Thank You Pinterest: BC Approved Recipes

What’s trending right now? Paleo, Paleo, Paleo! Newest diet trends of 2012? Paleo and Gluten-Free is in for the moment in the world of weight loss. Hmm. . . sounds similar to what I’ve been saying at Body Change the last few years (same thing with kettlebells and barefoot shoes, it’s amazing how in the slow Midwest we tend to be so ahead of what’s coming). Problem here is that it is not a ‘trend’ or a ‘fad’ or a ‘diet’, it is a lifestyle. It’s not a jeans you can try on and discard if you don’t like it. It’s what your actual genes and your body need. Stop feeding into the FDA bullshit and do some research of your own (we’ve done over 550 posts here, so you can start here most of the popular topics we’ve already covered just search). Eat REAL-NATURAL foods, which include good fats, fruits and vegetables, and lean proteins. Its really pretty simple, drop the excuses and the processed foods that are inflaming you and making you sick. Yes we are poisoning and making ourselves sick with the crap that we eat. Gluten-free is becoming popular because they’re finally telling people that they have an allergy for it: your stomach can’t digest it properly! Sorry that was a bit of a tangent, but today is really a happy post and a demonstration of the wonderful recipe and meal choices that await you when you decide to eat whole foods. I have discovered Pinterest, so now in addition to the benefits you get from my Twitter and Facebook discoveries, you get the benefits of my Pinterest boards and finds (that’s some serious time spent finding the best options for you and saving you the time to do it yourself, so your welcome because this is only an introduction of some of the recipes that I have found). I hope that you enjoy them and that they help you adapt to your new Body Change LIFESTYLE!

Bacon & Guac Sammies

The ingredients:

  • 4 strips of thick-cut pastured bacon
  • Guacamole

It’s ridiculously easy to cook bacon in the microwave oven. (Clean-up is simple, too.) Just wrap a few slices between some sheets of paper towel, stick it all on a microwave-safe plate, and nuke away. I set my microwave at 70% power and zapped the bacon for about two-and-a-half minutes. If you find that your bacon’s not yet crisp, just nuke it a bit longer. Courtesy of Nom Nom Paleo

Colcannon Recipe

Ingredients

  • cauliflower head
  • Salt
  • 5-6 Tbsp unsalted butter
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup cream

Method

Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the cauliflower are fork tender (15 to 20 minutes). Drain in a colander. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the cauliflower, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center. Easily adopted from a potato recipe!

Grilled Zucchini Rollatini

  • 3 medium zucchini, ends removed
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 ounces goat cheese, room temperature
  • 2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
  • 3/4 teaspoon fresh thyme, stems removed, finely chopped
  • 2 tablespoons Parmesan cheese, grated (plus additional for garnish)

Heat grill or grill pan to medium-high heat. Cut the zucchini into thin lengthwise strips, about ¼-inch thick. Brush strips with olive oil and sprinkle salt on both sides. Grill the slices just until well browned and limp. Place them on a cooling rack. In a small bowl, combine the goat cheese, sun-dried tomatoes, thyme, Parmesan, 1 1/2 teaspoons olive oil and ¼ teaspoon salt. To Assemble: Lay zucchini on flat working surface, and place 1 heaping teaspoon of the filling on one end. Roll up the zucchini, and place on serving platter or baking sheet. Serve at room temperature, or heat it in a 350 degree F oven until warm, about 3-4 minutes. Sprinkle with additional Parmesan, if desired. Found Ezra Pound Cake.

Lemony Cucumber Salad

  • 1 cup thinly sliced radishes
  • 1/2 cup finely chopped orange bell pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 English cucumbers, thinly sliced (about 6 cups) $
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled. Thanks to MyRecipe.

Ingredients

2 tablespoons raw honey (click link for more on honey), divided
1/2 cup  Macadamia Nuts
2 bunches kale, thick stems removed, leaves thinly sliced
2 tablespoons white wine vinegar
1 1/2 tablespoons Almond Butter

Method

Preheat oven to 350°F. In a medium bowl, toss 1 tablespoon honey and nuts with 1 teaspoon water. Bake on a parchment-paper-lined baking sheet, tossing two or three times, until golden brown, 10 to 12 minutes. Cool and roughly chop. Arrange kale in a large, deep skillet. In a medium bowl, whisk together vinegar, almond butter, remaining honey and 2 tablespoons water. Drizzle over kale, cover and cook over medium heat, tossing occasionally, until wilted and just tender, about 5 minutes. Scatter nuts over the top and serve. Recipe via Whole Foods.

