Happy Fry-day!

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True story- if I could pick just ONE food to live off forever, and never get tired of it, and also never worry about how it would affect my health, it would be FRENCH FRIES!  Anyone else with me?  I love potatoes, love the crunch and even the salty/sweetness.  I'm not big on the dipping sauces, but that's for another time.  I've been on the search for some way to feel strong about honoring foods that I love, without worrying how processed most French fries are!

 

So, there we have it- homemade French fries.  Sometimes I use Japanese Sweet Potatoes, but when I went to Trader Joe's they only had sweet potatoes, so I said why not?!  I like to buy smaller potatoes so they are easier to cut (big time-saver)!  You literally cut, toss, spread 'em on a sheet and just wait.  Let me just add, waiting for these babies to cook is the most difficult part of this recipe.  

*This recipe was inspired and adapted from Rachl Mansfield*

Check out the deets for the goods below.

Ingredients:

1 bag of sweet potatoes
Cooking oil of choice (I use Coconut oil due to higher boiling point) about 2 tbsp.
Himalayan Sea Salt
Nutritional Yeast
**can add cinnamon if you want a sweeter fry)

Directions:
1) Wash/scrub sweet potatoes.
2) Trim the edges and cut potatoes into slices.  Throw the potatoes into a large mixing bowl.
3) Melt coconut oil for about 25-30 seconds.
4) Pour coconut oil over potatoes and season with a pinch of sea salt and nutritional yeast.
5) Roast in a skillet on high heat for 4 minutes until the potatoes begin to brown.
6) Transfer potatoes to a cooking sheet and cook on 425 for 40 minutes.
7) Set your oven to a high broil temperature for 3 minutes.
8) Take out of the oven, let cool, top with another pinch of sea salt and nutritional yeast.
9) Attempt not to eat all in one sitting!!!  

Snap a picture of your fries and let me know how they turn out!  Tag me on IG @Lindsey_g_yogi.

Happy cooking ya'll,

Lindsey

Cinnamon Toast Banana Muffin

For this Valentine's Day,  I have been on the search to find desserts that I love and enjoy, and put a cleaner, healthier twist on them.  I can't lie, my weakness is my sweet tooth!  But... I am not a fan of the sugar crash that typically happens after my sweet tooth kicks in.  Plus, I’m always looking for ways to add in a little extra protein and super foods, and to always add in certain DoTerra essential oils while cooking!

My most recent venture:  Banana Muffins!  These gluten-free, dairy free, refined sugar free little guys are full of taste, flavor, fluff, AND clean ingredients.  There is even an option to make this recipe completely vegan.  The best part about this recipe? It goes perfect with a cup of coffee in the morning, or can double as a dessert at night!


Dry Ingredients:

1 cup almond flour + ½ cup (for topping)
1 cup Buckwheat Flour (this is gluten free)
1-2 scoops Vital Proteins Unflavored Collagen Powder (you can use any brand this one just works for me)**optional**
1 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon
1 Genergous Pinch of Himalayan Sea Salt
2 Tablespoons Cacao Nibs

Wet Ingredients:

2 eggs (**can use flax eggs if you like, 2 flax eggs**)
¼ cup Coconut Milk Yogurt
2 Tablespoons Unsweetened Applesauce
¼ cup Coconut Sugar
1/3 cup Unsweetened Nut Milk (I used almond)
1 teaspoon Vanilla Extract
1 Drop DoTerra Ginger Essential Oil
½- 1/3 Thinly Sliced Banana


Topping ingredients:
1/2 thinly sliced banana *optional*
½ cup almond flour
¼ cup coconut sugar
2 Tablespoons melted Coconut Oil

 

 

Directions:

1)    Mix all dry ingredients (just 1 cup of the almond flour) together and set aside.

2)    If you are making a flax egg, stir up the flax and water and set aside.

3)    Mix all wet ingredients together. 

4)    Slowly add the wet ingredients to the dry.  Hand mix in the ½ Banana.

5)    In a separate bowl mix together all of the toppings ingredients except the banana.

6)    Preheat the oven to 375 F.

7)    Line a greased cupcake tin and fill each one ½ of the way full.

8)    Add a generous topping to each cupcake.  If you’d like add one thin slice of a banana to the top of each muffin.

9)    Bake for 20-22 minutes. Cool. Enjoy!  Snap a pic and tag @lindsey_g_yogi so I can see your creations!

