Most of you know how to make this, but I thought I would post it anyway. In our house, this is a staple that we try to always have on hand. Here is an example of one kind that I make.
1 cup raw almonds
1 cup raw pecans
1 cup raw cashews
1 cup organic raisins
1/2 cup organic craisins
1/2 cup dried organic blueberry or cherries (or both)
1/2 cup carob chips or dark chocolate chips (optional)
You can also add raw pistachios, raw walnuts, and any other kind of dried fruit. We buy most of our raw nuts at Trader Joe's, but you can also get them in bulk at most grocery stores or Target. Be sure to read the label carefully so they are not loaded with bad for you oils or salts! This snack is filling and healthy! I put them in snack size ziploc baggies so we can take them anywhere!
Friday, December 31, 2010
Wednesday, December 8, 2010
Guacamole
This is another dip that you could do with lots of variations. We love this with organic chips as a treat or on salads, in tacos, or just plain (my daughter eats it by the spoonful)!
2-3 ripe avocados
1/2-1 lime (to taste)
Cilantro (handful-diced)
Salsa (spoonful)
Sea Salt
Garlic (diced-1-2 cloves)
Optional:
Red Onions-diced
Peppers-diced
Chili Powder
I like mine somewhat plain so I do not add onions or peppers to mine. Also, if you have fresh, flavorful tomatoes, you could dice one of those instead of adding the spoonful of salsa. Mmm, this is a perfect "football food" that is full of healthy fats and flavor!
2-3 ripe avocados
1/2-1 lime (to taste)
Cilantro (handful-diced)
Salsa (spoonful)
Sea Salt
Garlic (diced-1-2 cloves)
Optional:
Red Onions-diced
Peppers-diced
Chili Powder
I like mine somewhat plain so I do not add onions or peppers to mine. Also, if you have fresh, flavorful tomatoes, you could dice one of those instead of adding the spoonful of salsa. Mmm, this is a perfect "football food" that is full of healthy fats and flavor!
Hummus
This is a delicious dip great with crackers, veggies, or as an addition to a sandwich or wrap! You could also add ingredients to change it up!
1 can chickpeas
2 cloves garlic
3 tbsp olive oil
lemon juice (to taste)
Sea Salt
Optional:
Tahini
Cayenne
Peppers
Extra Garlic
Anything you want
Place all ingredients into a food processor and blend. Add others or toppings to taste! Dip and enjoy!
1 can chickpeas
2 cloves garlic
3 tbsp olive oil
lemon juice (to taste)
Sea Salt
Optional:
Tahini
Cayenne
Peppers
Extra Garlic
Anything you want
Place all ingredients into a food processor and blend. Add others or toppings to taste! Dip and enjoy!
Wednesday, November 24, 2010
Breakfast Smoothie
I can't believe after all these months that I haven't yet put a smoothie recipe on this site...especially since we drink a smoothie most days for breakfast. In fact, most days these are the first words out of my daughter's mouth each morning..."Can we make a smoothie?" This is just one variation, you could add/change anything to your taste. Here's one of our favorites:
1 banana
1 cup frozen strawberries
1 cup frozen mixed berries
1 cup fresh spinach
1 tbsp raw cocoa powder
1-2 tbsp MILA (raw whole chia seeds)
Coconut or Almond Milk to taste
2 eggs/protein powder
Blend until smooth. This makes enough for 3 large glasses, and it fills me up for several hours! We have also tried different fruits, kale, nuts, flax seed, and more...you can really do anything with these smoothies. We buy our frozen berries at Sam's Club in bulk so we get a better deal...you could also buy large amounts of fresh fruit during the Summer (farmer's markets) and freeze it for later use!
1 banana
1 cup frozen strawberries
1 cup frozen mixed berries
1 cup fresh spinach
1 tbsp raw cocoa powder
1-2 tbsp MILA (raw whole chia seeds)
Coconut or Almond Milk to taste
2 eggs/protein powder
Blend until smooth. This makes enough for 3 large glasses, and it fills me up for several hours! We have also tried different fruits, kale, nuts, flax seed, and more...you can really do anything with these smoothies. We buy our frozen berries at Sam's Club in bulk so we get a better deal...you could also buy large amounts of fresh fruit during the Summer (farmer's markets) and freeze it for later use!
Sunday, November 14, 2010
The New Dirty Dozen
Many people say they cannot afford to eat organic, and I understand completely. Try to buy as much organic as you can, and also check out the "Dirty Dozen"-try hardest to buy these organic because they have the most chemicals and toxins! Plus, a lot of these you can find at any local grocery store or in Winter, buy frozen organic fruits!
http://green.yahoo.com/blog/daily_green_news/332/the-new-dirty-dozen-12-foods-to-eat-organic-and-avoid-pesticide-residue.html
Celery
Peaches
Strawberries
Apples
Blueberries
Nectarines
Peppers
Spinach
Kale
Cherries
Potatoes
Grapes
http://green.yahoo.com/blog/daily_green_news/332/the-new-dirty-dozen-12-foods-to-eat-organic-and-avoid-pesticide-residue.html
Celery
Peaches
Strawberries
Apples
Blueberries
Nectarines
Peppers
Spinach
Kale
Cherries
Potatoes
Grapes
Friday, November 12, 2010
Asian Wraps
This is yet another modified recipe from the Maximized Living Cookbook. I changed things to my own taste. This is a refreshing, different recipe that is very simple and fun to eat!
1 pound ground turkey/chicken
1 tbsp sesame oil (I usually use coconut oil for mine)
1 cup shiitake mushrooms/portabello mushrooms (diced)
2-3 garlic cloves (diced)
1 tbls fresh ginger (minced)
1 tbsp rice vinegar (optional)
1/3 cup soy sauce/tamari
3 tbls almond butter/nut butter
Lettuce Leaves
1. Brown turkey/chicken in a skillet with the oil.
2. After meat is mostly browned, add mushrooms, garlic, and ginger and saute'.
3. Add vinegar, almond butter, and soy sauce and simmer for about 10 minutes while stirring continuously.
4. Spoon the meat mixture into large lettuce leaves and enjoy!
This is a fun meal for kids because they can build their own wraps!
