Tag Archive for: plant-based

non dairy tomato soup

Non Dairy Tomato Soup

I found a classic milk-based recipe and converted it to non dairy tomato soup. Tomato soup evolves such strong positive emotions from my childhood. Nothing says home more than grilled cheese and tomato soup. I’m pretty sure I lived on it growing up. Hmm, maybe that’s why I’m gluten and dairy intolerant?! However, we did throw in a few grilled peanut butter sandwiches along the way.

Do you have a favorite food or foods that bring back positive memories of home?

Not only did I convert to dairy-free but also gluten and oil-free.  You never know when you healthily a recipe if it will convert as well. I was really happy with the flavor and would love to hear your feedback. Not only did I swap the flour for arrowroot but I omitted the sugar. As always, my ingredients and seasonings are all organic.  My goal is to reduce inflammation and chemicals in our bodies.  I love my family and myself that much.

 

Ingredients

1 T of organic butter or ghee

1 tsp chopped garlic or 1-2 cloves

2 T Arrowroot powder

1/2 tsp of Celtic or Pink Himalayan salt

1/8 tsp black pepper

1/2 tsp dried basil

1/2 tsp dried minced onion

1/2 tsp oregano

1 14 oz can of diced tomatoes

2 cups cold milk such as coconut or Malk oil-free almond milk

Directions

Place the contents of the canned tomatoes into a Vitamix or food processor and puree until smooth. Set aside.

Saute the garlic and butter together for a few minutes.

Next, blend the arrowroot powder and seasoning.

Remove from heat and stir in the 2 cups of pureed tomatoes. Bring to a boil stirring constantly. Boil for 1 minute.

Add 2 cups of cold plant-based milk.

Heat almost to boiling and serve.

I like to top it with Bragg’s Nutritional Yeast instead of grated cheese.

Serve with gluten-free crackers, Mary’s Gone Crackers is my favorite or gluten-free bread such as Simple Kneads. A side salad pairs well with organic vegetables, of course.

 

dry red lentils in white bowl

Red Lentil Sloppy Joes

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.

The word Diet with a large red circle with a line through it

Ways to Maintain Your Weight Without Dieting

I discovered 10 ways to maintain your weight without dieting and want to share them with you. First, I want to share what doesn’t work.

Why Diets Are Not Sustainable

Have you tried every diet on the planet including counting calories, and points and even eliminating entire food groups?! Some may have worked temporarily but none of these are healthy or sustainable. In your quest to lose weight, please don’t starve yourself, limit your food choices, or ingest synthetic foods. We know these techniques do not work long-term. 

What Does Work

I’ve maintained my optimal weight for the past 15 years. This, by the way, is the same as my high-school weight, which isn’t bad for a woman 50++ years young! It wasn’t until I stopped the insanity of dieting and started eating whole clean food did I get results.

We all know there is no “one size fits all” in weight loss which is why we recommend nutritional testing. If you’ve attempted these strategies or just want to expedite the weight-loss process, give us a call. We’d love to help you begin a journey to wellness. 

Obviously, weight loss shouldn’t be exclusively focused on how you look and feel. Consider longevity or quality of life with your spouse, children, and grandchildren. The long-term goal may motivate you longer than the short-term one. Putting quality foods in your body says you love and respect the temple God gave to you. You will see, feel and experience the difference so that you won’t want to go back to old unhealthy habits.

