I hate to be one to brag. But I’ve got to tell you that these non-traditional enchiladas are going to be the best of your life. Seriously. I’m not exaggerating (although, truth be told, I have been known to exaggerate a tiny bit here and there).  These enchiladas are so good, you’re going to want to eat the whole pan. And that’s probably why I only make them once a year. So with that – and I realize I’ve built it up a lot – below is the recipe for the best enchiladas of your life (now the official name).

And this is what the best enchiladas of your life look like...

1 lb. organic chicken, grilled and shredded
1 t garlic salt
1 t pepper
2 c goat cheddar cheese, grated
1 can organic pinto beans, drained
1 pkg frozen spinach, thawed
1 red onion, thinly sliced
2 cans green enchilada sauce
1 pkg La Burrita corn tortillas
1 container pre-made guacamole
1 container salsa
Non-stick cooking spray

Preheat oven to 350. Grill chicken on skillet in kitchen, season with garlic salt and pepper (feel free to add more/less based on your taste). Shred chicken with fork. In saucepan on the stove, pour both cans of green sauce – heat on medium heat until slightly bubbling, then reduce to low. In separate saucepan and on low heat, mix spinach, pinto beans, onion and 1 cup of cheese. In 9×13 pan, spray non-stick spray. Lightly warm each tortilla on medium heat in skillet (no oil needed, just a minute max on each side). Scoop into tortilla a spoonful of enchilada sauce, chicken and the spinach/beans mixture (to give an added zing you can include a scoop of salsa and/or guac). Roll tortilla up and place in pan. Repeat this until pan is full. Then, pour remaining sauce over all of the rolled enchiladas. Sprinkle remaining cheese on top. Cover with foil. Bake for 30 minutes. Take off foil for last 5-10 minutes or until enchiladas are bubbling and cheese is melted. Serve with guac/salsa. Serves 4.

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

While traveling through Sedona, I discovered Lulu’s chocolate – by chance at a local co-op market (as if anything is really “by chance!”). The rich, decadent design of  the “Raw Love” bar with low glycemic coconut sugar immediately caught my attention. Vegan? Gluten-free? Fair-trade? Organic? Low glycemic impact? I had to know more.

And while a bit pricey, I couldn’t say no. Besides, “love” is listed as one of the ingredients. Who could turn that down?!

So, here’s my sales pitch. Try Lulu’s chocolate if you 1) want to support indie businesses 2) you love chocolate 3) you need your chocolate to be free of emulsifiers, preservatives and chemicals 4) you eat organic 5) you like it when your food is made with love.

To make things even better, Lulu’s chocolate is also available in Oregon (where I live) and throughout the U.S.

Do you have a fave Lulu’s chocolate flavor? If so, list it below in the comments.

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

On a recent getaway to Pacific City, Ore. (and yes, I highly recommend staying at the Inn at Cape Kiwanda), I discovered Stimulus Espresso. And I fell in love. It’s totally gluten/dairy/soy-free friendly! I also discovered what are now my fave whole foods bars – Betty Lou’s Just Great Stuff bars.

Be sure to order a decaf latte with your choice of milk alternative (I heart rice, but they also have oat!) – they use Stumptown beans – which everyone knows is the best! 😉 Then grab Betty Lou’s Just Great Stuff Organic Chocolate Dreams Green – it is amazingly yummy and gives you a shot of leafy greens, not to mention that it pairs perfectly with a latte.

For lunch, I ordered their Greek Salad with chicken breast and balsamic vinaigrette on the side. Delish does not do it justice! There are not many great eats on the Coast, and unfortunately the Pelican Pub’s food was disastrous the last two times I ate there, so Stimulus is definitely the place to eat.

In the meantime, be sure to pick up some of the Just Great Stuff whole food bars, which you can order online. They are pricey, but a great whole foods alternative.

Happy Eating!
xo

Posted by Heather Kristian Strang in Uncategorized Read More

Last week as my birthday approached, I carefully planned my menu. What treats would I indulge in? I surprised myself by going back to the basics (dark chocolate, toast, red wine – you know, the good stuff). So my birthday breakfast was one of my all-time fave’s – toast, sunflower seed butter and sliced banana. I’m a simple girl, clearly.

This time though I mixed it up with Kinnikinnick’s white, soft bread. At 70 calories a slice, it is tasty and there’s no need to worry about calories (as if you were anyway – calorie counting is so lame – I just couldn’t believe how low-cal the slices were!). Check out my quick and delicious breakfast go-to. This will last you from morning until noon.

Birthday Breakfast!

One slice of Kinnikinnick’s white, soft bread (gluten/dairy/soy-free of course)
1-2 T of Trader Joe’s Sunflower Seed butter
1 organic, sliced banana

Toast bread, spread on sunflower seed butter and top with sliced banana. Remaining banana can be sliced in half and coated with sunflower seed butter for an additional treat or if you’re still hungry.

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

I go through food phases – as you’ve probably noticed. Sundried tomatoes, artichokes and goat cheese is a combo I come back to again and again (it’s so yummy…and Mediterranean). Check out this easy and delish dish that can work as breakfast, brunch, lunch or dinner. The recipe below is for one serving, so double as you need.

