Unprocessed Living

A Healthy Living Recipe Box

Mashed cauliflower January 14, 2019

A big keto hit last weekend was this recipe for cauliflower chicken alfredo. I cut the fat (since I’m not following strict keto and I don’t want the family having so much fat since they’re still eating carbs) by subbing turkey bacon and using half and half rather than full fat whipping cream. Still just as delicious, and it sparked an idea for an appetizer/side that I whipped up last night. Similarly delicious and great warmed over with lunch too!

Ingredients
1 tbsp grass-fed butter or ghee
4 fresh garlic cloves, chopped or minced
3/4 cup whole milk or half and half
salt (or herbamare) and pepper, to taste
16-oz. frozen (or fresh) organic cauliflower
4 oz. shredded parmesan cheese

Break or cut cauliflower into small florets, no bigger than walnuts. Add lightly salted water and cauliflower to a medium sized saucepan to parboil. In small saucepan, saute garlic in butter or ghee until soft (but not brown); add milk/cream and seasonings. Bring to a boil and stir every few seconds while continuing to boil for a few minutes.  Lower heat on cream sauce, add parmesan cheese, and let simmer while parboiling the cauliflower. Drain cauliflower thoroughly, mash with a fork or potato masher as desired, add cream sauce, stir, and serve.

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Cabbage Soup June 7, 2017

Filed under: Appetizer,Gluten Free,Miscellany,Paleo,Recipe,Side dish,Snack — Crista @ 6:03 pm

This is so simple, and not bad for a “diet” soup…even the man likes it! (P.S. I’m down 6 lbs in 9 days and hoping to see continued progress!)

Ingredients:
6-8 cups organic chicken broth (bone broth a plus)
2 cups homemade salsa (essentially chopped onion, garlic, and diced tomatoes)
1 small head organic cabbage, chopped or thinly sliced (as desired)
Herbamare or similar seasonings, to taste
Freshly ground pepper, to taste

Add all ingredients to a large pot and bring to a boil. Lower heat and let simmer for about an hour.

 

Mild Salsa May 29, 2017

Filed under: Appetizer,Gluten Free,Miscellany,My Favorites,Paleo,Recipe,Snack — Crista @ 9:25 pm

After nearly 18 months since severe back pain (from a herniated disk and two slipped disks) caused me to stop CrossFitting and running, and other life circumstances getting in the way of regular exercise and healthy eating in general ever since, I’ve gained a solid 30 lbs and I’ve had a number of false starts when it comes to eating right and losing weight. I’m off to another start now, hoping to kick-start my inner healthy again, and I made this salsa tonight as part of the new plan. Thankfully, it’s delicious!

Ingredients:
1 handful fresh cilantro, diced
1/2 sweet onion, finely chopped
4 cloves fresh garlic, minced
½-in slice of fresh jalepeno, finely chopped (optional)
30-oz can of diced tomatoes (fire roasted if desired)
1/8 tsp cumin
1/8 tsp chili powder
2 tsp salt
1 tsp freshly ground pepper
1 lemon (juice and zest)

Mix all of the above ingredients except the lemon in large bowl. Grate lemon zest into mixture; cut and juice lemon; add lemon juice and mix well. Refrigerate 1-2 hours before serving.

 

Skinny Zucchini Rollatini May 24, 2017

Tried this on a whim a few weeks back and it was a little tricky to roll since I sliced the zucchini by hand, but delicious nonetheless! Will try slicing more thinly with the spiralizer next time.

Ingredients:
2 cups cottage cheese, small curd or whipped
2 large eggs
1/2 cup freshly grated Parmesan, divided
1 tsp. garlic powder
Sea salt
Freshly ground black pepper
1 cup marinara sauce
2-3 zucchini, sliced 1/8″ thick
1 cup grated mozzarella

Preheat oven to 400°. Gently beat cottage cheese and eggs to mix; with 1/4 cup Parmesan and garlic powder. Season to taste with salt and pepper. Spread a thin layer of tomato sauce onto the bottom of a 9″-x-13” baking dish. Separately (e.g., on cutting board or plate), lay out the zucchini slices and spoon a thin layer of sauce on each, then top with a thicker layer of cheese mixture and sprinkle with mozzarella. Roll up and place in baking dish, securing with a toothpick if needed. Sprinkle with remaining 1/4 cup Parmesan and bake until zucchini is tender and cheese is melted, about 30 minutes.

 

Cheese-stuffed Meatballs October 9, 2016

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!

 

Butternut Squash Soup October 25, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Recipe,Side dish,Veggies — Crista @ 10:17 pm

Modified from http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-soup-recipe1.mobile.html

The original recipe called for nutmeg, which I don’t particularly like, so I skipped that and decreased the amount of chicken stock. Also added a little almond milk for thickness. Pretty good! A little bland though, so may add garlic next time. ETA: Finally made this again a year later, but added garlic and my favorite seasonings and it was soooo good! 

Ingredients
1 medium sized butternut squash, peeled, seeded, and chopped into 1-inch pieces
4 tablespoons butter
1 medium onion, finely chopped
1 tbsp minced garlic
32 ounces chicken stock
1 cup almond milk
Herbamare, to taste
Salt and freshly ground black pepper

Melt 2 tbsp butter in large pot and add onion; cook until translucent, about 8 minutes, adding minced garlic and sprinkling with herbamare after a few minutes. Add cubed squash and chicken stock; bring to a simmer and cook until squash is tender, about 20 minutes. Remove squash and onion with slotted spoon and place in a blender to puree. Return blended squash to pot; add 2 tbsp butter, almond milk, and season with salt, pepper, and more herbamare. Let simmer for 5 minutes and serve.

 

 
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