dairy-free | To-Eat List

Thai Peanut Sauce (on everything!!)

Posted on June 24, 2016 by Rachel Leigh

Wow, I need to start eating something other than rice for dinner, so I can get some new recipes up in here!

Many people don’t know this (because it’s a closet addiction), but I have a horrible addiction to peanut butter. I don’t EVER allow myself to buy it because I will go through jars! in a week. The worst part wasn’t the insane amount of weight gain from eating 1,200 calories in peanut butter a day, it was how awful my stomach felt every second of the day.

Peanut butter is my drug of choice, used to be at least. Then I rediscovered PB2 (loved it in high school), and my live was complete again. I can eat the same insane quantity of PB2 but it’s only a fraction of the calories of regular PB. Win for my stomach too. I’m all about the healthy fats, but there’s a point when too much is detrimental to your gut.

I couldn’t give it up completely because what fun would that be? If I like PB I’m gonna eat it, but I needed to learn how to eat it in healthy quantities. Baby steps, peeps.

My new fave blog Yeah… Immaeatthat is a great proponent for eating what you want when you want and just living life without food barriers. I was stalking her blog one day and she posted a recipe for a peanut sauce. I happened to have all the ingredients so obviously I went home and whipped it up and topped my fave rice bowl. Boom. DELICIOUS!

Thai Peanut Sauce (recipe adapted from this)

1/2 cup prepared PB2
2 Tbsp. rice wine vinegar
2 Tbsp. coconut aminos (soy sauce if not gluten free)
1 Tbsp. maple syrup (honey works if not vegan)
1 1/2 Tbsp. sesame oil

// Combine all ingredients in a bowl until smooth.
Drizzle over roasted veggies and rice, or even use as salad dressing!

Chimichurri Tilapia Rice Bowl

Posted on April 25, 2016 by Rachel Leigh

Guess what…

I really really really love rice. It’s gluten free. Versatile. Sticky and delicious.

So, of course, I have yet another scrumptious rice bowl for you to make for dinner tonight and every night of your life because it is so damn tasty! It’s almost to the point where I should rename my blog to “The Rice Enthusiast” or something. Check out my other rice bowl recipes here and here.

When it comes to putting dinner together I’m usually tired and crabby from sitting at a desk at work all day, so the last thing I want to do is put a lot of thought into what I’m gonna make/eat. I’ve also usually already had a post-work snack so when 7:00 rolls around I’m not super hungry so something healthy and not heavy is ideal. Enter this bowl of tangy, crunchy magic!

I always have some sort of protein leftover, so these bowls are a perfect way to use up anything in the fridge. The veggies in the bowl can be ANYTHING, though brussel sprouts are my absolute favorite, but anything colorful will work.

Chimichurri Tilapia Rice Bowl (gluten & dairy free, low-FODMAP)

1 cup shredded brussel sprouts (any veggie works too)
4 oz. cooked tilapia
2 tbsp chimichurri sauce
1 cup sticky rice
1 tsp coconut oil

// Sauté brussel sprouts with coconut oil and salt & pepper until just tender.
Add cooked tilapia and chimichurri and warm through.
Add the cooked sprouts and fish to a bowl of rice and dive into tangy heaven.

So simple yet SO delicious!

Baked Yuca Fries w/ Tangy Chimichurri

Posted on April 15, 2016 by Rachel Leigh

Have you ever had a yuca fry? Do you even know what “yuca” is?

You’re missing out if you said “no” to both those statements.

Ever since discovering the starchy root veggie– yuca– in fried form at my favorite Minneapolis food truck turned restaurant, Hola Arepa, I haven’t been able to get enough of it. I even had them for brunch at one of the best kept secret brunch spots in the cities, Café Racer.

I was baffled at how such an ugly root could turn into something so amazingly creamy in the middle and super crunchy on the outside. Well I think I’ve discovered the secret, and even managed to make this South American beloved side dish a bit healthier.

Hola Arepa serves their yuca fries with a creamy chimichurri sauce so naturally I had to recreate it, but with my own touches. I skipped on the garlic and onion because my stomach isn’t reacting well to those lately, but with the addition of lots of lemon juice and zest and a bit of seasoning, no one will miss the breath destroying aromatics.