1 pound ground turkey/chicken
1 tbsp sesame oil (I usually use coconut oil for mine)
1 cup shiitake mushrooms/portabello mushrooms (diced)
2-3 garlic cloves (diced)
1 tbls fresh ginger (minced)
1 tbsp rice vinegar (optional)
1/3 cup soy sauce/tamari
3 tbls almond butter/nut butter
Lettuce Leaves
1. Brown turkey/chicken in a skillet with the oil.
2. After meat is mostly browned, add mushrooms, garlic, and ginger and saute'.
3. Add vinegar, almond butter, and soy sauce and simmer for about 10 minutes while stirring continuously.
4. Spoon the meat mixture into large lettuce leaves and enjoy!
This is a fun meal for kids because they can build their own wraps!
Tuesday, October 26, 2010
Sweet Potato Fries
Mmmm, this is one of my favorite snacks or side dishes! They are simple to make but do require a bit of time! Make lots because everyone will want seconds!
2-3 sweet potatoes (peeled and sliced into thin strips-or diced)
2 tbsp. coconut oil
Lots of ground Sea Salt
1. Preheat oven to 400 degrees and melt the coconut oil on a baking sheet.
2. Peel and cut the sweet potatoes into the shape of your choice.
3. Toss the sweet potatoes into the coconut oil and add lots of Sea Salt.
4. Bake at 400 degrees for about an hour, flipping and moving every 10-15 minutes.
If you bake these carefully, they will end up crispy and ready to eat! If you prefer softer potatoes, you can also do this on the grill or bake for a shorter time! Enjoy!
2-3 sweet potatoes (peeled and sliced into thin strips-or diced)
2 tbsp. coconut oil
Lots of ground Sea Salt
1. Preheat oven to 400 degrees and melt the coconut oil on a baking sheet.
2. Peel and cut the sweet potatoes into the shape of your choice.
3. Toss the sweet potatoes into the coconut oil and add lots of Sea Salt.
4. Bake at 400 degrees for about an hour, flipping and moving every 10-15 minutes.
If you bake these carefully, they will end up crispy and ready to eat! If you prefer softer potatoes, you can also do this on the grill or bake for a shorter time! Enjoy!
Healthier Alternatives
Many people ask us what we eat as though we might be depriving ourselves just because we eat fairly healthy. We usually laugh because we often make simple adaptations to common meals! Overall, we eat mostly gluten-free (except on weekends or a special occasion) and we try to buy quality, organic ingredients whenever we can!
Here are just a few examples of easy changes you can make while hardly noticing a change:
*When making spaghetti or lasagna, replace traditional pasta with brown rice pasta, spinach pasta or whole wheat pasta (Brown Rice Pasta is gluten-free and easy to find-here I can find it at Walmart, Target, Cub, Whole Foods, or any other natural food store). I also use Grass-fed beef/bison for meat and Organic Pasta Sauce (Bertolli's is my favorite). When making lasagna, I simply layer the rice pasta, the meat sauce, and raw mozzarella cheese until done! I've made these meals for others and no one even notices the changes!
*Instead of tortillas or taco shells, make Taco Salads with fresh, crisp lettuce/spinach and fresh toppings (Raw Cheese, tomatoes, avacados, black beans, etc.)! We have also served this over Jasmine rice and enjoyed it that way too!
*Make hamburgers, turkey burgers, or chicken sausages without the buns...or use a sprouted wheat bun! We usualy eat them bunless and add tomatoes, avacadoes, and bbq sauce (check ingredients)! Mmm, this is a tasty main dish paired with some baked sweet potato fries and a side of steamed veggies!
So, as you can see, there are simple changes that you can make to help keep your family healthier! Once you make these changes, you won't want to go back!
Here are just a few examples of easy changes you can make while hardly noticing a change:
*When making spaghetti or lasagna, replace traditional pasta with brown rice pasta, spinach pasta or whole wheat pasta (Brown Rice Pasta is gluten-free and easy to find-here I can find it at Walmart, Target, Cub, Whole Foods, or any other natural food store). I also use Grass-fed beef/bison for meat and Organic Pasta Sauce (Bertolli's is my favorite). When making lasagna, I simply layer the rice pasta, the meat sauce, and raw mozzarella cheese until done! I've made these meals for others and no one even notices the changes!
*Instead of tortillas or taco shells, make Taco Salads with fresh, crisp lettuce/spinach and fresh toppings (Raw Cheese, tomatoes, avacados, black beans, etc.)! We have also served this over Jasmine rice and enjoyed it that way too!
*Make hamburgers, turkey burgers, or chicken sausages without the buns...or use a sprouted wheat bun! We usualy eat them bunless and add tomatoes, avacadoes, and bbq sauce (check ingredients)! Mmm, this is a tasty main dish paired with some baked sweet potato fries and a side of steamed veggies!
So, as you can see, there are simple changes that you can make to help keep your family healthier! Once you make these changes, you won't want to go back!
Monday, October 18, 2010
Baked Eggplant and Mushrooms
This is one of my favorite meals, but it could also be a great appetizer! I love the crunchiness of the veggies and the rich flavor. It tastes like a restaurant appetizer but is much better for you!
2 eggplants (peel and slice the long way)
1/2 pound mushrooms (washed and stems taken out)
2 eggs
1/4 cup organic whole oats (ground slightly)
1/4 cup organic Parmesan cheese
Italian spice grinder
1 can organic tomato sauce (or pasta sauce would work-check ingredients for no hidden sugars)
1. Place two beaten eggs in a flat plate or dish.
2. In a second flat dish, mix the ground oats, Parmesan cheese, and spices (as desired).
3. In a saucepan, warm the tomato sauce and more italian spices as desired.
4. Carefully dip both sides of the eggplant slices and mushrooms into the egg mixture, followed by the oats/cheese mixture.
