How to Cope with Zucchini Overflow or What to Make With an Abundance of Zucchini.

Paleo_zucchini_recipes

If you have a vegetable garden then this has probably happened to you. One day you go out and everything is still too small to pick. You go back what seems like only a couple days later and you have zucchini the size of baseball bats! Well, that happened to us this week, so we’ve had an abundance of zucchini to eat and give away. We tried a few new recipes and adapted a few old recipes to bring you some great Paleo, Primal, and Gluten Free recipes for all that squash.

Spiralized Zucchini spiralized_zucchini_recipes

OK, I don’t know how I ever lived without a spiralizer before. This handy little gadget turns all kinds of vegetables into long strings that are similar in width to spaghetti. I bought a $30 professional grade one at Bed Bath & Beyond. The low end models there started at $20 and were all plastic. I thought for $10 more, the professional one had a lot more metal pieces and looked sturdier. I love spiralized zucchini! It is very versatile and easy to eat raw. Below are 3 recipes we made in the last few days as we went a little crazy with the spiralized zucchini. I also spiralized a summer squash that was a bit hard because it sat on the plant too long. This worked great, also – perfect way to use hard summer squash.

Before we get into the recipes, let me give a little advice about how to spiralize squash. If you have huge pieces like we did, then cut them as long as you can to fit your spiralizer. Make sure you have an end piece on the end closest to the handle, or it can dig into the soft part with the seeds and just makes a hole there instead of pushing the vegetable into the blade. If this happens, don’t fret too much, you just have to hand spin it without the handle. The spiralized zucchini noodles still come out great!

Spiralized Zucchini with Paleo Meat Sauce

Recipe inspired by jaysbakingmecrazy.com

Paleo_meat_sauceIngredients

  • 2 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, crushed
  • 1 organic red bell pepper, diced
  • 2 pounds grass fed ground beef
  • 1 29oz can of plain tomato sauce
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons coconut aminos
  • 1 Tb Italian seasoning
  • salt and pepper to taste
  • 7-8 cups of raw spiralized zucchini (One extra large zucchini or 3-5 smaller ones)

Directions

  1. Heat the olive oil in a large frying pan on medium heat. Add the crushed garlic and saute for a minute to release the flavor. Make sure not to brown or burn the garlic.
  2. Add the bell pepper and saute until softened.
  3. Add the ground beef and cook until brown. Break up any large chunks.
  4. I had quite a lot of oil in my browned meat, so I removed some. To remove or not is your preference. Leave some for flavor.
  5. Add in the tomatoes, tomato sauce, coconut aminos, and spices. Stir well and cook for 20 minutes for the flavors to mix.
  6. Serve over spiralized squash. I like my spiralized zucchini raw, but if you want it warm, quickly rinse it in hot water. It gets mushy if you overcook it and makes for poor consistency as spaghetti.

Shrimp Scampi Over Spiralized Squash

Paleo_shrimp_scampiIngredients

  • 1 pound large raw wild caught shrimp, shelled & deveined
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp grass-fed butter
  • 3-4 garlic cloves, crushed
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup white cooking wine
  • 2 tablespoons finely chopped fresh parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice
  • 7-8 cups of spiralized zucchini (One very large zucchini or 3-5 smaller ones)

Directions

  1. Heat a saute pan. Add the butter and olive oil. When the butter melts, add the garlic and red pepper flakes. Saute for just a minute to soften and release flavors – don’t let it burn!
  2. Add the shrimp and wine. Arrange the shrimp in a single layer and cook 3-4 minutes on each side – until they’re good and pink all the way through. The heat should be high enough so the sauce is bubbling, but not burning.
  3. Once cooked and the wine reduced a bit, remove from heat and add the lemon juice, parsley and black pepper. Toss to combine all flavors.
  4. Serve over raw or slightly cooked zucchini noodles. Enjoy!

Spiralized Zucchini Greek Salad

Primal_Greek_salad_recipeIngredients

  • 2 Tbs  extra virgin olive oil
  • 2 Tbs organic lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp oregano
  • 1/4 tsp crushed garlic
  • 1/8 tsp dry mustard
  • 2-3 Tbs red onion, diced small
  • 2-3 zucchini spiralized, about 4 cups
  • 1/2 large organic tomato, diced
  • 1/2 organic cucumber, diced
  • 15 kalamata olives, halved
  • 2 oz feta cheese, cubed or crumbled
  • 2 Tbs chopped organic raw pecans

Directions

  1. Whisk the first seven ingredients together for the dressing. Add the onion and set aside for the flavors to combine.
  2. Spiralize, chop and combine all other ingredients.
  3. Pour the dressing over the veggies and cheese and enjoy!

Paleo French Meat Pie Stuffed Zucchini

Paleo_stuffed_zucchini_recipeMy Mémère used to make the best French meat pies. That tradition has been passed to my aunt, and this year I made a few. I’ve altered the recipe a bit to include sweet potatoes instead of regular white potatoes and added celery for the stuffing. I also only used grass-fed ground beef instead of a combination of ground pork and beef. The rest of the recipe is all Mémère’s. Hope you like it as much as we did!

