Life at its Best: recipe

Showing posts with label recipe. Show all posts

ROASTED BEET HUMMUS (Serves 6)

INGREDIENTS: (all organic if possible)

1 small roasted beet
1 15-oz. can cooked chickpeas (mostly drained // 1 can yields ~1 3/4 cup)
1/2 large lemon (juiced)
1 pinch sea salt and black pepper
2 large cloves garlic (minced)
2 heaping Tbsp tahini
1/4 cup extra-virgin olive oil

DIRECTIONS:

Roast the beet in oven.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it’s too thick, add a bit of water. Will keep in the fridge for up to a week.

Copyright, 2020, 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

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.

*Please request to join my private Facebook group: Wellness Warriors This is where I post all my most valuable content and upcoming classes and events!

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

Something fun for Halloween!

Head--lettuce leaves, sliced olives, veggie dip in a small bowl
Body--celery, baby carrots, bell pepper, mushrooms, cherry or grape tomatoes, cauliflower, broccoli, cucumbers

Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head!

*Please request to join my private Facebook group: Wellness Warriors This is where I most all my most valuable content and upcoming classes and events!

www.OptimumWellnessMN.com

Smoothie Tips and Tricks!

Always blend liquid ingredients first, followed by the remaining ingredients. This helps the ingredients blend together.

Herbs add flavor and extra nutrition. Consider fresh parsley, basil, mint, or cilantro.

Trying added ground spices: cinnamon, ginger, or nutmeg!

Add cocoa powder to fruit smoothies for a chocolaty mix!

The zest of citrus fruits (oranges, lemons, limes, grapefruit) add a little flavor.

Nuts and seeds contain minerals, fiber, protein, and healthy fats. They can also help bulk up a smoothie. Add whole nuts, nut and seed butters, or nut milks instead of dairy.

Bananas, avocados, or mango make smoothies a bit creamier!

Learn more tips and get new recipes at my Super Food Smoothies Made Simple Class @ The Pearson Lakes Art Center! CLICK HERE for more info.

www.OptimumWellnessMN.com

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!

CLICK HERE for more Clean Eating Recipes!

www.OptimumWellnessMN.com

Sauteed or Steamed- in coconut or olive oil, add whatever nuts, spices, herbs, veggies you like!
Raw- salads, smoothies, soups, pesto, as a bread substitute (paleo wraps), or juice it!
Baked- kale chips, put in baked dishes-lasagna, pasta, egg bakes, meatballs, etc.

*Always buy organic kale; it is sprayed with lots of chemicals making it one of the Dirty Dozen. The kale should be firm with fresh, deeply colored leaves and hardy stems.

*To store, place kale in a plastic storage bag removing as much of the air from the bag as possible. Store in the refrigerator where it will keep for 5 days. The longer it is stored, the more bitter its flavor becomes. Do not wash kale before storing because exposure to water encourages spoilage. Loss of some nutrients in kale—for example, its vitamin C content—is likely to be slowed down through refrigeration.

5 MINUTE KALE PESTO (Serves: about 1 cup - 8 servings, 2 tablespoons each)

INGREDIENTS: (all organic if possible)

2 cups torn kale (no stems) and parsley, combined

½ cup extra virgin olive oil

¼ teaspoon sea salt (more to taste)

1 clove garlic

juice of one lemon

¼ to ½ cup raw almonds

DIRECTIONS:

Pulse the kale, olive oil, salt, garlic, and lemon juice in a food processor until smooth.

Add the almonds and pulse until the almonds are ground to desired consistency.

Serve with pizza, veggies, pasta, crackers, eggs, salads, soups, sandwiches, wraps, etc.

Notes:

I ended up using about 1½ cups kale + ½ cup parsley. But I've made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs.. it is a very flexible recipe. If you don't want this to be vegan, just add a handful of parmesan cheese into the mix. You can also add spicy almonds instead of raw ones for variety.

PANCAKE IN A JAR (Serves 2)

INGREDIENTS: (all organic if possible)

1 cup almond flour

1 tbsp. baking powder (aluminum-free)

2 tbsp. grass-fed butter or ghee

3/4 cup nut milk (or sub. dairy milk)

Blueberries

DIRECTIONS:

Preheat oven 350 degrees F. Combine flour and baking powder in a small bowl, and whisk until combined. Stir in melted butter and milk until batter forms. Place blueberries on bottoms of jars, then fill about halfway with batter. Pancake will rise while cooking. Bake for 20-30 minutes (time varies depending on your oven so check often). Let cool before topping with more butter, blueberries, nut butter, or pure maple syrup.

CUPID KABOBS

INGREDIENTS: (all organic if possible)

Oranges
Strawberries or Watermelon
Purple Grapes or Blueberries

DIRECTIONS:

Use small heart cookie cutter to make strawberry/watermelon hearts. Assemble on wooden skewers as shown in the the photo.

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.

CLICK HERE to join my monthly email newsletter list for more clean eating recipes like this!

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

BISON CHILI

421 calories per serving. Makes dinner for two, with leftovers for lunch. Recipe makes 4 servings.

INGREDIENTS: (all organic if possible)

1 Tbsp. extra virgin coconut oil
1/2 medium yellow onion, diced
3 stalks celery, diced
2 cloves garlic, sliced
1-3/4 lb. ground bison

(Elk, venison, or beef may be substituted)

2 tsp ground cumin
2 tsp chili powder
2 tsp thyme
1 (12 oz.) jar salsa (low sodium and no sugar added)
1 (8 oz.) can diced tomatoes (low sodium)
1 (7 oz.) can mild green chilies (low sodium)
2 tsp sea salt (optional)

DIRECTIONS:

Heat a heavy bottomed soup pot over medium-high heat.  When the pan is hot, add coconut oil. Add onions, celery and garlic and sauté until onions are translucent, about 3 or 4 minutes. Next, add ground bison, cumin, thyme, and chili powder. Stir while this cooks, about 5 to 6 minutes. Pour in salsa, green chilies, tomatoes and sea salt. Simmer for at least 1 hour.

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.

www.OptimumWellnessMN.com

Life at its Best

Roasted Beet Hummus

Mashed Potato Alternative

Veggie Skeleton

Smoothie Hacks

Easy Make Ahead Breakfast

How to Eat Kale (And Like It)

Breakfast in a Jar

Cupid's Arrows

For the Big Game

Chilly Night

Jackie Mart

My Mission

Popular Posts

Blog Archive