5. Place the coated veggies on a oiled baking sheet.
6. Bake at 350-375 degrees for about 35 minutes, flipping over after the first 15 minutes.
7. Serve with tomato sauce and additional Parmesan if desired.
I have also made this with zucchini and it's very yummy! I am sure it could work with many types of vegetables, so be creative and enjoy!
2 eggplants (peel and slice the long way)
1/2 pound mushrooms (washed and stems taken out)
2 eggs
1/4 cup organic whole oats (ground slightly)
1/4 cup organic Parmesan cheese
Italian spice grinder
1 can organic tomato sauce (or pasta sauce would work-check ingredients for no hidden sugars)
1. Place two beaten eggs in a flat plate or dish.
2. In a second flat dish, mix the ground oats, Parmesan cheese, and spices (as desired).
3. In a saucepan, warm the tomato sauce and more italian spices as desired.
4. Carefully dip both sides of the eggplant slices and mushrooms into the egg mixture, followed by the oats/cheese mixture.
5. Place the coated veggies on a oiled baking sheet.
6. Bake at 350-375 degrees for about 35 minutes, flipping over after the first 15 minutes.
7. Serve with tomato sauce and additional Parmesan if desired.
I have also made this with zucchini and it's very yummy! I am sure it could work with many types of vegetables, so be creative and enjoy!
Friday, October 15, 2010
Peanut (Almond) Butter Cups
I got this recipe idea from the cooking God's way website...they are so yummy! The only problem is that you might just eat the whole batch in one day! Let me preface this by saying that these are still a treat but they are a much better option than your typical store bought version!
4 squares unsweetened chocolate
3-4 tbsp raw honey
1 tbsp coconut oil
1/3 cup almond butter (I also made some with peanut butter as a treat)
2 tbsp raw honey
1 tbsp coconut oil
Sea salt (if desired)
1. First, begin melting two squares of chocolate with about 2 tbsp raw honey and 1/2 tbsp coconut oil.
2. While the chocolate mixture is melting, mix up the almond butter mixture in another bowl.
3. Fill muffin cups just slightly with the chocolate mixture (I got 9 out of this much). Place them in the freezer for about 10-12 minutes or until they harden slightly.
4. Pull the muffin cups out and place a layer of almond butter mixture on top of the chocolate mixture. Place in the freezer for another 10 minutes or until they start to harden.
5. While they freeze, place the other two chocolate squares, honey, and coconut oil in the pan and melt together (if you don't melt it separately it will thicken and you cannot use it).
6. Once the almond butter mixture is somewhat hard, remove from freezer and cover with a thin layer of chocolate.
7. Finally, freeze again for about 30 minutes or until solid. These can be stored in the fridge or freezer until eaten! Enjoy!
4 squares unsweetened chocolate
3-4 tbsp raw honey
1 tbsp coconut oil
1/3 cup almond butter (I also made some with peanut butter as a treat)
2 tbsp raw honey
1 tbsp coconut oil
Sea salt (if desired)
1. First, begin melting two squares of chocolate with about 2 tbsp raw honey and 1/2 tbsp coconut oil.
2. While the chocolate mixture is melting, mix up the almond butter mixture in another bowl.
3. Fill muffin cups just slightly with the chocolate mixture (I got 9 out of this much). Place them in the freezer for about 10-12 minutes or until they harden slightly.
4. Pull the muffin cups out and place a layer of almond butter mixture on top of the chocolate mixture. Place in the freezer for another 10 minutes or until they start to harden.
5. While they freeze, place the other two chocolate squares, honey, and coconut oil in the pan and melt together (if you don't melt it separately it will thicken and you cannot use it).
6. Once the almond butter mixture is somewhat hard, remove from freezer and cover with a thin layer of chocolate.
7. Finally, freeze again for about 30 minutes or until solid. These can be stored in the fridge or freezer until eaten! Enjoy!
Thursday, October 7, 2010
Almond Pecan Bars
This is another variation of a treat from the maximized living cookbook. My family loves these are a pick-me-up snack or for dessert! You could also add protein powder, chia seed, or flax seed to boost nutrition and energy!
Bars:
½ cup raw almonds
½ cup raw pecans
¼ cup unsweetened coconut flakes
¼ cup almond butter
¼ cup coconut oil
½ tsp vanilla
5 drops stevia
Sea Salt-several grinds
1. Use a food processor to grind together the almond, pecans, sea salt, and coconut.
2. Add almond butter and process together more.
3. Melt coconut oil in a pan with vanilla and stevia...add this liquid to the nut mixture in the food processor and continue mixing together (it will be thick).
4. Make sure it is mixed well and place in lined muffin tins (or over wax paper in a 9 x 13 pan).
5. Refrigerate/Freeze while you make the topping.
½ cup raw almonds
½ cup raw pecans
¼ cup unsweetened coconut flakes
¼ cup almond butter
¼ cup coconut oil
½ tsp vanilla
5 drops stevia
Sea Salt-several grinds
1. Use a food processor to grind together the almond, pecans, sea salt, and coconut.
2. Add almond butter and process together more.
3. Melt coconut oil in a pan with vanilla and stevia...add this liquid to the nut mixture in the food processor and continue mixing together (it will be thick).
