Food – Page 4 – Living Intuitively

Food

The BEST Dairy Free Nachos (Gluten Free, Vegan Optional)

June 30, 2021by Kayla ChristineLeave a Comment

This recipe is SO delicious, simple and undetectably cheese-less!

Using majority of the Siete Foods items, which I will link in the ingredient list below, makes for an easy, throw together, one pan dish. You can serve this at your next gathering as an appetizer, or even enjoy as a meal!

Ingredients:

1 bag Siete Foods Dip Chips

1 packet Siete Foods Taco Seasoning, linked here

1 lb ground beef OR

Vegan Option: 16 oz Beyond Meat Ground Beef, linked here

1/2 cup Violife Colby Jack Shreds, linked here

1 jar Siete Foods Cashew Queso, linked here

1 can of diced green chilis or jalapenos (if you like spicy)

Optional Toppings:

Guacamole

Dairy free sour cream, linked here

Pico de gallo or any kind of Salsa

Step 1

Preheat oven to 400 degrees F. Lay chips out on sheet pan, set aside.

Step 2

In a medium sauté pan, cook your choice of protein until just about cooked through, adding in the packet of taco seasonings and following directions on the back of packet.

Step 3

In a small sauce pan, heat up the cashew queso with green chilis or jalapenos, if using. Pour half of your “nacho” cheese mixture on top of chips.

Step 4

Sprinkle half of the shredded cheese on top, pour the remaining “nacho” cheese on top, and finish with remaining shredded cheese. Add your protein on top, and bake for 10-15 minutes until cheese starts to melt.

Step 5

Top with your favorite toppings, and enjoy!

Food

Creamy Garlic Tahini Alfredo Pasta (Gluten & Dairy Free)

May 24, 2021by Kayla ChristineLeave a Comment

Everything you love about comfort food minus the discomfort that follows it. This plant based sauce tastes so decadent but could not be easier to make. I added grilled chicken to this pasta for some added protein – but you can definitely do without.

Vegan Friends! Instead of chicken, use this as a protein substitute – Plant based “Chicken” from Daring Foods.

Ingredients:

1 sweet onion, chopped

5 garlic cloves, chopped

1 tablespoon vegan butter

2 tablespoons lemon juice

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon onion powder

1/4 teaspoon paprika

1 tablespoon olive oil

1/2 cup raw cashews

1/2 cup nutritional yeast

1/2 cup tahini

1 cup unsweetened hemp milk (can substitute oat milk if preferred)

1 box Banza Chickpea Penne Pasta, linked here

vegan parmesan

grilled chicken breast or vegan protein substitute

Step 1

Soak Cashews in warm water for 20 minutes, then drain. Meanwhile, in a small sauce pan over medium heat, sauté the onion and garlic in vegan butter until softened.

Step 2

Add the cooked garlic and onion, cashews, lemon juice, olive oil, seasonings, tahini, nutritional yeast and hemp milk to a blender (I used a nutribullet) and blend until combined.

Step 3

Cook the pasta accordingly to the instructions on the box. If using a protein source – using the same pan you sautéed the garlic and onion in, add a little olive oil and cook until done.

Step 4

Slice protein, combine with noodles, and pour sauce on top. Heat on low until desired temperature, sprinkle with vegan parmesan and enjoy!

Food

Flourless Chocolate Cake (Gluten & Dairy Free)

May 19, 2021by Kayla ChristineLeave a Comment

Where are all my chocolate lovers at? THIS ONE IS FOR YOU.

This past Mother’s Day, I asked my mom what dessert she would like and she said she had been craving a decadent flourless chocolate cake with powdered sugar on top. Without hesitation, I said yes – and just like that this recipe was born.

If you want to impress your mom, or just fellow chocolate lover, you’re going to want to keep scrolling! Enjoy 🙂

Ingredients:

3/4 cup dairy free chocolate chips, linked here

6 tablespoons vegan butter

3/4 cup classic monk fruit sugar, linked here

1 cup cassava flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

3/4 cup unsweetened vanilla coconut milk

2 oz dairy free dark chocolate bar, linked here

4 tablespoons powdered monkfruit sweetner, linked here

Step 1

Preheat oven to 325 F. Line a 9 inch cake pan with parchment and baking spray.

Step 2

Melt the chocolate chips and butter on low until completely melted. Remove from heat and stir in the classic monkfruit sugar.

Step 3

In separate bowl whisk the flour and coconut milk. Add in the melted mixture. Then gently fold in cocoa powder and baking soda.

