Sunday, March 31, 2019

Seed Cycling Recipes – Cookies, Muffins & More!

As you probably know by now, I’m a little nuts when it comes to health, nutrition, and hormones, including everything from seed cycling to celery juice. I’ll try just about anything once if helps improve my overall wellness. I mean, how else are you going to figure out what works for YOU?

I’ve experienced a number of hormonal challenges over the years. Ughhhh. After Quinn was born, I played the oral contraceptive “game” in an attempt to find one that didn’t cause breakthrough bleeding, give me acne, and didn’t make me crazy. Eventually, I had enough of the the hormonal rollercoaster and quit the pill all together. I tried seed cycling in an attempt to rebalance my hormones. You can read more about my experience and the protocol that I followed. You’ll find variations of the seed cycling protocol all over Internet, but I really the once mentioned in my post. In the end, seed cycling worked for me until… it didn’t. It wasn’t a “cure” for all of my symptoms, but I definitely saw improvement over several months of sticking to the protocol.

I personally didn’t find it all that difficult to incorporate each of the various seeds into my diet, but I know it can be a challenge from month-to-month. I did lots of recipe testing during this time, so I didn’t get bored of eating flax, hemp, sunflower, and pumpkin seeds over and over again. My favorite creations were seed cycling cookies, seed cycling muffins, and seed cycling protein balls among other delicious treats. I thought it’d be helpful to share a round-up of the seed cycling recipes I created – and enjoyed very much! Plus, I included a few favorites from around the web that you might like too!

5-Ingredient Gluten-Free Cranberry Sunflower Seed Cookies

All the Seeds Protein Balls

Powerseed Protein Overnight Oats Recipe

3-Ingredient Tahini Protein Balls

Banana Flax Protein Breakfast Cookies

Hemp Flaxseed Muffins

Dark Chocolate Bark Thins

Sweet Tahini Dip

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19 Keto Soups

Thanks to the good folks at Paleohacks for today’s recipe.

There’s nothing quite like cozying up on the couch with a warm bowl of rich and hearty soup. Unfortunately, hearty soup recipes often rely on high-carb ingredients like potatoes, rice, and noodles to achieve comfort food status.

Luckily, we know tons of Paleo-friendly soup recipes that fuel your body and nourish your belly – all while keeping you in ketosis. Think fat bomb hamburger soup loaded with veggies and beef, or a velvety, dairy-free celeriac soup with chorizo, sage crisps and walnuts. If you’re craving takeout, there’s keto-friendly hot and sour soup, or if you need something that takes hardly any effort, we have a go-to chipotle chicken soup you can make right in a slow cooker. Whatever you crave, there’s a healthy soup to enjoy this fall. Check out these 23 keto-friendly snacks to keep you going between meals.

Healthful Pursuit | Fat Bomb Hamburger Soup

This low-carb hamburger soup is loaded with healthy fats to keep your body in ketosis, thanks to the addition of buttery organic red palm oil.

Modern Food Stories | Celeriac Soup with Chorizo, Sage Crisps, and Walnuts

Celeriac, also known as celery root, is a hearty root vegetable ideal for a smooth, creamy soup. In fact, it’s the perfect replacement for high-carb potatoes!

KetoDiet | Keto Beef Stroganoff Soup

Craving creamy beef stroganoff without the carbs? Try this soup! It’s chock-full of umami steak and mushrooms, made velvety smooth with silky coconut cream.

I Heart Umami | Paleo Hot and Sour Soup

Skip the takeout and make this Chinese mainstay soup at home. This healthy version is made with thin slices of pork tenderloin and gets its characteristic tang from gut-healthy apple cider vinegar.

Wholesome Yum | Butternut Squash Soup with Coconut Milk

This simple and satisfying butternut squash soup is spiced with fall flavors like cinnamon, nutmeg and thyme. Try blending in some cauliflower to make it even thicker.

PaleoHacks | Slow Cooker Chipotle Chicken Soup Recipe

Who doesn’t love those super simple recipes where all you have to do is dump everything in the slow cooker? Let your crockpot do all the work in this flavorful chipotle chicken soup recipe.

 

Meatified | Creamy Leek and Salmon Soup

You might not typically think of salmon as soup-worthy, but this recipe will convert you. Use seafood broth to boost that savory, comforting factor.

Cook Eat Paleo | Spicy Shrimp and Chorizo Soup

Garnish this smoky, Spanish-inspired soup with diced avocado, and get ready to warm up quick.

Savory Lotus | 30-Minute Turmeric Chicken Soup

This gorgeously-colored soup is loaded with anti-inflammatory turmeric, juicy chicken thighs, and tons of veggies. It’s good for you all-around.

PaleoHacks | Roasted Asparagus Soup with Tahini Drizzle

A drizzle of nutty tahini and a scattering of crispy bacon on this asparagus soup makes for a work of art.

Cook Eat Paleo | Crock Pot Chicken Soup

Feeling under the weather? Get the classic fix with this herb-filled chicken soup, made right in the crockpot.

The Castaway Kitchen | Feel Good Soup

What is it about this spinach and mushroom soup that makes it feel like “a hug in a bowl”? It’s loaded with health-boosting ingredients, like bone broth, collagen peptides, coconut vinegar, nutritional yeast and ghee.

Tasteaholics | Paleo Seafood Soup

Do you have a freezer full of frozen seafood like fish and shrimp? This is the soup you need to cook up tonight. Enjoy succulent seafood in a rich, creamy tomato broth.