4. Make sure it is mixed well and place in lined muffin tins (or over wax paper in a 9 x 13 pan).
5. Refrigerate/Freeze while you make the topping.
Topping:
2 squares unsweetened baking chocolate
5-7 drops stevia
Cinnamon
6. Melt the chocolate together and add stevia and cinnamon.
7. Carefully spread chocolate topping onto the bars (or eat them plain if you do not prefer chocolate topping).
8. Refrigerate or freeze until served!
2 squares unsweetened baking chocolate
5-7 drops stevia
Cinnamon
6. Melt the chocolate together and add stevia and cinnamon.
7. Carefully spread chocolate topping onto the bars (or eat them plain if you do not prefer chocolate topping).
8. Refrigerate or freeze until served!
Tuesday, September 28, 2010
Chicken Sausage Soup
This was definitely not my own recipe, I got it from the maximized living cookbook. But, I have altered to what my family likes the best! This recipe is quick and easy and tastes great!
1 package chicken sausages sliced (without casing-check ingredients)
1 package organic-free range chicken stock (or homemade)
Several large organic carrots-diced
Several large organic celery stalks-diced
Large organic Zucchini-diced
Mushrooms-diced
Organic Spinach
Garlic
Sea Salt
Coconut Oil
1. Begin by browning the chicken sausages in one pan (I usually find pre-cooked so this only takes a few minutes to heat them).
2. Start saute'ing the carrots, celery, zucchini, mushrooms, and garlic in the coconut oil.
3. After a few minutes of cooking, add the chicken stock, cook chicken sausage and lots of ground sea salt. Bring to a boil, then reduce to a simmer for about 15 minutes.
4. After 15 minutes, add several handfuls of spinach and continue simmering for another 15 minutes (or more, it will taste great anytime).
The original recipe called for onions and soup beans, but I prefer it this way! You could always add or subtract veggies and change it up. This is another family favorite of ours! Next time I think I will make a double batch since it goes so fast! Enjoy!
1 package chicken sausages sliced (without casing-check ingredients)
1 package organic-free range chicken stock (or homemade)
Several large organic carrots-diced
Several large organic celery stalks-diced
Large organic Zucchini-diced
Mushrooms-diced
Organic Spinach
Garlic
Sea Salt
Coconut Oil
1. Begin by browning the chicken sausages in one pan (I usually find pre-cooked so this only takes a few minutes to heat them).
2. Start saute'ing the carrots, celery, zucchini, mushrooms, and garlic in the coconut oil.
3. After a few minutes of cooking, add the chicken stock, cook chicken sausage and lots of ground sea salt. Bring to a boil, then reduce to a simmer for about 15 minutes.
4. After 15 minutes, add several handfuls of spinach and continue simmering for another 15 minutes (or more, it will taste great anytime).
The original recipe called for onions and soup beans, but I prefer it this way! You could always add or subtract veggies and change it up. This is another family favorite of ours! Next time I think I will make a double batch since it goes so fast! Enjoy!
Wednesday, September 22, 2010
Chicken Fajitas w/ Rice
I can't believe I haven't posted this one yet, this is one of my family's favorite meals! It's simple, really, just chicken fajitas served over rice and beans but we love it!
1 pound hormone-free chicken sliced thinly
1 sweet onion-sliced
1 pepper (I usually use green peppers, but yellow or red make it more fun and colorful)-sliced
1 pound diced mushrooms
Coconut Oil
1 pack organic fajita mix (MSG free of course-It's easy to season it yourself with cumin, chili powder, paprika, tumeric, salt, and salsa)
1 cup jasmine rice (basmati rice also tastes great)
1 can organic black beans
1. Saute' the chicken, pepper slices, and onion sliced with coconut oil in a large skillet...after about 5-10 minutes, add the mushrooms and continue saute'ing on medium heat.
2. While the meat mixture is cooking, prepare the 1 cup or jasmine rice according to package directions.
3. Once the meat mixture is cooked to your liking, add the seasoning and water and simmer on low for about 10 minutes.
4. Place the cooked rice in a casserole pan (I use a 9 x 9 pan usually).
5. Spread the black beans evenly over the top of the rice.
6. Pour the meat mixture and the remaining liquid over the top.
7. Bake the entire dish at 350 degrees for about 15 minutes to really soak the flavors together.
This is sure to be a family favorite! We usually all have seconds and fight over the leftovers!
1 pound hormone-free chicken sliced thinly
1 sweet onion-sliced
1 pepper (I usually use green peppers, but yellow or red make it more fun and colorful)-sliced
1 pound diced mushrooms
Coconut Oil
1 pack organic fajita mix (MSG free of course-It's easy to season it yourself with cumin, chili powder, paprika, tumeric, salt, and salsa)
1 cup jasmine rice (basmati rice also tastes great)
1 can organic black beans
1. Saute' the chicken, pepper slices, and onion sliced with coconut oil in a large skillet...after about 5-10 minutes, add the mushrooms and continue saute'ing on medium heat.
2. While the meat mixture is cooking, prepare the 1 cup or jasmine rice according to package directions.
3. Once the meat mixture is cooked to your liking, add the seasoning and water and simmer on low for about 10 minutes.
4. Place the cooked rice in a casserole pan (I use a 9 x 9 pan usually).
5. Spread the black beans evenly over the top of the rice.
6. Pour the meat mixture and the remaining liquid over the top.
7. Bake the entire dish at 350 degrees for about 15 minutes to really soak the flavors together.
This is sure to be a family favorite! We usually all have seconds and fight over the leftovers!
Monday, September 20, 2010
Banana Bread
In our family, we enjoy banana bread, so I came up with a healthier version. This is gluten and sugar free, and I can't even taste the difference!
1 cup ground oats/oat flour-or gluten free flower blend (brown rice would also work)
1/4 cup coconut flour/chia seed combo
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
*Stir dry ingredients together
1/3 cup olive oil
3-4 mashed bananas
1/2 cup water
1/2 cup honey (agave also works)
*Mash wet ingredients together
*Combine wet and dry ingredients and stir well
*Add 1/2 cup dark chocolate chips/carob chips and stir
*Place into a greased loaf pan and bake at 325 degrees for 45-60 minutes
Usually when I make this, it is gone within a day! Enjoy!
