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.

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.

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

Pumpkin Spice Protein 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!

https://youtu.be/uPJzFopl5kI

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" 

Taiwanese Scallion Pancakes

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.

Rocco's Healthy + Delicious Pancakes

Celebrity Chef Rocco DiSpirito came over to #KitchenHustle to share his Breakfast of CHAMPION , and shares his experience winning Food Network's Guy's Grocery Games All Star donating 40,000 to Dr.Oz's Health Corps. Also hear what Rocco was about to become in his past life! 

INGREDIENTS:

• 1/2 Cup of Unsweetened Apple Sauce 
• 2 Eggs
• 1 Teaspoon of Baking Powder 
• 1 Scoop of Rocco's Protein Powder  (Vanilla Plant Based)

Pre-Order Rocco's New Book Healthy + Delicious Over 200 Plant Based Recipes

INSTRUCTIONS:

• Whisk ingredients and place on non stick pan spray or put coconut oil. Place a small amount and watch it bubble until golden brown and flip. Top with Rocco's Blueberry Jam 

BLUEBERRY JAM

• 1 Pint of Blueberries
• 5 Packets of Small Monk Fruit Sweetener

Rocco's Healthy + Delicious Book:
http://bit.ly/2yFwhTN

Pumpkin Spice Cauliflower Rice

I was super hungry after a workout and decided to whip up something from my pantry. I had left over Veggies and a bag of cauliflower rice and pumpkin spice pumpkin seeds. That’s where this dish was inspired by. 

Ingredients:  

2 Cups of Cauliflower Rice  

1/4 Cup of Bell Peppers  

1/4 Cup of Onions  

1/4 Cup of Asparagus  

Handful of Spinach  

2 Tablespoon of Coconut Aminos  

1 Tsp of No Sodium Spices  

1 Tablespoon of Nutritional Yeast  

1/4 Cup of Tomato Sauce  

1/4 Cup of Guacamole with Yuzu Dressing  

Instruction: 

1 Tablespoon of Coconut Oil, Add All Veggies and Top with Tomato Sauce and Guacamole. Top with Pumpkin Spice Seeds.  

#NationalTacoDay

If you all know me, you know my love for TACOS!!!!! I grew up in California, and nothing brings me back to feeling like California than a YUMMY homemade taco! California is known for it's abundance of fresh fruits, and vegetables. Here is my YUMMY Crispy Chicken Taco recipe for #NationalTacoDay from my new show on HealthiNation "In The Kitchen with Charles Chen"

INGREDIENTS:

• 2 chicken fillets, cut in half lengthwise
• 1 tsp of Neocell Super Collagen Powder
• 1/2 cup almonds, chopped finely
• 1 tsp liquid aminos (or reduced-sodium soy sauce)
• dash of pepper
• 1/2 cup alfalfa sprouts
• 1/2 cup diced mango
• 1 shallot, diced
• juice of half a lemon
• 2 eggs, whisked
• 1/2 cup quinoa flour
• 2 tbsp of coconut oil
• dash of salt
• 2 corn tortillas
• 1/2 an avocado, diced
• 1/3 cup chopped cherry tomatoes
• 1/2 cup cilantro, chopped
• salt and pepper, to taste

INSTRUCTIONS

Bowl 1: Add soy sauce to whisked eggs. Bowl 2: Mix quinoa flour, Collagen Powder, salt and pepper. Bowl 3: Mix all ingredients for mango salsa (avocado, mango, cherry tomatoes, shallot, cilantro, lemon juice, salt, and pepper) and set aside. Dip both sides of chicken in egg mixture, then dry flour mix, back to egg mixture and lastly, into the chopped almonds (or coconut chips) making sure it sticks on both sides. Heat coconut oil until it is melted. Add the chicken fillets on medium-high heat. Cook for about 4 minutes on each side. Flip the chicken when you see a nice brown crisp forming. Cut cooked chicken fillets accordingly to arrange in a taco. On a toasted corn tortilla, spread avocado. Place chicken fillet. Top with salsa, sprouts, and extra lemon juice. Enjoy!

