Mains & Sides

Broc & Cheese

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DAIRY FREE | BROC AND CHEESE | CULINARY NUTRITION | NOURISHING NELLI

Just in case you ever get the “I want Mac & Cheese, but know it has zero nutritional value and my body will hate me after eating it” vibe, I’ve got you covered!

Growing up, we never did have those boxes of odd shaped noodles and pre-made orange powdery stuff in the pantry, but I do remember a time or two when I was visiting friends or cousins and that they would pull the magical blue box out of the pantry and boom, a few minutes later you have some noodles covered in creamy cheesy stuff. I guess it was quick and easy, so why not?!

Well a few years and a bit of knowledge later I’ve created a version free from all the artificial fillers and man made ingredients.

BROC & CHEEZ!

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Living a dairy-free lifestyle; for no other reason than my belly feels much better when eliminating it; I make my own cheeses using things like nuts, seeds and bean flours. Broc & Cheese is your dairy, gluten, and refined sugar free version of an American favorite! This plate is full of flavor! It contains a moderate amount of complex carbohydrates, fiber, veggies, healthy fats, and plant based protein – giving you a well balanced meal. I incorporate a little secret ingredient that you may have never heard of before, but should definitely give it a try because it’s loaded with nutrition!

NUTRITIONAL YEAST

This superfood is an inactive form of yeast that has a very distinct cheddar flavor to it.  It’s very high in B-vitamins and protein. It’s gluten free and contains fiber to support your digestive system. Nutritional yeast is a great source of folic acid, which is important for women’s reproductive health. Folic acid has been show to prevent spinal bifida and other birth defects.

Nutritional Yeast looks like little yellow flakes and is usually sold in the bulk section of most markets.

Per 2 tbsp (16g) of nutritional yeast you have:

    • 8g protein
    • 5g carbohydrates
    • 4g fiber

The cheez sauce is actually made from a dip that I usually make and have on hand for fresh veggies or to spread on toast. So, not only do you get an uber delicious cheeze sauce for your Broc & Cheez, you will have left over dip to store for snacking!

Click here for the Cheez Dip recipe that you’ll need for the cheez sauce in this dish.

This dish is great for when you have a large family or are hosting a dinner gathering. It’s quick and quite the crowd pleaser!  I like to serve this dish along side a piece of fresh fish.

I hope you give it a try; show off your creation on Instagram or Facebook by tagging #NourishingNelli

-Nelli

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quinoa, stirfry, dairyfree, broccoli, recipe, cheese, cook, chef
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Broc & Cheez
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Author: Britni Martinelli
Ingredients
  • 1 cup white onion
  • 1 tbsp minced garlic
  • 1 cup red bell pepper diced
  • 1/2 cup celery diced
  • 1 cup cooked red & white quinoa
  • 3 cups lightly steamed broccoli
  • 3 tbsp banana peppers
  • 4 tbsp Cheez Dip
  • 1/3 cup vegetable broth
  • 1 tbsp dijon mustard
  • 1/3 cup light coconut milk
  • dash of red pepper flakes
  • dash of sea salt
  • paprika, garlic, chili powder
Instructions

  1. Sautee the vegetables in 1 tbsp olive oil. 

    Add the Cheeze dip and liquid ingredients 

    Reduce heat and cover for 2-3 minutes. 

    Top with your favorite fresh fish, chicken or turkey. 

Chocolate Chip Skillet Cookie Cake

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THE BEST, Chocolate Chip Cookie Cake….

Skillet Cookie

A large slice of this with a big scoop of the NN-Nice Cream base is just heaven! Skip the sugar filled store bought cakes and cookies, this one pan skillet cookie is made from real and whole foods that your grandmother would have in her kitchen! No processed sugars, binders, fillers, or hormone wrecking ingredients needed to fulfill your sweet tooth!

Here we have an incredibly nutrient dense dessert made with a secret ingredient that you’d never guess of if you weren’t the one doing the cooking….

Garbanzo beans give this cookie cake the density of no other! Garbanzo beans also known as chickpeas are full of fiber and contain a small amount of protein. The chose a natural sweetener of dates which provide you with other nutrients like potassium and copper, crucial for boosting your immune system and aiding red blood cell count. The whole cookie is rich in both soluble and insoluble fibers making it an A-OK way to end your day! I like to call this a Dessert in Disguise! Fiber ensures of no spike in your blood glucose levels which is great to regulate your energy and hormones. 

Enjoy!

-Nelli

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Chocolate Chip Skillet Cookie Cake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Course: Cookie Cake
Servings: 30
Author: Britni Martinelli
Ingredients
  • Group 1
  • 2 cans drained garbanzo beans (500g)
  • 2/3 cup almond milk
  • 1/4 cup unsweetened applesauce
  • 4 tbsp coconut oil
  • 2 tbsp maple extract
  • 1 cup pitted dates (150g)
  • Group2
  • 4 tbsp monkfruit
  • 3/4 cup quick oats
  • ¾ tsp sea salt
  • 2 tsp baking powder
  • ½ tsp baking soda
Instructions
  1. Combine group 1 in a large bowl.
  2. Combine group 2 in a large bowl.
  3. Pour half of each mixture into a food processor, process until smooth, do the same for the other half unless you have a large food processor you can do this all in one step.

  4. Add ¾ cup of chopped cacao nibs to the mix. Stir with a spoon to distrubute. 

  5. Divide the mixture into half and pour into a large cast iron skillet. Bake for 30-40 minutes at 330 degrees or until a toothpick comes out clean.

  6. Let cool before enjoying!

Cookie Cake

Blazin’ Basil, Bean & Barramundi Bowl

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One of the funnest parts of building meals has got to be NAMING THEM!  This one literally says it all… It is indeed…

 

    • BLAZING from the use of one of my favorite chile pastes, Mina Harissa, which is made from ground chile peppers and Moroccan spices. You can find it on Amazon here;  or at your local Whole Foods Market.
    • Uses fresh BASIL for sublime flavor and function – basil is a super-herb! It not only has antibacterial properties to ward off things like staph, strep, and E. coli, but it contains oils that work to block the activity of an enzyme called cyclooxygenase, responsible for inflammation in the body.  Drugs like Tylenol, Aspirin, and Ibuprofen work in the same way by inhibiting this enzyme. Cough, Cough, food is medicine. Trade your pills in for some plants.
    • Contains white BEANS for fiber-rich carbohydrates and a source of additional protein.
    • Packed with protein rich BARRAMUNDI, a white fish native to Australian waters.  Barramundi is a fellow to the common fish, sea bass, yet less oily in texture and a tremendous source of Omega 3 fatty acids, great for heart health
    • And, well….is served in a BOWL!

 

Ta-da! There you have it: 

 Blazing, Basil, Bean, & Barramundi Bowl!

 

This has been a staple meal ever since I made it for the first time.  It’s super simple, warming, and filled with a slur of vegetables to keep your body working with the most micro and macronutrients as possible! Most of the items are able to be batch prepared allowing for dinner to be done in under 20 minutes!

Blazin' Barramundi Bowl

I like to buy my barramundi from Trader Joes, it’s wild-caught and a great price; although most other markets carry barramundi in the frozen seafood section. Just be sure to check your source!

The NN dairy-free sour cream recipe can be found here! This is optional – yet makes it extra creamy and contains monounsaturated healthy fats from cashews! 

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Blazin' Basil, Bean & Barramundi Bowl
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Author: Britni Martinelli
Ingredients
  • 1 cup butternut squash diced and steamed
  • 1 cup yellow onion diced
  • 1 tbsp minced garlic
  • 3/4 cup yellow bell pepper diced
  • 1 cup leeks
  • 1 heaping cup zucchini diced
  • 1 cup white beans
  • 1/2 cup cherry tomatos halved
  • 1/2 cup fresh basil leaves
  • 3 tbsp Mina Harrissa Paste
  • 1.5 cup light coconut milk
  • 6 oz barramundi fillet
  • 1/4 cup diced celery
  • 1 tbsp NN dairy-free sour cream
  • 1 tsp garlic, basil, cumin, sea salt
Instructions

  1. Sautee the onion, garlic, pepper, and zucchini and leeks, in a pan for 1-2 minutes using seasonings listed last. 

  2. Turn the heat off and add the Mina, tomatoes, Butternut squash, beans, basil, coconut milk, sour cream, celery. 

  3. Top with the barramundi fillet 

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Parmesan & Paprika Broccoli Bowl

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PARMESAN & PAPRIKA BROCCOLI BOWL! 

A dairy, gluten, and sugar free bowl full of roots, nutrient rich greens and a special ingredient for the cheesy flavor WITHOUT the use dairy!

Nutritional Yeast; an inactive form of yeast, is used in combination with walnuts and hemp seeds for an ultimate cheesey taste without the gut disrupting processed dairy. Nutritional yeast is packed with B vitamins and folate, it’s a wonderful source of plant based protein and super supportive of your carbohydrate metabolism. These all spiral towards the ultimate goal of better digestion, clean energy and balanced hormone levels. Find the full recipe here, and have it on hand for when you’re craving a cheezy addition to a meal. It’s super simple and can be stored in the fridge for weeks!

NN Dairy- Free Parmesan

This bowl is the ultimate no-recipe recipe! It comes together easily when using the NN Dinner Designer Guide out of Batch Build. Choose an ingredient from each of the “Eat 8” categories and then spread the dressing, for dinner in a flash! It’s one of my favorite for a quick week night meal that leaves you feeling real!

