Homemade Cranberry Sauce-3 Real Food Ingredients

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Make this the year you ditch the canned cranberry sauce on Thanksgiving! Most canned versions contain high amounts of added sugar, often in the form of high fructose corn syrup. In addition to wanting to avoid refined sugars, I myself was never a fan of the jello-like consistency the can version produces anyways.  I’ve learned homemade sauce is actually incredibly simple to make. This version uses only real food ingredients, omitting the refined white sugar and packing in an extra nutritional punch.

Ingredients:

  • 1 bag of whole cranberries or about 6 cups
  • 1 20 oz. can of crushed pineapple (may also use fresh chopped pineapple-approximately 2 cups)
  • 1 large whole apple, diced

Directions:

  1. Combine cranberries and pineapple in a large pot over medium heat. Cook for 15-20 minutes, stirring every few minutes.
  2. Add in the diced apple and cook an additional 15 minutes or until mixture is a thick chutney.
  3. Serve while hot or store in glass container in refrigerator for

Note: Any kind of apple should work. I used Fiji. You can leave the skin on. If you prefer a smoother sauce consistency, try using a spatula to help break up the apple pieces and cranberries while it’s cooking. Or simply toss the mixture into a food processor quick.

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Fall Pumpkin Bread

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Ingredients:

  • 1 1/2 cups of almond flour
  • 3/4 cup of organic canned pumpkin
  • 3 eggs, whisked
  • 1/4 cup raw honey
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 Tbsp. cinnamon
  • 2 tsp. of pumpkin pie spice
  • 1 tsp of vanilla extract
  • 1/2 cup of pecans
  • 1.2 cup raisins

Directions:

  1. Preheat oven to 350 degrees F.
  2. First combine all the dry ingredients together in a medium-sized mixing bowl.
  3. Next, in a small bowl, mix all the wet ingredients together.
  4. Pour the wet ingredients into the larger dry ingredients bowl and stir until combined
  5. Chop half of pecans and fold them in, along with raisins.
  6. Grease a bread loaf pan and pour mixture in.
  7. Top with remaining pecans. I  mixed pecans with a little melted coconut oil, coconut sugar, and cinnamon for the topping!
  8. Bake at 350-degrees F for 30 to 40 minutes. Check if fully cooked by inserting a  toothpick inserted into the center.
  9. Cool, slice, serve and enjoy!

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Summertime Watermelon & Kale Salad

Summertime Watermelon & Kale Salad

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I love, love, love fresh seasonal fruit in a salad. This salad takes just 5 minutes to put together and is loaded with antioxidants.  Not to mention it tastes delicious!

Ingredients:

  •  1 head of organic kale, rinsed and chopped (may also use pre-chopped bin )
  •  2 cups cubed watermelon
  • 1 large cucumber, sliced in quarters
  • 1/4 block of goat cheese, chopped
  • 1/4 cup raw, unsalted, peeled sunflower seeds  (I use Trader Joe’s brand)
  • Optional (add fresh mint leaves)

Dressing

  • 1/4 cup Extra virgin olive oil
  • 1 1/2 Tbsp.  Balsamic vinegar

Directions:

  • Combine all ingredients and toss with dressing.

 

 

 

 

Fish Tacos With Mango Salsa

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Easy weeknight fish tacos!

Ingredients:

  • 1/2 lb. wild-caught cod or other white fish
  • 1 avocado
  • 1 mango, diced
  • 1 tomato, diced
  • 2 limes
  • 1/4 small red onion, finely chopped
  • Olive oil
  • Natural taco seasoning     e.g. Simply Organic, Trader Joe’s
  • Grain-free tortillas *

*May substitute with corn tortillas

Directions:

1. Marinate fish in taco seasoning and lime juice for approximately 20 minutes.

2. Combine chopped mango chunks, tomato, and red onion to make the salsa. Squeeze in fresh lime juice and combine in salsa.

3. Sauté or grill fish until white and flakey. (Cook on each side approximately 3-5 minutes)

4. Lightly spray tortillas with olive oil spray and warm in pan over low heat. (1 minute) Assemble tacos while tortillas are still warm. Top with sliced avocado and enjoy!

