Holiday Coconut Macaroons

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Holiday Coconut Macaroons

Vegan Coconut Macaroons Kimberly Snyder

Need a Holiday Dessert recipe that will impress all your friends and family! Kimberly Snyder shares her yummy blondie coconut truffles! These are a perfect balance of salty and sweet, and not to mention so scrumptious.

INGREDIENTS:

  • 2 Cups Unsweetened Coconut Flakes
  • ½ Tsp Vanilla Extract
  • 1/8 Tsp Pink Himalayan Sea Salt
  • 1 1/2 Tablespoon of Melted Coconut Oil
  • ½ Cup of Tablespoon of Coconut Nectar

INSTRUCTIONS:

Mix all ingredients, roll into bite size, and freeze. After 5 minutes enjoy

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Post-Holiday Detox Salad

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Post-Holiday Detox Salad

Cucumber Salad By Charles Chen 

Cucumber Salad By Charles Chen 

If you are like me, and ate too much for thanksgiving here is a nice refreshing post workout detox salad! Yummy avocados, cucumbers, and cherry tomatoes. 

INGREDIENTS:

  • 1/2 cup chopped cucumbers
  • 1/2 cup non-GMO corn
  • pinch each of sea salt and cayenne pepper
  • 1 whole avocado, diced
  • 1/2 cup chopped cherry tomatoes
  • handful of fresh chopped basil
  • 1 tbsp grapeseed oil

INSTRUCTIONS:

Mix and enjoy! Top with basil & hemp seeds (optional)

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Brain Boosting Smoothie

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Brain Boosting Smoothie

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For any of you who struggle with mental clarity and focus, this is a brain boosting keto smoothie that will fuel your brain! 

Perfect post workout smoothie! Filled with healthy fats, greens, fiber, and protein! Definitely fills you up, and keeps you energized! 

Ingredients:

  • 3/4 Cup Spinach

  • 2 Small Persian Cucumber

  • 3-4 Pitted Meedjol Dates

  • 1-2 Stock Celery 

  • 1-2 Tablespoon of Organic Smooth Almond Butter

  • 2 Cups Rice Milk or Almond Milk (No Sugar Added)

  • 1 Ripe Banana or you can swap out for coconut cream

  • 3/4 Cup Frozen Bluerberries & Strawberries

  • 1 Egg (Optional, Skip this if you want to keep it vegan)

Direction:

BLEND & ENJOY!

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BBQ Artichoke Tacos

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BBQ Artichoke Tacos

BBQ TACOS by Charles Chen TV

HERE is a FUN spin on traditional tacos tuesdays, especially if you like bbq

  • 2 14-ounce cans of artichoke hearts (half canned or fresh steamed and drained)

  • 1/2 cup of black beans 

  • 1 tablespoon herb de provence 

  • 1 teaspoon apple cider vinegar

  • 1 tablespoon olive oil

  • 1/2 cup your favorite BBQ sauce 

  • 6 small gluten free tortillas

tacos on tacos

Make BBQ Slaw according to the recipe and set aside in the fridge. Next, your pan/grill to high . Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce & cooked black beans. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)


BBQ Mango Salsa Slaw

  • 2 cups shredded purple cabbage (1/2 of a small cabbage)
  • 1 tablespoon tahini (sesame paste)
  • 1/2 cup Shredded Carrots
  • 1/2 cup Mango Salsa 
  • 1/4 cup Olive Oil
  • 1/2 Avocado diced
  • 2 Tablespoon of Liquid Aminos
  • Sea salt to taste
  • Cilantro ( Optional)
  • Top with Hemp Seeds

Toss cabbage, tahini, carrots, mango salsa and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)

Coconut Basil Sour Cream

  • 1/2 cup of coconut yogurt (unsweetend) 

  • 1 whole lime juice 

  • pinch of sea salt 

  • handful of basil 

  • drizzle maple syrup 

BLEND & ENJOY!

