by Heather | Apr 15, 2020 | baking, fruit, gluten free, recipe, recipies, sweet, vegan, vegetarian
Ingredients:
3 apples
1 tsp cinnamon
1-2 tsp coconut sugar (optional)
1 Tbsp crushed nuts or seeds
Directions:
- Preheat oven to 350°
- Slice apple in half and remove core and seeds
- Place apples flesh side up in baking dish
- Sprinkle with cinnamon, coconut sugar and nuts/seeds
- Bake for approximately 35 minutes until apples are soft
by Heather | Apr 1, 2019 | chicken, fruit, general health, gluten free, greens, recipe, salad
Chicken-Berry Salad
Ingredients:
3 cups salad greens
½ cup grape tomatoes
½ cup chopped salad veggies, your choice: peppers, carrots, onions, etc.
1.5 tbsp olive oil
1.5 tbsp apple cider vinegar
Salt and pepper to taste
3 oz grilled or roasted chicken, chopped
¼ to ½ avocado, sliced
1 cup berries: sliced strawberries, raspberries, blueberries, blackberries, pomegranate seeds, whatever you like
2 tbsp pumpkin or sunflower seeds
(optional: 2 tbsp crumbled goat cheese)
Directions:
Wash salad greens and place in big salad bowl. Add in the grape tomatoes, salad veggies and chicken.
In a small bowl, whisk together the oil and vinegar and add in the salt and pepper to taste. Whisk again as you pour over the salad greens. Toss together to mix.
Add the chicken, avocado, berries, pumpkin/sunflower seeds and optional goat cheese and toss again. Serve and enjoy!
by Heather | Mar 5, 2019 | cooking, recipe, sweet
This colorful soup is packed with good-for-you ingredients … and it tastes amazing!
Thai Sweet Potato and Carrot Soup
1 tablespoon coconut oil
1 cup diced onion
2 cloves grated garlic
2 tablespoons curry paste
1-2 teaspoons sriracha or other hot sauce (the more, the spicier!)
3 peeled and diced sweet potatoes
2 cups peeled and diced carrots
3 cups low-salt vegetable or chicken broth
Salt and pepper to taste
1 cup light coconut milk
½ cup pepitas (pumpkin seeds)
Optional: Lime wedge and goat cheese
Heat the oil in a large soup pot over medium-high heat. Add the onion and saute for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Saute for another couple minutes.
Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.
Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.
Remove from the heat, and carefully use an immersion/stick blender to puree the soup. You also can use a high-speed blender to puree the soup in batches, being careful to avoid backsplash.
Return to the pot and stir in the coconut milk, and add salt and pepper to taste.
Serve the soup topped with an optional lime wedge and sprinkling of pumpkin seeds. This also tastes great with a little goat cheese stirred in.
by Heather | Feb 4, 2019 | baking, fruit, gluten free, recipe, sweet, vegan, vegetarian
Apple Crisp
4 apples, peeled, cored and thinly sliced
1 tbsp lemon juice (to stop apples from browning)
2 tsp vanilla extract
3 tsp cinnamon, divided
½ tsp nutmeg
1 cup almond (or other nut) flour
¼ cup maple syrup
¼ cup coconut oil, melted
½ cup walnuts or pecans (or a mix!)
Preheat your oven to 375 degrees and grease an 8×8 baking pan with coconut oil.
Toss the apple slices with lemon juice and 2 tsp of vanilla extract. Mix in 2 tsp of cinnamon and the nutmeg and toss again.
Place the apple mixture in the greased baking pan.
Melt the coconut oil, then mix in the almond flour, nuts, maple syrup and remaining cinnamon. Toss till everything is well-mixed, and add more flour or syrup until you get a mealy/crumbly texture.
Sprinkle the flour mixture over the apples, and bake for 20 minutes covered and then 10 to 20 minutes uncovered. You’ll know its done when the apples are soft and the dish is bubbling.
This is delicious served warm – but it’s even better when it’s cool.
by Heather | Sep 24, 2018 | cooking, fruit, gluten free, greens, recipe, salad, sweet, vegan, vegetarian
Sautéed Pears & Plums
Ingredients:
• 1 firm red pear, cored and thinly sliced
• 2 plums, thinly sliced
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 3 tablespoons olive oil, plus more for cooking
• 2 tablespoons Balsamic vinegar
• 1 small garlic clove, minced
• 6-8 cups arugula
• Generous pinch of sea salt
• Black pepper
Directions:
1. Heat a large pan over med-low heat. Add 1-tablespoon olive oil. Sauté the pears for 2-3 minutes per side, until soft and brown around the edges. Set aside. Repeat with the plums.
2. Meanwhile, toast seeds in a dry skillet over med-low heat. Stir to prevent burning (about 3-5 minutes).
3. In a small bowl, whisk the olive oil, vinegar and garlic until emulsified. Season to taste with salt and pepper.
4. Toss arugula with the dressing. Top with the seeds and fruit. Season to taste.
5. Enjoy!
by Heather | Sep 4, 2018 | challenges, fruit, general health, gluten free, grains, greens, protein, quinoa, recipe, salad, seafood, squash, wellness
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