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Amazing Paleo WHOLE30 Sweet Potato Waffle Breakfast Sandwich

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PALEO WHOLE30 SWEET POTATO WAFFLE BREAKFAST SANDWICH

Break out that ‘ole waffle maker for this amazing Sweet Potato Waffle Breakfast Sandwich. This super Paleo sandwich is Whole30 friendly with only 5 ingredients needed to make it! 

OK, can I just say WOW! I think you are really going to like this breakfast waffle sandwich because it is such a treat. I know what you are thinking my Whole30 friends. Can I even eat that?

Well I am happy to say… “Yes, you can!” Whole30-heartedly.

As with most things I think there are always some grey areas especially when it comes to diet life plans.

But you should be the judge of that I guess as everyone is different and their exercise, metabolism, and any other unique health needs to you as individual play a role differently for everyone. I guess the main thing is try not too over think things too much. Count your calories, watch the amount you consume of different nutrients and so on.

Bottom line, you are the one who needs to decide what is the best balance for yourself and your family. I really don’t see that there is much difference form this and having sautéed sweet potatoes and kale in a pan then adding avocado and an egg. Honestly, this is basically a variation of what I eat all the time but I just switched it up a bit to avoid getting bored with the same ingredients, same meals, and without making things a lot less healthy and so on.

Okay, now let’s get the recipe at hand!

PALEO WHOLE30 SWEET POTATO WAFFLE BREAKFAST SANDWICH

WHAT YOU NEED

  • sweet potato
  • eggs
  • oil
  • kale
  • avocado

First, you need to make the sweet potato waffle, well really it’s not like a regular waffle per se. We are simply going to grate the sweet potato, add one egg whisked, and the oil. This is close to sweet potato hash browns.  then an actual waffle as you can see.

Then next you will cook all of the ingredients together in your waffle iron until browned. In the meantime, you will slice up some avocado, fry your egg, and sauté your kale.

See, that’s not time consuming and very easy as I said. This should definitely make an amazing “BFD” for those who like “breakfast for dinner”. I know I do occasionally, ok well more often than I like to admit. Maybe you can use it for a weekend brunch or breakfast. Let’s recap! You are getting healthy fats from the avocado and egg, good carbs with the sweet potato, and protein for the win-win-win!!

Paleo Whole30 Sweet Potato Waffle Breakfast Sandwich

Prep Time: 00:10

  • Cook Time: 00:05
  • Yield: 2
  • Category: Breakfast
  • Method: waffle iron
  • Cuisine: American

QUICK NOTES

  • Grease the waffle iron really well so you don’t have pieces stuck when removing the waffle.
  • You will be packing the sweet potato hash into the waffle iron pretty thick. Don’t press down on the waffle iron so hard that your pieces end up getting stuck. I may or may not have had to test this process a couple of times, so trust me when I say this!

DESCRIPTION

Break out that ‘ole waffle maker for this amazing Sweet Potato Waffle Breakfast Sandwich. This super Paleo sandwich is Whole30 friendly with only 5 ingredients needed to make it! 

INGREDIENTS

  • 2 large eggs, divided
  • 1 small/medium sweet potato, grated
  • 1/4 tsp cumin
  • 1/8 tsp paprika
  • 1/8 tsp garlic salt
  • 1 tsp oil, plus more for waffle iron and frying pan
  • 1 cup kale, chopped
  • 1/2 medium avocado, sliced
  • salt & pepper, to taste

INSTRUCTIONS

  1. Heat waffle iron and grease well. Set aside.
  2. In a medium mixing bowl whisk 1 egg (or egg whites). Add in grated sweet potato–should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.
  3. While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble egg in same pan (remove kale or keep in, your choice) to personal preference.
  4. Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper if you wish and enjoy!

NOTES

UPDATE MARCH 2017: I’ve had several readers make this with success as written, and some suggesting the water needs to be squeezed out of the sweet potato hash before mixing with the rest of the ingredients.

Also please note every waffle iron is different. The waffle iron should be greased fairly well, using high heat oil such as avocado, to prevent from burning.

NUTRITION

  • Serving Size: 1 sandwich
  • Calories: 280
  • Sugar: 5
  • Fat: 14
  • Carbohydrates: 30
  • Fiber: 6
  • Protein: 10

 

Please enjoy and share this amazing and easy to make paleo breakfast sandwich! It has already helped me to mix up my breakfast meals and has become a real favorite my family and I already. 

 

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Courtesy of:

Facebook : Fit Mitten Kitchen

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Easy Blackened Salmon With Avocado Salsa Recipe

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Blackened Salmon With Avocado Salsa

Salmon pan fried until crispy and blackened seasoned with a mouth water blend of cajun spice then served up topped with a cool cucumber and rich, tasty avocado salsa!
Blackened Salmon With Avocado Salsa
If you like salmon like I do for it’s taste as well as many nutritional benefits and could have avocado with breakfast, lunch, and dinner then this is a meal you will enjoy. This is a recipe for blackened salmon with avocado salsa which is delicious, simple, and super fast to make.

 

It’s so easy to do. First, using a cajun seasoning you will sprinkle it on the the salmon and then just panfry it until it is crispy. Then garnish it with some fresh and creamy avocado salsa.

 

You may even consider adding some cucumber to make it a tasty avocado and cucumber salsa. But I will leave that up to you and your taste buds or what your family and friends prefer.

 

Honestly, the avocado salsa goes great with many dishes or types of fish such as tilapia which is another favorite of mine. Perhaps trout or some other type of fish tickles your fancy, if so, try the avocado salsa with your favorite and I’m sure it won’t disappoint.

 

Not to mention, the cajun seasoning adds a full flavored, spicy kick which goes so well with crispy, buttery, mouth watering salmon and topped off with a fresh and creamy avocado salsa.

 

You will will need to pan fry the salmon on high heat in a skillet so the skin and outside become crispy but the inside is moist, flaky, and tender.

 

This blackened salmon with avocado salsa recipe is a light, quick, and very delicious, nutritious meal that’s perfect for dinner any day of the week or time of year!

 
 

Blackened Salmon With Avocado Salsa Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes 
Servings: 4

Salmon pan fried until crispy and blackened seasoned with a mouth water blend of cajun spice then served up topped with a cool cucumber and rich, tasty avocado salsa!

Ingredients

FOR THE BLACKENED SALMON:
  • 1 tablespoon oil
  • 4 (6 ounce) pieces salmon
  • 4 teaspoons cajun seasoning
FOR THE AVOCADO SALSA:
  • 2 avocado, diced
  • 1/4 cup red onion, diced
  • 1 jalapeno, finely diced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon lime juice
  • salt to taste
FOR THE AVOCADO AND CUCUMBER SALSA:
  • 2 avocado, diced
  • 1 cup cucumber, diced
  • 1/4 cup green onion, diced
  • 1 tablespoon parsley, chopped
  • 1 tablespoon lemon juice
  • salt to taste

Directions

FOR THE BLACKENED SALMON:
    1. Heat the oil in a heavy bottom skillet over medium-high heat, add the salmon, seasoned with the cajun seasoning, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side.
FOR THE AVOCADO SALSA:
    1. Mix everything and enjoy on the salmon!
FOR THE AVOCADO AND CUCUMBER SALSA:
  1. Mix everything and enjoy on the salmon!
Option: Use tilapia, trout, or another favorite fish instead of salmon.
Note: Serve the blackened salmon with either the avocado salsa or the avocado and cucumber salsa.

Nutrition Facts: Calories 445, Fat 31.3g (Saturated 5.8g, Trans 0), Cholesterol 75mg, Sodium 72mg, Carbs 9.8g (Fiber 7.1g, Sugars 1.0g), Protein 35.1g

Nutrition by: Nutritional facts powered by Edamam

 

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Courtesy of: https://www.closetcooking.com/2017/01/blackened-salmon-with-avocado-salsa.html

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The Most Delicious Blueberry Cookies Recipe

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The Most Delicious Blueberry Cookies

This is the most delicious, chewy, and soft Blueberry Cookies recipe ever! It has fresh blueberries, rich cream cheese, and white chocolate chunks with a blueberry jam filling in the center. 

White chocolate chunks and cream cheese teamed up together great with strawberries, but it makes an absolutely awesome combination with blueberries as well. There is a tangy and sweet taste combined, along with the soft and chewy texture and finally the gooey cream cheese filling in the center just makes these cookies incredible.

So the Strawberry Cookies recipe was made with cream cheese mixed into the cookie dough. However this time around I wanted to make a filling in the center of the cookies. The mixture I concocted for the center filling was blueberry jam and cream cheese mixture. Making the cookies was a little trickier than I thought it would be. So even after allowing for the chilling time the cookie dough was a bit sticky but it the end it was all worth it. Again, these Blueberry Cream Cheese turned out so delicious and awesome!

I like to experiment so I made some without the filling which are just as good. So if you want to skip the filling, you can just scoop out the cookie dough onto baking sheet and bake. These cookies are absolutely delicious! Of course, in my opinion if you want the most delicious version of this recipe then please make sure to include the filling!! Yum!!!

 

The Most Delicious Blueberry Cookies Recipe:

  • Prep Time: 30 minutes
  • Cook Time: 16-18 mintes
  • Yield: 11-12 large cookies
  • Category: Desserts

 

Description

This is the most delicious, chewy, and soft Blueberry Cookies recipe ever! It has fresh blueberries, rich cream cheese, and white chocolate chunks with a blueberry jam filling in the center.

Ingredients

  • 1 ½ cups flour
  • 1 teaspoon corn starch
  • ¼ teaspoon salt
  • ¾ teaspoons baking powder
  • ½ cup unsalted butter
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 4 oz. white chocolate-chopped into small chunks
  • ¾ cup blueberries

For Filling:

  • 2.5 oz. cream cheese softened
  • 1 Tablespoon powdered sugar
  • ½ teaspoon vanilla
  • 3-4 tablespoons blueberry jam

Instructions

  1. In a small bowl whisk together dry ingredients: flour, corn starch, salt and baking powder, set aside.
  2. Cream butter and sugar on high speed for about 2 minutes, until light and creamy. Add egg and vanilla and mix to combine.
  3. Running your mixer on low, mix in dry ingredients mix.
  4. Fold in about ¾ of white chocolate chunks, reserve remaining to press on top of cookies.
  5. Finally, fold in blueberries with a rubber spatula, but do this really gently and try not to break the berries. The dough will be thick and sticky. Cover and refrigerate for 2 hours.
  6. To make the filling, mix cream cheese, vanilla and powdered sugar just to combine and place in the fridge.
  7. When ready to bake preheat the oven to 350 F and line baking sheets with parchment paper.
  8. To assemble the cookies, scoop one heaping tablespoon of dough and make a deep bowl. Fill with 1 teaspoon of cream cheese mixture and about ¾ teaspoons of blueberry jam. Top with ½ Tablespoon of cookie dough and seal any openings. Roll gently to make a ball. Press a few white chocolate chunks on top and sides of each cookie. Before baking freeze cookie balls for 10 minutes (if you don’t have enough space or baking sheet in the freezer, place rolled cookies on a tray lined with parchment paper and freeze, and transfer on baking sheet when ready to bake)
  9. Arrange cookie balls onto baking sheet leaving 3 inches apart, because the cookies will spread while baking. Bake 16-18 minutes. Cool on baking sheet for 10 minutes, then transfer on a rack too cool completely.

 

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Courtesy of: https://omgchocolatedesserts.com/best-ever-blueberry-cookies/

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Lemon Turmeric and Chia Seeds Smoothie Recipe

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Lemon, Turmeric and Chia Seeds Smoothie

Make yourself a Lemon Turmeric and Chia Seeds Smoothie in less than five minutes in the morning for a healthy breakfast shake packed with nutrients which is made with fresh lemon juice and zest, turmeric, chia seeds, bananas, and yogurt! 

In Austin, Texas you need to be ready for the 100 degree heat waves. That’s just a normal part of summer here.
Hopefully, some drink recipes like this will have you keeping cool and enjoying something healthy at the same time.  I know I will as I’m trying to drink more nutritious and healthy yet still tasty juices and smoothies.
Browse our website for other great recipes if you love all things lemon. This lemon turmeric, and chia seeds smoothie is mostly made up of yogurt and a couple of frozen bananas.

 

WHAT TYPE OF YOGURT DO I RECOMMENED THAT YOU USE IN THIS LEMON TURMERIC AND CHIA SEEDS SMOOTHIE?

Our good friend Hunter came back from a SXSW event and was absolutely RAVING about this yogurt he tried.

The next day I went to our local grocery store to grab some Honey and Raspberry-flavored Noosa yogurts.  They were incredible!  And definitely part of the inspiration for this lemon turmeric smoothie with chia seeds.

Feel free to use whatever honey, vanilla, or mildly-flavored yogurt you prefer.  I did not use Greek yogurt in this particular recipe, but feel free to use it if that is what you have on hand!

 

TURMERIC HAS MANY HEALTH BENEFITS TURMERIC

There are so many spices and herbs that naturally provide additional health benefits. So just look in your spice cabinet and see if there are some other ways you use them. If you are a fan of curry like I am, then I’m sure you’ve got an ample amount of turmeric on hand already.

HERE ARE A FEW BENEFITS OF REGULARLY ADDING TURMERIC TO YOUR SMOOTHIES AND OTHER RECIPES:

  • Turmeric is an all natural anti-inflammatory
  • Turmeric is not just an antioxidant, it may also be able to increase the body’s overall antioxidant capacity.
  • Tumeric can help protect against or possibly assist with the prevention of cancer, heart disease, and Alzheimer’s disease.

Finally, turmeric will not overpower the taste of your smoothie while still providing all these additional health benefits but just using it more often.

Lemon Turmeric And Chia Seeds Smoothie Recipe

Make yourself a Lemon Turmeric and Chia Seeds Smoothie in less than five minutes in the morning for a healthy breakfast shake packed with nutrients which is made with fresh lemon juice and zest, turmeric, chia seeds, bananas, and yogurt!!

 Course Breakfast
 Cuisine American
 Prep Time 5 minutes
 Total Time 5 minutes
 Servings 2 servings
 Calories 383 kcal
 Author London

Ingredients

  • 3 bananas frozen, cut into pieces
  • 1 c yogurt, vanilla or honey flavored can use vegan yogurt
  • ½ c coconut milk or almond milk
  • 2 tbsp honey or agave nectar if vegan
  • ¼ c lemon juice fresh
  • 2 tsp lemon zest
  • ½ tsp turmeric
  • 2 Tbsp chia seeds

Instructions

  1. Place all ingredients, except for the chia seeds, in a large blender or food processor.

  2. Blend mixture until it is completely smooth.

  3. Add chia seeds and blend for 5 seconds or until just incorporated.

  4. You can either serve immediately or wait 5 minutes for the chia seeds to soak up some of the liquid. Enjoy!

 

Nutrition Facts

Amount Per Serving
Calories 383
Calories from Fat 63
% Daily Value*
Total Fat 7g – 11%
Saturated Fat 1g – 5%
Cholesterol 6mg – 2%
Sodium 132mg – 6%
Potassium 713mg – 20%
Total Carbohydrates 70g – 23%
Dietary Fiber 9g – 36%
Sugars 44g
Protein 15g – 30%
Vitamin A – 3.6%
Vitamin C – 36.1%
Calcium – 29.2%
Iron – 9%
* Percent Daily Values are based on a 2000 calorie diet.
Courtesy of: https://www.evolvingtable.com/lemon-turmeric-smoothie-chia-seeds/

 

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Healthy Whole 30 Beef and Broccoli Recipe

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HEALTHY BEEF AND BROCCOLI

Healthy Whole30 Beef and Broccoli – This a recipe that’s very simple to make at home and “replacement takeover” meal I call it for that unhealthy take-out counterpart. Did I mention it’s Whole30, paleo, and gluten free too! Win-Win-Win!! 

I don’t want to give up on tasty, flavorful meals just because of the amount of time it sometimes can take for more involved recipes that take longer to prepare and cook/bake. But these days time is a commodity I seem to have less and less of.

My solution… find simple, healthy, and yet still delicious recipes for dinner and meal prep. This recipe checks all the boxes. It’s easy, fast, delicious, and healthy so what more can you ask for.

 

You are going to lightly and quickly sear the thinly sliced beef that has been lightly coated or sprinkled with arrowroot. If you don’t have that or you’re not paleo concerned then non-GMO cornstarch works well too. Don’t forget the broccolini (or broccoli) should be al dente or just tender enough but not soggy. Finally, the sauce made of low sodium soy sauce, tamari, or coconut aminos with ginger, garlic, and black pepper to taste. Voila!

You might consider brown rice, cauliflower rice, or maybe just a fresh side of pineapple. You’re done. Enjoy your dinner!

 

NOTES ON THE RECIPE:

***THIS RECIPE HAS BEEN UPDATED*** A note from the original author. – Right when I released it, the proportions were a bit different and several of you mentioned that it was too salty. I re-tested it and adjusted the amounts this summer. I haven’t had any “too salty” complaints since. That said…

Go for low sodium. I recommend low sodium versus regular sodium options unless you want it to come out too salty and thus ruined. You can always add more low sodium tamari/soy sauce to taste when its finished. In the rare situation that you can’t find low sodium soy sauce/tamari then just use less of the regular and dilute it with water. That will do the trick and with coconut aminos I haven’t had this problem at all. Not to mention, coconut aminos are Whole30 approved which is what this meal is really about for those living the Paleo lifestyle.

What kind of steak? The choice of steak should be fairly lean. My preference for this recipe is loin tip steak or top sirloin steak. Keep in mind the thinner you slice it the better the recipe turns out. With that said, it cooks faster the thinner you slice and about 60-90 seconds per side and it’s done. Anything more will be less than desirable.

Why broccolini? You really can just make it with broccoli with excellent final results. I’ve chosen broccolini as a first choice because it’s so tender done to the stems! nothing is wasted but I will admit the flavor is not as bold, more mild. But as you will see if you experiment it works out great either way!

Switch it up! Not feeling broccoli? No problem! You can try substituting  mushrooms, bell pepper strips, snap peas, or snow peas. I think you will still be happy with the end result no matter what.

