Recipes

Jay Robb® Strawberry and Blackberry Protein Shake

Posted by Dr. Lori Arnold

Jay Robb

Jay Robb® Strawberry and Blackberry Protein Shake

Gluten-Free, Refined-Sugar Free, Low Carb

Serves: 1

Prep Time:  5 minutes

Cook time:  None

Ingredients:

1 Scoop Jay Robb® Strawberry Whey Protein Powder (or 2 scoops rice or pea

protein powder, for dairy-free alternative)

1 Tbsp. Organic Combination Flax and Borage Oil

2 Tbsp. Ground Flax Seeds

Ice (made from filtered water), if desired

6-8 oz. filtered Water

½ cup fresh or frozen Organic Blackberries

¼ cup Walnuts

1 Tbsp. Designs for Health® Paleo Reds (optional)

 

Instructions:  Place all ingredients in blender and thoroughly combine.


HYB I’m All Chopped-Up Salad

Posted by Dr. Lori Arnold

HYB Chopped Salad

 

I’m All Chopped-Up Salad

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

 

Salad Ingredients:    All vegetables are organic, fresh and raw:

Red Cabbage

Carrots

French Green Beans

Asparagus

Yellow Squash

Zucchini

Snow Pea Pods

Radishes

Sweet Corn (cut off cob)

Cauliflower

Baby Broccoli

Celery

Butter Lettuce

Avocado

 

Dressing Ingredients:

½ cup Cold-Pressed Extra-Virgin Olive Oil

½ cup Tahini

½ tsp. Celtic Sea Salt

½ cup Almond Butter

½ tsp. Pepper

¼ cup Coconut Aminos

3 Tbsp. Erythritol or 3-4 packets Stevia

¼ cup Apple Cider Vinegar

½ tsp. Garlic Granules or 2 cloves Garlic

½ bunch of Fresh Parsley

2 Tbsp. prepared Original Hummus

¼ bunch of Fresh Cilantro

1 Lime, Juiced

¾ -1 cup water, added slowly while blending

 

Instructions:

  1. Chop all vegetables into small pieces. Set Butter Lettuce and Avocado to the side. In a large bowl, mix all other vegetables.
  2. In a high-power blender (like Vitamix or equivalent) or food processor, place all dressing ingredients and blend until smooth. The finished dressing should be creamy and thick.
  3. Prepare individual servings in a medium-mixing bowl. Add desired amount of vegetable mixture and desired amount of dressing. Arrange Butter Lettuce on a plate, top with mixed vegetable salad, and top with a few slices avocado. Serve immediately.
  4. Remaining dressing will last 2-3 days in refrigerator.
  5. TIP: Get creative with vegetables! Here are some other creative vegetables you can add: Fennel Bulb, Cucumber, Tomatoes, Jicama, Rutabaga, Sweet Maui Onions or Red Onion, Sweet Bell Peppers. Make it pretty by serving with a sprig of any fresh herbs.

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.