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Chef Ellen

@chefellen

13.2K

followers

1819

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✨Holistic Nutrition Chef
📚 2x Cookbook Author
✍️ Author of Gut Driven
Lifestyle Coach - IIN
“If you change nothing, nothing will change”
#gutdriven

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Sometimes you just have to say 🤷🏻‍♀️”welp”#blooperreel #welp #backtothedrawingboard #cut #chefellen #gutdriven #nothingsperfect #bookstagram #mustreadbooks #bloopers #bleep by @chefellen

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37

3 years ago

⭐️Matcha Raspberry Quinoa Square
Matcha is high in antioxidants which have positive effects on cells, cholesterol, blood pressure, brain function, and gut health. These promising health benefits paired with a fresh raspberry flavor and the crispness of puffed quinoa create a delicious texture worthy of your next snack, or mini-meal. It’s simple to assemble and a wonderful source of slow-release energy our body thrives on.

Makes about 35 small squares

🌱12 Medjool dates
🌱2 tablespoons matcha powder
🌱2 tablespoons raspberry powder
🌱1 cup oats
🌱2 tablespoons cacao nibs
🌱1 tablespoon sunflower butter or tahini
🌱1 teaspoon vanilla
🌱1 cup puffed quinoa cereal

In a blender cup or food processor, add dates, matcha, raspberry, and oats. Blend until well incorporated.

Transfer contents to a large bowl. Add cacao nibs, nut butter, and puffed quinoa. Mix all ingredients (using your hands works best).

Transfer the mixture to a parchment-lined baking dish (8x8), and evenly distribute while pressing down to form a uniform square. Refrigerate for 20 minutes. Remove the parchment paper from the dish and use a knife to cut it up into squares. Store in an air-tight container and refrigerate or freeze for best results. #matcha #matcharecipies #energysquares #energybites #puffedquinoa #oats #chefellen #healthieralternatives #gutdriven #healthyfood #healthylifestyle #healthy #healthyeating #healthrecipies #healthysnacks #guthealthy #prebiotics #iamgutdriven #lifestylemedicine #balance #guthealthmatters #gut #microbiota #mustread #mustreadbooks #follow by @chefellen

6k

12

3 years ago

6k

1

2 years ago

#chefellen #guthealth #gutdriven #seedcrackers #healthieralternatives
✨Savory Seed Crackers
🌱⅓ cup chia seeds
🌱⅓ cup whole flax seeds
🌱⅓ cup sunflower seeds
🌱⅔ cup pumpkin seeds
🌱¼ cup ground flaxseed
🌱2 heaping tablespoons brown rice flour
🌱½ teaspoon baking powder
🌱¼ teaspoon xanthan or guar gum
🌱Garlic powder, to taste
🌱Onion powder, to taste
🌱Sea salt, to taste
🌱2 tablespoons refined coconut oil, melted
🌱⅓ cup warm water, plus more as needed
🌱Optional: dried oregano, finely chopped fresh rosemary, or dried basil

Preheat oven to 325°F. Line a baking sheet with parchment paper.

For a cracker that holds together particularly well, lightly pulse the pumpkin and sunflower seeds in a food processor just a few times. You want them roughly broken up, not ground into flour.

In a large bowl, combine the chia, flax, sunflower, and pumpkin seeds, ground flaxseed, brown rice flour, baking powder, xanthan or guar gum, and seasonings.

Stir in the melted coconut oil and ⅓ cup warm water. Mix thoroughly. Allow the mixture to rest for 15 minutes so the chia and flax can absorb the water and create a natural gel.

Check the consistency. The mixture should be thick, slightly sticky, and hold together when pressed. If it seems dry or crumbly, add additional warm water 1 tablespoon at a time.

Transfer the mixture to the prepared baking sheet. Place another sheet of parchment on top and roll or press evenly to approximately ⅛-inch thick. Remove the top parchment and score into desired cracker shapes.

Bake for approximately 25–30 minutes, or until the cracker sheet feels set and the edges are beginning to crisp. Carefully separate or flip the crackers and return them to the oven for another 10–15 minutes, until dry and crisp. They will become even crisper as they cool.

Note: Don’t rush the 15-minute rest. That little bit of time lets the chia and flax create the “glue” that keeps a seed-heavy cracker from falling apart. by @chefellen

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5

a month ago

✨Salted Chocolate Sunflower Butter Yogurt Cups

Serves 2

🌱1 cup plain, unsweetened Greek-style coconut yogurt
🌱2 tablespoons sunflower seed butter
🌱½ teaspoon pure vanilla extract (if you use vanilla yogurt, skip this step)
🌱1–2 teaspoons raw honey
🌱1 tablespoon unsweetened cacao powder
🌱1 -2 tablespoon cacao nibs
🌱1 tablespoon sunflower seeds
Pinch of flaky sea salt

In a large bowl, add the coconut yogurt. Swirl in the sunflower seed butter and vanilla. You can completely combine them for a creamy consistency or leave a few ribbons of sunflower butter throughout.

