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.
inspired by Amanda Skrip
This is an inventive take on the classic and blends wonderful flavours making it a perfect meal for the cooler days of Fall. You will be surprised that It's dairy free! The cashews provide a wonderful creamy texture that thickens the broth. Served with the Pumpkin Seed Flatbread (recipe below).
Add stock, thyme, carrots, sea salt and mushrooms to a large pot and bring to a boil. Reduce heat and simmer for 45 minutes.
Meanwhile, make the Cashew Cream (see below).
After the stock, spices and mushrooms have simmered, add the cooked quinoa to heat through. Just before serving, remove from heat and stir in both the cashew cream and spinach. Season to taste and garnish with parsley and chives.
Mix all ingredients together and combine well. I find the dough hook on my Kitchen Aid works well for this. Roll a teaspoon size of mixtures into balls and then roll the balls in the sesame and hemp seed mixture. There are endless variations you can make to this amazing little snack food! Have fun with it!
Inspired by Dr. Mark Hyman
These tasty treats come loaded with healthy fats, protein and some good carbs to satisfy any sweet tooth and win the afternoon snack war.
Blend the carrots and the dates together in a food processor for about 2 - 3 minutes or until evenly combined.
Add the nuts and process for another 2 - 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl as needed. Add the vanilla and the spices and blend.
Form the balls by rolling the carrot mixture into desired size. I like about 1-inch diameter in size. Roll the balls in the flakes to coat. I've also used Hemp Seeds or sesame seeds as the coating. All are very tasty!
Refrigerate for up to a week.
Cauliflower is a vegetable that I was never too excited about - until I discovered it roasted! Cauliflower is one of the cruciferous vegetables known to lower the risk of cancer, it's full of antioxidants and has anti-inflammatory properties as well.
Preheat oven to 450 degrees. Whisk together first four ingredients in a small bowl. On a large rimmed baking sheets, drizzle the cauliflower florets with the spiced oils and toss well to coat. Season with salt. Bake for about 35 - 40 minutes until browned and tender.
Meanwhile, in a pie plate, bake the pine nuts or almonds for about 2 minutes until toasted. Let cool.
Transfer the cauliflower to a serving plate, sprinkle with nuts. Serve hot. Chopped cilantro is another tasty topping in addition to the nuts or instead of.
Ideal to serve under your favorite fish or chicken main recipes.
Place steamer basket in medium pot filled with two inches of water; place pot on stovetop at high heat. When water boils, add cauliflower to steamer basket. Reduce heat to low and cover, steaming for five to seven minutes, or until tender. Drain cauliflower and place in food processor or blender. Add the almond milk, garlic, thyme, and chives. Blend until smooth (add milk if you want it creamier). Add sea salt and pepper, and process 30 seconds more. Serve warm.
Rich in antioxidants and high in fibre, black beans help to lower cholesterol and keep blood sugar on an even keel. As so many people test sensitive to kidney beans, black beans are a great substitute and pack quite a nutritional punch.
Drain beans and rinse. Gently mix all ingredients together in a medium size bowl. Great for a 'no cook' summer dinner with gluten free crackers and vege sticks for dipping.
inspired by Gluten-Free Goddess
Gluten-free, dairy-free rich dark chocolate brownies - good enough to serve to company! Last time I made these, I indulged my passion for dark chocolate and sea salt by sprinkling a little coarse ground sea salt on top along with the chocolate chips - heavenly!
5 ounces high quality 70% cocoa dark chocolate
1/2 cup organic coconut oil
1 cup light brown sugar
1/2 cup almond meal
1/4 cup sorghum flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 organic free-range eggs, beaten
1 tablespoon organic vanilla
1/2 cup chopped pecans or walnuts
Dark chocolate chips for the top
This stuffing is a great delicious, savory addition to your holiday table (or anytime of year). Perfect for all those that are gluten free.
inspired by Nourishing Meals, Alissa Segersten
1 cup wild rice
1 cup long grain brown rice
4 cups organic vegetable or chicken stock
1/4 cup extra virgin olive oil
2 large chopped red onions
3 cups chopped mushrooms (I prefer a mix of darker mushrooms)
2 cups chopped celery
1 cup pecans or walnuts
3/4 cup unsweetened cranberries
1 large or 2 small apples, diced
1 handful chopped parsley
1 tablespoon each of dried sage and thyme (or your favorite traditional stuffing spices)
1 teaspoon black pepper
Herbamare or sea salt to taste
Add the wild rice, brown rice and stock together in a medium size post with a tight fitting lid. Bring to a boil and then reduce heat and simmer for 45 minutes. Let stand for 15 minutes with the lid off.
