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Recipes Archives · Page 10 of 24 · Rachel's Nourishing Kitchen

Category: Recipes Page 10 of 24

Back-to-School Sunbutter Spread {Nut-Free, Paleo}

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On August 15, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Products I Use, Recipes, Tips & Tricks, Vegan

Now that I’m back from vacation and through the craziest part of the summer, I’ve been spending some time back in my happy place…my kitchen.

I’m gearing up to teach a cooking class in September called Yummy Snacks for Healthy, Happy Kids at the Institute for Integrative Health (click this link to register!) and have been doing lots of recipe testing and experimenting.

My friend, Lindsay, contacted me because she found out that her son’s kindergarten is completely peanut-free.

Like most kids, he loves PB&J, so she was looking for another option.

Meet sunflower seed butter AKA sunbutter :)

IMG_0739Just like its peanut and tree-nut cousins, sunflower seed butter is made by grinding up sunflower seeds until they’re smooth and creamy.

It tastes WAY more like peanut butter than almond butter does, so if you’re not a huge fan of almond butter, give sunflower seed butter a shot!

I decided to upgrade the basic sunbutter, as it’s commonly called, by adding in some hemp seeds and cinnamon.

Let’s take a look at each ingredient in this quick, easy, and tasty recipe.

IMG_0740

These little guys don’t get enough love, but they should! Here’s why…

  • Good source of magnesium to calm our nerves, muscles and blood vessels
  • Anti-inflammatory, containing heart healthy fats and vitamins
  • The detoxifying and cancer preventive mineral selenium
  • Rich in compounds called phytosterols that promote healthy cholesterol levels

You can find sunflower seed butter at Trader Joe’s, Whole Foods, Wegmans, MOMs Organic Market, most Giants, The Fresh Market, and any natural food store. It’s also sold online at Amazon and Thrive Market.

Hemp Seeds

In case it’s crossing your mind, these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in  fiber to keep us feeling full and satisfied.

For more benefits of hemp seeds, click here.

Cinnamon

Cinnamon is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.

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Servings: 2

Ingredients*

  • 1/4 cup sunflower seed butter
  • 4 teaspoons shelled hemp seeds
  • 1/2 teaspoon cinnamon (add more to taste)

Note: If your sunflower seed butter is salt-free and sugar-free, add a pinch of fine grain sea salt and 1 teaspoon of maple syrup for a touch of sweetness.

Directions

Stir all ingredients in a bowl with a spoon until combined. Use as a spread or dip for celery, apples, pears, Mary’s Gone Crackers pretzel sticks or sandwiches. It’s versatile and delicious! Make a double or quadruple batch to have on hand throughout the week.

The next post will cover another fun way to use this dip, so stay tuned!

**Remember, if you want one of the 30 slots for the Yummy Snacks for Healthy, Happy Kids workshop, click here to register and get more info!**

I’d love to hear from you! What was YOUR favorite snack at school when you were a kid?

One-Pot Lentil, Onion & Baby Bella Saute {Vegan}

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On August 10, 2015

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

I’m back from vacation and excited to be in my kitchen again making new recipes to share with you!

I didn’t realize how much I missed it until I had half the day on Saturday to experiment 🙂

Today’s dish came about as I was planning the menu for a cooking class I’m teaching about GBOMBS foods (Greens, Beans, Onions, Mushrooms, Berries, Seeds/Nuts) for a client in DC. If you missed the GBOMBS post, check it out to learn which foods are the best disease-fighting, nutrient-dense foods we can eat.

Aside from being packed with nutrient-rich foods, the other motivation behind this recipe was to make a quick and easy dinner option (on the table in under 30 minutes).

Two of the GBOMBS foods in this meal are onions and mushrooms, two of the most underappreciated plants we eat.

mush

For most of my life, I had no idea just how good these foods were for my body, but I’ve learned a lot about just how amazing they are!

They both contain powerful compounds called angiogenesis inhibitors, compounds designed to prevent the formation of new blood vessels, thereby stopping or slowing the growth or spread of abnormal cells and protecting the body against fat storage.

