Tuesday, July 12, 2016

Grilled Chicken and Peaches

Ingredients:
4 chicken breasts
4 peaches, peeled, cut in half, pit removed
1 large vidalia onion, sliced in large slices
1/4 cup + 2 T extra virgin olive oil
3 T peach infused vinegar
1 T maple syrup
1/4 c orange juice
1 T rosemary
salt and pepper

Directions:
Combine 1/4 cup olive oil, vinegar and maple syrup in a shallow dish. Stir well. Lay chicken breasts in dish and turn to coat well. Let marinade at least 2 hours or overnight.

In a bowl, stir together peaches, onions, orange juice, rosemary, salt and pepper.

Preheat grill. On one side of grill, place chicken. Grill a few minutes on each side, until no longer pink on the inside.

On the other side of the grill, place a piece of foil. Place peaches and onions on the foil and cook until starting to get charred, then turn over and grill on the other side. 

Goes great with zucchini fries and homemade barbecue sauce for the chicken.

Friday, May 13, 2016

Rhubarb Ice Cream (non-dairy)

Ingredients:
5 rhubarb stalks, cut into 2-inch pieces 
1/3 cup coconut sugar
1 vanilla bean, split lengthwise and scraped
1/4 c water
1 t lemon juice
1 can full fat organic coconut milk

Directions:
Preheat oven to 350F. In a 13 x 9 glass pan add the rhubarb, 3 T coconut sugar, and vanilla bean with inside scrapings. Stir together. Bake for 30 minutes, stirring halfway through, until the rhubarb is tender. Remove the vanilla bean. Put the rhubarb and any juices in a blender or  food processor to puree. Let it cool.

Combine the rest of the sugar and 1/4 cup of water in a small saucepan. 
Cook over medium heat, stirring until the sugar dissolves. Let the syrup cool completely.

Whisk together the rhubarb puree, lemon juice, syrup, coconut milk, and sea salt. Refrigerate the mixture for at least 2 hours or overnight. Put in your ice cream machine and make according to your manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze until hard. Let soften for 15 minutes before serving.

Monday, April 18, 2016

Mango Pie

Crust Ingredients:
1 cup walnuts or pecans 
1 cup shredded unsweetened dried coconut
8-9 pitted medjool dates, chopped
1/4 t sea salt or himalayan salt

Filling Ingredients:
1 cup dried mangos or apricots
3 cups fresh mango, peeled and chopped
*Optional Toppings: Coconut Milk Whipped Cream or berries of your choice

Directions:
Chop dried mangos or apricots and place in a medium size bowl. Cover with water and let soak at least 15 minutes, preferably 30 minutes. Meanwhile, in your food processor, chop nuts until fine, but not too long or you will end up with nut butter. Add coconut and chopped dates and chop in your food processor until mixture is fine and mixed well. Spread in the bottom of a pie pan. Place pie pan in freezer or fridge until filling is ready.
For filling, drain dried water off of dried fruit and add to a clean food processor. Process until in small pieces. Add fresh mangos and process until mixture is creamy. Pour into crust and refrigerate for 3+hours before serving. 

Sunday, February 14, 2016

Chocolate Chip Oatmeal Cookies

Ingredients:
1½ cups all-purpose flour
1 t baking soda
1/2 t cinnamon
1/2 t sea salt
1 cup butter (room temperature)
1 cup light brown sugar (packed)
¼ cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla
3 cups rolled oats
2 cups chocolate chips

Directions:
In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.

In a separate bowl, using an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla. Turn mixer to low and add flour mixture, mix until combined.

Stir in oats and chocolate chips. Mix until just combined.
Chill dough in the fridge for an hour or outside, depending on the season. It is February here and 20 degrees out, so I set mine outside on the patio for an hour. 

Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking sheet.
Using a small cookie scoop or a spoon, place cookies on baking sheet 2" apart. I did 12 cookies per sheet.
Bake for 10 mins or until edges are lightly browned but center is still soft and unset.
Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

*You could always swap out raisins for the chocolate chips if you prefer. 
*Thanks to www.liveforcake.com for this great recipe. My family loves these!

Saturday, January 9, 2016

Dairy Free Hot Chocolate

Ingredients:
½ cup raw cacao or natural unsweetened cocoa powder
½ cup coconut sugar 
3 T carob powder (or more cacao if you don’t like carob)
2 T maca powder
2 t ground cinnamon
1 t ground ginger
¼ t sea salt

*1/4 t vanilla extract (optional)

Directions:
Mix all dry ingredients together in a bowl with a whisk. Store in an airtight jar or container. 
To make hot chocolate, add 8-12oz. of your preferred non-dairy milk to a saucepan over medium heat.  Add in 1-2 heaping spoonfuls of dry mix and 1/4 t vanilla extract, whisking constantly until all is combined and the milk is warm. Can adjust amount of dry ingredients to your taste. 

Options: can add a sprinkle of cinnamon or coconut whipped cream if desired on top.
**You can leave out the maca powder and ground ginger, but it is a nice healthy addition! Maca powder is a superfood and ginger is anti-inflammatory. 

Sunday, November 8, 2015

Pumpkin Soup


So I am going to Culinary Nutrition School and we had to make a recipe from scratch that was anti-inflammatory, hence this pumpkin soup. This is a great fall recipe! 

