yourhealthharmony

Nutrition for Body and Soul

Summer Fixin’s!

There is nothing better than summer-time fixin’s!!  These Rainbow Summer Rolls look delish!  Thank you to.. The Tasky K .. for this recipe!!

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Be creative, and make it your own!

RAINBOW SUMMER ROLLS
 
INGREDIENTS
For the rolls:
  • rice paper
  • lettuce
  • cucumbers
  • carrots
  • avocado
  • papaya/ mango
  • pomegranate seeds
  • red cabbage
For the sauce:
  • 1 Tbsp peanut butter
  • 2 tsp soy sauce
  • 1 garlic clove, minced
  • ½ tsp Sriracha sauce
  • 2-4 Tbsp hot water (depends on desired consistency)
INSTRUCTIONS
  1. Slice all the vegetables and fruits into thin strips/pieces about 5-6 cm long.
  2. Take a rice paper wrapper and soak it into warm water from both sides until it softens.
  3. Place it on a cutting board and arrange the fresh ingredients in the centre of the sheet horizontally (starting with the lettuce).
  4. Fold the rice paper over the ingredients (pushing them back) and fold the sides in towards the middle like a burrito. Roll it up firmly until the end and put aside.
  5. After you finished the rolls you can cut them in half and place on a serving platter or a bowl.
  6. For the sauce, mix all ingredients together and stir until you get a creamy dip (add more water for desired consistency).
ENJOY!
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Banana Protein Ice Cream

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Banana Protein Ice Cream

3-4 sliced bananas, peeled and frozen
2 tablespoons creamy peanut butter
1/2 cup unsweetened almond milk
One packet Chocolate Plant Protein

Directions
Place frozen bananas, peanut butter, almond milk, and protein powder into food processor.
Pulse on high for a minute, scrape the sides and continue to pulse until bananas are creamed perfectly into an ice cream
Serve immediately.
*Optional: top with chocolate chips!

If you would like to try the Chocolate Plant Protein, I have some coupons for Trial Packs that are available for a limited time.  Contact me for more info!

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CARAMEL APPLE PIE BREAD

Holy Moly…This looks amazing!
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This Caramel Apple Pie Bread, is loaded with chunks of apples and crunchy walnuts, all wrapped in a delicious cinnamon-almond flour batter. Each slice is topped with buttery crumbs, coated with a divine homemade caramel and served warm. The texture is soft, moist and fluffy.

Your house will smell like warm apple pie when you bake this bread.

(Thank  you Living Healthy for this amazing recipe!)
APPLE PIE BREAD:
  • 2 cups (228 grams) blanched almond flour
  • 1 tablespoon (8 grams) coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 91 grams finely sliced apples (this is equivalent to almost 1 cup full or 1 small apple).*
  • ⅓ cup (79g) full fat coconut milk
  • 4 tablespoons (75g) coconut oil, melted
  • 6 tablespoons (129g) raw honey
  • 2 eggs
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • ⅓ cup walnuts, coarsely chopped
CRUMB TOPPING:
  • 2 tablespoons almond flour
  • 1¼ teaspoon coconut oil, melted
  • ⅛ teaspoon ground cinnamon
HOMEMADE CARAMEL:
  • Ingredients
    • 2 tablespoons (23ml) water
    • ¼ cup (35g) raw coconut palm sugar
    • ½ cup (111.5ml) full fat coconut milk
    • 1 teaspoon vanilla extract
    • pinch salt
    Instructions
    1. Bring the water and coconut sugar to a light boil in a medium saucepan, stirring the mixture constantly over medium heat.
    2. Add the coconut milk, vanilla, and salt, and cook for about 15 to 20 minutes over medium heat, stirring constantly so that it doesn’t burn. When the mixture start to thicken and turn darker in color it’s ready. Set aside to cool, and store it in a airtight container in the fridge.
Instructions
APPLE PIE BREAD:
  1. Preheat oven to 350°F. Grease the bottom and sides of a 6.4 x 3.8-inch loaf pan with coconut oil, and line it with a piece of parchment paper. Cut paper to fit lengthwise, leaving some excess on the edges. You can also make this bread on 8½ x 4½-inch medium loaf.
  2. Mix together the almond flour, coconut flour, cinnamon, baking soda and salt.
  3. In a separate bowl, whist together the coconut milk, coconut oil, honey, eggs, apple cider vinegar and vanilla extract.
  4. Using a rubber spatula, mix dry and wet ingredients together just until combined. Do not over mix.
  5. Gently fold into the batter the apple slices and chopped walnuts (reserve about 1 tablespoon of walnuts for the crumb topping).
  6. Pour batter into the prepared loaf pan.
  7. Mix all the crumb topping ingredients together with your hands, then sprinkle top of bread with the crumbs and reserved walnuts.
  8. Bake for 30 minutes, then cover bread with aluminum foil and bake until a toothpick inserted into the center comes out clean, about 20 more minutes. Total baking time should be approximately 50 minutes. Set pan on a wire rack to cool.
  9. Carefully remove bread from pan while still warm, and drizzle caramel over the top before serving.Recipe serves 8-10 people. Store in the refrigerator.
Cook’s Notes
Use organic green apples – Granny Smith.
Make sure to slice apples into small pieces of about ⅛-inch thick.
Check out the video
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Pumpkin Power Balls

