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Paleo Archives · Page 6 of 13 · Rachel's Nourishing Kitchen

Category: Paleo Page 6 of 13

Homemade Pizza Combos {Paleo, Vegan}

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On May 26, 2015

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

If you grew up in the 90s or knew a kid who did, chances are you at least knew about the tasty snack gems known as Combos.

These little hollowed out pretzel logs were stuffed with all sorts of flavor-packed goodness, from cheddar cheese to pepperoni pizza.

I could house a bag of Combos in a matter of minutes, and my absolute favorite flavor was Pizza. They were addictive!

And after taking a look at the ingredient list, I can see why.combos info

As a kid, I couldn’t have cared less about the ingredient lists of the foods I was eating.

(Which would explain why things like Toaster Strudels, Gushers, Fruit by the Foot, Sour Patch Kids, Dunkaroos, Funyuns, and Little Debbie Swiss Rolls were perfectly permissible snacks on a regular basis :))

But, as an adult, who feels better than I’ve ever felt, I do care.

I don’t follow a strict set of “rules,” per se, but I do make sure that the food I eat is real (not a chemical concoction), whole (an avocado vs. a Cheeto), unprocessed (is a plant vs. made in a plant) and health-promoting.

I prioritize the “fuel” I put in my body and make sure it’s high quality, going to give me energy, and make me feel good…because I like feeling good.

Don’t you? 🙂

I was inspired to “upgrade” Combos and bring some of the same flavors to a healthy snack bite. When Bill and our friend, Brian, tried one for the first time, they said it tasted like Pizza Combos…YES!

One of the best parts is that they are no-bake, so they come together quickly. These are snacks you (and your kids) could have every day!

paleo poppers pizza bites

Ingredients

  • 1 cup almonds
  • 1/2 teaspoon fine grain sea salt
  • 1 small clove garlic, chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 tablespoons almond butter
  • 2 tablespoons sun-dried tomatoes (I used Trader’s Joe’s jarred ones, since they were soaked in olive oil. If you only have dried tomatoes, soak them in hot water for about 30 minutes to soften them and add 1 teaspoon olive oil to the final recipe for moisture.)
  • 1/4 cup hemp seeds
Some of the ingredients in this yummy recipe!

Some of the ingredients in this yummy recipe!

Coating (Optional but awesome)

  • 1/4 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt

Directions

  1. Process almonds in a food processor until they reach a fine meal, about 30-45 seconds.
  2. Add remaining ingredients through hemp seeds and process for about 60 seconds, or until the mixture looks like this and clumps together.clump The longer you process, the longer the oils from the nuts and seeds release and bind everything.
  3. Form the dough into 1 inch balls and set aside.
  4. In a mini food processor (or the bigger ones you just used), make the cashew coating, and process until it reaches a fine texture.
  5. Roll the dough balls in the coating and store them in a glass container in the refrigerator.
  6. Enjoy!IMG_9367

    And this is what my kitchen looked like afterwards...:o)

    Aaand this is what my kitchen looked like afterwards…:o) It’s okay to make a mess. It makes me feel like a mad scientist!

Two Moms in the Raw Cookbook Preview & Bill’s Favorite Breakfast! {Dairy-Free, Gluten-Free}

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On April 22, 2015

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

I love cookbooks. I wrote about some of my favorite cookbooks in this post around Christmastime.

I have lots of them and always SWEAR that I’m going to make 20 more recipes out of each of them before buying another one.

Cookbooks for me are like shoes or purses for a lot of women…I can never have too many!

I’m excited to introduce a brand new cookbook to all of you that I just found out about a few weeks ago after being contacted by a company that I met at the Natural Products Expo back in September – Two Moms in the Raw.

Two Moms in the Raw's booth at the Natural Products Expo. They're coming out with a new line of bars and granola made withOUT agave and with coconut sugar instead!

Two Moms in the Raw’s booth at the Natural Products Expo in Baltimore in September. They’re coming out with a new line of bars and granola made withOUT agave and with coconut nectar instead!