Here are my 10 Simple Steps to Weight-Loss Success

  1. Eat clean or organic foods as much as possible.  Grow your own and/or buy from farmers who don’t use chemicals. Purchase certified organically grown in the U.S. We are not necessarily overweight so much as we are over toxic because our bodies are inundated with chemicals within the processed foods we eat.
  2. Eat more fruits, vegetables, and greens. This is one food group that is critically deficient in the diet. This group is also the only one that contains fiber and antioxidants. Animal products don’t. Also, fruits, veggies, and greens digest much easier than meat or dairy products.Vegetables
  3. Add essential fatty acid (EFA) foods to your diet. EFA foods include wild salmon, avocados, chia, hemp or flaxseed, walnuts, coconut oil, or extra virgin olive oil (preferably that has not been heated). EFAs are crucial for hormone regulation and brain function as well as other important bodily processes. If you are looking a high-quality omega, we can provide healthcare professional grades at a discount
  4. Eat fewer animal products, especially dairy. When you fill-up on plant foods, you naturally eat less animal food. Again, the downside of animal protein is that it is difficult to digest which causes the body stress. It is also inflammatory, and if not eaten organically, it is laden with hormones, genetically modified feed, and antibiotics.
  5. Start your morning with 6-8 ounces of purified water. Most people are critically dehydrated and are being counter-productive by consuming beverages that dehydrate, such as sodas, coffee, and alcohol. Continue drinking water all day, replacing all other beverages. Water is the best detox and energizer available. 
  6. Sleep 7-9 hours per night and be in bed by 10 p.m. Your body repairs and rebuilds between 10 p.m. and 2 a.m. so it is essential to be asleep during this time frame.  Be sure to remove all technology (cell phones, computers/tablets) from your bedroom to eliminate stimulation from electromagnetic radiation.  Also, avoid “electronic insomnia” by powering down your cell or tablet at least 60 minutes before bedtime. Obtaining adequate sleep reduces your body’s need for external sources of energy that can cause us to overeat. 
  7. Engage in fun, sweaty activities daily. Do something you enjoy and that gets you moving, like dance, yoga, tennis, walking, etc. Even moving 10-15 minutes is beneficial.  You don’t have to buy a gym membership since walking outdoors is great therapy.  I own a rebounder, Max Trainer, and a Chi Machine which give me a way to get in my exercise when inclement weather or time constraints prohibit the activity.
  8. Get the white out of your diet. Greatly reduce or eliminate white foods such as pasta, rice, bread, or potatoes. Pasta and bread are not nutritionally dense, and they contain gluten. Even gluten-free pasta typically consists of low-quality filler ingredients. Quinoa is a more nutrient-dense grain/seed as well as a complete protein.  Consider using it in place of gluten-free or traditional pasta noodles.
  9. Get the gluten out. Many people feel that gluten-free diets are a fad. However, many people are gluten intolerant and have no idea. You can use nutritional testing to determine if you are intolerant and/or perform a simple elimination test for two weeks by going gluten-free.  When added back into the diet, most people who are intolerant will experience a multitude of symptoms such as headaches, bloating, gas, increased inflammation, or other digestion issues.
  10. Monitor your portions. You do not need to count calories or points, just learn to eat to satisfaction instead of to a feeling of fullness. If you eat until you are full, typically, you’ve eaten too much. Americans underestimate the number of poor-quality foods they consume and overestimate the amounts of fruits, vegetables, and greens. Keep half of your intake of each meal from plants.

If this all sounds a bit overwhelming, you don’t have to go it alone. Join our community on Facebook or follow us on Pinterest to stay connected. Or if you are ready to have someone walk you through this process every step of the way and get results faster, I’d love to help! Book your call with us here.

Chocolate Peanut Butter Fudge

Chocolate Peanut Butter Fudge

These jewels are dairy-free, gluten-free and there is no added sugar. I love these for a sweet craving with adding sugar to my diet. The Sync Chocolate powder contains no added sugars, is gluten-free and vegan. As always, use organic ingredients! You are worth it.

  • 1/2 c all-natural almond butter or peanut butter
  • 5 pitted Medjool dates
  • 1 scoop Modere Sync Chocolate Powder (or your favorite plant-based shake)

Process all ingredients in a Vitamix or food processor. If your dates are a bit hard, you can soak them in hot water for 5 minutes and drain the water before using. If the mix is a bit dry, add a splash of plant-based milk. Press into a pan, freeze, and enjoy! Top with almonds, pecans, or walnuts. I store them in the refrigerator but they won’t last long. Stay healthy.

