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Recipes

 

Keep it simple. Keep it organic. Keep it colorful. Naked Nutrition believes cooking should be easy, fast, and delicious. Here are some recipes help you start rockin' the kitchen. 

VANILLA BLUEBERRY CHIA YOGURT PARFAIT

Serves 4

  • 2 cups unsweetened oat or almond milk

  • ½ cup blueberries

  • ½ cup chia seeds

  • 2 tsp agave syrup

  • 1 tbsp pure vanilla extractIn a large mason jar, whisk together the milk, chia seeds, agave syrup, and vanilla extract. Add blueberries. Place in the refrigerator for 6-8 hours. Shake well once complete. 

Top with fresh fruit, hemp seeds, coconut flakes, or Walnut Ginger Trail Mix (see below) . 

Tip - make ahead and portion out into smaller mason jars for a grab-n-go breakfast

GLUTEN-FREE 
WALNUT GINGER TRAIL MIX
 
Serves 2
 
  • 1/4 cup walnuts
  • 1/3 cup almonds
  • 1/3 cup unsweetened cranberries
  • 1/3 cup coconut flakes
  • 1/2 tsp grated ginger

In a large mixing bowl combine all ingredients. Serve over Morning Burst Smoothie (above), green salad, or over Yogurt Parfait (above).
Tip - store to bag for healthy on-the-go snack
SMOKY MUSHROOM & CAULIFLOWER TACOS 
Serves 2
 

Filling 

  • 2 cups button and shiitake mushrooms (chopped)

  • 1 cup cauliflower (sliced)

  • 1 tsp smoked paprika 

  • 1 tsp Himalayan salt

  • Hand of chopped walnuts

  • 1 tbsp olive olive 

Tomato & Avocado Salsa

  • 4 Roma tomatoes (chopped) 

  • ¼ small red onion (chopped)

  • ½ avocado (diced)

  • ¼ cup cilantro (chopped)

  • Lime (juice of ½)

  • Pinch of salt 

 

Other

  • Arugula (handful)

  • 2 Organic Corn Tortillas (or whatever you prefer) 

 

Mix all ingredients for salsa together in bowl and allow to sit for 30 minutes.

Heat olive oil over medium-high heat. Add mushrooms and cauliflower and saute for 7 minutes or until golden brown. Remove from heat and add seasonings.

 

Place filling in tacos and top with arugula and salsa.

Tip - make salsa ahead and store for 7 days in mason jar

MORNING GREEN SMOOTHIE
Serves 1
  • 1/2  cup of almond milk or rice milk

  • 1/2 cup water

  • 1/2 banana

  • 1/2 cup spinach

  • 1 tsp almond butter



Put all ingredients in a high speed blender and blend until smooth.

Tip - place all items in blender night before to save time

BAKED BEETS 
Serve 2
  • 4 beets
  • 2 tbsp olive oil
  • 1 tsp Himalayan salt
Preheat oven to 425. Peel beets and slice into 1/2 inch rounds. Toss in olive oil and salt. Bake for 35 minutes or until browned and crunchy.
Tip - wear gloves when peeling beets to avoid staining fingers
LENTIL & SPINACH BURGER LETTUCE WRAPS 
Serves 2 
  • 1 ½  cups lentils (cooked and mashed)
  • 2 cups fresh spinach
  • ½ small onion
  • ½ lemons juice 
  • ½ himalyn salt
  • 1 tbsp olive oil
  • 3 large boston lettuce leaves
Heat olive oil over medium high heat. Add onions and saute until brown. Add spinach and cook until wilted, add lemon juice. Remove from heat and mix in mashed lentils and salt. Place in fridge for 1 hours to chill. Form into burgers 2 burgers. Heat olive oil over medium high heat and cook burgers for about 7 minutes per side or until browned. Place in lettuce cup.
 
Serve with Baked Beats (above) and Baked Onion Rings (see below).
BAKED ONION RINGS WITH SPICY MAYO
Serves 4
  • 2 large white onions
  • 1 cup almond milk (unsweetened)
  • 1 ¼ cup bread crumbs (GF can be used as well)
  • 4 tbsp ground flaxseed
 
Preheat oven to 425. Peel onion and slice into 1” rings. Place in ice water. In the meantime, prep flax egg. Mix flax seeds with ¼ cup of water. Stir well and let sit for 5 minute. Dry onions and dip each one into almond milk, flax egg, and bread crumbs. Place on a baking pan once each one is complete. Bake for 10-12 minutes on each side, total of 20-22 minutes or until golden brown.
 
Serve with spicy mayo. Mix your favorite hot sauce with low fat vegan mayo.
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