Step 4

Chop up the dark chocolate bar and fold it into batter. Pour into prepared pan and bake for 30-35 minutes, until the center is not giggly.

Step 5

Remove from oven and let cool. Dust powdered monk fruit sugar on top and serve.

Food

Healthified Crunchwrap Supreme (Gluten & Dairy Free)

May 10, 2021by Kayla ChristineLeave a Comment

This ones for those late night fast food cravers! Taco Bell cravers to be specific.

Lately I’ve been inspired to recreate fast food favorites into easy, healthier options – which is how this hack came to! The only difficult part of this is trying to eat it slow enough to enjoy it. Yes, these are THAT GOOD.

Ingredients:

1/2 Yellow Onion, chopped

Olive Oil, to coat pan

1/2 cup Beef Bone Broth

1 package Siete Mild Taco Seasoning, linked here

1 lb Ground Beef

1 jar Siete Cashew Queso, linked here

Dairy Free Sour Cream

Shredded Dairy Free Colby or Cheddar Cheese

Guacamole

Shredded Lettuce

Salsa

1 package Siete Chickpea tortillas, linked here

1 package Siete Burrito size tortillas, linked here

(you can substitute any of your favorite gluten free burrito size tortillas)

Step 1

Heat up olive oil in small skillet over medium heat, and “fry” half of the chickpea tortillas (this is your “crunch layer” for the center of the crunchwrap).

Step 2

In a large pan over medium heat, cook the ground onion and ground beef. Once ground beef is almost cooked through, add in the packet of taco seasoning and bone broth. Stir in a handful of shredded cheese and remove from heat once melted.

Step 3

Time to build the Crunchwraps in this order:

1 large burrito size tortilla, warmed
Prepared taco meat on the bottom in the center of tortilla
Top with Cashew Queso, Salsa and Sour Cream
Place the prepared crunch layer on top (you can break this up to make it easier to fold)
Add guacamole and shredded lettuce
Take a soft chickpea tortilla and use half to cover the lettuce, then gently fold the larger tortilla to form your crunchwrap

Step 4

Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy.

Food

One Pan Chicken Fajitas w/ Cilantro Lime Crema (Keto, Gluten & Dairy Free)

May 4, 2021by Kayla ChristineLeave a Comment

One pan = key to quick and delicious weeknight dinners! If you’re like me and want to put minimal effort but still make something that is healthy, these are a MUST TRY. They are also perfect for meal prepping too!

The cilantro lime crema isn’t a must if you’re on a time crunch, but I can guarantee you won’t regret the few extra minutes spent to throw it together. Happy Taco Tuesday friends!

Ingredients:

For the fajitas

1.5 lbs chicken breast, sliced

2 bell peppers, sliced

1/2 yellow onion, sliced

1 lime squeeze

1 packet Siete Taco Seasoning, linked here

1/4 cup chicken bone broth

2 tablespoons olive oil

Jicama Wraps, for a low carb option (or your choice of tortilla)

optional toppings: salsa, guacamole or avocado, and vegan shredded cheese

For the Cilantro Lime Crema

1 cup cashews, soaked & drained

1/2 cup water

1/4 cup lime juice

1/2 cup fresh cilantro

2 garlic cloves

1/2 teaspoon salt

1/4 teaspoon onion powder

2 tablespoons plain coconut milk yogurt

Step 1

Preheat oven to 400F degrees, and line a sheet pan with foil or parchment paper. Place cashews in a bowl covered in warm water. Set both aside.

Step 2

Spread the sliced chicken and veggies evenly in prepared pan. Coat in olive oil, bone broth, and lime squeeze, and stir. Add the taco seasoning, stirring to combine. Place in oven for 20-25 minutes until chicken is cooked through.

Step 3

While the chicken is cooking, prepare the cilantro lime crema. Drain the cashews, add to a blender or food processor, followed by remaining ingredients. Blend all until smooth.

Step 4

Prepare your tacos with whatever toppings you’d like and enjoy!

Food

Maca Energy Bars (Vegan, Gluten & Dairy Free)

April 26, 2021April 26, 2021by Kayla ChristineLeave a Comment

The healthy snack for happy hormones | Some of you may know this already, or maybe you don’t, but I’ve struggled with correcting a hormone imbalance for the past 4 years. It’s been my goal to find ways to balance my hormones naturally, so I wouldn’t have to resort to medication to fix the issue. In doing so, I’ve come across many different supplements and foods that naturally support your hormones (I’ll be doing a post all about this v soon) which essentially led me to discover this highly nutritious plant, called Maca.