Black Cherry Smoothie in glass jar

Smoothie Recipes

The simplest and most delicious way to add more plants to your diet is through easy smoothie recipes. Consuming plants add more fiber and antioxidants to your diet. Plants are the key to reduce disease and inflammation plus maintain a healthy pH for proper digestion.

Protein Options

If you need a clean, tasty plant-based protein powder that is also delicious, try PowerMeal which is what I use and recommend. This link will save you 20%.

Smoothie Recipes

Here are a few recipes I love:

Black Cherry Smoothie in glass jarCherry Pie Smoothie

  • 1/2 cup frozen organic cherries
  • 1/2 cup organic vanilla plant-based yogurt
  • 1 cup water or coconut milk
  • 1/3-1/2  frozen banana
  • 1 scoop vanilla plant-based protein. Blend all in a blender or Vitamix. Enjoy!!

Winter Spice

  • 3 oz organic apple juice
  • 1 red organic apple sliced
  • 1 scoop frozen organic vanilla plant-based yogurt
  • 1/4 tsp. Cinnamon
  • 1 scoop vanilla plant-based protein

Place all ingredients in a blender and blend until smooth.

Christmas Coconut:

  • 1/4 cup apple juice or water
  • 1/2 cup grated unsweetened coconut
  • 1 T coconut oil or coconut cream
  • 1 tbsp. coconut milk
  • 1 banana frozen
  • 1 tsp Honey
  • 1 scoop vanilla plant-based protein

Peppermint Delight

  • 1 cup plant-based milk (use oil free brands like Malk or Califia)
  • ½ cup vanilla organic plant-based yogurt
  • 1/8 tsp Peppermint Extract or 1 drop peppermint essential oil (food grade)
  • 1 scoop vanilla plant-based protein

Pumpkin Gingerbread Smoothie

  • 1 cup water
  • 1/4 cup rolled oats
  • 1 tbsp chia seeds
  • 1/2 cup pureed pumpkin, organic (not pumpkin pie mix)
  • 1 tbsp blackstrap molasses
  • 1 small frozen banana
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch nutmeg
  • Ice, if desired

Soak the oats, almond milk, and chia seeds for at least an hour or overnight. This helps them digest better and it also gives the smoothie a smoother texture.

Place all ingredients into a blender and blend until smooth. Add ice if desired.

Pear Ginger Smoothie

  • 1 organic sliced pear
  • 1-1 1/2 inch of ginger root (peeled)
  • 2 cups of water or plant-based milk plus ice
  • 2 scoops of vanilla plant-based protein
  • 2 scoops Phytogolds (ginger, turmeric, mango, cardamom, vanilla bean and black pepper fruit)* optional

*Phytogolds powder helps optimize digestive health and antioxidant capacity with a blend of phytonutrient-rich superfoods and fermented golden botanicals.

Blend all in blender or Vitamix.  This is one of my favorites! Makes 2 servings.

Chocolate Covered Cherries

  • 1 cup water or plant-based milk
  • ½ c organic sweet cherries pitted fresh or frozen
  • 1 scoop chocolate plant-based protein
  • Add a few ice cubes if you use fresh cherries versus frozen if you like it chilled

Blend in blender or Vitamix and enjoy!

naturopathic doctor summer squash recipe digestive health gut

Summer Squash and White Beans

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.

Per serving: 195 calories | 6 g fat (2 g sat, 4 g mono) | 5 mg cholesterol | 25 g carbohydrates | 11 g protein | 8 g fiber | 600 mg sodium | 726 mg potassium | Vitamin C (50% daily value) | Folate & Potassium (21% dv) | Calcium, Magnesium & Vitamin A (15% dv)

Courtesy of Eating Well