Category: Paleo Page 2 of 13

What We Eat: A Peek at Our Weekly Menu

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On April 19, 2017

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

I’ve had people ask time and time again what a typical week of eating looks like for me and Bill. Every week is different, but I thought I’d give you a glimpse of what last week and the upcoming week consisted of for our meals.

I tend to make a combination of my own recipes from this blog and often look to the Nourishing Meals Cookbook, The Undiet Cookbook, Forks Over Knives: The Cookbook or one of Rebecca Katz’s many healing cookbooks, with a recent focus on The Longevity Kitchen Cookbook. 

We pretty much follow Michael Pollan’s advice to “Eat food, not too much, mostly plants.” Sometimes I’m a little off on the “not too much” part, if I’m being completely honest, but we prioritize eating real food made from ingredients we recognize and can pronounce. The vast majority of what we eat, especially for me, consists of plant-based foods like veggies, fruit, beans, grains, nuts and seeds, and we load up on herbs and spices for flavor. I do eat some animal proteins a couple of times a week, usually wild caught fish or pasture-raised chicken or eggs.

My husband Bill’s German heritage demands a higher animal protein ratio than what I eat. He just feels better eating a bit more of it than me! That’s why I’m such a huge advocate of listening to your body and paying attention to what gives you energy and what takes it away. I encourage you to experiment with different foods to see which ones make you feel best. For more on my philosophy around food and eating, check out this recent post.

Okay, now let’s get back to the food. Want to know what a week of breakfast, lunch and dinner looks like for us? Check out the list below!

Breakfast

Because I’m on a healing foods protocol through my nutritionist, as I’m restoring my body from Epstein-Barr Virus, I’m not eating certain things that Bill eats on a regular basis, like eggs. He loves making breakfast and puts in a lot of work each morning. A typical breakfast for him consists of roasted sweet potatoes, sautéed onions and tomatoes or peppers, and an egg, usually served on or with a Swapple, which is one of my favorite freezer staples as well. We also like Bilinski’s casing-free, real food chicken sausage, especially the kale balsamic version!

I usually have a smoothie because it’s the easiest way to pack a lot of goodness into one glass (or smoothie bowl!). I’ve been opting for blueberries as my main fruit because of how antioxidant-packed they are. I alternate which fats I use, including coconut butter, chia seeds, flax seeds, hemp seeds and avocado. I usually throw in a handful of baby spinach or baby kale and round out everything with a scoop of protein powder or an extra sprinkle of hemp seeds.

I’ll have to share the smoothie I’ve been making lately, so you have the recipe, but this Blueberry Blast Smoothie is pretty similar!

I absolutely LOVE the Oat Berry Yogurt Muffin recipe from the Forks Over Knives Cookbook and have been serving that with Trader Joe’s mixed nut butter. I also tried the Detoxinista’s Vegan Almond Flour Banana Bread. It’s RICH and pretty hearty, since it’s made with almonds as the base, but I really liked the flavors!

Lunch & Dinner

To be honest, lunch and dinner don’t look that different for us. I almost always have a big salad for lunch as my base and often serve up leftovers from dinner for lunch because it makes things easier and saves us time. I’m a big advocate of making grain or salad bowls, which basically consists of throwing together some cooked and raw veggies (focus on leafy greens!), some source of protein (usually beans), something crunchy like nuts or seeds, and a grain like quinoa or brown rice if I’m making a grain bowl. I top it all off with a dressing and toss everything together.

As much as I love to cook, sometimes I need something nourishing when I haven’t planned ahead and packed. When I’m on the go, some of my favorite places to hit up are Stall11 at RHouse, sweetgreen, Harmony Bakery, the Naked Lunch Cafe, and Whole Foods Market hot bar and salad bar. I link to all of those places and others in my healthy foodie dining guide to Baltimore.

Here’s what we’ve been cooking up lately!

That’s a look at some of what we’ve been cooking up in our kitchen lately. We stick with some of our favorite familiar staples and try a few new ones here and there.

How about you? What’s on your menu? Try anything new lately? Feel free to share in the comments below! I love trying new recipes 🙂

3 Beautiful Smoothie Bowl Recipes to Try

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On March 30, 2017

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, Gluten-Free, Nourish, Paleo, Paleo, Recipes, Vegetarian

If you’ve recently bought yourself a blender after reading reviews similar to https://allgreatappliances.com/oster-pro-1200-blender-review/, then I imagine you are trying to find ways to use it. INTRODUCING; the smoothie. Smoothies are great, and I’ve been a fan of smoothies for years because of how many nutrients you can pack into one meal. But I’ve also noticed something you may find to be true as well.