Anti-Inflammatory Super Salmon

I know the temperatures are below freezing (except for that one, awesome, super humid, but warm day last week) but wild salmon is a go-to any time of the year for me.  I love making a large portion ahead of time and pair it with different veggies as the week goes on.  Meals on the go are a must for me, but I still prefer warm foods that can be heated in the oven or on the stove top (as opposed to zapping the nutrients away in the microwave).

My experience in purchasing salmon,  is to as much as possible choose wild versus farm-raised when I can and here is why.  Wild salmon is caught in its natural environment while farm-raised salmon has the possibility of many contaminants as well as possibly a higher omega-6 fatty acid content.  Whether you go for wild or farm-raised, read on to find my recipe and let me know what you think or if you've tried this before.

 

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Ingredients:

16 oz wild salmon filet      
2 cups Brussel sprouts
2 cups cubed sweet potato
½ shallot
1 large clove garlic
1 drop DoTerra oregano oil
Himalayan sea salt
Lemon Pepper
Pinch of Cayenne Pepper
1 Lemon
1 Cup Fresh Blueberries (Frozen work as well)
¼ cup Balsamic Vinegar

 

 

 

 

 

Directions:

1)    Preheat your oven to 400 Degrees.

2)    Toss your cubed sweet potatoes with olive oil, a pinch of cayenne pepper, and Himalayan sea salt.  Place in the oven for 15 minutes.

3)    In the meantime, toss the Brussel sprouts with the juice of ½ lemon Himalayan sea salt, lemon pepper and olive oil.  Set Aside.

4)    Mash up 1 cup of fresh blueberries with ¼ cup olive oil, a generous pinch of salt and lemon pepper, and ¼ cup balsamic vinegar.

5)    Take out the sweet potatoes.  Lightly oil the salmon on each side and place on a baking sheet adding to the potatoes.  Top the salmon with blueberry mixture.

6)    Cut up the other half of the lemon and place on the baking sheet.

7)    Place back in the oven for 15 minutes with the last 2 minutes on broil.  Enjoy.

Squash 3 ways

For so many years I never gave squash a shot.  I chalked it up to a strange looking vegetable that probably did not taste that great.  However, in the past year or so, a girlfriend and I began to take part in a local CSA where we signed up for local fruits, vegetables, and meats on a regular basis.  It was scary because we did not know what we would be getting until the day of pick up, but exciting and invigorating with all of the new foods presented to me.  For me, it is EASY is it to fall into the SAME routines (which, by the way I think is totally great sometimes), with the SAME foods, over and over again.  But, as I break through that feeling around food, I discovered squash-- delicata, butternut, spaghetti, acorn, you name it, I'll give it a try.  

With the holidays coming up, I tend to crave sweet vegetables.  I notice when I fill my body with these kinds of veggies I am less likely to want a cupcake, or cookie, because I get my sweet fill as a part of my dinner!

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Here are a few quick easy recipes, that I actually made all at the same time!  Let me know what you think :).  Disclaimer:  You can always sub out coconut oil for melted ghee or olive oil.

Directions:
1) Wash squash and cut it in half lengthwise.
2) Scoop out the seeds (you can toss them or keep them to roast for later use).                                                          
3) Thinly cut the squash lengthwise to make small c-shapes.
4) Melt coconut oil and toss the squash with spices of choice.
5) Bake at 400 degrees on a lightly greased sheet for about 15 minutes or until cooked all the way through. **Skin is edible**.
6) Sprinkle with pecans for more of a power punch.        

Savory Delicata Squash
Ingredients:                                                                    
Delicata Squash                                                              
1-2 tsp. Coconut oil                                                       
Rosemary                                                                        
Salt and Pepper                                                                   
Optional: Pecans                                                            
                                                                                        

 

 

 


Directions:
1) Follow directions 1-3 from above.
2) Melt coconut oil and toss with squash.
3) Generously sprinkle with ground cinnamon and sea salt.
4) Bake at 400 degrees on a lightly greased sheet for about 30 minutes until the squash is soft and tender. **Skin is edible**.   

