August is a time of year when the fresh fruits and vegetables are at their peak! This is a great time to eat your fill of all the freshness the season has to offer and enjoy all the nutrient rich benefits of a large variety of colorful, fresh food.
I have put together a list for you to pin, share and inspire you!
How would you use some of these? Share with me in the comments and share this post with friends who love good food!
You can make a Large Batch of Sweet Potato Toast for dinner, tapas or appetizers with three different themes! What a way to pack in nutrients in a super delicious and gorgeous, eye appealing way! It’s like appetizers for dinner!!! Who wouldn’t love that?
Theses are quite simple to make. You don’t have to get your toaster out and stand there watching it batch after batch! I don’t really have time for that, and I’m sure you don’t either. You toast these in the oven! It works like a dream!
This recipe uses two medium sweet potatoes and toppings that add crunch, sweet and savory! Deliciousness!!!!
Sweet Potato Toast 3 Ways
2 Medium Sweet Potatoes (skin on)
1/4 Cup of Olive Oil
1 Ripe Mango
1 Avocado
Mayo (I used Avocado Oil Mayo)
Ranch Dressing (I used my SCD LowFodmap Recipe)
Apple Butter
1 Roasted Salmon Filet
Pumpkin Seeds (I used sprouted)
Fresh Basil
Green Olives, Sliced
Sea Salt
Pepper
Directions:
Preheat your oven to 400° degrees F. Scrub the sweet potatoes and slice lengthwise 1/2 inch thick leaving the skin on (the skin is very nutritious and holds the sweet potato toast together).
Lay the sweet potato toasts onto a parchment lined, rimmed baking sheet and brush with olive oil front and back. Sprinkle them with sea salt and pepper to taste. Roast the sweet potatoes for 40 minutes total, flipping them half way through.
In the same oven, roast a salmon filet brushed with olive oil, salt and pepper for 15 minutes, or until done.
Remove the sweet potatoes and salmon from the oven, and place on a cooling rack to cool. Now prepare your toppings.
Avocado Sweet Potato Toast – Spread mayo on first, then top with sliced avocado, sprinkle with sea salt, pepper and fresh torn basil.
Mango Sweet Potato Toast – Spread apple butter on the sweet potato toast, then top with sliced mango and sprinkle with pumpkin seeds.
Salmon Sweet Potato Toast – Spread ranch dressing on the sweet potato toast, top with flaked salmon, sliced olive and scallions and a pinch of salt and pepper.
I like to put these on a big cutting board in the middle of the table and let people choose!
Makes about 12 toasts – 4 of each kind
Have fun!
Did you know the smell of orange can reduce stress by up to 70%? You know that smell when you first start peeling an orange and you get that burst of citrus? Oooo, that smells oh so good!!! 😃
There are many benefits to eating oranges. We all know about the Vitamin C. But, oranges are also rich in fiber (17% of your daily allowance is in one large orange), and they can also improve heart health. Studies have also shown that the flavonoids may preserve brain health. Oranges enhance immunity, digestion, and skin health! They are full of other micronutrients too, like folate, potassium, and thiamine, and it’s no secret that the antioxidants in oranges in skin care has pretty impressive results like anti-aging, anti-wrinkle, UV protection, and decreasing age spots! Ask me which Posh products have loads of orange in them!
Oranges are low in calories, but you won’t get the same benefits by drinking orange juice. The fiber in the whole orange slows down absorption of sugar into the bloodstream, so make sure you go for the whole orange. 🍊
I’m really enjoying how this new Egg On Your Face with Korean skin care technology cleanser is making my skin look and feel!!! Awesome!!!! 👍🌺🌈
It is a very nourishing cleanser that is great for sensitive skin and formulated for all skin types.
This is a Wonderful Winter cleanser that gently washes away toxins, makeup, dirt, and excess oil while it adds Poshbiotics to your face! What is that???? 🤔 Well, Poshbiotics is a proprietary blend by Perfectly Posh of pre and probiotics, milk and eggs that soothes, smoothes, and balances pH. I’ve noticed more even skin tone and a softer smoother complexion. It comes in a nice 4 oz. tube and smells very lovely!!! It’s a top notch way to pamper your face! 🧚♀️🧚♀️🧚♀️
If you are ready to reap the benefits of orange and eggs in your skin care, head on over to Perfectly Posh where I am a consultant. I appreciate your business so much, and I am here to help you find your perfect products! They are a natural based skin care company who specializes in pampering without toxic ingredients. Have a wonderful day!!!
