Coconut Popsicles

Used by permission from Adriana Harlan
Click here to watch the video and get the recipe on my website.

Avocado Banana Bread Recipe (gluten/grain/dairy-free,Paleo/Vegan)

https://livinghealthywithchocolate.com/desserts/avocado-banana-bread-2243/

Used by permission from Adriana Harlan
Recipe and video at her site

Avocado Chocolate Bread (Gluten and Grain-Free, Dairy-Free, Paleo)

https://livinghealthywithchocolate.com/desserts/avocado-chocolate-bread-2181/

Used by permission from Adriana Harlan
Recipe and video at her site

Spaghetti Taco Pie

Spaghetti Taco Pie

Sweet & Spicy Orange Chicken

Sweet & Spicy Orange Chicken

Chow Chow

This Pennsylvania Dutch recipe adds extra flavor and color to a variety of meals.  It is much healthier when stevia is used in place of sugar, called for in most recipes.  Cancer feeds on sugar, so that's a good reason to go easy or eliminate sugar from your diet.  Most recipes can be revised to be a healthier choice by substituting NuStevia.

Ingredients:
5 cups coarsely chopped green tomatoes
5 cups coarsely chopped green cabbage
1 1/2 cups finely chopped sweet onion
2 cups coarsely chopped red bell pepper

1/3 cup kosher salt or pickling salt
2 1/2 cups apple cider vinegar
Just enough NuStevia to sweeten
1 Tbs. yellow mustard seeds
2 cloves garlic, finely minced
1 tsp. celery seed
1/2 tsp. red pepper flakes, or to taste, optional

Instructions:
Combine the chopped vegetables in a large nonreactive kettle or bowl. Add the salt and stir to combine thoroughly. Cover and let stand for 4 hours or refrigerate overnight. Drain the vegetables and rinse thoroughly. In a large stockpot bring the vinegar, sweetener, seeds, and spices to a boil. Reduce heat to medium-low and continue simmering for 5 minutes. Add the drained vegetables and bring back to a boil. Reduce heat to medium-low and simmer for 10 more minutes. With a slotted spoon, pack the vegetables into prepared jars. Cover vegetables with the pickling liquid, leaving about 1/4-inch headspace.

Using a clean dampened cloth, carefully wipe the rims of the jars. Place the lids on the jars then screw on the rings tightly. Arrange the filled jars in a boiling water bath and add more water as needed, so it covers the top of the jars by one inch, and bring water to a full boil. Cover and continue boiling for 10 minutes. Remove the relish to a rack to cool completely.  Tighten lids again.  When cooled completely, wash jars and store in the pantry.

Orange Glazed Chicken

http://hopeful-things.blogspot.com/2011/12/orange-glazed-chicken.html

 by Hope Helmuth
Used by permission

How many of you like Chinese food?

I love it but every time I eat

orange or general tso's chicken

it seems so sweet and heavy.

Here is my creation of 

a healthy orange chicken.

Instead of the chicken being coated

in cornstarch you only have 1 Tbsp.

of cornstarch in the sauce.

You will walk away feeling

light as a feather.

No heavy gut feelings here.

 Saute chicken breast pieces in butter. Then add onion slices

and saute until partly soft. Add sauce ingredients and

simmer until thickened.

Taaa daaaa.... light, delicious, orange chicken.

Pair with cooked potatoes and salad.

Orange Glazed Chicken

3 large chicken breast, cut into pieces

3 Tbsp. butter

salt and pepper

1 small onion, sliced

3/4 cup orange juice

1 Tbsp. cornstarch

1 tsp. fresh orange peel

2 Tbsp. vinegar

3 Tbsp. honey

2 Tbsp. soy sauce

Cut chicken into pieces. Melt butter in skillet and add chicken.

Sprinkle with salt and pepper. Fry uncovered on low heat until done.

Add onions and saute until partly soft. Whisk together orange juice

and cornstarch. Pour into skillet and mix in orange peel, vinegar, 

soy sauce and honey. Simmer until thickened.

p.s. I really enjoyed this tonight. 

I guess I was hungry for orange chicken.

Blessings,

Hope

Banana Almond Butter Pancakes (High Protein & Gluten Free)

A quick, easy, and healthy pancake!
Even a child can make these.  My nine-year-old grandson mixed up a large batch for his family last week.  It keeps in the refrigerator in a sealed container.

 

Yield: 4 pancakes

Ingredients:
1 ripe banana
1 egg
1/3 cup almond butter
salt to taste

Instructions:
Blend in a blender or Nutra Bullet.
If the batter is too thin, add 1/4 to 1/3 cup gluten free flour.  Almond flour is my favorite, but any gluten free flour will work fine.

Topping Suggestions:

  1. Butter and maple syrup

2. Strawberries or blueberries mixed with a little NuStevia and orange juice --- Delicious!

3. All-Fruit Jam

Avocado Tomato Salad

In wanting a super quick, easy, and yet nutritious lunch, I combined chopped avocado and tomato, and sprinkled with a mixture of herbs in which I added garlic salt. 

No dressing was necessary!  The garlic and herb mixture gave the avocado and tomatoes lots of flavor!  My favorite lunch lately!

The next day I had the same salad, but sprinkled a little feta cheese on top.  How simple is that?

Flavorful Roasted Vegetables

I often use doTERRA essential oils in cooking and baking to give delicious extra flavor as well as nutrition.

When roasting vegetables, arrange various colorful veggies on a large baking sheet (peppers, onion slices, thin strips of carrots, fresh green beans, sugar peas, potatoes, sweet potatoes, etc.)  If using white potatoes or sweet potatoes, set them to one side of the pan, so you can bake them longer after removing the rest when they are tender. 

