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Coconut Mango Chia Seed Pudding
How is it Friday already? Where has this week gone? Busy weeks mean the time is just flying by. Among the usual weekly things, teaching yoga, events in LA and all that good stuff, Wednesday night I taught another free cooking demo at Whole Foods here in Long Beach. I shared 4 delicious seasonally-inspired recipes that were of course, gluten-free as well as all being plant-based and grain-free, too! It was another full room and everyone left with full bellies and I hope lots of fun tips and recipes. Thanks to all that came, it’s so fun to be able to share the message that real food heals and I love being able to cook simple, seasonal food that anyone can make in their own kitchen.
Being that mangoes are in-season right now, the final dish I created at the Whole Foods cooking demo, the sweet of the bunch, was this super simple Coconut Mango Chia Seed Pudding.
Perfect as a breakfast ready to eat when you wake up in the morning, a naturally-sweetened dessert or a quick snack, this creamy, sweet pudding is also the perfect energy boost. Chia seeds have a high density of omega-3 fatty acids (more than a serving of salmon or flaxseeds), they are high in fiber, protein, they are full of antioxidants and minerals, like calcium (surprisingly up to 3 times more than a serving of milk), and they are naturally anti-inflammatory. Chia seeds can absorb up to 10x their own weight in water, which means they are known to prolong hydration and improve our absorption of electrolyte nutrients. The best part is this also slows digestion and keeps you fuller longer, which makes these parfaits great fuel in the morning before a busy day. Talk about a superfood. Read the rest of this entry »
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How-to Make Homemade Energy Bars
I’m leaving town tomorrow. No, not for good, just for a few days. I am hitting the road to head up to Lake Tahoe for the Wanderlust Festival in Squaw Valley. With an 8+ hour drive ahead of me, I have to plan ahead with snacks and food for both the drive and when I get there. It’s super important for me to know that I have what I need to be nourished and energized, especially when I am away from home and my routines, but also with how active I will be over the 4 days of the festival. Lots of yoga, hiking, maybe some stand-up paddle boarding and definitely some dancing!
One of my favorite things to make are homemade energy bars. They are so simple to make, a great way to energize with healthy fats, proteins and fiber and they are always soo yummy! I have gone from baking my own with oats and nuts, to keeping it super simple with these no-bake, grain-free, date-sweetened bars, reminiscent of the LÄRABAR®.
The great thing about making these yourself is not only having full control of the quality of the ingredients, but also having fun with various flavor combos. You can get creative with by pairing your favorite flavors or you can simply go nuts with whatever you happen to have on hand in the pantry, that you need to use up. The latter tends to be the case for me.
For the sake of this tutorial I whipped up two of my favorite flavor combos: Coconut Mango Lime and Berry Cobbler. The Coconut Mango Lime Energy Bars on top of being grain-free and vegan they are also totally nut and seed-free, so they are perfect for those with allergies or intolerances or even someone following the autoimmune protocol. The Berry Cobbler bars, I made bite-sized and those do contain nuts.
All you have to do is follow my simple base recipe and then you can get creative from there. Trust me when I tell you, these are really hard to screw up. Once you’ve made your base mixture and get creative with your flavors, you can decide if you want to opt for full-sized bars, smaller bites or little balls. If you really wanna get crazy, dip them in some melted chocolate.
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Mango Avocado Cucumber Mint Bites
As we officially kick off the summer season this weekend, I can’t help but think of all the wonderful parties, BBQs, picnics and other celebrations that lie ahead. After my trip to Mexico this week, I also cannot get mango and avocado off my mind. This simple-to-make appetizer is the perfect fresh and light, nourishing bite for any late spring or summer celebration. You’ll find a bright and slightly sweet flavor from the mango, a wonderful crispy crunch from the cucumber and a creamy, richness from the avocado. The red pepper flakes bring a gentle heat that you can control and the fresh mint compliments it all beautifully with a cooling finish.
This one-bite snack is a great treat for your casual Memorial Day backyard BBQ or it can be the perfect elegant appetizer for a more formal event. No matter the occasion, these Mango Avocado Cucumber Mint Bites will brighten up any celebration. Read the rest of this entry »
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Spiced Coconut Squash Breakfast Porridge
Sometimes, I find the hardest thing about having restrictions on my diet is the uncontrollable cravings for a dish that is simply off-limits. Try as you might to quiet them, but I can promise you your Pinterest feed and Instagram feed will be filled with that very food, for days on end, mocking you until you either give in or find an alternative! (Not that I know from personal experience, or anything) Regardless of retraining your brain to look at food differently to cater those thoughts to your current needs, oftentimes we just can’t help those random hankerings. We are, after all, human.
I find this breakfast porridge to be the perfect stand-in for traditional oatmeal, while still being free of grains, dairy, nuts and seeds. It’s warm, comforting and creamy and the texture is spot on. I tend to alway have a spaghetti squash on hand, so if I cook one up for dinner the night before, I will save half to make this breakfast the next morning.
