Eating Bird Food https://www.eatingbirdfood.com A Healthy Food Blog Wed, 24 May 2017 20:10:42 +0000 en-US hourly 1 Coconut Detox Macaroons https://www.eatingbirdfood.com/coconut-detox-macaroons/ https://www.eatingbirdfood.com/coconut-detox-macaroons/#comments Wed, 24 May 2017 14:30:11 +0000 http://www.eatingbirdfood.com/?p=14818 These Detox Macaroons are loaded with coconut flavor and sweetened only with pure maple syrup. They’re perfect for when you’re craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free and vegan. I figured with all the salads I’ve been posting for the Salad Every Day Challenge we needed a little... CONTINUE READING

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These Detox Macaroons are loaded with coconut flavor and sweetened only with pure maple syrup. They’re perfect for when you’re craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free and vegan.

These Detox Macaroons are loaded with coconut flavor and sweetened only with pure maple syrup. They're perfect for when you're craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free and vegan.

I figured with all the salads I’ve been posting for the Salad Every Day Challenge we needed a little dessert.

DETOX MACAROONS

Luckily these detox macaroons are healthy, detox approved and won’t undo any of the progress you’ve made. I know summer is just around the corner and we all want to look good in our suits. 😉

These Detox Macaroons are loaded with coconut flavor and sweetened only with pure maple syrup. They're perfect for when you're craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free and vegan.

If you like coconut, you’re in luck because these detox macaroons are loaded with coconut flavor. Once baked they’re crispy on the outside with a tender and moist center. For this version I melted chocolate chips for dipping and drizzling, but the chocolate is totally optional. They’re 100% delicious without the chocolate as well.

The best part? You only need SIX ingredients… minus the chocolate chips (which are optional).

Detox Macaroons

Preparation 10 mins 2017-05-26T00:10:00+00:00
Cook Time 22 mins 2017-05-26T00:22:00+00:00
Serves 15     adjust servings

Ingredients

Instructions

  1. Preheat oven to 300°.
  2. Stir together unsweetened shredded coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium sized bowl.
  3. Use a Tablespoon to scoop batter onto a cookie sheet lined with parchment paper.
  4. Bake for 22 minutes. Remove from oven and let cool -- they will firm up as they cool so wait about 15 minutes or so before serving or dipping in chocolate.
  5. If adding melted chocolate, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If chips aren't melted, heat for another 10 seconds or so. If the chocolate seems too thick after melting you can add a teaspoon of melted coconut oil to thin it out. Dip each macaroon into the melted chocolate and/or drizzle chocolate over each macaroon. Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate to harden. Store any leftover macaroons in the fridge or freezer. If you do store them in the freezer, let them sit out at least 10 minutes before eating. They're really hard straight from the freezer. 

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Recipe Notes

Feel free to enjoy this macaroons plain or added the chocolate drizzle. They're great both ways!

These Detox Macaroons are loaded with coconut flavor and sweetened only with pure maple syrup. They're perfect for when you're craving something sweet, but want to stick with your healthy eating goals! Paleo-friendly, gluten-free and vegan.

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Kale Detox Salad https://www.eatingbirdfood.com/detox-salad/ https://www.eatingbirdfood.com/detox-salad/#comments Mon, 22 May 2017 15:45:03 +0000 http://www.eatingbirdfood.com/?p=13143 This kale detox salad is super nourishing without skimping on flavor. You’ll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing. Have you ever felt like you needed to detox? I usually feel like I need one most after a vacation or a weekend that’s full of... CONTINUE READING

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This kale detox salad is super nourishing without skimping on flavor. You’ll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.

Have you ever felt like you needed to detox? I usually feel like I need one most after a vacation or a weekend that’s full of indulgences — like wine with the girls on Friday night, date night that includes a decadent dinner on Saturday and a day full of snacking on Sunday.

Feeling this way makes total sense because alcohol, high sugar foods and processed junk can slow down or hinder our digestive systems. Of course our bodies have their own natural detoxification system but sometimes it doesn’t hurt to get back to the basics and help your body with the cleansing process. That’s my goal for the next couple weeks.

