Tag Archives: Healthy Recipes

Three Ingredient Chocolate Peanut Butter Balls

Dates are a great addition to your diet! I like to throw a couple in a smoothie to add natural sweetness in whole food form or use them to make energy bites with things like nuts and berries in them. These balls are made up of raw cacao, peanut butter (or a nut or seed butter of your choice) and dates. They are healthy and satisfying! I like to pop in these super quick and easy sweet treats when I have a craving for something chewy and chocolate. The raw cacao is loaded with antioxidants and magnesium and is a natural mood elevator. Dates are full of fiber, vitamins and essential minerals and are a whole food, natural sweetener eaten for centuries. The fat in the peanut butter or nut butter of your choice is satiating, and nuts contain protein. Use a peanut butter or nut butter with no added sugar, just salt.

Three Ingredient Chocolate Peanut Butter Balls - Yummy!

Three Ingredient Chocolate Peanut Butter Balls – Yummy!

 

Three Ingredient Chocolate Peanut Butter Balls

Ingredients:

1 1/2 Cups of Soft Medjool Dates (pits removed, if they are not soft between your fingers, soak them for five minutes in warm water)

1/3 Cup plus 2 Tablespoons of Raw Cacao Powder (like this)

6 Tablespoons of Peanut Butter (no sugar added)

Directions: Place the dates in a food processor with a blade attachment, and puree. Add in 1/3 Cup of Raw Cacao Powder and the Peanut Butter or nut butter. Blend until smooth, scraping down the sides of the processor as needed with a rubber spatula. Place the remaining two tablespoons of Raw Cacao Powder in a bowl. With a tablespoon cookie scoop, scoop the mixture into balls, roll them between your hands to form a round globe, and roll in cocoa powder. The balls can be stored at room temperature, in the refrigerator, or freezer depending on your preference. Pop these in when you need a healthy chocolate fix or a energy boost!

Three Ingredient Chocolate Peanut Butter Balls

Three Ingredient Chocolate Peanut Butter Balls

Eat Your Nutrients!

Eat Your Nutrients!

 

 

Egg, Parsnip and Celeriac Root Hash Brown Skillet

Eggs and Hash Browns are an American classic. I did a remix of the humble, time honored, hash brown by using parsnip and celeriac root vegetables for the hash and made it all in one skillet instead of forming individual hash browns. I received my inspiration for this dish from the Waffled Hash Browns recipe in Cooking Light Magazines March 2017 issue. Skillet meals are trending, and I can see why. The clean-up is easy, it’s all in one pan, and making one big hash is quicker than making individual patties! You can see in the photo how the eggs are nestled into the crispy hash ready to be devoured. This hash is full of nutrition too!

 

Parsnip Celeriac Hash and Egg Skillet

Egg, Parsnip and Celeriac Root Hash Brown Skillet

The global, cream colored celeriac root and parsnip are both a good source of Vitamin C, B-6, Magnesium, Potassium, and Fiber. Eggs are a good source of protein, and don’t you love it that the yolks are now said to be good for us? I never understood why only part of a complete and natural egg was said to be only half good for us. Yolks are a wonderful source of Omega 3, Vitamins A, D, E, B-12 and K, lutein (for eye health) and more. Here’s the recipe!

Skillet Egg and Parsnip Celeriac Hash Browns

Egg, Parsnip and Celeriac Hash Brown Skillet

 

Egg, Parsnip and Celeriac Hash Brown Skillet

Ingredients:

2 Cups of Parsnips (peeled and grated)

2 Cups of Celeriac Root (peeled and grated)

5 Eggs

3 Tablespoons of Olive Oil

1 Teaspoon of Sea Salt

1 Teaspoon of Dried Parsley

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Onion Powder

1/4 Teaspoon of Garlic Powder

Fresh Basil (optional)

Directions: Preheat the oven to 325º degrees. In a large bowl, mix together the grated parsnip and celeriac root (I used a food processor to grate it for speed, but it can also be hand grated), 1 egg (beaten), sea salt, parsley, pepper, onion powder and garlic powder. Mix thoroughly.

In a large non-stick skillet (I used a 14 inch) pour in 3 tablespoons of olive oil. Heat over medium-high. Add the hash mixture and pat it down into one even layer to brown one side. Let this cook for five minutes, or until the bottom has browned. With a rubber spatula, turn over the hash brown to the other side to brown. It will not turn in one piece, which is fine. Flip it in sections. Brown for a few minutes on this side. After the hash browns are brown on both sides and tender, make four egg sized nests in your pan (refer to the photo). Crack the eggs in the nests, and sprinkle with a little additional sea salt and pepper. Pop the pan in the oven, and bake the eggs for 8 to 12 minutes until the whites are set and the yolks are cooked to your liking. Remove the pan from the oven. Chop some fresh basil and sprinkle it on the top before serving.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

 

Strawberry Pecan Granola Tart

You know what I love about February besides having three of my daughter’s birthdays in this month and Valentine’s Day? I start seeing good strawberries in the store again! I also find people are starved for color, and February is full of red and pink and hearts. These Strawberry Granola Tarts are just right!

