Spices Did you know spices have some amazing health benefits? Sometimes these beautiful ingredients are forgotten and we tend to go for the quick and easy marinade or sauce. But adding spices to your foods can not only add flavour, it can also boost your health. You should be cooking with herbs and spices regularly and using several at a time. Herbs and spices can reduce inflammation and reduce damage to your body’s cells. Here’s just a few examples of how adding a simple spice or herb can positively effect your body’s health. Chili peppers. Fresh, dried, or powdered, chilies will give your food a kick. They also may boost your metabolism and help keep blood vessels healthy. Cumin. Used worldwide and known as a key ingredient in many Indian dishes, cumin is naturally rich in iron. It may play a role in weight loss, too. Garlic. This plant has a powerful compound called allicin. Lab studies have shown that it may lower your chances of getting heart disease. And other research shows that eating garlic regularly may help with high cholesterol and high blood pressure. Turmeric. This yellow spice gets a lot of hype, and for good reason. It’s a good source of curcumin, an antioxidant that eases inflammation. . . #paleo#paleorecipe#paleokidsrecipes#healthy#healthyeating#cleaneating#glutenfree#dairyfree#refinedsugarfree#healthykidsfood#healthyfood#wheatfree#nourishing#nutrition#nourish#nourishyourself#foodblog#foodblogger#herbs#spices#weightloss#natural#cleaneating#healing#foodhealthy
You can never go wrong with cooking up a leg of lamb. Not only does it make a great dinner, but it makes for some fantastic leftovers! With this recipe by @simoneskitchen , fresh herbs and garlic add a lovely flavour that is sure to be a hit. INGREDIENTS: 1 leg of lamb (about 2kg with bone) 1 bunch rosemary, fresh 1 bunch thyme, fresh 1 head garlic 2 onion, roughly chopped Olive oil Salt and pepper, to taste HOW-TO: Cut the lamb on the fatty side. Make incisions around a centimetre deep in diamond shape. Remove the needles from a few rosemary sprigs and thyme and cut them finely. Chop a few of the garlic cloves as well. Rub the lamb well with olive oil and the herb mixture ensuring to press inside the cuts. Sprinkle liberally with salt and pepper. Preheat the oven to 230˚C. Take the rest of the garlic apart into separate cloves and smash them on the side with a large knife. Spread the onion, half of the garlic, thyme and rosemary across the bottom of a baking tray. Place the leg of lamb on top and sprinkle with the rest of the garlic and herbs. Place in the oven and lower the temperature immediately to 150˚C. Use a meat thermometer to be sure that your meat has reached the desired temperature. Medium pink is around 60˚C. You can keep it in the oven longer but never go further than 70˚C. Remember that it will continue cooking once out of the oven too! Roast the lamb for about four hours in the oven and check regularly to make sure the top doesn’t get too brown. Baste it from time to time with the cooking liquids in the oven tray. If it gets too dark but is not cooked properly, cover the baking tray with aluminium foil and place back in the oven Take it out of the oven once it reaches the right temperature and wrap in aluminium foil. Place a towel over that to keep it warm and leave to rest at least for half an hour in a warm spot. Cut at the table with a large and sharp knife and serve with roasted vegetables and baked potatoes. Get access to a new Dream
Paleo Empanadas 🙌🏼 I have been making this one for the past 5+ years and every time it’s a hit. I also have to double the recipe because they are that delish! @myheartbeets has the most delicious paleo recipes. Whenever I’m in a pinch I am always guaranteed to find a great recipe on her blog! I also find her recipes are easy to whip up! Definitely worth checking out, but more importantly, try these empanadas if you know what’s good for you (pro tip: serve with hot sauce 👌🏼👌🏼👌🏼) 😊
