Super Food Mango Pie

https://thetruthaboutcancer.com/recipe-super-food-mango-pie/

 

Yield: One 9-inch pie      
Preparation time: 25 minutes

Crust Ingredients:

¾ cup 100% organic certified gluten-free whole oats
¼ cup organic flax seed
¼ cup untoasted almonds
¼ cup untoasted hazelnuts OR macadamia nuts
2 tablespoons organic raw honey
2 tablespoons cold pressed coconut oil
1/8 teaspoon pink or sea salt

Crust Preparation:

1. Blend all the ingredients except coconut oil and honey in a food processor until finely ground.
2. Add coconut oil and honey and pulse blend until it forms into a loose ball.
3. In a glass or ceramic pie plate, press the ball of dough into the plate or roll out with a rolling pin and place in the pie plate pinching the edges as you would with a regular pie crust. Put in the freezer while preparing the filling.

Filling Ingredients:

• 3 medium organic mangoes peeled and center pit removed
• ¼ cup goji berries
• 3 tablespoons black chia seed
• ½ cup fresh organic raspberries (black or red or both)
• 2 ripe organic bananas
• 1 tablespoon organic raw honey
• 1 tablespoon cold pressed coconut oil

Spices and Garnish:

• ½ cup freshly squeezed lemon juice
• ½ cup untoasted pecans (whole or broken in pieces)
• 1 teaspoon ground Ceylon cinnamon
• ½ teaspoon freshly ground nutmeg

Filling Preparation:

1. In a food processor pulse bananas, ¼ cup mango, goji berries, ¼ cup of raspberries, ¼ cup of the lemon juice, chia, coconut oil, and raw honey until chunky or smooth according to your preference.
2. Pour into the prepared pie crust, levelling it with a spatula.
3. Sprinkle pecan pieces on top of this layer.
4. Slice remaining mango and drizzle with lemon juice. Layer the slices esthetically on top of the filling around the pie. Add the remaining raspberries and pecans and sprinkle with cinnamon and nutmeg. Place in the refrigerator to firm up and meld the flavors.
5. Remove pie from refrigerator 30 minutes before serving and slice into eight or ten pieces. Serve at room temperature. Enjoy!

Parchment-Baked Chicken 4 Ways

Note from Lois:
Scientific research has shown that aluminum has been known to contribute to Alzheimer's, so it's best to avoid it.  These recipes show how parchment paper can be used for baking in the oven as well.  A great idea!

https://www.buzzfeed.com/alixtraeger/parchment-baked-chicken-4-ways?bffbtasty&ref=bffbtasty&utm_term=.bxdnrm2GQ#.tgE4kALwM

Here’s a video that shows you how they are made:

https://www.youtube.com/watch?v=jjDDUC8QvH8

Serves 1

TOMATO PESTO CHICKEN 

INGREDIENTS
12×18 inches parchment paper or aluminum foil
1 chicken breast 
5 ounces asparagus 
1 Roma tomato, sliced
2 tablespoons pesto
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Cut the ends of the asparagus and lay them on one half of the parchment paper. 
4. Drizzle on oil and sprinkle on salt and pepper.
5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


BARBEQUE 

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1 small potato, sliced 
1/4 onion, sliced 
3 tablespoons barbecue sauce 
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up
3. Quarter the potatoes and thinly slice the onion.
3. On one half, lay down the cut potatoes, drizzle on oil and sprinkle on salt & pepper.
4. Lay the chicken on the potatoes, season with salt and pepper and spread on the barbecue sauce. Top with sliced onions.
5. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
6. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
7. Enjoy!


GARLIC PARMESAN CHICKEN 

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan 
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Slice the zucchini into rounds and lay them on one half of the parchment paper.
4. Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper. 
5. Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!


FAJITA CHICKEN

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 chicken breast 
1/2 red pepper, sliced 
1/2 yellow pepper sliced
1/4 red onion, sliced 
3 tablespoons salsa
1 tablespoon Mexican cheese blend
1 tablespoon olive oil 
Salt, to taste
Pepper, to taste

PREPARATION1. Preheat oven to 400°F/200°C.
2. Fold the parchment paper in half, then open up.
3. Thinly Slice the peppers and onion and lay them on one half of the parchment paper.
4. Drizzle on oil and sprinkle on salt & pepper.
5. Lay the chicken on the peppers, season with salt and pepper, and spoon on salsa. Top with cheese.
6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. 
7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F/75˚C.
8. Enjoy!

