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Creamy Garlic Cauliflower (low carb, paleo, gluten and soy free)

Creamy Garlic Cauliflower

This is adapted from Cleanplates.com

Gluten, soy free and Paleo friendly, Keto friendly

I do not like mashed potatoes so this is a great substitute at the holiday table for me

Ingredients

  • 3-4 cloves garlic not peeled
  • 1 T. avocado oil
  • 1 head cauliflower, trimmed and cut into florets
  • ¼ c. organic chicken broth
  • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  • Dash sea salt and pepper
  • Chopped fresh herbs such as thyme and rosemary

Directions

  1. Preheat the oven to 425 F.
  2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed.  Process again until garlic is incorporated and not in chunks. 
  5. Transfer to a bowl and garnish with fresh herbs.

Note: I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste.  You can also use less butter.

Creamy Garlic Cauliflower
Serves 4
A great keto/low carb and paleo substitute for mashed potatoes
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65 calories
9 g
6 g
3 g
3 g
2 g
169 g
118 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
169g
Servings
4
Amount Per Serving
Calories 65
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 118mg
5%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
13%
Sugars 3g
Protein 3g
Vitamin A
2%
Vitamin C
120%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 3-4 cloves garlic not peeled
  2. • 1 T. avocado oil
  3. • 1 head cauliflower, trimmed and cut into florets
  4. • ¼ c. organic chicken broth
  5. • 2 ½ T. grass fed butter melted (I like Kerry Gold brand)
  6. • Dash sea salt and pepper
  7. • Chopped fresh herbs such as thyme and rosemary
Instructions
  1. 1. Preheat the oven to 425 F.
  2. 2. Place the garlic in a heat proof pan, drizzle with the oil and cover and roast for 15 minutes. Then set aside to cool.
  3. 3. While the garlic is roasting, put the cauliflower into a steamer pot with ½ inch water on bottom. Cover and steam for 10 minutes or until tender. Drain and then place in the food processor.
  4. 4. Process the cauliflower until smooth. Add in the broth, melted butter, s/p and garlic with skins removed. Process again until garlic is incorporated and not in chunks.
  5. 5. Transfer to a bowl and garnish with fresh herbs.
Notes
  1. I liked this with 4 cloves, but my husband thought it was too garlicy so adjust according to your taste. You can also use less butter.
Adapted from cleanplates.com
beta
calories
65
fat
3g
protein
3g
carbs
9g
more
Adapted from cleanplates.com
TruFoods Nutrition http://trufoodsnutrition.com/

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and If Life is So Good, Then Why AM I Still Depressed? Discover the root cause for your depression and learn what to do to feel better and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Spring Cabbage Slaw Salad

Spring Slaw

I love cabbage so I am always tweaking some dressings for a coleslaw blend. 

spring slaw 2

Ingredients

  • 4 cups of cabbage (I buy a bag of shredded cabbage or coleslaw mix)
  • 2 cups of shredded carrots (I buy organic shredded carrots)
  • 1 bunch org. cilantro chopped
  • 1 bunch org. parsley chopped
  • ½ cup slivered almonds
  • ¼ a red onion diced

Dressing

  • 6 T. EVOO
  • 4 T. Apple cider vinegar
  • 1 T. raw local honey
  • 1 t. Dijon mustard
  • Dash s/p

Directions

  1. Place all salad ingredients into a large bowl.
  2. Whisk together all the dressing ingredients and pour over the cabbage blend. Mix well. Refrigerate until ready to serve. 
  3. Adjust dressing to suit your taste-double amount if desired.

Note: can also add avocado slices at end. Add in protein to make it a meal

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition and Herbalist is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, like her fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Ninth Recipe of Christmas: Herbed Salmon

Herbed Salmon

salmon-herbed

Serves 2

Ingredients

  • 2 salmon filets
  • s/p to taste
  • 2 T. EVOO
  • 1 clove garlic minced
  • 1 t. lemon juice
  • ½ t. lemon zest
  • 2 t. thyme
  • 1 T. melted grass fed butter

Directions

  1. Sprinkle the s/p on the salmon filets
  2. Place 1 T. oil into a deep dish and add in the garlic, lemon juice, zest and 1t. of the thyme.
  3. Place the salmon in the dish and turn it around to coat well with the marinade
  4. Let this stand for 15 minutes
  5. Heat a skillet and coat with 1 T. EVOO
  6. Cook for 5 minutes on medium heat per side
  7. Add the rest of the thyme to the melted butter and mix well. Drizzle this onto the cooked salmon and serve.