I tend to drink them fast. Like, under two minutes fast.

That’s a lot of food entering your stomach at an unnaturally fast rate, which can lead to things like bloating, gas, indigestion, and overeating. You can drink fruits and vegetables at a rate of about two cups per minute when you get them through a smoothie. This can undermine your body’s capacity to recognize that you’re full because the body needs about 20 minutes to register that you’re satiated once you start eating.

So, what’s one idea for slowing down your smoothie drinking pace?

Put it in a bowl!

Yup, make a smoothie bowl.

It’s not that complicated either. All you’re really doing is using slightly less liquid (1/4-1/2 cup less than usual), so you end up with a thicker consistency that can be poured into a bowl instead of into a glass. It’s also important to use thickening ingredients like chia seeds, avocado, frozen banana, soaked raw cashews, and even peeled zucchini to reach your desired consistency.

Now, I do have a few words of caution and something you’ll want to keep in mind when going this route. Smoothie bowls are often topped with heaps of granola, honey, maple syrup, nuts, a whole banana, etc., which makes for a pretty picture. But, on top of all of the ingredients that are already in a smoothie, this can be overkill, so use your toppings sparingly. Try not to overdo it. Notice how your body feels and adjust accordingly! Less is more 🙂 You will still need to use the same equipment like a blender. If you don’t have a blender you might want to go to Juice Buff For more information on Smoothie Blenders.

Check out the three smoothie bowl recipes below that I’ve previously posted on my instagram page. If you’re looking for even more smoothie bowl inspiration, here is a list of nine smoothie bowls from Greatist and 11 from Buzzfeed!

Berry Good Smoothie Bowl

Ingredients

1 tsp flax seeds or flax meal
2 teaspoons hemp seeds
2 teaspoons chia seeds
1 teaspoon coconut butter (optional but tasty!)
1 teaspoon vanilla powder or extract
1/2 tsp raw honey
1 cup baby spinach
1-1.5 cups almond milk (start with one cup for a thicker bowl)
1 cup frozen blueberries
1/2 cup frozen raspberries

Directions: Blend all ingredients, except the berries, in a high-speed blender for about 15-20 seconds. Then, add berries and blend until smooth, adding additional almond milk, as needed, until it reaches your desired thickness. Pour into a bowl and top with additional berries and a sprinkle of hemp seeds.

Shrek Smoothie Bowl

Ingredients

1/2 cup frozen mango
1/2 cup frozen pineapple
1 tsp fresh ginger root
1 tablespoon fresh lime juice
1/2 small avocado
1 cup baby spinach
1 scoop unflavored protein powder (I like Vital Proteins and Bulletproof Collagen Protein because they are flavorless!)
1/2 tsp raw honey
1-1.5 cups water (start with 1 cup and add more as needed)

Directions: Blend everything together until you reach a smooth, thick consistency. Pour into bowl, sprinkle with shredded coconut, and serve with a spoon!

Berry Chocolate Smoothie Bowl

Ingredients

1 cup frozen mixed berries (strawberries and raspberries)
2 tablespoons chia seeds
1.5 tablespoons raw cacao powder
1/2 tsp vanilla extract
1 Medjool date, pitted
1 scoop unflavored protein powder (I used Vital Proteins)
1 – 1.5 cups dairy-free milk (start with 1 cup and add more 1/4 cup at a time)

Directions: Put everything in a blender and blend for about a minute or until smooth. Pour into bowl and sprinkle with goji berries and cacao nibs.

So, what about you? Are you a fan of smoothie bowls? Do you have any favorite recipes? Feel free to share them below!

Coconut Chocolate Brownie Bites {Paleo, Vegan}

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On February 21, 2017

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

It’s been a while since I’ve poster a new no-bake bite recipe for you to try, so I’m excited to share today’s recipe for coconut chocolate brownie bites!

A few weeks ago, I was at a women in business event with a group of consultants, human resources professionals and business owners. Before the session, Susan, a friend and fan who attends my cooking classes in the community, walked in. She was holding a bag of Emmy’s Cookies that she had bought at Starbucks that morning. Knowing what I do, she came up to me and said, “These are so expensive! I bet you know how to make them at home!”

Since I’m always up for a challenge, I started experimenting! What I’m sharing with you today is the final outcome of playing in the kitchen to come up with my own version of those chocolate coconut no-bake cookies. Like most of my no-bake bites, they start with a base of nuts and dates. They’re a great option for a snack or a sweet treat and are perfect for someone who is on the go (kids love them, too!).

I had a few coworkers sample them today for me to give me feedback, and everyone loved the sweet and salty combo paired with the rich chocolatey taste. As someone who used to h-a-t-e coconut anything, I really love these, and so does my husband, who isn’t much of a coconut fan either.

One of the fun, new things I’ve started doing with no-bake recipes like this is experimenting with vanilla powder instead of vanilla extract. I find that the taste isn’t as bitter, but you can totally use vanilla extract in this recipe if you prefer.  If you use the powder, it’s a 1-1 substitution for the extract. I buy the Nielsen-Massey brand of vanilla powder at MOMs Organic Market. Most natural food stores and Whole Foods carry vanilla powder, in case you’re interested!

I have a feeling these are going to become one of your new favorites, so let me know if you give them a try 🙂 They’re gluten-free, dairy-free, vegan, paleo, and raw, in case that helps you decide!

Coconut Chocolate Brownie Bites

Yield: ~24 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1/3 cup raw cacao powder
1 1/3 cups Medjool dates, pits removed
1 teaspoon vanilla extract or vanilla powder
2 teaspoons pure maple syrup
1 cup shredded, unsweetened coconut

Directions

  1. In a food processor fitted with the S-blade, process walnuts and salt for about 15 seconds. Add cacao powder and pulse to combine.
  2. Add dates, vanilla, and maple syrup, and process until a dough begins to form.
  3. Add coconut and pulse several times until just combined. Shape into 1-inch balls and roll between your palms. Toss balls in shredded coconut (optional) and store in a glass container in your fridge.

14 Valentine’s Day Sweet Treat Recipes {Gluten-Free, Dairy-Free}

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On February 13, 2017

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Gluten-Free, Holidays, My Story, Paleo, Paleo, Recipes, Vegan, Vegetarian

Bill and I love holidays and find ways to make them special. My family always did that growing up, so it’s a tradition I’ve carried into my marriage.

This past week, I thought it would be neat to buy a card and a treat for Bill for each day leading up to Valentine’s Day.

I put a card and a treat in a brown paper bag with “Happy <3 Week” written on it and put it in his backpack each day.

heartweek

It was fun for me to do and I know it will be at least one bright spot in the midst of his hectic days as an elementary school phys ed teacher. I’m not sure what he has planned for this weekend, but I’m looking forward to it!

When it comes to Valentine’s Day, one thing is for sure – BOTH of us love chocolate.

We are fans and followers of our favorite Baltimore-based chocolatier, Jinji, and know that Valentine’s Day is not complete unless we are eating some of her amazingly delicious chocolate creations. It’s seriously the purest, richest chocolate I’ve ever tasted.

truffles

Truffles galore! They’re always so creative and decadent.

If you can’t make it out to your favorite chocolate shop, or you just want to make a delicious sweet treat at home, try one of these 14 Valentine’s Day-worthy recipes below.

They are all dairy-free, gluten-free, and made without refined sugar. Many of them are paleo-friendly as well, so give at least one of them a try!Vday Collage.jpg

The first recipe holds a special place in my heart because dark chocolate caramels are pretty much the best thing ever.

Homemade Rolos by oh she glows

homemade-rolos-7159.jpg

Photo Credit: Angela Liddon. Used with permission.

Oatmeal Heart Cookies by Nourishing Meals

oat heart cookies71

Photo Credit: Nourishing Meals. Used with permission.

Sweet & Salty Super Food Chocolate Bark by RNK

Superfood Bark

Cherry Dark Chocolate Chip Almond Butter Cookies by RNK

cherry choco chip cookies

Two Layer Raw Chocolate Brownies by oh she glows

Brownies.JPG

Photo credit: Angela Liddon. Used with permission.

Cacao Mousse & Raspberry Parfaits by Begin Within Nutrition

mousse

Photo Credit: Begin Within Nutrition. Used with permission.

Cherry Chocolate Brownie Bites by RNK

cherry choco bites

Seductive Raw Chocolate Walnut Fudge by oh she glows

fudge2.jpg

Photo Credit: Angela Liddon. Used with permission.

Easy Strawberry Cheesecake by Kasia Kines (my nutritionist!)

Chocolate Hazelnut Truffles by RNK

Dark Chocolate Berry Cups by Yuri Elkaim

Healthy Valentines Berry Cups

Photo Credit: Yuri Elkaim. Used with permission.

