Food – Page 6 – Living Intuitively

Food

Veggie Egg Bites (Gluten & Dairy Free)

February 9, 2021February 22, 2021by Kayla ChristineLeave a Comment

Ingredients:

6 eggs

1/4 cup Spinach, chopped

1/2 of any color Bell Pepper, chopped

1/4 cup Dairy Free Shredded Cheddar Cheese

1 tablespoon Oat Milk

1 teaspoon Sriracha (optional)

Garlic Salt & Pepper to taste

Step 1

Preheat oven to 350 F. Spray mini muffin/cupcake pan and set aside.

Step 2

Chop veggies & shredded cheese, set aside. In a mixing bowl, whisk together eggs, oat milk and Sriracha (if you’re using). Season with garlic salt & pepper.

Step 3

Place a small amount of spinach and bell pepper in prepared pan, top with the shredded cheese. Fill with egg mixture almost to the top.

Step 4

Bake for 20 minutes and enjoy 🙂

Food

BUFFALO CHICKEN MEATBALLS (GLUTEN/DAIRY FREE)

February 8, 2021February 22, 2021by Kayla ChristineLeave a Comment

Super Bowl Sunday would be incomplete without something buffalo on the table… am I right?

Personally, I think these are a better party dish than everyone’s go to buffalo wings because not only are they SUPER easy to make, they also won’t make a disaster as your guests enjoy them! Oh and did I mention, they’re also healthy?

Ingredients:

1 lb ground chicken

1/2 cup almond flour

1 egg

1/4 of a yellow onion, chopped

2 garlic cloves, chopped

1/4 cup Franks Buffalo Sauce, linked here

You will also need roughly 1/2 cup to toss meatballs in once they are done cooking

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch Sea Salt & Pepper

Step 1

Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.

Step 2

Add all ingredients into a large mixing bowl, and combine until mixture comes together (I use my hands for this part, but you can use a rubber spatula if you’re not into touching raw meat with your hands).

Step 3

Form mixture into roughly 8-10 meatballs, about 2 tablespoons in size if you were to measure.

Step 4

Bake for 12 minutes, then remove and flip meatballs on to the other side. Return to over for another 12 minutes.

Step 5

Let cool for 10 or so minutes, then place meatballs in a baking tray or bowl and pour the 1/2 cup of buffalo you set aside on top. Gently toss to coat meatballs, and you’re done!

Food

No Bake Peanut Butter Protein Bars (Gluten & Dairy Free)

January 26, 2021March 8, 2021by Kayla ChristineLeave a Comment

I get it, buying a store-bought protein bar is convenient, quick and they are delicious. Have you ever looked at the laundry list of ingredients though? It’s amazing to me that one tiny bar can hold 20 plus ingredients, and half of them are impossible to pronounce!

I’m totally bias to making your own protein bars because it is incredibly easy, I know exactly what is going into my body, and it’s such a money saver! To make this recipe, all you need is a mixing bowl, a spoon, and a small saucepan.

Ingredients:

1 3/4 cup rolled oats

1 teaspoon cinnamon

2 tablespoons flaxseed meal

2 tablespoons chia seed

1/2 cup collagen unflavored protein powder, linked here

vegan option collagen protein powder: linked here

1/4 cup plant based cocoa nibs, linked here

pinch of sea salt

3/4 cup no sugar added peanut butter

2 tablespoons coconut oil

1/2 cup liquid monk fruit sweetener, linked here

Step 1

Line an 8×8 square pan with parchment paper & set aside.

Step 2

In a medium sized mixing bowl, stir together the rolled oats, cinnamon, flaxseed meal, chia seed, sea salt, cocoa nibs & protein powder.

Step 3

In a small sauce pan, on medium heat, melt together the coconut oil, peanut butter and monk fruit sweetener. Stirring frequently so the peanut butter doesn’t burn.

Step 4

Add the melted peanut butter mixture to the mixing bowl, and stir to combine ingredients. This should come together pretty quickly. You will know you’re done stirring once it forms a ball.

Step 5

Place the mixture into the prepared pan, and using the back of a rubber spatula (or your hands will be just fine), press mixture evenly into pan. Place in refrigerator for about 30-45 minutes, then take out, remove parchment paper, and slice into small squares or rectangles (whichever your prefer). Enjoy!

