Home Archives for RECIPES
June 6, 2013

Chia Breakfast Pudding

Chia Breakfast Pudding My fellow IIN health coach, Elisa Haggerty, has developed this blood-sugar friendly chia breakfast pudding that’s GAPS, SCD and Paleo-legal.

Serves:  1

Prep time:  5 minutes

Source:  Culinary Farmacy

Ingredients

  • 1 cup almond milk, coconut milk or hemp milk
  • 1 tablespoon coconut oil or ghee
  • 1 pinch dried stevia
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon maca (optional)
  • 4 tablespoons chia seeds (or more, if you want a thicker porridge)
  • 3/4 cups blueberries or other berries
  • ground cinnamon (to taste (I prefer Ceylon cinnamon))
  • 2 tablespoons local bee pollen

Directions

Place the first 5 ingredients in a blender and blend for 30 seconds. Pour the milk mixture into your breakfast or “on the go” bowl. Add in the chia seeds and stir. Let it sit for at least 30 minutes so that it really thickens up and becomes gelatinous.

Stir and add in berries and spice of choice, such as cinnamon and nutmeg. Optional: for an extra protein/omega 3 boosts, toss some bee pollen and hemp seeds on top!

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Filed Under: BREAKFASTS, RECIPES Tagged: , , , , , , ,
June 4, 2013

Balsamic-Lime Vinaigrette

BALSAMIC-LIME VINAIGRETTE I love the taste of lime in this balsamic-lime vinaigrette.  Thinking about it literally makes my mouth water!  Try this refreshing dressing recipe – it’ll be a hit!

Serves:  4

Prep time:  5 minutes

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw, local honey
  • zest of one lime
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Directions

Whisk the vinegar, honey, zest and lime juice together in a mixing bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.

Keeps well in a jar in the fridge for up to a week.

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Filed Under: RECIPES, SAUCES Tagged: , , , , ,
June 3, 2013

Savory Kale Quinoa Recipe

Savory Kale Quinoa RecipeBelieve it or not, my kids gobbled this up savory kale quinoa recipe!  It’s an easy and delicious way to get gluten-free grains AND green veggies into your kids.

Serves:  4

Prep time:  5 minutes

Cook time:  20 minutes

Ingredients

  • 1 cup uncooked quinoa
  • 1-3/4 cup cold, filtered water
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (minced)
  • 8 large leaves of kale (shredded, stems discarded, finely shredded)
  • 4 large scallions, white and green parts (thinly sliced)
  • 1 teaspoon sea salt

Directions

Rinse quinoa and drain. Add to water in a medium-sized pot. Bring to a boil, cover and cook for 12-15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Heat the oil in a large pan over medium heat. Add garlic and saute’ for 1 minute. Add kale and scallions; saute’ for another 3 minutes or until kale is wilted. Add in quinoa and season with sea salt.

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Filed Under: GRAINS, RECIPES, SIDE DISHES Tagged: , , , , , ,
June 2, 2013

Black Bean Salad

Black Bean Salad Cilantro, red bell peppers, lime juice, lime zest and avocados lend refreshing flavors to this summer favorite, black bean salad.

The ingredients in this black bean salad are very refreshing and a great combination for summer.

Serves:  8

Prep time:  30 minutes

Cook time:  1 hour

Ingredients

  • 1/4 teaspoon Herbamare
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons sea salt
  • 2 cups black beans (soaked overnight, rinsed and drained)
  • 6 cups filtered water or homemade stock
  • 2 tablespoons shallots (minced)
  • 2 large red bell peppers (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon lime zest
  • 3 large limes (freshly juiced)
  • 1 bunch fresh cilantro (chopped)
  • 2 large ripe avocados (peeled and chopped)

Directions

Place beans and water or broth into a medium-sized stock pot. Bring to a boil, then cover and put on a low simmer. Cook for 45 to 60 minutes, or until beans are tender. Drain and cool.

Place beans and all other ingredients in a large mixing bowl. Combine well and serve.

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Filed Under: BEANS & LEGUMES, RECIPES, SIDE DISHES Tagged: , , , , ,
June 1, 2013

Paleo Pie Crust

Paleo Pie Crust Who says you can’t have pie if you’re on the Paleo or GAPS/SCD diet?  You can with this Paleo pie crust that’s super-easy to make.

Serves:  8

Prep time:  5 minutes

Cook time:  10 minutes

Ingredients

  • 2 cups nuts of choice (soaked overnight, dehydrated and chopped)
  • 1/4 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)
  • 1 large pasture-raised egg

Directions

Preheat oven to 350F.

Place flour and salt in a food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball.

Press dough into a 9-inch pie plate. Bake for 8-12 minutes.

