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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Beef Tacos May 30, 2017

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 7:17 pm

The diet continues and the baby girl (not such a baby anymore) requested Taco Tuesday, so I got a little creative and…success! (She and the man ate theirs in actual taco shells with lettuce and cheese, but I really had no complaints with my cabbage leaf.)

Ingredients:
1 lb grass-fed lean ground beef
1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste
3-4 large lettuce or cabbage leaves

Lightly cook onion without letting the pan get too hot; add ground beef. Once beef is browned, add garlic and spices (plus a little water if needed), and simmer gently for 5-10 minutes. Serve taco style in butter lettuce, romaine leaf, or cabbage leaf mock “taco shells.” Pair with a side of roasted brussels sprouts or sliced avocado. (Serves 3-4.)

 

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.

 

Paleo Pumpkin Bread November 6, 2016

Filed under: Breakfast,Miscellany,Paleo,Recipe,Snack — Crista @ 7:11 pm

Modified from: http://robbwolf.com/2011/04/21/recipe-paleo-banana-bread/

Needed a new and delicious pumpkin bread recipe without having to worry about stevia or no honey or blah blah blah. So, I went to one of my favorite banana bread recipes and made it pumpkin chocolate chip. Smells great! 

Ingredients:
2 cups almond flour
1/4 cup flaxseed meal
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/3 cup Enjoy Life dark chocolate chips
1 can organic pumpkin
2 tbsp local honey
4 eggs
1 tsp vanilla extract

Preheat oven to 375 degrees F. Mix the dry ingredients together in a large bowl. In a separate bowl, whisk the eggs, pumpkin, honey, and vanilla together. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined and add chocolate chips. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 20-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

 

Simple Chicken Stir-Fry November 2, 2016

Filed under: Chicken,Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 8:24 pm

I’m all about simple and quick prep these days, for so many reasons, so I combined my chicken stir-fry recipe with that of a good friend (whose cooking my daughter raves about), and it was a hit with the man and the 11-year-old!

Ingredients:
2-3 tbsp organic coconut oil
1 tbsp organic tamari or coconut aminos
1 tsp grated ginger
2-3 cloves garlic, minced
2 chicken breasts, cubed
1 pkg broccoli and cabbage cold slaw
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms

Marinate chicken in tamari or coconut aminos with 1 tbsp minced garlic for at least 30 minutes (overnight works too). 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 chicken. 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 more coconut oil if needed, and then add the broccoli slaw, broccoli heads, 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. Sprinkle with a small amount of tamari, mix together, serve, and enjoy!

 

Crockpot Beef & Broccoli November 1, 2016

Filed under: Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 7:44 pm

Modifed from http://www.stockpilingmoms.com/2016/05/crockpot-chinese-beef-and-broccoli/

Trying to change up the usual crockpot fare and meet the 11-year-old’s endless hankering for Chinese food, I found a new crockpot recipe to try. Per usual, I tweaked it to make it “clean” and unprocessed. It smelled amazing but was a tad bland and the meat was overcooked due to the crockpot being on for over 10 hours. I really need to invest in one with a timer! Still, will probably make this again and tweak it a bit more as noted below. As noted in the original recipe, this can also be prepared ahead of time and kept in the freezer (minus the broccoli and broth) for even quicker prep.

Ingredients
2 lb grass-fed round steak
½ cup Tamari or coconut aminos
½ cup organic coconut palm sugar
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp sesame oil
15 oz organic beef broth
2-3 cups fresh cut broccoli heads
2 tbsp arrowroot

Place all ingredients except broccoli and arrowroot in the crockpot. Cook on low for 5-6 hours. Remove sauce from crockpot and whisk in arrowroot to thicken, then return sauce to crockpot. Stir and add broccoli. Cook for another 30-45 minutes, depending on how well cooked you prefer the broccoli. Serve over rice, of the cauliflower variety if you’re going grain-free!

 

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!

 

 
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