Latest Health News in Crofton - Nutritional Healing Center

Oven Roasted Garlic Cabbage

4/2/2019

Ingredients

1 big green cabbage, cut into 1″ thick slices;
3 tbsp. extra-virgin olive oil or melted ghee;
5 large garlic cloves, minced;
Sea salt and freshly ground black pepper to taste;

Preparation

Preheat your oven to 400 F.
Brush both sides of each cabbage slice with the olive oil or ghee.
Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.

Recipe from Paleo Leap

Paleo Cabbage Roll in a Bowl

4/2/2019

INGREDIENTS

2 pounds grass-fed ground beef
1 teaspoon garlic powder
1 teaspoon salt
1 large onion, diced
1 15 oz can tomato sauce
1 14.5 oz can diced tomatoes
1/4 cup coconut aminos
1 teaspoon paprika
1 teaspoon oregano
1 large head of cabbage, core removed and chopped (about 16 cups chopped)

INSTRUCTIONS

Place the beef, garlic powder and salt in the instant pot and hit the "sauté" button. Cook until beef is browned, breaking the beef up and stirring as needed. This should take about 6 minutes.
Add in the onion, tomato sauce, diced tomatoes, coconut aminos, paprika, and oregano. Stir together, place the lid on, close the valve, hit the "manual" button and reduce the time to 10 minutes.
Once that is done, hit "cancel" quick release the pressure and remove the lid.
Add in the chopped cabbage, stirring it in so it all fits. Make sure it doesn't go over the max fill line. Place the lid back on, close the valve, hit the "manual" button, and reduce the time to 4 minutes.
Hit "cancel", quick release the pressure and stir it again.

STOVE-TOP INSTRUCTIONS

In a large stock pot, add the beef, garlic powder, and salt. Cook over medium heat until browned. Add in the onion, tomato sauce, tomatoes, coconut aminos, paprika, and oregano. Cover and cook until onion is tender, about 10 minutes. Add in the cabbage, stir, cover and cook until cabbage is tender and cooked down- about 10 minutes.

Recipe and photo from Real Food With Jessica

Roasted Cauliflower and Sweet Potato Soup

4/1/2019

Ingredients

1 head of cauliflower, chopped into florets
2 medium-sized sweet potatoes, peeled and cubed
5 garlic cloves, peeled
1 tsp. paprika (omit for AIP)
4 cups vegetable or chicken stock
1/2 cup coconut or almond milk (coconut for AIP)
2 tbsp. olive oil
Sea salt and freshly ground black pepper

Preparation

Preheat your oven to 400 F.
Place the cauliflower florets, cubed potatoes, and garlic on a baking sheet.
Drizzle with olive oil, and season to taste with salt and pepper.
Roast in the oven for 35 to 40 minutes or until the vegetables are soft.
Transfer the vegetables from the baking sheet to a saucepan.
Pour the vegetable stock into the saucepan, and add the paprika.
Bring to a simmer and purée the soup using an immersion blender.
Pour in the coconut or almond milk, and give everything a good stir.
Continue simmering until warm, and season to taste before serving.

Chicken Ramen With Zucchini Noodles

4/1/2019

Ingredients

1 tbsp. coconut oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tsp. sliced red chili (optional)
4 cups chicken broth
2 chicken breasts, skinless & boneless
2 tbsp. coconut aminos
1 1/2 cups broccoli
1 cup shimeji mushrooms
2 cups zucchini noodles
Salt, to taste
Lemon juice, to taste
Bean sprouts, to serve
Fresh cilantro, to serve
Fresh sliced chili, to serve
Green onions, to serve

Preparation

In a pot, melt the coconut oil and add the onion.
Fry until the onion is soft and translucent, then add the garlic and chili.
Fry until fragrant, then pour in the chicken broth.
Add the chicken breasts and allow to poach until just cooked. Remove the chicken breasts and set aside.
Add the coconut aminos, broccoli and shimeji mushrooms to the broth and allow to cook for 5 minutes; then add the zucchini noodles and cook for another 5 minutes.
Season with salt and lemon juice.
Serve the vegetables and broth topped with sliced chicken, bean sprouts, cilantro, fresh chilies and green onions.

Recipe from Paleo Leap

Wild Mushroom Soup

4/1/2019

Ingredients

1 ½ lb. mixed wild mushrooms, sliced;
2 large shallots, diced;
1 tbsp. fresh thyme;
7 cups chicken stock;
1 cup. coconut milk;
3 tbsp. ghee;
¼ cup parsley, chopped;
2 tbsp. tapioca starch; (optional)
Sea salt and freshly ground pepper;

Preparation

Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.

Recipe from Paleo Leap

Chunky Meat and Vegetable Soup

4/1/2019

Ingredients

2 1/2 lbs. ground beef;
1 large onion, diced;
2 celery stalks, diced;
3 garlic cloves, minced;
14.5 ounce can of diced tomatoes, or three large tomatoes, diced;
3 cups beef broth;
3 bell peppers, seeded and diced;
4 whole carrots, peeled and sliced;
2 sweet potatoes, cut into chunks;
3 tbsp. tomato paste;
½ tsp. ground oregano;
1 tsp. chili powder;
Sea salt and freshly ground black pepper;

Preparation

Brown the meat with the onion, garlic, and celery in a large saucepan placed over a medium-high heat.
Add the remaining ingredients to the saucepan, season to taste, and stir to combine.
Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 20 minutes or until the sweet potatoes are soft.

Recipe from Paleo Leap

Coconut Lime Chicken Soup

4/1/2019

Ingredients

2 lbs. cooked chicken, cut into pieces;
15 oz. coconut milk; (1 can + a few tablespoons)
3 cups chicken broth;
¼ cup lime juice;
3 medium carrots, shredded;
1 cup broccoli, shredded;
1 cup rutabaga, shredded;
2 tsp. Thai seasoning; (instructions below)
1 lime cut into wedges;
Sea salt and freshly ground black pepper;

Ingredients for the Thai seasoning

1/2 tsp. curry powder;
1/4 tsp. cinnamon;
1/4 tsp. ginger;
1/4 tsp. chili powder;
1/4 tsp. paprika;
1/4 tsp. salt;

Preparation

Combine the chicken broth, coconut milk, lime juice, Thai seasoning, shredded vegetables and chicken pieces in a large saucepan. Season to taste with salt and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 15 minutes or until the vegetables are getting slightly tender.
Serve warm, with lime wedges.

Recipe from Paleo Leap

Coconut MAcaroons With Lemon Curd

4/1/2019

Ingredients

3 cups sweetened coconut flakes;
2/3 cup coconut or almond milk;
1 egg white;
1/2 tsp. vanilla extract;
1 tsp. fresh lemon juice;
1 tsp. lemon zest;
1/8 tsp. sea salt;

Ingredients for the lemon curd

5 tbsp. of ghee, softened at room temperature;
½ cup raw honey;
2 eggs;
2 egg yolks;
2/3 cup fresh lemon juice;
1 tsp. grated lemon zest; (optional)

Lemon Curd Preparation

Combine the honey and ghee in a large bowl and beat with a mixer for about 2 to 3 minutes.
Add the 2 eggs and the 2 egg yolks, one at a time, while beating.
Add the lemon juice and mix for another minute. At this point, the mixture should look curdled (although it really isn’t).
Cook the lemon mixture in a saucepan over a medium-low heat, until it gets smooth and creamy.
Increase the heat to medium and cook, stirring almost constantly, until the mixture thickens (about 15 minutes).
Try a taste of the curd, and stir in the lemon zest if you’d prefer it a little tangier.
Transfer the curd to a bowl, cover the surface with plastic wrap, and refrigerate until the curd is cold and thick.

Coconut Macaroon Preparation

Preheat your oven to 325 F.
Combine all the ingredients for the macaroons in a large bowl and mix well.
Scoop out about 2 tbsp. of the dough and place on a baking sheet.
Form the cookies into the shape of little bowls, with a depression in the middle (this is where you’ll put the curd later).
Place the cookies in the oven and bake for 15 to 20 minutes.
Remove the cookies from the oven and let them rest for 5 minutes.
Fill each coconut macaroon with lemon curd and serve.

Coconut Date Balls

4/1/2019

Ingredients

1 cup dates, roughly chopped
2 eggs, beaten
½ cup. raw honey
1 tsp. vanilla extract
¼ cup ghee
2 cups mixed nuts, chopped small
1 cup coconut flakes
½ tsp. sea salt

Preparation

Combine the eggs, ghee, raw honey, and dates in a medium saucepan placed over a medium heat.
Bring everything to a boil, stirring occasionally, for 3 to 5 minutes.
Remove from the heat, stir in the vanilla, and add in the sea salt.
Mix in the chopped nuts and stir until well combined.
Roll the mixture into small balls.
Roll each ball in the coconut flakes until well covered.
Refrigerate until firm.

Recipe from Paleo Leap

Paleo Cranberry Muffins

4/1/2019

Ingredients

1⁄4 cup coconut flour
1⁄4 tsp. salt
1⁄4 tsp. baking powder
1⁄2 tsp. cinnamon
3 eggs
2 tbsp. ghee, or coconut oil melted
1 tsp. vanilla extract
3 tbsp. honey
3⁄4 cup fresh or frozen cranberries

Preparation

Preheat oven to 350 F.
In a large bowl, combine coconut flour, salt, baking powder and cinnamon.
In a separate bowl, mix the eggs, ghee, vanilla and honey. Whisk the ingredients together to ensure the batter is smooth.
Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.
Stir in the cranberries.
Grease a mini muffin tin or line with paper muffin liners. Pour the batter into the tin about 3/4 way full.
Bake for 15-20 minutes, until lightly golden and baked through.
If using a larger muffin tin, adjust cooking time accordingly. Will yield less muffins.

Recipe from Paleo Leap

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