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Parmesan & Paprika Broccoli Bowl
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
Servings: 2
Author: Britni Martinelli
Ingredients
  • 1 cup celery
  • ¼ cup fresh oregano + fresh basil
  • 3 cups lightly steamed and cooled broccoli florets
  • 1 cup steamed carrot chunks
  • 1 cup white onion diced
  • 1 cup artichokes hearts
  • ¾ cup banana peppers
  • ¼ cup green olives
  • ½ cup red bell pepper diced
  • 7 oz Bay Scallops or jumbo shrimp
  • 2.5 Tbsp NN Parmesan Cheese or Nutritional Yeast
  • Red pepper flakes
  • Paprika
Instructions

  1. Layer all in a large bowl

  2. Top with any of the NN Dressings,  Parmesan and spices

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Golden Coconut Curry

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This golden coconut curry is a great way to boost your immune system with its select warming spices and herbs: turmeric and ginger. Both are high in compounds that help fight inflammation and guard you in times of cold or when you need a little boost in the digestive system.

Ginger works wonders for stimulating gastric acids and breaking up toxins, sending them south! Turmeric contains the active compound curcumin, that has been used in India for years as an alternative to medicine. That’s where curry gets it’s unique yellow color from! Turmeric is highly anti-inflammatory and one of the most powerful antioxidants out there for warding off oxidative stress; keeping you youthful and glowing!

This whole meal can be thrown together in minutes and left to simmer on the stove. If your in the Batch Build routine, this is one of my favorites to double recipe and use through the week. It tastes great the second, third, and forth days reheated!

As always, I like to make my recipes alterable to your liking via something I call “swaptions” ? (swap/options) !!

PROTEIN:

  • Swap shrimp for crab, chicken, or another shellfish.
  • Keep it plant based by adding extra garbanzo beans or lentils.

VEGGIES:

No go on broccoli? Use cauliflower! It comes from the same plant family, called Cruciferous, and packs a load of vitamins and minerals.

No bueno, on the beans?

  • Simply leave the beans out and serve it with gluten-free crackers or homemade Naan bread!

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Golden Coconut Curry
Ingredients
  • 1 cup garbanzo beans drained
  • 2 cups broccoli steamed
  • 1 cup yellow onion
  • 2 cups butternut squash steamed
  • 1 tbsp minced garlic
  • 2 cup celery diced
  • 1 cup light coconut milk
  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 1 tsp ginger
  • 8 oz cooked shrimp
Instructions

  1. Sautee the onion, garlic and celery in olive oil. Add the remained of ingredients and simmer on low for 20-30 minutes. 

Kimchi Krab Bowl

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A bowl to keep your gut full!

This one is for my dad because he 1. loves traveling to Asia, appreciates good food and likes to live a  healthy lifestyle, yet he swears he doesn’t like kimchi and still hasn’t found a use for the seaweed that’s been in the pantry for a good 6 months now. So dad, get your wok out and start cooking!

Rich in prebiotic, brassica and fermented vegetables this combination is created for harmonizing the good and bad bacteria in your gut!

kimchiHaving a healthy GI tract is so essential for all other processes in our body to function adequately. A healthy digestive tract is essential for weight management, fertility health, regulating hormones, balancing energy levels, boosting our immune system, warding off cancers and much much more!

Some of the best foods that you can eat to ensure a healthy microbiome are things like fermented foods: kefir, miso, sauerkraut, etc. Anything that contains probiotics gets a thumbs up from your gut!

I’ve turn it Asian with the herb combination! One of my favorite herbs, ginger, is great on the digestive system. It helps by toning the muscles in the intestine and stimulating the breakdown of food therefore, promoting motility to move food out of your belly smoothly.

In this dish I incorporate kimchi which is a fermented cabbage that contains probioitcs (good bacteria) that keeps our microbiome in balance. I use Wildbrine Kimchi and it is OUT OF THIS WORLD! I literally can eat this with a fork from the bag, at any and all times!

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I then hop over to aduki beans, which are a red bean from Asia. These dudes are packed full of protein and have a savory taste, much different than red kidney beans.

adzuki-beans

Along with the beans, I add two forms of brassica vegetables; broccoli and cauliflower, the cauliflower being used as a rice texture and the broccoli as florets. Brassica vegetables are great sources of fiber, full of antioxidants and help ward off cancer cells however if you find that to be a large amount of fiber or prefer basmati rice, it’s a wonderful swap as well!

I top this dish off with lump crab for a lean source of protein that blends well with the other flavors and last, but certainly not least; a dressing made from almond butter and coconut milk for a flavor explosion and source of healthy fats that promote satiety and keep your body feeling amazing!

krab

Seaweeds are great to add to your diet for their high mineral content; namely iodine which keep your thyroid and metabolism healthy! I serve this dish with a sheet or two of Nori for the above reasons and to add a crunch!

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Give it a try and show me your creations no Instagram or Facebook by tagging #NourishingNelli

-Nelli

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Kimchi Krab Bowl
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Author: Britni Martinelli
Ingredients
  • Group 1
  • 1 cup broccoli florets diced small
  • Group2
  • 2 heaping tbsp almond butter
  • 1 tbsp red curry paste
  • 1 tbsp lime juice
  • 1/2 cup light coconut milk
  • 1 tsp liquid aminos
  • 1 tsp minced ginger
  • 1/8 cup water + 1 tsp brown rice miso paste
  • dash of sea salt
  • Group 3
  • 3 cups of riced cauliflower 1 bag from Trader Joe’s
  • a smudge of red curry paste garlic, ginger, and red pepper flakes
  • Group 4:
  • steamed broccoli from group 1
  • 1/2 cup adzuki beans drained
  • 5 oz lump crab
  • dash of liquid aminos
  • Group 5
  • 1/2 cup Wildbrine Kimchi
  • 1/3 cup diced green onion
  • Group 6
  • 2 Nori Sheets
  • Red pepper flakes
  • Squirt of sriracha
Instructions
  1. Steam group 1 and set aside
  2. In a small pan heat Group 2 on medium heat stirring continuously for 2-3 mins
  3. Heat a wok to high heat and a 1/2 tsp sesame oil, add Group 3 and stirfry for 2 minutes
  4. Transfer the cauliflower rice to a large bowl. Add another 1/2 tsp sesame oil to the wok and let it reheat, Group 4 and stirfry for about 1 minute (careful not to mush the beans):
  5. Add the group 4 to your plate of cauliflower rice and top with group 5
  6. Pour your almond sauce over the top of your plate and mix to combine serve with group 6.
  7. Nori Sheets
  8. Red pepper flakes
  9. Squirt of sriracha

Fresh Fish Fajitas

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NOURISHING NELLI | EAT REAL FOOD| FISH FAJITAS | CULINARY MEDICINE

Mexican food is a favorite of mine due to it’s huge adjustability, as well as ability to incorporate a large amount of fresh veggies – resulting in allowing you to squeeze in as many nutrients as possible! The adjustability comes by adding a little of this, or a little of that, which I’ll cover below, via a simple intuitive tune it!

Beans/no beans?

Black olives/no black olives?

Dairy-free sour cream/no dairy-free sour cream?

GUAC//NO GUAC? (why anyone would choose the later is beyond me, but maybe your having some of these Phat Fudge Brownies later, that consist of avocados, so your saving room?!

You get the point! There are SO many options when it comes to choosing how you build your plate!  The practice of eating intuitively is gained via self-awareness – reaching a level that you feel comfortable in making food choices that will support your wellbeing in that moment!

Mexican meals are highly allowable for that  “tune in to your unique body and give it what it needs” moment, that I view as one of the most important pieces to the wellness puzzle! No matter what the wellness trends are; no one can tune into your bodies innate wisdom like you can!

Better your sense of self-awareness by asking a simple set of questions prior to making meal choices. Some of my favorite notions to pay attention to are:

How Hungry Am I?

How Thirsty Am I?

How Do I Want To Feel After Eating This Meal?

By going through the above questions you can then decide on where to grab! For more on learning how to achieve this – catch me for 1-1 coaching in the NN Shop – Fresh Start Consultation and Education. 

Back to the Fajitas because they’re super delicious!!! I tend to turn all of my Mexican dishes into a salad of some sort by adding fresh greens so that I have a large bed to add all of the other ingredients to. Think cilantro and cumin, peppers and paprika, olives and onions!

These fish fajitas are a perfect example of so. Traditional fajitas consist of a sizzling pan of peppers, possibly some onions, a source of protein in a sauce, a side of sour cream, and tortillas.