Certain cancer drugs contain angiogenesis inhibitors, but these compounds also occur naturally in dozens of plants, including onions and mushrooms! 

shrooms and onions

I didn’t eat onions or mushrooms until a few years ago (I’d deemed them both “gross”), and neither did my husband, Bill. Now, we love them and put onions in just about every savory dish we make.

What I like about this dish is that it’s “semi-homemade,” meaning one of the ingredients is from a can.

BUT, just because it comes from a can doesn’t mean we have to lower our standards when it comes to quality and nutrition! We still make sure we can recognize and pronounce all of the ingredients and that they are real, whole foods.

The star of this dish, a can of lentils from Eden Organic, passes the real food test 🙂

eden beans

We’ve been using Eden Organic beans for years because they taste great, don’t get mushy at the bottom of the can like other bean brands, and they have no added sodium.

Lentils are packed with fill-you-up fiber and protein, and they keep me feeling full for hours.

Because the lentils are already cooked, this dish can be prepared in about 20 minutes and requires only one pan 🙂 Yay for recipes with minimal clean-up (not my strong suit).

I had leftovers for lunch today in my thermos, and they were delicious! The onions melt in your mouth.

lentil sautelentils

Ingredients

  • 2 tablespoons ghee or coconut oil (or other high heat cooking oil)
  • 1 large yellow onion, cut into half moons
  • 1/2 pound cremini (AKA baby bella) mushrooms, cleaned and sliced
  • 1/4 teaspoon sea salt (+more, to taste)
  • Black pepper, to taste
  • 1 can Eden Organics Lentils with Onion & Bay Leaf* (below for 100% GF option)
  • 1/4 cup scallions, thinly sliced

**100% GLUTEN-FREE OPTION: Although all of the other recipes on my site are gluten-free, this can of lentils does contain a small amount of shoyu, which is made with organic wheat. I’ve contacted the company to see if they have plans for a wheat-free option in the future. In the meantime, if you are completely avoiding gluten, follow the box directions for cooking one cup of green lentils and add some basil, garlic and tamari to the dish at step #3 below.**

Directions

  1. Melt 1 tablespoon ghee or oil in a large saute pan set to medium heat. Add onions and saute for 6-8 minutes or until soft.
  2. Add 1 tablespoon ghee or oil, salt and mushrooms. Saute with onions for about 6-8 minutes or until they’ve shrunk in size and softened.
  3. Add can of lentils, including juices, and stir to combine. Let simmer for about 5 minutes.
  4. Remove from heat and sprinkle in scallions, tossing to combine. Serve hot.

Anti-Inflammatory Berry Blast GBOMBS Smoothie {Paleo, Vegan}

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On July 21, 2015

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

I’ve been preparing for a client presentation today all about one of my favorite topics in nutrition – GBOMBS.

I’ve written about them before, but I love the acronym because it’s an easy way to remember some of the most nutrient-packed, disease-fighting, health-boosting foods on the planet, according to Dr. Joel Fuhrman:

  • Greens
  • Beans
  • Onions
  • Mushrooms
  • Berries
  • Seeds (+ Nuts)

One of the easiest ways to pack in a bunch of GBOMBS at once is in a smoothie 🙂

Smoothies are also an easy way to “upgrade” our diet, adding in lots of nutrients that keep our body clean, energized, and feeling awesome.

My husband, Bill, and I have them for breakfast almost every morning. We change them up, so we are getting a variety of nutrients from different fruits, vegetables and super foods.

Today’s smoothie has a lot going for it, including being anti-inflammatory and detoxifying.

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!

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

Supercharged berries

GBOMBS berries

Berries

Blueberries, strawberries, blackberries, raspberries.

No matter which berries you pick, they are one of the best foods you can eat because they’re low in sugar, and their high antioxidant power helps protect our heart and contains potent anti-cancer compounds.

For these reasons and more (they taste amazing!), berries are considered one of Dr. Fuhrman’s GBOMBS foods.

A curly bunch of kale!

A curly bunch of kale!

Greens {Kale}

This superstar veggie is another GBOMBS food, so it’s also loaded with anti-cancer and anti-fat storage benefits.

