Leah's Plate is a blog focused on embracing whole foods to nourish your body using natural and real ingredients. Waiakea teamed up with Leah in order to bring you several delicious meal ideas that will fuel your mind, body, and soul while complimenting the healthful aspects of Waiakea water.
Leah is a health enthusiast who embraces whole foods to nourish her body. She uses all natural and real ingredients to create healthy recipes. She started her blog in the beginning of 2015 because healthy living and eating wholesome, real food with minimal ingredients was such a passion of hers that she wanted to share that with others. She feels very fortunate to do what she loves in addition to feeling like she is contributing towards helping others lead a happier and healthier lifestyle.
Beyond eating clean, healthy, wholesome and nutritious foods, Leah tries her best to be healthy in all aspects of life. She buys organic food and natural beauty and household supplies whenever possible.
Leah lives in South Florida with her husband and 10-month old daughter. She loves long walks, yoga, kickboxing and is happiest when she's with her family.
The chef that Leah is inspired by is Matthew Kenney from Plant Food + Wine - she's a huge fan of his plant-based creations. Leah's favorite recipe to make is her baked oatmeal and looks forward to it on mornings that she has the time to make it. Leah's kitchen must-haves are avocados, sweet potato, bananas, almond butter and dark chocolate. Leah enjoys drinking Waiakea during her yoga classes as she needs good quality water to stay hydrated.
TROPICAL KALE CHICKEN SALAD
2 cups kale
Wash the kale and pat dry. Shred the kale to smaller pieces.
1/2 pound chicken (cut into small pieces)
1/4 cup purple cabbage
1/8 cup diced onion
1 chopped garlic clove
1 tsp tamari
Squeeze of fresh lemon
Squeeze of fresh orange
Pinch of pink sea salt and pepper
Add all ingredients to a bowl with the chicken and make sure the chicken is well-coated.
Add 1 tbsp of olive oil to a pan and heat on medium. Add the chicken mixture to the pan and sauté until cooked (about 10 minutes).
Place the chicken on top of the kale salad and enjoy!
BROWN RICE BOWL WITH VEGGIES & TAHINI DRESSING
1 cup cooked brown rice
1 cup brussel sprouts cut in halves
1 cup butternut squash cut into small cubes
1/4 cup white beans
1 tbsp pumpkin seeds
1 tbsp olive oil
Pinch of pink sea salt & pepper
Tahini Dressing Ingredients
1 tbsp tahini
1 tbsp fresh lemon juice
1 tsp maple syrup
Preheat oven to 400 degrees F.
Add the butternut squash and brussel sprouts to a roasting dish and drizzle with olive oil, pink sea salt and pepper. Place in the oven and bake for approximately 30 minutes.
While the vegetables are roasting rinse and drain the white beans.
Add the cooked brown rice to a bowl or plate and once the veggies are cooked add them to the plate in addition to the white beans and pumpkin seeds.
Prepare the tahini dressing by mixing the dressing ingredients together until well combined. Drizzle on top of the brown rice bowl.
HEALTHY PALEO BAKED CHICKEN FINGERS
1 lb chicken tenderloins
1/2 cup almond meal
1/2 tbsp oregano
1/2 tsp pink sea salt
1/2 tsp pepper
Preheat oven to 350F.
Add almond meal, oregano, pink sea salt and pepper to a large plate mixing well with your hands.
Beat the egg in a small bowl.
Dip each chicken tenderloin in the egg and then in the almond meal mixture.
Place all chicken tenders on a baking tray and bake at 375F for about 30 minutes, until golden.
Remove from oven and enjoy with ketchup or mustard.
BAKED SWEET POTATO FRIES & BROCCOLI
Start with as much veggies as you want to eat!
Preheat oven to 400F.
Add avocado oil to a roasting tray and place the sweet potato and broccoli on the tray.
Sprinkle some pink sea salt and pepper over the vegetables and bake for 30 minutes.