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.

 

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.

 

Avocado salad October 9, 2016

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.

 

Roasted Cauliflower October 18, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 9:05 pm

First time roasting a whole cauliflower and this will definitely be done again! So easy, and really good! Photos to come…

1 medium sized cauliflower head, leaves trimmed
1/4 cup butter, melted
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black ground pepper
1 tbsp chopped basil

Preheat oven to 350 degrees. Mix butter, garlic, and seasonings in small bowl. Set cauliflower upright in a baking dish (trim as needed to lay flat). Drizzle butter sauce evenly over cauliflower head, on top and sides. Cover with foil and roast until tender and cooked through, 60-75 minutes. Broil for five minutes to brown top; remove from oven and slice to serve, drizzling remaining butter sauce from dish over cauliflower.

 

Garlic & Onion Soup January 9, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 7:12 pm

Snowy days call for homemade soup! Didn’t have much in the fridge, so went for a simple onion soup. Smelled fabulous as it simmered!

OnionSoup1 OnionSoup2 OnionSoup3 OnionSoup4 OnionSoup5

Ingredients:

2 organic sweet onions
4-6 cloves fresh organic garlic
1 tbsp organic coconut oil
1 tbsp arrowroot powder
1/4 cup white wine (or water)
2 cups beef broth
3 cups chicken broth
2 tbsp tamari

Peel and slice onions to desired thickness. Peel and mince 2 large or 4 small garlic cloves. (Peel and keep two additional large cloves off to the side.) Heat sliced onions and minced garlic with coconut oil in skillet (or soup pot for fewer dishes) over medium-high heat. Cook until onions are slightly caramelized/browned. Stir in arrowroot powder to coat onions. Pour in wine (or water) and stir to deglaze pot. Add broth, tamari, and remaining trimmed garlic cloves. Bring to a boil and then simmer, uncovered for 30-60 minutes. Cover and continue to simmer on low for up to another hour for additional flavor.

OnionSoup5

 

Baked Seasoned Spaghetti Squash September 15, 2014

Filed under: Gluten Free,My Favorites,Recipe,Side dish,Veggies — Crista @ 8:55 pm

I’ve been experimenting with spaghetti squash for nearly two years now…I’ve tried baking and boiling it…I don’t own a microwave and have no interest in microwaving it, but I’ve read about that as an option too. I think I’ve finally perfected the process though, also deciding to season it a bit tonight, and it was soooo good!

Part of the trick for me is selecting one that’s not too big or wide, and then of course using a nice sharp carving knife to cut it. I then use the knife to loosen the seeds and pulp to make it easier to scoop out, and doing this part the night before makes prep much quicker too. I lay it cut side down in a baking dish, cover with foil, and refrigerate overnight.

When you’re ready to bake it (an hour or so before dinner since you’ll want to let it cool a bit before scooping out), remove from the fridge and season with grass-fed butter (one of my absolute favorite parts of no longer being strict paleo!) plus salt and pepper. This makes all the difference, and makes it smell pretty amazing while baking too!

Ingredients:
One medium spaghetti squash, washed
1-2 tbsp grass-fed butter
salt and pepper, to taste

Preheat oven to 450 degrees. Cut squash in half and remove seeds. Spread butter inside and on inside top of cut halves. Sprinkle with salt and pepper. Turn upside down into baking dish, cover with foil, and bake for 40-45 minutes. Remove from oven and check with a fork that the squash is cooked enough to be removed easily, in spaghetti-like strands. Allow to cool and remove remainder with a fork, mixing with butter and seasoning in the baking dish. Serve as desired, and refrigerate leftover up to a week. May also be frozen, but tends to get a bit watery when defrosted.

SpaghettiSquash1SpaghettiSquash2SpaghettiSquash3

 

 
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