Sweet and Salty Acorn Squash
Ingredients:                                                                   
Acorn Squash                                                               
1 tablespoon coconut oil                                              
Ground Cinnamon                                                       
Himalayan Sea Salt                                                  
                                                                                     
                                                                                                                       

 


Directions:
1) Wash the squash and cut in half lengthwise.
2) Scoop out the seeds (you can toss them or save them to roast for later use).
3) Drizzle with olive oil and season with salt, pepper, thyme, and cumin.
4) Place the squash skin side up.  Bake at 400 for about 30 minutes.  The squash is finished when it becomes soft and the skin easily pulls away.

Simple Butternut Squash
Ingredients:                                                           
Butternut Squash                                                      
Olive Oil                                                                      
Salt, Pepper, Thyme, Cumin                                      
                                                                                   

Guiltless Almond Butter Power Chocolate Treat

Love the thought of dessert, but hate the idea of the endless of ingredients, the clean up, the time that it takes to bake, and then the QUICKNESS that it is all gone?  Here is a solution for all of the issues listed above, with the exception that I can't promise these will stick around your kitchen for too long!  These paleo, gluten-free, dairy-free, soy-free, refined sugar free treats are bite size and delicious, but I'll let you make the final call.

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Ingredients:
16 Medjool Dates
1 10-oz bag Dark Chocolate Chips
1 tbsp coconut oil (to help with meting chocolate chips)
Almond Butter
Himalayan Sea Salt

Optional toppings:
Chia Seeds
Cinnamon
Crushed Peppermint
Nuts
 

Directions:

1) Take a knife and thinly slice one side of your date to squeeze out the pit.  Complete on all dates.
2) Add a spoonful of almond butter inside each of the dates.  Put the dates in the freezer for about 15 minutes to let them harden.
3) Melt Dark chocolate and coconut oil either over the stove top or in the microwave, being mindful not to burn the chocolate (If in the microwave I suggest in 30 second intervals) and stir before putting it back in the microwave.
4) Dip each date in the chocolate using a spoon to help cover the date completely.
5) Place on parchment paper and put the in the refrigerator or the freezer in a Tupperware!
6) Let me know what toppings you chose and how things turned out.

P.S. want to know more about the healthy effects of dates?  Click here to read more.

Zucchini Pizza

Anyone else who can't have gluten ever miss pizza?  I know, for me, I miss the crunch, and the saltiness or the cheese but I DON'T miss the stomach discomfort  or the belly bloat that accompanied this tasty meal.  Hence, I have discovered Zucchini Pizza: veggie based, crunch, salty, satisfying, and did I mention I am a VEGAN CHEESE CONVERT!  I NEVER thought I would say those words!  Check out the recipe below and taste for yourself.  Be sure to hit reply and let me know what you think.

 

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Ingredients:

2 Zucchinis- cut lengthwise
Tomato Sauce- homemade or store bought, but watch out for hidden ingredients and sugars.  My favorite store bought brand is Muir’s.
3/4 cup raw cashews
1/4 cup hemp hearts
1/4 cup nutritional yeast
1 tsp salt
1/2 tsp garlic powder

Directions:

-Preheat oven to 400 Degrees
-Cut Zucchini long wise and lay on greased sheet and set aside.
-Make Vegan Parmesan Cheese
      -Pour cashews, hemp hearts, nutrition yeast, salt, and garlic powder in a high speed blender or food processor until finely crushed or about 15 seconds.
-Add a spoonful or two of tomato sauce on top of the zucchini
-Sprinkle a hefty amount of vegan parm on top of each zucchini
-Roast at 400 degrees for about 15-18 minutes, then change oven to Broil, and cook for an additional 3-5 minutes, keeping an eye out for the cheese to start bubbling.
-Put the leftover cheese in a container in the refrigerator.
-Enjoy

Paleo Pumpkin Bread/Cake Heaven

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Who said baking had to include processed sugars, flours, and a ton of dairy?  To be honest, I have ALWAYS loved baking- not so much following the recipe, but I have a knack for eye-balling items and understanding flavors that work well together.  I have to admit, I was always a "taste as I go- sort of baker", and added in as I saw fit to add to the deliciousness of each item.  

When I realized that gluten did not agree with me, I was devastated, largely because now, how the heck do I bake?  I went through months of trying "gluten free" recipes, and everything just tasted "fake" or "less than" to me.  So I gave up baking... for a long long long time.  I found sweetness in root vegetables and fruits, but sometimes just really wanted a cookie or a piece of cake to bite in to!  And for that reason, in the past month or so, I have been yearning to try baking again!  After understanding more about how my body processes different sugars and flours, I am more open to experimentation in the kitchen!  

