Aimee K. Hockett, MSc

Nutritionist, Artist & Web Designer

Upstate, NY Design for Art & Wellness

New York Nutritionist Turned Designer

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Beet, Radish & Blueberry Salad

Salads you will actually crave

 

Beets, Radishes, Blueberries and sourdough croutons make this salad delicious and beautiful
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Beet & Radish Blueberry Salad

Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 cup chopped romaine lettuce
  • 1 cup raw beets sliced
  • 1 cup raw watermelon radish sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup freeze dried blueberries

Dressing

  • 3 Tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 Tbsp blueberry vinegar OR
  • 1 small handful frozen blueberries soaked in
  • 1/4 tsp ground black pepper
  • 1 Tbsp apple cider vinegar

Croutons

  • 2 slices multigrain flax sourdough (or your favorite gluten free bread) cubed
  • 3 Tbsp grated goat gouda cheese
  • salt
  • dashes seasoning I like Paleo Powder Pink or Tiny Little Chef

Instructions

  • Preheat oven to 425 degrees F.
  • Cube your choice of bread and toss with all of the ingredients. Bake for 5-15 minutes or until golden brown and slightly crispy. 
  • In a bowl mix honey, vinegar, spices and mustard. Whisk vigorously and slowly begin to drizzle in the olive oil to create a creamy dressing. 
  • Toss everything together and enjoy!

 

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Spiced Tricolor Sweet Potato Salad

Spiced Tricolor Sweet Potato Salad
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Spiced Tricolor Sweet Potato Salad

A new kind of salad that is bright and cozy. Dress your sweet potatoes in spiced harvest flavors as they cook. 
Course Side Dish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 people

Ingredients

  • 1 White (red skinned) Japanese Sweet Potato cubed
  • 1 Purple Sweet Potato cubed
  • 1 Jewel Sweet Potato cubed
  • 1 large onion saute sliced
  • 1 tsp freshly ground ginger
  • 1 tsp freshly ground turmeric
  • 1 Tbsp freshly grated orange peel
  • 1 tsp freshly grated lemon peel
  • 1/4 cup freshly squeezed OJ
  • 1-2 Tbsp freshly squeezed lemon juice
  • 3-4 cups homemade vegetable broth
  • 1/2 cup fresh cranberries
  • 5 Kalamata olives chopped
  • 1 Tbsp high heat oil (coconut or avocado)
  • 1 tsp sea salt
  • 2 Tbsp Nutritional Yeast
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin
  • dash cloves
  • 1/4 cup pistachios chopped

Instructions

  • Heat a large, deep pan to medium heat.
  • Slice a medium-large onion or 3-4 shallots in a saute slice. 
  • Add 1 Tbsp cooking oil. After it has heated for a minute, add onion slices and 1/4 tsp. salt.
  • Stir occasionally while you prepare the other ingredients.
  • After the onions begin to brown a little and are nearly transparent, add the potatoes and another 1/4 tsp salt.
  • Stir occasionally. 
  • After about 15 minutes, or when potatoes begin to brown slightly, add lemon & orange (zest only!) as well as turmeric, ginger, black pepper, cumin, cranberries and olives.
  • Stir frequently for 2 minutes. Then when the onions begin to caramelize, add lemon and orange juices.
  • Continue stirring to deglaze the bottom of the pan. Once you take up all of the browned bits from the pan, turn the temperate to medium-low and add enough stock to just cover all of the potatoes. 
  • Stir very gently and only occasionally to let it simmer until almost all of the liquid has evaporated and you are left with potatoes & dressing. 
    If you stir too often, you risk mashing the potatoes. The goal is to have them keep their shape. 
  • Once all the liquid is gone, take off the heat and toss with nutritional yeast, pistachios, additional salt to taste and you can add in basil, sage or thai basil for garnish. Best Served Warm.

Spiced Tricolor Sweet Potato Salad
A bright and cozy salad. A different take on sweet potatoes during the holidays.

