Dijon Vinaigrette

One of my favorite foods EVER is a good ol salad.

 I really could eat one every day. So many options you can't get bored. However the thing with salads is, you can ruin the nutritional value by using high fat, high calorie processed dressing. Most of the time when you order a salad out in a restaurant you will be getting a salad higher in fat and calories than if you ordered a hamburger! It's crazy. You need to have an arsenal of home made dressing recipes on hand for each of your moods. 

This one is a great versatile dressing for any kind of salad. Add this to a great pasta salad, or drizzled over sautéed or steamed veggies! It's a PERFECT addition!

MMMMMMMM I am getting hungry!

INGREDIENTS:

• 3 TBS Red Wine Vinegar
• 3 TBS Fresh Lemon Juice
• 2.5 TBS Dijon Mustard
• 2 Cloves of chopped garlic
• 1/4 tsp of Pink Himalayan Salt
• 1/4 tsp of Black Pepper
• 5 TBS Exta-Virgin Olive Oil
  

DIRECTIONS:

 Mix Vinegar, Lemon Juice, Mustard, Garlic, Salt and Pepper in a small bowl; whisk.

Slowly add oil while whisking; Mixing well.

You can store left over dressing in an air tight container in the refrigerator. 

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Baked Berry Oatmeal Cakes

I am always looking for a "make ahead" healthy breakfast for my family. That when in need I can grab and go! These babies are just that. Instead of making hot oatmeal in the morning. Make these the day before and store in the fridge or freezer. They are incredibly tasty, moist and filling. Like a treat! My entire family enjoys these. 

Makes: 6 servings
Serving Size: 2 oatmeal cakes
Total Time:  10+ hours soaking time, 55 mins total prep and baking time.
Equipment: Muffin pan with 12 muffin cups

INGREDIENTS;
2 1/2 cups old-fashioned rolled oats
1 3/4 cups Unsweetened Vanilla Coconut Milk
1 large egg, lightly beaten
1/3 cup pure maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blueberries, fresh or frozen
1/2 cup frozen cherries
1/4 cup unsweetened coconut flakes

PREPARATION;

• Combine oats and milk in a large bowl. Mix, cover and let soak in the refrigerator until liquid is absorbed at least 10 hours. 12 hour preferably.

• Preheat oven to 375°F. 
• In a small bowl, combine egg, maple syrup, coconut oil, vanilla, cinnamon, baking powder and salt. Mix well.
• Pour small bowl into the soaked oats until well combined.
• Add blueberries and cherries to mixture.
• Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon coconut.

• Bake the oatmeal cakes 25 minutes, until they spring back when touched.

• Let cool. Loosen and remove with a knife if needed. Serve warm.

Keep in an airtight container or bag and refrigerate for up to 2 days. Freeze for up to 3 months.

Each serving is about  275 calories and worth it!!!! ENJOY!

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Perfect Granola

I have been craving granola for 2 weeks! I LOVE oats and a yogurt parfait is one of my favorite foods. But all the store bought granola has things I don't like. Too much cinnamon, too many nuts, or just TOO MUCH! Not to mention preservatives and junk. So, I ventured into the kitchen and came up with this! THE PERFECT GRANOLA! What makes it perfect is it has everything I LIKE. It's simple and only has the flavors I enjoy. So when you use this recipe, add or remove ingredients to make it your own per your own tastes. It's the only way!

Make it YOUR PERFECT GRANOLA!

 You could add any other ingredients if you wanted to: Roasted quinoa, flax seed, sunflower seeds, almonds, cinnamon , etc. The choice is yours! What do you like? 

My perfect recipe consists of this:

PREP TIME:

5 mins

COOK TIME:

30 mins

TOTAL TIME:

35 mins

 Serves: 6-8

INGREDIENTS:

• ½ cup organic extra virgin coconut oil
• ⅓ cup organic local honey
• ½ teaspoon organic vanilla
• 3 cups gluten free oats or regular baking oats
• ¾ cup unsweetened shredded Coconut flakes
• 1/2 cup chopped nuts. I like walnuts or cashews
• 1/4 cup golden raisins
• 1/4 cup dried berries
• Dash of Himalayan pink salt

INSTRUCTIONS:

1. In a large bowl, combine oil, honey and vanilla and whisk together until well combined. Add oats, coconut, cashews, walnuts, raisins and cranberries. Stir to coat evenly. Add pinch of salt if desired.
2. Line a rimmed cookie sheet with parchment paper. Pour mixture and spread out evenly. 
3. Bake at 300 degrees for 30-35 minutes until golden brown. Stir every 10 minutes bake evenly.