They gave me a sneak peek at some of the recipes from their cookbook and even let me make one of them and share it with you a few weeks before the cookbook is set to release on May 5th.

Having never made any of their recipes before, I didn’t know what to expect but hoped for the best.

All I can say is HOLY COW. This is what the final dish looked like…

eggs skillet

eggs closeup

The name of the dish was a little odd yet intriguing – “Beet Shakshuka” – but the taste was incredible. It reminded me of something I’d buy at a fancy restaurant for brunch.

Bill and I both devoured it, and he said it just shot up to one of his favorite meals we make!

The recipe comes from the new gluten-free, dairy-free cookbook written by Shari Leidich, founder of Two Moms in the Raw and is titled TWO MOMS  IN  THE  RAW:  Simple,  Clean,  Irresistible  Recipes  for  Your  Family’s  Health.

Shari and I totally align philosophically (which is the only reason I was 100% on board with promoting her book). She thinks of food as medicine and knows what we eat can truly change our lives.

Sound familiar? 🙂

The cookbook highlights both raw and cooked recipes that are focused on helping all people (good cooks and not-so-good cooks) upgrade their diet by adding in healthy and nourishing foods.

TMITR_hres.Book.Cover

TWO MOMS IN THE RAW has recipes for over 130 dishes, broken down into chapters based on meal: juices and smoothies; breakfast; dips; soups; salads; veggie mains; fish, poultry, and beef; and sweet treats and snacks.

From the Garden Jewel Salad and No-Stress Meatballs to Peanut-Free Thai Noodle Salad (pics below) and Single-Skillet Chicken Puttanesca, the cookbook is full of delicious meals.

And just like the other desserts on this blog, the dessert recipes in the cookbook ditch processed sugar in favor of natural sweeteners and power nutrients.

raw pic

In addition to the recipes, Shari offers insight on her preferred ingredients, kitchen equipment, and “household  healers.”

I love when cookbooks offer more than just recipes and give practical information, too. When I write my first one, that’s what I plan to do, too.

Ok, so back to the food.

Do you want to try this amazing beet breakfast recipe for yourself? Here’s a sneak peek of the recipe before anyone else can see it. It’s TOTALLY worth making 🙂

Want to buy the Two Moms in the Raw cookbook? Pre-order by May 5th to take advantage of the sale price – it’s a great deal. You can pre-order it here!

Beet Shakshuka Recipe

eggs closeup

cooked beets closeupskillet

Serves 4 to 6

From Shari: I keep the way I eat interesting by swapping in a variety of produce whenever possible.If that means using a veggie that contains a little more sugar—in this case, fiber-filled beets with their beta-carotene-packed leaves—I’m fine with it as long as it keeps me harnessing the power of produce at every turn. A dish with roots in Middle Eastern cuisine, shakshuka typically consists of eggs cooked to perfection in a savory tomato sauce. I keep the flavor profile Mediterranean by seasoning the dish with cumin and add a healthy shot of raw at the end in the form of springy scallions and earthy raw beet greens, which contain immune-boosting carotenoids, including lutein, which protects the eyes.

Ingredients
2 pounds assorted beets, such as red, yellow, and Chioggia—whatever you have—including the beet greens/tops
¼ cup extra-virgin olive oil (divided)
3 garlic cloves, thinly sliced
1 large bunch scallions, whites and greens separated, thinly sliced
1 pound vine-ripened tomatoes, diced
1½ teaspoons ground cumin
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
4 large eggs

Directions

  1. Preheat the oven to 400°F.
  2. Separate the tops from the beets and rinse and dry the beets and greens. Thinly slice the beet greens to yield 1½ cups and set aside; reserve the remaining greens for another use. Peel and cut the beets into ½-inch cubes.
  3. In a heavy, ovenproof 10- or 12-inch skillet (we used cast iron), heat 2 tablespoons of the oil over medium-high heat.
  4. Add the garlic and scallion whites and cook until softened, 1 to 2 minutes. Add 1 cup of the beet greens and cook, stirring, until wilted, 1 to 2 minutes. Add the beets and cook, stirring, until they begin to soften, about 10 minutes. Add the tomatoes, cumin, salt, and pepper and cook until the tomatoes release their liquid and the liquid is mostly reabsorbed, about 10 minutes. 
  5. Add the remaining 2 tablespoons oil to the skillet. Using a spoon, create 4 to 6 wells in the beet mixture and crack an egg into each well. Cook for 2 minutes, then transfer to the oven and bake until the egg whites are set, 2 to 3 minutes.
  6. Remove from the oven and garnish with the remaining ½ cup beet greens and the scallion greens. Serve straight from the skillet.