STORAGE: store in refrigerator for 7-10 days

Food

Balsamic Glazed Chicken & Pesto Pasta (Gluten/Dairy Free)

January 20, 2021January 20, 2021by Kayla Christine1 Comment

If you thought eating gluten/dairy free was boring, think again! This is one of my go to chicken recipes that packs so much flavor and uses only a few ingredients. I decided to pair it with a new take on a vegan pesto pasta dish.

I’ve been wanting to test out these noodles made from hearts of palm that I found at Whole Foods as I’m always looking for new innovative ways to recreate hearty dishes without the hearty amount of carbs. Not because carbs are “bad,” but because generally a lot of gluten free pasta noodles are made from overly processed rice or other gluten free grains that also contain other ingredients that just don’t make me feel great.

Personally, I think this was a winner of a recipe (which is why I want to share it with you) and can’t wait to recreate more pasta dishes using these noodles! Continue reading for a delicious creamy pesto pasta that you won’t feel guilty for indulging in after.

Balsamic Glazed Chicken Ingredients:

4 thinly sliced chicken breasts

3 garlic cloves, minced

1 tablespoon vegan butter, linked here

1/4 cup balsamic vinegar

1 tablespoon balsamic reduction, linked here

olive oil to coat pan

1/2 teaspoon onion powder

1/2 teaspoon oregano

1 teaspoon garlic powder

sea salt & pepper to taste

Vegan Pesto Ingredients:

2 cups fresh basil

1/2 cup pine nuts

3 garlic cloves, chopped

1/2 cup olive oil

1 tablespoon lemon juice

1 teaspoon balsamic vinegar

3 tablespoons nutritional yeast, linked here

pinch sea salt & pepper

Pesto Pasta Ingredients:

12 oz hearts of palm linguine, linked here

1/2 red onion, chopped

2 garlic cloves, minced

1/2 cup baby spinach leaves

2 tablespoons vegan butter

1/4 cup almond milk

2 tablespoons vegan cream cheese, linked here

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

sea salt & pepper to taste

Step 1

Make the pesto first – place the basil, pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground. With the motor on, drizzle in the olive oil in a thin stream. Add the sea salt, pepper, balsamic, lemon, and nutritional yeast, and pulse a few more times to combine. Taste and adjust the seasoning to taste. Set aside.

Step 2

Drain and rinse the hearts of palm linguine using warm water, set aside in strainer to let the excess water drain out. Meanwhile, on medium heat, coat a pan with olive oil to cook the chicken. Once the pan is hot, add in the vegan butter and garlic. Place chicken in pan and season with oregano, onion powder, garlic powder, sea salt & pepper – flip chicken and season with the same seasonings.

Step 3

Once the chicken begins to brown, roughly 3 minutes on each side, on medium heat pour in the balsamic vinegar. Cook for roughly 5 more minutes, until there is no pink in the center, and drizzle balsamic reduction on top. Set aside to rest off heat while you prepare the pasta.

Step 4

On medium to low heat, melt the vegan butter and add in the chopped onion and garlic. Turn heat to medium and cook until softened, about 7 minutes. Add in the prepared pesto, vegan cream cheese and almond milk. Stirring to combine and melt the cream cheese. Then add in the drained linguine, seasoning it with garlic powder, onion powder, sea salt & pepper (you can adjust seasoning as needed). Cook this combination for 5-7 minutes, until the linguine has softened up a little bit.

Step 5

Add the spinach leaves in last to avoid overcooking them. Stir to combine into the pasta, and once they have softened (this will happen very quick), you’re done! Place a bed of noodles on your plate, top with prepared chicken & enjoy 🙂

Food

Spinach & Egg Toast

January 19, 2021February 22, 2021by Kayla ChristineLeave a Comment

Lately I have been on such a breakfast kick! I can literally eat breakfast foods for any meal of the day. This morning I wanted to try something a little lighter than my usual avocado toast, so I opted in for spinach instead, and I think this might be my new favorite. It’s so simple and yet so delicious.

