slotpragmatic situs slot online agen slot online daftar slot online casino fafaslot joker123 pgsoft pragmaticplay sv388 joker123 digmaan pgsoft pragmaticplay sv388 fafaslot pgsoft pragmaticplay joker123 sv388

Blog Archives

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

IMG_0992

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

photo (47)
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.

 


STOP Those Food Cravings!

Posted by Dr. Lori Arnold

Do you suffer from constant cravings? Are you a sweet or salty craver? Is your go-to chocolate or potato chips? Did you know that the types of food you crave could signal a nutritional deficiency you may have that can be fixed with supplying the appropriate nutrients your body may be lacking?

In this QUICK video, I will show YOU how to curb those cravings utilizing supplements your body may be needing. Many of these supplements are available in the Heal Yourself Beautiful online store. I have provided the product codes to the supplements mentioned in this blog, and be sure to sign up for the HYB Newsletter and receive valuable discount codes for these supplements:

1. L-Glutamine: Product Code #LGL250, LGL500

2. Chromium: Product Code #CHR090

3. Magnesium Glycinate: Product Code#MGC120

4. Himalayan Sea Salt

5. 5-HTP: Product Code #HTP090

6. B-Supreme: Product Code #BSP060, BSP120

7. L-Tyrosine: Product Code #TYR120