Mediterranean Tuna Salad

mediterranean-tuna-saladI am always looking for ways to make an old stand by new.  I use to live on tuna with mayo when I was younger.  I don’t believe anything is bad for us in moderation but I have no sense of what that means when it comes to mayonnaise.  So, I came up with this dandy tuna salad recipe.  The lemon peel in this recipe is what makes it pop!  This makes one or two servings depending on how hungry you are.

Ingredients: 

1 can Tuna in water
1 tbsp. lemon peel
2 tbsp. marinated artichokes, chopped
2 tbsp. sun-dried tomatoes in oil, chopped
1 tbsp. capers
2 tbsp. grated carrots
2 tbsp. chopped celery
1/2 avocado

Mix everything together and enjoy!

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Paleo Muffin Cups

Paleo Muffin CupsI’ve been craving bread lately and have been wanting to find something to replace it.  I found a recipe in Cooking With Coconut Flour by Bruce Fife and adapted it for paleo.  This can be used for both sweet or savory dishes.

Ingredients:
4  eggs
1/2  cup coconut milk
1/4  teaspoon salt
2  tablespoons coconut flour
3  tablespoons arrow root powder

Mix all ingredients together in a blender and pour into muffin cups.  Bake at 425 degrees for 20 minutes.  These will be puffy right out of the oven and then drop like a souffle after a minute or two making a perfect “cup” for fillings such as raspberries with coconut creme or  sun dried tomatoes, artichokes and goat cheese as seen in the photo.  Makes 6 servings.

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Smashed Avocado

Smashed Avocado

Smashed Avocado is a delicious topping for scrambled eggs (seen here), sandwiches, dip for chips or veggies, etc.

Recipe:

1 very ripe avocado
1-2 tsp. nutritional yeast
smoked salt to taste

Smash all the ingredients together and serve.

Sweet Potato Souffle

I have been looking for alternatives to smoothies for breakfast in the morning and this is what I came up with.  It’s light yet filling enough to stick with you.  I hope you enjoy it!

souffle

2              medium or 1 large sweet potato, peeled & cubed
1 cup       vanilla almond milk (can use any milk)
1/2 tsp.   cinnamon
3-4          drops of vanilla liquid stevia
2               eggs
dash        salt

Cook sweet potatoes in almond milk until soft.  Set aside until cool.  Once potatoes are cooled add potatoes and rest of ingredients into a blender.  Blend until smooth.  I poured into a 2 cup pyrex dish and cooked for 30 min. in a preheated 350 degree oven.

Dairy Free Hot Chocolate


I know it’s warm out there and hot cocoa tends to be a cold weather drink but I was hankering and came up with this.

1/2 cup vanilla almond milk

1/2 cup full fat coconut milk

1 tbs cocoa powder

2-3 drops vanilla stevia

Mix everything together in a small sauce pan and whisk.  Gently heat. You can mix everything in a blender for an even smoother drink.  

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Stewed Ginger Peaches with Cinnamon Coconut Cream

peaches_FotorThe other day I was in my local co-op and I found some lovely peaches.  My original intention was to create a ginger peach smoothie out of them but that recipe failed epically!  Not throw it down the disposal bad but not wanting to try and fail again bad.  Not wanting to waste the remaining peaches on another smoothie attempt I came up with the following:

Ingredients:

Now, this won’t be your ordinary looking recipe as I forgot to write down the measurements.  But, I can tell you what I did and you can figure out the rest through trial and error on your own.  I trust you.

I took 3 organic peaches and peeled and sliced them up.  In a small saucepan I put the peaches along with some powdered ginger, cinnamon, vanilla and just enough water to stew them.  Keep an eye on the heat and keep stirring as peaches have a lot of natural sugars that can quite quickly burn if you are not paying attention.  After maybe 5-8 minutes I took them off the heat and stuck the whole thing in the refrigerator to cool.

Once my peaches were nice and cold I took a can of Trader Joe’s Coconut cream and added about a teaspoon of vanilla and a teaspoon of cinnamon and whipped the heck out of it all til it was nice and creamy.  That only takes a minute or two and you can even do it in a blender if you like.  I put every thing in a bowl and I et it all up!  Yummy.

Check out Della’s life outside of making delicious recipes here.

 

Cheezy Avocado Mayonaise

dipI am a mayo girl.  I love its creamy goodness on and in everything I can put it in/on.  Mayo is not on my elimination diet.  I needed something to replace the fabulous awesomeness that is mayonnaise so I came up with this recipe.

Ingredients:

1/2          ripe avocado
3 Tbs.     full fat coconut milk (to blend)
1/8 tsp.  fresh garlic (or as much as you like)
1/4 tsp.  turmeric
1 Tbs.     nutritional yeast

I put every thing in my blender and blend until creamy.  Serves 1.  It could possibly serve more than one but who’s sharing?

In a hurry to get your avocado on?  Smash up half an avocado with some smoked salt and nutritional yeast and voila!

You can find more recipes here or check out my website to see what I really do when I’m not creating new recipes of awesomeness!

 

Coconut Carrot Chia Pudding

pudding_FotorI’m several days into my elimination diet and I’m going a bit crazy for a healthy treat.  I’ve been researching recipes and came across Live Love Life’s carrot cake chia pudding recipe.   Because I am eliminating nuts right now I was inspired to change things up a bit.  Here is what I came up with.

Ingredients:

2 medium carrots – shredded
4 tbs. shredded coconut flakes
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp ground ginger
1/4 cup raisins
2 cups organic coconut milk

Mix all ingredients together and let in refrigerator for half an hour.  Serves 2

p.s. – you can easily cook this for a few minutes before you refrigerate to soften the carrots and coconut flakes for easier digestion.

 

Raspberry Beet Detox Smoothie

smoothie_Fotor

My liver has been hurting.  My health care provider and I both suspect the reason is due to something I am eating on a regular basis.  I have eaten primarily paleo for the past few years.  Eggs, nuts and seeds are my main source of protein.

She suggested a food elimination diet.  This consists of taking out of my diet foods that are common challenges for people with food sensitivities/allergies.  These foods can include:

  • citrus fruits
  • night shades
  • grains
  • dairy
  • nuts/seeds
  • eggs

For the next 30 days I will not eat these foods.   I am already on day 4 and am having some pretty intense detox symptoms.  For instance:  headache, body ache, fatigue, cravings, etc.  The simple fact that I am having such a detox response to not eating certain foods tells me that one (or more) of the above culprits has been affecting my liver.

Before I began this adventure I made a plan.  I looked up recipes on-line and went grocery shopping.  This smoothie recipe came out of my desire to have something yummy and support my liver health as well.  Both beets and turmeric are incredibly healthy for your liver, chia seeds are great internal sweepers, gelatin helps with bones and joints, cinnamon supports digestion.  I hope you enjoy.

Ingredients:

1/2 cup frozen raspberries
1/2 avocado
1 steamed beet
3-4 tbsp. shredded coconut
1/4 tsp. turmeric paste
1 tsp chia seeds
1 cup full fat coconut milk
1/2 tsp. gelatin
1 tsp. cinnamon
1 tsp. vanilla
1 handful greens (optional)

You can find out more about me here.