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.

 

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.

 

Bone Broth January 11, 2017

Filed under: Breakfast,Crock pot,Gluten Free,My Favorites,Recipe,Snack — Crista @ 10:59 pm

Modified from: https://wellnessmama.com/5888/how-to-make-bone-broth/

Bone broth has become a recent curiosity/interest (turned mild obsession) of mine, and I actually started off my new daily regimen of sipping broth by “cheating” with an organic boxed version I tripped across at BJs. It wasn’t bad, but a little high in sodium. I was determined to try making my own, but just needed the time. Finally got around to it following my first attempt at Roasted Chicken on Saturday, and I’m never turning back. Not only did my house smell amazing (and reminiscent of my grandmother’s house my entire childhood), but the broth is delicious. Can’t wait to have a cup in the morning…the man even loved it!

Ingredients:
Leftover bones, etc. from organic, free range chicken (no need to clean them)
Cold water (enough to cover the bones in a large pot)
2 tbsp organic apple cider vinegar
2 carrots, roughly chopped (no need to peel)
2 celery stalks, roughly chopped (greens included)
Optional: chopped onion, garlic (2 cloves), parsley, sea salt (1 tbsp), other herbs or spices to taste

Fill large pot with bones, etc. and cover with cold water. Add apple cider vinegar and let sit for 20-30 minutes. Meanwhile, chop and add veggies. Bring to a fast boil, then lower heat and simmer for at least 8 hours (or in the crock pot for 24 hours). Check every 20 minutes or so for the first two hours to remove and discard any froth/impurities from the top. Strain broth in fine strainer and refrigerate or freeze. Save bones, etc. and freeze to use a second time if desired.

 

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.

 

Baked Oatmeal with Blueberries October 30, 2016

Filed under: Breakfast,Gluten Free,Miscellany,Recipe,Snack — Crista @ 10:48 pm

Modified from: https://www.facebook.com/tastemadeNourish/videos/1784461321837062/

Forever on the pursuit for a healthy breakfast option, this recipe caught my eye via FB post so I decided to try it out, tweaking to make it totally unprocessed and both gluten and lactose free. It smelled amazing and the first taste was really good! Hoping it does the trick in the morning for the week.

Ingredients:
1 tbsp organic, unrefined coconut oil
1 large organic, free-range egg
2 ¼ cups almond milk
4 tbsp organic and/or local honey
1 tbsp coconut sugar
2 tsp pure vanilla extract
2 cups organic quick cook rolled oats
⅔ cup unsweetened shredded coconut flakes
1 tsp ground cinnamon
1 tsp baking powder
¼ tsp sea salt
1 cup fresh or frozen blueberries

Preheat oven to 375ºF. Grease an oven-safe pie plate or casserole dish with coconut oil. In a medium bowl, whisk the egg, almond milk, honey, coconut sugar, and vanilla. Set aside, and in a large bowl, mix together oats, coconut flakes, cinnamon, baking powder, and salt. Stir in berries and pour oat mixture into baking dish. Pour the wet mixture over the oat mixture and mix lightly to make sure the oats are covered. Bake for 40 minutes, until oats are soft and the mixture is set.

 

Gluten Free Apple Crumble October 19, 2016

Filed under: Breakfast,Dessert,Fruit,Miscellany,My Favorites,Recipe,Snack — Crista @ 8:54 pm

After apple picking over the weekend, I’ve been dying to make an apple crisp, but wanted something a bit “crunchier” than my usual paleo recipe, so I tweaked that and added whole grain oats. Delicious!

Ingredients:
6 medium apples, peeled, sliced, then chopped in half width-wise
1 cup ogranic whole grain rolled oats
1 cup almond flour
A pinch of salt
1 tsp cinnamon
1 cup grass-fed butter
1 cup organic honey, local if possible
1 tsp vanilla extract

Preheat oven to 350 degrees F. Place peeled, sliced apples in a baking dish. Drizzle with about a teaspoon of honey and sprinkle with cinnamon. In large bowl, combine oats, almond flour, salt, cinnamon. In a small sauce pain, combine and melt butter, honey, and vanilla. Stir wet ingredients into dry. Spread topping over the apples. Cover and bake at 350° for 35-40 minutes. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.

 

Pumpkin Pie Breakfast Cups October 9, 2016

Filed under: Breakfast,Dessert,Gluten Free,Miscellany,Paleo,Recipe,Snack — Crista @ 11:27 pm

Modified from: http://thebettyrocker.com/pumpkin-spice-protein-breakfast-pudding/

Tired of the oatmeal cups but craving a “carby” breakfast as I get my diet back on track (yet again), I tripped across this recipe and had to try it, tweaked per usual. Delicious! Like pumpkin pie filling in a cup. Looking forward to breakfast all week now!

Ingredients:
1 15-oz can pumpkin puree
2 eggs
1 11-oz container culinary coconut cream
3 scoops vanilla protein powder
1 tsp organic honey
1 1/2 tsp cinnamon
1/2 tsp sea salt

Preheat oven to 350. Blend ingredients in blender or food processor and pour into greased cupcake tin. Bake for 35-40 minutes and enjoy warm and left over!

 

 
%d bloggers like this: