Category: Gluten-Free Page 12 of 14

Cozy Crock Pot Lentil Chili: Set It And Forget It! {Vegan, Gluten-Free}

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On January 21, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Tips & Tricks, Vegan, Vegetarian

I love my job! I have so much fun sharing my passion for healthy eating and delicious, nourishing food with my co-workers, our clients, and with all of you! 🙂

Yesterday, I taught a new workshop called Eating for All-Day Energy.

We talked about the challenges of having low energy and what we tend to eat and do when we feel that way. In most cases, we reach for another coffee or snack without giving much thought to how those choices impact our energy.

E4E3

I shared my top four secrets for eating for energy and will be sharing the first of those with you today.

Many of us are riding “the blood sugar roller coaster,” dealing with a series of cravings and energy spikes and crashes all day long. We often feel tired, irritable, moody, and not as energized or focused as we’d like to be.

blood-sugar roller coaster

The truth is, what we eat affects us.

If we want to feel energized, then we have to FUEL and NOURISH our bodies with foods and drinks that give us energy.

So, here’s tip #1:

To have all-day energy, stabilize your blood sugar by having the following combination of foods at each meal:PFF

When we eat meals that have protein + healthy fats + fiber, we stabilize our blood sugar and help it release slowly over time rather than dealing with sudden spikes and drops. (I’ll be sharing more details about exactly how blood sugar works in a future post but wanted to keep it limited for today.)

  1. Protein (nuts: almonds, walnuts, pistachios, pecans, Brazil nuts, macadamia nuts, cashews; seeds: pumpkin, chia, hemp, flax, sunflower, sesame; lentils, peas, beans, tempeh (recipe to come!), nut butters, and grass-fed/farm-raised meat, poultry, eggs, and fish)
  2. Healthy Fats (nuts and seeds, avocado, nut and seed butters, wild caught salmon, pasture-raised eggs, extra virgin olive oil, coconut milk, coconut oil, guacamole, tahini (sesame paste), ghee (clarified butter), grass-fed butter if you can tolerate some dairy)
  3. Fiber (vegetables, especially leafy greens; summer squash; cruciferous veggies like broccoli, Brussels sprouts, cabbage and cauliflower; fruit, especially berries, peaches, cherries, apples, pears and plums; beans, peas, lentils; gluten-free grains like quinoa, brown rice, wild rice, millet, oats, and amaranth).

At the end of the class, I shared two demos of recipes that will keep you full AND sustain your energy, including this yummy chili.

Everyone loved it! It’s easy to make, too. You just have to saute a few vegetables and spices for about 10 minutes and then dump everything into a crock pot for 8 hours. Set it and forget it! 🙂

chili 2

This meal is a GREAT option for stabilizing blood sugar, especially if you serve it with some diced avocado on top. There’s PROTEIN in the lentils, FIBER in the lentils and vegetables, and HEALTHY FATS in the avocado.

Lentils fill me up more than just about any other food, too, so you might find the same to be true for yourself.

Don’t let yourself be intimidated by the length of this ingredient list – 1/3 are spices, 1/3 are common veggies, and the rest is pretty basic, too. The only things you might have to buy are the lentils and roasted red peppers…and maybe the tomato puree and diced tomatoes if you don’t already keep them on hand for things like marinara sauce. Every grocery store sells those ingredients.

This is a hearty, filling, heart-warming, nutrient-rich meal. Enjoy it for breakfast, lunch or dinner!

crock pot chili

chili 3

Ingredients

  • 1 tablespoon coconut oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 cup carrots, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon dried oregano
  • 1/8 teaspoon ground cayenne pepper (add more if you like more of a “kick”)
  • 1 (28-ounce) can or jar tomato puree, no sodium added
  • 1 (28-ounce) can or jar crushed or diced tomatoes, no sodium added (I like Pomi brand)
  • 2 roasted red peppers, diced
  • 2 cups dried green lentils or French lentils
  • 1 teaspoon 100% pure maple syrup
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 4 cups filtered water
  • 3/4 teaspoon sea salt
  • Optional: avocado slices and scallions for toppings

Directions

  1. Heat oil in a large saute pan over medium heat. Add onions, garlic, and carrots and saute until onions are soft, about 5-7 minutes.
  2. Add chili powder, cumin, oregano, and cayenne to vegetables and saute for another 1-2 minutes.
  3. Add tomato puree, crushed or diced tomatoes and roasted red pepper and stir to combine.
  4. Transfer mixture from saute pan to crock pot. Add lentils, maple syrup, bay leaf and water. Stir to combine all ingredients.
  5. Cover and cook on low for 8 hours.
  6. Remove bay leaf and stir in salt before serving.

