6 Mouth Watering REAL FOOD Recipes To Try NOW
Written by: Sheree Trask
Did you miss this awesome post full of 2-weeks worth of REAL FOOD recipes?!
We’ve got some seriously SMART and KITCHEN SAVVY peeps in our writers group and Jess Baumgardner aka “Health Coach Philly” has some magic in store for you!
Check out these mouth-watering concoctions, sure to make wet your whistle and keep the whole family happy and satisfied! Now they may not all be “her” recipes, but give the girl some props – she took the guess-work out for you and compiled a list of goodies so all you have to do is get to cookin’… no scouring the web for a recipe! (Thanks, Jess!)
Try ‘em out and comment below letting Jess know what your faves are! I’m personally a sucker for green smoothies… but that’s no surprise. 🙂
Tropical Green Smoothie
- 1 cup coconut water
- 2 cups leafy greens (spinach/romaine/kale/etc.)
- 1 pear, cut into chunks
- Handful of pineapple
- 5 mint leaves
- 1 banana (frozen in chunks, or fresh)
- ½ lemon
- Add liquid and greens to blend first – really well!
- Next, add pear, pineapple and mint and blend.
- Last, add banana and lemon and blend. Frozen banana will give you more of a “smoothie” consistency.
Benefits: This smoothie has fruit and veggie fiber that will keep you feeling full, so you aren’t snacking on packaged junk. The coconut water helps to prevent dehydration, which manifests as hunger and typically causes extra calorie consumption.
- ½ cup quinoa
- 1 cup almond milk (or any nut milk)
- tsp vanilla or almond extract
- Dash of cinnamon and/or nutmeg
- Maple syrup (as much as desired)
- Organic fruit (of your choosing)
- Superfood (of your choosing)
- Cook ½ cup of quinoa with 1 cup almond milk (or any nut milk)
- Bring to a boil and then reduce to simmer, cover and let sit for 15 minutes
- As it is heating, add a tsp of vanilla or almond extract and a dash of cinnamon and/or nutmeg. When all liquid is absorbed, fluff with a fork and add to bowl.
- Top with drizzled maple syrup to sweeten.
- Top with fresh organic fruit: blueberries, strawberries, banana, peaches, cherries, etc.
- Supercharge with a superfood: sprinkle chia or hemp seeds, pumpkin seeds, coconut shavings, cacao nibs or goji berries.
Benefits: Quinoa is a gluten-free, complete protein with all amino acids and plenty of fiber/protein to keep you fueled and full during your busy day pre-lunch hour. Like cereal - it’s sweet. Unlike cereal - it doesn’t require refined sugar, which packs on the pounds! Rather, you can just top it with fruit (yay!) or a tiny bit of maple syrup.
Tahini Salad Dressing (To Add To Greens & Veggies)
- 1 tbsp fresh lemon juice
- ½ tsp tahini paste (or Dijon mustard)
- 1 tbsp apple cider vinegar (or what you have on hand)
- 1 tbsp extra-virgin olive oil
- 3 tbsp water
- Sea salt and freshly ground black pepper to taste
- Optional: minced or powdered garlic or onion, hot pepper flakes, nutritional yeast
Benefits: The tahini in this dressing has both healthy fat and protein, which will keep you full and satisfied so you won’t want to snack immediately afterwards
Avocado Caesar Salad
- 1 ripe avocado, pitted (about ½ cup mashed)
- 5 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp raw apple cider vinegar
- ¾ cup water
- 1 tsp Dijon mustard
- ½ tsp sea salt
- 2 tbsp nutritional yeast
- Combine all of the dressing ingredients in a high-speed blender and blend until completely smooth. Pour over chopped Romaine lettuce and toss well to coat.
- Serve with roasted potatoes as "croutons," if desired. Leftover dressing can be stored in the fridge for up to 3 days.
Benefits: In this salad, you are getting all the flavor of an old favorite - without the guilt! We are replacing a heavy, digestion-disaster dairy-based dressing with avocado. Plus, the avocado provides your body with healthy fats!
Red Curry With Brown Rice, Wild Shrimp & Organic Corn
- 2 cups brown rice (dry) or 4 cups cooked
- 1-2 tbsp coconut oil
- ½ onion, diced
- 1 clove garlic, minced
- 3 tbsp red curry paste
- 1 15-ounce can (light) coconut milk
- ¾ cup low-sodium vegetable stock
- 1½ pounds wild shrimp
- 2 cups fresh or frozen corn kernels (preferably organic, non-GMO)
- 2 cups fresh spinach
- 1 cup basil leaves, cut into ribbons
- 1 small jalapeno, thinly sliced
- 1 lime, cut into wedges for squeezing
- Cook brown rice (instructions on package).
- Heat a large pan to medium. Add coconut oil, then onion, garlic and curry paste and cook 5 minutes until soft.
- Add coconut milk and vegetable stock and bring to a simmer.
- Stir in the corn, shrimp and spinach. Cover and simmer over medium heat until the shrimp have cooked through (turn pink), 6-8 minutes.
- Serve the curry over 1 cup of cooked brown rice and top with jalapeno, basil and squeeze of lime juice.
Benefits: This dinner is SUPER easy for your busy weeknights. It’s gluten and dairy-free to make for easy digestion and easy digestion = more weight loss.
Vegan, Gluten-Free Korma With Cauliflower Rice
- ½ cup raw cashews
- ½ can coconut milk (shake well before opening)
- 1 clove garlic, peeled
- 1 tsp minced ginger or ginger paste
- ½ jalapeño
- 1 tbsp curry powder
- ½ tsp turmeric
- ½ tsp onion powder
- 2 pinches of sea salt
- 1-2 tbsp coconut oil
- Veggies (enough to fill a large pan and split between two servings - for example: 1 carrot + 1 cup green beans + 1 cup mushrooms + ½ onion + 1 cup broccoli)
- Optional: organic chicken breast
- Cauliflower rice
- 1 head cauliflower
- 1 tbsp coconut oil
- Sea salt
- In a bowl, add the coconut milk to the cashews and soak for 1-2+ hours.
- Add the coconut milk, cashews, garlic, ginger, jalapeño, curry, turmeric, onion powder and salt to a blender and blend until smooth.
- Optional: if cooking chicken – cut chicken into cubes and season with salt and pepper. Add coconut oil to a pan over medium heat and add chicken until cooked through. Set aside.
- Add coconut oil to a pan over medium heat. Add vegetables and cook until soft (3-5 minutes).
- Add cashew sauce to the pan (and chicken, if you are using this) and stir everything together. Add water if the sauce is too thick. Heat through and serve with cauliflower rice (recipe below), brown rice, basmati rice or quinoa.
- Cauliflower Rice
- Break off florets of cauliflower, rinse and pat dry.
- Use a food processor or grater to turn the florets into “rice.” In the food processor, pulse half at a time until finely chopped, dump out and then process the other half.
- Cooking – 2 options!
- Option 1: Heat a large pan over medium to medium-high heat and swirl coconut oil along the bottom. Add cauliflower and a pinch of salt and cook for about 5 minutes until it starts to brown. Depending on the amount of cauliflower you have - you might want to do two batches.
- Option 2: Preheat oven to 425 and line a baking sheet with tinfoil. Add the cauliflower and pinch of sea salt to a large bowl. Melt the coconut oil and add to the bowl, making sure all of the cauliflower is coated. Place the cauliflower on the baking sheet in a single layer and bake for about 25 minutes until nicely browned.
Benefits: In addition to being dairy and glutenfree – this dish, quite simply, prevents you from ordering TAKEOUT where you really don’t know WHAT you are getting in your meal! Added sugar, salt, preservatives, chemicals, oils, etc. are lurking in your favorite takeout dinners and adding to your waistline. Take your cravings and create your own version with ingredients you can trust. Also – if you already have a carb-heavy diet, replacing the rice with cauliflower keeps your dinner lighter and will help pull some carbs out of your everyday.
Certified Holistic Health and Lifestyle Coach; Writer and Editorial Director
It was through her own personal health journey with misdiagnosis and multiple autoimmune diseases that she found her purpose, which is to help educate, empower and encourage others to live a happy, healthy and fulfilling life. Sheree uses a whole-body approach to healing, focusing on food as medicine, positive mindset, daily movement, stress management, optimal sleep and spirituality. She specializes in a holistic approach to healing autoimmune diseases, with a focus on gut health.
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