Click here to pre-order the cookbook for more recipes like this! 

Recipes and Photo from TWO MOMS IN THE RAW by Shari Koolik Leidich. Copyright ©2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

This is a sponsored post. Please know that I only align with companies that 100% philosophically support my mission for health and well-being, and Two Moms in the Raw does.

Snickerdoodle Cookie Dough Bites {Gluten-Free, Paleo, Vegan}

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On April 16, 2015

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

After making this Cinnamony Snickerdoodle Smoothie a few weeks ago, I told you I would come up with a recipe for Snickerdoodle bites…so here it is!

These little treats comes together in about 10 minutes and are great to make with your kids. I was able to recreate the chewy texture and cinnamon-sugar flavor of traditional Snickerdoodle cookies without using refined sugar or flour.

The key is using blanched almonds.

almond meal I bought mine at Trader Joe’s and dumped the whole bag in the food processor to grind them up until they reached a fine almond meal. You can also just use blanched almond meal if you have it, but the method I used is the cheaper way to go.

Most grocery stores sell blanched almond slivers in the baking aisle, so you should have no problem finding them. (I tried the recipe with whole almonds, and it didn’t taste as good.)

These bite-sized treats make a great dessert or after school snack.

They have an energizing combo of healthy fats, fiber and protein from the almonds and almond butter along with a hefty dose of blood-sugar balancing cinnamon. I know you will love this recipe! 🙂

cookie dough bannerSnickerdoodle Bites

Snickerdoodle Cookie Dough Bites

  • 1 cup blanched slivered almonds
  • 1 cup Medjool dates (pitted)
  • 1/3 cup almond butter
  • 1/4 teaspoon fine grain sea salt
  • 1/2 teaspoon vanilla extract
  • 1.5 teaspoons ground cinnamon

Cinnamon-Sugar Coating

  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons coconut sugar

  1. Put almonds in a food processor and process until it reaches a fine consistency and no chunks of almond remain.

  2. Add dates, almond butter, salt, vanilla, and cinnamon and process until everything is combined, about 60 seconds.

  3. Shape dough into small balls (press between your hands, so they stick together) and roll in the cinnamon-sugar coating. Store in the refrigerator.

*If dates are not soft, soak them in warm water for 15-20 minutes and drain them, squeezing out excess water before adding them to the food processor.

Cinnamony Snickerdoodle Smoothie {Paleo, Vegan}

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On March 30, 2015

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

I always loved Snickerdoodle cookies as a kid.

My brother Zack and I would go to The Great Cookie whenever we were at the mall to buy a few of their warm and soft but perfectly-crunchy-around-the-edges Snickerdoodle cookies.

Fast forward a few decades, and snickerdoodles are now one of my husband Bill’s favorite cookies. My mother-in-law is known for her snickerdoodles, so he’s done quite a bit of taste testing 🙂

I looked around online to see if I could learn anything about where these tasty treats come from and came to the conclusion that “snickerdoodle” comes from a really long German word for “cinnamon sweet roll.”

snickerdoodle soothie

I have plans to make another snack ball treat inspired by snickerdoodles (here’s the recipe for those!), but in the meantime, I thought I’d give a snickerdoodle smoothie a try! I was surprised by how much cinnamon I had to put in to get the flavor I wanted, but I was happy with the final version 🙂

The tahini (sesame paste) in this smoothie is a good source of calcium, iron, heart healthy fats and protein. Learn more about tahini in this post about my Top 10 Pantry Essentials. Tahini also adds some creaminess. The hemp seeds are another source of healthy fat and protein, which we need to help balance our energy and blood sugar levels.

