November 2015

HYB Gluten-Free Herbed Muffins

Posted by Dr. Lori Arnold

HYB Muffins

HYB Gluten-Free Herbed Muffins

Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan

 

Ingredients:  

2 ½ cups Almond Meal

½ cup Ground Flaxseed

1 tsp. Baking Soda

1 tsp. Himalayan Sea Salt

5 Large Organic Cage-Free Eggs

2 Tbsp. Maple Syrup

2 Tbsp. Coconut Oil (or MCT Oil)

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Fresh Thyme Leaves, pulled off stem

2 Tbsp. Fresh Rosemary, pulled off stem, finely chopped

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, combine DRY Ingredients: Almond Meal, Flaxseed, Baking Soda, and Sea Salt. Whisk until well combined.
  3. Melt Coconut oil to liquid consistency before adding to WET Ingredients, or can use MCT Oil.
  4. In separate medium mixing bowl, combine WET Ingredients: Eggs, Maple Syrup, Coconut Oil, and Apple Cider Vinegar.
  5. Add WET Ingredients to the bowl containing the DRY Ingredients slowly. Mix thoroughly until evenly distributed.
  6. Add Fresh Herbs, Thyme and Rosemary, to mixture and blend thoroughly.
  7. Grease muffin tin generously with coconut oil. Evenly drop batter into each muffin cup. Mixture makes 1 batch of 12 muffins.
  8. Bake for 20 minutes, or until toothpick comes out clean from the center. Let cool in the pan before serving.
  9. Store muffins in airtight container. Muffins will become moister after sitting overnight in a sealed container.

Fresh Dairy-Free Homemade Coconut Milk

Posted by Dr. Lori Arnold

Coconut Milk

Fresh Dairy-Free Homemade Coconut Milk

Gluten-Free, Dairy-Free, Sugar-Free, Paleo-Friendly

Ingredients:         8 ounce package Organic Finely Shredded Coconut

4 cups boiling, or very hot, filtered water

Nut Milk Bag

Instructions:

  1. You will need a high-powered blender, like a Vitamix or equivalent that can sustain high heat.
  2. Add the coconut and boiling/hot water to the blender.
  3. Blend well, about 1 minute on higher setting. Let set for another 2-3 minutes before straining.
  4. Pour the contents of the blender through the Nut Milk Bag into a large bowl or pitcher.
  5. Pull the strings of the bag and squeeze the remainder of the coconut milk out.
  6. Refrigerate the coconut milk and use within 2-3 days.
  7. TIP: Don’t throw away the coconut meal left in your nut bag! I put the fine coconut in a tight container and refrigerate to use in recipes. The coconut is deliciously moist and tastes fresher than boring bagged coconut. You can keep the coconut in your fridge for up to a week if tightly sealed. I use the coconut in smoothies.

Makes:          3 cups


Chicken Meatballs with Basil Pesto in Spaghetti Squash Cups

Posted by Dr. Lori Arnold

Meatballs

Chicken Meatballs with Basil Pesto in Spaghetti Squash Cups

Gluten-Free, Dairy-Free, Sugar-Free, Low Carb, Paleo-Friendly

 

Ingredients for MEATBALLS:

1 lb. Organic Free-Range Hormone-Free Ground Chicken Breast

1 small Organic Zucchini, chopped

1 cup Fresh Organic Crimini Mushrooms, chopped

4 Tbsp. Almond Flour

2 Tbsp. Ground Flaxseed

¼ cup Fresh Parsley

¼ cup Fresh Basil

½ tsp. Dried Oregano

½ tsp. Dried Thyme

1 medium Organic Free-Range Egg

3-4 Tbsp. Organic Coconut Oil

Salt and Pepper, to taste

 

Instructions for MEATBALLS:

  1. Add to food processor: mushrooms, zucchini, fresh basil, and fresh parsley. Pulse until finely chopped.
  2. In a large bowl, combine chicken, contents of food processor, thyme, oregano, almond flour, flaxseed, egg and salt and pepper. Mix ingredients well… use your hands!
  3. In a large skillet, heat half of the coconut oil. When oil is hot, spoon meatball-sized balls (will be a little wet from the wet ingredients) into the pan. Sauté 5-6 meatballs at a time on medium-high heat, turning until all sides are browned. Reserve remainder of coconut oil for additional batches until all meat is cooked.
  4. Set meatballs aside until spaghetti squash is cooked.

 

Ingredients for PESTO:

1 cup fresh Organic Basil, tightly packed

1/3 cup fresh Organic Parsley

1-2 small cloves fresh Organic Garlic

½ cup Raw Pine Nuts

½ cup Cold-Pressed Organic Extra Virgin Olive Oil

¼ – ½ tsp. Himalayan Sea Salt, to taste

Fresh Ground Pepper, to taste

 

Instructions for PESTO:

  1. Place basil, parsley, garlic, pine nuts, and olive oil in a food processor and pulse until smooth consistency. Add salt and pepper to taste.
  2. Set aside until spaghetti squash is cooked.

