Unprocessed Living

A Healthy Living Recipe Box

Easy Quinoa-Banana “Cookies” February 17, 2015

Filed under: Breakfast,Dessert,Gluten Free,Recipe,Snack — Crista @ 10:25 pm

BananaCookies1Just needed a little something sweet in the form of the cookie, and these sort of did the trick. The original recipe calls for oats, which I didn’t have on hand, so I decided to wing it with quinoa. Not bad, sort of a mix between a muffin and a cookie and will work well for breakfast. Will try with oats next time, and mini chocolate chips after the Whole Life Challenge is complete!

Ingredients:
2 large ripe bananas
1 cup organic quinoa flakes
1 tsp vanilla
2 tsp cinnamon
1/4 cup crushed walnuts

 

Preheat oven to 350F. Mash bananas in medium sized bowl and mix in remaining ingredients. Generously grease small cookie sheet with coconut oil and drop batter by spoonfuls on greased cookie sheet.  Bake for 15 minutes. Let cool, remove from cookie sheet, and enjoy!

BananaCookies2

 

Simple Beef Stir-fry

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 12:01 am

Needed a quicker, simpler version of the beef stir fry I’d made previously, so based this one off of that but skipped the cabbage, carrots, bean sprouts, honey, and arrow root powder. Also tried coconut aminos for the first time in place of soy sauce/tamari, and increased the ginger and garlic since, well, they’re awesome. Still really delicious and the 9-year-old liked it even better!

Ingredients:
1/2 lb sliced flank steak
2 tbsp coconut oil
2 tsp ground ginger
3 cloves garlic, minced
2-3 tbsp coconut aminos
1 sweet onion, peeled and sliced
1 medium head of broccoli, washed and cut to preference

Marinate and refrigerate sliced beef at least 15 minutes in air tight container using 1 tbsp coconut aminos. Heat 1 tbsp coconut oil, minced garlic, and ginger in large wok over medium heat. (This smells AMAZING.) When garlic becomes fragrant, turn heat down to low and mix in 1 tbsp tamari. Then increase heat to medium-low, add onions, and cook down to desired tenderness. Add broccoli and cook to desired tenderness (we like it lightly cooked and still a little crunchy). Remove veggies and set aside, leaving the remaining sauce in the wok. Increase heat to medium-high and add 1 tbsp coconut oil if needed, then add thinly sliced beef to wok. Cook on both sides for 2-3 minutes, until barely any pink remains. Stir veggies back in with beef. Serve and enjoy!

 

 

Crock Pot Bacon Chili (aka Chili take four) February 10, 2015

Filed under: Beef,Crock pot,Gluten Free,Main dish,My Favorites,Paleo,Recipe — Crista @ 11:04 pm

After several attempts at paleo chili over the years, both stove top and crock pot, it finally occurred to me last night to blend my favorite stove top recipe as is in the crock pot, so I could come home after a long day of work to a delicious smelling dinner ready to go. At last, success! I prepped the bacon, veggies (red and green pepper would make a nice addition if you’re into that), and beef the night before, then mixed everything in the crock pot and refrigerated overnight. Popped it in the crock pot this morning, and it worked out perfectly. Also tried using turkey bacon for the first time in this recipe (I’ll be honest — I was out of regular bacon) and it was actually still really good, and a bit healthier. Double score! (I was so anxious to work out and eat that the one photo I snapped is pretty horrible and blurry, but trust me, it was damn good!)

Ingredients:
1lb grass-fed ground beef
1 package of nitrate free bacon, diced
1 organic sweet onion, diced
1 large garlic clove, minced
1 14-ounce can of fire roasted tomatoes
1 6-ounce can of natural tomato paste
1 tablespoon garlic powder
1 tablespoon chili powder
2 tablespoons paprika
2 teaspoons cumin
1 teaspoon cayenne pepper (optional)
salt and pepper, to taste

In large pot, heat diced (or cubed) bacon on medium heat and let cook down. While the bacon is cooking, chop veggies. When the bacon has browned and is a bit crisp, add veggies. Let cook for 5-6 minutes, then add ground beef. Cook until beef is browned, stirring frequently. Remove from burner and let cool. Move mixture to crock pot once cooled, and add tomato paste (plus 3 oz water), fire roasted tomatoes, and spices. Mix well, refrigerate overnight (if needed), then place in crock pot and cook on low for 4-8 hours.

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Apple Cinnamon Muffins February 8, 2015

Filed under: Breakfast,Gluten Free,My Favorites,Paleo,Recipe,Snack — Crista @ 2:37 pm

Modified from http://wellnessmama.com/2185/apple-cinnamon-muffins/ 

Needed something new in a muffin and wanted something with coconut versus almond flour for an alternative to eggs for breakfast this week. Google to the rescue! The batter was a little bland without honey (which I will add in after the Whole Life Challenge has ended, or may try with coconut palm sugar) and seemed like it would be a little too moist for my taste, so I double the vanilla and added flax seed. Result: more savory than sweet, but very tasty nonetheless! The 9-year-old wasn’t a fan (though her friend who was here for a sleepover liked them) but I’m betting she would like them with honey added.

AppleCinnamonMuffins1Ingredients:
5 free range organic eggs
1 cup organic applesauce
½ cup coconut flour
2-3 tbsp cinnamon
1 tsp baking soda
2 tsp vanilla
¼ cup coconut oil, melted
¼ cup organic milled flax seed
2 tbsp honey (optional)

 

Preheat oven to 400 and line baking sheet with 12 silicone muffin cups, or grease muffin pan(s) with coconut oil. Combine ingredients in a medium sized bowl and blend or whisk until well mixed. Fill cups or pan and bake 20 minutes.

AppleCinnamonMuffins2

 

 
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