This kale detox salad is loaded with crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts toss in an easy balsamic dressing.

This kale detox salad is a great place to start because it’s packed full of delicious foods that contain vital nutrients and are perfect for cleansing. <– It has at least seven of the 14 liver cleanse foods listed in this article.

This kale detox salad is super nourishing without skimping on flavor. You'll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.

And it’s tasty too! The roasted Brussels sprouts and marinated mushrooms add dynamic flavors as well as texture variety so the salad is really satisfying and can easily be enjoyed as a meal.

Just be mindful that a couple of the ingredients can be prepped ahead of time — like marinating the mushrooms and roasting the sprouts. These things do take a bit of time so it might be easier to do them the day/night before and keep the veggies in the fridge until you’re ready to prepare the salad. That’s what I did and it worked out great because the veggies were already cool. That said, adding warm brussels sprouts to the salad is delicious as well!

Kale Detox Salad

Preparation 60 mins 2017-05-26T01:00:00+00:00
Cook Time 0:00 2017-05-26T00:00:00+00:00
Serves 3     adjust servings

Ingredients

  • 1 bunch of lacinato kale, de-stemmed and chopped into bite size pieces
  • 4 ounces baby mixed greens, spinach or 4 additional ounces of kale
  • 1 cup chopped red cabbage
  • 2 carrots, peeled and cut into thin ribbons with a vegetable peeler or spiralized
  • 1 cup cooked black beans
  • 4 small (or 2 large) portobello caps, sliced
  • 1/2 red bell pepper, chopped or sliced
  • 1 bunch Brussels sprouts, ends trimmed and quartered
  • 2-3 teaspoons olive or avocado oil
  • 1/4 cup raw sunflower seeds
  • 1 avocado, sliced

Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • juice of 1/2 a lemon
  • 2 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Marinate the mushrooms: simply whisk together all ingredients for the dressing in a bowl and place mushrooms into the bowl to marinate. Stir occasionally (or shake if you're using a sealable container) to make sure all the pieces are getting coated in the dressing. The mushrooms should marinate anywhere from 1 hour to overnight.
  2. Roast the sprouts: Preheat oven to 375°. Toss chopped brussels sprouts in 2-3 teaspoons of oil and sprinkle on a little salt and pepper. Add to a baking sheet and roast for 40-45 minutes (tossing occasionally) or until brussels sprouts are tender and brown.
  3. After marinating the mushrooms, add the mushrooms and remaining dressing into a large bowl with all the rest of the salad ingredients.
  4. Mix everything together. A large tupperware container works great for this because you can put the lid on it and shake all the ingredients to mix them up, but if you don't have one, stirring everything together in a big salad bowl with a spoon will work.
  5. You can let the salad marinate a bit more before serving (this will help to soften the kale a bit) or you can serve immediately. To serve, place salad portion on a plate or bowl and top with an extra slice of avocado and a sprinkle of sunflower seeds.
  6. Leftovers can be stored in the fridge for 2-3 days. You should be able to get at least 2-3 large salads out of it.

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Recipe Notes

This kale detox salad is super nourishing without skimping on flavor. You'll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.

PS- You don’t have to be in need of a detox to enjoy this salad! It’s a great salad to add to your everyday routine.

This kale detox salad is super nourishing without skimping on flavor. You'll love the combo of crunchy raw vegetables, marinated mushrooms and roasted Brussels sprouts tossed in a light balsamic dressing.

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Zucchini Noodle Spaghetti Salad https://www.eatingbirdfood.com/zucchini-noodle-spaghetti-salad/ https://www.eatingbirdfood.com/zucchini-noodle-spaghetti-salad/#comments Fri, 19 May 2017 09:00:06 +0000 https://www.eatingbirdfood.com/?p=26901 This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics! Memorial Day is right around the corner. Pools will be opening, frosé will be flowing and there will be plenty of summer cookouts to attend. With that in mind I teamed... CONTINUE READING

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This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics!

