Kristin Tomlinson, CL.N.
Clinical Nutritionist & Holistic Coach
Certified Big Leap Coach
Delicious whole food based recipes and ideas
Some of these recipes are my own creation and the recipes are not precise since I like to use a little of this and a little of that. I'm also not a professional food photographer. But you'll get the idea. Have fun and try something from this page and let me know how you do!
CHICKEN VEGGIE CAULIFLOWER FRIED RICE
Combine for sauce:
1/4 - 1/2 c low sodium Tamari soy sauce
1 - 2 T water
1+ clove of garlic chopped
1 tsp+ grated ginger
1 - 2 tsp raw honey
dash of red pepper flakes
1 large boneless skinless chicken breast
1/2 cup sliced onions
Fresh or frozen organic vegetables of your choice
Extra virgin olive oil
Slice chicken into strips and marinade in half of the sauce mixture for 15 minutes. Saute chicken and sauce in a little olive oil until cooked and set aside.
Saute onions in olive oil until translucent. Add cauliflower rice and saute for a few minutes. Add other veggies and saute to desired texture and add remaining sauce. Add chicken back in and toss until heated through.
CORI'S TOASTY GRANOLA
6 cups rolled oats
1 1/2 c slivered raw almonds
1 c raw pecan pieces
1 tsp cinnamon
1/4 c raw honey
1/2 c maple syrup
2 tbsp olive oil
1 tsp vanilla
1/4 tsp salt
1 cup chopped dried fruit (optional)
Combine oats, nuts, cinnamon and salt. In a separate bowl wisk together oil, syrup, honey and vanilla. Pour wet ingredients into dry and mix throughly. Spread onto cookie sheet and bake at 325 degrees for 30 - 40 minutes stirring every 15 minutes. When cooled mix in dried fruit.