Getting Healthy from the Inside Out

I’ve never (EVER!) been one for coleslaw… but when I saw this recipe, I couldn’t help but think it sounded amazing! Since I needed to go to the grocery store that morning, I picked up the ingredients I needed- shockingly, I had quite a few of them!

Have a look at the original recipe- it’s beautifully photographed with virtually step-by-step pics! I did make a few changes to the recipe (which are noted below) namely in the type of oil and I used tahini paste instead of peanut butter- which I refuse to keep in the house!

Servings: 6 as a side dish

Ingredients

For the Dressing

  • 1/4 cup honey (or other liquid sweetener to make it Vegan)
  • 1/4 cup peanut oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon Braggs soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon tahini paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon Frank’s hot sauce
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw
  • 2 carrots, shredded (about 2 cups)
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup frozen shelled edamame, thawed
  • 2 green onions, finely sliced
  • 1/2 cup chopped unsalted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro
Instructions
  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the tahini paste is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Nutritional Value per serving:

  • Calories: 258
  • Fat: 18 g
  • Carbs: 22 g
  • Sugar: 14 g
  • Protein: 5 g

Zucchini Carrot Slaw

Back at the beginning of summer I was trying to decide which “eating discipline” I wanted to try… Or try again as in this case! My curiosity was between Paleo and Vegan (again) though, this time, specifically Raw… or as much as possible…

I’ve seriously been thinking about Vegan… again! But before taking the plunge, I figured I would play with new recipes! And the good part is that, for the most part, I can have it on the side as I continue trying Paleo!

This recipe does fall under both! And made up… kind of a couple recipes mashed together.

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INGREDIENTS:

1 Carrot
1/2 Zucchini
1 1/2 Tbsp guacamole (or avocado)
1 Tbsp Veganaise
Lemon Juice
Flax Seeds

DIRECTIONS:

Using a potato peeler or julienne peeler, shave the carrot and zucchini into about 4 inch strips long and 1/4″ wide. Kinda like fettuchini! Place in large bowl and set aside.

In a small bowl, combine the guacamole, Veganaise, and lemon juice. Stir until well combined.

Pour over zucchini/carrot and stir until evenly coated. Sprinkle with flax seeds.

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I usually have guacamole in the house which is why I used that instead of a slice of avocado… either, I’m certain, would work fine!

I recently tried Veganaise instead of Mayonnaise as I saw a show that was doing a blind taste test and it was liked the most of 5 different brands of mayo type dressings. I’m certain regular mayo, or even Greek Yogurt would work equally as well.

Watermelon cucumber salad

I always forget about this salad but it’s a regular at my father in laws house in the summer time. It’s PERFECT for the hot weather- super easy to throw together and absolutely refreshing!

The ingredients might be odd- I know the first time I had it, my first reaction was “HOW can that possibly be good?!” and then “that’s it?!”… The flavors work perfectly well together and it’s SO easy to prepare!

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INGREDIENTS:

Watermelon
Cucumber
Feta Cheese
Fresh cracked Pepper

Dice watermelon and cucumber, combine in bowl. Crumble feta cheese, top with fresh ground pepper and mix together.

Like I said: SUPER easy to make! And the ratio of the ingredients can easily be adjusted to personal tastes!

Mmmmmmm… Chocolate! I tend to play a lot with my protein powder… Looking for new and delicious ways to use it! And if it tastes richer than it actually is- all the better!

I don’t know why I didn’t come up with this sooner- maybe because it is a simple recipe- a stupid simple recipe!!!

Simple is nice!

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SERVES 2

INGREDIENTS

1/2 Cup Vanilla Protein Powder
1/4 Cup Cocoa
5-6 packs Stevia
1/4 Cup + 1 Tbsp Milk of choice (flax milk used)
1/2 Tbsp Gelatin
Cinnamon

INSTRUCTIONS

Combine all ingredients. Mix well. Eat!

…like I said… Simple!

The first couple times I made this, I didn’t use the gelatin- I thought adding it would help set it, but if I was making it and eating it right away (instead of refrigerating it for a couple hours like tonight) I would omit it.

NUTRITIONAL INFORMATION per serving

Calories 144.5
Fat 2 g
Carbs 9 g
Fiber 3.5 g
Sugar 2 g
Protein 27 g

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The flower used as garnish is a nasturtium bloom… Yes, they are edible! Great on salads, they add a peppery taste!

Have you ever had a thought that seemed like a good idea at the time? That was me this morning as I was putting together this dessert. Both husband and I have been unusually hungry after dinner, so I’ve often been making Greek yogurt and berries of various configurations- tonight I wanted something different!

So my good idea turned bad?

I find dates a little frustrating to process. They start getting chopped up and fly and stick to the outside of the bowl. I had the brilliant idea of adding water to the dates to start processing as the original recipe I based mine on called for water. As it turns out, I didn’t even need the water!

