Carrie Vitt's Blog, page 37

Peach and Arugula Salad

Today, I get to share a Magical Peach and Arugula Salad from my friend Amie Valpone’s, new book Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body. Amie healed from a decade of chronic illness and her book is filled with over 200 recipes without gluten, dairy, soy, refined sugar, eggs, corn or processed ingredients. You’ll find loads of veggie recipes in this book for the entire family to enjoy!

Her delightful salad provides a big payoff for very little effort. It takes about five minutes to throw this salad together, and the combination of peppers, peaches, and arugula is simply beautiful. Serve it in a wide bowl to show off its good looks.

Serves 6-8

Peach and Arugula Salad



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Ingredients

10 cups arugula5 medium ripe peaches, pitted and diced2 yellow or orange bell peppers, diced1?3 cup finely chopped walnuts2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 tablespoon freshly squeezed lemon juice1?4 teaspoon freshly grated lemon zest1?4 teaspoon sea salt1?4 teaspoon freshly ground black pepper

Instructions

In a large bowl, combine the arugula, peaches, bell peppers, and walnuts. In a small bowl, whisk together the oil, vinegar, lemon juice, lemon zest, salt, and pepper.
Drizzle the dressing over the arugula mixture, toss, and serve.

Notes

Excerpt from EATING CLEAN
by Amie Valpone. Copyright © 2016 by Amie Valpone. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

6.6.4http://deliciouslyorganic.net/peach-arugula-salad/

Copyright 2016 Deliciously Organic

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Strawberry Protein Shake Recipe

I like to drink this strawberry protein shake after I work out. It tastes just like a strawberry milkshake and supplies fat-soluble vitamins, protein from natural sources, and healthy carbohydrates.

I’m always looking for more ways to add liver to my diet because it’s one of the most nutrient-dense foods on the planet. I know it sounds odd to put liver in a shake, but I promise you won’t be able to taste it! If you have a dairy-intolerance, you can switch out the raw milk and cream with coconut milk and coconut cream. Enjoy!

Serves 1

Strawberry Protein Shake



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Ingredients

3/4 cup raw milk or coconut milk2 tablespoons raw cream or coconut cream1 cup frozen strawberries1/4 teaspoon raw honey (optional)1 teaspoon vanilla extract2 scoops Vital Proteins Collagen Peptides2 raw egg yolks (optional)A few slivers of raw, frozen liver (optional - see post above about why I use this ingredient)

Instructions

Place all ingredients in a blender and blend until smooth. 6.6.4http://deliciouslyorganic.net/strawberry-protein-shake/

Copyright 2016 Deliciously Organic

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Abby’s Chocolate Mug Cake Recipe (Grain-Free)

My teenagers love the Food Network and food magazines. They’re learning how to adapt recipes they find to use nutrient-dense ingredients. A few weeks ago, Abby found a recipe for Chocolate Mug Cakes she wanted to try.

The recipe called for white flour, white sugar, and a microwave oven, so she adapted it herself using healthier ingredients and a regular oven. The result is … fantastic!

I let her write the entire recipe out for me, so the instructions came straight from her. This would be a fun recipe to let your kids try!

Makes 1 mug cake

Abby’s Chocolate Mug Cake Recipe (Grain-Free)

Adapted from The Food Network.

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Ingredients

3 tablespoons unsalted butter (use 2 tablespoons coconut oil if you’re dairy-free), melted1 tablespoon coconut flour2 tablespoons cocoa powder1 1/2 tablespoons coconut sugar1 handful of chocolate chips1 large eggA splash of vanilla extract1/8 teaspoon Celtic sea salt3 tablespoons milk (use coconut milk if you’re dairy-free)1 1/2 teaspoons peanut butter or almond butter

Instructions

Set the oven to 350 degrees F. Put everything into a large bowl and whisk a lot until the batter is smooth. Pour the batter into an oven-safe mug or bowl.
Put the cake into the oven for 23 minutes. Take the cake out. Eat the cake.
Note: These instructions were written by my daughter, so that's why the wording is a different than normal. :)

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

6.6.4http://deliciouslyorganic.net/abbys-chocolate-mug-cake/

Copyright 2016 Deliciously Organic

 

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Salmon Poke Bowl (Paleo)

Poke bowls are a fun and healthy meal that lets everyone in the family choose their own toppings!

