Tag Archives: Clean Eating

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 ←recipe 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 145º 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 350º 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!

 

 

Bacon Wrapped Asparagus

It’s Asparagus season, and one of the best times to eat it is early Spring when it is local and the stalks are thick and juicy!

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus

Asparagus is a perennial. It takes three years after planting asparagus to strengthen the roots and start harvesting it. After that it just gives and gives every Spring. I find that as the weather warms the stalks get thinner, so I like to make this side when they are fat and abundant.

Asparagus is packed with nutrients like folate, vitamins E, C, A and K, as well as a trace mineral, chromium, that heightens the ability of insulin to transport glucose from the bloodstream into cells. Asparagus also contains soluble and insoluble fiber. It is also is a good source of the antioxidant glutathione which is said to slow the aging process and benefit your skin.

Did you know Asparagus can grow as much as ten inches in 24 hours? Amazing! It is also a natural diuretic and can help the body get rid of excess salt and fluid. One caveat – If you have had calcium kidney stones or gout, asparagus is one of the foods to avoid (see here).

The recipe is simple and delicious!

Bacon Wrapped Asparagus

Ingredients:

16 Fat Stalks of Asparagus or more if stalks are thinner

8 Pieces of Good Quality Bacon

1Tablespoon Coconut Oil or Olive Oil

1 Teaspoon Coarse Salt (I used Fleur De Sel)

Directions:

Preheat your oven to 450º degrees.

Lay out a parchment lined, rimmed baking sheet. Wrap a piece of bacon around two fat stalks of asparagus (or three to four thinner stalks) and secure with a toothpick. Set the eight bundles on your prepared baking sheet and brush with Coconut Oil or Olive Oil. Sprinkle the asparagus with the coarse salt. Place in your oven 10 to 12 minutes until the bacon has crisped and the asparagus is nicely roasted.

Serve!

Bacon Wrapped Asparagus Ready for the Oven

Bacon Wrapped Asparagus Ready for the Oven

Eat Your Nutrients!

Eat Your Nutrients!

 

Orange Boost Smoothie

orange boost with type

Orange Boost Smoothie is a creamy addition to a smoothie rotation! It provides Vitamin C, Vitamin A, Potassium, Protein from gut healing grass fed gelatin which also will help joints, skin and connective tissues regenerate, antioxidant rich Matcha Green Tea, Cinnamon (antioxidant, fights inflammation), and is easily digestible..

I like to have this smoothie in the mornings on my tough workout days when I have depleted glycogen.

Orange Boost Smoothie

1 Ripe Banana

1 Organic Medium Orange

1/4 Cup Sliced or Baby Organic Carrots

2 Tablespoons of Grass Fed Gelatin

1 Tablespoon Matcha Green Tea Powder

1 Tablespoon Fresh Squeezed Lemon Juice

1/4 Teaspoon Cinnamon

1 Cup Crushed Ice

Directions: Blend together the Orange, Carrots and Banana. Add in the gelatin, Matcha Green Tea Powder, lemon juice, cinnamon and crushed ice. Blend on high until smooth.

Try this smoothie on the days you need an extra boost! Enjoy!

serves 1-2

Eat Your Nutrients!

Eat Your Nutrients!

Good Eats for a Lunar New Year Celebration!

CNY Year Collage Final

Gung Hay Fat Choy! It is the first day of the Lunar New Year Celebration, and I have put together a collection of recipes that you can make for a fun party! It is also known as the Spring Festival, and spring is just around the corner! Believe it, it is coming! This year is the year of the sheep. It is my daughter, Skyli’s year.  The date and animal changes every year, because it is based on the Chinese Lunar Calendar, you can see a calendar here and read fun facts! You have probably seen this calendar on a paper place mat at a Chinese restaurant.

