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  • Millet Nori Rolls

    With Tamari-Ginger Dipping Sauce Whenever I ask someone "what can I bring?" to a gathering, the answer is almost always "rolls!" I love all kinds of rolls, Vietnamese fresh rolls, spring rolls, and these delicious nori rolls! This is a healthy and delicious upgrade to the traditional sushi roll and so easy to make. Millet is an ancient gluten-free whole grain that is rich in fiber, protein, as well as micronutrients including iron, magnesium, potassium, and phosphorus. It also contains more essential amino acids and the highest calcium content of all cereal grains. Considered one of the most digestible of all grains, millet doesn't require soaking. Choosing a sprouted variety will increase bio-availability just note cooking directions below are for un-sprouted varieties. Sea vegetables (also known as seaweed) including nori are an ingredient lacking in many Western American diets. Sea vegetables offer mucilaginous fiber that can help detoxify toxins and heavy metals. They are often used to help support thyroid function because of their abundance of iodine. If that isn't enough, sea vegetables are considered the highest digestible source of all minerals, as well as energy-boosting vitamins such as B and C. Nori is not just for making sushi, you can enjoy it as a snack, add thin slices it to salads, soups and noodle dishes, or grind it in a food processor and add it to rice. All you need to make this dish is: nori sheets millet onion powder garlic powder brown rice vinegar (or rice vinegar) arrowroot sea salt sweet potato red cabbage green beans avocado tamari (or coconut aminos if avoiding soy) wasabi (if not making the dipping sauce below) Millet Nori Rolls with Tamari-Ginger Dipping Sauce serves 4-6 Millet Nori Rolls Ingredients: · 1 cup millet (can be sprouted or un-sprouted, or sub quinoa)* · ½ tsp onion powder · ½ tsp garlic powder · 2 TB brown rice vinegar (or sub rice vinegar) · 1 tsp arrowroot powder · ¼ tsp sea salt, optional · 6 Nori Sheets · 1 large sweet potato (orange flesh), peeled and cut into 1” strips · ¼ head red cabbage, sliced into long 1” strips · 2 cups green beans, washed and trimmed · 1 medium avocado, sliced Directions: 1) Using a fine-mesh strainer, rinse your millet (note: millet does not need to be soaked) and place in a 2-qt saucepan with onion powder, garlic powder, and 2 cups water. Bring to a boil then reduce heat and cover. Cook for 20 minutes. Remove from heat and allow to sit covered for 10 minutes. 2) While the millet cooks, whisk together vinegar, arrowroot powder, and salt (if using). While millet is still warm, stir in mixture. Cover and let sit until you’re ready to roll! 3) While millet is cooking, heat some water in a double broiler. When boiling, add your sweet potatoes and allow to steam for about 3-5 minutes, until tender but not too soft. Remove the potatoes and place in an ice bath to stop cooking. 4) Reheat some clean water (you may reuse water if desired), bring to a boil, and add green beans. Coon 3-5 minutes until soft but not mushy. 5) Repeat again and add the cabbage, steam for 2-3 minutes, just until soft. Slice the avocado. 6) Arrange your veggies on a tray and start your assembly line by placing your nori sheet on a bamboo rolling mat. Start by adding your cooked millet at the bottom third of the sheet. Spread out with your fingers, poking some holes. Top with one piece of each veggie, or use a combination of choice. Just be careful not to overload your roll! 7) Beginning with the side closest to you, begin rolling, constantly using your fingers to help tuck the ingredients under. When you get to the end, add a little water to the top of the nori sheet (this will help it stick and stay closed). Complete the roll and with the bamboo mat completely around the roll, squeeze the roll gently just to firm it up. This will take practice, so be patient! 8) Cut the roll using a sharp, possibly wet, knife directly across the center. You may try to cut on a diagonal but I would only recommend this when you have the rolling down. 9) Enjoy with some delicious Tamari-Ginger Dipping Sauce or simply some tamari and wasabi. *note: cooking directions for millet are for un-sprouted varieties. You may need to adjust water content for sprouted millet. Tamari-Ginger Dipping Sauce ¼ cup Tamari (gluten-free soy) - or sub coconut aminos 1 tsp fresh ginger, grated on a microplane 2 tsp fresh cilantro, chopped finely 2 tsp green onion (white parts only), minced ¼ - ½ tsp red pepper flakes 1 tsp maple syrup 2 TB water or more as needed Directions: Mix all ingredients in a bowl. If desired, you can process in a small food processor for a smoother textured sauce. DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #milletnorirolls #norirolls #seavegetables #milletrecipe #vegansushi #norirecipe

  • Cheesy Mushroom Tacos

    I think the taco could be the perfect why limit them to one day? Or even one day of the week? I try to do some sort of taco at least once a week, for breakfast, lunch or dinner. They are the ultimate in flexible. You can easily please every palate by providing a choice of optional fillings, and please the whole crowd with our Vegan Tacos Three Ways or these Cauliflower Tacos . Once you try these cheesy mushroom tacos, however, you may not need any more options. All you need for this recipe is: - squash (optional) - mushrooms (nearly any variety works but I used cremini here for the flavor) - shallot (or onion) - black beans - spices - leafy greens - corn tortillas (make sure to buy a brand without preservatives, flavor enhancers, etc.) - cashew cheese sauce (recipe below) Cremini Mushrooms. I am a big fan of mushrooms...and cremini mushrooms in particular. Not only are they delicious and beautiful, they are a great source of plant-based vitamin D (if you leave them out in the sun before cooking, you can even increase their vitamin D content), B-vitamins, potassium, selenium, fiber, protein and a host of amino acids linked with lowering inflammation. They are widely considered cancer-protective, as they contain conjugated linoleic acid (CLA) which has shown to prevent cancer cell growth. Cremini mushrooms also boast an amino acid called ergothioneine (EGT) which has been linked to reducing inflammation, protecting blood vessels and improving cholesterol levels. These beautiful and delicious mushrooms are also given credit for helping to restore gut health, improve energy, and lower blood pressure. Cashews are a healthy source of unsaturated fat. Not actually a true nut, they are a seed that comes from the cashew tree, most commonly Brazil although other countries like Vietnam are quickly trying to increase production of these popular "tree nuts." A good source of protein, fat and carbs, cashews are also rich in micronutrients such as copper, manganese, phosphorus, thiamine, vitamin K, as well as many that are often found deficient including iron, zinc, magnesium, selenium, and B6. They are also a good source of antioxidants including polyphenols and carotenoids that can help reduce inflammation and boost immunity. During our Spring Detox, we explored reasons why you will likely feel better eating plant-based recipes. It really starts with nutrition. In a nutshell, your body is a highly complex system and needs micronutrients (including minerals and vitamins) in order to function properly. By swapping out ingredients (like meat and cheese, for example), for plant-based sources of protein, fat and carbohydrate, you can dramatically increase your nutrient intake and help support your body's own systems. When you compare mushrooms to beef or pork, for example, cashews contain a similar amount of protein (5 grams per ounce) but ALSO contain all the nutrients listed above. The animal protein, on the other had, contains less desirable inflammatory (saturated) fat, no fiber, only trace amounts of micronutrients (this will also depend on your source of meat) and is linked to increased inflammation, cancer risk, and heart disease, just to name a few. So let's get cooking... Cheesy Mushroom Tacos Serves 2 Equipment needed: 10" skillet Prep time: Approximately 20-30 minutes Ingredients: 1 cup butternut squash 1” inch cubes 1 ½ TB avocado oil, divided 1 tsp smoked paprika ½ tsp sea salt or Himalayan pink salt 8 ounces cremini mushrooms, brushed and sliced (or buy pre-sliced) ¼ cup shallot, chopped 1 cup black beans, rinsed and drained 1 tsp chili powder ½ tsp chipotle chili powder ½ tsp garlic powder ¼ tsp sea salt or Himalayan pink Pinch of cayenne pepper 2 cups organic spinach or pea greens 1 package corn tortillas or sprouted corn tortillas, heated on a griddle with a few drops of water to soften, kept warm wrapped in a towel. Sliced avocado, shredded cabbage, lime slices, optional for serving Cheese Sauce 1 cup raw cashews, soaked 2+ hours (or quick-soaked in hot water for 15-20 min) 1 roasted red bell pepper (can be fire-roasted for a deeper, smokier flavor) ¼ cup nutritional yeast 2 TB hemp seeds 2 TB lemon juice (1 lemon) ¾ tsp pink salt 1 tsp garlic powder 1 ½ tsp onion powder ¼ cup water, more if needed for consistency Directions: 1) Preheat the oven to 375 degrees Fahrenheit. Toss your butternut squash cubes in ½ TB avocado oil, 1 tsp smoked paprika and ½ tsp sea salt or Himalayan pink salt. Spread the cubes on a baking sheet lined with parchment paper. Roast for 20-30 minutes until golden and fork tender. (note: if you don't have time to make the squash, or don't have any on hand, this recipe is also delicious without!) 2) While the squash is roasting, make your cheese sauce. Blend all ingredients, starting with ¼ cup water, together in a food processor until smooth and creamy. Add more water as needed to get desired consistency. Taste and adjust if needed. 3) Wipe the mushrooms gently with a towel (or use a mushroom brush), trim the stems slightly and slice evenly. 4) Heat a 10-inch saute pan and add 1 TB avocado oil, mushrooms, and shallots. Saute and allow the liquid to begin to evaporate. 5) Add black beans and spices (chili powder, cumin, garlic powder, salt, cayenne). Cook for about 2 minutes, until fragrant and mushrooms begin to turn golden. 6) Add greens and cook until wilted, about 1 minute. 7) When squash is ready, add to mixture. 8) When ready to eat, remove your warmed tortillas, spread with cheese sauce and top with mushroom filling. Top with any additional toppings - avocado slices, shredded cabbage, DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #mushroomtacos #tacosweekly #cashewcheesesauce #feedmeplants #cheesy

  • Minty Matcha Smoothie

    While spending even more time at home (I say more since I already WFH), I found myself craving caffeine....hmmm, that's that all about? My body and brain were craving stimulation. Understandable since so much stimulation was taken away with long term isolation and social distancing. I worked hard to break my caffeine habit, and I didn't want to go back to that. Ditching regular coffee (I still enjoy a cup now and then, especially before racing or workouts) led to noticeably reduced anxiety and better sleep. So what was I going to do? Enter Matcha. Matcha is a superfood green tea, loaded with health benefits. Just one cup equals the health benefits of 10 cups of green tea, including: Improves concentration (L-Theanine) Fights cancer (contains 4X more catechins than regular brewed green tea) Strengthens immunity (EGCG fights against bacterial, viral and fungal infections) Lowers anxiety (L-Theanine produces dopamine and seratonin) Natural detoxifier (rich in chlorophyll) Reduces inflammation (raises alkalinity of the blood) Antioxidant (60X more than spinach!) increases metabolism, reduces appetite and helps burn fat Boosts energy naturally with 1/3 the caffeine level of coffee (theophylline provides sustained energy rather than short spike from coffee) Not sold yet??? It's also really delicious and is even made into desserts like cakes, donuts, ice creams. You name it. You'll find two types of matcha in the stores - culinary and ceremonial. The ceremonial is more expensive and best for making tea (you will also need a matcha brush like this one). Culinary matcha is less expensive and recommended for baking and smoothie making. For this recipe, we recommend using culinary grade matcha. If all you have is ceremonial grade, feel free to use it. This is a simple smoothie recipe and my personal favorite from our recent 3-Day Smoothie Challenge. I hope you will make the effort to gather these ingredients and try this - such a delicious and energizing way to start the day. Make a double batch so you have another ready to go the next day. You may even get inspired to join our next smoothie challenge...hope so! Minty Matcha Smoothie (serves 1) Ingredients: 1 banana (can be frozen) 1 handful organic baby spinach or kale (can be frozen) 1 TB fresh mint leaves 1 tsp matcha powder (can be culinary or ceremonial grade) 1 TB flax meal ½ inch knob fresh ginger 1 cup plant milk or filtered water (coconut milk works well here) ½ tsp vanilla extract Handful of ice if desired Directions: 1) Add all ingredients (preferably in the order listed) to a high-speed blender. Mix until smooth. 2) Serve topped with fresh mint leaves, shredded coconut, hemp seeds and/or bee pollen. Enjoy! DID YOU MAKE THIS RECIPE? Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals #matchasmoothie #mintymatchasmoothie #smoothiegoals #matcharecipes

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  • 5 Day Detox | feedingyourgoals

    Thu, Jun 17 Zoom Event Free Summer Detox Workshop! Join us for a one-hour workshop with Suzy of to learn all about our Summer Detox. Are you feeling achy, tired and bloated? Learn how you can reverse these symptoms and feel your best just 5 days! Bonuses and discounts will be included as always. Share Purchase Sun, Jun 27 Online Event 5-Day Summer Detox Are you ready to feel better this Summer? Join us for our most popular reset - doable in only 5 days and so delicious. With a focus on reducing inflammation that leads to pain and premature aging, see how quickly you can move more easily, gain energy and look great in the skin you're in! Share Purchase

  • Home | feedingyourgoals

    Find what moves you forward... ​ Learn more Meet Leslie I'm a certified Holistic Health and Nutrition Coach (HHC) who loves working with clients struggling with digestive issues and stubborn weight. Together we find sustainable ways to help you gain energy and feel better than ever. No crazy fad or deprivation diets allowed! about Leslie Here's what people are saying.... "Leslie's 5-Day detox exceeded my expectations. I drank more water than I have in a 5-day period, lost 6 pounds, and learned that I may possibly enjoy cooking sometimes, which came as a complete shock to me and my husband!" - Jen, Sacramento, CA "Before Leslie's detox, I was low carb/sugar but very undisciplined. This was the perfect kick in the pants I needed! But really not a kick 'cause I enjoyed it and it made me feel great! I have also saved money on grocery bills and with no strenuous exercise -mostly short walks - I lost 6.5 pounds in just 5 days!" - Bob, San Francisco, CA "Leslie was my inspiration while I was doing an intensive cleanse. She was ready to answer any questions and gave daily encouragement. As an added perk, she provided delicious recipes that I still use today." - Sheryl, San Anselmo, CA "Leslie changed my life. With healthier eating habits, I now eat more vegetables, higher quality meats, healthier everything." I cook now more than ever, and when I have a guilty pleasure, I know how to appreciate it." - Ron, San Francisco, CA

  • Contact | feedingyourgoals

    I look forward to hearing from you and scheduling a free personal consultation. Your first step towards wellness is filling out this form. ​ If you are interested in becoming a Bff Representative, message me here as well. ​ I will respond as soon as possible. ​ Warm Regards, Leslie Success! Message received. Send Please leave this field empty. Let's Get Started!

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