The most important step in building a poke bowl is finding good sushi-grade fish like salmon or ahi tuna. If you can’t get freshly-caught fish in your local market, some stores online sell top-grade fish frozen.

I whisked together a simple tamari-sesame marinade, tossed it with salmon and let it sit for about 30 minutes in the fridge before serving. We added “riced” cauliflower (you can use properly-prepared rice if you can tolerate grains), shredded carrots, avocado, cucumber, mango and green onion.

Add a glass of fruity kombucha and you’ve got a light spring meal the entire family will enjoy!

Serves 4

Salmon Poke Bowl (Paleo)



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Ingredients

For the Bowls:1 pound sushi-grade salmon or ahi tuna2 tablespoons fermented tamari or coconut aminos1 teaspoon sesame oil1 teaspoon coconut vinegar1 clove garlic, minced1/4 teaspoon raw honeyToppings:Avocado, cut into cubesCucumber, cut into small cubesShredded Carrots“Riced” CauliflowerGreen Onion, choppedMango, chopped

Instructions

Cut the fish into small bite-size pieces and place in a shallow bowl. Whisk the tamari, sesame oil, coconut vinegar, garlic and honey in a small bowl and pour over the fish. Toss the fish gently so the marinade is incorporated. Cover and place in the fridge to marinate for 30 minutes.
After the fish has marinated, serve with the toppings of your choice. 6.6.4http://deliciouslyorganic.net/salmon-poke-bowl/

Copyright 2016 Deliciously Organic

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Pavlova Recipe

I’ve had a small dilemma in my kitchen for the last year. Pavlova is my absolute favorite dessert, and I’ve wanted to bring you a recipe with less-processed ingredients. I’ve tested pavlova recipes using sweeteners like raw honey, maple syrup, coconut sugar, etc., but no matter what I tried, I couldn’t get a pavlova with the same crispy exterior texture as one made with granulated cane sugar!

I’m not perfect, and I don’t want to give the impression that I think I am. Even though I use organic, nutrient-dense ingredients when I cook at home, I sometimes enjoy a glass of wine, french fries, or some ice cream made at an ice cream parlor. In this case, I’ve decided that a pavlova simply needs organic cane sugar.

The good news is, I was able to swap out the cornstarch with arrowroot and reduce the sugar significantly without it affecting the end product. Most pavlova recipes call for 1 – 1 1/2 cups of sugar, but I reduced it to 1/2 cup. This ends up equaling about 2 1/2 teaspoons of sugar per serving. For most people, that’s not too bad for a special occasion dessert!

So, here’s a recipe using a bit of non-GMO cane sugar. Call it a “last resort” – it’s not really the end of the world – but I think it’s ok to whip this pavlova out for a special occasion…like Mother’s Day!

Also, I used raw cream, but feel free to swap it out for some whipped coconut cream. And feel free to use any berries you like or to top it off with a few mint leaves for the finishing touch.

Here are some other fun recipes for Mother’s Day!

Roasted Carrots with Yogurt-Parsley Sauce

Squash Fritters

Breakfast Frittata

Angel Food Cake with Berries

Serves 8

Pavlova Recipe

The pavlova is best if it's served the day it's baked. The picture of the pavlova I included is one where I used maple sugar instead of cane sugar, hence the darker color. As mentioned in the post, if you use a sweetener such as maple sugar, coconut sugar, honey, maple syrup, etc. you'll need to expect that the meringue won't have as crisp of an exterior.

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Ingredients

4 egg whites, room temperature
1/2 cup organic cane sugar (you can substitute with maple sugar or coconut sugar, but please make sure to read the post above before deciding which sweetener to use)
2 teaspoons arrowroot flour
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Instructions

Preheat the oven to 350 degrees F and adjust the rack to the middle position.
Place the eggs in the bowl of a standing mixer. Using the whisk attachment, Whip the egg whites until firm (but not stiff) peaks form. Stir together the cane sugar and arrowroot in a small bowl.
With the mixer on medium-high speed, slowly add the sugar and arrowroot 1 tablespoon at a time. Add the vanilla and apple cider and whisk for an additional 20 seconds.
Pour the meringue mixture onto a baking sheet lined with parchment paper. Spread the mixture out to make an 8-9" disk. Place the meringue into the oven and immediately turn the heat down to 300 degrees F. Bake for 70 minutes (do not open the oven while baking), then prop the door open and let the meringue cool completely.
Top the meringue with whipped cream and berries. Serve immediately.
6.6.3http://deliciouslyorganic.net/pavlova-recipe/

Copyright 2016 Deliciously Organic

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Pecan Chicken Stir Fry Recipe (Grain-Free, Paleo)

Pecan Chicken Stir Fry was a regular dinner staple in my house when I was a kid. My mom would get out the wok, fry up the pecans and toss in bell peppers, chicken and a savory sauce. The pecans turned extra buttery and crispy from the quick fry and provided a fabulous compliment to the savory chicken and sweet peppers.

You can serve it alone, with cauliflower fried “rice”, or properly prepared rice (if you can tolerate rice). I hope your family loves it just as much as mine does!

Serves 4-6

Pecan Chicken Stir Fry (Grain-Free, Paleo)



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Ingredients

For the Chicken:
1 clove garlic, chopped
2 tablespoons sherry
1 tablespoon arrowroot
1 egg white
1 tablespoon fermented tamari or coconut aminos
4 chicken breasts, sliced

For the Sauce:?
1 teaspoon coconut sugar or honey
1 1/2 teaspoons coconut vinegar or rice vinegar if you can tolerate rice
1/4 cup chicken stock
1 tablespoon tamari or coconut aminos
1 tablespoon arrowroot

1/4 cup tallow or lard for frying
1 cup whole pecans (you can also use pecan pieces)
2 red bell peppers, cut into 1/2 inch thick slices

Instructions

Place the garlic, sherry, arrowroot, egg white, tamari, and chicken in a shallow dish. Toss to combine and let marinate for 30 minutes (or place in the fridge and marinate for up to 4 hours).
Whisk all sauce ingredients in a small bowl and set aside.
Heat the lard in a large skillet over medium-high heat. Add the pecans and fry until golden, about 1-2 minutes. Remove with a slotted spoon and place in a serving bowl or dish.
Add the peppers to the skillet and stir-fry for 2-3 minutes. Using a pair of tongs, remove the peppers and place them in the serving dish with the pecans. Place the chicken in the skillet and cook until no longer pink. Add the pecans and peppers back to the skillet and pour the sauce over the top. Lower the heat to low and stir until the sauce coats the stir-fry, about 1 minute. Serve immediately.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

6.6http://deliciouslyorganic.net/pecan-chicken-stir-fry-grain-free-paleo/

Copyright 2016 Deliciously Organic

The post Pecan Chicken Stir Fry Recipe (Grain-Free, Paleo) appeared first on Deliciously Organic.

Sesame Tahini Cookies (Grain-Free)

My favorite cookies contain just a handful of ingredients. When you want a little sweet fix, you can whip up these Sesame Tahini Cookies in minutes, and they’re even easy enough for the kids to bake by themselves!

These cookies feature tahini, which is usually only used in savory dishes, but which lends wonderful flavor. I adapted them from a book called, Flourless, that I found at Anthropologie. I absolutely love this cookbook! It’s full of flourless baking recipes, so if you need to follow a gluten-free or grain-free diet, it’ll make a wonderful addition to your cookbook library.

Makes 24 cookies

Sesame-Tahini Cookies (Grain-Free)

Adapted from Flourless

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Ingredients

1 cup sesame tahini
1/4 cup raw honey
1 large egg
1/3 cup coconut sugar
1 tablespoon vanilla extract
1/4 cup sesame seeds

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Line two baking sheets with {unbleached parchment paper|http://amzn.to/1SZwsNP].
Combine the tahini, honey, egg and sugar in a large bowl and beat well to combine. Place the sesame seeds in a small bowl.
Using a small cookie scoop (I used a 1-inch scoop), scoop a walnut-size portion of dough and place it into the bowl with the sesame seeds. Carefully roll the dough ball around is it is covered with seeds (the dough will be very soft). Place the dough ball on the prepared baking sheet. Repeat with remaining ingredients.
Bake about 10-12 minutes until lightly brown on the edges. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!

