Kiwi Raspberry Salad

Today I wanted something different when I was making this Raspberry Kiwi Salad. So I experimented with some fruit! I love hemp hearts on my salad. Did you know that 3 tablespoons of Hemp Hearts contain 10 grams of protein and 3 grams of fiber?! They are so healthy for you!
DON’T FORGET TO PIN
IMG_9442.JPG

Kiwi Raspberry Salad

  • Servings: 1 lunch
  • Difficulty: easy
  • Print

This Kiwi Raspberry Salad is light, refreshing and sweet!.


Credit: My Real Dish

Ingredients


Directions

  1. Prepare veggies and fruit: clean, peel, and slice/chop. I like to clean my cucumbers with Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak for my raspberries and lettuce. You can buy them here.
  2. Place lettuce in the bowl, and add ingredients.
  3. Top with Hemp Hearts and drizzle Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette Dressing on top.
  4. Enjoy!

FullSizeRender-4

logo-small

Southwestern Chopped Ranch Salad (Vegan)

This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!

Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. You can buy it here. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.

DON’T FORGET TO PIN

southwestern salad

Southwestern Chopped Ranch Salad

  • Servings: 1 full meal
  • Difficulty: easy
  • Print

This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.


Credit: My Real Dish

Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.

Ingredients

  • 5 cups romaine lettuce
  • 1/2 a red bell pepper (chopped)
  • 1/2 an avocado
  • 3 tablespoons of black beans, drained and rinsed
  • 2 tablespoons quinoa
  • 5 cherry tomatoes sliced in half
  • 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
  • Vegan Ranch Dressing (I used Just.Ranch)


Directions

  1. Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
  2. Chop vegetables, drain and rinse the beans.
  3. Place romaine lettuce in the salad bowl and top with ingredients.
  4. Serve with Vegan Ranch Dressing.

What are your favorite salad combinations? Let me know in the comments!

susanellenlogoweb

 

Overnight Pumpkin Oats

Since my daughter can’t have oats, I don’t eat them a lot. She’s very bitter about her oat sensitivity. She doesn’t care about not eating wheat, but oats are torturous for her. I generally avoid them so that she doesn’t get sad. However, lately, I really need easy and quick breakfasts, because getting two kids out the door alone in the morning while my husband travels weekly for work is hard. Overnight oats save me valuable morning time. I quickly heat them up before I  run out the door to various drop-offs and then I eat at my desk at work so that my daughter doesn’t see the oats and cry. I am secretly eating oats!

 

It’s almost fall, and I’m already dreaming of pumpkin. I made a pumpkin chili last night. So I used the leftover pumpkin from the can to make two days of pumpkin overnight oats. I am by no means an expert with these oats. This is only the thirst time that I’ve made them. I just enjoy this dish because it’s delicious and easy. So if you’re a hot-mess mom in the morning like I am, try them! They will save you time!

DON’T FORGET TO PIN

Pumpkin Overnight Oats

Overnight Pumpkin Oats

  • Servings: 5 ounces
  • Difficulty: easy
  • Print

Pumpkin Overnight Oats with pure maple syrup and cinnamon. Add nuts, chocolate chips and/or pumpkin seeds if desired.


Credit: My Real Dish

Tips: (1) Some people eat their overnight oats cold, but I prefer to heat them in the microwave for ~80 seconds until they are warm. (2) I’ve tried this without mixing 1 tablespoon of chocolate chips in with the oats, and I prefer more chocolate. More chocolate is always better. However, you can sprinkle any amount of desired chocolate chips, cacao nibs, nuts, or pumpkin seeds on top.

Ingredients

  • 1/2 cup oats (I used Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats)
  • 1/4 cup almond milk
  • 1/2 cup pumpkin (from a can)
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Optional: 1 tablespoon dark chocolate chips (+ 1 teaspoon for garnishing the top)
  • Optional: 1/2 tablespoon pumpkin seeds and/or almond slices


Directions

  1. Combine pumpkin, cinnamon, maple syrup, and almond milk together in a measuring cup.
  2. In a microwaveable jar, mug or bowl, coat the oats with the pumpkin blend and add 1 tablespoon dark chocolate chips (if desired).
  3. Cover and place oats in the refrigerator overnight.
  4. In the morning, warm the oats in the microwave for ~80 seconds depending on your bowl or container. Top with your favorite toppings. (I’ve been experimenting with sliced almonds, pumpkin seeds, and dark chocolate chips.)
  5. Warm in the microwave if desired for ~80 seconds.

