Chia seeds are a great source of omega 3 fatty acids, and this is an easy and delicious way to eat them!
- 3 tablespoons chia seeds
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
Overnight Oatmeal Cinnamon Pancakes
My daughter loves pancakes. Unfortunately I don't have the time most mornings that it takes to make them. This recipe is a great solution (plus it's healthy and fiber-full, something most pancake recipes are not). The batter is made the night before, and the actual cooking of the pancakes doesn't take much more time than it takes to make toast.
- 2 cups quick oatmeal
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups buttermilk*
*For a dairy free option, use slightly less than 2 1/2 cups of non dairy milk, mixed with 2 tbs. of vinegar. Simply using 2 1/2 cups of a non dairy milk would work too.
Read the complete recipe and directions at melskitchencafe.com
Easy Overnight Steel Cut Oatmeal
Steel cut oats are amazing, and higher in fiber than regular rolled oats. The only thing that can put people off is that they have a long cooking time. This recipe solves that since it's made the night before.
Even if you're not a fan of oatmeal, I'd recommend giving steel cut oats a try.
- 4 cups (32 ounces) water
- 1 cup steel cut oats
- 1/4 teaspoon sea salt
- optional – dark or light brown sugar, honey or cinnamon to top the oats and mix in for a touch of sweetness or a dollop of peanut or almond butter
- toppings such as toasted walnuts, fresh or dried blueberries, goji berries, fresh blackberries, raspberries, strawberries, sliced banana, cranberries, dried cherries, sliced peaches, fresh mango, you name it
Read the complete recipe and directions at marinmamacooks.com
Roasted Corn Chowder Recipe with Lime and Cilantro
1 tablespoon olive oil
1 teaspoon cumin
1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed
1 large sweet potato, peeled, diced
1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
4 oz. chopped roasted green chiles
1 quart light vegetable broth
1 14-oz can coconut milk
2 rounded cups* cubed organic tofu or cooked chicken pieces
Sea salt and ground pepper, to taste
A quick drizzle of organic raw agave, to taste
To serve:
3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 juicy limes
Read the complete recipe and directions at glutenfreegoddess.blogspot.com
Four Grain Salad
This is a fantastic salad that makes a great lunch. Fiber and unprocessed grains do not cause spikes in blood sugar and can help you to feel full longer, aiding weight loss.
1/2 cup brown rice
1/2 cup black heirloom rice
1/4 cup barley
1/4 dried winter wheat berries
1 large sweet onion, rough chopped
6 ounces grape tomatoes, sliced
4 green onions, sliced
1 tablespoon toasted sesame oil
6 ounces sliced white mushrooms
Kosher salt
Freshly ground black pepper
½ cup toasted chopped pecans (optional)
Read the complete recipe and directions at saltedandstyled.com
Paleo-Powered Breakfast: Eggs Baked in Avocado
Avocados are full of healthy fats, and while eggs do contain cholesterol, in moderation they’re very nutrient dense and can absolutely be part of a healthy diet.
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Read the complete recipe and directions at fitsugar.com
Baked Kale Chips
These are absolutely delicious. My toddler loves them too!
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
pepper to taste
Read the complete recipe and directions at allrecipes.com
Cannellini Bean and Kale Soup
1 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
Read the complete recipe and directions at finecooking.com
Rye, Kale and Pomegranate Salad
This salad is gorgeous! Also, here's a great way to deseed a pomegranate quickly and easily.
1.5 cups raw rye grain
small bunch kale, washed and stems and ribs cut off
1/2 pomegranate, seeds recovered
few sprigs of lemon thyme
1 tbsp pomegranate balsamic
1 tbsp lemon extra-virgin olive oil
Dressing
2 tbsp lemon extra-virgin olive oil
2 tsp apple cider vinegar
1/4 tsp dry mustard
pinch of salt
freshly ground black pepper
Read the complete recipe and directions at scandifoodie.blogspot.com
Healthy Banana Cookies
These are delicious cookies that also make a nice breakfast or snack for on the go!
