When health is absent, wisdom cannot reveal itself, art cannot manifest, strength cannot fight, wealth becomes useless, and intelligence cannot be applied.-Herophilus #healthyliving #livinghealthy
Celtic grey sea salt
Grandma’s Oatmeal
Quinoa, toast, and Bulletproof coffee! 🍲☕️ Recreating Grandmas Oatmeal! @kentuckymommma Growing up with a Grandma who was born and raised in Kentucky is a blessing! Especially when it’s time for a meal. The splendor of Grandma’s oatmeal brings back so many awesome memories. To recreate the pallet pleasing awesomeness I grew up on was a fun challenge. Of course being a southern woman, grandmas oatmeal consists of lots of brown sugar and butter😋 SOOO MUCH SUGAR AND BUTTER. YUMMY!!
My recreation of Grandma’s recipe:
1/2 cup quinoa
1 cup water
Soak the uncooked quinoa overnight. 1/2 cup of soaked quinoa will plump up to 1 cup.
1 cup soaked quinoa
2 1/4 cups water
Bring water to a boil then add quinoa. Bring quinoa back to a boil then simmer for about 22 minutes.
When fully cooked scoop 2 cups of quinoa into a big bowl then add:
1 tsp grass fed butter
1 tsp coconut oil
1 dropper full of liquid stevia
1/2 tsp vanilla extract
Sprinkle of cinnamon
Sprinkle of nutmeg
Pinch of Celtic Sea Salt
serve with toast and coffee…BOOM!
***sidenote*** soaked quinoa has added vitamins, protein, and enzymes!!✌🏽️
Vegan Macaroon?? Vegan Macaroon!!!!
Gluten free, vegan macaroon!😋 I did not record the exact measurements as this was the result of me playing in the kitchen.🙈Oh man, I wish I would have recorded my measurements but I was so excited about how it came out I just had to share anyway! 😁 I started with melting about 2 Cups of coconut oil, then added a pinch of sea salt. Followed with half of a dropper full of liquid vanilla stevia and about 3 TBSP of cacao powder. Mixed carefully and efficiently. Then added about 2 Cups of shredded coconut (enough to soak up all the oil). I just left my coconut mixture in the small saute’ pan I used to melt my oil, then put it in the freezer for 5 minutes. The oil hardened up super quick so afterI took it out of the freezer I had to let it sit out of the freezer for at least 5 minutes before I could cut it. This was so good with coffee and as a night time sweet munchie! 😋✌🏽️
Plantain Chips…Yes Please!!!
Plantain chips!! Yes please!! 🍌 Super easy! Peel and slice a nicely ripe plantain. I like to use them when they’re yellow.💛 Toss a tablespoon of coconut oil in a frying pan on medium high heat, toss your plantain slices in, add a pinch of sea salt, crisp up your chips, enjoy! So yummy!
Serving Up Love
Breakfast plate for 2💛💑💛 May sound corny but my guy and I often share from the same plate.🍴🍲🍴 It started out as a convenience way to eat on the fly and turned into a fun ritual.💗💙 As a couple we love supporting the best of one another. One way we of showing love to each other is by choosing healthy foods for our individual selves. How does this choice for self reflect in our relationship? We each believe in self care so we can be well enough to give to our loved ones. Sharing a glutenfree organic sustainably cultivated homemade meal is a beautiful way to show your love and support for the wellness of your partner.💛💛
Banchan Inspired
Gluten free zucchini cakes!! Boom!!😋🌱This dish was inspired by one of my Korean Grandmas Banchan dishes.🇰🇷Banchan is the multitude of side dishes in a traditional Korean meal. I started by grating a big zucchini which I nabbed straight from the garden.
In a big bowl I mixed:
4 cups of grated zucchini
1 sliced garden fresh jalapeño
4 pasture raised eggs (beaten)
1 TBSP sunflower seed oil
1 TBSP psyllium husk
1/2 cup almond flour
1/2 tsp sea salt
Cooked my zucchini cakes measuring 1 TBSP of batter per cake on medium heat in a frying pan.
For my dipping sauce I mixed:
2TBSP Bragg’s Aminos
1TBSP Apple Cider Vinegar
1TBSP Meyer Lemon Juice🍋
Super easy, prep and cooking time about 30 minutes. This recipe makes about 2 dozen zucchini cakes😋🌱
This Is How I Do Breakfast
A quick lesson on how I prepared this super yummy breakfast!!!!!💚 💛💚 🌱🌱🌱🍴🍳🍳🍳🍞☕️🇺🇸🌱🌱🌱 What’s on today’s menu ➡️
3 fried pasture raised eggs over sautéed organic green beans served with gluten free toasted bread from Grindstone Bakery and freshly French pressed coffee☕️😍😁☺️
How I prepared this plate of yumminess ➡️
I fried my eggs in unrefined coconut oil and a pinch of Celtic sea salt. The green beans which were leftover from dinner the night before, I sautéed in sunflower oil, coconut aminos, Celtic sea salt and black pepper. As for the toast, I melted a dollop of coconut oil in a frying pan on Medium heat then dipped both sides of the bread in the coconut oil and slowly toasted the bread in the pan. After I plated I sprinkled cayenne pepper over the entire dish.🔥👍 Soo yummy!!😍🌟😁
*********A little advice on working with gluten free breads***********
Gluten free breads have a tendency to be crumbly and dry but with this method of pan frying it in oil or butter will keep your bread nice and chewy!