What are your easy breakfast favorites that I need to try? Let me know in the comments!

IMG_9158.JPG

logo-small

 

Pineapple Jackfruit Tacos With Pineapple Lime Slaw

This is the second recipe in my jackfruit series. You can read the first recipe, BBQ Peach Jackfruit with Chipotle Avocado Slaw, here. I’ve been having so much fun working with this new “meat-like” texture! And, who doesn’t love tacos?! I’m a sucker for spicy sweet dishes. Bonus: I bought all of these ingredients for this dish at Trader Joe’s! Love that grocery store!

DON’T FORGET TO PIN

jackfruit tacos

Pineapple Jackfruit Tacos with Pineapple Lime Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
  • Print

Spicy and sweet pineapple jackfruit tacos is an easy healthy vegan meal, and topped with a pineapple lime slaw adds a creamy sweet twist. All ingredients can be found at Trader Joe's.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially attached in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

Pineapple Jackfruit Tacos

  • 2 cans jackfruit
  • 1- 20 oz can of pineapple
  • 1/2 – 1 tablespoon taco seasoning depending on your spice preference (I used Trader Joe’s)
  • 1/2 red onion
  • 1 clove garlic
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons agave syrup
  • 2 tablespoons olive oil

Pineapple Lime Slaw

  • 1/4 cup pineapple juice (from the can of pineapple)
  • 2 tablespoons lime juice (juice from 1 lime)
  • 1/4 cup vegan mayo
  • 1 tablespoon agave
  • 9 oz bag cole slaw (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)
  • Salt and pepper to taste

For Serving

  • Corn tortillas


Directions

  1. Prepare the jackfruit. See tips above for draining, rinsing, and coring.
  2. Slice the red onion, and mince the garlic.
  3. Coat the jackfruit in taco seasoning in a bowl.
  4. Drain the pineapple juice into a separate measuring cup, keeping the juice for the slaw.
  5. Heat olive oil on medium high.
  6. Add red onion, garlic, and sautée 1 minute.
  7. Add the jackfruit to the pan and sauté for 3 minutes.
  8. Add lime juice, pineapple, and agave syrup.
  9. Turn heat to low and cover, and simmer for 30 minutes.
  10. Prepare the slaw.
  11. Coat the slaw mix with vegan mayo and mix in the remaining ingredients. Add salt and pepper to taste.
  12. Serve the jackfruit tacos on a corn tortilla with the slaw on top.

IMG_8673

IMG_8707

susanellenlogoweb

SaveSaveSaveSave

Fudge Brownie Ice Cream Cake (Vegan and Gluten-free)

My son turned 5 years old this month! Oh, how time flies. I wanted to celebrate this big milestone with a special cake. So I made a Fudge Brownie Ice Cream Cake for my chocolate lover!

Prepare the brownies and divide the mixture in half – baking in two 9-inch springform pans.

IMG_8909.JPG

Remove the vegan ice cream from the freezer while the brownies bake.

IMG_8930.JPG

Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce).

IMG_8920

Crush the vegan gluten-free cookies into small pieces.

IMG_8917.JPG

Mix 12 oz of the Best Vegan Chocolate Sauce with the cookies pieces in a small bowl. Set the remaining 2 oz of the chocolate sauce aside.

IMG_8927.JPG

Top with cookie fudge mixture and gently over the layer of brownie.

IMG_8931.JPGLayer one pint of ice cream over the brownie.

Remove the 2nd layer of brownie from the springform pan and place it on top of the ice cream layer. Spread the ice cream layer over the second brownie.

Cover with aluminum foil and freeze completely for 4 – 6 hours.

Top with CocoWhip! when ready or make a homemade coconut whipped topping.

IMG_8957.JPGDrizzle remaining chocolate sauce over the cake and serve.

DON’T FORGET TO PIN

ice cream cake

Fudge Brownie Ice Cream Cake (Vegan and Gluten-Free)

  • Servings: ~15 searchings
  • Difficulty: easy
  • Print

This vegan and gluten-free cake has brownies, hot fudge, and crunchy chocolate cookies. You can select your favorite flavors of vegan gluten-free ice cream! It is the perfect vegan birthday cake


Credit: Loosely inspired by What the Fork

Tips:

  • Put the So Delicious CocoWhip!™ in the fridge overnight to thaw or put the coconut cream can  in the fridge to firm overnight
  • Let the dairy free frozen treats thaw a little so that they are spreadable, ~30 minutes
  • Use any gluten-free and dairy-free crunchy chocolate cookies for the filling
  • Let the freezer cake sit out about 5-10 minutes before slicing and serving
  • Two 9-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. I layered my cake in one of the two pans. You can also make them in cake pans, see this explanation as a how to here.

Ingredients

 

  • To prepare: Two springform 9-inch pans or using cake pans (see above tips for an explanation on how to use normal cake pans).


Directions

    1. Put the So Delicious CocoWhip!™ in the fridge overnight to thaw or put the coconut cream in the fridge to firm overnight.
    2. Prepare the brownies first. You can use a gluten-free box mix or use this Perfect Paleo Recipe here.
    3. Grease two 9-inch pans (preferably springform pans, see above) and line the bottom of 1 of the pans with parchment paper to allow for easy removal – note the pan that has the parchment paper.
    4. Bake the Perfect Paleo Brownies at 350, but reduce the baking time to about 17 – 20 minutes.
    5. Remove the vegan ice cream from the freezer while the brownies bake.
    6. Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce)
    7. Crush the vegan gluten-free cookies into small pieces.
    8. Mix 12 oz of the Best Vegan Chocolate Sauce with the cookies pieces in a small bowl. Set the remaining 2 oz of the chocolate sauce aside. 
    9. When brownies are done baking, allow them to completely cool (~15 minutes).
    10. Select the brownie pan without the parchment paper. Top with cookie fudge mixture and gently over the layer of brownie.
    11. Select the pint flavor of ice cream (we used cookie dough first to have a white, chocolate, and a white contrast in the layers).
    12. Remove the 2nd layer of brownie from the springform pan and place it on top of the ice cream layer. If it is a bit crumbly, it’s not an issue. You spread the ice cream over it and it smooths out fine!
    13. Spread the chocolate ice cream layer over the 2nd brownie.
    14. Cover with aluminum foil and freeze completely for 4 – 6 hours.
    15. Top with CocoWhip when ready or make a homemade coconut whipped topping by whipping the 1/4 cup xylitol powdered sugar with 1 can of coconut cream until fluffy.
    16. Drizzle remaining chocolate sauce over the cake and serve.

IMG_9002.JPG

susanellenlogoweb

Giveaway Alert!

Guess what?! I won a trip to NYC on the radio!! Free flights, hotel, $300, and tickets to a weekend long music and arts festival! My husband and I are going to have a weekend alone!!! I couldn’t believe that I won!!  It made me so happy that I’ve decided to give back. Surprised young sexy woman  in glasses  shouting or yelling. Adv

If you buy a Young Living Premium Starter Essential Oil Kit that comes with 11 oils and a medicinal grade diffuser from me by the end of this month (today or tomorrow) – I’ll hook you up with the normal goodies that I send (a carrier bottle, roll on, book, etc), and also a FREE bottle of oil. You also gain access to a support group on Facebook loaded with recipes, resources and files, and my personal help to actually learn how to use oils safely and successfully. Fall is the perfect time to get your oils! Email me for more information, or click on the link below to purchase!  Here’s the link to purchase:

https://www.youngliving.com/vo/#/signup/new-start isoCountryCode=US&sponsorid=1626976&enrollerid=1626976

You can find more information about the Premium Start Kit and how to purchase here.

Tell someone that would be interested or share my post on social media! If you refer someone to me that gets a kit – I’ll give you a free bottle too! Follow me on Instagram @myrealdish or twitter @myrealdish or on Facebook: https://www.facebook.com/myrealdish/

Have you ever won something before? What was it?

susanellenlogoweb

 

 

 

BBQ Peach Jackfruit With Chipotle Avocado Slaw

Jackfruit arrived at Trader Joe’s, and I have been having a blast playing around with it! This is my first recipe in a Jack Fruit Series! Everyone has been talking about the health benefits of this fat-free food that is packed with vitamins, high in fiber and very filling! You can read all about jackfruits and their health benefits here.

This is what I’ve learned about preparing jackfruit. First, don’t open the can all the way. Instead, leave it partially connected in order to drain the brine, fill water into the can, empty the water, and then repeat the rinsing process. Then, you remove the core from the jackfruit pieces. It is very similar to cutting the core off of a piece of pineapple.