1 cup ground oats/oat flour-or gluten free flower blend (brown rice would also work)
1/4 cup coconut flour/chia seed combo
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
*Stir dry ingredients together
1/3 cup olive oil
3-4 mashed bananas
1/2 cup water
1/2 cup honey (agave also works)
*Mash wet ingredients together
*Combine wet and dry ingredients and stir well
*Add 1/2 cup dark chocolate chips/carob chips and stir
*Place into a greased loaf pan and bake at 325 degrees for 45-60 minutes
Usually when I make this, it is gone within a day! Enjoy!
Saturday, September 18, 2010
Tasty websites!
I just wanted to share a couple of websites that have some yummy, healthy recipe ideas for you and your family! I have gotten a lot of ideas from both of these sites, and many times I take their ideas and alter them to fit my family! I am planning on trying some desserts from the cooking God's way site as soon as possible-yum!
http://www.cookinggodsway.com/
http://biteoflifeblog.com/
Enjoy!!!!
http://www.cookinggodsway.com/
http://biteoflifeblog.com/
Enjoy!!!!
Tuesday, September 14, 2010
Pancakes
My family and I love eating a big breakfast on a weekend morning, so a friend of mine shared her pancake recipe with me. These pancakes are gluten-free and tasty with pure maple syrup (or raw honey as my hubby loves)!
1/4 cup ground flaxseeds
1/2 cup rolled oats (ground or whole)
1 cup almond meal/flour
1/4 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
2 organic eggs
1 cup greek yogurt (I am thinking of trying applesauce instead)
1/4 cup olive oil
1 cup almond milk
Optional Extras:
dash of vanilla
dash of cinnamon
dash of nutmeg
fresh or frozen blueberries or raspberries
Mix together and cook in a hot skillet with coconut oil or butter. Top with syrup (and butter if you like). These also taste great with organic chicken breakfast sausages! Enjoy a hearty, yet healthy breakfast!
1/4 cup ground flaxseeds
1/2 cup rolled oats (ground or whole)
1 cup almond meal/flour
1/4 tsp sea salt
1/2 tsp baking soda
2 tsp baking powder
2 organic eggs
1 cup greek yogurt (I am thinking of trying applesauce instead)
1/4 cup olive oil
1 cup almond milk
Optional Extras:
dash of vanilla
dash of cinnamon
dash of nutmeg
fresh or frozen blueberries or raspberries
Mix together and cook in a hot skillet with coconut oil or butter. Top with syrup (and butter if you like). These also taste great with organic chicken breakfast sausages! Enjoy a hearty, yet healthy breakfast!
Wednesday, September 8, 2010
Fruit Salad
In our house, we love fresh fruit so this is a perfect salad to go along with any meal...or just as a snack.
2 sliced bananas
2 diced apples
1 can organic mandarin oranges (in water, not syrup)
Several handfuls of grapes
2-3 diced and peeled kiwi fruit
1 cup diced strawberries
1 cup blueberries
1/4 cup lemon juice (juice of 1 large lemon or 2 small)
1 tsp peppermint extract (gives it a kick)
1/4 cup orange juice (juice of 1 large orange)
Stir together and chill. This keeps for several days in the refrigerator (but in our house it only lasts a day). This is also a nice, light fruit salad to accompany a large holiday meal! I usually make it with Thanksgiving dinner so we have a healthy addition to the meal!
2 sliced bananas
2 diced apples
1 can organic mandarin oranges (in water, not syrup)
Several handfuls of grapes
2-3 diced and peeled kiwi fruit
1 cup diced strawberries
1 cup blueberries
1/4 cup lemon juice (juice of 1 large lemon or 2 small)
1 tsp peppermint extract (gives it a kick)
1/4 cup orange juice (juice of 1 large orange)
Stir together and chill. This keeps for several days in the refrigerator (but in our house it only lasts a day). This is also a nice, light fruit salad to accompany a large holiday meal! I usually make it with Thanksgiving dinner so we have a healthy addition to the meal!
Sponcho-Cowboy Caviar
Well, I'm a sucker for all Mexican foods...they are usually what I choose for a vacation meal. This 'salsa-like' snack could be eaten with chips (homemade from sprouted tortillas or store bought organic-in moderation), put on top of taco salads, eaten plain, or pretty much any other way. I got this recipe from my sister, and we loved it! You could also add or take things out to suit your tastes.
1/4 C olive oil
1/4 C red wine vinegar
2 cloves minced garlic
1/4 tsp ground pepper
3/4 tsp sea salt
1 tsp organic cumin
1 can organic black beans
1 can shoe peg corn, drained (I don't really care for corn in mine so I left it out)
3/4 C chopped fresh cilantro (from the Farmer's Market-yum)
3/4 C chopped red onion (I like mine diced very finely)
3 tomatoes, chopped
2 avocados, chopped
Stir all ingredients together and chill in the refrigerator. If you like things spicier, you could always add jalapenos or peppers to your taste! I can't wait to make this again...I am thinking it'll be a perfect football snack!
1/4 C olive oil
1/4 C red wine vinegar
2 cloves minced garlic
1/4 tsp ground pepper
3/4 tsp sea salt
1 tsp organic cumin
1 can organic black beans
1 can shoe peg corn, drained (I don't really care for corn in mine so I left it out)
3/4 C chopped fresh cilantro (from the Farmer's Market-yum)
3/4 C chopped red onion (I like mine diced very finely)
3 tomatoes, chopped
2 avocados, chopped
Stir all ingredients together and chill in the refrigerator. If you like things spicier, you could always add jalapenos or peppers to your taste! I can't wait to make this again...I am thinking it'll be a perfect football snack!
Thursday, September 2, 2010
Spicy Chili
Well, the weather is starting to cool down a bit, so last night I decided to make some homemade chili. I like things spicy, but you could make it however you want it.
