Recipes – Page 4 – Healthy and Hopeful

Heirloom Tomato and Mozzarella Bruschetta

Published on March 15, 2016March 22, 2016 by Christine1 Comment

As I’ve been planning our upcoming trip to Italy, I’ve found my cooking quite inspired by the cuisine. Last night, I needed a quick dinner and happened to find fresh baguettes on sale at Whole Foods for just 99¢, so I went with one of my favorite go-to 5 minute recipes: bruschetta!

Ingredients:

1 package organic cherry heirloom tomatoes
1 package organic mozzarella cheese
5-6 basil leaves
1 teaspoon crushed red pepper flakes
1 teaspoon pink Himalayan salt
1 teaspoon organic olive oil (my favorite brand is Kasandrinos)
drizzle of balsamic vinegar

Preparation:

Put tomatoes into food processor and pulse just a couple times until tomatoes are broken up.
Cut mozzarella cheese into small pieces.
Add all ingredients into a bowl and mix together. That was so easy, right?!

4 Easy Serving Options:

Toasted Baguette – the most traditional way to serve… cut a baguette into 1/2 inch thick slices and arrange on a cookie sheet. Brush with olive oil and sprinkle some garlic and ground pepper on top. Put in a 425 degree oven for 3-5 minutes depending on how toasty you like your bread. Top with the bruschetta and serve.

Pasta – prepare your favorite pasta (I recommend Organic Einkorn Grain Spaghetti for a more digestible form of gluten) and toss with olive oil. Instead of a sauce, top with bruschetta for a fresh version perfect for a hot summer day!

Grilled Chicken – for a healthier, gluten-free version with some protein, marinate some chicken with balsamic vinegar for an hour and then grill. Top with the bruschetta mixture and serve.

Salad – another gluten-free option – get your veggies for the day by serving over some mixed greens; plus, you won’t even need to add dressing.

Enjoy!

Gluten-Free Baby Shower

Published on March 6, 2016March 6, 2016 by Christine1 Comment

This weekend I hosted a baby shower for a friend who is allergic to gluten. We wanted her to be able to eat everything at her own shower without worry, so we created a completely gluten-free spread for the event.

In case you are hosting for a bride or mama with this same allergy, I thought I would share the menu we put together. While it certainly wasn’t sugar-free, we had plenty of healthier options to choose from. Plus, it was all super easy to put together so you won’t be in the kitchen prepping all day.

Chicken & Waffle Skewers – My friend thought up this brilliant, easy idea – find gluten-free chicken tenders and gluten-free waffles in the frozen food section. Toast them in the oven then cut into bite-sized pieces and alternate on a mini skewer or toothpick. Serve with hot syrup or honey.

Veggies & Hummus

Fruit & Dip – For a healthier alternative to the classic cream cheese + marshmallow fluff dip, mix 2 cups vanilla yogurt with 1/2 cup honey and 1 teaspoon cinnamon. Serve with your favorite fresh fruit.

Gluten-Free Mini Oatmeal Raisin Cookies – found in the baked goods section at Whole Foods

and a beautiful “Naked” Cake!

I’m usually not a fan of baking because I don’t have the patience to follow recipes, but this cake was super easy! I used Bob’s Red Mill Gluten Free Vanilla Cake Mix and prepared according to the directions, baking in 2 9-inch diameter cake pans. I used coconut oil instead of toxic vegetable oil. The cake was super moist and didn’t taste at all gluten-free.

Once the cake cooled, I pulled them out of the pans and placed in the freezer for 30-45 minutes – this makes the cake easier to cut and frost. In the meantime, I made some buttercream frosting. I used this recipe because it calls only for butter and no shortening. I added about double the milk and double the vanilla it called for to make it a bit creamier and more spreadable.

When I pulled the cakes out of the freezer, I cut each in half so that I could have 4 cake layers. Then, I spread frosting in between each layer. Once I had all four layers stacked, I ran my knife around the outside to smooth out the edges a bit, without covering the cake completely, giving it that “naked” effect.

For drinks, we had yummy sparkling Italian sodas for the mama to drink, served in champagne glasses. And for the guests who weren’t pregnant, we had some local Peach & Grapefruit Deep Eddy Vodka(not gluten-free) to add – if you haven’t tried these yet, they are super delicious!

Happy Hosting!

Christmas Chili

Published on December 17, 2015December 28, 2015 by Christine4 Comments

It’s a Texas tradition to enjoy fresh tamales and chili during the holiday season, and I can’t wait to make this for a cozy dinner with family on Christmas Eve. Today, I’m sharing my super easy, go-to chili recipe.

