Archive for October, 2016

Pumpkin Spice Chocolate Chip Energy Balls

October 28, 2016

pumpkin-spice-chocolate-chip-energy-ballsPumpkin Spice Chocolate Chip Energy Balls
Serves: 15 energy ball
Ingredients
1 cup raw cashew butter (8 ounces)
1 cup unsweetened shredded coconut
8 pitted dates
3 tablespoons maple syrup
2 tablespoons vanilla protein powder
2 tablespoons flaxseed meal
2 tablespoons ground chia seeds
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
½ cup Enjoy Life Mini Chocolate Chips

Instructions

  • Place all ingredients in a food processor (except for the chocolate chips) and pulse until completely combine.
  • Then fold in chocolate chips until combine. Place in fridge to firm up for about 30 minutes.
  • Use a cookie scoop to scoop mixture then press mixture firmly in the cookie scoop.
  • Remove then form ball with hands. Repeat until all mixture is gone, about 14-15 energy balls.
  • Store in fridge until serving.
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CARROT AND BEET JUICE

October 26, 2016

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If you’ve taken a trip to a health food store, or even Whole Foods, you’ve probably noticed a juicing station, or bottles of juices priced at $8 per bottle. So, why is everyone buying pricey bottled juices? Juice can be full of vitamins and antioxidants and is often promoted as a “jump-start” to a healthy diet, however many Paleo eaters don’t buy into juicing.

CARROT AND BEET JUICE

Ingredients

2 beets, peeled;
3 carrots, peeled;
1 Granny Smith apple, peeled and cored;
1 celery stalk;
1 tomato;
1/2 cucumber, peeled;
2 tbsp. fresh lime juice;

Preparation
Place all ingredients one by one into a juicer and serve cold.
Or, pulse in a blender with 1/2 cup water, until you get a smooth texture.
Use a fine mesh sieve to strain the liquid, and serve cold.
Feel free to add more water if too thick.

Carrot And Beet Juice

 

PUMPKIN BANANA SMOOTHIE

October 26, 2016

img_0754Whether you’re in the middle of summer or entering the fall season, when the craving for a pumpkin smoothie hits, turn to a healthy, homemade smoothie made with real pumpkin puree. If it’s the fall season, pumpkin spice drinks and treats are hard to miss. If you’re craving some sweet, spicy pumpkin spice treats, make your own!

PUMPKIN BANANA SMOOTHIE

Ingredients

1/2 cup pure pumpkin puree;
1 banana;
1/4 cup almond or coconut milk;
4 to 5 ice cubes;
1/4 tsp. pumpkin pie spice;

Preparation
In a blender, add the pumpkin puree, banana, almond milk and pumpkin spice.
Pulse until well mixed; add the ice to the smoothie and continue pulsing until completely smooth.
Serve the smoothie with a pinch of cinnamon on top.

Pumpkin Banana Smoothie

 

BEEF SHORT RIB SOUP

October 24, 2016

cross-rib-soup-mainThis soup is a great comfort food, and it’s an interesting way to use short ribs if you’re getting a little bored of the barbecue-sauce-and-sticky-fingers type recipes.

SHORT RIB SOUP

Ingredients

  • 2 to 3 lbs. beef short ribs
  • 1.5 lbs. beef brisket, cubed
  • 4 leeks, sliced
  • 4 carrots, sliced
  • 2 celery stalks, sliced
  • 2 red onions, diced
  • 3 garlic cloves, minced
  • Fresh thyme
  • Fresh tarragon
  • Fresh sage
  • 8 to 10 cups of water or beef stock
  • Sea salt and freshly ground black pepper

Preparation

  • Tie the thyme, tarragon, and sage together into a bouquet.
  • Brown the beef in a skillet over a high heat for 1-2 minutes per side.
  • Lower the heat. Add the onion and garlic, and cook until colored.
  • Add all the remaining vegetables and the herb bouquet.
  • Top with water or beef stock and bring to a boil.
  • Lower the heat and simmer for 4 to 5 hours.
  • Remove the herb bouquet and season to taste.