Last week I came across one of Rachel Mansfield's paleo recipes, and decided I had to try it.  Everything looked easy enough, (especially the addition of Simple Mills baking mixes, which is my new obsession) except I just did not feel like cooking/peeling/ etc. sweet potatoes!   If you haven't noticed from prior posts, I have an obsession with fall vegetables ESPECIALLY pumpkin (which I of course had in my cabinet).  So I subbed out the sweet potato for pumpkin (1:1 ratio). 

Below is the recipe, as adapted from Rachel, and I know it looks like a lot of ingredients, but have no fear! It is basically the same wholesome, healthy, gluten-free, dairy-free, refined sugar-free ingredients over and over again;  and it's a cinch once you start the process!  Give it a whirl and a spoon, (you taste the batter too right?) and definitely let me know how it goes.  Did I mention, this doesn't have to be dessert?  A girlfriend who taste-tested shared she had it for breakfast the next morning!

Happy baking ya'll!

Lindsey

**Disclaimer**This is a recipe I found on Rachel Mansfield's website, and I only changed two ingredients (coconut sugar and pumpkin)
 

Ingredient List

Eggs
100% pure Maple Syrup
Coconut oil
Coconut Flour
Coconut Sugar
100% organic canned Pumpkin
Ground Ginger
Ground Cinnamon
Vanilla Extract
Simple Mills Chocolate Muffin Mix
Nutmeg
Almond Flour
Baking Powder
 

Directions to Paleo Heaven:
Preheat oven to 350 degrees Farenheit

Pumpkin Layer (Bottom Layer)
1.  Mix Dry Ingredients together

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/8 to 1/4 cup coconut sugar**OPTIONAL (I added to sweeten up the pumpkin as it is not naturally as sweet as sweet potato)

2.  Mix Wet Ingredients together in a separate bowl

  • 1 teaspoon vanilla extract
  • 1 cup 100% organic canned pumpkin
  • 2 eggs
  • ¼ cup maple syrup

3.  Add wet ingredients to dry ingredients, whisk together and set aside

Chocolate Layer

1. Whisk together 1 egg, 3 1/2 tablespoons melted coconut oil, 1/2 cup of water in a bowl
2. Add 1/2 package of Simple Mills chocolate muffin mix and mix well until it is completely combined then set aside

Chocolate Crumble Layer

1. Mix together remaining 1/2 of chocolate muffin mix with 2 tablespoons melted coconut oil, 1 teaspoon of pure vanilla extract, and 1 tablespoon of water

Put it all together:

1.  Pour pumpkin layer on the bottom of a greased rectangle or bread pan (I greased mine with melted coconut oil)
2. Add the chocolate layer on top.
3. Sprinkle the chocolate crumble layer on top evenly.
4.  Cook for 30 minutes, then add a piece of aluminum foil on top and bake for 20 minutes.  I took the aluminum foil off and let it cool before cutting

Snap a picture and let me know your thoughts!

 

Pumpkin Spice Latte

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Just a few short years ago, EVERY October I counted down the days for my dreamy Pumpkin Spice Latte from Starbucks.  It is really, honestly, hard for me to admit.  Now, let’s be clear, I’m NOT trying to hate, but now that I know what I know about ingredients, I can’t UNKNOW them, right?  I am proud to say that I go to great lengths to understand the ingredients that I put into my body.  Therefore, I had to put ‘Bucks on the back burner, and create my OWN PSL- which I think freakin’ rocks (AND mine includes collagen) but I’ll let you decide.  Type below your thoughts!

 

Ingredients:
1 cup hot coffee (unless you want to make this an iced drink)
½ bottle Jrink Pumpkin Chai

½ cup almond milk

1 scoop Vital Peptides flavorless collagen

Topped with more Ground Cinnamon

 

Directions:

Place all ingredients in the blender, blend on medium for about 2 minutes- this drink gets extra foamy! Best enjoyed right away, but it's too hard to resist anyways!

To your most *naturally* sweetened October yet!