Top with diced avocado and chopped scallions for a good dose of healthy fat and a pop of color!

Do you have a favorite chili recipe or energy-boosting snack or meal? Feel free to share below 🙂

Melt-In-Your-Mouth Apple Crisp {Gluten-Free, Paleo, Vegan}

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On January 16, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

With all of the cold weather we’ve been having lately in Baltimore, I’ve been in the mood for warming, grounding comfort foods.

Apples are one of those foods that are perfect this time of year, and baking them brings out the fullness of their flavor, especially when paired with flavors like cinnamon and nutmeg.

Most fruit crisps are made with gluten-containing flour and refined sugar, so I wanted to upgrade them by sharing this recipe with you.

This apple crisp melts in your mouth, and it’s gluten-free, paleo, vegan and refined sugar-free.

Enjoy! 🙂

applecrisp apples

Ingredients

Filling

  • 8-10 apples, cored and cut into 1/2 inch-thick thick slices (a combo of Pink Lady and Granny Smith would be great!)
  • 1/4 cup arrowroot starch (can use corn starch if you don’t have arrowroot but I highly recommend arrowroot starch for thickening!)
  • 1 tablespoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 2 tablespoons 100% pure maple syrup
  • ÂĽ cup lemon juice (+ 1 tablespoon for lemon water to prevent apples from browning)
  • 2 tablespoons coconut oil (solid)

Topping

  • 2 cups almond meal (I ground up 1 cup of almonds in my food processor until they reached a fine texture)
  • 1 cup chopped nuts and seeds (any combo – I used a combo of walnuts, pecans and pumpkin seeds)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 2 tablespoons 100% pure maple syrup
  • 1/3 cup coconut oil, solid

Directions

  1. Preheat oven to 375F.
  2. Set apples in a bowl of lemon water until ready to use, so the apples don’t brown. Once all apples are sliced, drain apples in a colander and put them in a large mixing bowl.
  3. Mix cinnamon, nutmeg, allspice and arrowroot starch in a small bowl. Sprinkle evenly on top of apples. Then pour maple syrup and 1/4 cup lemon juice on apples, tossing evenly to coat.
  4. Pour apples into an ovenproof 9 x 13 baking dish and sprinkle a few clumps of coconut oil on top. Cover with foil and bake for 45-60 minutes or until apples are fork tender.
  5. Meanwhile, place almond meal, nuts/seeds, cinnamon, and salt, in a food processor and process until combined.
  6. Place topping in a bowl and add the maple syrup and coconut oil. Massage everything with your fingers until it starts to form a crumble.
  7. Remove baked apples from oven and remove foil. Sprinkle crumble evenly across the top, covering the apples.
  8. Return dish to oven and bake uncovered for another 30-35 minutes or until the top is golden brown and the apples are soft when pierced with a fork.

Energizing Blueberry Beauty Blast Smoothie {Paleo, Dairy-Free}

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On January 12, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Recipes, Vegetarian

Smoothies are a simple way to “upgrade” your diet, adding in lots of nutrients that keep our bodies clean, energized, and healthy. Since cutting dairy out of my diet, I miss creamy foods, so smoothies are an easy way for me to get that creamy texture I love.

My hubby and I have them for breakfast most mornings. We change them up, so we are getting a variety of nutrients from different fruits, vegetables and super foods.

This smoothie has a lot going for it, including being anti-inflammatory and detoxifying AND being loaded with what Dr. Fuhrman refers to as the healthiest foods on the planet – GBOMBS.

