Tag: cooking Page 2 of 3

SPINACH CILANTRO MEATBALLS

On June 30, 2014

I am always on the lookout for healthy, easy and practical recipes for my family. This meatball recipe is ideal because it is easy to make, delicious and can be frozen for future use! The meatballs are perfect for school lunches, summer picnics, dinner…you name it.

Ingredients:

2 pounds ground meat (grass-fed beef, organic chicken, organic dark meat turkey, bison)

1/2 of a Vidalia onion, finely chopped

1 tsp ground Celtic sea salt

1 small garlic clove, finely chopped

1 tsp cumin powder

2 cups organic baby spinach, chopped

1/2 cup fresh organic cilantro, finely chopped

2 eggs (beaten)

Directions:

Preheat oven to 400F.
Line a baking sheet with unbleached parchment paper.
Mix all the ingredients in a large bowl.
Roll the mixture into medium-sized balls and place on the baking sheet.
Bake for 25 minutes, until cooked all the way through and meatballs are beginning to brown.

Serves: about 30 medium meatballs

Tip: The meatballs can be frozen in an airtight container for future meals. Just re-heat them in the oven and they are ready to be enjoyed!

Blessings,

Jenna

GRANNY SMITH CHICKEN RECIPE

By Jenna Lynn Blaze

On June 12, 2014

In Recipes

This tasty dish is easy to make and is a big hit with my children! The combination of tartness from the Granny Smith apple mixed with the chicken is delicious.

Ingredients

Chicken tenderloins (2 packages)
Freshly ground pepper, to taste
Sea salt, to taste
2T. coconut oil.
1 medium onion thinly sliced
1 lg clove garlic, minced
2T. coconut aminos
1T. minced fresh parsley or 1t. dried parsley flakes
1/2t. thyme leaves
1 large Granny Smith green apple, peeled, cored and cut into thin wedges
4 cups fresh organic baby spinach

Directions

Season the chicken with pepper and salt.
Melt the coconut oil in a large skillet that has a cover, and brown the chicken pieces well on both sides.
Remove the chicken from the skillet and set aside.
Add the onion and garlic to the skillet and sauté until translucent.
Add the apples, coconut aminos, parsley and thyme and cover the skillet. Cook for 5 minutes.
Add the browned chicken and fresh spinach and simmer for an extra 5 minutes.

I hope you enjoy this recipe as much as my children do!

Jenna

COMFORT FOOD – GF/CF CHICKEN POT PIE

By Jenna Lynn Blaze

On May 9, 2014

In Recipes

Are you looking for a gluten-free, casein free, comfort food recipe? How about chicken pot pie? Creamy gravy…a golden, crisp crust…tender, flavorful vegetables. Yum, it just doesn’t get much better than chicken pot pie! And just because it is gluten and casein free doesn’t mean it’s not as delicious or as good as mom used to make.

Ingredients

1 lb organic chicken breasts (shredded or cut into bite sized pieces)

1 carrot, peeled and diced

1 yellow onion, peeled and diced

4 cups chopped kale or collard greens (stems removed)

1 large celery stalk, diced

½ cup chopped broccoli

4 tablespoons coconut oil

3 cups chicken stock (if not homemade, check ingredients of stock to make sure it is GF/CF)

1 tablespoon parsley

1 tablespoon fresh thyme, chopped

2 tablespoons arrowroot powder

3 tablespoons water or cooked liquid from pot

Salt and Pepper to taste

Crust

1 cup almond flour

1 teaspoon baking powder

1 teaspoon celtic salt

1 teaspoon baking powder

3 eggs

½ cup coconut oil (or butter if you do not have issues with casein)

Directions

Preheat oven to 400F.

In a large pot with a lid, heat 2 tablespoons coconut oil over medium-high heat. Once the oil is heated, add the chicken breasts. Brown the chicken, 8 to 10 minutes per side (until it is no longer pink in center). Remove the chicken from the pot and set aside.

Add the remaining 2 tablespoons of coconut oil and vegetables to your pot. Stir the vegetables around until the onions start to turn translucent, about 5 minutes.

Add the chicken stock and bring the liquid to a simmer. Simmer vegetables for 5 minutes.

Shred the chicken and add it to the pot.

In a small bowl whisk together the arrowroot powder with 3 tablespoons of water or 3 tablespoons liquid from the pot. When the arrowroot is mixed well (no clumps), add the mixture to the pot.

Stir the vegetable mixture until the broth thickens.

Remove from the heat and transfer to a Pyrex of Stoneware baking dish.

Crust Topping

Soften coconut oil (or butter if recipe does not need to be casein free) and add it to your mixer bowl with the almond flour, salt and baking powder.

Mix together until all the ingredients are evenly combined. (I use my BlendTec Blender for this; you can also just stir with a fork if you do not have a mixer).

Add the eggs and mix well.

If you make this ahead of time, keep refrigerated until ready to bake.

Top your veggie mixture with the dough.

Bake at 400 F for 15 minutes, or until the top is golden brown.

Enjoy!

Jenna

ALMOND MEAL CRANBERRY PANCAKES

By Jenna Lynn Blaze

On April 23, 2014

In Recipes

Ingredients

2 cups almond meal (or 1 ¾ cups almond flour and ¼ cup Millet flour)

½ c finely shredded unsweetened coconut

3 eggs

1 cup Native Forest coconut milk

2 T. coconut oil

1 apple, peeled and grated

¼ tsp fine Celtic or Himalayan salt

½ to 1 cup fresh or frozen organic cranberries (or other berries of choice)

Directions

Add all ingredients (except cranberries) to blender and mix well
Stir in ½ of cranberries
Scoop 2 tablespoons of batter onto a medium griddle greased with coconut oil. Cover pancakes while cooking to help them cook evenly all the way through. Make sure the pancakes are browned well before flipping.

Toppings

Syrup – I love maple syrup, however, I do try to limit sugar for myself and my family. I mix warmed coconut oil or cool/room temperature organic flaxseed oil with a small amount (about 1 tsp) maple syrup and pour over pancakes. This tastes sweet like syrup without all the sugar, but with the added benefits of the healthy oil.
Blueberries
Walnuts
Poached egg
Sliced avocado and a small dollop of pesto
Sliced avocado with dollop of lemon dill mayo
Dairy free yogurt and berries–unsweetened coconut or almond milk yogurt topped with raspberries is my current favorite

Adapted from Everyday Paleo by Sara Fragoso

Enjoy!

Jenna

SUNSHINE BLEND CULTURED VEGETABLES RECIPE

By Jenna Lynn Blaze

On April 8, 2014

In Healthy Diet, Recipes

Ingredients for Sunshine Blend Cultured Vegetables

Sunshine Blend Cultured Vegetables

Raw cultured vegetables have been around for thousands of years. The fermented vegetables are: rich in lactobacilli and enzymes, alkaline-forming, and loaded with vitamins.

Cultured vegetables are made by shredding vegetables, adding a culture starter, and then packing them tightly into a sterilized, airtight, glass container. They are left to ferment at room temperature for 5 days or longer. Friendly bacteria naturally present in the vegetables quickly lower the pH, making a more acidic environment so the bacteria can reproduce. The vegetables become soft, delicious, and have a slightly pickled taste.

You can benefit by adding cultured vegetables to your diet because they:

Help re-establish a healthy inner ecosystem.
Stimulate digestion and ensure your food moves through your digestive tract with ease. Cultured vegetables are pre-digested through the fermentation process and are easy for the body to digest.
Are alkalizing and very cleansing. They help restore balance if your body is in a toxic, acidic condition.
Promote healthy skin and anti-aging.

Sunshine Blend Cultured Vegetables

1 pound organic carrots, scrubbed and trimmed
1 bunch golden beets, peeled
1 large or 2 small sweet potatoes
2 medium onions, peeled
 1-2 organic cucumbers
1 bunch celery, cleaned and trimmed
 ½ bunch cilantro, washed and drained, stems removed
1 large or 2 small heads of cabbage, washed (make sure to hold aside at least one leaf of cabbage for each jar of cultured veggies)
fresh grated ginger to taste
1 Granny Smith apple
honey
 Body Ecology culture starter
distilled water or RO water
3 or 4 mason jars (1 quart each)
 food processor
 blender
 cutting board
 good vegetables knives
 1-2 large bowls (you can also use a large stock pot)
 1 small glass bowl and some honey for the culture starter (do not use a metal bowl or utensils)
 1 large pot of boiling water, optional (for sterilizing all equipment)
 several clean kitchen towels