Free Nutrition Seminar to start the year off right coming up on Jan. 15th, 2017.  Go to https://facebook.com/Trufoodsnutrition

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate) is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit her site at  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, then like here fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Seventh Recipe of Christmas: Beef Pot Roast with Vegetables

Pot Roast (slow cooker)

I buy my organic grass fed roast from Natural Grocers and this comes in a 2-pound size (not bone in).  This works perfect for a family of 4. This is a winter favorite in our household. 

pot-roast

 

8 servings/can easily cut this recipe in half

Ingredients

  • 1- 5-pound bone in beef pot roast (See note below)
  • s/p
  • 1 T. brown rice flour
  • 2 T. olive oil
  • 8 oz. mushrooms
  • 1 med. onion chopped
  • 2 cloves garlic minced
  • 1 T. butter
  • 1 ½ T. brown rice flour
  • 1 T. tomato paste
  • 2 ½ c. beef broth or bone broth
  • 3 med. carrots cut into chunks
  • 2 stalks celery cut into chunks
  • 2 parsnips cut into chunks
  • 1 sprig rosemary, 2 sprigs thyme (can use dried if you don’t have fresh)

Directions

  1. Season both sides of meat with s/p.  Sprinkle flour over meat until well coated and pat it into the meat. Shake off excess.
  2. Heat oil in large pan or pot over med-high heat until hot. Sear the meat on both sides, about 5-6 minutes each side until well browned.  Remove from pan and set aside
  3. Reduce heat to med. and stir in mushrooms and butter. Cook 3-4 minutes. Sit in onion and cook another 5 minutes. Add in garlic and stir for one minute. 
  4. Stir in 1 ½ T. flour and cook and stir about 1 minute. Add the paste, and cook another minute.
  5. Slowly add the stock and stir to combine and return to simmer. Remove from heat
  6. Place carrots, celery, parsnips into slow cooker. Place roast over vegetables and add in any accumulated juices.  Add rosemary and thyme.  Pour onion and mushroom mixture over top of roast. Cover and cook on high 5-6 hours until meat is tender. 
  7. Serve with salad. 

 

Note: if you cannot find org. grass fed bone in pot roast, you can usually still find org. pot roast without the bone.  Purchase a couple marrow soup bones and add these to the slow cooker. This will give the roast a rich flavor.  (But even without the added bones, this still taste great!)  I often omit the mushrooms (even though I love them) because other family members do not.  While my roast is 2 pounds, I keep all the other amounts in this recipe the same-it makes a great gravy! (You can omit the potatoes and make mashed instead and put the gravy to good use!)

 

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate) is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit her site at  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, then like here fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

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Fifth Recipe of Christmas: Almond Bars

No-Bake Almond Bars

Paleo, gluten, soy, dairy free, Raw

This is one of my favorites and will be included in my holiday cookie tins that I give out

almond-bars

Ingredients

  • 1 c. almond butter (plain such as the homemade one from Natural Grocers)
  • ½ c. coconut butter (not coconut oil!)
  • 3 T. raw local honey
  • 1 c. shredded coconut (unsweetened)
  • 2 T. cacao powder
  • 3 T. coconut oil melted

Topping½ c. dark chocolate (I use Enjoy life brand or Lilly’s)

2 T. roasted salted sunflower seeds (optional)

Directions

  1. In med. size bowl, blend the almond butter, coconut butter, coconut, honey, powder and oil and blend until well combined.
  2. Press the mixture into a 8×8 pan (I line my pan with parchment for easier removal and cleanup)
  3. Keep in fridge until firm
  4. Melt the chocolate and spread over the firm bars. Sprinkle with seeds if desired.  Chill again.
  5. When chocolate is hard, cut bars. I find it is easier to flip over the bar and cut this way instead.
  6. These freeze well.

 

If you are sick and tired of feeling sick, tired, fatigued, depressed, anxious and more and have given up hope then Karen’s simple, effective, individualized and sustainable approach may be what you need. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate) is the author of Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC. 

For more information visit her site at  www.trufoodsnutrition.com

Get her Food Swap Guide here to get started on your health journey today! Want more information, then like here fb page here

As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.

 

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Lemon chicken: An Easy, Healthy Week Night Dinner

Lemon Chicken

Gluten free, dairy free, paleo

(Adapted from celiac.com)

Serves 4

I love this dish-so easy to make for a weeknight dinner and taste so good!  You probably have all the ingredients you need at home. 

lemon chick

Ingredients

  • 4 boneless chicken breast pounded thin (personally I don’t do this-instead I slice my thick chicken breasts so that they are thinner)
  • ¼ c. cornstarch, or potato starch (if using corn starch use non GMO brand)
  • ½ stick grass fed butter or ghee if dairy free
  • 1/3 c. dry white wine
  • 2/3 c. chicken broth (even better-use homemade bone broth)
  • Juice of half a lemon (or bottled pure lemon juice)
  • ½ t. fresh thyme minced (or dried if not fresh on hand)
  • s/p to taste

Directions

  1. Dredge chicken into cornstarch and shake away excess
  2. Melt butter in pan over med. Heat and add chicken
  3. Cook 5 min. each side until golden brown
  4. Remove chicken and set aside
  5. In the same pan, add wine, broth, lemon juice, salt, thyme, pepper, and whisk until blended.  Adjust sauce thickness as desired with water or additional cornstarch. 
  6. Bring to boil then return chicken to the pan. Lower heat and cook about 5 minutes
  7. Serve with basmati white rice or cauliflower rice and a salad.

Tip: use the left over in a salad to take to work the next day or slice thinner and wrap in gluten free tortillas with veggies to pack for a school lunch. 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate), author of the E book Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC believes in food first when addressing the root causes to your health conditions.  For more information, visit her website at www.trufoodsnutrition.com

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