Blog Archives

Purple Carrot Chips

8/29/2016

Purple carrots make the most beautiful (and healthy) dippers.... ditch the chips and use these easy carrot chips to scoop up your favorite dip (hummus and guacamole are my faves!)
Simply slice carrots at an angle, use thinner slices for more delicate chips, and thicker slices for more hardy scoopers. No need to bake, these taste delicious just as nature made them!

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Eat-Your-Spinach Frittata

8/23/2016

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Today I’m sharing a healthy recipe that’s a great way to eat more spinach—and we all know how that turned out for Popeye :-) Frittatas make a great dinner, so don’t limit this as a breakfast food. The key to making a low fat, high protein frittata is to replace most of the eggs with egg whites, as this recipe calls for.

Servings: 4

Here’s what you need...

1 teaspoon avocado oil
1 teaspoon minced garlic
4 cups baby spinach leaves
3 whole eggs, plus 4 egg whites
½ teaspoon salt
¼ teaspoon pepper
½ yellow onion, chopped
¼ cup red bell pepper, minced
2 potatoes, peeled and shredded
¼ cup shredded low fat mozzarella

Preheat the broiler and position the rack about 4 inches from the top. In a large nonstick frying pan (with a flameproof handle, since this is going in the oven) heat ½ teaspoon of oil on medium heat. Add the garlic and sauté until soft, about 1 minute. Stir in the spinach and cook until it is wilted, about 2 minutes. Transfer to a bowl and set the frying pan aside.
In a bowl whisk together the eggs and egg whites, salt and pepper. Set aside.
Put the frying pan back on medium heat and add the remaining ½ teaspoon of oil. Add the onion and sauté until soft, about 4 minutes. Stir in the bell pepper and potatoes and cook until the potatoes are browned, about 5 minutes.
Spread the potato mixture to an even layer in the pan. Spread the spinach over it, then pour the eggs on and sprinkle with the cheese. Cook until slightly set, about 3 minutes.
Place the pan under the broiler until the frittata is browned and completely set, about 3 minutes. Cut into wedges and serve immediately.

Jolene Goring
Board Certified Holistic Nutritionist
www.jolenegoring.com

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Move Over Avocado Toast – Celery is the Summer Toast Topper!!

8/13/2016

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Looking for a super simple recipe that combines sweet, salty, crunchy, creamy all in one? This Celery Toast recipe sounds really strange, but is incredibly delicious – and you can’t beat the simplicity!
Recipe:

1 piece of sprouted grain bread, toasted
1 TBSP almond butter (or nut butter of your choice)
1 stalk of celery, thinly sliced
1 date, chopped
drizzle of olive oil
sprinkle of course sea salt (like Maldon)

Simply spread the nut butter on the toast, top with the celery and dates, drizzle with olive oil, sprinkle with salt and enjoy!

Jolene Goring
Board Certified Holistic Nutritionist
www.jolenegoring.com

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Gingered Cabbage

8/8/2016

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Prep and Cook Time:15 miinutes
Ingredients:

6 cups thinly sliced green cabbage
1/2 cup chopped scallions
1 TBS minced garlic
1 TBS minced fresh ginger
1 TBS chicken or vegetable broth
1-1/2 TBS soy sauce
1/2 TBS rice vinegar
salt and white pepper to taste

Slice cabbage and mince garlic and let them sit for 5 minutes
Heat 1 TBS broth in a large stainless steel skillet. Sauté cabbage, scallion, garlic, and ginger over medium heat for 3-4 minutes stirring frequently.
Add soy sauce, rice vinegar, and season with salt and pepper to taste.

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Chocolate Banana Peanut Butter Bars

8/8/2016

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Today I’m sharing a delicious way to satisfy your sweet tooth. These homemade protein bars are quick to make, about 20 minutes from start to end, and they make a healthy on-the-go snack. You may want to make a double batch and store extras in the freezer!

Don’t let your sweet tooth sabotage your results. Stick with high protein, wholesome sweets like these homemade protein bars instead of processed, sugary items.

Servings: 8 bars
Here’s what you need...

2 ½ cups oats
½ cup chocolate whey protein powder
1 teaspoon cinnamon
2 tablespoons organic peanut butter
3 egg whites
2 mashed bananas
1 tablespoon honey
4 tablespoons nonfat milk

Preheat oven to 350 degrees and coat an 8x8 pan with non-stick spray.
Mix the oats, protein powder and cinnamon. Add peanut butter and stir until well combined. Add egg whites, bananas, honey and milk.
Spoon the mixture into the prepared pan. Place in the oven and bake for 15 minutes or until set. Remove from oven and allow to cool slightly before cutting into 8 bars.

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Guilt Free Cobbler

8/1/2016

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Wondering what to do with local, organic fresh grown fruit? Let’s turn it into a guilt-free cobbler!
Most cobbler recipes are laden with extra sugar and fattening crusts, but not this recipe. I used peaches, but feel free to substitute with apples or pears. Traditional cobblers and pies are filled with fat and sugar – this recipe is much lighter, but will satisfy your sweet tooth just as well.
Servings: 1
Here’s what you need...
• 1 sweet, ripe peach (or apple or pear) • coconut cooking spray
• 1 teaspoon agave nectar
• pinch of sea salt
• pinch of freshly ground cinnamon
1 Wash, peel and pit the peach. Chop into bite-sized pieces.
2 Pre-heat a skillet over medium-high heat. Spray lightly with
coconut cooking spray.
3 Sauté the peach pieces for about a minute, then add the agave
nectar, salt and cinnamon. Continue to sauté for another few
minutes until it turns a deep golden color.
4 Serve and enjoy immediately!

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