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Banana Almond Cacao Dessert or Snack

by Lois Breneman

Simple ~ Healthy ~ Quick ~ Easy ~ Delicious!

Ingredients:
1 banana, peeled
1 Tbsp. almond butter
1/2 tsp. cacao nibs -  They add extra flavor and crunch!
(I get them here)

Instructions:
Very simple!  Even a child could make these!
Lay a peeled banana on a plate (half or whole banana).  Drizzle almond butter over the banana.
Sprinkle cacao nibs over the top.
Enjoy!

Orange Cacao Nut Balls

A healthy snack or dessert!

A real winner in packed lunches!
Free of sugar, gluten, grain, dairy, and preservatives!
Full of delicious flavor!

Two closeups of the delicious goodness!

Ingredients:
2 cups raw walnuts, soaked, rinsed, and drained

10 pitted dates or prunes
3 Tbsp. raw cacao powder
6 drops wild orange essential oil (therapeutic grade)
1 tsp. pure vanilla
2 Tbsp. cacao nibs 
1/8 tsp. sea salt
stevia to taste (optional)

Soak walnuts overnight to remove phytic acid which can stop nutrients from being absorbed in the digestive system and reduce the digestibility of these foods.  Grains, legumes, nuts, and seeds typically contain the highest levels of phytic acid.  After soaking the nuts, rinse well, and drain.

Grind all the ingredients in a food processor at high speed until it turns into the consistency of a dough.

Squeeze it into balls and store in the refrigerator or freezer.  If planning to use these for packed lunches, wrap individually and place in the freezer until ready to use.

Mango Chicken

Used by permission from Hope at hopeful-things.blogspot.com

I once had some fresh mangos I needed to use up and googled "mango chicken recipe."   I found a recipe with some unusual spices -but decided to give it a try. I've tweaked the recipe a bit and it's now a family favorite.

I serve it over rice and beans with a side of creamy cole slaw.

 

Mango Chicken

5-10 chicken thighs, cut into pieces

olive oil + salt

Mix together

1 tsp. turmeric

1 tsp. white pepper

1 tsp. red pepper 

1/2 onion sliced

2 cups chopped mangos or peaches

(can use fresh or frozen)

a splash of lemon juice

Heat a kettle and coat well with olive oil. Add chicken pieces and sprinkle one side liberally with your spice mixture. I used about 3/4 of the spice mixture this evening on 8 chicken thighs.

Once chicken is browned flip over and salt the other side.

When your chicken seems close to done add your sliced onions, cover and simmer until they are a little soft. Then add mangos or peaches, cover and simmer until they are soft and juicy. Add a splash of lemon juice for a fresh taste. If the mixture seems really juicy just uncover and simmer until juices reduce. 

Serve over rice and beans.

 For rice and beans I cook 1 1/2 cups of rice with 1 can of black beans

and 1 tsp. of salt. Add water according to rice package directions.

Some rice requires more water than others.

Garnish with fresh basil.

Back to School Snack Bars

Recipe by Michelle Gill

There are many variations of this recipe that can be found all over the internet.  This is how I make my bars:

1 cup old-fashioned oats
1/2 cup natural peanut butter
1/2 cup toasted unsweetened coconut flakes
1/3 cup ground flax seed
1 tsp. vanilla

Some people add cherries, cranberries, chocolate, and/or honey.

Mix and flatten in pan for the fridge or freezer.  Slice after chilled.

Tangy Green Apple Salad Jars

Recipe by Tammy Lackey - Used by permission

Serves 6

We went to Applebee’s for lunch and ate a dish topped with a cucumber and green apple salsa with a lime dressing, which inspired this dinner salad. The tangy green apple plays nicely with the lime dressing. Because the dressing and heavy ingredients are on the bottom, salad jars made using this method keep in the fridge for up to a week depending on the ingredients!

You will need:
6 wide-mouthed quart jars OR 6 square quart-sized containers
Kraft Zesty Lime Vinaigrette dressing
2 cans white beans, rinsed and drained (I used Cannellini)
1 red onion
2 green bell peppers
3 granny smith apples
1 large English cucumber
1 head (or 2 hearts) romaine lettuce

Assemble each salad container in this order, dividing the ingredients evenly among the 6 salads:

¼ cup lime vinaigrette dressing
½ cup white beans
Sliced red onion
Quartered and sliced green peppers
Quartered and sliced green apples
Quartered (lengthwise) and sliced English cucumber
Chopped lettuce to fill each container, packing lightly
Cover and refrigerate.

