Sweet Potato & Kale Quiche (GF)(DF)

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Quiche is a total comfort food. There is just something decadent about it! I have shared a gluten free quiche with you before, but this one is also dairy free. You really don’t need cheese to create a flavorful quiche, and this recipe is the epitome of clean eating.

Here is what you will need:

1 large sweet potato or yam
2 cups of kale
4 eggs
2 cloves of garlic
½ onion
1-2 tbsp of olive oil
Optional: Fresh herbs (I used oregano and parsley)

Preheat the oven to 350 degrees.

Crust: Slice the potato into thin rounds. Brush your pie pan with a very thin layer of oil. Arrange the slices into the pan to make the “crust”, cutting rounds to cover any gaps that may show the bottom of the pan or the rim. Season with sea salt and fresh ground pepper. If you have any potato left over after creating the crust you can chop and set aside. Place the crust in the oven for 15 minutes.

Filling: Sautéed garlic, onion and kale in some olive oil. If you have leftover sweet potato chunks you can throw those in as well. Set aside and let cool as you beat 4 eggs. Add the cooled vegetable to the beaten eggs. Add in any herbs you desire. I added fresh oregano and parsley from my garden!

Now all you have to do is pour the filling over the crust and cook for about 30 minutes or until the eggs are set!

Bon appetite :0)

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Perfect Flourless Double Chocolate Cookies (GF)(DF)

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Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.

1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips

Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.

These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.

Simple Chia Pudding

Being dairy free, I sometimes really miss yogurt. I can buy the coconut or almond milk yogurts, but they just do not satiate me the way a thick Greek yogurt used to. The best alternatives to me are thick smoothies and chia pudding. Today I am sharing with you my simple recipe that can be enjoyed with whatever toppings your heart desires. I have this as a breakfast or even a dessert when I am trying to behave. After the amount of candy I consumed this past weekend on Easter I would say I am trying to behave. So here is what you will need for the pudding itself. This recipe makes 4 servings.

1/2 cup chia seeds
2 cups coconut milk, almond milk or cashew milk
1/2 tsp vanilla
1/4 tsp salt
2 Tbsp maple syrup, more or less to taste

Mix the above ingredients together and let them soak for at least an hour. I usually just leave them in the refrigerator overnight. You can add fruit, nuts, granola, nut butters, chocolate chips, the list goes on. Pictured I have topped my pudding with almonds, walnuts, dried fruit, banana slices and fresh mango slices.

I hope you enjoy!

Healing Chicken Soup (gf)(df)

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February has been a bitter cold month here in Virginia, and nothing warms you up like a piping hot bowl of soup. Chicken soup is a simple comfort food, so I decided to make my own version of chicken and rice with an extra healthy twist.

With winter I find my body gets aggravated. I feel run down easily and my daily activity level decreases with the season. I am no longer spending my free time outdoors walking the dog, gardening, running or soaking up the sun. With temperatures well below freezing I find myself napping, reading and watching Netflix in my downtime. Having an autoimmune disease makes the seasons effects even more apparent. When my vitamin D levels are low my gut feels the effect, which leads to psoriasis flare ups and zapped energy. Which is why it is so important for me to eat very clean this time of year. I reach for healing foods that are easy on my system over raw salads and crucifers. This recipe is packed with anti inflammatory foods that will aid in digestion and help you get through any autoimmune flare up you may be experiencing.

I made this soup in the crock pot but if you want to make in on the stove in a stock pot it will take under an hour!

Ingredients:

1.5 lbs. of boneless skinless chicken breast
2 quarts of bone broth (I used the store bought brand Pacific)
1 onion diced
1 crown of broccoli
5 carrots
5 celery stalks
1 bag of frozen peas (about 2 cups)
3 cloves of garlic crushed
1 thumb sized piece of ginger root grated
2 tbsp of apple cider vinegar
1 tsp of turmeric
1 lemon juiced
1 cup of dry quinoa
Salt and pepper to taste

Throw all the ingredients in the crock pot and let cook for 5-6 hours on low. Remove the cooked chicken and shred before putting back into the pot to serve.

If you cannot find Bone broth in your grocery store you can always make your own or just use regular chicken stock.

P.S.-This recipe is even better the next day!

Lent Wellness Challenge

Genevieve’s Wellness Commandments for Lent 2016

February 10th-March 24th
Move Daily: It doesn’t have to be an hour in the gym, but make a point to participate in some form of exercise.
Drink half your bodyweight in water everyday
Cut out all refined carbohydrates: Pasta, bread, white rice, baked goods, waffles, pancakes, crackers, snack foods.
Say no to dairy: Try your best to cut out all dairy. If you do well on dairy, you can leave Greek yogurt and organic milks, but I challenge you to try going dairy free! No cheese.
Make vegetables the star: Focus your meals around vegetables. Adding healthy fats like avocados and lean proteins like fish and chicken.
No added sugar: Read the sugar content on all your snack bars, yogurts and other packaged foods. Keep it under 10 grams if it is natural sugar (ie:dates, dried fruit, coconut sugar). Load up on fresh fruit instead!
Have an apple a day: Eat fruit between meals to keep full.
No booze
Pick a kryptonite and say goodbye: If you have a snack food or bad habit that holds you back, say goodbye for 6 weeks. For example, if you cannot control yourself with a bag of corn chips, cut them out.
Have a treat every once in awhile: You are working hard and using a lot of willpower, so treat yourself to a small treat from time to time. Be conservative, for example, a piece of dark chocolate or a bowl of popcorn.

Mexican Chicken Stew (GF)(DF)

I have been traveling quite a bit in the past month and have spent substantially less time in the kitchen. So since it has been bitter cold and my free time has been sparse, I decided to put my crockpot to good use. This recipe is simple, flavorful and filling. It will take you 15 minutes to throw together in the morning before work, allowing you to come home to the scent of a home cooked meal without slaving away in the kitchen.

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In a crockpot combine:

8 boneless skinless chicken thighs
1 cup medium salsa
4 carrots chopped
1 onion chopped
3 cloves of garlic minced
1 can of corn
1 can of black or pinto beans
1 ½ cups of chicken broth
1 tsp cumin
1 tsp chili powder

Cook on low for 7 hours. Before serving add the juice of one large or two small limes.  Top with avocado and fresh ground pepper to serve!

 

 

 

 

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