Make ahead breakfast for folks on the go!


Kim’s Quinoa Curry Salad

So I was bored at home waiting for my new dishwasher (thank goodness – two weeks without make you appreciate the small things!!) and thought I should whip up something yummy and healthy for my lunch – here is the result, pretty yummy!


Curried Quinoa Salad
Serves 4
Easy, peasy make ahead lunch!
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  1. 2 cups leftover cooked quinoa (according to pkg directions - or approx 1/2 cup uncooked)
  2. 2 large carrots grated
  3. 1/3 long english cucumber, chopped small
  4. 1/2 green pepper, finely chopped
  5. 3 tbsp very finely chopped onion
  6. 1/4 cup chopped flat leaf parsley
  7. 1/4 cup raisins
  8. 1/3 cup feta cheese
  9. Dressing-
  10. Juice of 1 lime
  11. 1 tbsp olive oil
  12. 2 tsp curry powder
  13. Pinch of sea salt
  14. Cracked black pepper
  15. 1/2 tsp honey
  1. Whisk dressing ingredients in a small bowl. Mix salad ingredients. Drizzle dressing over salad & stir to coat.
  2. Chill & enjoy!!
  1. To add extra protein try adding some rinsed & drained chickpeas or edamame!! Yummo!
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Healthy Paleo Pumpkin Pie!

Kim was so kind as to test a healthy Thanksgiving Dessert to share with us all!  Check out this gluten free, dairy free, refined sugar free DELICIOUS pumpkin pie recipe (recipe & picture props to Elana’s Pantry)! Let us know how it turns out!


Paleo Pumpkin Pie with Coconut Whipped CReam
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Paleo Pie Crust
  1. 2 cups blanched almond flour
  2. ¼ teaspoon celtic sea salt
  3. 2 tablespoons coconut oil
  4. 1 egg
Paleo Pumpkin Pie
  1. 1 (15 ounce) can pumpkin puree (or 1½ cup homemade pumpkin puree)
  2. 3 eggs
  3. ½ cup coconut milk
  4. ½ cup honey
  5. 1 tablespoon ground cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/2 teaspoon cloves
  8. ⅛ teaspoon celtic sea salt
  9. 1 Paleo Pie Crust, unbaked
Coconut Whip ‘Cream’
  1. one can premium full fat coconut milk (I find Thai Kitchen works best!)
  2. 1 tbsp maple syrup
  3. 1 tsp vanilla
For the Crust
  1. Place flour and salt in food processor and pulse briefly
  2. Add coconut oil and egg and pulse until mixture forms a ball
  3. Press dough into a 9-inch pie dish
  4. Bake at 350° for 8-12 minutes
For the pie filling
  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours
For the whipped cream
  1. Place can of coconut milk in fridge for at least one hour.
  2. Remove, from fridge, flip over upside down and open. Pour off clear coconut “water” (I used this in my pie where it called for coconut milk – no waste!)
  3. Scoop out coconut fat into medium bowl and whip on high speed till it starts to resemble whipped cream, add maple syrup and vanilla, whip some more.
  4. Done! Keep in fridge till ready to enjoy!
Adapted from Elana's Pantry
Adapted from Elana's Pantry
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