Archives for the month of: November, 2013

Loved these. I had a couple of containers of raspberries to eat up before they went bad and decided to use them in these cake bars! This turned out so good. The raspberries added so much moisture to these bars! Super easy to make and keep in the fridge for days (if they last that long). Good cold or warm.

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1⃣In a food processor combine:
🔹2c almond flour
🔹1/4c arrowroot powder
🔹1/4c stevia
🔹1t baking powder
🔹1/4t salt
2⃣Add in then mix until well combined:
🔹1/4c apple or pear sauce
🔹1/4c coconut oil
🔹1/4c almond butter
🔹2eggs
🔹1/2c milk
🔹1T honey (optional)
3⃣Stir in 1c raspberries then pour into 9×9 greased baking dish and bake at 350F for 40mins

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Who needs noodles anyway? This was delicious! I liked it better than zucchini because it was not super watery like the zucchini version. I actually could have added more liquid because the butternut soaked up some of the juices while it cooked. This is a great make-ahead-meal that would feed an army! Healthy and yummy uh huh 🙂

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1⃣In a large pan cook:
🔹2lbs grass-fed ground beef
🔹1 large organic onion, diced
🔹2 celery stalks, chopped
🔹3 cloves garlic, diced
🔹s&p
2⃣Remove from heat and add in:
🔹1small head purple cabbage, chopped
🔹1 green pepper, diced
🔹1-2 jars organic, no sugar added marinara (or homemade tomato sauce)
🔹1 can diced tomatoes
🔹Italian herbs
🔹garlic powder
🔹crushed red pepper
3⃣Once the meat mixture cools, stir in 2 room temperature eggs that have been whisked
4⃣While the meat mixture cools, peel and thinly slice a butternut squash (I used a mandolin) and place one layer of the squash (like you would noodles) in the bottom of a 9×13 (or larger) baking dish
5⃣Scoop a layer of meat mixture on top of the squash
6⃣Place a layer of cottage cheese on top of the meat mixture (not required)
7⃣Continue this layering until the meat mixture is gone, ending with a squash layer on top
8⃣Top the lasagna with a little bit of mozzarella and parmesan (not required) and bake covered at 375F for 1hr. Uncover then move to top rack and broil until cheese browns on the top. Let it rest before cutting

First layer of squash, I used the “half” pieces on the bottom so they were covered and the full circles on the upper layers

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Assembly complete, before going into the oven

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Out of the oven fully cooked

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A spin-off from my “Coconut Curry Shrimp” and it turned out deliciously! I changed it to chicken with green beans and served it over spaghetti squash. Perfect, well rounded dinner.

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1⃣In a large sauce pan bring to a simmer:
🔹1c coconut milk
🔹2T coconut butter
🔹1/2c chicken bone broth
2⃣Then add in and simmer for a few more minutes:
🔹1T curry
🔹1T paprika
🔹1/2T chili powder
🔹1t crushed red pepper
🔹S&p
3⃣Taste sauce to see if you would like more seasoning then add in:
🔹Shredded chicken (previously cooked)
🔹Green beans (boiled until tender in chicken stock)
4⃣Simmer a few more minutes then serve over “noodles” of 1 small Spaghetti squash (cooked and scooped out ahead of time)

Again getting back to my Polish roots with Galumpkis (aka-stuffed cabbage rolls for you non-Polacks out there) for dinner! Traditionally these are made pretty healthy, but I took it one step further and made them paleo. Absolutely delish!

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SAUCE
1⃣In a large sauce pan combine and simmer for 30min:
🔹1can tomato paste
🔹2cans diced tomatoes
🔹Italian herbs
🔹1T Garlic
🔹1/2c Chicken stock
🔹S&p
**I recommend doubling this if you like your galumpkis in a lot sauce, this amount just covered them, and was sufficient, but I would have liked more.**

CABBAGE
1⃣In a large pot fill 1/2-3/4 with water and being to a boil
2⃣Cut a square around the stem (so leaves will fall off when cooking, but not cutting the stem out) then stick large fork in the stem and submerge in water
3⃣As leaves fall off scoop them out and place them in a strainer to cool

MEAT
1⃣In a large pan cook:
🔹2lbs Ground turkey dark and light
🔹1lb Ground Italian chicken sausage
🔹1 Onion, diced
🔹2T Garlic, chopped
2⃣When meat is browned and onions are translucent, add in:
🔹1can diced tomatoes
🔹2T Italian herbs
3⃣Let the meat slightly cool then mix in 2 eggs

ASSEMBLY
1⃣In a layer a few ripped up leaves of cabbage covered in a thin layer of sauce
2⃣Fill cabbage leaves with 1/2c meat mixture and roll up
3⃣Place all cabbage rolls in pan then cover with remaining sauce
4⃣Cover pan and bake in 350F oven for 30-45min until cabbage is translucent and soft

3 year anniversary dinner last night. I wasn’t going to take a pic of it but considering how much my hubby raved about it I figured I better just so I remember the recipe, hence the half eaten piece of mahi mahi. The secret ingredient here is coconut aminos! I used them in both the fish and broccoli.