This is a hearty dish utilizing my new teriyaki sauce recipe that is soy free and healthy. I have been experimenting with quinoa lately in my cooking, and find I tolerate it very well. This is a pleasant discovery since I admire the benefits of quinoa, such as it being a good source of protein, with all nine essential amino-acids in it and fiber. I buy sprouted quinoa here. If you are eating grain free or strict Paleo, substitute cauliflower rice (here is a video demonstration from Cooking Light on how to make delicious cauliflower rice) for the quinoa.
Teriyaki Chicken and Quinoa
The Teriyaki Chicken and Quinoa also has one of my favorite things………lots of veggies! I am The Eat Your Veggies Lady after all! I have included broccoli (cruciferous vegetable), carrots (a root vegetable and a good source of Vitamin A and healthy carbs), scallions (alliums which are cholesterol lowering and cardiovascular protective), mushrooms (a significant source of zinc, calcium, iron, potassium, folic acid and more), and I just couldn’t help myself, I added some fresh basil on top of each bowl at the end, because I like it’s flavor so much (it’s benefits are, disease fighting, antibacterial, and combats stress).
First you will make the sauce. This can be made ahead and kept in the refrigerator until you are ready to use it. It is a wonderful condiment to have on hand, so any extra will not go to waste.
Soy Free Teriyaki Sauce
Makes 2 Cups
You will need a medium sauce pan and a blender.
Ingredients:
10 ounces of Frozen Pineapple (or fresh)
1/2 of a Red Apple, cored but not peeled
1/3 Cup of Chopped Yellow Onion
1/3 Cup of Coconut Aminos (a soy free alternative made from coconut sap)
1/3 Cup of Fresh Orange Juice
1/4 Cup of Apple Cider Vinegar
2 Cloves of Garlic, minced or 2 Teaspoons of Garlic Infused Olive Oil
2 Tablespoons of Honey
1/2 Teaspoon of Ground Ginger
1/2 Teaspoon of Sea Salt
Directions: Add all the ingredients to the sauce pan and bring to a boil. Reduce heat, and simmer until the apple is tender, about five to ten minutes. Cool for fifteen minutes. Add it to your blender and puree until smooth. Add the sauce back to your sauce pan, and simmer again until reduced by a third. Store refrigerated in a glass container until ready to use.
Now to prepare the Teriyaki Chicken and Quinoa!
Teriyaki Chicken and Quinoa – Soy Free
Teriyaki Chicken and Quinoa
Prepare enough Quinoa to make 4 servings according to package directions. Set aside, covered.
Ingredients for Teriyaki Chicken:
2 1/2 pounds of boneless, skinless chicken thighs cut into 1 inch cubes
4 Cups of Fresh Broccoli Florets cut into bite size pieces
4 Cups of Carrots, peeled and diced into 1/2 inch pieces (this is about 4 large carrots)
6 ounces of fresh mushrooms, diced (I used oyster mushrooms. Use the kind you like.)
1/2 Cup of Scallions, sliced
2 Tablespoons of fresh Basil
4 Tablespoons of Olive Oil, divided
1 1/4 Teaspoons of Sea Salt, divided
1/2 Teaspoon of Ground Black Pepper, divided (omit for nightshade free)
Directions:
In a large skillet, add 2 tablespoons of Olive Oil. Turn your burner to high heat, then add the chicken cubes to the olive oil and sprinkle it with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Brown the chicken on one side for 5 minutes, then flip and brown the other side for 5 minutes. Remove the chicken from the pan into a large bowl and set aside. Don’t worry if it is still pink. You will cook it more.
In the same pan, add 1 tablespoon of olive oil. Over medium high heat add the diced carrots and a half teaspoon of salt and 1/4 teaspoon of pepper. Cook for five minutes. Then, add the broccoli to the carrots and cook another five minutes, stirring frequently. You can add a little broth or water if needed.
Add the carrots and broccoli to the chicken in the bowl.
Add the remaining tablespoon of olive oil to the pan and the mushrooms. Sprinkle with 1/4 teaspoon of salt and brown the mushroom over medium high heat. This should take about 5 minutes.
When the mushrooms have browned, add the chicken and vegetables back into the pan and bring up to a sizzle over medium high heat. Stir in the scallions and 1 cup of prepared teriyaki sauce. Add more if needed. Cover and cook over medium heat for five minutes until the chicken is cooked through.
Teriyaki Chicken and Quinoa
Serve beside the cooked quinoa, sprinkle with fresh chopped basil and some extra scallions.
Teriyaki Chicken and Quinoa
Serves 4 – 6 people with leftovers. 🙂
Eat Your Nutrients!