Pumpkin Spice Cupcakes

It's one of my favorite times of the year!!!! it's PUMPKIN SEASON!!! Here is my yummy gluten free pumpkin spice cupcakes! ENJOY

INGREDIENTS: 

• 3/4 cup coconut flour & almond flour ( I always say half half does the trick)
• 1/2 cup pumpkin puree
• 3/4 cup maple syrup or coconut nectar
• 6 organic eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3/4 teaspoon baking soda
• 1 teaspoon lemon juice
• 1/2  cup of full fat coconut milk
• 1/2 cup of all purpose gluten free flour

FROSTING

• 1 cup room temperature Earth Balance brand vegan butter
• 3 Tablespoon of maple syrup
• 1 Teaspoon of pumpkin spice
• 1 Taplespoon of pumpkin puree
• 2 teaspoons almond milk
• 3/4 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat the oven to 350F and line up with mini cupcake liners. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps. Bake for up to 25 min until nothing sticks to a toothpick. Bring out to cool, then frost with coconut pumpkin frosting and top with pecan & coconut flakes.

Kelly LeVeque Body Love Smoothie Bowl

Celebrity Nutritionist Kelly Leveque  ( Jessica Alba, Chelsea Handler, Molly Sims) Author of Body Love stops by #KitchenHustle to share her morning fuel! Kelly shares her Breakfast Smoothie Bowl and we top it off with our superfoods!  

The #bewellsmoothie is a formula to help you develop a blood sugar balancing meal replacement shake in any flavor with enough protein, fat and fiber to keep you full. Many juice shops, grocery smoothie bars and smoothie recipes are loaded with sugar, specifically fructose sugar from excess fruit. Fructose sugar stores as fat 20-30% faster than glucose. The #bewellsmoothie limits fructose to 1/4 cup. 

#FAB4Smoothie : 

• Protein (20g min)

• Fiber (10g min)

• 1 Tbsp. Fat ( Almond Butter)

• Handful Greens

• 1/4 Cup Fruit Low Sugar

• Top with Superfoods

• 2 Cups of Coconut Milk or Almond Milk (No Sugar)

Homemade Cheese-Its

Homemade Cheese-Itz but Dairy Free I am always craving something crunchy like chips or crackers. These definitely hit the spot ;Almond Meal, Egg, Coconut Oil, Herb Mix, Nutritional Yeast and Pink Salt  Bake at 450 for 10 minutes & you got crackers

INGREDIENTS:

• 2 Cups of Almond Meals
• 1/2 Cup of Nutritional Yeast 
• 1 Egg
• 2 Tablespoon of Coconut Milk 
• 1 Tsp of Herb Mix ( No Sodium)
• Pinch of Pink Himalayan Sea Salt 

INSTRUCTIONS: 

Mix and spread on parchment paper, bake at 450 for 10 minutes. 

How to Meal Prep and Save Money

Get asked all the time how to stay healthy on a budget. Just filmed a video about Meal Prep on a budget. This is a great way to save money, stay healthy, and stay on your A game. Meal prep helps you control your portions, and ingredients you use. Also a way cheaper alternative then eating out. All it takes is one day out of the weekend and prep everything, and you will be set for the week.

Mango Magnesium Smoothie

Most people are running on auto pilot and their cortisol levels are through the roof. We live in a stress filled environment, and most of our food is depleted in magnesium This is why it is so important for us to supplement on magnesium. Here is a fun way to through some into your next smoothie. 

Magnesium Mango Smoothie

INGREDIENTS:

• 2 Cups of Almond Milk
• 1 Tbsp of Natural Vitality Magnesium Powder
• 1 Tsp of Chia Seeds
• 3/4 Cup of Pineapple & Mangos
• 1/2 Lemon Juice 
• 1 Tsp of Turmeric Powder

INSTRUCTIONS:

Blend & GLOW!

Fiesta Tacos with Pickled Onions

Had so much fun sharing some family friendly recipes on The Jam TV in Chicago with Danielle Robay! Here is the Taco recipe! Special Thanks to Irv & Shelley for providing beautiful produce from Fresh Picks Organic Delivery.

