Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Uncategorized

Sweet Potato Chickpea Chili

Ingredients:
  •  2 tablespoons olive oil
  •  1 small yellow onion diced
  •  2 cups peeled and chopped sweet potatoes
  •  1 red bell pepper, seeds removed and chopped
  •  2 cloves garlic, minced
  •  1 small jalapeno, minced
  •  3 cups vegetable broth
  •  1 15 oz can fire roasted, diced tomatoes
  •  1 15 oz can diced tomatoes
  •  1 15 oz can chickpeas, rinsed and drained
  •  2 teaspoons chili powder
  •  2 teaspoons ground cumin
  •  1/2 teaspoon smoked paprika
  •  1/4 teaspoon cayenne pepper
  •  1/4 cup chopped cilantro
  •  Salt and pepper to taste
Instructions:
  1. In a large pot, heat the olive oil over medium high heat.
  2. Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
  3. Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
  4. Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
  5. Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.
Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Healthy Desserts, Keto, Keto Dairy Free, Paleo, Recipes

Coconut Chia Pudding

Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (I use pea protein milk to add 8g protein per cup, but any milk will work)
  • 2-3 tbsp full fat coconut cream (from the top of the can of whole fat coconut milk), warmed to liquid
  • 1 tsp vanilla extract
  • 1-3 tsp honey, maple or agave syrup
  • Stevia to taste (optional)
  • 3 tbsp chia seeds
  • 1/4-1/3 cup shredded coconut
Instructions:
  1. Blend first 5 ingredients
  2. Stir in chia seeds and shredded coconut
  3. Shake thoroughly
  4. Agitate for 5 minutes
  5. Allow to sit on the counter for several hours or overnight so the pudding thickens properly
Top with berries and shredded coconut and enjoy!
Dairy-Free, Detox, Elimination Diet, Gluten Free, Recipes

Steel Cut Oats

Steel Cut Oats

Ingredients:

  • 1/2 cup steel cut oats
  • 1 cup water
  • Stevia to taste (optional)
  • Cinnamon to taste (optional)
  • 1/4 tsp vanilla (optional)
  • Pinch of salt (optional)

Instructions:

  1. Mix water, stevia, cinnamon, vanilla and salt in a pan on the stove.
  2. Bring mixture to a boil
  3. Add steel cut oats
  4. Return to boil
  5. Turn off heat and cover, but leave on burner.
  6. Allow to sit overnight on the stove.
  7. In the morning, top with your favorite toppings and enjoy!

Topping ideas: apples, berries, nuts, coconut crisps, shredded coconut, a dollop of Greek yogurt or nut butter.

 

 

Dairy-Free, Detox, Elimination Diet, Gluten Free, Recipes, Uncategorized

Overnight Oats

Overnight Oats

Ingredients:

  • 1/3 cup steel cut oats
  • 1/3-1/2 cup milk (any variety will work)
  • Stevia to taste (optional)
  • Pinch of salt (optional)
  • Cinnamon or vanilla to taste (optional)

Instructions:

  1. Mix stevia, salt and cinnamon in milk and shake to mix thoroughly
  2. Add steel cut oats and shake
  3. Put in refrigerator overnight
  4. In the morning, add your favorite toppings and enjoy!

Think outside the recipe:

For creamier oatmeal, add 1/2-1 tbsp chia seeds before allowing to sit overnight, or some Greek Yogurt after the oats have set overnight (the yogurt seems to inhibit the oats from soaking up the milk). Some topping suggestions: berries, nuts, coconut crisps or shredded coconut.

 

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Hamburger Salad

Photo courtesy of Leaves of Life

Ingredients:

  • Lettuce, chopped
  • Tomato, chopped
  • Onion, chopped
  • Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
  • Bubbie’s fermented dill relish
  • Dijon or yellow mustard
  • Salad dressing of choice

Instructions:

  1. Assemble salad
  2. Top with warm burger
  3. Dress the salad and enjoy!

Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting.  If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Paleo, Uncategorized

Baked Chicken “Wings”

Photo courtesy of Leaves of Life

Ingredients:

  • 6-8 boneless, skinless chicken thighs (or 3-4 breasts split in half)
  • 1/8-1/4 cup Frank’s Red Hot (aged cayenne pepper sauce)
  • Salt and herbs to taste (rosemary, pepper, garlic, thyme are all great choices)

Instructions:

  1. Spread chicken out flat in baking dish
  2. Evenly coat with Frank’s Red Hot sauce
  3. Sprinkle salt and herbs on top
  4. Bake at 375 for 30 minutes or until cooked through

Tip:

Take advantage of the hot oven to roast some cauliflower or other veggies at the same time, and maybe a sweet potato, too!

Reserve the extra juices to drip over fresh veggies when you plate it up!

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Sassy Summer Salad

salad
Sassy spring salad – plated up and ready to eat!

Salad Ingredients:

  • Mixed greens
  • Your favorite summer berries
  • Pecan pieces
  • Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)

Salad Instructions:

  1. Combine salad ingredients in whatever ratios you prefer.
  2. Toss with the dressing and serve immediately.

Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!

vinegar and oil
Infused vinegars and oils add flavor depth!

Dressing ingredients:

  • Persian Lime infused olive oil (2 parts)
  • Coconut infused white vinegar (1 part)
  • Honey ginger infused white vinegar (1 part)
  • ½-1 tsp cinnamon (to taste–optional)

Dressing instructions:
Combine dressing ingredients in a sealed jar and shake thoroughly.

Tip: Remember, you can always add more cinnamon, but you can’t take it out!

Tip: I have found the most important part of the dressing recipe is the flavor-infused vinegar.  Just mix equal parts plain olive oil with a fruit- or other flavor-infused vinegar and shake!

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Zucchini Bake

zucchini bake
Photo and recipe courtesy of Leaves of Life.

Ingredients:

  • 2 medium zucchinis, one sliced lengthways and one sliced crossways
  • Peppers sliced into large rings
  • 1/2 cup salsa
  • 2-3 tbsps chopped fresh basil
  • 1 large tomato, sliced
  • Drizzle of olive oil
  • Salt and pepper and dry oregano to taste

Instructions:

  1. Make one layer of round zucchini slices
  2. Top with a layer of pepper rings
  3. Make a layer of lengthwise zucchini slices
  4. Spread basil evenly over top and add another layer of round zucchini slices
  5. Finish with a layer of tomato slices, olive oil and fresh salsa
  6. Bake at 375 for 30 minutes or until bubbly and golden on top

Tips:

Try some flavor infused olive oil for a little extra oomph.  Lime or lemon infused or Tuscan herbs would work well here.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Roasted Veggie Salad w/Hummus

salad beet

salad hummus
Photos and recipe courtesy of Leaves of Life

Ingredients:

  • Pile of mixed baby greens
  • Mushrooms, sliced or halved
  • Carrots, sliced into fourths or sixths
  • Red, yellow or orange bell peppers, sliced into strips
  • Zucchini, sliced into strips
  • Cherry tomatoes, halved
  • 2-3 tbsp olive oil
  • Salt to taste
  • Hummus and salad dressing of choice

Instructions:

  1. Reserve cherry tomatoes and zucchini to add partway through the cooking process
  2. Toss remaining veggies in olive oil and spread out on a cooking sheet
  3. Sprinkle with salt
  4. Roast at 400 degrees for 25 minutes, stirring 2-3 times, and adding tomatoes and zucchini about halfway through
  5. Add to salad and top with several tbsp of hummus and dressing

Tips

Add some roasted chick peas or lightly toasted nuts for crunch.   Top with chicken or fish or serve those on the side.  Try Tessamae’s salad dressing from Whole Foods–made with olive oil and 100% natural ingredients.  Beet hummus adds color and flavor depth.  Add some chopped raw cucumbers, tomatoes or other veggies to amp up the antioxidants and switch up the flavors.  Other veggies that are nice for roasting if you have them: green beans, asparagus or green onions.  Keep in mind that green beans take longer to roast than asparagus and stagger their additions to the mix accordingly.  Changing up the contents keeps the flavors fresh!

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