OhYaGood

Whole Food Lover + Recipe Hacker

Monster Noodles

by 1 Comment

Monster Noodles BologneseI’ve never eaten so much zucchini in my life. I love these little “monster” noodles and they are so damn easy. I should clarify, I named them “monster” so my kids would eat them and I think it helped. I did the same with broccoli calling them “little trees” which for some reason made them eat them like candy. I guess it’s a form of playing with their food.

Here’s the the recipe for the bolognese sauce minus the slivered almond garnish.

Monster Noodles
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Staple
Cuisine: American
Serves: 2
Ingredients
  • Oil of choice (I prefer coconut)
  • 3 med size zucchini
  • salt
Instructions
  1. Trim off zucchini stem
  2. Spiralize zucchini into a bowl
  3. Salt the zucchini with a few shakes and let sit for 30-60 minutes (This step helps eliminate some of the water from the zucchini so it's not so soggy after cooking)
  4. Press the zucchini with a few paper towels
  5. Use a medium sauté pan over medium-high heat
  6. Oil the pan
  7. Sauté the noodles for 5 minutes

Here are a few extra shots showing the spiralizer I have. I like it because it takes up little cupboard space and super easy to clean.Monster Noodles In ProgressMonster Noodles Finished

Chicken Sausage Salad

by Leave a Comment

chicken_sausage_saladI’m usually the person that brings a salad to pot luck functions because so many salads have cheese on them which means I’m S.O.L. There’s a basic equation when thinking about a salad I heard years ago that I try to follow.

1) Start with your base green or filler

2) Add some protein

3) Add something salty or crunchy

4) Finish with something sweet or tangy

This delicious tangy salad follows that equation and it’s super easy to put together. Aidell’s Chicken Sausage makes it extra easy because it’s already cooked. All you have to do is heat it up.

Chicken Sausage Salad
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2
Ingredients
  • 2 chicken apple sausages
  • 2 cups spinach
  • 2 granny smith apples, diced
  • ¼ cup red onion, diced
  • ½ cup walnut pieces
  • 1 T hemp seeds
  • 1 T olive oil
  • ½ T apple cider vinegar
Instructions
  1. Cook sausages per package instructions, I prefer to pan fry or grill.
  2. Slice the sausages.
  3. Toss with the spinach, apples, onion and walnuts.
  4. Dress with olive oil and vinegar.
  5. Garnish with hemp seeds.

 

Beet Smoothie Bowl

by Leave a Comment

Beet_Smoothie_BowlThis was my most popular post while doing the Whole30. I guess it’s been a bit of a craze on IG and I think it’s also quite pretty. When I began Whole30 I had just quite coffee cold turkey. My stomach always felt unsettled after I drank it and I had an occasional arrhythmia from it. Obviously my body was trying to tell me something. So if I wanted my guts and my nervous system to be back to normal, I’d need to go back to drinking coffee as a treat. Sure I missed the warm drink and substituted with green tea but what I really missed was that little teaspoon of sugar I would add to it. Morning smoothies have helped that craving. Smoothie bowls, well they are like eating cereal without the grains and surprisingly filling too.

Beet Smoothie Bowl
 
Save Print
Prep time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
  • SMOOTHIE
  • 1 large beet (frozen or fresh, Trader Joes has packaged versions in their produce section)
  • ½ frozen berry mix (I like Trader Joes)
  • 1 celery stick
  • 2 kale leaves, stems removed
  • ½ c. carrot orange juice (no sugar added)
  • ¼ c. water
  • TOPPINGS
  • Pecan pieces
  • Pistachios
  • 2-4 Mint leaves
  • 1 T chia seeds
Instructions
  1. Place all ingredients in a blender and blend
  2. Sprinkle with toppings

 

Cauliflower “Rice”

by 2 Comments

Cauliflower Rice

Did you know if you plug your left nostril and breathe in through the right and exhale through the left for about 10 long breathes you will instantly feel energized? I’m not even joking. Try it and tell me it doesn’t work. I just did it myself because I was feeling very unmotivated to do anything after a long morning.

Now back to the food part. This is my new favorite side dish. It’s what I would consider pretty quick to prepare and even quicker to cook. Plus, I love that I can make different variations like coconut rice, lime cilantro rice, or fried rice. (recipes to come) For now, try this one out and enjoy it with whatever main dish you’re hearts desire. Bonus, my kids haven’t even noticed it’s not really rice.

Cauliflower "Rice"
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Paleo
Serves: 6
Ingredients
  • medium head of Cauliflower, cut into small florets
  • 2 Tablespoons of coconut oil or your fat of choice
  • 1 small onion or shallot, diced
  • 1 wedge of lemon
  • salt and pepper
Instructions
  1. Place the cauliflower in the food processor or blender and pulse till it's in rice like pieces.
  2. Heat oil in a sauté pan to medium heat and add the onion.
  3. Cook until translucent, about 5 minutes
  4. Add cauliflower pieces and sauté for about 5 minutes on medium heat.
  5. Cover with a lid and allow to cook for 5-7 minutes or desired doneness.
  6. Squeeze lemon over rice, salt and pepper.

