If you love egg rolls and / or cole slaw, you’re gonna LOVE this!

Prep time: 5 min
Cook time: 20 min

Ingredients:

• 2 tbs sesame oil
• 6 green onions sliced
  
• 1/2 cup onion diced
• 5 cloves garlic minced
• 1 lb ground pork
• 1 tsp fresh grated ginger
• 2-3 tbs siracha or chili-garlic sauce or hot sauce
  
• 14 oz bag coleslaw mix
• 3 tbs coconut aminos or soy sauce
  
• 1 tbs rice wine vinegar
• 1/8 – 1/4 tsp white pepper or black pepper
• himalayan pink salt to taste
  

Garnish

• green onions from above
  
• black sesame seeds

Creamy chili sauce

• hot sauce / siracha
  
• mayo

Recipe

1. Heat sesame oil in a large skillet and place over medium heat.
2. Add white parts of green onions, onion, and garlic and saute, stirring frequently, until onion begins to soften, about 5 minutes.
3. Add ground pork, grated ginger, and 1 tbs hot sauce and cook until pork is browned, about 7-10 minutes.
4. Add coleslaw mix, coconut aminos, rice wine vinegar, white pepper, and salt to taste, and stir until well combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
5. Meanwhile, in a small bowl whisk together 1/4 cup mayo and 1-2 tbs compliant hot sauce. Add a pinch of salt, to taste.
   
6. To plate: spoon a hearty helping of the pork-cabbage mixture in a serving bowl. Drizzle creamy chili sauce over mixture. Garnish with green parts of the green onions and black sesame seeds.
   

Spicy Dijon Breaded Chicken Thighs

Recently Krystle and I have started ordering from Butcherbox.  We had chicken thighs we needed to eat, and she was at work so I googled chicken thigh recipes and found one I scavenged from using the ingredients I had around the house.  Here’s what I came up with, it’s incredibly tasty!

Spicy Dijon Breaded Chicken Thighs

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

simple tasty dinner protein!

Recipe type: dinner

Ingredients

• 4lbs chicken thighs
• 2 cups dijon mustard
• 4 cloves garlic
• 2 tsp cayenne pepper
• 3 tbs grass fed butter
• 1.5 cups bread crumbs
• Himalayan sea salt

Instructions

1. Heat oven to 425
2. Line large baking dish with nonstick aluminum foil
3. In large bowl, mix diced garlic with melted butter, Dijon mustard, 1 tsp cayenne, and a dash of sea salt
4. In separate large bowl, mix bread crumbs and 1 tsp cayenne pepper
5. Dip chicken thigh into first bowl, thoroughly covering with mixture
6. Dip chicken thigh into bread crumb bowl, covering both sides
7. Repeat for all chicken thighs
8. Place in dish
9. Bake for 35 minutes

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Shakeology Chocolate Mousse.

This is, by far, the best Shakeology recipe ever. I don’t say that lightly.

8 years ago in March, Shakeology exploded on the market, and people began experimenting with it, trying all kinds of things – shakes obviously, but also brownies, pancakes, cakes, pies, you name it.

Of course, the pudding idea was quick to spread, with the simplest and one of the tastiest recipes being to mix it with greek yogurt…it’s really tasty.

However, I have always loved the decadence of chocolate mousse…and I’ve had a hard time finding it, even in fancy restaurants. You usually wind up with some overly fanciful dab of chocolate ganache on a larger dessert dish, a hint of something that reminds you of true chocolate mousse.

Today, I have the solution…and I can say that it’s totally healthy, doesn’t cut any corners, doesn’t add any extra sweeteners, doesn’t cheat….and doesn’t disappoint to the chocolate mousse connoisseur.  My only regret is that my hand mixer isn’t powerful enough to eliminate all the coconut milk grains…but the taste and texture are a fun combination.

My girlfriend and I recently began using more canned coconut milk in our nutrition from following some of the Whole 30 recipe ideas. I had recently been making us a very tasty, yet dairy full dessert of whipping vegan chocolate Shakeology with heavy whipping cream when we were doing a high fat nutrition plan, but we really did want to move away from dairy, and when the coconut milk came along and we learned that refrigerating it causes it to split into cream and water…..well, I wasn’t about to let my treat go away.

I love experimenting with food, and this one hit the jackpot. It’s so simple, and so delicious. Go make it and see for yourself. Then take it to the next level by making it, serving it, and adding a dollop of freshly ground almond butter on top. It’s heaven.