If you aren’t familiar with Maca, it’s a plant that is native to Peru, with a long history of holistic, medicinal use due to it’s nutritious health profile. It is a great source of B vitamins, Iron, Vitamin C, and Fiber, and is a natural energy booster. There are tons of other amazing benefits you can research, but if you are interested in trying these super simple, delicious, melt in your mouth energy/protein bars, keep scrolling 🙂

Ingredients:

1 cup chocolate protein powder, linked here

2 tablespoons oat milk

6 tablespoons monk fruit maple syrup, linked here

5 tablespoons chocolate sunflower butter, linked here

1 tablespoon chia seed

1/3 cup coconut flour

2 tablespoons Maca powder, linked here

1/4 teaspoon baking soda

3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)

Pinch, sea salt

Dash, cinnamon

2 tablespoons cashew butter (to drizzle on top)

Handful, crushed raw cashews

Step 1

Preheat oven to 350F, and line an 8×8 square baking dish with parchment paper. Set aside

Step 2

Combine water and flaxseed meal for the flax egg, set aside to set up, roughly 5 minutes.

Step 3

Place the oat milk, monk fruit maple syrup and chocolate sunflower butter in a microwave safe bowl and melt together, about 1 minute.

Step 4

In medium mixing bowl, using electric mixer, combine the melted combination from above, all of the dry ingredients, then add the flax egg last. Press down into prepared pan, bake for 10-12 minutes.

Step 5

As soon as the bars come out, drizzle the cashew butter on top, using the back of a spoon to gently spread to cover. Sprinkler crushed cashews on top, and enjoy!

Food

Teriyaki Chicken Meatballs

April 19, 2021by Kayla ChristineLeave a Comment

One of my favorite things to meal prep for myself for the week are any kind of meatball – not only do they come together in one bowl (yay for less mess!) but they also can be easily kept in your freezer to have on hand for those days that just seem to fly by.

The flavor on these are just…WOW. I paired mine with cauliflower rice, but you can also pair it with some sautéed veggies in the left over teriyaki sauce, or serve with both!

Ingredients

to make the meatballs:

1 lb ground chicken

1 egg

1/2 cup almond flour or gluten free bread crumbs

3 garlic cloves, minced

1/2 tablespoon fresh ground ginger

2 tablespoons green onion, chopped finely

1 tablespoon gluten free soy sauce

2 teaspoons sriracha (optional)

1 teaspoon sea salt

1/2 teaspoon black pepper

to make the sauce:

1/3 cup gluten free soy sauce

2/3 cup water

3 tablespoons monk fruit maple syrup

1 teaspoon fresh ginger, minced

1 garlic clove, minced

1 tablespoon rice vinegar

1/4 teaspoon sesame oil

pinch sea salt

1 1/2 tablespoons arrowroot + 1 1/2 tablespoons water

to serve:

your choice of rice or veggies, sautéed in extra sauce

Step 1

Preheat oven to 400F and line pan with parchment paper.

Step 2

In medium sized bowl, combine all of the ingredients for the meatballs (I like to use my hands, but you can use a rubber spoon to combine as well).

Step 3

Form the mixture into balls, should make roughly 12. Place on prepared pan and bake for 20 – 25 minutes, until cooked through.

Step 4

While the meatballs are in the oven, make the sauce. In a small saucepan, over medium heat, combine all of the sauce ingredients except the arrowroot & water mixture. Whisk to combine.

Step 5

In a small bowl, combine the arrowroot & water. Pour this into the teriyaki sauce and whisk for 1-2 minutes, until the sauce thickens. Remove from heat and pour over meatballs. Enjoy!

Food

Peanut Butter Brownie Protein Bars (Vegan, Gluten & Dairy Free)

April 7, 2021by Kayla ChristineLeave a Comment

I’m always on the hunt for a good grab and go snack that will leave me feeling satisfied without feeling bloated or uncomfortable from all the processed junk, and still tastes amazing. These brownies are vegan friendly, low carb, high in protein, contain zero processed sugar & still taste DELICIOUS.

All you need is one mixing bowl and a square baking dish to throw these together. So so so easy!