6.6http://deliciouslyorganic.net/sesame-tahini-cookies-grain-free-2/

Copyright 2016 Deliciously Organic

The post Sesame Tahini Cookies (Grain-Free) appeared first on Deliciously Organic.

Sausage Hash with Carrots

A sausage hash is a nutrient-dense and hearty meal that can be served any time of day. In this recipe I used carrots and potatoes, because that’s what I had on hand, but you can sub the vegetables with squash, sweet potato, bell peppers, etc.

I purchase organic sausage at Peaceful Pastures. I found this farm many years ago via the website Eat Wild. It’s a great site that allows you to find organic farms in your area. There are also some great websites such as US Wellness Meats, Tendergrass Farms and White Oak Pastures who can ship pastured meats straight to your doorstep.

While eating the fat from organic, pastured animals is a healthy habit because the fat contains omega 3 fatty acids, CLA, and vitamin A, it’s good to remember that consuming fat from conventional meat isn’t a healthy option. Toxins are stored in the fat of animals, so if you’re eating conventional meat, you’ll probably get a serving of toxins with it.

If you can’t get your hands on some pastured, organic meat I recommend purchasing the best quality you can, and then skip eating the fat (or drain the fat out of the pan) and add some healthy butter, ghee, lard, tallow, etc. to replace the conventional fat. You could also purchase leaner cuts of meat and then cooking them in pastured saturated fats.

If you substitute your own meats and veg in this hash, I’d love for you to share your combinations in the comments below. I’m always on the look out for new combinations to serve my family!

Serves 4

Sausage Hash with Carrots



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Ingredients

3 large yukon potatoes, cut into 2-inch pieces (substitute sweet potato for Paleo)
6 carrots, cut into 1-inch coins
1 tablespoon ghee or tallow, melted
1 pound organic sausage (links or ground will work well)
1 onion, sliced
2 cloves garlic, chopped
1 bunch flat-leaf parsley

Instructions

Place potatoes and carrots in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 10 minutes. Drain.
Cook the sausage over medium heat until no longer pink, about 5 minutes. Add the onion, and continue to cook until onion is just turning golden on the edges, about 10 minutes (the sausage will start to brown a bit in the pan). Stir in the garlic. Add the potatoes and carrots and cooking for 5 minutes, stirring occasionally. Stir in the parsley and serve. 6.5http://deliciouslyorganic.net/sausage-hash-carrots/

Copyright 2016 Deliciously Organic

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Coconut Layer Cake (Grain-Free)

I want to introduce you to heaven on a plate – moist coconut layer cake with a fluffy frosting! As a bonus, this fairly simple recipe won’t keep you in the kitchen all day.

I prefer two thick layers of cake, so I doubled the cake batter recipe, but if you’d like to keep it simple (and use far fewer eggs!), you can cut the batter recipe in half and it will be just as lovely.

Room temperature ingredients make all the difference when making this cake, so be sure to set out the eggs, butter, cream cheese, etc. ahead of time.

It will provide a perfect finale to your Easter dinner table!

Coconut Layer Cake (Grain-Free)



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Ingredients

For the Cake:
16 eggs (as mentioned in the text above, you can divide this cake recipe in half if you’d like)
1 cup raw honey
12 tablespoons unsalted butter, room temperature
1 cup coconut cream
1 tablespoon vanilla extract
2 cups coconut flour
1 teaspoon baking soda
1 teaspoon Celtic sea salt


For the frosting:
1 pound unsalted butter, room temperature
16 ounces cream cheese, room temperature
1 cup coconut butter
1/2 cup raw honey
1 tablespoon vanilla extract
2 cups unsweetened shredded coconut, toasted