Yep…These happened yesterday!!  Yummy!  Didn’t even have to heat up the oven.

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Recipe makes: 24-32 balls. (Depending on size)

Ingredients:

  • 3 cups dry, uncooked oatmeal (I used gluten-free oats)
  • 1 cup all-natural Pumpkin Puree
  • 1 cup all-natural Peanut butter, or Almond butter
  • 2/3 cup pure maple syrup or raw honey
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 Tbsp vanilla extract
  • 4-6 Tbsp ground flax seeds (if ‘dough’ seems too wet, then  add more ground flax, if it’s too dry, add less…start with a smaller quantity)
  • 1 cup small chopped walnuts, chopped almonds, chopped peanuts, coconut flakes, or any combination of mix-ins that equal 1 cup total.
  • 1/2 cup mini dark chocolate chips (I used regular size). You could use dark chocolate/cacao pieces, or just skip them altogether.
  • Opt.  1 packet of Chocolate Plant Protein!

Instructions:

  1. Combine all ingredients together in a medium bowl until very thoroughly mixed.
  2. Roll into balls of about 1″ in diameter (I did different sizes).
  3. Place on a cookie sheet covered in parchment paper & freeze one hour.
  4. Store in an airtight container and keep refrigerated for up to 1 week.

Enjoy!

Thank you CleanFoodCrush for the recipe!

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Cashew Cream Pad Thai Zoodles

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Ingredients

3/4 cup raw cashews
3 ounces thin brown rice noodles (such as Annie Chun’s Maifun)
4 teaspoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha chili sauce
1 medium yellow zucchini
1 medium green zucchini
2 large carrots
1 cup thinly sliced red cabbage
1 cup sugar snap peas, trimmed and thinly sliced crosswise
1/2 cup torn fresh basil

Preparation

1. Soak cashews in a bowl of water for 1 hour. Drain.

2. Soak noodles in a bowl of very warm water for at least 1 hour. Drain.

3. Combine cashews, soy sauce, oil, fish sauce, honey, lime juice, and Sriracha in a mini food processor, and process until very smooth.

4. Run zucchini through a spiralizer to create noodles, or cut long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 3 cups. Run carrots through a spiralizer to create noodles, or cut into long noodles with a julienne peeler or ribbons with a vegetable peeler to measure 1 cup. Combine rice noodles, zucchini, carrot, cabbage, and peas; toss well to combine. Spoon cashew mixture over noodles; toss to combine. Sprinkle with basil.

 

Thank you Cooking Light for this recipe!

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Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

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Doesn’t this look beauteous!!!!