 

Xoxo,

Lindsey

Not your ordinary salad

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Recently, a fellow girlboss/health coach/great friend, Angela @BeHealthLove, hosted a "salad soiree" making a challenge of including at least 1 salad per day for seven days.  Clearly, I was all in, I love a great salad as much as the next health coach :)!  She inspired me to play with a few new veggies instead of settling for the standard greens/house salad you think of when ordering from a restaurant.  Let. Me. Tell. You.  Not only is it FUN to create new salad recipes, but you can really throw in your creativity and spice it up!  Plus, the more colorful your plate, the more you'll feel satisfied with your decision.  It was so delicious, I can't believe I remembered to snap a shot before sitting down for lunch!  Recipe below, try it out, or vary it up and let me know what you think?  Plus, hit comment below and share your favorite go-to salad recipe.  Like this idea?  Stay tuned, Angela and I have a fun-filled October in store for you!

Recipe:

Shredded Cabbage (I used purple and green)
Sliced Cucumber
Slivered Almonds
Roasted Pumpkin Seeds (I roasted in coconut oil and Himalayan seal salt)- send me a line for the recipe)
Sliced Red Apple
Kale
Fresh Squeezed Lemon Juice
Olive Oil
Vinegar
Himalayan Sea Salt
**Add in fresh chicken, wild salmon, or avocado for extra protein**

Toss all ingredients together, throw in the dressing, start light - I like massaging with my hands- and enjoy, I mean, HOW easy is that?  Have an awesome day ya'll Happy "Fall" :)

Gluten-Free Oatmeal Superfood Cookies Bar

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I've been on the search for some sort of cookie or dessert ever since going gluten free and refined sugar free.  Now here is a prerequisite, I know I can NEVER replace the exact taste of one of those Great American Cookies you get at the mall (you know what I'm talking about right :) ? ), but the more I find out about many ingredients that are FAKE and basically new names for artificial sugar, who wants one of those cookies anyways?   Therefore, I have made it a mission to successfully find and refine recipes so I feel GUILTLESS and EMPOWERED when I am really itching for something a little sweet for dessert.  Yes, even though I am a health coach, I have a SWEET TOOTH every once in a while :).  Check it out and let me know what you think by leaving a comment below!

INGREDIENTS:

1/2 cup buckwheat flour
1/2 cup almond flour
1 1/2 cups gluten free oats
1/2 teaspoon baking powder
2-3 teaspoons ground cinnamon
1/3 cup chia seeds
1/3 cup slivered almonds
2-3 tablespoons Maca Root Powder
2 Tablespoons Nut Butter (I used whole foods almond butter)
Sea Salt to Taste
1/4 cup sesame seeds
1/3 cup melted coconut oil
1/2 cup 100% Maple Syrup
3 teaspoons vanilla extract
2 eggs
1/3 cup dairy-free, soy free chocolate chips (or dark chocolate)

 

Directions:
1) Preheat oven to 350 degrees F.
2) Mix all DRY ingredients together (including almond butter)  EXCEPT chocolate chips, in a large bowl.
3) Mix all wet ingredients.
4) Slowly add dry ingredients in with the wet and stir in chocolate chips.
5) Smoothly pour on a greased cookie sheet in a 13X9 inch pan.  Cook for about 16 minutes, turning half way in the middle.  Cool, cut, and ENJOY!

 

Superfood Energy Snack

Who said snacking had to be boring and full of empty calories?  Here's one of my favorite super food packed, healthy snack that is easy to keep up with when you are always on the go (hehe, how I feel so much of the time!). 

 

This recipe is: 

*Gluten Free, Soy Free, Dairy Free, Sugar Free*

 

1-     16 oz. bag raw whole cahsews

1-    16 oz. bag raw almonds

2 Tbsp. Coconut Oil

2-3 Tbsp. Maca Root Powder

3 Tbsp. Cacao Powder (or eye ball)
¼ cup Dried Goji Berries

¼ cup Cacao Nibs

1 tablespoon Ground Cinnamon

Pinch of Sea Salt

 

 

Directions:

 

1)    Melt Coconut oil to a liquid form.

2)    Stir in Cacao Powder, Maca Root Powder, Cinnamon, and Sea Salt

3)    Pour Nuts and Goji Berries in a large Plastic bag

4)    Pour liquid mixture on top of nuts, close the bag, shake it up.

5)    ENJOY!

**I like to keep mine in the refrigerator so it does not get messy with the melted cacao and coconut oil**

 

Like this recipe?  Take a photo, tag me on IG @Lindsey_g_yogi - can't wait to hear how it goes!  

Happy snacking, xo,

Lindsey