In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 5 minutes until softened. Add herbs, mushrooms and celery, sauté 5 minutes more. Turn off heat and add the pecans or walnuts, cranberries, apple and parsley. Stir in cooked rice. Add salt to taste.
Fill the cavity of the turkey with the stuffing and place the remaining into a covered casserole dish. Bake stuffing in a 350 degree oven for 35 to 40 minutes.
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. To preserve these properties, miso should not be boiled. Add it to a soup after it has been removed from direct heat. Nori is a paper-thin sheet of seaweed that is used to wrap sushi. It can be found at Asian markets and most specialty stores like Whole Foods and Planet Organic. Seaweeds are a great source of magnesium and iodine. adapted from Meals That Heal Inflammation, Julie Daniluk
6 cups organic vegetable broth or filtered water
4 ounces tempeh, cut into 1/2 inch cubes
1 cup sliced shitake mushrooms
1 carrot, thinly sliced
2 cups broccoli florets
1/3 cup miso
1 sheet nori, cut with scissors into 1 x 1/4 inch strips
1 green onion, sliced into thin rounds for garnish
In a large saucepan bring the vegetable broth or filtered water to a boil.
Stir in tempeh and mushrooms. Reduce heat and simmer for about 10 minutes.
Add carrot, nori and broccoli until the broccoli is just bright green.
Add the miso to a little water and and whisk to a smooth paste and then add to the saucepan.
Add green onions just before serving.
Sooo good! ...and good for you.
This recipe was inspired by Elizabeth Rider's post in MindBodyGreen and just like her, these delicious little crackers have become my latest obsession! Served with Zucchini Hummus or olive tapenade and goat cheese - they are sure to please! As you will see, a small serving goes a long way to filling you up as eating just a few is equivalent to eating several almonds!
1 1/2 blanched almond four
2 tablespoons ground flax seed
1 tablespoon fresh rosemary or herb of your choice
1/2 teaspoon fine sea salt
3 teaspoons olive oil
1 organic, free range egg
dash of water
Preheat oven to 350 degrees.
In a small bowl, wisk together the olive oil, egg and water. In a larger bowl combine the almond flour, flax seed, herbs and salt. Add the wet to the dry and combine. Once the dough comes together, knead lightly until well combined. Roll dough between two sheets of parchment paper to 1/8 inch thickness (1/4 inch thickness yields a softer cracker). Peel off the top sheet of parchment paper and place the bottom sheet with dough onto a baking sheet.
Cut into the desired size - I prefer a nice size for dipping which is about 1x2 inches or 2 inch squares work nicely as well. Sprinkle with more sea salt - I tend to prefer a coarser grind for this but either works well. Bake 12 - 15 minutes until lightly golden around the edges. Cool before serving.
This is a quick and delicious meal on a Fall evening. I have made this with green as well as red lentils and we enjoy it either way. Serve this soup with your choice of bread or make it a little thicker by useing little less water and serve on top of brown rice.
Heat oil in a large pot. Add onion and sauté 3 - 5 minutes. Add curry powder; stir. Add squash and stir for another 3 - 5 minutes. Add water and lentils. Bring to a boil, reduce to a simmer and let cook until squash and lentils are tender, about 20 minutes. Add salt and lemon juice. Stir in chopped cilantro just before serving. Swirling a little coconut milk on top of each serving bowl is also a nice touch!
Chia seeds top the charts as a nutritional powerhouse. They contain Alpha-linoenic acid - a healthy omega3 fatty acid, Calcium - which controls blood sugar levels and maintains bowel health, Iron - which is responsible for carrying oxygen to muscles and organs, Magnesium - which supports a healthy immune system and maintains normal muscle function, Protein - the body's main building material and crucial for cell repair. All in one tiny little seed!
Place rinsed cashews, water, maple syrup, lemon and vanilla into your high speed blender. Blend on high for about 30 seconds or until smooth and creamy. Pour into a glass storage container and then add chia seeds. Wisk to blend. Refrigerate for at least 3 hours or preferably, overnight. To serve spoon into bowls or as a desert, use pretty glasses and top with berries and sliced almonds. Serves 2 - 4
For variety, try 1/4 teaspoon almond extract or 1/4 teaspoon of cinnamon.
Find Kale a little tough?
Massage the kale ribbons between your hands with a little olive oil and sea salt...it will change how you feel about kale☺
Preheat oven to 350 degrees. Lightly coat each unpeeled beet with olive oil and sprinkle lightly with sea salt. Wrap in foil and roast beets until tender. Remove from oven and allow to cool slightly. While still warm, unwrap from foil and rub with your hands, the skin will easily peel off.
Place walnuts into a small glass baking dish and roast in the oven for 10 to 12 minutes – watch carefully so they don’t burn! Let cool completely. Place into the bowl with the beets and kale.
In a small bowl, whisk together the ingredients for the dressing. Pour over beets, kale or spinach and walnuts and toss. Top with feta cheese.
Quinoa is a high energy grain - actually it's a seed, that is a complete protein, high in calcium and easy to digest. Quinoa is also high in the amino acid lysine so include in your diet often if you suffer from outbreaks of cold sores. I have substituted some of the ingredients in this recipe with several kinds of dried fruits, nuts or raw vegetables. You could use salmon or leftover turkey in place of the chicken or even leave out the meat completely!
Toss all ingredients together and serve over lettuce leaves.
This quick gluten-free yeast bread is a favorite in our house. We use it warm for dipping in Olive Oil and Balsamic vinegar, as a bread with dinner and even toasted in the mornings. Recipe was adapted from The Whole Life Nutrition Cookbook.
Oil a 9 x 13 inch pan with olive oil.
Place warm water and sugar into a small bowl and stir to dissolve. Add the yeast and whisk it into the warm water. Let stand for 5 - 10 minutes to activate the yeast. It should become foamy and bubbly.
Add the olive oil, honey and apple cider vinegar. Whisk together.
In a medium size bowl, mix all of the remaining dry ingredients together. Pour the wet mixture into the dry and quickly whisk together. Continue to whisk for about 30 to 60 unitl the dough thickens. Spoon dough into the oiled pan and place into a warm spot to rise for 30 to 35 minutes.
Preheat oven to 375 degrees. Drizzle the top of the dough with olive oil and sprinkle with coarsely ground sea salt. Bake 20 to 25 minutes and then let cool for 10 minutes before slicing.
This recipe is taken from one of my favorite cookbooks, Nourishing Meals by Alissa Segersten. Incorporating sea vegetables into your weekly diet is one of the healthiest things you can do. Seaweed is a rich source of iodine – a mineral needed to make thyroid hormones. Arame is also a particularly rich source of a carotenoid called fucoxanthin which has been researched for its effects on increasing the burning of body fat as well as having anti-cancer and anti-diabetic effects as well.
Place arame into a small pot and cover with about 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 5 to 7 minutes. Remove from heat and pour through a fine mesh strainer. Set the strainer over the pot to finish draining and cool while you prepare the other ingredients.
Cut the cucumbers in half lengthwise, then slice into thin half moons, place them into a medium sized bowl. Add the cooked arame and remaining ingredients. Taste and adjust salt and vinegar if necessary.
Store in a covered glass container in your refrigerator for up to 3 days.
Yield: 6 servings
... a quick and simple salad full of nutritional value that is easily added to many a meal!
Serves 4 to 6
6 cups arugula leaves
2 cups mixed greens
1/2 cup pumpkin seeds, toasted
1 small red bell pepper, sliced into rounds
1 avocado cubed
3 to 4 green onions, sliced
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 tablespoon brown rice vinegar or apple cider vinegar
1 to 2 teaspoons lime zest
1 glove garlic, crushed
1/4 teaspoon sea salt and ground cumin
Rinse the greens and spin dry.
In a skillet, toast the pumpkin seeds over medium-low heat until you hear a 'pop'. Allow to cool. Place the pumpkin seeds, roasted red pepper strips, avocado cubes, and green onion in the salad bowl with the greens.
Place all ingredients for the dressing into a small bowl and whisk. Toss the salad with the dressing just before serving.
Organic, unprocessed, raw Almond Milk wins hands down over any Almond Milk you may find on the dairy shelves. I make almond milk quite often without the vanilla bean and sometimes even without the dates ... all are very good!
1 cup almonds, raw
2 pitted dates
1/4 tsp vanilla bean powder or half a vanilla bean
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.