Divide into two bowls. Lightly drizzle with honey, dust with cacao powder, and sprinkle with cacao nibs. Finish with a small pinch of flaky sea salt.

For a thicker, almost mousse-like dessert, refrigerate for 15–20 minutes before serving.
#chefellen #guthealth #gutdriven #healthieralternatives #healthysnacks by @chefellen

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7

2 months ago

💛Loaded Roasted Sweet Potato Bowls

Serves 2

For the Sweet Potatoes
🌱2 medium sweet potatoes, scrubbed well (skin on or off? *See note)
🌱1–2 tablespoons extra-virgin olive oil
🌱Sea salt and freshly ground black pepper

For the Bowls
🌱½ red, yellow, or orange bell pepper, sliced
🌱½ small onion, sliced
🌱1 cup sliced mushrooms
🌱1–2 handfuls spinach, kale, or other leafy greens
🌱½ cup your favorite hummus
🌱1 avocado, sliced
🌱1 fresh lime, cut into wedges
🌱Handful of fresh cilantro, parsley, or herbs of choice
🌱Extra-virgin olive oil for sautéing
Sea salt and pepper to taste

Roast the sweet potatoes. Preheat the oven to 425°F. Leaving the skins on, cut the sweet potatoes crosswise into thick, 2–3-inch sections. Lightly coat with olive oil and season with salt and pepper. Arrange the sweet potatoes cut-side down on a parchment-lined baking sheet.
Roast for approximately 35–45 minutes, or until the centers are fork-tender and creamy and the outside is lightly crisp and caramelized.

Sauté the vegetables. While the sweet potatoes roast, heat a drizzle of olive oil in a skillet over medium heat. Add the peppers, onions, and mushrooms and sauté until tender and lightly browned. If using leafy greens, add them near the end of cooking and sauté just until wilted. Season with salt and pepper.

Build your bowls. Divide the roasted sweet potato pieces between two shallow bowls. Using the back of a fork, gently press and mash the creamy centers, while keeping the skins and caramelized edges intact.
Swirl the hummus around the outer edges of the bowl and spoon a little into the mashed centers of the sweet potatoes. Pile on the sautéed vegetables and greens, then top with avocado slices, a generous squeeze of fresh lime, and plenty of cilantro or your favorite fresh herbs.

*A Note About the Skin
I love leaving the sweet potato skin on for its extra texture, crunch, fiber, and plant nutrients. That said, a sensitive digestive system doesn’t always need more fiber.#chefellen #guthealth #gutdriven #sweetpotato #healthieralternatives by @chefellen

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7

2 months ago

⭐️Fennel Cabbage Slaw with Grapefruit Vinaigrette

4 servings

🌱1 1/2 cups of shredded cabbage
🌱1 fennel bulb, thinly sliced
🌱2 carrots, shredded (optional, delicious but not pictured in this video)
🌱1 red bell pepper, thinly sliced
🌱1 zucchini, thinly sliced, or shredded
🌱1 avocado, diced
🌱1 mango, diced (not pictured in this video but delicious)
🌱1/4 cup toasted sunflower seeds (other nuts or seeds work too)
handful of chopped cilantro

✨Grapefruit Vinaigrette:
Juice of grapefruit (about 1 cup)
🌱1/4 cup lemon juice
🌱1 shallot, chopped
🌱4 pickled jalapenos
🌱1 tablespoon Dijon mustard
🌱1/2 cup apple cider or white vinegar
🌱1 tablespoon dried herbs like garlic & herbs

Make your vinaigrette by blending all ingredients until well combined. Set aside.

In a large bowl, add cabbage through zucchini. Add half of the vinaigrette and massage gently into the contents. Fold in the avocado and sunflower seeds. Add the remaining vinaigrette, garnish with cilantro,
and serve.