I turn the traditional fajita dinner into a salad type dish, by serving it over a bed of hydrating romaine lettuce, adding some squash slices and a source of  healthy fat’s for optimal digestion, nutrient absorption, and hormonal balance. Adding healthy fats to your meals allows your body to transport the nutrients into your cells more easily, providing you with lasting energy and a happy belly. Have fun with the recipe and turn it into YOUR favorite version of Fish Fajitas!

eatrealfood, fajitas, tacotuesday,plantbased,seafood,fish,cleaneating,wholefood,taco,mexican, guacamole, dairyfree, low sugar, foodblog
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Fish Fajitas
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Author: Britni Martinelli
Ingredients
Group 1
  • 1 cup orange bell pepper cut into strips
  • 1 cup purple onion slivers
  • 1 cup yellow summer squash cut into thick strips
  • 1 tsp coconut oil
  • 1/2 cup Frontera Veggie Taco Sauce
Group 2
  • 4 cups mix of fresh green cabbage +romaine finely shredded
  • 1/2 cup fresh cilantro
  • 1/4 cup black olives sliced
  • 1 cup tomatoes
  • 1 cup raw purple onion
  • 1/2 jalapeno - diced
  • 7 oz. fish of choice (Mahi Mahi, Cod, Tilapia, Sole)
Group 3
  • 5 tsp guacamole
  • 1/2 cup salsa
  • 2 tbsp NN Dairy-Free sour cream
Group 4
  • corn tortillas
Instructions

  1. Saute Group 1 in a warm skillet for 2-3 minutes.

  2. Layer Group 2 on a large plate.

  3. Top with your favorites of Group 3.

  4. Serve with Group 4.

  5. Adjust to your liking by adding or eliminating ingredients of choice.

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Three Sea Basil Blend

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STIRFRY

Thank god for my wok, because I live off of stir-fry’s.  They’re so easy to throw together and there are so many flavor combinations you can create! This one in particular focuses on three different types of seafood and a tangy Thai basil sauce.  I used my “go-to” grain in this one, as I do in most stir-fry’s; quinoa. Quinoa is a gluten-free grain, packed with protein and fiber.  A 1 cup serving provides a whopping 8g of protein and 5g of fiber.

Three Sea

SEAFOOD

My fish of choice for this dish blend so wonderful together.  Shrimp, Scallops, & Squid (Calamari). These fish all fall into the shellfish family.  They are high in Vitamins B12 and the mineral selenium which is great for boosting immunity and enhancing your thyroid function.  Feel free to use just the shrimp as they’re the easiest to find, but if you do find fresh squid and scallops at your local market, give them a try! They’re super tasty and a great addition to your nutrition regimen. If you need a tip on cooking the scallops and squid, take a glance at this, because it can be tricky and you may end up feeling like your eating an inner tube…SO, check this out: What the Shit Is A Scallop & How to Scook It.

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VEGETABLES

The vegetable line up here has an Asian background… bok-choy and cabbage are both members of the brassica family of vegetables and are used in traditional Thai and Chinese dishes. Brassica vegetables are full of fiber and antioxidants that help ward off cancers. Other than those two, we have a Fresno Chile for spice, and the norm; peppers, onions, carrots, and garlic which I tend to throw into almost every stir-fry.

Look how nicely these little Fresno Chiles look when roasted! They give a nice subtle heat to the dish.

Fresno

SAUCE

This sauce is what makes the dish so flavorful. It’s very tangy and lemony from the use of lemongrass  (another Asian addition) basil, and ginger.  It combines peanut butter for a source of healthy fats adding a balance of macronutrients to the meal.  Peanut butter is high in fiber and vitamin B-3 which help to regulate your metabolism.  It also provides you with a source of healthy fats. DON’T FEAR THE FATS! They are such a crucial part of helping your body perform and feel it’s best.

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I hope you enjoy, give it a wok and show me your creations by tagging #Nourishingnelli on Facebook or Instagram.

-Nelli

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Three Sea Basil Blend
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Ingredients
Dressing
  • 1/3 cup minced lemongrass
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 2-3 tbsp runny peanut butter
  • 1 large Fresno Chile roasted
  • 1.5 tsp rice vinegar
  • 1 tsp avocado or olive oil
  • 2 tbsp lemon juice
  • dash sea salt
  • small drop honey
  • 1/4 cup fresh basil
  • Optional Chile Garlic Sauce & Liquid Aminos
Group 1
  • 1/2 cup white quinoa and 1 cup of water
Group 2
  • 3 oz. jumbo shrimp
  • 3 oz. sea scallops
  • 3 oz. squid
Group 3
  • 2 cups cabbage shredded
  • 1 large Fresno Chili sliced
  • 1 cup yellow bell pepper diced
  • 2 cups bok choy
  • 1/2 cup shredded carrots
  • 1/3 cup purple onion diced
Group 4
  • 1/2 cup shredded carrots
  • 1/4 cup raw purple onion diced
  • 1/2 cup shredded fresh basil leaves torn apart
Instructions

  1. Blend the ingredients for the dressing together in a high speed blender.


  2. Cook Group 1 ingredients by bringing to a boil, reducing to a simmer, and covering for 18 minutes.

  3. Sear Group 2 in a pan on high heat and your favorite Thai Seasoning.


  4. Heat a 1/2 tsp avocado or olive on high heat in a wok and sauté Group 3 for 3-5 minutes.


  5. Turn the heat off the Wok and add your cooked quinoa, cooked seafood and and half of the dressing. Mix to combine.


  6. Pour the blend into a big bowl, top with the other half of your sauce and top with Group 4.

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Snip Pea & B Salad

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I’m pretty sure peanut butter and sriracha are the new ketchup and mustard… anyone else agree?!

They pair so well together as a sauce for salads, stir fries and curries – and with my newest discovery of Wildbrine‘s fermented sriracha, it’s an even more divine duo due to the gut health that tags along! You can find this sriracha sauce at Whole Food’s Market or in the link above.

Fermented foods contain good bacteria – probiotics and enzymes, which help our bellies balance the production of stomach acid. They help our bodies produce acetylcholine; a neurotransmitter, that aids the transmission of nerve impulses in our gut, providing you with optimal digestion and help keep a regular bowel movement. So please, add any and all the fermented foods you can get your hands on!

Some common sources include:

  • Fermented vegetables
  • Kraut
  • Pickels
  • Kimchi
  • Kombucha
  • Yogurt
  • Coconut kefir

This salad has a wonderful profile of leafy green vegetables along side some of my favorite root veggies for an overall nourishing meal. Let’s break down the basics:

‘SNIPS

Paranips are a fibrous root vegetable from the carrot family. They’re a source of complex carbohydrates, clocking in low on the GI, giving you a great source of energy without any sugar crashes. Parsnips are super rich in phytonutrients that are helpful in warding off certain cancers; leukemia in particular. One of my favorite facts about paranips is the rich content of falcarinol that works wonders for our body when it’s trying to rid oxidative stress built up in our muscle cells. Oxidative stress is the result of our daily physical activity and environmental factors we come across. Leave it to the parsnips to help you clear it out and feel fabulous!

PEA

I added some fresh sugar snap peas, more or less because I love a good crunch to my meals, but also because they have such a strong nutritional profile like the parsnip. Peas are a great source of plant based protein, which complements the amino acids we get from our other protein friends (aka; fish, eggs, etc). Peas are packed with vitamin C for immune system health and are a wonderful source of soluable fiber; important for lowering cholesterol levels and controlling blood sugar.

B

B as in broccoli! Broccolini (a younger species of broccoli) more specifically in this salad, but if you can’t get your hands on any; broccoli works just fine- it’s a taste preference! Broccoli is a brassica vegetable full of antioxidants and a little chemical called sulforaphane which is marked the MOST powerful chemical for fighting the growth of tumors. It’s so powerful that in the making of many cancer fighting drugs; scientists are going in and extracting this chemical. Soooo my advice; eat more broccoli, cauliflower, cabbage and Brussels sprouts; all memembers of the brassica vegetable family.

P&B

…And since you know I love a good pun if there is one Pea & B also standing for PB, as in peanut butter!

Peanut butter is one of the key ingredients in the dressing. A lot of people have a bad attitude towards peanut butter, due to it high fat content but these are healthy fats that are full of fiber, B vitamins, and are a complete source of protein. Peanuts can also get a bad reputation for mold toxicity however if you buy it fresh and make sure the peanuts are organic you should have now worries.

I added fresh baby Key West shrimp for an added source of protein – however feel free to swap this for your favorite fish or do without.

The sauce is one for the books! Coconut milk, peanut butter, sriracha and some digestive aiding spices and herbs light this salad on fire!

Coconut milk gives us a healthy serving of saturated fats in the form of MCT – great for metabolism health, riding viruses and an excellent energy booster!

It seems like a lot goes into the salad, however it’s one of those dishes that hits the spot after a long day of work when your craving a never ending, Nourishing meal! It stores great in the fridge for the week to pull out when in need!

I hope you enjoy it, show me your creations by tagging #nourishingnelli on Instagram or Facebook!

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Snip Pea & B
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Author: Britni Martinelli
Ingredients
  • Group 1
  • bed of fresh romaine lettuce
  • ½ cup fresh basil shredded
  • ½ cup green bell pepper diced
  • 1 cup purple onion diced
  • ½ cup green onion diced
  • 1.5 cup steamed sugar snap peas
  • 1 ⅓ cup steamed parsnips diced
  • 1 cup celery diced
  • 1 ¼ cup broccolini florets + stalks
  • ½ cup diced cherry tomato
  • 7 oz Key West Baby Shrimp
  • Group 2
  • 7 oz roasted red bell pepper 1 extra large
  • 1 tbsp lemon juice
  • 1.5 tbsp Wildbrine fermented sriracha sauce
  • 1 inch fresh ginger or 1 tsp ginger juice
  • 1 tbsp olive oil
  • 1/4 cup light coconut milk
  • 2 tbsp creamy peanut butter
  • 1 tbsp minced garlic
  • ¼ cup fresh basil
  • 1 tbsp liquid aminos or soy sauce
  • Cumin + fennel + red pepper flakes
Instructions
  1. Layer all of group 1 ingredients on a large plate
  2. Blend group 2 in a high speed blender and pour atop your salad

 

Fingerling + Fennel Fling

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This salad truly leaves you feeling fantastic in so many ways! After feeling crummy from the weather change, sitting in meetings all day and nothing planned for dinner…I went to town in the kitchen, using my functional nutrition creativity to reverse my cold, excrete out any/all toxins, and cheer me up! Let’s take a dive into the “who, what, why”!

