Oil-Free Kale, Quinoa & Veggie Salad

Another kale salad y’all!

The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!

Ingredients:

  • 2 c water
  • 1 c quinoa
  • 2 tbsp water
  • 2 c shredded carrots
  • 2 limes
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp chipotle powder
  • 2 c frozen corn
  • 1 red pepper, thinly sliced
  • 4 c roughly chopped kale, with ribs removed (huge center stem)
  • 2 15 oz cans of black beans, rinsed and drained
  • Cilantro

Instructions:

  1. Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
  2. In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
  3. Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.

Optional dressing w oil:

  • 1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.

    It’s 1 serving so create more as you need.

Simple Oatmeal & Fruit Breakfast

I’ve been eating this every morning and not sick of it yet! Oatmeal is full of fiber and tastes great (with some maple syrup), I love it y’all, hopefully you do too. Suuuper simple right here, cooks up quick and served with a side of fruit.

Ingredients:

  • 1 c water or milk of choice
  • 1/2 c oats
  • dash of cinnamon
  • 2 tbsp raisins
  • 1 tbsp maple syrup

Optional to enjoy on the side:

  • strawberries
  • blueberries
  • grapes

Instructions:

  1. Boil water, add oats and cook stirring occasionally until the water has been absorbed, about 5-10 minutes. Add in a dash of cinnamon, raisins, maple syrup, and stir that sh*t up. Fin.

Spiced Cauliflower Rice and Beans

Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.

Can be served hot or cold.

Ingredients:

  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/4 onion, diced
  • 4 c riced cauliflower
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 15 oz can black beans, rinsed and drained (any bean will work)
  • 1 cucumber, diced
  • 1 avocado, diced
  • 1 roma tomato, diced

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.

Kale & Black Bean Salad

Looking for all my healthy b*tches… this one’s for you. There is no oil, it’s low in fat, and high in protein. I’ve been trying intermittent fasting and during my feeding times I’m aiming to eat healthy af, thus leading to this salad of greatness.

Ingredients:

  • 2 tbsp water
  • 3 cloves of garlic, minced
  • 1/2 red onion, diced
  • 4 c cauliflower, riced
  • 1 tsp paprika
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 15 oz can of black beans, rinsed and drained
  • 1 cucumber, diced
  • 2 roma tomatoes, diced
  • 1 1/2 c kale, chopped
  • 2 c quinoa, cooked
  • 2 large limes

Instructions:

  1. Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes.
  2. Transfer to a pretty large bowl, add in the rest of the vegetables, and squeeze both limes over the top of the salad, mixing one last time. It’s now ready for you to enjoy that sh*t.

BBQ Spaghetti Squash

Low carb recipe b*tches. Pretty much a how-to bbq spaghetti squash, I’ll also have a recipe for diy pasta sauce for some spaghetti squash spaghetti. Crisping it up on the grill brings on another world of flavors, it’s my preferred method now.

Ingredients:

  • 1 medium size spaghetti squash, halved and deseed with spoon
  • 2 tbsp olive oil
  • 2 tbsp minced garlic
  • salt and pepper to taste

Instructions:

  1. Get the grill started at medium heat. Place the squash flesh side up, pour 1 tbsp of olive oil on each half, rub it in with your hands covering all of the open squash, rub in a tbsp of garlic into each half and top with salt and pepper. Once the grill is heated, place the squash flesh side down, some of the garlic might fall but that’s okay, leave for 30 minutes with the lid closed. After 30 minutes, flip so the out shell is down and flesh is up, for 20 minutes. Check every 5 minutes after that, piercing the squash with a fork, once it goes through easily it’s ready… overall cook time is around 50-60 minutes.
  2. Remove from the grill, and let cool for at least 10 minutes. Once cooled, use a fork to carve out all of the flesh which will look like spaghetti! Scrape it all out, and top with some pasta sauce and veggie meatballs!

Veggie Sauce:

1 15 oz can of diced tomatoes
2 tbsp garlic
1 tbsp dried basil or 5 fresh basil leaves
1 tbsp oregeno
salt and pepper

Blend in a blender and toss with your spaghetti squash! I also added in Gardein Meatless Meatballs.

Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t