Leafy green veggies are the most nutrient-rich foods we can eat. That’s our goal – to get the most nutrients we can in every calorie we eat or drink. It’s one of the secrets to optimal health.

Read more about kale’s amazing health benefits here.

flax

Flaxseed

Yet another GBOMBS food, flaxseed is known for its anti-inflammatory properties and keeps our brain and arteries healthy due to its Omega-3 fatty acid content.

Flaxseed is also loaded with fiber, which helps regulate blood sugar (a key to staying energized!), keep us feeling full, and promote healthy digestion (keep things moving).

Make sure you grind the seeds before eating them, as it is tough for your teeth to break down the whole seeds and release all of their health benefits. My blender does a good job of this, but a coffee grinder will work, too. 

Click here for more ideas to add flaxseed into your daily diet!

smoothiepic

Ingredients (ideally organic)

  • 1.5 cups unsweetened (or homemade) almond milk
  • 2 cups greens, loosely packed (baby kale, kale (remove stem), spinach, etc.)
  • 1 cup frozen berries (I used black raspberries in mine but any will do)
  • 1/2 frozen banana (peel it first)
  • 1 tablespoon almond butter
  • 1 tablespoon flaxseed / ground flaxseed
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon
  • Optional to make it more filling: scoop of your favorite protein powder (I want to try this one and have been pretty happy with this one)

Directions

Put all ingredients in a blender in the order listed above for about 60 seconds, until you reach a smooth consistency. If you don’t have a high-powered blender, blend the greens and liquid FIRST and then add the rest of the ingredients.

*As your taste buds adjust to like naturally sweet foods, you may find that adding a pitted Medjool date or a teaspoon of honey sweetens up this recipe a bit, but the berries, banana, and cinnamon are enough for me!

Mint Chocolate Chip Bliss Balls {Paleo, Vegan}

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On July 6, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, My Story, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

Whenever I think of my birthday, I remember the mint chocolate chip ice cream cake I had EVERY YEAR growing up. I looked forward to it as much as the presents.

From the creamy, minty ice cream that instantly coated and cooled my tongue to the chocolate crunchies layer in the middle of the ice cream bliss, that cake was the BEST.

Since removing dairy from my diet a few years ago once I learned how it was triggering health issues, I’ve had to find other ways to recreate a similar experience.

Hence these little mint chocolatey bliss balls 🙂

Mint Chocolate Chip Bliss BallsMint Choco Balls Aerial

They’re a serious upgrade to my Carvel cake and are full of superfoods like raw cacao powder, cacao nibs and hemp seeds. Check out just a few of the awesome benefits of these foods:

Raw Cacao Powder & Nibs: This is chocolate at its best…raw. When we hear people talk about chocolate being good for us, THIS is the stuff they’re talking about. In its raw form (cacao), chocolate is packed with anti-aging and disease-fighting antioxidants along with mood-boosting and anti-inflammatory compounds. It’s a food we can enjoy every day. Lots of my sweet treat recipes are made with raw cacao, so check them out!

Hemp Seeds: Don’t worry – in case it’s crossing your mind – these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in soluble and insoluble fiber to keep us feeling full and satisfied. For more benefits of hemp seeds, click here.

So, not only are these ingredients really good for us, but these bliss balls taste aaaamazing!

You should have seen my husband Bill’s face the first time he bit into one of these. He was in heaven! 🙂

Mint Choco Chip Bday Balls

Yields: 16-18 balls

Ingredients

  • 2 cups raw walnuts
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup hemp seeds, divided
  • 1/2 cup raw cacao powder
  • 1 1/2 cups Medjool dates, pitted (about 15 dates)
  • 5 drops therapeutic grade peppermint essential oil (a little goes a long way!…or 1/2 tsp peppermint extract)
  • 1/2 teaspoon pure vanilla extract or vanilla powder
  • 2 tablespoons raw cacao nibs

Directions

  1. Combine walnuts, 1/4 cup hemp seeds, cacao powder and sea salt in a food processor and process until finely ground, about 15-20 seconds.
  2. Add dates, peppermint oil and vanilla and process until combined.
  3. Add raw cacao nibs and pulse a few more times until everything is incorporated. Then, remove dough from the food processor and roll it into one big dough ball.
  4. Pinch off one chunk at a time to make 1-inch fudge balls. Roll balls in hemp seeds and store in the fridge, so they can firm up. After that, you can leave them in the fridge or freezer.

Enjoy 🙂

mint balls

Cherry Dark Chocolate Chip Almond Butter Cookies {Gluten-Free, Paleo}

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On July 2, 2015

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

You’re in for a real treat today.

My husband, Bill, works at a summer sports camp for middle schoolers, and he brought some of these cookies to share with his co-counselors. One of them said,

“I don’t even really like cookies, but these are good!”

I’m not so sure about people who “don’t like cookies,” but I’ll take the compliment!

I’ve always loved cookies, and my first memories are of my mom’s chocolate chip cookies brought to you by none other than Nestle Tollhouse. I could do some damage on that bowl of batter…and I swear the raw eggs never made me sick 🙂

There aren’t many things more awesome than licking a bowl of cookie dough batter when you’re a kid, right?

Today’s cookies aren’t quite the same, and I didn’t eat the batter, BUT they really hit the spot when I’m looking for an upgraded sweet treat.

IMG_9705

They’re soft, slightly tart and chewy from the dried cherries, a little crunchy from the toasted almonds and (of course!) chocolatey.

The base?

Almond butter. 

No refined flour or sugar here! But that doesn’t mean they don’t taste amazing.

Since they’re not make with any flour, they’re a bit sticky, so you’ll notice they stick together a bit if you stack them…but that’s all the more reason to grab two instead of one 😉

cherry choco chip cookies

Cherry Dark Chocolate Chip Almond Butter Cookies ~ Rachel's Nourishing Kitchen

Almond Butter Cherry Chocolate Chip Bite

Ingredients

  • 1/3 cup slivered almond, toasted and chopped
  • 1 cup almond butter
  • 1/3 cup 100% pure Grade B maple syrup
  • 1 egg (free-range, cage-free preferred)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup shredded coconut
  • 1/2 cup dried cherries, chopped
  • 1/2 cup Enjoy Life dark chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
  2. Lightly toast slivered almonds in the toaster oven or on a small skillet until golden and crunchy; then, coarsely chop and set aside.
  3. Meanwhile, stir together almond butter, maple syrup, egg, vanilla, salt, baking soda and baking powder until evenly combined.
  4. Stir in coconut, dried cherries, chocolate chips and slivered almonds.
  5. Scoop with a cookie scoop onto cookie sheets. Bake 12-15 minutes or until lightly browned. Cool on a wire rack…or eat immediately!

54 Healthy Summer Cookout Recipes {Gluten-Free, Dairy-Free}

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On June 23, 2015

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

It’s that time of year again.

SUMMER.

As a summer baby who got married to a summer baby in the summer, this time of year is something I look forward to because of all of the celebrating that happens.

Like many of you, I’m also invited to lots of picnics and cookouts and always make sure to bring a yummy dish with me.

In my last post, I shared my top 10 tips to upgrade your summer cookout spread, and today I’m going to be breaking it down and giving you LOTS of recipe options for each course. My goal is inspire you to actually make one of them instead of sending them to the Pinterest black hole 🙂

Rest assured, most of these recipes have been taste-tested by my husband, friends, family and co-workers. Some are newbies I haven’t made yet but am excited to try.

If the recipe links to a post within my site, you’ll know that it’s gluten-free, dairy-free, free of refined sugar and that I’ve made it and have gotten two thumbs up! 🙂

mains

Our FAVORITE veggie burgers are from Hilary’s Eat Well. Bill eats them every week. If you opt for beef hot dogs or burgers, make sure they are grass-fed and don’t contain any nitrites or nitrates (it will say on the package!). Applegate Organics is a great option to try for hot dogs. For chicken, buy “pasture-raised” and for seafood, look for “wild caught.” After all, we ultimately eat what the animals eat, and we don’t want to be eating hormones, antibiotics or pesticides!

sides and salads

Well Plated’s Red, White & Blue Quinoa Salad

dips spreads

desserts

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If you have any cookout-friendly recipes you’d like to share, feel free to post them below!