Stuffing Ingredients

  • 2 lbs grass-fed ground beef
  • 1/2 large onion, diced
  • 2 Tbs grass-fed butter
  • 2 medium organic sweet potatoes
  • 1 tsp Bells Poultry Seasoning
  • 1 tsp salt
  • pepper to taste

Directions

  1. Peel, boil and mash the sweet potatoes. Don’t add anything to the potatoes. Set aside
  2. Heat a large skillet to medium high heat. Melt the butter and saute the onion and celery until the onion is translucent.
  3. Add hamburger and cook until meat is no longer pink, stirring often to break up the large chunks. Add a little water if it starts to get dry.
  4. Add 1/2 the mashed sweet potatoes. Check the consistency. You want just enough to hold it together. Add more if needed. You may not use all of it.
  5. Add the cloves, salt and pepper, and poultry seasoning. This part is really to taste, so feel free to change the measurements.
  6. Grab your zucchini. Slice in half the long way and scoop out the seeds. I used one XL zucchini because that is what I had. Place on a parchment lined baking sheet. You may have to slice a bit off the bottom to get it to sit flat on the tray.
  7. Spoon the stuffing into the zucchini, overflowing it.
  8. Cover with foil and cook at 350° until the zucchini is tender, but not mushy. My XL zucchini took close to 1 hour, but smaller ones should be checked after 1/2 hour or so. Remove from oven, slice and serve.

Paleo Zucchini Bread

recipe from theroastedroot.net

Paleo_zucchini_bread_recipeCan’t do a zucchini recipe post without a good zucchini bread.  I like chocolate chips in my zucchini bread, so I added it to the recipe. This recipe is great with a cup of coffee for breakfast or dessert.

Ingredients

  • 3 eggs lightly beaten
  • 1/3 cup pure maple syrup
  • ¼ cup full fat canned coconut milk or almond milk
  • 2 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1-1/2 cups grated zucchini 1 medium zucchini squash
  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/4 tsp baking soda
  • 1 Tbs ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup Enjoy Life Chocolate chips, optional

Directions

  1. Preheat oven to 375° and use coconut oil to lightly oil a 9″ x 5″ loaf pan.
  2. Grab a medium mixing bowl and whisk together the first five ingredients until well-combined. Add in the grated zucchini and stir until well combined.
  3. In a separate mixing bowl, stir together the remaining ingredients (except the chocolate chips), the dry ingredients.
  4. Pour the flour mixture into the bowl with the wet ingredients and stir to combine. Add chocolate chips, and gently stir. Allow it to sit for 5 to 10 minutes.
  5. Pour the batter into the prepared loaf pan. Place on the center rack of the preheated oven. Bake for 35 to 45 minutes, until loaf tests clean in the center.
  6. Remove the loaf from the oven and cool for at least 20 minutes. Turn the bread out onto a cutting board and enjoy with butter and honey.

Almond Butter Brownies: Try Not to Eat the Whole Pan!

 

paleo_blondie_brownie_recipe

Dr. Erica Lepore, naturopathic doctor and creator of the 21 Day Detox Program, posted this recipe on her Facebook page and I had to try them. She said her family ate the whole pan in one sitting. I had to hurry to get the pictures done before my family ate them all! They’re that good – scout’s honor. The recipe is more like a blondie because it has chocolate chips and no cocoa. With the exception of the chocolate chips, which have a bit of evaporated cane juice to sweeten them, this recipe is Paleo-friendly. It is also gluten free and Vegan. And very addictive. We can not be held responsible for weight gain due to over consumption of these yummy goodies. Good luck not eating the whole pan!

Almond Butter Brownies

recipe from foodbabe.com
Ingredients
  • 1 cup almond butter
  • 2 tbsp flaxseed + 3 tbsp water or 1 egg
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup of coconut palm sugar
  • 1/2 tsp vanilla
  • 1/2 cup of “Enjoy Life” mega chocolate chunks

note: If using unsalted almond butter use 1/2 tsp salt

 Instructions
  1. Preheat oven to 350 degrees
  2. Line the bottom of an 8×8 dish with parchment paper or grease it.
  3. Thoroughly mix all the ingredients except the chocolate chips in a mixing bowl
  4. Add chocolate chunks, give a few stirs and pour batter into pan
  5. Bake brownies until dark golden brown – 20 to 25 mins
  6. Remove from oven and try to wait at least 10 mins before cutting

The Healthy Truth About Chocolate: It’s Good for You!

paleo_sugar-free_chocolate_candy_recipes

Good Chocolate is Good for You

Valentine’s Day is right around the corner and that gets everyone thinking about one of my all time favorite things: chocolate! We talked all about many of the health benefits of chocolate in this blog post, Get Your Chocolate Fix! But, recently, a new study suggests that eating chocolate may make you smarter. Check out this article on PsyBlog, a website dedicated to figuring out how the mind works and founded by psychologist and author Dr. Jeremy Dean. In a nutshell, the study followed over 1000 people for over 30 years and found that people who regularly ate chocolate performed better on tests of reasoning and attention as well as tests of working memory. Not like I need another reason to eat chocolate, but, woohoo!

