Category: Recipes

EASY, DELICIOUS, KID FRIENDLY COCONUT RICE

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On April 2, 2014

In Recipes

A lot of my clients tell me their children don’t like the taste of coconut. One way that I’ve found most children will eat coconut without realizing it is by making coconut rice.

Health Tip

What makes my recipe different from others is that I add an extra step – browning the rice before cooking it. Browning the rice first will burn off some of the carbs and make it easier to digest. Also, it gives the rice a nutty, light flavor which is always a crowd pleaser.

Another reason this rice is healthier than standard rice is because of the added coconut, which is a healthy fat. Coconut fats have special fats called medium chain triglycerides (MCTs). It has been shown that breaking down these types of healthy fats in the liver leads to efficient burning of energy. For more information on the health benefits of coconut click here.

Here is my recipe:

Ingredients

2 cups organic white Jasmine rice

2 cups Native Forest coconut milk

1 cup vegetable broth

1-2 tablespoon coconut oil

Directions

  1. Add coconut oil to saucepan and heat on med-high setting.
  2. Add rice to coconut oil, stirring continually, and allow the rice to brown for 5-10 minutes. Keep an eye on it so it doesn’t burn.
  3. Add the coconut milk and broth and bring to a boil. Stir it occasionally to keep the rice from clumping together.
  4. Reduce heat and simmer with a tight-fitting lid for 15 minutes or until all the liquid is absorbed.
  5. Take it off the heat and allow to sit for 5 minutes before serving.

Tip

I like to double the recipe and then freeze half of it for a future meal.

HOMEMADE MAYO – A HEALTHY CONDIMENT

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On March 24, 2014

In Recipes

Have you ever thought about making your own mayonnaise?

If you have access to high quality organic or farm fresh eggs, it is easy to make your own and you know exactly what’s going into it! While store-bought mayo is convenient, most of it contains hydrogenated soybean oil and preservatives. Homemade mayo on the other hand is packed with protein and good fats.

Ingredients

1 large egg yolk

1 tsp lemon juice

1 tsp apple cider vinegar

¼ tsp Dijon mustard

Pinch of sea salt

¼ cup olive oil

½ cup avocado, walnut or olive oil

Directions

  1. In a food processor blend eggs, lemon juice, apple cider vinegar, Dijon mustard, and sea salt. Pulse until combined.
  2. With the blender on low, slowly add the oil one drop at a time until the mixture resembles mayonnaise (makes about a cup).
  3. If you prefer to make a sauce, blend until it reaches the consistency you desire.

To make pesto mayo, add 3 fresh basil leaves plus 1 garlic clove and 1 tsp extra virgin olive oil to step 1.

To make lemon dill mayo, add the zest of 1 lemon and 2 tsp fresh dill to step 1.

Or if you prefer to make a Hollandaise sauce …http://againstallgrain.com/2012/02/21/paleo-coconut-oil-hollandaise-sauce/.

The mayonnaise can be stored in the refrigerator for up to two weeks.

Enjoy!

Adapted from Against all Grain by Danielle Walker

PALEO CILANTRO, LIME, AVOCADO, CHICKEN SALAD RECIPE

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On March 10, 2014

In Recipes

Ingredients:
  • 2 boneless, skinless chicken breasts (cooked and shredded)
  • 1/4 cup fresh, chopped cilantro leaves, stems removed
  • 2 cubed Hass ripe avocados, pits and skin removed
  • 2 Tbsp. extra virgin olive oil
  • Juice from 1/2 of a fresh squeezed lime
  • 1/2 tsp. sea salt (or more to taste)
  • 1/8 tsp. ground black pepper (or more to taste)

Directions:

1. Place the cooked shredded chicken in a medium-sized mixing bowl.

2. Mix the cilantro, lime juice, avocado, olive oil, sea salt and ground black pepper in a bowl (use a food processor if you want a smoother blend).

