Go-To Granola

Ingredients:

  • 2 cups raw, organic old fashioned rolled oats
  • 1 cup raw nuts, whole or chopped based on preference
  • 1/2 cup raw pumpkin seeds
  • ¾ cup shredded coconut
  • ½ cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons maple syrup 2 tablespoons virgin coconut oil or ghee (or a combo of both)
  • 1 teaspoon vanilla extract or almond extract
  • 1 large pinch coarse sea salt
Granola 2.jpg

Directions:

  1. Preheat oven to 325 degrees
  2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; don’t be afraid to get your hands dirty
  3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring every 10 until toasted. Watch the granola carefully towards the end as it can burn quite easily.
  4. Cool before serving or storing.
  5. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Enjoy!

Extra Mile Smoothie

This smoothie is inspired by the Extra Mile Smoothie at Kure in Portland, OR.  It is my favorite in town and I had to learn to make it myself, adapting it for the Healthy Balance smoothie formula. It's loaded with healthy fats, fiber and creamy goodness.  If you like coconut, you will be a fan of this one....

Ingredients:

  • 8 ounces coconut water 
  • 1 tbsp coconut manna (coconut butter) or coconut meat
  • 1 tbsp plain coconut yogurt (I love the Coyo brand)
  • 1 serving protein powder (I prefer collagen peptides)
  • 1 tbsp almond butter
  • 1 tbsp hemp seeds
  • 1 cup of kale, baby kale or baby spinach

Directions:

Blend all ingredients with one cup of ice. Garnish with coconut flakes, cinnamon or cacao nibs if you are feeling fancy!

Extra Mile.jpg

Round up: EASY Fermented Foods

Humans have prepared fermented foods and vegetables for many years, long before modern preservation methods like refrigeration came about. We know that fermented foods were a part of most, if not all native diets. While many cultures today still incorporate these foods into their diets regularly, in some parts of the world preparing ferments has become a lost practice.

 Fermenting may seem daunting but it is actually really easy. If you are buying fermented foods regularly, you can save quite a bit of money by making them yourself. If you have yet to introduce fermented foods into your diet, what are you waiting for? Most of them taste really great (albeit a bit tangy!). There are some amazing health benefits to eating a diet rich in fermented foods:

  • Aids in digestion
  • Are loaded with beneficial enzymes, B-vitamins, omega-3 fatty acids, and probiotics
  • Supports your immune system
  • May help to curb sugar cravings
  • Promotes growth of healthy bacteria in the gut
  • Increases flavor of foods
Yogurt

Here are my best tips for success. Most of the recipes below go into some good detail to set you up properly as well:

Materials: glass and ceramic jars work the best. I like the classic glass Ball jars and use them for most everything I ferment. I have different sizes glasses depending on what I am fermenting. 

Preparation: for vegetable ferments, clean your produce well of dirt and grime to ensure a successful fermentation process. Also, buy organic when possible to ensure that the produce has not come into contact with pesticides.  

When to stop: leave your ferment alone for the time suggested. Trust the process and only check on the ferment if absolutely necessary – like if you see mold. This is a risk for ferments, but it is easy to spot and deal with, usually. Black and bright pink are typically mold, while white is generally ok except when it is “fuzzy”.  Often times you can scrape off the mold and move on. If the mold is throughout the ferment its best to throw out and start over.

Here are my go-to, easy recipes:

Coconut Yogurt

https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/

Kimchi

https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

Saurkraut

https://www.ahealthybalance.net/recipes/2017/8/9/easy-saurkraut

Fermented Whole Radishes

https://www.mountainfeed.com/blogs/learn/fermented-whole-radishes

Quick Pickled Red Onion (not truly a ferment, but I love this recipe)

http://www.rickbayless.com/recipe/pickled-red-onions/

Fermented Salsa

https://wellnessmama.com/2643/fermented-salsa/

Fermented Beets with Cumin and Basil

https://thestingyvegan.com/spiralized-fermented-beets/

Fermented Pickles

https://www.farmhouseonboone.com/farmhouse-on-boone/the-easiest-way-to-make-homemade-pickles-from-all-those-extra-garden-cucumbers/

Salted Tahini Freezer Fudge

  • Ingredients
  • 1 Cup tahini
  • 4 Tablespoons cacao powder
  • 2 scoops collagen peptides (optional)
  • 4 Tablespoons coconut oil, melted
  • 2 Tablespoons pure maple syrup (optional, and feel free to adjust, omit for 21DSD)
  • 1 Teaspoon vanilla extract
  • Coarse sea salt (or Redmond Real Salt)  to taste
Salted Tahini Freezer Fudge 1.jpg

 

Directions

  1. Add all of the ingredients, except for the salt, into a bowl and mix well. I like to use a bowl with a spout or a large measuring cup so I can easily pour it into the molds.
  2. Pour the batter into small silicon molds or a parchment-lined 8x5 bread loaf pan, sprinkle with salt.
  3. Place pan or mold in the freezer for an hour or until solid.
  4.  Remove the fudge and break fudge out of molds or cut into squares if needed.
  5. Store in freezer until ready to serve. Enjoy!

