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Raw Aura: Avo Tartare

Chunky avocado tossed with shiitake mushrooms, green onions, hemp seeds and tomatoes in a herbed lemon sauce. Served with our breadsticks(Sprouted sunflower, sesame and spiced onion bread) and a spicy red pepper oil.  $12.00

A MUST try for all raw, gluten-free, dairy-free and meat-free meals if you're located in the Oakville, Mississauga or Etobicoke area... Or if you're just looking to take a fun day trip to a new healthy restaurant. The owners are delightful, the food is exceptional and prices are reasonable.

PS. PLEASE don't leave without trying the Cinnamon Toast Crunch Smoothie (my ULTIMATE favorite smoothie I have ever consumed!!!!!) Made with Almond butter, dates, banana, cinnamon, and maca. $7.00

                     94 Lakeshore Road East,                                           Phone: 905-891-AURA(2872)
                     Mississauga, ON                                                           Email: contact@raw-aura.com
                     L5G 1E3

 

Fiesta Friday's!

Tex-Mex Taco Salad

My personal attempt at bringing the summer-loving, vacation taking, fiesta seeking lady in me into my very own home

yield: 2 servings

Ingredients

  • 12 ounces ground turkey meat
  • 5 cups chopped romaine lettuce
  • 2 cups cherry tomatoes
  • 1/2 cucumber, diced
  • 1 firm-ripe avocado
  • 1 green bell pepper
  • 1 cup chunky salsa
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons organic coconut oil
  • 1 lime, squeezed
  • 1 cup tortilla taco crisps, for garnish

Optional: cheese, black beans, sour cream

Method

  1. Heat pan or skillet on medium-high heat, remove ground turkey from packaging, then drain excess fat by blotting it with a paper towel
  2. Add two tablespoons of coconut oil to the pan then add in ground turkey. Stir often and add in any desired seasonings (cumin, chili powder)
  3. Pan fry ground turkey until pink has dissipated and meat is fully cooked through. (i prefer mine extra crispy) Remove ground turkey from the element
  4. Place romaine lettuce in a large bowl; top with tomatoes, cucumber, avocado, bell pepper, salsa, tortilla crisps and lastly squeeze with a fresh lime

BON APPÉTIT

- the blissful belly

xx

lunch.in.a.box

More often than not my weekly lunch trip always seems to involve leaving my office building and bee-lining it straight for Brookfield Plaza in the PATH right outside of Toronto’s Union Station. Time and time again I find myself eager to get to my new favorite lunch location,  Kupfert & Kim. Each time I’m there I try my best to get something different from the menu. Although I am always finding it more and more difficult to deviate from the menu once I’ve found a favorite dish, or in this case, box! Kupfert & Kim sparks my taste buds and my interest for the vegan, gluten-free quick service restaurant, proving the point that “fast food” doesn't have to mean “bad food”. The option to go for a quick, healthy and affordable lunch is always appealing to me!

Thanks for making my Fresh Friday’s so damn tasty!!

www.kupfertandkim.com

BROOKFIELD PLACE, PATH LEVEL,

181 BAY STREET TORONTO, ON M5J 2T3

1.416.601.1333

KIM BOX

brown rice, organic tofu, organic steamed bok choy, non-GMO edamame, pickled carrots, carrots, daikon radish, organic cucumber, organic pea shoots, braised napa cabbage, purple cabbage, organic dulse, shaved almonds, organic chia with almond chili kaffir lime sauce 

Lettuce Wraps

Happy Friday Friends! I have totally dropped-the-ball (as they say) on keeping up with my posts! I really want to be better at this in 2015!

Last night I made an old favorite of mine- I haven't made lettuce wraps in probably a years time, but once I began I quickly remembered why I once loved them so much. Quick, easy and delicious! ps. kind of a cute idea for a date night ;)

Serves: 3

Ingredients:

  • 12 ounces lean ground turkey (1 package)
  • 8-10 large romaine lettuce leaves
  • 2 bell peppers, chopped
  • 3 5-inch long carrots, chopped
  • 1/2 cucumber, sliced
  • 1/3 red onion, chopped
  • 2 cups bean sprouts
  • 1 ripe avocado
  • 1/2 cup spicy peanut sauce

Optional: Sriracha sauce or salsa

Directions:

  • Use a skillet on medium-high heat and add 2 tsp coconut oil and full package of ground turkey. 
  • Mix ground turkey with 1/3 chopped red onion and cook till brown then remove from heat.
  • Rinse, then chop all vegetables individually and place them in separate dishes.
  • In a small bowl, add 1/2 cup of spicy peanut sauce.

