Summertime Watermelon & Kale Salad
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!
- 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)
- 1/4 cup Extra virgin olive oil
- 1 1/2 Tbsp. Balsamic vinegar
- Combine all ingredients and toss with dressing.
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
- 3 large sweet potatoes
- 3 cups vegetable stock (or chicken broth)
- 1/2 cup chopped white onion
- 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)
- Wash, peel, and chop sweet potatoes in large chunks.
- Cook bacon and set aside. Meanwhile, saute chopped onion with olive oil in large pot over medium-low heat.
- Once onion is tender (5-7 minutes), added vegetable broth, sweet potatoes, and spices to pot.
- Bring to a boil for 3 minutes then reduce to a simmer for 15 minutes, stirring occasionally.
- 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!
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!
- 1/2 lb. whole wild caught shrimp
- Cajun seasoning
- Cauliflower florets (frozen)
- 1 Tbsp. Grass-fed butter
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!
- 1 lb free-range ground turkey
- 2 cups rinsed, fresh chopped spinach
- 1/2 cup finely chopped onion
- 1/2 tsp. garlic powder
- 1/2 cup feta cheese
- 1 egg
- 1/4 tsp. black pepper
- dash of sea salt
Combine all ingredients in a large mixing bowl with hands. Form 1/2 inch thick patties (about 5-6). Place patties in a large, non-stick pan, then turn heat on medium. Cook patties for about 4-5 minutes on each side. Serve with fresh in season fruit and vegetables!
This chowder is a warm and comforting dish perfect for these bitter cold winter evenings we’ve been having. It’s paleo friendly, and loaded with nutrients to nourish and heal the body!
- 1 head cauliflower, finely chopped (I threw the florets in my Ninja)
- 2 garlic cloves, minced
- 1 small white onion, diced
- 3 carrots, peeled and chopped
- 4 celery stalks, diced
- 3 cups chicken broth
- 1 cup full-fat coconut milk
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- fresh chives
- 4 bacon slices ( uncured, nitrate free)
- 1-2 Tbsp. grass-fed butter or olive oil for cooking
- Sea salt and black pepper to taste
- Cook the bacon and set aside.
- Melt butter (or add olive oil) in a large pot over low-medium heat.
- Add the garlic, chopped onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
- Stir in the cauliflower and cook on medium heat, stirring occasionally, for about 5 minutes.
- Add in the chicken broth, coconut milk, chopped bacon, and spices; stir together.
- Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
- Garnish with additional chopped bacon and chives (optional).
Yogurt can be a quick and nutritious snack or breakfast when in its natural state as nature intended! As you may know, commercially store bough yogurts can be full of artificial flavors, dyes, and added sugars. Starting with just plain yogurt and adding in your own real food flavors and toppings is not only more nourishing for your body but it tastes delicious too. My favorite yogurt bowl consists of plain, full-fat grass-fed yogurt, fresh fruit, pecans or walnuts, cinnamon, vanilla extract, and a drizzle of pure honey. YUM!
- 1 cup plain full-fat yogurt
- 1/2 sliced banana or other fruit
- 1 Tbsp. sprouted ground flaxseed
- 1 tsp. pure vanilla extract
- 1/2 tsp. honey
- 1/4 cup nuts
- dash of cinnamon
Spaghetti squash can be an intimidating vegetable if you have never worked with it before. However, this oblong shaped yellow produce is fairly simple to cook with! Whether you are trying to reduce your intake of refined carbohydrates or simply add more vegetables into your diet, spaghetti squash can make a great addition. This winter squash makes a wonderful pasta substitute in addition to being nutritionally superior. Spaghetti squash is an excellent source of vitamin A and vitamin C among other antioxidants, is rich in B vitamins, and provides essential minerals like potassium, calcium, phosphorous and zinc.
Baked Spaghetti Squash
- 1 small spaghetti squash
- 2 cups of fresh spinach
- 2 tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp grass-fed butter
- 1 tsp of minced garlic
- Sea salt/pepper to taste
- Preheat oven to 375 degrees.
- Cut off both ends of the spaghetti squash then cut whole squash lengthwise in half.
- Use a spoon to scrape out the seeds. Line a baking sheet or roasting pan with aluminum foil and season the squash with olive oil, salt, and pepper.
- Place flesh side down and bake in oven for 40-50 minutes or until fully cooked.
- While the squash is cooking, cut tomatoes and prepare a saucepan with butter.
- On low heat, saute the tomatoes, fresh spinach, and garlic in butter and olive oil.
7. Remove squash from oven. Scrape out “spaghetti” strands and add to saucepan, combing all ingredients.
8. Remove from heat and top with freshly grated Parmesan cheese before serving. Optional: Top with turkey meatballs.