Sesame Kale Salad

Here's another yummy treat that I absolutely love! Super easy to throw together and cook up. (Health-Bent)

Sesame Kale Salad

Ingredients:

◦2 bunches kale, torn into bite size pieces, no stems

◦a little bit of water

◦1/4 c sesame oil

◦2 T wheat free soy sauce or coconut aminos (found at Whole Foods)

◦2 T sesame seeds

Method:
Place about 1/4 c of of water in a large, microwave safe bowl. Add the torn kale and seal the bowl tightly with plastic wrap. Place in the microwave for 1 minute increments, peeking into the bowl during each cycle. It’s done when the kale has steamed and wilted, this should take around 3 minutes.

Unwrap the bowl and be careful not to steam-burn yourself. Once the kale is cool enough to handle, pour out the water and squeeze the kale until most of the water is gone.

Add the rest of ingredients and mix to combine. Serve at room temperature or cold.
Served cold tastes like a seaweed salad at a japanese restaurant.

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I whipped this up to eat for lunch one weekend, and it's delish! Enjoy this either cold or warm for lunch or serve it along with dinner. Great dish for either!

FYI: In no way am I taking credit for these recipes! I will only take credit for the recipes that I come up with myself. The recipes I post are ones that I love and want to share with everyone else. I have added links to the pages where I find them.

Mini egg bites

This is yet another healthy but tasty recipe! These mini egg bites are super easy to put together and make. I don't have exact measurements for this but I think you'll get the gist of it. You'll need a non-stick mini muffin tin! The recipe below is what I added to the mini egg bites. You can change up the ingredients if you like. Thankyou Shanel for telling me about these and the inspiration! <3

Mini Egg Bites

Ingredients:

4 eggs (makes roughly 12-14 mini egg bites)

About a 1/2 cup of chopped mushrooms (does not need to be cooked before hand)

A handful of baby spinach leaves, roughly chopped (does not need to be cooked before hand)

Salt and pepper 

**You can always add any sort of meat, just be sure to cook it before hand.

Method:

Beat the eggs and add the salt and pepper in a bowl. Fill the mini muffin tins with the mushrooms and spinach and whatever else you would like. Remember, it you add any sort of meat, make sure it's already been cooked. Then add the egg mixture but not all the way to the top. (If you want, you can spray the muffin tin with non-stick cooking spray to make it easier for the egg bites to be removed after cooked.) Cook in the oven at 375F for 8-10 minutes, or until the egg mixture puffs up and is set in the center.

Enjoy! <3

Yummy breakfast: Easy Vegan Overnight Oats

Has anyone ever heard of 'Overnight Oats'? I never had until I came across a blog called OhSheGlows.com (http://ohsheglows.com/recipes) This is one of my favorite breakfasts to have in the morning. I absolutely love it, I eat it almost every morning! It fills me up and keeps me going! I've changed it up a little bit when I make it; I don't add the vanilla extract and instead of chia seeds, I use ground flax seed. Chia seeds are perfectly fine, I just prefer the ground flax. I also don't add the banana, instead, in the morning after the overnight oats have sat in the fridge overnight (hence the name), I add blueberries.

Here's the recipe as it appears on the website.

(What's listed in bold type are the things I changed or added)

Easy Vegan Overnight Oats

PM Ingredients:

•1/3 cup regular oats

•3/4 cup almond milk **(I use the sweetened vanilla almond milk as opposed to the unsweetened kind. Reason why I don't use the vanilla exact.)

•2 tablespoons chia seeds

•1 tiny ripe banana, peeled and smashed

•1/4 teaspoon pure vanilla extract

Directions: Mix together the above ingredients in a bowl, cover with plastic wrap and place in fridge overnight.

Here are my AM ingredients: toppings of your choice. (if you want) I usually do:

•One spoonful of almond butter or peanut butter. (Sometimes, depends on if I'm in the mood for it =) )

•A squeeze of honey.

