Get excited, the next installment in Brooke and Maxxs Culinary Crafts. This is, hands down, the best salad I have ever eaten. Yes, ever. Incredible. Be careful, after trying it once, you’ll be hooked. Speaking of which, a grocery store run will be made in the next few days so I can snag the ingredients myself and make it yet again. While it may sound plain, being a salad and all, this one is anything but. Packed with flavor (garlic, a bit of oil, nuttiness, man oh man), this recipe is sure to become a fast favorite.
Another one of Brooke and Maxxs Culinary Crafts in the works resulted in this colorful beauty (which is not only lovely to look at, but tasty to boot). In light of all the routine sweet treats the two of us love consuming in abundance (see our Mouthwatering Matcha Tiramisu, and our recipe for the Best Chocolate Cake You’ve Never Had), we decided to make something on the healthier side for our entrée to showcase. This one is easy to make, dairy free, sugar free, and despite not being raw, ultra healthy, vegan, and packed with good-for-your-body ingredients.
Quinoa, once you learn how to make it, is one of the most versatile, easy to cook with, enticing blank palettes for a plethora of lunch and dinner options. I cook my quinoa in bulk, always making two or three times what’s needed for whatever particular meal I’m making. Its so easy to pile some in a bowl the next day, top with a smattering of veggies, a protein, some sauce (I love either pesto or coconut curry sauce) and, viola. A mouthwatering meal at the ready.
When initially assembling this particular Fall Harvest Bowl, I was slightly hesitant, imagining the flavors to be potentially too bland. On the contrary. It was vibrant, flavorful, nutty, crisp with the crunch from peppers, the herby taste of the pesto, all utterly delicious.
Ready for a super easy, light, ultra healthy entrée recipe? And one that tastes awesome to boot? 😉 This one is grain/gluten free, dairy free and sugar free. Its filling and loaded with flavor. I have discovered Quinoa to be the perfect base for a plethora of fun, healthy dishes. So, without further ado, here is another one for ya 😉
An ultra bright, summery, healthy quinoa dish. Created by yours truly, for your tasting pleasure. This dish is gluten/grain free, dairy free and sugar free. Lots of good-for-your-body ingredients in here so get excited!
I imagine many of you would agree with me that Mexican food is the bomb. Enchiladas, tacos, chimichangas, nachos, oh my gosh. I could go on and on. Its one of the things I have missed about living in the states. Access to some dang delicious Mexican food. For the time being though, I have had to make do and bring the Mexican cuisine to me.
Here is a tasty recipe that can be whipped up quick if you find yourself with a hankering for some. Its gluten free, lactose free and refined-sugar free.
I was shocked. The flavors paired together perfectly. The light juicy sweetness of the melon balanced beautifully with the subtly strong cheese. The walnuts added a fabulous crunch, another layer of texture variety to the dish. I was surprised to find myself loving it!!
The ingredients needed are simple:
-Watermelon, cut into bite sized cubes.
-Walnuts (I imagine pine nuts would also be rather tasty…)
Directions: combine the first four ingredients in some semblance that is pleasing to the eye. Drizzle on a bit of balsamic vinaigrette. Enjoy!! This dish is not only delicious but its beautiful, the colors vivid and eye-catching. Serve it at your next dinner party to give off an adventurous and trendy vibe 😉
To see all of the adventures, wanderings and amazing edibles I experienced on my recent trip to Amsterdam, look no further. Here is smattering #1 of photos and stories, and smattering #2. Enjoy! I hope it may inspire a future trip for you 😉 as Amsterdam is without question one of the most underrated and awesome cities in Europe.
Happy New Years Eve, all! Edible item #34 is another “beauty bowl” of sorts. I decided to stick with the both “easy” and “healthy” trend for the moment. This one is so simple to assemble that actually, its slightly embarrassing. The taste payoff is a big one, just so yummy when compared with how quick it is to make and then be digging in mere minutes later.
The coconut curry sauce goes AWESOME smothered atop the shrimp, mixed with the subtly nutty taste of the quinoa, the crunch of the bell peppers and onions adding a great texture variety, the mango lending a surprisingly light sweetness, brightening the entire dish. All of the flavors and textures come together really nicely, balancing one another out and playing well with each other.
Continuing onward with the healthy, chock-full-of-vitamins-and-minerals, lighter fare trend for recipe #33, I opted to whip up another “beauty” bowl. The reason these bowls are named as such is because the ingredients found within work wonders for your health. They are AWESOME for your body. Hence, I call them a beauty bowl because the foods included literally help with making you glow (both with feeling awesome on the inside and looking fabulous on the outside).
This recipe is gluten-free, sugar-free, very low in lactose, and you could nearly label it a “raw” recipe as well. To describe a few of the health benefits for each of the included ingredients:
*Salmon can help protect the body from free radical damage. Its also amazing for hair, skin, eyes, bones, and nails. Eating salmon can help prevent heart disease. It can also help with support to brain functioning and eye health.
*Quinoa is high in protein and gluten free. It has been used to promote healing of the skin. It can also help with energy metabolism of the brain and muscles. Just google “why is quinoa good for you” and check it out for yourself. This seed is being called a “new superfood.”
*Spinach boosts anti-inflammatory and anti-cancer benefits.