Healthy Recipes

[ashleypoptodorova]

Nom nom!

Who doesn’t love yummy (healthy) recipes? Attached are 3 of our recipe eBooks for you to enjoy. More to come too! In the meantime, any new recipes I modify or come across I will upload to this section so check back often.

A & A Welless Dressings & Dips-ebook-F

A&A Wellness Vitality Salad Recipes – F

functional-super-food-smoothies-ebookF Website-2

 

 

 

[ashleypoptodorova]

Here is another GREAT coffee recipe that I LOVE! You can make it yourself OR Whole Foods sells it as ‘Mammoth Coffee’. I promise it will be your new favorite thing… yum yum!

Recipe for Bullet proof coffee! ?

I like to add to my regular cup of coffee the following :

1 teaspoon cacao powder
1 small chunk of grass fed butter (I use Kerry’s Gold OR Vitals Pasture Butter)
1 teaspoon of coconut oil
Stevia to your liking

*PLACE ALL INGREDIENTS IN MUG, POUR HOT COFFEE ON TOP AND MIX WELL … YUMMY! A REAL KICK!

• This reply was modified 9 years, 4 months ago by ashleypoptodorova.

[ashleypoptodorova]

Recipe for Imitation Greek Pasta:

1 small spaghetti squash, cooked (oven times vary but bake on 375 degrees for approx. 35-40 minutes)
1 medium yellow onion, chopped
2 cloves minced garlic
1 tomato, chopped
Fresh or dried basil
Sea salt, to taste
Coconut Oil
Low fat feta cheese crumbles, crumble well
1-2 TBS fresh lemon juice

Toss cooked spaghetti squash in a bowl to cool. Meanwhile, heat 1 TBS Coconut Oil in a pan. Sauté onion until soft and clear. Add garlic and sauté a few more mins. Do NOT burn garlic. Scrape contents of pan into bowl with squash.

Add tomato, basil to taste, himalayan salt to taste and lemon juice to taste. Top with 1/4 cup feta cheese. Mix well. Makes approx. 4-6 servings depending on size of squash.

• This reply was modified 9 years, 4 months ago by ashleypoptodorova.
• This reply was modified 9 years, 4 months ago by ashleypoptodorova.

[ashleypoptodorova]

Turkey Meatball Recipe

Ingredients:
1 lb Lean Ground Turkey
1 green bell pepper (finely chopped)
1 large onion (finely chopped)
2 cloves of garlic (finely chopped)
Brown rice bread crumbs (1 cup)
2 Egg Whites
1 Tbsp Himalayan salt(lessen or increase upon your taste)
1 Tblsp of Black Pepper (lessen or increase upon your taste)
1 ½ cups of Tessemae’s BBQ sauce (low sodium)
2 Tblsp of Coconut Oil

1. In a mixing bowl, Combine Turkey, Egg Whites, Salt, Pepper, Garlic, Onions, Bell Pepper and Brown Rice Crumbs. Combine using your hands.
2. Break off small piece of the mixture and shape into small bitesize meatballs.
3. Over medium heat, add 1 tblsp of coconut oil into pan and sauté first batch of meatballs till slightly brown (remember to turn over so evenly brown. (about 7-8 mins total)
4. Repeat with second batch.
5. Put all cooked meatballs in casserole dish and coat with BBQ sauce – mix so all meatballs are well coated.
6. Bake in preheated 350 degree oven for 15 minutes.

Serve or refrigerate for later.

[ashleypoptodorova]

EGG & GRAIN FREE MEATLOAF

Ingredients

1 lb. ground beef
1 ½ lbs. pork
1 large carrot, peeled
1 large onion, peeled & coarsely chopped
2 large garlic cloves, peeled
2 cups mushrooms, cleaned
Fresh parsley, about a loose handful of leaves
Coconut oil (or other healthy cooking fat)
¼ cup blanched almond flour
6 or 7 oz. of tomato paste
Sea salt & pepper, to taste

Instructions

Begin by preheating oven to 350 degrees.

In a food processor, combine carrots, onion, garlic, mushrooms & parsley and chop finely. Heat coconut oil over medium heat in a large skillet, sautée vegetable mixture until well cooked, and season liberally to taste with salt/pepper. Mix in 3 tablespoons of tomato paste and allow to cool.

In a large bowl combine beef, pork, cooled veggie mixture and almond flour, mixing well. Form your meatloaf in a loaf pan, top with remaining tomato paste. Bake for 90 minutes at 350 degrees.

Allow cooked meatloaf to rest at least 30 minutes prior to slicing.

• This reply was modified 9 years, 4 months ago by ashleypoptodorova.

