I can’t believe I haven’t posted information on bone broth before now. Ok, it is a gazillion degrees outside and it might seem like an odd time to talk about broth, but it’s really not. Bone broth is one of the best ways to get nutrients into our bodies, and we should all be looking for ways to get more nutrients in! It can be enjoyed as is, or as the base of all kinds of soups, stews, etc. In the picture above, I just threw in some celery, carrots, and leeks (they were in the crisper and needed to get used, but an onion works just as well), then added some rotisserie chicken and fresh herbs. It is yummy, and even on hot days like we’ve had lately, it’s light and soothing. Besides that, it makes the house smell great when it’s cooking! Click here for a great article on how to make it and its benefits.
I ran into a GF site that was new to me (there are so many now, it’s great!) and she has a wonderfully easy to read, yet comprehensive page about gluten sensitivities, what to know, what options are available for flour substitutions, etc. Everyone has their own way of explaining all of it, but I thought she had done a great job at making all the information easy to digest (ok, sorry…. bad pun!) and is a really good resource. The site name is www.gimmeglutenfree.com. She has great recipes as well, so take a look here for the resource page. I’ll put her site on my list of blogs as well.
Healthy Whole Food Meals are Quick, Easy and Delicious!
A whole food diet is the key to a long and healthy life. New recommendations encourage consuming more fruits, vegetables and whole grains every day. This is easily accomplished by eating terrific-tasting, nutrient-rich whole food meals made in the Vitamix machine.
Make whole food juice that’s full of fiber and flavor in under a minute.
Cook soup from scratch that’s hot, hearty and satisfying in just 4 minutes.
Make frozen treats that are full of fruit and low in fat in only 30 seconds.
Grind fresh whole grains into flour and knead dough for healthy home made bread in one 5-minute operation.
Start your 30-day no-risk in-home trial today and we’ll give you FREE Standard Ground Shipping!
I’ve ordered a fabulous spice blend from Zuma Organics and, as a bonus, found out that they have a great website with yummy recipes! I can tell you from experience that the Bag O’Chicken Lemon Love is a really easy, delicious dinner. Click here for Five Easy Back to School Dinners.
At a recent Healthy Priorities get-together, we all brought food that we could serve in a pumpkin. I know – how cute is that idea?! I can say that because it wasn’t my idea at all, but thought it would be fun. Sure enough, everything is way more fun to eat when it’s served in a surprising way, and pumpkins fit the bill. The nice thing is that now we can find all kinds of different orange pumpkins, white pumpkins, squashes of all kinds….. be creative.
For cold food, just cut open at the top and scoop out the seeds and pumpkin goo (not sure if it has an official name) and you’re ready to use as a serving bowl. You can use one of those mini pumpkins scooped out for all kinds of dip, and I liked what H.P. member Linda did. She put her dip in a regular bowl, but filled a white pumpkin with all kinds of veggies for dipping and they looked so beautiful with all the different colors.
If you are serving something hot, you might want to cook your pumpkin first. Cut open at the top, scoop out the seeds and pumpkin goo, rub insides with a bit of olive oil, salt and pepper, and place on a sheet pan or in baking pan. Bake for about 45 minutes or until done, in oven at 350 degrees. Let it sit for a bit, then pour in your soup, chili, etc. With the pumpkin cooked, when you scoop out some chili, you can get a bit of the cooked pumpkin with it and its really good!
As most of you know, I was one of the many die-hard Trader Joe’s fans who wrote many letters to their corporate office, explaining that we needed a Trader Joe’s in our area. Thankfully, they listened! It’s a great place to find healthier food options at a better price than you’d expect. My favorite is their flash frozen fish – great to have in the freezer. And when you just can’t stand the idea of eating the same old thing for dinner one more time, click here for quick and easy recipes using the most popular Trader Joe’s products.
I ran into a great resource on Dr. Oz’s Real Age website. It is a very intricate recipe search for all the recipes on the site, and it includes filters such as gluten-free, sugar-free, etc. Very handy! To check it out, click here.
These are a dream come true for those of us who don’t use sugar or sweeteners of any kind. I’m posting this recipe with many thanks to Elana Amsterdam and her wonderful new cookbook, The Gluten-Free Almond Cookbook (check out her fabulous blogsite, www.elanaspantry.com) I love the banana/blueberry combination but I’m already planning on experimenting to see what other variations I can come up with. Try experimenting and let me know what you come up with.
3 cups blanched almond flour
1/4 tsp. sea salt
1 1/2 tsp. baking soda
2 tbls. grapeseed oil
3 large eggs
2 cups (4 to 5) mashed very ripe bananas
1 cup frozen blueberries
Preheat the oven to 350°. Line 12 muffin cups with paper liners.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.
Bake for 35 – 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.