Posts made in August, 2012

crispy asian brussels sprouts

Posted by on Aug 29, 2012 in featured, vegetables | 0 comments

Are you tempted to quit reading because of the name of this recipe?  I know I would have been several years ago!  I wouldn’t have touched a Brussels sprout.  Growing up and well into my adult life, if it wasn’t sweet, I wasn’t eating it.  And I was always on a diet too, although I could never seem to lose any weight.  After changing my life years ago in order to start healing, I started eating a diet primarily of vegetables, and to my surprise, I feel better and weight fell off without having to diet.  It only makes sense to eat foods packed with nutrients yet low in calories.  My body is satisfied because its needs are met, and my tummy is full because veggies have so much fiber.  Although there are many benefits to eating raw foods, cooking your vegetables can be easier to digest.  Now, I love Brussels sprouts and can make a whole meal out of them.  Brussels sprouts actually have a lot of protein in addition to the fiber and micronutrients, which help our bodies to naturally detox.  Try preparing Brussels sprouts this simple and flavorful way, and see if you like them!

crispy asian brussels sprouts
Author: 
Recipe type: side dish, vegetable
 
Ingredients
  • 1 bag Brussels sprouts
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons tamari or Bragg Liquid Aminos
  • 2 cloves minced garlic
  • 1 teaspoon grated ginger
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash and quarter the Brussels sprouts.
  3. Add Brussels sprouts, toasted sesame oil, Bragg Liquid Aminos, garlic, and ginger in a medium bowl, and toss to combine.
  4. Spread Brussels sprouts out on a parchment lined baking sheet.
  5. Roast for 25 - 30 minutes or until Brussels sprouts are tender on the inside but crispy on the outside.

 

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glenna’s skinny spiked VICTORY lemonade

Posted by on Aug 24, 2012 in beverages | 1 comment

Last weekend, our 6.5 combo tennis team stormed through the city tournament, not losing a match on any line!  Way to go girls!  I love being a part of this team and playing with these great ladies.  They are precious friends to me AND excellent tennis players!  Look out Waco!

Special thanks to our cheer section and Glenna, who had her signature skinny spiked lemonade waiting for us after the finals, so we could celebrate our victory while watching our pro dominate the 9.5 finals!

If you’re looking for a “healthier” cocktail this weekend, try Glenna’s special drink!

glenna's skinny spiked VICTORY lemonade
Author: 
Recipe type: beverage
 
Ingredients
  • juice of 1 lemon
  • 1 shot lemon vodka or regular vodka
  • 1 cup club soda or sparkling water
  • dropper of liquid stevia
  • optional: garnish with lemon slices
Instructions
  1. Combine all ingredients.
  2. Serve over ice.

 

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peaches and cream frozen yogurt

Posted by on Aug 22, 2012 in desserts, snacks | 0 comments

Today was the first day of school, so we made frozen yogurt for an after school snack.  Making frozen yogurt with our Cuisinart Soft Serve Ice Cream Maker is easy and fast.  We always use Greek yogurt to make ours, as adding Greek yogurt to your diet provides an additional gram of protein over typical non-fat yogurt per ounce.  A 6-ounce serving of Greek yogurt has 15 grams of protein, which helps you feel full and satisfied.  Because of the way Greek yogurt is made, much of the natural sugar is removed, so it has half the sugar of unsweetened, non-fat American-style yogurt.  Greek yogurt is minimally processed and has not been heat-treated, which provides you with essential healthy bacteria that improve intestinal health and help to keep yeast at bay.

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peaches and cream frozen yogurt
Author: 
Recipe type: snack, dessert
 
Ingredients
  • 1⅓ cups unsweetened almond or coconut milk
  • 2½ cups 0% Greek yogurt
  • ½ cup agave nectar
  • 3 peaches, pits removed and cut into chunks
  • juice of a lemon
  • 1 teaspoon vanilla
Instructions
  1. Freeze ice cream bowl for 24 hours.
  2. Combine all ingredients in a Vitamix or other blender, and blend until smooth.
  3. Assemble ice cream maker, and turn on.
  4. Slowly pour contents of blender into the ice cream bowl while it is on.
  5. Wait about 20 minutes for contents to freeze, checking often for desired consistency.
  6. Serve immediately because it melts fast!

