tag:blogger.com,1999:blog-68477731721590987272024-03-18T04:14:37.737-05:00Fat and Happy Blog...is Turning Healthy!
We are keeping the good fat and getting happy about living a more full and painfree life.
I'm combining my cooking background and passion with a
Health Coaching certification to guide myself and others
to burn toxins, boost energy and mood, lose weight
and increase our health and longevity without giving up
flavor, rituals and dinners out with the gang.
Read on, eat on and be Fat and Happy
Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.comBlogger533125tag:blogger.com,1999:blog-6847773172159098727.post-12593895748127771932015-06-22T14:12:00.001-05:002015-06-22T14:13:19.715-05:00Happy Eats Healthy<br />
We haven't gone away, we are just creating recipes that are a little lighter, a little healthier and with a lot more flavor over at <a href="http://happyeatshealthy.com/" target="_blank">Happy Eats Healthy</a>. This blog still has a lot of great recipes (some healthy, some not as much) and is worth perusing. <br />
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But if you are looking to clean up your diet or just to start adding in a few healthier options, check out <a href="http://happyeatshealthy.com/" target="_blank">Happy Eats Healthy for recipes, tips, blog posts, classes, dinners and events focused on all things healthy and in moderation.</a><br />
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As a Food Network featured chef and certified health coach, I believe that food can tantalize the senses while still being healthy. I specialize in creating recipes that are based on whole, clean food with a focus on anti-inflammatory ingredients.<br />
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<a href="http://happyeatshealthy.com/" target="_blank">Being healthy is finally delicious!</a>Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com184tag:blogger.com,1999:blog-6847773172159098727.post-82699190893988695782015-04-04T09:38:00.002-05:002015-04-04T09:38:55.038-05:00Savory Roasted Carrot Clafoutis<br />
Eat the rainbow- this should be our mantras every day, at every meal, to help keep our bodies in tip top shape. There is a plethora of colorful vegetables available to us so why not? It's good for you and it makes food just flat-out more interesting.<br />
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Rainbow carrots are one such option - purple, red and yellow hues dance across the root vegetable to grab our attention. Is it the tantalizing color of these carrots that make us believe the taste is slightly better, more effervescent, than a typical orange carrot? Perhaps our mind plays trick on us but purple carrots are said to be a slightly sweeter while yellow carrots are more mild and less earthy. The resulting mixture of them is eye catching and inspiring- perfect for a Spring morning.<br />
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I was inspired by this <a href="http://www.foodandwine.com/recipes/roasted-vegetable-clafoutis" target="_blank">recipe</a>, mostly for the colorful layout of the vegetables. In my version, the final dish offers the intriguing line up of hidden color, only revealed after cutting and serving. Similar to a quiche, this savory clafoutis is less complicated, a bit richer and a bit more refined. Try adding a touch of sriracha or pesto to add a bit of punch.<br />
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Eat with your eyes and your mouth for a full sensory meal!<br />
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<i>Happy Healthy Tips:</i> Red and purple carrots are best known for the rich anthocyanin content. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits.<br />
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<b><span style="font-size: x-large;">Savory Roasted Carrot Clafoutis</span></b></div>
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9 eggs</div>
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7 oz Greek yogurt</div>
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1 tbls olive oil</div>
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10 rainbow carrots</div>
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2 oz havarti cheese</div>
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4-6 slices tomatoes</div>
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Salt and pepper</div>
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Optional: srirachi, salsa or<a href="http://www.fatandhappyblog.com/2014/06/pesto-meets-vinaigrette-herbed-and.html" target="_blank"> charmula sauce</a> </div>
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Toss the carrots with the olive oil and a good pinch of salt and pepper. Roast in a 400 degree oven until crisp tender, this may take 20-40 minutes. Remove from oven and cool.</div>
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Whisk together the eggs and yogurt until well combined; whisk in a good pinch of salt and pepper. Layer the cooled carrots in a 6 x 10 glass pan, crumble or chop the cheese and add on top of the carrots. </div>
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Pour the egg mixture into the pan, being careful not to disturb the carrots. Lay the tomato slices on top. Bake at 350 degrees until the eggs are set in the middle, 30 - 40 minutes.</div>
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Drizzle with a sauce if preferred and serve with a simple side salad.</div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com181tag:blogger.com,1999:blog-6847773172159098727.post-72918923184017857282015-03-28T09:43:00.003-05:002015-03-28T09:44:43.889-05:00Cardamom Honey Coconut Milk (it's an Aphrodisiac!)<br />
A few weeks ago I was asked to put together an aphrodisiac platter for a Valentines dinner. The goal was to enlighten guests on how food can affect us while tantalizing their taste buds. Sure we had the essential oysters, but this was an opportunity go beyond and have fun with it.<br />
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Coconut milk is a lesser known aphrodisiac. Aside from being delicious, coconut milk enhances sexual desire. But plain milk is a bit dull so we took it a step further and added cardamom and honey to really boost the power.<br />
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Cardamom is a warming spice that heats up our sex drive and honey is one of the best re-generators of sexual energy.<br />
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Drink this lovely elixir as a warm tea, add it to your coffee or use it as a base for your smoothie. It's good for your and your libido!<br />
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<i>Happy Healthy Tips: </i>Many say raw honey should not be heated so in this recipe we add the honey during blender, after steeping the milk<br />
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<b><span style="font-size: large;">Cardamom Honey Coconut Milk</span></b><br />
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2 cups water</div>
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1/2 cup unsweetened coconut flakes</div>
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4 cardamom pods</div>
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2 tbls raw honey</div>
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Place the water, coconut flakes and cardamom pods in a pan; bring to a simmer. Turn off heat, cover and steep 15 - 30 minutes.</div>
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Pour ingredients in a blender, add the honey and blend until smooth. Strain through a fine mesh strainer. Enjoy warm or cool.</div>
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Store in refrigerator; coconut milk will separate, just shake to recombine.<br />
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com85tag:blogger.com,1999:blog-6847773172159098727.post-59867674887569814102015-03-21T01:00:00.000-05:002015-03-29T10:47:47.097-05:00Warm Grapefruit, Avocado and Wild Rice Salad<div>
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Simple foods are usually the best. I'll admit that I can get caught up in complicated recipe, creating exttra dressings or sauces for 'another layer of flavor'. Spring is the perfect time to let go of these coveringss and let food shine on its own.<br />
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When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.<br />
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Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.<br />
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An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice and a great reason to cook it if you don't have any leftover.<br />
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<i>Happy Healthy Tips: Wild Rice (technically a grass, not a rice) is a great addition to your diet. It's a complete protein, containing all the essential amino acids, gluten free, sodium free and contains up to 30 times more antioxidants than white rice.</i><br />
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<span style="font-size: large;"><b>Warm Grapefruit, Avocado and Wild Rice Salad</b></span></div>
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2 tbls coconut oil<br />
1/2 grapefruit</div>
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1/2 avocado<br />
2 tsp honey</div>
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2 slim red onion slices</div>
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2 cups cooked wild rice</div>
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2 tbls nuts or seeds<br />
1 cup greens (try frisee or arugula)<br />
1 tbls chopped parsley</div>
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Salt and pepper<br />
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Warm the coconut oil and in a medium skillet over medium heat. Add in the red onion and cooked wild rice and toss well.<br />
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Quickly cut up the grapefruit over the rice into bite sized pieces, removing all the rinds and interior skin, letting all the juices and pieces fall into the pan. Squeeze all the rinds over the rice to get all the juice out.<br />
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Toss well and remove from heat. Add in the avocado, nuts, greens, parsley and a touch of salt and pepper to taste. Enjoy while warm.<br />
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com36tag:blogger.com,1999:blog-6847773172159098727.post-79784677083480681382015-03-14T10:23:00.001-05:002015-03-14T10:24:53.427-05:00Happy, Healthy and Delicious Good-For-You Shamrock Shake Smoothie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4gQ86v_pIUk/VQRLUCT9lUI/AAAAAAAAWy4/jpP8bHtgFfo/s1600/healthy-shamrock-shake-smoothie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-4gQ86v_pIUk/VQRLUCT9lUI/AAAAAAAAWy4/jpP8bHtgFfo/s1600/healthy-shamrock-shake-smoothie.JPG" height="249" width="320" /></a></div>
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Do I even need to recount how terribly bad for you the traditional McDonalds Shamrock Shake is? Yes, there was a time when I lived for them, longed for them and loved them! But that was a long time ago and I know better know.<br />
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I still crave that creamy minty taste though and there is no reason not to satisfy the taste buds, especially when we can recreated this the shake in a healthy way! <br />
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There is reportedly over 50 ingredients in the fast food shake version, many of those being versions of sugar. My rendition is just a creamy and even more minty than the original while making use of natural dates for the sweetness.<br />
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And I see no reason to limit this delightful smoothie to only one time a year - now you can have a bit of minty shake anytime and feel good about it!<br />
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<i>Happy Healthy Tips: </i> Mint soothes the tummy and is a good source for manganese. Jicama is a crisp, white root vegetable offering a great source of fiber.<br />
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<a href="http://4.bp.blogspot.com/-RLNjNq3wnEY/VQRLT_yyrSI/AAAAAAAAWy0/UHnOo93zasI/s1600/healthy-shamrock-shake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RLNjNq3wnEY/VQRLT_yyrSI/AAAAAAAAWy0/UHnOo93zasI/s1600/healthy-shamrock-shake.JPG" height="320" width="213" /></a><b><span style="font-size: x-large;">Healthy and Delicious, Good For You</span></b></div>