 

FENNEL – fennel is a root vegetable and closely related to the celery and parsnip family of veggies. It’s exceptionally high in fiber and potassium, important for keeping everything running smoothly, for keeping your electrolyte levels balanced and the good bacteria in your belly fed! It has a strong flavor at first, but pairs deliciously with the other additions in this meal!

FINGERLING – fingerling potatoes are one of my favorite root vegetables. They’re full of vitamin B, potassium, manganese, and antioxidants that fight inflammation! The carbohydrate content in theses potatoes is superb as is low on the GI Index and contains fiber to keep steady blood sugar levels. This is a great source of carbohydrates to aid in the release of serotonin in your brain; making you feel like a superstar! Plus they are super simple to cook and throw on top of salads or bowls. I like to roast them in the oven at 375 for 10 – 12 minutes and viola!

VEGGIES – this salad bring you a wide variety of vegetables full of antioxidants, vitamins and minerals for the ultimate take of “feel good food”

ASPARAGUS – Are a great source of folic acid and contain unique chemical properties that allow them to act as a natural diuretic; meaning they promote the production of urine; increasing the excretion of water and ridding the body of excess fluid and/or toxins. Asparagus contains significant amounts of inulin, a fiber which does not break down in our digestive. Instead, it passes undigested to our large intestines, where it becomes a food source for good and healthy bacteria. Good bacteria are responsible for better nutrient absorption.

Celery – Celery has to be one of my favorite “superfoods” it’s known for is anti -inflammatory properties and is also a nutrient packed water reducer. It acts as a natural diuretic, cleansing the liver and bloodstream and riding any toxins, bacteria or “icky’s” you may have came across.

I’ve added some peppers, onions and tomatoes to fill the rest of my plate and add an abundance of vitamins and minerals.

The dressing is made from a combination of:

ALGAE OIL – serving as a healthy fat for heart health (feel free to swap this with an extra virgin olive oil – comparable in nutrients)

LEMONS – which even though are an acidic food, act alkaline in the body, as well as, a natural dietetic to help beat any bloat and reduce that fluid fullness feeling.

GARLIC – a nutritional powerhouse packed full of nutrients that prevent hypertension, and heart disease, amongst many others.

BASIL – for flavor and to fight bacteria and viruses via its essential oil + photochemical content.

ROASTED RED PEPPER –  this gives you a thick dressing type of sauce, yet is totally optional…the ingredients above leave it tasting wonderful alone!

The dressing is simply made by blending all the above in a blender, nothing too fancy, and is great to double recipe, saving some for having on hand to dip veggies in or eat on other salads throughout the week.

I’m all about killing 2 birds with one stone and pre-making large batches of these type of things, saves me so much time, as well as prevents buying packaged dressings, that are more than likely filled with sugar and poor quality oils that leave you feeling less than your best.

 

Print
Fingerling + Fennel Fling
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Servings: 2
Author: Britni Martinelli
Ingredients
  • Group 1
  • Bed of romaine shredded
  • 1 cup Basil + thyme
  • 1 cup diced celery diced
  • 1 cup roma tomato diced
  • 1 cup fingerling potato roasted and diced
  • 1.5 cups fennel slices sautéed
  • 1 cup green pepper slices sauteed
  • ¾ cup purple onion diced
  • ⅓ cup 40g green olives diced
  • 6 oz barramundi halibut or favorite fish
  • 1 tbsp nutritional yeast
  • 1 tbsp hemp seeds
  • Fennel seeds
  • Group 2
  • 7 oz roasted red bell 1 extra large)
  • 2 tbsp lemon juice
  • 1 tbsp algae or olive oil
  • 1 tbsp minced garlic
  • 2 cherry tomatoes
  • 1 tbsp shallot
  • Dash of Sea salt
  • Pinches of paprika
Instructions
  1. Layer group 1 on a large plate
  2. Blend group 2 for your dressing and pour over the salad

 

If you enjoyed this recipe, sign up for the NN Newsletter for my latest kitchen creation – straight to your inbox!

 

Buffalo Honey Mustard Superbowl Salmon Salad

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Sooo Superbowl was around the corner and I was itching to make something really traditional, but with ingredients from the NN Foodio (aka: REAL FOOD YA’LL), no microwave this or pre-prepared that. Along came this guy……

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Salad? Yeah we can call it that! This is basically a big plate full of the traditional “Superbowl” flavors (buffalo, celery, honey mustard) topped with salmon, grilled corn, and grilled cauliflower steaks; and boy is it one tasty meal! It’s loaded with fibrous veggies and hydrating greens that your body will sure thank you for. 

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First we have the dressing which is made from one of my favorite brands (Tessamae’s). All of their dressings, sauces, and marinades have superb ingredient labels; no icky weird things. In all honesty, I usually use about another half a batch of this dressing concoction because its just so yummmm!

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Lets talk salmon: it has to be my favorite fish ever to cook with because of the rich oily taste and the melt-in-your-mouth texture, oh it’s kinda good for you too! Salmon is loaded with omega-3 fatty acids, great for heart health and joint support for anyone in need! Look at this yummy piece that I seared for 30 seconds each side and then covered on low for 4 minutes.

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The thing I love most about this is that it’s simple, quick, and has a unique flavor from a variety of different vegetables and herbs. Give it a try and let me know what you think! Show me your creations by tagging #nourishingnelli on Instagram or Facebook!

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Nourishing Nelli

Print
Buffalo Honey Mustard Superbowl Salmon Salad
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • Group 1
  • 3 tbsp + 1 tsp Tessamae’s honey mustard sauce
  • 3 tbsp + 1 tsp Tessamae’s Buffalo Marinade
  • 1/2 tsp white wine vinegar
  • dash of sea salt
  • dash of celery seed
  • dash of dill
  • Group 2
  • bed of romaine hearts shredded 1 big heart
  • handful of fresh dill
  • 3/4 cup diced white onion
  • ½ cup diced green onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced roma tomato
  • 3/4 cup hearts of palm chunks diced
  • 3/4 cup diced celery
  • 1/4 cup diced English cucumber
  • Group 3
  • 1 cup 180g corn cut from the cob
  • 7 oz Alaska salmon brushed with some of your dressing
  • 2 + 1/2 cups cauliflower florets cut into “steaks” drizzled with leftovers of the above marinate – grill until brown and crispy: about 7 minutes
Instructions
  1. Fire up the grill
  2. In a small bowl combine group 1 to make your dressing
  3. Prepare group 2 veggies
  4. Grill corn, cauliflower, and salmon from group 3
  5. Layer everything on a large plate, drizzle your dressing

 

 

 

 

Killer Kale Cashew Salad

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Killer as in K I L L – C A N C E R or in some cases prevent! This is a one of my most health promoting and cleansing dishes. It’s high in phytochemicals and contains an abundance of vitamins, minerals and nutrients. Kale is the star in this dish hence the name! Of all the leafy greens, Kale is the richest in carotenoids and lutein; which are two phytochemicals proven to protect against cancer. Kale also helps regulate estrogen levels in the body, protecting us of things like breast, prostate & bowel cancer. It contains more calcium than milk and in a more absorbable form to protect us against osteoporosis and arthritis. The massaging technique used in this recipe breaks down the kale, allowing us to receive it’s full nutritional profile and begins the digestion phase making it easier to eat.  

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I was inspired to make this by a hike me and my younger brother did this afternoon. We hiked a slow and steady pace all through the hills in St.Louis, Missouri at Castlewood Park. There’s the prettiest little lookout at the top that we stopped at and ate fresh watermelon; spitting the seeds down to the bottom!

Come dinner time, I was craving something full of veggies and rich in healthy fats. An interesting fact – when performing aerobic exercise like this hike, the body utilizes more of its fat stores for energy vs carbohydrate stores.  Hence, the heavy fat content in this dish (cashew sauce and edamame) and medium – low carbohydrate content (jicama and edamame and fibrous vegetables). Regardless of activity, this is a great dish to add to your weekly line up, it contains an abundance of cleansing and detoxifying veggies and is very time savvy to toss together in minutes. Feel free to leave the tuna out and swap it for your other favorite source of protein like shrimp, crab or lobster!

The sauce in this dish is made mainly from cashew butter, giving it a flavor like no other when combined with the fresh basil and chili garlic paste. Cashew butter serves as a source of healthy fats and protein in this dish.

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If you don’t eat animal products, feel free to leave the ahi tuna out and double up on the edamame amounts.  Edamame is a plant protein great for vegan or vegetarians, About 1/2 cup of edamame (brand dependent) contains a whopping 12g of protein, 5g of fiber and 5g of healthy fats!

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edThis salad is quite filling due to the brassica vegetables which are high in fiber, and the healthy fats which promote satiety and regulate hunger hormones.

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I hope you enjoy it, show me your creations by tagging #NourishingNelli on Instagram or Facebook !

