Fake Away: Mongolian Beef with Sesame Cauli Rice

I made this Fake Away a couple of weeks ago, and after some tweaking it’s finally ready to share! I am quite obsessed with cauliflower, can you tell? I use it in everything, even in smoothies when I don’t have an avocado or banana on hand, it adds a thickness.

This is a quick and delicious alternative to the traditional take away.

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Mongolian Beef

Ingredients:

Serves 3

1 lb flank steak (buy in strips or slice; I bought in cubes), or replace with mushrooms or tofu

1/4 cup cornstarch or flour

1/3 cup of soy sauce or coconut aminos

2 tbsp coconut oil

1/2 white onion, diced

2 cloves of garlic, minced

1/2 cup water

6 tbsp honey

1/2 tsp grated ginger

mix of bell sliced bell peppers

Method:

In a measuring cup or small bowl, whisk the soy sauce, ginger, honey and water until well combined.

unnamed-9Heat the coconut oil in a large sauce pan over medium heat. Sautee the onion and garlic until soft.

Pour the soy sauce mixture into the sauce pan. Let it come to the boil, then add your cornstarch or flour. Continue to whisk until the mixture thickens, this should take about 2-3 minutes.

Add the meat, being aware not to overcrowd the pan and pieces of meat. Cook through. Then add your vegetables. Serve over Sesame Cauliflower Rice.

Sesame Cauli Rice

Ingredients:

1 head of cauliflower

1/2 of white onion, diced

1 clove of grlic minced

2 tablespoons sesame seeds

1 tablespoon vinegar

Method:

In a food processor, blitz a head of cauliflower until flour like consistency.

In a pan, sautee onion and garlic in a tablespoon of coconut oil. Add sesames seeds. Then add cauli rice and sautee until slightly golden. Pour in vinegar and stir. Top with Mongolian Beef.

Enjoy!

 

 

 

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Pineapple Lime Salmon and Lime Cauli Rice

This week marks teaching at Burn Pilates SIX MONTHS! It’s been a whirlwind and it really does feel like six months, yet it also feels like I just started. It is truly inspiring to see client’s transformations(mentally and physically), and lately, maybe it was the Rihanna vs Beyonce Playlist I had for them today, but clients have been PUSHING! Like 150%. So if you’re a Burn client and have been to my class, THANK YOU for working hard!!

I really have been feeling inspired by my clients/classes to stay on track. Not only does staying healthy give me the energy I need to teach, it allows me to perform better when I attend fitness classes. Working out makes me feel strong and clears my mind, while eating right is my fuel.

After teaching my Sunday double, and doing a home workout, I needed some refuel. This is the perfect balance of sweet, savory, spice, and packs a BIG NUTRIENT DENSE PUNCH!

PINEAPPLE LIME SALMON AND LIME CAULI RICE

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Ingredients:

Serves 1

Salmon filets (1 per person)

Fresh pineapple chunks

1/2 clove of garlic minced (use 1 whole one if cooking for more than one)

1/2 teaspoon paprika (more for an extra kick)

1 teaspoon of roughly chopped parsley

1 lime

1 head of cauliflower

2 tablespoons white onion, diced

 

Joy Loops Hot Pepper Mix

Pinch of Himalayan salt and pepper

Method:

FOR SALMON:

Preheat oven to 400F. Tear of enough foil to wrap around salmon filets.

Zest the lime(you may only end up using a little bit, but why not put some in your Paddy’s Day cocktail later this week?!). Then cut in half. Using one of the halves, cut three slices. With the other half, juice it. unnamed-3

Lay foil flat on baking tray, and drizzle a little bit of oil(olive or avocado). Play two slices of lime. Then place two slices of lime. Top with your salmon. Add two pinches of lime zest, paprika, salt and pepper, garlic, pineapple, and a sprinkle of salt and pepper. Drizzle with a tiny bit more oil.

Wrap up the foil and bake in the oven for 12-15 minutes, or until salmon is flakey.

