Recipes

Spicy Steak and Zucchini Noodle Salad with Avocado

Spicy Steak and Zucchini Noodle Salad with Avocado

The first time I made this recipe with zucchini as noodles, I totally loved the crunchy replacement and it really does the trick, as if you’re eating real noodles.
Couverts2
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Ingredients

Steak Ingredients:

  • 2/3 pound thin sliced top round steak or another thin cut
  • 1 tbsp. of coconut aminos for paleo replacement but you can use soy sauce
  • 1 tbsp. sesame oil
  • 1 tsp. red chili paste
  • Juice of half a lime

Salad Ingredients:

  • 2 pieces of zucchini peeled and cut into noodle-like, thin matchsticks
  • 1 tbsp. almond butter plus 1 tsp. divided
  • 2 tsp. sesame oil
  • 1 tsp. coconut aminos or soy sauce
  • 1 tbsp. apple juice
  • 1/2 of an avocado sliced thinly
  • 1 tsp. sesame seeds roasted
  • Lime wedges

Instructions

  • Mix the coconut aminos, sesame oil, chili paste, and the lime juice in a bowl.
  • Put in the steak.
  • Toss and coat.
  • Marinade for about 30 minutes at room temperature or for up to 2 hours in the refrigerator.
  • If you marinate in the fridge, take out the beef 30 minutes before cooking.
  • Heat a heavy skillet on medium-high.
  • Cook the steak to your preferred doneness.
  • Set aside when cooked and cover.
  • Make the salad in a medium bowl.
  • Put in the almond butter, the sesame oil, the coconut aminos, and the apple juice.
  • Mix until you make a smooth sauce.
  • Add in the zucchini and toss to coat.
  • Divide the zucchini into two plates.
  • Slice your steak into strips.
  • Top them in the zucchini salad, and then top the steak with avocado slices.
  • Sprinkle with sesame seeds.
  • You can serve these warm or chilled with the lime wedges.
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Course; Meat / Salad

Almond Butter Banana Muffin Sandwich

Almond Butter Banana Muffin Sandwich

If you think that English muffins are just for breakfast, then you’d be surprised to know that you can enjoy them for lunch. This healthy, sweet sandwich is packed with proteins and fiber.
Couverts4
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Ingredients

  • 4 English muffins gluten-free, toasted and halved
  • 4 tbsp. of almond butter
  • 2 large-sized bananas sliced into 1/2 inch pieces
  • 1/2 tsp. of ground cinnamon
  • 1/4 tsp. of sea salt
  • 1 large apple sliced

Instructions

  • Place the English muffin halves on a flat surface.
  • Top each muffin half with 1 tbsp. of almond butter, the sliced bananas, then sprinkle with cinnamon and the sea salt.
  • Cover with the muffin halves.
  • Cut the muffin sandwich in half.
  • Serve on a plate with the apple slices on the side
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Course; Fruit / Nuts / Sandwiches

Miso Almond Noodles

Miso Almond Noodles

Couverts4
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Ingredients

  • 10 oz. of udon noodles dried or semidried (slightly flexible, shelf-stable)
  • 1 tbsp. white miso paste I use white because the kids love it’s sweetness
  • 3 tbsp. almond butter or any nut butter
  • 1/4 cup of apple juice

Instructions

  • Fill a saucepan with water.
  • Bring to a boil and then add the noodles.
  • Bring the water with the noodles to a boil again.
  • Stir and then add more cold water to the pot and allow to boil for the third time.
  • Turn down the heat and cook the noodles until tender, about 3 minutes.
  • Drain the noodles and rinse with cold water so they don’t overcook.
  • Pour the miso paste and the almond butter in a large bowl.
  • Whisk together until very smooth.
  • You can add a tablespoon of apple juice if hard to whisk.
  • Once the miso and almond butter is well combined, add in the remaining apple sauce.
  • Mix well.
  • Warm the mixture in a saucepan or a microwave.
  • Pour over cooked noodles.
  • Toss.
  • Garnish with minced green onions if desired.