Arrowroot vs. cornstarch. Arrowroot is frequently used as a thickener and is a grain-free starch that’s very common in paleo cooking. However, if you don’t have any or don’t do paleo, you can always substitute Non-GMO cornstarch. It adds some crispiness to the beef and thickens the sauce. For beginner cooks in the kitchen, you may find that the cornstarch is just simpler to use for this recipe. This is because when something is boiled for too long and it has arrowroot in it, it then loosens back up and thins out again which is the opposite of what you want. So this can make using arrowroot tricky for begginers but for more experienced chefs in the kitchen you should be OK.

Used for this recipe: Ceramic Skillet // low sodium tamari or coconut aminos // arrowroot or non-GMO cornstarch. healthy whole30 beef and broccoli

DESCRIPTION

This a “replacement takeover” recipe that’s very simple to make at home and added to your dinner menu instead of that unhealthy take-out counterpart. Did I mention it’s Whole30, paleo, and gluten free too and comes together in no time as all! 

INGREDIENTS

  • 3/4lb. lean steak (such as top sirloin, or loin tip) thinly sliced
  • 2 Tbsp arrowroot or cornstarch*
  • broccolini (or broccoli), cut into 2″ sections
  • 1/2 cup low sodium gluten free tamari, coconut aminos, or soy sauce*
  • 3 cloves garlic, minced
  • 1 1/2 tsp fresh ginger, minced
  • 1/2 tsp black pepper, plus more to taste
  • 1/4-1/2 cup water, as desired
  • olive oil or coconut oil, for cooking

INSTRUCTIONS

  1. In a medium bowl, combine thinly sliced steak with arrowroot (or cornstarch) and a pinch of pepper. Toss to coat well.
  2. Heat a drizzle of oil in a large skillet over medium heat. Working in batches, add a few slices of steak (not touching each other) to the pan. Cook 60-90 seconds per side, then transfer to a clean plate or bowl. Repeat with remaining steak, adding more oil to the pan as needed.
  3. When all the steak is cooked, add broccoli to the pan (again, if the pan is a bit dry, add a bit more oil). Cook 4-5 minutes, or until crisp-tender (cook longer if you like your broccoli softer).
  4. While the broccoli is cooking, mix up your sauce by combining the coconut aminos/tamari, garlic, ginger, and pepper.
  5. When broccoli is cooked through, transfer to plate/bowl with the steak. Pour sauce into the pan and stir to scrape up any browned bits. Return cooked broccoli and steak to the pan and stir to coat. The sauce should naturally thicken as it heats through and bubbles for a few minutes (3-5 minutes). If sauce is too thick, add a bit of water (or more coconut aminos/tamari).
  6. Serve warm!

 

 

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Courtesy of: https://www.onelovelylife.com/healthy-beef-and-broccoli/

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Tasty Cauliflower Turmeric Chowder Recipe

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CAULIFLOWER TURMERIC CHOWDER 

This Cauliflower Turmeric Chowder is a super easy chowder recipe stacked with carrots, celery, onions, and of course cauliflower. It’s tastily seasoned with turmeric, cumin, garlic, and ginger with a touch of coconut milk to set it off! 

 

This Cauliflower Turmeric Chowder Recipe is a great soup to boost your immune system throughout the flu season. It will warm you up on those cold winter days. It’s delicious and easy to make.

First, coarsely chop up your carrots, celery, and onions. Then use olive oil with a little bit of minced garlic added in to create an absolutely flavorful base for the soup. I actually use this base for almost all of my soup recipes.

As you may already know, turmeric provides anti-inflammatory and powerful antioxidant benefits. You should add more of it to your diet if you haven’t already. There are tons of recipes where it can be added to teas, smoothies, stir-frys, and your soup recipes.

 

For garnish, you can sprinkle celery leaves, cilantro, or parsley to taste. My preference is usually cilantro which I love in my salsa being a Texan. Of course, celery like turmeric provides alkalizing, anti-inflammatory and antioxidant benefits. So maybe for the added nutrition and flavor just garnish it with both. If you are into micro-greens and all the additional nutritional benefits they can provide then consider using some of those as your garnish.

 

For such a rich soup, it’s simple and easy to make. The ingredients are readily available at any grocery store. On top of all that, all these ingredients help with detox. Put together a side salad and now you have full soup and salad meal for lunch or dinner! Enjoy!!

