Tag Archive | recipe

Recipe: Coconut Banana Cashew Smoothie

Mar26

My friend gave me some vanilla coconut milk the other day, so I decided to experiment and make some smoothies with it.  I found one that I really liked a lot!  I decided to grind up some cashews and add them to the smoothie for some extra fiber and protein.  Check out this website for more health benefits of cashews and see why they are one of the world’s healthiest foods.  Here is the recipe I came up with.  Enjoy! 🙂

Coconut Banana Cashew Smoothie

March 24, 2014 127 crop

Ingredients:

¼ cup cashews

¾ cup vanilla coconut milk

½ cup organic spinach, packed

1 frozen banana

Instructions:

1. Grind cashews in a food processor until fine.

2. Add coconut milk, spinach, and cashews to blender. Blend until smooth.

3. Add banana. Blend until smooth.

Yield: 14 ounces

 

Real Food: Banana Oatmeal Pancakes

Mar22

March 22, 2014 030I love this pancake recipe because it is simple to make and it is made with just a few ingredients, all of them being REAL food ingredients.  I also love that this recipe contains no white flour or white sugar.

I just finished reading the book Wheat Belly by William Davis, and while it did not fully convince me to go 100% gluten free, it did reinforce my belief that we should strive to minimize our consumption of products made with white flour.

My daughters do prefer traditional pancakes over these, but I do enjoy these and my 9-year old daughter does as well.  Enjoy!

 

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Banana Oatmeal Pancakes

Serves: 2 pancakes

Ingredients
  • 2 eggs
  • ⅓ cup rolled oats
  • ½ banana, sliced
  • ½ teaspoon cinnamon
  • ½ tablespoon butter or coconut oil, for cooking
  • Pure maple syrup, for serving
Instructions
  1. In a food processor, grind oats until fine. Add eggs, cinnamon, and banana, and grind until smooth.
  2. Heat butter or coconut oil over medium heat in a skillet.
  3. Add half of the batter (about ½ cup) pancake mix to the skillet.
  4. Cook until you are able to slip a spatula underneath the pancake and lift it without the pancake breaking. Flip the pancake.
  5. Cook until lightly brown.
  6. Repeat with remaining batter. Serve with pure maple syrup.
Notes
This recipe only makes two pancakes. I only have a mini food processor, so it doesn’t hold a lot of batter. You may want to double the recipe for more servings. Also, the pancakes are thinner than traditional pancakes.

 

Recipe: Omelet with Sun-dried Tomatoes, Onions, Peppers, and Feta

Mar5

When I was taking the October Unprocessed Challenge this past October 2013, I ate A LOT of omelets and eggs in many different forms.  I also tried sun-dried tomatoes for the first time during that month, and I absolutely LOVED them!  I was surprised at how flavorful they are.  I tried to come up with different recipes to use them in, so one day I put them into my omelet with some leftover Feta cheese I had, and I loved it.  Here is the recipe I came up with.

February 21, 2014 024 crop

Ingredients:
2 eggs, beaten

2 Tablespoons Feta cheese

2 Sun-dried tomatoes (packed in olive oil), chopped

1 Tablespoon + 1 teaspoon coconut oil

¼ cup green pepper, diced

¼ cup onion, diced
Instructions:
  1. In an 8″ non-stick saute pan, melt 1 Tablespoon coconut oil over medium heat.
  2. Saute green pepper and onion in coconut oil until soft.
  3. Remove peppers and onions from pan.  Set aside.
  4. Add the teaspoon of coconut oil to the pan.  Pour the eggs into the omelet pan.  Do not stir.
  5. Once edges harden and you are able to get a rubber spatula underneath the eggs without them breaking, carefully flip the eggs.
  6. Add the cheese, peppers, onions, and sun-dried tomatoes.  Cook until cheese is melted, and fold in half.  Enjoy!

Yield: 1 Omelet

Recipe: Buffalo Chicken Dip

Feb26
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Buffalo Chicken Dip

Prep time: 

Cook time: 

Total time: 

Serves: 12 servings

My family loves Buffalo Chicken Dip! It is very quick and easy to make, very tasty, and a good way to use up some leftover chicken. I have been making it a lot lately. The recipes I had initially used (from the hot sauce bottle) called for Ranch or Bleu Cheese dressings. I didn't love all the processed ingredients in the dressings from the store, so I set out to find a healthier replacement. This is what I came up with, and my family and I are both happy with the result. I usually serve it with celery sticks or organic corn chips. Enjoy! 🙂
Ingredients
  • 8 oz. Package cream cheese, softened
  • ½ cup plain Greek yogurt
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ½ cup Frank’s REDHOT sauce
  • ½ cup cheddar cheese, shredded
  • 2 cups cooked chicken, diced
  • Serve with celery sticks or organic corn chips.
Instructions
  1. Place cream cheese into baking dish or glass pie plate.
  2. Stir in remaining ingredients until mixed well.
  3. Bake at 350°F for 20 minutes until hot. Stir.