Eco-friendly Gifts from ECOlunchbox
Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Tuesday, November 21, 2017

Spiced Nuts


After sharing this picture on my Instagram and Facebook pages yesterday, I got several requests to share the recipes so I want to get it out to all of you before Thanksgiving so you can add it to your menu.  It is super easy and fast to make this deliciously addictive snack!  I basically use Emeril Lagasse's Spiced Nut recipe and change a few ingredients to make it dairy free and refined sugar free.  I also use less cayenne so it's not too spicy for the kiddos.  These spiced nuts also make a great hostess gift when packed in a decorated mason jar!

1/2 Teaspoon ground cumin
1/2 Teaspoon ground cinnamon
1/4 Teaspoon cayenne pepper (Emeril calls for 1/2 teaspoon)
4 Cups of mixed nuts (I use walnuts, pecans, cashews, almonds, pistachios and hazelnuts)
4 Tablespoons Earth Balance vegan butter
1 Tablespoon filtered water
6 Tablespoons coconut sugar (a low glycemic sweetener)
1 Teaspoon pink himalayan salt

Mix spices and set aside

Heat nuts for a few minutes over medium heat in a dry skillet (I use my wok), stirring often to prevent burning, until they start to toast.  Add the butter and cook for about 1 minute while stirring until the nuts darken.  Add the spices, sugar, water and salt and cook about 5 more minutes while stirring until the sauce thickens.

Remove the nuts from heat and pour onto a baking sheet lined with parchment paper.  Break apart any clumps and let cool for several minutes until the sauce has hardened.

Enjoy!!






Thursday, July 30, 2015

Easy Thai Lettuce Wraps

This delicious recipe was inspired by my sister-in-law and her Thai Au Pair.  We made these when they came to visit last week, and they were such a huge hit I have recreated the recipe twice since then.  Everyone who has tried these amazing lettuce wraps (even the preschoolers) has loved them.  They are light and crisp, yet the high in protein making them filling enough to keep you satisfied through the afternoon.  That is, if you have enough self-control to not finish the entire pan.  :)

Here is my eyeballing recipe for these super easy one pan lettuce wraps:
1 Head of fresh organic romaine lettuce (green or red leaf would work, too)
Thai red curry paste
Coconut Oil (optional)
2 lbs Ground organic turkey meat
1 Package of mushrooms (I've used portobella, shitake and button.  All work well)
1 Bunch of green onions
A few cloves of garlic
Limes

Optional garnishes:
Cilantro
Mint
Thai Basil
Avocado
Hot Sauce

Additional optional veggies that I have to be delicious when added:
Organic zucchini
Organic yellow squash

Below: lettuce for wraps and green onions and mint for toppings

 Heat a large skillet with a bit of coconut oil and about 1-1.5 tablespoons of red curry paste.  Add ground turkey meat and season with salt and pepper as desired.  Add diced mushrooms.  Cook until the meat is about halfway cooked and add the garlic.  Continue cooking for a few more minutes and some sliced green onions (as desired and reserving some for garnish).  Cook until meat is cooked through and veggies are soft.  Zest a bit of lime and squeeze some of the lime juice onto the meat (reserving some for garnish)

 Place a few rinsed and dried lettuce leaves onto a plate and place the meat on top of the lettuce like a taco.  Garnish with green onion, slivered mint leaves and a lime wedge. (Hot sauce adds a nice kick as well).


Enjoy!

Monday, June 1, 2015

Caprese Pasta aka Cold Pasta - A quick and easy vegan meal

I have been making this refreshingly light pasta dish for years.  It is a staple in our house throughout the summer, made even better when the ingredients come fresh from our garden.  It is super easy to make, vegan, healthy, gluten free and great for a quick weeknight meal, picnic or cooling summer lunch.

1 Package of gluten free noodles - I like Jovial's brown rice noodles best
1-1.5 Cups of a variety of fresh small tomatoes - like golden pear, sungold, cherry, grape, etc.  Grocery stores now carry great variety packs perfect for this pasta dish...simply use the whole package. Cut in the tomatoes in half if small and quarter if larger
1/4 Cup of fresh basil chopped
2-4 Cloves of garlic (depending on size) finely minced
Olive Oil
Red or White wine vinegar
Salt and Pepper
You can always add some Buffalo Mozzarella if you want.


Cook pasta according to box directions. While the pasta is cooking, gather, wash and cut your fresh basil and tomatoes


Place chopped garlic, basil and tomatoes in a large mixing bowl.  Add salt and pepper to taste remembering that tomatoes generally need a bit more seasoning.  Drizzle with olive oil.  I drizzle over the entire mixture three times.  Add about 2 Tablespoons of red or white wine vinegar.


Now using your best kitchen tools (clean hands), squish the mixture up exploding all of the tomato juices together with the oil, vinegar, salt, pepper, garlic and basil.


Drain and rinse the cooked pasta with cold water.  Add the pasta to the bowl containing the tomato mixture and toss.  


