Food – Page 5 – Living Intuitively

Food

Sweet & Sour Shrimp (Gluten/Dairy Free)

March 21, 2021by Kayla Christine4 Comments

Let’s be honest, we all love Chinese take out from time to time. But if you have food allergies/dietary restrictions like me, it could be extremely difficult to find options suitable for your diet.

Long story short, I was craving some sweet and sour something, and didn’t want to feel like crap afterwards – so I made my own. Safe to say, this hit the spot. I used honey to sweeten the sauce, so there is no refined sugars or artificial ingredients like the restaurant kind. It’s perfectly sweet with just a little spice! Yummmy…

Ingredients:

2 lbs wild shrimp

3/4 cup gluten free soy sauce

5 tablespoons rice vinegar

1/2 cup raw honey

2 tablespoons Sriracha

3 teaspoons sesame oil

4 garlic cloves, minced

1 teaspoon red chili flakes

2 tablespoons tapioca flour or arrowroot starch + 1/2 cup hot water (this thickens the sauce)

serve with your choice of rice & veggies

Step 1

Wash, devein and remove tails from your shrimp. Set aside in refrigerator.

Step 2

Heat a medium saucepan over medium heat, and drizzle sesame oil to coat the pan, adding in your minced garlic. Once garlic is a little browned, whisk together all of the sauce ingredients, EXCEPT the tapioca/arrowroot starch & water.

Step 3

Bring sauce to a boil, then slowly whisk in tapioca/arrowroot starch & warm water mixture, turn onto low heat and simmer for about 5-10 minutes until sauce thickens.

Step 4

In a medium skillet, heat a little more sesame oil to coat pan, and on medium heat add in the shrimp. Sautee for a few minutes until shrimp turns pink, seasoning with salt to taste. Pour sauce mixture over the shrimp.

Step 5

Using the same skillet, I sautéed my veggies & added them in a bowl with cauliflower rice. You can eat the shrimp by itself or also make some rice and veggies to accompany it! Enjoy 🙂

Food

Blueberry Pancake Breakfast Bars (Gluten & Dairy Free)

March 18, 2021March 18, 2021by Kayla ChristineLeave a Comment

Do you ever just crave pancakes, but then don’t have the extra time in the morning to actually make them? Okay, me too!

Here’s your solution – these make ahead of time bars are everything you love about a blueberry pancake, without the hassle. And as always, gluten, dairy & refined sugar free!

Ingredients:

1/2 cup coconut flour

1/4 cup almond meal, or almond flour

1 cup gluten free oats

1 tablespoon chia see

2 tablespoons flaxseed meal

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup vanilla plant based protein powder

3 tablespoons coconut oil

3 tablespoons almond or cashew butter

6 tablespoons monkfruit sweetened maple syrup

1/2 cup blueberries

1 egg

Step 1

Preheat oven to 350F and spray/line an 8×8 pan with parchment paper.

Step 2

In a mixing bowl, combine all dry ingredients. In a small saucepan, melt on low heat the nut butter of choice, monkfruit maple and coconut oil.

Step 3

Add the egg to the dry ingredients, mix, then add in the melted wet ingredients. Stir to combine, adding in blueberries last (I like to smash my blueberries into the mixture so each bite has a little berry in it).

Step 4

Press mixture into prepare pan, and bake for 10 -12 minutes. While it’s baking, in a small bowl, combine 1 tablespoon of the monkfruit maple, with 1 tablespoon of nut butter. When the bars come out, pour this mixture in the middle and spread with the back of a spoon.

Food

Creamy Pesto Pasta with Sausage (Gluten & Dairy Free)

March 14, 2021by Kayla ChristineLeave a Comment

Keeping the St. Patty’s day theme going throughout the weekend with another green colored, crowd pleasing dish!

VEGAN FRIENDS: Option to leave out the sausage or add in your favorite plant based protein 🙂

Ingredients:

For the Pasta

1 shallot, chopped finally

4 garlic cloves, chopped

1 package gluten free pasta of your choice

1 lb Italian sausage

2 tablespoons dairy free butter, linked here

1 cup dairy free parmesan, linked here

1 teaspoon olive oil

salt & pepper to taste

1 recipe of creamy pesto sauce (directions below)

For the Creamy Pesto Sauce

2 tablespoons nutritional yeast

1 teaspoon olive oil

1/2 cup raw cashews

1/2 cup vegetable broth

1 teaspoon garlic powder

1 teaspoon sea salt

1 cup vegan pesto sauce

Recipe Note: I used Trader Joes Vegan Kale Pesto, linked here. But you can use any store bought vegan pesto. I would just recommend finding one that is not super oily!

Step 1

In a small bowl, place the cashews with warm water for 30 minutes, set aside. Meanwhile bring a large pot of water to a boil.

Step 2

Once water is boiling, add in the pasta and cook until al dente (about 8-10 min). Drain the pasta, keeping a little bit of the pasta water in the pan, drizzle with olive oil and set cooked noodles aside.

Step 3

Sautee the shallot and garlic in vegan butter until softened. Add in the sausage and cook through, stirring frequently.

Step 4

While the sausage is cooking, using a food processor or blender, add in the drained cashews & remaining ingredients for the creamy pesto sauce. Blend until smooth.

Step 5

Once the sausage is cooked, add noodles to pan, and pour the sauce on top. Stir to coat all noodles. Sprinkle with parmesan and enjoy!

Food

The Best Spinach Artichoke Dip (Gluten & Dairy Free)

March 13, 2021by Kayla ChristineLeave a Comment

Since St. Patricks Day is right around the corner, I thought why not share this recipe! It is a crowd pleaser and great for a last minute St Patricks Day themed idea (because it’s green, not because it’s Irish…lol)!

Traditional spinach artichoke dip is full of dairy, which is probably why you feel so uncomfortable after eating it. Not only is this one gut health friendly, dairy free and gluten free, but it is also a one pot wonder. Less than 30 minutes to make

I linked all of the dairy free products in the ingredient list that are my favorites to cook with, in case you needed some options 🙂

Ingredients:

4 oz dairy free sour cream, linked here

4 oz dairy free unsweetened yogurt

16 oz dairy free cream cheese, linked here

1 cup dairy free parmesan, linked here

1/2 cup dairy free shredded mozzarella, linked here

1 tablespoon nutritional yeast, linked here

10 oz frozen spinach, thawed/drained

1 cup fresh spinach, chopped

14 oz artichoke hearts, drained/chopped

3 garlic cloves, chopped

4 oz can diced green chilis

2 tablespoons dairy free butter, linked here

salt & pepper to taste

Step 1

In a large sauce pan, combine all ingredients. Season with salt & pepper (I used a little garlic salt as well).

Step 2

Once all the cheese is melted and mixture is bubbling, turn on low heat for 10-15 minutes, stirring frequently.

Step 3

Serve with your choice of gluten free bed or tortilla chips (the grain free Siete chips are my fave!)

Food

DIY Homemade Dog Food – Chicken Pasta

March 7, 2021by Kayla ChristineLeave a Comment

Kiss kibble goodbye with this super easy recipe for your furry friends!

If we as human beings try to eliminate the amount of processed food we intake, why is it still considered “okay” to give our dogs the overly processed, hormone filled food? It’s so simple to prep for them the same way we would ourselves, so keep reading on if interested!

This recipe is packed with healthy fats, a sufficient amount of protein and a nutritious amount of carbs to keep their spirits high.

Ingredients:

3 Chicken Breasts

1/2 box Banza Chickpea Pasta, linked here

1 teaspoon Sea Salt

1 Bone Broth packet, linked here

1 tablespoon vegan butter

Splash of water

Step 1

Bring a pot of water to a rolling boil, and add in pasta. Cook until it is al dente, roughly 8-10 min, and then strain. Set aside.

