Viewing entries tagged
healthy recipe

Mezcal Spiked Pozole

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Mezcal Spiked Pozole

This recipe blends together everything I love in one, spiciness, smoky flavors and a high protein plant based meal that will have you begging for seconds.

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Pesto Almond Dip

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Pesto Almond Dip

I can’t even take credit for this recipe. Steve most definitely made this up and has in turn PERFECTED it! Its a cousin to hummus, and honestly, I like it so much better. You can eat it as a snack with chips, on avocado toast, as a spread on a sandwich or even on a breakfast burrito!

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Raw Southwest Zoodle Bowl

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Raw Southwest Zoodle Bowl

I had a similar version of this at a local restaurant and had to immediately remake it. Raw zucchini noodles are the perfect vessel for any sauce. Zucchini’s in general are great for not only digestion, but this super veggie supports healthy circulation while boosting energy and improving thyroid and adrenal functions.

They absorb any flavor you put on them and the best part about turning these suckers into a noodle is avoiding any unnecessary simple carbs like white rice or pasta.

This recipe lasts for about three days as a meal prep, and feeds about 2-3 people.

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The Goods:

  • 1 bunch cilantro, chopped

  • 1 tbsp olive oil

  • 1 1/2 lime + 1 tsp lime zest

  • 1/2 cup cashew cream

  • 1 tsp cayenne

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 tsp salt + more to taste

  • 1 tsp black pepper

  • Zucchini noodles - from 4 large zucchinis

  • 1 can black beans, rinsed and drained

  • 2 cups cherry tomatoes, sliced

  • 1 avocado

  • 1 radish, sliced

  • Miro-greens (optional)

The Method:

  1. In a mixing bowl, add the cilantro, olive oil, lime, lime zest, cashew cream, cayenne, cumin, coriander, salt and black pepper.

  2. Whisk well and then separate into two bowls.

  3. Add the black beans into one, and the zucchini noodles into the other. Toss well and check for flavor. If you want it spicier, add more cayenne, if you want it creamier, add more cashew cream.

  4. Grab 3 small mason jars.

  5. Start to layer the jars. Avocado on bottom to prevent browning, then beans, zoodles, cherry tomatoes, radish and finish with micro greens.

  6. Store in the fridge for up to 3 days and enjoy!


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Vegan Egg Nog

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Vegan Egg Nog

I got rid of the dairy and the eggs, and made this completely ridiculous, delicious vegan version of the real thing. Its somewhat thick, has all the spices, and to be real, goes really, really great with brandy.

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