4. Let cool and harden for about 10 minutes. Store in an airtight container. Large plastic bag works just as well. 

Sometimes I like to bake the oats without the fruit and nuts. Adding the coconut, cashews, walnuts, raisins and cranberries after baking the oats so it wont be as chewy. I like it both ways. Depends on my mood.

I can't stop eating it!

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3 Day Refresh Review

I was so happy when I discovered they came out with a 3 day cleanse. The 21 Day Reset is amazing but you don't always want to take 21 days to do a cleanse. And its hard for me NOT to workout for 21 whole days. Feels weird to me. 

This short cleanse was a pleasant surprise. I not only got to have my shakes which I love, but REAL FOOD TOO! Imagine that! In all honestly you don't go hungry if you stay on an eating schedule and choose from the foods you like best.  And you still get to workout and have plenty of energy to do so. 

After the 3 days I lost my bloat AND 4 lbs. For me THIS WAS GREAT! That was my goal. I am planning on doing this 3 day cleanse once a month now. Just a little refresh. :) In the meantime, I'm continuing with my Shakeology and PIYO to get some inches down and gain some lean muscle. HAPPY PANTS!  

Message me if you want info on this sweet 3 Day Refresh. You can join me and jump start some weight loss, de-bloat and feel great!

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Cucumber and Tomato Salad

Cucumber salad is one of my favorite dishes.... IN THE WORLD. For real. I could eat this daily. I do eat it at least once a week or more throughout the year. I have many different versions but this one is so nice and clean, refreshing. Pair it with a nice white wine.... Oh wait I'm not a sommelier and this blog isn't about wine... although I do love my wine too.  Hmmmmmmmm  Anyway, you wont go wrong with this yummy salad. 

Ingredients: Makes 2 servings

2 Tbsp Braggs Apple Cider Vinegar

2 tsp Balsamic Vinegar

4 tsp Fresh Lemon Juice

2 tsp Extra-Virgin Olive Oil

1 Large Cucumber, halved and sliced with  skin on preferably.

1 Cup Cherry Tomatoes, halved

1 Tbsp Chopped Red Onion (optional)

2 Tbsp Chopped Fresh Basil leaves

Dash of Pink Himalayan Salt per  taste (optional)

Dash of Lemon Pepper to taste (optional)

(Add some feta cheese for extra Yumminess!)

1. Combine apple cider vinegar and balsamic vinegars, lemon  juice and oil in small bowl; mix well and set aside.

2. Once you cut the cucumber, lay pieces on cutting board with a sprinkle of salt for 5 minutes. Then pat with a dry paper towel to soak the water that has been released. Then, Combine Cucumber, Red Onion, Tomatoes, Basil and seasoning in a larger bowl. Mix well.

3. Drizzle dressing over mixture; toss gently. 

Quinoa Guacamole Tacos

Originally I discovered this recipe from Food Babe and I revised it to my liking. It is a favorite at my house and seriously THE BEST guacamole you will ever have! It may take a little time to prepare the guacamole but OH SO WORTH IT! 

Serves: 2 – 3

Ingredients Vegetarian Version 

• 2 romaine hearts or 1 head of romaine lettuce 
• ½ cup dry quinoa cooked to package instructions 
• 1 tsp Lemon pepper 
• 1 cup of veggie or chicken broth 
• 3 small ripe avocados diced 
• juice of one lime 
• 1 and ½ cups of cherry tomatoes diced in half and squeezed of excess liquid 
• ¼ cup white onion diced 
• handful of cilantro diced 
• pink Himalayan salt to taste
• Garlic Salt to taste
• Pepper to taste 
• 1 garlic clove minced 
• 1 jalapeño or Serrano pepper diced with seeds removed 

Ingredients Meat Version
Add to the above ingredients

• 1 5oz Beef strip steak 
• 3 Tbs Greek Yogurt 
• 1/4 cup shredded Cheese

(All organic ingredients when possible)

Instructions

• Combine quinoa and Lemon pepper in broth and cook to package instructions.
• Make guacamole by putting all ingredients except romaine in a bowl and combine well.
• Place washed and thoroughly dried romaine leaves on a platter.
• Serve family style – Make the tacos by using a romaine leaf as the shell, adding a scoop of quinoa and a scoop of guacamole to the middle.
• Whoop it up by adding salsa, hot sauce, greek yogurt and or cheese for toppings.