Unprocessed Living

A Healthy Living Recipe Box

Baked Oatmeal with Blueberries October 30, 2016

Filed under: Breakfast,Gluten Free,Miscellany,Recipe,Snack — Crista @ 10:48 pm

Modified from: https://www.facebook.com/tastemadeNourish/videos/1784461321837062/

Forever on the pursuit for a healthy breakfast option, this recipe caught my eye via FB post so I decided to try it out, tweaking to make it totally unprocessed and both gluten and lactose free. It smelled amazing and the first taste was really good! Hoping it does the trick in the morning for the week.

Ingredients:
1 tbsp organic, unrefined coconut oil
1 large organic, free-range egg
2 ¼ cups almond milk
4 tbsp organic and/or local honey
1 tbsp coconut sugar
2 tsp pure vanilla extract
2 cups organic quick cook rolled oats
⅔ cup unsweetened shredded coconut flakes
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp sea salt
1 cup fresh or frozen blueberries

Preheat oven to 375ºF. Grease an oven-safe pie plate or casserole dish with coconut oil. In a medium bowl, whisk the egg, almond milk, honey, coconut sugar, and vanilla. Set aside, and in a large bowl, mix together oats, coconut flakes, cinnamon, baking powder, and salt. Stir in berries and pour oat mixture into baking dish. Pour the wet mixture over the oat mixture and mix lightly to make sure the oats are covered. Bake for 40 minutes, until oats are soft and the mixture is set.

 

Crockpot Taco Chicken October 25, 2016

Filed under: Miscellany — Crista @ 7:56 pm

Modifed from http://www.stockpilingmoms.com/2014/02/crockpot-chicken-fajitas/

In desperate need of some more decent crockpot options, I blended a crockpot recipe I found on-line with my stovetop paleo taco chicken recipe. It was good, but a bit bland so will have to tweak the spices next time, including adding minced garlic. Green pepper could also be added, or cooked on the side.

Ingredients:
6 free range boneless skinless chicken breasts or thighs
1 cup organic chicken broth
1 small onion, sliced
3 tsp cumin
3 tsp garlic powder
2 tsp paprika
1 tsp chili powder
Sea salt, to taste

Pour chicken broth in crockpot and layer sliced onions. Mix spices, coat chicken, and lay chicken on top of the onions. Cook on low for 4-6 hours. Shred chicken and serve with tortillas or taco shells for the younger crowd. Could also be served on rice or spaghetti squash.

 

Gluten Free Apple Crumble October 19, 2016

Filed under: Breakfast,Dessert,Fruit,Miscellany,My Favorites,Recipe,Snack — Crista @ 8:54 pm

After apple picking over the weekend, I’ve been dying to make an apple crisp, but wanted something a bit “crunchier” than my usual paleo recipe, so I tweaked that and added whole grain oats. Delicious!

Ingredients:
6 medium apples, peeled, sliced, then chopped in half width-wise
1 cup ogranic whole grain rolled oats
1 cup almond flour
A pinch of salt
1 tsp cinnamon
1 cup grass-fed butter
1 cup organic honey, local if possible
1 tsp vanilla extract

Preheat oven to 350 degrees F. Place peeled, sliced apples in a baking dish. Drizzle with about a teaspoon of honey and sprinkle with cinnamon. In large bowl, combine oats, almond flour, salt, cinnamon. In a small sauce pain, combine and melt butter, honey, and vanilla. Stir wet ingredients into dry. Spread topping over the apples. Cover and bake at 350° for 35-40 minutes. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.

 

Spaghetti Squash Goulash October 12, 2016

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

Modified from http://cleanfoodcrush.com/spaghetti-squash-skillet/

I’d been wanting to try something like this for a while and finally got around to it after tripping across the above recipe, tweaked to our liking. The original recipe calls for peppers, mushrooms, and tomato sauce, all of which I left out due to dietary restrictions in our household, though I may add in mushrooms next time. It wasn’t overly attractive to look at, but it was soooo good to eat!