Peanut Better Balls by oh she glows

PB Balls.JPG

Photo Credit: Angela Liddon. Used with permission.

Mint Chocolate Crunch Bliss Balls by RNK

Mint Chocolate Chip Bliss Balls

Peanut Butter Cup Pie by The Detoxinista

no bake

What are your favorite sweet treat recipes?

Feel free to leave a comment below and share!

 

5-Minute Pumpkin Spice Ice Cream {Paleo}

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On December 8, 2016

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

It finally feels like winter, and I’m pretty sure I saw my first snowflake yesterday…but that didn’t stop me from making ice cream!

This recipe is a variation of the 2-minute banana ice cream recipe I shared a few years ago. This is a GREAT way to use up bananas that have seen better days instead of throwing them away ? Just peel and then freeze them, so you’re always prepared to make banana ice cream.

This recipe is quick and easy to make, and the texture is just like soft serve ice cream. I have no idea how frozen bananas turn into such a smooth and creamy consistency, but they do. It’s pretty amazing, and if you haven’t tried it before, all you need is a food processor to make it happen!

I put a seasonal spin on the original recipe by adding pumpkin puree and some festive, warming spices like cinnamon, ginger, clove and nutmeg. I topped mine with some chopped pecans, but you could also use pumpkin seeds or even some dark chocolate chips.

Enjoy!

pumpkin-ice-cream-title pumpkin-ice-cream-closeup

Ingredients

2 cups peeled, frozen bananas cut into 1/2-inch rounds
1/3 cup pumpkin puree
1/4 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
Pinch cloves
Pinch nutmeg
Pinch fine grain sea salt
Chopped pecans (optional)

Directions

  1. Put the frozen bananas in the food processor. Grind the bananas until they resemble this gravel-like consistency. Keep processing until the bananas resemble a smooth consistency. See this post for pictures of the process.
  2. Add in pumpkin puree, spices and maple syrup. Pulse until evenly combined. Add toppings and serve immediately (my preference) or follow step #3 below.
  3. Pour ice cream into parchment-lined glass baking dish with lid and freeze to firm up consistency. Once hardened, lift ice cream block out of dish using corners of parchment paper and cut the block of ice cream into cubes. Return cubes to food processor and follow step 1 above until it becomes creamy again.

No-Bake Gingerbread Cookie Bites

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On December 2, 2016

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

I’d been wanting to come up with a new holiday recipe (and I absolutely love dessert!), so when my friend, Brenda, suggested that I try the Gingerbread Larabar, I was inspired to make this recipe.

The first time I tried ginger, I wasn’t a fan, but over the years, I’ve grown to love it! It’s one of my favorite ingredients because it’s versatile, flavorful and full of some serious health-promoting benefits, including digestive support.

Gingerbread recipes take things one step further with the addition of the blackstrap molasses. Of all of the sweeteners out there, blackstrap molasses is one of the few that has some serious nutritional value.

organic-molassesEven though blackstrap molasses is a form of sugar, it has a better nutrient profile than its counterparts. Check out a few of the reasons why blackstrap molasses is an upgrade when you’re looking for something sweet:

It has a very distinct flavor, but in this recipe, I only use a little bit, and it brings everything together and adds a hint of the signature molasses flavor you’ve come to expect from gingerbread.

I’ve taste-tested these treats with coworkers, friends, and family, and everyone is on board, so I know you will love them! If you want to get fancy, you can roll out the dough between two sheets of parchment paper and use little gingerbread cookie cutters to make shapes!gingerbread-person-bites-trio-bannergingerbread-bites-trio gingerbread-bites-closeup

No-Bake Gingerbread Cookie Bites

If you like the flavors of gingerbread, try these delicious no-bake bites for a sweet treat balanced out with some fiber, healthy fats and protein.

  • 1/2 cup raw cashews
  • 1/2 cup raw almonds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Pinch clove
  • 1/4 teaspoon fine grain sea salt
  • 3/4 cup Medjool dates (pits removed)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon blackstrap molasses

  1. Combine nuts, spices and salt in food processor until finely ground.

  2. Add dates, vanilla and molasses and process until everything starts sticking together.

  3. Form hunks of dough into 1-inch balls and roll or flatten to make cookies. Store in glass container in the fridge or freezer.

Pecan-Coated Pumpkin Spice Bites

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On November 5, 2016

In Clean Eating, Dairy-Free, Holidays, Nourish, Paleo, Recipes, Savor, Vegan, Vegetarian

Isn’t pumpkin the best?