Cassidy’s Craveable Creations | Meatball Soup

Spinach-packed beef meatballs are surrounded by veggies like zucchini, tomatoes and carrots in a rich broth of tomatoes, stock and balsamic vinegar.

Unbound Wellness | Paleo Greek Lemon Chicken Soup

Go Greek with this tangy lemon chicken soup with hearty kale and cauliflower rice.

Peace, Love and Low Carb | Paleo Keto Cabbage Roll Soup

Why slave over finicky cabbage rolls when you can get the same flavor and texture in soup form?

Grass Fed Girl | Savory Pumpkin Soup

This autumnal pumpkin soup is loaded with warming spices like cinnamon, ginger, and nutmeg.

Empowered Sustenance | Paleo Bacon Cauliflower Soup

Bacon and cauliflower are the perfect couple in this creamy, chowder-like soup.

Real Simple Good | Paleo Tomato Basil Soup with Sausage

Boost your go-to tomato basil soup with thick slices of Italian sausage for a meal you can enjoy on its own. If you’re feeling particularly indulgent, serve with this cauliflower grilled cheese for dunking!

Thanks again to Paleohacks for today’s recipe. Have a great Sunday, everyone.

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Clean Eating Banana Cream Pie Recipe

A good banana cream pie recipe makes a wonderful dessert for almost any occasion!

Banana cream pie is decadent, indulgent and perfect for your holiday dessert table any time or year. But it also makes a great treat during the week! The best part is, you can make it in steps over a few days so you’re only doing a little each day, or you can make it all at once and it still won’t take you very long. Not a bad deal!

A whole, clean eating banana cream pie shown from overhead. You can see the layer of swirled whipped cream on top with three slices of banana in the middle.

HOW TO MAKE BANANA CREAM PIE

If you need to make this pie in a few short steps over a few days (instead of all at once), take one step per day.

  1. Make the crust, bake it and refrigerate it.
  2. Make the filling and refrigerate it.
  3. Pour the filling into the pie crust and top with whipped cream.

The cut, clean eating banana cream pie is sitting in the background while a white plate with a single slice of pie sits to the front.

SHOULD BANANA CREAM PIE BE REFRIGERATED?

  • Absolutely! Don’t leave it out longer then 2 hours at room temperature.
  • To store in the fridge, simply wrap it loosely with plastic wrap.
  • It will keep for 3 or 4 days.

CAN BANANA CREAM PIE BE FROZEN?

Yes and no. You can freeze the filled pie crust with JUST the custard filling. But you can’t freeze the whipped cream topping. It doesn’t freeze well. So if you need to freeze this, simply do so without the whipped cream and it will freeze just fine!

An overhead view of this clean eating banana cream pie shows the cut pie sitting next to a white plate with a single piece of pie sitting on it. A fork lays to the left of the plate.

HOW DO YOU MAKE BANANA CUSTARD?

The custard portion of a banana cream pie is made with a thickener and liquid, much like making jello. Since I used arrowroot for my starch/thickener, it’s important that it gets added to cold liquid. So whisk the arrowroot powder into cold almond milk and maple syrup. Then turn on the heat and continue whisking. The mixture can easily burn on the bottom of the pot, so it’s important to constantly whisk for the few minutes it takes to thicken. Plus, you’ll get a nice, smooth texture if you whisk the entire time. It doesn’t take long as it starts to gel as soon as it gets warm.

WHAT TO DO WITH BANANAS ABOUT TO GO BAD?

If you have extra bananas you are trying to use up, here are some more clean eating banana recipe you might enjoy to use them up fast! Click each one to see the recipe and even make a shopping list if you need a few more things!

HONEY SWEETENED WHIPPED CREAM:
If you prefer to make whipped cream with real dairy and a natural sweetener, here’s a delicious recipe from PopSugar for honey sweetened whipped cream.

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PIE CRUST RECIPE YOU MAY WANT TO USE FOR THIS PIE:

Enjoy!

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CLEAN EATING BANANA CREAM PIE RECIPE:

Clean Eating Banana Cream Pie Recipe

This dairy free, clean eating banana cream pie recipe is perfect for your next holiday gathering, or just for a lovely, weeknight dessert!

PIE CRUST:

  • 1 standard whole grain pie crust ((see links above to make your own))

PIE FILLING:

  • 1/4 cup arrowroot powder
  • 1/2 cup pure maple syrup
  • 1 cup full-fat coconut milk ((in the can, not the carton))
  • 1 tsp. pure vanilla extract
  • 1 pinch salt

TOPPINGS:

  • 3 medium bananas ((not green and not brown))
  • 1 cup coconut whipped cream ((see link above to make your own))

PIE CRUST

  1. Bake your pie crust to package or recipe directions. Set aside to cool.

PIE FILLING

  1. In a medium pot (do not turn on the heat yet), whisk together the maple syrup and arrowroot powder, making sure to whisk out any clumps of arrowroot. Then whisk in the coconut milk, vanilla and salt.

  2. When everything is well combined with no visible lumps from the arrowroot powder, turn the heat on to a medium-high heat and whisk constantly until the mixture thickens. (about 2 to 3 minutes)

  3. Once the mixture has completely thickened, remove the pot from heat and using a spatula, scrape the filling into your pie crust. Place immediately into the fridge for 2 hours (or more) for cooling.

    PIE ASSEMBLY

    1. Once the pie has completely cooled, slice your bananas and place a full layer of sliced bananas over the top of the custard filling.

    2. Top that off with whipped coconut cream and even a sprinkle of slice almonds if you like.

    3. Slice and enjoy!

      Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

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