•Blueberries

I also put the overnight oats in the microwave for about a minute to warm it up and to heat the almond butter or peanut butter to make it easier to mix. I add the honey after, along with the blueberries.

You can add what ever ingredients you like to the overnight oats. I usually do the oats, vanilla almond milk and let it sit overnight in the refrigerator. Then in the AM I add the ground flax and almond butter, heat in microwave for a 1 min, mix it up and add the honey and blueberries. =)

Enjoy! <3

Un-Fried Rice

This is super yummy and healthier than most Chinese restaurants or take-out, in my opinion. =)
What's typed in bold are the things I did.

Un-Fried Rice

Ingredients:

• 1 cup chopped onions
• 1 1/2 cups shredded chicken (optional) **(or shrimp, I added shrimp to mine)
• 3 cups brown rice (cooked)
• 1 cup frozen peas
• 1 tablespoon oil or extra virgin olive oil
• 1 tablespoon soy sauce **(or wheat-free soy sauce)
• 1-2 teaspoon toasted sesame seed oil (Add more if needed; taste the food as your cooking)
• 1/4 teaspoon chili oil
• 1/2 teaspoon dried ginger
• 1/2 teaspoon black sesame seeds (I didn't have any on hand when I made this)
• Salt and pepper
• 1/2 cup liquid egg whites **(or 2-3 whole eggs)

Preparation:

• In a large non-stick skillet, over high head, add the oil and saute the onions until slightly soft.
• Add the remaining ingredients, expect for the eggs or egg whites, stirring occasionally. (Add more soy sauce or sesame seed oil if needed)
• Add the eggs or egg whites combing the rice until the eggs are scrambled.
• Serve and enjoy!

Found on Bethenny.com

FYI: In no way am I taking credit for these recipes! I will only take credit for the recipes that I come up with myself. The recipes I post are ones that I love and want to share with everyone else. I have added links to the pages where I find them.

Marinated Roasted Chicken Fajitas

I found this recipe through one of my best friends , Shanel, and you can also find it at Health Bent. There are some awesome and healthy recipes on this site.


When I came across this recipe not only did it sound delicious, it is delicious! Simple to prepare and cook, plus healthy!


Enjoy!


Here's the recipe as it appears on the website:


Marinated Roasted Chicken Fajitas

Ingredients:
1 1/2 lbs. chicken breasts
1 large red onion
2 large bell peppers
Lime wedges, avocado and any other Mexican accoutrements


Marinade Ingredients:
3 T. olive oil
1 T. chili powder
1 T. S.O.Co (sweetner of choice, here we used brown sugar)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
Salt&pepper

Method:
Slice the chicken in 1/2 lengthwise, to make them thinner and therefore, quicker cooking. Prick the chicken breasts, all over, with a fork and place in zip-top bag. Why prick? Well, it's not a scientifically proven fact, but I think it lets some of the marinade to get inside the chicken, allowing it to stay tender and moist.

Combine all the marinade ingredients and add it to the zip-top bag, then shake-n-smush, to cover all the chicken pieces. **(I mixed up the marinade ingredients in a separate bowl and then added it to the zip-top bag with the chicken.)

Let marinade in the fridge for at least 30 mins. and up to a day.

Slice the onions and peppers into strips and place onto baking sheet. **(I covered baking sheet in foil first, makes for easier clean up) Drizzle with a bit of oil **(I used extra virgin olive oil) and some salt and pepper over the top. Use your hands to toss and combine. Roast in oven until the onions have caramelized, about 20 mins. at 400F.

While the peppers and onions are going, heat a saute pan over medium-high heat and saute the chicken until the marinade has developed a nice crust on each side and chicken is cooked through-- about 7 mins. total- depends on thickness of the chicken breast.

Slice the chicken and serve it over the roasted onions and peppers. Top with a squeeze of lime juice and any other fajita fixins' you like.