• Spinach-Artichoke Chicken Burgers • Recipe: Ingredients: Chicken Burgers * 1 lb ground chicken * 1 small minced onion * 3 cloves garlic; minced * 3 oz fresh spinach * 1 tbsp olive oil * 1/2 cup artichoke hearts; chopped * Zest of 1 lemon * 1 tbsp Parmesan cheese * Large pinch of crushed red pepper flakes * Black pepper Garlic Aioli * 2/3 cup olive oil * 1/2 tbsp brown mustard * 1 1/2 tbsp lemon juice * 1/4 tsp salt * 1 egg * 2 cloves garlic; minced Additional toppings * Sliced artichoke hearts * Sliced red onion * Lettuce * Cherry tomatoes * Crushed red pepper 1. Heat a skillet on medium, add oil and sauté onions until they are translucent. Add garlic and spinach and stir until spinach wilts. Add artichoke hearts, salt and pepper and stir for 90 seconds. Turn heat off and let cool. 2. While vegetable mixture cools, make garlic aioli. Add all ingredients into a small bowl and mix well. 3. In a large bowl add ground chicken, red pepper flakes, lemon zest, Parmesan cheese & pepper. 4. Combine vegetables and ground chicken mixtures, mix and form 5-6 patties with your hands. 5. Pan fry or grill the patties on medium heat for 3-4 minutes on each side or until brown. Top with aioli and any additional toppings. #healthyrecipes#easydinnerrecipes#healthycooking#easyrecipes#whole30#whole30recipes#whole30dinner#whole30dinners#paleo#paleodiet#paleorecipes#paleorecipe#healthyrecipe#dinnerideas#chickenrecipes#chickenburgers#keto#ketodiet#ketorecipes#ketomeals#ketodinner#ketodinnerideas
It wasn’t a long time ago When I worked as a full time teacher and commuted an hour to work. I never had time to make dinners. We ate out almost every night, or it was cereal. My husband and I commuted together, and we always asked each other what we felt like for dinner.... 🙈 5/10 times we would call in pizza calzones from Boston’s😳 Every day was like Groundhog Day. Wake up, hurry and get dressed, wake kids up right before it was time to leave still in their PJs,drive an hour to west valley, drop off husband and then kids, teach 8th and 9th graders that didn’t want to be there, pick everyone up, head home, bath time, bedtime. 😳 no dinner time... It’s exhausting thinking about how life used to be. But that’s all we knew. So today, I’m grateful to be able to make dinners for my family. I’m grateful that I have the knowledge, and understand how to nourish my family, even if they don’t wanna eat the dinner I make.🤦🏻♀️ We are so blessed to have fresh produce and healthy recipes that are absolutely amazing and EASY! 🥰 Happy hump day folks! What are you grateful for?
RAW CHOCO QUINOA BARS || This is our second batch and we’ve already established the fact that this will be a weekly staple. This is hands down, my favourite recipe I have created. 1 cup quinoa puffs 1/2 cup sunflower seeds or almonds 1/3 cup pumkin seeds 3 tbsp chia seeds 3 tbsp hemp hearts (optional) 1/2 cup coconut oil 1/2 cup almond butter 1/4 cup maple syrup 3-4 tbsp cacao powder 1 tbsp Lucuma powder 1/2 tbsp maca 1/2 tsp cinnamon 1/2 tsp vanilla bean 1.Preheat the oven to 300 and bake the quinoa puffs, sunflower seeds, pumpkin seeds for 15 minutes until lightly toasted. Keep an eye out on this as I have already burnt two previous batches! Place in a large bowl when done cooling. 2.In a double boiler, heat the oil, almond butter and maple syrup. Once heated, add in the cacao, maca, Lucuma, cinnamon and vanilla and mix. 3.In the large bowl with the toasted ingredients, add in the hemp hearts and chia seeds. You can also add in cacao nibs! 4.Pour the heated mixture into the large bowl and mix until coated. Place the mixture into a square pan with parchment paper and freeze for one hour. That’s all! You can enjoy this for up to 30 days in the freezer. I am so stoked on this recipe! Tag me in your creations if you try this out! The Lucuma powder makes the mixture taste super creamy and almost caramel-ly. Making a new batch right now!