According to Dr. Mark Hyman and other functional medicine doctors and nutritionists, inflammation and toxicity are the two reasons most of us are sick and holding on to extra weight, so we want to load up on foods that help us reduce them, and this smoothie does the trick!

blueberry smoothie

Check out the amazing health benefits of the ingredients in this smoothie:

Blueberries are one of the best foods you can eat. They are low in sugar and their high antioxidant power helps protect your heart and contains potent anti-cancer compounds. In fact, berries are considered one of Dr. Fuhrman’s GBOMBS foods – the most powerful anti-cancer, anti-fat storage foods you can eat.

Avocado, hemp seeds, and flax seeds are excellent sources of anti-inflammatory omega-3 and monounsaturated fats that are not only good for our skin, hair and body but also for our brain (our brain is 60% fat!).

  • Hemp seeds are an excellent source of protein (and won’t cause you to fail a drug test! You can even look at purchasing a home tca drug test to check for yourself if you undergo regular drug tests due to work, for example.)
  • Flaxseed is also loaded with fiber, which helps regulate blood sugar (key to staying energized!), keep us feeling fuller, and promote healthy digestion.

hemp seeds

Leafy greens like spinach are one of the most nutrient-dense, disease-fighting, health-promoting foods in the world. They are detoxifying, anti-inflammatory (“cool” the body), cancer-fighting, oxygenating, alkaline (reduce acidity in our body), and loaded with anti-aging antioxidants and nutrients.

  • It’s important to rotate your greens, too. Check out this link for tips on how to do that. I like to rotate between kale (baby and regular), spinach, collard greens, Swiss chard and Romaine lettuce.

Pineapple. The magic of pineapple is an enzyme called “bromelain” (say it, “BRO-ma-lane”). This enzyme breaks down proteins and foods and is a natural detoxifier (AKA body gunk cleaner outer). It also helps improve circulation and reduce mucus, which builds up in our digestive system, sinuses, and respiratory system. Clearing out mucus is important for overall health and beauty. Click here to learn more about pineapple.

blueberry blast energy flax top

Blueberry Beauty Blast Smoothie

  • 2 cups baby spinach (loosely packed)
  • 1 cup frozen blueberries
  • 1/2 cup pineapple (fresh or frozen)
  • 1/4 avocado
  • 2 tablespoons hemp seeds (shelled)
  • 1/2 tablespoon flax seeds
  • 1 teaspoon raw honey
  • 1/2 teaspoon vanilla extract
  • 1 cup unsweetened almond milk

  1. Put all ingredients in a blender in the order listed and blend until evenly combined, about 45-60 seconds. Add more almond milk, as needed.

**If you don’t have a high powered blender, blend the liquid and greens FIRST and then add the other ingredients.**

Easy Chicken & Broccoli Skillet {Paleo, Gluten-Free}

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On January 8, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Recipes

One of the questions I’m often asked is, “What are some ideas for quick, easy and healthy dinners my whole family will like?”

Bill and I cook dinner for ourselves most nights of the week, and despite the fact that we love to cook and enjoy being in the kitchen, we value quick and easy meals, too.

This meal comes together in under 30 minutes!

What I like most about this meal is that all of the ingredients are familiar. Sometimes when we start “eating healthy,” we mistakenly think all of the food is going to be “weird,” and we struggle to believe our family will eat it.

Not so with this dish.

The onions brown and caramelize beautifully, which enhances their flavor, the chicken is tender, and the broccoli is perfectly cooked and still bright green (overcooked army green broccoli doesn’t look or taste appetizing!).

We served this alongside a hearty greens salad with arugula, shredded carrots, and toasted pumpkin seeds.

skilletgood

Ingredients

Directions

  1. Season chicken strips with pepper.
  2. In a large skillet, cook chicken and onion in the oil over medium heat until the chicken is done, about 8-10 minutes.
  3. Stir in garlic, thyme, red pepper flakes, sea salt, broccoli, and lemon juice. Cook, covered, 7-10 minutes. Ours was done in 7 🙂

5-Minute Basil Walnut Pesto Sauce & Cucumber Bites {Paleo, Vegan, Dairy-Free}

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On December 29, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Gluten-Free, Holidays, Paleo, Recipes, Vegan, Vegetarian

If you are looking for ideas for a healthy New Year’s Eve appetizer recipe, look no further! After I shared this dish at a friend’s Christmas party and everyone devoured it, one of my friends there asked me for the recipe so she could make it for her family’s Christmas dinner. This is tried, tested, and approved 🙂 And you can whip it up in 5 minutes!