 

FOR CAULI RICE:

In a food processor blitz the cauliflower until rice like consistency. I only used about less than half a cup of cauli rice, feel free to use more or less! Store the rest in fridge, for the recipe coming up next!

In a sauce pan melt two teaspoons of oil or butter of choice, I used Earth Balance Vegan Butter. Then saute the onion until translucent, add in the cauliflower for about 2 min. Stir in lime juice(pan will sizzle) and 3 big pinches of zest, season with salt and pepper, and BOOM! Cauli rice in under 5 minutes that is flavorful!

PLATE UP: Just top a bed of the cauli rice with the salmon, serve with a side of greens, and drizzle a tablespoon of Joy Loops Hot Pepper Mix! Enjoy!

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Healthy No Bake Red Velvet Cookies

Last week I gave a food demo, my second one, at the San Francisco Public Library. It was a Valentine’s Day themed demo, with “Heart Smart Treats”.  I took classic desserts and put a healthy spin on them. Each dessert is packed with nutritional value including protein, antioxidants, and vitamins. You could pretty much eat each for breakfast, lunch, and dinner!

The first dessert was a tofu based Cheesecake. Dish number two was a beet based No Bake Red Velvet Cookie Dough. And lastly, an avocado based Chocolate Mousse. I am going to split the desserts up into three blog posts.

The first one I’m sharing is No Bake Healthy Red Velvet Cookie Dough! I ditched process sugar, flour and food coloring to give you this good for you doughp dough! Beets are a great source of antioxidants, potassium(essential for nerve and muscle function), an anti-inflammatory, and so much more.

Ingredients:unnamed-8

1 beet (*see below)

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp vanilla extract

2 cups oat flour (*see below)

3 tbsp coconut/almond flour

Method:

  1. Roast the beets, no oil, no seasoning. (So there is a little oven use, but if you do this on a meal prep day, you can roast a couple of beets and use throughout the week in salads/other main dishes!)
  2. In a mixing bowl, combine dry ingredients. When the beet is done, let cool. Add to the food processor with about 2-3 tablespoons of water, and puree until smooth.
  3. In a smaller mixing bowl, combine wet ingredients and ONLY HAlF A CUP of the beet puree!
  4. Add the wet ingredients to dry and mix with a wooden spoon(or use your hands and get a bit dirty!) until throughly mixed until it is the consistency of cookie dough. You can also do this step in the food processor!
  5. On a sheet of parchment, roll dough out to 1/4 inch. Using cookie cutters, make different shapes!

*Slowly add more than the half of a cup of beet puree for a raw cookie dough texture

** Slowly add more than the 2 cups of oat flour for more of a shortbread texture

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Eggnog French Toast

I haven’t posted a Sinful recipe in a while, or any recipe really in a while! New Years Resolution/goal: BLOG MORE!!

Yes I try to stick to a healthy diet and avoid processed foods, BUT it’s the holiday season. And holidays to me bring back memories of me and my siblings are the breakfast/lunch/dinner table chatting, catching up, and enjoying my Mom’s delicious food. We’re a chaotic loud bunch but I wouldn’t change it for the world.

I’m hooked on smoothies, stir fries and hefty salads as seen on my Instagram and encourage a balanced lifestyle, but I think we have allow ourselves to enjoy the festive period and indulge here and there! I’m bringing you an easy recipe to enjoy with your loved ones this festive season-EGGNOG FRENCH TOAST! It’s pretty decadent and filling!

Tis the season to be merry and full of comfort food!

I do believe brioche bread works best for the recipe. For the eggnog I use Costco’s Kirkland brand, and it has the flavors of nutmeg, cinnamon and vanilla mixed into it. So if your eggnog doesn’t include spices and vanilla, add a teaspoon of cinnamon, nutmeg and vanilla.