-Nelli

Print
Killer Kale Cashew Salad
Prep Time
8 mins
Cook Time
3 mins
Total Time
11 mins
 
Servings: 2
Author: Britni Martinelli
Ingredients
  • Group 1
  • 2 tbsp cashew butter
  • 3 tbsp lime juice
  • 2 tbsp liquid aminos
  • 1 tbsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 3 cups massaged kale massaged with a dash of sesame oil & lime juice
  • 1 cup shredded carrots
  • 3/4 cup jicama
  • 3/4 cup yellow bell pepper diced
  • 3/4 cup boiled edamame
  • 1 cup cabbage shredded
  • 1/2 cup diced purple onion
  • 1 cup fresh basil leaves shredded
  • 5 oz Ahi Tuna
Instructions
  1. For the sauce whisk together group 1 in a small bowl and set aside.
  2. Massage your kale using a dash of sesame oil and squeeze of 1/2 a lime.

  3. For the salad, add all ingredients in a large bowl, pour your sauce over the top and mix everything together to combine and distribute the sauce.

  4. Cook and add your fish to the top of your plate; note: sear just enough to darken the outer edges leaving the inside a tender pink color. Careful not to overcook!

Crunchy Kelp & Coho Kabocha Bowl

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Asian cuisine is a staple in our household. Whether it’s Japanese, Thai, Chinese, or Korean; there’s something about the blend of spices and herbs that they use that’s so delicious and nourishing as a whole. I’ve grown my Asian recipe index over the years to incorporate as many of the different food groups as possible, as well dishes…ranging from soups to salads, and sushi to stir fries; now we have a noodle bowl!

The Japanese eat a diet high in seasonal produce and fresh fish. They dust their dishes full of spices and herbs like ginger, lemongrass, basil, chiles, miso, and more for optimal digestive health. They’re know for packing their plates with nutrient dense sea vegetables to deliver iron, iodine, magnesiumand zinc in one of the most potent possible ways!

Japan ranks number one on the list of longest living cultures! I think we can put two and two together – it’s incredible the effect food has on your mood and longevity.

Since it’s Fall and squash is in season, I thought I’d make a spin on the traditional American menu and give you an ASIAN INSPIRED THANKSGIVING MEAL by use of kabocha squash, which is the Japanese pumpkin. Show up with this at your family gathering for a one of a kind crowd pleasing meal!

In addition to kabocha squash, I’ve added a slew of crunchy and hydrating veggies, and kelp noodles, which are one of the many types of sea vegetables I mentioned above. 

Kelp noodles are crunchy and thin; they’re made from kelp, a type of brown seaweed that’s notable for it‘s high iodine content, and are neutral in flavor. Iodine is responsible for producing thyroid hormones which aid a healthy metabolism – keeping your weight at a healthy place. 

The salmon serves as an outstanding source of omega-3 fatty acid; crucial for brain health. It’s also a source of protein to keep your muscles feeling almighty! 

I add Kimchi – a fermented cabbage,  that doesn’t wonders for your gut – providing you with healthy bacteria that you need to make the inner connections between your body systems. Wildbrine is one of my favorite brands of Kimchi. The taste is like no other and I can always rely on them for the freshest source, bar none!

The sauce I created incorporates a lot of the herbs and spices for anti inflammation and digestive woo’s – i.e ginger, garlic, lime, etc. 

I serve this bowl with a side of Nori sheets and avocado cubes. The Nori sheets are another source of sea vegetables for iodine and folic acid. The avocado is the icing on the cake! It adds a little creaminess to this crunchy bowl and provides you with monounsaturated healthy fats; important for absorbing all of these nourishing nutrients; because I think we can all agree that not only, are you what you eat, but you are what you absorb! 

I hope you and your family enjoy this extra Nourishing noodle bowl, don’t forget to show me your creation by tagging me on social media! I love to see the variations!

 

 

Print
Crunchy Kelp & Coho Kabocha Bowl
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Servings: 2
Author: Britni Martinelli
Ingredients
  • Group 1
  • 7 oz roasted red bell pepper
  • 1 tbsp minced garlic
  • 1 inch ginger
  • 2 tsp liquid aminos
  • 1 tsp ginger juice
  • 1 tbsp sesame oil
  • ¼ cup Wildbrine kimchi Brine
  • 1 tbsp lime juice
  • 1 tsp red miso
  • 2 tsp chile garlic sauce
  • 1 tsp rice wine vinegar
  • Dash of Cumin Chinese 5 spice
  • Group 2
  • 2 cups shredded romaine
  • 2 cup kelp noodles soaked, drained, and cut
  • 2 cups kabocha squash cubed steamed and cooled
  • ½ cup yellow bell pepper diced
  • ½ cup green onion diced
  • ¾ cup purple onion diced
  • ¾ cup diced cucumber
  • ¼ cup water chestnuts diced
  • 3 tbsp kimchi Wildbrine Korean pairs well
  • 1 cup snap peas
  • 6 oz coho salmon
  • 1/2 cup diced avocado
  • 2 packs of Sea Snacks Nori Sheets
Instructions
  1. Blend group 1 in a blender to create your dressing
  2. Combine group 2 in a large bowl
  3. Top with Dressing

 

 

 

Italian Herbed Quinoa Stir Fry

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Chosen Foods was kind enough to send me a package of goodies today, and I just couldn’t help but dive in and start recipe creating with some of their clean-ingredient, nutrition packed, top notch products! In the wellness world there are SO many companies that label their products as healthy, yet still add chemicals, binders, fill them with sugar and strip away the good nutrients. You must be picky when it comes to buying packaged products these days, it’s really become quite crazy what they are adding to so called “food”.  When it comes to Chosen Foods, you can always rely on them for the best quality, bar none. They have it all from vegan mayo, quinoa, chia seeds, oil sprays, oils and more!

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I used a few of the above products and came up with this super simple stir fry loaded with essential nutrients for keeping you healthy and happy!

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1. scallops rule the word (sorry Beyonce!)  – Check out this article for more on the nutritional benefits of scallops and 2. this is probably the easiest yet tastiest stir fry I’ve yet created!

Give it a wok!

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Print
Italia Thyme Stirfry
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Author: Britni Martinelli
Ingredients
  • Group 1
  • generous spray of Chosen Foods Olive Oil Spray
  • 7 oz bay scallops
  • lemon garlic seasoning
  • Group 2
  • 1 tsp Chosen Foods olive oil
  • 1 cup Chosen Foods quinoa pre cooked
  • 1 cup asparagus chubbies pre steamed
  • 1.5 cup baby bella mushrooms
  • 1 cup yellow onion diced
  • 1/2 cup 80g peas (pre boiled)
  • 1/4 cup green onion diced
  • 1 cup eggplant cubed
  • salt pepper and garlic
  • Group 3
  • 1/2 tbsp mined garlic
  • 3 tbsp fresh lemon juice
  • 1 tbsp balsalmic vinegar
  • 2-3 sprigs of fresh thyme
  • 1 tbsp Chosen Foods Avocado Oil
  • Group 4
  • 1/4 cup Kalamata Olives diced
  • 1/8 cup fresh green onion diced
  • sprinkle of fresh Thyme leaves
Instructions
  1. In a pan on high heat sear your scallops until cooked about 2 minutes each side. Set aside
  2. In a large wok heat olive oil to high heat, add group one ingredients and continuously stir for 2-3 minutes until veggies are golden brown.
  3. Whisk together group 3 ingredients in a small bowl
  4. Add the cooked scallops to the wok and mix to combine
  5. Pour the stirfry on a large plate and pour the dressing over the top
  6. Top with group 4 ingredients
  7. Serve hot.
  8. Optional: Top with Treeline Vegan Parmesan Cheese for extra healthy fats and cheesy taste

If you make this or have any other Chosen Food’s recipes that you like, show me what you’ve got by #NourishingNelli on Instagram or Facebook!

Turmeric Toasted Swiss Salmon Wraps

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This may be the most recipe-less recipe I’ve created! Besides the sauce, everything else is more of just a cut and go… and if we’re being honest Trader Joe’s has it all pre cut and ready if you are pressed for time! (They truly are the best market of all markets!) On to the wrap….

Feel free to adjust it to your liking by excluding any ingredient or adding some of your other favorites. 

Swiss Chard is my choice of wrap and it gives it the most perfect robust crunch. If you’ve never had Chard before this is a great way to introduce it to your regimen. Swiss chard is one of, if not the most, nutrient dense greens! It’s packed with powerful antioxidants for fighting cancers, protecting your skin and keeping your brain young. It contains a good amount of magnesium, potassium, calcium and vitamins A & K and it’s useful in regulating blood sugar levels by managing insulin release with an enzyme called alpha-glucosidase. Quadruple whammy in the world of bang for your bite! 

Turmeric is my spice of choice for these, as it’s one of the most powerful herbs for an immune system boost; which we can all use this time of year. It also contains curcumin; an active ingredient that plays a big role in reducing  inflammation in the body; leading to less risk for disease. 

Parsnips and carrots are the main veggies for the base of the wrap. Both are fantastic root vegetables for a source of energy promoting carbohydrates that are full of fiber, vitamins and minerals. 

The broccoli rice ised is a take on traditional rice and tastes oh so wonderful in combination with the rest, leaving you with a satisfied stomach.

I chopped up a fresh salmon burger and added it to the mix for healthy omega fats and protein. Other combinations that would pair, are beans for vegetarian or vegans, tofu, shrimp or crab. 

The sauce contains some of my favorite flavors and nutrients that are also digestive friendly and immune system boosting however it would be sumblime with a simple hummus, guacamole, pesto, or salsa. 

Show me your creations by tagging #nourishingnelli #eatrealfood on Instagram or Facebook! 

Brassica’s on the Border

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Brassica vegetables are one of my all time favorite to incorporate almost daily if not every other for their nutritional density!