 

 

Green Chicken Salad

by Leave a Comment

Green_Chicken_Salad

Some people hate leftovers. I am not one of those people. I LOVE leftovers. Mostly because clean up is minimal and I’m lazy. The ultimate leftover in our house has always been rotisserie chicken. There’s so much you can do with already cooked chicken but my favorite is chicken salad. I’ve made it numerous ways but this is one is super easy and delicious with ingredients I usually have stocked. I used cucumbers as a vehicle but you can use bread, lettuce, whatever your hearts desire (or stomachs can handle.)

If you’re doing whole30 or eating paleo, you can omit the mayo for just oil and vinegar or make your own paleo mayo. It took me a few attempts to make it but I did get it to work. Not as satisfying as I’d hoped.

Green Chicken Salad
 
Save Print
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 2-3
Ingredients
  • ¼ leftover rotisserie chicken, picked apart
  • ⅛ cup mayo
  • ½ avocado, diced
  • ¼ cup slivered almonds
  • ½ cup green grapes, sliced
  • 2 green onions, sliced
Instructions
  1. Place all ingredients into a bowl and mix.

 

Coconut Bars

by Leave a Comment

coconutbars

I am most certainly a human with very human needs. Chocolate is one of those very human needs. After finding out I was lactose intolerant many moons ago, I was forced to get creative with baked goods and sweets. And while I may have gone over board from time to time (I have Isa Chandra’s Vegan Cookies Invade Your Cookie Jar to thank for that), I think I’ve finally maintained a healthy amount of indulgences.

I’ve been following pretendhealthfreak’s drool-worthy Instagram for a few months and came upon her recipe for Bountylicious Slice. This coconut bar recipe derives from hers. Mine is VERY similar because her’s is that good, but I did make some alterations.

 

Coconut Bars
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
Ingredients
  • BASE
  • 2 Medjool dates, soaked in water for 30 minutes
  • ½ cup pecan meal
  • ½ cup coconut flour
  • 2 T coconut oil
  • 1 T cocoa
  • 1 T coconut cream
  • COCONUT LAYER
  • 1½ c shredded coconut
  • 1½ T coconut milk
  • 1 T coconut oil
  • 1 T brown rice syrup
  • TOPPING
  • 3 T coconut oil
  • 2 T brown rice syrup
  • 1 T cocoa powder
  • ½ T coconut butter
  • Sea Salt
Instructions
  1. Line square pan with parchment
  2. Combine base ingredients and press into pan
  3. Refridgerate for 30+ minutes
  4. Mix coconut layer together and spread on top of layer
  5. Freeze for 30+ minutes
  6. Combine topping ingedients and pour over coconut layer
  7. Sprinkle with sea salt
  8. Freeze for 30+ minutes
  9. Cut into squares

 

Sweet Potato Hash

by Leave a Comment

SweetPotHashBreakfast for dinner is a big hit in our house. I love it because I usually have everything I need to make it so it’s a quick go-to when I don’t have a plan. Like tonight, for instance.

I’ve made this for a few crowds even before eating paleo and it’s always been a hit. A few things I will note about this recipe, it’s way easier if you have a food processor or a Ninja Prep (which is like a a combination of a blender and processor), otherwise you’ll be grating potatoes for days.  Did every cook back in the day have carpal tunnel? Oh, it’s also fairly rich dish so I’d recommend pairing it with a salad, some fruit or a cold breakfast beer to balance out the heaviness.

Sweet Potato Hash
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch, Main Course
Cuisine: American
Serves: 4
Ingredients
  • 5 sweet potatoes, peeled and halved to fit in processor
  • 4-6 slices of bacon
  • 1 clove of garlic or shallot, minced
  • 4 eggs
  • 1 avocado, sliced
  • 2 green onions, sliced
Instructions
  1. Preheat over to 350°F
  2. Process the sweet potatoes into small rice like size.
  3. Spread contents onto a baking sheet with a lip, lightly salt and place in the oven for 15-20 minutes
  4. While they are baking, render your bacon in a large pan big enough to hold the sweet potatoes too.
  5. Once the bacon is almost to your liking approximately 10-15 minuets, remove from the pan and set aside the bacon.
  6. Add the garlic to the bacon grease pan and cook for 2 minutes.
  7. Remove the baked sweet potatoes from the oven and add to the garlic and bacon grease.
  8. Cook the potatoes till they get lightly browned and crispy. More fat might be needed.
  9. Cut up the bacon and mix in with the potatoes.
  10. Serve the potatoes with a poached or fried egg on top, sliced avocado and green onion.