fiber

Strawberry Energy Bites Recipe

July 3, 2022/in Healthy Recipes

The hardest part for my clients is giving up sugar, sweets, and desserts. So I like to offer alternatives to dessert that contains cleaner ingredients. Most cakes, cookies, or any sweets contain either genetically engineered corn syrup or hydrogenated oils on top of high amounts of sugar. Strawberry energy bites are a wonderful healthy guilt-free treat you can feel good about putting in your body!

Incorporating fruit or other plants is always the best choice with desserts. Strawberries contain a broad array of nutritional benefits. Strawberries are packed with vitamins and minerals such as vitamins C and K, folate, potassium, manganese, and magnesium. They are low-calorie, fiber-rich, and abundant in antioxidants and polyphenols. According to the USDA, one cup of strawberries provides 3 g of fiber and 12 g of carbohydrates.

However, remember to follow the Clean Fifteen-Dirty Dozen as strawberries are typically number one on the Dirty Dozen. This means you would need to purchase organic. If you can’t find fresh organic, you can purchase frozen organic and allow them to thaw in advance.

Ingredients:

1 cup organic strawberries

1 cup gluten-free oats (One Degree Organic is glyphosate free)

1/2 cup sunflower seeds

1 serving vanilla plant-protein powder

2 Tbsp coconut oil

1/4 cup freeze-dried organic strawberries (optional)

Directions:

Place the first four ingredients in a food processor with 1 Tbsp of coconut oil. Mix until it forms a ball. If it is too dry, add a second tablespoon of coconut oil.

Place the freeze-dried strawberries and crush into a fine powder

Using 1 heaping Tbsp of the mixture at a time, roll between your hands to form 1-inch balls. Roll the balls in the dried strawberries immediately before serving.

Store in the refrigerator for up to one week in an airtight container.

Note: if you need additional sweetness in your energy bites, add 1-2 Tablespoons of honey or pure maple syrup.

Let me know in the comments if you enjoyed the Strawberry Energy Bites and if you made any variations. I’m all about creativity, especially in food. And if you need help with making better eating choices, I’d love to help you. Schedule a free Wellness Strategy session with me today. It’s a 30-minute call that could change your life.

Red Lentil Sloppy Joes

March 13, 2021/in Healthy Recipes

Red lentil sloppy joes are a nutritious and economical dish but most importantly they taste amazing. Red lentils are rich in iron, fiber, selenium, zinc, carbohydrates, protein, and vitamin B1. Plus, they’re an excellent source of phosphorus, manganese, and folic acid. Unlike other legumes, lentils cook in about 30 minutes and don’t require soaking so you can make a healthy meal when you are short on time.

Ingredients:

1 tbsp of coconut oil or vegetable broth

1 red bell pepper finely chopped

2 garlic cloves minced

1 medium onion chopped (approx 2/3 cup)

2 tbsp tomato paste

1 bay leaf

8 ounces tomato sauce

1 1/2 cups of water

1 cup dry red lentils

1 tbsp low sodium Worcestershire sauce

1 tbsp yellow mustard

2 tsp apple cider vinegar

2 tsp coconut sugar

1 tsp chili powder

1/2 tsp ground black pepper

1 tsp salt (optional)

Directions:

Heat oil in a large pan over medium heat and add bell pepper and cook for 5 minutes or until softened, stirring frequently.

Add onion, garlic, and tomato paste and cook for one-minute stirring constantly.

Stir in the remaining ingredients, and heat to a boil over medium-high heat.

Cover with lid and reduce heat to low. Simmer 30-35 minutes or until lentils are tender, stirring occasionally. Remove bay leaf.

Serve lentils wrapped in lettuce leaves or on top of a gluten-free bun.

Makes 4 to 6 servings.

Recipe courtesy of Rebecca Downing from the Shred 10 recipe book.

We’d love to know, did you enjoy this recipe as much as I did? Did you make any changes? If you’d like to try another nutrient-dense meal, check out this Black Bean Mango Quinoa Salad! Want to learn more about what nutrients and minerals could benefit you? Book a call with us to discuss testing options.

German Chocolate Cherry Shake

March 4, 2021/1 Comment/in Healthy Recipes

Who doesn’t love cake? I LOVE german chocolate cake?! It’s rich, satisfies my sweet tooth, and it’s healthy- I mean, it even has fruit in the title, right? I can’t always sit down and eat a cake, oh, umm.. I mean, one slice of cake. But, I can make a shake anytime I want and it’s just as good (and it’s less work)! This German Chocolate Cherry Shake is filling and so deliciously rich. If you need extra fiber, you can add a scoop of my favorite chocolate fiber mix.

