Have dinner on the table in 30 minutes with this easy and delicious meal. One Pan cooking makes cleanup a breeze!
Recipe courtesy of Blended For You www.blendedforyou.com
A nutritious, anti-inflammatory recipe that is quick, easy and delicious!
It doesn’t get much better than a big bowl of delicious Chili on a crisp fall day. Make a big pot on Sunday for dinner and save some for weekday lunches...freeze a couple of servings and you’ll have another delicious meal to look forward to. Serve topped with avocado and a big dollop of Cashew Sour Cream (recipe on this site).
Rich, tangy and velvety smooth, this recipe yields about 1 cup of the finest non dairy sour cream you have tasted. It's extremely easy to prepare and it is velvety creamy when you have soaked the cashews for a few hours. Without soaking, a high-powered blender is recommended for producing the smoothest texture. It's a perfect topping for any Mexican dish as well as soups of the season!
1 1/4 cups Oats (quick or rolled)
1 1/2 tsps Ground Flax Seed
2 tsps Cinnamon
1 tsp Nutmeg
1/4 tsp Sea Salt
1 1/2 tsps Baking Powder
1/2 cup Pumpkin Seeds
1/2 cup Sunflower Seeds
1 cup Pitted Dates (chopped)
3/4 Pureed Pumpkin
1/4 Raw Honey
1 tbsp Coconut Oil (melted)
1 Carrot (grated)
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Combine oats, flax seed, cinnamon, nutmeg, sea salt, baking powder, pumpkin seeds, sunflower seeds and chopped dates together in a bowl. Mix well to combine.
3. Whisk egg in a separate mixing bowl. Add pumpkin, honey, coconut oil and grated carrot. Mix well to combine.
4. Add dry ingredients in with the wet and mix well until a dough-like consistency forms.
5. Form cookies with the dough and transfer to the baking sheet. (Tip: Use a lid from a large-mouth mason jar as a mould.)
6. Place in the oven and bake for 30 to 40 minutes depending on how crispy you like your cookies. Remove from oven and let cool. Enjoy!
Make it Sweeter Add in a handful of dark organic chocolate chips.
Vegan Use maple syrup instead of honey and a chia egg instead of an egg.
Storage Store in the freezer in a zip-loc bag up to 1 month.
1 1/2 tsps Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth or Bone Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned, full-fat)
4 cups Kale Leaves (finely sliced)
Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.
Core and chop apples into small bite-sized pieces and place in a large mixing bowl.
Add your lemon juice and allspice along with remaining ingredients together in the bowl.
Add ginger slices to bottom of jar as you just want the flavor to infuse your salsa.
Pack your salsa mixture into the jar. Now is the time to add a weight on top of your salsa to keep the apples under the brine and gain the best flavor. I use a wide mouth canning jar to pack the salsa in and then the small jelly jars fits just inside and holds your salsa under the brine.
Make your brine by mixing the salt and water together, and pour into packed jar. If there isn't enough water to cover, add a little more. You want to only leave about an inch of space in the jar.
Close jar tightly and let ferment for 24-48 hours at room temperature, then move to fridge. It should be a bit bubbly, and smell awesome! Enjoy chilled!
Make sourdough cinnamon chips by cutting sourdough tortillas into wedges, lightly brush with coconut or olive oil, and sprinkling with a cinnamon sugar mixture then baking for a few minutes until crispy. These are perfect for dipping in the salsa and topping with the Cashew Sour Cream! (recipe here on my blog)
Soak cashews for at least 2 hours, 8 hours or overnight is best. The longer you soak them, the easier it will be to blend them into a smooth cream. (if you're pressed for time, 30 minutes in hot water works as well!)
Blend all ingredients until smooth in a hight-speed blender. Allow to ferment on the counter for 2 – 6 hours and then store in the fridge in an air tight container for up to 1 week.
You can tweak the basic recipe to your personal flavor. Here are a few ideas...
add fresh (or dried) herbs or spices such as basil, parsley, chives, cilantro, ginger, garlic, etc.
add chili paste or chili pepper for spicy variation
add nutritional yeast for a cheesy flavor
add bell pepper, cucumber, carrots etc. for added flavor
Or why not try a sweet variation to the sour cream. I love lemon cashew cream with fresh berries..