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Ingredients (serves 4-5):

1 loaf of brioche bread, 2 slices per person

3 eggs

1 cup of  eggnog (I used Kirkloand Signature which comes with the spice and vanilla flavors-if your eggnog doesn’t

Method:

In a mixing bowl, or dish, whisk well together your eggs and eggnogs. Put your slices of brioche bread into the eggnog mix and let soak. I fit about 3-4 slice in my bowl. Let soak. While brioche is soaking, melt a teaspoon of butter in a frying pan. When the butter is melted and pan is hot, add your brioche.  was able to fit three to four slices on my pan, and in between each batch add a teaspoon to the pan. Yes, lots of butter but it makes it so delicious(especially if using KerryGold)! Flip when golden brown. Repeat process until everyone has a full plate!

To serve: Sieve over some powdered sugar and drizzle on some Maple Syrup! E

Enjoy and have a wonderful holiday season!

 

Pumpkin Mac and Cheese and Pilates

It’s been a minute! If you been following on my Instagram(the social media I post on the most, find me @cookinwithcarmel), you know I can now call myself a FITNESS INSTRUCTOR! It was this time one year ago I started out my own transformation, and what a year it’s been! SO much sweat, a few tears, lots of doubt, but I can say I am in a VERY happy place since I made the choice to give my life a makeover. And now I’m helping people with their own transformation!

Since moving into fitness I get asked A LOT if I’ll ever become a chef again, and this was a question brought up many times at my high school reunion this past weekend. I’d still call myself a chef, just a former commercial kitchen chef/at home healthy chef. I’m focusing more of the nutritional side of food when it comes to eating and cooking, how we can use food as fuel. So if you need a little help in what to eat to help you get through a workout, I’m here to help! And that might actually be my next blog post!

Anyways, this past weekend was Thanksgiving! My favorite holiday! Not just because of all the food, but because it’s a time for family. And with my large family, the holidays are always a blast! Back to the food, we had a SPREAD: pumpkin donuts for breakfast; dinner was turkey, ham, two bowls of stuffing, mashed potatoes, mashed sweet potatoes, more veg, and PUMPKIN MAC AND CHEESE!

The recipe was highly requested, and I highly recommend it this time of year! Such a cozy dish! It’s really easy and quick! There is dairy in it, those following me for a while know I cut dairy out for a little bit. But this is a HOLIDAY dish, and during the holidays you’re allowed to indulge a little! I cut back on cheese and added nutritional yeast. That way I was going even a small amount of benefits, without losing that cheesey flavor. I used 3/4 of a cup of cheese, but you can even experiment and cut it down o 1/2 of a cup and add 1/2 cup of nutritional yeast.

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c.hall 2017

Here’s what you’ll need: 

1 can of pureed pumpkin

1 cup of milk (I used dairy; alternative: use unsweetened/unflavored almond or soy milk)

2 tablespoons butter (alternative: Smart Balance vegan butter)

1 tablespoon Dijon Mustard

3/4  of a cup cheddar cheese

1/4 cup of nutritional yeast

2 tablespoons minced garlic

Pinch of salt and pepper

Elbow/macaroni pasta or spiralized zuchinni

Method:

Put all ingredients in a medium saucepan, stirring occasionally, bring to the boil. Stir until cheddar has melted and ingredients are combined through. Add a little more salt and pepper to adjust. Cook your choice of pasta and mix it with your sauce!

This recipe makes about 3 1/2 cups of sauce. Store in a mason jar and use within three weeks!

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IdealFit Protein Bars

unnamed-2.jpgThese are SO much better than store bought!

I used the IdealFit Vanilla Protein Powder, but the Cake Batter or Chocolate Brownie flavor would be just as amazing. Shop here for all IdealFit products: bit.ly/2trHGG3

Now, you can also go and buy cashew and almond butter and mix the butters and protein powder together in a bowl-but I like making everything from scratch when I can!