So I flip the switch and magically find myself in the middle of Ol’ Faithful-a geyser of partially chopped date water reached impressive heights and I probably should have checked the ceiling. It’s spraying out of the food chute like a fountain and the force of the blades is forcing the water up and out from the seal of the lid like a waterfall! The counter’s covered, the cupboard doors, the floor… myself! After a retarded length of time, I figured I should turn the processor off as it didn’t get better, but continue to spray water everywhere. I drained as much water as I could, mopped up the counter, and continued with MY recipe!

So, don’t worry- water’s not even in mine!

And you’ve been warned! Use caution!

However, if you like pumpkin pie or gingerbread (as it’s a cross between those two flavors!) you should like this pudding! I can also see it in a graham crumb crust as a pie or tart filling!

 

Serves two

INGREDIENTS:

 * 5 dates, pitted
* 1/4 cup pumpkin puree

* 2 Tablespoons chia seeds
* 1/4 teaspoon cinnamon
* 1/4 teaspoon ground ginger
* pinch nutmeg

* pinch cloves
* 1/2 teaspoon vanilla extract
* 1/4 cup 0% plain Greek Yogurt
* 1/2 banana, peeled and cut into chunks

* 1 scoop Vanilla or flavorless Protein Powder
* chopped almonds or plain Greek yogurt for garnish (optional)

DIRECTIONS:

Starting with the dates (as they seem to be the hardest to process) process for a couple minutes. Add the pumpkin puree and blend. Combine the rest of the ingredients and process until very smooth and fluffy… walk away, fold some laundry, change the sheets, check the mail, etc!

(or in my case, get out the swiffer and try and unstick the floor!)  

Sprinkle with chopped almonds or additional plain Greek Yogurt, if desired. 

TIPS:

If you need pumpkin puree for a recipe that doesn’t call for the entire can, freeze the rest in 1/4 cup amounts in individual freezer bags.

NUTRITIONAL INFO (not including garnish)

  • Calories 193
  • Fat 3 g
  • Carbs 27.5 g
  • Sugar 16 g
  • Fiber 5 g
  • Protein 18 g

I decided last minute to make a graham cracker tart crust for my husband- since I had quite a bit of pudding left over! Now I’m not a cheesecake person, so I’ve never made the crust, so I just wung it!

…I think I just made up a word!

Anyhow, he said he thought he preferred the pudding in the tart shell… though I over cooked the crust so it was crunchier than it should have been. The pudding IS sweet, and he was eating the plain pudding immediately after eating the tart, so I think he ate too much!

I think this would be a good recipe for the Xmas holidays! In mini tart shells!

Guess getting over my cheesecake aversion is next! Gotta get better at the crusts!

What happens when you want dessert and have no chocolate to make the chocolate chia pudding?

You use what you got and hope for the best!

And the best part? It turned out!

And don’t worry, it tastes MUCH better than it looks! The cocoa hides the color of the dark seeds- looks like mud pudding!

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Makes 2 servings

INGREDIENTS:
Zest 1 Lemon
Juice from 1/2 Lemon
Almond milk (to make up 1 cup)
2-3 packs Stevia
3 Tbsp Chia Seeds
Blueberries for garnish

DIRECTIONS:

Zest lemon (it’s simply easier to do before juicing) and set aside.

Juice 1/2 lemon. Place in measuring cup and top with almond milk to 1 cup. Stir in Stevia and lemon zest and mix well.

Add chia seeds and stir in. Allow to sit for 1 hour, stirring occasionally to break up any lumps while it’s “gelling”.

Spoon into 2 dishes, top with blueberries, and ENJOY!

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MMMmmm… chocolate! Personally, can’t get enough! It was probably a contributing factor to reaching 210+ lbs! Well… that… and sugar in general… and lack of exercise… BUT, I loooooooooove chocolate!

And with these, I get it every single day!

I adapted the other Paleo recipe I had to allow for my sugar/chocolate cravings I may have- and this keeps them at bay! Having this little bit each day is enough to resist any binging- AND they’re healthy!

INGREDIENTS:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Tapioca Flour
  • 1/2 cup non fat greek yogurt
  • 2 scoops chocolate protein powder
  • 1/4 cup Stevia in the raw
  • 1 tsp baking soda
  • 4 egg whites
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup 70% cocoa
  • 1 cup milk of choice

DIRECTIONS:

1. Combine all ingredients in mixing bowl and mix well.
2. Pour batter into a prepared muffin pan.
3. Bake at 350 for 30 minutes or until toothpick comes out clean.
4. Allow to cool in pan before transferring to wire rack.
 
Makes 6 large muffins
 
NUTRITIONAL INFO per muffin
  • Calories 243
  • Fat 7 g
  • Carbs 28 g
  • Fiber 10 g
  • Sugar 3 g
  • Protein 17 g

And don’t think of these JUST for morning breakfast/snack- they also make an AWESOME dessert! I’ve adjusted the recipe to just make 2 (one for me and one for hubby) and as soon as they’re out of the oven and cool enough to touch, cut them in half, put them in a bowl, top with berries and 0% Greek yogurt… voila! A healthy dessert!

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