Posts Tagged ‘#Flourless’

Im Baaack with Macro Friendly Mexi Salad

Well well, apparenmexisaladtly when I said I was only going to post when I was really feeling it….that meant never! :/

I apologize for my absence, as it was not for lack of thought about posting but rather a scattered summer mind as well as schedule!!!

Anyway, it is time to put excuses aside and get back atter for this amazingly simple and deeeelicious go-to macro friendly meal of mine.

This is my signature salad (seems too good to call it that) and is old fave for me that has all the makings of a perfect cure to training meal boredom…( that is rainbowsaladif you love Mexican food…as I definitely dmexisalad2o 🙂

Don’t believe me? Check out its credentials ;p

  • Macro friendly
  • tastes like a cheat
  • fast to make ( and consume;)
  • Inexpensive
  • Ingredients that can be made/stored in bulk

Nuff said!

Macro Friendly Mexi Salad

Ingredients

  • 1 cup Spring greens mix
  • 4 oz Organic ground turkey
  • Preservative free taco spice ( 3 Tbsp to 1/3 cup water)
    Ingredients:
    1/2 cup chili powder
    1/4 cup onion powder
    2 tbsp. ground cumin
    2 tbsp. garlic powder
    1 tbsp. smoked paprika
    2 tbsp. kosher (or sea) salt
    1 tbsp. black pepper
    compliments of the The Country Cook
  • 1/4 cup Refried beans (I try and mostly use the organic ones by Pacific because they come in tetra packs instead of unhealthy aluminum cans)
  • 1 tbsp Bolthouse Farms cilantro avocado yogurt dressing (ranch works if you dont like cilantro (whats wrong with you!! jjk) ) Or sub in dairy free dressing and change the macros
  • 1/4 cup Salsa
  • 22 grams Sliced mushrooms
  • 30 grams Chopped red pepper
  • 15 g (approx 1/2 stalk) Green onion
  • 1/4 cucumber chopped
  • Optional – Sliced pickled jalapenos 1/4 cup , 15 g grated Paradise Island skim organic cheese ( both these are counted in the macro listing)

Directions

Saute mushrooms, onions, 1/2 of your peppers lightly. Add Ground turkey and cook until lightly browned. Add mexi spice and water boil then turn down and let simmer for 5- 10 mins (thickened up). Heat beans. Put salad mix in a bowl and toss with the other half of your peppers and the cucumber. Top with meat mix and beans, then the cheese. Finish with the dressing, salsa and jalapenos and be amazed…and delightfully full 🙂

Macros

Calories: 311

Protein: 34 g

Carbs: 19 g

Fat 11 g

Fiber: 6 g

Sugar: 5 g

Christmas Orange Salad with Coconut Cream Dressing

imageTis the season friends …well, almost!

I know its only November, but with how early the stores start playing Christmas music and putting up holiday decorations, no matter how annoying it may be to some…you cant help but start thinking festive a little in advance.

With that in mind, I love Christmas and almost equally, I love Christmas oranges (aka.Mandarin/Tangerine oranges). They are delicious and much easier to peel and eat on the go compared to the regular orange varieties, however, it is unlike me to leave well enough alone, so I decided to create a tasty winter salad with them and top it off with a dairy free creamy coconut milk dressing…yum!

Salad may not be the first thing that comes to mind when you think of wintry foods, but after all those heavy and starchy comfort foods…it may be just what your body needs to de-puff and boost immunity in the season of people getting sick.

Christmas oranges pack a big punch of vitamin C, fiber, vitamin A and several times the amount of flavonoid anti-oxidants compared to regular oranges. So stay regular, and well with these delicious tangerine spheres of goodness!

P.S. This recipe is also excellent topped with baked chicken

Christmas Orange Salad with Coconut Cream Dressing

Ingredients:

  • 1 Bunch Romain lettuce
  • 1/2 Cucumber sliced and quartered
  • 1/4 Cup organic walnuts
  • 1/2 Pomegranate of aerials
  • 1 Christmas (Mandarin) orange peeled

Dressing:

  • 1 can full fat coconut milk (if you are dairy friendly and want easy…use organic plain yogurt)
  • 1 Tbsp Raw honey
  • Fresh grated lemon zest

Directions:

Place your can of coconut milk in the fridge overnight so the creamy thick part rises to the top, leaving the water below. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can or add in a small amount to make your dressing thinner (you can use the leftover in smoothies). Add in your room temperature honey and lemon zest and whisk. Place your dressing in the fridge to set for 30 mins. If using yogurt, just add the honey and lemon to 1 cup of yogurt, mix and use desired amount. Wash and prepare veggies and fruit, top with dressing and walnuts and eat up!!

