Unprocessed Living

A Healthy Living Recipe Box

Chocolate Banana Frosty September 30, 2013

Filed under: Dessert,Fruit,Recipe,Snack — Crista @ 11:16 pm

Modified from a recipe posted by the LuRong Living challenge team

A twist on the very simple banana ice cream recipe I posted last year, this chocolate “frosty” isn’t bad at all! I didn’t add the sliced almonds called for in the original recipe and found the amount of cocoa (1 tbsp) called for to be a little too much, but I’ve tried it with both almond and coconut milk, and it’s quite good for a quick and easy frozen treat either way! Two thumbs up from the 8-year-old on this one as well. (Tip: when your bananas are ripening, slice a few up and line them in a flat tupperware or ziploc bag so you always have some frozen banana slices on hand.)


1 frozen banan, sliced
1/2 cup coconut or almond milk
1/2 tbsp organic unsweetened cocoa powder
1/2 tsp vanilla


Place all ingredients in blender or ninja and pulse until smooth. Scoop into a bowl and enjoy! Add shaved or chopped nuts for a little extra crunch.

Paleo Chia Seed Pudding

Filed under: Breakfast,Dessert,My Favorites,Recipe,Snack — Crista @ 11:04 pm

Modified from a recipe posted by the LuRong Living challenge team

I’ve become a little obsessed with this “pudding” and I’ve tried it with both coconut and almond milk. Although I prefer almond milk to drink, coconut is the winner for this recipe hands down. Makes it sweeter and doesn’t have the clumping/liquidy problem I had with almond milk. The consistency is a bit odd in general, as the chia seeds absorb the liquid of the milk and create an almost crunchy pudding. The 8-year-old was not a fan, but I LOVE this as an alternate to eggs for breakfast or a little something sweet after dinner. Plus, it’s ridiculously easy to make! Just remember to make it the night before if you want it for breakfast.

2 cups coconut milk (if canned, add 1 part water to milk)
1 tbsp raw organic honey
1/2 tsp organic vanilla extract
1/2 tbsp cinnamon
1/2 cup chia seeds

Combine all ingredients except for the chia seeds in a glass jar with a lid. Add chia seeds, cover tightly, and shake vigorously. Place in the refrigerator overnight (or for 6-9 hours during the day) and enjoy in the morning alone or with fruit and/or paleo granola.



Paleo Pumpkin Bread

Filed under: Breakfast,Dessert,Recipe,Snack — Crista @ 10:39 pm

Modified from a recipe posted by the LuRong Living challenge team

A bit tastier and less moist than last year’s attempt at pumpkin bread during the challenge, this is still fairly moist but I think I should have let it cook a bit longer than 35 minutes. I didn’t include nutmeg or cloves as the original recipe called for, and I think the pumpkin muffins I made last year were better, but this really wasn’t bad. Not very sweet, almost pumpkin pie like in taste, but even the 8-year-old said it was delicious!

1 cup almond flour
¼ tsp sea salt
½ tsp baking soda
1 tbsp cinnamon
½ cup organic pumpkin
2 tbsp organic raw honey
¼ tsp liquid stevia
3 large eggs

In large mixing bowl, combine almond flour, salt, baking soda, and cinnamon. Add pumpkin, honey, stevia, and eggs. Mix on medium-high for 2 minutes or until completely mixed. Batter will be very thick. Scoop into a mini loaf pan and bake at 350° for 40-45 minutes.



Crock Pot Paleo Chicken Soup September 22, 2013

Filed under: Appetizer,Chicken,Crock pot,Main dish,My Favorites,Recipe,Snack,Veggies — Crista @ 10:34 pm

I didn’t really have the time to stand over the stove this morning and kind of wanted to get the crock pot going now that Fall is upon us anyway, so I decided to tweak my usual stovetop Paleo Chicken Soup recipe for the crock pot. I found this Slow Cooker Chicken Vegetable Soup recipe and borrowed some ideas from it to make my own. I have to say, it’s not bad! A little bland, but additional spices could easily be added, and I’m thinking I may try adding some fire roasted tomatoes next time for a different flare.


2-3 free range, vegetarian fed chicken breasts
1 tbsp coconut oil
1 large sweet onion, chopped
4 cloves organic garlic, chopped
4 large organic carrots, sliced
3-4 stalks organic celery, sliced
4 cups organic low sodium chicken broth
2 tsp basil
1 tsp oregano
Fresh ground sea salt and black pepper, to taste

Chop onion and garlic and add with coconut oil to crock pot. Turn crock pot on high and let the garlic and onion heat up for about 10 minutes. Slice other veggies while crock pot is heating up. Turn crock pot to low (or keep on high for shorter cooking time) and add the chicken, veggies, broth, and spices. Cook on high for 4-6 hours or low for 6-8 hours. Remove the chicken to shred, or shred in soup. Stir and serve.



