Palmini and Meat Sauce

(You won’t miss spaghetti or the carbs anymore)

by Nancy Weyrauch Mehlert, MS

Palmini and meat sauce is an awesome recipe that satisfies your cravings for spaghetti and meat sauce. 

Ingredients:

4 T grass-fed butter or ghee

6 oz sliced baby bella mushrooms

1- 8 ounce package of Palmini Angel Hair

½ lb of 100% grass-fed beef, 85/15

1/3 cup sliced green olives

12-14 ounces jarred organic marinara

½ cup grated Pecorino Romano sheep cheese

 

  • In a large skillet, melt the butter on medium high heat.
  • Slice the mushrooms thinly into the pan and cook until soft.
  • Add the ground meat to the pan and cook until brown and reduce heat to medium.
  • Open the Palmini package and drain water off of the “noodles”.
  • Add them to the mushroom and ground beef mix.
  • Add green olives, marinara, and cheese.
  • Stir to mix ingredients and heat for 3-5 more minutes until cheese is melted, and the mixture is bubbly and hot. Then serve.

Ideas: Choose the meat, and additions as desired. Veal, lamb, pork, chicken, or bison would work nicely as meat options, as would shrimp. Spinach, black olives, capers, and zucchini slices would be nice vegetable options.  This could easily be placed in a buttered casserole dish with the cheese on top and reheated in the oven at 350° for 25-30 minutes.

Available at Walmart, Kroger, Whole Foods, Amazon, and directly from www.eatpalmini.com.

By |2021-09-21T16:30:17-05:00September 22nd, 2021|General, Recipes|

Crispy Sweet Potato Fries

(2 Servings per potato)

1 Medium Sweet Potato 

1 Tablespoon Arrowroot 

1 Tablespoon butter or coconut oil, melted

Seasoning suggestions: Pepper, Lemon Pepper, Smoked Paprika, Rosemary, Onion or Garlic powder

Sea Salt

Instructions:

  • Wash the sweet potatoes.
  • Using a sharp knife slice them into even, similarly sized matchstick fries, not more than ¼ inch in thickness. Peel adds nutrition but you may also peel them if you prefer.
  • Place them in a bowl of very cold water for 30 minutes or more, overnight is ideal.
  • Drain and dry off the potatoes.
  • Line a baking sheet with parchment paper.
  • Preheat the oven to 425 degrees.
  • Melt 1 Tablespoon of butter or coconut oil and toss the fries in the oil to coat well.
  • In another bowl put 1 Tablespoon of arrowroot per whole potato. Don’t salt yet, however you can add to the arrowroot seasonings such as pepper, smoked paprika, rosemary, garlic powder, onion powder etc.. Lightly Should be closer to a dusting than a breading so err on the light side.
  • Then spread evenly on the parchment paper into one even layer.
  • Bake until crispy 13-15 minutes on one side, then flip the fries, and put them back in the oven until brown and crisp, another 7-12 minutes.
  • Remove from the oven, salt generously, and let them rest for 5 minutes before serving.  
By |2021-07-29T06:59:31-05:00July 29th, 2021|General, Recipes|

Chocolate Chia Seed Pudding

Fast, Easy, Indulgent, and Healthy!

Prep Time: 8-10 minutes

Makes 4 servings, 8 ounces each

Ingredients:

  • 2 cups unsweetened Milkadamia Vanilla (non-refrigerated aisle)
  • ¼ cup cacao powder
  • ¼ cup Swerve confectioners’ sweetener (more if very sweet is desired)
  • 2 teaspoons vanilla extract
  • ½ cup chia seeds

Instructions:

Combine together all ingredients in a bowl or 4 cup measuring cup, stirring well. Wait 15 minutes.

Stir again and transfer into 8 ounce serving cups, ramekins, or other serving container.

Cover and refrigerate for 4 hours.

Garnish with fresh raspberries, nuts, or coco-whip.

Nutrition:

1- 8 ounce serving: 165 calories, 9.75 grams Fat, 5.5 grams Protein, 3.25 net Carbohydrates.

