OhYaGood

Whole Food Lover + Recipe Hacker

Dairy-Free Creamy Scrambled Eggs

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Creamy Scrambled EggsWe eat eggs every other day for breakfast. Somedays fried, some scrambled. It just depends what we have for leftovers and what we are in the mood for. A creamy rich scramble tastes so good on those chilly mornings when you may or may not have had too much to drink the night before and there’s no bacon to be had.

Creamy Dairy Free Scrambled Eggs
 
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Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • ½ Tablespoon coconut oil
  • ½ cup coarsely chopped mushrooms
  • 1 small shallot, diced or ⅛ cup diced onion
  • 3 eggs
  • 2 Tablespoons canned coconut cream
  • 1 sprig of thyme, remove leaves and discard stem
  • salt and pepper
Instructions
  1. Heat medium sauté pan and heat oil.
  2. Add mushrooms and shallot
  3. Sauté for 2-3 minutes or until mushrooms begin to soften
  4. Whisk together eggs, coconut cream and thyme leaves
  5. Add egg mixture to the pan and stir occasionally
  6. Remove from heat once slightly firm
  7. Add salt and pepper to taste

 

Cucumber Mint Smoothie

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pineapple_smoothieWell hey, we are over halfway thru January. Are you all tired of your smoothie recipes you adapted at the beginning of the year? I definitely get bored with mine and this recipe was my attempt at trying something new. I generally use the formula, two vegetables for every fruit but the ratio might be off a bit with this one due to the amount of fruit. Of course, that means it tastes perfectly sweet. Refreshing in fact.

Cucumber Mint Smoothie
 
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Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cucumber
  • 1 celery stalk
  • 1 cup fresh or frozen pineapple chunks
  • 1 handful of greens
  • 6-7 mint leaves
  • 7 frozen cherries or about a half cup
  • 1 cup canned coconut milk
  • ½ water
  • ½ teaspoon chia seeds
Instructions
  1. Place all ingredients but the chia seeds into blender and blend.
  2. Top with chia seeds.

 

Green Salad with Chicken and Mustard Vinaigrette

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Chicken Field Green Salad with Mustard VinaigretteIt’s been too long since I’ve posted anything green. The holidays kind of got the best of me and to be honest, I’ve been in a bit of a funk ever since. I was certain all this uber clean eating and less alcohol would take care of it but I think this deep freeze is to blame. The next few days are supposed to be better (like 15 degrees instead of -15 degrees for all you non-northerners). Hopefully a little child’s play like sledding or skating will take care of these blahs. That and finishing up the maddening documentary, Making a Murder. I go to bed pissed off almost every night we watch it. When does New Girl start? Ok, I’ll stop my whining now.

I’ve been hesitant to post salad recipes because they are a no brainer in my world. I make them often so I’ve had a lot of practice however, I’ve been told to keep giving ideas. If you want to substitute things like pears for the beets or pecans for the pistachios, that would also make a lovely combination. Remember the formula, something sweet or tangy, something salty, something crunchy and of course, the greens.

Chicken Field Green Salad with Mustard Vinaigrette
 
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Recipe type: Salad
Cuisine: Italian
Serves: 1
Ingredients
  • SALAD
  • 3½ cups field greens or green mix of any variety
  • 1 cooked chicken thigh or small breast, sliced
  • 1 large already cooked beet, diced (jarred or steamed work too)
  • ¼ cup shelled pistachios, salted
  • VINAIGRETTE
  • 1 Tablespoon oil of choice, I used Pistachio
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard, I used stone ground
  • 1 teaspoon balsamic vinegar
Instructions
  1. Whisk all vinaigrette ingredients together
  2. Toss salad ingredients together with vinaigrette

 

Fish Tacos

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fish tacosHello internet! After a long break, I’m back posting some healthy recipes. I’ll admit, I wasn’t on my best Jodi this holiday mainly because the husband and I were enjoying lots of drinks while he was home. It was a lot of fun but it’s definitely time to get back on the healthy train.

This recipe takes a little bit of prep but cook time is quick. It’s in heavy rotation at our house and sometimes I’ll add more fancy stuff like coconut avocado cream (recipe to come) but in a pinch, this fills all my taco desires, any time of the year.