Create & enjoy xx

- the blissful belly

Roasted Balsamic Sweet Potatoes Recipe

   Sweet potatoes are a staple food in my daily diet. I've always loved the taste, and they also help to make me feel more full for longer! I eat them so regularly that I often try to change them up a little bit as an attempt to keep things more interesting! I find this recipe to be a wonderful, unique twist on an original sweet potato recipe!

balsamic sweet p 1photo 1.JPG

Ingredients:

2 large sweet potatoes

1.5 tablespoons organic coconut sugar

1/3 cup balsamic vinegar

1 tablespoon coconut oil

1 tablespoon organic coconut butter

                                    Method:

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  1. Preheat oven to 400 F.
  2. Peel and chop both sweet potatoes into small cubes
  3. Set a large skillet on medium heat and add 1 tablespoon of coconut oil to the pan
  4. Once the pan heats and coconut oil is melted, add your balsamic vinegar and coconut sugar to the skillet and bring them to a boil until the balsamic becomes a thicker syrup-like consistency (frequent stirring helps this process)
  5. Add your 1 tablespoon of coconut butter to the mix and continue to stir for approximately 8-12 minutes
  6. In your saucepan, add your sweet potatoes and toss, then coat them with the balsamic mixture
  7. Line the bottom of a separate baking sheet with a layer of coconut oil and transfer your sweet potatoes onto the sheet and season with ground black pepper 
  8. Set baking sheet into your oven and bake for 25-30 minutes until tender 
  9. Remove from your oven and drizzle the finished product with some brown sugar
  10. ENJOY xo

Beet Power

Beets- the newest addition to my daily diet. {naturally sweet. antioxidizing. anti-inflammatory. detoxifying. fiber} and delicious, of course. 


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Add the following ingredients on top of your bed of kale and enjoy! xo

Ingredients

  • 1 large beet

  • 1/2 ripe avocado

  • 3 cups red kale

  •  1 grilled chicken breast

  • 3 tbs organic carrot ginger dressing

  • 2 tbs green lime salsa

Happy Sunday xo

The Easter Bunny was here...

And left me some {carrot-sweet potato} paleo mash!

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This carrot sweet potato mash is a great alternative side dish to the traditional "white" mashed potatoes for Easter, Christmas, and Thanksgiving festivities!

Serving: 4

Ingredients:

  • 2 medium sweet potatoes, peeled and cut into 4 quarters  
  • 3 carrots, peeled and cut into 1-inch pieces
  • 1/2 white onion, diced
  • 2 tablespoons organic coconut oil
  • 2 tablespoons organic local honey
  • 1 tablespoon coconut sugar
  • 1 tablespoon ground cinnamon

Additions: nutmeg, walnuts, applesauce, and brown sugar. To create a more creamy "mashed potato" consistency add 1/4 cup of almond or coconut milk. 

Method:

  1. Place the carrots, sweet potatoes, onion, and coconut oil into a large pot filled with water.
  2. Cover the saucepan with a lid and allow the water to boil on medium heat until the vegetables are tender and can be pierced through easily with a fork. (mine took 25 minutes)
  3. Drain the water from the pot and add honey, coconut sugar, and ground cinnamon into the same pot.
  4. Use a potato masher to mash all of the ingredients together.
  5. Use a spoon to transport the carrot sweet potato mash from the pot onto a serving plate or tray.
  6. Season to taste as necessary.
  7. Serve warm.

Enjoy!

Happy Easter :)

xo

ky

Quin-WOW!

-Fluffy Vegetable Quinoa Recipe-

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Did You Know?

  • 1 cup cooked Quinoa (185 grams) contains 8.14 grams of protein
  • 1 cup dry quinoa = 3 cups cooked quinoa (WOW!)
  •  Quinoa is a gluten-free whole grain

Ingredients:

  • 1 cup quinoa
  • 1 cup water
  • 1 cup chicken broth (adds flavour)
  • 1/2 onion
  • 1 red pepper
  • 1 cube garlic
  • 2 celery sticks
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cayenne pepper
  • 4 tbsp soya sauce, reduced salt
  • 2 tsp coconut oil
  • lemon, squeezed

In Pot:

  • Rinse quinoa off with water in a separate bowl or strainer and drain liquid
  • Boil 1 cup water with a pinch of salt + 1 cup of chicken broth + 1 tsp of coconut oil
  • Add 1 cup quinoa to simmering water and cover with a lid
  • Allow to simmer for 15-20 minutes on medium heat (level 3 out of 6 on my stove)
  • Once the quinoa is fully cooked (the liquid has all been absorbed and quinoa is light and fluffy) take the the cooked quinoa off of the heat and allow it to sit for 5 minutes in the pot with the lid covered

In a Saucepan:

  • In a saucepan drizzle a teaspoon of coconut oil to coat the pan on medium - high heat
  • Toss the onion, garlic, celery, peppers, and cooked quinoa together in the pan
  • Add extra soya sauce or seasoning when necessary (I added some additional lemon juice, cayenne pepper, and garlic)

Serve in a bowl as a full meal or as a delicious side dish and enjoy!!

