RECIPE: Chard Wraps

Needs something you can grab in a hurry? Detoxing but tired of veggies and salmon? Trying to figure out how to eat right/well/cheap/satisfying?  The wraps are a great low-carb, gluten-free, alkaline, wheel food, paleo-friendly, whole 30, detoxing option. Make a batch and then pull ’em from the fridge all week.

 

INGREDIENTS:

Chard Leaves, 5-6

Organic Rotisserie Chicken, 1/2

Avocado, 2

Humus (optional), 10 Tbsp

Lemon Juice, 1 lemon

Cayenne Pepper, a dash

You’ll can use toothpicks or skewers

 

INSTRUCTIONS:

De-stem / divide chard leaves in half

Smear ~  1 Tbsp humus on to each leaf

Add 1-2 avocado slices to each leaf

Add shredded / pulled chicken pieces to each wrap

Squeeze a few drops of lemon juice on each wrap

Add sea salt and a minimal amount of cayenne pepper to each wrap

Roll wraps and/or pin with a skewer

RECIPE: Strawberry Banana and Ginger Smoothie

Here’s a twist on an old favorite.  It’s great for breakfast, lunch, a snack or dessert.  Cool and crisp with the perfect amount of sweetness. No refined sugars and lots of fiber to keep you satisfied and your digestion functioning well.

 

Strawberry Banana and Ginger

In a blender combine:

 

2 cups of almond milk (or 1 cup milk and 1 cup water)

5 frozen strawberries (or fresh, even better)*

1 frozen banana*

1/2 – 1 inch cube of ginger root

1 dash of cinnamon

 

*could add 1/4 cup of ice and use unfrozen fruit as well

RECIPE: Simple Spring Salad

Some people taste soap when they eat cilantro.  Stinks to be them!  This salad is easy to make and is a crowd pleaser! (Unless you’re the soapy cilantro type)

Spring salad

In a large bowl combine:

2 cups spinach

2 cups arugula

1 avocado, diced

1/2 can corn  OR even better, the kernels from 2 roasted ears of corn

3 celery stocks, chopped

1/8-1/4 cup pumpkin seeds

1 bunch cilantro to garnish

(optional 1/4 cup chopped jicama and 1/4 cup chopped red onion)

 

And I like it with this simple salad dressing:

1/2 cup Olive Oil

1/2 lemon squeezed

1 tsp yellow mustard

1 tsp maple syrup

salt and pepper

RECIPE: Coconut Matcha Smoothie

Still haven’t tried Matcha? Or maybe you’re a major Matcha lover? Either way, this is a great smoothie to experience all the health benefit s of Matcha.
matcha smoothie2
Quick catch up.
What is Matcha? It’s a specially grown and processed green tea powder that has a perking but calming effect. I could use both more perk and more calm. Check. Matcha has 137 x the antioxidants as green tea. Check, check.
So how do I get it? Well, since it’s all the rage at the moment, it’s either in stores (Trader Joe’s has it) or coming to a store near you. But you can buy it on line.  The trouble is finding a quality source. Be careful, most Match Lattes or Latte powder are loaded with sugar and dairy solids.  Best to get the pure matcha (a little bit goes a LONG way) and mix with ingredients you like.
Like this:
matcha
IN A BLENDER COMBINE:
2 cups coconut milk
1/2 cup water
1/2 large frozen banana (or 1 small frozen)
1 to 2 tablespoons coconut oil
3 dashes of cinnamon
2 tablespoons unsweetened coconut
2 Tbsp hemp seeds
1 Tbsp matcha powder

RECIPE: Turmeric and Ginger Smoothie

Hey Y’all! Have I got a tasty, healing, anti-inflammatory, delicious smoothie for you!

Inspired by the lovely folks at Barre3.com, this smoothie combine turmeric and ginger to boost immunity, lower cholesterol, and combat inflammation in the body! For anyone who feels stress, needs a little energy boost, or likes a tasty treat, this one’s for you!

In a d Blender combine:
1 frozen banana
1-2 heaping tablespoon of almond butter
1 date, pitted
2 inch cube turmeric root
2 inch cube ginger root
1 tablespoon ground turmeric
1 tsp cinnamon
1 1/2 cups of rice or almond milk (or 1 cup milk, 1/2 cup water)
Maca powder
turmeric-ginger-smoothie

RECIPE: Pecan Pumpkin Pie

Y’all. Make this NOW. Thanks, Mer, for the Reco!
Pumpkin pie is one of the healthiest desserts on offer this season, but only if it’s not loaded with sugar and artificial ingredients!
This seasonal dish from Against All Grain is yum-ski, Paleo-freiendly, chemical-free and also happens to be gluten-free, so you can skip the inflammation of dairy and wheat this glutton-fest we call Thanksgiving.
Dig in.
pumpkin-pie
AUTHOR: Danielle Walker – AgainstAllGrain.com 
SERVES: 6-8

INGREDIENTS:

For the crust

  • 1 1/2 cup almond flour (could use, regular flour in a pinch)
  • 3/4 cup whole pecans
  • 1 tablespoon coconut oil
  • 2 tablespoons honey
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

For the filling

  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • 1/2 cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup grade B maple syrup (honey for SCD)

INSTRUCTIONS:

  1. Add the pecans to a food processor and process until they have turned into a coarse flour.
  2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
  3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
  5. Whisk all of the ingredients together in a bowl.
  6. Pour the filling into a frozen pie crust.
  7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  9. Refrigerate until chilled, then serve with coconut whipped cream on top.