Beef Short Rib Soup

LOBSTER WITH SRIRACHA SAUCE

October 24, 2016

lobster-sriracha-sauce-mainLOBSTER WITH SRIRACHA SAUCE

Feel like splurging on a nice dinner, but don’t prefer the fussy restaurant experience? Make lobster tails for you and your loved one(s). Lobster is a luxury and the price tag certainly reflects it, but lobster is well worth the extra dollars for a change of pace from the regular chicken and pork dishes. Like a nice steak, lobster tail is very easy to prepare because the meat itself brings rich flavor.

Ingredients

  • 4 lobster tails;
  • 1/4 cup ghee, melted;
  • 2 tbsp. Sriracha sauce;
  • 1 tbsp. fresh chives, minced;
  • 1 tbsp. fresh lime juice;
  • Garnish with fresh parsley, minced;
  • Sea salt and freshly ground black pepper;

Preparation

  1. Preheat grill to medium-high.
  2. In a bowl, combine the ghee, Sriracha, chives, lime juice, and season to taste.
  3. Butterfly the tails by cutting halfway through the center of the top shells lengthwise.
  4. Open the top of the lobster with your fingers.
  5. Pour half of the Sriracha-ghee sauce inside all the lobster tails.
  6. Place on the grill and cook for 4 to 5 minutes, meat side up.
  7. Flip and grill for another 2 to 3 minutes.
  8. Serve the lobster with the remaining sauce and fresh parsley.

Lobster With Sriracha Sauce

TURNIP, POTATO, AND PEAR SOUP

October 22, 2016

It’s not exactly a typical combination, but try it out and you might be surprised! The potatoes (use white or sweet) give you a solid, comforting base, the turnips add a little sharpness, and the pears take the whole mix in a slightly sweeter direction without getting into the realm of dessert soup. And of course, there’s plenty of coconut milk and homemade stock to give everything a solid base of flavor.

POTATO, AND PEAR SOUP

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Ingredients

1 cup turnips, peeled and roughly chopped;
2 russet or sweet potatoes, peeled and roughly chopped;
2 pears, peeled and roughly chopped;
2 shallots, minced;
4 cups chicken stock;
1/2 tbsp. curry powder;
1/4 cup coconut milk;
Fresh chives, sliced; (to garnish)
1 tbsp. olive oil;
Sea salt and freshly ground black pepper;

Preparation
Heat olive oil over medium-high heat in a saucepan.
Add shallots and sauté for 2 to 3 minutes.
Add turnips, potatoes, and pears to the saucepan. Cook, stirring frequently, for about 5 minutes.
Pour the chicken stock and bring to a boil.
Cover, lower the heat to medium-low, and let simmer for 20 to 25 minutes.
Purée the vegetables with an immersion blender until smooth.
Pour the coconut milk, curry powder, and season with salt and pepper to taste. Stir until well combined.
Serve the soup garnished with fresh chives.

Turnip, Potato, And Pear Soup

CREAMY ONION SOUP

October 22, 2016

Onions are a staple for making the “base” of soups, stews, braises, and stocks, but how often do you see a dish that focuses just on the onions for their own sake? Well, that’s what this soup is: get your onion-chopping goggles out and get ready to transform those tear-jerkers into a sweet, creamy bowl of soup with the magic of heat, caramelization, and homemade chicken stock.

CREAMY ONION SOUPcreamy-onion-soup-main_lyg4jf

Ingredients

4 large onions, roughly sliced;
½ tbsp. balsamic vinegar;
1 tbsp. maple syrup or honey; (optional)
4 cup. chicken stock;
½ cup coconut milk;
4 tbsp. ghee or cooking fat;
Sea salt and freshly ground black pepper;

Preparation

  1. Melt the ghee or cooking fat over a medium heat in a saucepan.
  2. Add the onions to the melted fat, sauté until tender and golden, about 20 minutes.
  3. Drizzle with the balsamic vinegar and maple syrup or honey, and give everything a good stir.
  4. Pour in the chicken stock, bring to a boil, and then let simmer 15 minutes.
  5. Purée the soup using a blender or immersion blender until you get smooth texture.
  6. Add the coconut milk, season the soup to taste, and serve warm.

Creamy Onion Soup

WINTER LUXURY PUMPKIN SOUP WITH CURRY SPICES

October 15, 2016

winter-pumpkin-soup-curry-main_xep7q4What on Earth is luxury pumpkin soup? It’s soup made with a luxury pumpkin! The winter luxury pumpkin is an heirloom breed with an intense flavor. It’s easily recognizable by the slightly silvery film on the outside (that’s not mold or anything bad; it’s how the pumpkin’s skin Is supposed to look!). Look for it at the farmer’s market and then try cooking it into this delicious soup.

LUXURY PUMPKIN SOUP WITH CURRY SPICES

Ingredients

1 winter luxury pumpkin, sliced in half and seeded;
2 medium russet (yes, white potatoes are OK) or sweet potatoes, roughly chopped;
1 large carrot, roughly chopped;
1 small onion, diced;
2 garlic clove, minced;
1 tsp. ginger, minced;
1/2 tsp. curry powder;
1/4 tsp. coriander powder;
4 cups vegetable stock;
2 tbsp. fresh lime juice;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

  • Preheat your oven to 400 F.
  • Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
  • Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
  • With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
  • Melt some cooking fat in a saucepan over medium heat.
  • Add the onion and garlic and cook for 2 to 3 minutes.
  • Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
  • Lower the heat and simmer until the vegetables are very tender.
  • Mash roughly with a potato masher.
  • Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
  • Puree using an immersion blender or leave as is if you like a chunkier soup.
  • Let the soup simmer until warm and serve.

Winter Luxury Pumpkin Soup with Curry Spices

CREAMY CHICKEN AND VEGETABLE SOUP

October 14, 2016

creamy-chicken-vegetable-soup-mainThis soup is pure comfort food: warm chunks of carrots and sweet potato in a rich chicken broth with a little coconut milk stirred in for good measure. It’s for people who want something really rich but get turned off by the texture of pureed soups. It’s for people who got an end-of-winter bug and don’t feel up to a big meal.

CHICKEN AND VEGETABLE SOUP

Ingredients

4 cups leftover roast chicken, shredded and skin removed;
1 onion, chopped;
4 carrots, sliced;
1 sweet potato diced;
4 cups chicken stock;
1/4 cup coconut milk;
2 garlic cloves, minced;
2 tbsp. fresh chives, minced;
2 tbsp. ghee;
Sea salt and freshly ground black pepper;

Preparation

  • Heat the ghee in a large saucepan over medium-high heat.
  • Add the garlic and onion and cook until soft, 2 to 3 minutes.
  • Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
  • Pour in the chicken stock and bring to a boil.
  • Lower the heat to a simmer, and let simmer for 15 to 20 minutes, or until the vegetables are soft.
  • Add the chicken and cook until warm.
  • Stir in the coconut milk, and season to taste.
  • Serve the soup with fresh chives sprinkled on top.

Creamy Chicken And Vegetable Soup

BEEF, TOMATO AND RED BELL PEPPER SOUP

October 13, 2016

beef-tomato-red-bell-pepper-soup-mainBeef and tomatoes really bring out the best parts of each other, especially that rich, savory flavor with just a hint of sweetness in the background. Together, they’re perfect for a comforting, savory soup, especially when you add some fresh herbs, vegetables, and homemade beef stock. If winter is giving you one last blast of chilly weather, try this as a way to warm up and beat the last of the cold.

TOMATO AND RED BELL PEPPER SOUP

Ingredients

1.5 lbs beef stewing meat, cut into cubes;
3 cups diced tomatoes;
3 red bell peppers, diced;
2 carrots, diced;
1 onion, diced;
2 garlic cloves, minced;
1/2 tbsp. paprika;
1/2 tbsp. fresh rosemary, minced;
6 cups beef stock;
Cooking fat;
Sea salt and freshly ground black pepper;

Preparation

  • Melt some cooking fat in a large saucepan over medium-high heat.
  • Season the beef cubes to taste with sea salt and freshly ground black pepper.
  • Brown the beef cubes for 1 to 2 minutes per side.
  • Add the carrots, garlic, and onion, and cook for 1 to 2 minutes, stirring frequently.
  • Add all the remaining ingredients. Bring to a boil, and lower the heat to a simmer.
  • Cover and let simmer on low heat for 30 to 35 minutes.
  • Adjust the seasoning before serving.

Beef, Tomato And Red Bell Pepper Soup