Fried Rice with Egg & Avocado

Fried Rice with Egg & Avocado

Brown rice & egg make a fibre packed and protein-heavy fried rice for any meal!

There’s nothing I love more than fried rice. Put a fried egg and runny yolk on top and I’m sold!

Brown rice makes this dish high in fibre. Add an egg on top for extra protein! Slice avocado for that healthy fat that I make sure to include in every meal! Spice it up, add veggies… You got a dish that’s great for breakfast, lunch or dinner! 

Check out the recipe below for my Fried Rice with Egg & Avocado! 

Fried Rice with Egg & Avocado

SERVES: 4

Ingredients 

2 cups cooked brown rice (or any grain)

1 1/2 inch piece of ginger, peeled & grated 

1 large egg, beaten 

1/2 cup shredded carrots 

1 cup bean sprouts 

2 tbsp tamari 

1 tsp sesame oil

1 tbsp ghee or olive oil 

4 eggs, fried (sunny side up or over easy)

1 avocado, sliced 

Instructions 

  1. Heat 1 tbsp of ghee and sesame oil in large nonstick skillet or wok, over medium high heat. Add grated ginger, cook until fragrant. Add carrots and bean sprouts and cook until softened, for about 2 minutes. Add in the rice and cook until rice starts to crisp up (I like my fried rice crispy). Add beaten egg, stir to combine and breakup the egg. Keep cooking until vegetables are cooked and rice is crisped up to your liking, about 3-5 minutes. Add tamari and toss to coat. Give it a taste, add salt and pepper to your like or more tamari. 
  2. Divide fried rice among bowls. Top with sliced avocado. 
  3. Fry up eggs to your liking. I like to make crispy eggs over this – cook over high heat until set. 
  4. Top rice and avocado with fried egg. Sprinkle with salt, pepper and chilli flakes!

Enjoy

xo

Amanda 

 

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Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Thick and chewy Paleo Chocolate Chip Cookies for the whole family!

I am in constant search for the perfect grain-free chocolate chip cookie! Always looking to improve my recipes, I am testing out cookie recipes multiple times throughout the week (lucky for my boyfriend)… and these are my best versions yet!

These paleo chocolate cookies are so good, people won’t even know they are paleo! They are so ooey and gooey, especially if you make them jumbo sized! This recipe gives you 8 jumbo cookies or 16 regular sized cookies – so totally up to you to choose!

You can also make these vegan by replacing the egg with a chia egg. To make a chia egg, you mix together 1 tablespoon of ground chia and 3 tablespoons of water. Let sit for 10 minutes until similar goopy texture. 

Keep reading for the full recipe for my Paleo Chocolate Chip Cookies!

Paleo Chocolate Chips Cookies

Makes: 8 jumbo, 16 regular size

Ingredients

1 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1/4 tsp salt

6 tbsp coconut oil – at room temp so that it is firm like softened butter (you can also use butter). If too melted put in the fridge for 10-20 minutes. 

3/4 cup coconut sugar (or brown sugar)

6 tbsp almond butter, room temp

1 1/2 tsp vanilla extract 

1 large egg, room temp (or 1 chia egg)

1 1/4 cup of dairy-free chocolate chips 

Instructions 

  1. Preheat the oven to 350 °F  and line a baking sheet with a piece of parchment paper.
  2. In a medium mixing bowl, stir together the almond flour, coconut flour, baking soda and salt. Set aside.
  3. In a large mixing bowl with an electric hand mixer or stand mixer, beat together the coconut oil and coconut sugar at medium speed until well combined, for about 1 minute. 
  4. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg (or chia egg) on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in chocolate chips. 
  5. Roll the dough into 8 jumbo or 16 regular size balls and place 2 inches apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
  6. Bake for 8-12 minutes (more if making jumbo cookies) or until the surface of the center of the cookies no longer appears wet. They’ll be very soft but will continue to cook and set as they sit on the cookie sheet.
  7. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days.

Enjoy

xo

Amanda 

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Raw Vegan Glazed Donut Holes

Raw Vegan Glazed Donut Holes

Perfect donut holes to satisfy your sweet tooth! 

If you know me at all you know that I am a donut fiend – to the point where I will say “screw it” to my gluten allergy and go for a chocolate glazed gluten-filled donut… only to suffer the consequences the next day. It is incredibly hard to find a good gluten-free, grain-free donut that satisfies my cravings. But these babies do the trick.

Although these raw donut holes won’t have the same texture as a traditional donut, they are incredibly moist and packed with flavour. Don’t even get me started on the glaze! 

These satisfy all my sugar cravings. They may not be as fully or light as their gluten-filled counterparts, but they are damn good in their own right. 

Keep reading for the recipe!

Raw Vegan Glazed Donut Holes

Makes. 4 giant balls, 8 medium or 12 mini size 

Ingredients

Dough: 

2/3 cup rolled oats 

2/3 cup cashews (you can sock for 4 hours before, but not necessary with a good food processor)

2/3 cup pitted dates

1/8 tsp Himalayan salt

1/2 tsp vanilla extract or powder

Glaze:

2 tbsp coconut oil 

2 tbsp maple syrup

1/8 tsp vanilla powder

Instructions

  1. Pulse all ingredients for dough in food processor, until combined into a thick, moist dough. If dough is too crumbly, add more dates or more coconut oil. Roll into balls and put in freezer, until they are firm, about 20 minutes.
  2. As they cool, make the glazed. Melt the coconut oil on low heat. Once melted, turn off heat and whisk in maple syrup and vanilla. It will take a couple seconds to fully combine. Dip the cold donut hole into the glaze, fully covering each one. Put them back in the freezer until glaze hardens. Repeat 2 more times, until a thick donut-like glaze forms. Store donut holes in fridge for up to a week!