Chipotle Lime Bacon-Wrapped Grilled Shrimp Skewers

  • 12 large, raw, peeled and deveined shrimp
  • 2 Tbsp olive oil
  • Zest from 1 lime
  • Juice from one lime (about 2 Tbsp)
  • 1/4 teaspoon chipotle powder (or more to taste)
  • 6 strips thin bacon, cut in half (12 pieces)
  • Skewers (for grilling) or toothpicks (for oven)

Method

   Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes. Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp. Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp. Recipe from simplyrecipes.

Faux-lafel

  • 1 cup raw cauliflower, pureed
  • 1/2 cup ground slivered almonds
  • 1 Tbl ground cumin
  • 1/2 Tbl ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 clove garlic, minced
  • 2 Tbl fresh parsley, chopped
  • 2 large eggs
  • 3 Tbl coconut flour

For the cauliflower you should end up with a cup of the puree.  It takes about 1 medium head (florets only) to get that much.  First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.  You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.  Combine the ground cauliflower and ground almonds in a medium bowl.  Add the rest of the ingredients and stir until well blended.  Heat a half and half mix of olive and canola (or any other light oil) oil until sizzling.  While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.  Fry them four at a time until browned on one side and then flip and cook the other side.  Resist the urge to flip too soon – you should see the edges turning brown before you attempt it – maybe 4 minutes or so per side.  Remove to a plate lined with a paper towel to drain any excess oil.  Serve with tahini sauce and a tomato & parsley garnish if desired.   Tahini sauce: 2 Tbl tahini paste, 3 Tbl water, 1 Tbl lemon juice, 1 clove garlic, minced, 1 tsp salt. Blend all ingredients in a bowl.  Thin with more water if you like a lighter consistency. Recipe and beautiful picture taken from I Breathe…I’m Hungry!

Avocado Cucumber Soup

Cucumber Detox Soup Dr Josh Axe

Ingredients

  • 1 cucumber (peeled and de-seeded plus additional cuke for garnish)
  • 1 tbsp onion (minced)
  • 1 avocado, peeled
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • qtr tsp sea salt (celtic)
  • qtr tsp chili powder
  • 1 dash of cayenne pepper
  • 1 cup water
  • paprika (smoked, garnish)

Directions Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in vita-mix. Puree on high speed until smooth. Blend in salt,  chili powder and remaining ingredients. Serve, garnishing with extra cucumber cubes and smoked paprika if desired. Brittany tip: throw in some kind of protein like tuna chunks or shrimp or lobster or crab that lend themselves toward a chilled soup as the weather is warming. Recipe from Dr.Axe.

Zucchini Hummus

Ingredients:
  • 4 cups peeled & chopped raw zucchini
  • 3/4 cups tahini (sesame paste)
  • 1/2 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves of garlic, peeled
  • 2 teaspoons kosher salt (or to taste)
  • 1 Tbl ground cumin

Combine all ingredients in a blender and puree until thick and smooth.  Taste and adjust seasonings to your preference.  Pour into a shallow bowl and garnish with parsley, paprika and a drizzle of olive oil if desired.  Enjoy!     Approximately 2.5 g net carbs per 2 Tablespoon serving. Another recipe and great pic from I Breathe…I’m Hungry, think I’ve struck gold finding this site, click the link and check it out for yourself! Like it on Facebook, Twitter, Pinterest, or email virtually all your networking sites because she has some truly wonderful and beautiful looking recipes that are BC appropriate!

Spinach Brownies

  • 1 (10 ounce) package spinach, rinsed and chopped
  • 1 cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup coconut milk
  • 1/2 cup butter, melted
  • 1 onion, chopped
  • 1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish. Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside. In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese. Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving. Adopted from MyRecipes.

Like I said this is only the beginning and are just some of the great things I’ve found. I would encourage you to check out some of these with like-minded thinkers and tremendous blogs. For more check out our website at http://www.bodychange.net

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