[ashleypoptodorova]

Akaushi Beef Tenderloin with Brussels Sprouts

Ingredients

6 cups water
6 tablespoons coconut oil
2 teaspoons salt, plus salt and pepper to taste
2 pounds Brussels sprouts, trimmed and cleaned
1 cup chicken stock (low sodium)
6 cuts (about 6 ounces each) Akaushi beef tenderloin
1 garlic clove, minced
Leaves from 2 sprigs rosemary, chopped

Instructions

For the Brussels sprouts:

Bring the water, 2 tablespoons of the coconut oil, and 2 teaspoons salt to a boil. Add the Brussels sprouts and cook on medium-high heat for 9 minutes, or until tender. Strain.

In a sauté pan add 2 tablespoons of the coconut oil, the Brussels sprouts cut in half, and salt and pepper to taste, and cook on high heat until the sprouts are lightly browned. Add the chicken stock and cook until it evaporates.

For the steaks:

Season the steaks with salt and pepper. Add the remaining coconut oil to a sauté pan, heat over medium-high heat, and sear the steaks until golden brown on the first side (about 2 minutes). Turn them and add the minced garlic and rosemary. Reduce the heat to medium and continue cooking and turning for a few more minutes until they are done to your liking (about 3 to 6 minutes depending on the steaks’ thickness).

Pour the juice from the meat over the Brussels sprouts and serve on the side of the tenderloin.

[ashleypoptodorova]

Chicken with Mustard Vinaigrette

Ingredients

1 whole organic roasted chicken
12 ounces (about 3 bags) prewashed salad greens of your choice
For the mustard vinaigrette:
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons dry white wine
1 tablespoon whole-grain mustard 1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions
Whisk all the vinaigrette ingredients together in a bowl. Season with salt and pepper.
Carve the chicken and serve with a drizzle of vinaigrette over salad greens.

[ashleypoptodorova]

Salsa Chicken

Ingredients

1 package of chicken breasts
1 cup salsa
1 onion, chopped
1 cup water
1 garlic clove, chopped
1 cup coconut oil

Instructions
Mix all ingredients in a crockpot. Cook on low for six hours, or high for four hours. Shred chicken with two forks about halfway through cook time. Consider serving over spinach with guacamole.

[ashleypoptodorova]

Almond Flour Chicken Tenders

3 chicken breasts cut up into pieces (or you can buy boneless skinless chicken tenders)
4 eggs
2 cups almond flour
Himalayan salt to taste
Favorite seasonings of choice (I use cayenne, chili seasoning and low sodium mexican seasoning by Frontier Herbs for this recipe)
Onion seasoning
Garlic seasoning

Preheat oven to 350 degrees.
In one bowl whisk the 4 eggs together well.

In a separate bowl add almond flour and combine salt and all seasonings. If you like things with extra taste or spice – simply add more seasonings. You can really play with this to your liking. This is your coating for the chicken so get as creative as you like.
Take the chicken tenders and coat with egg and then cover well with almond flour. I like to add lavish himalayan salt and use all low or no sodium seasonings.
Place on a pan with foil or parchment paper.
Bake for 20-25 minutes depending on oven time.
Enjoy! Lots of kids enjoy this homemade version of chicken tenders too! 😉

[rebekahpait123]

What cooking ware do you suggest using?

[ashleypoptodorova]

Great ?! I love ceramic cookware as well as Pyrex glass products and glass cookware. It does get a lot hotter however, you do not have to worry about leaching into the food which is a big plus. We are slowly converting all of our cookware to this and if not, stainless steel. We also have NO plastic tupperware anymore and only use glass. Love this question!

[Elizabeth – Happy Healthy Caregiver]

Do you have some favorite spices you always have on hand?

[ashleypoptodorova]

Hi Elizabeth! YES! I love Frontier Herbs garlic, mexican seasoning, onion powder and pizza seasoning!! NOM! The pizza seasoning is delicious on everything and the best part is, these are not irritated & are organic NON GMO!

Great question!

[ashleypoptodorova]

Rebekah,
Alex also said pure stainless steel or vision glassware is good too! 🙂

[ashleypoptodorova]

Chili Lime Chicken Breasts

Ingredients

3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons coconut oil
2 teaspoons lime zest, freshly grated
3 tablespoons lime juice
1 tablespoon garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1.5 teaspoons himalayan salt
1 teaspoon freshly ground pepper
1 Pinch of ground cinnamon
1 3 1/2- to 4-pound chicken

Instructions
Step 1
Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.

Step 2: Rub on Chicken breasts and bake OR grill

Enjoy! 🙂