Round up: BEST Healthy Instant Pot Recipes

When I first heard about the Instant Pot, I wondered if I really needed yet another kitchen gadget that I would have to find some room for in my cupboard to store and would be forgotten after using it just a couple of times.  When Amazon had a crazy sale for Black Friday a few years back, I decided to go for it. What I didn’t realize is how much it would change the way that I prepare many of my staples, and how much easier and more efficient it would be for me to get healthy food prepped and on the table for my family to enjoy.

Now, it isn’t the perfect product.  It is big and clunky and you do need some space to store it.  It can be dangerous if you don’t follow the directions properly and if you are the kind of person that likes to constantly “check” on what you are making, it may not be the gadget for you.  That being said, it can save you a lot of time and energy in the kitchen.

Below I have curated some of my favorite recipes and some of the favorites of members of my online community. There is a recipe for everyone on this list.  There are gluten free, dairy free, vegetarian, vegan, and paleo options and of course you can modify these to suit the needs of you and your family. Let’s keep this post up-to-date and relevant! Let me know in the comments other recipes that you love. I’ll continue to add to this post as we go.

Instant Pot

Staples

Hard boiled eggs

Bone broth

Spaghetti squash I like to cook mine for 10 minutes instead of seven

Beets

Beans You can sub black beans for the pinto and change up the fresh spices.  I like to add bay leaves to mine. I also will often replace the water with broth if I have that on hand.

Hummus

Yogurt

Coconut Yogurt

Whole chicken

Mains

Barbacoa

Beef Bourguignon

Butter Chicken

Carnitas

Kalua Pork

Korean Short Ribs

Lemon Garlic Chicken

Orange Sesame Chicken

Quinoa Burrito Bowls

Salsa Chicken

Soups + Stews

Beef Pho

Chicken Pho

Vegetarian Pho

Beef Stew I never liked beef stew until I made this recipe!

Chicken Enchilada

Chicken Noodle Omit the noodles if you are grain free or sub for gluten-free, zucchini noodles would work well too!  Omit the soy sauce if you are gluten free (or sub tamari if you are not avoiding soy)

Spinach + Lentil

Tomato 

Tom Kha Gai

Turkey Chili

Loaded Mexican Chicken

Sides

Crispy Potatoes

Apple Pie Apple Sauce

Superfood Trail Mix

Serves 4-8

Prep time: 5 minutes

Ingredients:

  • 1/2 cup raw pecans, pistachios, walnuts, almonds, hazelnuts or a blend
  • 1/2 cup raw pumpkin seeds/pepitas
  • 1/2 cup dried coconut, large flakes
  • 1/2 cup dried mulberries (I use Nativa Organics brand), goji berries or cherries work too
  • 1/3 cup dark chocolate chips, more if you like chocolate!

Directions:

  1. Mix together and store in a cool dark place.  Enjoy by the handful, or two or three!
trail mix

Peppermint Chocolate Chip Cookies

Makes 12 cookies

Prep time: 15 minutes

Ingredients:

  • ¼ cup grass-fed butter
  • ¼ cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 large egg
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup cacao nibs
  • ¼ cup chocolate chips + 1 heaping tablespoon
  • 5 – 6 drops food grade peppermint essential oil
Peppermint Chocolate Chip Cookies.jpg

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a food processor, mix the butter, coconut sugar, maple syrup, egg, and vanilla until smooth (30 seconds or so)
  3. Add the almond flour, coconut flour, baking soda, peppermint essential oil and sea salt and mix again until combined. Feel free to scrape down the sides of the bowl if needed to mix everything together.
  4. Move batter to a medium sized bowl and add the chocolate chips and cacao nibs, stirring until combined
  5. Using a tablespoon, scoop out dough and form 1 ½ inch (approximately) diameter balls on a cookie sheet lined with parchment paper. Flatten them slightly with your fingertips or the back of a spoon.
  6. Bake for 10-12 minutes, until slightly golden around the edges.