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Rainbow Quinoa Sushi

This is a nice spin on regular spicy tuna sushi rolls! I'm using quinoa and instead of fish I'm using grapefruit, its super refreshing and yummy!

  • 2-3 Nori sheets
  • 1 Cup Cooked & Cooled Quinoa
  • 1/2 Cup Guacomole
  • English Cucumber, sliced
  • handful of sprouts
  • 3/4 cup purple cabbage
  • 3/4 cup shredded carrots
  • 6 Ripe Fresh Grapefruit Peeled
  • 2 scallions, finely diced
  • Sesame seeds, for garnish

ALMOND GINGER DIPPING SAUCE

  • 2 Taplespoon of Almond Butter
  • 1 Tablespoon of Pickled Ginger
  • 3 Tabplesoon of shredded Baby Carrots
  • handful of sesame seeds
  • 1 Tablespoon of Olive Oil
  • 1 tsp of Ginger Powder
  • 2 Tablespoon of Tamari of Gluten Free Soy Sauce

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10 Easy Thanksgiving Recipes

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10 Easy Thanksgiving Recipes

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Don't worry I got you covered for your thanksgiving needs! Here are 10 Easy yummy thanksgiving friendly recipes! ENJOY! Make sure you take a photo and TAG @CharlesChenTV to WIN a prize

1. MUSHROOM GRAVY

2. BUTTERNUT SQUASH KALE SALAD

3. VEGGIE COLLAGEN CHILLI

4. MAC & CHEESE

5. PUMPKIN PIE

6. PUMPKIN WONTONS

7. SWEET POTATO PIE

8. COCONUT PUMPKIN PASTA

9. CHOCOLATE AVOCADO MOUSSE 

10.  BRUSSELS SPROUTS

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CBD Chocolate Giveaway

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CBD Chocolate Giveaway

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It's no SECRET that I LOVE Chocolate! But Chocolate with CBD Oil Benefits? Say No More! I found these TheraTreats which are absolutely delicious and make me feel amazing. I have it as a treat after dinner, not ONLY are the ingredients made with Organic Cacao for it's rich magnesium benefits, you are also getting the perks of CBD infusion. I am doing 3 GIVEAWAY of these Theratreats delivered to your door. SEE RULES BELOW 

R U L E S:

  1. Follow @Theratreats & @CharlesChenTV
  2. Enter Your Name & Email Below
  3. Comment Below Which Flavor You Want to Try

GOOD LUCK! I'll be picking 3 Lucky Winners Announcing Monday 11/20 on Instagram    

GET 15% OFF using Discount Code: “CHEN” 

http://Theratreats.com  

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Bourgeois Butternut Squash Soup

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Bourgeois Butternut Squash Soup

Butternut Squash Soup Recipe Vegan

Here is my fancy pants bourgeois butternut squash soup! So yummy it hits the spot right away! I made this for my friends, and they told me they felt the love as it instantly warms your heart! 

INGREDIENTS: 

BASE

  • 2 Cups of Veggie Broth 
  • 1/2 Cup of Almond Milk 
  • Pinch of Salt & Pepper 
  • 3 Tablespoon of Nutritional Yeast 
  • 2-3 Tablespoon of Reduce Sodium Soy Sauce 
  • 1 1/2 Cup of Steam and Cooled Butternut Squash ( Cubed) 

TOPPINGS

  • 3/4 Cup of Chopped Celery 
  • 1 Tsp of Minced Garlic 
  • 1 Tsp of Turmeric Powder 
  • 3/4 Cup of Chopped Portobello Mushrooms
  • 1 Tablespoon of Umami Paste ( Trader's Joe)
  • 1 Tsp of Ginger Minced 
Butternut Squash Soup Recipe

INSTRUCTIONS:

Blend all base soup ingredients, sauté toppings. Warm up soup. Top with favorite toppings and serve.

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CBD Hot Chocolate!

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CBD Hot Chocolate!

   

 

 

My favorite time of the year is now because we can cozy up with yummy hearty recipes. This CBD Oil Infused Hot Chocolate hits the spot, and warms up my heart. Not only does it have anti-inflammatory properties, but it's absolutely delicious! Topped with coconut whip and vegan marshmallows 

INGREDIENTS: 

  • 2 Cups of Coconut Milk 
  • 3 Tablespoon of Raw Cacao Powder 
  • 1-2 Drops of CBD Oil 
  • 3 Packets of Monkfruit Sweetener 
  • Pinch of Cinnamon 
  • Toppings Optional: Raw Chocolate Shavings, Vegan Marshmallows, Organic Sprinkles, Coconut Whip Cream

INSTRUCTIONS:

  • Mix all ingredients, blend, and heat up! Top with favorite toppings! ENJOY

Photography By Rebecca Pimm Stylist Aimie Vredevoogd

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Spaghetti Squash Pasta

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It’s the perfect time for something hearty! I love that it’s Squash season. Here is my yummy spaghetti Squash Pasta Love carb and never sacarficing in flavor.  

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INGREDIENTS: 

  • 1/2 Spaghetti Squash ( Pitted Baked at 400 degrees for 15-20 min)  
  •  1 tsp of minced garlic  
  •  3/4 Cup of mushrooms
  •  1/2 Cup of chopped onions, celeries, carrots, bell peppers  
  • 1/2 Cup of grounded veggie protein  
  • handful of chopped basil  
  • 1 bottle of Williams Sonoma Marinara Sauce  
  • 1 Tablespoon of olive oil  
  • 1 tsp of traders joe umami paste  
  • 4 Tablespoon of reduced sodium soy sauce  
  • Toppings Optional: fried onions, Parmesan cheese, basil  
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My 5 Daily Rituals

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My 5 Daily Rituals

I believe every successful person have non-negotiables or better yet rituals that they do every single day. Here are my 5 non-negotiables that I do every single day. Do you have any?? Leave in comment below I read & reply to every comment :)

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Brussel Sprouts Made Easy

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Brussel Sprouts Made Easy

Brussels Sprouts by Charles Chen

YAY! Brussels Sprouts are in season! This is one of my favorite vegetables to eat, some don't prefer it but that's only because they never had it like this! Cook your next batch of brussels this way, and you will have die heart fans following you around for some more. With the sweet chewy texture of pitted dates, and the citrus note from balsamic vinegar this is a absolute MUST TRY! 

INGREDIENTS:

  • 1 1/2 Cup Brussels Sprouts (Cut in Half & Ends Cut Off)
  • 3 Tablespoon of Olive Oil
  • 1 Tablespoon of Balsamic Vinegar
  • Salt & Pepper to Taste
  • 3-4 Chopped and pitted Dates
  • 1 Clove Chopped Garlic (Optional)
  • 2 Twigs of Rosemary & Thyme 
  • 2 Tablespoon of Coconut Flakes (Large)

INSTRUCTIONS:

  • Prep and cut brussels sprouts 
  • Heat skillet on medium heat, add in olive oil and brussels sprouts, herbs, spices except on the coconut flakes.
  • Stir-fry for 5-7mins until nice color, add in coconut flakes last.
  • Serve and ENJOY!

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Williams Sonoma Tour

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Williams Sonoma Tour

Williams Sonoma Charles Chen

One of my favorite months is the month of November, it is a great reminder from nature about the changes we go through within seasons.  To me this is a reflection of the transformation that occurs miraculously, tying this to our selves I believe we too go through a shift; mentally, spiritually and physically. Our bodies began to crave different types of food, usually more hearty. The farmers are abundant in squashes, pumpkins, and hearty vegetables like brussels sprouts. I am excited to partner with Williams-Sonoma for a wellness cooking tour sharing recipes inspired for the holidays. Not only will I share recipes, I will be sharing the healing benefits of food, and talk about personal transformation. How I lost 100 pounds, reversed diabetes, and created every rituals for healing my body, mind and soul. I would love to see your beautiful faces and give you a hug! These events are open to the public, if you show up I promise you a awesome experience with good vibes only. RSVP BELOW

SPACE IS LIMITED, MAKE SURE YOU RSVP

Butternut Squash Soup
CharlesChen.tv
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Charles Chen

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Superfood Candied Apples

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Superfood Candied Apples

Superfood Candied Apples

It's that time of the year where we all LOVE to indulge in sweets. Why go for the artificial candies when you can make something just as nutritious and tasty! Here are some delicious & fun to make superfood candied apples. Dairy free & made with date paste. PURE GENIUS!

