This is a great dressing for a simple garden salad.
Ingredients
Mix all of the ingredients in glass jar, then seal the lid and shake until the honey dissolves and the ingredients are well combined. Adjust flavor to taste. Let the dressing marinate for at least 30 minutes before serving.
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Ingredients
This soup is packed with immune boosting ingredients that will help you start feeling better faster.
Onion and garlic are considered anti fungal, antibacterial and decongestants. Celery is loaded with antioxidants, flavonoids, vitamin C, vitamin A, folate, potassium, calcium, fiber, vitamin B12, magnesium, and vitamin B5. Mushrooms are high in B vitamins, fiber, iron, potassium, riboflavin, selenium and zinc. Turmeric is a natural antiseptic and anti-inflammatory. Cumin is high in vitamin C and has anti-fungal properties. This recipe is easily doubled and freezes really well. Ingredients
Directions
This is a delicious and super easy to make treat with lots of healthy spices and sweetened with maple syrup. This bread makes a wonderful hostess or holiday gift. IngredientsDry
Wet
InstructionsPreheat oven at 350 degrees. Grease and loaf pan with coconut oil or coconut oil cooking spray.
In a large mixing bowl add the almond meal, coconut flour, baking soda, cinnamon, nutmeg, cloves and salt. Melt the coconut oil at very low heat until barely melted (you don't want it to get too hot). In a medium bowl whisk the eggs then add the coconut oil and maple syrup. Mix well. Add the pumpkin and mix until everything is well incorporated. Add the wet ingredients to the dry ingredients, mix well until all the ingredients are well incorporated. Mix in the chocolate chunks. Pour batter into your greased loaf pan (I use this one). Bake for 45-60 minutes. Let cool for an hour and serve. Last week I was overflowing in overripe bananas, so it was the perfect time to experiment and try making a sugar free banana bread. I have plenty of recipes that use honey or maple syrup but the end result was too sweet for me. Bananas have so much natural sweetness, so not adding any sweeteners allows the flavor to shine through. After a few failed batches and a few tweaks here and there I think I have come up with a recipe that I like. The "sweetness" in this bread comes solely from the bananas, so I recommend you use very ripe ones--the more brown spots the better. This bread is great on it's own, but is also really tasty toasted with some butter. IngredientsDry
Wet
DirectionsPreheat oven at 350 degrees. Grease and loaf pan with coconut oil or coconut oil cooking spray.
In a large mixing bowl add the almond meal, coconut flour, baking soda, cinnamon and salt. Melt the coconut oil at very low heat until barely melted (you don't want it to get too hot). In a medium bowl whisk the eggs then add the coconut oil and vanilla extract. Mix well. Add the mashed bananas and mix until everything is well incorporated. Add the wet ingredients to the dry ingredients, mix well until all the ingredients are well incorporated. If using nuts mix them in. Pour batter into your greased loaf pan (I use this one). Bake for 30-45 minutes. Let cool for an hour and serve. We have been in a salad rut at home. You know, that point where you have been circulating the same three or four salads week in and week out for months? Lucky for me, this rut coincided with a short trip to Toronto where I not only took a break form cooking every night but also had some wonderful food which sparked my creativity. When eating out I always order a side salad--it's any easy way to get your veggies in and balance some of the more indulgent choices that happen when we travel. On our last night in the city we had a delicious meal at Woods Restaurant. Naturally, I ordered the green salad and was super impressed. The ingredients were simple but the dressing was AMAZING...citrusy, tangy and with a hint of sweetness. It reminded me of a dressing I made fairly regularly a few years ago, so naturally when I got home I had to try and dig up the recipe. The dressing is a recipe from our grocery delivery service Washington's Green Grocer (if you live in the DC/VA/MD area I highly recommend them), but I changed up some of the salad ingredients based on what I had in my fridge. IngredientsDressing
DirectionsFor the dressing:
Put everything in a glass jar and give it a good shake. You can keep any leftovers in the fridge for a few days. For the salad: Pour 2-3 tablespoons of dressing at the bottom of your salad bowl (add more if you like heavier dressed salads), add the cabbage, radish, celery, avocado and microgreens. Toss well and make sure the dressing is evenly distributed. Let the salad sit for at least 15-20 min. to allow the flavors to develop. Right before you serve garnish with the green onions and hemps seeds. This salad goes really well with grilled chicken or shrimp. Let me know if you try it! Do you have any "go to" dressings and salads? |
Ingrid VaiciusDC based Health and Wellness Coach Archives
March 2019
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Disclaimer:
This blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. Always consult a doctor before making any changes to your diet and exercise routine. |