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Organic Green Lentil Salad

Organic Green Lentil Salad

 

INGREDIENTS:

FOR THE LENTILS

3 cups French green lentils, rinsed and drained
4 cups water
2 tsps vegetable broth
4 stalks celery, diced (about 1½ cups)
1½ cups cherry tomatoes, halved
2 medium shallots, finely diced
¼ cup packed chopped fresh parsley
Pinch of sea salt (optional)

FOR THE DRESSING

2 tsps Dijon mustard
2 tbsps red wine vinegar
1 tsp Herbes de Provence
Freshly ground black pepper, to taste
1 medium clove garlic, minced

 

INSTRUCTIONS:

1. To make the lentils, combine the lentils, water, and broth in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, until the lentils are tender but firm.

2. Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill in the refrigerator for at least 30 minutes.

3. Stir in the celery, tomatoes, shallots, and parsley.

4. To make the dressing, combine the mustard, vinegar, Herbes de Provence, pepper, and garlic in a small dish, and whisk.

5. Pour the dressing over the lentil mixture and toss well to combine. Season with salt to taste, if desired. Serve chilled.

 

Recipe adapted from: paleoplan

 

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Chicken Bite Casseroles

Chicken Bite Casseroles

INGREDIENTS:

3 tablespoons olive oil, divided
1 pound organic chicken breasts,
boneless, skinless, cubed
1 small onion, diced
2 medium carrots, peeled and
sliced
1 medium celery stalk, diced
2 medium garlic cloves, minced
2 cups chicken broth
2 tablespoons arrowroot powder
1/2 cup peas, frozen
3/4 cup coconut milk, full fat
1 teaspoon sea salt
1/2 teaspoon black pepper


TOPPINGS

1 tablespoon olive oil
1 teaspoon thyme, dried
1/2 teaspoon sea salt

Creamy-Chicken-and-Broccoli-Casserole.jpg

INSTRUCTIONS:

Preheat oven to 350 F.

Heat 2 tablespoons oil in a saucepan over medium heat. Add the chicken and cook
until browned and cooked through. Remove and set aside.

Add the remaining oil and add the onion, carrots, and celery and cook until soft.
Whisk the chicken broth and arrowroot starch until combined and add it to the
vegetables. Bring to a boil, reduce to a simmer and add the peas and coconut milk.

Cook until heated through and thickened, about 10 minutes. Season with salt and
pepper.

Transfer the chicken mixture to 4 ramekins or a medium casserole dish.

Combine the topping in a bowl and sprinkle evenly over the chicken mixture. Bake
for 10-15 minutes, until top is slightly browned before serving.

 


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Immune Smoothie Bowl

Immune Smoothie Bowl

INGREDIENTS:

1 medium avocado
1 apple
1 cup pineapple, diced
2 cups spinach, or kale, chopped
2 tablespoons sunbutter
2 tablespoons goji berries
1/2 cup coconut milk,
unsweetened


TOPPINGS

1/2 cup strawberries, fresh, sliced
1/2 cup pecans, chopped
1/4 cup coconut, unsweetened shredded
1 tablespoon sesame seeds, toasted
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
 

INSTRUCTIONS:

Put the smoothie ingredients in a blender and blend until thick and creamy, adding a
little water if necessary. Be careful not to add too much liquid — you want it to be
thicker than a smoothie. Divide the mixture between bowls.

Top with the toppings and serve with a spoon.

 

Recipe adapted from: paleoplan


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Freedom Banana Muffins

Freedom Banana Muffins

INGREDIENTS:

3 medium ripe bananas, about 1.5
cups
¾ cup sunflower seed butter
1 tablespoon chia
1/4 cup maple syrup
1 tablespoon vanilla
1/2 cup arrowroot powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon sea salt
paper muffin liners

 

INTSTRUCTIONS:

Preheat the oven to 350 F. Place paper liners in 9 muffin cups or coat muffin cups with a coconut oil spray.

Add bananas, sunflower seed butter, maple syrup and vanilla to a blender and mix until ingredients are just combined.

In a medium bowl, stir arrowroot powder, chia, cinnamon, baking soda and salt together and add to the wet ingredients in the blender.

Blend everything together until smooth and pour into prepared muffin cups.Bake for 35-40 minutes until the tops are slightly brown and when you insert your toothpick to the center it comes up clean! Then remove and cool slightly before eating.

 

Recipe adapted from: paleoplan

 


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Zesty Coconut Lime Pancakes

Zesty Coconut Lime Pancakes

INGREDIENTS:

½ cup coconut, unsweetened shredded
1 ½  teaspoon baking powder
¼ teaspoon sea salt
1 cup coconut flour
1 medium lime, juiced and zested
1 large egg or egg replacement
2 tablespoons honey, raw
1 cup coconut milk, full fat
¼ cup water
3 tablespoons MCT oil
8 tablespoons maple syrup, for the top
Dash of cinnamon for the top

INSTRUCTIONS:

Preheat your oven to 350 degrees F. Lay the coconut on a baking sheet in an even layer and toast for 4-5 minutes, until it begins to brown. Immediately transfer from hot pan to a blender jar.

Add the baking powder, sea salt, coconut flour, and lime zest to blender and blend on low speed for about 5 seconds until blended.

Whisk the lime juice, egg, honey, coconut milk, and water in a bowl or measuring cup until well combined. Add to the blender and blend on low until combined. The batter should be thin, not thick. Add a tablespoon or two of water to thin out if necessary.

Heat a griddle or cast iron skillet to medium heat. Add the coconut oil, and pour the batter into 3-inch pancakes. Cook until bubbly, flip, and cook until browned on both sides. Continue cooking until pancakes bubble a bt and are done. Serve with your maple syrup and a dash of cinnamon on top, yum.

 


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Beets Over Berries Smoothie

Beets Over Berries Smoothie

At first I was hesitant with this one, but after making it the first time, I'm in love!  ENJOY! 

INGREDIENTS:

2 cups strawberries, frozen
½ medium avocado
1 tablespoon Brain Octane
1 large beet, peeled and grated
1 cup nut milk, unsweetened (I use cashew milk)

 

 

INSTRUCTIONS:

Place all of the ingredients in your blender and blend until smooth, adjusting consistency with cold water if necessary. Drink it up quickly, yum!

 


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Everyday Regular  Chia Smoothie

Everyday Regular Chia Smoothie

INGREDIENTS:

2 1/2 tablespoons chia seeds
2 cups spinach, baby
1 tablespoon Brain Octane
1 cup coconut milk, full fat
1 cup blackberries, frozen
1 tablespoon coconut flakes, for garnish
1 tablespoon goji berries

INSTRUCTIONS:

Put all of the ingredients in a blender and blend until smooth, adding water to thin out if necessary. Serve immediately.  YUM.

 


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Vegan + Gluten Free Zucchini Pumpkin Muffins

Vegan + Gluten Free Zucchini Pumpkin Muffins

Here's why I love these... No egg, fiber, fat, protein and they taste GOOD!  Let me know what you think. 

INGREDIENTS:

2 tablespoons flax seeds, ground
1 tablespoon chia seeds
6 tablespoons water
1 ½ cups coconut flour
½ cup tapioca flour or starch
2 teaspoons baking soda
1 teaspoon sea salt, (optional)
1 tablespoon cinnamon
1 tablespoon allspice
3/4 cup organic dates, pitted
1 1/2 cups organic pumpkin puree
1 teaspoon organic apple cider vinegar
¼ cup(s) MCT oil
½ package organic raspberries berries, frozen
1  cup organic zucchini, grated
¾ cup organic walnuts chopped finely (SOAKED overnight to eliminate lectins!)
⅓ cup organic sunflower seeds (SOAKED overnight to eliminate lectins!)
muffin liners

INSTRUCTIONS:

Preheat oven to 350 F.

Combine flax meal and water and let sit for 5 minutes, or until it forms a gooey, gel-like consistency.

Combine coconut flour, tapioca flour, baking soda, sea salt, cinnamon and allspice in large bowl. Set aside.

Combine dates, pumpkin, flax meal, chia, apple cider vinegar and MCT oil in food processor until dates are roughly chopped. Fold into dry ingredients.

Fold berries, zucchini and nuts and seeds into batter.

Spoon into paper lined muffin tins.

Bake for 30-40 minutes depending on your oven.. Muffins will still be very moist, even gooey on the inside. If muffins are too moist, turn off oven and continue to "bake" until oven has cooled.