Life without pizza?
Not a chance.
Get my gluten-free, grain-free, guilt-free (*vegan option) recipe here.
Break out the BBQ and the Mariachi, because this recipe is sure to get the fiesta started!
I have been sharing some of my all-time favourite healthy Mexican recipes in honour of Cinco de Mayo today and I know you guys are going to LOVE this one!
*Makes 2 Servings
Zain’s Baja Fish (OR Tofu) Tacos
8oz Fresh Wild White Cod OR Halibut *Vegans sub for non-GMO Tofu
2 Organic Sprouted Grain OR Stone Ground Corn Tortillas
1/2 White Onion Chopped
1/4 Cup Fresh Cilantro
3/4 Cup Pinto Beans (mashed)
2 Tsp Cumin Powder (divided)
Himalayan Crystal Salt
1/4 Tsp Chili Powder
Juice of 2 Limes
1 Tsp Raw Honey
1 Jalapeno (minced)
2 Cloves Garlic (minced)
1. Marinate the fish for at least an hour in lime juice and spices, refrigerate.
2. If using the bbq, heat to required temperature. Wrap fish in foil and place on top wire to cook.
3. Meanwhile mince and chop veggies and lightly sautee them in a pan.
4. In a bowl, mix mashed pinto beans with 1/2 cumin & a pinch of salt, set aside.
5. Once fish is cooked, lightly toast tortilla shells and assemble by spreading pinto beans then fish on the tortillas and topping with lightly sauteed veggies and herbs.
Zain’s Raw Vegan Zucchini Pasta with Tomato and Pesto Sauce
Looking for new ways to spice up your main meals? Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients. Easy to make, this dish will very quickly become one of your healthy favourites!
*Makes 2 Servings
2-4 Zucchinis (ends removed)
11/2 Cup Grape Tomatoes
1/4 Cup Fresh Basil Leaves
1/8 White Onion (diced)
1/2 Clove Garlic (minced)
1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)
1/4 Cup Nutritional Yeast
1 Tbsp Pumpkin Seeds OR Walnuts (chopped)
2 Tsp Extra Virgin Olive Oil (optional)
1 tsp dried oregano
Himalayan Crystal Salt and Ground Pepper to Taste
1. Prepare tomato & pesto sauce using a food processor to blend all ingredients - except pumpkin seeds and zucchini - until smooth.
2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater.
3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.
*Note, this recipe is delicious with non-GMO tofu or ground tempeh for a complete meal but the meal would not be completely raw.
Zain’s Wonderland Salad
I don’t even know how to name this beast. I created it on a whim and have been eating it every single day since. It’s like, 6pm comes and I go slightly mad and the only thing that seems to appease me is this incredible salad.
This is the best salad I think I’ve ever made.
Juicy, sweet strawberries, buttery avocado & walnuts are just the beginning. As you go deeper, you will discover grilled crimini mushrooms, organic goat’s cheese, chargrilled zucchini AND poached sablefish.
I know, right?
2.5 oz Wild Sablefish (poached in water) OR 70g Non-GMO Tofu (vegan)
1 Tsp Raw Unpasteurized Honey (only if using fish)
3 Cups Organic Spinach
1/2 Cup Strawberries Sliced
11/2 Cups Organic Crimini Mushrooms
1 Small Organic Zucchini sliced
1/2 Cup Organic Cucumber
1/2 Cup Organic Grape Tomatoes
1/4 Organic Red Onion
1 Tbsp Organic Walnuts
1oz Organic Avocado
1oz Organic Low-Fat Goat’s Cheese (optional)
Handful of Alfalfa Sprouts
Splash of Braggs
Ground Black Pepper To Taste
1 Tbsp Balsamic Reduction
2 Tbsp Balsamic Vinegar (I use Balsamic Fig Vinegar)
2 Tsp Walnut Oil
1/16 Tsp Stevia OR 1 Tsp Raw Unpasteurized Honey (I use stevia)
1/2 Tbsp Unsweetened Strawberry Jam
1. Poach Sablefish for 5-7 minutes in boiling water and pour 1 tsp of honey over top, set aside.
2. In a non-stick saucepan, grill zucchini, mushrooms, red onion and walnuts in a pan with a splash of Braggs.
3. Meanwhile, combine all ingredients for dressing and mix well.
4. Assemble all remaining ingredients on your plate, toss with a bit of dressing and then add the grilled veg and sablefish to top. Mix well and add the remaining dressing.
*Note: I cannot be held responsible for your addiction to this salad.
Zain’s Raw Vegan Kale Cesar Salad
This recipe is inspired by one of my favourite Raw Vegan Cafe’s in Vancouver, Eternal Abundance.
I absolutely adore their raw kale cesar salad but it’s obvious that it is pretty high in fat macros. Here is my fit version of this super duper nutritious Kale Cesar. Hope you love it as much as I do. Stranded on a desert island? This would probably be my choice. Oh, with a jar of organic crunchy peanut butter of course. Not together. That would be weird. Or it may just work…hmmm.
