Archive for Recipes

A New Website Coming!

May 25, 2013 Recipes No comments

looking up at treesJosh Williams from Tucson Labs is going to re-create my website! Thus far I’ve done all the website development myself. Since website design is not my area of expertise, it has been a tall task and I am ready for much needed support.

I am looking forward to this site becoming a more effective tool that helps you all learn more about living, eating and being well.

Come mid-July there will be a new, well-designed and beautiful site. Please stay tuned!

Banana Pecan Breakfast “Cupcakes”

April 25, 2013 A New You, Fertility Foods, Gluten Free Living, Raising Healthy Kids, Recipes, Super Snacks 2 comments
IMG_5004

Breakfast Cupcakes and watermelon; a fast and easy breakfast

I like to keep a batch of these filling, hearty muffins in our freezer for a quick breakfast when we sleep in and don’t have time for making breakfast. Make a batch and two and then freeze.

Last weekend when I made these, my 4-year old insisted on making cupcakes. So that is what these muffins will now be known as!

Make these grain-free, sugar-free, dairy-free muffins your own by mixing up the nuts and dried fruit you use.

Ingredients with an asterisk must be gluten-free for those with celiac or gluten sensitivity.

Banana Pecan Breakfast Cupcakes

    • 2 cups blanched almond flour*
    • 1 cup organic raisins*
    • 1 cup pecans*, chopped
    • 1/2 teaspoon iodized sea salt
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 3 eggs, preferably omega-3 enriched and/or organic
    • 3 ripe bananas, optional
    • 1/2 cup coconut oil or non-GMO canola oil
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together in a mixer.
  3. Lightly grease a muffin pan or use cupcake papers.
  4. Fill muffins to the brim with batter; these don’t rise much.
  5. Bake 20-25 minutes.

Nutrition Details:

Gluten-free, dairy-free, vegetarian

Makes about 12 muffins/cupcakes; per muffin:

330 calories, 26 grams fat, 9 grams saturated fat, 120 mg sodium, 22 grams carbohydrate, 4 grams fiber, 11 grams natural sugar, 7 grams protein

 

Thai Cilantro Burgers

March 11, 2013 Anti-Inflammatory Life, Eat Your Veggies!, Fertility Foods, Raising Healthy Kids, Recipes, Super Snacks, Workout Fuel No comments

IMG_4704We had these chicken burgers two weekends in a row because Dan demanded them! This weekend, Dan had a great idea to make extra and freeze them for lunches this week; these burgers will be an excellent back-up dinner or lunch.

Since we take dinner leftovers for lunch the next day, it’s a good idea for us to have a back-up lunch option so that if dinner is not necessarily his favorite, he’s not stuck eating it two days in a row. Of course, I’m such a fantastic cook, this rarely happens (wink). But, on occasion, when there are just a few too many bean, fish or leafy green veggie dishes in a row, Dan starts to rebel. And that’s where these Thai Cilantro Burgers will save the day!

Make these your own-I used ground chicken, but ground skinless turkey, white beans, edamame, black beans or grass-fed (or organic) ground beef would work too. I’ve never made burgers with tofu…have you? Let me know.

Thai Cilantro Burgers with Avocado and Lime Slaw

  • 2 handfuls cilantro
  • 2 handfuls parsley
  • 3 cloves garlic
  • 1/2 inch piece of fresh ginger or 1 teaspoon ground ginger
  • 1 1/2 tablespoons green curry paste
  • 1 tablespoon non-GMO or organic canola oil mayo
  • 1 tablespoon soy sauce (gluten-free tamari sauce)
  • 1/2 tablespoon fish sauce
  • 4 green onions
  • Juice of one 1 lime
  • 1 egg
  • 1/3 cup bread crumbs (gluten-free panko)
  • 1 pound skinless chicken breast

Place all ingredients except chicken into Cuisenart. Process for about 30 seconds.

Cut chicken breast into peices. Place chicken into Cuisenart. Pulse for 2 seconds 8-10 times until you have ground the chicken and mixed all the ingredients together.

Make burgers. Let the burgers sit for about 15 minutes.

Cook in a skillet. I did these on the stove and they held their shape. I didn’t grill them though; if you do, please let me know how they hold up. The onions and herbs make the burger a bit soft before it’s cooked, and super juicy once it’s cooked through.

Serve with canola mayo and avocado slices. Appreciate the color on your plate! Those are powerful antioxidants and anti-inflammatories in these burgers and salad. Fresh herbs, ginger and green onions are some of nature’s gifts to us-they make food taste amazing AND they help support optimal physical and mental function.