Yummy Sugar-Free Chocolate Candy Recipespaleo_sugar-free_chocolate_recipes

Now, most chocolate isn’t good if you are following a Paleo Diet, Primal Diet or any diet that eliminates white, processed sugar. But, I’ve been making these fantastic Paleo-friendly chocolate delights the past few months – since my last 21 Day Detox in November. I first introduced them to my extended family on Thanksgiving and they’ve been a big hit ever since. I always have a batch of one of these recipes in the fridge at any given time. Right now it’s the fruit and nut clusters. OK, so now I have to go get one because just talking about them makes me want one – or three!

Paleo Almond Joy Bars

inspired by detoxinista.com
Crust:
1 cup almond meal ( fine ground almond flour is ok, but rough almond meal works better)
1 1/2 Tbs maple syrup
1 Tbs organic unrefined coconut oil (more solid the better)
1/4 tsp pure almond extract
pinch of sea salt
Coconut Filling:
1 cup shredded unsweetened organic coconut
3 Tbs pure maple syrup
2 Tbs organic unrefined coconut oil
1 tsp Bovine Gelatin dissolved in 2 tbs hot water
1/3 cup halved raw organic almonds or organic Brazil nuts (optional)
Chocolate Topping:
1/4 cup organic cocoa powder
1/4 cup melted coconut oil (substitute half with organic cocoa butter for firmer chocolate)
2 Tbs organic maple syrup
6 drops stevia liquid (optional)
pinch of  sea salt

Instructions:
Before starting, get the cocoa butter melting if you are using it, see step 9.
1) In a glass bowl, add almond meal, maple syrup, almond extract and salt.
2) In a small glass dish, melt coconut oil in the microwave for 15 to 30 seconds or on the stove in a double boiler. Add to other ingredients and mix well.
3) Line a small glass pyrex dish (7.5 x 5.25 x 1.75) or bread pan with parchment paper. Dump the crust mix into the dish, spread it out and press it firmly into the bottom of the dish with a fork. Put in freezer to set while you make the coconut filling.
4) I always just use the same glass bowl for this next part to save on dish washing. Add the shredded coconut and maple syrup to the bowl. Melt the coconut oil as before and add to the bowl.
5) In a very small glass or mug, dissolve the Bovine Gelatin into the 2 Tbs hot water. Use hot water so it dissolves completely and mixes better with the rest of the filling. Add to filling and mix well.
6) Remove crust from freezer and pour filling on top. Spread out and again press it firmly into the bottom of the dish with a fork.
7) If you are adding the nuts, cut each in half and spread on top of the coconut filling. Press into the filling with a fork. You want them to be halfway in and halfway out of the coconut layer. Return to freezer while you make the chocolate topping.
8) I again use the same bowl, although if you mind tiny bits of coconut in your chocolate layer, you may want to use a clean bowl. Add the cocoa powder and maple syrup to the bowl.
9) I originally made this recipe using only coconut oil for the chocolate topping, but found it to be a little on the soft side. So, I’ve been making it with 2 Tbs coconut oil and 2 Tbs melted organic cocoa butter. To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt. Once the cocoa butter is melted, add the coconut oil directly to it, it will melt in the hot oil. You don’t want the coconut oil to be super melted or the chocolate comes super thin. If the coconut oil doesn’t mix enough, then zap it in the microwave for a few seconds to melt it a bit more. Whisk till well blended.
10) Add oils to the bowl and whisk to mix well. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia to taste if you like it sweeter.
11) Remove dish from freezer. Use a small spatula to pour chocolate onto the top and spread evenly. Return to freezer to set for at least 15 minutes.
12) Remove from freezer. Remove from dish by pulling the parchment paper up and out of the dish. Pull sides of parchment paper down and place the whole block on a cutting board. I cut it in half the long way and then I usually make 6 cuts the short way for a total of 14 pieces. Which immediately turns into 13 pieces or fewer depending on how many people are standing there waiting for me to finish. Store left-over candies ( if you have any) in the fridge.