Two of my daughters were born in China, so we celebrate every year, but you don’t have to be born there to celebrate! I have included here the Asian Fusion Shrimp Egg Custard with Scallion Oil Drizzle as a starter, Chinese Five Spice Chicken Bites, Asian Pork Ribs, Savory Carrot Scallion Pancakes and Matcha Green Tea Cookies. Serve it with some warm Jasmine Tea, Sliced Oranges (which signify good luck and prosperity in the coming year) and Cauliflower Rice or White Rice, and you have a party!

The Lunar New Year celebration lasts for two weeks, there are dragon dance parades, fireworks, good food and community culminating with the lantern festival. You will see a lion in the collage above. It is different from the dragon which comes at the end of the dragon dance parade. You can read more about Chinese New Year in China here. The decor is extraordinary during this time in Asia.  Google Chinese New Year Photos to see real pictures of the parade.

Here is a photo of my family in China several years back in the spring in Tiananmen Square.

Our Family in Tiananmen Square While Traveling in China

Our Family in Tiananmen Square While Traveling in China

There is nothing like traveling to the country of origin and eating the authentic food. It changed my entire view of Chinese food.

I hope you enjoy these recipes! For more delicious additions to your party, check out these Grain Free Chinese Almond Cookies on Tasty Yummies by Texarin Baking, or PaleoLeap’s Beef and Broccoli Stir-Fry.

Happy Chinese New Year everyone!

Eat Your Nutrients!

Eat Your Nutrients!

Note: White Rice is not Specific Carb Diet approved so go with cauliflower rice if you are on it.

Homemade Raspberry Vinegar

Raspberry Vinegar is one of my favorite ways to make a salad dressing. It is colorful and is one of my favorite fruits. Store bought raspberry vinegar is not allowed on the SCD diet because of added sugar, but this one is! It is made with real raspberries and red wine vinegar and is simple and fresh tasting with just two ingredients! Raspberries are loaded with Vitamin C and are an excellent source of Flavanoids and other vitamins. So here we go! The color is gorgeous!

Homemade Raspberry Wine Vinegar

Homemade Raspberry Wine Vinegar

Ingredients:

12 ounces of fresh raspberries

1/2 Cup Red Wine Vinegar

Directions:

Place the fresh raspberries half at a time in a fine meshed sieve like this one. Hold the sieve over a bowl and press the raspberries with a spatula releasing the juice into the bowl and keeping the seeds and flesh in the sieve. Discard the seeds and pulp. Whisk in a half cup of Red Wine Vinegar into the raspberry juice (there should be half a cup of juice). Shake and store in the refrigerator to use as needed. That’s it! Now, if you love Raspberry Vinaigrette as much as I do, check out my recipe for Real Raspberry Vinaigrette here.

Eat Your Nutrients!

Eat Your Nutrients!

Real Raspberry Vinaigrette

I have been really missing raspberry vinaigrette for my salads since starting the SCD, Low FodMap Diet.  Here is a recipe for Real Raspberry Vinaigrette that had me wondering why I waited so long to try it. The seeds are removed from the raspberries using a fine meshed sieve to make the raspberry vinegar, recipe here, making the raspberries much easier on the digestion. Raspberries are loaded with Vitamin C and Flavanoids as well as other vitamins. This is a fresh, delicious salad dressing with an extraordinary color. It has good fat and lots of flavor! You will really enjoy this delicious dressing on a variety of salads!

Real Raspberry Vinaigrette

Real Raspberry Vinaigrette

Ingredients:

1/2 Cup Olive Oil

1/2 Cup Homemade Raspberry Wine Vinegar (recipe here)

1/4 Cup Clear Honey

2 teaspoons Djon Mustard (garlic free such as Annie’s)

1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1/4 teaspoon Himalayan Pink Salt

Directions:

In a shaker (I use these and love them!) add all the dressing ingredients and shake well! Store in refrigerator. Makes 1 cup of dressing.

Real Raspberry Vinaigrette

Real Raspberry Vinaigrette

 

 

Eat Your Nutrients!

Eat Your Nutrients!

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