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The first time I shared this recipe was two weeks ago during my very first cooking class. I had so much fun teaching it and can’t wait to do more classes in 2015!

During the class, we focused on making recipes that “cool,” calm and nourish the body. One of those recipes was for an Italian favorite – pesto sauce.

pesto demo

Teaching everyone about the health benefits of basil!

pesto food processor

All of the ingredients in the food processor before they are blended together.

Traditional pesto sauce is made with either parmesan or romano cheese, and since I’m dairy-free, I wanted to come up with a recipe that I could eat.

Something I’ve learned over the past couple of years that was news to me is that conventional dairy products are pro-inflammatory.

They promote inflammation in our bodies – and show up in annoying symptoms like excess mucous production and congestion, and other digestive, sinus and respiratory issues. Many people find that ditching dairy helps them get rid of or reduce all of those symptoms.

I never would’ve thought it was possible that I could go through a winter without bronchitis or congestion, but I have now for 2 years in a row, so I can attest to the fact that going dairy-free works 🙂

After experimenting with about 5 different versions of this recipe for pesto sauce, I finally came up with one that I liked. The ingredients in it are amazing for our health because they are immune & beauty-boosting and inflammation-reducing.

plate of pesto

Inflammation is one of the main reasons most of us are carrying around extra weight and getting sick.

Fat tissue is often inflamed tissue, and as long as our bodies are inflamed, we will have trouble keeping off weight long-term.

Not only that, but inflammation is at the root of most major diseases from digestive issues like heartburn, Crohn’s disease and irritable bowel syndrome to diabetes, heart disease, asthma, bronchitis, sinusitis, and arthritis. For many of us, it’s “silent” so we may not even know it’s happening. We want to eat foods that help us “cool” our body from the inside out, so we can be well.

Check out the amazing anti-inflammatory benefits of this pesto:

  • Garlic. Known as an “allium” vegetable (same family as onions, leeks, shallots, etc.), garlic is a potent anti-inflammatory and antibacterial food. Two of garlic’s sulfur compounds inhibit the activity of inflammatory messenger molecules in our body, thereby reducing inflammation.
  • Walnuts. These brain-shaped nuts are an excellent source of an anti-inflammatory omega-3 fat known as alpha-linolenic acid (ALA). Omega-3 fats also help keep our blood sugar levels regulated, which helps us avoid inflammatory spikes. Extra virgin olive oil, which is also used in this recipe, is another source of healthy omega-3 fats.
  • Basil. This green herb contains an oil that blocks harmful enzyme activity that promote inflammation in our body. It’s also rich in flavonoids (plant pigments found in high levels in deeply colored fruits and vegetables) and antioxidants, which help “cool” and calm our body.
  • Lemon. Citrus fruit high in flavonoids and antioxidants that combat harmful free radicals that damage our body and its cells and promote disease.

I served the pesto on cucumber slices and topped them with some shredded red cabbage. They are PERFECT for a holiday appetizer or just as a snack. Your guests will rave about them if you bring them to a party! 🙂

pesto bites

Ingredients

2 small cloves garlic, peeled (or 1 medium)
2 cups packed fresh basil (I bought one pack of organic basil from Trader Joe’s and it was the perfect amount!)
1/2 cup raw walnuts
3 tablespoons lemon juice (juice from about 1 1/2 lemons)
1/4 teaspoon sea salt
Few dashes black pepper
1/8 teaspoon crushed red pepper flakes
2 tablespoons nutritional yeast
1/3 cup extra-virgin olive oil

2 cucumbers
Optional: shredded purple cabbage

Directions

  1. Process garlic cloves in the food processor until the garlic is minced.
  2. Add the basil, walnuts, lemon juice, salt and pepper, red pepper flakes, and nutritional yeast. Process until a uniform paste has formed. Scrape down the sides of the bowl as needed.
  3. Turn on the food processor and drizzle in the olive oil in the top hole.
  4. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice or salt if necessary.
  5. Cut ends off of cucumber and slice into 1/2 inch circles. Top each cucumber slice with 1 tablespoon of pesto. When I taught my cooking class last week, some of the attendees came up with the awesome idea of putting the crunchy purple cabbage (another super anti-inflammatory food) on top!

Chewy Cranberry Almond Butter Granola Bars {Gluten-Free, Vegan}

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On December 27, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Vegan, Vegetarian

As I’ve grown “bolder” with creating my own recipes, I’ve gone back to some favorites and challenged myself to come up with ways to “reinvent” them (i.e., change up at least 4 ingredients to create a brand spankin’ new recipe!).

One recipe I’ve made before that I really liked was for peanut butter granola bars.

I’ve been on a cranberry kick lately, so I decided to use up my cranberries and make these bars for a friend’s cookie exchange party. I’m really happy with how they turned out!

cran bars

I made them for a second Christmas party and saved a few to have for a snack or as part of breakfast.

These bars are a better option than traditional store bought granola bars because they are full of healthy fats and protein from the almond butter and pumpkin seeds and fill-you-up fiber from the oats.

They’re chewy in the middle and a bit crunchier on the edges. Let me know if you try them 🙂

bars

Ingredients

  • ½ cup smooth almond butter
  • ÂĽ cup 100% pure maple syrup
  • ÂĽ cup brown rice syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 2 cups whole rolled oats (not quick-cooking or instant – I buy a big bag of gluten-free oats at Trader Joe’s)
  • ¼ cup dried cranberries, chopped
  • ¼ cup raw pumpkin seeds

Directions

1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with a 10-inch square of parchment paper.

2. In a small saucepan, mix together the almond butter, maple syrup, and brown rice syrup. Gently heat the mixture over low heat, just until it’s warm enough for the ingredients to incorporate and become smooth.

3. Remove saucepan from heat. Let the mixture cool a bit so that it’s still warm but not hot. Mix in the vanilla, cinnamon, ginger, and salt then add the oats, cranberries, and pumpkin seeds, and mix very well.

4. Wet your hands and firmly press the oat mixture into the pan, pressing on the top and packing the bars as tightly as you can. Bake for 18-23 minutes, or until the sides of the bars are lightly browned. These will harden once they cool, so if they look a little soft when you first take them out, that’s okay!

5. Remove the pan from oven and let cool for about 10 minutes.

6. Lift bars out of pan by pulling up the edges of the parchment paper. Use a knife to slice the bars into squares or smaller rectangles.

7. Store bars in a tightly sealed container at room temperature.

My 5 Favorite Healthy Cookbooks…All Gluten-Free {And My Wish List!}

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On December 19, 2014

In Clean Eating, Gluten-Free, Holidays, How To, Products I Use

“The pictures looked so good online. I don’t know why it didn’t turn out that way when I made it!”

Entire articles are dedicated to capturing people’s Pinterest fails when it comes to attempting new recipe creations.

hilarious-pinterest-fails-25

It can be discouraging to put all of the effort into trying something new only to have it end up in the trash. It’s one of the reasons people don’t try new recipes.

“What if it doesn’t turn out right?”

“What if I ruin it?”

“I hate wasting food…and money on food.”

Yes, yes, yes! I’m with you on all three of those. I want my dishes to be tasty and delicious and to feel like buying the ingredients was money well spent.

One of the ways I’ve learned to give myself a better chance of making successful recipes over the years is using cookbooks. What I’ve found is if I like a few of someone’s recipes, I tend to be more confident that other dishes they’ve created will be good, too. And usually, I end up with a yummy meal.

Whether you’ve been cooking for years, are just getting started or are learning a new way to cook based on some health challenges or the way you want to feel, using a cookbook can be a great way to bring some excitement and variety to your kitchen.

Check out a few of my favorite go-to cookbooks when I’m feeling burnt out from Pinterest, am looking for inspiration, or just want to go old school and use an actual book instead of a website. I’ve also given you a list of the top cookbooks on my wish list. Any of these would make great Christmas gifts for yourself or the food lovers in your life!