Healthy Peanut Butter Cup Bars

This can be made Paleo or primal by using any other nut butter instead of peanut butter.

inspired by detoxinista.com
Both Chocolate Layers (make two batches separately):
1/4 cup organic cocoa powder
1/4 cup organic unrefined coconut oil or softened grass- fed butter (substitute half with organic cocoa butter for firmer chocolate)
2 Tbs organic maple syrup
6 drops stevia liquid (optional)
pinch of salt
Peanut Butter Filling:
Use any other nut butter for a Primal version.
1/2 cup crunchy natural organic peanut butter (the kind with no sugar or oils added)
2 1/2 Tbs pure maple syrup
1 Tbs  coconut oil or softened grass-fed butter
pinch of sea salt
1/2 cup organic nuts (optional)

Instructions:

1) I originally made this recipe using only coconut oil for the chocolate topping, but found it to be a little on the soft side and it added a mild coconut flavor that I didn’t really like with the peanut butter flavor. So, I’ve been making it with 2 Tbs grass-fed butter and 2 Tbs melted organic cocoa butter. To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt. Melt enough for both layers of chocolate.
2) Line a small glass pyrex dish (7.5 x 5.25 x 1.75) or bread pan with parchment paper.
3) Add the cocoa powder and maple syrup to a glass bowl. Once the cocoa butter is melted, add the butter or coconut oil directly to it, it will melt in the hot oil. You don’t want the butter or coconut oil to be super melted or the chocolate comes out thin. If the oils are starting to cool and thicken, the chocolate comes out thicker.
4) Whisk to thoroughly combine and it’s a nice thick texture. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia liquid to taste if you like it sweeter.
5) Use a small spatula to pour chocolate out of bowl into parchment lined dish. Spread evenly and put in freezer to set.
6) I use the same bowl to mix up the peanut butter filling because a bit of chocolate in my peanut butter layer is OK with me. Add the peanut butter and maple syrup to the bowl. If using softened butter, add to bowl. If using coconut oil, melt it slightly, like 15 seconds in the microwave. Stir so texture is consistent and thick, but not chunky. Add to bowl and mix thoroughly. Salt to taste.
7) Remove base chocolate layer from freezer and using a spatula, pour peanut butter filling onto chocolate layer and spread evenly.
8) Add nuts evenly to top and press into the peanut butter layer. Put back in freezer to set.
9) Follow steps 1 and 3 to make another batch of chocolate.
10) Remove dish from freezer. Use a small spatula to pour top layer of chocolate on the peanut butter layer. Spread evenly. Put back in freezer for at least 15 minutes to set.
11) Remove from freezer. Remove from dish by pulling the parchment paper up and out of the dish. Pull sides of parchment paper down and place the whole block on a cutting board. I cut it in half the long way and then I usually make 6 cuts the short way for a total of 14 pieces. Store left-over candies ( if you have any) in the fridge.

Paleo Fruit & Nut Clusters

Chocolate Base:
1/2 cup organic cocoa powder
1/2 cup organic unrefined coconut oil (substitute half with organic cocoa butter for firmer chocolate)
4 Tbs organic maple syrup
12 drops stevia liquid (optional)
sea salt to taste
Mix-ins:
3/4 cup dried organic fruit and nuts
My most recent batch has unsweetened coconut flakes, cranberries, pecans and cashews. A really tasty combination was dried cherries and pistachios, YUM!!!

Instructions:

1) To melt the cocoa butter, grab a deep frying pan or wok and add about an inch or so of hot water, set the heat on low to warm the water further, but don’t boil it. Place the cocoa butter chunks in a small glass dish or mug and place that in the frying pan. Start this early because it takes a while to melt.
2) Add the cocoa powder and maple syrup to a glass bowl. Once the cocoa butter is melted, add the butter or coconut oil directly to it, it will melt in the hot oil. You don’t want the butter or coconut oil to be super melted or the chocolate comes out thin. If the coconut oil or butter doesn’t melt nicely into the cocoa butter, you can microwave it for a few seconds to melt it a bit. Whisk to thoroughly combine. Add to bowl and whisk and to a nice thick texture. Don’t forget to add salt to taste – it adds a really nice touch to this recipe. Add stevia liquid to taste if you like it sweeter.
3) Add dried fruit and nuts to the bowl and mix till all is coated in chocolate. Spoon out bite-size portions onto a parchment paper lined cookie sheet. Freeze for 15 minutes or set in fridge for a few hours. Store left-over candies ( if you have any) in the fridge.

 

 

 

 

Vacationing this winter? Stay healthy & energized with a quick smoothie-on-the-go!

Easy_green_smoothies

For a Limited Time Only!!!
Free Shaker Bottle with any order of 2 or more powdered supplements!

We just got back from a short vacation in sunny Florida. It was nice to get away from the cold of the northeast for a few days. AAHHHH!!! While away, I was very happy to be able to quickly have my morning smoothie. It’s good to know at least one meal is going to be healthy! Smoothies are an easy, tasty means of getting your daily dose of vitamins and minerals. If you’re heading off on vacation, or even a day trip, you may be wondering how to continue to get all your nutrients in a convenient, portable way. Packing a blender, an extension cord, a head of greens, a container of yogurt, and several bags of frozen fruit for your morning smoothie isn’t really a feasible option for most of us! Fortunately there is another method.