Brassica vegetables are rich in antioxidants for fighting and warding cancer, keeping your gut happy, and skin glowing!

Brassica vegetables are also rich in glucosinolates, Glucosinolates derivatives are able to stop cancer as they encourage the cancer cells to destroy themselves.

They’re full of fiber for keeping us full, and for feeding the good bacteria in our bellies, which promotes a healthy microbiome, which keeps a happy you!

Try adding a few of the following to increase your brassica vegetable intake!

  • broccoli
  • cabbage
  • Brussels sprouts
  • cauliflower
  • kale
  • bok choy
  • rutabaga
  • collard greens
  • radishes

Print
Brassica's on the Border
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • Group 1
  • 2 cups slightly steamed cauliflower steaks sprayed with coconut oil
  • 5 to 5.5 corn tostadas
  • Group 2
  • ½ cup Anaheim pepper slices
  • ½ cup orange bell slices
  • ½ cup summer squash strips
  • 2 cups purple cabbage shreds
  • ¾ cup purple onion diced
  • group 3
  • 1 cup frontier veggies taco sauce
  • 1 tsp avocado oil
  • 1 tbsp minced garlic
  • group 4
  • 2.5 cups shredded romaine
  • ¼ cup black olives
  • ½ cup cherry tomatoes
  • ½ cup raw bell pepper
  • ½ cup raw purple onion
  • Sautéed veggies
  • Roasted cauliflower
  • 7.5 oz seared Mahi Mahi
  • Group 5
  • Chipotle Guacamole -
  • 5 tbsp 75g Trader Joe's guac
  • 2 tbsp frontier chipotle paste
  • Juice of ½ lime
  • Sea salt
  • Cumin
  • Group 6
  • Serve with warm corn tostadas
Instructions
  1. Spray group 1 with coconut oil and roast for 15 - 20 minutes at 375 degrees
  2. Sautee group 2 until tender
  3. Add group 3 to your veggies turn to low, cover and simmer
  4. Pile group 4 on a big plate
  5. Top with group 5
  6. Serve with group 6

 

 

 

Spicy Sicilian Stirfry

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In case you didn’t have time to go to Italy for dinner, I’ve got your back ?

This stir fry blends ALL of the Sicilian flavors and foods into on big dinner!

It’s full of fiber, protein, healthy fats, and complex carbohydrates.

As with all my stir fries I start with a base of quinoa, then throw in various vegetables, I add some fish for a source of protein and top it off with a sauce full of healthy fats for a well balanced meal!

The quinoa serves as a source of plant based protein AND complex carbohydrates. It’s full of fiber, minerals and can take the place of white rice in traditional stir fries. More bang for your buck, and doesn’t leave you stripped of important nutrients!

The veggie gang in this one is particular to Sicily; it contain artichokes, fennel, peppers, asparagus, and onions – all of which are super nutrient dense and provide you with loads of potassium, fiber, and vitamin C!

Sicilians cook with loads of fresh fish –  so I chose two of my all time favorites for this one; both high in B vitamins… scallops and shrimp!

The sauce is always my source of healthy fats, and I’ve chose none other than traditional olive oil, olives, and a dairy free Parmesan cheese that you can make your self with hemp seeds, walnuts, and nutritional yeast or grab a pre made bottle at your nearest market! Sister River Foods is the brand I use as it contains no fillers or additives and tastes amazing!

Feel free to swap any veggie for another and get creative with your fish! Mussels, squid, salmon, sardines all pair well!

Print
Spicy Sicilian Stirfry
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • Blend the following to make a sauce:
  • • 2 tbsp Red wine vinegar
  • • 7 oz roasted red Bell pepper
  • • 1 tbsp minced garlic
  • • 1 tbsp lemon juice
  • • 1 tbsp shallot
  • • 2 tsp sriracha
  • • 1 tbsp Olive oil
  • • dash of sea salt
  • • 5 cherry tomatoes
  • • Dash of Italian seasonings dill, fennel seeds, parsley
  • In a small pan sear the following:
  • • 4 oz jumbo shrimp + 3 oz bay scallops
  • Heat 1 tsp algae or avocado oil in a pan and sautee:
  • • 1 cup sliced fennel
  • • 1 cup cubanelle or green pepper
  • • ¾ cup white onion
  • • 1 cup artichoke hearts 130g
  • • 1.5 cup asparagus cubbies
  • • 1 cup cooked quinoa
  • Pour your sauce and mix to combine; top with:
  • • ¼ cup raw white onions
  • • ¼ cup 30g black olives
  • • 1 tbsp 6g dairy free parmesan cheese (Sister River Foods

 

Creamy Chocolate Cocoats

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COCOATS GUYS, COCOATS – COCONUT + OATS!!! It’s life in a bowl, let me tell you!

This is a great breakfast to fuel up with and perfect on a day like today; Christmas Morning, when your in the house being all cozy and stuff 😉 The smell of the chocolate and coconut boiling on the stove was divine and filled out little cottage for hours!  These oats are so creamy and thick from the use of coconut milk and a few other ingredients, I think they may have became my new favorite take on oatmeal! Let’s take a dive into the nourishment:

OATS: I know carbohydrates get a bad rep these days, but they are one of the most important macronutrients for carrying out processes in the body, providing you with energy and brain health! It all comes down to your source of carbohydrates and how you use them in terms of timing and what you pair them with (i,e fats)!  That being said, oats are a fantastic source of complex carbohydrates. They are full of fiber and protein. They contain a type of fiber called beta-glucan, a type of soluble fiber. Beta-glucan partially dissolves in water and forms a thick, gel-like solution in the gut. The health benefits of beta-glucan fiber include:

  • Reduced LDL and total cholesterol levels
  • Reduced blood sugar and insulin response
  • Increased feeling of fullness
  • Increased growth of good bacteria in the digestive tract

CHOCOLATE: The chocolate used is actually cacao, chocolate in its purest form, no sugar or dairy added. This reduces the risk of inflammation and dairy bloat. Eating Evolved is the chocolate that I used and it is one of a kind! Their ingredients lists is one of the cleanest around and ALL of their products are honestly some of the best tasting I’ve ever tried! Cacao contains loads of antioxidants and mood boosting compounds. As the detrimental effects of things like pure sugar and high fructose corn syrup become increasingly more evident, people are turning to natural alternative for sweeteners. Eating Evolved uses coconut sugar in their chocolate, which is a great alternative. It’s low on the glycemic index and provides you with minerals like magnesium, zinc and iron!

COCONUT: Coconut is one of my favorite healthy fats. It’s a Medium Chain Triglyceride fatty acid and is digested differently than other fatty acids. It bypasses the digestive system and is able to be used as an immediate energy source. Perfect to add to your morning breakfast. It contains anti-microbial properties and is shown to aid in weight management due to it’s role of creating satiety and balancing blood sugar levels.  Healthy fats help keep your tummy full and satisfied, instead of leaving you on a blood sugar roller coaster and reaching for sweets all day long. Healthy fats are also crucial in aiding nutrient absorption from other foods that you eat.

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Print
Creamy Chocolate Cocoats

Author: Britni Martinelli
Prep time: Cook time: Total time: Serves: 1

Ingredients

  • 1/2 cup rolled oats
  • 1/2 cup full fat coconut milk
  • 1/2 + 1/8 cup almond milk
  • 1 tsp cinnamon
  • 1/2 Eating evolved Chocolate Almond Bar
  • 1 tbsp cacao
  • fresh berries
  • 2 tbsp chocolate protein powder

Instructions

  1. Heat the oats, coconut milk, almond milk, and cacao on the stove until it reaches a boil.
  2. Turn to low, add the chocolate bar, cinnamon, (berries and protein powder if using) cover and simmer for 5-6 minutes or until oats are fully cooked.
  3. Top with a drizzle of coconut milk, cacao nibs and more eating evolved

Freaky Fennel Fry

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Fennel Folks, if you havn’t tried it, get to the market ASAP! I know it’s one of those veggies that you hear and are like what’d you say?…Funnel cake?! It’s not the MOST common veggie around, but it should be because it’s so simple to cook and FULL of nutrients. It can be sautéed in a stir-fry (aka this FREAKY FENNEL FRY) or boiled in soups.

Fennel has a anise/licorice taste and looks like a big stick of celery with a huge white bulb at the bottom. Fennel is part of the Umbellifereae family (don’t ask me how to pronounce that) but it’s one close to carrots! Fennel is so full of health promoting antioxidants and phytonutrients, but one in particular is anethole. Anethole gets an A + + + in my books. It plays a huge role in preventing inflammation and is a high anti-cancer agent. Anethole, found in fennel, has the capability to shut down the TNF (tumor necrosis factor system) which is a major component in the early stages of cancer formation. Fennel = functional food!

Fennel is high in fiber, makikg it great for regulating blood cholesterol levels, keeping digestion running smoothly, and balancing blood sugar levels. It also clocks in with a high amount of vitamin C, giving your immune system a boost! Need I say more?

Get your fennel on folks with this FREAKY FENNEL FRY!

I paired this veggie with some of it’s family members (hola, carrots and celery!), a simple gluten-free grain- quinoa; full of fiber, protein and complex carbohydrates and a nice piece of fatty fish – salmon; to provide you with protein, as well a source of heart healthy omega-3 fatty acids! It’s a big plate of nourishment, is super simple and tastes oh so amazing, trust me on this one guys. I hope you have a chance to try this fry!

