HFE Magazine

January 22, 2018

New Keto Friendly Recipes

Filed under: Ketogenic,Recipes — Tags: , , — Gail @ 2:28 pm

By Dr Josh Axe

Calabacitas Recipe: A Flavorful New Mexican Zucchini Dish

2 tablespoons avocado oil
1 zucchini, chopped
1 yellow squash, chopped
3 roasted red peppers, chopped
1 cup chickpeas
½ cup roasted corn
1 shallot, minced
½ cup cilantro, minced
¼ cup dill, finely chopped
1 teaspoon cumin
¼ teaspoon chipotle
1 teaspoon sea salt
1 teaspoon pepper
1 lime, sliced
1 avocado, sliced
2 cups cauliflower, riced
1 cup spinach
2 small radishes, sliced
4 eggs, poached

DIRECTIONS:

In a large pan on medium, combine avocado oil, zucchinis, peppers, corn, shallots, cilantro, dill, cumin, chipotle, salt, pepper.
Saute for 10 minutes or until veggies are soft.
Layer all ingredients evenly between 4 bowls for serving.
Serve warm.

Have you ever tried calabacitas? It’s commonly served as a side dish in New Mexico, but when you add plenty of veggies, beans and a source of high-quality protein, this dish becomes a healthy and fulfilling meal.

I absolutely love preparing my own Mexican and New Mexican dishes because they contain healthy fats, plenty of protein and, when you use the right ingredients, satisfying complex carbohydrates. My huevos rancheros recipe and chicken enchilada recipe, for example, are delicious and loaded with nutrients that will leave you feeling energized and full for hours. I get the same feeling from my calabactias recipe, which is why it’s one of my go-to dishes during any season.

And for Dessert:

Try LOW CARB BLUEBERRY SCONES
from Kat and Melinda

Ingredients
1 c Blueberries fresh
1/2 c Coconut flour
1/2 c Almond flour
1/2 c Butter unsalted, softened
1/2 c Heavy cream
2 Eggs
5 Tbsp. Truvia
2 tsp Baking powder
2 tsp Vanilla extract
1/4 tsp Salt
Instructions
Preheat oven to 350°F
In a large bowl combine, all dry ingredients.
Stir in blueberries.
Add butter, heavy cream, eggs and vanilla extract and mix until well combined.
Using your hand, shape about 2 tablespoons of dough into a triangular shape. Place on cookie sheet and bake for 12-18 minutes or until outer edges are golden.
Let cool.
Store in an airtight container.

December 11, 2017

Yummy Raw Recipes

Rad Raspberry Smoothie Serves: 1 Ingredients: 1 scoop Garden of Life RAW Fit Marley Coffee 1 scoop Garden of Life Perfect Food RAW Chocolate 2 cups unsweetened almond milk 1 cup frozen organic raspberries 8 drops SweetLeaf vanilla cream liquid stevia (optional) Preparation: Place all ingredients into a blender and blend until smooth. This smoothie […]

November 29, 2017

Healthy Holiday Turkey Recipe

By Dr Don Colbert Luckily, the quintessential Holiday Meal dish is quite keto friendly. By whipping up this easy and delicious Turkey recipe, you can keep burning fat while you feast! This turkey recipe avoids any crab heavy grain-based stuffing. It also uses grass-fed butter as a healthy and stable cooking oil that won’t oxidize […]

November 17, 2017

Yummy Raw Recipes

GUACAMOLE Serves 4 Ingredients: 2 medium avocados, mashed 1/2 purple onion, diced 1/3 very ripe tomato, diced 1 Tablespoon lemon or lime juice 1 Tablespoon garlic chili-flavored flaxseed oil (or plain) 1 Tablespoon mayonnaise 1/4 teaspoon Herbamare (or salt) 2 green onions, diced Directions: Mix all ingredients in a bowl. Place chopped green onion on […]

October 30, 2017

Great New Healthy Recipes

by Gwen Eager, Garden of Life Product Specialist and Certified RAW, Vegan Chef Gwen’s Banana Split Blizzard Serves: 1 or 2 (Hot fudge serves 4) Organic Ingredients: 2 cups frozen banana chunks ¼ cup vanilla almond milk 1 cup fresh strawberries 1 cup fresh pineapple chunks ¼ cup Gwen’s Hot Fudge Organic Hot Fudge Ingredients: […]

Chia Seed Pudding for Breakfast – A Sneaky Mom’s Confession

by Christina Anthis for MegaFood I understand the plight of the mom who has to sneak their kid’s nutrition in every single bite. My child is a picky eater. A VERY picky eater. It’s not for a lack of trying either! This kid has had the best of the best! As an infant, he ate […]

October 29, 2017

Yummy Organic, Whole Food, Recipes for kids

Raw Snack Balls From Alicia Silverstone for Garden of Life Makes 10 to 12 balls Organic Ingredients: ½ cup walnuts ½ cup pitted dates scant ½ cup raw carob powder scant ½ cup maple syrup ½ cup almond butter ½ teaspoon vanilla extract ¼ teaspoon fine sea salt ½ cup whole almonds 2 cups shredded […]

October 27, 2017

Brain Food Blueberry Muffins

By Dr Don Colbert Fuel your brain with these scrumptious low carb, high-fiber blueberry flax seed muffins perfect for adults and kids! Ingredients: 1 cup ground flax seed 1 tsp baking powder 1/8 cup olive oil 2 tsp cinnamon 1 tbsp vanilla extract 1 cup frozen blueberries, unsweetened 2 eggs, beaten 1/4 cup water Optional: […]

October 24, 2017

Peanut Butter and Jelly Smoothies

by Nicole Perry for MegaFood The other day as we were making breakfast, Joe turned to me and asked, “Is it ratchet that I like peanut butter better than almond butter?” [insert cry-laughing emoji here]. It is true that in the wellness world over the past few years, almond and artisanal nut butters have been […]

October 23, 2017

Butternut Squash with Quinoa Salad

by Gwen Eager for Garden of Life Serves: 4 Use Organic: 1 medium butternut squash 2 cups cooked tri-color quinoa 1 bunch kale with stems removed and chopped ½ cup dried cranberries ¼ cup pumpkin seeds 1 can (15oz) chic peas rinsed and drained 1 Tablespoon olive oil 2 Tablespoons Garden of Life Coconut Oil […]

Older Posts »
Opinions expressed on this blog are those of the writer and have not been reviewed by the FDA, CDC or other 'medical authorities'. Therefore, any products discussed are not intended to diagnose, treat, cure, or prevent any disease, but rather are dietary supplements intended solely for nutritional use.

Sponsered by:HealthFoodEmporium.com and Whole-Food-Vitamins.com Hosted by 2Falls.com