Julia Chan

Mini Cocoa Matcha Cake (Gluten + Dairy Free)

by on

If you are craving a sweet treat but don’t feel like spending time baking or getting a store bought cake, then this is the recipe for you. This is instant dessert gratification in less than 5 minutes. I was so surprised how spongey and light this was that I felt zero guilt indulging it. I hope you will too!

SERVINGS: 1      PREP TIME: 3 MINUTES    COOK TIME: 90 SECONDS

INGREDIENTS:

  • 3 Tbs almond flour
  • 1 tspn matcha
  • 1 Tbs cacao powder (my fave is from Navitas)
  • 1 Tbs coconut or avocado oil
  • 1 1/2 Tbs real maple syrup
  • 1/4 tspn vanilla extract
  • 1/8 tspn baking soda
  • 1/8 salt
  • 1 large egg
  • sliced strawberries (or your fave berries)
  • coconut flakes, to garnish

INSTRUCTIONS:

  1. In measuring cup, combine almond flour, matcha, cacao powder, baking soda and salt. Mix well.
  2. Add maple syrup, coconut oil, vanilla extract and egg and whisk all ingredients together until smooth.
  3. Lightly brush 6oz mug with coconut oil the pour mixture in.
  4. Place mug in the center of your microwave and cook for 90 seconds. Insert toothpick in the center. If clean when removed, then it’s ready.
  5. With a butter knife or mini spatula, gently separate cake from the mug. Slowly flip mug onto plate to remove cake.
  6. Place right side up, garnish with coconut flakes and strawberries.
  7. Voila and enjoy! 🙂

Posted in Recipes, Sweet Eats

0 Comments

Almond Butter Overnight Oats (Gluten + Dairy Free)

by on

One of the easiest recipes ever…and so decadent and delicious. I usually break my fast with a more savory meal (eggs, sweet potato latkes, quinoa fritters, etc) so I prefer to enjoy this as a late afternoon pick me up or as a post workout snack. Also makes for an amazing dessert. Rolled oats are more commonly used but I actually prefer the texture and crunch of steel cut oats. Try both and enjoy!!

SERVINGS: 1     PREP TIME: 5 MINUTES      READY TO EAT: 6-12 HOURS

INGREDIENTS:

  • 1/2 cup gluten free oats (rolled or steel cut)
  • 1/2 cup unsweetened oat milk
  • 1 Tbsp chia seeds
  • 1 Tbsp real maple syrup
  • 2 Tbsp raw chunky almond butter
  • coconut flakes to garnish

 

INSTRUCTIONS:

  1. Mix oat milk, chia seeds, maple syrup and almond butter in mason jar.
  2. Stir in oats. Press down oats completely so they are all soaked in milk.
  3. Cover with lid and seal completely. Place in refrigerator for minimum 6 hours (rolled oats), longer for steel cut oats.
  4. Garnish with your favorite fruits when ready to eat.

Posted in Recipes, Sweet Eats

0 Comments

Mac Daddy Mac n’ Cheese (Gluten + Dairy Free)

by on

I rarely eat carbohydrates but when I crave it, this is what I will make and go all out! The original recipe is from Dr. Junger’s Clean Program. I made one tiny change and added more nutritional yeast cuz I am obsessed. 😉 Enjoy this…it’s so indulgent and satisfying.

SERVINGS: 6 – 8      PREP TIME: 10 minutes     COOK TIME: 20 minutes

INGREDIENTS:

  • 1/2 cup raw cashews
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves garlic
  • 1 can coconut cream
  • 1 small yellow onion
  • 8 – 10 oz of pre-cut butternut squash
  • 1 box of gluten free macaroni (my fave is from Tinkyada)
  • 3/4 cup nutritional yeast
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper (optional)
  • parsley for serving (optional)

 

DIRECTIONS:

  1. Cook the pasta according to directions on package. Rinse with cold water, strain and set aside.
  2. Chop onions and butternut squash and mince garlic.
  3. In a medium saucepan, heat olive oil. Add onions and salt and pepper until lightly browned and cooked thoroughly.
  4. Add butternut squash, garlic, garlic powder, onion powder, and cayenne pepper. Stir and combine all for 3 minutes.
  5. Pour in canned coconut cream and cashews. Cook at a low simmer until squash is tender (approx 6 – 8 minutes).
  6. Add all pot contents to a high speed blender, along with nutritional yeast and vinegar. Blend on high until creamy and smooth. Add salt and pepper as needed.
  7. Toss sauce with pasta and serve immediately.

 

Posted in JSC, Nutrition, Recipes, Savory Eats

1 Comment

Turmeric Honey Roasted Salmon

by on

One of the easiest and healthiest meal options. I’m not a honey roasted lover but this wasn’t too sweet or bbq-ish. You can always skip out of that flavor and remove the mustard and honey and coat salmon with 1 teaspoon of avocado oil and add the spices and lemon juice. All still very very yummy. Enjoy!!

SERVINGS: 2-3     PREP TIME: `10 MIN    COOK TIME: 15 MIN

INGREDIENTS:

  • 2lbs fresh wild salmon
  • 1/3 whole grain mustard
  • 1/4 cup raw honey
  • 4 cloves garlic, minced
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh parsley leaves
  • 1 tspn turmeric powder
  • 1 tspn smoked paprika
  • sea salt and black pepper
  • avocado or coconut oil

 

INSTRUCTIONS:

  1. Heat oven to 375 degrees.
  2. Whisk mustard, honey, garlic, lemon juice, parsley, turmeric, paprika, salt and pepper to make turmeric honey mixture..
  3. Line large baking sheet with parchment paper. Mist or brush paper with avocado oil or coconut oil. Place salmon pieces in the middle of of the paper.
  4. Spoon mixture on top of the salmon and spread evenly to cover top of salmon.
  5. Cook for 15 minutes until salmon is cooked thoroughly.
  6. Turn oven setting to broil for 2-3 minutes, keeping close eye on the sauce for burning.

 

Posted in Recipes, Savory Eats

0 Comments

Sweet Potato Lentil Stew

by on

This is such a warm and cozy comfort food that packs loads of nutrients. The recipe does take some time to prep but once made you can enjoy all week long. Feel free to load in any of your fave veggies. This stew has all my faves. Enjoy!

SERVINGS: 8-10      PREP TIME: 15 MIN       COOK TIME: 30 MIN

 

INGREDIENTS:

  • 2 cups lentils (green or brown)
  • 2 cups kale, chopped
  • 2 leeks, white and tender green parts, chopped
  • 1 large sweet potato, peeled and cut into large pieces
  • 1 small box of pre-cut butternut squash
  • 1 large handful of fresh spinach
  • 2 large carrots, peeled and cut into large pieces
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • 1/2 cup cilantro, chopped
  • 1 can organic diced or crushed tomatoes
  • 4 cups vegetable or mushroom broth
  • 4 cloves garlic, minced
  • 4 Tbs extra virgin olive oil
  • 2 cups water
  • 1 tspn turmeric powder
  • 1 tspn cumin powder
  • 1 tspn onion powder
  • 1/8 tspn cinnamon
  • sea salt and black pepper

 

INSTRUCTIONS:

  1. Heat avocado or coconut oil in large pot. Then add onions, celery, and leeks and cook for 4-5 minutes.
  2. Add garlic and cook for another 2 minutes. Then add all remaining ingredients (broth, water, tomatoes, veggies, and herbs and spices.
  3. Bring to boil, then cover and simmer on medium-low heat for 25-30 minutes or til lentils are tender.

 

 

Posted in Recipes, Savory Eats

0 Comments

Veggie and Cauli Pizza (Gluten + Dairy Free)

by on

I have to refrain myself from eating the whole pie. But even if I did…would it be so bad? Not at all. Loaded veggies on a cauliflower pizza crust makes a guilt free pizza night. Feel free to add your fave protein or veggies to personalize it to your liking.

SERVINGS: 6-8 slices     PREP TIME: 10 minutes     COOK TIME: 40 minutes

 

INGREDIENTS:

  • Cauliflower pizza crust (my fave is Caulipower) 
  • 6 Tbsp marinara sauce (my fave is Rao’s or Amy’s)
  • 1 small packet of maitake mushrooms
  • 1 small red bell pepper, diced
  • 1 small white onion, chopped
  • handful of fresh spinach
  • handful of fresh kale, chopped
  • 3 cloves fresh garlic, finely chopped
  • 1/4 fresh basil, chopped
  • 1/4 cup cilantro, chopped
  • 1 Tbs Extra Virgin olive oil
  • Coconut oil spray
  • 1 tspn sea salt
  • 1 tspn black pepper

 

INSTRUCTIONS:

  1. Pre-heat oven to 375F.
  2. Coat parchment paper with coconut oil spray. Place crust on sheet.
  3. Spread marinara sauce evenly around the pizza crust leaving an inch from border without sauce.
  4. Top pizza with spinach and cilantro.
  5. Stiry fry garlic, onions, bell pepper, mushrooms, and kale with EVOO. Add on top of pizza crust.
  6. Bake for 35-40 minutes until edges are golden brown. Remove from oven and sprinkle chopped basil.
  7. Let cool for 5 minutes before slicing. Then ENJOY!

Posted in Recipes, Savory Eats

0 Comments

Sweet Potato Latkes (Gluten + Dairy Free)

by on

I should feel guilty eating these but I really don’t. They are so darn good and are great in any meal. I particularly love them with eggs and smashed avocado but they literally go with any protein and veggie. The grating does take some time so be prepared but once all done, they will last you a few days in the fridge and make every meal scrumptious.