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<b><span style="font-size: x-large;"> Shamrock Shake Smoothie</span></b></div>
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1/2 cup coconut kefir (or preferred dairy-free milk)</div>
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1/2 cup water</div>
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1 packed cup spinach</div>
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3 dates, pits removed</div>
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1/4 frozen banana</div>
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1/3 packed cup fresh mint leaves</div>
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1/4 cup jicama</div>
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2 tbls hemp seeds</div>
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1 tbls flax oil</div>
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Add all the ingredients except the ice to the blender and blend until smooth. </div>
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Add in the ice and blend till smooth. Enjoy!</div>
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<i><span style="font-size: x-small;">Yield : 1 large or 2 medium smoothies.</span></i></div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com62tag:blogger.com,1999:blog-6847773172159098727.post-27999435264434775052015-03-07T16:02:00.000-06:002015-03-07T16:03:11.435-06:00Turkey and Mushroom Meatball with Olive Cream Sauce over Sweet Potato Pasta<a href="http://1.bp.blogspot.com/-cNo3l349U0A/VPC9sGVfh0I/AAAAAAAAWvI/pBn4j5HL7gY/s1600/sauteed-sweet-potato-noodles.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-cNo3l349U0A/VPC9sGVfh0I/AAAAAAAAWvI/pBn4j5HL7gY/s1600/sauteed-sweet-potato-noodles.JPG" height="213" width="320" /></a><br />
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I'm constantly tip-toeing the line between healthy food and food that others actually want to eat. For the record, my friends do like the food I create, but they also crave those classic fatty comfort dishes...especially during these blasted cold months. <br />
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In this comfort dinner redo of classic spaghetti and meatballs, swapping sweet potatoes for pasta may seem completely out in left field, but when quickly sauteed in a touch of butter these faux 'noodles' are delightfully chewy and satisfying. Yes, I did say butter; once in a while a touch of high quality butter really does the trick (though ghee, olive oil or coconut oil would all work as well.)<br />
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To take the sweet potato <i>linguine</i> a step further I tossed in a garlic cream sauce made from cashews. I know it sounds weird but if you haven't tried making cashew sauces, you really need to. Cashews are the new bacon ... not quite. But they create an amazing base for desserts, mayos, dips and so much more. My olive cream sauce has a bite from the raw garlic, but the salty spicy combo shines against the buttery sweetness of the 'spaghetti'.<br />
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Let's talk meatballs for a moment. I lightened up the beef by using ground turkey and totally ramped the nutritional value with mushrooms. Then I have the whole blast of Moroccan flavor using ginger, garlic, cilantro and raisins. The meatballs are delish and get even better the next day.<br />
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Have your classic comfort foods, just upgrade them. You'll still be warmed from the inside without the heavy part.<br />
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<i>Happy Healthy Tips:</i> A spiralizer is key to make noodles out of the sweet potato. If you don't have one, use vegetable peeler to shave off larger noodles or slice the potato into thin layers, then slice into small matchsticks.<br />
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<b><span style="font-size: large;">Turkey and Mushroom Meatball with Sweet Potato Spaghetti and</span></b></div>
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<b><span style="font-size: large;">Olive Cream Sauce</span></b></div>
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<b>Turkey Mushroom Meatball</b><br />
1 tbls coconut oil<br />
1/2 cup minced shallot</div>
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2 tbls minced garlic</div>
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3 tbls minced ginger</div>
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16 oz (roughly 3 - 3 1/2 cups) chopped small mushrooms<br />
<i>~I used shitakes & baby bellas </i></div>
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1 tsp cinnamon</div>
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1 tsp coriander</div>
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2 tsp cumin</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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1 lb ground turkey<br />
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1/4 cup chopped cilantro</div>
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4 tbls chopped raisins</div>
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2 eggs</div>
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<b>Sweet Potato Pasta and Cashew Olive Cream Sauce</b></div>
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1 sweet potato<br />
1 tbls butter</div>
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1/2 cup cashews, soaked</div>
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1 cup warm broth</div>
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2 garlic cloves</div>
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roughly 12 olives</div>
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1/8 tsp cayenne pepper</div>
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salt and pepper to taste</div>
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<a href="http://3.bp.blogspot.com/-t9zmMbMrNbM/VPC9rWpH-fI/AAAAAAAAWu0/yLsHpMFdp-4/s1600/raw-sweet-potato-spirals.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-t9zmMbMrNbM/VPC9rWpH-fI/AAAAAAAAWu0/yLsHpMFdp-4/s1600/raw-sweet-potato-spirals.JPG" height="320" width="213" /></a><br />
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Melt the coconut oil over medium heat. Add in the shallot, garlic and ginger, cook to just soften the shallots, about 3 minutes, tossing often. Add in the cinnamon, coriander, cumin, salt and pepper; stir well, add in the mushrooms and cook until the mushrooms are wilted, about 5 minutes. Set aside and cool.<br />
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Spiralize the raw sweet potato while the mushroom turkey mixture is cooling, set aside.<br />
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In a large bowl mix together the cooled mushroom mixture, turkey, cilantro, raisins and eggs.<br />
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Heat the oven to 250 degrees. Place a foil covered pan in the oven (to hold the meatballs warm while cooking all of them.)<br />
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Reheat the mushroom pan to medium and add a bit more coconut oil in. Drop spoonfuls of the turkey meatballs into the hot pan (don't try to form them in your hands), cook until golden on the first side and then flip. Place in the oven pan to keep warm.<br />
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Blend the cashew cream: Warm the broth. Add all the ingredients (cashews, broth, garlic, olives, cayenne) to the blender and blend until smooth. Add salt and pepper to taste<br />
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Cook the sweet potato: Melt the butter over medium high heat, add in the sweet potato noodles, a pinch of salt and pepper and toss well. Continue to toss, 5-10 minutes until the potatoes are just fork tender.<br />
Toss with the cashew cream and serve with the meatballs.<br />
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<i style="text-align: start;">TIP: </i><span style="text-align: start;">Toss the leftovers with a few whipped eggs for a yummy brunch frittata.</span><br />
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com9tag:blogger.com,1999:blog-6847773172159098727.post-55160277797405901312015-02-28T01:00:00.000-06:002015-02-28T01:00:07.330-06:00African Sweet Potato Almond Stew<br />
<a href="http://3.bp.blogspot.com/-Q8Dh4SKm8Es/VPC9P0ZptCI/AAAAAAAAWuc/vkdSo5sBri4/s1600/kale-sweet-potato-almond-butter-stew.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Q8Dh4SKm8Es/VPC9P0ZptCI/AAAAAAAAWuc/vkdSo5sBri4/s1600/kale-sweet-potato-almond-butter-stew.JPG" height="213" width="320" /></a>I have fond memories of an underground dinner in Buenos Aires where the first course was an African Peanut Soup. It was creamy with a defiant touch of peanut butter. This recipe is a play off of what I remember that soup to be, subbing in almond butter for a healthier boost of good fat and protein and adding in sweet potatoes and kale to really add to the veggie count.<br />
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Served as a stew, my version is chunky and hearty with a rich and creamy sauce, slightly less sweet without the use of store-bought peanut butter. A blend of sun-dried tomatoes and an ancho chili pepper give more depth and flavor than using just plain tomatoes. A touch of vinegar at the end adds just a hint of brightness; sub a squeeze of lemon or just skip this step if it makes you nervous.<br />
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It's the perfect stew/soup for those still riding out freezing temperatures; just cup your mug, close your eyes and let the flavors take you to a warm sunny spot south of the equator.<br />
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<i>Happy Healthy Tips: </i>What's wrong with peanut butter? Besides the obvious of added sugar, hydrogenated oils and chemicals when store purchased, peanuts are one of the most heavily pesticide ridden crops and are prone to mold. Not worth it when you can make almond butter in a flash!<br />
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3/4 cup diced red onion<br />
1 tbls coconut oil<br />
2 carrots, sliced into rounds<br />
2 cups diced sweet potato<br />
2 cloves garlic, minced<br />
2 tbls minced ginger<br />
1 tsp cumin<br />
1/4 tsp ground clove<br />
1 tsp salt<br />
1/8 - 1/4 tsp cayenne pepper (more for extra spice)<br />
4 cups broth<br />
16 oz cooked chick peas<br />
1/2 packed cup chopped kale<br />
2 tsp apple cider vinegar (or balsamic)<br />
1/2 cup almonds or almond butter<br />
5 sundried tomatoes<br />
1 dried ancho chili pepper<br />
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Place the sun-dried tomatoes and the ancho chili pepper in a bowl and cover with warm water; set aside.<br />
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Heat the coconut oil over medium heat, add the onions and carrots. Stir to coat and cook until just softening, about 5 minutes (stirring often.) Add in the sweet potato, garlic, ginger, clove, cumin, and cayenne pepper; cook another 3-5 minutes stirring often.<br />
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Deglaze the pan with the broth, cover, reduce the heat to simmer until the sweet potatoes are almost fork tender, about 10 minutes. If the potatoes get overcooked the stew will be a bit mushier.<br />
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Place the sun dried tomatoes, the chili pepper (stem removed but seeds can remain), salt and the almonds in the blender, add 1/4 cup of the soaking liquid and 1/2 cup of the warm broth from the soup pot. Carefully blend to create a very thick, but relatively creamy sauce, adding additional warm broth as needed. Pour this into the stew along with the chick peas, continuing to cook until the potatoes are cooked.<br />
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Stir in the vinegar, layer the kale on top of the soup, cover and turn off the heat. Let stand for a few minutes to wilt the kale. This will keep the kale chewy and hearty rather than completely limp and lifeless.<br />
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Serve on it's own with a hearty bread or over a quinoa or brown rice. <br />
Enjoy!<br />