By |2021-07-07T07:43:52-05:00July 8th, 2021|General, Recipes|

Crispy GF Fried Chicken

(perfect for chicken or pork chops)

Ingredients:

¼ cup Pamela’s Gluten Free Pancake and Waffle Mix*    

1 tsp. garlic powder

1 t. onion powder

½ t. salt

¼ t. fresh ground black pepper

½ t. paprika

Up to a pound of chicken pieces or pork chops

2 T. butter, ghee, or coconut oil.

Instructions:

Step One:  Combine all the ingredients in a bowl or bag.

Step Two:  Dredge the chicken or pork in the flour mixture until coated.

Step Three: On Medium heat, melt butter or coconut oil in a frying pan.

Step Four: Pan fry the pieces until crisp and golden and until juices run clear.

*To prevent excess carbohydrate intake and blood sugar destabilization, we don’t recommend using this mix for pancakes or waffles, but it makes a wonderful coating for chicken and pork.

By |2021-05-12T05:20:58-05:00May 12th, 2021|General, Recipes|

Dijon Baked Salmon or Trout

From www.downshiftology, Lisa Bryan

Serves 4

Prep Time: 5 minutes

Cook Time: 20 minutes

 Ingredients

1 ½ pounds wild Pacific Salmon or Steelhead Trout*

¼ cup fresh parsley finely chopped

¼ cup Dijon mustard

1 tablespoon lemon juice

3 garlic cloves finely chopped

Salt and pepper

Instructions

  • Preheat oven to 375 degrees.
  • Line a baking tray with parchment paper and place the fish on it, skin down.
  • Mix together the remaining ingredients in a small bowl and generously coat the top of the fish.
  • Bake the salmon for 18-20 minutes, depending on size and thickness, then slice into individual portions and serve.

Notes: Wild pacific salmon and farmed Steelhead Trout are sustainable, high omega 3, low mercery options. 

By |2021-03-31T08:31:09-05:00March 31st, 2021|General, Recipes|

Black Lentil Salad

From www.nutritionaction.com
Photo: Kate Sherwood & Jennifer Urban/CSPI

Serves 4

Black Lentil Salad is a delightful meatless high protein, high fiber meal.

Ingredients:

1 teaspoon lemon zest

2 tablespoons  fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons minced shallot

2 tablespoons extra-virgin olive oil

½ teaspoon sea salt

2 cups cooked black lentils

1 cup sliced celery

¼ cup chopped walnuts

¼ cup shaved Manchego or Pecorino Romano sheep cheese

Freshly ground black pepper

Instructions:

    • In a large bowl, whisk together the lemon zest, lemon juice, mustard, shallot, oil, and salt.
    • Toss with the lentils, celery, walnuts, and cheese. Season to taste with the pepper.
    • Refrigerate overnight to allow flavors to develop.

Per ¾ cup serving:

Calories: 280

Total fat: 14 g

Carbs: 26 g

Fiber: 12 g

Net Carbs: 14 g

Total sugar: 2 g

Protein: 13 g

By |2021-03-08T11:42:06-06:00March 10th, 2021|General, Recipes|

Pomegranate, Ginger, and Cashew Dressing

Try this healthy salad dressing recipe for some extra spice.  It’s also yeast free and qualified during your Health Reset Protocol.

Ingredients:

½ cup pomegranate juice

½ cup avocado or olive oil

½ cup cashews

1 tablespoon fresh ginger

2 tablespoon xylitol, monk Fruit, or erythritol

Instructions: Combine all ingredients in a blender and blend until smooth.

Ideas:

  • Dress up broccoli or cabbage slaw
  • Toss with grapefruit sections and avocado
  • Marinate some raw or slightly steamed skinny haricot verts or for a new take on a green bean salad.
  • Toss with tender greens such as baby butter lettuce, spinach, or field greens
  • Toss with diced Bartlett pear and Honeycrisp apple
  • Toss with cubed, cooked, red and orange beets
By |2020-12-30T16:35:22-06:00November 10th, 2020|General, Recipes|

Incorporating Chia Seed

Chia seeds are a very tiny powerhouse of nutrition and, for that reason, I encourage our patients to figure out ways to incorporate them into the diet.  However, I confess, it can be difficult to find satisfying ways to do it because of the nature of chia seed. Very tiny, these seeds have little taste. They are not suited for snacking on like with pumpkin seeds.  Eaten whole and raw, they tend to get stuck in your teeth too. But it is hard to ignore the 10 grams of fiber, 5 grams of protein, healthy fat, and calcium, magnesium and phosphorus content found in just 2 tablespoons of them. 

