Rotation Diet- Day 2- Baked Chicken

Irvin and I have been doing the rotation diet for a couple of months now and it has been so much fun! We get to eat everything- all vegetables, fruits*, animals, and grains!

We always look forward to something different the next day.
"Tomorrow is day 1? Oh! Coffee!!!"
"Tomorrow is day 2? Spearmint Tea with butter!"
"Tomorrow is day 3? Yerba Mate!"
"Tomorrow is day 4? Earl Gray!! My favorite!"
 You might think it is limiting but four days fly by and we've gotten really creative in our food prep.

Like last night! I baked some chicken tenders and cabbage in our large cast-iron skillet! So good!

 So! I was going to bake the chicken tenders and cabbage at 450 with EVOO because I was following a recipe I had found online for chicken breast but thankfully Irvin, lovingly reminded me that at a certain temperature Olive Oil goes rancid! We found out that that temperature is 200 degrees!!! So I lowered the heat to 185. Not a clue how it would turn out! Even though I set a timer for 25 mins still kinda forgot about them after it went off so I think I pulled them out between 35 and 40 minutes.

Waa La! 

So! If you cook at all with Olive Oil make sure not to heat it past 200 degrees! 

*Today is the first day of a Parasite Cleanse we started so we get to eat all the green apples, berries and citrus we want.

Baby grapefruit tree

Cooked to perfection

Natural Ave. laboratories

Frozen Bananas

Frozen Blue Banana Bowl 
  The banana is probably the most widely accepted fruit by friends of all genders, ages and species. They're full of potassium, healthy calories and just all over easy and delicious. They're a staple in my kitchen, excellent fresh and when they get pretty spotted and you've done your magic trick they become a perfect base for almost all smoothies- ie. PB & Banana, Banana Kale & OJ, Banana Beat Soft Serve- but sometimes I just really have desire to munch on a frozen banana and since I was also craving blueberries and I still had the green tea matcha ice blended latte with coconut milk from the Coffee Bean on V-day on my mind, I had some really good inspiration to work with

Here is the product my cravings inspired today! 

 

Beautiful isn't it!? MMM!

Blend until smooth:

Frozen Blueberries - I had a little less than a cup left in the fridge and I chose to use all of it

Green Tea Matcha Powder - bout 1 tsp

Ice- bout 1/2 cup

Coconut Milk - enough to almost cover the rest of your blender ingredients

Pour into a pretty glass bowl and stir in some Chia Seeds

Now, whip your nanner out of the freezer and brake into bite-size pieces with a fork and enjoy a chilly, antioxidant rich breakfast as it warms up outside!

What's in Tia Redi's Kitchen?

Valentines Breakfast Salad!

Homemade Greek Yogurt Dressing:
Grapefruit Juice - 1/4 grapefruit fresh squeezed
Chia Seeds - 1 TBSP soaked in GF juice
Orange Juice - couple splashes
Greek Yogurt - Stir a dollop into the rest of the ingredients

Ingredients:
Kale -2 leaves massaged and broken into bite sized pieces
        chop the stem up into tiny pieces and toss into the bowl
Carrots - 1 grated
Apple - 1/2 chopped (have fun with the other half!)

Top your salad with your homemade dressing and whatever fun nuts or seeds you want. Today we used Roasted Salted Pepitas!

Spicy Carrot Bites with Carrot Pulp and Clementines

After making a small amount of carrot juice with my Omega 8005, I was left with lots of carrot pulp! This usually happens with carrots for some reason but not most other things.

Most of my pulp goes into the compost pile but this pulp looked so delicious and fiber-icious I decided to make something of it!- and carrots are fun! Also, I've been thinking a lot about carrot cake... So lets make an Raw-Vegan-Gluten Free Carrot Pulp bite! Yay!

I got a 2lb bag clementines on sale over the weekend and made some clementine juice!

Fresh and seasonal

I wanted soaked dates for the recipe and decided to soak them in the clementine juice- I used 5 dates (actually 4 and 1 half, because I wanted a lil' shnack ^-^)

The next morning I used these ingredients to make some Carrot Pulp Bites! 

Ingredients:

1C Gluten-Free Oats

1/2C Shredded Coconut

5 Dates soaked in Clementine Juice

(can substitute with OJ)

1tsp Cinnamon

1tsp Nutmeg

(adjust seasoning to taste)

1 1/2C Carrot Juice Pulp

1/4C Walnuts

(optional)

Combine Gluten-Free Oats and Coconut Shreds in a food processor until you get a nice fine meal then add the Clementine soaked Dates, Cinnamon and Nutmeg, and top with Carrot Pulp. Pulse until ingredients combine evenly!

Since these little balls of sunshine would be coming with me to have coffee with my aunts, mama and sisters at my sister's beautiful home, I decided to split the ingredients up into two batches. Not only did I save some space in my little Ninja- I could make one set without the walnuts, so my aunt with an allergy could try them if she wanted!
Needless to say, I only used 1/8C of Walnuts in the 2nd batch ;)

This recipe was a second attempt at crafting something delicious with leftover carrot juice pulp and after a lovely morning with some of the ladies from my family, I'd have to say it was a success! 

Hachiya Persimmons

No wonder my mommy loves these yummy yummy orange jewels! We only get them at the Farmers Market for a short time during the year and I missed it last year. So as soon as they went from 4/$5 to 99¢ I grabbed 3 ripe ones! 

Over the weekend I tossed some leftovers into a recycled talenti gelato container to make some overnight porridge

Overnight porridge with what's in the kitchen 

2 TBSP golden flax meal

2/3C cooked brown rice

6oz Coconut flavor Almond yogurt

1/2 tsp Maca Powder (loving my energy these days)

a few ounces of nut milk

Now stir and let soak overnight 

In the morning I looked up a quick video of how to open one of those persimmons, grabbed the rippest one and half of my porridge out of the fridge. I decided that a TBSP of bee pollen would look pretty for a picture - and it's tasty too!!! :)

I went on to add a TBSP of Sacha Ichi powder for some extra protien but don't recommend it for texture, save that for smoothies!

I also made some cookies with one of the other persimmons for my mama with coconut sugar, flax eggs, coconut oil, and Gluten-Free all purpose flour this morning! 

Getting creative with what's in the kitchen and whats in the season!