Juice or Smoothie?

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Smoothies!

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Last night we had some friends over, and Fuzz breaks out the desserts and chocolate. Not good for me. I woke up this morning with a huge sugar headache and feeling very foggy. I’m sure the wine didn’t help either, at the same time, it’s all sugar.

I’ve learned in recent years we ARE what we eat. When I eat too much sugar, I break out in acne and bloat, move slow and feel like ass. This is why I MIGHT do this once a year…I’ve learned. I don’t even know why I do this once a year…eeek gads.

Anyway, this morning I decided to clean out my system and get back on track. Yes, one evening of sugar can screw me up pretty bad. So, I woke up, had 40oz of water and am now on my smoothie…even BEFORE my first cup of coffee. Radical, I know.

Smoothies. I love them. They are easy, full of nutrients (depending on what you put in them, of course) and very paleo friendly. One of my faves, that I just made this morning:

Blueberry-Kale-Parsley (yes, parsley)

  • Frozen blueberries (get the bag from costco)
  • Kale – usually get this in my Dandelion Organic bin, but have just found a HUGE BAG of baby kale from Costco! Holy! Baby kale will help the ‘chunkiness’ of the smoothie – Fuzz does not like chunk. I don’t mind it.
  • Fresh lemon juice
  • Coconut milk
  • Parsley
Mix it all together. Put more in of one thing if you like it – what’s great about blueberries is that it masks whatever flavors you may not like. This is a GREAT smoothie for kids – looks purple, looks and tastes like blueberries…and yet you get a TON of additional nutrients from the kale and parsley.
YES – sub spinach if you want. It’s FABULOUS.

Here are a few benefits of parsley:

  • Beta Carotene-Beta carotene is converted by the body into Vitamin A. This nutrient helps eyesight and protects the liver, colon and lungs. Next to carrots and sweet potatoes, parsley is one of the best natural sources of beta-carotene.
  • Chlorophyll- parsley is loaded with chlorophyll. This substance helps to fight bacteria and fungus, suppress viruses and aids the lungs in expelling environmental pollutants.
  • Folic acid- the folic acid in parsley can help prevent heart disease by strengthening blood vessels.
  • Iron- Parsley is a great source of iron, which helps to fight anemia, it also is 20% protein.
  • Parsley also contains many other vitamins and minerals that help to strengthen your immune system purify your blood and keep your body healthy and strong.

 

 

Beet Hummus

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I never, EVER would have thought to make hummus with beets, but, after a little research and three taste testers (thank you Fuzz, Alycia and EB/Mike), I will make this again and again.

The original recipe came from here: http://simplyrecipes.com/recipes/beet_hummus/

Below is the recipe and my modifications.

I plan on making this and including it with my collard green wraps when I make them next. I feel this would be great with my tuna salad/sprout mix I put together …great topper.

Enjoy!

INGREDIENTS

▪                1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*

▪                2 Tbsp tahini sesame seed paste

▪                5 Tbsp lemon juice [I used the juice of two lemons]

▪                1 small clove garlic, chopped [used 4 cloves…so good]

▪                1 Tbsp ground cumin [used LOTS – might have used too much, but it was still very good]

▪                1 Tbsp lemon zest (zest from approx. 2 lemons) [skipped this as it’s extra work I did not have time for]

▪                Generous pinch of sea salt or Kosher salt [yep]

▪                Fresh ground pepper to taste [yep]

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled. [This is a fine way to do it. What I did was steam them – washed, cut off ends, put in a steamer basket and let them go for about 30 minutes. Easy peasy too.]

METHOD

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint. [this is great with veggies, and GORGEOUS! Check out the pics (the yellow dish does not do it justice – will know for pictures next time)…my personal fave is with celery. So visually appealing…]

Makes 2 cups.

Brussel Sprout Nom Nom

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Wow, what an amazing Christmas! Our grandson was here – he’s almost 2 so it was really his first Christmas where he is starting to understand Santa and the tree, lights, ceremony, etc. What a gas! Fuzz and I really enjoyed our time with the kids, Col and baby. It was one of the best holidays ever.