 

CAULIFLOWER TURMERIC CHOWDER RECIPE

yield: 4 servings

total time: 30 minutes

 

This Cauliflower Turmeric Chowder is a simple and delicious pot of soup that will boost your immune system throughout the flu season and warm you up on cold winter days.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and sliced
  • 2 large celery stalks, chopped
  • 1 large head cauliflower,  cut into 1-inch florets
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and finely minced (or grated)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4  cups low-sodium vegetable broth or chicken broth, add more if needed
  • 1/2 cup full-fat coconut milk
  • salt and freshly ground black pepper to taste
  • garnish with chopped cilantro, parsley or celery leaves

 

DIRECTIONS:

  1. Heat the oil in your soup pot. or Dutch oven.
  2. Add the chopped onion, carrot and celery and sauté until slightly tender.
  3. Add the garlic and ginger and sauté for another minute or two.
  4. Add the cauliflower and heat through.
  5. Stir in the turmeric and cumin.
  6. Add the vegetable broth and bring to a boil, then lower heat to a simmer.
  7. Place lid on the soup and let simmer for about 20 minutes.
  8. Remove from heat.
  9. Using a stick blender, blend half of the soup mixture (leaving nice chunks of cauliflower and carrots and celery).
  10. Pour in the coconut milk and reheat soup.
  11. Garnish with cilantro, parsley or celery leaves.

 

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Courtesy of: http://www.theharvestkitchen.com/turmeric-cauliflower-chowder/

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Quick Mango Ginger Turmeric Smoothie Recipe

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MANGO GINGER TURMERIC SMOOTHIE

Quick and Easy Mango Ginger Turmeric Smoothie: Need a fast and easy breakfast or snack? Try this healthy, nutrient-packed smoothie made with mango, turmeric, ginger and oats. It’s great for an on-the-go breakfast!

 

I’m a big fan of smoothies of all kinds. You can find places that serve smoothies of all types and flavors almost everywhere it seems these days.

Not to mention, they can add in ingredients and nutrients that you need but don’t always get on a daily basis. Some people would prefer to have a protein, nutrient packed smoothie for a post-workout meal instead of breakfast. To each their own I say.

 

A smoothie might be a good way to replace that morning coffee that has virtually no nutrients and can be enjoyed on your drive to work.

This delicious Mango Ginger Turmeric Smoothie Recipe is great for maintaining a balanced and nutritious diet with a busy lifestyle made right in the comfort of your own home.

 

Let’s look at the ingredients for this recipe and you’ll see what I mean. First, it has a full serving of fruit which most of us don’t always mange to fit into our meal plans. You also get 8 grams of fiber by adding in healthy Greek yogurt and whole grain oats. It also has 16 grams of protein which really fills you up and helps with post-workout recovery. Finally, you throw in some ginger and turmeric and that’s it. You’re all set to go!

Some additional health benefits of adding turmeric is that regular consumption can help you in the fight against free radicals and inflammation.  Turmeric has long been know for its antimicrobial, antioxidant, and anti-inflammatory properties in other parts of the world.  But it has only recently starting to be used in the United States for these reasons.

 

If you want to mix up your smoothie recipes for breakfast, post-workout, or just to try something new for a delicious, nutrient packed snack then try this Mango Ginger Turmeric Smoothie next time you have a chance.

 

Mango Ginger Turmeric Smoothie Recipe

5 minutes

Yield: 1 smoothie

Ingredients

  • 3/4 cup mango cubes (fresh or frozen)
  • 1/4 cup oats
  • 1/4 cup nonfat plain greek yogurt
  • 1/2-in piece of ginger
  • 1/2 tsp ground turmeric
  • 3/4 cup milk of choice (I used unsweetened vanilla almond milk)
  • 3-4 ice cubes (if using fresh mango)
  • Honey to taste

Instructions

  1. Blend all ingredients in a high-powered blender.
  2. Enjoy right away.

 

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Courtesy of: https://livelytable.com/mango-ginger-turmeric-smoothie/

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Spicy And Sweet Firecracker Pineapple Chicken Recipe

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FIRECRACKER PINEAPPLE CHICKEN

This spicy and sweet but also healthy recipe for firecracker pineapple chicken will have your taste buds tingling. Forget takeout! This is a paleo, whole30, and gluten free dish that everybody will enjoy!! 

This is a dinner that the entire family will love. Firecracker pineapple chicken is sure to be a hit and become a regular meal for your dinner menu rotation.

This is the kind of chicken recipe that’s so good it magically vanishes from the fridge. You think you have meal prepped for the week for your husband and yourself and find that you are going to need more than 4 servings the next day when it’s all gone.

You have to love the fact that it is clean, healthy eating the tastes so good the whole family wants seconds.

Let’s just think of all the delicious recipes we’ve enjoyed.

 

Just to mention a few, there has been paleo orange chicken, whole30 bacon cauliflower fried rice, and whole30 mango chicken with coconut cauliflower rice. Yes, yes, I am a huge fan of “Whole30” recipes.

If you like takeout like I do but not the way your tummy feels after you eat it then this firecracker pineapple chicken is for you. You avoid the way you feel after a binge on takeout and still enjoy a delicious, whole30 dinner that’s paleo balanced and gluten free.

 

The recipe uses pineapple juice to make a sweet and sticky sauce that clings to the morsels of chicken. The chicken will be crispy, crunchy, golden-brown on the outside yet tender on the inside. The coconut aminos and spicy Frank’s hot sauce are what makes the chicken ligth up your taste buds like a firecracker as it melts in your mouth.

You will have that tasty, yummy takeout experience without the unhealthy ingredients and after effects of actually eating takeout from the that corner spot that is anything but paleo and whole30.

 

A couple of things NOT TO DO when making this recipe.

First, do NOT back the chicken versus cooking it in sizzling, heart healthy avocado oil. Baking will not give you the crispy, crunchy, golden brown, and delicious melt in your mouth texture and flavor that is firecracker pineapple chicken. Trust me. It’s just not the same if you bake the chicken.

Another note, is NOT to substitute olive oil for the avocado oil. Olive oil tends to burn when you turn up the heat that gives you the golden-brown, crispy, and crunchy exterior for the chicken. It will totally destroy your chicken and make you wish you had not used olive oil.

 

This a great dish for family and friends. It does well at pot lucks and parties. This sweet and spicy firecracker pineapple chicken is sure to be hit and will have everyone asking for your recipe.

Firecracker Pineapple Chicken Recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 People

Calories 417 kcal

Ingredients

For the sauce:

  • 1 1/2Tbsp Avocado oil
  • 1 1/2tsp Fresh ginger, minced
  • 3/4Cup Pineapple juice
  • 1Tbsp Franks red hot sauce
  • 1/2Tbsp Coconut aminos (or soy sauce if not paleo)
  • 1tsp Tapioca starch

For the chicken:

  • 3Tbsp Tapioca starch
  • Salt and pepper
  • 8Oz Chicken breast, cubed
  • 2Tbsp Avocado oil
  • 1/4Cup Pineapple tidbits, drained
  • Cooked white rice, or cauliflower rice,for serving
  • Sliced green onion,for garnish
  • Sesame seeds,for garnish

Instructions

  1. In a medium frying pan heat the avocado oil (for the sauce) on medium heat.  Add in the ginger and cook until fragrant, about 30 seconds.  Turn up the heat to medium high and add in the pineapple juice, hot sauce and coconut aminos. Bring to a boil.
  2. Once boiling whisk 2 tsp of the sauce with the 1 tsp of tapioca starch in a small bowl until smooth. While whisking, pour in the tapioca starch mixture until well mixed.
  3. Boil, stirring constantly, until the sauce thickens and starts to reduce, about 2-3 minutes. Turn down the heat to medium/low and cook an additional 1 minute, until the sauce begins to become shiny. Transfer to a medium bowl and cover to thicken and keep warm while you make the chicken. *
  4. Place the tapioca starch and a pinch of salt and pepper in a large Ziploc bag. Add in the cubed chicken and shake until evenly coated.
  5. Heat 1 Tbsp of the avocado oil on medium high heat in a large frying pan. Add in half of the chicken paces and cook until golden brown, about 2-3 minutes. Flip and cook until the other side id golden brown. Then, transfer to a paper towel lined plate and lightly press out any excess oil. Repeat with the remaining oil and chicken.
  6. Add the cooked chicken into the sauce, along with the pineapple tidbits and toss to evenly coat.
  7. Serve over cauliflower rice (or rice,) and garnish with green onion and sesame seeds.
  8. DEVOUR!

Recipe Notes

*If you double this, you need to more than double the cooking time, you’ll boil it for 7-8 minutes and cook it on low for 2-4 minutes.

 

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Courtesy of: https://www.foodfaithfitness.com/firecracker-pineapple-chicken/

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Easy Turmeric Chicken Salad Recipe

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TURMERIC CHICKEN SALAD

Talk about super easy, this Turmeric Chicken Salad recipe is full of flavor and low carb with healthy benefits like antioxidants.

I recently went to a conference of bloggers just like me. I really enjoy meeting so many people from so many different walks of life. Everyone there was able to teach me something I didn’t know yet and in many cases vice versa. Okay, okay, I sampled everything from food to desserts to… did I mention there were desserts.

So as a foodie, it’s easy to get off track when it comes to eating clean and eating healthy. I totally enjoyed myself and now that I’m back at home so I want to get back to my basic, usual routine. This is a recipe that is easy and good eating for days!

Everyone has their own little recipe for Chicken Salad. But let me just go through my process for this recipe. First, you boil a couple of chicken breasts and then chop them up. Next, combine the mayonnaise, turmeric, lemon juice, garlic powder, onion powder, salt it to taste and mix everything together in a bowl. After that, I refrigerate it and that’s my go to for lunch (sometimes dinner) instead of going out and eating something high carb or not as healthy. This recipe is so simple and helps you get back on track after a weekend of indulgence!

 

TURMERIC CHICKEN SALAD

This easy healthy low carb lunch or dinner recipe  for turmeric chicken salad is full of flavor and healthy benefits like antioxidants.

Course: Main dish

Servings:

Calories: 235 kcal

Author: Kat Jeter & Melinda Caldwell

 

Ingredients

  • 1pound Chicken Breast
  • ¼cup Mayonnaise
  • 1Lemon juiced
  • 1teaspoon Turmeric
  • ¼teaspoon Garlic Powder
  • ¼teaspoon Onion Powder

 

Instructions

  1. Drop chicken in a pot of boiling water and let it cook for about 20 minutes or until cooked through.
  2. Let chicken cool and then chop it into 1/2 inch cubes.
  3. Mix chicken and all remaining ingredients together in a bowl.
  4. Cover and refrigerate overnight.
  5. Enjoy!

 

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Turmeric Chicken Salad

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Yummy Watermelon Orange Ginger Turmeric Juice Recipe

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Watermelon Orange Ginger Turmeric Juice

This recipe for a Watermelon Orange Ginger Turmeric Juice is a mixed with superfoods – fresh turmeric and ginger is a fruit flavored sensation. No juicer, no problem. You won’t need one for this nifty recipe!

With summer right around the corner, generous portions of food, dessert, and alcoholic beverages will abound. Recently, I’ve started to have a love for juices of all kinds.

Access to juice spots, grocery, and convenience stores everywhere that are embracing the juice phenomenon are making it easy whether at work or home to get the juice you want with little effort. I always grab a cold pressed juice at this place on my short walk to work after getting off the train.

I enjoy coffee as much (if not more) than the next person. But when it comes to nutrients…well there is obviously no competition. It’s a refreshing juice with superfoods mixed in hands down! Just remember, it’s not the least expensive option. Not owning a juicer at home I’ve been a bit leary about making juice at home.

First off, I’m not a big fan of pulp to begin with. It started with orange juice and the dislike has been with me ever since. Taking that one step further and combing and drinking pulp from several different fruits… well let’s just say the thought is less than desirable.

Now then, while my regular old blender that I’ve had for years does the job for most things I couldn’t see it getting the job done here.

I needed a solution.

 

So I decided that instead of an expensive juicer and the works plus the clean up to strain what I made. I just simply blended all my desired ingredients together, then poured the blended ingredients through a strainer, and Voila!

I now was enjoying a nice large glass somewhat frothy and very smooth (how I like it!) watermelon orange ginger turmeric juice. This was an easy, yet inexpensive, home work-around that I go the job done in lieu of using high-powered blenders or juicers despite the small amount of extra time if took to strain the old-fashioned way.

 

Ginger, which is one of my favorite juice ingredients, is not lost in the taste here even with all the blending and straining. You can add ginger to suit your palate. I really like to taste the ginger in the drink so I use a 3-inch knob but feel free to use less.

The same thing goes regarding turmeric. It’s all about the flavor and taste you are seeking. I use one teaspoon of ground turmeric and you can’t miss the taste. It’s not overwhelming in my opinion, but as a turmeric lover, that’s just my personal preference. Consider using to two-thirds of a teaspoon or maybe even a less to begin with until you determine how much you like.

This may only happen is certain areas but I used ground turmeric in this juice since I was have a hard time finding fresh turmeric root in the grocery store.  If you have the availability of and decide to use fresh turmeric, you should use between 1 – 2 inches of fresh turmeric to replace the ground quantity in the recipe below.

As with any recipe, tweak until you get your preferred result! Enjoy!!

 

Watermelon Orange Ginger Turmeric Juice

Prep time

15 mins

Total time

15 mins

 

Author: My Sequined Life

Recipe type: Drinks

Yield: 4+

Ingredients

  • 18 oz freshly squeezed orange juice (from about 6 oranges)
  • 7 cups of cubed watermelon
  • 3″ knob of peeled ginger root
  • 3/4 – 1 tsp ground turmeric

 

Instructions

  1. Juice six or so oranges, or until you’ve reached 18 oz of juice.
  2. Cut and cube watermelon and add watermelon chunks to a blender. Add ginger (no need to mince or grate) and turmeric. Pour in orange juice.
  3. Blend until watermelon chunks have liquefied and juice is as smooth as it’ll get. Pour juice through a strainer and discard pulp and ginger remnants. Chill and enjoy!

 

Notes: I used half of a “personal” sized seedless watermelon for this recipe.

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Courtesy of: https://www.mysequinedlife.com/watermelon-orange-ginger-turmeric-juice/

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