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com7tag:blogger.com,1999:blog-6847773172159098727.post-15305859035068308992015-02-21T01:00:00.002-06:002021-05-28T20:28:21.800-05:00Super Tasty and Yummy Acai Bowl<a href="http://1.bp.blogspot.com/-sOXP_mHQ2zQ/VOZzN3jxQuI/AAAAAAAAWtI/jVJUuw1-D8w/s1600/powdered-acai-berry-bowl.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-sOXP_mHQ2zQ/VOZzN3jxQuI/AAAAAAAAWtI/jVJUuw1-D8w/s1600/powdered-acai-berry-bowl.JPG" width="320" /></a><div>This recipe has moved to the <a href="http://www.happyeatshealthy.com" target="_blank">Happy Eats Healthy</a> website:</div><div><br /></div><div><a href="https://happyeatshealthy.com/super-tasty-acai-bowl-at-home/">Yummy Acai Bowl </a></div><div><br /></div><div><br /></div><br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com34tag:blogger.com,1999:blog-6847773172159098727.post-61663229121225432102015-02-14T01:00:00.000-06:002015-02-14T01:00:00.876-06:00Turkey and Veggie Green Curry<br />
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There is something so tasty about curry and coconut milk. It's creamy with complex flavors of lemongrass, chilies and spices. And it goes with anything from veggies to meats to noodles.<br />
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It's true that homemade green curry is better and it's not hard to make, but I understand now that not everyone wants to make their own everything (yup, that was shocking for me learn!)... and sometimes we just want things to be just plain simple.<br />
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Enter this flavorful Turkey and Vegetable Green Curry. Cook the meat, add in roasted veggies with a few spoons of prepared green curry and coconut milk and you have a meal in less than 20 minutes. I do like to roast the veggies separately but you could just add them directly to the pan and skip that step. Use what you have on hand too- no broccoli? Add in squash, or sweet potato or zucchini - what ever you have. You could even skip the turkey and go straight veggies. If you like extra spice in your dishes, add a few slices of jalapenos to really bring zing.<br />
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Make it yours! Make it tonight. It's a warm, hearty yet light and filling, easy Fat and Happy curry dish that you'll want to make again.<br />
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<i>Happy Healthy Tips:</i> Today is a great day to start buying better meat. Free range, non-GMO, Organic if you can get it. The taste is better and it's better for you!<br />
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<b><span style="font-size: large;">Turkey and Veggie Green Curry</span></b></h2>
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1/2 cup onions, sliced</div>
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2 garlic cloves, minced</div>
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2 tbls coconut oil</div>
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1/2 lb turkey tenderloin (or similar cut)</div>
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1 cup carrots</div>
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1 cup broccoli</div>
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1 cup cauliflower</div>
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1 tbls ground cumin</div>
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1/2 cup water</div>
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1 can coconut milk</div>
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3 tbls green curry paste</div>
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3 tbls chopped fresh mint</div>
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3 tbls chopped fresh basil or cilantro</div>
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Lime, quartered</div>
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Salt and pepper </div>
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Chop the carrots, cauliflower and broccoli into pieces. Toss with 1 tablespoon of coconut oil and cumin, lay on a parchment-lined sheet pan and sprinkle with a bit of salt and pepper. Place in 425 degree oven for 15 minutes or until roasted and fork tender, turning the veggies once during cooking.</div>
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While the veggies are cooking, heat the remaining tablespoon of coconut oil in a medium to large skillet pan. Thinly slice the turkey to bite size pieces and add to the pan. Season the turkey with a bit of salt and pepper. Cook over medium high heat until the turkey is browned and cooked, should take less than 10 minutes. </div>
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Add the garlic and onions to the pan, toss and cook for minute or two. Add in the curry paste and allow the paste to become fragrant (about a minute or two); your pan will most likely be dry at this point. </div>
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Deglaze the pan with the water, then add in the coconut milk and whisk to combine. Cover and let simmer until the veggies are done. Add the veggies and toss well to coat.</div>
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Sprinkle with the fresh mint and basil (or cilantro), serve immediately as is or over rice with a fresh lime slice.</div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com3tag:blogger.com,1999:blog-6847773172159098727.post-53545433034199941862015-02-07T01:00:00.000-06:002015-03-11T14:53:32.101-05:00Roasted Veggie Tortilla Pizza with Kale Lime Pesto<br />
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Pizza is a funny thing - most people love it and would say it's their favorite thing ever in the whole world! And there are a few who actually don't like it. What's left is someone like me. I like the idea of pizza, but prepackaged, sugar laden sauces, cheap cheese and mile hi crusts don't do it for me.<br />
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A thin crust loaded with veggies and bursting with flavor sauces are more my style. One of my most popular cooking class is my Grilled Flatbread class. But the grill is not always accessible (especially it it's covered under 19" of snow!) and sometime you need an even quicker back up. Enter the tortilla. Tortilla's aren't just for tacos anymore. I've been making a pizza crusts out of them for years and it's time you started too.<br />
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It's the same principle: lay out the crust, add toppings and bake. Voila! A tortilla pizza. And because the tortilla is just right for a single pizza, everyone gets to top it their way. So if you have a Wisconsinite in your house who has sworn an oath to eat cheese on EVERYTHING, now they can have cheese and you don't have too.<br />
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Let's talk about the Kale Lime pesto - it's amazing as a dip, on top of pasta, as a spread in sandwiches or a little meatball sauce. It gives life to your roasted veggies and works perfect as a pizza 'sauce'. I also enjoy it straight on a spoon.<br />
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Having a go-to pizza in your repertoire is now as simple as it is healthy. Mangia!<br />
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<i>Happy Healthy Tips: </i>Making a pesto out of kale increases the nutritional value 10 fold; plus there is no cheese to contend with - just antioxidants with a kick of fresh lime.<br />
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<b><span style="font-size: large;">Roasted Veggie Tortilla Pizza with Kale Lime Pesto</span></b></div>
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1 whole wheat or gluten free tortilla</div>
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2 tbls kale lime pesto (recipe below)</div>
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1/2 cup kale, sliced into ribbons</div>
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1/2 cup cauliflower, chopped into bite size pieces</div>
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1/4 cup sweet potato, chopped into bite size pieces</div>
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1/4 onion, chopped into bite size pieces</div>
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1/4 cup broccoli, chopped into bite size pieces<br />
salt and pepper to taste<br />
1 tsp extra virgin olive oil</div>
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Roast the vegetables (expect for the kale): preheat the oven to 425 degrees. Chop the veggies into bite size pieces. Cover a sheet pan with parchment paper or tin foil, add the vegetables and toss with 1 tbls olive oil. Add a pinch of salt and pepper. Roast in the oven until crisp tender, about 10 minutes. </div>
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Lay the tortilla on a sheet pan. Spread with the kale lime pesto. Top with the vegetables, including the kale. Place back in the oven until the tortilla is crispy.</div>
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Remove from oven, add a small drizzle of of olive oil. Slice and enjoy.<br />
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<b><span style="font-size: x-large;">Kale Lime Pesto</span></b><br />
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<a href="http://3.bp.blogspot.com/-bMiomMa35Ic/VNULDcncSEI/AAAAAAAAWm8/bU2_iN2oSQI/s1600/kale-lime-pesto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bMiomMa35Ic/VNULDcncSEI/AAAAAAAAWm8/bU2_iN2oSQI/s1600/kale-lime-pesto.JPG" height="426" width="640" /></a>1 packed cup curly kale<br />
1 garlic clove<br />
1 tbls oregano<br />
1/4 cup extra virgin olive oil<br />
1/4 cup toasted pepitas<br />
2 tbls fresh lime juice<br />
pinch of salt<br />
pinch of cayenne pepper<br />
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Place all the ingredients in a blender and blend to combine. If you feel the pesto is too thick, add an additional drizzle of olive oil.<br />
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com5tag:blogger.com,1999:blog-6847773172159098727.post-29914496929297196942015-01-29T21:23:00.001-06:002015-01-29T21:23:46.780-06:00Sickness (and vampire) Fighting Creamy Garlic, Sweet Potato and Avocado Soup<br />
Garlic soup. One of my favorite soups from my former restaurant. They were all my favorites, we rocked our soups. But something about the idea of a few dozen garlic cloves, some bread and water combining to make a super creamy, sickness fighting soup that warms the cockles.<br />
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The garlic soup urge hit me the other day after feeling a tickle in my throat - but I'm currently staying away from gluten so I needed a substitute for the bread. Scrounging around my kitchen I found half a sweet potato, figured it might work. But it was the toasted, blended bread in the original recipe that created the creaminess, I wasn't convinced a little potato alone would cut it. So I tossed in an avocado- never hurts to add in a bit of good fat!<br />
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Absolutely delicious. Addictive really. We each ate two bowls and I wanted more. The toasting of the garlic deepens its flavor, the sweet potato offers a subtle sweetness while the avocado brings a rich and creaminess to the soup. It's again one of my new favorites; betting it becomes one of yours too.<br />
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<i>Happy Healthy Tips: </i>Garlic has the ability to lower blood pressure, to help prevent blood vessels from becoming blocked, it's a unique food for cardiovascular support thanks to its anti-inflammatory and anti-oxidative stress compounds not to mention its antibacterial and antiviral compounds. Eat it up!<br />
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<b><span style="font-size: large;">Sickness (and vampire) Fighting Garlic and Avocado Soup</span></b><br />
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15 -17 large garlic cloves</div>
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1 cup diced sweet potatoes</div>
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1/2 cup diced red onion</div>
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2 tbls olive oil</div>
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2-4 shakes cayenne pepper</div>
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1 tsp sea salt</div>
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2 cup broth </div>
