2 large organic carrots (peeled and diced into bite size pieces)
6-8 fresh mushrooms (thinly sliced- I like using white organic ones)
1/2 can snow peas (drained)
1/2 green or red bell pepper (sliced into strips)
Small piece of white onion (finely chopped)
1 clove of garlic (finely chopped)
2 tbs coconut or olive oil
1 1/2 cups organic coconut milk
2 1/2 cups water or vegetable broth
3 tablespoons curry powder (add to your liking)
1 tsp cayenne pepper
1/2 tsp cumin
1 tsp paprika
1 bay leaf
Salt and pepper to taste