Browsing Tag

recipe

Lifestyle

Ketogenic Cauliflower Fried Rice

I love being in ketosis. My body is strong, my skin is clear, my brain is firing and my energy levels are consistent throughout the day. I never feel better than when I am in ketosis.

What I don’t particularly love is living without some of my favorite comfort foods- particularly chicken fried rice takeout, which is one of my all time favorite things.

Recently while searching for frozen broccoli at the store I stumbled across a bag of riced cauliflower- basically just frozen cauliflower that has been put through a food processor to achieve a rice-like size and consistency. Cauliflower is pretty low in carbs so I figured I would give it a shot, and MAN OH MAN am I glad I did. Game changer.

It’s discoveries like this that make me believe that Keto could be a long term option for me.

Recipe:

1 cup riced cauliflower
1 tablespoon ghee
1 tablespoon coconut oil
1/2 jalapeño pepper
1/4 teaspoon red chili pepper flakes
1 egg
Cooked, shredded or cubed chicken (I use 3oz but you can adjust to your macros)
1 teaspoon soy sauce (or more, to your taste!)
1/2 teaspoon pink himalayan sea salt

  1. Heat the ghee and coconut oil over medium high heat.
  2. Sautee the jalapeños, red chili chili flakes and salt until the jalapeños are soft.
  3. Add the cauliflower and continue to cook, stirring every 30 seconds or so, allowing the cauliflower to brown but not burn.
  4. When the cauliflower is cooked, add the cooked chicken and stir just long enough for the chicken to heat through.
  5. Crack the egg into the pan and stir gently, breaking the yolk and distributing the egg throughout the mixture.
  6. Add the soy sauce and continue to stir until the egg has cooked completely.
  7. Enjoy!

Consider adding a little hot sauce or topping with green onions if you’d like! You can also add peas and carrots, just be careful and consider your macros.

Enjoy!
KD

Lifestyle

Coffee Protein Shake

I have a drinking problem in the morning, but it’s not what it sounds like! I have too many liquids in my morning routine. I start with hot lemon water, then I like to have my Yogi Skin Detox Tea, alkalising green juice, a breakfast smoothie, and of course my coffee. Unless I want to spend the first half of my day peeing or carrying around a bunch of different cups, I have to find ways to consolidate!

One of my favorite ways to cut down on my number of cups is to combine my coffee into my morning smoothie. The healthy fats in this recipe also help prevent a caffeine spike & crash by giving you a sustained energy boost.

4 ounces Bizzy Cold Brew Coffee Concentrate
4 ounces Califa Coconut Almond Milk (available at most grocery stores- I prefer this brand because they use minimal additives)
1/2 frozen banana*
1 handful of ice cubes
1 serving of your favorite vanilla protein powder (I use this one but also really like this vegan option)
1/4 tsp Organic Cinnamon
1 scoop Vital Proteins Pasture-Raised, Grass-Fed Collagen Peptides (great for nails, hair, joints and bone health!)
1 tablespoon ONNIT emulsified MCT oil (vanilla, cinnamon or coconut flavor)

*Keto/low carb, use extra ice cubes instead of the frozen banana)

Combine all ingredients in a blender and blend on high until smooth. Garnish with a sprinkle of cinnamon, some banana slices and cacao nibs, or just drink it up on the spot!

Have a wonderful day!
KD

Lifestyle

Golden Milk

Golden Milk has been gaining popularity recently for its myriad health benefits and delicious, comforting taste. It can be enjoyed hot or cold depending on the weather and can be made with different milk and sweetener options depending on your personal preferences.

Golden Milk

2 cups Basic Almond Milk (or milk of your choice)
1 teaspoon turmeric powder
1/2 teaspoon ground cinnamon
3/4 teaspoon organic maple syrup -or- honey -or- 2 pitted dates
1/4 teaspoon ginger powder -or- small piece of fresh ginger -or- 1 to 2 drops ginger essential oil
Generous pinch cayenne pepper
Pinch of black pepper

Combine all ingredients in a blender
Blend until smooth
Pour mixture into a small pan and heat to your preference, but do not boil!

Once your mixture is heated you may choose to drink it immediately or strain it through a cheesecloth into your mug. Either way this drink is both nutritious and delicious, straining it just removes the sediment so the last few sips won’t have any solids.

If all of the above seems like too much effort, you can also order this ready to use mix and add it to the milk of your choice. The same mix is also available to Thrive Market members for less (use this link for 15% off your first purchase).

I like to drink golden milk at the end of my eating window each day, right before I start my fast. This way I am loading my body with helpful nutrients, inflammation fighters and metabolism boosting compounds to assist my body while it cleans and heals itself.

Is golden milk a part of your life? Do you have a dynamite recipe we should try? Share your experience in the comments!

Happy Milking,
KD

Lifestyle

Yogi Tea

I was given this recipe during my yoga teacher training by a master teacher who has studied under Yogi Bhajan. It’s a healthy, delicious tea and if you include the black tea it can be a more beneficial alternative to coffee.

According to yogic science, the spices used possess the following properties:
Black Pepper- blood purifier
Cardamom- digestive aid
Cloves- beneficial to the nervous system
Cinnamon- strengthens bones
Ginger root- healing for colds and flu, increases energy, helps with nausea
Star Anise- antibacterial and antioxidant

I generally buy my spices in bulk at the grocery store, but you can also order most of them at a great discount if you join Thrive Market (use this link for 15% off your first purchase) or on Amazon, as linked below.

