Tag Archives: Clean Eating

Festive Cranberry Sauce

Festive Crannberry Sauce

This is the Best Cranberry Sauce Ever!!! IMHO ūüôā Even if you don’t like cranberry sauce, you will like this one! It is that good!

It is bright, sweet, and tart, a gorgeous, gorgeous shade of berry, and the coconut sugar added at the final stage adds an earthy warmth like a cozy hug that can’t be described. After the sauce is poured warm into a serving bowl, it is sprinkled with toasted, coarsely chopped walnuts and chilled for the perfect accompaniment to your holiday table! It is definitely going on mine! Happy Holidays!

Festive Cranberry Sauce

Ingredients:

1 Pint of Fresh Cranberries

1/2 Cup Organic Apple Cider

1/2 Cup Fresh Squeezed Orange Juice

1/2 Cup of Honey

Zest of One Organic Orange

1/2 Cup Coconut Sugar

1/2 Cup Toasted Walnuts

Directions: In a medium saucepan, add washed, fresh cranberries, cider, orange juice, honey, and orange zest. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 40 minutes until the berries pop and the juices have reduced by about half.

Meanwhile, preheat your oven to 350¬ļ degrees, and place the walnuts on a cookie sheet. After the oven has preheated, toast the walnuts for five minutes. Remove from the oven and cool, then coarsely chop them and set them aside for sprinkling on the top of the cranberry sauce when it is ready.

Place the warm, simmered cranberry sauce into a blender and add the coconut sugar. Blend until smooth and emulsified. Pour into a serving dish and sprinkle while warm with the toasted, coarsely chopped walnuts. This allows some of the walnuts to sink into the sauce so they are throughout and on the top. Chill at least four hours. This will keep in the refrigerator and can be made in advance!

Makes 2 Cups

Eat Your Nutrients!

Eat Your Nutrients!

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Oven Roasted Fennel, Carrots and Red Onion

Roasted Vegetables

My favorite way to eat vegetables in the colder months is oven roasting! Roasting vegetables in the oven brings out the natural sugars in the vegetables, and it caramelizes them adding even more layers of flavor.

If you have been following me for awhile, you have heard over and over to eat your vegetables and eat your nutrients. ūüôā ¬†Oven roasting makes it an easy way to do so! Yes! Some of the health benefits of Fennel is it contains Phytonutrients, Vitamin C, Fiber, Folate and Potassium. Red Onion is a source of Sulfur and Quercetin (cancer protective). Carrots are high in Vitamin A, and also contain good amounts of Biotin and Vitamin K. By eating these three all together, you are getting a powerhouse of beneficial nutrients!

This recipe for Oven Roasted Fennel, Carrot and Red Onion is an outstanding choice to serve at your Thanksgiving table. It is colorful, rustic and so delicious! I hope you give it a try!

Oven Roasted Fennel, Carrots and Red Onion

Preheat your oven to 375¬ļ degrees.

Ingredients:

2 Fennel Bulbs

6 Medium Carrots

1 Large Red Onion

1/4 Cup Olive Oil

1 Teaspoon of Himalayan Pink Salt or Sea Salt

1 Teaspoon Black Pepper

Directions:

Wash and trim the fennel, and remove the stalks. Slice the fennel into 1/2 inch slices. Peel the carrots and slice. Peel the red onion and cut in half, then into 10 wedges total. In a medium bowl toss the prepared vegetables with the olive oil, salt and pepper. Spread on a parchment lined, rimmed baking sheet. Place in the preheated oven and roast for 30 to 40 minutes until the vegetables are tender and caramelized, tossing with a spatula after the first 20 minutes.

It is ready to Serve!

Enjoy your day!

Eat Your Nutrients!

Eat Your Nutrients!

18 Paleo Summer Cookout Recipes!

18 Paleo Summer Cookout Recipes

Summer is cookout season! Just mentioning the word cookout is  a sure way to get company flocking to your door! Set up an outdoor game or two like Bocce Ball and Badminton, and you have a party!

Here are Eighteen Summer favorites of mine! Please feel free to share any of your favorite healthy Summer recipes in the comments below! What will you be making this Summer?

Bacon Wrapped Grilled Pork Chops with Citrus Drizzle by the Civilized Caveman

Prosciutto Olive and Sundried Tomato Turkey Burgers by Tammy Credicott

Grilled Vegetables and Shrimp Toss by Sam Eats Her Nutrients

Grilled Shrimp and Veggie Toss

Grilled Vegetables and Shrimp Toss

Grilled Bok Choy with Sesame Ginger Sauce by Sustainable Dish

Sesame-Ginger Flank Steak Salad by Primal Palate

Hatch Chili Layered Stack by Paleo Foodie Kitchen

Grilled Venison 50/50 Burgers by Sam Eats Her Nutrients

Aromatic Whole Grilled Chicken¬†by Mark’s Daily Apple

Lamb Kofta (Meat on a Stick) by Stupid Easy Paleo

Fruit & Nut Broccoli Salad by Crafty Coin

Salmon Cucumber Noodle Salad by Mangia Paleo

Nom Nom’s Sister’s Phenomenal Grilled Green Chicken¬†by Nom Nom Paleo

Lemon Parsley Grilled Zucchini by Danielle Walker of Against All Grain

The Best Creamy Coleslaw by The Paleo Mom

Paleo SCD Summer Strawberry Pie with Toasted Hazelnut Vanilla-Orange Ice Cream by Sam Eats Her Nutrients