Top 10 Tips to Upgrade Your Summer Cookout!

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On June 20, 2015

In Clean Eating, Inspired, Products I Use, Tips & Tricks

Hot dogs, potato salad, chips, soda, and ice cream.

It seems like when we’re in social situations, especially at events like summer cookouts or picnics, we temporarily stop trying to eat well. We know how we’re going to feel later, but we decide it doesn’t matter as much as feeling good in the moment.

I’m here with some great news!

We can eat nourishing AND delicious food at cookouts without feeling deprived…or bloated, gassy and tired 🙂

The next time you’re headed to a cookout and want to make the best choices possible for yourself and your friends and family, check these out!

IMG_9562

1) Bring a nourishing dish/side/drink. Most of the time when we are going to an event someone else is organizing, we tend to cop out and pick up something cheap and quick at the store, without taking into consideration how that food will make everyone feel. If you bring something nourishing that you like to eat, you’ll be guaranteed to make better choices while you’re there…and help others in the process!

Try this Tomato-Basil Pasta Salad. It’ll be a HIT!

Tomatoe Basil Salad

2) Instead of mayo as the base in different salads, try using an oil-based vinaigrette or mashed avocado. I used to hate avocados (before ever trying them), but they have almost no flavor, so they won’t mess with the flavor of whatever dish you put them in.

3) Load up on veggies. Whether you throw them into a pasta salad or greens salad, put them on a kabob or roast them in a foil pack, make sure you load up on veggies. Whenever I go to a cookout or picnic, if there is a platter of roasted vegetables, it gets eaten up quickly!

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4) Add in some minced veggies to your burger patties. If you finely dice them, no one will notice, and they will add flavor and moisture to your burgers. Try things like onions, garlic, mushrooms, celery, diced peppers, and herbs.

5) Don’t char your meat. As much as some of us might love the taste of charred meat, we should avoid it to reduce our exposure to cancer-causing compounds. Charring, burning or grilling meat, poultry and fish over high temperatures causes cancer-causing compounds to form, which can damage our genes, raising the risk for stomach and colorectal cancers. Marinating your meat for 30 minutes prior to cooking can reduce that risk dramatically. To learn more about healthy grilling, click here. We also want to make sure we’re upgrading our meat and fish to grass-fed beef, pasture-raised poultry and wild caught seafood. Check out LocalHarvest to find a supplier near you.

6) Go bunless. Sometimes we do things out of habit. Grabbing a bun to go with our burger is one of them. If I have a burger, I just cut it up and treat it like a mini steak – no bun needed. Another option is to wrap lettuce leaves around it, just like you would a lettuce wrap and eat it that way.

7) Go for simpler chips. When it comes to chips, focus on upgrading your options from things like Doritos to Way Better Chips, Jackson’s Honest Chips, Kettle Chips, and even kale chips! Look for chips with as few ingredients as possible.

Dairy-Free Queso Dip with Way Better Chips

Dairy-Free Queso Dip with Way Better Chips

Jackson's Honest Sweet Potato Chips

Jackson’s Honest Sweet Potato Chips

8) Upgrade your dips and spreads. Instead of heavy, cheesy dips or things like ketchup, mayo, and BBQ sauce (which is just like pancake syrup in terms of sugar content), try guacamole, hummus, salsa, bean dips, queso dip (dairy-free!), sauerkraut, or mustard.

9) Instead of sugary drinks, sweet tea or lemonade, try infused water. From lemon-lime to strawberry basil and orange/pear, infused waters are refreshing and flavorful, and the variations you can make are limitless!

10) Focus on fruit for dessert. Make it fun, and try simple popsicles made with coconut milk and fruit, a fruit salad with mint, or grilled fruit kabobs with a honey glaze.

This berry peach crisp is always a hit, too!

Delicious Berry Peach Crumble

Delicious Berry Peach Crisp

**Bonus Tip #11**

Focus on FRIENDS and FAMILY instead of FOOD.

It can be SO easy to become consumed by all of the smells and sights at a cookout or summer party.

