I haven't always enjoyed being in the kitchen. In fact, there was a pretty embarrassing time period shortly after college where I lived off cereal and frozen M&Ms (true story!). Cooking a real meal intimidated me, and I couldn't find the time nor the desire to approach the kitchen for anything more than scrambled eggs. But then I moved in with my friends and they were following a healthy diet. Being around them helped me to develop a healthier lifestyle in terms of food. Once I realized cooking was just a bunch of trial and error, I began to enjoy experimenting in the kitchen.
Everyone has their own definition of healthy - vegan, gluten-free, vegetarian, paleo, etc. In my opinion, there's no right or wrong diet. Even the Dalai Lama isn't a vegetarian! Different people need different things, and the most important thing is to figure out what foods work best for you, and go with how you feel. My diet changes all the time because I'm still trying to figure out what works for me. Therefore, some of these recipes are vegan, some aren't. Some contain meat, and some don't. I do use organic ingredients whenever possible, and never use refined sugar.
I believe that a recipe is just a suggestion, and when cooking, things should be as easy as possible. Therefore, I invite you to customize these recipes to fit your needs and preferences by substituting ingredients you have on hand or prefer to use. I hope you enjoy!
Asparagus, Bacon and Cheese Omelette with Organic Eggs
Anyway, breakfast. At my house, we generally do scrambled eggs, just because they’re quick and, if I’m being honest, pretty hard to screw up. But every once in a while we’ll go the extra mile and make an omelette.
3 O eggs, 5 asparagus spears, sautteed and chopped, 2 pieces cooked bacon, chopped, cheddar cheese to taste, butter for cooking
Crack the eggs in a bowl and whisk. The more air you get in the eggs with the whisk, the fluffier the omelette will be.
Put butter into a skillet over med-high heat and melt.
Pour the eggs into the skillet. The eggs should set immediately. Tilt the skillet until the egg is distributed over the entire skillet. Turn the heat down to med and continue to cook. When there is no more raw egg on top, add the asparagus, bacon and cheese to one half of it, and fold the other half of the omelette over top. Let the cheese melt and then serve immediately.
1/2 cup pumpkin puree, 1/3 cup coconut flour (almond flour would work, too) , 2 eggs, 1t cinnamon, 1/2t nutmeg, 1t raw organic honey, 1t baking soda, pinch of salt, 1t flaxseed, 1t vanilla extract, 2T protein powder, coconut oil to cook the pancakes
Combine dry ingredients and wet ingredients separately, then add together. On a hot pan, add a bit of coconut oil. Spoon the batter onto the pan. Cook on high for 3-4 minutes then flip and cook on the other side 2-3 minutes. Serve immediately with maple syrup. Eat and thrive.
Lunch and Dinner
Turkey Medallions with Veggie Medley
500 g turkey medallions, 6 carrots, diced, 2 zucchinis, chopped, 1 pumpkin, diced, 1 onion, diced, 1c homemade broth (optional), 2 cloves garlic, minced, 2T cinnamon, 1T ghee, a shake or two of oregano, salt and pepper to taste
Rinse the turkey. In a pan over medium heat, add 1/4 c broth (you could just use butter or ghee) and the turkey and a shake of oregano. Cover the pan, and set a timer for ten minutes.
On a separate hot pan over high heat, add ghee, garlic and the onion. Sauté until the onion is transluscent and add the pumpkin and carrots and continue to sauté.
When the timer goes off for the turkey, flip each medallion, shake oregano on the other side, and set another time for ten minutes.
Then, add the rest of the broth to the veggie pan, and add the zucchini. Continue to stir while the veggie medley cooks. When the timer goes off for the turkey, check it by cutting into it, and see how much longer you'll need to cook (there shouldn't be any pink). After about ten more minutes, or when you can pierce through the veggies easily with a fork, add the spices and remove from heat. Check the turkey, and when it's ready, you can plate it. Enjoy!
Pineapple Ginger Tempeh Bowl
1 c coconut milk, 1 package of organic tempeh, 1 sweet onion, 1 small organic zucchini, 1.5 inch piece of ginger root, chopped, 1 small pineapple, cubed, 2 cloves garlic, minced, 1T tamari sauce, 1T coconut oil, 1c quinoa, rinsed, 2c green beans, 1 package frozen peas
In a hot pan, put the coconut oil, onion and garlic. When the onions are clear, add the pineapple, ginger, green beans, tamari, zucchini and tempeh, and cook for about 10-15 minutes, stirring.
In a separate pot, put coconut milk and quinoa. Bring to a boil, then simmer with the cover on for about 15 minutes, or until there is a little coconut milk left in the pot. Stir in the frozen peas, and replace the cover. Cook for about 5-10 min, or until all the coconut milk has absorbed.
You can either add the tempeh mix to the quinoa, or serve separately. Eat and enjoy.