Strawberry Sangria Sorbet by Sam Eats Her Nutrients

Strawberry Ice Cream Bon Bons by A Girl Worth Saving

S’More Worthy Graham Crackers by hopecentric

Strawberry Sangria Sorbet

Strawberry Sangria Sorbet

Enjoy a Summer Cookout, have some fun, and share some delicious food! Happy June!

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Deli Chicken Salad

This recipe is so easy on a busy week. The cook once eat twice concept is a lifesaver for today’s busy lifestyles! I was talking to my sister on the telephone yesterday, and she has three children in five sports this Spring and is really struggling to put good food on the table. I hear her! It can be challenging to churn out healthy meals for the family no matter who you are, and busy Mom’s can really benefit from some fast recipe ideas!

Deli Chicken Salad (cook once eat twice)

My deli chicken salad recipe uses leftover roasted chicken. I used a chicken from my Lemon Herb Juicy Roasted Chicken recipe here. I had leftover roasted chicken and needed something quick on Monday night. I find chicken salad is so much moisture when you use the whole bird, (a mixture of dark and light meat).

To cook once eat twice, depending on the size of your family, you will need one or two whole chickens. Make the Lemon Herb Roasted Chicken recipe, or another favorite whole roasted chicken recipe the first night. The second night, you will shred the leftover cooked chicken and put together the chicken salad in ten minutes!

Deli Chicken Salad

Ingredients:

2 1/2 Cups Shredded Leftover Chicken

1 Cup Good Mayonnaise (I used my favorite Paleo Mayonnaise here)

1 Tablespoon of Dill Pickle Relish (I love Bubbies) for those Low FodMap it has garlic, but this tiny amount should be fine!)

1 Tablespoon of Whole Grain Mustard (I just found this Clean Brand at my Local Coop, it is delicious!)

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

Directions: Just mix it all together and serve it. Someone is sure to lick the bowl clean!

Tip: Double the recipe for even another day packed in lunches!

Delli Chicken Salad

Have a Happy Day!

Eat Your Nutrients!

Eat Your Nutrients!

Honey Drizzled Wild Salmon on a Bed of Butternut, Topped with Spinach

At the end of a hard day, I am ready for a ¬†hearty meal that includes¬†vegetables, Omega 3’s, healthy carbohydrates and fats. ¬†I want it to leave me feeling replenished,¬†well fed and my belly full. If this is you, then this salmon recipe is what you are looking for! Join me in creating a beautiful, nutrient rich salmon entree!

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

The drizzle of honey around each plate pairs beautifully with the salmon and butternut. Just a touch of honey creates a Umami flavor and takes the dish to extraordinary. Although this entree looks restaurant fancy, I promise it is not too difficult. The hardest part is peeling the butternut squash.

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Honey Drizzled Salmon on a bed of Butternut Topped w/ Spinach

Directions:

Prepare Simple Oven Roasted Butternut Squash¬†‚Üźrecipe here

Tent with Foil to keep warm and then turn your oven to broil (high) and place the baking rack on the second level from the top of the broiler.

Ingredients:

For the Salmon:

1 1/2 Pound Sockeye Salmon Filet (approximate weight)

3 Tablespoons Olive Oil

1 Teaspoon Lemon Zest

1 Teaspoon Himalayan Pink Salt or Sea Salt

1/4 Cup Honey for Drizzling (clear if SCD/Low FodMap)

Lay Salmon on a parchment or foiled lined, rimmed baking sheet. Mix Olive Oil, Lemon Zest, and Salt in a small bowl and brush on the Salmon. ¬†Broil the salmon under the broiler for approximately ten minutes or until the thickest part of the salmon reaches 145¬ļ degrees.

While the Salmon is broiling prep your Sauteed Spinach:

Sauteed Spinach

Ingredients:

4 Cups of Fresh Baby Spinach

1 Teaspoon Minced Garlic

1 Tablespoon of Olive Oil (use Garlic Olive Oil if Low FodMap & Omit Garlic)

1 1/2 Tablespoons of Pine Nuts

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

In a large sautee pan, place Olive Oil, Garlic (if using) and pine nuts. Turn the burner to high, and toast the pine nuts in the oil until lightly brown. This happens quickly (just a minute or two). Add the spinach and salt. Toss until spinach is wilted.