1 lb grass-fed ground beef (or turkey)
1 can chili beans (you could also use dried beans, but I had a can in the cupboard, so I chose that)
5-7 medium, fresh tomatoes-dice
Sea Salt
Basil
Garlic
Onion Salt
Chili Powder
Chili 9000 seasoning (Penzeys Spices makes some yummy mixes-http://www.penzeys.com/)
Shredded Organic, Raw Sharp Cheddar Cheese
1. In one pan, brown the ground meat with a bit of chili powder on it.
2. While the meat is browning, dice and saute' the tomatoes with some basil, garlic, onion salt, and sea salt until the tomatoes are soft and break apart easily.
3. Add the chili beans (kidney, black, and pinto beans) to the tomato mixture.
4. Once the meat is browned, drain it and add to the tomato mixture.
5. Season with 2-3 TBLS of Chili 9000 and anything else you like to add for flavor.
6. Bring to a boil, then simmer for at least 1 hour. Top with shredded cheddar and enjoy!
I am already thinking this will be great on a Sunday watching some football! You could add or take away any spices depending on your taste. You can also use canned diced tomatoes, but we have been buying such tasty fresh ones at the farmer's market that I couldn't resist. Of course, you could add diced onions and peppers if you want a little more flavor as well. I like it simple and fresh! Unfortunately, we liked it so much that there wasn't much left over so next time I think I'll make a double-batch!
1 lb grass-fed ground beef (or turkey)
1 can chili beans (you could also use dried beans, but I had a can in the cupboard, so I chose that)
5-7 medium, fresh tomatoes-dice
Sea Salt
Basil
Garlic
Onion Salt
Chili Powder
Chili 9000 seasoning (Penzeys Spices makes some yummy mixes-http://www.penzeys.com/)
Shredded Organic, Raw Sharp Cheddar Cheese
1. In one pan, brown the ground meat with a bit of chili powder on it.
2. While the meat is browning, dice and saute' the tomatoes with some basil, garlic, onion salt, and sea salt until the tomatoes are soft and break apart easily.
3. Add the chili beans (kidney, black, and pinto beans) to the tomato mixture.
4. Once the meat is browned, drain it and add to the tomato mixture.
5. Season with 2-3 TBLS of Chili 9000 and anything else you like to add for flavor.
6. Bring to a boil, then simmer for at least 1 hour. Top with shredded cheddar and enjoy!
I am already thinking this will be great on a Sunday watching some football! You could add or take away any spices depending on your taste. You can also use canned diced tomatoes, but we have been buying such tasty fresh ones at the farmer's market that I couldn't resist. Of course, you could add diced onions and peppers if you want a little more flavor as well. I like it simple and fresh! Unfortunately, we liked it so much that there wasn't much left over so next time I think I'll make a double-batch!
Friday, August 27, 2010
Yummy Summer Side Salad
Okay, this salad was made by default. We had just bought fresh cucumbers, green beans, and tomatoes at the farmer's market so I thought that a fresh salad would be perfect with our grilled chicken. Well, it turned out we actually did not have lettuce, so instead I made the simple salad without it, and I really enjoyed it!
3 medium tomatoes diced
2 cucumbers diced
Large handful for green beans, cut into bite sized pieces
2-3 tbsp olive oil
1/4 cup balsamic vinegar
Toss in a large bowl and serve. Mmmm, it was cool and refreshing and full of good, raw nutrients!
3 medium tomatoes diced
2 cucumbers diced
Large handful for green beans, cut into bite sized pieces
2-3 tbsp olive oil
1/4 cup balsamic vinegar
Toss in a large bowl and serve. Mmmm, it was cool and refreshing and full of good, raw nutrients!
Wednesday, August 25, 2010
Chicken Marsala
I got this recipe from another cookbook, but I change it up every time to make it how we like it. It is quick and perfect for a busy night when you still want a home cooked meal!
2-3 tbsp coconut oil (or organic butter)
1 pound hormone-free chicken (I usually either buy chicken breast and slice them into smaller pieces or buy the already cut chicken tenders)
1 pound mushrooms
1 bunch asparagus (break off ends and cut the rest into bite size pieces)
*Optional-green beans, shredded carrots, or any other vegetable you enjoy
Sea Salt
Ground Pepper
Garlic (diced/garlic salt works if you don't have fresh)
1/4 cup marsala wine (or another good cooking wine of your choice)
2 tbsp water
1. Heat coconut oil in a large skillet and add garlic, sliced chicken, and asparagus. Saute' for about 10 minutes or until starting to cook well.
2. Add sea salt and pepper (any other seasonings you like would work also) and continue sauteing.
3. Add mushrooms and finish cooking.
4. Once the chicken is cooked through and the asparagus is softening a bit, add the water and wine. Simmer on low for about 10 minutes or until sauce starts to thicken a bit. The sauce will be a bit runny but it has great flavor! My husband likes it served over jasmine rice or brown rice pasta, but I prefer it plain. You could also add difference vegetable if you would like. Enjoy!
2-3 tbsp coconut oil (or organic butter)
1 pound hormone-free chicken (I usually either buy chicken breast and slice them into smaller pieces or buy the already cut chicken tenders)
1 pound mushrooms
1 bunch asparagus (break off ends and cut the rest into bite size pieces)
*Optional-green beans, shredded carrots, or any other vegetable you enjoy
Sea Salt
Ground Pepper
Garlic (diced/garlic salt works if you don't have fresh)
1/4 cup marsala wine (or another good cooking wine of your choice)
2 tbsp water
1. Heat coconut oil in a large skillet and add garlic, sliced chicken, and asparagus. Saute' for about 10 minutes or until starting to cook well.
2. Add sea salt and pepper (any other seasonings you like would work also) and continue sauteing.
3. Add mushrooms and finish cooking.
4. Once the chicken is cooked through and the asparagus is softening a bit, add the water and wine. Simmer on low for about 10 minutes or until sauce starts to thicken a bit. The sauce will be a bit runny but it has great flavor! My husband likes it served over jasmine rice or brown rice pasta, but I prefer it plain. You could also add difference vegetable if you would like. Enjoy!
