Archive | Low Carb

Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch

Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch (gold flower) 010

I am so pleased to introduce you someone who has inspired me over the last couple of years. She continues to wow me with her vast knowledge and introduces me to knew amazing superfoods and recipes to go along with them. Shelley Alexander is a holistic chef, certified healing foods specialist, author of Deliciously Holistic, blogger, and owner of the holistic health company, A Harmony Healing in California.  Shelley loves to eat and cook with amazing superfoods, and seasonal, locally grown, organic foods from the local farmers’ markets. Shelley is a member of Slow Foods USA, Village Green Network, and Women of the Green Generation. Connect with Shelley online on Facebook, Pinterest, Twitter, and Instagram.

When my lovely friend France asked me to share a fall recipe on her blog while she and Joshua go on vacation, I was truly honored and happy to do so! I knew I had to come up with something really yummy and healthy to share with all of you! As a holistic chef, I adore making recipes that provide fantastic health benefits and delicious flavor in one package. My Pumpkin Chia Pudding with Maple Glazed Walnut Coconut Crunch meets that criteria, and it’s one of those tasty desserts you will want to make again and again.

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By on October 29, 2013 in Blog, Chia Seeds, Coconut Milk, Dairy Free, Dessert, Gluten Free, Low Carb, Main Ingredient, Recipes, Snack, Vegan, Vegetarian

Mint and Lime Mahi Mahi with Dill Yogurt Sauce

Mahi Mahi 2

As my season at the tower is coming to an end, I have so much to be grateful for. Overall, it was a great season.

Translation. The bugs weren’t too bad. Seriously.  Such. A. Blessing.

But there was other stuff too. The noise they told me about; coming from all the industry that has popped up around the tower, wasn’t bad and some days almost none existent. Bonus!  The road coming out to the tower has been well maintained so going into town was more regular than it had been in the past. Translation? Running out of food was rarely a problem except for that one time where I panicked. But I learned my lesson and realized I could get through just about anything. I managed to have decent internet out at the cabin which is saying a lot since it’s in the middle of nowhere. It came at a cost…but I’m still grateful. After all, it’s the reason I was able to share all my creations over the last 5 months with all of you.

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By on September 17, 2013 in Blog, Fish, Gluten Free, Low Carb, Main Course, Main Ingredient, Recipes

Simple & Perfect Zucchini Radish Salad with Feta

Zuccini Radish Salad I want to stick with simple for as long as I can.

Only summer vegetables offer the possibility of a meal coming together in less than 5 minutes. Potatoes? Nope, don’t like eating them raw even though my grandpa did. Other root veggies, nada, though some are delicious grated raw on a salad like carrots, beets and even celeriac. Lentils and braised meats (as amazing as they are) take time. And though they all have their place, I definitely want to take advantage of this simple time before I start to crave hot soups, stews and braised meats.

Now before you scroll down any further, please don’t let the simplicity of the ingredients fool you. It’s so good in fact, I made it again for lunch!

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By on September 10, 2013 in Appetizer, Gluten Free, Low Carb, Lunch, Main Ingredient, Recipes, Salad, Side Dish, Vegetarian, Zucchini

Tostadas with Cocoa Spiced Pinto Beans and Peach Mint Salsa

Chocolate Pinto Bean Tostadas

Today was a day to mix comfort, warming foods with the fresh and bright flavors of summer. Sure I could have made pie….

Shoot. I should have made pie!

No matter, this is better than pie. Chocolate for lunch anyone? Oh yeah baby!

Enter Tostadas – which I love.

Essentially, tostadas are the perfect platform for just about any tasty topping. These chocolate beans are warm, spicy and almost creamy. There’s a kind of earthiness to them. Top the whole dang thing off with the bright juicy flavors of peach and refreshing mint. I can guarantee you won’t be thinking about pie. If you make your own tostadas, you can avoid the deep frying oil too. If you’d like to make your own, bake tortillas in the oven at 375 F for 10 minutes or so. They turn out perfectly crisp without the rancid vegetable oil.

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By on August 27, 2013 in Blog, Dairy Free, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Peach, Pinto Beans, Recipes, Vegan, Vegetarian

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