To plate your dish, start with roasted squash on each plate. Top with a generous portion of broiled salmon. Finally, add the¬†sauteed spinach, and drizzle with honey…..so Delicious!

Serves 4

 

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

 

Avocado Fries with Dairy Free Ranch Dip

Am I the only one who could eat a whole avocado at once? They are so creamy and delicious! Did you know that the fat in Avocados helps you absorb nutrients in carotenoid containing raw vegetables like carrots and leafy greens (and other red, green & orange vegetables) and converts it into Vitamin A? This is true of other fats as well and is just one of the reasons a low fat salad dressing is such a bad idea. Fat helps you access the nutrients in vegetables!

avocado fries with Won't Miss A Thing Ranch

Avocado also contains fiber and other vitamins and minerals, and the fat keeps you full. I like the glow factor of eating avocados. They are good for your skin! You don’t have to eat a whole avocado at once to get the benefits. These avocado fries are a delicious side at a cookout, and also a very fun¬†appetizer!

Serve them with carrots and my Won’t Miss a Think Dairy Free Ranch Recipe!

Avocado Fries with Dairy Free Ranch Dip

Preheat your oven broiler and place the rack on the second level from the top. Lay out a parchment lined baking sheet.

Ingredients:

2 Avocados that are ripe but not mushy

1/2 Cup Superfine Almond Flour

1/4 Cup Apple Cider Vinegar

1 Teaspoon Himalayan Pink Salt or Sea Salt

Directions:

Wash your avocados and cut them in half removing the pit and then slicing them into six slices each, so three slices per half. You will have a total of 12 wedges.

In a shallow bowl, add your Apple Cider Vinegar and coat your Avocado Fries with the vinegar.

In a separate bowl whisk together the almond flour and salt. Dip each avocado slice in the crumb mixture, coating all sides, and place on the baking sheet.

Broil the avocado fries approximately 3 minutes on one side, then remove from the oven and turn, return to the broiler for an additional 3 minutes until golden. Sprinkle with a little additional salt if desired. I like a coarse finishing salt.

Serve with Won’t Miss a Think Ranch here.

Check out more free Health & Wellness Tips on my Facebook page here!

Eat Your Nutrients!

Eat Your Nutrients!

 

Grain Free Cherry Berry Granola Bars

Granola Bars have been a long time favorite around our house, and today I have a grain free version for you! My girls have given me the thumbs up on them.

Grain Free Cherry Berry Granola Bars

 

There is so much to love about granola bars. They stay fresh for several days, so you can make a big batch and wrap them individually for a quick snack, breakfast or a grab and go when you are heading out! Because, hey, the weather is getting so nice, who wants to spend a lot of time in the kitchen on a bright sunny day, or you have ball practice, a yoga class or workout to get to at the gym, or it is your day to……?

I really like the tahini in the recipe. I have noticed since consuming more nut and seed butters in the last six months, my hair is growing thicker and faster, and who doesn’t want that? Read this for information on 10 Superfoods to Prevent Hair Loss.

I added optional chocolate chips in the recipe. Note: If you use chocolate, they are not SCD approved. I have recently tried a mini dark chocolate chip that is sweetened with Stevia by Lily’s or use your favorite dark chocolate.

Grain Free Cherry Berry Granola Bars

Ingredients:

1 Cup Raw Pecans

1 Cup Raw Walnuts

1/2 Cup Dried Dates, pitted & coarsely chopped

1/2 Cup Coconut Flour

1/2 Cup Superfine Almond Flour

2/3 Cup Honey

1/2 Cup Tahini

3 Tablespoons Coconut Oil

1/2 Cup Dried Cranberries (no sugar added)

1/2 Cup Dried Blueberries (no sugar added)

1/2 Cup Mini Dark Chocolate Chips (optional, omit for SCD)

2 Teaspoons Pure Vanilla Extract

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

(see In My Pantry here for product brands I use)

Directions: Preheat your oven 350¬ļ degrees. Line a square 8″ x 8″ baking pan with a sheet of parchment paper.

Using a Food Processor with a blade attachment, add the pecans, walnuts, coconut flour, almond flour, chopped dates and salt. Pulse in the processor until you have coarse pieces of nuts. Melt the coconut oil in the microwave (takes about 20 seconds), and add the melted coconut oil, honey, vanilla and tahini to the food processor and pulse until evenly combined but the mixture still contains chunks. Add the dried berries and chocolate chips if using.

Granola Bar Mix

Granola Bar Mix

Pulse until evenly distributed. Transfer the dough to your parchment lined pan, and using a piece of plastic wrap to prevent it sticking to your hands, press the dough evenly into the pan.

Bake for 30 minutes in your preheated oven.

Remove from the oven and cool completely. After the bars have cooled, lift them easily from the pan using the edges of the parchment.

With a sharp knife on a cutting board. Cut the bars into 15 rectangles.

Enjoy!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

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