Enjoy 

xo 

Amanda 

 

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Sweet Potato and Kale Breakfast Bowl

Sweet Potato and Kale Breakfast Bowl

A warm and savoury breakfast bowl packed full with health benefits and taste!

I am a huge sucker for bowls and love any meal in bowl format. Even though this is a breakfast bowl, you can eat it for any meal! The great thing about bowls, is that the ingredients can be prepped ahead of time. So you can simplify your meals! 

Just roast a bunch of sweet potatoes, sauté your kale and make a quick honey dijon dressing. Everything can be stored in the fridge and prepped when you are ready to eat. Fry up and egg or two, and slice up an avocado… you’re good to go! 

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Check out the full recipe for my Sweet Potato and Kale Breakfast Bowl below! 

Sweet Potato and Kale Breakfast Bowl

Serves: 2 

Ingredients

1 large sweet potato, cut into cubes

1 bunch of kale, stems removed and sliced thinly 

1/2-1 cup broccoli 

4 eggs 

1 avocado 

Optional toppings: bell peppers, pumpkin seeds, sunflower seeds, sesame seeds

Dressing: 

1 tbsp Dijon mustard

2 tbsp apple cider vinegar 

2 tsp honey

2 tbsp olive oil

salt and pepper, to taste 

Instructions

  1. Roast the sweet potatoes and broccoli: Preheat oven to 400 F. Place cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Bake for 25-30 minutes, flipping halfway. At the halfway mark, put broccoli in single layer on same sheet or a different one, drizzle with olive oil and sprinkle with salt & pepper. Cook for the remaining time.
  2. In a large bowl, mix together the salad dressing ingredients. You can either massage the kale in this mixture. Or, I like to sautéed my kale in a saucepan with olive oil for about 2-3 minutes, until wilted and soft.
  3. Cook eggs however you like them – my favourite way is either soft boiled or poached. 
  4. Divide the kale, sweet potatoes and broccoli between two bowls. Add egg on top. Slice avocado and add on top as well. Top with your choice of seeds and a little more dressing, if desired.

Enjoy!

xo

Amanda

 

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Juicing vs Blending – My FAVE Green Juice Recipe

Juicing vs Blending – My FAVE Green Juice Recipe

Recently I’ve gotten back into juicing and I am noticing all the benefits from in it a short couple of weeks. Drinking a glass of green juice has become part of my morning ritual and helps me start my day on a good note!

I like to juice in the morning for many reasons. Firstly, I’m not the biggest morning smoothie fan. I like to eat a full breakfast as opposed to replacing my breakfast with a smoothie. Secondly, I have digestion issues, so drinking green juice ensures I get more of the nutrients into my blood stream. Thirdly, I love the way juice tastes and the enegy it gives me in the morning. 

So, why green juice rather than a green smoothie? Juicing and blending are both beneficial to the body in different ways.

JUICING

Juicing extracts water and nutrients from fruits and vegetables and discards the indigestible fibre from the produce. Without all the fibre, your digestive system doesn’t have to work as hard to break down the food. That means that the nutrients get absorbed faster and in a larger quantity. 

Juicing is great if you have digestion or stomach issues, as it insures that you will be absorbing more of the nutrients from the fruits and vegetables. Juices are so nutrient dense that they work to restore and nourish the body at a cellular level. 

BLENDING

Smoothies consist of the entire fruit or vegetable. The blending process helps to break the fibre apart, making digestion easier and helps to create a slow release of nutrients into the blood stream. 

Smoothies are more filling than juices because of all the fibre, and can be used as a meal replacement or snack. It is also important to watch how much sugar (fruit) is being put into your smoothie, as it can quickly go from healthy to unhealthy. 

Now that you see the benefits of both juicing and blending, keep reading for my FAVE Green Juice Recipe!

Morning Green Juice 

Ingredients 

2 cups kale or spinach, chopped

1/2 cup cucumber, quartered

3 celery stalks, cut into thirds 

1 inch fresh ginger roots

1-3 apples, halved 

1/4-1/2 cup water 

1/2 lemon 

Instructions

  1. Cut all ingredients so they can fit into blender. Place kale or spinach into high speed blender and add 1/4 cup of water. Blend for 15-30 seconds until blended.
  2. Place the rest of the ingredients into the blender, add more water if needed. Blend for 30-45 minutes until smooth.
  3. Strain green mixture through a fine mesh nut milk bag over a large bowl, like Ellie’s Nut Milk Bag (use coupon code “bitchin” for 10% off).
  4. I like to do it in 2 or 3 batches. Squeeze the bag well to gt all the juice out of the pulp. Once pulp is separated, pour into glass and enjoy as is or over ice!
  5. Can be stored in the refrigerate in a airtight container or bottle for up to 2 days!

Enjoy!

xo

Amanda 

 

 

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