 

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Sweet Potato Soup

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With an impeding snow storm, here’s an easy recipe to help warm you up. Sweet potatoes offer so many unique nutritional benefits. They are rich in antioxidants including beta-carotene to help boost Vitamin A levels. Research has also shown that when passing through our digestive tract, sweet potato antioxdants and other phytonutrients may be able to lower the potential health risk created by heavy metals and oxygen radicals

Ingredients:

  • 3 large sweet potatoes
  • 3 cups vegetable stock (or chicken broth)
  • 1/2 cup chopped white onion
  • Spices
    • garlic powder or fresh garlic clove
    • 1/4 cumin
    • pinch of sea salt
    • 1/4 tsp black pepper
  • Bacon ‘uncured, nitrate free’ to garnish (optional)

Directions:

  1. Wash, peel, and chop sweet potatoes in large chunks.
  2. Cook bacon and set aside. Meanwhile, saute chopped onion with olive oil in large pot over medium-low heat.
  3. Once onion is tender (5-7 minutes), added vegetable broth, sweet potatoes, and spices to pot.
  4. Bring to a boil for 3 minutes then reduce to a simmer for 15 minutes, stirring occasionally.
  5. Poor contents into a blender or food process.

Divide in serving bowls and garnish with chopped bacon. Pair with a salad to make it a complete meal!

 

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Paleo Shrimp & Grits

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This dish is  too easy and delicious not to try. Cauliflower makes a great substitution for refined white rice, mashed potatoes, pizza crust, and now grits! The cruciferous vegetable provides anti-inflammatory compounds and  various phytochemicals to help ward off disease. Just 1 cup provides 73% of the daily value of Vitamin C! That’s 3X as much as 1 cup of spinach! Not to mention the fresh wild-caught shrimp offering a nice dose of omega-3 fatty acids, selenium, and Vitamin B12 . Add a side of greens and you have yourself a very nutritious dinner!

Servings (2)

Ingredients: 

  • 1/2 lb. whole wild caught shrimp
  • Cajun seasoning
  • Cauliflower florets (frozen)
  • Asparagus
  • 1 Tbsp. Grass-fed butter

Directions:

1.Prepare shrimp (peel and deveine). Rinse and pat dry. Coat shrimp with Cajun seasoning and set aside. If you don’t like spicy, substitute with any seasoning of choice.

2. Heat large skillet over medium heat.

3.Meanwhile, steam or cook frozen cauliflower on stove top. Place in high speed blender or food processor. Add 1 Tbsp. grass-fed butter or olive oil to cauliflower in addition to seasoning. (sea salt, garlic, parsley).

4. Blend cauliflower until it reaches a fairly smooth consistency.

5. Pansear shrimp for about 2 minutes on each side.

6. Serve shrimp over “grits” and with your favorite green vegetable. Asparagus or sauteed spinach both work well!

Bon appetit!

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Creamy Almond Milk Hot Chocolate

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As a kid, my sisters and I loved drinking hot chocolate on snow days. We always had those convenient, white packets with the little marshmallows in them. So out of curiosity, I recently looked at the ingredients of these popular hot chocolate packets. Although I  wish I could say  I was completely shocked, sadly I wasn’t surprised.

Swiss Miss Hot Chocolate – Ingredients:

Sugar, Marshmallows (Sugar, Corn Syrup, Modified Corn Starch, Gelatin, Artificial Flavor), Modified Whey, Corn Syrup, Cocoa (Processed with Alkali), Partially Hydrogenated Soybean Oil, Less than 2% of: Nonfat Dry Milk, Salt, Dipotassium Phosphate, Carrageenan, Artificial Flavor.

Since making the switch to almond and coconut milk a few years back, I was determined to make a hot chocolate  that was just has creamy and delicious as regular hot chocolate using REAL food ingredients.  This  simple recipe is dairy free, soy free, and also free of refined sugars, emulsifiers, and artificial flavors.

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