Pumpkin seeds, pumpkin soup, roasted pumpkin, pumpkin fudge, pumpkin-spiced anything. If I can find a way to get pumpkin or pumpkin pie spice into it, I will.

I’ve made this delicious pumpkin spice dip multiple times over the past few weeks and have been trying for the past two years to come up with a pumpkin energy bite recipe.

It took me a half a dozen attempts before coming up with this winner 🙂

pumpkin-spice-bite-solopumpkin-seeds-pecans

I like to think of these no-bake bites as triple pumpkin bites because I used just about every component I could – pumpkin seeds, pumpkin pie spice, and a teeny bit of pumpkin puree.

They’re like a taste of fall in every bite – pecans, cinnamon, nutmeg, ginger, clove, and all things pumpkin.

pumpkin-spice-bites

Pecan-Coated Pumpkin Spice Bites

For a sweet and salty, chewy and slightly crunchy bite of fall, you have to try these no-bake bites!

Coating

  • 1/4 cup pecans
  • 1/2 teaspoon cinnamon

Dough

  • 1 cup pecans
  • 1/2 cup raw pumpkin seeds (shelled)
  • 1.5 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup Medjool dates
  • 2 tablespoons pumpkin puree

  1. Combine 1/4 cup pecans and 1/2 tsp cinnamon in food processor until small hunks of pecan remain. Pour into medium bowl and set aside.

  2. Combine pecans, pepitas, spices and salt in a food processor and pulse until it reaches a fine meal.

  3. Add vanilla, dates and pumpkin puree and process until everything is combined. Remove from food processor and shape into a large ball.

  4. Tear off 1-inch hunks and roll into a ball between your palms. Roll ball in pecan mixture and store in glass container in the fridge. You can also freeze them!

Simply Sautéed Mushrooms {& Cauliflower Mash}

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On October 26, 2016

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

Jenna, one of the participants from a recent cooking class I taught about healing foods, had this to say about today’s recipe:

“Everyone in my family thought the cauliflower mash was potatoes!!!! They were super creamy.”

Jenna is in high school but is going to be doing big things in the healing foods space in the coming years, as she pursues studies in nutrition in college. Keep your eye out for her!

rachel-jennaI’ve shared the base of this recipe before in this post for Roasted Garlic Cauliflower Mash but put a new spin on it by topping it with mushrooms, a food often used as a stand-in for meat because of their chewy texture.

Mushrooms are immune-boosting, cancer-fighting powerhouses and don’t get nearly enough love in our kitchens and on our plates.

mushrooms-solo

I hated mushrooms for most of my life because I was too grossed out by what they looked like to even be open to trying them. Now, I’m a big fan, whether they are chopped up in a soup or stew, roasted, or served sautéed like they are in this dish.

You can serve this up as a Thanksgiving side dish. It’s a great way to upgrade your plate without sacrificing flavor. With a whole head of roasted garlic and a tablespoon of fresh thyme in the potatoes along with a generous sprinkling of oregano on the mushrooms, no one will complain that this dish lacks flavor.

Next step? Come up with a sauce to top it off 🙂

mushroom-mash-angle mushrooms-mash-closeup

Simply Sautéed Mushrooms 

Ingredients

1 (8-ounce) package cremini (baby Portobello) mushrooms, wiped clean and sliced
2 tablespoons avocado oil, coconut oil, or extra virgin olive oil
1/2 tsp sea salt
Black pepper, to taste
1⁄2 tsp dried oregano

Directions

  1. Heat oil in a large skillet over medium high heat until oil shimmers.
  2. Add mushrooms to pan, evenly coating them with oil. Spread into a single layer and let cook for 5-6 minutes.
  3. Add salt and pepper, stir and cook 5-6 minute more, until mushrooms begin to brown and soften. Toss with oregano and serve.

Serve as a side dish or on top of some roasted garlic cauliflower mash.

Shredded Brussels Sprouts Salad with Walnuts

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On October 17, 2016

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

Isn’t fall food the best?

What’s not to like?

Soups, stews, chilis, squash, apples, Thanksgiving, and

…Brussels sprouts!brussels-salad-closeup

I’ve always liked certain vegetables that other kids didn’t like, including Brussels sprouts, but I think the Parmesan cheese shower I coated them with as a kid helped hide the taste. I think I liked the taste of the cheese…not so much the bitter taste of the overcooked Brussels sprouts.