Portable Smoothies for Vacations, Camping, and Day Trips

It all starts with the Ultimate Shaker Bottle. This lightweight portable smoothie shaker will fit easily in your suitcase or backpack. With a rubber seal to prevent leaks and an agitator to break up clumps, all you need to do is add your powdered supplements, fill with water or other beverage of choice, and shake it up to make an instant, healthy smoothie! You can drink right out of the bottle. Smoothies are perfect any time of the day, whether you need a simple breakfast, lunch, snack, or post-workout recovery drink.

If you’re heading out for the day, simply add a scoop or two of powdered supplements to the dry smoothie shaker bottle. Later, when you’re ready for your afternoon snack, just pour in some liquid, shake, and drink. If you’re planning a longer trip, combine all your powdered supplements (in the desired proportions) in a large container. Include a measuring cup to scoop out individual smoothie servings as needed. Although we recommend reusable containers when possible, you can even pre-measure single servings into plastic zip top bags if you need to save space. You can have healthy, nutritious smoothies for breakfast every day of your trip!

healthy-smoothie-powder

Use coupon code “SuperSmoothies” to save 10% on powdered supplements and the travel smoothie shaker bottle.

Catie’s Organic Greens and Catie’s Gluten Free Greens provide many of the nutrients you may be missing in your diet. With a variety of concentrated greens, Catie’s Greens add probiotics and enzymes, fiber, fatty acids, and antioxidants to your smoothie.Get Your Greens on the Go

Vitamineral Green smoothie powder contains grasses, sea vegetables, herbs, enzymes, chlorophyll, iodine, and adaptogens. Made entirely from real foods grown with standards that surpass organic regulations, this superfood smoothie powder is raw, vegan, GMO free, and gluten free.

fermented_kale_smoothie_powderPerfect Supplements Fermented Kale Powder may help prevent numerous diseases due to its anti-inflammatory, antimicrobial, antiviral, and antitumor properties. Kale is one of the most popular health foods, with vitamins A, C, E, and K, calcium, potassium, protein, and fiber, and fermented kale in your smoothie provides all these nutrients in an easily digestible form.

Perfect Aquatic Greens Powder  is made up of two freshwater algae, spirulina and chlorella. These algae are complete proteinspirulina_and_chlorella sources with vegetarian B12 and packed with vitamins and minerals. The greens in Perfect Aquatic Greens have been used for centuries throughout the world and boost energy, detoxify, aid in digestion, lower body fat, and reduce blood sugar. You can also choose to use Perfect Spirulina or Perfect Chlorella separately in your smoothies.

Perfect 3 Grass Blend is an organic combination of nutritious barley, oat, and wheat grasses. These grasses add protein, fiber, calcium, iron, essential amino acids, B vitamins, vitamins C and K, and more to your smoothie. Perfect 3 Grass Blend detoxifies, improves digestion, reduces high blood pressure and high blood sugar, and strengthens the immune system.

Add in Superfoods for Superior Sustenance

Limitless Good BaobabLimitless_Good_Baobab_for_Smoothies has a refreshing citrusy flavor with a bit of sourness. This superfood smoothie ingredient is high in fiber, with 6 grams per serving, which helps you feel full. Baobab powder contains iron, magnesium, potassium, and antioxidants. Other benefits of baobab extend to digestion, cardiovascular health, the immune system, blood sugar levels, sleep, and energy levels.

Garden of Life Organic Chia Seeds will thicken your smoothie, creating an almost gelatinous texture. A little goes a long way, so start with about a tablespoon, else you may end up with a congealed mass instead of a smoothie! Make sure to let the finished smoothie sit for 15-20 minutes to allow the chia seeds to absorb the liquid. Chia seeds that haven’t fully hydrated may lead to digestive discomfort or constipation for some people.

Catie’s Whole Plant Food Vitamin C Plus is one of my favorite smoothie add-ins. It is a chemical-free, preservative-free vitamin C supplement made from real food, never anything created or grown in a lab. And it tastes like fruit punch! Vitamin C has too many health benefits to list them all here. Check out this blog, Five Startling Facts About Vitamin C, for more information on whole food vitamin C.

Vitamineral EarthVitamineral_Earth_powder contains omega-3 fatty acids, adaptogens, the Essaic herbs, probiotics, and minerals such as chromium, selenium, and manganese. High in fiber, raw, and vegan, Vitamineral Earth supports healing, digestive health, detoxification, the immune system, and healthy blood sugar levels. Vitamineral Earth adds a savory flavor to your smoothie.

Perfect Acai Berry Powder not only has a pleasant, tart, fruity taste that pairs well with other fruit flavors or chocolate smoothies, but it is also loaded with antioxidants. Acai smoothie powder supports digestion and heart health and the acai tree has been dubbed the “tree of life” for the berry’s anti-aging benefits.

Power Up with Protein

Tony’s Pure Whey Protein Plus Double Dutch ChocolateGreat_Tasting_Whey_Protein is a highly absorbable protein powder free of added sugars and other unhealthy additives. Whey protein is an optimal source of high-quality smoothie protein that has been found to boost immune health, aid in weight loss, and lower blood pressure. This is a great tasting protein powder — it’s like chocolate milk when added to milk.