Cinnamon – the signature ingredient in Snickerdoodles – 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.

smoothie banner

Ingredients

  • 1 frozen banana
  • 2 tablespoons tahini
  • 2 tablespoons hemp seeds
  • 1 1/2 teaspoons cinnamon
  • 1 Medjool date, pitted
  • 1/2 teaspoon vanilla extract
  • 1 cup unsweetened almond milk (learn how to make your own here)
  • Pinch of sea salt

Directions

Put all ingredients in a blender until smooth and creamy, about 45-60 seconds.

What was your favorite treat as a kid? Let me know below, and I’ll try to recreate it in a healthier way! 

Addictive Cinna Mocha Fudge Bites {Paleo, Vegan}

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On March 25, 2015

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

I’ve made this recipe four times in the past two weeks, so consider yourself warned 🙂

These little treats are incredibly addictive.

mocha bites 2

If you’re looking for a sweet treat chocolate fix, you have to make these!

You’ll feel like you’re biting into a rich, decadent piece of dark chocolate fudge, so it might only take one of these little guys to satisfy your craving. You can whip them up in less than 10 minutes, too. They are very easy to make!

In addition to being loaded with anti-inflammatory walnuts, antioxidant-packed cacao powder, and blood-sugar stabilizing cinnamon, the secret “mocha” ingredient is detoxifying Dandy Blend.

I dedicated a full post to Dandy Blend earlier this week, so check out that post here to learn more and order samples to try for yourself!

dandy blend

I was inspired to make this recipe after I had been experimenting with other chocolatey treat recipes (including these Chewy Cherry Chocolate Brownie Bites!).

I remembered seeing fudge and brownie recipes that included coffee, so I thought I’d give it a shot.

Adding a slight coffee taste (this is coming from someone who doesn’t like coffee!) to a chocolate recipe takes the flavor to a whole new level! I know you will love these as much as we do 🙂

mocha bites banner mocha bite

Yield: 16-18 bites

Ingredients

2 cups raw walnuts
1/2 teaspoon fine grain sea salt
1 cup Medjool dates, pitted (about 10-12)
1 heaping tablespoon Dandy Blend
1/2 cup raw cacao powder
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions

  1. Add walnuts and salt to food processor and process until finely ground, about 30 seconds.
  2. Add dates, Dandy Blend, cacao powder, coconut oil, vanilla and cinnamon to food processor. Process until combined – about 60 seconds.
  3. Transfer the mixture to a bowl. Using your hands, form into small round balls, rolling them in your palm. Sprinkle with additional cacao powder, if you’d like.

**Store in a glass container in the fridge (or freezer) for up to two weeks – if they last that long! They will start to melt at room temperature because of the coconut oil, so keep them cool 🙂

What are your favorite healthy sweet treats? I’d love to hear from you in the comments below!

Curb Your Coffee Craving: Upgrade to This!

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On March 24, 2015

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

My earliest memories of coffee are of Saturday morning trips to Belvedere Square Market with my mom after her aerobics class.

Burgeoning burlap sacks of coffee beans lined the floor of the market and the aroma filled the air. Sourcing coffee beans wholesale that are of a really good quality can be difficult but Belvedere Square never failed to disappoint. That is why it is one of my favorite places ever to get a good cup of joe. They work brilliantly in ground form in my coffee machine too, which is always a must for me because I’m obsessed with that machine. I read reviews on Greatcoffeebrewers.com to find it and it is one of the best purchases I’ve ever made; perfect coffee every morning, what a start to the day.

To this day, Belvedere Square is one of my favorite places to go in all of Baltimore and is now the site of my FAVORITE chocolate place, Jinji Chocolates (check it out if you haven’t yet!) and two of my top places for a healthy meal in Baltimore.

A box of melt in your mouth chocolate from Jinji

A box of melt in your mouth chocolates from Jinji

I know I’m a minority when it comes to not being a fan of the taste of coffee, but my husband and other friends, family and coworkers couldn’t think of any other way to start their day.