Ingredients:

Gluten Free Bread

Dairy Free Cream Cheese (I love the Miyoko’s brand, linked here)

1 egg

Handful of Spinach

Avocado or Olive Oil to coat pan

pinch of onion powder

pinch of garlic salt & pepper

Step 1

On medium heat, drizzle a little oil of your choice and sauté Spinach until the leaves start to soften, 2-3 minutes. While that is cooking, put 1 piece of bread in toaster.

Step 2

Crack your egg right into the pan with the Spinach, and season with onion powder, garlic salt and pepper. Turn heat to low and scramble the egg to desired texture.

Step 3

Spread a thin layer of cream cheese on the toast, then put egg/spinach mixture on top and enjoy!

Food

Fluffy Gluten & Dairy Free Pancakes

January 15, 2021February 22, 2021by Kayla ChristineLeave a Comment

Everyone loves pancakes, and I especially love a good gluten-free pancake recipe! I’ve been making this recipe for years as it is so simple and takes no time to whip up. The pancakes come out nice and fluffy, and full of flavor. Let’s get started!

Ingredients:

1 1/3 cup almond flour

1 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of sea salt

1 teaspoon vanilla

2 eggs

3/4 cup almond milk

Avocado Oil for skillet

Dairy free butter for topping

Monk fruit sweetened maple syrup or 100% pure maple for topping

Step 1

In a medium bowl, whisk together the dry ingredients. Separately whisk together the wet ingredients. Add the dry ingredients to the wet ingredients and stir until completely combined.

NOTE: Batter will be on the thicker side, this is what you want for fluffy pancakes 🙂

Step 2

Heat your skillet or griddle on medium heat. Using either avocado oil or dairy free butter, coat the pan. Once the pan is hot, scoop the batter (roughly 1/4 cup at a time). Cook on the first side until little bubbles start to appear on top of the pancakes, then flip and cook until a little brown. Keep in mind, they cook quick. Repeat these steps with the remaining batter.

Step 3

Serve with dairy free butter and your choice of maple syrup. I also sprinkle a little cinnamon on mine. Yummmm!

Food

Bite Size Blueberry Muffins

January 11, 2021February 22, 2021by Kayla Christine1 Comment

One of my favorite things to do is take a classic recipe that everyone loves (because who doesn’t love a blueberry muffin?!) and make it healthy! These healthified muffins are guaranteed to pass the test of just about any one – kids included 😉

Ingredients:

2 cups almond flour

3 eggs

2 tablespoons coconut oil, melted

2 tablespoons orange juice

1/4 cup pure maple syrup, or liquid monk fruit sweetener

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 cup blueberries

coconut sugar for topping

Step 1

Preheat oven to 325 fahrenheit. Line a mini muffin sheet and set aside.

Note: I only had one mini muffin sheet, so I used a mini loaf pan for the extra batter. You can save the extra batter or re line the muffin pan once first batch cools down.

Step 2

Combine all ingredients in a bowl, folding in blueberries LAST. Once you add the blueberries, do not stir vigorously.

Step 3

Fill muffin liners to the top and then sprinkle a small amount of coconut sugar on top. Bake for 15-20 minutes or until a toothpick comes out clean.

Yup, they are that easy! Let me know what you think in the comments below ❤

Food

Easy Peanut Butter Cookies

December 26, 2020February 22, 2021by Kayla ChristineLeave a Comment

Peanut Butter is probably one of my favorite things, and since we are still somewhere in the middle of the COVID-19 quarantine, it helps to use simple ingredients you probably have on hand already.

I made this recipe simple enough for anyone to throw together – all you will need is a bowl, electric mixer (or whisk) and a baking sheet!

Ingredients:

1 Egg

1/4 cup Vegan Butter or Coconut Oil, melted

3/4 cup Creamy Peanut Butter

3/4 cup Coconut Sugar

1 tsp Vanilla

1 1/2 cup Almond Flour

1 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/4 cup Coconut Sugar, set aside to roll dough in

Step 1

Combine all ingredients in bowl and mix on medium speed. Place in refrigerator for 20 minutes.