Vuala!  A delicious, healthy meal in less than 20 minutes.  Enjoy! 
(husband and 3-year-old approved)






Monday, November 3, 2014

Healthy Tip - Spaghetti Squash

November is here, and it has arrived with a bang!  Freezing temperatures around the US (even in the normally mild Southeast) have many of us craving warm, comforting foods.  One of my favorite healthy winter foods is spaghetti squash.  When cooked the flesh resembles noodles, hence the name spaghetti squash.

The next time you are planning to whip up a batch of spaghetti use spaghetti squash instead of noodles.  It is a nutritious winter squash full of nutrients like Vitamin C, Folic Acid and Potassium.  It is also low in carbohydrates and calories.  We love spaghetti squash this time of year.  Not only do we use it with spaghetti sauce (see my healthy meatball recipe HERE), we also enjoy topped with chili or stew.

Spaghetti squash is also easy to prepare.  Simply use a sharp knife to prick some holes throughout the squash and bake it (on a baking sheet) in a preheated 350 degree oven for about 45 minutes to an hour (turning the squash halfway through the cooking process) or until the squash is tender.  Cut the squash lengthwise, scoop out the seeds (and set aside) and fork out the noodle-like flesh (this is the part to eat).

(photos courtesy of MarthaStewart.com)

This is also a great way to get your kids eating more vegetables especially in the winter.  My son cleans his plate when we serve spaghetti squash!  He loves it!  Enjoy!

Wednesday, February 5, 2014

To Cleanse or Not to Cleanse…That is the Question.

(Photo courtesy of rawforbeauty.com)

I recently had a conversation with someone about cleansing and detoxing.  She was asking me, as a health coach, what I recommend.   Afterwards I pondered over the trends of juice cleanses, detoxing, fasting, etc.  It is the beginning of a new year, people are carrying some extra weight from the Holidays indulgences, and they want a way to “jump start” a healthier way of life.  Some people are even looking for a “quick fix.”  While I am not a fan or supporter of gorging yourself then doing a juice cleanse/fast and repeating the cycle, there are some healthy steps that one can take to get their health and nutrition back on track.

So what should one eat and avoid when trying to kick start their healthy lifestyle?  Let’s begin with the good stuff…what you want to put into your body.  I like the quote “Every time you eat you are either feeding disease or fighting it.”  Remember this when you eat.  Fill your diet with organic real/whole foods, lean meats, fish, foods that are grown not made or manufactured.  Avoid sugar, gluten, dairy, alcohol, caffeine, coffee (even decaf), deli meat, pork, and processed/packaged foods.  Limit your red meat to none or only lean cuts that are from 100% grass fed organic cows.  For example, a flank steak from a grass fed pasture raised cow every now and again is okay, especially if you are an “O” blood type and need red meat.  Also remember to graze throughout the day by eating 5-6 small meals rather than 3 large ones.

I recommend beginning with a “detox” by strictly altering your diet.  After 30 days you can slowly start to add some foods back into your diet.  However, it is best to keep overall healthy nutrition.  In other words, some goat cheese or a naturally sweetened gluten-free treat every now and again is okay, but keep the sodas, bread and refined sugar out for good.  I know we all indulge every now and again, but generally we need to keep a consistent healthy diet rather than a roller coaster of binge – cleanse, binge – cleanse, binge - cleanse.

What does this detox look like?  Begin your day with a glass of lemon water, Apple Cider Vinegar (ACV) with water or a combo of the above.  In the winter I love a glass of warm water with lemon, ACV and a tiny bit of raw honey.  Enjoy a glass of Green Juice (LINK) for breakfast.  Homemade cereal (LINK) is a great option for a mid morning snack.  Lunch can consist of a salad filled with delicious vegetables and a lean protein.  An apple with almond butter makes a yummy afternoon snack.  Dinner can be Quinoa, a lean protein (like a fish low in Mercury) and a vegetable.  Drink lemon water throughout the day.  It helps alkaline your system, detox your body and boost your metabolism. 

(photo of my son enjoying green juice this morning.  This picture is simply to show how delicious it is not to promote a detox or cleanse of a child.  He eats what we eat, which is an overall healthy diet, not the standard American diet (SAD)).

Remember to talk to your health care provider before making any drastic changes to your lifestyle.  It is important to remain healthy and happy with the guidance of a professional that knows your medical conditions.

Healthy regards,

THRIVE: Natural Family Living

Monday, September 9, 2013

Healthy Meatball Recipe - Gluten Free and Dairy Free


This meal is a family favorite!  We make it about once a week.  I serve it with organic brown rice noodles (Jovial has the best) and tomato sauce (recipe coming soon).  This recipe is a great way to get more vegetables into your family's diet.  These meatballs are full of carrots, celery, lean meat and other yummy and healthy ingredients.  They are also gluten and dairy free.  I hope your family likes these meatballs as much as mine does.  Enjoy!