Notes & Wine Advice

The miso sauce is not only great for noodles; the sauce can also be used as a delicious dip. I also use the sauce as marinade for kabobs. Sometimes, I toss the sauce with roasted cauliflower and then sprinkle the mix with sesame seeds. And when I ran out of almond butter, I just use peanut butter in the mix.
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Course; Noodles / Nuts

Grilled Cheesy Almond Butter Sandwich

Grilled Cheesy Almond Butter Sandwich

This healthy and improved version of the grilled sandwich is packed with delicious taste and is definitely one of my favorite fast lunch.
Couverts1
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Ingredients

  • 2 slices multi or whole grain bread
  • 1 thick slice of cheddar cheese
  • 2 tbsp. of almond butter
  • 1/2 green apple sliced thinly, use a mandolin if possible
  • 1 carrot shaven thinly using a vegetable peeler
  • 1 tbsp. butter

Instructions

  • Spread almond butter on one slice of the bread.
  • Top the spread with the carrot shavings and the apple slices.
  • Finally, top with the cheddar cheese.
  • Cover with the other slice of bread.
  • You can enjoy the sandwich as it is, but I like my toasted so I grill it.
  • In a small skillet, heat the butter, and then grill your sandwich to your preferred toastiness.
  • Slice diagonally in half.
  • Enjoy.
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Course; Sandwiches

Homemade Raw Almond Mayo

Homemade Raw Almond Mayo

This recipe is a healthy alternative for the market bought mayo and I use this when making healthy sandwiches.
Couverts1 cup
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Ingredients

  • 1/2 cup of soaked almonds
  • 1/2 cup of water
  • 1/4 tsp. dried mustard power
  • 1/2 tsp. salt
  • 1/4 tsp. of freshly ground pepper
  • 1/2 – 3/4 cup of olive oil
  • Juice of 1/2 lemon
  • Optional:
  • 1 to 3 tsp. agave or honey or raw sugar

Instructions

  • Except for the olive oil, place everything in a blender and mix until very smooth.
  • While the blender is still running, slowly pour the olive oil through the middle opening of the blender cover.
  • Begin with 1/2 cup and continue until you reach the correct consistency, up to 3/4 cup.
  • Taste the mix and adjust the seasonings.
  • If you want it tangy, then add apple cider vinegar or lemon juice.
  • But if you want it sweet for the kids, then add agave, honey, or sugar.
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Course; Nuts / Sauce

Stuffed Grilled Pita

Stuffed Grilled Pita

I soak the almonds overnight, getting them ready to be mixed with the rest of the ingredients for a fast and healthy lunch. I especially love that I can use my spicy homemade vegan mayo to this dish. I just soak an extra 1/2 cup of almond. This lunch is filling, very healthful, and packed with fiber, real protein, and omega-3 and -6 fatty acids. Soaking the almonds overnight also helps for easier absorption of the vitamins and the nutrients they contain.
Couverts6
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Ingredients

Instructions

  • ut the almond in the bowl.
  • Pour water into the bowl until the almonds are covered.
  • Soak for at least 3-9 hours or overnight, or until plump.
  • Drain water and then rinse well.
  • Put the soaked almonds in the food processor.
  • Process them until they are finely chopped that looks similar to flaked tuna.
  • Transfer to a medium-sized mixing bowl.
  • Put the chopped cucumber, the celery, the green onion, mayo, garlic, and the lemon.
  • Stir all the ingredients together until well combined.
  • Sprinkle with salt and ground pepper to season.
  • If using, then add the pinch of help granules.
  • Set aside.
  • Heat the Pita bread.
  • You can toast them in the broiler for 2 minutes, flipping halfway.
  • What I usually do is turn the flame on of my gas stove on medium low and then I place the Pita directly on the burner.
  • I flip and move it around every 5 to 10 seconds so that it heats up and evenly and doesn’t burn.
  • I just use my hands but if you are afraid of the flame, then use tongs.
  • It usually just takes less than a minute for the Pita to come from frozen to warm, pliable, and slightly crusty.
  • Cut the grilled toasted Pita in half and stuff with the filling.
  • The left over salad can be refrigerated for 3 days.
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Course; Bread / Lunch / Nuts

Almond Raspberry Lunch Waffles

Almond Raspberry Lunch Waffles

It can be a challenge to make kids a variety of vegetables and fruits that they will enjoy. So here is a waffle for the lunch box recipe that is packed with fruits.
Couverts6 waffles
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Ingredients

Instructions

  • Preheat your waffle iron,
  • Whisk the flour, the baking powder, and the salt in a large mixing bowl.
  • Make a hole or a well in the middle of the flour mix and then drop the eggs, the milk, and the melted butter.
  • Stir and combine well.
  • In another bowl, mash the banana using the back of a fork.
  • Fold the mashed banana into the batter.
  • Mix in the raspberries and the almonds.
  • Cook the waffles.
  • You can serve them warm with the maple syrup or you can use the waffle pieces like bread, spread cream cheese in one waffle and then top with another.
  • Pack in your kids’ lunch box.
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Course; Fruit / Lunch / Nuts

No-Bake Chocolate Chip Almond Cookies

No-Bake Chocolate Chip Almond Cookies

These cookies are so delicious, and they not only taste good but I can make them without turning the oven on. All I need to do is mix a few ingredients and minimum effort.
Couverts8 cookies
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Ingredients

  • 1/4 cup of honey
  • 1/2 cup of almond flour
  • 1/4 tsp. of sea salt
  • 1/2 cup of chocolate chips
  • 1/2 cup of shredded coconut unsweetened
  • 1/2 cup of coconut butter do not use coconut oil, they are different
  • 1/2 tsp. of vanilla extract
  • 1/8 tsp. of almond extract optional

Instructions

  • Put all the ingredients in your food processor or a bowl and mix until thoroughly combined
  • Place wax paper in cookie sheets or a large flat plate.
  • Scoop out about 2 tablespoon and roll in your hands, making about 2 inch sized ball and then place on the wax paper.
  • Press the ball with your palm and flatten.
  • Transfer the cookies in the fridge and chill for a minimum of 1 hour.
  • Serve.
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Course; Chocolate / Coockies / Biscuit / Nuts

Chocolate-Covered Roasted Almonds

Chocolate-Covered Roasted Almonds

I always crave for something sweet after every meal so I always have a standby of these chocolate covered roasted almonds stored in an airtight container.
Couverts2 cups
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Ingredients

Instructions

  • Prepare the oven by preheating to 300° F.
  • Roast the almonds for about 15 minutes, flipping them halfway through, in a parchment lined baking sheet.
  • Put the chocolate in a microwavable bowl, and microwave in 30 second intervals, stirring, until the chocolate is melted.
  • You can also melt the chocolate in a double broiler Add a little water in a pot.
  • Place a glass bowl on top of the pot, making sure it doesn’t touch the water.
  • Melt the chocolate, stirring occasionally.
  • Add in the almonds in the melted chocolate.
  • Mix well until every almond is chocolate coated.
  • Pour the cocoa powder in a medium bowl.
  • Add in, a handful of at a time, the chocolate covered almonds.
  • Mix until all of the almonds are covered with cocoa powder.
  • Shake the excess cocoa powder off, by picking up the chocolate and cocoa covered almonds and bouncing it from one hand to another.
  • Place them back in the dish lined with parchment paper.
  • Allow the almonds to be completely air dried.
  • They can be stored up to a month, if they last that long.
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Course; Chocolate / Dessert / Nuts

Almond Jelly

Almond Jelly

This homemade almond jelly is so easy to make that my two boys proudly made the last batch that we gobbled up in just minutes. I just boil and pour the boiling water in the bowl and let them do the rest.
Couverts6
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Ingredients

  • 2 envelopes .25 oz. each plain gelatin (I use Knox)
  • 1/2 cup granulated sugar
  • 1 2/3 cup boiling water
  • 1/2 cup cold whole milk
  • 4 tsp. pure almond extract
  • Optional:
  • 1 can of fruit cocktail mix or any of your favorite tropical fruits drained

Instructions

  • Pour about 2 cups of water in a sauce pot and bring to boil.
  • Pour 1 2/3 cups of boiling water in large bowl.
  • Add the gelatin and then stir.
  • Mix well until the gelatin is completely dissolved.
  • Add the sugar and continue to stir until dissolved.
  • Add in the milk and the almond extract.
  • Whisk until completely mixed.
  • Pour the gelatin mix in a baking dish.
  • Skim any foam that may float in the top.
  • Allow to cool and then chill in the refrigerator for about 1-2 hours, or until completely set.
  • Chill your fruits together with the gelatin mix.
  • When the gelatin is well chilled, cut into 1 inch cubes.
  • Spoon the gelatin cubes into serving bowls.
  • Top with your favorite fruits.
  • Serve.
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Course; Dessert / Nuts