Fish Tacos
 
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Recipe type: Entree
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 lb of tilapia or another flaky white fish of your preference
  • 1 Tablespoon coconut oil
  • 1 cup sliced cabbage
  • 1 lime, juiced and 2 teaspoon zest
  • 1 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 4 corn tortillas
  • 2 avocados, diced
  • 2 radishes, thinly sliced
  • 1 small bunch of cilantro, about 1 cup chopped
Instructions
  1. Preheat oven to 400ªF
  2. Rub coconut oil on a foil-lined baking sheet.
  3. Sprinkle the fish with ½ the salt and ½ the lime zest
  4. Cover the fish with another large piece of foil and pinch it shut making sure it's sealed
  5. Place in the oven and cook for 20-25 minutes until fish flakes
  6. Toss the cabbage with vinegar, lime juice, remaining zest and salt.
  7. Warm tortillas in the microwave for 30 seconds
  8. Top with cabbage, fish, avocado, radishes and cilantro.

 

Hippy Dippy Chai

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HippyDippyChaiSomedays you just want to drink something warm and fuzzy, or something that makes you warm and fuzzy. Heehee. I had told myself I was going to steer clear of beverages since I don’t think it’s my strong suit. However, this concoction came about by accident after craving a rich White Russian and it turned out so incredibly good. The seasonal Third Street Festivus Chai is key. I had tried it last year and fell in love right before it was gone from stores. I might have to buy a case before the holidays are over. All I want for Christmas is lots and lots of chai.

Hope everyone has a happy, healthy holiday!!

Hippy Dippy Chai
 
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Recipe type: Drink
Cuisine: American
Serves: 1
Ingredients
  • 3 ounces chai
  • 3 ounces hemp milk
  • 1 jigger (1.5 ounces) Grand Marnier
  • a dash of orange bitters (optional)
  • a dash of cinnamon (optional)
Instructions
  1. Combine ingredients and heat to preference.

 

Bolognese Sauce

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Bolognese_sauceThis recipe is not super veggie-sentric but I do try to add as many veggies to it to make it healthier. I also use my favorite jarred organic mushroom spaghetti sauce from Trader Joes which doesn’t have any cheese or soy added. What’s even more awesome is this recipe can be done in under 30 minutes. It’s my quick go to when I don’t have a plan which usually happens about once a week. It goes great with my Monster Noodles.

Bolognese Sauce
 
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Recipe type: Main Dish
Cuisine: Italian
Serves: 5
Ingredients
  • 1 lb of ground meat, I use beef or pork sausage
  • 2 Tablespoons tomato paste
  • ½ jar of tomato sauce or marinara
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 1 cup button mushroom, chopped
  • 2 bay leaves
  • 1 Tablespoon fresh oregano or basil
  • ½ cup dry red wine
Instructions
  1. Place meat in a large skillet to brown over medium heat, about 10 minutes
  2. While meat is cooking, prep and cut veggies
  3. Add onion, carrots, celery and bay leaves and cook for another 5 minutes
  4. Add mushrooms and tomato paste and cook for another 5
  5. Add tomato sauce, wine and herbs and let simmer and cook down the liquid for 5-10 minutes or longer if preferred.

 

Powdered Popcorn

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powdered_popcornDo you remember learning how to make basic food items as a kid? I distinctly remember mastering mac n’ cheese and making stove top popcorn. My Grandma taught me at a fairly young age and I never went back to bagged microwave popcorn again. I’ve always loved a good salty bowl especially on a movie night but over the last 5 years or so, Amy’s popcorn changed my preferences for more of a sweet salty bag. This recipe is much like puppy chow which was also a recipe I remember making and devouring before I knew how to eat right…or cared. It’s a definitely a treat.

Powdered Popcorn
 
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Recipe type: Sweets
Cuisine: American
Serves: 4
Ingredients
  • ¼ cup popcorn kernels -makes 4 cups of air popped popcorn
  • ½ cup Enjoy Life Chocolate Chips (these are dairy- and soy-free)
  • ¼ cup peanut butter
  • 1 T coconut oil, halved
  • ½ cup powdered sugar
  • popcorn salt, as needed
Instructions
  1. Place a large saucepan over medium-high heat. Add ½ T coconut oil and the kernels.
  2. Cover with a lid and shake the pan side to side to evenly distribute the heat.
  3. Continue doing this every minute or so to prevent the kernels from burning.
  4. Once the kernels have popped and you only hear about 1-2 after 10 seconds, remove the pan from heat and move the popcorn to a large bowl.
  5. Heat the chocolate chips, peanut butter and ½ T coconut oil in a microwave safe dish or on the stove to melt for about 2 minutes, stopping halfway to stir.
  6. Pour the melted chocolate peanut butter over the popcorn and stir well.
  7. Transfer the contents to a gallon sized plastic bag and add the powdered sugar. Shake the bag until evenly coated.

