I just found these great Gluten-Free, Organic, Vegan deals at Spencer’s Market
so mouthwatering and delicious I just had to share ~
Keen-Wah Decadence: Organic Coconut Almond
Tag: Healthy Recipe
Yummy No Bake – No Sugar Almond Fudge #Recipe for Friday – via Maximized Living
No Bake – No Sugar Almond Fudge
Photo courtesy of thinkstock
This delicious treat is super easy to make, it good for you and isn’t packed with all of the sugar and carbs.
Preparation Time: 10 minutes + 1 hour chill | Fills an 8″x8″ pan
Ingredients:
Preparation Time: 10 minutes + 1 hour chill
2 cups raw creamy almond butter (unsalted)
1/2 cup coconut oil, softened
1/8 teaspoon of Kal Brand or Now Brand stevia concentrated powder – (sweetness To YOUR TASTE!)
1 teaspoon kosher or sea salt
Directions:
Simply mix all the ingredients together in a medium bowl, until smooth and creamy. I use a stand mixer with a paddle attachment.
(Tip: It helps if all the ingredients are at room temperature, to keep the coconut oil soft.)
Transfer the mixture to a square baking dish, or container, lined with parchment or wax paper, then smooth with a spatula, and freeze until solid (about an hour). Remove the fudge by lifting the paper out of the pan, then cut into squares and serve immediately.
Due to the nature of coconut oil, this fudge will melt if left at room temperature for long. Store in the freezer for best results. If you want to add a chocolate flavor try adding a scoop or two ofPerfect Protein to the mix.
Enjoy!
Coconut Crusted Fish Recipe via Maximized Living
Coconut Crusted Fish via Maximized Living
This recipe is terrific and so incredibly simple. You can start with frozen wild caught fish fillets. Because they defrost so quickly, you can still have this dish on the table in a snap.
Ingredients:
1/4 cup homemade mayonnaise or vegenaise
1/4 cup brown mustard
1/2 cup almond flour
1/4 cup shredded coconut
1 teaspoon sea salt
dash cayenne pepper
1 pound wild caught cod or halibut fillets
Directions:
Preheat oven to 375 degrees F. Lightly rub a medium baking dish with butter. In a small bowl, blend mayonnaise and brown mustard. In another shallow dish mix almond flour, shredded coconut, salt, and cayenne pepper. Dip fish in the mayonnaise mixture, then in the coconut flake mixture. Arrange coated fish fillets in the prepared baking dish. Bake 20 minutes in the preheated oven or until fish is easily flaked with a fork.
Crazy Sexy Kale Chips! Recipe from Kris Carr via MindBodyGreen
Crazy Sexy Kale Chips!
Go kale! Kale Chips (crispy wisps of the dehydrated leafy green) are now all the rage. The concept is pretty simple: cover the kale in thick cream made from nuts and seeds or olive oil and herbs, and dehydrate until crisp.Kale Chips: Guest Chef, Peter A. Cervoni
Ingredients:
- 3 bunches kale
- 2 1/4 cups cashews, soaked for at least 4 to 5 hours
- 1 1/2 cups purified water
- 2 medium cloves garlic
- 1/4 cup onion powder
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
Instructions:
1. Remove kale ribs (save for juicing or just eat whole as crunchy snacks). Tear the leaves into large pieces, approximately the size of your palm. Wash thoroughly and spin dry.
2. Drain cashews. In a high-speed blender, blend with the remaining ingredients. The final product should be smooth and creamy and resemble a thick dressing. In a large mixing bowl, thor- oughly coat the kale pieces with the cream.
3. On a dehydrator tray fitted with teflex or parchment paper, place coated kale, leaving enough room for air to circulate around them. For this recipe it’s best to have at least a full 9-tray dehydrator to accommodate all the chips, skipping every other level so the chips do not get crushed.
4. Dehydrate overnight for at least 13 hours until kale pieces are crisp and light.
5. They will keep in an airtight container for a week at room temperature.
Pumpkin Quinoa Cookies – Monday’s Recipe reblogged via Refine Fitness Studio
I liked so much I had to reblog and share this recipe!
Pumpkin Quinoa Cookies
These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:
2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or until golden. Allow to cool for 15 minutes on the sheet before transferring to a cooling rack.
5. In a double boiler, or simply by placing a small saucepan in a skillet of water, over medium-low heat, melt the remaining 1/2 cup of dark chocolate chips. Drizzle over the cookies. Transfer the cookies to the refrigerator for 20 minutes or until the chocolate has hardened.One cookie equals: 96 calories, 6g fat, 20 mg sodium, 8 g carbohydrates, 1g fiber, and 4g protein
These fall cookies are as tasty as they are healthy. Here’s what you need for 30 cookies:
2 cups cooked quinoa
2 cups almond meal
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/3 cup coconut crystals
1 teaspoon vanilla extract
2 organic, omega 3 eggs
2 tablespoons coconut oil
1 cup mini dark chocolate chips, divided
1. Preheat oven to 350 degrees F. Grease two cookie sheets with coconut oil. Set aside.
2. In a medium bowl, combine the cooked quinoa, almond meal, salt and pumpkin pie spices. Mix well.
3. In another medium bowl, combine the canned pumpkin, coconut crystals, vanilla extract, eggs and coconut oil. Mix well.
4. Combine the dry ingredients with the wet ones and then fold in 1/2 cup of the dark chocolate chips. Place and flatten with a tablespoon on the prepared cookie sheets. Bake for 20 minutes or…
View original post 91 more words
Dr. Oz’s Longevity Grocery List reblogged from The Dr. Oz Show
Dr. Oz’s Longevity Grocery List | The Dr. Oz Show.
Powerful superfoods from Dr. Oz.
Dr. Oz’s Longevity Grocery List
Prevention starts with your next trip to the supermarket. Fight disease and revitalize your body with powerful superfoods from Dr. Oz’s food pyramid — and Mother Nature’s pantry. Add years to your life. Start improving the future of your health today. Click here to print Dr. Oz’s Longevity Grocery List.
Fill your cart and stock your shelves with nutrient-rich foods that can add years to your life. Start at the bottom (super important) and work your way to the top (very important) of Dr. Oz’s food pyramid. Note: Serving sizes should be about the size of your clenched fist, except for animal proteins, which should be about the size of a deck of cards.
Level 1: Vegetables, 4 servings a day
- Jicama
- Kale
- Sweet Potatoes
Vegetables are the base of Dr. Oz’s food pyramid, and the most important tool in fighting every major killer in America: heart disease, hypertension and cancer. Jicama is a slightly sweet and crisp root vegetable that is high in potassium, which helps to reduce high blood pressure. Kale is high in flavonoids, which kills off cancer cells. Sweet potatoes are high in beta carotene, which helps to build heart-healthy vitamin A within the body. Microwave or steam vegetables with as little water as possible to retain the maximum amount of nutrients.
Level 2: Whole Grains, 6 servings a day
- Teff
- Amaranth
- Millet
Whole grains are the next level up. Whole grains are high in fiber and necessary to colon health. Teff,amaranth and millet are whole grains popular in other parts of the world but now widely available in the US. These whole grains are high in protein. One key to longevity is getting more of your protein from plants instead of animal sources. They are also high in calcium, which helps to strengthen bones, and omega-3 fats which are critical to brain health. Millet is also a great source of B-complex vitamins.
Level 3: Fruits, 3 cups a day
- Mango
- Dates
- Apples*
Nearing the top of Dr. Oz’s food pyramid are fruits, which pack an anti-aging one-two punch. The flesh of fruit contains vitamins and minerals, and the skin is loaded with powerful anti-agers due to a higher concentration of nutrients. Mangoes help fight cancer and heart disease, and can attribute their beautiful color to beta carotene. As a result of the drying process, dried fruits like dates are high in antioxidants. They are also a great source of magnesium, which helps the body maintain normal muscle and nerve function, steady heart rhythm and strong bones; they are also good for blood pressure and blood sugar regulation.
* The old saying still stands true. An apple a day may be the ultimate longevity MVP, loaded with fiber, antioxidants, folate and vitamin E to fight Alzheimer’s; and a flavonoid called quercetin that protects the brain against the oxidative stress of daily life.
Level 4: Proteins, 3 servings a day
- Trout
- Tofu
- Brazil nuts
Protein is an all-encompassing category that incudes meats, beans and nuts. Trout and tofu are high in omega-3 fats, which ensure normal brain function and lower the risk of dementia. Omega-3s are essential to brain health as they provide the building blocks for brain cell renewal. Brazil nuts contain selenium, an antioxidant that fights the free radical damage that can cause cancer.
Level 5: Dairy, 2 servings a day
- Greek yogurt
- Feta cheese
- Buttermilk
Lastly, with the least amount of servings, is dairy, which is especially important for women. Dairy contains calcium and is fortified with vitamin D – Dr. Oz’s number-one recommended supplement – to strengthen bones and fight against the onset of osteoporosis.
New Pizza (and no News) RECIPE ~ Reblogged
Cauliflower pizza
Cauliflower pizza for dinner. Steam the cauliflower, drain, and rice (I used a potato masher). Let cool then mix with one egg, mozzarella cheese. Lay out on pan and bake at 350 for 20-30 min. Allow crust to cool to room temperature, cover with sauce and cheese, and toppings. Then broil for 5-10 min (until cheese it melted to liking).