SERVINGS: 4-6      PREP TIME: 20 minutes     COOK TIME: 20 minutes

INGREDIENTS:

  • 2 lb Japanese sweet potato (regular sweet potato works too)
  • 4 eggs, beaten
  • 1 medium shallot
  • 1/4 cup almond or coconut flour
  • 1/4 cup cilantro, chopped
  • 1/4 cup fresh basil, finely chopped
  • 4 cloves garlic, finely chopped
  • Avocado or coconut oil spray, for pan
  • 1 tspn salt
  • 1 tspn black pepper
  • 1 tspn turmeric powder

 

INSTRUCTIONS:

  1. Peel and grate sweet potatoes.
  2. Add all ingredients including sweet potatoes in mixing bowl. Use hands to mix together.
  3. Lightly spray griddle or fry pan with oil. Scoop a large wooden spoon of mixture on pan and gently flatten. Cook til golden brown on each side.
  4. Lay on paper towel to absorb excess oil, cool, then enjoy!

Posted in Recipes, Savory Eats

1 Comment

Coco-Nut Brownies (Gluten + Dairy Free)

by on

I have such a sweet tooth and these always hit the spot. I love that they are gluten and dairy free but also includes an alternative sugar (coconut sugar) to sweeten. It makes all the difference. I love chunky brownies so the coconut flakes and walnuts are great additions. Remove them for simple and indulgent fudge brownies that are just as yummy.\

SERVINGS: 6-8        PREP TIME: 10 minutes      COOK TIME: 45 minutes

INGREDIENTS:

  • 1/2 cup raw almond butter
  • 1/2 cup raw cacao powder
  • 1/4 chocolate chips (I love Pascha + Hu Kitchen choc chips)
  • 1/4 walnuts, finely chopped
  • 1 cup unsweetened applesauce
  • 2 Tbs coconut flakes
  • 2 Tbs coconut sugar
  • 1 tspn vanilla extract
  • coconut oil spray (for pan)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease 9 inch square pan with coconut oil
  2. Mix all ingredients together and pour into pan. Make sure the chocolate chips and walnuts are evenly spread out through the pan.
  3. Bake for 40-45 minutes. Stick a knife in the middle of the pan. If it comes out clean, brownies are ready.
  4. Cool for 10 minutes and enjoy!

Posted in Recipes, Sweet Eats

0 Comments

Quinoa Fritters (Gluten + Dairy Free)

by on

A great side to any meal. I usually pair my fritters with eggs and smoked salmon for a breakfast/lunch but goes really well with baked salmon or chicken at dinner. Or have it as a stand alone snack with a little schmear (try my fave from Primal Kitchen). Regardless, these are so easy to make. The preparation takes the longest but worth the wait.

 

SERVINGS: 8-12 fritters     PREP TIME: 30 minutes   COOK TIME: 20 minutes

INGREDIENTS:

  • 1 cup of cooked quinoa
  • 3 medium eggs
  • 1 small onion, finely chopped
  • 1 medium carrot, grated
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 cup chives, chopped
  • 1/4 cup almond, brown rice or coconut flour
  • 4 Tbs coconut oil or coconut spray
  • 1/2 tspn turmeric powder
  • sea salt and pepper, to taste

INSTRUCTIONS:

  1. Mix all ingredients into mixing bowl.
  2. Generously spray fry pan or griddle with coconut oil.
  3. With a medium size wooden spoon, scoop mixture onto pan and press lightly to flatten. Place as many as you can fit without edges of fritter touching each other. Cook until both sides are lightly golden brown and crispy.
  4. Serve and enjoy!

Posted in Recipes, Savory Eats

1 Comment

Berry Cacao Pancakes (Gluten + Dairy Free)

by on

So simple and delicious. This satisfies my “pancake fix” without the guilt or the bloat. This mini pancake maker makes the perfect pancake. But a griddle works well too. Enjoy!

SERVINGS: 3-4 pancakes     PREP TIME: 5 MINUTES     COOK TIME: 10 MINUTES

INGREDIENTS:

  • 1 medium size banana
  • 2 eggs
  • 1 Tbsp nut butter (my fave is almond or peanut butter)
  • 1 tspn cinnamon
  • 1/2 tspn nutmeg
  • 8 raspberries
  • 1 Tbs cacao nibs
  • coconut oil cooking spray
  • blackberries and blueberries, for serving
  • almond slivers or chopped walnuts, for serving (optional)
  • 1 tspn real maple syrup, for serving (optional)
  • 1 tspn shredded coconut, for serving (optional)

 

INSTRUCTIONS:

  1. Smash banana and small handful of raspberries into mixing bowl.
  2. Whisk in eggs, nut butter, cinnamon, nutmeg, and cacao nibs.
  3. Lightly spray coconut oil cooking spray on griddle or mini pancake maker. Pour 1/4 cup of pancake batter and cook until slightly brown on both sides.
  4. Serve with nuts, berries, real maple syrup and sprinkle of shredded coconut. Enjoy!

 

Posted in Recipes, Sweet Eats

0 Comments

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
    Continue Shopping