Ingredients:

1 cup plant based chocolate protein powder, linked here

1/2 cup coconut flour

1/4 teaspoon baking soda

pinch celtic sea salt, linked here

1 tablespoon chia seed

1 tablespoon cocoa nibs

6 tablespoons monk fruit maple syrup, linked here

5 tablespoons creamy peanut butter (no sugar added)

2 tablespoons coconut milk (unsweetened)

3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)

Step 1

Preheat oven to 350F & line an 8×8 pan with parchment paper. Combine flaxseed meal and water in small bowl, set aside to thicken.

Step 2

Whisk together all dry ingredients, including cocoa nibs & chia seed in medium bowl. In a microwave safe dish, melt peanut butter, coconut milk and monk fruit maple syrup.

Step 3

Add the flax egg into the dry mixture, followed by the liquid mixture. Stir to combine and then press mixture into prepared pan.

Step 4

Bake for 10 minutes. As soon as they are done, drizzle your desired amount of peanut butter on top using a spoon to spread it around. Enjoy!

Food

Crunchy Roasted Chickpeas

March 30, 2021by Kayla ChristineLeave a Comment

Did someone ask for a Vegan, Gluten-Free, Dairy-Free and Sugar-Free snack idea?! Well, look no further 🙂

These perfectly seasoned Crunchy Roasted Chickpea recipe makes for a great healthy snack idea. It also doubles as a great salad topper! They are so easy and so flavorful. Definitely a new staple to keep on hand.

Ingredients:

2 cans chickpeas, drained & rinsed

1/2 teaspoon Celtic Sea Salt

2 teaspoons Everything Bagel Seasoning

1/2 tablespoon Olive Oil or Avocado Oil

Step 1

Preheat oven to 400F. Line pan with parchment paper and spray with nonstick cooking spray (I use a coconut oil spray).

Step 2

Drain and rinse chickpeas, lay out onto a paper towel & pat dry. Transfer dried chickpeas to prepared pan & bake for 15 minutes.

Step 3

Remove from oven, add oil, salt and everything bagel seasoning. Toss to combine. Bake for 10 more minutes.

Step 4

Remove from oven to toss chickpeas one more time & then add back to oven for desired crunchiness, roughly 5-10 minutes depending on preference.

Food

Teriyaki Chicken Stir Fry with Egg Fried Noodles (Gluten, Dairy & Refined Sugar Free)

March 27, 2021by Kayla ChristineLeave a Comment

I’d like to call this a new and improved, modern day teriyaki chicken stir fry – but my title was getting long enough as it is. So let me just tell you, this dish will become a staple weeknight dinner, it’s THAT good. And it’s pretty simple!

Just picture everything you love about a traditional teriyaki stir fry, minus the discomfort you feel after eating it. You can thank me later 🙂

Ingredients:

For the Stir-Fry

1 tablespoon vegan butter, linked here

3 garlic cloves, minced

1 tablespoon sesame oil

1 tablespoon rice vinegar

3 chicken breasts, chopped into cube size pieces

1 cup broccoli, chopped

1 bell pepper, sliced

1/2 yellow onion, sliced

1/4 teaspoon turmeric

3/4 cup gluten free soy sauce, linked here

1/4 cup raw honey, linked here

salt & pepper to taste

For the Noodles

1/2 tablespoon sesame oil

1/2 tablespoon rice vinegar

1 tablespoon sriracha (optional)

2 eggs

1 – 12 oz package of Kelp Noodles (rinsed), linked here

Step 1

In a large skillet, sauté the garlic and butter until fragrant. Then add in your chopped chicken breasts. Season with the turmeric, salt and pepper. Cook on medium heat until halfway done.

Step 2

Add in the sesame oil, rice vinegar, soy sauce and honey. Stirring occasionally until chicken is cooked through. Remove chicken once it’s done and set aside.

Step 3

In the remaining sauce, on medium heat, add in your onion, bell pepper and broccoli. Put a lid on to let the veggies steam until softened, roughly 10 minutes.

Step 4

Meanwhile, in a separate pan, heat the first 3 ingredients under for the noodles, then add in the rinsed kelp noodles. Coat in the mixture and stir for about 5 minutes to heat the noodles before adding the eggs. Push the noodles to one side of the pan, and crack the eggs directly into the same pan, stirring to scramble.

Step 5

Once the noodles & egg mixture come together, turn heat higher to get the sizzling sound and making sure each noodle is coated with the egg. Put your desired serving of noodles onto your plate.

Step 6

Add the chicken back into the sauce/veggie mixture, turn on medium high heat to heat it all up. Then top your noodles with chicken, veggies and sauce. Enjoy!