This is so delicious! A great recipe to make for dinner with friends or a significant other! Enjoy 🙂
Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette
1 1/2 cups organic black rice
1/2 teaspoon salt
1 large ripe mango, diced
1 small ripe avocado, diced or sliced
1/4 cup roasted almonds
1/2 cup chopped fresh cilantro
1/2 cup diced red onion
For the Vinaigrette:
1/4 cup freshly squeezed lime juice (about 3 limes)
1 1/2 tablespoons olive oil
1 teaspoon honey (agave nectar if vegan)
1/4 teaspoon Kosher salt
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
salt and pepper to taste
lime wedges, to garnish
Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
*Original recipe by Ambitious Kitchen – my favorite food blog!!
If I had my eyes closed and took a bite of this, I literally would have thought it was a bite of pizza! I threw a few things together and surprised myself with how amazing it was. This recipe tastes … Continue reading →
So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!
I stole this pic from Ambitious Kitchen 🙂
2 1/2 cups oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves (optional)
1 cup canned pumpkin
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
1/2 cup brown sugar
1 coconut oil
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!
If you like chocolate and you like coffee (who doesn’t like these two amazing things?!? haha) then you will LOVE this healthy, clean, breakfast recipe! It is so simple to throw together right before you go to bed, and it’s ready to eat in the morning. It lasts several days in the fridge too! See my post about the Benefits of Chia Seeds!
½ cup brewed coffee/espresso (chilled)
½ cup canned coconut milk
1 Tbs almond butter (other nut butter works as well)
1 tsp vanilla extract
2 Tbs maple syrup or honey
1 Tbs unsweetened cocoa powder
¼ cup chia seeds
Blend all ingredients except the chia seeds and pour into some sort of container that can be sealed, I used a mason jar.
Add the chia seeds and shake, shake, shake like crazy.
Place in fridge, after an hour shake once more.
Ready to eat the next morning! (Or probably after about 5 hours)
DELICIOUS WHEN SERVED W/ A SLICED BANANA 🙂 mmmmmmm
Chia seeds are a fantastic little seed! These are their amazing health benefits:
They are very high in Omega-3 fatty acids – in fact they are one of the richest plant-based sources of these fatty acids. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.
They are very high in fiber! They have 10g of fiber in only 2 Tbsp, that’s 1/3 of your daily fiber! Fiber regulates bowel function, keeps the colon healthy and is associated lowering cholesterol.
So many minerals! 2 Tbsp of chia seeds contain 18% percent of the recommended intake of calcium, 35% of phosphorus, 24% of magnesium and about 50% of manganese.
They contain many antioxidants!
Helps with satiety – aka it prolongs the feeling of being full, this is due to it’s high protein and fiber content
You can do so much with chia seeds! Anything from throwing them into a smoothie, baking them into a bread, simply adding them to water, or use as a thickener for jams, jellies and puddings. Check my recipe section for ideas!
These caprese salad kabobs are a delicious and cute snack or appetizer!
I spent the weekend with my boyfriend’s family in Sacramento and his mom and I spent the afternoon bike riding and making a fabulous dinner. We made these with tomatoes and basil picked fresh from the backyard, yum!
Drizzle/Dressing: Equal parts olive oil and balsamic vinegar, pepper to taste
(Dairy free?? Try using avocado instead of the cheese :))
Skewer the three ingredients, trying to get an equal amount of all three on each skewer. (Cut the basil leaves in half or thirds and then fold them a few times to make it thicker – makes it easier to stab without ripping the leaf)