 

 

 

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tomato and basil pizza

Posted by on Aug 20, 2012 in entree, vegetables | 2 comments

Pizza is one of my favorite foods.  I’m always in search of a good gluten free pizza crust, and I think I’ve found it in this one.  Based on a recipe from Make It Paleo, I used a combination of flax seed meal, almond flour, and grated zucchini to make a light and crispy crust that reminds me of the pizza we enjoyed in Italy last summer.  Adding zucchini and yellow squash to your diet can help you get more of the nutrients you need without adding a lot of extra calories, as it’s high in filling fiber but very low in calories at only at only 31 calories for a medium zucchini.  Zucchini is also a good source of vitamin C, potassium and beta-carotene.  I topped mine with tomato and basil, but you can experiment with different toppings like mushrooms, red bell pepper, purple onion, broccoli, spinach, nitrate-free meats, and a little grated mozzarella cheese.

tomato and basil pizza
Author: 
Recipe type: entree, vegetable
 
Ingredients
  • 1 zucchini or yellow squash, grated
  • ¼ cup flax seed meal
  • ¼ cup almond flour (www.honeyvillegrains.com)
  • 1 egg
  • ¼ teaspoon Himalayan sea salt
  • dash of black pepper
  • 2 teaspoons Italian seasoning (or 1 teaspoon dried basil and 1 teaspoon dried oregano)
  • 1 teaspoon olive oil
  • 1 tomato, thinly sliced
  • dash of sea salt and black pepper
  • 1 teaspoon Italian seasoning
  • handful of basil leaves
  • optional: grated mozzarella cheese, nitrate-free meat, sliced mushrooms, diced red bell pepper, diced purple onion, chopped broccoli, etc.
Instructions
  1. Preheat oven to 350 degrees.
  2. Place grated zucchini or yellow squash between two paper towels and press out excess liquid.
  3. In a medium bowl, add grated zucchini or yellow squash, flax seed meal, almond flour, egg, salt, pepper, and Italian seasoning, and stir until well combined.
  4. On a parchment lined baking sheet, press batter out into a thin layer about ⅛ inch thick.
  5. Bake for 30 - 35 minutes.
  6. Remove crust from oven and brush with ½ teaspoon olive oil.
  7. Place another piece of parchment paper on top of the crust, flip crust, and peel off the parchment paper from the bottom side.
  8. Brush flipped side with ½ teaspoon olive oil, and bake for an additional 15 minutes.
  9. Remove from oven, and top with sliced tomato, sea salt, black pepper, Italian seasoning, and basil leaves.
  10. Bake for an additional 7 - 10 minutes, and then serve.

 

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nectarine crisp boats

Posted by on Aug 16, 2012 in desserts, featured, fruit, snacks | 1 comment

The kids are at home so much more during the summer, and that means I visit the grocery store twice as often trying to keep up with their growing appetites.  Their food of choice at the moment is all of the stone fruits that are in season;  my daughter loves the peaches and nectarines, and my son prefers the plums.  We made this sweet treat with nectarines this week, and it was a big hit.

5.0 from 1 reviews
nectarine crisp boats
Author: 
Recipe type: dessert, snack, fruit
 
Ingredients
  • 5 nectarines, halved and pitts removed
  • 1 cup almond flour (www.honeyvillegrains.com)
  • 2 tablespoons slivered almonds
  • 2 tablespoons chopped pecans
  • ¼ teaspoon Himalayan sea salt
  • ½ teaspoon cinnamon
  • dash of ginger and nutmeg
  • 3 tablespoons grapeseed or coconut oil
  • 2 tablespoons agave nectar
  • ½ tablespoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, stir together almond flour, almonds, pecans, sea salt, cinnamon, ginger, and nutmeg.
  3. In a small bowl, stir together oil, agave nectar, and vanilla.
  4. Add wet ingredients to dry ingredients, and stir to combine.
  5. Place nectarine halves skin side down in a 2 quart baking dish.
  6. Divide the almond mixture evenly between the 10 nectarine halves, putting a spoonful in the center of each nectarine half.
  7. Bake for 40 minutes, lightly covered with a tent of foil.
  8. Remove foil, and bake for 10 more minutes.
  9. Serve warm.

 

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