Turkey Bacon and Egg Cups

Filed under: Breakfast,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 9:37 pm

Modified from https://www.lurongliving.com/challenge2013/members/recipes/breakfast/bacon-and-egg-cups

I’ve seen lots of these egg cup recipes going around but had yet to try them. This recipe seemed simple enough, though I added to it since I was concerned the flavor might not be enough for me. Haven’t tried an egg cup yet since I made them for the week, but I had extra egg after filling my cupcake tin (I used 10 eggs but next time I’d just use 6 for 6 cups since they expand quite a lot) so I made a frittata. Tasted that, and it was delicious!! Can’t wait to reheat one of the cups in the toaster oven in the morning end enjoy.

ETA: making these a year later as I try to go more full force with the Whole Life Challenge, and I’ve since discovered my new favorite seasoning, herbamare. So simple and delicious! I’ve added it into the recipe below, and noted that the spinach and sun dried tomatoes are options — also good in these are chopped mushroom, and really any veggie you like. Such a great make-ahead breakfast for the week!  

6 slices of nitrate free turkey bacon
2-3 tsp coconut oil
1/2 medium onion, chopped
2-3 cloves garlic, chopped
6 eggs, whisked
1/2 cup spinach leaves, coarsely chopped (optional)
1/2 cup sun dried tomatoes, sliced into small pieces (optional)
1 tsp herbamare or sea salt and freshly ground pepper, to taste

Preheat oven to 375 degrees.

Precook turkey bacon on medium-high heat on the stove or at 375 degrees in the oven. Set aside on paper towels. While the bacon is cooking, chop the onion and garlic. Heat at medium-high heat with 1 tsp coconut oil, saute to taste (I love mine caramelized), and set aside. While the onion and garlic is cooking, beat the eggs in a large measuring cup and season lightly with herbamare or with salt and pepper. Coarsely chop spinach and sun dried tomatoes.

Grease muffin tins with coconut oil and line with bacon. Line each bacon-lined cup with the onion and garlic mixture and fill about half way with the egg mixture. Add spinach by large pinch to each cup, followed by 3-4 pieces of sun dried tomato. Bake for 25 minutes and let sit for 3-5 minutes before removing with a butter knife.




Italian Style Paleo “Chili” September 10, 2013

Filed under: Beef,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 10:58 pm

This one’s all mine and I’m really not sure what to call it. Paleo American chop suey? Paleo Italian goulash? Italian chili doesn’t quite say it considering it’s not spicy and contains no chili, but, well, it’ll do. All that matters is that it was seriously delicious, if I do say so myself.  Also? I didn’t really measure at all, but here’s my guesstimate.

1 tbsp organic unrefined coconut oil
1 small organic sweet onion, chopped
2 organic garlic cloves, minced
1 lb grass-fed hamburger
1 tbsp basil
1 tbsp garlic powder
1/2 cup artichoke hearts, sliced in half
1/2 cup sun dried tomatoes, sliced in half
1 14-ounce can of organic fire roasted diced tomatoes
1 6-ounce can of organic tomato paste plus ½ can water

Heat coconut oil in sauce pan and sauté onion and garlic on medium high heat for 5-10 minutes. Add hamburger and cook until browned. Add all remaining ingredients, stirring in spices, then veggies and tomato sauce (tip: an organic all-natural jarred tomato sauce can easily be subbed for the diced tomatoes and tomato paste…just don’t tell your Italian mother-in-law or grandmother who might care about these things, lol). Stir and simmer for 5-10 minutes on low. Serve and enjoy!

Pretty sure this would be doubly delicious over spaghetti squash (eta: it is!), but it’s quick and easy served alone too.



Taco Chicken September 9, 2013

Modified from: http://kids.baristanet.com/2012/04/whats-for-dinner-chicken-tacos-and-real-easy-taco-seasoning/

The 8-year-old recently requested chicken tacos, which was a shocker to me since I usually have to practically force-feed her chicken, but she does love my bacon chili in a taco shell, so I tried to come up with a similar flavor for chicken. She didn’t want shredded chicken, so I found the above linked recipe to work from, and met with…success!

It was easy to make, smelled fantastic, and was a major hit with both of us. I found some gluten-free soft taco shells in the frozen section at the grocery store without a gazillion crappy ingredients in them, so the baby girl wrapped her chicken in one of those with lettuce and shredded cheese. It looked so pretty! I ate mine without the taco shell or cheese, with a side of brussels sprouts and asparagus sautéed in coconut oil with onion and garlic. Perfection!

2 boneless, skinless chicken breasts, sliced into strips or chunks
1 tbsp organic unrefined cold-pressed coconut oil
1 1/2 tsp cumin
1 1/2 tsp garlic powder
1 tsp paprika
1/2 tsp chili powder
Sea salt, to taste

Mix the seasonings in a shallow bowl and then rub/coat chicken pieces with mixture. Heat coconut oil in frying pan and cook seasoned chicken over medium-high heat for 8-10 minutes, until thoroughly cooked.

If desired, fresh peppers or tomato could also be chopped or sliced and cooked with the chicken. Serve with taco shells and shredded cheese (for the non-paleo crowd) and/or other garnishments like sour cream, avocado, lettuce, tomato, salsa, etc.




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