IMG_6709

Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten & Tom Malterre

You know a book has good recipes when you have about 100 Post-it flags sticking out of it of all of the recipes you have made or plan to make. My nutritionist raves about Tom Malterre, the co-author of this cookbook, citing him as one of the best nutrition experts out there. He and his wife, Alissa, have 5 kids and are incredibly knowledgeable about how to eat for health AND make kid-friendly meals and snacks.

Favorite Recipes: Asian Chicken Salad, Apple Cider Baked Beans, Cajun Red Beans and Quinoa, Chipotle Yam Fries, Chana Masala, Mint Chocolate Chip Ice Cream and Peanut Butter Monster Cookies. I could go on forever! This is hands-down one of our favorites.

The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre

In their newest cookbook, Alissa and Tom feature 300 Delicious, Whole Foods Recipes, including Gluten-free, Dairy-Free, Soy-Free, and Egg-Free Dishes. They don’t just share recipes for everything from smoothies and muffins to dressings, dips and desserts. They also teach some vital information about food sensitivities (we’re not just talkin’ peanuts), digestive health, how to stock your kitchen, and cooking techniques. Not only that, but the photos are stunning!

Favorite Recipes: Banana Almond Pancakes, Apple-Cranberry Oatmeal Muffins, Gingered Carrot Soup, Spiced Citrus Salmon, Superfood Fudge, and Chocolate-Raspberry Hazelnut Tart. Hungry yet?

3 Books

Clean Food by Terry Walters

Written by a graduate of my health coach training program, Clean Food, was a gift from my mother-in-law when I finished grad school. Chef Mario Batali said:

“Clean Food is the most exciting book based on fresh produce and simple produce I have used in years.”

He’s seen a lot of cookbooks, too! I love how Terry organizes the cookbook by season and promotes the use of whole, fresh ingredients. Also, for anyone who has food sensitivities or allergies to things like dairy and gluten, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

Favorite Recipes: Basic Balsamic Vinaigrette, Three-Bean Chili, Roasted Kabocha Squash, Ginger and Pear Crisp, and Banana Coconut Chocolate Chip Cookies

Undiet by Meghan Telpner

I’ve spent the past three months boosting my culinary nutrition skills and knowledge and being entertained by Meghan as she has taught me and dozens of other students the keys to culinary nutrition. Her book, Undiet, includes practical tips and guidelines for how to get yourself off the “diet” train so you can enjoy life, eat amazingly delicious and nourishing food, and thrive! Any recipe Meghan puts out there, whether it’s in the CNE program, through her blog, or in this book is a winner. She’s releasing her first full cookbook in October 2015, so stay tuned for when that happens. I will definitely be talking about it!

Favorite Recipes: Yogi Tea, Lemon Lentil Vegetable Soup, Sundried Tomato & Bean Hummus, Life-Affirming Chili, Veggie Rice Wraps with Almond Dipping Sauce, and Almond Power Cookies

The Beauty Detox Foods by Kimberly Snyder

I’m not entirely sure what prompted me to buy this book, but I’m glad I did! I use this book not only for the recipes but also for the guide that it includes to highlight which foods are best for which beauty and body goals. I often give this book to brides-to-be as part of a shower gift to help them beautify their bodies before the big day! Because it’s more of a detox-focused book, it’s not something I use every day, but I have found some staple recipes and have learned a lot about different foods and their beauty benefits, which has made this book worth it for me!