Ingredients:
1 small pie pumpkin, cut in half (3 cups of pumpkin)
1 T extra virgin olive oil (EVOO)
2 organic pears, cored, seeded and cut in half
2 T Ghee or Coconut Oil
1 cup diced celery
1/2 cup diced sweet yellow onion
3 cloves garlic, smashed and diced
4 cups organic vegetable or chicken broth
1 T fresh grated ginger
1 t ground cinnamon
1 dash ground nutmeg
1 dash ground cardamom
1/4 t ground turmeric 
1/4 t sea salt
1/4 t ground pepper
4 fresh sage leaves
1 cup dry northern beans, soaked 8 hours or overnight
1-2 T pure maple syrup (to your taste, depending on how sweet you like it)
1 cup dairy free milk
Topping: Roasted pumpkin seeds and cinnamon


Directions: Preheat oven to 375 degrees F.
1. Cut pumpkin in half and take out seeds (setting the seeds aside). Rub inside of pumpkin with olive oil and place upside down on a cookie sheet lined with parchment paper. Bake for 20 minutes.
2. Meanwhile, core two pears and slice them in half. Rub inside of pears with EVOO and set aside. Remove cookie sheet after first 20 minutes. Place pears upside down on cookie sheet beside the pumpkin halves. Return to oven and bake for another 35 minutes or until bottom sides of pumpkin and pears just start to turn brown. Remove from oven and let cool. (When pumpkins and pears are cooled, use a spoon to scrape inside of pumpkin and throw the shell away. Cut up pears into chunks.)
3. Spread pumpkin seeds on a cookie sheet lined with parchment paper and bake at 300 degrees F for 30 minutes. Remove from oven and sprinkle seeds with olive oil and sea salt and cinnamon. Stir and put back in oven for an additional 20-30 minutes. Remove from oven and let cool. Set aside to use later as a topping.
4. Rinse soaked beans and place in a saucepan, covering them with water. Bring to a boil and cook for 20 minutes uncovered. Remove from heat and rinse beans in warm water. Set aside.
5. In a dutch oven or large pan, melt 2 T ghee or coconut oil.
6. Add celery and onions and cook for 5 minutes, stirring so they don’t burn. Add garlic and continue cooking for 2-3 minutes.
7. Add chicken or vegetable broth. Add ginger and other seasonings. Add pumpkin, pears and beans. Stir and bring to a boil. Reduce heat and simmer for 15 minutes. 
8. Doing half at a time, blend soup ingredients until smooth in a high speed blender (make sure you let ingredients cool first if you don’t have a vented blender).
9. Return soup to pan and add 1 cup of non-dairy milk. Stir and heat through. Do not boil. 
10. Ladle soup into bowls and serve with a sprinkle of cinnamon and roasted pumpkin seeds on top.

Monday, October 5, 2015

Mexican Quinoa Bowl

Ingredients:
1 cup quinoa (rinsed in cold water) 
2 cups water 

1 1/2 cups cherry tomatoes, cut in half
1 (15 ounce) BPA free can of organic black beans, drained and rinsed 
4-5 green onions, diced

2 limes, juiced 
1/4 cup extra-virgin olive oil
2 t ground cumin 
1 t sea salt 
1/2 t red pepper flakes 

1/4 cup chopped fresh cilantro 
salt and pepper to taste

Directions:
Put 2 cups of water in a saucepan on stove on medium heat. Rinse quinoa in a sieve with cold water. Add quinoa to saucepan. Cover and bring to a boil. Reduce heat, leaving the lid on and simmer 10-15 minutes or until quinoa has absorbed the water and split open. 
Click here for detailed directions on cooking quinoa.

Meanwhile, juice limes, chop cilantro and onions and slice tomatoes. Set aside. In a small bowl add lime juice, olive oil, salt, cumin and pepper flakes. Whisk. 
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and pepper. Serve immediately or chill in refrigerator.

Makes a great lunch or a side dish with tacos for dinner. You could always cut up some grilled chicken and add to your salad.

Saturday, September 12, 2015

Roasted Tomato Salsa

I had an abundance of tomatoes in my garden last week and made Meghan Telpner's amazing salsa!  I usually like a fresh salsa, but this tasted great! It only lasted a day at my house.



Meghan's Chocolate Hemp Spread


So next week I start the Academy of Culinary Nutrition. I can't wait to learn more about creating recipes and the effects that foods have on our bodies. This recipe is from MeghanTelpner's Blog. It is amazing! Check it out to see all of the amazing health benefits it has!

Ingredients:
¼ cup hemp seeds
⅓ cup raw cacao
¼ cup ghee or coconut oil
2 T honey
a small pinch of sea salt (optional)

Directions:
Process all ingredients together until smooth in a food processor. 
Can add more sweetener as desired to taste.

*Refrigerate any leftovers. Will harden when it gets cold. Take out and let soften before using. 

Healthy Mexican Dip

Ingredients:

2 medium ripe avocados
2 T fresh lime juice
1 dash sea salt (or Himalayan salt)
1 dash ground black pepper
8 oz low-fat plain Greek yogurt or plain coconut yogurt for non-dairy
1 t cumin
1 t chili powder
1 1/2 cups refried beans
4 medium tomatoes, chopped
1 yellow pepper, chopped
lettuce, chopped
3 green onions, ends trimmed, sliced thin *optional
2 T shredded cheddar (or pepper jack) cheese (½ oz) *optional

Directions:
1. Mash avocados in a medium bowl.
2. Add lime juice, salt, and pepper; mix well. Set aside.
3. Combine yogurt, cumin and chili powder in a medium bowl; mix well. Set aside.
4. In a dish layer ingredients: start with beans, then add avocado mixture, yogurt mixture, lettuce, tomatoes, peppers, green onions, and cheese (if using).
5. Serve with tortilla chips of your choice.

*I saw a similar recipe posted from BeachBody and revised it.