Tracy's Tasty Tips & Treats: August 2013

Thursday, August 29, 2013

Kale Chips

Tracy’s Total Wellness Kale Chips

Ingredients:

1. 1 bunch of fresh Kale

2. About 1 Tablespoon Olive Oil

3. Salt, pepper and garlic to taste

Preparation:

1. Pre-heat Oven to 425

2. Remove Kale from stalks

3. Place in a bowl of Cold Water for about 5 minutes

4. Drain Kale and air dry or pat dry. Either tear or cut kale into chip size pieces

5. Place Olive oil in a bowl and dip your fingers and rub lightly over kale

6. Place Kale on baking sheet and bake for 5 minutes

7. Turn Kale over and bake for another 5 minutes

8. Sprinkle garlic, salt, pepper to taste

Thursday, August 22, 2013

Tracy's BLT (Turkey Bacon, Avocado, Tomato and Basil)

Oh So Yummy! Grain Free bread and lots of local produce

Ingredients:

- 1/2 avocado
- 2 slices turkey bacon (baked)
- 1/2 fresh tomato
- Organic Mayo
- 3-4 pieces fresh basil
- 2 pieces of Paleo Bread

Directions:

1. Have your turkey bacon cooked and ready to go
2. Grab some Paleo Bread and defrost in toaster and then toast
3. Then add the remaining ingredients and enjoy with a fresh vegetable or salad.

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Thursday, August 15, 2013

Dairy Free Blueberry Pudding

Blueberry Pudding or Kanten

Ingredients:

-1 ½ cups blueberries

-3 cups plus 2 Tbsp. apple juice

-1 tsp. vanilla

-pinch of sea salt

-4 Tbsp agar flakes (found at a local health food store)

-1 Tbsp. arrowroot

Preparation:

1. Add blueberries and 1 cup of apple juice to a high-speed blender. Blend well and strain through a nut milk bag or fine mesh strainer.

2. In a medium pot over medium heat, combine blended liquid with 2 cups of apple juice.

3. Bring to a boil, reduce heat to simmer, and add vanilla, sea salt, and agar. Simmer this, whisking occasionally for up to 10 minutes or until all agar is dissolved.

4. Place the last 2 tablespoons apple juice in a small bowl and add arrowroot powder. Whisk until smooth and add to simmering juice mixture. Continue to simmer, whisking constantly for 1 minute.

5. Remove from heat and pour into a shallow glass pan. Place in refrigerator until firm and cool, approximately 1–2 hours.

6. Using the S-blade on a food processor, blend the cooled kanten until it has a pudding-like consistency. Serve cold. Store in a glass container for up to 3 days.

(Resource: Replenish PDX)

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Thursday, August 8, 2013

Brussels Sprouts with Bacon, Avocado and Lime

Had to post this recipe again! I love love love this!

What a great side dish! This will something I make over and over!

-->Brussels Sprouts with Bacon, Avocado, and Lime

Ingredients:

-1lb brussels sprouts (I used about 3 cups)

-2 slices bacon (I used turkey bacon)

-1 garlic clove, minced

-juice of 1 lime

-1 avocado, sliced

-a pinch of crushed red pepper (optional)

-olive oil

-salt and pepper

Directions:

-While you are slicing your brussels, cook the bacon until crispy in a large skillet.

-Remove from pan.

-Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.

-Cook for just a few minutes on medium heat, until brussels start to get tender.

-Mix in lime juice and crumble bacon into the sprouts. s&p to taste.

-Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.

-When they are heated through, mix everything together and enjoy!

(Resources: www.ruemag.com)

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