DETOX GREEN SOUP

DETOX GREEN SOUP

 

Instructions:

Using a large soup pot, heat the olive oil over medium heat and stir in the garlic, onion, and ginger to season the oil. Add the broccoli, spinach, parsnips, celery and parsley, and stir until the spinach wilts and collapses. Add just enough water to cover the vegetables and add one Rapunzel bouillon cube. You can make this a thinner soup by simply adding more water.

Bon Appétit

 

 


Paleo Holiday cookies

 

Linzer Torte Thumbprint Cookies

from Lexi's Clean Kitchen

Ingredients:

  • 2 1/2 cups blanched almond flour
  • 1/4 cup raw honey
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 Tbsps. coconut oil
  • 2 Tbsps. apple sauce
  • 1 tsp. baking soda
  • Dash Himalayan sea salt
  • 5-6 Tbsps. homemade or store-bought jam

Instructions:

  1. Preheat oven to 350
  2. In a large bowl combine dry ingredients
  3. In a separate bowl whisk together wet ingredients then combine both bowls
  4. Roll dough into a ball and cover in plastic wrap; refrigerate for 20 minutes or longer
  5. Line a baking sheet with parchment paper or baking liner
  6. Roll individual balls out and place on baking sheet
  7. Push your thumb in, fill with a drop of jam, and repeat
  8. Bake for 15 minutes until slightly golden

Notes

Leave out the almond extract for traditional thumbprints

Cheers to a healthier you!

dr. ingrid

 


Coconut Shrimp Stew

Coconut Shrimp Stew

Add this simply delicious gluten and dairy free recipe to your weekly menu!

Ingredients:

  • 2 lbs. raw shrimp, peeled & deveined
  • 2 Tbsp. coconut oil
  • 3/4 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 1 red pepper, diced
  • 2 Serrano peppers, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 can diced tomatoes (14 oz.)
  • 1 can unsweetened, regular coconut milk
  • 1 Tbsp. Sriracha Chili sauce or to taste
  • 1 lime, juiced
  • Sea salt and pepper to taste

 

Optional Toppings:

  • Cilantro
  • Avocado

 

Instructions:

  1. Heat oil in medium to large non-reactive pot. (I love using my Le Creuset pot)
  2. Sauté onions and peppers until onions are translucent…make sure not to burn the onions.
  3. Add garlic, tomatoes, shrimp and cilantro and simmer until shrimp turns opaque (3-5 minutes).
  4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
  5. Finish with limejuice and season with salt and pepper to taste.

Serve and enjoy!

Cheers to a healthier you!

dr. ingrid


Paleo Pumpkin Waffles

A delicious way to start a fall day! We enjoyed these waffles at last Sunday's brunch, they are fluffy and delicious!


The Paleo Kitchen Pumpkin Waffles

Recipe by PaleOMG

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 5

Ingredients:

  • 2 large bananas, mashed
  • 1⁄2 cup (120 ml) pumpkin puree
  • 5 large eggs
  • 1⁄2 cup (125 grams) almond butter
  • 1⁄4 cup (50 grams) melted coconut oil, plus more for greasing the waffle iron
  • 1⁄2 cup (75 grams) coconut flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of fine-grain sea salt
  • Maple syrup, for serving

Instructions:

  1. Preheat the waffle iron.
  2. Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender and mix well until the bananas are well blended with the other ingredients.
  3. Once smooth, add the coconut flour, pumpkin pie spice, baking soda, baking powder, vanilla, and salt and blend until well mixed.
  4. Lightly brush the waffle iron with the melted coconut oil. Using the waffle manufacturer’s guidelines for suggested cup [milliliter] quantity, ladle the batter into the preheated and greased waffle maker and spread it evenly across the surface, leaving a 1⁄2-inch (12-mm) border (the batter will spread with you close the lid).
  5. Cook, following the manufacturer’s directions, and when done set aside on a plate and keep warm while you cook the remaining waffles.

Cheers to a healthier you!

dr. ingrid


What's For Dinner?

Greek Turkey Breast - slow cooker recipe

A modified recipe from the Gluten-Free Recipes by Better Homes and Gardens

Slow cook: 6 hours on low or 3 hours on high

Ingredients:

  • 2 cups chopped onions
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup snipped dried tomatoes
  • 1/2 cup organic chicken broth ( home made or store bought)
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Greek seasoning blend
  • 4 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 2-lb. turkey breast
  • Crumbled feta cheese

Directions:

1. Combine onions, olives, dried tomatoes, broth, lemon juice, 2 teaspoons of the Greek seasoning, and the garlic in a slow cooker.

2. Brush the turkey with the olive oil and  cover with the remaining Greek seasoning, salt and pepper. Place turkey in the slow cooker and cook on low for 6 hours or high for 3 hours.

3. Remove the turkey from the slow cooker and serve sliced with the olive/tomato/onion mixture on top. Can be topped with crumbled feta cheese for a nice finish.

The Bayne family enjoyed this meal combined with steamed broccoli and a fresh green salad.