See what happens when you are intentional about focusing more on the people at the party and less on the food on your plate 🙂

Celebrating summer with friends

Celebrating summer with friends

In my next post, I’ll be sharing a bunch of recipes (from entrees and sides to dips, drinks and desserts) that will help YOU answer the following question:

“What exactly should I bring to the potluck?”

Creamy Curry Hummus

By

On June 18, 2015

In Anti-Inflammatory, GBOMBS, Inspired, My Story, Products I Use

I write this blog to give you a refreshing approach about what to eat and how to live in a way that makes you feel energized, inspired and alive.

Today’s post is about two of those things – eating well and feeling inspired.

It isn’t often that we come across celebrities, especially professional athletes, who are not only talented but also motivating, gracious and humble.

In the process of doing a fact check for this post, I came across the MVP acceptance speech from the person whose name inspired today’s dish – Stephen Curry from the NBA Champion Golden State Warriors.

Talk about someone who is energized, inspired and alive!

Even if you’ve never watched an NBA game in your life, it’s worth listening to his acceptance speech. In his closing, he had this to say:

Be the best version of yourself in everything that you do. You don’t have to live anybody else’s story […] It doesn’t matter where you come from, what you have or don’t have […] All you need to have is faith in God, an undying passion for what you choose to do in this life and a relentless drive and the will to do whatever it takes to be successful in whatever you put your mind to.

Make sure you live in the moment and work your butt off every single day. And I hope I inspire people all around the world to just be themselves, be humble and be grateful for all the blessings in your life.

WOW. Pretty incredible, right??

I had the opportunity to watch Steph Curry play in person back in 2008 during Davidson’s upset over Gonzaga in the NCAA playoffs. My family was spending Easter in Raleigh, North Carolina, and there happened to be a few playoff games that weekend that we got tickets to see.

Curry (#30 below) scored 40 points in that game, with 30 of those points coming in the second half alone. You could tell there was something special about him. He is always in my fantasy basketball team without fail! Curry always seems to send me right to the top of the fantasy basketball rankings.

ncaa

Now, it’s time for the “Curry” recipe that his name inspired! 🙂

Curry is a blend of spices that is common in Indian food and serves as the flavor base for this EASY hummus recipe.

Growing up, I was never very adventurous when it came to food, but over the past few years, I’ve learned to love the bold flavors of spices like ginger, coriander, turmeric, and cumin that often make up a traditional curry powder.

This curried hummus has a little bit of a kick to it (and that’s coming from someone who is SUPER sensitive to anything remotely spicy), but it’s not overpowering.

It’s loaded with flavor and would make a perfect dip for veggies, crackers, chips or whatever other dippables you have on hand!

currycurry bite

 

Creamy Curried Hummus

This Indian-inspired hummus makes a delicious dip for your favorite veggies or pretzels (I love Mary’s Gone Crackers’ brand!) or as a spread for sandwiches.

  • 1 15 ounce can chickpeas (drained and rinsed)
  • 3 tablespoons tahini
  • 2 cloves garlic (peeled and chopped)
  • 3 tablespoons lime juice (fresh)
  • 2 teaspoons curry powder
  • 1 teaspoon raw honey
  • 2 tablespoons water
  • 3/4 teaspoon sea salt
  • 2 tablespoons olive oil (extra virgin)

  1. Put all ingredients except the olive oil in a food processor and process until mostly combined. Scrape down the sides with a spatula as needed.

  2. Stream in olive oil (through hole on top of food processor) and process until hummus is creamy. Serve immediately or store in a glass container in the fridge. It won’t last long!

Curried Hummus

If you like curry, check out these recipes for curry roasted potatoes, fancy pants curried cauliflower steaks and mash, or one of my favorite dishes ever – this curried lentil and rice casserole.

Easy Tangy Apple Cider Vinaigrette

By

On June 11, 2015

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

I used to HATE salads.

Okay, maybe “hate” is too strong of a word.

But I didn’t like them for a long time. I didn’t eat salads until I was just about forced to as a freshman in college (because I was too picky to eat anything but cereal and pasta!).