*Note, vegan recipes are generally higher in fat than non-vegan recipes. If you are on a strict regime, I would skip the croutons. Also, the croutons require a dehydrator and take at least 24 hours to make so prepare them the night before.
1 Bunch Black, Green or Purple Kale (de-stemmed, I like to use a mix)
1 Cup Alfalfa Sprouts
Raw Vegan Cesar Dressing
1/4 Cup Raw Macadamia Nuts, Hazelnuts OR Cashews (I use Macadamia)
11/2 Tsp Miso
2 Tbsp Unsweetened Almond Milk
1-2 Garlic Cloves (minced)
Juice of 2 Fresh Lemons
1 Tbsp Apple Cider Vinegar
1 Tbsp Nutritional Yeast (optional but yummy)
Himalayan Crystal Salt & Ground Black Pepper to Taste
Raw Croutons (optional, you will need a dehydrator for this)
1 Scoop SunWarrior Protein Powder (natural) OR Raw Hemp Protein Powder
1 Tbsp Nutritional Yeast
1/4 Cup Cilantro
1 Tsp Mild Miso
1 Tbsp Minced Scallions
1 Clove Minced Garlic
Dash of Braggs Aminos
Pinch Himalayan Crystal Salt & Black Pepper
1 Tbsp Soaked & Ground Walnuts
Water if required
1. Prepare croutons if using them by adding all ingredients to a food processor and then spread a thin layer on to parchment paper. Place the layered paper into your dehydrator on 115 degrees (this usually takes overnight).
2. In a food processor, blend all ingredients for dressing together.
3. Place prepared salad ingredients in a bowl and toss with 1/2 of the Cesar Dressing.
4. Serve with additional dressing and croutons if required. This is the perfect accompaniment to a vegan or non-vegan protein of your choice.
(image source: google)
Still looking for a delicious dinner recipe for Meatless Monday?
Looks deceiving but my healthy Fettucini Alfredo made with Greek yogurt and healthy fats is sure to nourish your soul while helping you maintain your fit body goals!
Zain’s Homestyle Indian Naan
Earlier today I posted one of my favourite recipes ever, my mom’s Channa Masala (Chickpea Curry) made super healthy without all of the ghee and oil that normally accompanies Indian food.
I received several messages requesting a healthy naan bread recipe to accompany the curry dish so I just had to jump to the challenge!
It turns out crispy, fluffy and kinda sorta rivals mom’s…shhhhhh!
2 and 3/4 Cup Whole Wheat Pastry Flour
1/2 Cup Greek Yogurt (for Vegan Sub Coconut Yogurt or sub for 1/4 Cup more Applesauce)
1 Tsp Baking Soda
2 Tbsp Fresh Cilantro
1/4 Tsp Cumin OR 2 Tbsp Unsweetened Coconut (both are optional but use one or the other not both)
1/2 Cup Unsweetened Almond Milk
1/4 Cup Unsweetened Apple Sauce
1/4 Tsp Himalayan Crystal Salt or Sea Salt
1 Tbsp Garlic Powder (if using coconut, do not add this)
Coconut Oil for Grill (optional but sooooo yummy)
1.In a large mixing bowl, whisk together all dry ingredients until well combined.
2. Then add all wet ingredients and knead dough with your hands.
3. Scoop out a small ball of dough and roll it with your hand and then with a rolling pin until desired shape/thickness is reached - I like mine about 1/4 inch thick and roughly about 5 inches in diameter.
4. Heat non-stick skillet or cast-iron pan and add a drop of coconut oil if using.
5. Place flattened dough into the heated skillet and cook until edges are golden then flip until both sides are golden.
6. Add a bit more fresh cilantro to top if desired.
7. Enjoy with Zain’s Homestyle Channa Masala Curry!
Zain’s Homestyle Channa (Chickpea) Masala Curry
Adapted from my mom’s recipe (actually probably about 6 generations ago), this curry dish is one of my favourite clean eating carbs and makes a spicy traditional Indian meal when served with brown basmati rice.
Makes 2 Servings
1 Can Organic Chickpeas (unsalted, I use Eden Organics)
1/2 Cup Greek Yogurt (for Vegan sub Coconut Yogurt or leave out)
2 Tbsp Tomato Paste
1/4 Tsp Curry Powder
1/8 Tsp Black Mustard Seeds
1/8 Tsp Cumin Seeds
1/8 Tsp Garam Masala
1” Fresh Ginger (minced)
1 Clove Garlic (minced)
1 Red or Green Chilli (minced, optional)
1/2 Cup Butternut Squash (roasted, mashed)
1/16 Yellow Onion (chopped)
1/4 Red or Green Pepper
1 Tsp Coconut Oil
Himalayan Crystal Salt, to taste
1/4 Cup Fresh Coriander to top (chopped)
1. In a saucepan, heat oil on high heat and once bubbling add black mustard seeds and cumin and cover until seeds pop. Reduce heat to low-medium.