Favorite Recipes: Creamy Dijon–Tahini Dressing, Raw Purple Cabbage Slaw, and Raw Gorilla Taco Wraps

And now for a few cookbooks on MY Wish List 🙂

ohsheglows

The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out by Angela Liddon

Don’t let the word “vegan” in this title scare you off. You’ll miss out if you do. One of the reasons I like vegan recipes is because they automatically nix dairy products (a trigger food for my history of health issues – and many other people’s as well!) and because they make plants the focal point of the dish. Most of us don’t eat enough plants, even though they are the most nutrient-dense, antioxidant-rich foods out there.

practical-paleo

Practical Paleo: A Customized Approach to Health & A Whole-Foods Lifestyle by Danielle Sanfilippo

I’ve heard from multiple people that this book is a must-have for anyone living a dairy-free, gluten-free, grain-free lifestyle. The cookbook includes 30-day meal plans, over 120 easy recipes, and even some handy tear-out guides.Danielle also writes for a paleo blog called Balanced Bites, which is definitely worth checking out!

blendergirl

The Blender Girl by Tess Masters

I’ve heard great things about this book (and the beautiful pictures in it) from one of my favorite people (and head of the CNE program I just finished), Meghan Telpner. She raved about this book, so I plan to get it! I’ve also checked out some recipes on Tess’s blog and love the variety, especially for smoothies. She even has a smoothie app now, too. The app lets you punch in what you feel (happy, sluggish, wired), need (a detox, to lose weight, to chill out), and crave (light and fruity, clean and green, an exotic ride) to find the right smoothie for that day. For great detox and weight loss smoothies, check out this list from Dherbs.

make-ahead-paleo

Make-Ahead Paleo: Healthy Gluten-, Grain- & Dairy-Free Recipes Ready When & Where You Are by Tammy Credicott

I was not familiar with this book, but a classmate from the Culinary Nutrition program I just finished suggested it as one of her “go to” cookbooks, so I thought I would add it to my list! Bill and I meal plan most weeks (as often as we can!) to make it easier and more affordable to eat the way we do – fresh, whole, unprocessed. Just this past week, we thawed out a vegetarian Shepherd’s Pie we had made in October and enjoyed it again for a few lunches this week. It saves so much time to have meals made ahead of time.

bittman

How to Cook Everything: Completely Revised 10th Anniversary Edition by Mark Bittman

As the title says, use this book as a guide to learn every basic (and not so basic) cooking technique you could ever imagine. Bittman explains in simple, how to steps with lots of pictures and has even given a really great TED Talk about food. I gave this book to one of my best friends, who doesn’t feel confident in her cooking skills, as part of her wedding gift this year.

What are some of YOUR favorite cookbooks? Feel free to comment below!

No-Bake Orange Cranberry Breakfast Bites {Paleo, Vegan, Gluten-Free}

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On December 15, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Holidays, Nourish, Paleo, Paleo, Products I Use, Recipes, Vegan, Vegetarian

I was inspired to make these when I was making a batch of healthy donut holes for a presentation last week.

Mmm delicious!

Mmm delicious!

I had some dried cranberries left over from another recipe for a grain-free apple tart that I made recently, and I had one or two oranges in my fridge.

Oranges and cranberries go well together, especially with a hint of ginger, so I did a little experimenting and ended up with these little hunks of yumminess!

orange slices

bitten bite

These are a quick and easy option for a grab-and-go breakfast, pre or post workout snack, afternoon snack, or even dessert, just like last week’s Paleo Pecan Pie Poppers!

These could also be called “Energy Bites” because of the combination of healthy fats and protein from the nuts and almond butter, fiber from the dates, and blood-sugar stabilizing cinnamon. The orange zest is also energizing and adds a little something special.

They are SO GOOD! There’s just enough orange flavor from the zest, and it pairs nicely with the tartness from the cranberries and mild bite from the ginger.

These little treats are addictive. You’ve been warned 🙂

OJ bites

bites cluster

Yield: 16-18 Bites

Ingredients

  • 1/2 cup raw almonds
  • 1/2 cup raw walnuts
  • 1 cup Medjool dates, pitted
  • 1/4 cup dried cranberries (Try to use cranberries sweetened with apple juice instead of sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon orange zest (Use a microplane or other fine grater to grate the skin of the orange…AKA the “zest”) OR 3 drops therapeutic grade Wild Orange essential oil
  • 1/4 teaspoon sea salt
  • 1/4 cup raw almond butter
  • 1 teaspoon vanilla extract
  • Optional: shredded, unsweetened coconut

Directions

  1. In the food processor fitted with the “s” blade, grind the almonds and walnuts until finely ground.
  2. Add the dates, cranberries, spices, orange zest and salt and grind until blended.
  3. Add the almond butter and vanilla extract and process again until completely mixed.
  4. Form into balls about 1 inch in diameter, and, if you like coconut, roll in shredded coconut.

