I’m a huge fan of spaghetti squash, so I’m loving that it’s in season right now. I usually cook it with tomato sauces but I also really like to cook it with Asian-inspired dishes. This recipe is made with bok choi, red pepper, green onions to top. The sauce is made with pb, coconut aminos, coconut milk, lime juice, ginger, and garlic. It is gluten free, dairy free, and soy free.
1 medium spaghetti squash
1/2 red bell pepper
Red pepper flakes
Peanut sauce ingredients:
1/4 cup pb
3 tbs coconut aminos
1 clove Garlic
1/2 lime juice
3/4 cup cup canned coconut milk
1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash in on a baking dish for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Cut red bell pepper and bok Choi into pieces. Sautéed the red pepper pieces in a pan with avocado oil for a few minutes until the pepper begins to soften. Add the Bok Choi and and cook until softens.
6. Remove the spaghetti squash with a fork and place in pan with Bok Choi and red pepper.
7. In a strong blender or food processor, add garlic, lime juice, ginger, coconut aminos, peanut butter, and coconut milk. Use the liquid part of canned coconut milk. Note: canned coconut milk is used because it is creamier than boxed coconut milk.
8. Blend until evenly mixed. Add sauce to the pan with the spaghetti squash, red pepper, and Bok Choi and mix to distribute evenly.
9. Place a serving of Thai-inspired peanut spaghetti squash on a plate.
10. Cut green onions and add to top the plate. Add crushed red pepper to dish.
Starting off Friday morning with this tart beet berry smoothie bowl on my couch in nyc. I’m obsessed with the color of this smoothie and the tart beet berry combo is one of my favs. Super excited to go see a functional medicine doctor for a routine visit (said no one ever, right?!) I think functional medicine is so interesting even tho I have zero medical background (I am an engineer by degree). I’ve been waiting for this visit for months so hopefully it’s worth the excitement. Happy Friday!
1/4 cup frozen berries (blackberries, raspberries, or blueberries)
1/2 cup frozen beets
2 fresh medoolan dates
1/2 cup frozen riced cauliflower
1 frozen banana
1 lime juiced
coconut water to get the right texture
toppings- i used honeybee pollen and coconut flakes
Blend until smooth and top with toppings!
My Monday morning at the airport is looking pretty good with this banana bread for breakfast 🍌🍞🍌🍞🍌🍞🍌🍞It is gluten free, dairy free, added sugar free and I am absolutely loving it. I was never really into baking but didn’t want to toss my overripe bananas last night before I flew out this morning so repurposed them to make banana bread. They are great to have as something sweet and i also love bringing it to the airport with me as a sweet, healthy breakfast.
1/4 cup almond flour
1/4 cup coconut flour
1/2 cup tiger nut flour
1 cup almond milk
1 tsp baking soda
1 scoop collagen peptides
1. Preheat oven to 400 deg.
2. Set a baking dish aside.
3. In a bowl, mix the tiger nut flour, almond flour, coconut flour, baking soda, collagen peptides, cinnamon and nutmeg.
4. In a blender, add bananas, dates, and almond milk. Blend until smooth.
5. Place contents from the blender into the bowl. Add 1 egg to the bowl and throughly mix.
6. Add a piece of parchment paper to the baking dish. You may want to grease the parchment paper lightly with coconut oil so that the bread doesn’t stick to the parchment paper. Place contents from bowl into the baking dish.
7. Place the baking dish in the oven and bake for approximately 50 minutes depending on the thickness of the bread.
8. Remove the bread from the oven and allow to cool and harden for approximately 20 minutes.
Mint chocolate chip smoothie bowl to start off Sunday! This literally tastes like I’m eating a bowl of ice cream and I’m obsessed with this combo 🙌🏻
1.5 frozen bananas
2 medoolan dates
1 can of full fat coconut milk- only use the liquid part, not the cream
2 spoonfuls of cacao powder
Handful of mint leaves
Optional: 1/4 cup frozen riced cauliflower
- Let the canned coconut milk sit in the refrigerator overnight. Then scoop out the coconut cream from the top of the can and either discard or keep or later use (I had previously used the coconut cream in a previous recipe to make lemon coconut pies- will post soon!). Place the rest of the liquid coconut milk in the blender.