1 medium beet, peeled
1 medium golden beet, peeled
1 butternut squash, peeled
1 tablespoon, plus 2 teaspoons olive oil, divided
½ cup italian parsley
3/8 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Zest of 1 lemon
1 ounce feta cheese, crumbled

1. Spiralize beets and the neck of the butternut squash (reserve the bottom hollow section for another use).

2. Combine vegetables and a small amount of water in a microwave safe bowl. Microwave for 1 minute or until tender and drain beets and squash noodles on a paper towel. ( I would do this on the stove)

3. In a blender or mini food processor, combine parsley, 1 tablespoon olive oil, salt, pepper, and lemon zest. Blend until smooth.

4. Gently toss spiralized vegetables in pesto and sprinkle with feta.

Serves 4
CALORIES 114; FAT 7.3g (sat 1.9g, mono 4.5g, poly 0.7g); PROTEIN 2g; CARB 11g; FIBER 3g; CHOL 6mg; IRON 1mg; SODIUM 309mg; CALC 62mg

Thank you Cooking Light for this recipe!!

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YEEHAW… Cowboy Caviar!

Doesn’t this Cowboy Caviar look yummy!!!

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Cowboy Caviar

(Thank you 12 Tomatoes for this yummy recipe!)

30 MINUTES TO PREPARE, SERVES 8

INGREDIENTS

  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (14 oz.) corn, rinsed and drained
  • 6 roma tomatoes
  • 1 avocado, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeño, seeds removed, minced
  • 1/2 red onion, diced
  • 3/4 cup Italian dressing
  • 1/2 cup fresh cilantro, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste

PREPARATION

  1. Toss beans corn, tomatoes, bell peppers, jalapeño and red onion together in a large bowl.
  2. Season with salt and pepper, cumin and garlic powder, then add avocado and fresh cilantro.
  3. Mix gently with Italian dressing until everything is moistened.
  4. Taste and adjust seasoning, if necessary.
  5. Refrigerate for 15-30 minutes before serving.
  6. Enjoy!
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Southern Cobb Salad with Roasted Sweet Onion Dressing

I don’t know about you guys….but sometimes I just need to have a good ole’ Cobb salad.  This one looks delish!!!  Make your own substitutions where needed!

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INGREDIENTS

DRESSING
  • 6 unpeeled garlic cloves
  • 2 large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
  • 1 1/4 cups vegetable oil, plus more for brushing
  • 1/2 cup apple cider vinegar
  • 1/4 cup fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
SALAD
  • 10 lightly packed cups mixed lettuces (8 ounces)
  • Kosher salt
  • Freshly ground pepper
  • 2 cups shredded cooked chicken
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 1 cup buckwheat or radish sprouts
  • 4 ounces blue cheese, crumbled (1 cup)
  • 1/2 cup crumbled cooked bacon
  • 1 Hass avocado, peeled and diced
  • 1 medium tomato, diced
  • 1/2 cup toasted pecans, chopped
  • 2 hard-cooked eggs, peeled and sliced lengthwise

HOW TO MAKE THIS RECIPE

  1. MAKE THE DRESSING Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool. 
  2. MAKE THE DRESSING Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper. 
  3. MAKE THE SALAD In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table. 

MAKE AHEAD

The onion dressing can be refrigerated for up to 4 days.

Thank you Food and Wine for this recipe.  Check out their site for more yummy ideas!

Enjoy!

#Food4Thought

www.food4thoughtwellness.com

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Simple Balsamic Vinaigrette

It’s salad season!!!  I’m going to try this vinaigrette today over a spinach, baby kale, and quinoa salad.  I’m also going to add sliced strawberries and crumbled goat cheese!  I think I’ll also add a drop of Améo Orange Essential Oil too!

Yummmm!

Thank you Food Network and Emeril Lagasse for the recipe… read more!

Ingredients
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/simple-balsamic-vinaigrette-recipe.html?oc=linkback

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10 Amazing Summer Popsicle Ideas!

What I love so much about summer is that it brings out my “inner kid”. Playing in playgrounds, running in the sunshine, and exercising myself into an afternoon flop on the couch! Anothe…

Source: 10 Amazing Summer Popsicle Ideas!

Thank you standingstrongwellness for these ideas!!

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