If you prefer a chocolate icing texture, let it chill in the freezer for a few minutes afterward. Also, be sure to use CANNED coconut milk, NOT the kind in cartons.  Only the canned kind separates.

Shakeology Chocolate Mousse

 

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Prep time

3 mins

Total time

3 mins

 

The ultimate Shakeology dessert recipe, and the ultimate chocolate mousse recipe.

Author: John Hays

Recipe type: dessert

Serves: 2

Ingredients

• vegan chocolate Shakeology
• canned coconut milk

Instructions

1. In a large mixing bowl, add 2 scoops vegan chocolate Shakeology with 1 can refrigerated canned coconut milk.
2. Using an electric hand mixer, blend ingredients until desired consistency is achieved.
3. Serve in bowls or wine glasses.
4. Garnish with freshly ground almond butter, strawberries, etc..

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Gluten Free Vegan Nachos

Gluten Free Vegan Nachos.  It doesn’t sound very appetizing, but this recipe is really tasty!  You’ll be quite satisfied and not even realize you’re eating a healthy alternative to this popular treat.

Begin by using these awesome Way Better black bean tortilla chips, totally gluten free and sprouted:

Then create the dairy free queso using this recipe: Dairy Free Queso Recipe

Finally, heat up Tasty Bite’s Madras Lentil chili:

Combine, heat, and enjoy!  Share your favorite add-ons below!

Millet Snack

The Ultimate Reset includes a few snack ideas that help keep you full while continuing to provide you dense nutrition on this 21 day detox plan.  This one is so tasty I had to post it because it’s now part of your regular weekly nutrition even after we’ve finished the Ultimate Reset.  You’ll want to add this to your meals too!

Millet Snack

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Tasty filling healthy snack for any occasion!

Serves: 1 serving

Ingredients

• ½ cup toasted millet
• ⅓ medium avocado
• 2 tbs fresh salsa or pico
• 1 tsp cumin
• 1 tsp cinnamon
• ⅛ tsp cayenne
• ⅛ tsp Himalayan sea salt

Instructions

1. Heat saucepan over high heat
2. Add millet, stirring constantly until millet starts to pop
3. Slowly add 1 cup water and salt
4. Bring to a boil
5. Cook until all water has been absorbed and millet is translucent
6. In salad bowl, mix all ingredients
7. Enjoy!

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Cashew Cheese Queso

It’s becoming widely known that dairy just isn’t healthy.  We all grew up on milk and dairy, and now we’re finding that it simply has too many hormones and other nasty stuff that we need to avoid.  Problem is, cheese is just so tasty and addictive that many people can’t give it up.

That’s where vegan nut cheeses come in!  Now you can have your cheese, queso, nachos, whatever you like, without the guilt or health consequences later!  Whether it’s cashew cheese, almond cheese, etc…they all, when made correctly, truly do give a cheesy taste and are gaining popularity every day.  You can make macaroni and cheese, nachos, tacos, whatever you’d like without worrying about the harmful effects of dairy.  Vegan cheese is light years tastier than some of the healthy food alternatives were just a few years ago.

This is a super simple amazingly tasty recipe for cashew cheese queso that will honestly satisfy your cheese craving and let you feel totally indulgent while still being totally healthy, which is what we all want, right?  It’s basically like a vegan velveeta.  You could probably even make a tasty Rotel dip with it.

Trust me, you’ll thank me for this one.

Thanks to Thekitchn.com for the recipe.

Cashew Cheese Queso

 

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Prep time

5 mins

Total time

5 mins

 

Truly tasty cheese queso without the guilt of dairy!

Ingredients

• 2 large red bell peppers, roughly chopped
• 2 large red bell peppers, roughly chopped
• 2 cups raw cashews
• 2 cups raw cashews
• 1 cup nutritional yeast
• 1 cup nutritional yeast
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider vinegar
• 1 garlic clove, optional
• 1 garlic clove, optional
• 1 teaspoon salt
• 1 teaspoon salt
• ½ teaspoon red chile flakes (or less, depending on your spice tolerance)

Instructions

1. Soak the cashews overnight in cold water to remove harmful poisons. You should do this with all nuts.
2. Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.
3. Transfer to a sealed container and refrigerate until ready to use. The cheese sauce will keep for up to 5 days in the fridge. Heat over a stove, NOT in a microwave.