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Broccoli
1⃣Steam one head of broccoli cut into florets until tender, pour remaining water out then then add:
🔹1-2T coconut aminos
🔹few shakes Sea salt (not too much)
🔹Pepper
🔹1T Basil
🔹1t Crushed red pepper

Basil Butter Mahi Mahi
1⃣In a small sauce pan combine:
🔹3T organic, grass-fed Butter
🔹1T freeze dried Basil
🔹juice of 1/2 a Lemon
🔹Salt
🔹Pepper
🔹1 Garlic clove, finely chopped
2⃣Heat for a few minutes then turn off heat. While the butter sauce is heating, prepare a frying pan over medium heat and put in some olive oil and coconut aminos (maybe about 2T or more?)
3⃣Place 2 filets of mahi mahi in hot pan season with:
🔹a little bit of salt
🔹pepper
🔹old bay seasoning
🔹crushed red pepper
4⃣Cook for about 3 minutes on one side, flip over and pour butter sauce in top of fish. Cover and cook for an additional 3-4 minutes or until fish is white and flaky

I had a bunch of apples to use up before they went bad so I decided to whip up a healthy apple pie! The almond flour crust turned out perfectly golden brown and light. For the filling I made a homemade chunky apple sauce then added chunked apples on top of that. A perfectly cinnamon sweet combo! Very quick to make too!

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1⃣In a food processor combine:
🔹3c almond flour
🔹1/4c coconut oil
🔹2eggs
🔹1t salt
2⃣Press 3/4 of dough into pie in and bake at 350F for 12 min until starting to turn golden brown
3⃣In a medium sauce pan combine, cover and simmer:
🔹3 apples diced
🔹1/4c water
🔹2T maple syrup
🔹1t cinnamon
🔹1/2 lemon zest and juice
4⃣One apples become mushy, pour pan in a food processor and process until desired texture, I left mine with small chunks.
5⃣Pour into bottom of cooked pie crust
6⃣Add to empty sauce pan that you just poured the apple sauce out of:
🔹3 apples diced
🔹1/2 lemon zest and juice
🔹1/4c coconut oil
🔹1t apple pie spice
🔹2T honey
7⃣Stir around for a few minutes until the apples are heated through and fully coated then pour on top of applesauce in pie crust
8⃣Roll out remaining 1/4 of crust dough and cut into 1/2″ strips and later on pie as desired
9⃣Bake at 350F for 15min until apples are tender and top has become golden brown.

Made this yummy cheesecake for dessert. I had seen a lot of recipes for soaked cashews as a base ingredient for the “cheesecake” part but had never tried it until yesterday! It turned out delicious and you really can’t even tell that is what it’s made out of. The homemade chocolate drizzle complements the pumpkin-y flavor and nutty salty crust perfectly! So happy with the outcome of this one 🙂

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1⃣In a food processor combine:
🔹1 rounded c mixed nuts
🔹6 dried apricots
🔹6 pitted dates
🔹1/4c coconut oil
🔹2T honey
🔹2t cinnamon
🔹1t pumpkin spice
🔹1/2t sea salt
2⃣Press into base of a springform pan or regular pie tin
3⃣In a food processor mix until smooth and creamy:
🔹1c soaked cashews (swell to 1.5c)
🔹1c pure pumpkin
🔹1T cinnamon
🔹1t pumpkin pie spice
🔹1/4c coconut butter
🔹1T vanilla extract
🔹1/2c greek yogurt
🔹1/4c honey
4⃣Scoop onto crust and even out
5⃣In a small sauce pan melt:
🔹2T coconut oil
🔹1/4c cacao powder
🔹2T honey
🔹one tablespoon and a time of milk until achieve desired consistency of a chocolate sauce
6⃣Scoop into small ziplock and pipe into desired design on cheesecake and refrigerate until ready to serve

**Could also add protein powder to this recipe and it would be delicious while boosting the protein!**

Another amazing side dish! An easy one-pan-wonder where all you basically have to do is throw everything in the pan and you’re done! Simmered these beans and peppers in chicken stock and the flavor was amazing! Highly recommend trying these for your next side at dinner.

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1⃣In a large pan sauté:
🔹1 large onion, chopped
🔹4 cloves garlic, diced
🔹oil/fat f choice-I uses leftover chicken fat
🔹s&p
2⃣Add to pan, simmer for 20min until liquid is gone:
🔹1.5lbs green beans, ends snipped and cut into 1″ pieces
🔹1 large red bell pepper, chopped
🔹crushed red pepper
🔹1c chicken stock

Happy Halloween! Made this yummy, healthy sweet “treat” to snack on for this spooky holiday👻 No sugar-filled, belly-rotting, tooth-decaying candy in this house 🙅 yuck. These hit the spot and were sweet and warm which was perfect for a dreary day! They would also be a great side dish.

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SWEET ROASTED BUTTERNUT SQUASH
1⃣Peel and dice one small/medium butternut squash into 1″ pieces and place in a bowl
2⃣Drizzle with olive oil and maple syrup and mix pieces around to ensure they are all coated then season with:
🔹Salt
🔹Cinnamon
🔹Cayenne (just a few shakes, don’t use too much!)
3⃣Place on sheet pan lined with parchment paper and place in 425F pre-heated oven and cook for 25-30 minutes