Show me your creations by tagging #NourishingNelli on Instagram or Facebook!

-Nelli

Print
Freaky Fennel Fry
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • 1 cup cooked white or red quinoa
  • 2 cups fennel bulb slices
  • 1 cup steamed carrot wheels
  • 1 cup asparagus cut into thirds
  • 1 cup diced eggplant
  • 1/2 cup green pepper diced
  • 3/4 cup yellow onion diced
  • 1/3 cup diced celery
  • 7 oz Alaskan Salmon
  • Herbs Spices & Toppings:
  • Red pepper flakes
  • dill
  • parsley
  • scattered diced celery and raw green onion
  • celery seed fennel seed, garlic, tarragon
  • Hot Sauce Franks
  • minced garlic
Instructions
  1. Heat 1 tsp olive oil on high heat in a wok
  2. Stirfry the veggies for about 5 minutes until desired tenderness is reached
  3. turn the wok off, add the cooked quinoa and mix to combine
  4. Pour onto a big plate
  5. Sear your salmon in a separate pan and top on your plate
  6. Add optional, toppings, herbs, and spices.

 

Tweaked Tikka Tandoor

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I guess i’ll sign up for Master Chef auditions now, Hola Gordon Ramsay! totally kidding, but I swear this dish will rock your world from its flavor all the way to the simplicity and provided nourishment!

It’s…

Hot & Smokey

Sweet & Creamy

Fire Roasted Flavored

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During all the recipe testing I went through as I prepared for the launch of REAL – The Meal Deal, – a complete 4 week meal plan with the whole 9-yards from grocery lists, to breakfast and dinner recipes, a snacking guide and weekly movement plan; all for providing healthy nourishing meals for the busy folks; I really strived to create flavorful meals that are free of all the junk you’ll find in grab- and-go, pre-made food commonly eaten i.e unhealthy fats, refined carbohydrates and sugars, chemicals, fillers and binders. REAL – The Meal Deal is now available for order in the NN Shop. Be sure to read my post here, to find the deets! It may just so happen to be your life saver come this season, when it’s oh so easy to get off track nutrition wise due to busy schedules, holiday parties and endless amounts of treats floating around! #eatrealfood guys!

Anyways, as I was saying, I really went all out with the dressings, sauces, broths, and flavors in all the meals. I promise you’ll be double questioning if it was possible for something so tasty to be so nourishing and healthy!  One of my go to seasonings I’ve been cooking with lately is Spicemode, they keep it real with the ingredients and their flavors are a perfect match in curries and Indian kind of dishes. One of my favorites is their “Curry” which I use in a fall chili called Blazin’ Basil Bean & Barramundi Bowls.

This guy was a leftover that didn’t make the meal deal due to 4 weeks only have 28 days #darntheluck ! However, I still want to share it because it’s so simple and tasty! It’s perfect for those days when you want something satisfying, spicy yet sweet and creamy (riddle me that!), and ridiculously nourishing. This tandoori is full of fiber, protein and healthy fats. I serve it over a bed of broccoli rice (Trader Joe’s stepping up in the world!) but it can easily be served over a bed of basmati rice for a higher carbohydrate version (which I’l be trying next!)

It’s dairy-free thanks to Kite Hill who has an awesome line of dairy-free cheese and yogurt, it’s paleo approved for you folks who are into that, and is vegan adaptable by simply leaving out the shrimp.  I love the versatility of this dish; it can be enjoyed by all!

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Print
Twisted Tikka Tandoor
Author: Britni Martinelli
Ingredients
  • Group 1
  • Chosen Foods olive oil spray
  • 1 cup yellow onion finely diced
  • 1 cup eggplant cubed
  • dash of sea salt and garlic powder
  • Group 2
  • 1 tbsp minced garlic
  • 2 tbsp Tandoor by Spicemode
  • 2 tbsp Tandoori Masala seasoning any brand will do
  • 1 tbsp tomato paste
  • dash of sea salt
  • 1/2 tsp paprika
  • 1 tbsp minced ginger
  • 1 tsp olive oil
  • 1 & 1/4 cup diced tomatoes fire roasted canned
  • 1/4 cup green chilis canned
  • 1 tbsp lemon juice
  • 1 serving or 150g Kite Hill Plain Unsweetened Yogurt
  • shy 1/2 cup 110g garbanzo beans drained
  • Group 3
  • 3.5 cups broccoli rice sub with basmati or cauliflower
  • 1/4 cup vegetable or bone broth
  • Group 4
  • 7 oz shrimp seared in Tandoor seasoning
  • Group 5
  • raw yellow onion
  • diced çelery
Instructions
  1. In a large pot heat a dash of olive oil spray and saute group 1 for about 2-3 minutes.
  2. Add group 2 to the pot mix well to combine, turn to very low and let simmer.
  3. In a separate pot add broccoli rice and broth, turn on high heat and cover to let the rice steam for 1-2 minutes until tender.
  4. Sear your shrimp (group 4) in a separate pan.
  5. Pour your rice mixture on a large plate, dump the pot of sauce over it and mix to saturate the rice. Top everything with the shrimp and top with group 5.

Chipotle TaKale Salad

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I was debating on whether or not I should 1. call this a salad (it’s more of a gigantic bowl full of veggies, fish, beans and healthy fats)  and 2. if I should post this or save it for my cookbook “REAL” that I’ll be releasing in a few months. Pre-order here! BUT I decided it was too yummy to save for later so here we go…

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This big bowl utilizes Mexican inspired vegetables & herbs, along with a one-of-a kind “good fats” dressing made from egg yolks, avocado, and chipotle paste. The heat from the chipotle pepper will boost your metabolism and immune system into overdrive! The kale gives a spin on the traditional greens that are commonly used in Mexican salads and provides you with tons of nutrients like calcium, fiber, manganese; as well as being high in vitamins A & K. The next plus to this bowl is the high protein content coming from both plant and animal sources.  The black beans and shrimp provide you with a balance of muscle building nutrients. Corn and tostadas are the sources of complex carbohydrates; necessary for brain function and to carry out your daily activities. It’s comfort food with a healthy twist. 

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I used Sanissimo Tostadas which is one of my favorite brands when choosing packaged food products.  They utilize Nixtamalization corn in their products which is a process used to prepare the maize (corn) by soaking and then cooking it in an alkaline solution; limewater, and then it is hulled.  The benefits of this process are: the corn is more easily ground during the grinding process, the flavor improves, the chance of mycotoxins (aka: mold) is reduced and the biggest benefit is the bioavailability of protein and niacin in the corn being increase during the alkaline soaking stage by converting bound niacin to free niacin. This process makes both of those nutrients more easily absorbable to our bodies, which leads to an increase in the nutritional value, quadruple whammy! Corn can be an iffy subject so choose wisely, and know your source. Opt for organic, non-gmo options from local farmers if possible. 

And just in case you were needing another way to enjoy kale, here you go! The massaging technique used in this recipe takes away from it’s leathery texture by beginning the digestion process of the kale. Being that kale is very rough and tough and takes a bit more to digest this can help things go more smoothly.  Plus, who doesn’t want to try massaging their greens?! Fun stuff, and perfect for when the little ones are wanting to help out in the kitchen!

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If you have trouble finding these brands for the tostadas, chipotle paste and mayo; some others that I recommend are Frontera Chipotle Paste, Chosen Foods Avocado Mayo, and any tostada that has an ingredients list that reads something similar to the following: corn, water, lime and sea salt.

I hope you enjoy it as much as I did! Tag your creations on Instagram or Facebook with #NourishingNelli

-Nelli

Print
Chipotle TaKale Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Author: Britni Martinelli
Ingredients
Group 1
  • 1 cup diced red bell pepper
  • 3/4 cup diced white onion
  • 3/4 diced green onion
  • ½ cup fresh cilantro
  • 1 cup diced cherry tomato
  • 1/3 cup sliced black olives
  • 4 cups of massaged kale lime juice, fajita seasoning, dash of olive oil
  • 1 ½ cups diced zucchini lightly sautéed
  • 8 oz jumbo shrimp sauteed with chipotle seasoning
  • ½ cup 130g black beans drained
  • 1/2 + 1/4 cup 120g of corn cut off the cob
  • 4 Tostadas for serving: SANISSIMO Brand
Group 2
  • ½ 75g large avocado
  • 1.5 - 2 tbsp Primal Foods Avocado Mayo
  • 1 tsp minced garlic
  • 2 tbsp lime juice
  • 1 tbsp + 1 tsp Ottos Chipotle Paste
  • 1 tsp sea salt
  • 1 tsp white wine vinegar
Instructions
  1. Massage your kale in a big bowl and set aside
  2. Boil corn and set aside to cool for 1-2 minutes, cut off the kernels with a knife
  3. Blend ingredients from group 2 in a high speed blender
  4. Saute zucchini and heat black beans in a large pan
  5. Sear your shrimp
  6. Add all the raw veggies to the massaged kale
  7. Pour half of your dressing and mix to combine
  8. Add cooked zucchini, beans, and shrimp to the bowl
  9. Pour the rest of your dressing
  10. Serve with tostadas

   

Spring Squrry

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This Spring Squrry: [a squash curry with every spring vegetable imaginable] is uber satisfying and loaded with nutrients! I love to make this on a cold or rainy day when I have a little extra time to prepare dinner.  It makes a big portion, so you may wind up having left overs, depending on how many people you’re serving, and how hungry you are!