Now on to the important stuff! Food! I’ve posted previously about brussel sprouts. Well, I got a little creative and whipped up a very easy recipe.

  • 1 pkg of sprouts (got this from Costco, it was at least a lb)
  • prosciutto, one package (you can alter this, really, if you like it, put more in, if not, put less)
  • Feta – again, as much or as little. I used 1/4 of a cup, but would have loved more
  • Grape seed oil or olive oil
  • salt and pepper to taste

Preheat oven to 350.

Prep: I cut the bottom of the sprout off, then cut in half, rinsed off, put in big bowl, set aside. Crisped the prosciutto in a pan (similar to bacon, will take no time at all on medium heat. When it starts to “shrivel” turn over, then take off heat and put on plate to cool. While this is cooling, ‘fork’ off some feta (will make crumbles). Go back to the prosciutto, chop fine (see my knife pic, love this knife and made it very easy to chop…just something in my arsenal).

Take the grape seed oil and drizzle over the sprouts. You don’t need a ton here, just enough to coat. I take my hands and make sure the sprouts are evenly covered. Whipped in some salt and freshly ground black pepper, and place in one layer on lined cookie sheet. Cook at 350 for 25 minutes. Check with fork for tenderness.

When BS are finished, take out, put in serving bowl and sprinkle feta and prosciutto on top. When people take a spoonful, they will mix the ingredients all together. Viola!

Turkey Carrot Quiche

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First, this is a great site: http://www.paleoplan.com/, and they have recipes and good information galore. Everything is organized beautifully. So, that being said, here’s what I tried: Turkey Carrot Quiche.

Sounds a bit odd for some, but it was AMAZING. HOWEVER – I changed it up quite a bit!! So, try it as the receipe states and let me know how it goes, or, check out my version and let me know your thoughts. Either way, I think you’ll like it!

Original recipe: http://www.paleoplan.com/2009/12-02/turkey-carrot-quiche/

You’ll see my changes in [brackets].

  • 1/2 lb ground turkey [I used ground chicken with italian spices, it was what I had, used 1lb]
  • 1 Tbsp olive oil
  • 1 cup shredded carrots [thinly sliced, used a mandolin]
  • [added celery, onions, diced very small]
  • 6 eggs (Omega-3 eggs preferred) [[8]
  • 5 Tbsp coconut milk [between this and the broth, was ALOT of liquid. used 3 tbl spoons of coconut moo and 1/4 of chicken broth]
  • 1/2 cup beef broth [see above]
  • 4 Tbsp fresh parsley [oh yea, so good]
  • 1/2 tsp coriander [skipped, added salt and pepper because the ground chicken was already spiced]
  • coconut oil [used pam to line the dish]

Instructions

  1. Cook the turkey in a bit of olive oil in a skillet over medium heat. [use the olive oil to sautee the veggies in, see step two]
  2. Shred the carrots.[dice the onion, dice the celery], sautee in olive oil for a few minutes. Add the ground chicken, cook all together until done.
  3. Break the eggs into a bowl; beat well with a whisk.
  4. Add the meat when done, carrots, and all of the remaining ingredients except the coconut oil. Stir.
  5. Cover a baking dish or pie pan with some coconut oil. Pour in the mixture, then bake at 350 degrees for 25-30 minutes.[since i added more stuff, i put this in a greased 8×8 glass dish. Checked it at 30 minutes, still very liquid! Left it in for another 30 and was perfect! The liquid helped it remain very light, tall and fluffy.

So, we didn’t eat it right away. Kept it covered in the fridge until three days later when we started munching on it. It was freaking FANTASTIC. Cold or heated up, just super tasty! I will make this again for breakfast this weekend when the kids are here!

I’m baaaacccckkkkk! With New Recipes!

Between traveling to see my Mum in MN, getting sick and trying to get everything done for the holidays, life’s been a little nutso. However! I have THREE fabulous recipes that have been tested by my trusted tester people and they’ve had nothing but good things to say.

I will post each separately so they are easy to find. Enjoy and remember to PLEASE post feedback! Would love to hear what you try!