Gluten/Dairy/Soy-free Artichoke Frittata

2 organic, cage-free eggs
1/2 c shredded goat  feta crumbles
1/4 c frozen artichoke hearts
1/8 c sundried tomatoes in oil

Beat eggs in medium size bowl, and add salt and pepper. Stir in cheese, artichoke hearts and sundried tomatoes until well blended. Heat skillet on medium-high heat with non-stick olive oil spray (or 2T of extra virgin olive oil to grease the pan). Pour egg mixture into skillet once hot. Let cook 5-7 minutes until golden brown on bottom (use spatula to lift up and check). Then, flip entire egg mixture to uncooked side (although by now it will be pretty heated through). Since it’s for one, it’s easy to flip with just a spatula. Let cook 3-5 minutes or until golden brown. Let cool a few minutes and enjoy.

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

Having a quick, healthy and easy lunch at the ready is super important for those days when I’m famished and don’t have time to cook. Here is one of my favorite, uber easy lunches to prepare, and of course, I have my friends at Trader Joe’s to thank.

Delicious tuna curry & veggies!

  • Organic, fresh mixed veggies (I like fresh, but frozen of course will do – as long as they are organic), go for a big batch so you can use them throughout the week
  • 1 packet of the Trader Joe’s Tuna in Red (or Green) Curry sauce

Stir-fry veggies with organic extra virgin olive oil and sea salt and pepper.  Boil tuna in curry sauce once the veggies are nearing completion. When veggies are cooked through (although I like them with a little crunch!) place a dinner portion in a bowl or on a plate. After 5 minutes of boiling, the tuna packet should be ready to be served (the packaging says 3 minutes, I prefer 5). Pour the packet contents over the veggies. Serve and enjoy!

Happy Eating!
xo

Posted by Heather Kristian Strang in Uncategorized Read More

You know that whole “everything but the kitchen sink” line that cooks/chefs use when they put a little bit of everything into a dish? Well, this recipe could very well be one of those. One day, burned out with my usual chicken and veggies routine, I decided to mix things up. I grabbed a jar of Trader Joe’s Roasted Red Pepper & Artichoke Tapenade (which I had never tried before but fell in love with!), some veggies, chicken and giant white beans and created this! I hope you enjoy it as much as I did.

Tapenade your chicken!

1lb organic chicken
1 jar Trader Joe’s Roasted Red Pepper & Artichoke Tapenade
1 jar giant white beans (also at TJ’s in a tomato sauce, or grab a container at any olive bar)
1/2 package frozen artichoke hearts
1 c organic, fresh spinach
1 package of organic stir-fry veggies (I get them fresh from TJ’s, but frozen will work as well)
1 avocado

In a separate bowl, pour tapenade over chicken. Let sit in fridge for 30 min-1 hour. Then, place chicken and tapenade in skillet and cook on medium high heat. In separate skillet, saute veggies (not avocado) and white beans. Once chicken is fully cooked through, cut up into bite size pieces. Pour veggie and bean mix in with the chicken, cook on low until all mixed together. Voila! Makes 4 servings. Top with sliced avocado for an added creamy kick. Lightly season with sea salt.

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

As you know, I love treats. Cookies, cupcakes, bars – all of it. However, when you’re eating gluten/dairy/soy/refined-sugar-free, that can be very, very tricky. I know you know this.

And that’s why I am SO thrilled that Petunia’s Pies & Pastries (who makes such yummy gf goodies, but almost all products have soy making it impossible for me to eat!) just released its Millionaire Bar.

The Millionaire Bar - Worth a Million! (And totally allergen free!)

It has it all. Sunflower seed butter (my fave!), blueberry jam (makes the bar in my opinion), cashew butter, hazelnuts, coconut – the works. I ate it in one sitting, but I probably shouldn’t have. This bar is a meal. Great for carb loading before a big race or workout, or if you’re like me and just want to eat it for lunch, or dinner, or well, even breakfast.

The Millionaire bar hits stores February 7th, so put it on your calendar now so you too can devour these delicious bars.

Customers can order and pick up directly from Petunia’s at their kitchen, and they will also be available at all of their other retailers: Blossoming Lotus, Case Study Coffee, Floyd’s Coffee, Seven Virtues, Cloud Seven, Ruby Jewel, Adventist Medical Center, Spoke Coffee & Milwaukie Kitchen & Wine.

Thanks Lisa & thank you Petunia’s – we heart you!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More

Anaiya Sophia, Author & Healer

Anaiya Sophia, famed author of Pilgrimage of Love (which I served as developmental editor for!) returns to Portland for her second tour through our illustrious city. And this time, Anaiya has a few different workshops available for your healing pleasure. The topic? One that is near and dear to my heart – the Alchemy of Love. You do not want to miss this.

Just sayin.

See below for all the details:

Breitenbush HotSprings, Tuesday, March 20- Thursday, March 22

SomaSpace, Saturday, March 24

OneDoorSpace, Saturday, March 31 – Sunday, April 1st

Posted by Heather Kristian Strang in Uncategorized Read More

I haven’t eaten a quesadilla at a restaurant in YEARS. Finding a restaurant that offers dairy-free cheese is almost impossible, and they are usually served on flour tortillas. But, not anymore. On a recent hike through the Multnomah Village and Hillsdale areas, we discovered Verde Cocina Cafe, which boasts gluten-free and dairy-free goods.

Ladies and gentleman, I have never in my life experienced a quesadilla this good. EVER. Goat cheese, chicken, handmade corn tortillas, garbonzo beans, kale, onions, carrots – this dish had it all. It was healthy, delicious and is big enough to reserve some for leftovers or to serve as your one big meal of the day.

Verde Cocina Cafe does gluten/dairy/soy-free eaters good!

Order this at Verde Cocina, or share with us any of the other goods you’ve enjoyed there in the comments section below. I will definitely be back!

Happy Eating!
xoHeather

Posted by Heather Kristian Strang in Uncategorized Read More