Dr. Tony’s Vegan Protein comes in both French Vanilla and Double Dutch Chocolate and provides vegan smoothie protein from pea, rice hemp, cranberries, and chia seed along with 1000mg of l-glutamine. L-glutamine helps build and repair muscle, boost the immune system, stabilize blood sugar, and promote gastrointestinal health.

PaleoPro Protein Powder  is a paleo-friendly protein powder made from grass-fed beef and egg protein. Unlike many other Paleo protein powders, PaleoPro uses the flesh from the beef, not the collagen. While collagen is a great source of protein, it does not have the desired amino acid profile of beef flesh. And, this protein powder tastes great!

Perfect_Protein_PowderAvailable in Vanilla or Simply Natural, Perfect Plant Protein is a unique blend of mushroom protein, hemp protein, brown rice protein, probiotics, and enzymes. This hypoallergenic formula is perfect for those with allergies and provides 17 grams of complete vegan protein per serving. Perfect Plant Protein smoothie powder supports digestion, reduces inflammation, promotes muscle growth and recovery, supports metabolism, and contains countless vitamins, minerals, fatty acids, and amino acids.

Perfect Hydrolyzed Collagen and Perfect Bovine Gelatin are both great protein powders to add to any drink. They come from super healthy pasture-raised grass-fed, Brazilian cattle. They have very similar potential health benefits, including great for digestion, hair and nail growth, and reducing joint pain. The big difference is Hydrolyzed Collagen doesn’t gel whereas gelatin does gel as it cools. And, hydrolyzed collagen may be more easily absorbed as it has been processed one step further with natural enzymes, making the collagen peptides shorter. One 11 g scoop of either provides 10 g of protein!

Goatein Pure Goat’s Milk Protein PowderGoat_Milk_Protein_Powder is an excellent complete protein source for those who can’t tolerate cow dairy products. Goat’s milk is highly digestible, as its composition is similar to human breast milk. A one scoop serving of Goatein adds 13 grams of protein to your smoothie.

Make Your Smoothie Taste Great

While many of these supplement powders already have a great taste with natural flavors, you’ll want to make sure you choose a combination of flavors that will mix together well in your smoothie. If you’re not used to the taste of greens, start with a very small amount and rely more heavily on chocolate protein powder or fruit powders. You can also add cocoa powder, ground spices such as cinnamon and ginger, or powdered stevia to your dry smoothie mix. Instead of water, use juice, nut/dairy/coconut milk, coconut water, tea, or even coffee in your smoothie shaker for a stronger flavor. Have fun experimenting, but try mixing up a sample smoothie before your trip to make sure your final concoction is delicious. Happy shaking!

Kerrie’s Favorite Smoothie-on-the-Go Combo

This is for one serving

1 scoop Perfect Hydrolyzed Collagen
1/2 T Catie’s Whole Plant Food Gluten Free Greens
1/2 T Catie’s Whole Plant Food Vitamin C Plus
1 scoop Perfect Acai Powder
2 scoops Limitless Good Baobab Powder
8 – 12 oz of juice, water or any combination of the two

All together, it makes up about 1/4 cup of powder.

I mix 10 days worth at a time up and keep it in the fridge for easy dispensing.

Why these supplements?

I choose the Perfect Hydrolyzed Collagen because it is tasteless in combination with everything else, and I’m still recovering from knee surgery in May and need all the collagen I can get to help rebuild and repair the joint.

I like the Catie’s Gluten Free Greens because it comes from real food, many of the ingredients are organic, and I like to eat gluten-free whenever possible.

I add the Catie’s Vitamin C and the Perfect Acai because I used to get lots of colds, and I get far fewer when I keep my immunity high. Both these products are loaded with antioxidants and immune boosters.

The Baobab Powder is also a great source of antioxidants, but is also naturally high in fiber. Good fiber is an excellent addition to any liquid meal.

I usually get a good 100% organic red juice like pomegranate cranberry or cherry. Then I use about 5 oz each juice and water with the 1/4 cup of pre-mixed supplements.

Receive 10% OFF portable smoothie supplies — the shaker bottle and any powdered supplements above — with coupon code: SuperSmoothies

Tasty Recipes for Leftover Turkey

healthy_turkey_recipes

The family is gone, the day was a success. Everyone raved about your turkey and all the fixins. Now what do you do with the extra turkey? Here are some great recipes so you can bring new life to leftover Thanksgiving turkey.

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Hearty Healthy Chicken Soup Recipes

I know it says chicken soup, but you can make it exactly the same using turkey. I love to make a big batch of broth with the turkey bones. Find Nourishing Traditions recipe for making chicken or turkey broth in this blog, too!