Ingredients

• 20 oz grilled boneless skinless chicken breasts,
• 1 tablespoon avocado oil
• 2 cups chopped onions (2 large) or use pickled onions
• 1 medium red bell pepper, chopped (1/2 cup)
• 1 jalapeño chile, diced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 15 oz great northern beans, drained, rinsed, mashed
• gluten free tortillas 

Toppings

• Lime/Lemon
• Chopped avocado
• Chopped tomato 
• Chopped cilantro
• Pickled Onions

Chicken Mafe West African Dish

Had to much fun catching up and cooking with my favorite Peti Lau, interior design extraordinaire & amazing home cook!  If you didn't know me and Peti host amazing pop up Dinner-Club raising money for our favorite charities. It was sunday and we both wanted something hearty so we cooked up a West African favorite Chicken Mafe. 

INGREDIENTS

• 12 cloves garlic
• 1 1-inch piece of ginger, peeled
•  Kosher salt and black pepper
•  Crushed red-pepper flakes
• 2 pounds bone-in chicken, skin removed
• 6 tablespoons vegetable oil
• 1 medium onion, diced
• 3 tablespoons fish sauce
• 6 ounces tomato paste
• 1 cup creamy unsweetened peanut butter
• ½ pound green cabbage, cut into 2-inch wedges
• 3 medium carrots, peeled, cut in 2-inch lengths
• 1 medium sweet potato
• 12 ounces waxy potatoes, like Yukon Gold
•  Scotch Bonnet chile slices, to taste (optional)
•  Couscous cooked, for serving

INSTRUCTIONS:

1. Finely mince 6 cloves garlic and the ginger with a pinch of salt, plenty of black pepper and crushed red-pepper flakes to taste. Season chicken all over with salt, and rub with the garlic mixture. Marinate for three hours or overnight, refrigerated.
2. Finely chop the remaining 6 cloves of garlic. In a large Dutch oven, heat the oil over medium-high heat. When it is hot, add the onion, chopped garlic, 2 teaspoons kosher salt and cook, stirring, for 3 minutes, until the onion is starting to become translucent. Stir in the fish sauce, then the tomato paste, and cook, stirring, for 3 minutes, until the paste and onions have combined and are a shade darker. Stir in 6 cups water, scraping up any browned bits.
3. Add the chicken, bring to a boil and turn heat down to a moderate simmer. In a mixing bowl, stir a cup of the cooking liquid into the peanut butter, a splash at a time, to loosen it. Pour the peanut butter mixture into the pot, and simmer for 20 minutes. Add the cabbage and carrots, and simmer 10 minutes. Peel and cut the sweet potato and waxy potatoes into 1 1/2-inch chunks, add them and simmer 30 minutes, until the vegetables and chicken are tender and the sauce is like a very thick gravy. (The oil will be separating in the sauce.) If the chicken and vegetables are tender but the sauce is still a little loose, remove them, and let the sauce cook down. Add the chile if using. Taste, adjust seasoning with salt and serve over couscous.

We got inspired by this recipe from the New York Times

Matcha Brownies

I love me some brownies, especially when there is Matcha in it! These are a easy crowd pleasure, you don't even need to tell people their made with healthy ingredients. Let the yumminess do all the talking.

INGREDIENTS:

• 4 Tbsp coconut milk
• 1 cup brown rice flour
• 1 cup almond flour
• 2 Tbsp arrowroot powder or corn starch 
• ¼ tsp baking soda
• ½ tsp pink himalayan salt
• 2 tablespoon of Neocell collagen
• ¼ c cocoa powder
• 1–2 Tbsp matcha powder (plus more for dusting)
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• ½ c applesauce
• ½ c  coconut sugar or brown sugar
• 2 tsp vanilla extract
• ⅓ cup  coconut oil
• ¼ c unsweetened almond milk
• 4 oz dairy free chocolate chips

INSTRUCTIONS:

• Preheat the oven to 350 degrees. Lightly spray an 8×8 inch square pan 
• In a large bowl combine dried & wet ingredients:
• Whisk and add the melted chocolate. Mix until combined. Pour wet ingredients into the dry and whisk until combined. Pour into the pan.
• Bake for 40–50 mins.
• Remove from oven and let cool on a wire rack. Invert carefully and sprinkle with matcha powder

CauliPower Pizza

I always thought I had to give up pizza because of it not being so health, that's why I was so HAPPY to find CauliPower This pizza crust is made with cauliflower and brown rice! The best part it's gluten free, low in sodium and absolutely delicious! I shared my basil avocado cream pizza today on DailyBurn.

