The hardest part about traveling is maintaining a healthy diet. I have a super sensitive stomach so too many sweets (guilty) or heavy foods put me over the edge. Even when I cook my own meals on vacation, I still feel the need to detox once I’m home. I found this (somewhat) raw recipe on Strange Kitty Cooks and was eager to give it a try. I’m not a huge fan of red meat but I was feeling adventurous today. The blueberries were the perfect way to make the dish feel sweet and fresh. Plus any recipe that calls for red wine is okay in my book.
- 2 lbs Cubed Lamb
- 2 Handfuls of Fresh Blueberries
- 2 Cups Baby Carrots, sliced in half lengthwise
- Coconut oil for frying
- Salt, Pepper, Oregano, Garlic
- 1 Large Onion
- 1/2 Cup Red wine
- Splash Worcestershire sauce
Step 1: Brown the beef in coconut oil and put on a medium simmer with onions
Step 2: Add Salt, Pepper, Oregano, Garlic (to taste), Carrots, Wine and a splash of Worcestershire sauce. Add enough water to just cover the beef
Step 3: Let stew for 20 minutes on a medium heat
Step 4: Add berries and let stew for an additional 10 minutes or until carrots are tender
2 cups ripe bananas (about 1 /12 large bananas)
¼ teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 tablespoon chocolate almond butter
pinch of salt
coconut oil for frying
-Mash the bananas using a fork
-Whisk in the eggs, vanilla, baking soda, cinnamon, chocolate almond butter and salt
-Heat the oil in a pan on medium low and spoon approximately ¼ cup per pancake
-Cook for about 5 minutes on each side or until it feels slightly firm
Adapted from Living Healthy With Chocolate
Here’s an easy, healthy, (gluten and sugar-free dessert to satisfy any late night chocolate cravings. Adapted from a Whole New Mom recipe.
-1/4 c. coconut oil
-1 tsp. vanilla
-1/4 cup almond milk
-1 ½ Gelatin
-3 tbsp. coco powder
-1/4 nut butter (peanut or cashew)
-80 drops liquid stevia (add more if you want more sweetness!)
-1 C gluten free oats
-1/4 fine dried coconut
-1/8 tsp. sea salt
- Mix the oats, coconut, and salt. Set aside.
- Melt the coconut oil in a saucepan over heat
- In separate bowl, mix the almond milk and gelatin, let sit for a few minutes.
- Add the gelatin mixture, nut butter, and stevia to saucepan. Whisk.
- Remove from heat, and add vanilla.
- Add the oats, coconut and salt mixture. Stir.
Now roll them in balls or make them hearts! Place on wax paper, and let them refrigerate overnight.
By contributing writer Kenzie Bosmeny
As a typical stressed our college student, I don’t have much time to cook. But I do have a secret strategy that helps me eat well during the busiest of weeks. I’ve designated my Sundays as “cooking days” so I prepare all my food for the week by filling my fridge with nutritious staple ingredients.
What’s in my fridge:
– Sweet Potato Hash (made with coconut oil and cinnamon in a skillet)
– Quinoa and Spinach cakes (purchased from Costco)
– Chopped apples
– Cooked apple and turkey sausage
– Chopped strawberries
– Cooked and chopped chicken
– Peeled hard-boiled egg
– Salted almond dark chocolate
– Steel cut oats (Purchased from whole foods, good quality oats are the best!)
– 2 Oranges
It may seem like a motley collection, but these items are great staples to make endless , delicious combinations!
Breakfast: Two hard-boiled eggs, oatmeal with cinnamon and fresh strawberries
Lunch: Salad with apples and pistachios, eat a sausage if you are still hungry!
Mid Afternoon snack: Two quinoa cakes
Dinner: Chicken and pesto on a bed of spinach with a side of warm sweet potato hash
We may all be busy people, but we need not compromise food! If you spend the time preparing, it will pay off.
Written by contributing writer Kenzie Bosmeny