For many people, it’s the taste and habit of drinking coffee, which tempts them to find other Interesting ways to make coffee on a daily, but for others, caffeine is queen.

They will try anything from a Mocha to a Cappucino and will probably always be on the lookout for new products that will tingle their taste buds. When it comes to my friends, and any new and interesting coffee information about new flavours, or different ideas on how to make it, you can guarantee that they’ve already read it and tried it before anyone has a chance to do so themselves. Sometimes, you will think that their lives revolve around coffee.

Caffeine is a big draw, as many of us are walking around a bit more sleep-deprived than we’d like to admit and have gotten used to being in a state of feeling artificially energized all day.

IMG_8855

I get it.

Our lives are demanding.

We’re pulled in multiple directions at any given time, and making it through the work day, getting everything done around the house, and still having time for fun, friends, family and fitness can feel exhausting. Sometimes we feel like we need something to help us get it all done.

The truth is, caffeine affects different people differently. It’s when we become dependent on it to function that it can have a negative impact on our health, artificially stimulating us all day and running our adrenal glands dry.

Here’s a video by a clinical nutritionist that answers the question, “Is coffee good or bad for me?”

If you’re looking to kick caffeine, want to change up your morning or evening routine, or are ready to boost your health by making an upgrade, you have to give Dandy Blend a try.

So, what is Dandy Blend and why is it so, well, dandy?

Dandy Blend is a healthy, instant herbal substitute for coffee that’s caffeine-free. Thousands of people use it as an alternative to coffee because the blend of herbs that are used to make it tastes remarkably similar to coffee.

dandy blend

I’ve been sharing it with friends, coworkers and clients for the past few months, and quite a few people have already happily made the switch…including my husband, Bill!

Not only that, but because the ingredients have detoxifying properties, many people can make the switch without the unpleasant withdrawal side effects that often follow quitting coffee.

Pretty cool, huh?!

So, how do you use Dandy Blend?

  • For a light tea: add 1 level teaspoon per 8 ounces hot water.
  • For a rich, full-bodied coffee-like flavor: add 1 rounded teaspoon per cup hot water.
  • For a strong, coffee- or espresso-strength beverage: use 1 tablespoon per cup hot water.

Technically, you can use hot or cold water (or almond or coconut milk), but I prefer hot.

I’ll be sharing some of my favorite recipes that use Dandy Blend throughout the week – the first of which is for a SUPER delicious mocha fudge ball. You guys…they are SO good! 🙂

db2

Don’t just take my word for it, check out what Dandy Blend customers have to say about this awesome coffee alternative:

I was pleasantly surprised! I have to admit, I was a skeptic. I’ve tried other non-coffee bean hot drinks and was disappointed. However, Dandy Blend tastes as close to real coffee as you can get!

Dandy Blend is the only coffee alternative that actually tastes better than real coffee.

Dear Dandy Blend, I LOVE YOU!!!! An avid coffee drinker for decades, when I was told by a doctor earlier this year I needed to get off coffee, I almost needed counseling! So, I tried Pero, Cafe’ Roma, Bru, and Cafix, but YOU GUYS TAKE THE CAKE! I love that it’s strong, like-coffee, no acid, no caffeine, and no gluten! Thank you so very much!

You can buy Dandy Blend online at Vitacost, Amazon or iHerb or at MOMs Organic Market.

And you can order a sample of Dandy Blend to try for yourself for just $1 on the Dandy Blend website. $1 will get you 2 samples! Click here to order.

If you end up trying it, please come back and leave a message to let everyone know what you think!

Comforting Curried Lentil & Rice Casserole {Gluten-Free, Vegan}

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On March 22, 2015

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

Mashed potatoes. Ice cream. Pizza. Mac & cheese.

We tend to crave these foods. They comfort us. We have really great memories of them from a young age.

Broccoli. Brussels sprouts. Carrots. Spinach. Butternut squash. Collard greens. 

Not exactly the same effect, right?

Many of us grew up thinking that only the foods in the first group can taste good and make us feel good.