Ingredients:

2 pounds of grass-fed, organic ground beef
3 cloves of garlic, chopped
16 oz can organic tomato sauce
1 can organic diced tomatoes
15 oz can organic kidney beans, drained
15 oz can organic pinto beans, drained
1/3 cup organic, non-GMO cornmeal
1/2 cup bone broth (or beer or water)
2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon himalayan salt
1 teaspoon cayenne pepper
Toppings: shredded raw cheddar cheese, chopped red or green onion, tortilla chips (my favorite are Jackson’s Honest brand – the only kind made with coconut oil AND organic, non-GMO corn!)

Preparation:

Put the ground beef and garlic into a large pot and cook on medium heat until the meat is browned.
Drain the excess fat from pot.
Add the tomato sauce, diced tomatoes and all spices. Stir together, then reduce to low heat.
Simmer for about an hour, stirring occasionally. If the mixture starts to look a little dry, I usually add some bone broth (or beer or water) a 1/4 cup at a time.
In separate bowl, mix the cornmeal and 1/2 cup bone broth together. Then dump into the chili. This will be your thickening agent and add that corn flavor. (Beer works really well here too!)
After this, see what the consistency is and add more liquid based on your preference. Typically, I add about 3/4-1 cup of liquid in.
Add both cans of beans and simmer for 10 minutes.
Now it’s ready to serve with all the yummy toppings!

Wishing you a healthy and hopeful holiday!

Butternut Squash Soup

Published on November 17, 2015November 16, 2015 by ChristineLeave a comment

Autumn brings some of my very favorite seasonal fruits and vegetables. Eating produce that’s in season has all kinds of benefits:

Full of flavor because it’s being grown naturally and locally
Packed with micronutrients – aka the vitamins and minerals that give your body nourishment and protect you from disease.
Much cheaper. If you’re trying to eat all organic, changing your meal planning seasonally will help your budget as it tends to be less expensive.

Some of the best flavors of fall are in season right now: pumpkin, apples, cranberries, sweet potatoes, beets, pears, kale, brussels sprouts, and squash. Butternut squash, for example, is full of vitamin A (helps protect your eyes from degeneration), vitamins C & E (antioxidants that boost your immune system), potassium (good for blood pressure), magnesium (good for your muscles) and fiber (helps aid digestion). Today, I’m sharing a super easy three-step recipe for Butternut Squash Soup.

Ingredients:

Medium sized butternut squash (pick one that feels heavy for its size and with thick, hard skin)
2-3 cups bone broth (or chicken broth)
1 tsp salt
1 tsp pepper
1 tsp sage

Preparation:

Cut butternut squash in half and scoop out seeds.
Place halves cut-side up on a pan covered in aluminum foil and put in 425 degree oven – roast for 45 minutes to an hour, until tender enough to stick a fork through.
Scoop the roasted squash out of its skin and put in a bowl with all other ingredients. (If broth is cold, warm in a pot over the stove and you can just mix the soup there.) Use an immersion blender to mix everything together and it’s ready. You can also put all ingredients in a regular blender.

Feel free to garnish with bits of bacon, manchego cheese, or roasted pumpkin seeds. Enjoy!

Chicken Tortilla Soup

Published on October 28, 2015 by Christine1 Comment

Last Sunday, we finally got some beautiful cool Fall weather here in Austin, so, of course, I had to make one of my favorite super simple soup recipes: Chicken Tortilla Soup.

This recipe is filled with protein, is Paleo compliant and the broth is amazing for supporting your bones, ligaments, joints and skin, as well as providing lots of valuable vitamins and minerals. It’s a perfect quick & healthy meal that your family will love!

Ingredients:

8 cups of bone broth – find my homemade crock-pot bone broth recipe here
Meat from whole chicken (shredded) – find my easy crock-pot chicken recipe here
1 can organic diced tomatoes (Mexican style)
1 can organic tomato sauce
1/4 cup diced fresh cilantro
1/2 yellow onion
4 cloves garlic
3 tablespoons coconut oil (or grass-fed butter)
1 tablespoon salt
1-2 teaspoon(s) cayenne pepper, depending on spiciness preference
1 teaspoon cumin
Optional: You can also add some chopped veggies – carrots & kale are my favorites in this soup

Preparation:

Dice onion and garlic and put in large soup pot with coconut oil.
Saute garlic & onion on medium heat until onion is soft.
Add all other ingredients and simmer for at least 30 minutes (or cook in crock-pot on low all day for even better flavor!)

Garnish with a squeeze of lime, freshly grated raw cheddar cheese and some salty tortilla chip crumbles. When it comes to tortilla chips, there is only one brand that I can recommend… I am beyond excited about Jackson’s Honest NEW tortilla chips cooked in coconut oil. They are the only brand that makes tortilla chips with coconut oil; all the others use super toxic vegetable oils. Plus, they are organic, made with non-GMO corn and gluten-free. I found them at my local Whole Foods – you must pick up a bag!