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HYB I’m All Chopped-Up Salad

Posted by Dr. Lori Arnold

HYB Chopped Salad

 

I’m All Chopped-Up Salad

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

 

Salad Ingredients:    All vegetables are organic, fresh and raw:

Red Cabbage

Carrots

French Green Beans

Asparagus

Yellow Squash

Zucchini

Snow Pea Pods

Radishes

Sweet Corn (cut off cob)

Cauliflower

Baby Broccoli

Celery

Butter Lettuce

Avocado

 

Dressing Ingredients:

½ cup Cold-Pressed Extra-Virgin Olive Oil

½ cup Tahini

½ tsp. Celtic Sea Salt

½ cup Almond Butter

½ tsp. Pepper

¼ cup Coconut Aminos

3 Tbsp. Erythritol or 3-4 packets Stevia

¼ cup Apple Cider Vinegar

½ tsp. Garlic Granules or 2 cloves Garlic

½ bunch of Fresh Parsley

2 Tbsp. prepared Original Hummus

¼ bunch of Fresh Cilantro

1 Lime, Juiced

¾ -1 cup water, added slowly while blending

 

Instructions:

  1. Chop all vegetables into small pieces. Set Butter Lettuce and Avocado to the side. In a large bowl, mix all other vegetables.
  2. In a high-power blender (like Vitamix or equivalent) or food processor, place all dressing ingredients and blend until smooth. The finished dressing should be creamy and thick.
  3. Prepare individual servings in a medium-mixing bowl. Add desired amount of vegetable mixture and desired amount of dressing. Arrange Butter Lettuce on a plate, top with mixed vegetable salad, and top with a few slices avocado. Serve immediately.
  4. Remaining dressing will last 2-3 days in refrigerator.
  5. TIP: Get creative with vegetables! Here are some other creative vegetables you can add: Fennel Bulb, Cucumber, Tomatoes, Jicama, Rutabaga, Sweet Maui Onions or Red Onion, Sweet Bell Peppers. Make it pretty by serving with a sprig of any fresh herbs.

HYB Gluten-Free Herbed Muffins

Posted by Dr. Lori Arnold

HYB Muffins

HYB Gluten-Free Herbed Muffins

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

 

Ingredients:  

2 ½ cups Almond Meal

½ cup Ground Flaxseed

1 tsp. Baking Soda

1 tsp. Himalayan Sea Salt

5 Large Organic Cage-Free Eggs

2 Tbsp. Maple Syrup

2 Tbsp. Coconut Oil (or MCT Oil)

2 Tbsp. Apple Cider Vinegar

2 Tbsp. Fresh Thyme Leaves, pulled off stem

2 Tbsp. Fresh Rosemary, pulled off stem, finely chopped

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, combine DRY Ingredients: Almond Meal, Flaxseed, Baking Soda, and Sea Salt. Whisk until well combined.
  3. Melt Coconut oil to liquid consistency before adding to WET Ingredients, or can use MCT Oil.
  4. In separate medium mixing bowl, combine WET Ingredients: Eggs, Maple Syrup, Coconut Oil, and Apple Cider Vinegar.
  5. Add WET Ingredients to the bowl containing the DRY Ingredients slowly. Mix thoroughly until evenly distributed.
  6. Add Fresh Herbs, Thyme and Rosemary, to mixture and blend thoroughly.
  7. Grease muffin tin generously with coconut oil. Evenly drop batter into each muffin cup. Mixture makes 1 batch of 12 muffins.
  8. Bake for 20 minutes, or until toothpick comes out clean from the center. Let cool in the pan before serving.
  9. Store muffins in airtight container. Muffins will become moister after sitting overnight in a sealed container.

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!

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.

 


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