Step 2

Meanwhile, slice chicken breasts into small cubes and add to a pan with vegan butter over medium heat. Season with sea salt and cook until there is no more pink left.

Step 3

Add a splash of water and sprinkle the bone broth packet over the chicken. Add in the cooked pasta, and stir to combine. Thats all 🙂

Storage: 5-7 days in the fridge, although my little guy goes through it by 5 days! He is 13 lbs for reference.

Food

Creamy Sausage Gnocchi (Gluten & Dairy Free)

March 7, 2021by Kayla ChristineLeave a Comment

Whether you are looking for a new weekly dinner staple or a dish to impress your friends, this creamy gnocchi recipe is one for the books!

All you need is 30 minutes and minimal effort to throw this one together. Keep scrolling for the ridiculously delicious recipe 🙂

Ingredients:

1 lb Italian Sausage

1 bag Trader Joes Cauliflower Gnocchi

1 bag Trader Joes Kale Gnocchi

1 tablespoon vegan butter

1/4 cup sundried tomatoes, not in oil

1 tablespoon sundried tomatoes, in oil

1/3 cup vegan parmesan

1/2 cup almond milk

1/2 cup raw cashews, soaked in water for 30 minutes & drained

2 tablespoons nutritional yeast

1 teaspoon olive oil

1 cup spinach, chopped

1/2 yellow onion, chopped

2 garlic cloves, chopped

salt & pepper to taste

Step 1

Preheat oven to your High Broil setting. Spray any square baking dish & set aside. Place cashews in bowl with hot water for 30 minutes, set aside.

Step 2

Heat skillet over medium heat, add in vegan butter, onion, garlic, & sundried tomatoes and sauté until onion is softened (roughly 5 min). Add in sausage, and cook until browned & cooked through. Add in the spinach last and keep on low heat.

Step 3

While that is cooking, drain your cashews. Add them to a blender or food processor, with the olive oil, nutritional yeast, vegan parm, and almond milk. Blend until smooth, then add this mixture to the skillet.

Step 4

Add in gnocchi, season with salt and pepper. Once cooked through (roughly 8 min), place entire mixture in your prepared baking dish. Sprinkle with more vegan parm, and place in oven to melt the cheese. Keep an eye on it as this will happen quick! I put mine on broil for 6 minutes.

Step 5

Remove from oven & enjoy ❤

Food

Cinnamon Vanilla Protein Bites

February 27, 2021March 8, 2021by Kayla ChristineLeave a Comment

When it comes to snacking, it’s important we are reaching for something that will actually satisfy us. These protein bites are a weekly staple that I keep in my fridge to satisfy any sweet tooth craving, or if I just need to grab something on the go. They are packed with protein and healthy fats to keep you full longer – and best of all, they take no time to make!

Ingredients:

2 scoops vanilla plant based protein, linked here

2 tablespoons almond meal (or almond flour)

1 tablespoon chia seed

1 tablespoon cocoa nibs

Pinch sea salt

Sprinkle cinnamon

2 tablespoons monk fruit maple syrup, linked here

1/2 cup almond butter

Step 1

In a medium bowl, combine all ingredients.

Step 2

Roll into balls and refrigerate for 10-15 minutes. That’s it!

…told you they take no time to make 😉 enjoy!

Food

Stuffed Mushrooms (Gluten & Dairy Free)

February 21, 2021February 22, 2021by Kayla ChristineLeave a Comment

If you are in need of a crowd pleasing appetizer that is sure to impress even the toughest food critic – you came to the right place!

This a gluten free, dairy free, whole 30 approved and paleo version of a classic favorite.

Ingredients:

1 recipe cashew cream

1 lb mushrooms, destemmed

1 lb italian sausage

2 tablespoons vegan butter

1/2 yellow onion, chopped finely

mushroom stems chopped

2 cloves garlic, chopped

1 cup spinach, chopped

1 teaspoon sea salt

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/2 teaspoon pepper

Cashew Cream Ingredients

1 cup raw cashews

water for soaking

1 teaspoon olive oil

1/2 teaspoon sea salt

1/2 teaspoon garlic powder

2 tablespoons nutritional yeast

1/4 cup water

1/4 cup chicken broth

Step 1

Preheat oven to 375 F. Line a baking sheet with parchment paper.