Who said eating healthy is boring?

Cheers to a healthier you!

dr. ingrid

 


Lemon Poppy Coconut Flour Muffins

Coconut flour is a healthy alternative to enjoy baked goods guilt free…you just can’t eat a lot of it.

Health benefits of coconut flour:

  • gluten free and grain free
  • high in fiber
  • high in beneficial fats
  • high in protein
  • gentle on blood sugar levels due to it’s low level in digestible carbohydrates
  • inexpensive

In experimenting with this flour I have come to the following conclusion…stick to a recipe designed for coconut flour …a little coconut flour goes a long way so you can’t substitute for another flour in a recipe.

I modified this recipe from Elana’s Pantry's Cookbook and these fluffy little muffins were a big hit in the Bayne household…just limit yourself to 1 or 2…they are quite filling.
A perfect little treat for those up coming lunch boxes!

 

Gluten free Lemon Poppy Seed Muffins

 

Ingredients:

  • ¼ cup coconut flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup raw honey
  • ¼ cup coconut oil
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seed

Directions:

  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, honey, coconut oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in poppy seeds
  5. Spoon 1 tablespoon of batter into lined muffin pan
  6. Bake at 350° for 10-12 minutes

Cool and serve
Makes about 18 mini-muffins

Cheers to a healthier you!

dr. ingrid


Fresh Cucumber Salad

The abundance of summer garden fresh vegetables such as cucumbers make for wonderful, simple summer salads.This easy cucumber salad is great side dish with any meal.

 

Fresh Cucumber Salad

Ingredients:

  • 1½ large cucumbers
  • 1-2 tsp. sea salt (for salting the cucumber)
  • 4 large green onions
  • 2 Tbsp. fresh cilantro, chopped
  • ¼ cup fresh lemon juice
  • 1 tsp. lemon zest
  • ¼ cup extra virgin Olive Oil (EVOO)
  • 1/8 tsp. fresh pepper

Directions:

  1.  Slice cucumber very finely (If you have a Mandolin Slicer, set to 1/8” thick).  Sprinkle cucumber liberally with salt and let sit in a colander in your sink for 1 hour to drain liquids.
  2. 
Rinse cucumber thoroughly to be sure you’ve rinsed all the salt off.  Let the cucumber slices drain on paper towels or a clean towel to dry completely.
  3. Slice green onions.  Finely chop cilantro.  Finely zest lemon.  Combine onions, cilantro, lemon juice, lemon zest, olive oil and pepper and stir to combine.
  4. Pour dressing over the cucumber, stir to incorporate and serve!  You can refrigerate this salad for several hours up to overnight.

Cheers to a healthier you!

dr. ingrid


Mint Ginger Lemonade

I love this refreshing lemonade with a minty and gingery zing!

Fresh Mint & Ginger Lemonade

Ingredients:

  • 1/2 cup packed chopped fresh mint leaves
  • 1/3 cup chopped fresh ginger
  • 1/3 cup honey
  • 2 cups boiling water
  • 1/2 cup fresh lemon juice (or to taste)
  • 1 1/2 cups cold water

Directions:

  1. Combine chopped mint, ginger and honey in medium bowl; add boiling water and allow to steep for 30-40 minutes; strain into a 4 cup glass measuring cup, pressing on solids to extract liquid; add lemon juice and enough cold water to measure 4 cups total.
  2. Fill glasses with ice cubes; add lemonade; garnish with mint leaves and fresh lemon slices.

Enjoy!

Cheers to a healthier you!

dr. ingrid


Simple Summer Tuna Salad

Wild Tuna Salad

Great for picnics, lunches, light dinners!

  • 2 5 oz. cans of wild Tuna
  • 3 cloves of garlic, minced
  • 1 red pepper, diced in small pieces
  • ¼ red onion, diced small
  • 2 red radishes
  • 4 Tbsp. capers, rinsed
  • Handful of chopped parsley
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. balsamic vinegar
  • Pepper and Gomasio to taste

Instructions:

  1. Simply combine all the ingredients in a bowl. Enjoy!

Cheers to a healthier you!

dr. ingrid

 


Grain Free Granola

  1. Preheat the oven to 350 degrees.
  2. Melt coconut oil and honey in a small saucepan until it starts to bubble and simmer.
  3. Add vanilla
  4. In a large bowl, mix the coconut, nuts and cinnamon.
  5. Pour honey, coconut oil mixture over the dry ingredients and mix well. The consistency will vary some depending on the honey, coconut , and coconut oil you use. If there is not enough of the honey mixture to lightly coat all of the ingredients, add slightly more melted coconut oil and honey in equal parts.
  6. Spread on a parchment paper lined baking dish.
  7. Bake for 15 min or until starting to brown.
  8. Transfer the granola to a Pyrex dish to cool. Don’t let it cool on the parchment paper it will stick to the paper.
  9. Remove and add cranberries and/or raisins.

Store in an airtight jar and use within two weeks.