German Chocolate Cherry Cake Shake

Ingredients

1 scoop (1/3 c) plant-based protein powder

1/2 cup organic black cherries (fresh or frozen)

1/2 cup almond or other plant-based milk

2 teaspoons almond butter

1/4 cup water

2 teaspoons unsweetened raw cacao powder or carob powder

Blend ingredients for 30-40 seconds in a high-speed blender or Vitamix.

Optional: For additional sweetness use organic Stevia or another natural sweetener. Add organic dark chocolate (over 70% cocoa) shavings on top with fresh sweet cherries.

We would love to know what is your favorite shake style. Do you like desserts in shake form or do you prefer fruits and veggies? I like them all! Give me all the shakes! If you like shakes too or want to start adding them to your daily routine, check out this post LOADED with smoothie/shake recipes!

BONUS: Here is a $10 off coupon to thank you for stopping by. Let me know how much you love the recipe!

Thanksgiving Recipes: Pumpkin Pudding

November 19, 2011/in Healthy Recipes

With so many healthy options available, Thanksgiving can be enjoyed guilt and gluten-free.

Pumpkin is a great source of fiber and nutrition so don’t pass it up, just pass on the crust!

Ingredients:

1 (15-ounce) can pureed pumpkin
1 2/3 cup non-GMO soy or coconut milk
3 tablespoons cornstarch or arrowroot powder
1 tablespoons molasses
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Walnuts or pecans, chopped (optional for topping)

Transfer the mixture except for the nuts to a medium-sized saucepan and place over medium to low heat. Allow the mixture to simmer over medium-low heat until thickened, which will be about 5-10 minutes. Watch closely and stir it occasionally to ensure it doesn’t burn.

Transfer into individual serving cups and refrigerate 1-2 hours before serving. Sprinkle with chopped pecans or walnut before serving or add a dollop of coconut whipped topping.

You can also serve with organic vanilla wafers.

Chickpea salad

December 30, 2010/in Healthy Recipes

Chickpea salad is a healthy way to save money and increase your fiber. My son who is a big meat eater loves this dish. It’s a low-cost version of chicken salad. Serve it on a bed of greens for additional health benefits.

Ingredients (use organic when possible)

1/4 c chopped celery
1/4 c chopped carrots
1/8 c red onion or scallions (optional)
1 can or 2 cups Chickpeas or china dal beans (cooked)
2 tbsp Follow Your Heart Vegenaise to coat
1 tsp Dijon mustard
1 tbsp Sweet relish
1 tsp fresh dill
1/4 tsp cumin
1/4 tsp coriander

Preparation:
Mash chickpeas with a fork or potato masher then add the remaining ingredients. Mix and serve on lettuce, spinach, a gluten-free wrap, or with crackers.

A great on-the-go idea is to place a scoop in romaine or Chinese cabbage leaves and roll/wrap them. This makes them portable and no utensils are required.

Let me know how much you love this!

Cuban-Style Black Beans and Rice

December 7, 2010/in Healthy Recipes

Try this easy-to-follow recipe and enjoy one of Cuba’s most famous dishes. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish. Serves 4-6
Ingredients:

2 cups organic brown rice
4 cups water
1 tablespoon Extra Virgin Coconut oil
1 large onion, chopped
1 organic red bell pepper, chopped
5 cloves garlic, minced
1/2 teaspoon chili powder
1 can (14.5 ounce) organic diced tomatoes with their liquid
3 cups organic (cooked) black beans, drained
Sea salt, to taste and ground pepper, to taste
Chopped, fresh cilantro for garnish (optional) and/or 1 lime, cut in 4-6 wedges for garnish (optional)

Preparation:

Place rice in a strainer and rinse under cool running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.

Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.

Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and sauté for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to sauté for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.
Serve beans over brown rice with cilantro and lime wedges.

Recipe compliments of www.wholefoods.com.

naturopathic doctor summer squash recipe digestive health gut

Summer Squash and White Beans

December 7, 2009/in Healthy Recipes

Wondering what to do with an excess of summer vegetables–zucchini, summer squash, fresh tomatoes? Summer squash and white beans saute is the perfect solution. Protein-rich white beans and summer squash make for a delicious and hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers, or corn.

Ingredients (use organic when possible)

1 tablespoon coconut oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese (or nutritional yeast for non-dairy version)

Preparation:

Heat oil in a large nonstick skillet over medium heat.
Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
Add zucchini, summer squash, oregano, salt and pepper and stir to combine.
Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
Remove from the heat and stir in Parmesan.

Tips & Notes:
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Courtesy of Eating Well