Zucchini Noodle Spaghetti Salad // vegan + gluten-free

Memorial Day is right around the corner. Pools will be opening, frosé will be flowing and there will be plenty of summer cookouts to attend. With that in mind I teamed up with a few of my favorite bloggers to bring you four healthy BBQ side dishes.

We didn’t intentionally plan this, but much to my excitement all four of us ended up making a different salad! Speaking of salads. I’m hosting a 5-day salad challenge that starts on Monday. The only commitment is replacing one meal a day with a salad. It’s such a simple change, but provides a ton of health benefits. Everyone who signs up will receive a guidebook for the challenge with a 5-day clean eating meal plan, recipes and a shopping list! Plus there’s a Facebook group for motivation and accountability. You can sign up here if you’re interested.

Zucchini Noodle Spaghetti Salad // vegan + gluten-free

Growing up I lived for summer. It wasn’t that I didn’t enjoy school (I actually loved school), but I also really loved all the family get-togethers we’d attend throughout the summer months. Pool parties, kick ball games, playing hide-and-seek outside until sunset and then chasing lightening bugs all evening long. I have a lot of fun memories from our family BBQs.

This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics!

Of course, there was always a ton of food around too. Spaghetti salad was one dish my Granny used to make for every family get-together. Her version was the classic with cooked spaghetti noodles, a bottle of Italian dressing, green peppers, cucumber, tomatoes and onion. I can’t remember if her version had cheese or not, but I remember it tasting delicious.

This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics!

Today I’m remaking Granny’s spaghetti salad with a healthy EBF twist — zucchini noodles instead of spaghetti noodles and a homemade Italian dressing instead of the bottled stuff. It’s light, fresh and the perfect complement to hamburgers, hot dogs and other grillables! And the recipe is really flexible. You can add whatever veggies you’d like and I’ve included some fun ideas for additional to boost the flavor if you’re so inclined.

Zucchini Noodle Spaghetti Salad

Preparation 10 mins 2017-05-26T00:10:00+00:00
Serves 8     adjust servings

Ingredients

  • 3 large zucchini, spiralized
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped red onion

Dressing

  • 3 Tablespoons apple cider vinegar or lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sea salt

Instructions

  1.  Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl. 
  2. In a small bowl whisk together the dressing ingredients. 
  3. Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed. 
  4. Let sit in the fridge for 20-30 minutes before serving. 

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Recipe Notes

 optional add-ins: fresh parmesan or hemp parmesan, olives, paprika.

Looking for more healthy BBQ side dishes? Check out these as well:

Healthy BBQ Side Dishes (gluten-free)

  • Honey Lime Grilled Shrimp & Corn Salad // Food Faith Fitness — This healthy grilled Mexican corn salad is tossed with juicy, smoky shrimp and has a sweet and tangy honey lime vinaigrette! Perfect for summer cook outs!
  • Dill Pesto Potato Wedge Salad // Cotter Crunch — This Dill Pesto Potato Wedge Salad makes a great healthy side dish for your next barbecue or gathering! Two types of salads combined and tossed a zippy dill pesto sauce. It’s gluten free, vegan friendly.
  • Caprese Pesto Pasta Salad // Lexi’s Clean Kitchen — This one-bowl gluten-free Caprese Pesto Pasta Salad is the perfect side-dish for summer entertaining! It requires very little cooking and is simple to throw together! PLUS it is so flavorful! Add your favorite Summer greens into the pesto, toss with gluten-free pasta, tomatoes, and delicious Italian spices and BOOM: Summer side perfection.