Ingredients:
1 medium-sized spaghetti squash
1 tsp organic unrefined coconut oil
1 small yellow onion, diced
2 tbsp minced garlic
1 lb grass fed lean ground beef or turkey
1 (14.5 oz) can organic fire roasted diced tomatoes
8-10 sliced mushrooms (if desired)
1 tpsp parsley
1 tbsp basil
Salt and peper, to taste
Sprinkling of all-natural shredded parmesan cheese (optional)

Prepare the spaghetti squash as described here, and allow to cool for a bit so that the outer skin can be touched. While cooling, heat large skillet or sauce pan over medium-high heat. Heat coconut oil and add onions and garlic. Cook for 3-5 minutes and add ground beef. Brown meat, stirring occasionally, and remove from stovetop. Drain excess fat and return to burner. Add remaining ingredients and bring to a low boil. Meanwhile, use a fork to pull the strands of spaghetti squash out of the skin and drain as much of the moisture as possible. Add to meat mixture, stirring in and submerging the squash “noodles” and reduce heat to simmer for 2 minutes. Sprinkle with shredded parmesan cheese and enjoy!

 

Pumpkin Pie Breakfast Cups October 9, 2016

Filed under: Breakfast,Dessert,Gluten Free,Miscellany,Paleo,Recipe,Snack — Crista @ 11:27 pm

Modified from: http://thebettyrocker.com/pumpkin-spice-protein-breakfast-pudding/

Tired of the oatmeal cups but craving a “carby” breakfast as I get my diet back on track (yet again), I tripped across this recipe and had to try it, tweaked per usual. Delicious! Like pumpkin pie filling in a cup. Looking forward to breakfast all week now!

Ingredients:
1 15-oz can pumpkin puree
2 eggs
1 11-oz container culinary coconut cream
3 scoops vanilla protein powder
1 tsp organic honey
1 1/2 tsp cinnamon
1/2 tsp sea salt

Preheat oven to 350. Blend ingredients in blender or food processor and pour into greased cupcake tin. Bake for 35-40 minutes and enjoy warm and left over!

 

Cheese-stuffed Meatballs

Filed under: Appetizer,Beef,Crock pot,Gluten Free,Main dish,Miscellany,Recipe — Crista @ 11:20 pm

Modified from: https://www.facebook.com/buzzfeedtasty/videos/1651159751803334/

Slightly tired of meatballs, it was time for a twist and these looked delicious. I tweaked them to make them grain-free and totally clean/unprocessed. The sauce was a bit bland, so additional spices (as listed) will be added next time.

Ingredients:
Cheese stuffing:
3-4 ounces low moisture mozzarella cheese (string cheese works perfectly!), cubed

Sauce:
1 jar organic tomato sauce
3 cloves organic garlic, minced
1 tbsp fresh or dried Basil
1 tbsp Parsley
Salt and pepper, to taste

Meatballs:
1 pound grass fed ground beef
1/4 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup almond flour
1/4 cup parmesan cheese
1 egg
1/4 cup unsweetened almond milk
1 tbsp chopped parsley

Cut mozzarella cheese into 3/4 inch cubes cubes and refrigerate while preparing meatballs and sauce. Heat sauce in medium saucepan with added ingredients. Set aside and combine remaining ingredients in large mixing bowl. Roll golf ball sized balls with the meat mixture. Insert mozzarella cube into the center and pull the edges of the meat ball around until it’s a complete meatball. Arrange meatballs in slow cooker and cover in tomato sauce. Cook on high for 2 to 2.5 hours.

 

Avocado salad

Modified from https://www.buzzfeed.com/robertbroadfoot/enjoy-this-healthy-cucumber-tomato-and-avocado-salad?utm_term=.cl9Ky70eW#.pedO3ryWw

Two words: So. Good.!

1 large cucumber or zuchinni
2 medium sized vine ripened tomatoes
2 ripe avocados
1 tbsp chopped basil
Juice from 1 lemon
Salt and pepper to taste
1 tbsp extra virgin olive oil

Directions:
Slice veggies and layer in large salad bowl. Add  basil, salt, pepper, lemon juice, and olive oil. Toss to mix; serve and enjoy!

 

 
%d bloggers like this: