Category Archives: Recipes

Almond flour short bread cookies

Recipes

 

Almond Flour Short Bread Cookies

This almond flour shortbread is sinfully buttery, delectably tender, and oh so rich in flavor!  Almond flour is a wonderful addition to this iconic cookie recipe, adding both flavor and nutrition. It has a natural buttery and slightly nutty flavor with a high protein content, providing an ideal texture and taste that’s just divine. 

Dry Ingredients

  • 1.5 cups Natural Grocers Bulk Almond Flour
  • .5 cups Bob’s Red Mill arrowroot starch
  • .5 cup Natural Grocers Brand Bulk Coconut Sugar
  • .5 tsp salt

Wet Ingredients

  • 1 stick organic butter (softened, room temp – divided into 8 tablespoon pieces)
  • 1 tsp organic vanilla extract
  • 1 tsp organic almond extract (optional)

  1. Preheat the oven to 300° F

  2. Lightly grease a cookie sheet and set aside

  3. In a mixing bowl, whisk together the dry ingredients (almond flour, arrowroot starch, sugar, and salt) until well combined

  4. Using a pastry cutter or a fork, cut the butter (a few pieces at a time) into the flour-sugar mixture. Repeat the process until all 8 tablespoons are incorporated. At this stage, it is fine to still have some small lumps of butter not fully mixed in

  5. Add the vanilla and almond extracts, stirring to incorporate, and then use your hands to knead the dough until all ingredients, including the butter, are well combined

  6. With your hands, form dough into walnut-size balls, place on baking sheet and bake for 15 minutes. Remove from the oven and use a fork to press down in the middle of the cookies (flatten the center and shape the cookie). Place back in the oven to bake for another 5 minutes, or until golden brown

  7. Let cookies cool completely before removing from the cookie sheet. As the cookies cool, the arrowroot starch acts as a binder preventing the cookies from crumbling. When the cookies have completely cooled, transfer to an airtight container and store in the refrigerator

Eggplant Bolognese with Zucchini Noodles

Recipes
Eggplant Bolognese with Zucchini Noodles
https://www.jillcarnahan.com/recipe/eggplant-bolognese-zucchini-noodles/
 
   
Ingredients
 
Instructions
 
  1. Heat the olive oil in a large pan over medium-high heat. Add in the onion and beef and sprinkle with salt and pepper. Cook for 8-10 minutes until the meat is browned. Stir in the eggplant, garlic, bay leaves, and thyme and sauté for an additional 15 minutes.
  2. Once the eggplant is tender, stir in the tomato paste. Add the wine and scrape any browned bits off the bottom of the pan. Stir in the tomatoes and slightly crush with a spoon. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Adjust salt to taste. Serve warm garnished with fresh basil.
    Thank you Jill Carnahan for another great recipe!

Green Bean Buddha Bowl with Tahini Drizzle

Recipes
Green Bean Buddha Bowl with Tahini Drizzle
Provided by https://www.jillcarnahan.com/recipe/green-buddha-bowl-tahini-drizzle/
 
Ingredients
Instructions
 
  1. Preheat the oven to 400 degrees F.
  2. Pierce the potatoes with a fork to create small holes. Prepare the sweet potatoes on a rimmed baking sheet and set aside.
  3. Prepare the cauliflower florets on a separate rimmed baking sheet; drizzle with 1 Tbsp. of the oil, salt and pepper.
  4. Roast the potatoes and cauliflower for 30-40 minutes or until very tender. Remove from the oven; set aside to cool then set aside. Cut the sweet potatoes into ½ inch-1 inch chunks.
  5. Meanwhile, steam the green beans on the stove top.
  6. In a large bowl, massage the kale with the remaining 1 Tbsp. oil until the leaves are tender and dark green.
  7. In a large bowl, combine the potatoes, cauliflower, green beans, cabbage, kale and apples. Drizzle with the tahini and lemon juice. Garnish with the lemon zest and parsley and season to taste with salt and pepper. Serve.