What if the same foods that “comforted” us also nourished us? It’s possible!

curry

Our body has an amazing ability to adapt our taste buds and preferences, even for those of us who consider ourselves picky eaters.

Trust me. I get it. For most of my life, I was one of the pickiest eaters you would ever meet! I was loyal to my egg noodles, parmesan cheese, chicken fingers, and broccoli. Sauces / soups / salads / seafood / sandwiches / dips / dressing / ethnic food?…no thanks!

I didn’t eat any of it.

Now, Bill and I eat lots of foods that not only make us feel good but also nourish our bodies.

I’m excited to share one of my NEW favorite, Indian-inspired recipes with you! I just made it for the first time last week, and Bill and I loved it. It’s one of the tastiest, most warming and wonderful meals we’ve ever made. We had it for a week and never got sick of it. You have to try it!

Keep in mind…

  • You will do very little cooking. The only thing you actually take time to cook in this recipe are the onions (mixed with spices).
  • The rest of the meal is “set it and forget it.” Once you’ve cooked the onions, you pretty much dump them and all of the other uncooked ingredients into a casserole dish and leave it alone in your oven until it’s finished cooking. It’s almost impossible to mess this one up!
  • This recipe makes A LOT of food. Perfect if you’re having lots of friends over for dinner or want a meal you can cook once and eat about 4-5 times. I cooked it in a deep lasagna pan.
  • Don’t be intimidated by longer ingredient lists. Just because an ingredient list looks longer than you’re used to doesn’t mean it’s more difficult to make. A lot of the time, our ingredient lists may appear longer because half of the ingredients are herbs and spices. Fortunately, they don’t make the recipe take any longer to prepare but do add tons of flavor! Just make a list and pick them up on your next shopping trip.

casserole bannerIngredients

a few tablespoons extra virgin olive oil OR coconut oil (we used coconut oil)
1 medium onion, chopped
1 to 2 tablespoons fresh ginger root, peeled and finely chopped
1 tablespoon finely chopped fresh turmeric, or 1 teaspoon dried
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons sea salt
4 carrots, chopped
1 1/2 cups french lentils or green lentils
1 cup long grain brown rice
5 cups water
1 can coconut milk (full fat)

Click here for the full recipe from Nourishing Meals!

Fancy Pants Curried Cauliflower Steaks & Mash {Paleo, Vegan}

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On March 18, 2015

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

When it comes to eating well, one of the key things we’re told to do is “eat the rainbow” and include a variety of brightly colored foods in our diet.

I totally agree, but the unfortunate part is that advice leaves out foods that are well…white and colorless.

Like cauliflower.

Cauliflower doesn’t get nearly as much love as its green buddy broccoli, but it should!

It’s just one of the many health-boosting, inflammation-fighting, detoxifying foods in this recipe.

cauli closeup

I was inspired to come up with this dish when I was doing an assignment focused on anti-inflammatory foods for the Culinary Nutrition program I finished this winter.

If we can reduce inflammation, we set ourselves up to feel better, look more alive, prevent disease and even get to a healthier weight. Dr. Mark Hyman has written extensively about inflammation and how to reduce it. Click here to learn more about it from him.

For this dish, I wanted to use as many anti-inflammatory foods as possible, including cauliflower, turmeric, ginger and garlic.

  • Cauliflower, a cruciferous vegetable, contains the antioxidant sulforaphane, which is known for its powerful anti-inflammatory and anti-cancer properties. Here’s my first post about cauliflower and the rest of its amazing health benefits.
  • Turmeric contains over two dozen anti-inflammatory compounds with curcumin being the most potent.
  • Ginger extract regulates pathways that halt the activation of genes involved in the inflammatory response.
  • Allium vegetables like garlic contain sulfur compounds that prevent inflammation in the body.

This recipe puts a creative spin on “steak and potatoes” by using cauliflower “steaks” and “mash.”