Lemon Fig Cake
Date Sweetened Lemon Fig Cake Using Coconut Flour
Yes, I love cake, and I am a healthy eater and consider myself vegetable forward. I don’t eat refined sugar anymore. I ditched it several years ago in favor of natural sweeteners like dates, honey, maple syrup and coconut sugar. After some practice and experimentation in the kitchen, and reading a lot of cookbooks on baking with alternative sweeteners, (You should see my library, seriously. Does anyone else read cookbooks like novels?) I find I prefer the natural sweetener’s flavors over the white stuff. I like options! Dates give substance to baking, are a whole food, and have a rich flavor similar to brown sugar. Honey is distinct, light, and good for neutral baking. It does have a tendency to over brown at too high of a heat. Maple syrup is very distinctive. I think everyone can picture that flavor on their tongue. It is delicious in chocolate breads and with pecans for example, and coconut sugar has an earthy flavor and is closest in texture and application to refined white sugar.
Lemon Fig Cake
So, tada………introducing Lemon Fig Cake! Don’t worry if you think you don’t like dates, they are not predominant in the cake. They just add moistness and structure to the cake and contain a ton of trace minerals, calcium and fiber. Dates are a fruit and a whole food sweetener.
Lemon Fig Cake
Ingredients:
6 Eggs (I used local)
1 Cup of Medjool Dates (Soaked and Pitted)
1/2 Cup of Coconut Flour (here)
1/2 Cup of Apple Sauce
1/2 Cup of Dried Figs, halved
1/4 Cup of Olive Oil
2 Tablespoons of Fresh Squeezed Lemon Juice
Zest of 1 Lemon (organic)
1/2 Teaspoon of Baking Soda (Gluten Free here)
1/2 Teaspoon of Pure Vanilla Extract (I use this kind)
1/4 Teaspoon of Fine Sea Salt
Directions:
Preheat your oven to 350º degrees F. Line an 8 inch square baking pan with parchment paper and set aside.
Place the dates in a bowl, and cover with very hot filtered tap water, and soak for five minutes. Halve your dried figs from stem to base and set aside. If they are extremely dry, you should soak them as well. In a food processor with a blade attachment, crack six eggs. Pit the dates after soaking and add them to the eggs. Then, process the eggs and dates until you have just little flecks of date in your batter. Add the remaining ingredients, except the figs, and process for about one minute until the batter is a smooth creamy yellow and a thick cake batter. Scrape the batter into your prepared parchment lined pan. Now, add your figs decoratively on the top, cut side up and bake for 25 to 30 minutes, or until the cake springs back when lightly touched with your finger. Cool on a wire rack, then remove the cake from the pan using the parchment paper as handles.
Batter ready to bake shown above.
Servings 9
I simply can’t get enough of this side dish! It is my new favorite potato replacement, but really in is unfair to Celeriac to call it a substitute for potato, like it is second best. Celeriac is an under appreciated root vegetable. Maybe because in it’s unpeeled state, it is unattractive (sorry celeriac).
Celeriac, Sun Dried Tomato and Basil Side Dish
However, the inside of the celeriac is a beautiful creamy white, and it loves to soak up flavor! In addition, it offers those who partake of it a nice dose of Vitamins C, K, B6, Phosphorous, Potassium, Magnesium, Manganese and Fiber.
You can make this side in under 30 minutes on the stove top. Let’s go!
Celeriac Sun Dried Tomato and Basil Side Dish
Ingredients:
2 Medium Celeriac Root (peeled and cubed into about 1 inch dice)
1/2 Cup Chicken Broth
2 Tablespoons of Olive Oil
2 Tablespoons of Oil Packed Sun Dried Tomatoes (finely minced)
2 Tablespoons of Fresh Basil, sliced
1/2 Teaspoon of Sea Salt
Directions: With a large heavy fry pan on the stove top, add your olive oil and warm over medium high heat. Add the cubed celeriac, and sprinkle with salt. Cook the cubes until just starting to brown, which will take approximately 2 minutes, turning once or twice. Add the broth and minced sun dried tomatoes. Cover the pan, and reduce the heat to a simmer. Simmer covered for 20 minutes, until the celeriac is fork tender, but not falling apart. Remove lid and cook until the liquid is mostly evaporated, and there is just enough left to make a nice sauce. Sprinkle the celeriac with sliced fresh basil. Toss to incorporate the basil and serve!
Eat Your Nutrients!
My family loves my mug muffin recipes, and they have been asking for an apple pie mug muffin! I can’t wait to share it with you also! Mug muffins are so awesome…….they are fast, fresh, and cater to an individuals preference, because you make one at a time! You don’t have a whole batch to consume before they get stale, and if you feel like apple, pumpkin, berry, or whatever you have in the house, you get to choose.
This muffin takes two minutes in the microwave, and you can prep it and refrigerate it the night before if your morning is rushed. Then all you have to do for breakfast is pop it in the microwave for two minutes, and it is ready! Even so, they only take ten minutes to prep and two minutes to cook if you make it right when you want it.
It is a nutritious, grain free, guilt free breakfast or snack! I personally like to make one in the evening, and my children like to make them for breakfast. This Apple Pie Mug Muffin is sweetened with just a tablespoon of honey, has a healthy fat and protein rich egg in it, and the apple of your choice, which is a good source of fiber as well as the coconut flour! I used Fuji apple in the muffin pictured below. If you like an apple with more tartness, try a Granny Smith, but any kind will work! Use your favorite!
Apple Pie Microwave Mug Muffin
Apple Pie Microwave Mug Muffin
Ingredients:
1 Large Egg
1/2 Cup Chopped Apple (this is about half a medium apple, peeled and cored)
2 Tablespoons Apple Sauce
1 Tablespoon Coconut Flour
1 Tablespoon Almond Flour
1 Tablespoon Honey
1/4 Teaspoon Cinnamon
1 Teaspoon Vanilla Extract
A Dash of Himalayan Pink or Sea Salt
Directions:
In a bowl, whisk together all the ingredients except the apple. Fold in the apple, reserving a little bit for the top. Spoon the batter into a mug. Sprinkle with the remaining diced apple. Microwave on high for 2 minutes.
Serve! Be careful, it is hot and delicious, and smells soooo good!
Enjoy your day!
Apple Pie Microwave Mug Muffin Ingredients
Eat Your Nutrients!
This jar salad is so full of freshness, it makes me want to sing!
Food is supposed to make us feel good! So often today, the food that makes us feel “good” is not good for us. We have been inundated with ads and media from food manufacturers that tell us a food will make us happy.
Food that truly makes a person happy is the food that supports every cell of the body. Food that your body recognizes and knows what to do with. Pure, real, unprocessed food. It makes us feel good and look good. It gives us energy, and makes our skin glow and hair shine. It promotes longevity and prevents disease. Our bodies are like a very intricate computer that communicates with all the different components. We don’t want to confuse it by putting in artificial food that we weren’t made to process.
Peachy Jar Salad with Ginger Vinaigrette
You can make this jar salad to pack for lunch, or make a larger version of it for another meal to share. It keeps well also! After a day in the refrigerator, the flavors meld even more!
PEACHY JAR SALAD WITH GINGER VINAIGRETTE
Ingredients for the Salad:
1 Cup of Ripe Tomato (Your favorite, any color. I used Heirloom)
1 Ripe and Juicy Peach (sliced and tossed with a tsp. fresh Lime Juice to prevent browning)
1/2 Cup of Watermelon (cubed)
1/2 Cup of Cucumber (cubed)
2 Green Onions (thinly sliced)
1/4 Cup Raw Pecans
1/4 Cup Green Pepper (diced)
GINGER VINAIGRETTE
This makes a 1/2 Cup of dressing, so you will have extra!
1/3 Cup of Extra Virgin Olive Oil
1 Tablespoons of Fresh Lime Juice
2 Teaspoons of Fresh, Minced Ginger
1/2 Teaspoon of Minced Jalapeno Pepper
1/4 Teaspoon Himalayan Pink Salt or Sea Salt
1/8 Teaspoon of Freshly Ground Black Pepper
Directions: Puree the Vinaigrette ingredients thoroughly in a blender.
To assemble your salad: Use a generous glass jar that holds 4 cups. You can also make two smaller jar salads with pint jars, which hold two cups each.
Place two tablespoons of Ginger Vinaigrette in the bottom of the jar.
Add the other prepared ingredients in the following order from bottom to top:
Seal your jar, and refrigerate until ready to eat! You have made sunshine in a bottle.
Before eating, toss your salad gently by inverting the jar several times to coat the salad with the dressing. Remove lid and enjoy.
*I used organic ingredients
Peachy Salad in a Jar with Ginger Vinaigrette
Eat Your Nutrients! Don’t settle for less. It makes All The Difference!
Eat Your Nutrients!
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 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
Enjoy a Summer Cookout, have some fun, and share some delicious food! Happy June!
Eat Your Nutrients!
Sam Eats Her Nutrients 
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