Ends of a Gluten Free Bread Loaf
2 Stalks of Organic Celery
2 Organic Carrots
½ Onion
½ Organic Bell Pepper (red, yellow or orange)
3-4 Cloves of Garlic (depending on size…I find 3 large ones to be perfect)
A handful of fresh herbs (basil, rosemary, mint, whatever we have in our garden or fridge)
7–10 Dashes of dried Italian Seasoning
3-5 Dashes dried oregano
7 Dashes Turmeric (For more information on the benefits of turmeric click HERE)
Salt and Pepper
2 eggs or for added Omega 3's use a flax egg instead (directions below along with more information on Omega 3's)
1 lb ground meat of choice (Turkey, Buffalo, 100% Grass-fed Lean Beef, Chicken)

In a food processor combine the first 11 ingredients (everything except the eggs the meat).  Process on high until finely ground.  Pour into a glass mixing bowl and use your hands to combine with the eggs and meat.  Form into balls and bake at 350 until cooked through (time depends on meat used).


Flax Egg: The following are directions for how to make one flax egg so you will want to double these directions for this recipe (since the recipe calls for 2 eggs).
1 Tbls Ground Flax Seeds
3 Tbls Purified Water
Mix the 2 ingredients in a small bowl and let sit for a few minutes until the mixture reaches an egg like consistency.
For more information on Omega 3's click HERE.

Other healthy and delicious recipes:

© Courtney Hillis
THRIVE: Natural Family Living


Wednesday, August 21, 2013

Low Glycemic Index Smoothie Recipe - Dairy Free and Gluten Free




We love smoothies when it’s hot outside.  They are delicious in the morning for breakfast or as an afternoon snack.  The smoothies I make are low on the Glycemic Index (GI) and full of nutrients.  I follow a simple formula that is based on the smoothies at my favorite vegetarian restaurant in Hilton Head, Delisheee Yo, http://delisheeeyo.com.  If you have picky eaters in your house, this is a great way to get some more vegetables and nutrients in them. 



My formula (2 Servings):
2 Low GI fruits (berries, kiwi, apple, etc), Strawberry and Blueberry is a favorite combination in our house.  Fruits High on the GI are bananas, grapes, melons, etc.  We stay away from these fruits.
2 Tbls Gluten Free Organic Oats
1-2 Tbls Nuts (almonds are a favorite in our house.  Walnuts are good for added Omega-3's)
2 Tsp Chia Seeds (Pack your smoothie full of Omega-3's)
A handful of fresh organic greens, I like arugula because it gives the smoothie a peppery flavor.  Other options are spinach or kale.
1-2 Super Food Powders (spiralina, bee pollen, maca or acai) (Recently we have been using 1-2 tsp of acai powder)
1 Tsp Spice (I use cinnamon and/or turmeric) (For information on Turmeric click HERE)
2 Tsp Flax Oil
Liquid (coconut water, coconut milk or almond milk)
Ice if using fresh fruit (not necessary with frozen fruit)
**Note: I use all organic ingredients**

Blend in a high quality blender until smooth and desired consistency is reached.  Add liquid and ice as needed.


Try serving your delicious smoothie with my favorite eco-friendly stainless steel straws!!

Enjoy and Healthy Regards!!
© THRIVE: Natural Family Living

Tuesday, August 6, 2013

Gluten Free Chicken Nuggets


 


These gluten-free chicken nuggets have quickly become one of our favorite meals.  We serve them on salads, with sweet potato fries and with mashed cauliflower.  They are delicious!!  This recipe is loosely based on the one I found at oursmallhours.com.  I switched the flours because I found almond flour works better and tastes better.  I also use fresh garlic, flavor the oil and add the almond milk coating.  This recipe would also be great for chicken fingers!

1 cup almonds for homemade almond flour (directions in the recipe)
1 teaspoon sea salt
½ teaspoon pepper
2 teaspoons onion powder
2 teaspoons paprika
2 cloves minced garlic + 1 clove for flavoring the oil
½ cup almond milk
2-3 boneless organic free-range chicken breasts (one package 1-1.5 ponds)
¾ cup coconut oil

Rinse the chicken and cut into nugget sized pieces.  I cut them into about 1 inch x 1 inch pieces.  In a large bowl mix the first 6 ingredients together.  Pour 1/2 cup of almond milk into a separate small bowl.  Dredge the chicken pieces in the almond milk then coat with the flour mixture.  Meanwhile in a cast-iron skillet heat the coconut oil.  Add one clove of garlic to the heating oil to flavor it.  (This is optional).  I leave the garlic in the oil for a couple of minutes until it is starts to brown.  Remove the garlic clove and add the coated chicken pieces.  Flip once while cooking and remove when golden brown and cooked through.  Place on paper towels to soak up excess oil.  Serve warm with your favorite dipping sauce.  If you want some more spice and an extra health boost try adding a little Turmeric.  For more information about the benefits of turmeric click HERE.

Homemade Almond Flour: Take a cup of almonds and place into a high quality blender.  Grind on high speed until a flour consistency is reached.  It’s that easy!!

Healthy regards,
THRIVE
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