Dupe That Dish

My passion is to find healthy alternatives for our unhealthy cravings.

08/13/2021

inspired by Hatch Green Chiles💚✨

Hatch Green Chile Sauce Ingredients:
guacamole mix
3 roasted hatch green chiles
1 avocado
1/2 cup of water
A dash of olive oil
Cilantro
Garlic

Lightly mix all ingredients in a blender and serve! I paired this sauce with grilled chicken and brown rice. This sauce is my favorite I’ve made to date and all I did was throw a few ingredients I had lying around. Enjoy!✨

04/02/2021

Newest addition to my healthy meal rotation: Egg Salad Lettuce Wraps✨

Recipe:
-3 hard boiled eggs
-1 cup of soy free mayonnaise
-1/2 tsp of yellow mustard
-3 stalks of celery diced
-dill and chives to taste
-paprika to taste
-salt and pepper to taste
Serve with romaine lettuce!

03/18/2021

Happy St. Patrick’s Day🍀💚

First pic: Kale, Carrot, Almond Milk, Pineapple Protein Shake and Sautéed Brussels Sprouts with coconut aminos, sesame oil, everything but the bagel seasoning, onion and garlic powder, pepper and sriracha.

Second pic: Air Fried Avocado with egg in the center at 400 degrees for 5 minutes topped with red pepper flakes and everything but the bagel seasoning and micro greens.

07/30/2020

Dairy-Free Mozzarella Chicken Pasta

Ingredients:
1 bag of pasta
2 chicken breasts
1 cup of asparagus
1/2 cup of jarred sun dried tomatoes (optional)
2 cups of almond or coconut milk
2 tablespoons of dairy free butter
3 garlic cloves minced
2 tablespoons of all purpose flour
2 cups of daiya shredded mozzarella
Basil to taste
Salt and pepper to taste

Directions:
Step 1: Cook your chicken, asparagus and pasta and set aside
Step 2: Get a large skillet and put in your butter, flour, garlic and salt on medium heat.
Step 3: Whisk that mixture for two to three minutes constantly before pouring in your milk then whisk again until it thickens.
Step 4: Pour in your cheese and basil and whisk to melt.
Step 5: put in your pasta, chicken, asparagus and sun dried tomatoes and toss. If you need to add a dash of water to thin out the sauce, now would be the time.
Step 6: Add any other seasonings.
Step 7: Enjoy!✨

05/31/2020

My favorite way to eat broccoli✨

I sauté them with coconut aminos, sesame oil, rice vinegar, olive oil, garlic powder, salt and pepper. Thank me later😉

04/20/2020

Finally perfected these Tahini Cookies😍🙌🏼

Recipe:
1 1/2 cups of whole oats
1/2 cup of crushed walnuts
1/2 cup of honey
1/4 tsp of vanilla
6 tablespoons of tahini
1/2 tsp of cinnamon
Chocolate Chips (optional)

Directions:
Combine all ingredients then mix together and place on greased cookie sheet in the oven at 375° for 10 minutes. I usually shut the oven off and let the cookies stay in there a few minutes longer. Once you take them out of the oven, you will need to let them cool for 5 to 10 minutes. Enjoy✨

01/16/2020

All Vegan Tacos✨ This meal is so delicious and only took 15 min to make!

Put , pico de Gallo, black beans, and a mix of onions and bell peppers into your pan until all is cooked through. Pair with fresh avocado, Daiya cheese, and Plant Based Cilantro Dip. I crisped up a Almond Flour Tortilla in my AirFryer for a couple minutes and paired with this amazing dish😍

12/30/2019

Vegan Sweet Potato Chili✨

1 large sweet potato diced
1 cup of quinoa
1 cup of lentils
1 medium sized onion diced
3 cloves of garlic minced
1 can of fire roasted tomatoes
1 can of tomato paste
4 cups of vegetable broth
2 cups of water
1 can of Cannelli beans (or kidney beans)
2 cans of black beans

Season to taste with:
Black pepper and salt
Chili seasoning
A dash of cinnamon
Garlic powder
Onion powder

Brown your onions first and then dump all remaining ingredients into one big pot and let it simmer for about 40 to 60 minutes stirring periodically. Once the sweet potatoes are fully cooked through you will know it is finished. Add your choice of toppings and enjoy!