Avocado Lime Slaw

  • 1/4 head green cabbage
  • 1/2 bunch cilantro
  • 2 green onions
  • 1 tablespoon sesame oil
  • Juice of one lime
  • Salt, to season
  • 1 avocado

Shred cabbage. Chop cilantro and onions. Season with sesame oil, lime juice and salt. Dice and mix in avocado.

Nutrition Details

Gluten-free, dairy-free, can be made vegetarian if you’d like to experiment!

Makes 10 burgers; Per burger:

114 calories, 4.5 grams fat, 1.2 grams saturated fat, 242 mg sodium, 3.1 grams carbohydrate, 14.3 grams protein

 

Mmm, Warm Delicious Chili

December 14, 2012 Anti-Inflammatory Life, Beans and Lentils, Raising Healthy Kids, Recipes, Recipes & Articles, Workout Fuel No comments
Leftover chili is perfect for lunch the next day!

Leftover chili is perfect for lunch the next day!

Last week a client mentioned she was trying to make a healthier version of chili. Then this morning a good friend asked for my White Chili Recipe. And last night I made chili in the slow cooker and my husband said, “Yah, this is pretty good!” So all signs point to warm delicious chili!

My White Turkey Chili uses turkey breast, white beans and green chilis. It is always a favorite, and friends and family frequently ask for the recipe.

The Chipolte Chili that we had last night was made pretty much on a whim. I threw it in the Crock Pot in about 5 minutes yesterday morning and viola! Delicious and ridiculously easy to make from staple pantry items.

Chipolte Chili (Crock-Pot)

  • 1/2 onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1/4 tablespoon dried chipolte chilis (it is worth the effort to get chipolte chili; I LOVE its smokey flavor)chipolte chili
  • 1 (15 oz) can black beans
  • 1 (15 oz) can pinto beans
  • 1 (28 oz) can diced tomatoes, organic
  • 1 cup vegetable broth
  • 2 tablespoons flour (I used GF brown rice flour)
  1. Chop onion and mince garlic. I use pre-minced garlic that is stored in the refrigerator for occasions like this. It’s a super fast way to add a punch of flavor.
  2. Place onion, garlic, cumin, oregano, chilis, black beans, pinto beans and diced tomatoes in the Crock Pot (or large saucepan). Don’t drain the beans.
  3. Measure 1 cup broth in a 2 cup measuring cup. Whisk 2 tablespoons flour into the broth.
  4. Pour broth into the Crockpot. Mix it all up. Cook on low heat for 6 hours. If cooking on the stove, bring chili to a boil and then reduce heat and simmer for 30 minutes.

I added some leftover shredded chicken and 2 gluten-free nitrate-free chicken sausages to the chili after it was done cooking. If I didn’t have these precooked options, I could have added diced chicken before cooking. Add any type of protein you like-grass-fed ground beef, chicken, turkey, tempeh or keep it a bean chili.

No Added Sugar Pear Cranberry Sauce

November 9, 2012 A New You, Anti-Inflammatory Life, Fertility Foods, Holiday Recipes, Raising Healthy Kids, Recipes, Recipes & Articles, Super Snacks No comments

The cranberries with pear puree before the sauce has been cooked.

Last year I created an Orange Cranberry Sauce that used orange juice rather than sugar to sweeten the tart cranberries. It was delicious! This year, since I simply can’t make the same thing twice, I tried a something new.
Thanksgiving Favorites
This Pear Cranberry Sauce won rave reviews earlier this week at my Thanksgiving Favorites nutrition class. During this class we talked about some of the challenges that the Thanksgiving meal poses and how to troubleshoot those challenges. We sampled foods that you CAN and SHOULD eat on Thanksgiving, such as this cranberry sauce, a brown rice stuffing with pistachios and dried apricots and roasted brussels sprouts.
No Added Sugar Pear Cranberry Sauce
  • 2 pears (with brown skin), organic
  • 1 cup 100% orange juice
  • 1 inch piece fresh ginger
  • 6 ounces cranberries, organic
  • 2 sticks cinnamon
  • 6 whole cloves
  1. Cut pears into quarters or smaller pieces. Place in a blender with juice and piece of ginger. Puree until smooth and juicy.
  2. Place cranberries in a saucepan.
  3. Cover with pear-orange puree. Add cinnamon and cloves.
  4. Bring to a boil, cover and then simmer until the cranberries have popped and are soft, about 30 minutes. Stir occasionally.

Nutrition Details:

Gluten-free, dairy-free, vegan

Makes 2 cups, 16 servings; per 2 tablespoon serving,

27 calories, 0 grams fat, 1 mg sodium, 7 grams carbohydrate, 4 grams natural sugar, 0 grams protein

 

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