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Cauliflower pizza crust

When I first heard about this I wrinkled my nose at it.  I’ve never liked cauliflower and my first and only attempt at making cauliflower rice for a stir fry left me with mush.  So when I tried this recipe I was skeptical.  Fortunately this time instead of using a powered food processor I used a hand crank variety and the cauliflower consistency came out much better.

I was still skeptical even as I was putting the crust into the oven to cook.  It looked soupy and I wondered if this was going to be a complete disaster.

Fortunately I was mistaken and was rewarded with a golden brown crust that was extremely tasty and totally passes for a regular pizza crust!  I urge you to try this cauliflower pizza crust recipe and enjoy! Gluten free and totally healthy, depending on the cheeses you choose!

We happened to choose ground turkey and regular cheeses for ours, but in the future I’ll try cashew cheese or perhaps goat cheese on my cauliflower pizza crust!

Delicious Cauliflower Pizza Crust

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Super healthy and tasty gluten free pizza

Recipe type: entree

Ingredients

• 2 cups cauliflower, pulsed into grains
• 2 cups shredded cheese, any variety
• 2 garlic cloves, chopped
• 4 eggs, beaten
• 2 tsp dried basil
• 2 tsp dried oregano
• ½ tsp Himalayan sea salt

Instructions

1. Take a head of cauliflower and break up into florets, throw into food processor and pulse.
2. Place cauliflower grains in bowl and microwave for 3 minutes.
3. Add egg, cheese, garlic, basil, oregano, and salt.
4. Mix thoroughly.
5. Pour onto flat cooking surface and bake at 450 degrees for 15-20 minutes.

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Seaweed.  It truly is the ocean’s superfood, and a mighty tasty one at that.  Thousands of varieties of seaweed grow in the earth’s oceans and lakes, but only a few varieties are edible by man.  Those edible varieties contain much higher levels of healthy minerals and amino acids than land vegetables.  Plus, there’s an inherent saltiness and umami (fifth savory taste sensation) that adds a nice kick to any meal.  It provides iodine for the thyroid, lowers the bad LDL cholesterol, and has antiviral and anticancer properties along with lessening blood clots.  Pretty awesome, right?

Here’s a tasty seaweed salad recipe you can add to any meal any time of day! It’s from Food.com.  You’ll thank me when you try it!

Seaweed Salad

 

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Prep time

10 mins

Total time

10 mins

 

Ingredients

• 3⁄4 ounce dried wakame seaweed (whole or cut)
• 3 tablespoons rice vinegar (not seasoned)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• red pepper flakes
• 1 teaspoon finely grated ginger
• 1⁄2 teaspoon minced garlic
• 2 scallions, thinly sliced
• 1⁄4 cup shredded carrot
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds, toasted

Instructions

1. Soak seaweed in warm water to cover, 5 minutes.
2. Drain, rinse then squeeze out excess water.
3. If wakame is uncut, cut into ½-inch-wide strips.
4. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved.
5. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well.
6. Sprinkle salad with sesame seeds.

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Low Carb Zucchini Pasta

Spaghetti is my favorite meal, no question.  I love pasta and I love tomato sauce…just the whole experience makes me a happy man!

A couple of years ago I bought this contraption called a spiralizer with the promise of turning vegetables, not my favorite things, into spaghetti – my favorite thing!  That’s an easy YES, right?  Problem is, it sat on my shelf all this time.

Well, no longer!  I gave it a whirl today, and check out what I made!  It was easy, took about 30 minutes total, and so delicious!

I started by turning the zucchini into pasta using the spiralizer.  That was the most fun part!

Next I sautéed the low carb zucchini pasta with some olive oil and a few herbs & spices.

I then sautéed some chicken breast and I heated up some Engine 2 pasta sauce since I didn’t feel like making pasta sauce from scratch today.  It’s extremely healthy sauce with no sugar added at all!

I put it all together, and there you have it! Super simple, totally indulgent, and totally healthy! Yay!

Low Carb Zucchini Pasta

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

A healthy delicious solution for any pasta craving!

Recipe type: Italian

Serves: 1 serving

Ingredients

• 3 zucchini
• ½ jar Engine 2 pasta sauce
• 1 8oz chicken breast
• olive oil
• basil
• pepper
• Himalayan sea salt

Instructions

1. spiral the zucchini using a spiralizer tool
2. saute zucchini with some olive oil, basil, pepper, and salt
3. saute chicken breast, dice into pieces
4. heat sauce
5. mix together and enjoy!

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