In a custard cup combine 2 Tbsp. extra virgin olive oil, a clove of minced garlic, and 4 drops of essential oils.  A little goes a long way. 

These are some oils I use:
Citrus Bliss blend - 2 drops
 (or Wild Orange, Tangerine, Lemon, Grapefruit) - 2 drops total
Basil - 1 drop (substitutes are listed below)
Black Pepper - 1 drop

Other oils to use in place of basil or in combination:
Dill - 1 drop
Marjoram - 1 drop
Cilantro - 1 drop
Spearmint - 1 drop

Toss vegetables until they are coated with this mixture and sprinkle with pink Himalayan salt.

Bake all the vegetables for 15-20 minutes in apreheated 400 degree oven. 

Check tenderness, before removing the veggies that are done, and continue baking the potatoes and possibly the carrots for another 10 minutes or until tender.

Creamy Butternut Squash Bisque

by Heidi St. John ~ The Busy Mom ~ thebusymom.com
Used by permission
http://heidistjohn.com/recipes/creamy-butternut-squash-bisque

Serves 8

Creamy, delicious and a great way to feed a crowd! Perfect for a cold winter night.

Ingredients

• 1 2 1/2 pound butternut squash (or 1 pkg from Costco of cubed winter squash)
• 1/4 cup butter
• 1 onion, chopped
• 2 large carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 3 cloves garlic, minced
• 2 large Braeburn or Gala apples, peeled, cored and chopped
• 5 cups chicken broth
• 2 cups apple juice
• 2 canned chipotle peppers in adobo sauce, coarsely chopped
• 3/4 cup sour cream
• 6 oz smoked Gouda or smoked cheddar, finely shredded
• {optional} toppings - crumbled bacon, smoked paprika

Instructions

1. Peel, seed and cube butternut squash
2. In 6-qt Dutch oven, melt butter over med-high heat.
3. Add squash, onion, carrot, celery and garlic
4. Cook, stirring frequently, until veggies are tender
5. Add apples, broth, cider and peppers
6. Bring to a boil; reduce heat
7. Cover and simmer for about 20 minutes or until veggies and apples are tender
8. Allow to cool slightly
9. Using an immersion blender, puree while in pot. You can also puree in a blender, in smaller batches.
10. Blend in sour cream
11. Blend in smoked Gouda

Artichoke Onion Cream Soup - Gluten Free

Recipe by Lois Breneman

It's nice to have gluten free cream soup on hand to add to chicken, turkey, beef, or pork, so I sometimes make a large Dutch oven full of it to freeze.

Start by melting 3 sticks of real butter.
Add 1 lb. gluten free flour to make a roux, stirring at all times.
Add coconut milk to form a thick sauce.  Stir constantly.
Add garlic salt, onion salt, celery salt, black pepper, pink salt
Add dried basil, parsley, marjoram, and other herbs.
Chop and saute' 3 onions and add to the roux.
Add 1 large jar (33 oz.) artichoke hearts, and the liquid.
Blend the entire Dutch oven of cream soup with a stick blender or blend it in a blender.
If you want a few chunks of color, after blending the soup, add minced raw sweet peppers or chopped pimientos (jar).
Add a couple jars/cans of sliced mushrooms, optional.
I also added essential oils (just a drop of two of each):
   black pepper
   basil
It freezes very well.

When using a Power Presser Cooker as in the photo, you can cook a roast in just an hour, and to add a frozen cream soup to the pot works out fine.  The pot also calls for about 3/4 cup of water, and it infuses all the flavors into the meat as it cooks.  You will need to add a little time for the pot to heat up before it starts counting the hour of cooking time.  Then it takes a few minutes to release the steam, but it's completely safe.  I love my Power Cooker!
   

Lemon Poppyseed Muffins (Gluten-Free, Paleo)

http://www.mommypotamus.com/lemon-poppyseed-muffins-gluten-free/

 

 

 

Print

Makes 9 muffins in a standard muffin pan

Author: Mommypotamus

 

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 5 large eggs
• ½ cup honey
• 2 teaspoons sucanat
• ¾ teaspoon vanilla extract (find it here or make your own with this recipe)
• 2 teaspoons lemon extract
• ½ teaspoon sea salt
• zest of one lemon (about 2 teaspoons)
• 1 tablespoon plus 1 teaspoon poppy seeds
• ¾ teaspoon baking soda

Instructions

1. Preheat oven to 350F. Grease nine muffin cups with butter or coconut oil. If desired pop some parchment paper muffin liners in as well.
2. Set aside 2 teaspoons of almond flour. In a mixing bowl, combine the remaining almond flour with the coconut flour, salt, poppyseeds and baking soda.
3. In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. Add the flour to the egg mixture, then pour batter into muffin cups. Combine sucanat with almond flour and sprinkle over the top of the muffins. Bake for about 20 minutes - the tops should be springy yet firm when they're ready. Allow to cool for about 10 minutes before removing from the muffin pan.

Cracker Barrel’s Hash Browns Casserole

http://77easyrecipes.com/cracker-barrels-hash-browns-casserole/

 

 

Ingredients:

2 lbs. of frozen hash browns
½ cup of melted margarine or butter
1 (10 ¼ ounce) can cream of chicken soup
1 pint of sour cream
½ cup of peeled and chopped onion
2 cups of grated cheddar cheese
1 tsp. salt
¼ tsp. pepper

 

Mix all the ingredients together in a large bowl then transfer to a sprayed 11×14 baking dish.
Bake at 350° for 45 minutes.

 

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!