Antioxidant Turmeric Smoothie

Powdered turmeric has been used for centuries to treat a host of illnesses.  It is anti-viral, anti-bacterial, anti-fungal, a digestive aid, a blood purifier, a wound healer, a skin tonic and much more!

Turmeric however has a slightly bitter taste on it's own, but by blending it with some fruit and healthy fats, you won't even notice it's in there.

So here's a delicious smoothie that has lots of anti-cancerous and anti-infammatory properties.  It's a great way to start your day, and pack your body full of antioxidants!

INGREDIENTS:

- 1 BPA-free can coconut milk (I use Native Forest)

- 1 cup frozen organic mango (frozen pineapple should work too)

- 2 small frozen bananas

- 2 tablespoons extra virgin coconut oil

- 1 1/2 teaspoons turmeric (careful, it stains)

- 1 teaspoon cinnamon

- 1/2 teaspoon ginger

- 1 tablespoon chia-seed gel

- optional: 1 avocado

DIRECTIONS:

1. Add all ingredients into a high-speed blender, and blend until smooth and creamy.

2.  Serve immediately and enjoy!

Approximately 2 servings

(Adapted recipe from here)

Grain-free 'Cornbread'

I absolutely love cornbread, but since it most always contains gluten, it's hard to find a good and healthy replacement.

Although this is not quite the same (no corn even present), the texture and flavor is just as great!  Made with just a few of the finest ingredients, this 'cornbread' will definitely be a hit with your family!

INGREDIENTS:

- 2 cups blanched almond flour

- 1 cup coconut flour

- 1 teaspoon aluminum-free baking soda

- 1 teaspoon unrefined sea salt

- 5 eggs (preferably from pastured hens)

- 1 cup BPA-free canned coconut milk

- 1/2 cup Grade-B maple syrup

- 8 tablespoons grass-fed butter, melted (or try using ghee if on a strict Paleo diet)

DIRECTIONS:

1.  Preheat oven to 350 degrees, and lightly grease an 8x8 dish with butter or coconut oil.

2. Combine almond flour, coconut flour, baking soda and sea salt in a large mixing bowl.

3. In a separate small bowl, combine eggs, coconut milk and maple syrup, and stir well.

4.  Add the wet ingredients to the dry, and mix well until fully combined.

5. Slowly drizzle the melted butter into the bowl, and stir until the mixture becomes nice and smooth.

6.  Pour mixture to prepared pan, and smooth over the top with the back of a spoon.  Place pan in oven, and bake for 25 minutes.

7.  Turn the oven temperature to 450 degrees, and bake for an additional 15 minutes, or until toothpick inserted comes out clean.

8.  Serve warm squares, with a slather of butter and drizzle of raw honey on top.  Mmmm.

Makes approximately 9-12 squares

(Adapted recipe from here)

One-Pot Chicken Dinner

One-pot meals are seriously the best.  Not only is this a healthy, crowd-pleasing, easy-to-make meal, the clean up is also a breeze too! Boo-yah!

Make sure to use organic chicken and veggies if possible, and even enjoy reheating these tasty leftovers the next day.

INGREDIENTS:

- 2.5 lbs organic boneless, skinless chicken thighs

- 2 teaspoons unrefined sea salt (divided)

- 1 1/2 teaspoons black pepper (divided)

- 2 tablespoons smoked paprika

- 2 tablespoons extra virgin coconut oil (plus more if needed)

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 8 ounces, or 2 cups mushrooms, sliced

- 4 heaping cups potatoes, cubed (I like using Yukon Gold)

- 2 cups organic carrots, peeled and sliced, or use baby carrots

- 2 tablespoons arrowroot starch/flour

- 2 cups chicken broth (homemade is best, or use this kind)

- 1/2 teaspoon dried thyme (fresh is great too)

- optional: Worcestershire sauce (making sure it's gluten-free and without high fructose corn syrup, (or just make your own) 

DIRECTIONS:

1. Add 1 teaspoon salt, 1 teaspoon pepper and the paprika to a large Ziplock bag.  Add chicken, seal the bag, and gently shake to coat the chicken (adding more paprika if needed).

2.  In a large frying pan, or stock pot, heat the coconut oil over medium-high heat.  Add the chicken and lightly cook until browned, about 2 minutes each side.  Transfer the chicken to a plate, and set aside.

3. In the same pan, add a little more coconut oil if needed, turn heat down to medium, and add the onion and garlic, and stir for about 2 minutes.  Add the mushrooms and stir for another 2 minutes.  Now add the potatoes and carrots, and the remaining 1 teaspoon of salt and 1/2 teaspoon of pepper, stir and sauté for about 3 minutes.

4. Pour the broth into the pan, sprinkle in the arrowroot starch, and bring to a boil, stirring frequently. Return the chicken to the pan, gently stir, and turn down heat to medium-low.  Cover the pan, and simmer until the chicken and vegetables are cooked, about 30 minutes.

5.  Remove from heat, stir, then sprinkle with thyme.  Dish up individual servings, adding more salt and pepper as needed, and/or optional Worcestershire sauce. 

6.  Enjoy!

(Adapted from here)