Baked Yuca Fries w/ Chimichurri

Yuca Fries:
1 large yuca, peeled and sliced into large fry shapes
2 Tbsp olive oil
salt & pepper

// Preheat oven to 450.
Add yuca chunks to a pot of water and bring to a boil for 15 min or until just tender to the touch and drain.
Pat the boiled yuca until dry and place on a baking sheet with olive oil, salt and pepper.
Bake for 30-45 minutes until super crispy on the outside.

Chimichurri:
1 bunch of cilantro
1 bunch of parsley
1/2 cup olive oil
juice and zest of 1 lemon
1 Tbsp dried oregano
salt & pepper

// Add all ingredients to a food processor and pulse until creamy.

Coconut Flour (not) Oatmeal

Posted on March 28, 2016 by Rachel Leigh

Breakfast foods are always something that I struggle to enjoy now that I can’t eat my daily vat of oatmeal, or indulge in some pancakes or french toast on the weekend. I’m always on the hunt for something quick and easy that I can whip up and bring to work. I found this recipe on one of my favorite new blogs, and I just had to try it.

I ended up making it twice last weekend AND I’m eating it at my desk at work as I type. It’s just so delicious. The texture reminds me of bread pudding, so of course I’m in love. It just so happens to be dairy, grain and sugar-free.

This recipe can be your “oatmeal” base and then you add anything you see fit. It can be chocolate chips and pecans one day or lemon curd with pistachios the next. The toppings are endless, and with the eggs in the base you get plenty of protein to keep you full until lunch instead of the carby oatmeal slump mid-morning that I would often experience.

Coconut Flour “Oatmeal” (paleo, gluten, grain, sugar, dairy-free)
Recipe adapted from Imma Eat That

1 large banana, mashed
2 large eggs
1 Tbsp + 1 Tsp coconut flour
1 tsp cinnamon
pinch of salt
toppings: any fruit, nut butter, nuts, dried fruit, coconut, etc.

// Mash banana in a bowl and add eggs and whisk the mixture until smooth.
Add coconut flour, cinnamon, salt and mix until there are no clumps.
Add to a pan on medium heat, and cook like you would scrambled eggs.
Top it with anything you would normal oatmeal. I added strawberries one day, and PB2 the next.

Creamy Carrot Soup & Whole50?

Posted on March 7, 2016 by Rachel Leigh

It’s finally Day 30 of my Whole30 challenge.

I didn’t go into it looking to lose weight, I just wanted to get my diet back on track. Which I did. I may have a lost a couple pounds in the process but nothing like other people’s crazy Whole30 transformations. I didn’t expect that because the food on the Whole30 wasn’t all that much different than what I had been eating before.

I noticed a crazy shift in my overall energy level, if anything. I’m not longer falling asleep in the middle of the day at work or not wanting to do anything after work/at night that didn’t involve Netflix and a blanket. Now I thrive working out at 9pm every night.

My Whole30 isn’t actually over. I’m planning to do a “Whole50” which will hopefully then lead to a “WholeLifetime.” I don’t think I’ve gotten my diet as under control as I hoped in 30 days because I still get lots of cravings and feel deprived it’s just that I didn’t give into them for the 30 days. I feel that if I don’t commit to more days mentally I will fall off the tracks. I want scrambled eggs with lots of cheese more than anything.

I may have to be a bit lenient on the alcohol front since my social life was nonexistent on the weekends after 7pm. Turns out people would much rather binge drink than watch a movie and drink water with me…

Anyways, tomorrow begins Day 31 of my Whole50 (at least) and this soup recipe is what I’ll be enjoying to celebrate finishing the original 30 days.

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Creamy Carrot Soup (dairy-free)

2 lbs carrots (I used baby carrots because that’s all I had)
2 tbsp olive oil
2 tsp turmeric
2 tsp curry powder
1 tsp cinnamon
1 tsp cumin
pinch of nutmeg
lots of salt & pepper
3 cups homemade bones broth (store bought works too, but not as healthy)
1 cup water

// Heat olive oil in a pot on medium heat.
Add carrots and after they’re a bit brown, add seasonings and allow them to “toast” in the oil in the pot.
Add water and bone broth and let simmer, covered for 20 minutes or until carrots are tender.
Put soup in a blender and blend until smooth.
Add back to pot and simmer for 20 minutes to an hour for flavor to develop.
Top with some chives and enjoy 🙂

Roasted Carrots with Chimichurri

Posted on March 4, 2016 by Rachel Leigh

Hi blogging world!