INGREDIENTS:

  • Date Paste 
  • 1 Tablespoon of Coconut Oil 
  • 1 Teaspoon of Vanilla Extract 
  • Handful of Goji Berries, Cacao Nibs, Peanuts, Coconut Flakes
Vegan Superfood Candied Apples

 

INSTRUCTIONS:

  1. Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date paste in the refrigerator.
  2. Place apple upside down on a flat surface and push stick into the center. Roll the apple in date paste, using your hands, if necessary, to get it to stick over the entire surface of the apple. Roll in your favorite topping such as nuts, cacao nibs, unsweetened defatted coconut or Goji berries or a combination. Chill well before serving.

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Rainbow Rolls

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Rainbow Rolls

Charles Chen Rainbow Rolls

YUMMMY Rainbow Rolls is a fun way to get in more veggies! Of Course the dipping sauce is everything! These are gluten free and so much fun to make!

INGREDIENTS:

  • 5 rice paper wrappers (22 cm papers)
  • 1 (14 oz) package of tofu
  • 1 large carrot, peeled and julienned
  • 1 cup of baby spinach, chiffonaded
  • reduced-sodium soy sauce, for serving
  • 1/4 cup sesame seeds
  • 1/2 a red bell pepper, julienned
  • 1/2 a long English cucumber, julienned
  • 3 green onions, thinly sliced on a diagonal

INSTRUCTIONS:

Soak a single rice paper in the hot water until it's completely soft and flexible. This could take anywhere from a few seconds to more than 30 seconds depending on the brand/type of rice paper. I have best results soaking them for about 30 seconds. Gently shake the excess water from the rice paper, lay it straight out onto your work space. Let it sit for about 30 seconds to absorb any excess water, The papers won't stick together properly if they're really wet. Sprinkle some sesame seeds in the center of the wrap. Lay the julienned vegetables down in the middle of the wrap. Use approximately ⅕ of each ingredients per wrap (use a little more or a little less depending on how many wraps you want to make and how big you'd like them to be.) I like to fill mine with a little bit of spinach, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a sprinkle of green onion. Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.

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Coconut Taro Ice Cream

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Coconut Taro Ice Cream

CharlesChenTV

Nothing Better Than Homemade Taro Ice Cream Coconut Cream Base, Maca, Purple Taro Root, Monk Fruit Sweetness, Vanilla Bean, Blend & Refrigerate Overnight.

Coconut Taro Ice Cream

Nothing Better Than Homemade Taro Ice Cream 🍦😍💪🏻✨🙈 Coconut Cream Base, Maca, Purple Taro Root, Monk Fruit Sweetness, Vanilla Bean, Blend & Refrigerate Overnight

INGREDIENTS:

  • 2 cups of Zuma Valley Coconut Cream
  • 1 cup of coconut water
  • 1 cup of taro, peeled and then diced into ¼ inch chunks ( Steamed & Cooled)
  • ¾ cup of Monk Fruit Sweetener
  • A pinch of pink himalayan sea salt
  • 1 teaspoon of maca powder
  • 1 teaspoon of vanilla bean extract

INSTRUCTIONS:

  1. Cook the taro as you would boil potatoes, until softened 20-30 minutes in boiling water, and then drain
  2. Mix together the remaining ingredients in a sauce pot and bring slowly to a boil. Once the sugar has melted into the mixture, remove from the heat.
  3. Let it cool for a bit on the counter and then transfer to the fridge to cool completely before processing in your ice cream maker – actually, as a good tip, after you let the mixture come to a fridge temperature, give it an additional 20 minutes or so in the freezer just before processing. This last minute cold shock helps to accelerate the processing into ice cream, which can result in a denser and tastier finished product.
  4. Process as directed in your ice cream machine. ENJOY
Taro Potatoes

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Pumpkin Spice Protein Smoothie

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Pumpkin Spice Protein Smoothie

How to Make Pumpkin Spice Smoothie

Yummmy it's that time of the year FALL! That means PUMPKIN SPICE! Me and Mario Adrion hit the grocery store to make our epic pumpkin spice protein smoothie.

