Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

I’m always down for a good lettuce wrap and this is one of my favourite go-to meals! Not only are the flavours in this delicious, the entire recipe takes about 15 minutes to make! Great for meal prepping too! Check out the recipe below 

Thai Turkey Lettuce Wraps

Serves: 4 

WHAT YOU NEED

2 tsp sesame oil
1 lb ground turkey 
1 clove garlic, minced
1/8 tsp ground ginger 
3 tbsp tamari 
1 tbsp honey 
2 tbsp rice vinegar 
1 cup English cucumber, thinly sliced or chopped
1 cup cabbage, julienned (I use pre-cut coleslaw mix with cabbage and carrots)
12 butter lettuce leaves 

WHAT TO DO

1. Combine 1 teaspoon sesame oil, tamari, honey and vinegar in a bowl. Stir with a whisk and set aside.
2. Heat remaining 1 teaspoon of sesame oil in a large nonstick skillet over medium heat. Add ground turkey, garlic and ground ginger. Cook for about 7 minutes, until lightly browned. Stir to crumble the meat. Add 1/4 cup of the tamari mixture and cook until liquid is absorbed and honey starts to caramelize – about 5 minutes. 
3. Place about 3 tablespoons of turkey mixture in each lettuce leaf, top with cucumber and cabbage. Drizzle with remaining tamari dressing, add some hot sauce for an extra kick and enjoy! Can be easily prepped before hand and reheated! 

Enjoy!
Xo
Amanda

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Cauliflower Vegetable Soup

Cauliflower Vegetable Soup

Probably one of the easiest soups I’ve ever made! It’s cold season and when I’m feeling like crap, I want super easy but healthy dinner to help me feel better. This soup is so hearty and super yummy! I even used pre-cut organic frozen veggies to make the process that much easier!

Check out my easy Cauliflower Vegetable Soup recipe below!

Serves: 6

WHAT YOU NEED

2 tbsp olive oil
1 medium onion, chopped 
4 clove of garlic, minced
4 cups of vegetable broth 
1 (28 oz) can diced tomatoes 
2 cups frozen small mixed veggies (you can also use fresh veggies of your choice)
1 1/2 cups frozen cauliflower (or fresh)
1 can chickpeas, rinsed and drained
2 1/2 tsp Italian seasoning 
Salt and pepper, to taste 
Chopped parsley, to taste 

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauce for 4 minutes until softened, 
2. Add in the broth, tomatoes, frozen vegetables, chickpeas, Italian seasoning, salt and pepper. 
3. Bring mixture to a boil over medium-high heat. Once boiled, cover and reduced heat. Let cook until veggies have reached desired softness, about 10 minutes.
4. Stir in parsley and serve warm! Great soup to freeze! 
5. Optional: serve with grated parmesan (so good).
Enjoy
Xo
Amanda

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Sweet Potato Boats

Sweet Potato Boats

My obsession for sweet potato is real and not going away. The perfect sweet potato is well.. perfect. 

The method I use for roasting sweet potatoes is fail-proof and makes the best fluffy sweet potatoes with a slightly crunchy outer crust. 

What you need?

Sweet potatoes

Olive oil

Salt and pepper

Spices of your choosing – I like garlic powder, onion powder and paprika OR cinnamon 

What to do?

  1. Preheat oven to 425 F. Line baking sheet with parchment paper.
  2. Wash your sweet potatoes really well – scrub the skin with a brush if you have one. Pat dry. Cut longways in half and place on a baking sheet.
  3. Drizzle olive oil and sprinkle salt and pepper over the top. I like to rub the olive and spices into the potatoes. Place sweet potatoes cut side down on the baking sheet.
  4. Bake for 20 mins and flip halfway so cut side is facing up. Bake for another 15-20 and check with a fork to see when they are tender. At the end I like to mince up a garlic clove, sprinkle it over top and bake for another 5-10 mins.
  5. Make a bunch of potatoes and store them in an airtight container all week!

Enjoy! 
Xo

Amanda

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Paleo Magic Crack Bars

Paleo Magic Crack Bars

Ooey, gooey Magic Crack Bars that are paleo and oh so good! 

I really didn’t know what to call these. Some people said magic bars, some said to call them orgasm bars. Anyway… they are a mix between a double chocolate turtle bar and hello dolly squares. And they are paleo. AND they are so freaking good they will blow your mind. 

With a chewy chocolate cookie layer underneath the magical coconut caramel. This babies will get eaten up in no time! 

Make sure to refrigerate your coconut milk before using, for at least a couple h0urs – overnight is better. When you open the can, scoop out the part that has thickened up into a cream and discard the excess water. If you find that the remaining part is very clumpy, you can give it a quick blend before putting into your pot. 

Check out the recipe for my Paleo Magic Crack Bars below!

Paleo Magic Crack Bars

Make: 16 bars

Ingredients

For the chocolate cookie layer:

1/2 cup creamy cashew butter

1/2 cup coconut sugar

2 eggs

1 tsp pure vanilla extract

1/3 cup coconut flour

1/3 cup cocoa powder

pinch salt

For the caramel layer:

1 and 1/3 cups full fat coconut milk (chill in fridge before using and discard extra water – you can blend it up if it looks very chunky) 

5 Tbsp organic coconut sugar

1 tsp pure vanilla extract

1/2 tsp fine grain sea salt

3/4 cup chopped pecans

1/3 cup coconut flakes 

1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees and line an 8 x 8″ baking dish with parchment paper along the bottom and up the sides.

2. To make the cookie layer: Mix together the cashew butter, coconut sugar, and eggs until creamy, with a hand or stand mixer. 

3. In a separate bowl, combine the coconut flour, cocoa powder and salt. Stir dry mix into the wet ingredients until fully combined. The dough will be very sticky, so chill it in the fridge for about 5 minutes until it firms up. 

4. Once firm, press the chocolate cookie dough into the parchment lined baking dish, using slightly wet hands. Press it into the bottom of the dish. Bake in preheated oven for about 10 minutes. 

5. To make the caramel, heat the coconut milk and coconut sugar over medium heat in a small saucepan, stirring to blend. Bring the mixture to a boil. 

6. Once boiling, reduce the heat to a simmer  and continue to cook, until mixture is thickened and a deep caramel colour. 

7. Remove from heat and stir in the vanilla, salt, chopped pecans and coconut, then spread the mixture over the cooked chocolate cookie layer and return to the oven to bake for another 12 minutes.

8. Remove from oven and immediately sprinkle with the chocolate chips. Cover with a tin foil to help them melt. Once they melt, use a toothpick to gently swirl the melted chocolate all over the top of the bars.

9. Chill in the refrigerator until completely cooled, then cut into squares and serve. Store leftovers covered in the refrigerator. 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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