It’s Friday, which means we survived another week of rotting away at a desk. Just me? Oops.

It was a weird week filled with some out of nowhere lows, and super-duper highs. I just love how the world works sometimes.

With my low-fodmap diet in full swing and the home stretch of the original Whole30 coming to an end next week, I’ve been trying my hardest to really figure out what foods work and what foods don’t work for my body. Carrots seem to be one of the few veggies that don’t affect me so why not roast 2 bags and eat them all in one sitting? Jk I stopped myself at 1 bag!

I decided to whip up some low-fodmap/Whole30 pesto to go along with the carrots to make my dinner a bit fancier. Onions and garlic are the death of my stomach lately so I subbed in chives for a bit of an onion-y and garlic-y taste. It’s basically a chimichurri with a delicious tang. I highly recommend whipping up this recipe and adding it to EVERYTHING!

Roast Carrots

2 bags organic whole carrots, peeled
2 tbsp olive oil
salt & pepper

// Preheat oven to 400.
Toss whole carrots in olive oil, salt and pepper.
Roast until tender, about 30-45 minutes.

Chimichurri

1 bunch parsley
1/4 cup chives
1/4 cup olive oil
1 lemon, zest & juice
salt & pepper

// Put all ingredients in a food processor and pulse until creamy.

Top the carrots with the chimchurri and indulge 🙂

Strawberry & Banana Smoothie Bowl

Posted on February 15, 2016 by Rachel Leigh

I’m just over one week into the Whole30 eating plan, and I’m honestly not feeling much better. Who woulda thunk that taking all sugar, alcohol and gluten (& more) out of your diet would make you feel worse? It’s beyond me, but I’m gonna stick to the full 30 days because I’m no quitter!

My breakfasts have been less than spectacular lately, as I’m trying to figure out what foods still aren’t agreeing with me (I’m talking to you, sweet potato). I’m also trying to cut back on all my fruit intake as the fructose in the fruit doesn’t sit well according to the last week. No wonder I would feel crappy after consuming 6 massive cups of berries at my mom’s Sunday brunch spread.

I guess ‘too much of a good thing’ is a very true statement…

When I have time before work to sit down and enjoy my breakfast, I like to make a smoothie bowl instead of slurping down my smoothie at my desk at work. It’s so easy to throw the frozen ingredients in a blender, add protein powder and go 🙂

Strawberry & Banana Smoothie Bowl

1 frozen banana
1/2 cup frozen strawberries (fresh will work too)
1 cup water
1/2 cup coconut milk (full-fat is best)
2 scoops Hemp protein powder
1 tbsp grass-fed gelatin
1 tsp cinnamon
optional toppings: chia seeds, coconut flakes, nuts/seeds, etc. (I only had chia seeds on hand)

// Blend all ingredients until smooth, and top with any toppings your heart desires!

Cheers to getting up in time for work on Monday, unless you’re lucky and don’t work on National Holidays…

Grapefruit & Coconut Whip (paleo, dairy-free)

Posted on February 12, 2016 by Rachel Leigh

Happy Friday!

This Sunday is the BIG Valentine’s Day if you haven’t heard, but I’m gonna spend the day making my waffles and handing them out to the single people of the world, because I like them more 😉

I’ve never been one for sappy Valentine traditions, in fact I much prefer the scavenger hunt for presents my mom would have for my sisters and me growing up over getting dressed up and spending $100 on dinner. Call me lame, but I like the simple things, or maybe just receiving and not giving?

However, despite being single this year, I’m taking chocolate or flower deliveries from any kind hearts/potential suitors out there 🙂

If you also have no plans for this weekend, but want to treat yourself to something sweet after too much chocolate (that you bought for yourself- just me? Jk I’m Whole30ing right now so no chocolate) make this scrumptious little pink dessert for one!!

