Blog Archives

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!


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.