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2 cups water</div>
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1 avocado<br />
1/2 tsp salt, or to taste<br />
parmesan cheese (optional topping)</div>
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Heat 1 tablespoon olive oil over medium high heat, add in the garlic, sweet potatoes and red onion. Cook for about 5-7 minutes, stirring often. The ingredients should get browned and toasted. Add in cayenne pepper and salt. </div>
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Deglaze the pan with the broth, using a wooden spoon to scrape off any toasted bits on the bottom. Add in the water, cover and simmer for about 15 minutes or until the potatoes are softened.</div>
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Use an immersion blender to blend the soup until creamy. Blend in the avocado. Serve with a drizzle of olive oil.</div>
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If you eat cheese- the soup is stunning with a touch of Parmesan cheese.<br />
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com13tag:blogger.com,1999:blog-6847773172159098727.post-31169628437218032702015-01-17T01:30:00.000-06:002015-01-17T01:30:00.902-06:00Finger-licking, Stupidly Yummy Chocolate Pudding with Whipped Coconut Cream...and it's good for you!<a href="http://4.bp.blogspot.com/-hyQKtr3DyO0/VLnJZAkNTaI/AAAAAAAAWFg/u_7mKMU6p9c/s1600/dairy-free-easy-detox-friendly-chocolate-pudding-dessert.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hyQKtr3DyO0/VLnJZAkNTaI/AAAAAAAAWFg/u_7mKMU6p9c/s1600/dairy-free-easy-detox-friendly-chocolate-pudding-dessert.JPG" height="213" width="320" /></a>Sitting at my computer with a belly so full from this pudding it's hard to breath, but so worth it. I wondered what to call this. I thought about how I licked the spoon two, three, eight-hundred times, then dug my whole fist into the blender to scrape out every last little drop. The whipped coconut beaters got licked before they were even off the blender (luckily I still had enough wits about me to unplug it before my tongue met the wrath that my morning eggs do). I thought I was in heaven at this point, but then, my spoon of chocolate fell into the whipped coconut cream and it was like I stepped into the VIP cloud.<br />
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Yes, it's that good. And the best part is that I don't even feel guilty- it's all good, clean food! We are talking avocado, raw cacao powder and coconut milk. No refined sugar, no funny chemicals or preservatives, no gluten, not even any dairy. Disclaimer- this should still be considered a treat and not eaten every day because we are still adding in natural sweeteners, and even those need to be kept in check. Plus if you eat anything every day it's will lose its appeal.<br />
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What I really love about this is how uber simple it can be - just blend the avocado, cacao powder and sweetener- BAM. Done. But you have the option to step it up a little with a dash of cinnamon and vanilla. I love to add a touch of cayenne to my chocolate dishes to keep my tastes buds jumping. Then go one more notch by adding a little lime for a completely off the wall hint of freshness. This is optional and not everyone will like it, but worth a try at least once. <br />
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Let's get to the Thick and Dreamy Whipped Coconut Cream. Honestly I like this even better than I think I used to like regular, dairy, whipped cream- and I liked that <b>ALOT</b>. The fat content is high the mouth feel you get is off the charts! You can add more sweetener to it than I do as I tend to be light handed in that area. Again, you can stop with the milk and sweetener or add in a touch of vanilla and cinnamon. Or try almond extract - you will need to ask someone else to take the bowl away from you.<br />
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I've been keeping these recipes a secret from you for a while now, but it seemed time to share. If you troll the internet at all you have probably seen many versions of these - that's a good sign of how adaptable these recipes are. Key to remember is how hard it's going to be to put that spoon down and walk away; trust me and my extremely full (yet happy) belly.<br />
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Try the basic then blend up these Happy Healthy adaptations or let me know what you come up with on your own:<br />
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<li>Add some banana and chunky almond butter for a funky monkey! </li>
<li>Try a bit of espresso and amaretto for quick trip to Italy. </li>
<li>Add orange zest and top with coconut flakes for a tropical excursion~</li>
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<i>Happy Healthy Tips:</i> Raw cacao is similar to the classic sugary, preservative-laden cocoa powder but it's less processed so it retains more nutrients. It's a deeper earthiness that adds depth but most important it's packed with magnesium (something most of us are lacking) which helps us sleep, not to mention it's a confirmed aphrodisiac for both genders. Coconut milk is rich in medium-chain fatty acids which may help promote weight maintenance without raising cholesterol levels and contains phosphorus which can help to strengthen bones.<br />
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<b>Creamy and Delicious Chocolate Avocado Pudding</b></div>
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2 small avocados</div>
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4 tbls cacao powder</div>
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4 Medjool dates (or 4 tbls maple syrup)</div>
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6-10 tbls almond milk (or any dairy free milk)</div>
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1 tsp vanilla</div>
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3/4 tsp cinnamon</div>
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dash or two of cayenne</div>
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2 tbls fresh squeezed lime juice (optional)</div>
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pinch of Himalayan pink salt</div>
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Add all the ingredients in a blender (or food processor) and blend until smooth. You may need to stop your blender and scrape down the sides. Depending on how thick you like your pudding, add more or less milk. ENJOY with or without the Whipped Coconut Cream (below).</div>
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<span style="font-size: x-small;"><i>Tip</i>: Using dates will take longer to blend, I recommend blending the dates and milk to a creamy consistency then adding in the rest of the ingredients.</span></div>
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<b><i>To create a pretty layered jar: </i></b><i>Mix 1/2 cup chocolate pudding with 1/2 cup of the whipped cream. In a jar layer the plain chocolate, then sprinkle with a little granola. Add a layer of the mixed chocolate-cream, sprinkle with granola. Top with plain whipped coconut cream and a sprinkle of cinnamon.</i></div>
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1 can coconut milk, full fat</div>
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2 tbls raw honey (or maple syrup)</div>
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dash of vanilla</div>
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dash of cinnamon</div>
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<b>Step 1:</b> Refrigerate can of coconut milk overnight.<br />
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<b>Step 2: </b>Open the refrigerated can (don't shake it or turn it upside down). Scoop out the thick cream at the top of the can and place is a large bowl to be whipped.<br />
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<b>Step 3:</b> The bottom half of the can will be coconut water that has separated from the cream. Pour this into a glass container, refrigerate and use for your smoothies, baked goods or in a Thai dish.</div>
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<b>Step 4: </b>Whip the coconut cream with sweetener and optional vanilla and cinnamon. Just a minute or two will do.</div>
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<b>Step 5:</b> Lose yourself in that ultra dreamy bowl of whipped coconut cream.</div>
Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com8tag:blogger.com,1999:blog-6847773172159098727.post-29225872561466535472015-01-10T15:12:00.001-06:002015-01-10T15:12:28.052-06:00Cauliflower Rice with Middle Eastern Flare<br />
January is the time of year to clean up our eating, ease up on our digestion system and undo some of that Holiday heaviness. Clean doesn't mean flavorless. Let me say that again - clean doesn't mean flavorless. It does mean you have to get creative.<br />
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Take a head of cauliflower- a very simple vegetable that can become a vessel to absorb other flavors. It's a great to thicken soups and even make a cheesy sauce out of. Today we are letting the cauliflower come alive with the addition of dried apricots for sweetness and toasted almonds for crunch.<br />
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It's so simple yet so satisfying and delicious. Perfect on it's own or serve it as a backdrop with grilled meats or a Moroccan tagine. Eat up, be delicious and get happy with no deprivation. The best part that you could use this happy healthy recipe year round!<br />
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<i>Happy Eats Healthy Tips: </i>While cauliflower isn't a 'rainbow' color, it's still highly nutritious. It's high in fiber and water content helping to maintain a healthy digestive tract and helps to improve calcium absorption for strong bones through vitamin k.<br />
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<span style="font-size: large;"><b>CAULIFLOWER RICE </b></span></div>
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<span style="font-size: large;"><b>APRICOTS and ALMONDS</b></span></div>
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1 medium size cauliflower</div>
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1 small onion</div>
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1/2 teaspoon Himalayan pink salt</div>
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4 Tbsp olive oil</div>
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1 tsp lemon zest</div>
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1 Tbsp lemon juice</div>
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1/2 cup chopped dried apricots</div>
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1/4 cup chopped toasted almonds</div>
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1/4 cup chopped parsley</div>
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fresh black pepper to taste</div>
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Chop the cauliflower into very small pieces, you can also use a food processor to pulse the cauliflower into crumbles.</div>
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In a small bowl, mix the lemon zest, lemon juice, 2 tbls olive oil, chopped apricots, toasted almonds and parsley.</div>
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In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 5 minutes until they are golden brown, tossing often. Add the crumbled cauliflower and salt, cook for 5 more minutes, again tossing often. The cauliflower should get a little toasted in some areas.</div>
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Turn off the heat, add in the lemon-apricot mixture and toss well to combine. Add a few turns of fresh black pepper. Serve immediately or keep warm until ready to serve.</div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com5tag:blogger.com,1999:blog-6847773172159098727.post-84975038968196283122015-01-03T22:21:00.001-06:002015-01-04T16:20:44.874-06:00Yummy Walnut Butter and Banana Toast<br />
Seems 99% of know what peanut butter is, in fact many of us grew up with it in our cupboards. It's a simple formula, grind nuts to a smooth, spreadable paste. Maybe add a touch of salt, but nothing more is needed. A pretty simple concept really. But have you looked at the ingredients in PB lately?<br />