11/29/2019

Happy Thanksgiving! See below for this delicious gluten free and dairy free Pumpkin Pie Recipe✨

For the crust:
I used Cup for Cup’s Gluten Free Pie Crust Mix and followed their instructions.

For the filling:
1/2 cup of coconut sugar
1/4 cup of xylitol
1 tsp of cinnamon
1/2 tsp of ground ginger
1/4 tsp of nutmeg
1/4 tsp of ground cloves
1/2 tsp of Celtic salt
2 large eggs
15 Oz of pumpkin purée
1 tsp of vanilla extract
1 can of sweetened condensed coconut milk

Directions:
Step 1: Make your crust.
Step 2: Mix your sugars and spices together in a small bowl.
Step 3: Mix your wet ingredients together and then combine with your dry ingredients.
Step 4: Pour the mixture into the pie pan with the crust.
Step 5: Put your oven on 425 and keep the pie in for 15 minutes then reduce the temperature to 350 and bake for 55 to 65 minutes.
Step 6: Allow the pie to cool for two hours and then refrigerate it overnight before serving.
Step 7: Enjoy!✨

10/29/2019

Red Thai Curry Vegetable Soup✨

Ingredients:
1 can of coconut milk
1 half of the bottle of Trader Joe’s Red Thai Curry Sauce
14 Oz of chicken bone broth
4 cloves of garlic
1 tbsp of minced ginger
3 small white potatoes chopped
1 cup of snow peas
1 whole leek chopped
3 stalks of Bok Choy chopped
1 bag of Kohlrabi Fettucine or any veggie noodles of your choice
1 cup of mung bean sprouts
Salt and Pepper to taste
1 tbsp of coconut aminos
1 tbsp of sriracha (optional)
Garlic Powder and Onion Powder to taste

Directions:
Step 1: put the broth, coconut milk, potatoes, snow peas, garlic, Kohlrabi, mung bean sprouts, leek, red curry sauce and ginger in your Instant Pot and set it on high pressure for 3 minutes. (This can also be done on the stovetop)
Step 2: Once that is done, do a quick release then put the pot on sauté and add in the bok choy, aminos, sriracha, salt, pepper, garlic powder and onion powder and stir.
Step 3: Enjoy✨

10/25/2019

Fuzzy socks, cozy slippers, oversized sweatshirt, leggings, dark nails, cold rainy weather, switching between Friends and Gilmore Girls all day and homemade Chicken and Dumpling soup is my happy place😍
This soup was made in the Instant Pot. I took 4 cups of chicken bone broth, one red onion, 4 stalks of chopped celery, 4 chopped carrots, 2 frozen chicken breasts, 1 cup of diced white potatoes and salt and pepper to taste. Throw all of that in the instant pot and set it on 10 minutes high pressure.
While this is preparing, mix 3 cups of all purpose flour (i used a gluten free one from Trader Joe’s), 1 tbsp of baking powder, 1 tsp of salt and 1 cup and 2 tbsps of milk (I used coconut milk). Take your dough and roll it out and cut it into thin strips. Once the pressure cook is finished, take the chicken breasts out and shred it and put back in and place the dough in and set the instant pot on sauté for about 15 to 20 minutes to allow the dumplings to cook and the soup to thicken. Enjoy✨

10/23/2019

Mexican Stuffed Sweet Potato✨

This simple meal was delicious! All I did was mix Pico de Gallo with grass fed ground beef and topped the sweet potato with it along with Habanero Ranch and some Cilantro😍

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75056

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