Unprocessed Living

A Healthy Living Recipe Box

Baked sesame chicken March 18, 2019

Modified from https://www.dietdoctor.com/recipes/sheet-pan-sesame-chicken-with-cauliflower-rice?fbclid=IwAR20rb0scXbdjjRPiO8H7Ew_C149n02cOcOpn29Y-_jnBlTR9DRwdX6So50

Great with cauliflower rice (now available in the organic frozen section!) to keep it paleo/keto, though the optional sauce is decidedly not either paleo or keto, unless you leave out the Hoisin, which isn’t the best ingredient but adds a punch of flavor. (The chicken and the sauce are both still good without it, but the 13-year-old LOVES it with the Hoisin added…) I’ve yet to add mushrooms or onions to the mix, but will definitely be doing that before too long.

1-2 lbs organic skinless, boneless chicken (breasts or thighs)
1-2 cups organic broccoli
1/8 cup sesame oil
salt and pepper
sesame seeds

Optional sauce:
1 tsp Hoisin sauce (optional)
2 tbsp tamari, soy sauce, or coconut aminos
1/8 cup sesame oil

Preheat oven to 400 degrees. Cut chicken into half-inch pieces (slightly frozen chicken is easiest, especially if you’re using thigh meat) and wash and cut broccoli (also onions and/or mushrooms if including them) into similar sized florets. Line baking sheet with aluminum foil (if desired) and spread chicken and veggies in pan. Drizzle with olive oil, season with salt and pepper, and mix/toss with a rubber spatula. Bake for 20-25 minutes. Drizzle with sauce (if desired), mix, sprinkle with sesame seeds, and serve.


Slowcook Steak Tips February 27, 2019

Modified from: https://www.stockpilingmoms.com/crockpot-steak-bites/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Stockpiling%20Moms&utm_content=Crockpot%20Steak%20Bites

Another new hit, and so incredibly easy! I admittedly know next to nothing about cuts of meat, and the original recipe calls for round steak, but I used what’s probably a more expensive cut (beef loin tri tip) and it was totally melt-in-our-mouths delicious. It also smelled amazing while cooking and was ready to go when I got home from work. I cooked up some green beans for a quick and easy side.
ETA: This has made it into our regular rotation, at least once every other week if not weekly, so I try to change it up a little either with the cut of meat or the sides, sometimes throwing in baby carrots and/or onion, and broccoli, asparagus, or brussels sprouts on the side. It’s a definite favorite in my house!

2 lb grass fed beef loin
1/2 cup organic beef broth
1/2 tbsp minced onion
1 tsp garlic powder
sea salt and fresh ground pepper, to taste
1 tbsp minced organic garlic
4 tbsp grass fed butter

Cut steak into roughly 1-inch pieces and add to Instant Pot or Crockpot with broth, seasonings, and minced garlic. Slice butter and place on top of the meat. Cover and cook on low for 6-8 hours or on high for 3-4 hours.


Instantpot Chicken Breast April 15, 2018

Filed under: Chicken,Gluten Free,Instantpot,Miscellany,My Favorites,Paleo,Recipe — Crista @ 3:52 pm

Modifed from: https://recipesfromapantry.com/best-instant-pot-chicken-breast/

The credit for this absolutely goes to the blogger at the above link. I modified it for my own tastes/needs, but definitely go there for all sorts of amazing and helpful tips and options for this recipe, including if you don’t have an Instapot! I recently received one as a gift and I’ve only used it a couple of times, but I’m looking forward to trying more new and healthy recipes in it. This one is mainly for chicken to add to my lunch salads at work. Hoping it’ll be perfect!

1 lb organic skinless boneless chicken breasts
2 tsp Herbamare
1/2 tsp ground garlic
1/2 tsp fresh ground black pepper
1/2 cup plus 1 tbsp chicken stock, divided
2 tbsp olive oil, divided

In a small bowl, mix the seasonings, 1 tbsp chicken stock, and 1 tbsp olive oil into a paste. Coat the chicken breasts with the paste and let sit for 10 minutes (or more in refrigerator). Turn Instantpot to sauté setting, add 1 tbsp oil, and once preheated, brown the chicken (about 2 minutes on each side).

Remove chicken and set aside on a plate. Add remaining chicken stock to Instantpot and scrape the bottom with a silicon spatula to remove stuck-on chicken pieces. Insert the trivet and place the chicken on top. Cover the Instapot and seal the valve.

Set to Pressure Cook on high for 5-10 minutes (depending on thickness) for defrosted chicken (see above link for tips on cooking frozen chicken). Let the steam release naturally, about 10-15 minutes before opening. Let cool, slice, and store for the week!



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!)

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.


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.)

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!

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! 

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.


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