Blog Archives

Dairy-Free DIY Homemade Fresh Parsley PESTO Quick and Easy Cooking Demo

Posted by Dr. Lori Arnold

I love creating and curating new recipes that give you a healthier version to the old classics.  I have several food intolerances as a result of many years of prescription stomach acid drugs (proton pump inhibitors, Nexium) that destroyed my normal gut flora and the protective mucosal lining that keeps food particles out of your blood.  As a result, I inherited several food intolerances because of “leaky gut” and the food actually getting into my blood system and causing an immune reaction.  It is A REAL BUMMER!  I love food and it makes it a challenge, to say the least.  My healing process is still ongoing so I find ways to be able to eat the foods I love… just modified versions.

In this QUICK video, I show you how to make a very simple fool-proof version of PESTO.  Prep is easy and cleanup is easy and you don’t need special equipment except for a standard food processor.  This dish is so versatile it is paleo, vegan, food-allergy friendly, gluten-free, dairy-free, sugar-free, and LOW-CARB!  Watch as I demo this recipe for you!


Gluten-Free Zucchini VEGGETTI Spiraled Pasta DIY Quick and Easy How-To Cooking Demo

Posted by Dr. Lori Arnold

Would you LOVE to know how to make spiralized vegetable pasta?  This quick and easy DIY cooking demo video will show you how to make zucchini pasta in under a minute using my inexpensive handy-dandy VEGGETTI TOOL!  Join the clean and healthy eating revolution by substituting regular pasta with this gluten-free, dairy-free, sugar-free and low carb, paleo or vegan option!  This is a winner! Heal Yourself Beautiful one meal at a time!


Gluten-Free DIY Homemade Colorful Fresh Veggie SALAD Quick and Easy Cooking Demo

Posted by Dr. Lori Arnold

Salads are one of my favorite meal staples.  But, I don’t like just an ordinary lettuce and tomato salad… I like the rainbow of colors in my salads and a creation that will impress my guests.  I also like added “crunch” without adding croutons, so I sub nuts or crunchy veggies instead.  I never buy salad dressings sold in the grocery store and opt for creating my own homemade dressings.  Creating salad dressings can be so much fun to meld so many flavor combinations!  Give it a try, or just follow my instruction and duplicate this recipe.

In this QUICK video, I show you how to make a very simple COLORFUL and BEAUTIFUL salad you can serve at your next meal, and as an added bonus I show you my version of a raspberry vinaigrette utilizing the following ingredient list:  Trader Joe’s Pomegranate Vinegar, Annie’s Dijon Mustard, Bragg’s All-Purpose Seasoning, Himalayan Sea Salt, Meyer’s Lemon Preserves, and EVOO.  Go shopping at your local Farmer’s Market for the freshest organic ingredients, or grow your own!   This dish is so versatile it is paleo, vegan, food-allergy friendly, gluten-free, dairy-free, sugar-free, and LOW-CARB!  Watch as I demo this recipe for you!


Gluten-Free Zucchini VEGGETTI Spiraled Pasta DIY Quick and Easy How-To Cooking Demo

Posted by Dr. Lori Arnold

Would you LOVE to know how to make spiralized vegetable pasta?  This quick and easy DIY cooking demo video will show you how to make zucchini pasta in under a minute using my inexpensive handy-dandy VEGGETTI TOOL!  Join the clean and healthy eating revolution by substituting regular pasta with this gluten-free, dairy-free, sugar-free and low carb, paleo or vegan option!  This is a winner! Heal Yourself Beautiful one meal at a time!


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

Posted by Dr. Lori Arnold

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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.