I was inspired to share this recipe that puts a vegan-friendly spin on a specialty dish just like the crew at the Wynn Las Vegas.  New York Times Bestselling author of The Conscious Cook and vegan chef Tal Ronnen creates vegan and vegetarian menus for every restaurant at the Wynn, and I hope to have the chance to try his food firsthand one day. Since not everyone (myself included!) can make it to Vegas for a fancy meal, making a dish like this one is the second best option!

**Don’t let the ingredient list intimidate you (it’s mostly spices!). Also, I was VERY thorough on the directions and have included step-by-step pictures of the process below to help you visualize how it works. Give it a shot!*

cauli2name

Ingredients

1 small head garlic
1 teaspoon coconut oil or extra virgin olive oil
1 large head cauliflower
Sea salt and black pepper
3 tablespoons coconut oil or extra virgin olive oil
1 teaspoon ginger root
2 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon ground turmeric
1⁄2 teaspoon ground coriander
1⁄4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1/3 cup reserved water from steamer
Black pepper, to taste
Juice from 1 lemon
1⁄4 cup pine nuts, lightly toasted
Small handful of parsley, chopped

Step-by-Step How To Photos (Written Directions Below)

How to Make Cauliflower Steaks

How to Make Cauliflower Steaks (Directions Below!)

How to Make Cauliflower Mash

How to Make Cauliflower Mash (Directions Below!)

Directions

  1. Preheat oven to 425F.
  2. Peel and discard the papery outer layers of the head of garlic. Using a sharp knife, cut 1/4 inch from the top of cloves, exposing the individual cloves of garlic. Pour 1 teaspoon of oil on top and tightly wrap the head of garlic in foil or parchment paper. Place directly in oven, and roast for 30 minutes or until soft to the touch.
  3. While the garlic is roasting, remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to bottom into two 1-inch-thick steaks. Season each steak with salt and pepper on both sides. Set aside loose florets for the cauliflower mash.
  4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 4 minutes per side. Transfer steaks to parchment-lined baking sheet.
  5. Whisk together the remaining 2 tablespoons of oil, ginger, garlic, cumin, turmeric, coriander, and red pepper flakes. Brush the mixture onto both sides of the cauliflower steaks. Roast steaks in oven, about 15 minutes.
  6. While the steaks and garlic are roasting, put the loose cauliflower florets in a steamer basket over 1-2 inches of water in a pot. Cover and steam until cauliflower softens (about 10-12 minutes). You should be able to stick a fork through it easily. Set aside 1/3 cup of the steam water.
  7. Put steamed cauliflower in a food processor and add 1⁄2 of the head of roasted garlic (squeeze each clove out by pushing on the bottom of each one after you’ve let it cool). Add olive oil, sea salt, black pepper and reserved cooking water to the food processor. Pulse until smooth. Taste, and add more garlic if you prefer.
  8. Remove cauliflower steaks and garlic from oven. Place half the cauliflower mash on each plate, top with a cauliflower steak, and then squeeze lemon juice over each steak. Sprinkle toasted pine nuts and chopped parsley over each steak, and ENJOY!

Healthy Shamrock Shake {Paleo, Vegan}

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On March 16, 2015

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

My favorite St. Patrick’s Day memories were spent down in Savannah, Georgia during and after college over spring break.

Their annual parade is one of the biggest St. Patty’s Day shindigs in the South. It was a lot of fun, and Savannah is a beautiful city – definitely worth the trip if you’ve never been!

My friend Lindsay and I in Savannah for St. Patty's Day circa 2006

My friend Lindsay and I in Savannah for St. Patty’s Day circa 2006

It’s that time of year again – time for all things green and Irish. Time for some signature, seasonal food and drinks. One of my absolute favorite comedians, Jim Gaffigan, even gives the holiday a shout out in one of his hilarious skits:

“How are we supposed to know St. Patrick’s Day is coming up without the Shamrock Shake? Thank you, McDonald’s.”

McDonald’s isn’t my favorite, but I love minty foods as much as the next person (and celebrated just about every birthday of my childhood with a Carvel mint chocolate chip ice cream cake).