Yogi Tea by the cup:
10 oz boiling water
3 whole cloves
4 whole green cardamom pods, cracked
4 whole black peppercorns
1/2 cinnamon stick
1/4 teaspoon loose black tea (optional)
2 slices fresh ginger root
Small piece of star anise (break one arm off of the “star”)
1/2 cup milk (whole grassfed milk, almond milk or coconut milk)
Organic maple syrup to sweeten as desired

Combine all spices in a mug and add boiling water. Let steep for 3-5 minutes, then strain (optional) and add milk & syrup as desired.

Yogi Tea by the pot:
12 cups water
2 tablespoons whole cloves
3 tablespoons whole green cardamom pods, cracked
1 tablespoon whole black peppercorns
3 whole cinnamon sticks
2 tablespoons loose black tea (optional)
6 slices fresh ginger root
2 whole star anise
Milk and organic maple syrup to add to individual cups

Add water and spices to a large stock pot and bring to a boil, then turn heat to low and simmer for 2 hours. I make my tea this way and keep it on my stove all throughout the cold season. I boil it every day and just add water or more spices as needed.

If you want this tea on the go, these tea bags are a more portable option!

Enjoy!
KD

Lifestyle

Almond Meal/Flour

Almond meal and almond flour are two fantastic ingredients for anyone looking to cut back on refined carbs and add some healthy fat and protein into their diet. I make flour every week using the remnants from my almond milk recipe and love getting creative with it!

Almond meal vs. almond flour- what’s the difference?

Almond meal generally has a coarser grind than almond flour, and is made with almonds that still have their skin. Almond flour has a finer grind and is made using blanched almonds that have no skin. Personally I don’t mind the presence of skins but I prefer a finder grind, so I actually make almond flour using regular almonds. This would probably not work in recipes for muffins or breads, which require a lighter flour, but is fantastic for Peppermint Cacao Coconut Balls and Turmeric Ginger Macaroons (recipe coming). If you are wanting to make something more bread-like, go ahead and spring for the blanched almonds.

Almond Meal/Flour

Start by following my recipe for Basic Almond Milk.

After straining your almond milk, take the leftover almond pulp and spread it on a baking sheet.

Set your oven to the lowest temperature setting (mine is 170).

Leave the pulp to dry in the oven for 6-8 hours until completely dry, stirring it every hour to prevent any areas from getting too toasted.

Once the pulp is dry, remove it from the oven and allow it to cool. If you want coarse almond meal, you might be done right here! For a finer grind, pulse the cooled meal in a food processor or blender until it reaches your desires consistency.

*Be mindful that the amount of time it takes to dry out the pulp will vary depending on your oven’s low temperature, the amount of humidity where you live, etc. I live at a high altitude with very little humidity, and at 170 it takes about 6 hours to dry my pulp.  If your oven’s lowest temperature is higher than mine, just stir and monitor more frequently to prevent burning.

Store your meal/flour in an airtight container or glass jar in the refrigerator. If it is really dry all the way through, it can be stored for several weeks. However, mine never lasts that long because I almost always use it within a few days making healthy treats for my sweet tooth and my gluten-free coworkers! Seriously, the Peppermint Cacao Coconut Balls are a totally guilt-free favorite.

Happy Making!
KD

Lifestyle

Almond Milk

Almond milk is one of my favorite ingredients to use in the kitchen. It is versatile, tasty, and a great way to take advantage of the myriad nutrients that the almonds offer to us. It gives my morning shakes and yogi tea some extra oopmh and creamy deliciousness. However, buying almond milk at the store can get expensive, and even the best brands usually have some sort of preservatives added. I have found that making my own is both more cost efficient and healthier!

Making almond milk is so easy- all you need for the basic recipe is a blender, some almonds and water.

Basic Almond Milk:
1 cup raw organic almonds (I like the Thrive Market brand for quality and price- use this link for 15% off! your first order at Thrive)
3 cups water for soaking
8 cups distilled water for making the milk (this is a personal preference- you could easily use tap water instead)
A generous pinch of Himalayan salt

Soak the almonds for 10-12 hours in 3 cups of water. I generally let them soak while I am at work or overnight.

Rinse the soaked almonds until the water runs clear.

Place the almonds and salt in a blender with 8 cups of water. Blend on high for 15-20 seconds, until the almonds are finely ground and the liquid is white. Strain the liquid through a fine sieve or, even better, cheesecloth or a nut milk bag.

Reserve the almond pulp to make almond meal/flour!

Store your almond milk in glass jars or glass swing top bottles, and store in the refrigerator for up to a week! It can also be frozen in glass jars, although in that case I recommend using a plastic lid rather than a metal one.

This basic recipe is great for smoothies, as a base for golden milk or any recipe where plain almond milk is called for. However, this is by no means the only possibility! Depending on what I am using it for, I will sometimes divide my batch and add different ingredients for different purposes.

There are endless options when it comes to experimenting with your almond milk. I like to blend a few cups of the basic recipe with some maple syrup, part of a vanilla bean and cinnamon for adding into my yogi tea, or blend in a couple of dates to the basic recipe before straining to add a little sweetness.

Have you found a special ingredient combination that knocked your socks off? Share in the comments!

Happy Milking,
KD