 

Ingredients for Squash:

1 medium Spaghetti Squash

3 medium Organic Free-Range Egg-Whites, whisked

Coconut Oil Cooking Spray

 

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
  3. When squash is done, remove from oven. Use a fork to “loosen” the strands so it looks like spaghetti noodles.
  4. Reduce oven heat to 375 degrees F.
  5. In a large mixing bowl, combine cooked spaghetti squash and egg whites.
  6. Spray a muffin pan with coconut oil cooking spray. Spoon enough spaghetti squash mix into each muffin tin, pressing down the middle to make a nest for the meatball.
  7. Place one cooked meatball on top of each spaghetti muffin and place in oven.
  8. Bake for 30-35 minutes. May require extra time if needed.
  9. Remove from oven and serve on a plate with a dollop of Basil Pesto on each “muffin”.
  10. TIP: You may garnish with fresh herbs and chopped tomato if you want extra flavor and color.

Cheese-Free Basil Pesto over Spaghetti Squash

Posted by Dr. Lori Arnold

Untitled

Cheese-Free Basil Pesto over Spaghetti Squash

Gluten-Free, Dairy-Free, Sugar-Free, Vegan, Low Carb, Paleo-Friendly

 

Ingredients:          

1 cup fresh Organic Basil, tightly packed

1/3 cup fresh Organic Parsley

1-2 small cloves fresh Organic Garlic

½ cup Raw Pine Nuts

½ cup Cold-Pressed Organic Extra Virgin Olive Oil

¼ – ½ tsp. Himalayan Sea Salt, to taste

Fresh Ground Pepper, to taste

1 medium Spaghetti Squash

1-2 medium Roma Tomatoes, chopped

 

Instructions:

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash length-wise down the middle and clean out “guts”. Place squash on baking pan, cut side down, and bake for 30-35 minutes.
  3. Place basil, parsley, garlic, pine nuts, and olive oil in a food processor and pulse until smooth consistency. Add salt and pepper to taste.
  4. When squash is done, remove from oven. Use a fork to “loosen” the strands so it looks like spaghetti noodles.
  5. In a medium bowl, combine squash noodles and pesto and mix. Garnish with tomatoes.
  6. Enjoy!

Kim’s Mediterranean Chicken

Posted by Dr. Lori Arnold

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Guest Recipe Curator: Kim Philpot

For today’s recipe blog, the Heal Yourself Beautiful community welcomes Guest Chef Kim Philpot. Kim has written a little bio about herself so you can get to know her.

“This is Kim Philpot from Louisville Ky. I have been following Dr. Josh Axe for 6 years, but just started on his nutritional products last year. I do not have a medical background, but have been heavy into exercise and nutrition. I believe in eating, “real food” and a variety of food groups. I try to only purchase grass fed beef, organic chicken and wild caught fish. I use gluten free pasta when possible, but have tolerated gluten in the past. I believe strongly in starting my day with a smoothie of soy milk, organic berries and banana mixed with the greens and collagen powder created by Dr. Axe. I also add a heaping spoonful of organic flax seeds. I feel this gives me a healthy start to my day.  Essential oils have become a part of my everyday life and have helped in many ways. I believe everyone needs four days a week of cardio and three days a week lifting weights. I still have changes I need to make and I will continue with my desire to stay healthy.”

Thank you, Kim, for your contribution to healthy eating!

 

Kim’s Mediterranean Chicken

 Gluten-Free, Dairy-Free, Refined Sugar-Free

 Ingredients:

  • 1lb. Organic Chicken Breast
  • 2 Tbsp Organic Coconut Oil
  • 1 Whole Organic Red, Green and Yellow Pepper
  • 1 Onion
  • 1 can or frozen Organic Artichokes
  • ¾ cup Organic Kalamata Olives
  • 1 cup chopped Mushrooms (any variety)
  • ½ cup Gluten-Free Pasta of choice (cooked)
  • ½ tsp Sea Salt
  • ½ tsp Ground Peppercorns (or to taste)
  • ½ tsp fresh Organic Oregano
  • 4 cloves Garlic, chopped

Dressing:

  • ½ cup Olive Oil
  • ½ cup Vinegar of choice
  • 2 Tbsp Wild Tree Italian Dressing Spice or Italian Dressing Mix of choice

Instructions:

  1. Sauté chicken in coconut oil until browned.
  2. Add onions, peppers and garlic. Cook until tender.
  3. Add mushrooms, olives, artichokes and spices.
  4. Mix in cooked pasta and top with dressing.
  5. Mix well until heated throughout. Enjoy.
  6. For those without daily intolerances, you can top with organic cheese of choice.