To help me make the most nourishing choices, so I can feel my best and most energized, I strive to follow a few food principles from Michael Pollan that simplify what and how to eat for optimal health. Here are 3 of my favorites:

  1. Avoid food products that have more than 5 ingredients.
  2. Avoid food products containing ingredients that a third-grader cannot pronounce.
  3. Eat all the junk food you want as long as you cook it yourself.

McDonald’s Shamrock Shake has a whopping 54 ingredients and as much sugar as almost three 20-ounce Cokes. And I’m pretty sure most third graders would have trouble pronouncing the word, “carrageenan,” one of the controversial ingredients in the shake.

The good news?

You can make a healthier, nourishing version yourself. This is a Shamrock Shake you could enjoy every day!

shakebanner mintbottle

Shamrock Shake

Try this upgraded version of the seasonal classic!

  • 1/4 avocado
  • 2 tablespoons hemp seeds (hulled)
  • 1 cup fresh baby spinach
  • 1/4 teaspoon peppermint extract (OR 3 drops peppermint essential oil)
  • 1/2 teaspoon vanilla extract
  • 2 Medjool dates (pits removed)
  • 1 cup unsweetened almond milk
  • 1 cup ice

  1. Blend all ingredients except ice until you reach a smooth and creamy consistency. Add ice and blend until everything is combined. Top with a dollop of non-dairy whip, if you’d like!

Try adding half a zucchini for a thicker consistency 🙂

I’ll have to tinker with it a little bit to get it to be more like a thick “shake” vs. a smoothie consistency, but if you’re looking for something green and minty to celebrate the holiday, try this recipe!

 

 The next time you’re craving a Shamrock Shake, make one yourself! 🙂

Happy St. Patrick’s Day!

shamrock shake1

Chewy Cherry Chocolate Brownie Bites {Gluten-Free, Paleo, Vegan}

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On March 13, 2015

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

Chocolate + peanut butter = awesome

Chocolate + caramel = awesome

Chocolate + sea salt = awesome

Chocolate +…just about anything = awesome!

I recently wrote about my favorite chocolate place in Baltimore, which features combinations of chocolate most of us would never think of that happen to taste aaaamazing.

In the spirit of yummy chocolate treats, today’s recipe features chocolate + cherries, another winning food combo that doesn’t get enough love.

My friend, Anna (check out her photography site!) recently posted an action shot of her daughter Paisley after enjoying this chocolate-covered cherry smoothie.

paisley2

Bill and I have been making that smoothie a lot lately for breakfast, and the flavors in it inspired today’s recipe for chewy cherry chocolate brownie bites.

YUM.

Several ingredients in these brownie bites are anti-inflammatory, health boosting and super satisfying, including almonds, walnuts, and cacao powder.  Those three foods also made my Top 11 Sweet Treat Staples pantry list.

Cherries are known for their inflammation-fighting, antioxidant-rich properties, and their tart flavor works really well with the slight bitterness from the chocolate and the sweetness from the dates.

My friends and coworkers, Michela and Jillian, were all over these when I brought them to a party last week. Jillian called them Cherry Bombs, which is pretty appropriate since they are like an explosion of flavor! 🙂

cherry choco bitescherry bomb

Yield: 20-24 bites

Ingredients

  • 1/4 cup raw cacao nibs
  • 1/2 cup raw almonds
  • 1 cup raw walnuts
  • 1 cup Medjool dates, pitted (about 10-12 dates)
  • 3/4 cup dried bing cherries, unsweetened (Trader Joe’s sells these cheapest)
  • 1/3 cup almond butter
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon fine grain sea salt + a pinch

Directions

  1. In a food processor fitted with the “s” blade or a coffee grinder, process the cacao nibs until they are broken into smaller pieces. Set them aside.
  2. Put the almonds and walnuts in the food processor and process until finely ground, about 45 seconds.
  3. Add the rest of the ingredients and process until the mixture becomes sticky – about 2 minutes.
  4. Form into balls about 1 inch in diameter, and roll them in the crushed cacao nibs for some crunch! Store them in the fridge. They taste even better after they’ve had a chance to sit for a couple of hours, so all the flavors can meld.

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