Ingredients:

2 scoops IdealFit protein powder

1 cup cashews

1 cup almonds

Teaspoon of maple syrup or honey

Teaspoon of vanilla extract

(have ready a few drops/tablespoons of almond or soy milk)

handful of dark chocolate chips, dried fruits or shredded coconut

Method:

In a food processor, blitz the cashews and almonds until smooth. Add the protein powder, and blitz until mixed. You might need to add a few drops of soy or almond milk so that the dough does come together. Shape dough into bars or balls. Press the dark chocolate chips, or fruit(like cranberries or goji berries) or shredded coconut onto the top of the bars. Keep sealed in the fridge until you want to eat them!

 

Carrot Cake Bliss Balls

I’m a big sweet tooth(most of my recipes on here are on the sweeter side), and at night is when my sweet tooth really starts to act. Rather than reach for a bar of chocolate, I like to make protein/bliss bars.

Growing up, carrot cake was just one of those things I did not like! I always preferred chocolate cake. It was only in the last couple of years I really started to like carrot cake. Below is a much healthier version-and it really does taste like a dessert! I like to make these on a Sunday and have them for the week-as a post workout or TV snack.

 

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Ingredients:

1 large carrot

3/4 cup oats

6 Medjool dates, pitted

1/2 cup of cashews

1/2 walnuts

2 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1 tsp of hemp heart seeds

Method:

In a food processor, shred the carrots. Remove and put into a bowl. Then pulse the oats and nuts together until very fine. Also remove and into the mixing bowl with the carrots. Then blitz the dates until they form a paste.

Add the rest of the ingredients to the food processor, also adding the carrots and oat nut mix. The mixture will come together like a dough. Quickly form balls and place in freezer. Once frozen, top them with a tablespoon of Cashew Buttercream!

I usually take them out of the freeze about 20 minutes or so before I eat them; I usually enjoy one or two as a snack. They keep for a couple of weeks in the freezer.

 

Pecan Mylk

I love experimenting with non-dairy milks at home-it usually comes out a lot tastier and cheaper than store bought! Earlier this month, I made Coconut Milk for the first time, and really liked it! I have a bunch of coconut meat in the freezer, so I want to make it again soon.

I ran out of my Almond Milk; didn’t take the coconut meat out of the freezer; so reached for the Costco sized bag of Pecans! Mine came out a little grittier than I expected, as I didn’t strain it, but I don’t mind because I like pecans. It was a lot creamier than almond milk, and made my smoothies like milkshakes!

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Ingredients:

2 cups of pecans

3 /12 cups of water

Method:

Soak the pecans overnight in the water. The next day, in a food processor, blitz the pecans and water until pecans are broken down. You’ll need a bit of patience to make it totally smooth-or you can strain it through a fine sieve or cheese cloth. That’s pretty much it!

 

 

I’m an IdealFit Brand Ambassador!

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I have been a Brand Ambassador for a couple of months now, so I’m not sure WHY it’s taken me so long to write this post!

I really had no knowledge of supplements: protein, preworkout, and BCAA shakes. But it’s more than a shake or vitamin- it’s fuel for my body. Idealfit has shown me what my body is really capable of. As I’ve gotten stronger, I don’t want to wear and tear, or exhaust my muscles and joints. By implementing Idealfit products into my day to day eating habits, I can give every workout my all and feel fantastic.

Besides making me feeling amazing, the taste is GREAT(as someone who’s always around food, it gets a big thumbs up from me!)! I tried a couple of different protein shakes, and Idealfit really does stand out. There’s no bloating, and there’s no gross chalky texture. I LOVE the Cake Batter and Chocolate Coconut Protein Powders.

Being an Idealfit Brand Ambassador has been so exciting and rewarding! The community of IdealFit has been so supportive and I have learned A LOT from other ambassadors, from workouts to nutritional tips! They have so many delicious recipes on their site, which I’ve been putting my own spin on, which you can find on my Instagram @cookinwithcarmel. I’m actually just about to start one of their FREE workout challenges this weekend, which you can find on their site.

Go check out all the deals(there’s always a great offer) at http://www.idealfit.com, and use CARMEL10 on your order! Or just click my quick link: http://bit.ly/2trHGG3