Parsnips are a fantastic vegetable because of their natural sweetness when cooked. Add lemongrass, kaffir lime leaves, and ginger and you have the perfect balance of flavors!
Tag: recipes Page 1 of 3
These pancakes will bring a smile to your face and get you ready to start the day!
Tabouli is a fragrant Middle Eastern salad traditionally made with parsley, mint, tomatoes, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. For those of you on a gluten-free diet, try making it with quinoa instead of bulgur wheat. I love eating tabouli with Romaine lettuce and diced cucumbers! It is also delicious with grilled or broiled wild caught salmon. Yum!
Dandelion greens are one of my favorite bitters! They’re not for everyone, but I enjoy their unique flavor.
On a cold Fall day nothing warms me up like a nice warm bowl of soup! Here is one of my favorite soup recipes.
Ingredients:
- 1/2 Spanish onion (chopped)
- 1 small garlic clove (chopped finely)
- 1 teaspoon curry powder
- 1 large organic sweet potato, peeled and diced (about 1 1/2 cups)
- 1 medium organic butternut squash, peeled, seeded, and cubed (about 2 1/2 cups)
- 3 organic carrots, peeled and sliced
- 1 teaspoon sea salt, or to taste
- 1 tablespoon olive oil or coconut oil
- 1/2 teaspoon cumin
- 4-5 cups vegetable stock or chicken stock (add 2 cups coconut milk/cream if you prefer a creamier soup in place of 2 cups stock)
- 1/2 teaspoon ginger powder
Instructions:
- Sauté the onion, garlic, and spices in olive oil until onion is soft, about 5 minutes.
- Add all ingredients to a slow cooker, and secure the lid.
- Turn it on low, and leave for 6 hours.
- Use an immersion blender to make a smoother texture.
- Garnish with chopped parsley or scallions.
Enjoy!
Jenice
Sweet potato cakes are delicious! They are a perfect side dish served with breakfast, lunch or dinner!
Ingredients
2 large sweet potatoes, scrubbed and grated
1/4 cup grated onion or 1 tablespoon onion powder
1 egg
2 tablespoons chopped cilantro
1/4 cup coconut flour or rice flour
1/2 teaspoon sea salt
2 teaspoons coconut oil
Directions
- In a large bowl, mix all the ingredients.
- Using a large spoon, scoop out the mixture and place it into a large greased skillet over medium-high heat.
- Gently press out the scoops to form patties.
- Fry a few at a time, until golden brown and slightly crispy. About 3-5 minutes on each side.
Tip – After shredding, squeeze as much moisture as you can out of the potatoes.
I hope you enjoy!
Jenna
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
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:
- Rinse the quinoa to remove the bitterness.
- Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer.
- Cover and simmer on low for about 15 to 20 minutes. Cook until tender.
- Drain the cooked quinoa.
- Put the quinoa in a salad bowl to cool (refrigerate if needed).
- Whisk dressing ingredients together in a small dish and set aside.
- Rinse the kale and dry it.
- Remove the rib from each stalk by cutting around the stalk.
- Roll the leaves tightly and cut crosswise into thin strips.
- Add the kale strips to the cooled quinoa.
- Add remaining salad ingredients.
- Pour the dressing over the salad.
- Season with Celtic sea salt to taste.
Enjoy!
Jenna
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
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