Paleo Pecan Pie Poppers {Vegan, Gluten-Free}

By

On December 10, 2014

In Clean Eating, Dairy-Free, Gluten-Free, Nourish, Paleo, Paleo, Vegan, Vegetarian

Today’s post is brought to you by the letter “P.” 🙂

This recipe is great as a fueling pre or post workout snack or as a quick energy boost when you hit a morning or afternoon slump.

The SECRET to all-day energy is eating foods that contain a combo of healthy fats + protein + fiber, and these pecan pie poppers have all three!

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They also make a yummy dessert.

Caramel-ly, chewy dates + smooth and subtly salty almond butter + crunchy pecan = deeeelicious!

These poppers are super simple to make and require no cooking or fancy equipment. Just a knife, a bowl, and a spoon.

I made these at my inflammation-busting, energy-boosting cooking class last week, and everyone raved about them! One of my friends liked them so much that we packed extras for her to take to work as snacks.

Keep these on hand for a sweet, crunchy, and energizing on the go snack or sweet treat!

poppers date Collage

Ingredients

  • 12 Medjool dates
  • ÂĽ cup almond butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 teaspoon 100% pure maple syrup (optional – adds a touch more sweetness & moisture if your almond butter is on the dry side)
  • pinch fine grain sea salt
  • 12 pecans

Directions

  1. Slice down the middle of each date on one side and remove pit.
  2. Stir almond butter, cinnamon, vanilla extract, maple syrup and sea salt together in a bowl.
  3. Using a spoon or knife, stuff each date with approximately 1 teaspoon of almond butter.
  4. Stuff 1 pecan into almond butter mixture in each date as shown in the picture above.

Then…stuff the whole thing in your face 🙂 Enjoy!

Chai-Spiced Yogi Tea: How to Make It Yourself (SO EASY!)

By

On December 5, 2014

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, Gluten-Free, Holidays, Paleo, Recipes, Vegan, Vegetarian

I love tea.

There’s something calming and comforting about wrapping your hands around a warm cup of herbal tea, especially chai tea.

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I used to get chai tea and chai tea lattes from Starbucks this time of year, but my recipe assignment last week for the culinary nutrition program I’m taking gave me a chance to make it myself!

All I can say is WOW.

I had never made my own tea before, but this recipe is definitely a game changer, AND it was super EASY!

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First of all, the recipe makes 8 cups of tea, which is enough for at least half of a week for me. Here are a few more reasons to try this recipe for yourself at home:

  • The spices in this recipe and the ginger are cleansing, healing, comforting, and warming to the body – perfect for this time of year! For more information about the incredible health benefits of the spices in this tea, click here.
  • Cinnamon, ginger, cardamom, and cloves simmering on the stove smells AMAZING.
  • It’s cheaper than buying tea by the box!

If you’d like, you can also add in your favorite non-dairy milk, but I just drank it as is. Deeelicious!

I’ve already made it twice in two weeks and will be serving it t0 everyone attending my cooking class tonight.

Yogi Tea

Ingredients (8 cups)

  • 8 cups water
  • 6 cinnamon sticks
  • 2 tablespoons cardamom seeds (pop them out of the pods for stronger flavor (that’s what I recommend) or use whole pods for a milder flavor)
  • 2 tablespoons whole cloves
  • 2 inches fresh ginger root (sliced)
  • 1/4 cup raw honey
  • almond milk as desired

Here’s the full recipe from the awesome Meghan Telpner! Just make sure you strain it with a fine mesh strainer as shown above after simmering everything. We don’t want to be eating cinnamon sticks 🙂

*Helpful Hint: I buy my spices in the individual jars at MOMs Organic Market; you can also find them at Roots Market and other natural food stores. It’s MUCH cheaper than buying an entire jar of something when you only need 1 or 2 tablespoons or a few sticks. You can also order spices online, but a natural food store near you should have fresh spices in bulk if your grocery store doesn’t.

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