Friday, August 20, 2010
Chicken Wild Rice Soup
My daughter LOVES this soup! It's a great meal, and it makes a big batch so there are lots of leftovers. It is also a great soup to make in large batches and freeze for easy meal preparations later.
1 whole free-range, hormone-free Chicken (Organic would be great if you can find it)
6-7 cups of chicken stock (homemade is best, see recipe on next post)
Diced Organic Mushrooms (any types)
Diced or shredded Organic Carrots
Diced Organic Celery
Diced Organic Zucchini
1-2 cups of Organic Wild Rice (uncooked)
Any other vegetables you would like to add (great way to 'hide' veggies if you have picky eaters)
1. I roast the chicken according to the package directions (usually at 350 degrees for about 1.5 hours). We usually eat half of the chicken with some green beans or sweet potatoes for dinner one night, and then I save the other half of the meat for putting in the soup (if you like more chicken in your soup, you could use all the meat). I then use my chicken bones to make a yummy stock (see recipe on next post).
2. Place diced chicken, mushrooms, carrots, celery, and zucchini into a large pot. Add the chicken stock gel to the pot and bring to a boil.
3. Add the wild rice and bring back to a boil.
4. After the soup is boiling, drop heat to low and simmer covered for at least 1 hour. Feel free to stir occasionally and add sea salt or pepper to taste.
Feel free to add more meat or veggies so that your family enjoys this meal. My daughter has actually asked for it for breakfast because she thinks it's so yummy!
1 whole free-range, hormone-free Chicken (Organic would be great if you can find it)
6-7 cups of chicken stock (homemade is best, see recipe on next post)
Diced Organic Mushrooms (any types)
Diced or shredded Organic Carrots
Diced Organic Celery
Diced Organic Zucchini
1-2 cups of Organic Wild Rice (uncooked)
Any other vegetables you would like to add (great way to 'hide' veggies if you have picky eaters)
1. I roast the chicken according to the package directions (usually at 350 degrees for about 1.5 hours). We usually eat half of the chicken with some green beans or sweet potatoes for dinner one night, and then I save the other half of the meat for putting in the soup (if you like more chicken in your soup, you could use all the meat). I then use my chicken bones to make a yummy stock (see recipe on next post).
2. Place diced chicken, mushrooms, carrots, celery, and zucchini into a large pot. Add the chicken stock gel to the pot and bring to a boil.
3. Add the wild rice and bring back to a boil.
4. After the soup is boiling, drop heat to low and simmer covered for at least 1 hour. Feel free to stir occasionally and add sea salt or pepper to taste.
Feel free to add more meat or veggies so that your family enjoys this meal. My daughter has actually asked for it for breakfast because she thinks it's so yummy!
Organic Chicken Broth
The key to delicious and nutritious chicken broth is to get a good gel. When you have a gel, the broth contains the most nutrients.
Bones from a whole free-range chicken (cut into small pieces-cutting the bones allows the nutrients from the marrow to get into your stock)
1/2 organic onion coarsely chopped
1/2 organic pepper coarsely chopped
1/2 cup organic carrots coarsely chopped
1/2 cup organic celery coarsely chopped
2-3 garlic cloves diced
Lots of Ground Sea Salt
Lots of Ground Chicken Seasoning (which contains pepper, oregano, and basil)
6-7 cups of water
Bring everything to a boil, then simmer on low for at least 3 hours. After 3 hours, strain the broth into a large glass bowl and refrigerate overnight. The next day the broth should be a gel-like form and ready to add to your favorite soup!
Bones from a whole free-range chicken (cut into small pieces-cutting the bones allows the nutrients from the marrow to get into your stock)
1/2 organic onion coarsely chopped
1/2 organic pepper coarsely chopped
1/2 cup organic carrots coarsely chopped
1/2 cup organic celery coarsely chopped
2-3 garlic cloves diced
Lots of Ground Sea Salt
Lots of Ground Chicken Seasoning (which contains pepper, oregano, and basil)
6-7 cups of water
Bring everything to a boil, then simmer on low for at least 3 hours. After 3 hours, strain the broth into a large glass bowl and refrigerate overnight. The next day the broth should be a gel-like form and ready to add to your favorite soup!
Homemade Tomato Soup
This is sometimes a 'treat' meal for us...homemade tomato soup and grilled cheese sandwiches. Normally, we don't eat much bread so once in a while we treat ourselves to this yummy meal. If you are making grilled cheese, choose organic whole wheat or seed bread (whole foods bakery makes some good ones) or ezekiel bread (found in the freezer section) and use organic raw cheese or goat cheese (instead of processed cheese slices). Either way, it is a warm and very simple meal that will please the whole family.
3 large tomatoes (diced coarsely and seeded)
1-2 cloves garlic (peeled and diced)
1/2 avocado (coarsely diced)
2-3 tbsp diced basil (more or less to taste)
1 tbsp olive oil
1/4 cup water
Sea Salt to taste
Ground Pepper to taste
Place all ingredients in a food processor (or blender) and process until fairly smooth. You can place it in the fridge for later or heat up on the stove and enjoy immediately. If you want leftovers or have a large family, you may want to double this recipe (we can usually eat it all in one meal and there's only three of us). The avocado makes it creamier so if you like it thicker you may add more or less for thinner soup. Enjoy experimenting with different things!
3 large tomatoes (diced coarsely and seeded)
1-2 cloves garlic (peeled and diced)
1/2 avocado (coarsely diced)
2-3 tbsp diced basil (more or less to taste)
1 tbsp olive oil
1/4 cup water
Sea Salt to taste
Ground Pepper to taste
Place all ingredients in a food processor (or blender) and process until fairly smooth. You can place it in the fridge for later or heat up on the stove and enjoy immediately. If you want leftovers or have a large family, you may want to double this recipe (we can usually eat it all in one meal and there's only three of us). The avocado makes it creamier so if you like it thicker you may add more or less for thinner soup. Enjoy experimenting with different things!
