I wanted some ramen but we didn’t have all the ingredients. I will definitely be remaking this next week with meat and pickled veggies!
I made a super delicious and quick broth using water, kombu, bonito flakes, soy sauce, coconut aminos, sea salt, rice vinegar, chili paste and fish sauce! It took less than 30 minutes to make and it was so flavorful! I added some millet and brown rice ramen noodles and a couple boiled eggs that I marinated in soy sauce and coconut aminos.
Leftovers for breakfast! We had some leftover pasta (brown rice pasta in a roasted tomato sauce with onions, garlic and jalapeño), so I added eggs, brown rice flour and flax seeds and cooked it in some extra virgin olive oil!
Eggs, chicken sausage and greens tossed with sea salt, lemon juice and extra virgin olive oil.
Veg sushi with some leftover chopped bell pepper, rice, avocado with sea salt and lemon and a miso sauce made with soy, fish sauce, coconut aminos, rice vinegar, chili paste, coconut sugar, garlic and chickpea miso! This was pretty yum…
Leftover blueberries and orange with orange Coconut Cult yogurt and walnuts!
Green smoothie made with water, banana, greens, frozen mango, lemon juice, flax seeds, hemp seeds, collagen and sea salt.
Chicken salad made with an avocado smash (instead of mayo).
Cauliflower tamales with braised lamb!
Chicken salad with chipotle mayo served with leftover cauliflower tamale dough (that I baked in the oven).
Potato, cabbage and chickpea soup made with potatoes, cabbage, onions, garlic, chickpeas, extra virgin olive oil, turmeric spiced ghee, chicken stock, sea salt, black pepper, apple cider vinegar and lemon juice.
I soaked chopped sweet potatoes in cold salted water for over an hour. I drained the potatoes and dried them in the spinner to remove the water. I coated them extra virgin olive oil, avocado oil and sea salt. I baked them at 400 until golden and crispy, stirring halfway though. I let them cool and crisp up on the pan and then I served them with a chipotle aioli!
Shake made with water, peanut butter, frozen banana, maple syrup, sea salt, vanilla, cacao powder, collagen and flax seeds!
Chicken salad made with chicken thighs, bell peppers, cucumber, mayo, lemon, mustard, chili flakes, sea salt, hot honey and pepper.
Smoothie made with water, greens, banana, frozen tropical fruit, hemp seeds, flax seeds, sea salt, lemon juice and collagen.
Chunky Carrot and chickpea soup to use up my leftover produce. I made this with onions, roasted garlic, carrots, a potato, chickpeas, water, bone broth powder, apple cider vinegar, coconut milk, salt and pepper.
Smoothie made with water, banana, frozen mixed berries, lemon juice, sea salt, collagen, hemp seeds and flax seeds.
Smoothie made with water, banana, lots of greens, frozen tropical fruit, sea salt, lemon juice, hemp seeds, flax seeds and collagen.
Spicy peanut butter chicken and veggies made with roasted chicken thighs, onions, carrots, broccoli stems, garlic, peanut butter, soy sauce, coconut aminos, fish sauce, honey, chili and apple cider vinegar. I topped this with some peanuts!
Chocolate protein shake made with water, peanut butter, sea salt, vanilla, cacao powder, banana and collagen.
Smoothie made with water, banana, lots of greens, sea salt, lemon juice, hemp seeds, cashews, peanuts, tropical fruit, mixed berries and collagen.
Ribeye and veggies made with leftover ribeye, onions, bell peppers, carrots, broccoli stems, garlic, sea salt, pepper, chili, fish sauce, soy sauce, coconut aminos, apple cider vinegar, orange, honey, coconut milk and cilantro.
Smoothie made with water, banana, greens, mango, lemon juice, hemp seeds, flax seeds, sea salt and collagen!
Smoothie made with water, banana, frozen mixed berries, sea salt, lemon juice, hemp seeds, flax seeds and collagen.
Asian inspired chicken wings, veggies and rice noodles. I used ginger, garlic, olive oil, peanut oil, apple cider vinegar, lime juice, coconut aminos, fish sauce, soy sauce and chili to flavor this dish. I cooked the rice noodles according to the directions and then rinsed them in cold water to stop the cooking and lightly coated them in olive oil with sea salt before adding them to the veggies.
Latkes made with shredded potatoes and onion, egg, flour, sea salt and pepper. I cooked them in plenty of avocado oil and topped them with flaky sea salt. So delicious!! I was going to serve these with some whipped goat cheese and micro greens , but we had groceries delivered and they brought the wrong kind of cheese and forgot the micro greens. These were still delicious!
Challah!!! I made these for a candied pecan and maple cream cheese French toast- which was fantastic! Except my stand mixer broke while I was making them and I had to knead them by hand! Oh my goodness, I haven’t done that in forever. Thankfully they still turned out yum!
Toasted challah with a mixed green salad, egg and jalapeño jack chicken sausage!