INGREDIENTS:

• 1 CauliPower Plain Pizza Crust
• 1/4 Cup of Diced Bell Peppers 
• 1/4 Cup of Organic Grilled Chicken Pieces 
• 2 Tablespoon of Organic Non-GMO Corn
• Top of Hemp or Sesame Seeds

AVOCADO CREAM DRESSING:

• 1 Whole Avocado

• Handful of Basil

• 1/3 Cup of Almond Milk

• 2 Tablespoon of Liquid Aminos or Low Sodium Soy Sauce

• Pinch of Salt

• 1/2 Lemon Juice

Yellow Coconut Curry

One of my favorite dishes growing up has always been coconut yellow curry. Some people are intimidated by the spices, but it can actually be super simple and tasty. Here is my coconut curry  recipe! Enjoy

INGREDIENTS:

• 1 Bottle of Rebbl Golden Milk ( Turmeric, Ginger, Coconut Milk) 
• 1 Cup Full Fat Coconut Milk
• 1/4 Cup of Chopped Basil 
• 1/4 Cup of Bell Peppers 
• 1/4 Cup of Green Peas
• 1/4 Cup of Cooked Lentils 
• 1/4 Cup of Cooked Golden Beets 
• 1/4 Cup of Shredded Carrots 

Coconut Curry Paste:

• 1 Knob of Ginger ( Skin Off) 
• 2 Cloves of Garlic 
• 2 Sticks of Lemongrass 
• 1 Tablespoon of Tomato Paste 
• Handful of Fresh Coriander or Cilantro
• 2 Tsp of Cumin Powder 
• 2 Tablespoon of Curry Powder 
• 2 Tablespoon of Soy Sauce or Liquid Aminos 
• 1 Tablespoon of Apple Cider Vinegar or Lime Juice 

INSTRUCTIONS: 

Food processed the paste, start pot on high with 1 tablespoon of coconut oil, add in bell peppers, and veggies, slowly add in paste then coconut milk base. Keep stirring, add in salt and pepper to taste. Serve with jasmine rice or quinoa. Top with sprouts!

Coconut Mushroom Turmeric Zoodles

I have been craving pasta lately but the weather has been super hot here in Los Angeles, I decided to swap out my regular pasta for ZOODLES! The key thing is to have an amazing sauce, here is my coconut turmeric sauce I made with Rebbl Golden Milk. 

Makes 4 Servings

Ingredients:

• 4 medium zucchini & yellow squash
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic & ginger
• 1/2 of diced onions 
• 1/2 teaspoon cayenne pepper 
• 1/4 cup of seasonal mushrooms
• 3 Tablespoon of Nutritional Yeast 
• 2 Tablespoon of Liquid Aminos or Coconut Aminos 
• 1 Tsp of Cumin & Coriander 
• 1/2 Juice of Lemon 
• 1 Whole Avocado 
• 1/2 cup green peas
• 1 cup basil leaves
• 1 bottle of Rebbl Golden Milk ( Turmeric) 
• Pink Himalayan Sea Salt & Pepper to Taste 

BLEND wet ingredients for sauce, and sauté onions, mushrooms, and peas, add in zoodles and sauce, top with hemp seeds ENJOY! Cheese to top  is optional  

Jicama Avocado Salad

JICAMA is full of prebiotics ( aids digestion) , Fiber, Vitamin C and supports Heart Health. Here's my Yummy Avocado Jicama Salad. Ever try Jicama?

INGREDIENTS:

• 1/4 Cup Diced Jicama Slices
• 1/4 Cup of Cherry Tomatoes 
• 1/4 Cup of Cucumber 
• 1 Whole Avocado Diced
• 1 Tablespoon of Honey
• 1/2 Tablespoon of Olive Oil 
• 3 Teaspoon of Spice Mix ( Cayenne Pepper, Garlic Powder, Sea Salt)
• 1/2 Juice of Lemon
• 2 Tablespoon of Sauerkraut 
• Top with Sesame Seeds

INSTRUCTIONS:

Mix & ENJOY!