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<a href="http://3.bp.blogspot.com/-wx8xQ0AVVzE/VKi-sZctacI/AAAAAAAAV4g/uIcHQsHSE7M/s1600/walnut-butter-honey-banana-toast.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wx8xQ0AVVzE/VKi-sZctacI/AAAAAAAAV4g/uIcHQsHSE7M/s1600/walnut-butter-honey-banana-toast.JPG" height="213" width="320" /></a>Take a look and you'll find sugar and hydrogenated oil, both are terrible for our health. Hydrogenated oils are chemically altered, containing unsaturated fats that have had hydrogen atoms added to their structure, making them more solid and turning them into trans fats which are linked to heart disease, obesity and diabetes. Our bodies don't recognize this as food, all it can do is try to fight the free radicals clogging your bloodstream and damaging your cells.<br />
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So, what to do instead? Make your own nut butters in minutes. The benefits of making your own nut butters far outweigh a jarred variety. You can control the ingredients and what goes into your butter. For instance, how much salt and sugar, if any. But even better, you can make nut butter from any nut. AND you can add additional flavorings - like cinnamon and raw cacao! Genius.<br />
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Today we are making a simple walnut butter and then slathering it on warm toast with touch of honey, cinnamon and a few banana slices. So good and nourishing- it's great as a snack or breakfast.<br />
Blend up a walnut nut butter today, it's one small step to healthier and giant step to yummy!<br />
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<i>Happy Healthy Tips:</i> Walnuts are heart healthy, are filled powerful antioxidants, have cancer fighting properties, support brain health and are a delicious source of Omega-3 essential fatty acids, which the body cannot manufacture.<br />
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<b><span style="font-size: large;">Yummy Walnut Butter and Banana Toast</span></b></div>
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<b><span style="font-size: large;">Walnut Butter</span></b></div>
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2 cups raw walnuts</div>
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pinch of salt</div>
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optional: sweetener (honey or maple syrup)</div>
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Place the walnuts in a blender or food processor, blend until the nuts break down into a sticky paste. Add a pinch of salt and sweetener, if using. Blend another minute to get a smoother consistency.</div>
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Store in the fridge for up to 3 weeks.</div>
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<b style="font-style: italic;">Soaked walnuts</b><i>: </i>This step is optional, but soaking the nuts for 6 hours or overnight helps to break down their exterior, which is difficult on our digestion systems. Soaking also helps the nuts blend easier. </div>
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<i><b>Roasting</b></i>: You can roast or toast the walnuts if you prefer that roasted flavor. Just place raw (soaked) walnuts in a 350 degree oven for 10-15 minutes until golden.</div>
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<i><b>Sweetener</b></i>: I don't add any as I prefer to add it in later in my recipes, but you can add a tablespoon or two of raw honey or maple syrup while blending as desired.</div>
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<b><span style="font-size: large;">Walnut Butter & Banana Toast</span></b></div>
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walnut butter </div>
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dash of cinnamon</div>
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raw honey</div>
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bread</div>
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banana</div>
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Toast a piece of bread. Slather with walnut butter, sprinkle with a dash of cinnamon and drizzle with honey. Top with a couple of banana slices and enjoy!</div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com3tag:blogger.com,1999:blog-6847773172159098727.post-50705037705922970142014-12-20T16:45:00.002-06:002014-12-20T16:45:39.377-06:00Carrot and Fennel Risotto<br />
Ever struggle with cooking for a crowd due to the variety of food allergies and requirements that come with it? Risotto is a perfect go-to option thanks to it's versatility, satisfying needs of gluten free, vegetarian and even vegan eaters. This delightful rice imitates pasta and makes a perfect background to carry vegetables or meat.<br />
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<a href="http://4.bp.blogspot.com/-Odl52yppdN0/VJX6kiwKswI/AAAAAAAAVu8/odnEt-fF8PM/s1600/Carrot-fennel-risotto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Odl52yppdN0/VJX6kiwKswI/AAAAAAAAVu8/odnEt-fF8PM/s1600/Carrot-fennel-risotto.JPG" height="213" width="320" /></a></div>
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<br />
In this version, carrots and fennel take center stage to give an interesting warm fennel flavor with the slight sweetness of carrots. When cooked properly, risotto is creamy on it's own but I did dip into some manchego cheese for a bit of extra salty creamy goodness. Not only does it taste good, but it develops a gorgeous golden color.<br />
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There are keys to cooking risotto to help develop the creaminess are pretty easy to get down; toast the rice, preheat the liquid before adding it and use a wooden spoon to help determine when to add more broth (more on that below). Take your time and let the risotto develop, it's worth it.<br />
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This dish is great on its own or pair it with roasted meat as a side dish for a fat and happy crowd pleasing meal.<br />
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<i>Happy Healthy Tips: Carrots have the potential to reduce free radicals in your body thanks to the beta carotene and help our vision through vitamin A.</i><br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Creamy Carrot and Fennel Risotto</span></b></div>
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<b><span style="font-size: large;"><br /></span></b></div>
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<div style="text-align: center;">
1/4 cup sliced red onions</div>
<div style="text-align: center;">
1 tbls extra virgin olive oil</div>
<div style="text-align: center;">
1 cup aborio rice</div>
<div style="text-align: center;">
1 cup sliced fennel</div>
<div style="text-align: center;">
1 1/2 cup grated carrots</div>
<div style="text-align: center;">
4 cups broth</div>
<div style="text-align: center;">
4 tbls chopped parsley</div>
<div style="text-align: center;">
2 tbls chopped rosemary</div>
<div style="text-align: center;">
1/2 cup manchego cheese (optional)</div>
<div style="text-align: center;">
fresh black pepper</div>
<div style="text-align: center;">
salt if needed</div>
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<div style="text-align: center;">
Heat the broth in a separate pan, keep a low simmer. Warm the olive oil and add in the onions, fennel and carrots. Grind fresh black pepper in at this point to, just about five turns worth. Saute over medium low heat until the vegetables are softening but still have structure to them, could be almost 10 minutes. Remove about 1/2 cup of the carrot mixture and set aside. </div>
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Add the rice to the pan, saute about 3 minutes to toast the rice; stir often.</div>
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Add in 3/4 cup of the heated broth and stir well. You want the rice to soak up all the liquid before adding in more. To determine if it's time to add in additional broth, scrape the bottom of the pan with the wooden spoon, can you see the bottom of the pan or is it immediately covered with liquid? If the scraped section is relatively dry, add in one cup of broth. </div>
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Continue until the rice is al dente; it's important not to overcook the rice. Start testing the rice at about 16 minutes into the cooking process. You might not need all the broth or you might need a little more, just depends so test often. If you run out of broth, just continue with simmering water.</div>
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Remove the risotto from the heat, stir in the parsley, rosemary, cheese (if using) and carrot mixture that was set aside. Taste and adjust with salt and pepper. Serve immediately.</div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com2tag:blogger.com,1999:blog-6847773172159098727.post-85939914417835474892014-12-13T15:37:00.002-06:002014-12-13T15:38:08.752-06:00Raw Chocolate Crunch Energy Bites<br />
Binge season is upon us; there is no reason to try to deny it. But you can fight it, deliciously.<br />
<br />
These little raw chocolate balls are not new, but my version adds in crunch to help satisfy that crunchy, cookie need with popped millet. It takes a few extra minutes to pop the millet, but it's so worth it for the addition of gluten free crunch.<br />
<a href="http://2.bp.blogspot.com/-q2WPs8UkZNA/VIywWCrTm_I/AAAAAAAAVKA/i_FU4yp8wXI/s1600/Raw-chocolate-energy-bites.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-q2WPs8UkZNA/VIywWCrTm_I/AAAAAAAAVKA/i_FU4yp8wXI/s1600/Raw-chocolate-energy-bites.JPG" height="213" width="320" /></a><br />
The bonus with these balls is that they don't just satisfy your sweet craving but they do it with natural sugar and energy from the dates, good fat from the coconut oil and antioxidants from the cacao and they help to regulate blood sugar with the cinnamon. Set these out but don't tell anyone what they are until after they try them and comment on how good these are.<br />
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Indulge if you must right now, but keep these babies in the fridge or freezer year round as your go to healthy, sweet, energy option.<br />
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<i>Happy Healthy Tips</i>: Millet is an untapped source for gluten free option.<br />
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<h2>
<b><span style="font-size: large;">Raw Chocolate Crunch Bites</span></b></h2>
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<div style="text-align: center;">
4 tbls raw cacao or 3 oz dark chocolate, melted (at least 70% or higher)</div>
<div style="text-align: center;">
1/3 cup millet</div>
<div style="text-align: center;">
10 dates </div>
<div style="text-align: center;">
1/3 heaping cup coconut flakes</div>
<div style="margin-bottom: 0in;">
<div style="text-align: center;">
2 tbls coconut oil</div>
</div>
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<div style="text-align: center;">
1 tsp cinnamon</div>
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Toast the millet: Heat a deep
skillet over high heat, then add in the millet. Shake often, until the<br />
millet begins to ‘pop’ around the
pan; should only take about 5 minutes. You will see the little grains actually pop and you will hear a snap and crackle sound. The millet will begin to get slightly brown, but it’s hard to see since it’s so small. The
popping is an easier measure. Pour onto a sheet<br />
and let cool; you can set these in the fridge to help cool quicker.<br />
<br /></div>
</div>
<div style="margin-bottom: 0in;">
<div style="text-align: center;">
In a blender or small food processor,
process together the dates, coconut flakes<br />
and coconut oil to combine. Add in the
millet and pulse to combine.<br />
<br />
Use a spoon or small cookie scoop to
form balls. Place the cinnamon on a shallow plate, roll the balls in the ground cinnamon.<br />
<br />
This can be a messy process, but if you scoop the ball using a small cookie scoop and drop it right in the cinnamon, roll it around a bit and then roll between your palms to get a good round shape- it's a cleaner process.<br />
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Keep in the fridge for a few weeks or store in the freezer for longer storage.<br />
<span style="font-weight: normal;">Depending on the size, you should get
