Wild Rice Salad

wild rice salad

Ingredients:

1 cup Wild Rice Blend (I like Lundberg Wild Rice Blend – https://www.lundberg.com/product/lundberg-wild-blend-rice/)
2 cups Bone Broth of Choice
1 Tbsp. Butter
1 cup Chopped Kale (I like Lacinato/Dino Kale)
1 cup Shredded Brussels Sprouts
1 Delicata Squash, cored and cut into rings
1 cup cubed Butternut Squash
¼ cup Olive or Avocado Oil, divided
Salt and Pepper

 

Directions:

Rinse rice two or three times prior to adding it to a pot. Add the bone broth and butter and bring to a boil. Reduce to a simmer and cover the pot. Cook for 35-45 minutes, or until the rice is just tender (or according to package instructions). Remove the pot from the heat but keep it covered in order for the rice to finish cooking.

While the rice is cooking, prepare the squash. Preheat the oven to 375 degrees. Toss the delicata squash rings and olive oil in 1-2 tablespoons of oil and a sprinkle of salt and pepper. Place the squash on a parchment-covered sheet pan and roast for 20 minutes. Flip the squash over and cook for an additional 10-20 minutes, or until they begin to brown. Set aside.

For the kale, you have two cooking options. Massage the kale in another tablespoon of oil and pinch of salt and place it on a parchment-covered. Roast for 15 minutes or until roasted but still tender. Alternatively, you can add the chopped kale to the pot with the rice in it right when you take the pot off of the heat. The steam and residual heat will wilt the kale. 

Prepare the sage leaves by heating 1-2 tablespoons of oil in a small pot or saucepan. Once hot, drop in the sage leaves in order to fry them. Watch them closely and take them out once they become rigid. Quickly place them on a plate lined with a piece of paper towel and sprinkle with salt. Repeat with any remaining sage you have left.

Once the rice has cooled a considerable amount, combine the rice, kale, brussels sprouts and squash in a bowl. Crush half of the sage leaves and gently fold them into the salad. Garnish the rest of the salad with whole sage leaves. You can also add in chopped nuts like walnuts or pecans. Season with salt and pepper and a squeeze of lemon if you’d like. This salad is also great with my tahini sauce here (https://nourishinglab.com/nl-roasted-vegetables-with-tahini-dressing/). 

 

winter squash frittata

winter squash frittata

winter squash frittata

Ingredients:

9 Eggs
1 cup Baby Arugula or Baby Kale
2 cups cubed Butternut squash, or winter squash of your choice
1-2 Tbsp. Olive or Avocado Oil
1 Tbsp. Coconut Milk
Salt and Pepper

 

Directions:

Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.

melissa

watermelon

 

Watermelon is an excellent fruit that hydrates, detoxifies and cleanses the entire body. They are in season right now and will be an amazing addition to your family picnic.

Read more

Raise your hand if you hate blueberries! I didn’t think so.

These delicious little berries are currently in season, and boy am I psyched. They’re one of my favorite fruits to include in smoothies, brothicles, salads, baked goods, all things breakfast, even on top of a little ice cream.

Read more

protein pancake

These are awesome, homemade alternatives to your average pancake mix. Filled with all kinds of gutloving goodness, including eggs, rolled oats, and pumpkin (which is high in fiber and helps with satiety), protein pancakes are easy to make, and great for you – and the kids! A dash of collagen powder in the mix adds even more health benefits, and using ingredients like coconut oil, raw honey, and plantains helps satisfy your sweet tooth without all that processed sugar.

Read more

healthy fried rice

This meal packs so much goodness into one bowl! From nutrient dense eggs to anti-inflammatory ginger and garlic, this rice bowl recipe gives you all the deliciousness of fried rice – without actually frying! By focusing on healthy oils, veggies, and a few key flavors, this dish is heart healthy, gutloving, and appeals to just about everyone!

Read more

almond bread

Remarkably simple to make – and quick – this microwave mini almond bread recipe is an alternative to store bought bread, high in fiber, rich in protein, and has far less sugar than most of the things you find on the shelf.

Read more

breakfast bowl

The ultimate breakfast bowl for gut health, built on the four pillars of Golden Goddess eating habits. To start your day with a powerful, tasty meal, look no further!

Read more

Moist, delicious, super simple Banana Cacao Muffins are here!These are perfect for on the go breakfast for the kiddos. No refined sugars and loaded with healthy fats that will satisfy you and your kids. They won’t even notice that they are not loaded with preservatives and other additives like the store bought ones.

Read more

salad in a jar

As many of you know I am all about stress-free, healthy eating and meal prepping to ensure that we are prepared for a chaotic week when we do not have time to cook. Ideal balanced meals will have a combination of fiber, greens, healthy fats, and clean protein. Many of my clients worry about not having healthy meals prepared for the week ahead. Here are 2 easy, quick and delicious salad- spirations, as well as one breakfast in a jar that will be perfect for your busy week ahead.

Read more