ROASTED GARLIC CELERY ROOT MASH (Makes 4-6 Servings)
INGREDIENTS: (all organic if possible)
1 garlic head
1 teaspoon organic olive oil
1 large cauliflower head cut into florets
1 celery root peeled and cubed
4 tablespoons ghee
sea salt to taste
fresh ground pepper to taste
INSTRUCTIONS:
Preheat oven to 400 degrees.
Slice top off of garlic head. Drizzle with olive oil, sprinkle with sea salt and wrap in foil. Roast until soft and caramelized, about 35 minutes.
Place cauliflower and celery root in pot, cover with water, and add large pinch of salt. Bring to boil, reduce heat, and simmer until vegetables are tender, about 15 - 20 minutes.
Drain vegetables and add to food processor with a few cloves of roasted garlic, ghee, salt and pepper. Pulse until combined. Add more garlic to taste. Process to desired consistency.
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Copyright, 2018, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
BANANA FLAX MUFFINS
INGREDIENTS: (all organic if possible)
2 cups almond flour
1/2 cup ground flax meal
2 bananas
4 eggs
Dash of real vanilla
1 tsp baking powder (aluminum-free)
2 tablespoons coconut oil
DIRECTIONS:
Blend and bake at 350 degrees for about 15-20 minutes. Lately I've been sprinkling them with cinnamon and making mini-muffins. Throw in the freezer and pull out when you need a quick breakfast or snack!
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Copyright, 2018, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
GARLIC DILL SWEET POTATO WEDGES (Serves 4-6)
INGREDIENTS: (all organic if possible)
3 sweet potatoes
¼ cup coconut oil
¼ teaspoon garlic powder
¼ teaspoon sea salt
⅛ teaspoon paprika
3-4 tablespoons fresh dill, minced
DIRECTIONS:
Cut sweet potatoes in half lengthwise, the cut each half into 4-5 wedges.
Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes.
Preheat oven to 450 degrees.
Remove wedges from water and pat dry.
Place wedges back into a large, dry bowl. Add melted coconut oil, garlic powder, sea salt, and paprika. Toss wedges to coat.
Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don't have a cooling rack, just cook on parchment paper lined baking sheet and flip half way through cooking).
Bake wedges for 30-35 minutes until cooked through and browned.
After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges.
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Copyright, 2018, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
www.OptimumWellnessMN.com
PALEO PUMPKIN PANCAKE SANDWICHES
INGREDIENTS: (all organic if possible)
1/4 cup pumpkin puree
3 tbsp almond milk
1 tbsp honey (optional)
3 eggs
1 tbsp coconut oil, melted, plus additional for pan
1 tsp pure vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp sea salt
1/4 tsp baking soda
DIRECTIONS:
In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
Heat a griddle or nonstick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter.
Layer two pancakes and insert a layer of nut butter of your choice in between to create a sandwich!
Servings: 6 small pancakes
Copyright, 2017, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