This paleo rice pudding is SO good!! I was hesitant to make it because you serve it warm and it’s a million degrees outside, but it looked good so I gave it a try. It was a huge hit with everyone! My husband loved it so much that he went to the store to get more rice milk so I could make another batch the next night 😂 It’s gut healthy, paleo, and super easy to make 🙌🏼🙌🏼 I just made the rice while dinner was cooking and then finished it as I cleaned the kitchen after eating. Easy peasy. Highly recommend trying it!!
A perfect dinner for a July night: grilled chicken kebabs with warm asparagus and pea salad 😍😋 It’s easier than you’d think to put together, and it’s a super nourishing way to take advantage of all the summer flavors 🥬🌶 . On my plate: I marinated chicken thighs in garlic, herbs, and mustard, skewered them alongside fresh peppers and red onion, and grilled them until they were cooked through and crispy. For the salad, I sautéed purple asparagus, garlic scapes, sundried tomatoes, garlic, and peas in a little olive oil. Once warm and golden, I removed them from the heat, seasoned them with salt, pepper, and lemon, and then placed them on top of a bed of arugula with a little goat cheese and slivered almonds and pumpkin seeds. . This dinner was so good and it was easy to make big batches of it for when I needed to feed lots of guests. Give this a try and let me know how it goes! Hope you’re having a great week, friends! #julyeats#summergrilling
Spicy Chipotle Fish Tacos (Dairy & Gluten-Free). Click the link in my bio for the recipe. ============ Photo & recipe courtesy: @peachypalate . Tap the link up in my bio for a free Paleo shopping list. ☝️
You are gonna have to try my grain-free Gnocchi! They are so delicious. And the best part for those of us who cannot have nightshades anymore is that they are nightshade-free. For my AIPers. They do have egg and almond flour so this recipe is not elimination phase compliant. Link below⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://www.50shadesofavocado.com/recipes/sweet-potato-gnocchi/
summer meals 🤩🤩 back from a lil trip to see my friends & boyfriend and after what feels like 9294993 hours in the car in the past week I am ready to lay down & relax. gonna watch some youtube & netflix and chill for the rest of the day 🤗 - cucumber salad recipe: -2 mini cucumbers -heirloom tomatoes -dill -pumpkin seeds -olive oil -garlic salt -pepper -1 lemon cut & chop the cucumbers & tomatoes and throw in a bowl. next, make a super simple dressing from 1/3 cup of olive oil, the juice from 1 lemon & garlic salt and pepper. toss the veggies in the dressing & finish with pumpkin seeds and fresh dill. super simple but so summery ☀️
Need a solution for making bone broth more convenient? If you're like me, you get frustrated over the valuable refrigerator space being lost to the valuable bone broth. It seems like a lose/lose....fridge space or gut healing bone broth?! Over at thegirlgoespaleo.com, I have a great solution....bone broth bouillon cubes. There's a link in the bio at @thegirlgoespaleo. Check it out!
a summer dinner that never disappoints 😍 (GF, dairy free, paleo) ever have a night where you can’t decide what to make so you just make everything?? welp, this was the result of one of those nights. i made this dinner x2 for a little date night, and it was amazing 🙌🏻 • for the shrimp and salmon: i used lemon, garlic powder, paprika, salt, and evoo on the salmon and put it in a sauté pan for 3-4 min per side. then i used the same bowl for the shrimp and added more paprika, salt, and chili powder. once i flipped the salmon i added the shrimp and tossed it in the same pan for the remaining 3 mins! • the veggies: i sliced the white sweet potato and added it to a bowl with the asparagus and added coconut oil, salt, pepper, garlic powder & onion powder and put it on a baking sheet at 400F for about 30-40 mins! i thawed frozen broccoli and just had it steamed on the side. then sliced some avo and that was it! • i added some lemon zest to the salmon, and of course red chili flakes to the veggies. a feast of a dinner🤪🥑🍠🥦