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Cinnamon Raisin Oatmeal https://www.eatingbirdfood.com/cinnamon-raisin-oatmeal/ https://www.eatingbirdfood.com/cinnamon-raisin-oatmeal/#comments Tue, 16 May 2017 16:17:56 +0000 https://www.eatingbirdfood.com/?p=26862 A tried and true favorite, this cinnamon raisin oatmeal is super easy to make and oh so delicious. Plus it takes less than 10 minutes to whip up. It’s time to ditch those instant oatmeal packets! This recipe is an EBF original, from back in the day when I would post everything I ate on the... CONTINUE READING

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A tried and true favorite, this cinnamon raisin oatmeal is super easy to make and oh so delicious. Plus it takes less than 10 minutes to whip up. It’s time to ditch those instant oatmeal packets!

CINNAMON RAISIN OATMEAL // vegan & gluten-free

This recipe is an EBF original, from back in the day when I would post everything I ate on the regular. Lots of my old posts include multiple recipes within a single post or recipes without photos. The horror, right?

I’m a very visual person and always like to see a picture of a recipe before trying it and I’m sure many of you are the same way so I’ve been looking through the archives for hidden gems to re-share and this recipe is one of those oldie but goodies.

Cinnamon Raisin Oatmeal with Coconut Butter and Maple Syrup

It’s fun to bring some of the old recipes back to life.

Ditch the instant oatmeal packets and make this Homemade Cinnamon Raisin Oatmeal -- it's healthier and takes less than 10 minutes to whip up!

This particular recipe is one I used to make ALL THE TIME as it was my go-to breakfast for quite a few years. The base recipe is always the same — oats, water, banana, cinnamon and raisins — but the toppings change depending on what nut butters I have on hand. This time around I used maple syrup and coconut butter because I just made a big batch of coconut butter last week, but any nut butter will taste amazing on this bowl. If you really want to stick with the cinnamon raisin theme, my cinnamon raisin almond butter would be perfect.

Ditch the instant oatmeal packets and make this Homemade Cinnamon Raisin Oatmeal -- it's healthier and takes less than 10 minutes to whip up!

Grab all the ingredients and try it for yourself!

Cinnamon Raisin Oatmeal Ingredients

Cinnamon Raisin Oatmeal

Preparation 2 mins 2017-05-26T00:02:00+00:00
Cook Time 10 mins 2017-05-26T00:10:00+00:00
Serves 1     adjust servings

Ingredients

  • 1/2 cup old fashioned oats
  • 1/2 banana, sliced (save a few for topping)
  • 1 Tablespoons raisins
  • 1/2 Tablespoon ground flaxseed (optional)
  • 1 teaspoon cinnamon
  • pinch of sea salt
  • 1 cup of water, non-diary milk or a blend of both
  • 1 Tablespoon coconut butter
  • 1 teaspoon maple syrup (optional)

Instructions

  1. Add oats, banana slices, raisins, flaxseed, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick.
  2. Portion oats into a bowl and serve with coconut butter, maple syrup, banana slices, and a sprinkle of cinnamon.

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The BEST Cinnamon Raisin Oatmeal Recipe

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Tortilla Pizzas with Hummus https://www.eatingbirdfood.com/tortilla-pizzas/ https://www.eatingbirdfood.com/tortilla-pizzas/#comments Thu, 11 May 2017 13:04:01 +0000 https://www.eatingbirdfood.com/?p=26760 Get creative on pizza night with these thin and crispy vegan tortilla pizzas. They’re personal-size (for instant portion control), loaded with veggies and have an extra protein boost from the hummus!  Have leftover tortillas and veggies from #tacotuesday? Turn Thursday into pizza night and make mini, personal-size tortilla pizzas! Just grab a container of hummus, tomato... CONTINUE READING

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Get creative on pizza night with these thin and crispy vegan tortilla pizzas. They’re personal-size (for instant portion control), loaded with veggies and have an extra protein boost from the hummus! 

Have leftover tortillas and veggies from #tacotuesday? Turn Thursday into pizza night and make mini, personal-size tortilla pizzas! Just grab a container of hummus, tomato sauce, veggies and some (vegan) cheese and you’ll be ready to go.

Easy VEGAN tortilla pizzas with hummus.