So here are several ways to add them to your diet without any hassle:

  • Add them to your protein shake. This is one of the most popular options and an easy way to get them into the diet, especially well hidden if you use a blender. Add 1-2 tablespoons of whole seed to the blender for the best results.  It will help to thicken the shake too.
  • Thickener for stews or gravy. This is a great gluten free way to avoid the use of wheat flour and increase fiber at the same time.  When moistened, chia seeds dissolve into a thick mucilage (the fiber), much like an egg white.  Simply soak the seeds in a little water, or a portion of the gravy for 5-10 minutes, then stir the mixture into the pot.
  • As a binder for meatballs and burgers. Instead of eggs or breadcrumbs, use chia seeds to bind your meat together. Use 2 tablespoons of seeds per pound of meat. They can be added dry or first softened in a little water for 5-10 minutes and then added.
  • Or try this easy breakfast recipe from our website: https://woodlandswellnessmd.com/chia-pudding-blackberries-coconut-pistachios.html/

Live Well, Eat Well, Increase your Fiber.  

By |2020-12-30T16:40:18-06:00October 13th, 2020|General, Recipes|

Beet, Orange, and Avocado Salad

Adapted From The Whole30 Cookbook, pg. 290

Serves 2

2 medium beets

1 tablespoons of melted coconut oil or ghee

1 tablespoon of olive oil

1 tablespoon balsamic vinegar

1 orange, halved, one half zested and juiced,

one half peeled and cut into segments

½ teaspoon salt

¼ teaspoon black pepper

1 avocado, pitted, peeled, and diced

  1. 1. There are numerous ways to cook beets. Pre-cooked beets (e.g. Love Beets brand, organic, vacuum packed) are available in many produce sections in grocery stores. Here is a link to one of the best ways to cook them yourself that avoids both the need to peel them first and also the toxic effects of cooking them in aluminum foil, a popular technique on the internet: https://toriavey.com/wprm_print/44696  .  Steaming works well as does an Instapot.  The easiest way to peel a beet is after it is cooked and slightly cooled. Then use a paper towel to gently rub off the skin.  It comes of easily. Use the coconut oil or ghee if oil is needed during cooking.
  2. 2. Dice the cooked beets into about one inch cubes and place in a serving bowl.
  3. 3. In a smaller bowl, combine 1 tablespoon of quality olive oil with the vinegar, orange juice, salt, and pepper and whisk until combined.
  4. 4. Add the orange segments and the avocado to the beets and drizzle the dressing over them. Sprinkle the orange zest, then toss to coat, and serve.

Note: If you decide to double the recipe for leftover purposes, simply avoid adding the avocado until you are ready to serve it, to avoid browning and mushy avocado.  Adding some microgreens such as pea shoots or frisée, or a few pistachio nuts can add some additional flair, flavor, and texture.

By |2020-08-27T17:00:18-05:00September 13th, 2020|General, Recipes|

Raspberry Walnut Vinaigrette

From The Whole30 Cookbook, pg.328

Both raspberries and olive oil offer the important nutrients required for DNA repair and reduction of oxidative stress which makes this a healthy and tasty treat for salad dressing.

Ingredients

½ cup fresh, organic raspberries, finely shopped or mashed

¼ cup apple cider vinegar

2 tablespoons finely chopped walnuts

1 teaspoon minced fresh cilantro (or ¼ teaspoon dried)

¾ cup extra virgin olive oil

Salt and black pepper

Instructions

  1. Mix together the raspberries, vinegar, walnuts, and cilantro in a small bowl.
  2. Drizzle in the olive oil and whisk steadily to emulsify.
  3. Adjust taste with salt, pepper, (stevia or monk fruit if desired), and toss into salad.

Ideas: Try this with a grilled chicken salad, over baby spinach or on diced cucumbers.  You can also swap out the raspberries with any other kind of berry.

By |2020-08-05T12:52:42-05:00August 8th, 2020|General, Recipes|
%d bloggers like this: