Tag: food

CHILLED AVOCADO SOUP

By

On August 27, 2014

In Recipes

This creamy soup combines avocado, coconut milk, broth, onion, garlic, jalapeño and cilantro. It is easy to make and a sure hit for anyone who loves avocados!

Ingredients

  • 2 tsp coconut oil
  • 1/2 medium yellow onion, finely chopped
  • 1/2 large jalapeño pepper, seeds & membranes removed, and finely minced
  • 2 cloves garlic, minced
  • 1 tbsp minced fresh cilantro leaves
  • 3 Hass avocados, peeled
  • 1/2 tsp sea salt (or more to taste)
  • 1/2 tsp freshly ground black pepper
  • 2 1/2 cups organic  vegetable or chicken broth
  • 1/3 cup coconut milk

Instructions

Heat the coconut oil in a sauce pan set over medium-low heat.

Add the onion and jalapeño pepper, and cook (without browning) until the onion is soft and translucent, 7 to 10 minutes.

Add the minced garlic and cook for 2 more minutes.

Stir in the cilantro.

Cool slightly.

Place the avocados and 1 1/2 cups broth in a food processor or  blender.

Pulse until finely chopped.

Add the remaining broth, along with the cooked onion mixture, salt and pepper.

Blend until smooth.

Pour the soup into a bowl and stir in the  coconut milk.

Cover the soup and refrigerate for at least 1 hour.

Serve chilled.

So delicious! Enjoy!

Jenna

OUT OF THIS WORLD QUINOA AND KALE SALAD

By

On July 8, 2014

In Recipes

One of my clients was kind enough to share this recipe with me. It is delicious! I hope you will give it a try.

Salad Ingredients

  • 1/2 cup uncooked quinoa (or 1 1/2 cups cooked)
  • 8 ounces kale
  • 1/2 cup slivered almonds, very well toasted and cooled
  • 1/3 cup fresh pomegranate seeds
  • 2 to 3 scallions, thinly sliced
  • 2 teaspoons chopped fresh dill
  • Few gratings of fresh lemon zest

Dressing

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 2 teaspoons smooth Dijon mustard
  • 1 teaspoon coarse Dijon mustard
  • 3/4 teaspoon honey
  • Celtic sea salt to taste

Directions:

  1. Rinse the quinoa to remove the bitterness.
  2. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer.
  3. Cover and simmer on low for about 15 to 20 minutes. Cook until tender.
  4. Drain the cooked quinoa.
  5. Put the quinoa in a salad bowl to cool (refrigerate if needed).
  6. Whisk dressing ingredients together in a small dish and set aside.
  7. Rinse the kale and dry it.
  8. Remove the rib from each stalk by cutting around the stalk.
  9. Roll the leaves tightly and cut crosswise into thin strips.
  10. Add the kale strips to the cooled quinoa.
  11. Add remaining salad ingredients.
  12. Pour the dressing over the salad.
  13. Season with Celtic sea salt to taste.

Enjoy!

Jenna

ALMOND MEAL CRANBERRY PANCAKES

By

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

  1. Add all ingredients (except cranberries) to blender and mix well
  2. Stir in ½ of cranberries
  3. 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

HOMEMADE MAYO – A HEALTHY CONDIMENT

By

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

By

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

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

By

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

By

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

Powered by WordPress & Theme by Anders Norén