Kylie

xo

The Goods!

Tomato Ground Turkey and Sprouts on a Bed of Lettuce 

ground turkey salad.jpg

DIY simple salads are a common go-to of mine. More often than not I get home pretty late during the week from working or yoga classes, which always lessen my time at home for creating big extravagant meals! Salads can be super fun and versatile- so get creative with it!!

Ingredients:

  • 1 package ground turkey
  • 2 cups baby tomatoes (approx. 15)
  • 1 cup organic sprouts
  • 1/3 cup tomato sauce
  • 1 tablespoon garlic seasoning
  • 1 tablespoon cayenne pepper
  • 1 tablespoon pesto
  • Romane lettuce

Method:

  1. Heat up your pan or skillet on medium high heat
  2. Remove ground turkey from packaging and blot out the excess moisture with a paper towel
  3. Add two tablespoons of coconut oil to the pan
  4. Begin to fry your ground turkey in the pan and add seasonings, tomatoes, and sauce (turkey is a lean meat and is quite bland without any seasoning)
  5. Fry ground turkey in the pan until pink has dissapeared and meat is cooked through
  6. Remove from heat.
  7. In a separate bowl add roman lettuce, ground turkey, and top with sprouts.
  8. Enjoy!

Kylie xoxo

 

Sweet potatoes are dessert vegetables….

Honey Cinnamon Almond Butter Sweet Potatoes 

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Sweet potatoes… almond butter… AND cinnamon?! It sounds weird right? Maybe… but oh so delicious! Try it out for yourself!!

Yields: 4 servings

Ingredients: 

  • 2 large peeled sweet potatoes cut into 4 quarters each
  • 1 tbs ground cinnamon
  • 2 tbs raw organic almond butter 
  • 1 tbs coconut oil
  • Drizzle of organic honey

Method:

  1. Preheat your oven to 400 degrees F.
  2. Lay the sweet potatoes on a roasting tray lined with a light layer of coconut oil.
  3. Place the sweet potatoes into the oven for 15 minutes and then remove them.
  4. While the sweet potatoes are still hot use a sharp knife to cut small slits into the middle of each sweet potato and apply almond butter, cinnamon, and some honey on top.
  5. Place the sweet potatoes back into the oven for another 15 minutes to finish baking with the added ingredients. ENJOY! 

    I find these to be absolutely addicting. They are the perfect combination of tender, sweet, and warm. These honey cinnamon almond butter sweet potatoes are so simple to create and they can be a great side dish, add on, or even healthier version of dessert. 

yums

xo

Welcome to the all NEW Blissful Belly website!

Thank you for everyone's support over the last few months. I'd like to welcome you all to an all new The Blissful Belly website/blog, where you will find daily inspirations as well as a variety of clean-eating/raw food recipes, simplistic cooking ideas, my journey through yoga training, grocery shopping guidelines, and more!!

Click on the category's below to see more recipes! To make a special recipe request please comment below any posting or write in the "contact" section!

Ky

XOXO

 Photography: Joey Calandrino ( http://jcalandrino.com )

Photography: Joey Calandrino (http://jcalandrino.com)

Sunday-Funday Dinner….

#Saladqueen

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I am in the very best mood right now! Sitting in some ‘apple ale’ scented candlelight and jamming out to some deep house disco beats(my idea of perfection). I also probably had the best day ever today. I actually had some pretty cool breakthrough moments at work. I was able to (somewhat) figure out what my next steps are in order to reach some of my twenty-fourteen goals. I cannot wait to absolutely crush goals in the month of Feb! Stay tuned..

On tonights menu...

         Grilled chicken & roasted sweet potato salad with some bell peppers, baby tomato, avocado, and fresh homemade salsa!

Sweet & Simple.

xo

Ky

Appetizer or side dish?

Pumpkin Maple Sweet Potatoes 

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         One of my all time favourite warm side dishes for fall and winter!

Ingredients: 

three sweet potatoes, half  cup canned pumpkin puree, two tablespoons maple extract, two tablespoons ground cinnamon

Method: Peel the three sweet potatoes and then boil them in water and a little salt for twenty-five to thirty minutes. Drain the water and mash the sweet potatoes. Once mashed, add 1/2 cup of canned pumpkin puree + two tablespoons of cinnamon and two tablespoons of maple extract. Optional: add a few tablespoons of butter, or cream cheese to make the recipe more creamier. 

Serve and enjoy!

xo