- Place the rest of the ingredients except the cacao nibs and hemp seeds into the blender. The riced cauliflower is optional, but I like to add it because it makes the smoothie more frozen and thicker.
- Blend ingredients and place in bowl. Top bowl with cacao nibs and hemp seeds.
Can’t put these lemon coconut pies down. They are raw, vegan, and so damn delicious. All you need is a blender to make.
3/4 cup almonds
1 cup medoolan dates
2 cans full fat coconut milk
Handful of coconut flakes
1/4 cup maple syrup
1/4 cup coconut oil
- Place canned coconut milk in the refrigerator overnight.
- To make the pie crust, place the almond and dates in a blender and blend until they stick together. How well they stick together depends on the softness of the dates. If they are not sticking together well add a couple tablespoons of coconut oil to the mixture and reblend.
- Scoop out the crust and distribute evenly into muffin baking sheet. Place the muffin baking sheet in the refrigerator.
- Clean out the blender and dry.
- To make the pie filling, scoop out the coconut cream from both cans of coconut milk into the blender. You can either discard or save the coconut milk left in the can. I personally like to save it to reuse in smoothies. Squeeze the juice of one lemon into the blender and add coconut oil, maple syrup, and coconut flakes. Blend until smooth.
- Remove the muffin baking sheet from the refrigerator and add the pie filling on top of the crust. Place in the muffin baking sheet back in the refrigerator or freezer for about 15 minutes to allow to form into its shape. Enjoy!
3/4 cup green lentils (dried)
1/2 white onion
3 cloves garlic
1/2 cup pumpkin seeds (unsalted)
handful of fresh parsley
Himalayan sea salt
1. Put lentils in a pot of boiling water cook per instructions on packaging. Once cooked, place lentils in strainer and allow to cool.
2. Cut onion and carrot- I like to cut the carrot into ribbons using a vegetable peeler. Sautee in a frying pan with avocado oil, Himalayan sea salt, and ground pepper until soft. Add garlic and allow to cook for about 30 seconds. Place pan aside to cool.
3. Set oven to 400 deg.
4. Once cooled, place lentils, onion, carrots, and garlic into blender or food processor. Add a handful of fresh parsley, 2 tablespoons of avocado oil, salt, and pepper. Blend until smooth. Depending on the dryness of the lentils, you may need to add a few tablespoons of water to help blend. Add pumpkin seeds and pulse to chop and mix the seeds, but not fully blend.
5. Coat a baking dish with avocado oil.
6. Form the mixture into balls and place on baking dish.
7. Place baking dish in the oven and bake for 30-40mins depending on the size of the lentil meatballs.
8. Using a spirilizer, cut the zucchini into zoodles.
9. Place the zoodles in a frying pan and cook with marinara sauce.
10. Plate the zoodles and top lentil meatballs and additional marinara sauce. Top with nutritional yeast and fresh basil
Chicken thighs with summer squash, red onion, sautéed spinach, and avocados slices. Sautéed the summer squash with red onion and spinach in oil and garlic, because I’m a firm believer that you can sautée almost any vegetable in garlic and oil and it’s awesome 💁♀️
Anyone else on this one? 😬
2 boneless, skinless chicken thighs
1 summer squash
1/16 red onion
2 cloves of garlic
1/2 bag spinach
salt and pepper to taste
1. Cut summer squash and zucchini into slices. Cut the slices into halves or fourths. Place the zucchini in a baking dish (I use glass because it avoids the harmful interactions of nonstick baking sheets).
2. Cut red onion and place on baking dish. Mince 1 clone of garlic and mix with vegetables.
3. Place 2 chicken thighs in the baking dish on top of the vegetables. This will allow the veggies to cook in the natural oils from the chicken- no need for added oils. Season chicken and veggies with salt and pepper.
4. Bake on 400 degs for 35-45mins, depending on the size of the chicken thighs. Check the chicken periodically to avoid over cooking.
5. While this is baking, sautéed spinach with avocado oil and 1 clove of garlic in a frying pan.
6. Cut 1/4 avocado into slices.
7. Plate the chicken, vegetables, spinach, and avocado.