Dalyce – Your Holistic Lifestylist XO

Balsamic Mushrooms & Egg Bake

image

It’s about time I added a recipe involving mushrooms. After all..these deliciously meaty morsels are my all time fave veggie, and in case you haven’t noticed …they are also having a bit of a health food superstar moment!

This easy and filling breakfast is a great way to switch it up in the morning (I often get in a breaky rut), as well as a great new way to enjoy this superfood that is said to help ward off breast cancer, fight tumors, and improve circulation among many other immune boosting benefits.

I urge you to branch out and give this warming winter dish a go…your taste buds and overall health will thank you ;P

Ingredients:image

  • 2 cups quartered organic white button or crimini mushrooms
  • 2 large organic eggs
  • 1 Tbsp. Organic balsamic vinegar
  • 1/8 cup shaved Parmesan flakes or GoVeggie dairy free grated “Parmesan”
  • Pink or sea salt and pepper to your liking
  • Optional- top with 1/4 avocado cubed AFTER cooking.

Directions:

Preheat oven to 350. Wash and quarter 2 cups worth mushrooms. Grease a small oven safe dish with your choice of high temperature safe oil ( coconut and avocado are both good options) and cover the bottom with your cut mushrooms. Drizzle the shrooms with balsamic and scatter the Parmesan to cover them all. GENTLY crack the two eggs on top of the mushroom mix side by side with yolks in tact. Sprinkle with salt and pep and place in the oven to bake for approx 12 mins (this will vary depending on your oven, so watch closely to not overcook). When all the egg white is solid and the yolks are set but still bright yellow and semi soft, remove from the oven and top with avocado. Devour and enjoy your day :p XO

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Macros:

With Avocado

Cals: 337

Fat: 18.5

Protein: 17.5

Carbs: 14.5

Without Avocado:

Cals: 282

Fat: 13.5

Protein: 16.5

Carbs: 11.5

Vegan Pumpkin Tarts

2015-10-17 19.19.48It’s that time of year again. Beautiful Autumn colours, Thanksgiving, cozy sweaters and Halloween…which means its also the time for everything pumpkin!

I adore Fall on the West Coast. Its mild out still but your craving comforting clothes, flavours and smells. The most familiar of these comforting Autumn aromatic blends, is the pumpkin and cinnamon combo. Naturally I wanted to bake up something healthy and scrumptious with this dynamically delicious duo.

There are so many amazing options out there (once again I wasted an obscene amount of time lost in the sea of recipes on Pinterest). I wanted something vegan, refined sugar free, more bite sized than a pie and easy ….that’s not too much to ask is it?? ;p

With these qualities in mind I narrowed my options and delightfully stumbled upon THIS pumpkin cupcake recipe that almost fit the bill. The next step was to tweak it to my liking, and as I began looking through the cupboards and brainstorming …it transformed from cupcake to tart with the addition of a quick homemade grain free crust I compiled of dates, shredded coconut and walnuts. Mission accomplished!

This date bar/pumpkin pie rebirth is positively mind blowing (modest aren’t I…jeeze), and going to be a staple for all my Fall get togethers and feasts!

I think you and your family will feel the same when you see how simple and warming this clean treat is 🙂

Vegan Pumpkin Tarts

Makes 12 regular muffin tin sized tartsfilling

Ingredients

For the filling:
  • 1 can pumpkin or 1 1/2 cups pumpkin puree
  • 2 very ripe bananas
  • 1/4 cup coconut sugar ( I adjusted this amount, the original recipe calls for 1/2 cup)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt

For the crust:

  • 1/4 cup dried unsweetened shredded coconut
  • 1 cup dry walnuts (not soaked)
  • 1 cup dates
  • 1/4 teaspoon sea salt

Preheat oven to 350.crusts

Start by adding all your crust ingredients to your food processor and pulsing until it is all “mulched” with a slightly mealy/chunky texture. It should press and ball together in your hand. Scoop generous slightly overfilled tablespoon for each tart crust. Ball up and then press into the bottom of the muffin tin with the backside of the spoon.

In a clean food processor bowl, combine all the filling ingredients and blend until there are no lumps and everything is mixed through. Spoon the filling into the muffin tins over top the crusts. I used silicone muffin molds and used thin strips I made from parchment paper under the crusts so there are handy “tabs” to help remove the tarts (when cooled). .Bake for 20-25 minutes. Place in the fridge to cool completely (2 hours) before attempting to remove them, as they are very soft.

XO

Notice there is only one tart left in the picture now …mmmm ;p

2015-10-17 12.58.09Macros for 1 serving:

Cals: 158

Fat: 6.6g

Carbs: 24.4g

Protein: 2.2g