3. Pour the avocado and cilantro mixture into the mixing bowl with the shredded chicken and toss well to coat.

4. Taste and add additional sea salt and ground black pepper if desired.

5. Keep in the fridge until ready to serve.

EASY GLUTEN-FREE QUINOA OR MILLET FLATBREAD

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On February 28, 2014

In Recipes

Flatbread is delicious and easy to make.  It is perfect for breakfast bread, a quick snack/side or to make a flatbread pizza. There are many variations on how to make a gluten-free flatbread.  My recipe is gluten, soy, yeast, egg, and dairy free. Please click on the pictures in this post for links to other flatbread recipes.

Ingredients

  • 1 1/2 cup quinoa or millet
  • 2 Tbsp coconut oil
  • 1 3/4 cup water
  • 1/4 cup honey (Or another sweetener of your choice. Personally, I like it fine without the sweetener.)
  • 1 Tsp Himalayan Sea Salt

Directions

  1. Soak 1½ cup quinoa or millet overnight.
  2. The next day, rinse and drain well.
  3. Preheat oven to 350.
  4. Grease the sides of a 9×13 rectangular glass casserole dish with some coconut oil.
  5. Add 2 Tbsp coconut oil to the glass casserole dish and place in the heated oven.
  6. Add drained quinoa or millet, 1¾ cup water, 1 tsp salt, and ¼ cup honey in a blender.
  7. Turn the blender on high and mix until smooth.
  8. Once the coconut oil is melted in the glass dish, remove from the oven.
  9. Whisk the blended ingredients into the hot coconut oil until the mixture is blended well.
  10. Place back into the hot oven and cook for 22-25 minutes.
  11. If you like a crisper flatbread broil it on high the last few minutes of cooking.
There are endless toppings you can put on flatbread. How about…
  • Pesto sauce
  • Drizzled avocado oil and sea salt
  • Hummus
  • Roasted garlic
  • Beef, chicken, etc.
  • Your favorite veggies
  • Be creative!

Enjoy!

Jenna

SPINACH, AVOCADO, AND BEET SALAD

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On February 25, 2014

In Recipes

Salad

3-4 cups baby spinach (or mix of arugula and spinach)

1 small raw beet (peeled and cut into 1 inch cubes)

1-2 shredded carrots (optional – I did not include them in my version, but they do make a tasty addition)

½ c red onion

1/2 avocado, cubed

Large handful of slivered almonds (optional: you can use sprouted raw sunflower seeds, by Go Raw, as well)

Dressing

Combine all dressing ingredients in blender, and blend on high until smooth and creamy.

½ c unsweetened almond milk

1 T apple cider vinegar

1 T olive oil

1 T Dijon mustard

Juice from ½ small lemon

Salt, pepper, garlic powder to taste

½ avocado, mashed into rest of dressing ingredients

Pour dressing over Salad and toss until fully combined.

Photo by: Happy, Health, & Whole

ON THE GO PALEO BREAKFAST MUFFINS RECIPE

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On February 19, 2014

In Recipes

Ingredients:

8 eggs

¼ lb cooked ground turkey or grass-fed beef

3 T onions, chopped

1-2 T celery, chopped

4-5 T diced broccoli florets or other veggie of choice

1 tsp sea salt (I love pink Himalayan Sea Salt)

1 tsp pepper

1 tsp thyme or other seasoning of choice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 8 muffin cups or a 8X8 glass Pyrex baking dish.
  3. Beat eggs together in a large bowl.
  4. Mix meat, veggie of choice, celery, onions, salt, black pepper, and thyme (or other seasonings) into the beaten eggs.
  5. Pour egg mixture evenly into prepared muffin cups or Pyrex dish.
  6. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

*Optional: If you like your veggies softer, then lightly sauté them in coconut oil before adding to egg mixture.

Tip: Once cooked, these freeze and are great to heat up for breakfast on the go.

Blessings,

Jenna

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