Are you worried about getting sick this winter, with the flu, or worse the coronavirus? Boost your immune system with CAMU CAMU, which has the highest vitamin C content in the world. Here are 10 smoothie recipes using this vitamin C powerhouse. Find the links on my little recipe blog…The Purple Almond Wellness Kitchen. (article link below)
Looking for healthy recipes for your holiday dinner table? Check out the latest post from my recipe blog: The Purple Almond Wellness Kitchen. Each recipe has a video and printable recipe.
Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. Have no fear! I’ve got you covered…
This week, we’re continuing the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.
Today we have GLUTEN FREE (& PALEO FRIENDLY) PECAN PIE from: Kayla Chandler
NOTE: This will be the last morning post until the new year. Look for my next morning post on Monday, January 7, 2019.
1C.OrganicUnrefined Coconut Sugar (see link in article above)
3/4C.Organic Grade A Maple Syrup
3TbspGrass-fed Buttercan also use Ghee or Coconut Oil (melted)
3Pasture-Raised Eggslightly beaten
1tspVanilla Extract
1/2tspSea Salt or Himalayan Salt
2C.Pecan Halves
1/2tspCinnamonoptional
Directions
For the Crust
Preheat oven to 400 degrees F and make sure rack is in the middle section
Combine the almond flour and salt until combined. Add egg and coconut oil and mix until a ball forms. (A food processor can be used for this step)
Press dough, including any stray crumbles from the bowl, evenly onto a 9-inch pie dish (see video above). Chill in the refrigerator.
For the Filling
While dough chills, combine all filling ingredients, except pecans, in a bowl. Whisk until fully combined. Add pecans and stir until well coated. Let sit for 5 minutes.
Remove pie crust from refrigerator and slowly pour the Filling into the pie crust.
For Baking
Place pie dish onto a large baking sheet to catch any spill-overs. Place in oven on the middle rack and cook for 20 minutes.
Reduce heat to 350 degrees F. and cook for another 30-40 minutes.
Remove from oven and let cool completely before serving (takes a few hours to cool).
This week, we’re continuing the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.
Today we have the PERFECT PRIME RIB RECIPE from Food Wishes.
4 to 8 pound Prime Rib of Beef, BONE-IN, fat cap removed (ask the butcher to explain)
kosher salt as needed
1/4 cup soft butter
1 tablespoon freshly ground black pepper
1 teaspoon Herbes de Provence (this is just a dried herb blend – you can use any thing you like, or just salt and pepper)
Directions
Leave prime rib on counter for at least 6 hours – preferably longer. (It must be at room temp, or the recipe won’t work.)
Preheat oven to 500 degrees
Mix butter, Herbes de Provence and black pepper together and spread all over prime rib.
Sprinkle salt liberally over the buttered prime rib
Cook the beef at 500 degrees for 5 minutes per pound. Multiply size of roast (from packaging) by 5. This is the length of time you’ll cook the beef at 500 degrees. For example, if your roast is 4 pounds multiply 4 X 5 = 20, so you’d cook the beef at 500 degrees for 20 minutes.
After the allotted time, turn oven off and leave for 2 hours. DO NOT OPEN THE DOOR.
Remove from the oven and serve. Bones can be removed if desired prior to serving.
My quest for healthy recipes, led me to this article at cookstory.com with healthy holiday recipes for kids. There’s a little of everything, 14 recipes in total:
This week, we’re continuing the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.
Today we have Green Bean Salad with Mustard Dressing from Gordon Ramsey
Preheat the oven to 350 degrees. Wrap the garlic for the dressing in foil and roast in the oven for 20–25 minutes until soft. Remove and leave to cool.
While garlic is roasting, blanch the green beans by plunging them in plenty of boiling salted water for 1½ cooked, but still crunchy. Run immediately under cold running water, then drain and leave to one side.
Toast almonds in a medium-hot dry frying pan for 2–3 minutes until golden.
Squeeze the flesh from the garlic heads and mash with 1 tablespoon of the white wine vinegar until a smooth paste is formed. Add the mustard and honey and mix well. Pour in the olive oil in a slow drizzle, stirring constantly to thicken. Taste and season as necessary, adding a little more vinegar if needed.
Dress the green beans, toss to coat well, top with toasted almonds and serve.
This week, we’re continuing the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.
Today we have a quick and easy CHRISTMAS SALAD WREATH from: mealthy.com.
This week, we’re continuing the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.
Today we have a decadent, yet easy to prepare breakfast: EGGS BENEDICT CASSEROLE WITH HOLLANDAISE SAUCE
This delicious dish is easy to put together on Christmas morning, or even prepare it the night before, then pop it in the oven in the morning. It's fancy enough to please even the toughest crowd
6 English muffins, toasted and cut into 1-inch pieces
1 tablespoon olive oil, plus more for greasing
1 large leek, dark green part removed, cut into 1/4-inch half moons
12 ounces Canadian bacon, chopped
6 large eggs, at room temperature
2 1/2 cups whole milk
1 1/2 teaspoons mustard powder
1 1/2 cups heavy cream
2 tablespoons fresh chives, plus more for garnish
½ teaspoon cayenne pepper
Salt and pepper, to taste
HOLLANDAISE SAUCE
8 egg yolks, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick melted butter
Directions
** FOR CASSEROLE
Preheat oven to 350F.
Coat a 9×13 baking dish with olive oil and evenly spread toasted English muffins on the bottom.
3.Heat oil 1 tablespoon of olive oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon, continue to cook until the leeks and bacon begin to brown.
Spread mixture over the English muffins, set aside.
In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne, season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.
** FOR HOLLANDAISE SAUCE
Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time.
Serve sauce over Eggs Benedict Casserole.
Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!
Ahh, the holidays season is here! During this time of year, full of sugary treats and fattening snacks, it’s good to have a few healthy recipes in your box. So, this week, each morning, I’m posting a healthy holiday recipe. I hope you enjoy!