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Filed Under: DESSERTS, RECIPES Tagged: , , , , , , ,
May 24, 2013

Grain-Free Pizza Crust

GRAIN-FREE PIZZA CRUST Just because you’ve gone grain-free doesn’t mean you have to give up pizza! Try this grain-free pizza crust that is suitable for the GAPS, SCD and Paleo diets.

Serves:  4

Prep time:  5 minutes

Cook time:  15 minutes

Ingredients

  • 2 cups almond flour
  • 2 teaspoons extra-virgin olive oil or coconut oil
  • 3 large pasture-raised eggs

Directions

Mix ingredients into a ball. Flatten into a circle on a greased cookie sheet. Bake at 350F for 10-15 minutes, or until golden brown.

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Filed Under: BREADY FOODS, RECIPES Tagged: , , , , , , ,
May 23, 2013

Detox Soup

Detox SoupThis detox soup recipe was relayed to me by Dr. Dietrich Klinghardt, a doctor who works to recover people from autism, Lyme and chronic diseases.

Toxicity plays a role in many, if not all, chronic diseases, and this soup was used by a Dr. Osura of Japan to protect himself from the extreme toxicity of atomic radiation.

Cilantro is well-known for removing heavy metals from the body, while miso paste is a fermented food that provides loads of probiotic bacteria.

Serves:  4

Prep time:  5 minutes

Cook time:  5 minutes

Ingredients

  • 2 cups filtered water
  • 1 bunch fresh cilantro (rinsed and finely chopped)
  • 4 teaspoons organic miso paste

Directions

Bring water to a boil. Add cilantro and allow water to cool to drinking temperature. Add a little of the water to the miso paste at a time, constantly stirring, until miso is thoroughly blended.

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Filed Under: RECIPES, SOUPS
May 22, 2013

Ginger Cayenne Migraine Reliever

Ginger and Cayenne Migraine RelieverThis ginger cayenne migraine reliever is my version of Organic Avenue’s Dragon’s Breath booster shot that I drank to make a migraine go away.

Ginger helps with a migraine’s nausea, while cayenne pepper is known to relieve headaches.

Serves:  1

Prep time:  5 minutes

Ingredients

  • 1″ piece ginger (peeled and zested)
  • 1 tablespoon freshly squeezed lemon juice or raw apple cider vinegar
  • 2 pinches ground cayenne
  • 4oz filtered water
  • 1 pinch coconut sugar or raw, local honey

Directions

Either juice the 2″ piece of ginger in a juicer or microplane it and squeeze pieces through a cheesecloth. Mix ginger juice with other ingredients.

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Filed Under: JUICES & TEAS, RECIPES Tagged: , , , , ,
May 15, 2013

Coconut-Flour Chia Crackers

COCONUT-FLOUR CHIA CRACKERS Yes!  These coconut-flour chia crackers from For the Love of Food are egg-free as well as being Paleo-, GAPS and SCD-legal.  Enjoy!

Serves:  8

Prep time:  10 minutes

Cook times:  20 minutes

Source:  For the Love of Food

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup ground chia seeds
  • 1/4 cup coconut oil
  • 3/4 cups boiled, filtered water
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon granulated garlic
  • 1/2 teaspoon fresh rosemary (minced)

Directions

Preheat oven to 375F.

Using a whisk or fork, mix the dry ingredients in a bowl until well incorporated. Add the coconut oil into the bowl. Add the hot water a little at a time, stirring as you add it in. (This will melt the coconut oil.)

Mix well with a spoon, stirring and mashing out any lumps that might still exist. Once you have a uniform dough in a ball, place it on your silpat or unbleached parchment-paper lined tray and roll out. Keep rolling your dough until it is as thin as you can get it without seeing through or tearing it. Feel free to move pieces of dough around and press it in- the dough is forgiving and easy to “cut and paste.” Slice into squares with a pizza cutter.

Bake for approximately 20 minutes, depending on your oven.

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Filed Under: RECIPES, SNACKS Tagged: , , , , , , , ,
May 14, 2013

Baked Sweet Potato Fries

Baked Sweet Potato FriesIf you’re looking for an alternative to your typical gluten-free grains, try these baked sweet potato fries.

They are sweet without being too sweet and super-delicious!

My favorite sweet potatoes are Hannah yams because they are lighter and creamier.

Serves:  4

Prep time: 10 minutes

Cook time:  1 hour

Ingredients

  • 1-1/2 tablespoon coconut oil (use virgin coconut oil to add a coconut flavor)
  • 1-3/4lb sweet potatoes (peeled and cut into 1/2-inch wedges)
  • 1 tablespoon raw, local honey
  • 3/4 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

Directions

Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.

In a large bowl, toss together potatoes, coconut oil, honey, salt, pepper and nutmeg.

Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 1 hour.

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Filed Under: OTHER VEGETABLES, RECIPES, SIDE DISHES
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