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.

 

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.

 

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!

 

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.

 

Roasted Chicken

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:46 pm

Since I can’t really take credit for changing much of anything in this recipe, I’ll just post a link to the original source and hope it doesn’t go anywhere any time soon!

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe.html#lightbox-recipe-video

That said, it was really pretty simple, and quite delicious. Extremely moist and tasty. I roasted mine upside down since I didn’t have kitchen twine, and the legs were a little undercooked, so next time I’ll be sure to cook it a bit longer despite the temp showing 165, and/or pick up some kitchen twine to have on hand! I served it with roasted brussels sprouts, roasted seasoned potatoes, and warm bread…the entire meal was a hit. I also saved the “leftovers” to make a bone broth, and it was absolutely delicious! Recipe coming soon…

 

 
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