around 24 - 36 balls. </span><br />
<span style="font-weight: normal;"><br /></span>
</div>
</div>
Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com3tag:blogger.com,1999:blog-6847773172159098727.post-57955991514403729582014-12-06T09:19:00.004-06:002014-12-06T12:04:55.352-06:00Broil Roasted Squash with Chimichurri Dressing<br />
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<a href="http://2.bp.blogspot.com/-JkldQXNN4q8/VIJYhXgGCiI/AAAAAAAAVEI/OWgOcU8aI7w/s1600/Broiled-butternut-squash-recipe-chimichurri-sauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JkldQXNN4q8/VIJYhXgGCiI/AAAAAAAAVEI/OWgOcU8aI7w/s1600/Broiled-butternut-squash-recipe-chimichurri-sauce.JPG" height="213" width="320" /></a>I cannot stop coming up with squash recipes! Gotta get them in while we can right? One of the ways I've been enjoying squash these days is charring the skin, either on a grill or in the oven. It's delightfully crunchy and tasty, especially next to a slightly acidic sauce.<br />
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This dish plays like a warm salad but feeds like a hearty, meaty dish. I've used both acorn squash and butternut squash and they are both great in this dish; use both for the best variety. Any grain would work in this salad; try brown rice, farro or or wheat berries.<br />
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Grill, roast or broil your squash for a super delicious, healthy and hearty meal.<br />
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<a name='more'></a><br />
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<i>Happy Healthy Tips:</i> If you are eating the squash skin, spend the money on an organic squash. Time saving tip: make the quinoa and chimichurri sauce ahead of time.<br />
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<div style="text-align: center;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Broil Roasted Butternut Squash with Chimichurri Dressing</span></b></div>
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<div style="text-align: center;">
1 acorn squash</div>
<div style="text-align: center;">
2 tbls extra virgin olive oil</div>
<div style="text-align: center;">
1/2 cup quinoa</div>
<div style="text-align: center;">
1 cup water</div>
<div style="text-align: center;">
1 tbls coconut oil (or olive oil)</div>
<div style="text-align: center;">
2 cup sliced mushrooms</div>
<div style="text-align: center;">
2 garlic cloves</div>
<div style="text-align: center;">
1 cup onions, sliced medium thin</div>
<div style="text-align: center;">
1/4 cup goji berries</div>
<div style="text-align: center;">
Fresh black pepper</div>
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<div style="text-align: center;">
Make the chimichurri sauce (below) and set aside.</div>
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<div style="text-align: center;">
Turn the oven broiler to high. Cover a sheet pan with aluminum foil. Cut and clean the squash: cut the squash in half across the stem. Clean out the seeds and pulp. Now cut each half into 4-6 slices (like moon slivers). Place on the foiled sheet and drizzle with the olive oil and fresh black pepper, toss well. Depending on the size of your oven, broiler and sheet pan, you may need to broil the squash in two batches.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Place the squash under the broiler until nice char marks appear. Flip sides and broil again. Test the squash to be sure it is fork tender throughout.</div>
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<div style="text-align: center;">
While the squash is broiling: Bring the water to a boil, add the quinoa, cover and lower to a simmer for 10 -15 minutes until quinoa is at desired tenderness. </div>
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<br /></div>
<div style="text-align: center;">
While the quinoa is cooking: melt the coconut oil in a fry pan over medium heat, add the onions and toss well. Cook for about 5 minutes, tossing often, until the onions begin to soften but still have texture, their edges may get caramelized and thats ok. Add in the garlic and mushrooms, lower the heat slightly and cook another 5 minutes- just to wilt the mushrooms a bit.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pile the roasted squash on a platter. Top with the mushrooms and quinoa. Now drizzle with the chimichurri sauce and sprinkle with the goji berries.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br class="Apple-interchange-newline" />
<b><span style="font-size: large;">Chimichurri Sauce</span></b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 cup parsley</div>
<div style="text-align: center;">
1 tbls sherry vinegar</div>
<div style="text-align: center;">
3 cloves garlic</div>
<div style="text-align: center;">
1 small shallot</div>
<div style="text-align: center;">
2 shakes cayenne pepper</div>
<div style="text-align: center;">
1/2 -3/4 cup extra virgin olive oil</div>
<br />
<div style="text-align: center;">
2 tbls lime juice</div>
<br />
<div style="text-align: center;">
1/2 tsp salt or to taste</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Toss all the ingredients in blender and blend. Start with only half cup of the olive oil and add more if you want a thinner sauce.</div>
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<div style="text-align: center;">
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com1tag:blogger.com,1999:blog-6847773172159098727.post-68555384630241696512014-11-28T13:36:00.003-06:002014-11-28T13:46:03.106-06:00Leftover Turkey Pasta with Roasted Poblano and Avocado Tahini Sauce<br />
Aside from the craziness of Black Friday shopping, the day after Thanksgiving begins the drudgery of what to do with the leftover turkey. Sure you could make a sandwich or eat them plain as is, I also highly recommend this <a href="http://www.fatandhappyblog.com/2010/11/thanksgiving-leftovers-potato-cake-with.html" target="_blank">Potato Cake with Champagne Mushroom Rag</a>u, or this <a href="http://www.fatandhappyblog.com/2010/11/thanksgiving-leftovers-potato-cake-with.html" target="_blank">Turkey Salad with Cranberry Vinaigrette</a>. If you are looking for something a bit cheesier you might try this <a href="http://www.fatandhappyblog.com/2012/11/thanksgiving-leftovers-leek-turkey-and.html" target="_blank">Horseradish Mac n Cheese dish</a>.<br />
<br />
<a href="http://1.bp.blogspot.com/-EsH4yi35eLE/VHjIirZuzmI/AAAAAAAAVBA/xCiFALqTR5Y/s1600/Turkey-leftover-pasta-avocado-poblano-tahini-sauce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EsH4yi35eLE/VHjIirZuzmI/AAAAAAAAVBA/xCiFALqTR5Y/s1600/Turkey-leftover-pasta-avocado-poblano-tahini-sauce.JPG" height="213" width="320" /></a>But perhaps this year you want something a littler and healthier? This is the dish for you. Loaded with veggies and topped with a super yummy poblano 'cream' sauce that is filled with the good fat that will keep you nourished from the inside. Toss in whatever veggies you have, from tomatoes to left over brussel sprouts.<br />
<br />
The sauce is so creamy you won't believe that there isn't cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds; it's a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!<br />
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You'll be so excited for this pasta, you might just throw a another turkey in the oven~ who knew leftovers could taste soo good?<br />
<a name='more'></a><br />
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<i>Happy Healthy Tips: </i>I used this really amazing gluten free pasta that we found a Costco; but feel free to choose your pasta of choice.<br />
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<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Leftover Turkey Pasta </b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>with </b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Roasted Poblano and Avocado Tahini Sauce</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
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<br />
<br />
<div style="text-align: center;">
1-2 cups cooked turkey, diced or shredded</div>
<div style="text-align: center;">
2 cups pasta, cooked according to package directions</div>
<div style="text-align: center;">
2-3 cups assorted vegetables (broccoli, pea pods, cauliflower, beans, tomatoes, squash, sprouts, etc)</div>
<div style="text-align: center;">
1 poblano pepper</div>
<div style="text-align: center;">
1 avocado</div>
<div style="text-align: center;">
1/4 cup raw pepitas (pumpkin seeds)</div>
<div style="text-align: center;">
2 tbls lime</div>
<div style="text-align: center;">
1 garlic clove, crushed</div>
<div style="text-align: center;">
1/4 cup water</div>
<div style="text-align: center;">
salt to taste</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roast the poblano pepper: Either under the broiler or over your gas burner. The goal is to get the pepper charred. Scrape off the charred skin. Dice and place in the blender. If you want a hotter sauce, keep the seeds (I leave the seeds in). </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add the pumpkins seeds, lime, garlic clove, 1/2 tsp salt and half of the water to the blender, blend on high until smooth. You may need to stop and scrape the sides down, adding in water as necessary to blend. Add in the avocado and blend to combine again. This should be a really smooth sauce. Add remaining water as needed to achieve a thinner consistency. Add additional salt if preferred.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In the meantime, cook the pasta according to package directions, drain.</div>
<div style="text-align: center;">
While the pasta is cooking, place the bite-sized veggies and the cooked turkey on a foil-lined sheet pan*. Drizzle with oil oil, salt and pepper, broil on high until the veggies begin to brown and the turkey is warm. (depending on the strength of your broiler, this should only take about 5-10 minutes.)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Toss the warm veggies, turkey and pasta with a few giant scoops of the roasted poblano and avocado tahini sauce. Serve with additional sauce on top. If you time it all to be done a the same time, the hot pasta and veggies will warm the sauce without additional cooking.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>*can also make this a cold salad, just skip the broiling and toss the veggies in raw.</i></div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com4tag:blogger.com,1999:blog-6847773172159098727.post-7127469522818930812014-11-22T07:38:00.002-06:002014-11-22T07:40:53.635-06:00Five Spices Pumpkin Soup with Orange Pepper Cashew Cream<br />
Pumpkins are a dime a dozen this time of year, hence the many of them adorning my counter tops right now. I've been playing with a crazy number of recipes that you will be seeing here soon.<br />
<br />
<a href="http://3.bp.blogspot.com/-Z-sdoCdzdRw/VHCQR_cz_eI/AAAAAAAAU3M/jHvJ5KfOp8c/s1600/pumpkin-5-spice-soup.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Z-sdoCdzdRw/VHCQR_cz_eI/AAAAAAAAU3M/jHvJ5KfOp8c/s1600/pumpkin-5-spice-soup.JPG" height="213" width="320" /></a>Since our biggest eating holiday is coming up next week, I'm going to post a simple pumpkin soup recipe first. In this soup I used a touch of Chinese Five Spices to give a little flavor twist over the typical pumpkin soup. It's an interesting mix of cinnamon, clove, pepper, fennel and anise. It marries quite well with meats but you'll find it sweet, savory and complex in this soup. If you haven't tried this spice blend before, you may find yourself become immediately addicted to it and find yourself putting it on everything. It's quite concentrated so a little goes a long way.<br />
<br />
Orange Pepper Cashew Cream tops the soup in a creamy, non-dairy way. If you haven't made a creamy, dairy substitute out of cashews before, now is the time to try. It's super simple, just add cashews and water and blend.<br />
<br />
Instead of ending your Thanksgiving meal with a pumpkin, perhaps this is the year to start with it. Pumpkin 5 Spices Soup with Orange Pepper Cashew Cream, a deliciously healthy pumpkin soup.<br />
<a name='more'></a><br />
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<i>Happy Healthy Tips:</i> Pumpkins are an excellent source of fiber and mono-unsaturated fatty acids which are great for heart health.<br />
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<div style="text-align: center;">