Eggplant Lasagna
This is one of my hubby's favorite meals! It is fairly simple to make and it also tastes great left over! I usually buy two or three eggplants so that we have leftovers. I am working on creating a yummy homemade spaghetti sauce, but until then I use a jar! I have also seen similar variations with zucchini added as well, so be creative and have fun with it.
1 jar Spaghetti Sauce (I use Bertolli's Organic-you can find it almost anywhere)
1 lb ground beef or bison (make sure it is grass-fed and good quality)
Several mushrooms diced
2-3 eggplants
Raw Mozzarella Cheese (I use organic valley brand or any other organic, raw brand)
1. Peel the eggplant and cut off both ends. Slice the eggplant the long way into this pieces (mine are usually about 1/4 inch thick but you can choose how you want it). Lay out a paper towel on the counter and cover with fresh ground sea salt. Spread the eggplant slices on the towel and cover with more sea salt. Cover with another paper towel and place a plate or dish on top to add weight. Leave this sit for about 30 minutes while you make the sauce. This softens the eggplant and makes it more 'noodle-like.'
2. Brown the beef or bison with the dices mushrooms. Add sauces and simmer so sauce can thicken. Add sea salt or any other Italian spices you prefer (we love basil added to our sauce).
3. Shred the raw mozzarella to prepare to build your mini-lasagna.
4. After eggplant has soaked in sea salt for at least 30 minutes, layer the lasagna. I usually make several mini-lasagnas that are each three layers thick. Start with eggplant, then add I large scoop meat sauce, then sprinkle mozzarella (you don't need much cheese since the raw mozzarella has such a nice flavor), eggplant, sauce, mozzarella, eggplant, sauce, mozzarella. When I made it this week, I had 3 small eggplants and it made four mini-lasagnas (perfect for dinner one night and lunch the next day).
5. Bake the lasagna at 350 degrees for about 30 minutes or until cheese is light brown and bubbly.
Enjoy!!!!
1 jar Spaghetti Sauce (I use Bertolli's Organic-you can find it almost anywhere)
1 lb ground beef or bison (make sure it is grass-fed and good quality)
Several mushrooms diced
2-3 eggplants
Raw Mozzarella Cheese (I use organic valley brand or any other organic, raw brand)
1. Peel the eggplant and cut off both ends. Slice the eggplant the long way into this pieces (mine are usually about 1/4 inch thick but you can choose how you want it). Lay out a paper towel on the counter and cover with fresh ground sea salt. Spread the eggplant slices on the towel and cover with more sea salt. Cover with another paper towel and place a plate or dish on top to add weight. Leave this sit for about 30 minutes while you make the sauce. This softens the eggplant and makes it more 'noodle-like.'
2. Brown the beef or bison with the dices mushrooms. Add sauces and simmer so sauce can thicken. Add sea salt or any other Italian spices you prefer (we love basil added to our sauce).
3. Shred the raw mozzarella to prepare to build your mini-lasagna.
4. After eggplant has soaked in sea salt for at least 30 minutes, layer the lasagna. I usually make several mini-lasagnas that are each three layers thick. Start with eggplant, then add I large scoop meat sauce, then sprinkle mozzarella (you don't need much cheese since the raw mozzarella has such a nice flavor), eggplant, sauce, mozzarella, eggplant, sauce, mozzarella. When I made it this week, I had 3 small eggplants and it made four mini-lasagnas (perfect for dinner one night and lunch the next day).
5. Bake the lasagna at 350 degrees for about 30 minutes or until cheese is light brown and bubbly.
Enjoy!!!!
Wednesday, August 18, 2010
Back to School Snacks
A friend of mine posted some of these on her blog, and I thought it was a great idea for back to school lunchbox meals and after school or anytime snacks!
- Organic, nitrate-free deli meat on Ezekiel bread (or plain as my daughter loves to eat it)
- Almond butter and banana sandwich on Ezekiel bread
- Apples slices with almond butter
- Salads (if kids help make them, they seem to enjoy them even more)
- Ants on a log (celery with almond or cashew butter and raisins)
- Lara-Bar (fruit & nut bar)
- Hummus with carrot sticks, sliced peppers, sliced cucumbers, tomatoes, etc.
- Fruit (Apples, Oranges, Peaches, Grapes, Avocados, Bananas)
- Black Beans & Brown Rice
- Hard-boiled Eggs
- Gluten-Free Crackers (Mary’s Gone Crackers)
- Coconut Milk Yogurt
- Organic Applesauce
- “Back to School Brownies” (Made with Coconut Flour)
- Homemade Lemonade (lemon juice, water, & stevia)
- Trail Mix (Almonds or Cashews, Dried Cranberries or Raisins, Carob Chips, Coconut Flakes - Mix & Match for Many Variations!)
- Homemade Fruit Roll-Ups ( If using store bought, check ingredients carefully!)
- Homemade “Granola” or “Energy” Bars
Tuesday, August 17, 2010
Getting Started!
The purpose of this blog is to provide people with great tasting and easy recipes for the whole family. As a Chiropractor's wife, I am often asked what we eat and what we feed our daughter, so here are some ideas! We love trying new things and finding healthy alternatives to the typical 'junk food.' Our family tries to buy the best ingredients to cook with. Some great places that we shop on a weekly basis are Target, Whole Foods Market, and in the summer we love Farmer's Markets! Of course, there are many other great places to find quality food. You can find good food almost anywhere, so keep your eyes open. I will try to include many different recipes that your family will enjoy. I do not claim to have created these recipes...I just take bits and pieces from other recipes and experiment with them to fit our lifestyle. So far, I am happy with many of my creations!
I hope you enjoy!!!!!!
I hope you enjoy!!!!!!
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