Unprocessed Living

A Healthy Living Recipe Box

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.

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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.

 

Crockpot Shredded Taco Chicken April 5, 2017

1 small onion, finely diced
1.5-2 lbs skinless boneless chicken breasts or thighs
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp fresh ground pepper

Layer onion on the bottom of the crockpot. Mix the seasonings in a small bowl. Rinse and layer the chicken in the crockpot, and sprinkle the seasonings on both sides of the chicken. Cook on low for 6-8 hours, until the chicken shreds easily. Use two forks to shred the meat and serve with your choice of tortillas or taco shells, shredded cheddar cheese, black beans, refried beans, rice, and/or avocado. Works great for “make your own burrito” night!

 

Sweet Potato Cottage Pie November 28, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany — Crista @ 8:18 pm

So apparently I’ve been calling this dish the wrong thing my entire life…since I use beef and not lamb, my original Shepherd’s Pie was misnamed, and should be called Cottage Pie. Who knew?? (https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0)

At any rate, I will admit this new version came up as a result of Thanksgiving leftovers, and my desire to get back on the healthy wagon since I’ve put on over 20 lbs in the last year or so. This version still isn’t quite paleo since I used corn, but still lower on the glycemic index than the original, and though rather ugly, it was really good! (Removing the skins on the sweet potatoes would help it look a little less ugly, but to me the skins are the best part, plus I was aiming for a quick sweet potato mash from the leftover baked sweet potatoes I had in the fridge.)

Ingredients
1 lbs (about 3 large) organic sweet potatoes, cleaned and quartered
2 tbsp grass-fed butter
1 tpsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 lb grass-fed ground beef
1/4 cup organic beef (or chicken) broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place sweet potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Alternatively, cut into halves or quarters and bake in the oven at 375 degrees for 60 minutes.

Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 8 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed sweet potatoes potatoes over the top and smooth out, or create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

sweet-potato-shepherds-pie

 

Blueberry Lemonade November 13, 2016

Filed under: Beverage,Gluten Free,Miscellany,My Favorites,Recipe — Crista @ 10:33 pm

Found here: http://www.foodnetwork.com/recipes/ree-drummond/blueberry-lemonade.html

The 11-year-old has been asking to make lemonade and somehow blueberries got thrown into the mix, so I googled recipes and found this one. It’s a fair amount of work for a beverage, but kind of worth it when you can get the kids involved. We quartered the original recipe, so this makes just one pitcher, but I might make more next time. It’s pretty tasty…and makes a darn good sangria if you just add some red wine! I’m thinking vodka would be pretty great adult additive as well…

Ingredients
1 cup fresh organic blueberries
1 1/2 plus 1/8 cup organic sugar
7 organic lemons (separate juice from first 1/2 lemon for blueberry syrup)
4 cups water

First, to make a blueberry syrup, heat the blueberries, 1/8 cup sugar, and juice from 1/2 lemon in a small saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes.

Meanwhile, mix the remaining 1 1/2 cups sugar with 1 1/2 cups water and stir to dissolve the sugar and create a simple syrup. (If the organic sugar crystals are brown, this will be a dark brown syrup, but the color will lighten when mixed with the other ingredients.)

Once the blueberry syrup has thickened, strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill more quickly).

Pour the lemon juice through a mesh strainer into a pitcher. Add the simple syrup and 2 – 2 1/2 cups water. Add the blueberry syrup, stir it around and then give it a taste. Add more water if it it’s too sweet. Serve over ice.

 

Cottage (Shepherd’s) Pie November 7, 2016

Filed under: Beef,Miscellany,Recipe — Crista @ 8:23 pm

Modified from: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/

Edited to add: apparently I’ve been calling this the wrong name my entire life! Since it’s made with beef and not lamb, it should be called Cottage Pie rather than Shepherd’s Pie. Who knew?? https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0

This is decidedly un-paleo (but could be paleo-fied by subbing a green veggie for the corn and cauliflower mash for the potato) but gluten free and essentially clean/unprocessed. I subbed steak sauce for Worcestershire sauce, but I actually think it would be just as good without either. I made it by special request and the males of the house devoured it! It also smelled amazing while cooking.

Ingredients
2 lbs (about 6 large) organic potatoes, cleaned and quartered
8 tbsp (1 stick) grass-fed butter
1 tbsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
2 lbs grass-fed ground beef
1/4 cup organic beef broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 6 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed potatoes over the top and create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.

shepherds-pie

 

 
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