Strawberry Pecan Granola Tart

Strawberry Pecan Granola Tart

The crust for the tart is a coconut pecan crust that is grain free. It rolls really well and blind bakes beautifully. The pecans and coconut in the recipe with a touch of honey makes it very tasty!

There is a jammy berry bursting filling that has berries cooked down to intensify the strawberry flavor naturally, and fresh strawberries stirred in afterwards, along with some coconut butter to add creaminess.

The granola on the top of this tart adds a crunchiness that is fun to eat and delicious with the creamy filling. It is crunchy and airy with the freeze dried strawberries, toasted coconut flakes and crunchy chopped pecans. The granola topping stands alone in my opinion, so make extra to snack on!

Strawberry Pecan Granola Tart with Coconut Pecan Crust

Strawberry Pecan Granola Tart with Coconut Pecan Crust

 

Strawberry Pecan Granola Tarts

Strawberry Pecan Granola Tarts

 

Strawberry Pecan Granola Tarts (makes two small or one pie sized)

Coconut Pecan Crust

For the crust: Preheat your oven to 350º degrees F.

In a food processor with a blade attachment add the following ingredients:

1/4 Cup of Coconut Flour

1/3 Cup of Pecan Halves

1/4 Cup of Coconut Butter (I could eat this brand right out of the jar)

1/4 Cup of Coconut Flakes (unsweetened, shredded)

1 Egg

2 Tablespoons of Honey

1/8 Teaspoon of Sea Salt

Pulse all the ingredients in the food processor until it forms a ball. Grease your pan of choice. This is either a full sized pie pan, or like the ones I used which hold 2 Cups each.

Roll out the crust between two pieces of parchment paper or plastic wrap with a rolling pin. If you have two pans, divide the crust in half, one for each pan. Take off the top layer of parchment after rolling the crust out, and carefully transfer it to the pans. It will probably need some patching, so use your fingers to form the crust to your liking. Don’t panic. 🙂

Bake for ten minutes, or until the crust is golden brown on the edges. Remove it from the oven and cool. Now let’s make the filling!

Coconut Pecan Pie Crust

Coconut Pecan Pie Crust

Filling

1 Lb. of Fresh Strawberries for making the jam filling

1 Cup of Fresh Strawberries for stirring in

1/4 Cup of Coconut Butter

3 Tablespoons of Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

a Pinch of Sea Salt

In a heavy medium saucepan over medium high heat, cook the ingredients. When the jammy filling comes to a simmer, mash the berries using a potato masher to break up the berries. Continue cooking for five to ten minutes at a high simmer until the mixture thickens,stirring occasionally. Remove from the heat and fold in one cup of fresh diced strawberries. Set aside to cool.

Strawberry Granola Topping

This is an easy peasy granola, and you are going to love it!

1/4 Cup of Pecan Halves

1/4 Cup of Freeze Dried Strawberries (my favorite here)

1/4 Cup of Dang Lightly Salted, Toasted Coconut Flakes (they are amazing straight out of the bag…here. Easy to find in grocery stores too)

Directions: Break up the strawberries and coconut flakes with your hands or a knife. Coarsely chop the pecans. Mix them all together in a bowl.

Simple Strawberry Granola Ingredients

Simple Strawberry Granola Ingredients

Assemble the Strawberry Pecan Granola Tart.

Pour the Jammy Strawberry filling into the cooled pie crust, and spread it evenly. Sprinkle the delicious, crunchy Strawberry Granola Topping on top. Be artistic! Refrigerate for four hours before serving.

Happy February!

Dishing it Up! Strawberry Pecan Granola Tart

Dishing it Up! Strawberry Pecan Granola Tart

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Top 5 Most Popular Recipes of 2016!

Happy New Year! The top five most popular recipes of 2016 for Sam Eats Her Nutrients were:

  1. Homemade Grain Free Garlicky Croutons

homemade-grain-free-garlicky-croutons

 

2. SCD Low FodMap BBQ Sauce

scd-low-fodmap-bbq-sauce

3. Messy Jessie’s

messy-jessies

4. Chesapeake Crab Cakes

chesapeake-crab-cakes-paleo

5. Weeknight Tacos, SCD, Low FodMap Paleo

weeknight-tacos

Thank you to you all! The top five were all savory!

Please e-mail me privately at sameatshernutrients@gmail.com or comment on this post below to let me know what you would like to see me create for 2017!

Warmly,

Sam

Eat Your Nutrients!

Eat Your Nutrients!

 

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