Does anyone have any recipes that they find to be healthy and easy? Share them here!
This is my 'go to' site for ealthier family meals! http://www.skinnytaste.com/
I'm a huge fan of this blog! :)
A lot will depend on your personal definition of healthy. We follow the Paleo/primal way of eating: no grains or legumes, little to no dairy (we use butter and cheese only), saturated fats are good, seed oils are bad, etc. Cut processed foods as much as possible.
We eat a lot of eggs for breakfasts. They're easy and very healthy. I change it up by making omelets, frittatas, fried eggs, custards (with coconut milk), hard boiled, poached on sweet potato hash, and more.
Lunches are typically leftovers, fish patties (good way to get vitamin D), salads
Dinners are always meat/poultry/fish with two veggie side dishes.
Paleo Garden Burgers
These are DELICIOUS!
Heat oil in pan over medium heat.
Add onion, cook for 2 minutes.
Add broccoli, cook for 2 minutes.
Add carrot, cook for 2 minutes.
Add summer squash and zucchini, cook for 2 minutes.
Add spinach, cook for 1 minutes.
Remove pan from stove, allow veggie mixture to cool slightly.
In large bowl combine ground beef, veggies, herbs, and spices. Mix well
Grill or fry for about 5 minutes per side.
walnuts, pecans, flax seed and spices to a food processor and pulse it
down to a coarse grain, making sure to stop before it's totally ground
into a powder.
Whisk together eggs and almond milk until smooth. Mash together the banana and almond butter and add to eggs, mixing well.
in the nut mixture. Microwave or gently warm on the stove until it
reaches desired consistency. Stir frequently. Sprinkle pumpkin seeds
and berries on top. Add more almond milk if desired.
From the Primal Blueprint Reader-Created Cookbook, submitted by Doug Descant
butter in medium skillet over low/medium heat. Scramble eggs with fork
in a shallow bowl and season with garlic, salt and pepper if desired.
Pour eggs into skillet and sprinkle tomatoes, basil and cheese on one
half. When eggs are partially set, fold the empty half over to cover
the tomatoes, basil, and cheese. Cook until set, flipping if needed.
Remove to plate and top with more tomatoes and cheese; drizzle with
olive oil if desired.
Crustless Coconut Cream Pie
oven to 325°. Combine the coconut milk, eggs, maple syrup or honey,
vanilla extract, and salt in a blender. Blend until frothy. Add the
shredded coconut and pulse quickly to combine (you don't want to puree
the shredded coconut.)
an 8 or 9 inch pie plate with coconut oil. Place pie plate in a larger
pan filled with hot water (water should be halfway up the sides of the
pie plate.) Pour mixture into the pie plate. Bake for approximately 40
minutes or until a knife inserted inthe center comes out clean. The
edges will brown just slightly. Allow pie to cool, then refrigerate to
set for 2 to 4 hours, or until firm. Add whipped coconut cream topping
before serving. Store in refrigerator
From The Primal Blueprint Reader-Created Coconut Recipe Cookbook, submitted by Lauren Seaver.
Paleo Morning Glory Muffins
2 1/2 cups almond flour 1 tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 2 cups carrots, peeled and grated 1 large apple, peeled, cored and grated 1 cup shredded coconut 1 cup raisins 3 large eggs 2 tablespoons honey (optional) 1/2 cup coconut or olive oil 1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large
bowl. Add carrot, apple, coconut and raisins and combine well. 3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together. 4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick. 5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes. 6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done. 7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
you are looking for variety, sub out currants or chopped dates for the
raisins. You can also add a little orange zest to give them a bit
more citrus flavor.
Butternut Squash Soup
1 medium butternut squash
3 c. chicken broth
3/4 tsp. salt
dash of pepper
1/8 tsp. garlic powder
1/2 c. coconut milk (optional)
1/8 to 1/4 tsp. nutmeg (optional)
butternut squash lengthwise and remove seeds and stringy stuff with a
spoon. Place cut side down on a cookie sheet. Add about 1/4 inch of
water and bake at 350° until fork will easily pierce the squash all the
squash cool a bit and then remove the pulp with a spoon, getting as
much as possible. Place into a large pot and mash well or puree.
Remove any strings that you might find. Add chicken broth, salt,
pepper, and garlic powder. Bring to a simmer over low/medium low heat,
stirring constantly. Add coconut milk and nutmeg and stir well to mix.
Serve hot, although it is also very tasty cold.
Baked Tuna Steaks with Chimichurri Marinade
Rinse the parsley and remove leaves from stems.
a food processor, blend parsley, olive oil, lemon juice, and garlic.
Pour into a small mixing bowl and add salt and peppers. Mix well.
Refrigerate for 2 hours.
oven to 350°. Rinse tuna steaks and place in glass baking dish. Pour
marinade over tuna steaks. Bake for 25 - 30 minutes (it doesn't turn
Sweet Potato and Spinach Hash with Eggs
bacon with onions and garlic until bacon is cooked but not crispy. Add
sweet potatoes and seasonings. Cover and cook, stirring occasionally,
for 10 minutes or until potatoes are just tender. Add spinach and cook
until just wilted. Place hash in a baking dish and make 4 wells with a
wooden spoon. Break an egg into each well. Sprinkle eggs with salt and
Bake at 350° until eggs are cooked to desired level.
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