To serve, dump in a large salad bowl.
If you NEED more calories/food, you could add some sliced avocado to the salad, or serve baked tortilla chips on the side.

Healthy and Delicious Pudding

Recipe by Lois Breneman

Super smooth and creamy pudding, 

and I don't know how, but it tastes like chocolate to me!

No sugar, grain, gluten, eggs, or dairy!

Ingredients:

1/2 cup coconut milk (approximately)
12 frozen dark sweet cherries (I used Private Selection)
1 avocado, seeded and spooned out of the shell
2 Tbsp. almond butter
Stevia to taste

2 Tbsp. Collagen Protein from Pasture Raised Cows - Dr. Axe (optional)

Directions:
Put all ingredients into a Nutra Bullet or blender and blend until smooth.  If too thick, add a little more milk.
Delicious!!!

For this dessert, today I added a few frozen cherries to the top, along with sliced toasted almonds, and a sprinkle of cacao nibs.  So good!

How to Make Vegetable Stock Concentrate

Reboot With JoeBlogRecipes

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Well this is an exciting addition to my freezer and fridge! In the past I have used herbamare (herbed natural sea salt) and a natural additive free organic stock to flavor my meals, but this is a great easy and delicious alternative that not only adds GREAT flavor to all my healthy homemade savory dishes but it also adds electrolytes and other nutrients. This is a far cry from using your average packaged stock powders and liquids. I normally encourage people to read the ingredients of all their food including their stock to see what you’re really putting into your body.

When using it, you can add one to two tablespoons for every 2 cups (500 mls) or it is equivalent to 1 stock cube or 1 tsp. of powder. The beauty of making your own stock means you can use any old vegetable that’s lying around in the fridge that needs using up. Here is a basic recipe to follow and you can simply add or delete what you like. This keeps in the fridge for up to 6 weeks in an air-tight jar and it also freezes well. You can also use ½ tsp. in hot water while Rebooting as a broth substitute in-between your juices! Enjoy!

Ingredients:

• 4 celery sticks
• 2 carrots
• 1 zucchini (courgette)
• 1 brown onion
• 1 leek
• 2 garlic cloves
• 1 bay leaf
• 1 tsp. dried thyme or 1 Tbsp. fresh
• 1 tsp. dried rosemary or 1 Tbsp. fresh
• 1 handful of fresh parsley
• ½ cup Himalayan or sea salt
• 1 Tbsp. olive oil (extra-virgin)

Directions:

1. Wash and chop vegetables.
2. Add all of the ingredients to a high powdered blender and process until a smooth consistency forms.
3. Add the mixture to a saucepan and cover on low heat and simmer stirring frequently for 20 minutes.
4. Allow to cool then store in a few smaller air-tight containers and refrigerate or freeze.

Substitutions:

• Celery – swiss chard (silverbeet) (including stems)
• Carrots – pumpkin, sweet potato, winter squash
• Zucchini –  spinach, kale
• Brown onion – red onion, shallots
• Leek – spring onion, onion
• Olive oil – coconut oil

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

• Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Crock-Pot Chicken Burrito Bowls

Free Recipes on Clean Food Crush
http://cleanfoodcrush.com/burrito-bowls/

Yield: 4

Ingredients:
1 lb boneless, skinless chicken breasts
2 Tbsp. avocado, or olive oil
3 tsp. onion powder
3 tsp. chili powder
2 tsp. garlic powder
3 tsp. ground cumin
Sea salt and freshly ground black pepper to taste
3 cups organic, low sodium chicken broth
1 (15 oz.) can of diced tomatoes, drained
1 1/2 cups prepared black beans
2 3/4 cups of instant whole grain brown rice
1/3 cup shredded Colby jack cheese (optional)

Instructions:
Place chicken breasts in crock pot.
Pour in broth, canned tomatoes, oil, and seasonings.
Cook on low for about 4 hours.
Remove chicken breasts from slow cooker.
Turn temperature to high and stir in rice and black beans.
Let cook 30-45 minutes on high, or until rice is tender.
Use forks to shred chicken.
Add shredded chicken back in, cook for 15 minutes on high, or until chicken is hot.
Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or guacamole, top with cheese if desired.