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Grain-free Coconut Shrimp with Mango Salsa
I feel like I have to start this post out by addressing the fact that yes, this is the second seafood recipe in one week. And they are in fact the first seafood recipes I have posted on this site in probably well over 2 years. I don’t usually eat much seafood, in fact I spent quite a few years feeling quite indifferent about most seafood, minus the occasional sushi dinner or crab legs, when I was craving them.
As of the past few months, I have been slowly reintroducing healthy, sustainable seafood back into my diet. Once a week at the most. Now that I have removed meat from my diet for the time being due to my naturopathic doctor’s suggestion, I am exploring incorporating more seafood into my meal planning. It’s a fun challenge for me. More specifically (though I shared two shellfish recipes in a row), I have been looking to incorporate healthy, fatty fish, as fish oil has been proven to provide great results in those battling kidney diseases. I am taking a daily high-quality liquid fish oil supplement, but I truly believe in getting as much as you can from your diet, whenever possible.
When it came time to find a recipe to feature for this week’s Foodie Friend Fridays post, I turned to this gorgeous book – The Paleo Foodie Cookbook from my girl Arsy Vartanian, of Rubies and Radishes. There are countless gorgeous and tasty recipes in this cookbook, but the Grain-free Coconut Shrimp with Mango Salsa really caught my eye, primarily because I have a husband that loves the deep-fried, carb loaded, unhealthy version found at many restaurants. I love that I have a healthier version I can make him at home now.
It wasn’t easy to select just one recipe to share from The Paleo Foodie Cookbook. A gorgeous collection of 120 healthy, gluten-free, grain-free & delicious recipes fit for food lovers, this book is the cookbook for people that love good food. Written by someone that clearly has a passion for creating delicious, nourishing meals, it’s more than apparent that Arsy takes pride in sharing the nourishing meals that she makes for her very own family.
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Infused Waters to Keep You Hydrated this Summer
We all know how important it is to stay hydrated, year round, but this is especially important in the summer. When the weather is hot and you are spending much of the day outside being active, it is extra important to drink more fluids than usual and most especially that you are doing so before you start feeling thirsty – as that is a sure sign you are on your way to dehydration.
Did you know that every single cell in the human body needs water to function properly? Much like the plants in your garden, your cells, too, can perk up immediately upon watering. It’s that simple.
What Does Water Do in My Body?
Water Helps Your Body with the Following:
- Getting rid of waste through urination, perspiration, and bowel movements.
- Keeping it’s temperature normal.
- Lubricating and cushioning your joints.
- Protecting your spinal cord and other sensitive tissues.
Tips for Drinking More Water:
- Drink a glass of water as soon as you wake up in the morning (I prefer mine warm with a little lemon).
- Carry a dedicated bottle or container with you are all times, at work, at home, even if you are just out running a few errands.
- Use an app on your mobile phone to track your water intake or simply set an alert on your phone to remind you.
- Choose water at restaurants instead of other beverages. not only will you save on calories while simultaneously hydrating yourself, but it also saves money.
- When you are hungry, start with a glass of water before you reach for the snack. sometimes feelings of hunger are actually your body telling you that it’s thirsty. it may just curb the cravings.
- Drink before you eat. 16 ounces 30 minutes before every meal can actually keep you from over indulging. make this a regular practice and you might even find yourself losing weight.
- Infuse and flavor your own water.
Today, I am sharing with you one of my very favorite ways to stay hydrated during the summer months…
INFUSED WATER!
Infused water is not only a tasty way to stay hydrated but it is nutritional, healthy, fresh and all-natural!
How-to Make Infused Water:
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Mango Shrimp Kebabs
These simple and fresh-flavored skewers were the perfect quick and tasty dinner option for a very busy night. Plus, it happened to be a perfect night for grilling. Besides being delicious, they are so colorful and beautiful to look at. A feast for your senses. Mangoes are in season right now and though they are not local I couldn’t resist buying a couple at the market, they are one of my favorite fruits.
The only thing I would change the next time I made these would be to add some sort of fresh herbs or additional spices, it needed another level of flavor. I am thinking some freshly grated ginger and/or some red pepper flakes. Another thing I may try next time would be to create a marinade of the lime juice, olive oil and spices and marinade the shrimp for 5-10 minutes, first.
These skewers would be great served as an appetizer or entrée with rice or a salad. I served them over brown rice.
Mango Shrimp Kebabs
Adapted from Cooking Light, April 2010
Serves 2-41/2 lb of large peeled and deveined shrimp
1 large red bell pepper, cut into 1-inch pieces
1 mango, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
1 lime, cut into wedges
olive oil
salt
pepper
(fresh grated ginger and/or red pepper flakes – see above notes)Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon of freshly ground pepper. Thread shrimp, pepper pieces, mango cubes, and onion pieces alternately onto each of 4 (12-inch) skewers – if using bamboo skewers don’t forget to pre-soak. Drizzle a small amount of olive oil over the top, if adding ginger or pepper flakes sprinkle these over the skewers now. Place the skewers on a grill rack coated with cooking spray; grill 2-3 minutes on each side or until the shrimp are done. Yield: 2 servings of 2 skewers each as an entrée or 4 servings of 1 skewer each as an appetizer.
