Coconut Carrot Curry

Curry is a staple for my healthy weeknight meal plan.

It’s quick, easy, and you can add in almost anything!

I love Thai inspired flavors and always keep coconut milk & curry paste on hand. Start with a basic sauce & get creative! you can add in any veggies, legumes, or meat that you like. Last night I created this yummy curry: adding in soft boiled eggs and carrots.

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Ingredients:

  • 1 Can organic coconut milk
  • 3 tbsp Thai chili paste
  • 1 tbsp Tomato paste
  • 1 tsp+ Grated ginger or to taste
  • 3 Diced carrots
  • Soft boiled egg
  • Basmati rice 
  • Basil, avocado, and sesame seeds for garnish

How To Make: 

  1. Turn stove to medium-low heat. Add coconut milk, Thai chili paste, tomato paste, ginger, and carrots. Simmer until carrots soften and sauce thickens.
  2. Boil eggs & peel. Set aside. 
  3. Cook rice according to directions on package
  4. Plate rice with simmer sauce; place the egg and garnish on top. Enjoy!

 

Be well beautiful!

-Michelle

Chocolate Chip Protein Bites!

Chocolate Chip Protein Bites

A great recipe for an active life.

Easy & quick to make.

High in fiber & protein!

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Ingredients:

  • 1 cup organic oats
  • 1 scoop protein of your choice (I used Chocolate Kura- Grass fed dairy protein from New Zealand with 14g of protein & 4 billion probiotics) Kura Nutrition.
  • 1/2 unsweetened shredded coconut
  • 1/2+ cup almond butter or nut butter of your choice.
  • 1/4+ cup maple syrup or honey
  •  Chocolate chips to taste.
  • *You might also enjoy this recipe with some melted coconut oil to add moisture & richness!

Optional: Add in any superfoods you like! (cacao nibs, goji berry, hemp seeds, chia…)

Directions:

  1. Add ingredients to bowl mixing until combined.
  2. Roll into bite sized balls and enjoy!
  3. Keep refrigerated and enjoy these throughout the week.

Notes: You might need to play with the amounts of liquid ingredients depending on the consistently. 

 

 

Morning Routines & Chocolate Chip Coconut Flour Banana Bread Muffins with Toasted Coconut!

The past couple of weeks I have been very committed to my morning routine. This  consists of several self-care practices including; meditation, gratitude journaling, yoga, and enjoying a cup of coffee with Jakub. It is very important to get a positive start to your day. Take time for yourself…even just 5 minutes! Start your day with grace & ease. Don’t check your email or even look at your phone until you have spent some time filling your cup… Today I had some extra time so I made a delicious treat to enjoy with our morning coffee.

I’ve been looking at two overripe bananas on my kitchen counter for the past couple days so I decided to make a healthy version of banana bread!

This recipe avoids using processed white flour and uses coconut flour instead. Coconut flour makes this a gluten-free option.

 

INGREDIENTS

  • ½ cup coconut flour
  • ½ tsp baking soda
  • 1 tsp lemon juice (or you can use 1/2 tsp baking powder…but I never have that!)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice (I use trader joes pumpkin spice)
  • 4 eggs
  • 2 overripe bananas, mashed
  • ⅓ cup real maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • chocolate chips, nuts, coconut…
  • unsweetened coconut (for topping)

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees. Prep muffin cups & set aside (I use re-useable muffin cups to reduce kitchen waste!)
  2. In a large bowl, beat together eggs, banana, maple syrup, coconut oil and vanilla extract until smooth
  3.  In the same bowl whisk together coconut flour, baking soda,salt, and spices.
  4. Wait until the last minute to add lemon juice and chocolate chips.
  5. Pour batter into muffin cups.
  6. Bake 18-20 minutes
  7. Cool & serve with your favorite coffee or tea!

 

If you make this recipe please send me a comment or post a photo letting me know how it turns out! I can’t wait to hear your feedback. 

Be well!

 

 

 

Pumpkin Spice & Everything Nice… & Healthy too!

Is it too soon for pumpkin?… Never! 

Its early September and we have been having some cooler days (thank goodness!)… and although I know its still gonna be a bit warm out, I can’t help but get my cozy pumpkin loving spirit cooking!

Messing around in the kitchen (as usual) I whipped up something that tastes like chocolate pumpkin pie!!! … I’ll call it “Pumpkin Spice- Chocolate Chip-Coconut- Bites”. Long name, but thats pretty much what they are.

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Batter Recipe:

1 can pumpkin puree (or homemade, even better!)

2 ripe bananas

1/2 cup coconut sugar

2 tsp pumpkin spice

1/4 tsp sea salt

1/4 cup coconut flour

As many chocolate chips are your heart desires! 🙂

Optional: nuts, hemp hearts, coconut flakes…

Frosting:

Coconut cream or heavy whipping cream

2 tbs maple syrup

Directions:

  1. Preheat oven to 350
  2. Combine all ingredients in a  food processor or by hand.
  3. Scoop batter into cupcake liners & bake 20-30 mins.
  4. Whip frosting
  5. Let cool, frost… and enjoy!

 

Hemp Heart & Spinach Pesto

Tonight we made the most delicious pesto!

I wanted to add an extra healthy-boost to a traditional recipe… since we have basil growing in the garden, pesto was the obvious choice. I decided to add in hemp hearts to replace pine nuts, and spinach for added nutrition. (mmm eat those leafy greens!) The result was perfection!

I just love using hemp in recipes: Hemp hearts have a great nutty taste & pack in the nutrition! Hemp hearts are a great source of protein & healthy fats… keeping you fuller longer!

Pesto

 

Hemp Heart & Spinach Pesto

 ½ cup help hearts

½ cup high quality olive oil

Garlic… 1-2 cloves of as much as your heart desires!

1 tablespoon fresh lemon juice

1-2 cup basil

1-3 cup fresh spinach

cherry tomato to top

& of course…LOVE!

 Optional: Nutrition yeast (vegan) or grated cheese.

  1. Add ingredients to a food processor & mix until pesto reaches desired consistency (ours was a little crunchy…but sometimes we like it smooth!).
  1. Serve over pasta, quinoa, rice, gnocchi … or anything really!
  2. Enjoy!