Recipes

Cheese-Free Basil Pesto over Spaghetti Squash

Posted by Dr. Lori Arnold

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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.

Cucumber Cilantro Gazpacho

Posted by Dr. Lori Arnold

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Guest Recipe Curator: Rachel Shuck

Heal Yourself Beautiful is all about providing you with the best and healthiest recipes and education. In order to keep your body working like a well-oiled machine, appropriate excellent nutrition is critical. Load your body with the best fuel possible!

The Heal Yourself Beautiful community continues hosting “guest chef” recipe curators to this site. Every now and then you will see a recipe submitted by one of the members to enhance your recipe box and help you on your health quest. Today’s BLOG recipe post is from Guest Chef Rachel Shuck. Rachel is sharing her recipe for “Cucumber Cilantro Gazpacho” and she notes “this is a great soup when you need something light and refreshing on a hot summer day”.

Rachel Shuck is a board-certified nutritional coach and author of the health book “The Shucking Truth”, as well as a supplemental cookbook, “Learning to FLY One Session at a Time”. She is certified with the International Sports Science Association and the U.S. Track and Field and Cross Country Association, as well a holding a master’s degree in Spanish Education. Her personal journey began running 5k’s and has progressed into marathons. In her decade of study, coaching runners and personal experience she has found a true passion for teaching people to fuel for optimal performance. Rachel’s articles have been featured in Mind Body Green and the Idiots Running Club. She has also been featured several times on local news shows covering health and fitness. You can follow Rachel at her website: http://flygirlsforever.com.

Cucumber Cilantro Gazpacho

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

Ingredients:

  • 1 Cucumber (peeled and de-seeded)
  • 3 Tbsp Lemon Juice
  • 1 Tbsp Olive Oil
  • 2-3 tsp Salt
  • ¼ cup Cilantro
  • 1 cup Water
  • ½ Avocado

Instructions Combine all ingredients in a blender or food processor and blend until smooth. Sprinkle with paprika, smoked paprika or a tiny dash of cayenne for garnish.

 


Basic Homemade Dairy-Free Almond/Nut Milk

Posted by Dr. Lori Arnold

Basic Homemade Dairy-Free Almond/Nut Milk

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

Ingredients

1 1/3 cups Organic RAW Almonds (or cashews)

4-8 cups Filtered Water

Optional:

1 Tbsp Pure Organic Vanilla Extract

1-2 packets Stevia

Special Appliances:

High-Powered Blender (like Vitamix or equivalent)

Nut Bag or Cheesecloth (I prefer Nut Bags… much easier, less messy)

Instructions:

Soak 1 1/3 cups RAW almonds in a bowl or container with plenty of filtered water, at room temperature for 12-18 hours. Soaking will make the almonds softer and more digestible and rinse off any potential chemicals.

Drain the almonds in a colander and rinse with fresh water.

Place the almonds in a high-powered blender. Add 4 cups filtered water and blend until the nuts are pulverized.

Strain through cheesecloth or a nut milk bag. If using cheesecloth, use a spoon to scrape the almond meal around and allow as much liquid to drain through.

Transfer to a glass jar or pitcher and refrigerate, covered for 4-5 days. You can use the remaining pulp in hot steel cut gluten-free oats cereal, fruit or other great vegan recipes. You can even dry the pulp in the oven and use it as almond meal, or freeze in a Ziploc bag for future use.

For a little sweetness, add 1 Tbsp Vanilla Extract and 1-2 packets Stevia.

Modifications:

Almond Milk with Coconut Water: Soak almonds in regular water, but use 4 cups coconut water to blend with soaked almonds.

Almond Milk sweetened with Dates: Follow same directions above, but blend soaked almonds with water and 8 pitted dates. Add 1 Tbsp Vanilla for extra flavor.

Makes:  4-6 Servings


Dairy-Free Chocolate Coconut Ice Cream

Posted by Dr. Lori Arnold

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Dairy-Free Chocolate Coconut Ice Cream

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

Ingredients

1- 13.5 ounce can Full-Fat Coconut Milk (Not light coconut milk. I prefer organic brands like Natural Value as it does not contain carrageenan and other additives.)

10 pitted Dates (I use Medjool Dates. If they are dry, soak them in water first.)

1 cup Homemade Almond Milk (see recipe)

1/3 cup Organic Cocoa or Raw Cacao Powder

1 Tbsp Organic Pure Vanilla Extract

1 Tbsp Organic Almond Extract

Special Appliances:      Ice Cream Maker (I use a Cuisinart Ice Cream Maker)

Optional Substitution

Instead of Homemade Almond Milk: Use Unsweetened Vanilla Living Harvest Tempt Hemp Milk, it does not contain Carrageenan or other chemical additives.)

Instructions

  1. Refrigerate the can of Coconut Milk overnight. This step is very important!
  2. Add to high power blender (like Vitamix or equivalent) or food processor and puree until smooth: Coconut Milk and Pitted Dates.
  3. Add to blender and puree until creamy and smooth: Almond Milk, Cocoa or Raw Cacao, Vanilla Extract, and Almond Extract.
  4. Add the mixture to ice cream maker. If you do not have an ice cream maker, freeze mixture for about 60 minutes.
  5. Eat straight from the ice cream machine or freeze for later. You can freeze in individual containers and when you want a serving, defrost a container for 10-15 minutes to soften the ice cream.
  6. TIP: For chocolate lovers, add ½ cup Dark Chocolate Chips 5 minutes before ice cream machine is finished, or add to mixture before freezing. (I prefer Lily’s brand, as it is sugar-free and made with stevia and erythritol for sweetener).