I started slowly by eating some basic raw vegetables like lettuce, carrots and celery, but it took time to build up to adding in all the creative things I now toss into my salads (everything from lentils and sprouts to pumpkin seeds and broccoli!).

I don’t know if it was a texture thing or what, but for the first year or so that I ate salads, I didn’t use salad dressing. It wasn’t for health reasons either. I was just grossed out by the idea of a gloppy dressing being all over my raw veggies.

I started with squeezing some lemon juice on top. Gradually, I worked my way up to where I am now, making homemade dressings.

I haven’t looked back since! It’s just so stinkin’ simple to make your own salad dressings!

ACV Vinaigrette

You basically just need oil/fat + vinegar/acid (citrus) + herbs + optional sweetener and other flavorings. Not only that, but you avoid all of the unnecessary added ingredients that extend the shelf life and flavor of the store-bought stuff (i.e., sugar, soybean oil, xanthan gum, potassium sorbate, etc.).

If you do get store-bought dressings, please please please look for as few ingredients as possible and do not buy Fat Free or Lite dressings!

Why??

The vitamins in leafy green vegetables are best absorbed in the presence of fat (they’re fat-soluble), so we need to eat fat with them. Plus, when companies take fat out of dressings, they add in cheap, refined oils, sugar and other stuff.

No bueno 🙂

Today’s vinaigrette dressing is one of the simplest to make but is full of great flavor!

It’s a little lighter than my FAVORITE dressing (the tahini-based kale salad dressing), so it’s perfect with a fresh, crisp salad on these warmer days we’ve been having lately. Try it out and let me know what you think!

Tangy ACV

 

Easy Tangy Apple Cider Vinaigrette

This simple salad dressing is versatile and can be used on any salad. Raw apple cider vinegar is particularly beneficial for digestion!

  • 1/2 cup raw apple cider vinegar (with "The Mother")
  • 1 tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • 2 cloves garlic (minced)
  • 1/4 teaspoon sea salt
  • 2 teaspoons fresh thyme
  • 1 cup olive oil (extra virgin)

  1. Put all ingredients in a blender until combined OR put everything in a mason jar and shake until combined. Use about 2 tablespoons with a big bowl of your favorite salad fixins’!

*The fresh thyme adds an extra pop of flavor but the dressing will still taste good without it!

Sweet Potato & Egg Casserole {Dairy-Free, Gluten-Free, Paleo}

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On June 6, 2015

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

I’m a big fan of smoothies for breakfast, but sometimes I want to change things up and have something warm.

Plus, my husband really loves eggs, so we try to get creative with how we prepare them.

You can use any combo of vegetables you want (onions, peppers, mushrooms, broccoli, etc.), so this is a super versatile dish. It’s also a great way to easily get in several servings of vegetables. Vegetables are some of the most nourishing foods we can eat and are my top beauty-boosting, anti-aging foods.

Plus, I will eat just about anything made with sweet potatoes 🙂 They are one of my favorite foods!

Try this dish for any meal – breakfast, lunch, dinner or brunch. It’s a great, crowd-pleasing casserole!

eggs banner egg casserole

Yield: 12-16 servings

Ingredients (*Organic as often as possible)

  • 2 medium, sweet potatoes, peeled and sliced thin
  • 1 tablespoon coconut oil, ghee (clarified butter), or extra virgin olive oil (We use coconut oil for high heat cooking because it’s more stable when heated than olive oil.)
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 2 cups kale or spinach, chopped
  • 12 cage-free, pastured eggs
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes

Directions

  1. Preheat oven to 350F. Grease a 9×13 baking dish. (We use coconut oil or ghee (clarified butter)).
  2. Place the sweet potato rounds on the bottom of the baking dish, covering the bottom completely. You may need to make a double layer, depending on how many slices you have.
  3. Saute onions, red pepper and garlic in oil in a saute pan over medium heat until softened. Add kale or spinach and saute until wilted but still bright green.
  4. Spread sauteed vegetables evenly on top of sweet potato slices.
  5. Whisk eggs in a bowl with salt, pepper and red pepper flakes and pour eggs over vegetables.
  6. Bake in the oven for 45 minutes or until eggs are set. Cut into squares and serve.

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