Whenever we make pizza at home I always request “make-your-own pizza” night. This way Isaac and I can both choose our own toppings and make personal-size pies. Tortillas, pita and naan work great for this and it’s awesome because you don’t have to fuss with making a homemade crust. Or argue over the topping situation. Everyone gets their favorite toppings and a whole pizza to themselves.

Get creative on pizza night with these thin and crispy vegan tortilla pizzas. They're easy, personal-size (for instant portion control) and delicious!

We always seem to have extra tortillas around so that’s what I’m using for this recipe. Plus, I’m a huge fan of crispy, thin crust pizza and using tortillas for the crust ensures each bite has a little crunch factor to it!

Get creative on pizza night with these thin and crispy vegan tortilla pizzas. They're easy, personal-size (for instant portion control) and delicious!

With National Hummus Day quickly approaching (it’s this Saturday!) I decided to start the celebration early by using hummus as part of the pizza sauce. It’s perfect for adding flavor and plant-based protein to these vegan tortilla pizzas.

for this recipe I used Sabra’s Roasted Red Pepper Hummus, but I’ve also used garlic and it’s delicious too! Just pick your favorite hummus flavor and roll with it.

That’s the best part about this recipe — it’s really flexible. Feel free to play around with the toppings based on what you have in your fridge or your fav pizza topping combos.

Get creative on pizza night with these thin and crispy vegan tortilla pizzas with hummus. They're easy, personal-size (for instant portion control) and delicious!

For the toppings we loaded our tortillas down with sautéed veggies (mushrooms, onions and peppers) and vegan cheese (I like the Daiya brand because it melts well). The most important thing to note about making these pizzas is that you’ll want to cook your veggie toppings ahead of time for two reasons 1. You’re only baking the tortilla pizzas for 10-12 minutes (just enough to get the tortillas crispy and melt the cheese) which isn’t enough time for the veggies to cook 2. Most of the liquid will evaporate while they’re sautéing so you won’t have to worry about the toppings releasing water and making the pizza mushy.

Vegan Tortilla Pizzas

Preparation 0:00 2017-05-26T00:00:00+00:00
Cook Time 10-12 minutes 2017-05-26T00:00:00+00:00
Serves 4 pizzas     adjust servings

Ingredients

  • 2/3 cup Sabra roasted red pepper hummus
  • 1/4 cup tomato sauce
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon olive or avocado oil
  • 1 red bell pepper, sliced
  • 1/4 cup red onion, sliced
  • 1/2 cup mushrooms, sliced
  • 1 cup vegan shredded mozzarella cheese
  • 4 tortillas (your favorite style/brand)
  • 1/4 cup microgreens or baby arugula
  • crushed red pepper flakes
  • 1 Tablespoon hemp parmesan (optional)

Instructions

  1. Preheat oven to 425°.
  2. Add 1/2 teaspoon of oil to a small skillet over medium-high heat. Once hot add veggies (bell pepper, onion and mushrooms) and sauté until just softened, about 5 minutes. Set aside.
  3. Mix all ingredients for pizza sauce (hummus, tomato sauce, onion powder, basil and oregano) together in a small bowl. Spread sauce onto four tortillas -- using about a quarter of it on each. Top tortillas with cooked veggies and shredded cheese.
  4. Bake tortilla pizzas in a cast-iron skillet, on a pizza stone or directly on the oven rack (with a cookie sheet below to catch any melted cheese drips) for 10-12 minutes or until the tortillas are have browned and the cheese has melted. Watch carefully near the end so that the tortillas don't burn. Sprinkle microgreens/arugula over each pizza and let cool before slicing. Sprinkle on red pepper flakes and hemp parmesan before serving.

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Recipe Notes

 

 

After the pizzas were cooked, Maria and I added micro greens, fresh pineapple, hemp parmesan and crushed red pepper. All of which I highly recommend — the pineapple seriously took these pizzas to the next level. The sweet and savory combo is perfection!

This post is sponsored by Sabra Dipping Co., but as always opinions are my own. Thank you for supporting the sponsors what make EBF possible.

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