Step 2

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Step 3

Using a cookie scooper, scoop dough and roll into the coconut sugar you set aside. Place on prepared baking sheet, and use a fork to create a criss cross design on top (optional). You can also just use your palm and press the dough down a little.

Step 4

Bake for 10 minutes, and that’s it! Enjoy 🙂

Food

Chicken Chili

November 20, 2020February 22, 2021by Kayla Christine1 Comment

Welcome to the only chili recipe you will ever need! Packed with protein, making enough to serve a crowd – this is my go to chili recipe that will have your guests coming back for seconds.

Best of all, it is a one pot wonder and takes no time!

Ingredients:

3 chicken breasts, cut into bite size pieces

1 can black beans, drained

1 can white beans, drained

1 can fire roasted tomatoes

2 – 4 oz cans green chilis

1 can corn, drained

1 jalapeno, diced

1/2 white onion, diced

4 cloves garlic, minced

1 tablespoon vegan butter

3 cups chicken bone broth

6 oz dairy free cream cheese

1 cup Kale, de-stemmed

1 teaspoon chili powder

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon cumin

Step 1

Heat the vegan butter, onion, garlic, and jalapeno on medium heat for about 5 minutes. Then add in the canned chilis and tomatoes until combined.

Step 2

Add in the chicken, season with a pinch of salt and pepper. Cook for roughly 8 minutes or until slightly browned. Then add in remaining ingredients EXCEPT the kale. Stir to combine.

Step 3

Bring to a boil for 5 minutes, then cover and simmer for 30 minutes.

Step 4

Remove cover, stir in the kale until softened, and then serve! Enjoy!

OPTIONAL TOPPINGS: Siete Sea Salt Tortilla Chips, Siete Hot Sauce, Dairy Free Cheese, Sliced Avocado

Food

Guilt-Free Thanksgiving Stuffing

November 16, 2020by Kayla ChristineLeave a Comment

Say goodbye to your traditional stuffing and hello to this low carb, keto friendly, gluten and dairy free showstopper!

Packed with protein and healthy fats, this stuffing is a total guilt free addition to your holiday dinner.

Ingredients:

2 tablespoons olive oil

7 tablespoons non dairy butter, divided(I use Miyoko’s Vegan Butter, linked here)

1 large head cauliflower, cut into small florets

4 stalks celery, chopped

2 carrots, peeled and chopped

1 lb Italian sausage, no sugar added

1 medium sweet onion, chopped thin

4 cloves garlic, minced

1 tablespoon fresh rosemary, minced

2 teaspoons fresh sage, minced

2 teaspoons fresh thyme leaves, minced

1/2 cup pecans, chopped

1 box gluten free bread cubes for stuffing (I use Aleia’s Savory Stuffing, linked here)

2 cups low sodium chicken bone broth

sea salt & black pepper to taste

garlic salt to taste

Step 1

Preheat oven to 425°F and lightly grease a metal baking sheet. Place cauliflower florets and chopped carrots on baking sheet, drizzle evenly with olive oil, and season with sea salt and pepper (roughly 1 teaspoon of each). Roast in oven for 15 minutes, then transfer to large bowl & set aside.

Step 2

Meanwhile, heat a large skillet over medium heat and add 2 tablespoons non-dairy butter. Add the onions, celery and garlic – sauté for 5 minutes, then add in the sausage. Break up any lumps with a spoon and cook until nicely browned and lightly caramelized, adding in more vegan butter if needed 1 teaspoon at a time. Add in the fresh herbs and pecans, cook for 2 minutes stirring occasionally to toast the pecans. Season with salt and pepper to taste (if needed).

Step 3

Transfer the above to the large bowl with the roasted cauliflower/carrots. In the same pan used to cook the sausage mixture, melt 5 tablespoons non-dairy butter. Add in bone broth and bring to a low boil until butter is fully melted. Remove from heat and add in the bread cubes, sprinkle with garlic salt to taste. Fold in cubes until they are all combined and then cover for 10 minutes. Fluff with a fork, and add to the large bowl with sausage mixture.

Step 4

Transfer mixture to a deep casserole dish so you can reheat it right before serving. To reheat, place in a 400°F oven for 15-20 minutes, until heated throughout.

Enjoy!