Need an excuse to eat chocolate pudding? Try this (Selenium-rich) recipe!
Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk. If desired, strain it with a nut bag or several layers of cheesecloth.
Add Brazil nut milk and other ingredients into a bowl and whisk until combined. Let sit several minutes (or overnight) until desired thickness is reached.
Serve & Enjoy!
Tip: Makes a simple delicious breakfast or dessert topped with berries.
Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes till all the water is absorbed
Remove cooked quinoa from pot, place in a large bowl and let cool.\
Combine olive oil,, lime juice, cumin and sea salt in a small bowl. Whisk together and pour over cooled quinoa. Toss together.
Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.
A great metabolism boosting, lean protein recipe! Make extra and add a sliced chicken breast to your salad for lunch the next day.
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
Served with steamed broccoli or roasted cauliflower, this makes for a satisfying meal! Double the recipe to freeze several grab ‘n go lunches.
Rinse rice and cook 1 cup rice to 2 cups of water. Bring to a boil. Reduce heat and simmer for approx 40 minutes. While rice is cooking saute cubed chicken in coconut oil till done and slightly browned. Remove from pan and place in a bowl to keep warm while you saute the onion and garlic for 4 – 5 minutes. Add spices and stir to coat onion. Add coconut milk, peas and the chicken back to the pan. Adjust spices to taste. Simmer till rice is done allowing chicken to be heated through and flavours to blend. Serve on top of rice and garnish with cilantro. Enjoy!
It's Fall and apples are in season!
Apples are full of vitamins and antioxidants and a good source of fibre. Pick up your favorite variety and make this easy, tasty breakfast recipe! The flavour combination of warm cinnamon and maple syrup makes this one of my favorite. Even if you’re not an oatmeal fan give overnight oats a try...you will be pleasantly surprised! Apples happen to be on the “Dirty Dozen” list, meaning that they have been sprayed with high levels of pesticides, so choose organic if you can. If you are sensitive to gluten, be sure to purchase certified gluten free rolled oats.
The recipe below makes 4 servings. I line up the jars on the counter and make a week's worth of breakfasts in under 15 minutes! Terrific grab 'n go breakfast or snack!
Arrange your jars and layer with the following ingredients:
Cover and store in the fridge overnight or for at least 6 hours. They will keep for 4 days in the refrigerator. Enjoy!
I love the simplicity of this tasty, quick and nutritious meal!
Toss green beans, cherry tomatoes, zucchini and red onion together with olive oil and sea salt. Bake on prepared sheet for 10 minutes.
Season the salmon filets with sea salt and pepper.
Add the salmon filets to the baking sheet with the veggies and bake for another 8 - 10 minutes until the salmon is done.
Salmon not your favorite? Use any type of wild fish. Baking times may vary
Still hungry? Feel free to add a cup of cooked quinoa or rice
A little extra flavor? Sprinkle veggies with balsamic vinegar
Cookies for breakfast? You bet! An easy one-bowl, hearty breakfast cookie. Fabulous for freezing and grabbing on the go!
inspired by Real Food Whole Life
In a large bowl, whisk the eggs until well combined. Add the oil, honey, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add the zucchini and stir until well incorporated. Add the oat flour, whole oats, salt, baking powder, and cinnamon, sunflower seeds and walnuts, stirring until just combined. Gently stir in the berries.
Spoon onto non-stick baking sheets, and flatten slightly.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Store in an airtight container, or freeze for breakfasts or snacks.
Makes about 16 medium cookies.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
With the texture, flavor and the presentation of this recipe … it just might become your new favorite!
Taken from With Style and Grace Blog
Preheat oven to 375 degrees. Line baking sheet with parchment paper and set aside.
Pulse pistachios in your food processor and pulse until chopped. Pour into a small bowl and set aside.
Add garlic, broccoli, basil, olive oil, pine nuts and 1 teaspoon of water to your food processor and pulse until it’s blended and you have a chunky, thick puree.
Place the salmon fillets skin side down on the prepared baking sheet. With a spatula, spread the pesto sauce over top of each piece of salmon. Don’t be shy and then press with your fingers a good helping of pistachios on top.
Bake for 10 -12 minutes depending on the thickness of the fillets.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.