It contains coconuts, nut butter and a boat load of spring time vegetables, all topped with a piece of fresh white fish. Feel free to adjust the spices to your liking, but don’t skimp on the vegetables because they’re very tasty in combination.

This is a hearty meal packed with fiber from bean and vegetable sources.  It is full of good fats, both saturated (coconut) and unsaturated (peanut butter) that keep your tummy feeling satisfied.  Not only does peanut butter make the sauce in this dish taste amazing, provide you with healthy fats, and B vitamins, but it contains a moderate amount of protein. Peanut butter, in combination with the tilapia and garbanzo beans gives you a protein packed meal, great for athletes, who need to support extra muscle or anyone who has trouble fitting an adequate amount of protein into their diet.

Two of the spices in this dish are rather healing and digestive friendly…turmeric and ginger!

Turmeric contains a component called curcumin, which regulates inflammation in the body by keeping it at bay.  It’s a very rich source of vitamin B6, niacin, and iron; some of the essential vitamins we need in our diet. It has also been known for it’s antimicrobrial properities; making it a super-spice in my book! Ginger has anti-inflammatory properties as well, but is better known for its help in the digestion process.  Ginger has to be one of the healthiest spices on earth. Some of its greatest benefits are aiding in fighting the common cold and flu, improved digestion, reduced nausea, morning sickness and muscles soreness, and an all over anti-inflammatory, great for those who suffer from arthritis or other conditions involving inflammation.
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It seems like a lot of ingredients and steps, but it honestly only takes about 30 minutes to prepare and cook.  Save it for a rainy day or when you have extra time to spend in the kitchen.

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Print
Spring Scurry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Author: Britni Martinelli
Ingredients
  • Group 1
  • 1 cup large asparagus chubbies
  • 2 cups 280g butternut squash cubed
  • Group 2
  • 1 tbsp minced garlic
  • 2 tbsp minced ginger
  • ¼ cup white onion
  • 3 tbsp water
  • Group 4
  • 1 tsp cumin
  • ½ tsp tumeric
  • ½ tsp ccorriander
  • ¼ tsp sea salt
  • Group 5
  • 3 tbsp creamy peanut butter
  • 2 tbsp lime juice
  • 2/3 cup 180 mL light coconut milk (Thai Kitchen)
  • 1/6 cup 40 mL full fat coconut milk (Thai Kitchen)
  • 1/8 cup vegetable or chicken broth
  • 1 tablespoon Sriracha sauce
  • Group 6
  • 1 cup of leeks chopped white part only
  • 1 cup yellow squash
  • ¾ cup green bell pepper
  • 2 tsp minced garlic
  • Group 7
  • cooked butternut squash
  • cooked asparagus
  • ¼ cup 65g garbanzo beans
  • ½ cup fresh basil leaves
  • Group 8
  • 7 oz tilapia seared and broken into pieces
  • ½ cup raw purple onion
  • ¼ cup spring onion
  • chopped peanuts optional
Instructions
  1. Steam group one separately and set aside.
  2. Blend group 2 together in a blender to create a puree
  3. Heat a medium saucepan on medium heat and add your puree, plus the group 4.
  4. Once this cooks for about 2 minutes add Group 5, turn to low and let simmer for 5 minutes.
  5. Meanwhile, heat a stock pot on high with a dash of coconut oil (to prevent sticking) and sauté Group 6 in your favorite seasoning: (Spice Hunter Coriander & Lime blends great)
  6. Reduce to low heat, Group 7, pour your sauce in and cover for about 5 minutes letting the flavors blend.
  7. Top with Group 8.

 

Do enjoy!

-Nelli

Greek Goddess Salad

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Since today was the first day of Spring, and it hit 81 degrees here in St. Louis, I thought I should share one of my favorite spring salads even though it’s exclusive to REAL-The Meal Deal, my program for living a balanced and healthy lifestyle where I provide a simple movement/exercise plan in pair with a meal plan that is rich in real and whole food. BUT I thought I should give you a taste of what REAL – The Meal Deal has to offer and this sumo salad is surprisingly one of my favorites! It’s full of hydrating vegetables, protein, blood sugar regulating complex carbohydrates, and a sauce that is out of this world! It takes a whole 10-15 minutes to make start to finish and is quite the crowd pleaser!

First how amazing does this fish look. Here I’ve used tilapia, but feel free to switch this for another flaky and lean protein, like halibut or cod, just be sure your choosing fresh and wild caught, with all fish!  I sear these babes on high heat each side and then cover on low for about 3 minutes. 

 

Here’s the veggie gang for this dish! I went with all the spring veggies…water rich romaine and cucumber, asparagus, bell peppers, added some olives and a few of the other typical salad necessities.  The combination really makes for one Greeky goodness! 

 

  We cant forget these little guys; because #carbsforlife! Although this is a low carbohydrates dish, it’s important to eat enough carbohydrates in your meals through out the day for energy and proper brain functions.  Fingerling potatoes are low in starch content compared to other tubers and taste great when roasted aka: THIS SALAD!

The sauce. We cant forget the sauce. The key ingredient in this dish, I’d have to say is this stuff. There’s something about roasted red pepper combined with red wine vinegar and garlic. Saaah Good! As mentioned below the tahini is optional, but really give this a kick, and provides your with extra healthy fats and protein. It’s also a great source of calcium! The sauce goes far, so you can either make your salad extra saucy or save some in an air tight container for dipping fresh veggies in at snack time. 

 

And Voila! Here you have the best Greek Goddess Salad! Give it a try and show me your creations by tagging #nourishingnelli on Instagram or Facebook!

And since were talking Greek stuff……“Let food be thy medicine, and medicine be thy food” – Hippocrates

 -Nelli 

Print
Greek Goddess Salad
Prep Time
10 mins
Total Time
10 mins
 
Servings: 1
Author: Britni Martinelli
Ingredients
  • 2-3 cups of romaine lettuce shredded
  • 1/4 cup fresh dill
  • 1 cup steamed asparagus diced into thirds
  • 3/4 cup hearts of palm diced
  • 1/2 cup diced cherry tomato
  • 1/2 cup diced purple onion
  • 3/4 cup diced english cucumber
  • 6 oz fingerling potatoes diced
  • 1/4 cup diced bell pepper
  • 1//3 cup diced kalamata olives
  • 1/3 cup diced green onion
  • 7 oz of fresh tilapia cod, or hailbut
  • Dressing Ingredients
  • 7 oz roasted red bell pepper use oven until skin is crispy
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • dash of sea salt
  • dash of red pepper flakes optional
Instructions
  1. steam asparagus
  2. roast fingerling potatoes in the oven at 425 for 15 minutes
  3. blend the dressing ingredients in a high speed blender
  4. cook your fish of choice
  5. layer all ingredients on a plate
  6. pour dressing over the top

On-the-Border Salad

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On the border meaning kinda Mexican, kinda not… you all know I have an infatuated love for Mexican food, so obvs I was due for a new dish! I’ve added a few new ingredients to the traditional Mexican line up, one being cabbage, which is a nutritional powerhouse. It’s full of fiber and stimulates the immune system, inhibiting the growth of viruses and killing bacteria.  Another cool fact about cabbage is that in it’s raw form it contains ascorbigen which heals and protects against stomach ulcers.

 

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Next, we have a roasted jalapeno to turn up the heat and kick your immune system as well as metabolism into overdrive. Chiles and peppers contain an abundance of vitamin C and a compound called capsaicin that is responsible for the hot sensation when eaten. Capsaicin has been linked with killing cancer cells, reducing inflammation, producing fat oxidation and boosting metabolism.

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Other than the spicy sauce, this dish is loaded with fiber from other various vegetables and garbanzo beans.  It has an abundance of protein from both plant and animal sources. Feel free to use whichever you have on hand, tilapia or shrimp. I didn’t put amounts on the veggies, leaving it up to you to make this however big you’d like; although I find about 1 heaping cup of each mixes well.

 

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Print
On-the-Border Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Salad
Author: Britni Martinelli
Ingredients
  • Group 1
  • Half a large jalapeno roasted in the oven until skin browns and turns crisp. Once finished roasting cut in half long ways and deseed.
  • 2 tbsp of shallots diced
  • 1 heaping cup cilantro
  • 1/2 large 75g avocado
  • 1/4 cup lime juice
  • 1 tbsp white wine vinegar
  • 1 tsp Chile Margarita Spice by Spiceologist
  • 2 tsp minced garlic
  • 1-2 tbsp avocado oil
  • 1/2 tsp honey
  • dash of sea salt & cumin
  • Group 2
  • Bed of Romaine lettuce
  • Purple or green cabbage shredded
  • Green bell pepper diced
  • Purple onion diced
  • Cherry tomatoes diced
  • Late July Multigrain Sea Salt Tortilla Chips crunched into small pieces
  • Group 3
  • 8 oz shrimp or tilapia sautéed in Spiceologist Chile Margarita seasoning use cumin, chile powder, garlic, and lime juice if you don’t have this seasoning
  • ½ cup 130g chickpeas seasoned in Chile Margarita seasoning and warmed in a skillet
  • Optional Toppings:
  • Dairy Free Cheese Shreds
  • Salsa to make it extra saucy
Instructions
  1. Combine Group 1 ingredients in a blender and set aside to make your dressing
  2. Layer Group 2 ingredients on a large plate
  3. Pour half of the dressing to the plate and mix to combine
  4. Cook Group 3 in a pan over medium high heat and add to your plate
  5. Pour the rest of your dressing over the top