Paleo_Chicken_Taco_Recipe

Bring New Life to Last Night’s Leftover Chicken

This is another chicken recipe, but again can be made with turkey. My family could eat tacos every week. Don’t forget the non-GMO taco shells!

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Gluten-Free, Paleo Gravy

Don’t know about you, but one of our family’s favorite ways to use leftover chicken or turkey is open-faced sandwiches. This gluten-free, Paleo-friendly gravy recipe even passed my daughter’s test for a great gravy. She loves gravy and is kinda picky about it. Use homemade grain-free bread and this is a tasty Paleo-friendly meal. Love it with leftover cranberry sauce!

47 Terrific Leftover Turkey Recipes

Check out this post from Dr. Axe with 47 different recipes for leftover turkey. As he states, it is healthier to substitute honey, maple syrup or coconut palm sugar for white sugar. Also, coconut milk can be used in place of regular milk. And you can replace highly processed (and often GMO-laden) vegetable oils with olive oil or avocado oil. I’m eager to try the Asian inspired turkey salad!

Need More Recipes, Please.

Have a favorite healthy turkey leftover recipe? Please share it with us.

Try A Delicious Applewood Smoked Rotisserie Turkey This Thanksgiving!

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A couple years ago my husband bought a rotisserie attachment for our Weber grill and he has been obsessed with cooking all kinds of meat with it ever since. I certainly don’t complain because all the food comes out wonderful and I don’t have to cook it! He uses a smoke box in the bottom with applewood chips and everything is just YUM! It is always nice and juicy and the whole backyard smells so good the whole time it’s cooking. I’m talking drool-worthy.

Our recipe says we could use up to a 14 lb turkey, but it really depends on the shape of the turkey. We’ve had trouble with some of the larger birds we’ve made because the wings sometimes fall out of the butcher’s twine and flop around, singeing on the bottom. He’s cut the tips off at that point when he got frustrated with trying to retie them up repeatedly. The one we did for this blog was 11.5 lb, and it was a perfect size. (Tonight I’m making turkey toacos with the leftovers.)

Check out this recipe we adapted from Weber to be Paleo-friendly. Don’t be daunted by the length of the directions, it is actually pretty easy to make.

Sage & Orange Rotisserie Turkeyrotisserie_turkey_paleo_recipe

Ingredients
2 Tbs fresh grated orange peel from a large washed orange (rest of orange will be used later)
1 Tbs dried sage
1 Tbs Himalayan sea salt
1/2 tsp fresh ground pepper
1 Tbs extra-virgin olive oil

1 whole free-range turkey 11 to 14 lbs (hotel style without the wings works great, too)

6 medium cloves garlic, crushed
1 bunch fresh sage
olive oil to rub on turkey

Directions

1. Wood chips need to soak in water for 1/2 hr before heating. Soak enough wood chips to fill your smoke box.
2. Combine first five ingredients in a small bowl. Set aside to mix flavors.
3. Remove extra pieces from turkey (the packet of pieces parts from inside the cavity) and any pop-up timer. Also trim any excess fat from around neck and butt. Rinse the turkey in cold water, inside and out. Pat dry.
4. Put the rest of the orange, crushed garlic and sage in the cavity of the turkey.
5. Tie the legs together and secure the wings so they don’t flop and get caught on anything during rotation. Grab the rotisserie spit and slide one set of fork prongs to the very end. Slide the spit straight through the turkey, butt first. We like butt first because the breast meat, the thickest part, is then closer to the heat, and cooks better. Make sure to skewer the orange on the way through. Slide the second set of fork prongs onto the skewer. Check that the turkey is centered around the spit, so the spit will rotate properly. Make sure both forks are all the way into the turkey and holding it securely.
6. Coat turkey with olive oil and then thoroughly rub in mixture from step 2.
7. Prep grill. Remove grates and place smoking box with soaked chips inside grill. Turkey will be cooked over indirect heat, so only use the burner on the far left. You want the grill temp to be between 350° and 450°.
8. Set the spit into the rotisserie, turn on the motor, and close the cover. Let the turkey cook over indirect heat until an internal temperature of 165° to 170° is reached in the thickest part of the thigh and also the breast (don’t touch the bone when testing).Your turkey should be done in about 2 1/4 to 3 hrs. Check it a few times in the first 1/2 hour to make sure it is rotating properly and nothing has gone amiss. Wepaleo_rotisserie_thanksgiving_turkey‘ve had wings fall out of the twine, and once one of the forks loosened up and was no longer holding the turkey! If something does go wonky, shut off the rotisserie motor to correct the problem.
9. When the turkey is ready, shut off the motor. Grab two oven mitts and carefully remove the spit from the rotisserie and place it on a cutting board. Remove spit. Cover with aluminum foil, not too tightly, and let it set for at least 20 minutes. The internal temp will rise 5° to 10°.
10. Remove orange and herbs from inside. Carve and serve warm.

In the last picture you can see the pink just under the skin from the smoking.

Don’t have a rotisserie & still want to try this recipe?