Brussels sprouts get a bad rap because most of us have only ever eaten them steamed or boiled to death, which releases all of the not so pleasant smells most of us associate with Brussels sprouts.

BUT it doesn’t have to be that way? Brussels sprouts don’t have to be awful.

They can be incredibly delicious, especially when roasted, sautéed, or prepared raw, which is what we’re doing for today’s recipe. I first served this dish at a Healing Foods cooking class I taught in Baltimore recently, and it was a hit.

healing-foods-group

It gave me an excuse to use the food processor, which I demo’d on a Facebook live video. Using a food processor is SO MUCH FASTER and more efficient than chopping things like Brussels sprouts by hand.

The brand I recommend and have had the most success with is Cuisinart. I have an 11-cup style and a 14-cup style, and the 11-cup is sufficient for most things I do on a daily basis. You can find the best deals on their food processors on Amazon.

Brussels sprouts are in the cruciferous veggie family, which includes all-stars like broccoli, cauliflower, cabbage, arugula, collard greens and kale.

The compounds in Brussels sprouts help activate cancer-fighting enzyme systems in your body and support detoxification (cleaning out the gunk). Upping your intake of these mini cabbages can also help reduce inflammation and your risk of chronic diseases like heart disease and cancer.

If you’ve always been a Brussels sprouts hater or skeptic, I encourage you to give this recipe a try. Serve it up to family and friends – I bet they’ll never know they’re eating Brussels sprouts!

brussels-salad-whole-platebrussels-salad-angle

Shredded Brussels Sprouts Salad with Walnuts

Ingredients

1 pound Brussels sprouts, ends trimmed
1/4 cup lemon juice (about 1.5 lemons)
Zest from 1/2 lemon
1/2 tsp coarse sea salt
1 tsp Dijon mustard
1 tsp 100% pure maple syrup
1 clove garlic, peeled and grated or finely minced
1 shallot, finely chopped
1/4 tsp black pepper
1/3 cup extra virgin olive oil
1/3 cup walnuts, lightly toasted and chopped
1/4 cup naturally sweetened cranberries (optional)

Directions
1. Working in small batches, place brussels sprouts in feed tube of processor fitted with shredding blade. Pour shredded Brussels sprouts into large bowl.

2. Whisk dressing ingredients (lemon juice through black pepper) together starting with the lemon juice, streaming in the olive oil last. Toss with brussels sprouts to coat evenly. Add more dressing if needed. To soften Brussels sprouts, refrigerate salad at least 30 minutes.

3. Top with walnuts and dried cranberries.

This salad will hold up well for a few days in the fridge 🙂

Do you have any favorite Brussels sprouts recipes? Feel free to share them below!

Tropical Mango Lime Coconut Balls {Vegan, Paleo}

By

On August 28, 2016

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

Of all the recipes I create, this kale salad, this sweet potato and egg casserole and these no-bake bites and balls are the most popular.

I love the no-bake bites because they’re packed with an energy-boosting combination of protein, fiber and healthy fats, and the possibilities for flavor combinations are endless! I’ve made about a dozen different versions of these little bites, but I wanted to try something different with this recipe.

mango-bite-ingredients

Because of the warm weather, I’d been enjoying this Caribbean Island Breeze smoothie with frozen mango and was inspired to make a no-bake bite using some of the same ingredients.

I’ve taste-tested these little gems with over a dozen people, and they’ve been a hit each time! With sweet mango, tart lime, creamy coconut, and a zing of ginger, these bites are full of flavor and fun to eat.

You’re going to love them 🙂 

mango-bites-platedmango-bite-closeup

Tropical Mango Lime Coconut Balls

Yield: 32-36 balls

Ingredients

1 cup raw cashews
2 cups + 1/4 cup shredded coconut
1/3 cup hemp seeds
1/4 tsp + pinch fine grain sea salt
1/2 tsp grated ginger root
1/2 cup dried mango, softened slightly in warm water for about 10 minutes, patted dry with a paper towel, then coarsely chopped
1/2 cup Medjool dates, pitted and coarsely chopped
zest of 1 lime

Directions

  1. Put cashews, 2 cups shredded coconut, hemp seeds and sea salt in the food processor and process (about 30 seconds) until it reaches a coarse meal.
  2. Add remaining ingredients to food processor and process until evenly combined. You may need to scrape down the sides a few times.
  3. Roll into 1-inch balls and roll in shredded coconut. Freeze or refrigerate in a glass container.

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