eat clean

Vegetable Quinoa Sushi

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Ingredients:

  • Nori Wraps
  • 1 C Quinoa, dried
  • 2 C Vegetable Broth
  • Cucumbers
  • Carrots
  • Avocado
  • Coconut Liquid Aminos (or tamari or soy sauce if preferred)
  • Fresh Ground Ginger

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Place 1 Cup dry quinoa in a large pot. Add 2 Cups vegetable broth, and bring to a boil. Once boiling, cover and let simmer for 10-15 minutes until all liquid is absorbed. While quinoa is cooking, chop up carrots, cucumbers and avocado.

IMG_3856Place a portion of quinoa on one side of the nori wrap and press down to flatten.
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Assemble veggies over the quinoa. Drizzle with coconut liquid aminos and fresh ground ginger.

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Tightly roll up the nori wrap.

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Hold the rolled up nori wrap firmly, and slice into bite sized portions.

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Enjoy!

Green Goddess Bowl

Green Goddess Bowl

I’ve been traveling excessively lately, and I’m always trying to come up with innovative recipes to stick with clean eating, but also store well. I whipped together a guilt-free green goddess bowl, sans oil, yet loaded with nutrients and flavor.

Green Goddess Bowl Ingredients

    • Kale
    • Peas
    • Zucchini
    • Tomatoes
    • Hemp Seeds
    • Flax Seeds
    • Pumpkin Seeds
    • Apple Cider Vinegar
    • Lemon
    • Cilantro
    • Basil
    • Parsley
    • Nutritional Yeast

Green Goddess Bowl

      • Steam kale and peas. When I’m in a rush, a microwavable steamer works really well. I buy organic frozen peas, they’re are a great quick dinner staple.

Green Goddess Bowl

      • Dice zucchini tomatoes. Mix in large mixing bowl with kale and peas.

Green Goddess Bowl

      • Add hemp seeds, flax seeds, pumpkin seeds, spices, and nutritional yeast to taste.
      • Drizzle with fresh lemon and apple cider vinegar and mix well. Can be served hot or cold for an easy Summer go to. Enjoy!

Green Goddess Bowl

Raw “Pasta” Salad

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It’s the start of Summer which means BBQs, picnics and cookouts will soon start to fill your weekend agenda. This raw “pasta” salad is a healthy option for a hot day, and loaded with flavor and antioxidants.

Ingredients:

  • Zucchini
  • Carrots
  • Jicama
  • Tomato
  • Pumpkin Seeds
  • Fresh Ground Pepper
  • Oregano
  • Basil
  • Parsley
  • Garlic, minced
  • Apple Cider Vinegar
  • Red Wine Vinegar
  • Fresh Squeezed Lemon
  • Optional: Drizzle of Olive Oil

Using a vegetable spiral slicer, slice the zucchini and carrots. Chop tomatoes and jicama. Add pumpkin seeds and spices and vinegar to taste. Mix together and serve!

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.

Too Delicious To Dip Sweet Potato Fries

Add spices to taste.

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Melt coconut oil, and drizzle over sweet potato slices.

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Add fresh rosemary and mix well.
Too Delicious To Dip Sweet Potato Fries

Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)
Too Delicious To Dip Sweet Potato Fries
Enjoy!