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T: 401 714 2825
 

© 2019 Malaika DosRemedios
 

RECIPES

Gluten Free Avocado

Eggwhite Smoosh

 

-1 Slice GF bread

- 1/2 Avacado (smoosh on tstd. bread

-1 tomato diced

-4 eggwhite fried in Ghee add salt and pepper

4 Ingredient 

Banana Oat Cookies

Add:

Mash up 2 Ripened Bananas in a bowl

- 1/2 Cup GF Oats

- 1.4 Cup Crunchy All Natural Peanut Butter

- 1/3 Cup Dark Chocolate Chips

Scoop + Place on a Cookie Sheet

Bake at 350 Degrees for 10 Minutes

Power Peanut Butter

Cocoa Chia Balls

Add all of these ingredients to a mixing bowl and mix well, roll into balls, and place in fridge! 

 

- 1 Cup Gluten Free Oats

- 1/2 Cup Oragnic chunky peanut butter

-1/3 Cup Raw honey

-2 TBS Chia Seeds

-1 TBS Cocoa Powder

-1 Scoop Isagenix Vanilla Protein powder (optional)

Banana Oat Chocolate

Chunk Muffins

 

Oven to 400 degrees

Mix together:

- 2 Ripe Bananas

- 2 eggs

- 1/4 C. Brown Sugar

- 2 C. Gluten Free Oat Flour

-1/2 tsp. Baking soda

-1 1/2 tsp. baking powder

- 1 C. Greek Yogurt

- Mix in chocolate chunks

 

Add mixture to into prepared muffin pan

Bake for 15-20 min. Allow to cool about 10 min.

 

 

"Coo - Coo Bananas" Shake

 

Place all of these ingredients in your magic bullet or blender and enjoy!

 

1/3 C. crushed ice

1/4 C. Almond Coconut blend milk

1/3 C. Water

1/2 Banana 

1 TBS. Oragnic and Unsalted Peanut Butter

1 TBS. Organic baking Cocoa powder

1 scoop protein powder (I like to use Isagenix IsaLean Shake creamy french vanilla powder)

Crustless EggWhite Quiche

-1 tsp. olive oil

-1 small onion, finely chopped

-2 garlic cloves, minced

-1 Italian chicken sausage

-12 egg whites

-3/4 cup shredded cheddar cheese

-1/2 Cup frozen spinach, thawed and drained

-kosher salt/cracked black pepper

 

1.  Heat oven to 350 degrees. In a large skillet, heat olive oil, onion and garlic, sauteing until lighty browned.  Cut italian sausage into small cubes and set aside.

 

2. In a large mixing bowl, whisk egg whites. Add cheese, sausage, spinach, sauteed onion and garlic, and salt and pepper. Coat a 9-inch glass pie dish with olive oil spritzer and pour mixture into it.

 

3. Place dish in the oven and bake for 40-45 min. or until center is no longer liquidy.

 

Options: Add more chicken sausage if you wish! Crumbled goat cheese on top for last 5 minutes of baking is a deliscious bonus.

Spicy Mexican Chicken Soup with Zucchini

- 2 tsp. olive oil

-2 Medium onions

- pinch of salt to taste

-4 cloves of garlic, minced

-1 tsp. ground cumin

-1 tsp. ground coriander

-1/4 tsp. dried oregano

-1 Chipotle chili in adobo sauce, minced,

plus 1 1/2 tsp. of the sauce, or to taste

(go small at first, extra can add alot of heat!!! )

- 6 Cups homemade chicken broth, or 

 low-sodium chicken broth

-1 (14oz) can diced tomatoes

-1 lb. boneless, skinless chicken breast

- 2 small zucchini, chopped

 

Some Garnishes that you may like to add!

-Crumbled tortilla chips

-chopped avacado

-hot pepper rings, chopped

-chopped cilantro

-grated cheddar jack cheese

 

 

1.-In a large pot, heat oil. Add onions and salt and cook, stir frequently, until softened about 5 min.

add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant. about 1 min. Add broth and tomatoes (don't strain the tomatoes, pour it all in there!) adjust heat to high, bring to a a strong simmer.

 

2.- Add chicken (rinsed and uncooked), reduce heat to medium-low, and cover, and simmer until meat is opaque and cooked through, about 15 min. Transfer chicken to a plate and when cool enough to handle, either chop or pull apart into thin shreds (should make about 2 cups).

 

3.- Add zucchini and chicken to soup ans simmer over medium heat until zucchini is just tender, abot 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.

 

4.- To serve, ladle into bowls and serve with yummy garnishes!

 

This recipe serves about 6 people

Inspired by hannaford.com