Deconstructed Healthy Sushi Bowl

Healthy Sushi Rice
I hope you all had a wonderful holiday! I know that many of you have made some of your New Years goals- which likely include losing weight. I am not one to preach about how you should be living your life, but I did want to share some of my thoughts on resolutions. As we reach a birthday, new year or other milestone that is meaningful in some way, we often set different goals. It is great to check in and assess our lives to take note of what we need to improve upon or perhaps to reward ourselves on what has been achieved.

This year, instead of setting that familiar measurable goal of losing weight, consider altering your entire lifestyle. Healthy eating, exercise, etc..is my lifestyle. It is not an obsession nor is it a means of looking my physical best. My lifestyle is one that makes me feel great both physically and mentally. Do I eat junk sometimes? YES. Do I drink sometimes? Yes. Do I skip workouts? Hell yes! But I do all of these things in moderation. Balance is key. Too much of anything is never a good thing and that sometimes includes an obsession with a healthy living. I understand that might sound silly to many of you, but if eating a few Doritos sends you down a downward hill of self-hate, guilt, and obsessive exercise.. there is something unhealthy about that too. Life is about finding the balance in everything (this also includes work and relationships).

Now onto the recipe! I love this recipe for many reasons…

1. I don’t have to waste my money ordering sushi anymore.
2. The possibilities to make it your own are endless.
3. Makes a delicious side dish for any protein (think tofu, raw or cooked salmon, chicken, chickpeas etc…)
4. It is so easy to make and super cheap!

Deconstructed Sushi Bowl

Here’s how you make it!

Ingredients:

• 2 cups uncooked brown rice or about 4 cups cooked ***(see notes, follow directions on the bag)
• 1/2 cup rice wine vinegar
• 3-4 tbsp tamari or gluten free soya sauce (or to taste)
• 3 tbsp honey
• 1 tsp wasabi paste (optional, more if you like it hot!)
• 1/4 cup chopped pickled ginger
• 1 sheet of nori (dried seaweed) cut into thin strips
• 3 tbsp toasted sesame seeds
• 1/2 cup seeded and chopped cucumber
• 1 avocado diced

Directions:

1. Cook rice according to directions. See note below.

2. In a small sauce pan over medium heat, whisk rice wine vinegar, tamari, honey and wasabi until combined. Pour mixture evenly over rice and stir until well coated. Taste and adjust seasonings to your taste.

saltier= more tamari
tangier= more vinegar
spicier = more wasabi
sweeter= more honey

3. Mix in pickled ginger, nori, cucumber, avocado and sesame seeds.

4. Serve alone or with protein of choice.

***I love this brand of short grain brown rice for this recipe. It mimics the texture of white sushi rice. I cook mine with splash of avocado oil and salt. It comes out sticky and fluffy- perfect for sushi rice! Cook according to bag directions.
Deconstructed Sushi Bowl

No Bake Chocolate Chip Pumpkin Pie Bites

No Bake Pumpkin Pie Bites
With American Thanksgiving around the corner, I know many of you are looking for some EASY last minute recipes. Well I don’t think there is anything easier than not having to bake. These healthy bites are a great addition to your dessert table to have a festive offering for celiacs, vegans or those trying to eat healthier. If you don’t serve them at your table, they’ll be a great snack when you are detoxing from the super heavy meals without leaving you in total withdrawal! Happy Thanksgiving to all, I hope you love these!

Ingredients:

• 1 1/2 cups gluten free oat flour (if you’re celiac)
• 1/2 cup almond flour
• 3 tbsp coconut sugar + 2 tbsp for topping
• 1 tsp pumpkin pie spice + 1/2 tsp for topping
• pinch of salt
• 2 tbsp melted coconut oil
• 3/4 cup pure pumpkin puree
• 1/4 cup pure maple syrup
• 1/4 cup dairy free milk or water
• 3 tbsp 70% chocolate chips (dairy free)

Directions:

1. Sift oat flour, almond flour, 3 tbsp coconut sugar, 1 tsp pumpkin spice and salt in a bowl.

2. In another small bowl, whisk coconut oil, pumpkin puree, maple syrup and dairy free milk until smooth.

3. Add wet ingredients into dry, and stir until combined. If your batter is too wet to form into balls, add more almond flour until you achieve desired consistency. Stir in chocolate chips.

4. In a small bowl, mix together the remaining 2 tbsp coconut sugar and 1/2 tsp pumpkin pie spice.

5. Roll batter into bite sized balls, and coat in sugar coating by rolling in the sugar mixture. Store in an airtight container in the fridge!
Pumpkin Pie Bites

Matcha Green Tea Chia Pudding

Matcha Chia Pudding
Is it just me or is matcha EVERYWHERE lately? I was a little intimidated when I bought my first bag of matcha. With so many types, price points and brands, I really had no idea where to start. My advice to you is to go to a tea speciality store and have them explain their different varieties and choose the variety that suits your taste buds and of course, your wallet. For me, a creamier variety was a priority as I planned to make lots of lattes with it. If baking with matcha is what your after, you might not need a very expensive variety. Knowledge is power. Ask your local speciality shop!

So what is so great about matcha? Well besides for it’s super delicious green tea taste it is loaded with superfood goodness. Unlike other teas, you actually drink the leaf which maximizes nutritional benefits. Matcha helps boost your metabolism and immunity. It gives you an unbelievable slow releasing energy boost and is loaded with antioxidants. With all that said, I hope you love this recipe! I’ll be sharing more matcha tea recipes as I continue to explore this amazing ingredient. Have an amazing weekend!
Matcha Chia PuddingMatcha Chia Pudding

Ingredients

serves 2
• 1/2 cup Pure Leaf Unsweetened Green Tea or steeped green tea of your choice (cold)
• 1/2 cups unsweetened almond milk
• 1/2 tbsp pure maple syrup
• 1 tsp pure vanilla extract (non alcoholic is best)
• 1 tsp matcha powder
• 1/2 tbsp coconut cream
• small pinch salt
• 6 tbsp chia seeds

Directions

1.Blend all ingredients except for the chia seeds in a blender until combined and smooth.

2.Add chia seeds to a large jar or container. Pour blended mixture over the chia seeds and shake well. Place in the refrigerator and try and shake the container at least two more times before leaving it to thicken overnight (or for a minimum of 3-4 hours).

3.After it has thickened, pour into a bowl and top with fresh fruit, nuts and coconut flakes. Enjoy!

Matcha Chia Pudding