IMG_8802.JPG

This was my first attempt at making “pulled pork” jackfruit sliders. Peaches are in season, and I’ve been eating them in salads, smoothies, and marinades. So I decided to give a nice twist to a traditional barbecue recipe. Jackfruit takes on the flavor of what you serve it with, so good sauces are important. I’ve been very busy lately; I didn’t have time to make the sauce from scratch, so I used Wildtree. Wildtree has yummy organic gluten-free sauces and spices. I actually downloaded an app to my phone that allows me to filter recipes by my desires: gluten-free and vegan. It’s really neat! You can also order the products here.

First, put BBQ rub on jackfruit. Stir to coat. Add to slow cooker or large sauté pan.

IMG_8803IMG_8806

Purée a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add it to jackfruit.

IMG_8807.JPG

Add 1/4 cup BBQ sauce and let cook in the slow cooker on low for 2.5 hours or 30 minutes on the pan on the stove on medium-low.

IMG_8809

After it is cooked, add the remaining 1/4 cup of additional BBQ sauce.

IMG_8818.JPG

While it’s cooking, prepare the Chipotle Avocado Slaw. Add the chipotle vegan mayo (I used Just Mayo Chipotle), avocado, apple cider vinegar in the Vitamix or blender.

IMG_8815

IMG_8810

Mix avocado/mayo sauce with the slaw and toss to coat, and add salt and pepper to taste.

IMG_8811 updated.jpg

It is hard to find gluten-free vegan buns. I used these Schar Multigrain Ciabatta.IMG_8821.JPG

Top the Peach BBQ Jackfruit sliders with Chipotle Avocado Slaw and serve.

DON’T FORGET TO PIN

peach mango jackfruit pulled pork

BBQ Peach Jackfruit with Chipotle Avocado Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
  • Print

This chipotle avocado slaw with peach barbecue pulled jackfruit is an easy healthy vegan meal. It features Wildtree Golden BBQ Sauce and Gourmet Sea Salt: BBQ, but offers alternative options.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially connected in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

BBQ Peach Pulled Jackfruit

  • 2 – 20 oz cans jackfruit
  • 1 fresh peach (or 3/4 cup frozen peaches)
  • 1 tablespoon agave syrup
  • 2 teaspoons Wildtree Gourmet Sea Salt: BBQ or if you don’t have Wildtree out of the US – it won’t be the same, but you can try 1/2 teaspoon Sea Salt, 1/4 Dried Onion, 1/4 Cayenne Pepper, 1/4 Black Pepper, 1/4 Ground Mustard, and 1/4 dry Vinegar Powder. 
  • 1/2 cup Gluten Free BBQ Sauce –  I used Wildtree Golden BBQ sauce (use 1/4 cup to cook and add 1/4 after it’s cooked and before serving). 

***You can order the Wildtree Products here.

Chipotle Avocado Slaw

  • 1/2 cup chipotle vegan mayo (I used Just Mayo Chipotle)
  • 1 ripe avocado
  • 2 tablespoons apple cider vinegar
  • Salt and pepper to taste
  • 9 oz bag cole slaw  (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)

For Serving

  • 4 – 6 Gluten-free Vegan rolls.


Directions

  1. Prepare your jackfruit. See tips above for draining, rinsing, and coring.
  2. Add jackfruit to the slower cooker or large sauté pan on the stove.
  3. Add Wildtree Gourmet Sea Salt: BBQ or the blend in the ingredients on the jackfruit. Stir to coat.
  4. Purré a peach in the Vitamix or high-powered blender along with 1 tablespoon agave syrup. Add peach sauce to jackfruit in a slow cooker or large pot on the stove.
  5. Add 1/4 cup BBQ sauce and let cook on slow for 2.5 hours or 30 minutes on medium low the pan on the stove stirring and adding more sauce as needed.
  6. After it is cooked, add 1/4 cup of additional BBQ sauce.
  7. Prepare your slaw. Put the chipotle vegan mayo, avocado, apple cider vinegar in the Vitamix or high-powered blender.
  8. Incorporate the avocado mixture with the slaw, and add salt and pepper to taste.
  9. Make your sandwich sliders.

IMG_8833

What is your favorite BBQ sauce or BBQ rub?

susanellenlogoweb

 

SaveSave