Green Goddess Salad🌿

With Easter here my feed is full of chocolatey treats, decadent desserts and all sorts of yummy treats. I decided to clean things up in my kitchen and add a healthy detoxifying salad that still has enough sustenance to stand on it own for a protein packed lunch. 

We made this salad for a light dinner before an evening of teaching and it was perfect. With the help of the nuts, seeds, legumes and avocado I stayed pleasantly satisfied until I got home.  

GREEN GODDESS SALAD🌱🌿 

4cbaby spinach

2c baby arugula

Handful pea shoots🌱

1/2c canned rinsed chick peas

1 Apple sliced

1/2 avocado diced

1/2c crushed walnuts

1 green onion sliced

1/2c crumbled vegan goat cheese

1/3c pickled red cabbage

3/4c diced cucumber

1/4c pumpkin seeds

ACV Dressing>>

1/2 cup organic extra-virgin olive oil

1/4 cup organic apple cider vinegar

juice from 1/2 lemon

1 Tbsp Dijon mustard

1 Tbsp pure maple syrup (or raw honey)

1 clove garlic, minced

pinch or two of sea salt

Mix salad ingredients in a big bowl and add a couple tbsp of dressing to coat. ENJOY💕💕🐰🐰


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Pink Chia Pudding

It’s been a while since I’ve posted. We moved on February 27th so my life has literally been a bit topsy turvy. I have not been feeling like myself AT ALL and in these times find it hard to do more. This blog would be considered my more. But today is the first day of spring and I don’t know about you, I am BEYOND READY for some warmth, growth and longer days.  

For the past week I have been dealing with major discomfort in my jaw. I have not shared here on the blog about my trials and tribulations when it comes to my dental history. Who wants to read about that?! It’s a long arduous story, but the coles notes of this current situation is that my left lower implant seems to be failing. Or to be more specific, the bone graft surgery that I have endured not once but twice seems to be failing. To be honest I still don’t have a proper diagnosis. Went to the dentist on Monday and she confirmed what I already feared. Diagnosis is happening today at the periodontist. It started as discomfort when I bit down on something chewy, then it morphed into a full blown TMJ flare (haven’t suffered from that since I was in my early 20’s) and severe headaches. Sounds fun right? I know what you’re thinking... WHAT in the world does this have to do with chia freaking pudding?? Soft food people, soft food. With my mouth and jaw collapse this week I have been forced to slow down, chew S L O W L Y, and predominantly on my right side. Chewing it seems, exasperates the TMJ so I try to avoid that at all costs. Enter in this mornings inspiration for pink chia pudding. Definitely not my first time making in but first time on the blog so here you go! And ps, THANK YOU for listening💓💞

 PINK CHIA PUDDING  

  • 2c cashew milk (homemade rules) 
  • 1/2c chia seeds
  • 1tsp vanilla
  • 2tbsp @organika pinkmylk latte
  • 1/2tbsp @flora beetroot crystals  

>>combine milk with powder and crystals and whisk until fully combined. Add in vanilla and whisk again. Add chia seeds and whisk up to a full minute (will speed up gelling process and cut down wait time like crazy💗). Transfer to bowls, let set in fridge for a minimum 30 minutes. Top as you wish💞

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Pink chia in all its glory  

Healthy Oatmeal Chocolate Chip Cookies

I don’t know a single person who doesn’t love a good cookie. I know I sure do!TBH I have been on a bit of a cookie run as of late...Thank GOD for my trainer, yoga and all those steps I take daily. Trust me, I do it all for the sake of food. This recipe was adapted from one of my insta crushes Minimilist Baker. I made only a couple changes and one of them was swapping out the sugar for my new found fave Lakanto which is made from monk fruit. It is sugar free AND it tastes good. I know I am not alone here in saying that sugar substitutes taste terrible. I’m talking specifically about my nemesis Stevia. Sorry not sorry for those who love it. I just can’t wrap my head around the taste. Lakanto looks like sugar, tastes like sugar but has zero calories, no artificial flavours and has no weird aftertaste. 

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Here’s the recipe—If you make it, let me know and don’t forget to tag me in your pics!! 

ingredients 

  • 3/4c gf oats (I use @bobsredmill)
  • 3/4c almond flour
  • 1/4c desiccated coconut  
  • 1/4c dairy free chocolate chips (I used @enjoylifefoods) 
  • 3/4tsp baking powder
  • 1/4 fine sea salt
  • 1/4c Lakanto (monkfruit sweetner) 
  • 1/4c aquafaba (the liquid from canned chickpeas) 
  • 2tbsp almond butter
  • 3tbsp avocado oil
  • 1/2tsp vanilla

METHOD

1. In a mixing bowl stir together all dry ingredients. Including chocolate chips. Set aside 

2. In a separate bowl whip aquafaba using electric hand mixer until peaks form. Gently fold in almond butter, vanilla and oil. Add wet to dry and stir to combine  it should be a firm tacky dough. Place in fridge for about 30 min to firm up. 

3. Preheat oven to 350. Line a cookie sheet with parchment, or grease. 

4. Scoop chilled dough into roughly 2tbsp amounts. I used my hands to form and I flattened with palm of my hand. Leave approx 1 inch gap between cookies  (they don’t spread). My recipe yeilded 11 cookies. 

5.  Bake for 10 min  and then increase heat to 375 and bake for an additional 3 minutes or until golden brown. 

6. Remove from oven and let stand for 5 minutes if you can wait that long. Grab a tea, a coffee or a glass of cashew milk and enjoy! 

 

 

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