DIRECTIONS

Fill a large pot with water and start heating to bring water to a boil. (Boiling water will be used to sterilize the mason jars!)
While the water is heating, gather together all the equipment and vegetables. Trust me, this will save you a lot of time!
Sterilize your mason jars and lids by placing in the boiling water for a few seconds. Using long tongs, dip each piece into the water. Set aside the jars and lids (right side up so that air can get in) on a clean towel for the water to evaporate.
In a small bowl add a packet of Body Ecology culture starter to tepid (about 92 degrees) water. Follow the packet directions. Add in a 1 Tablespoon of sweetener such as honey, agave nectar or EcoBloom. Stir gently and set aside while the bacteria begin to multiply. Allow the culture started mixed with sweetener to sit for at least 30 minutes.
Using your food processor with the grater/shredder attachment, grate the carrots, beets, sweet potatoes, onions, celery, and at least ½ to 1 whole head of cabbage. (Remember to save enough cabbage leaves, one for each jar of cultured vegetables.) Put the shredded veggies in the large bowl or multiple bowls.
Cut the cucumber into small ½ inch cubes and mix with the shredded veggies.
Stir in the cilantro.
Take out a 1/2 cup of the veggie mixture and put it in the blender with about 2 cups of distilled water. Puree the mixture to form a brine. Add the culture starter, if using, to the brine and mix well. Pour the brine into the bowl of vegetables and combine.
Tightly pack the vegetables into the mason jars using your fist, leaving at least 2 inches of space at the top of the jars. Dip the cabbage leaves into some brine, roll them, and wedge them into the jars to force the shredded veggies below the surface of the brine. Twistthelidson to the jars very tightly.
Set the jars in a dark place at room temperature for 5 days, undisturbed. After five days, try the veggies. If you want a stronger taste, leave the other jars at room temperature for up to 7 days. At the end of this time, wipe off the jars (some seepage or foaming may have occurred) and place in the refrigerator. The vegetables are ready for eating at this point, although they will continue to improve over time. They will keep for many, many months in the refrigerator.

Important – When stirring the starter culture, only use either a glass, wood, or plastic utensil to stir – never metal.

NOTE: If you choose to double or triple this recipe, you do NOT need to use multiple packets of the Body Ecology culture starter. Just one is all you need!

Delicious ideas for how to use your fermented vegetables:

1. As a side dish.

2. Added to salads.

3. As a sauce or topping.

4. On a wrap or sandwich.

5. As a dip.

6. As a condiment.

7. Use the juice to flavor soups and sauces.

8. Mix with avocado to make guacamole.

EASY, DELICIOUS, KID FRIENDLY COCONUT RICE

By Jenna Lynn Blaze

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

Add coconut oil to saucepan and heat on med-high setting.
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.
Add the coconut milk and broth and bring to a boil. Stir it occasionally to keep the rice from clumping together.
Reduce heat and simmer with a tight-fitting lid for 15 minutes or until all the liquid is absorbed.
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

By Jenna Lynn Blaze

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

In a food processor blend eggs, lemon juice, apple cider vinegar, Dijon mustard, and sea salt. Pulse until combined.
With the blender on low, slowly add the oil one drop at a time until the mixture resembles mayonnaise (makes about a cup).
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

By Jenna Lynn Blaze

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

By Jenna Lynn Blaze

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

Soak 1½ cup quinoa or millet overnight.
The next day, rinse and drain well.
Preheat oven to 350.
Grease the sides of a 9×13 rectangular glass casserole dish with some coconut oil.
Add 2 Tbsp coconut oil to the glass casserole dish and place in the heated oven.
Add drained quinoa or millet, 1¾ cup water, 1 tsp salt, and ¼ cup honey in a blender.
Turn the blender on high and mix until smooth.
Once the coconut oil is melted in the glass dish, remove from the oven.
Whisk the blended ingredients into the hot coconut oil until the mixture is blended well.
Place back into the hot oven and cook for 22-25 minutes.
If you like a crisper flatbread broil it on high the last few minutes of cooking.