- 3 large ripe bananas, very well mashed (about 1 and 1/2 cup)
- 1 teaspoon pure vanilla extract
- 1/4 cup olive oil
- 2 cups rolled oats (use gluten free oats if necessary)
- 2/3 cup almond meal
- 1/3 cup unsweetened coconut, finely shredded
- 4 tablespoons sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon baking powder
- 1 cup rasins or chocolate chips
Read the complete recipe and directions at sweetmakemesmile.blogspot.com
Slow Cooker Fudge
This recipe was super easy and turned out great. Warning: it's very rich. This isn't particularly healthy, but it's a nice alternative dessert for people with allergies.
A nice basic fudge recipe. Cooking it in the slow cooker ensures it doesn't burn. For a dairy free recipe, choose dairy free chocolate chips.
2-1/2 cups Chocolate Chips
1/2 cup full fat coconut milk
1/4 cup raw mild honey
Dash of sea salt
1 teaspoon pure vanilla extract
Read the complete recipe and directions at piarecipes.com
Ratatouille in the Crock Pot
This is my favorite crock pot recipe. It's very good, and easy. It's a great accompaniment to pasta and also makes a wonderful sandwich on garlic bread.
2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large Tomatoes, cut into 1/2 inch wedges
1 (6 ounce) cans tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Read the complete recipe and directions at food.com
Sweet Potato & Turnip Mash with Sage Butter
This is a wonderful side dish recipe that’s full of antioxidants! To make this recipe dairy free, substitute Earth Balance Buttery Sticks for the butter.
- 1 pound sweet potatoes, peeled and diced
- 8 ounces turnips (about 2 medium), peeled and diced
- 3 large cloves garlic
- 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
- 2 tablespoons butter
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon coarsely cracked pepper
Read the complete recipe and directions at eatingwell.com
Faro with Pistachios and Herbs
This Is a wonderful, unique side dish! Faro is a grain that is in the refrigerated section of the store.
- 2 cups farro
- 4 cups water
- 1 teaspoon kosher salt, divided
- 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 ounces salted shelled pistachios, (about 1 cup), toasted and chopped
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 cup chopped fresh parsley
Read the complete recipe and directions at eatingwell.com
Split Pea Soup with Herbes de Provence
This is one of my very favorite soups! Since split peas require no soaking, they are perfect for last-minute soups.
1 Tbs safflower or canola oil
1 Tbs finely minced garlic
2 cups coarsely chopped onions
1 tsp each dried basil, oregano and rosemary leaves
1 tsp whole fennel seeds
1 large bay leaf
2 large carrots, halved lengthwise and cut into 1/4-inch slices
2 large celery ribs, diced
6 cups boiling water or vegetable broth
2 cups dried green split peas, picked over and rinsed
1/4 cup inced fresh parsley
Salt to taste
Read the complete recipe and directions at truestarhealth.com.
Corn Tomato Salad with Cumin-Lime Dressing
This is a fantastic end of summer salad!
3 ears of corn, shucked
Extra virgin olive oil
sea salt and freshly ground black pepper
pumpkin seeds, for garnish
3-4 medium tomatoes (heirloom if available), roughly chopped
1/2 small red onion, thinly sliced, rinsed under cold water (helps to remove the bite), drained, patted dry
handful of basil leaves, roughly chopped
Cumin-lime dressing (recipe to follow)
Read the complete recipe and directions at Wild Greens and Sardines.
Cajun Gumbo with Faro, Black-Eyed Peas & Kale
1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup faro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional
Read the complete recipe and directions at Leafy Greens and Me.
Creamy Quinoa Corn Chowder with Baby Spinach
This soup is healthy, fresh, and delicious!
- 3/4 cup white quinoa, rinsed
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 small jalapeno pepper, seeded and finely diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 sweet potato, diced
- 1 cup fresh or frozen corn kernels (3-5 cobs if you’re using fresh, reserve the cobs for the stock)
- 1 handful of chopped cilantro
- 8 oz baby spinach
- salt and/or pepper for taste
- extra cilantro, paprika, extra virgin olive oil and fresh pepper for garnish/serving
Read the complete recipe and directions at What's Cooking ~ Fine dining my way.
Fresh Tomato Soup
Southwestern Stuffed Spaghetti Squash
1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese (use Daiya shreds for a dairy free version)