<span style="font-size: large;">Chinese Five Spices Pumpkin Soup </span><br />
<span style="font-size: large;">with </span><br />
<span style="font-size: large;">Orange Pepper Cashew Cream</span></div>
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1 tbls coconut oil</div>
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1/2 cup onions, chopped</div>
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1 clove garlic, minced</div>
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2 tbls garlic, minced</div>
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1/2 tsp Chinese 5 spice</div>
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4-5 cups broth or water</div>
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2 cups pureed pumpkin</div>
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salt and pepper</div>
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1/2 cup cashews (soaked)*</div>
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1/4 cup water</div>
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1 small orange, peeled</div>
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1 clove garlic</div>
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1/2 tsp black pepper</div>
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Melt the coconut oil over medium low heat, add the chopped onions and saute until soft. Add in the minced garlic, ginger and the 5 spice, cook for about two minutes.</div>
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Add in the pureed pumpkin, slowly whisk in three to four cups of the broth. Cover and let simmer about 10 minutes. Use an immersion blender (or place in an upright blender) to blend the soup. Add additional liquid for a thinner soup as desired. <i>Sometimes I like to leave my soups a little thicker and with texture; make to your liking not mine.</i> Add a good pinch or two of salt and fresh ground black pepper, taste and adjust.</div>
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While the soup is simmering, blend the cashew cream. Place the cashews, half of the water, the orange, garlic and pepper in a blender. Blend until smooth, adding additional water if needed to achieve a creamy texture.</div>
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Top each soup bowl with a few spoons of the cashew cream. Enjoy!</div>
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<span style="font-size: x-small;">*you don't have to pre-soak the cashews, but it helps to soften them and blend easier. Just cover with water, let for sit for a few minutes up to 8 hours. Then drain, rinse and blend.</span></div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com2tag:blogger.com,1999:blog-6847773172159098727.post-57671349931092589312014-11-15T01:00:00.000-06:002014-11-15T01:00:04.018-06:00Chickpea Pancake with Pulled Pork, Lemon Gremolata and Eggs<br />
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<a href="http://3.bp.blogspot.com/-lL8kq4agvh8/VGbFAH3rwgI/AAAAAAAAUzM/iP563eEFTRc/s1600/Pork-pancake-eggs.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lL8kq4agvh8/VGbFAH3rwgI/AAAAAAAAUzM/iP563eEFTRc/s1600/Pork-pancake-eggs.JPG" height="213" width="320" /></a>Mixing breakfast with typical dinner items gives me great pleasure. Why do we not have pancakes in the evening and pulled pork in the morning? Who imposed these limits? I for one am not going to follow them.<br />
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Enter the chickpea pancake, topped with pulled pork, runny eggs and a tart lemon gremolata. Breakfast? Lunch? Dinner? Could be made for any of them- even brunch!<br />
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When you serve this, don't mention that this dish is gluten free, nobody will notice. The chickpea flour is filled with protein and gives a really yummy and hearty base for the eggs and pork. This is the perfect dish for left over pulled pork; of course you could substitute in chicken or turkey if you like. Lemon gremolata tops the dish with a touch of freshness.<br />
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Break through the meal time barriers for a fat and happy dish, you'll be glad you did! <br />
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<i>Happy Healthy Tips</i>: Chickpea flour has a taste of sweet, nutty, bean-like flour. Great to pair with savory dishes.<br />
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<div style="text-align: center;">
<b><span style="font-size: large;">Chickpea Pancake </span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">with </span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Pulled Pork, Lemon Gremolata and Runny Eggs</span></b></div>
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<b><br /></b>
<b>Chickpea Pancake</b></div>
<div style="text-align: center;">
1/2 cup chickpea flour</div>
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1/2 cup water</div>
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1 garlic clove</div>
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1/4 tsp Himalayan pink salt</div>
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1/2 tsp black pepper</div>
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1/4 tsp baking powder</div>
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cayenne pepper (2 shakes or pinches)</div>
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<b>Lemon Gremolata</b></div>
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1 lemon</div>
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1/4 cup parsley, chopped</div>
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2 tbls red onions, chopped fine</div>
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1/4 cup celery, chopped fine</div>
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1 cup pulled pork (<a href="http://www.fatandhappyblog.com/2014/11/basic-pulled-pork.html" target="_blank">basic pulled pork</a>)</div>
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2 eggs</div>
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2 tbls ghee (or butter or coconut oil)</div>
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Mix the Lemon Gremolata: slice off the peel of the lemon and chop the lemon, pour in a small bowl trying to include as much of the juice as possible. Finely chop the red onions and celery, add to the lemon. Chop the parsley, add to the bow. Toss well and set aside.<br />
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Warm the pulled pork, if it isn't already.<br />
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Whisk together the pancake: whisk the chickpea flour, water, garlic, salt, pepper, baking powder and cayenne. Heat a 10 inch skillet over medium low heat, add in 1 tbls of ghee and melt. Pour the pancake batter in the pan, smooth out a bit. Let cook on one side for 5 minutes. The bottom side should be brown, the top side will have a turned to a dull finish with popped bubbles in it.<br />
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Flip and cook about 3-5 minutes until the 2nd side is browned.<br />
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When you flip the pancake, start the eggs in a separate pan. Melt the remaining 1 tablespoon of ghee in a small pan, add two eggs and cook to desired doneness.<br />
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Compile the dish: Place the pancake on the large plate or platter. Add the warm pulled pork on top. Top with about half of the lemon gremolata and the two eggs. Serve the remaining gremolata on the side.<br />
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Yield: serves 2</div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com1tag:blogger.com,1999:blog-6847773172159098727.post-41879155925048561852014-11-14T21:37:00.000-06:002014-11-14T21:37:53.762-06:00Basic Pulled Pork<br />
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<span style="text-align: center;">From a basic pulled pork recipe you can make a myriad of recipes. From bbq sandwiches, port tacos or even a chickpea pancake.</span><br />
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<span style="text-align: center;">This isn't earth shattering, just an easy crockpot way to slow cook pork until it's so tender it just falls apart.</span><br />
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<span style="text-align: center;">Cook, enjoy and then tell me great ways you ended up using this pork.</span><br />
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<span style="text-align: center;">Happy Healthy Tips: Turmeric is power inflammation fighter, but it's also a powerful stainer. Wipe off any drips from your counter tops as soon as they happen.</span><br />
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<span style="font-size: large;"><b>Basic Pulled Pork</b></span></div>
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3 lb pork shoulder roast</div>
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1 tbls ground cumin</div>
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1 tsp red pepper flakes</div>
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1/2 tsp cinnamon</div>
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1/2 tsp turmeric</div>
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1 tsp smoked paprika</div>
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1 tsp wasabi powder (optional)</div>
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Fresh black pepper</div>
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1/2 tsp salt</div>
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4 cloves garlic</div>
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Place all the ingredients in a crock pot at medium heat for 4-8 hours until the pork easily shreds with two forks.</div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com2tag:blogger.com,1999:blog-6847773172159098727.post-82500068015903978202014-11-08T15:06:00.000-06:002014-11-08T15:06:42.432-06:00Grill Roasted Spaghetti Squash with Tomato Basil Sauce<br />
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I can't stop trying to eek out a few more days on the grill before Snow Miser rears his pretty blue head. Once again I found myself with a spaghetti squash so I cut in half, scooped out the seeds and plopped it on the grill to get just a little smoky flavor.<br />
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I'm also using up the last of my home grown tomatoes about now, so a quick warming of onions and garlic with them makes a super quick sauce.<br />
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When you chop the basil, do chop up the stems and eat them. They add a tiny crunch and additional basil flavor.<br />
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The whole dish is a healthy, tasty, rendition of classic pasta and sauce, just a little different.<br />
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<i>Happy Healthy tips: </i>Roast in the oven at 400 degrees if a grill is not an option.<br />
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<b><span style="font-size: large;">Grill Roasted Spaghetti Squash </span></b><br />
<b><span style="font-size: large;">with </span></b><br />
<b><span style="font-size: large;">Warm Tomato Basil Sauce</span></b><br />
<b><span style="font-size: large;"><br /></span></b></div>
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<div style="text-align: center;">
1 spaghetti squash, small to medium sized</div>
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1/4 cup water</div>
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1/2 cup diced yellow onions</div>
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2 cloves garlic, minced</div>
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about 20 mini tomatoes, chopped in half </div>
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2 tbls extra virgin olive oil</div>
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2 tbls roasted pine nuts</div>
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1/4 cup fresh basil, chopped or torn into pieces</div>
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salt and pepper to taste<br />
2 tbls toasted pine nuts</div>
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Parmesan cheese (optional)</div>
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Grill
the squash. Cut in half, use a spoon to scrape out the seeds and guts.
