Unprocessed Living

A Healthy Living Recipe Box

Quick and Easy Balsamic Salad Dressing September 28, 2014

Filed under: Gluten Free,Miscellany,Paleo,Recipe — Crista @ 1:14 pm

I’ll be honest. I didn’t measure, but I did use one of those salad dressing containers meant for the Good Seasons packets (ick…check out the ingredient list on those and you’ll never buy them again!) so I filled it to the “V” line with my favorite balsamic vinegar and went from there.

1 cup balsamic vinegar
2 tbsp water
1 heaping tsp organic basil, finely chopped
1 organic garlic clove, finely chopped
1/4 cup olive oil

Mix vinegar, water, and seasonings. Add olive oil (more than called for here depending on preference — I like my salad dressing heavy on the vinegar). Shake, and voila!


Chicken Stir-Fry September 21, 2014

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe,Veggies — Crista @ 9:19 pm

While grocery shopping yesterday and perusing the produce while the baby girl grazed on some free fruit samples they had out for customers, I suddenly thought, hmmm stir fry. Can’t remember when I last made that. She was on board with the idea too, so it was a win-win…it smelled AMAZING while cooking and we were both in love with the taste too. Relatively simple, and great to pull the wok out again! I didn’t measure much, but here are my guesstimates.

2-3 tbsp organic coconut oil
1 tbsp organic tamari
1 tsp grated ginger
2-3 cloves garlic, minced
1 medium onion, sliced
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms
2 medium chicken breasts, cubed

Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chopped onion. Stir fry for 2-3 minutes or until onions soften. Add more coconut oil if needed, and then add the broccoli and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Once veggies are to your preferred texture, move mixture to a bowl and set aside.

Heat another tablespoon of coconut oil in the wok and add the chicken. Sprinkle with tamari to taste. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle.

Add the veggies back into the wok and sprinkle with a small amount of tamari. Mix together, serve, and enjoy!

StirFry1 StirFry2 StirFry3


Baked Seasoned Spaghetti Squash September 15, 2014

Filed under: Gluten Free,My Favorites,Recipe,Side dish,Veggies — Crista @ 8:55 pm

I’ve been experimenting with spaghetti squash for nearly two years now…I’ve tried baking and boiling it…I don’t own a microwave and have no interest in microwaving it, but I’ve read about that as an option too. I think I’ve finally perfected the process though, also deciding to season it a bit tonight, and it was soooo good!

Part of the trick for me is selecting one that’s not too big or wide, and then of course using a nice sharp carving knife to cut it. I then use the knife to loosen the seeds and pulp to make it easier to scoop out, and doing this part the night before makes prep much quicker too. I lay it cut side down in a baking dish, cover with foil, and refrigerate overnight.

When you’re ready to bake it (an hour or so before dinner since you’ll want to let it cool a bit before scooping out), remove from the fridge and season with grass-fed butter (one of my absolute favorite parts of no longer being strict paleo!) plus salt and pepper. This makes all the difference, and makes it smell pretty amazing while baking too!

One medium spaghetti squash, washed
1-2 tbsp grass-fed butter
salt and pepper, to taste

Preheat oven to 450 degrees. Cut squash in half and remove seeds. Spread butter inside and on inside top of cut halves. Sprinkle with salt and pepper. Turn upside down into baking dish, cover with foil, and bake for 40-45 minutes. Remove from oven and check with a fork that the squash is cooked enough to be removed easily, in spaghetti-like strands. Allow to cool and remove remainder with a fork, mixing with butter and seasoning in the baking dish. Serve as desired, and refrigerate leftover up to a week. May also be frozen, but tends to get a bit watery when defrosted.



All Natural Banana Muffins September 14, 2014

Filed under: Breakfast,Dessert,Gluten Free,Recipe,Snack — Crista @ 10:28 pm

Modified from http://cavegirlinthecity.com/whole-life-challenge-carob-chip-banana-muffins/

Two days in to the Whole Life Challenge and going strong, but in need of a little “comfort” snack, and all my paleo baked goods aren’t WLC compliant (at least the good ones aren’t) since I’m supposed to avoid honey. Sooo, I headed to the internets and found a pretty delicious-sounding recipe that I tweaked to my preferences. With quite a bit of butter and almond flour, these babies will definitely need to be consumed in moderation, but hopefully they’ll help with those carb and sweet cravings this week!

ETA: the baby girl asked for banana bread so I tweaked this recipe a bit and made her some mini loafs with mini chocolate chips. It’s a hit! I used 4 ripe bananas, added about a tablespoon of organic coconut sugar, and about 1/4 cup mini chocolate chips to half the batter. Made two plain mini loaves too, and…delicious! 

2-3 ripe bananas, mashed
3 cage-free eggs
6 tbsp grass-fed butter, metled
1 tbsp organic vanilla
2 cups finely ground almond flour
1 tsp organic baking soda
1/4 tsp organic sea salt
1 tbsp ground organic cinnamon

Preheat oven to 350 degrees and prep muffin tray with liners. Mash bananas in large bowl and add eggs, butter, and vanilla. Mix well, then add dry ingredients as listed. Fill muffin holders evenly and bake for 20 minutes, or until golden brown.



Strawberry-Banana Smoothie September 13, 2014

Filed under: Beverage,Breakfast,Fruit,Gluten Free,My Favorites,Recipe,Snack — Crista @ 7:04 pm

Having moved away from strict paleo but jumping in with both feet into the “Lifestyle” level of the Whole Life Challenge, I’m pretty happy to be able to use plain (organic) yogurt in my smoothies. Just whipped one up that is so simple, and pretty damn delicious! I included 1/2 scoop of a new organic/gluten-free/dairy-free/soy-free protein powder that a friend introduced me to recently, since I hadn’t had much protein today and needed a little boost.

1 tbsp organic unrefined flax seed oil
1/2 scoop Raw Fit protein powder
4 small organic frozen strawberries
4 slices organic frozen banana
1 organic plain greek yogurt (I’m a fan of Stonyfield)
1 cups unsweetened almond milk

Blend all of the above in Ninja or similar food processor/blender, pulsing for 30-60 seconds or until completely blended…and enjoy!


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