Marshmallows!!! Thankfully I made these before my stand mixer broke!
Marshmallows made with water, gelatin, sugar, maple syrup, egg whites and sea salt.
Smoothies made with water, banana, arugula and spinach, sea salt, lemon juice, flax seeds, hemp seeds, collagen and frozen berries!
Egg and chard salad made with soft boiled eggs, chard, bell peppers, cucumbers, mayo, lemon juice, red pepper flakes, soy sauce, sea salt, extra virgin olive oil and hot honey. I tossed in a bit of leftover salmon and served this with polenta (water, cornmeal, sea salt, coconut milk, butter, extra virgin olive oil and red pepper flakes). Yum!
Leftover polenta browned in extra virgin olive oil with eggs and greens (tossed with lemon juice and extra virgin olive oil).
Leftover chard and egg salad and leftover veggie rice (with tons of onions and garlic) tossed together!
Shrimp and potatoes with creamy tomato sauce! I coated the shrimp in brown rice flour, cornmeal, sea salt and red pepper flakes and let it sit on a baking sheet in the fridge for a couple hours. I parboiled the potatoes, let them dry and then coated them in extra virgin olive oil with sea salt and baked them until crispy. I roasted tomatoes, onions and lots of garlic in the oven with extra virgin olive oil, sea salt and red pepper flakes. I blended the tomato sauce with a tiny bit of apple cider vinegar and some butter for richness. I cooked the shrimp in butter and served it all with some lemon!
Berries, yogurt and candied peanuts! I froze berries and vanilla yogurt (The Coconut Cult) for about 30 minutes and topped it with the candied peanuts (peanuts, maple syrup and sea salt).
Smoothie made with water, banana, mixed greens, hemp seeds, flax seeds, collagen, sea salt, lemon juice and frozen tropical fruit!
Little hash brown cakes cooked in a waffle maker and finished in the oven with some Parmesan cheese! I served these with eggs, avocado and some greens.
Eggs and a green smoothie. Green smoothie is made with water, banana, mixed greens, frozen mango, sea salt, lemon juice and flax seeds.
Greens and chicken sausage eggs!
Quick salad with smoked salmon, rice and bell peppers!
Roasted squash bowls stuffed with rice, quinoa, parsley pesto and chicken thighs. I topped the bowls with a bit of Parmesan cheese!
Smoothies made with water, banana, mixed berries, arugula, lemon juice, flax seeds, hemp seeds and sea salt!
Eggs with mushrooms served with spicy roasted pepper sauce, greens and quick pickled cabbage and carrots, cheddar cheese and homemade corn tortillas!
Chicken salad with corn tortillas! Chicken salad is made with roasted chicken, avocado, cucumber, bell peppers, roasted purple potato, coconut yogurt, mustard, lemon juice, chili and sea salt.
Green smoothie and eggs with chicken sausage. Smoothies are made with water, banana, 3 handfuls mixed greens, lemon juice, a pinch of sea salt, hemp seeds and frozen tropical fruit. Chicken sausage is browned in extra virgin olive oil with sea salt and black pepper. I scrambled a few eggs with a pinch of salt directly in the sausage pan.
Salad with chicken and veggies! I tossed some mixed greens with sea salt, lemon juice and Brightland extra virgin olive oil. I added roasted chicken, bell peppers, avocado dressed with sea salt and lemon, some hard Parmesan-like cheese and a quick cabbage and carrot pickle (cabbage, carrot, garlic, chili, apple cider vinegar, sea salt and coconut sugar) to this awesome salad!
Smoothie with cheesy eggs! Green smoothie made with water, banana, 3 handfuls greens, lemon juice, a pinch of sea salt, hemp seeds and frozen mixed berries. I browned chicken sausage and added eggs and a bit of cheddar cheese. I served the eggs with avocado dressed in lemon juice and sea salt!
Salad with bacon and Gouda! I tossed mixed greens with sea salt, lemon juice and extra virgin olive oil. I topped the salad with bell peppers, bacon, olive oil roasted potatoes, hard aged Gouda cheese and my quick pickle (cabbage, carrot, garlic, chili, apple cider vinegar, sea salt and coconut sugar).
Breakfast egg and veggie quesadilla! I cooked onions down in extra virgin olive oil with sea salt, pepper and a bit of honey. I added red peppers, parsley, quick cabbage and carrot pickle, and eggs and cooked until the scrambled eggs started to maintain a shape. Then I topped a toasted Siete tortilla with the egg mixture and some finely microplaned hard Gouda. I completed the quesadilla with another tortilla and baked until it was done. This was yum, but the tortilla didn’t get crunchy enough.
Quick chicken salad! I had a couple chicken thighs leftover from last night so I combined them with parsley, cucumbers, bell peppers and an avocado yogurt mixture (coconut yogurt, avocado, sea salt, pepper, lemon juice, chili and a bit of honey). This was delicious!