Don’t fret, you can cook your turkey right on the grill! Follow all directions for prepping the turkey and the smoking box, then put your turkey to one side and light the burner on the other side so it cooks over indirect heat. Finish with covering in aluminum foil as above. We’ve never tried this, but Weber’s recipe says it can be done this way. Let us know if you have ever done this and if it was successful. We’d love to hear from you.

Need some Thanksgiving sides to go with your turkey?

Check out this post we did last year for paleo versions of our favorite Thanksgiving recipes.
Thanksgiving, Paleo Style

Having a Halloween Party? Try These Healthy, Fun Snacks Instead of Candy.

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We all know our kids will soon be coming home with bags stuffed with candy full of artificial sweeteners and GMOs. So rather than contribute to the junk food extravaganza, make these healthy Halloween snacks instead! These Halloween treats are perfect for a spooky school event offering, a party spread, or simply a special snack to enjoy at home with the kids.

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Green Apple Monster Snacks

Paleo, Vegan, Gluten Free, No Refined Sugar, Kid-Friendly Spooky Snack

We cut small green apples into thirds for these, but if you have large apples, then quarters will work. We used almond butter under the strawberry tongue and sunflower seeds for the teeth. We made the candy eyes by following the healthy recipe below.

Adapted from forkandbeans.com

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Candy Eyes

Paleo, Vegan, Gluten Free, No Refined Sugar Candy Eyeballs

Ingredients:

  • 1/2 cup arrowroot
  • approx. 4 tsp stevia powder
  • 2 Tbsp coconut nectar
  • 1 Tbsp coconut milk
  • mini chocolate chips

Directions:

  1. Add the arrowroot powder and some of the stevia powder to a food processor. Combine and taste. Continue adding stevia powder until you get it to a sweetness you like. My stevia powder isn’t very sweet, so we used 4 tsp. My sister needed half that much with her stevia powder.
  2. Once you get the powder to the desired sweetness, whisk it into the coconut nectar and coconut milk. It should be a thick paste-like consistency.
  3. Place paste in a piping bag or plastic baggie with a corner cut.
  4. Line a cookie sheet with parchment paper and make dots on the paper.
  5. Add the mini chocolate chips quickly, before the paste sets. Continue to make dots and add the chips until all the paste is gone.
  6. Allow to set for 24 hours. This made lots of googly eyes. We had plenty left over for more fun food projects!

Adapted from forkandbeans.com

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Spider Deviled Egg

Paleo, Gluten Free, High Protein, Low Carb, Sugar Free Halloween Treat

These were pretty easy to make without a recipe. I used an egg slicer to cut multiple olives at once. I also used Primal Kitchen Mayo in the deviled eggs. Instead of soy, it is made from avocado oil, which is a much healthier oil.

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Bat Snacks

Fun Flying Bat Gluten Free, Sugar-Free Halloween Hors D’oeuvre

Getting these bat snacks to stay together was a bit tricky, but they came out so cute! I recommend breaking the blue corn chips in half or smaller to get them to stay in the grapes. Also, slice the grapes a little with a knife before inserting the corn chips. They stand better on more rectangular cheese cubes than on the true square ones.

Adapted from starneslifefamilylove.blogspot.com

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Banana Ghosts & Orange Jack-O-Lanterns

Vegan, Paleo, Gluten Free, Kid-Friendly Halloween Snack

The banana ghosts are simply chocolate chips in halved bananas. Use regular and mini chocolate chips for variety.

These edible Jack-O-Lanterns were made with small oranges and a Sharpie marker. The marker would seem to run out of ink after a bit. We had to scribble on paper to get it going again and it would be fine for a while longer. Then we’d repeat the process. Also, we had to do more than one coat some times. We had fun making these Jack-O-Lanterns and they’ve been great decorations for the Halloween season.

Banana Ghosts adapted from freefunhalloween.com; Orange Jack-O-Lanterns adapted from eathealthyeathappy.com

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Edible Eyeballs & Goblin Grins

Gluten Free, High Protein, Low Carb, Sugar Free Halloween Hors D’oeuvres

For the edible eyeballs, we started with slices of radishes, parsnips and carrots. Then we added the mozzarella mixture for the white of the eye followed by the ends of the olives left over from the Spider Deviled Eggs. For the open ends, I put small pieces of red pepper inside to make them red.

Mozzarella Eye Mixture

  • 8 oz fresh mozzarella
  • 3 Tbsp Primal Kitchen Avocado Mayo
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • salt to taste
  1. Combine mozzarella and mayo in a food processor until smooth. This will be pretty thick.
  2. Add spices and give it a good stir.
  3. Put in a ziplock baggie with a medium to large hole in the corner to easily squeeze mixture onto veggies.

The Goblin Grins are made from snow peas, slices of pepperoni and sliced almonds. A dab of the mozzarella mixture in the back helps hold them together.

Adapted from starneslifefamilylove.blogspot.com

By Kerrie Bross