⭐️Enjoy! #cabbage #chefellen #healthymeals #gutdriven #healthieralternatives by @chefellen

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13

7 months ago

🧇Cinnamon Raisin Quinoa Waffles

Makes about 8-10 waffles

🌱1/3 cup ground flaxseed
🌱1 ½ cup plant-based milk
🌱2 tablespoons maple syrup
🌱2 tablespoons tahini
🌱1 tablespoon vanilla
🌱1 ¼ cup quinoa flakes
🌱¾ cup buckwheat flour
🌱2 teaspoons baking powder
🌱½ teaspoon salt or sub 1 teaspoon lime juice if avoiding salt
🌱 1/2 cup raisins

🧇Cinnamon Swirl (optional)
🌱2 tablespoons of vegan butter
🌱1 tablespoon maple syrup
🌱1 tablespoon cinnamon

In a large bowl, combine flaxseed through vanilla and whisk together. Add quinoa flakes, buckwheat flour, baking powder, and salt. Stir in until well combined.#cinnamonraisin #waffles #chefellen #guthealth #gutdriven by @chefellen

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4

7 months ago

💜Purple Potato Gnocchi

Serves 2

🌱2 medium-cooked purple sweet potatoes (should be around 1 ½ cups of flesh)
🌱1 ½ cups chickpea flour + extra for dusting
🌱2 tablespoons olive oil
🌱2 teaspoons salt

In a large bowl, add cooked and roughly mashed sweet potatoes (room temperature works well).
Add flour, oil, and salt, and mix well with your hands. The dough should not be too sticky so you may have to add a little more flour to get the dough into a ball that is not sticking to the bowl.

Cover and let rest for 15 minutes.

Divide the dough ball into 3-4 balls. On a lightly floured covered surface, roll each ball and work into long uniform rope strips that are about an ¾ inch thick. Cut the strips into small bite-sized ½ -inch pieces.

Bring a pot of salted water to a boil and add the gnocchi in batches. Boil on medium heat and simmer for about 3 minutes or until the gnocchi floats to the top. While it is cooking, stir the water to make sure none of the pieces are sticking to the bottom. Remove with a slotted spoon, drain well, and set aside till the rest are cooked.

Serve with your favorite pesto or sauce. #purplepotato #bluezones #chefellen #guthealth #gutdriven by @chefellen

13

4

7 months ago

⭐️Matcha Raspberry Quinoa Square

Makes about 35 small squares

🌱12 Medjool dates
🌱2 tablespoons matcha powder
🌱2 tablespoons raspberry powder
🌱1 cup oats
🌱2 tablespoons cacao nibs
🌱1 tablespoon sunflower butter or tahini
🌱1 cup puffed quinoa cereal

In a blender cup or food processor, add dates, matcha, raspberry, and oats. Blend until well incorporated.

Transfer contents to a large bowl. Add cacao nibs, nut butter, and puffed quinoa. Mix all ingredients (using your hands works best).

Transfer the mixture to a parchment-lined baking dish (8x8), and evenly distribute while pressing down to form a uniform square. Refrigerate for 20 minutes. Remove the parchment paper from the dish and use a knife to cut it up into squares. Store in an air-tight container and refrigerate or freeze for best results. #chefellen #guthealth #matcha #nobake #instagood by @chefellen

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1

8 months ago

✨Red Lentil Crackers

Makes about 40 crackers
🌱2 cups of cooked red lentils (about ¾ cup of dried lentils)
🌱1/3 cup of ground flaxseed
🌱1 ¼ cup of water
🌱¼ cup plus 1 tablespoon of tahini
🌱1 teaspoon of baking powder
🌱½ teaspoon of salt

Optional dried herbs of choice (I find that everything bagel spice and zaatar work well)
Optional additions: sunflower, sesame and pumpkin seeds

Preheat oven to 350 degrees.
In a food processor, add cooked lentils, flaxseed, water, tahini, baking powder, and salt. Blend until smooth and creamy, but a sturdy paste.

Transfer the mixture to a parchment-lined baking sheet. Add optional seeds and dried herbs of choice. Bake for 20 minutes. Remove the crackers from the oven and score them into squares with a knife or pizza cutter. Return the crackers to the oven for an additional 35 minutes, until they are golden brown and crispy. They should be dry and firm to the touch.
Store in an airtight container. #redlentils #chefellen #guthealth #plantbased #ınstagood by @chefellen

14

2

8 months ago

🍌🫐Baked Fruit Quinoa Squares

Makes about 10 -12 squares

🌱2 large bananas
🌱¼ cup of ground flaxseed
🌱¼ cup of chia seeds
🌱1 cup of quinoa
🌱2 ½ cups of plant-based milk (coconut and almond work well)
🌱2 tablespoons of maple syrup
🌱1 tablespoon of cinnamon
🌱1 tablespoon of vanilla
🌱1 ½ cups of fresh or frozen berries

Preheat oven to 375 degrees

Mash the bananas in a large bowl, add in flax, chia, quinoa, and milk. Whisk to combine, then continue adding the remaining ingredients.
Transfer the contents to a sprayed 8 x 8 baking dish and cook for 60 minutes until set.
Enjoy warm and refrigerate leftovers. #chefellen #guthealth #healthieralternatives #quinoa #healthyrecipes by @chefellen

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1

8 months ago