Grapefruit & Coconut Whip (sugar & dairy-free, paleo, Whole30)

1 grapefruit, segmented
2 tbsp coconut whip cream (whip a can of coconut cream in a stand mixer until fluffy)
sprinkle of cinnamon
1 tbsp toasted coconut flakes (put coconut flakes on sheet pan and cook in 350 oven for 5 min then stir then another 5 min, or until slightly brown)

// Put all ingredients in a bowl and enjoy like it’s a guilt-ridden parfait 🙂

Happy Valentine’s Day to all!!

Cucumber & Dill Coleslaw (paleo, dairy, sugar-free)

Posted on February 10, 2016 by Rachel Leigh

Dill is #1 is my book. I can’t get enough of that pickle taste in my life, so when I came across a recipe for coleslaw in the Smitten Kitchen cookbook collecting unnecessary dust on my book shelf, I decided I must make.

I’ve never been one for mayo drenched cabbage, so this vinegar based “dressing” was the perfect alternative. I tweaked the recipe to make it paleo, by skipping the sugar and using white wine vinegar instead of regular vinegar.

Did you know distilled white vinegar is made with wheat?? I think that’s the one thing I learned from my nutritionist that I didn’t already know. Talk about a waste of $500 BUT she is a great person to bounce ideas off of, if anything.

Whole 30 update (4 days in)**
Despite all of my friends pressuring me to go out and drink for Valentine’s Day, I’ve decided I will stick to the plan and have single fun sans alcohol. You people won’t break me!! Sticking to the strict diet hasn’t been much of a challenge though. I’ve been living off of plantain chips to help keep the deprivation away.

Cucumber & Dill Coleslaw (adapted from Smitten Kitchen cookbook)

1 head cabbage, sliced thinly (I used a bag of cabbage with carrots- 400g)
1 english cucumber, remove seeds and slice thinly
1/2 cup white wine vinegar
1/2 cup water
2 tbsp good quality salt
2 tbsp chopped fresh dill

// Combine vinegar, water, and salt in a bowl and whisk until salt is dissolved.
Put cabbage, cucumber and dill in a large bowl.
Pour dressing over the top and stir.
Let marinate in the fridge for a couple hours.

I serve mine with some chicken on top for a nice tangy dinner dish 🙂

Whole30 & Soufflé Omelette

Posted on February 8, 2016 by Rachel Leigh

My diet has really gone off the deep-end lately. Think lots and lots of sugar, and a few too many waffles. Well needless to say my stomach isn’t taking it well, so I decided to embark on my first Whole30 adventure in an effort to take control of my food life.

For everyone who isn’t familiar with the Whole30, you basically don’t eat any grains, sugars (not even honey), dairy, ALCOHOL, and for me, nuts (never sit well in my tummy) for 30 days.

What do I even eat, you ask? Well lots of veggies and meat and some fruit (I’m slightly fructose intolerant) so keeping my fruit intake low is best

I made the genius decision to start on Super Bowl Sunday, so good thing I’m not a football fan because my night was less than eventful. I’m feeling a heck of a lot better than the rest of my office this morning though 😉

I’ll keep you updated on my adventure throughout the 30 days, but in the meantime, I have a fancy recipe to keep your Monday morning moving.

A soufflé omelette, or ‘omelet’ if you’re not as cool. Ha.

It’s basically a super fluffy omelet that takes a few more minutes to make due to the insane amount of whipping of the egg whites, but it’s worth the effort for a fancy meal in the end.

Soufflé Omelette (serves 1)

3 eggs (you can use as many eggs as you’d like)
1 tsp coconut oil
sautéed veggies or any filling you’d like

// Separate yolks and whites and whisk yolks until slightly pale.
Put whites into a stand mixer and whip on high until stiff peaks, about 3 minutes.
Add 1/3 of the white to the yolks and mix in well, then add the remaining 2/3 and fold them into the yolk mixture.
Add coconut oil to pan on medium heat.Pour egg mixture into the pan and cook for 2 minutes and then flip it, or put a lid on the top to cook it through.
Sprinkle fillings on top and fold into half moon and serve 🙂

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