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Butter two 9-inch cake pans.
Place the eggs and honey in the bowl of a standing mixer. Beat for 5-6 minutes on medium-high, until pale and fluffy. With the mixer on medium speed, slowly add the room temperature butter, 1 tablespoon at a time. Beat in the coconut cream and vanilla.
Whisk together the coconut flour, baking soda, and salt. Using a whisk, whisk the dry ingredients into the wet. Let the batter sit for 5 minutes.
Divide the batter evenly between two buttered 9-inch cake pans. Bake for 35 minutes, or until the edges are just turning golden brown. Let cool for 10 minutes and then invert each cake onto a cooling rack.
Place the butter, cream cheese, coconut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium-high for 3-4 minutes until fluffy.
Place one cake on a cake platter. Spread some frosting evenly on the cake (about 1/2” thick). Place the other cake on top of the frosted cake. Frost the cake using the remaining frosting. Sprinkle the coconut over the top of the cake and press into the sides. Serve.
6.5http://deliciouslyorganic.net/coconut-layer-cake-recipe-grain-free/

Copyright 2016 Deliciously Organic

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King Ranch Chicken (Grain-Free)

I have fond memories of devouring King Ranch Chicken at potlucks and family gatherings when I was a kid. For Texans, it’s Tex-Mex laid out in a casserole full of spiciness, creaminess and chicken.

Traditionally, corn tortillas get layered between the creamy chicken layers, but I used my grain-free crepes instead. If you can tolerate soaked corn tortillas, you’re welcome to substitute those for the crepes in this dish.

The casserole freezes and reheats well and makes enough to feed a large group. Because there is a bit of hands-on work for this recipe, I recommend cooking the chicken and making the crepes the day before. Then assembling the casserole won’t take as much time on the day you’d like to serve it.

I also have a fun offer to share with you!

As I’ve mentioned before, I purchase most of my pantry staples at Thrive Market (think Costco and Whole Foods combined). They’ve made organic, real food more affordable for my family. I can stock up on my favorite pantry staples, supplements, and bath and body products and save 25-50% off retail. Plus, I can do most of my grocery shopping on my computer and have it shipped to my front door. So, I’ve partnered with them to bring you some free pantry staples!

If you place a $50 or more order, you’ll receive one of the following free gifts:

1 – 16 oz jar of Really Raw Honey 
1 – 17.6oz container of Grass-Fed Bone Broth 
1 – 16oz jar of Justin’s Classic Almond Butter 
1 – 41.8oz bag of Molly’s Suds Laundry Powder 
And, if you’re a first time customer, you’ll receive an additional 15% off your order!

I know many of you are already Thrive customers, so here’s your chance to grab a free gift of your choice before supplies run out!

Serves 12

King Ranch Chicken (Grain-Free)

Adapted from Southern Living

1 hrPrep Time

1 hrCook Time

2 hrTotal Time

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Ingredients

3 tablespoons butter or ghee
1 large yellow onion, chopped
1 large red bell pepper, chopped
2 medium poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon Celtic sea salt
1 tablespoon coconut flour
1 3/4 cups chicken stock or bone broth
1 1/2 cups crushed tomatoes
4 ounces diced green chilis
1 1/2 cups sour cream
5 cups shredded chicken
1 cup fresh cilantro, chopped
4 cups Cheddar cheese, grated
16 grain-free crepe

Instructions

Preheat the oven to 375º F and adjust the rack to the middle position. Melt the butter in a large skillet over medium heat. Add the onion, bell pepper, poblanos and jalapeño to the pan. Cook for about 8-10 minutes, until softened. Stir in the garlic, chili powder, cumin, and salt and cook for 1 minute.
Sprinkle the coconut flour over the vegetable mixture and cook for 1 minute while stirring continuously. Stir in the stock and bring to a simmer. Simmer for 4 minutes. Remove from the heat and stir in the tomatoes, chilis and sour cream.
Place the chicken and cilantro in a large bowl. Pour the vegetable mixture over top and stir until combined.
Place 8 crepes on the bottom of a 13x9 - inch buttered casserole dish. Top the crepes with half of the chicken mixture and then half of the cheese. Repeat with remaining ingredients. Bake for 45-50 minutes until cheese is bubbly and the edges of the casserole are just turning golden brown. Let stand 10 minutes before serving. 6.1http://deliciouslyorganic.net/king-ranch-chicken-grain-free/Copyright 2016 Deliciously Organic

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