Ash Foster

grain free

Potato Bowls

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Potato Bowls

Created by on October 2, 2018

These potato bowls are so easy and so satisfying. I haven’t eaten anything else for lunch in over a month. I just can’t stop. I love this recipe because it’s so easy to customize for all the people in your world. Hope you enjoy it as much as me!

  • Prep Time: 20m
  • Total Time: 20m
  • Serves: 1

Ingredients

  • 3 cups steamed and diced potatoes
  • 1 cup steamed cauliflower florets (optional)
  • 1/4 red onion, thinly sliced
  • 1/2 halved grape tomatoes
  • 1/2 avocado, diced
  • 1 garlic clove, minced
  • 1 small handful cilantro leaves
  • himalayan salt to taste
  • 1/2 lime
  • 1 head of butter lettuce (optional)

Instructions

  1. Combine the potatoes, cauliflower, onion, tomatoes, avocado, garlic, cilantro salt and the juice from the lime in a large bowl. Toss to combine and enjoy as is or with butter lettuce if desired!

Chickpea Scramble Breakfast Tacos

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Chickpea Scramble Breakfast Tacos

Created by on September 11, 2018

These chickpea scramble breakfast tacos are so good, y’all. For some reason, it’s easy to get stuck in a rut when you try to eat healthy where every single morning is a smoothie and there don’t seem to be any other options– especially if you’re trying to avoid grain. But my husband is a breakfast...

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  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 4

Ingredients

  • cup cooked chickpeas
  • 1 cup red onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 cup red bell pepper, diced
  • 2 garlic cloves
  • 1 cup water
  • 1/2 teaspoon Himalayan salt
  • 1 package Siete Cassava & Coconut Tortillas (see description above)
  • 1/2 avocado, sliced
  • 1 jalapeño, sliced (optional)
  • 1/2 cup Surfrider Sauce (optional, see description)
  • 1/2 cup Cashew Cream

Instructions

  1. In a large pan, sauté the onions, tomato, red pepper, and garlic together in 2 tablespoons of water over medium high heat. Add more water by the tablespoon as needed to prevent sticking. Continue to cook for 5 to 7 minutes until the vegetables are cooked through and slightly browned.
  2. Add the chickpeas and salt to the pan and continue cooking over medium high heat. Use a potato masher or the back of a spoon to roughly mash half of the chickpeas. Cook 3 to 5 minutes until warmed through and thoroughly combined.
  3. Serve the chickpea scramble into warm tortillas of your choice. Top with avocado slices, cashew cream, jalapeño and hot sauce according to your preferences. Enjoy!