    Thank you Jill Carnahan see her website for more nutritious recipes.

Lavender Lemonade

Recipes

Happy Earth Day!

Try this refreshing and calming lemonade.  Treat your self & it is quick to make.

  • Lavender Lemonade:
  • 2 cups boiling water
  • 1 cup lavender flowers
  • 2 cups cold water
  • 1 cup lemon juice (cut & save a few slices for decor)
  • 1 cup sugar ( turbinado, cane sugar or Honey to taste)

Directions:

Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to steep 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.
Enjoy!
If you liked this recipe. Please be so kind as to share with your friends. 
Thank you for stopping by!
Shari

Blueberry Overnight Oats

Nutrition, Recipes

Blueberry Banana Overnight Oats

 

Print

Prep time

Total time in fridge

Author: Organize Yourself Skinny

Serves: 1
Ingredients
  • ½ cup rolled oats
  • 1 teaspoon chia seeds
  • ½ cup unsweetened coconut milk
  • ¼ teaspoon pure vanilla extract
  • ½ of a banana, peeled and chopped
  • ½ cup of blueberries, fresh or frozen
  • 1 tablespoon pure maple syrup
Instructions
  1. In a 16-ounce mason jar combine the rolled oats and chia seeds.
  2. Pour in the coconut milk and then place the bananas and blueberries on top of the oats.
  3. Place the lid on and store in the refrigerator overnight.
  4. Stir the oats and add in the pure maple syrup and a little extra coconut milk to loosen up the oats. Enjoy cold.
Notes
Sugar: 30
Make-ahead Instructions
These jars can be made 3-5 days ahead of time.

Nutrition Information

Serving size: 1 jar Calories: 347 Fat: 6 Saturated fat: 3 Carbohydrates: 41 Fiber: 10 
Protein: 8

Add a pinch of salt to your water- WHY?

Nutrition, Recipes

Drink salted water.

Here’s Why!

Adding two pinches of Himalayan pink salt to your glass in the morning replenishes your body’s electrolyte stores.   If you are an extreme sweater also add salt to your Nalgene for the day.  To add further electrolytes add 1/2 squeezed fresh orgnic lemon for more.

Thank you for stopping by. If you like this info please feel free to share with your friends.

Happy Healthy Day!

Shari Lesser

 

Whole Wheat & Flax Pancakes w Blueberries

Recipes

WHOLE WHEAT AND FLAX PANCAKES WITH BLUEBERRIES

Once my husband discovered the fluffiest pancake recipe, we would make them once a week, without fail, after long runs. And then we started experimenting: What if we used part whole wheat flour? What if we added fruit? What if we went entirely whole wheat and added ground flaxseeds? Pretty soon we revolutionized our favorite fluffy, white-flour recipe to one packed with fiber, healthy fats, and antioxidants. And yes, they’re still fluffy- and they taste great. We top them with pure maple syrup and homemade jams. This recipe makes 8 pancakes and serves four, but two people could easily polish them off.

MAKES 4 SERVINGS (8 PANCAKES)// TOTAL TIME: 20 MINUTES

Ingredients:

¾ cup whole milk

2 tablespoons apple cider vinegar

1 cup whole wheat flour

2 tablespoons sugar

1 tablespoon ground flaxseeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 egg

2 tablespoons unsalted butter, melted and cooled, plus more for the skillet

½ cup fresh or frozen blueberries

Pure maple syrup or jam, for serving

 

Instructions:

In a small bowl, combine the milk and vinegar. Let sit for 5 minutes.

In a large bowl, combine the flour, sugar, flaxseed meal, baking powder, baking soda, and salt. Mix well.

In a separate small bowl, whisk together the egg and butter. Add the milk mixture and whisk to combine.

Pour the wet mixture into the dry ingredients and whisk until combined. Gently stir in the blueberries.

In a large skillet over medium-high heat, melt ½ to 1 tablespoon but­ ter. Pour the batter onto the skillet, making 4 pancakes (reserving half the batter). Cook for 2 to 3 minutes , or until bubbles start to form on the tops and the bottoms are slightly brown. Turn the pancakes and cook for 2 to 3 minutes, or until the bottoms are slightly brown. Transfer the pancakes to a plate. Repeat with the remaining batter, adding more butter to the skillet if needed. Top with your favorite maple syrup or jam.

I found this from the book Run Fast Eat Slow   https://runfasteatslow.com/blogs/news/whole-wheat-and-flax-pancakes-with-blueberries

Great clean eating even though I am not a long distance runner

Enjoy and if your like this recipe please share with your friends.
Shari

Almond Flour Short Bread Cookies

Recipes

Almond Flour Short Bread Cookies

Vegetarian, Primal, Gluten Free, Legume Free, Grain Free Diet, Egg Free, Peanut free

Almond Flour Short Bread Cookies 

This almond flour shortbread is sinfully buttery, delectably tender, and oh so rich in flavor!  Almond flour is a wonderful addition to this iconic cookie recipe, adding both flavor and nutrition. It has a natural buttery and slightly nutty flavor with a high protein content, providing an ideal texture and taste that’s just divine. 

About 24 Cookies

40 minutes

1 1⁄2 cups Natural Grocers Bulk Almond Flour
1⁄2 cup Bob’s Red Mill arrowroot starch
1⁄2 cup Natural Grocers Brand Bulk Coconut Sugar
1⁄2 teaspoon salt
1⁄2 cup organic butter, (1 stick) at room temperature (but not too soft), divided into 8 tablespoon pieces
1 teaspoon organic vanilla extract
1 teaspoon organic almond extract, optional

1. Preheat the oven to 300° F.

2. Lightly grease a cookie sheet and set aside. 

3. In a mixing bowl, whisk together the dry ingredients (almond flour, arrowroot starch, sugar, and salt) until well combined. 

4. Using a pastry cutter or a fork, cut the butter (a few pieces at a time) into the flour-sugar mixture. Repeat the process until all 8 tablespoons are incorporated. At this stage, it is fine to still have some small lumps of butter not fully mixed in. 

5. Add the vanilla and almond extracts, stirring to incorporate, and then use your hands to knead the dough until all ingredients, including the butter, are well combined. 

6. With your hands, form dough into walnut-size balls, place on baking sheet and bake for 15 minutes. Remove from the oven and use a fork to press down in the middle of the cookies (flatten the center and shape the cookie). Place back in the oven to bake for another 5 minutes, or until golden brown. 

7. Let cookies cool completely before removing from the cookie sheet. As the cookies cool, the arrowroot starch acts as a binder preventing the cookies from crumbling. When the cookies have completely cooled, transfer to an airtight container and store in the refrigerator.
RECIPE CREDIT GIVEN TO NATURAL GROCERS 

Thanks for stopping in for this recipe!

Shari

Wild Blueberry Turmeric smoothie

Nutrition, Recipes

WILD BLUEBERRY TURMERIC SMOOTHIE

Prevent inflammation and recover faster with this easy drink recipe.

Wild blueberries contain two times the antioxidants of regular, cultivated ones. “They make a great addition to your post-workout smoothie,” says Kara Lydon, a nutritionist and yoga instructor based in Boston. “Black pepper in a smoothie may seem surprising, but it can actually help increase the absorption of curcumin, the active anti-inflammatory ingredient in turmeric,” she adds.

Serves Two

INGREDIENTS

  • 1 cup frozen wild blueberries
  • 1 cup frozen mango
  • 1 teaspoon grated fresh ginger (or ¼ teaspoon ground)
  • 1 teaspoon turmeric
  • 2 teaspoons orange zest
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon coconut oil
  • Pinch of black pepper
  • 1 ½ cups almond milk

DIRECTIONS

  1. In a food processor, blend all ingredients until smooth and creamy. 

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Thank  you for stopping by.
Shari