Drizzle the insides with one tablespoon of olive oil. Place the squash
cut side down on a preheated grill, start with high heat. Leave the
squash for about 10-20 minutes or until fork tender.</div>
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Heat the water in a saute pan, add in the onions. Simmer just a few minutes until they start to become tender. Add in the garlic and tomatoes, simmer 4 minutes to soften the tomatoes, but not to turn them to mush.<br />
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The water should be nearly depleted by now but the pan should not be dry; remove from heat. Add the olive oil, the basil and a good pinch of salt and a few good turns of fresh black pepper.<br />
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Scrap out the inside of the squash using a fork. Pour the warm tomato basil sauce over the spaghetti squash. Sprinkle with toasted pine nuts and shred Parmesan cheese over the top (optional). Enjoy.<br />
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com1tag:blogger.com,1999:blog-6847773172159098727.post-54327072755035580362014-11-01T17:13:00.000-05:002014-11-01T17:13:02.990-05:00Coconut Lime Sweet Potato Stew over Wild Rice<a href="http://3.bp.blogspot.com/-njpImmH9qHY/UxvSVh0QyLI/AAAAAAAAN84/ysOEmBL_khc/s1600/Coconut-lime-sweet-potato-stew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-njpImmH9qHY/UxvSVh0QyLI/AAAAAAAAN84/ysOEmBL_khc/s1600/Coconut-lime-sweet-potato-stew.jpg" height="213" width="320" /></a><br />
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Stew season has hit the Midwest; it's bittersweet. Love making stews but that also means it's getting real chilly outside.<br />
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I rode my bike through a few flurries today and was in need of something a little hearty to warm me up. But I didn't have all day for a classic stew, so this quick sweet potato and black dish came together in less than an hour (wild rice takes about 45 minutes to cook.)<br />
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Wild rice has such an interesting, nutty flavor and it brings a fun element to any dish and especially paired with the lime coconut milk.<br />
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It's a fairly simple dish that will fill you up and keep you happy and healthy.<br />
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<i>Happy Healthy Tips: </i>Wild rice has more protein, fiber, iron and copper than brown rice.<br />
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<span style="font-size: large;"><b>Coconut Lime Sweet Potato Stew over Wild Rice</b></span></div>
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1 tbls coconut oil<br />
1/2 yellow onion, chopped</div>
<div style="text-align: center;">
3 cloves garlic, minced</div>
<div style="text-align: center;">
1 thumb ginger, minced</div>
<div style="text-align: center;">
1 sweet potato, cubed</div>
<div style="text-align: center;">
left over coconut pulp from the coconut milk</div>
<div style="text-align: center;">
1/2 cup lime coconut milk<br />
1 1/2 cup cooked black bean</div>
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1/2 tsp salt</div>
<div style="text-align: center;">
1 cup wild rice</div>
<div style="text-align: center;">
5 cups water</div>
<div style="text-align: center;">
1 cup coconut flakes, unsweetened</div>
<div style="text-align: center;">
1 lime, zest and juice</div>
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Step 1: Rinse the wild rice well. In a medium size sauce pan add 3 cups water and the rinsed wild rice, cook according to package directions.<br />
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Step 2 Start the coconut milk next: add 2 cups water and 1 cup coconut flakes to the pan you will use to cook the stew, heat the water, not boiling but just warm enough to soften the flakes. Pour into a blender and let steep.<br />
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Step 3: Chop the ingredients. In your stew pan, melt the coconut oil over medium heat, add in the<br />
chopped onion. Cook until the onions soften, tossing often; about 3-5 minutes. Add in the garlic, ginger and sweet potato. Toss well and cook another 2 minutes. <br />
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Step 4: Finish the coconut milk while the onions are cooking. Add the lime zest and juice to the blender, if you have a high powered blender, blend on high about 1 minute to combine. Strain, reserving the pulp. You may need to blend a bit longer for a traditional blender.<br />
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Step 5: Add the cooked black beans, salt, 1/2 cup of the lime coconut milk and the coconut pulp to the stew. Cook until the sweet potatoes are tender, but not mushy. If the pan is getting dry, add additional coconut milk, you want a little bit of 'sauce' in the final product.<br />
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Serve the stew over the wild rice. Add a few coconut flakes on top for a little fun. Enjoy!<br />
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<i>Use any remaining lime coconut milk for your morning smoothi</i>e.<br />
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com3tag:blogger.com,1999:blog-6847773172159098727.post-67273352023353605942014-10-25T01:00:00.000-05:002014-10-28T18:26:00.159-05:00Garlicky No-Noodle Mushroom Lasagna with Soft Egg Yolks<br />
This isn't your typical lasagna. There's not red sauce, no cheese and no pasta. So why did I even call this a lasagna? it's layered like one....that might be the only reason. Doesn't really matter cuz the result is pretty damn tasty and interesting.<br />
<a href="http://3.bp.blogspot.com/-VMDHfej_YMQ/VEsSqWauOuI/AAAAAAAAUc4/iMzFR0nwpaw/s1600/Mushroom_artichoke_egg.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-VMDHfej_YMQ/VEsSqWauOuI/AAAAAAAAUc4/iMzFR0nwpaw/s1600/Mushroom_artichoke_egg.JPG" height="213" width="320" /></a><br />
Here is the thing, as much I love pasta (especially my home made pasta) I need to also find ways to replace pasta noodles for a healthier, gluten free lasagna option. I've done the classic substitutes of zucchini, eggplant and beets. But then I came across an idea to use an egg white 'crepe'.... wha?<br />
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Most things I create focus on anti-inflammatory, foods that bring the inflammation down. Garlic, ginger, turmeric are key players. Mushrooms help with sleep, learning and memory. This is a can't miss tasty and healthy dish.<br />
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This will look like a lot of steps at first glance; take a deep breath and read through them first. It really is more simple than it appears and comes together quite quickly. Set out all of your ingredients, take a moment to pre-chop and it will be a fat and happy snap.<br />
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<i>Happy Healthy Tips: </i>I love that this recipe can be served straight up on a plate, in little ramekins or as more of a soup - it's completely versatile! And it Gluten Free!<br />
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<span style="font-size: large;"><b>Garlicky No-Noodle Mushroom Lasagna with Soft Egg Yolks</b></span></div>
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3 Tbls extra virgin coconut oil</div>
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3 cups diced mushrooms (use a mixture like shiitakes, white and oysters)</div>
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4 artichoke hearts (jarred in water)</div>
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4 garlic cloves, minced</div>
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1 tsp ginger, minced</div>
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1/4 tsp ground turmeric</div>
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1 cup broth (preferably homemade)</div>
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4 organic eggs</div>
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1 tbls coconut milk (or other non-dairy, unsweetened milk)</div>
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1/4 pine nuts (can substitute walnuts or macadamia nuts)</div>
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coarse salt</div>
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fresh black pepper</div>
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<b>Separate</b> the whites and the yolks, try to keep the yolks intact, putting the whites in a medium bowl to whisk and the the yolks in a small bowl just to to hold. Whisk the whites with the coconut milk.</div>
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<b>Cook the egg white crepes:</b> Heat one tablespoon of coconut oil in a small skillet over medium heat. Pour in enough egg whites to just cover the bottom, about 1/4 cup; swirl the pan. Cook 1 -2 minutes, just enough to set the whites. Remove from the pan and set on a plate or board to hold. Try to keep the white crepes flat as they will cool the way they lay. Repeat until the egg whites are cooked.</div>
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<a href="http://2.bp.blogspot.com/-70rw_h3DtpE/VEsSqcb8jbI/AAAAAAAAUdA/fyg_qeg3Ryg/s1600/mushroom_artichoke_lasagna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-70rw_h3DtpE/VEsSqcb8jbI/AAAAAAAAUdA/fyg_qeg3Ryg/s1600/mushroom_artichoke_lasagna.JPG" height="213" width="320" /></a><b>Cook the mushroom filling: </b> While the eggs are cooking, chop the mushrooms, artichokes, garlic and ginger. Heat one and one half tablespoons of coconut oil in a medium to large skillet over medium heat. Add the mushrooms, toss well and cook for about 5 minutes. Add in the minced garlic and ginger, cook for about 2-3 more minutes, tossing often. Add in the chopped artichokes with a good pinch of salt and fresh black pepper, toss well. Continue to cook just to warm the artichokes. If the pan is getting too dry, add in a few tablespoons of broth, but be careful not to get it too wet. TASTE! does it need a little more salt? do you want more garlic or pepper? now is the time to adjust. Remove from heat. </div>
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<b>Assemble the lasagna:</b> Decide on your pan, I used a series of ramekins to make individual servings. You could use a small 8x8 for a more traditional approach. Use the remaining 1/2 tablespoon of coconut oil to line the pan(s).</div>
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Now assemble like you would any lasagna, start by using the egg white crepe to piece together a layer on the bottom. Add a layer of mushroom filling. Repeat with crepe and filling until finished. Top with pine nuts. Place in the oven just long enough to toast the pine nuts, about 15 minutes.</div>
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<b>Boil the egg yolk:</b> Place the broth in a small butter or sauce pan. Once you take the lasagna out of the oven, turn the both to medium heat. Carefully add in the yolks when the broth is hot. The yolks will only need about 2 minutes to set the outside and leave the inside creamy and runny. If you prefer a more set egg yolk, cook a little longer.</div>
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<b>Serve immediately: </b> Unmold the lasagna and set on a plate, scoop it out and set in a bowl or serve it in the ramekin. Which ever way you decide to plate it, set two yolks on top of each serving and pour a few tablespoons of the both over the top. If you are serving in a bowl, add half of the broth to the bowl for a more 'soup' effect. </div>
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Top with additional fresh ground black pepper.</div>
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Serve with a side salad, I recommend a simple arugula salad dressed with extra virgin olive oil and coarse salt. Add chopped carrots, fennel and orange to round it out.</div>
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Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com1tag:blogger.com,1999:blog-6847773172159098727.post-75682263560115755722014-10-18T11:42:00.000-05:002014-10-18T11:44:12.976-05:00Eggs with Orange and Sweet Potato I'm a big fan of smoothies for breakfast, but lately my breakfast looks a lot like dinner with cooked <br />
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vegetables to ease my digestion system.<br />
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I'll take whatever is left over from the night before and top it with a runny egg- it's simple, tasty and genius way to use up left overs while getting in good fats, protein and carbs.<br />
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Try substituting or adding in cooked squash, pumpkin, carrots or any cooked veggies. Keeping the egg yolk runny helps to create a little 'sauce' that mixes so well with the fresh orange and coconut oil. Add a few walnuts on top for a little crunch.<br />
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Fast, yummy, healthy breakfast can't be beat!<br />
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<i>Happy Healthy Tips: </i>Use coconut oil for high temperature cooking. Save your extra virgin olive oil for salad dressings and final drizzles because high heat will destroy the healthy properties.<br />
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<b><span style="font-size: large;">Eggs with Orange and Sweet Potato </span></b></div>
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1 cooked sweet potato</div>
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1/4 cup red onion, diced</div>
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2 tbls coconut oil</div>
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1 orange</div>
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1-2 eggs</div>
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salt and pepper to taste</div>
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Heat the oil over medium flames, add in the diced onion. Cook for about 5 minutes, until the onions begin to soften.</div>
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In the meantime, chop up the cooked sweet potato (I leave the skins on for more nutrition) and add to the onions. Toss well and cook a few minutes to warm the potato. Make a hole in the middle of the pan and add in or two eggs. Reduce the heat slightly and cover. </div>
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While the egg is cooking, chop the orange in half. Peel half of the orange and chop into pieces.</div>
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Remove the cover from the pan, add the chopped oranges and squeeze the remaining orange half over the whole thing. Remove when the egg is cooked.</div>
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Add a pinch of salt and fresh ground cracked pepper. Enjoy.</div>
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<br />Moniquehttp://www.blogger.com/profile/00295326536710279508noreply@blogger.com2