Recipes

Gluten-Free Chocolate Chia Coconut Balls

Posted by Dr. Lori Arnold

14

Gluten-Free Chocolate Chia Coconut Balls:

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

Ingredients:

2 TBSP Chia Seeds

1 Cup Almond Meal (left from making Almond Milk)

1 Cup Raw Almonds (Ground)

5 TBSP Cacao Powder

½ Cup Coconut Milk Powder

3 TBSP Almond Nut Butter

3 TBSP Coconut Oil, liquified

1 TBSP Pure Organic Vanilla Extract

5 TBSP Coconut Crystals

½ Cup Cacao Nibs

½-1 Cup desiccated Coconut, for coating

Instructions:

  1. Soak Chia Seeds in ½ cup water over night at room temperature, to make chia gel.
  2. In a medium mixing bowl mix together ground nuts, almond meal, coconut milk powder, almond nut butter, coconut crystals and cacao powder. Use your hands to get the mixture well combined.
  3. Add vanilla extract to liquefied coconut oil and add to chia seed gel.
  4. Add the chia mixture to the mixing bowl and add cacao nibs to the mixture. Mix well with a spoon or your hands.
  5. Roll the mixture into smalls balls.
  6. Place the desiccated coconut in a small bowl. Roll the chia chocolate balls in the coconut until coated.
  7. Place coated chocolate balls in the fridge to harden.
  8. Depending on the size of the balls you make, this recipe will make about 50 treats.

Go-Go Juice

Posted by Dr. Lori Arnold

13

Go-Go Juice

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

Guest ChefKimberly Allison, B.A., Living Life Well

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 will be 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 Kimberly Allison, B.A., who is a Personal Chef and Life Coach at Living Life Well.  Kimberly enjoys this green juice drink to “taste the rainbow”.  Thank you Kimberly for your submission!  You will need a juicer/juicing machine for this recipe.

Ingredients

2 large leaves Kale

4 slices Cucumber

5-6 stems Cilantro

1 slice Fresh Ginger

½ Red Bell Pepper

1 small Carrot

1 stalk Celery

½ small Granny Smith Apple

2 leaves Red Cabbage

½ cup Coconut Water

Instructions

  1. Use as many ORGANIC fruits and vegetables as possible.
  2. Prep fruits and vegetables by washing with filtered water.
  3. Rough chop produce as it makes the juicing process easier.
  4. Be sure to seed the apple as the apple seeds contain arsenic.
  5. Run each vegetable and fruit through the juicer and when all items are juiced, pour ¼ cup of coconut water in the machine to flush out as many vitamins, minerals and nutrients as you can.
  6. May add extra liquid vitamins as an option.
  7. Pour over ice and drink within 15 minutes.
  8. This is how to “taste the rainbow”!

Chilled Asparagus and Red Pepper Salad

Posted by Dr. Lori Arnold

11

Chilled Asparagus and Red Pepper Salad

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

Ingredients

1 bunch Organic Asparagus, washed and cut into 1-inch pieces

2 Organic Roma Tomatoes, chopped and seeds removed

1 Organic English Cucumber, peel and thinly slice with mandolin

1 Large Organic Red Sweet Pepper, seeds removed and chopped

¼ cup Organic Red Sweet Onion, chopped

¼ cup Organic Fresh Parsley, chopped

2 Tbsp Organic Extra Virgin Olive Oil

1 Tbsp Fresh Lemon Juice

1 Tbsp Fresh Lime Juice

2 Tbsp Red Wine Vinegar

1 tsp Garlic Powder

1-2 packets Stevia

Himalayan Sea Salt and Fresh Ground Pepper to taste

Instructions:

  1. Use a vegetable or rice steamer.  Place chopped asparagus in steamer basket and steam for 3-5 minutes.  Don’t overcook as you want the asparagus crispy not soggy.
  2. Prepare a cold water bath in a separate bowl with water and ice.  Immediately after removing asparagus from steamer, place in ice bath.
  3. In a small bowl, combine olive oil, lemon juice, lime juice, red wine vinegar, garlic powder, stevia, and salt and pepper.  Wisk together and set to the side.
  4. Drain asparagus and remove excess water.
  5. In a medium bowl, combine asparagus, tomatoes, cucumbers, red onion, and parsley.  Toss together.
  6. Add salad dressing contents to the vegetables and toss.
  7. This salad can be chilled and served later, or served immediately.

Pan-Seared Mahi Mahi over Cauliflower Coconut Rice and Spaghetti Squash

Posted by Dr. Lori Arnold

9

Pan-Seared Mahi Mahi over Cauliflower Coconut “Rice” and Baked Spaghetti Squash

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

Ingredients

4 Wild Mahi Mahi filets, rinsed and patted dry

2 Tbsp Organic Coconut Oil

½ tsp Dill

Dash Himalayan Sea Salt, to taste

½ tsp All Purpose Seasoning Mix (I prefer Trader Joe’s 21 Seasoning Salute or Bragg’s Organic Sprinkle 24 Herbs and Spices Seasoning)

1 medium Spaghetti Squash

For Coconut “Rice”:  Follow recipe for Cauliflower Coconut “Rice” 

Optional:  Bragg’s Organic Hawaiian Fat Free Dressing and Marinade

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. In a separate pot, prepare Cauliflower Coconut Rice according to recipe.
  4. Make sure the spaghetti squash is cooked completely before starting the fish.
  5. In a large sauté pan over medium heat add coconut oil. Once hot, add mahi mahi. Season each filet with dill, sea salt and all-purpose seasoning.
  6. Cook mahi mahi for 5-7 minutes, flipping each filet after 4 minutes. The fish will flake when done.
  7. When spaghetti squash is done, remove from oven. Take a fork and “loosen” the strands so it looks like spaghetti noodles. Place a bed of squash noodles on a plate.
  8. Next, add a ½ – 1 cup of the cauliflower “rice” on top of the noodles.
  9. Finally, top with a filet of pan seared mahi mahi. Garnish with your favorite fresh herbs like cilantro or parsley, or fresh mango slices.
  10. TIP: For an extra interesting flavor, I drizzle a little Bragg’s Organic Hawaiian Fat Free Dressing and Marinate and a pinch of sea salt over the dish before serving. It enhances the flavors.

Gluten-Free Coconut Cauliflower Rice

Posted by Dr. Lori Arnold

10

Gluten-Free Coconut Cauliflower “Rice”

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

Ingredients

1 Head Cauliflower, cleaned, stem removed, chopped roughly

2 Tbsp Coconut Oil

¾ cup Organic Canned Coconut Milk (I prefer Natural Value Natural Coconut Milk)

½ cup Unsweetened Coconut, finely shredded

Pinch of Himalayan Sea Salt

Instructions

  1. Add chopped cauliflower to a food processor and pulse until the cauliflower is “rice” consistency.
  2. On medium heat, add coconut oil and cauliflower to a medium pot. Mix well.
  3. Add coconut milk with a pinch of salt and mix well.
  4. Cook over medium heat for 10-12 minutes, stirring occasionally. Cook cauliflower until soft.
  5. Once cauliflower is soft, add shredded coconut and stir until well blended in the pot, and reduce heat to warm.
  6. Serve immediately.
  7. TIP: I like to serve this side with a flaky white fish like mahi mahi or halibut. Use this “rice” in any recipe that calls for a side of coconut sticky rice. If you want a little “sweeter” rice, add 1 tsp of Erythritol or a packet of Stevia, to taste.