 

Wilted Spinach Salad

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Wilted_Spinach_SaladAnyone else wishing for snow to cover all the grayness? I’m fighting the lack of sunlight and brown, dead ground with some green-action in the kitchen. Seriously, I bought poundssss of spinach this week. It’s a miracle cure.

I had never eaten a wilted spinach salad till working at an italian restaurant in my early 20s. I was instantly in love. While back in Iowa over Thanksgiving, my Mom served almost the exact same salad I remember from the restaurant so I asked her to share her recipe so I could dissect it and of course, make it my own. It’s really the perfect salad during these cold-ish December days.

Wilted Spinach Salad
 
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Recipe type: Salad
Cuisine: American
Serves: 3-4
Ingredients
  • 4 slices of thick bacon
  • 1 small onion, thinly sliced
  • ⅓ cup champagne or white wine vineagar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 tablespoons mayo
  • 6-7 cups spinach
  • ½ pine nuts (optional)
Instructions
  1. Render bacon until cooked to your liking (I prefer the oven for 10 minutes at 400ªF on a foil lined baking sheet)
  2. Use one tablespoon of the bacon grease to oil a frying pan and set to medium heat
  3. Sauté onions until softened, about 10 minutes
  4. Add vinegar and honey and bring to a simmer
  5. Add bacon, cut into small strips
  6. Add mustard and stir until dissolved
  7. Remove from heat and add mayo, stir until dissolved
  8. Drizzle the mixture over 2 cups of spinach for each serving and garnish with pine nuts

 

Bacon, Apple & Fig Bites

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bacon fig apple bitesSo many appetizers have cheese in them. Spinach artichoke dip, crab dip, cheese and crackers, cheese balls, cheese, cheese, cheese. That’s why I made these. I wanted something a little more exciting and filling than the usual raw veggies and olives for all of us dairy-, gluten-free-ers?

This is a great last minute appetizer and a play on the classic bacon wrapped chestnuts. All you need are these three ingredients and some toothpicks. To make Whole30 compliant, make sure your bacon is sugar-free.

Bacon, Apple & Fig Bites
 
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Recipe type: Appetizer
Cuisine: American
Serves: 24 bites
Ingredients
  • 1 granny smith apple or another tart variety, sliced into small triangles
  • 6 slices of thick bacon
  • 12 dried mission figs, stems removed and cut in half
Instructions
  1. Render the bacon slices on the stove for 10 minutes over medium heat, flipping after 5 minutes
  2. While cooking slice the apple and prepare the dried figs
  3. Once back is cooked to your preference, cool on a plate with a paper towel
  4. Cut each slice into 4 pieces cross-wise
  5. Assemble the bites apple, bacon and fig on top and pierce with a toothpick

 

Vegan Mushroom Gravy

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Vegan_GravyI had pretty much given up on gravy. My first attempt at making it was unappealing and after becoming lactose intolerant, potatoes were never the same so I gave it up. It was until recently I started to miss it. My husband and I had made a pre-Thanksgiving meal a few Sundays ago just for fun and I did all the fixings gluten and dairy free with ease, including the potatoes (I’ll post the recipe someday). I longed for a gravy to go with these heaping mashers so I did some digging for vegan gravy recipes. The few I found called for the fake butter that contain soy and lots of other things I can’t pronounce. So, I challenged myself to come up with my own creation. Five simple ingredients is all it took. The gravy goes great on any cut of meat, potatoes, squash, root mash, you name it. A perfect Thanksgiving addition.

Note the mashed sweet potatoes need to be made ahead or purchase the frozen variety from Trader Joes.

Vegan Mushroom Gravy
 
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Recipe type: Sauce
Cuisine: American
Serves: 6-8
Ingredients
  • ½ T coconut oil
  • 3 cups sliced button mushrooms
  • 2 cups vegetable broth
  • 1 cup mashed sweet potatoes
  • 2 Tablespoons of fresh herbs like rosemary, thyme or sage
  • salt and pepper
Instructions
  1. Heat oil in a large skillet
  2. Sauté the lightly salted mushrooms until softened on medium heat, about 8 minutes
  3. Add the broth, sweet potatoes and herbs
  4. Let simmer for about 10 minutes
  5. Transfer to a deep bowl and use an immersion blender to blend mushrooms and thicken the gravy
  6. Salt and pepper liberally