Looking for a sweet treat? Today I have an All Natural Creme de Menthe and Vanilla Ice Cream Shake Recipe to share.
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10 Ways to Enjoy Raw Nut Butters
Why would you choose a fatty, calorie-laden raw nut butter when you could just stick with your fat-free, sugar-free pudding? (Insert sarcasm.) I’ll tell you why today, and then I’ll give 10 ways to enjoy raw nut butters.
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Mushroom and Spinach Turkey Burgers
I eat a lot of boring foods. Boring is subjective, but by Western culture definition, I eat very plain and boring. I don’t classify my Mushroom and Spinach Turkey Burgers in that category, though.
That said, this “boring” way of eating has helped me heal in a thousand ways.
My boring foods might be boring on their own, but the way I put them together is delish.
The best example I can (currently) give is turkey. I eat a ton of it, but I make it colorful daily so that it’s never too plain and boring.
Turkey is nothing to write home about.
No one eats turkey plain ole Jane and raves, “Best thing I’ve ever eaten!” Am I right?!
I eat a ton of it. They have ground, organic turkey now at Costco, and that works for us.
But rarely do I eat it as is. I make it colorful daily and dress it up in different ways so that it’s never too plain and boring.
Take these Mushroom and Spinach Turkey Burgers, for example. They are filled with flavor, and if you love turkey, you must try them to spice up the turkey life.
Mushroom and Spinach Turkey Burgers
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Mushroom and Spinach Turkey Burgers
Author: Sarah Kay Hoffman
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6
Super simple Mushroom and Spinach Turkey Burgers.
Ingredients
Instructions
- Mix all ingredients together in a mixing bowl.
- Form into patties of whatever thickness you enjoy.
- Grill outside or in a pan on the stove.
Notes
If you grill on a pan on the stove, use 1-2 tbps. Nutiva Organic Coconut Oil or Organic Buttery Coconut Oil to fry in.
Xox,
SKH
Roasted Vegetables and Nuts Side Dish
Today I have a simple Roasted Vegetables and Nuts Side Dish to share with you.
I rack my brain most days of the week to think of a new side dish that’s delicious, simple and gluten-free. I could eat my greens and protein six times a day and be okay with that, but the foodie in me screams for a changeup.
My most favorite side dishes are those that I create with whatever is in the house at any given moment. They call this a kitchen sink meal, and I enjoy the term.
Here is one we tried a few weeks back.
Roasted Vegetables and Nuts Side Dish
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Roasted Vegetables and Nuts Side Dish
Author: Sarah Kay Hoffman
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
- 1 small red pepper, cut into thin strips
- 1 small green pepper, cut into thin strips
- ½ small onion, sliced
- ½ cup Brussel sprouts, halved
- ½ cup raw trail mix (any)
- 1 Tbsp Nutiva Organic Coconut Oil
- ½ tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- Spread all ingredients, except coconut oil and cinnamon flat on a baking sheet.
- Sprinkle cinnamon and drizzle coconut oil over mixture.
- Bake for 25 minutes.
Xox,
SKH
Gluten Free Homemade Mango Salsa
This gluten free homemade mango salsa is exactly what you need in your life this Cinco de Mayo.
It is an easy and super healthy salsa. And let’s be honest -> you don’t need Cinco de Mayo to enjoy this. Enjoy it year round.
Gluten Free Homemade Mango Salsa
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Ingredients
- 2 whole mangos, cubed into small pieces
- 1 baby tomato, cut into small pieces
- 1/4 – 1/2 small red onion, minced (depending on how onion-strong you want it)
- few pinches fresh cilantro leaves
- 1/2 lemon (fresh-squeezed lemon juice)
- 1 tbsp freeze-dried jalapenos
- 2 tbsp shredded coconut
- pinch of sea salt
- pinch of ground pepper
- 1 tbsp coconut oil
Directions
- Coat a pan with 1 tbsp coconut oil
- Place all ingredients in a mixing bowl and mix up by hand
- Set mixture in the pan, and cook on low for a few minutes (the longer you cook it, the mushier the mangoes will become)
p.s. Use this recipe alongside my Fiesta Fajita Quesadillas.
Xox,
SKH
Tofu Scramble
Have you ever tried a tofu scramble? Now you can, and you might end up loving it!
It’s Friday! Big weekend plans for you?
I’m looking forward to another relaxing weekend at home, likely cooking, reading, relaxing and studying. Next week is going to be so busy! I’m headed to Long Beach for the Mega IIN Conference, and then staying in Los Angeles a few days for work. Super excited, but really just need some downtime before I head out.
I’m starting the weekend off today with a long overdue trip to Whole Foods, followed by a quick stop at Trader Joes. Between the two, I am confident I would never need another grocery store as long as I lived. Unfortunately, we live far from both. I have a list of things to get at both….I’ll share them later.
One thing I need to get from Trader Joes is their High Protein Tofu. I just love it, and I need it to make my Tofu Scramble. It’s been a few weeks since I’ve made this, but it was so good that I’ve decided it will make the perfect Saturday morning breakfast. Join me?!
Tofu Scramble
(This recipe is compliments of Joshua Rosenthal’s book, Integrative Nutrition: Feed Your Hunger for Health & Happiness) <– Go ahead, download it. FOR FREE! It’s Friday!)
Tofu Scramble
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1 block firm tofu (make sure it's organic)
- 2 to 3 Tbsp olive oil (I only used 1 Tbsp)
- ½ tsp Tamari Soy Sauce (Tamari is gluten-free, but regular soy sauce is not)
- ⅛ tsp turmeric
- 1 red onion (I didn't use a full onion. Use however much you like.)
- ½ red bell pepper
- ⅛ tsp paprika
- 1 tbsp umeboshi vinegar (I didn't use this.)
- dash of black pepper
Instructions
- Press tofu to remove excess water and then crumble into small pieces.
- Chop onion and pepper. (I sliced the onion and red pepper with one of my new knives I got for Christmas from the Kuhn Rikon Essential Paring Knife Set. I used the orange one, the nearly straight blade of the sheep’s foot paring knife which is designed for small jobs like mincing, peeling and trimming. Slick-ness!)
- Heat oil.
- Add tofu, Tamari, and turmeric.
- Saute for a few minutes.
- Add vegetables, paprika, vinegar and black pepper to the tofu.
- Cook for 5 minutes or until the mixture thoroughly heats and flavors blend.
This recipe pairs perfectly with a cup of amazing coffee. Anything organic + (fair trade when at all possible) is my preference. How about you?!
Xox,
SKH