Step 2

Place cashews in a bowl and cover with hot water for 30 minutes. Remove the stems from mushrooms and set aside. Meanwhile, sauté garlic, onion, and mushroom stems in vegan butter until softened. Add in the sausage and cook on medium heat until sausage is cooked through. Add spinach last and remove from heat.

Step 3

Drain cashews and place in food processor or blender. Blend together with remaining ingredients until smooth. Fold into the sausage mixture.

Step 4

Scoop a generous amount into the mushroom caps & bake for 15-20 minutes. Enjoy!

Food

Pomegranate Lime Refresher

February 16, 2021February 22, 2021by Kayla Christine1 Comment

No matter your lifestyle, diet or exercise routine – BALANCE IS EVERYTHING. Part of living intuitively involves finding that balance in your life to create achievable and maintainable habits. More than half of people who start a new health journey fail due to all of the “rules” around eating/drinking and therefore feeling too restricted.

Intuitive Eating is a term that is defined as simply listening to your body, and trusting that your body is working for you and not against you (more on this in a blog post to come). But I thought I would at least touch on this since I’m posting a recipe for an alcoholic beverage, which a lot of “diets” would deem to be “unhealthy.”

Everyone’s definition of health can look a little different, and that is okay! At the end of the day, intuitive eating is really just a way to honor yourself in a way we used to – before society and diet culture disconnected ourselves from our bodies with the things we “should” or “shouldn’t” eat, drink or do.

Cheers to listening to ourselves and not complicating things! Enjoy 🙂

Ingredients:

6 oz Water

1 Lime Wedge

1 Shot of Gluten Free Vodka

3 Ice Cubes

1 Pomegranate Fizz Stick, linked here

Step 1:

Pour water in chilled glass. Add 1 shot of vodka.

Step 2:

Add in Fizz Stick and use whisk to stir together.

Step 3:

Add in ice and squeeze lime on top. Cheers!

This image has an empty alt attribute; its file name is signature.png

Food

Breakfast Oat Bars (Gluten & Dairy Free)

February 15, 2021March 8, 2021by Kayla ChristineLeave a Comment

If you are a morning coffee person like I am then these are the perfect pairing. Simple, easy and delicious! Packed with protein, healthy fats and fiber to keep you full longer. And as always, gluten & dairy free!

VEGAN FRIENDS: Follow the directions in Step 2 to substitute the egg for a flax egg 🙂

Ingredients:

3/4 cup almond meal (or almond flour)

1 cup old fashioned gluten free oats

1 tablespoon chia seed

1 tablespoon cocoa nibs

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup unflavored plant protein

1 egg (or 1 flax egg)

3 tablespoons almond butter

3 tablespoons coconut oil, melted

6 tablespoons monkfruit maple syrup, linked here

Step 1

Preheat oven to 350F and line a 8×8 baking pan with parchment paper.

Step 2

Whisk together dry ingredients, set aside. Whisk together the wet ingredients, set aside.

VEGAN OPTION: Place 1 tablespoon of flaxseed meal in a small bowl, with 3 tablespoons of water. Mix together with a fork and place in fridge for 15 minutes to set up and thicken. Recipe hack – use this mixture to substitute eggs in just about any recipe! Works every time and you can thank me later 😉

Step 3

Add the wet ingredients into the dry ingredients, stir to combine. Once mixture comes together (it should be a little sticky), place into prepared pan.

Step 4

Bake for 10 minutes and you’re done! This recipe will make about 12 squares. Store in an airtight container in your fridge for 7 – 10 days. To reheat, I just place them in the microwave for 10 seconds, but they are also just as good cold!