2. Lift lid and add onions, ginger, garlic and chilli to the mix, cover and simmer until slightly browned.
3. Lift lid and add chickpeas, peppers, squash tomato paste and other dry spices, mix well, cover and simmer for 5 minutes.
4. Add yogurt cover and simmer for 2-3 minutes.
5. Serve on a bed of warm brown basmati rice OR try Zain’s Brown Rice Pilaf
Zain’s Homemade Veggie Burger & Chunky Parsnip Fries
So we are just over a week into the New Year and I am sure that you are holding steadfast to your resolutions of health and fitness. After all of the indulging over the holidays it can be difficult to make the switch to simpler tastes and salad based meals.
I wanted to share a super healthy and delicious recipe that you can sink your teeth into without worrying that it will mess up all of your hard work, not to mention, this recipe is one that you can prepare in advance, freeze or refrigerate and heat up to take for your packed lunch the following day.
Zain’s Homemade Sweet Potato & Nut Veggie Burger
*Makes 4 Burgers, Takes 20 Minutes
14oz Can Unsalted Pinto Beans (I use Eden Organics)
8oz Baked Yam (skin removed)
32g Walnuts (finely chopped, roasted)
4 Tbsp Sunflower Seeds (roasted)
Dash of Bragg’s Seasoning
1 Whole Egg (slightly beaten) OR 2 Tbsp Egg Replacement
1/4 White Onion (diced)
1/2 Tsp Ground Cumin
1/16 Tsp Ground Cinnamon
1/8 Tsp Onion Powder
1/8 Tsp Garlic Powder
1/8 Tsp Cayenne Powder
1/4 Tsp Baking Powder
Iceberg Lettuce (chopped), Tomato (sliced), Avocado (sliced), Sprouts, Whole Grain Mustard, Clean Ketchup (1/2 Cup tomato paste, 1 Tbsp Apple Cider Vinegar, 1/4 Tsp Garlic Powder, 1/4 Tsp Onion Powder, 11/2 Packets Stevia, Salt to taste), Low-Sodium Pickles
1. Preheat oven to 350. On a sprayed baking sheet, roast walnuts and sunflower seeds with Bragg’s seasoning, for 7-9 minutes or until golden. Set aside
2. Mash pinto beans with fork or in food processor and mix with baked yam, walnuts, sunflower seeds and egg or egg replacement. Add all spices and baking powder and mix well.
3. Roll mixture into balls and flatten with hands into 4 patties.
4. Heat and spray pan or grill and cook the burgers until golden and slightly crispy on each side. Meanwhile, prepare mango chutney by mixing all ingredients together well and allow to chill until serving.
5. Wrap in 2-4 large lettuce leaves (rather than buns) and top with mango chutney.
Zain’s Chunky Parsnip Fries
5 Large Parsnips
2 Tsp Olive Oil
1 Sprig Fresh Rosemary Or Dill (optional)
Himalayan Crystal Salt & Ground Pepper
1. Preheat oven to 350 degrees.
2. Toss parsnips with oil, rosemary, salt, and pepper.
3. Roast on top rack for 25-30 minutes or until golden brown.
Zain’s Vegan Chunky Chili
Hands down this chili recipe is probably one of my favourite clean meals. It’s the perfect comfort food for cool November evenings as each bite of this will nourish and warm your insides.
Filled with delicious and healthy vegan protein sources and slow digesting carbohydrates, a little of this goes along way so you can pack some for lunch the following day…yep, lazy leftovers baby!
The best part is, you can rock it in a crockpot OR cook it on the stove!
Makes 4-5 Servings
11/2 Cups Organic Vine Ripened Tomatoes (diced) OR 2 Cans BPA Free Sodium-Free Diced Tomatoes
1/2 Small Can BPA Free Tomato Paste
1 Can BPA Free Kidney Beans (I use Eden Organics)
1 Can BPA Free Navy Beans (I use Eden Organics)
5-6 Garlic Cloves (minced)
1 Large Red Onion (chopped)
1 Sweet Potato (boiled & mashed)
2 Cups Organic Peaches & Creme Corn
1 Large Yellow Pepper
2 Tbsp Cumin Powder
1/2 Tsp Coriander
1/2 Tbsp Chili Powder
3/4 Cup Sodium-Free Vegetable Stock
Directions for Slow Cooker:
1. In a non-stick sprayed pan saute the garlic, pepper and onion
2. Combine all ingredients in your crockpot
3. Cook on low for 6-8 hours.
Note: Get to know your crock pot! Some newer models will cook in shorter time allotments, while older models tend to need more time (up to 1-2 hours!) Adjust cooking times appropriately.
Directions for Stove Top:
1. In a large, sprayed pot, saute the garlic, pepper and onion.
2. Stir in cumin, coriander and chili powder.
3. Pour in the vegetable stock and stir in the cumin, coriander and chili powder.
4. Add the sweet potato, beans, corn, tomatoes and tomato paste and boil on low for about 10 minutes (add more vegetable broth if needed)
5. Serve warm, topped with avocado or enjoy with organic blue corn crackers.