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Easy Chicken Fried Rice Recipe

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Fried Rice

Simple, quick and fool proof steps to making takeout worthy fried rice. This can easily be made into a paleo or whole 30 compliant meal. Substitutions provided.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 3 tbsp fat/oil (I recommend duck fat, lard, or high heat avocado or sunflower) separated
  • chopped chicken (about 1 chicken breast)
  • 1/2 onion** diced
  • 1 carrot, cut in rounds
  • 1/2 tsp salt
  • 1-2 cloves garlic** minced
  • 1 hot pepper, diced or your choice hot sauce
  • 1 c broccoli florets (+any other desired vegetables)
  • 2-3 c pre-cooked rice, grain, or cauliflower rice
  • 2 tbsp tamari, soy sauce, coconut aminos
  • 1 tbsp pineapple juice
  • 1-2 drops toasted sesame oil
  • 1 egg

Instructions

  • Heat large frying pan or wok to medium low temperature for about a minute.
  • Add 1 tbsp oil and let it heat. 
  • Add chopped chicken and 1/4 tsp salt. Sautee until cooked through. Remove once finished.
  • Add onions, carrot, 1/4 tsp salt (do not skip) and stir frequently to allow the vegetables to sweat and become translucent- about 5 minutes. Add more oil if you need.
  • Add garlic and hot pepper if using.
  • Once vegetable begin to caramelize, add the remaining vegetables and additional salt or oil if necessary to help it become tender. If you want to speed this up, use a lid to create some steam.
  • Once the vegetables are tender, add your rice, choice grain or cauliflower rice with 1 Tbsp oil, soy sauce, pineapple juice, toasted sesame oil, dry spices (if using instead of fresh garlic, onion, hot pepper) and stir often to prevent sticking or burning on the pan.
  • Once the ingredients are well incorporated and the rice has begun to fry (with little sticking), create a well and add an additional tsp of oil and your egg. Let it fry for a minute, then begin to scramble. Do not stir with the other ingredients. 
  • Once the egg is cooked, stir everything together once again and add your chicken back in to the mix. Add any additional spices, soy sauce or hot sauce before removing from heat.
  • Serve with green onions, chives, cilantro, hot sauce or more soy sauce if desired. 

Notes

Pre-cooked rice or grain is important in this recipe to achieve a perfect fried rice. Specifically if the rice is cooked with less water or is a day old, it is dryer and helps to avoid a mushy texture. 

For more tips on including more vegetables into your diet, check out my post on how!

 

Chicken Fried Rice

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Grain Free Granola

Grain free granola recipe with sustainable ingredients
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Grain Free Granola

Course Breakfast, Snack
Prep Time 15 minutes
Servings 10

Ingredients

  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds

Instructions

  • Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 
  • Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.
  • Add the remaining ingredients and stir with a spatula or spoon.
  • Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.
  • If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.
  • Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 
  • Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.
  • Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.
  • Once you notice the center is completely dry and firm, it is ready!

Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain free granola recipe with sustainable ingredients
Print Pin

Grain Free Granola

Course Breakfast, Snack
Prep Time 15 minutes
Servings 10

Ingredients

  • 6 cups nut pulp or almond meal/flour (I use leftovers from homemade nut milk)
  • 6 whole/raw brazil nuts
  • 1 cup/whole/raw almonds
  • 4-6 whole/pitted medjool dates
  • 1 tbsp raw honey
  • 1-2 tbsp non alcoholic vanilla extract
  • 1 tbsp ghee
  • 2 tbsp untoasted, unfiltered sesame oil
  • 2 tbsp coconut oil
  • spices to taste (I used cinnamon, cumin, nutmeg)
  • 1/2 tsp salt (more or less to taste)
  • 1 cup/whole/raw pecans
  • 1/2 cup coconut flakes
  • 1/4 cup flax meal
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds

Instructions

  • Pulse almond/nut meal in your food processor. If you are using almond flour, you may want to add about 2 tablespoons of water. The nut pulp I used was frozen and still contained some moisture from when I made nut milk. 
  • Add brazil nuts, almonds, dates, honey, vanilla, oils, spices and salt to your food processor. Process until nuts are roughly chopped and ingredients are well incorporated.
  • Add the remaining ingredients and stir with a spatula or spoon.
  • Spread onto your parchment or dehydrator sheet evenly. Press in to compress the granola so it is not too crumbly.
  • If using a dehydrator, place a mesh screen on top and add something heavy like a big platter or glass baking pan.
  • Set your dehydrator to 110 degrees Fahrenheit and let it set for 18-24 hours. Check periodically the center for moisture. 
  • Once the edges are dry but not firm and crumbly, gently turn over your granola so it dehydrates evenly.
  • Turn up the temperature to around 135 degrees Fahrenheit and let it finish for about 4 or more hours.
  • Once you notice the center is completely dry and firm, it is ready!

Notes

If you are making this in the oven and do not have a dehydrator, you may want to separate it into two blocks instead of one. That way it will dry out more evenly. Turn on your oven to the lowest setting, around 200 degrees fahrenheit or less and let it rest for several hours. Periodically check the dryness and if any browning occurs. For evenness, you may want to prop your oven open slightly and periodically rotate the granola.

Grain Free Granola