INGREDIENTS:

  • 2 Cups of Coconut Milk ( No Sugar Added)
  • 1/4 Cup of Organic Pumpkin Puree ( No Sugar Added)
  • Pinch of Pumpkin Spice Smoothie 
  • 1 Ripe Banana 
  • 1/2 Apple 
  • 1 Scoop of Pea Protein ( Vanilla or Unflavored)

INSTRUCTIONS:
Blend & GET Gains!

Mario Adrion Gay

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Coconut Bacon Bites

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Coconut Bacon Bites

How to Make Coconut Bacon

Are you a sucker for salty, crunchy, addictive chips? (And really, who isn’t?) Lucky you I came up with the perfect, all-natural swap: coconut “bacon” bites. The special seasoning makes coconut chips taste remarkably similar to bacon, but without all the saturated fatcholesterol, and sodium.

The flavor of bacon is easier to replicate than you may think. That’s because bacon itself is heavily seasoned and cured (nope, it doesn’t just naturally taste that way), so you can mimic that process to create bacon-like treats with a variety of non-pork foods.

INGREDIENTS:

  • 2 tbsp liquid aminos (or reduced sodium soy sauce)
  • 1 tbsp pure maple syrup
  • 3 and 1/2 cups large flaked coconut
  • Spritz of cooking spray
  • 1 tbsp liquid smoke
  • 1/2 tsp smoked cayenne pepper
  • pinch of pink Himalayan sea salt

INSTRUCTIONS:

Preheat oven to 325 degrees. In a large bowl - add coconut flakes, drizzle the liquid aminos and syrup mixture and gently toss making sure to coat each flake well, about 45 seconds or so. Scoop the seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. Place in oven and bake for 20-25 minutes. Remove when coconut has a nice browned and caramelized color. Let cool, (it will get crispy as it cools).

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7 Benefits of Meditation

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7 Benefits of Meditation

I have been meditating since I was a little kid thanks to my mom. I have personally benefited from this practice. Have you benefited from meditating? If so let me know in the comments below. Recently reported by Forbes are the 7 Benefits of Meditation Check them out: 

  1. Meditation Helps Preserve the Aging Brain
  2. Meditation Reduces Activity in the Brain’s “Me Center"
  3. Its Effects Rival Antidepressants for Depression, Anxiety
  4. Meditation May Lead to Volume Changes in Key Areas of the Brain
  5. Meditation Reduces Anxiety — and Social Anxiety
  6. Meditation Can Help with Addiction
  7. Short Meditation Breaks Can Help Kids in School

Quoted By Forbes Article: " 7 Ways Meditation Can Change The Brain" 

Benefits of Meditation

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Taiwanese Scallion Pancakes

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Taiwanese Scallion Pancakes

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I grew up eating Taiwanese Scallion Pancakes for breakfast! These bring me straight to my childhood. So easy and tasty

INGREDIENTS:

  • 1 large organic corn soft tortilla
  • 1 dash sea salt
  • 1 bunch green onions
  • 1 tbsp coconut oil
  • 1 tsp tamari, liquid aminos, or reduced-sodium soy sauce
  • 2 organic eggs

INSTRUCTIONS:

Finely chop the green onions. In a bowl add eggs, salt, soy sauce and green onions and whisk. Heat up the coconut oil in a pan. Pour the egg mixture into the hot pan. Top with soft tortilla. Flip when cooked through. Collect any egg spillover on time of the tortilla. Remove from heat and cut into triangles to serve.

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