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food, Health, Healthy Eating Tips, Recipes

Consider Your Gluten-Free Christmas Menu Sorted With These Healthy Festive Recipes

Want healthy festive recipes that will leave you with all the satisfaction and none of the guilt? These are delicious, fresh and allergen-friendly.

The post Consider Your Gluten-Free Christmas Menu Sorted With These Healthy Festive Recipes appeared first on Women’s Health.

Dinner Ideas, Recipes, vegan

Do The Most This Christmas Dinner With This Festive Vegan Pie

Take this festive vegan pie to dinner this year — it’s easy to make, but looks complicated so everyone will marvel at your unsurpassed baking prowess.

The post Do The Most This Christmas Dinner With This Festive Vegan Pie appeared first on Women’s Health.

Against the Grain

Almond flour stands in effortlessly for wheat flour in Paleo recipes for a gluten-free muffin that with a fluffy texture. Blanched almond flour is made from almonds that have the skin removed, resulting in a lighter texture. Almond flour can also be used in pie crust, cake, brownies and even bread in place of all-purpose flour. The fat content in this flour keeps baked goods moist with a subtle nutty flavor. Almond flour is also high in protein, helping to keep you feeling full.

Spice Things Up

Adding to the flavor profile of these muffins is an unexpected yet welcome ingredient; cinnamon fasting tea. This tea is is earthy with a noticeable aroma and flavor of cinnamon. Hints of bergamot and citrus notes. All of these flavors pair well with the cranberries, vanilla and ground cinnamon in the muffins and also add an extra element of depth that separates this recipe from other muffins.

To top off the muffins, a buttery, coconut sugar and pecan crumble is sprinkled on top of the muffin batter. As the muffins bake, the pecans toast and intensify their flavor and crunchy nature for a not-too-sweet candied coating on each muffin.

Every great muffin needs a warm cup of tea to wash it down. Cinnamon fasting tea combined with raw honey is both refreshing and soothing alongside the hearty muffins.

Just a few benefits of this cinnamon-infused muffin and tea combination include…

May help support healthy blood sugar levels
Cranberry may help support proper kidney function
Cinnamon may help increase satiety and promote a sense of calm
Almond consumption may help support healthy weight.

Cinnamon Cranberry Muffins

Total Time: 42 minutes (10 for prep, 32 for baking)

Servings: 8

Ingredients:

For Muffins:

2 cups blanched almond flour
2 large pasture raised eggs
1/2 cup coconut sugar
2 sachets Pique Cinnamon Herbal Fasting Tea
1 tsp cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/3 cup melted unsalted grass fed butter
1/3 cup unsweetened almond milk
2 tsp vanilla extract
3/4 cup fresh cranberries

For Pecan Crumble Topping (optional):

1/2 cup chopped raw pecans
2 tbsp blanched almond flour
2 tbsp melted unsalted grass fed butter
1 tbsp coconut sugar
1/2 tsp cinnamon

Instructions:

Preheat oven to 350ºF and line 8 muffin tins with paper liners. In a small mixing bowl, stir together almond flour, coconut sugar, cinnamon, Pique cinnamon fasting tea, baking powder and sea salt, breakup up and clumps. In a separate large mixing bowl, whisk together eggs, almond milk, and vanilla extract. Add melted butter and stir to incorporate. Gradually stir dry ingredients into wet until just combined. Fold in cranberries.

In a small bowl, mix together ingredients for pecan topping.

Scoop batter into muffin tins. Evenly scatter pecan topping over each muffin. Bake for 30-32 minutes or until muffins are set and toothpick inserted comes out mostly clean with a few moist crumbs. Cool muffins in pan at room temperature for 10 minutes. Transfer to a wire rack and cook an additional 15 minutes.

For Cinnamon-Honey Fasting Tea

Ingredients:

1 ½ cups boiling water
1 sachet Pique Cinnamon Herbal Fasting Tea
1 tbsp raw honey (optional)

Instructions:

Dissolve tea in boiling water in a large mug. Stir in raw honey. Sip and enjoy!

Thanks again to our friends at Pique Tea for the recipes today. Check out their fun gift guide and grab your free carton of their best-selling Jasmine Tea with the purchase of any bundle (including the cinnamon tea used in the recipes) now through 12/20/19.

The post Cinnamon Tea Cranberry Muffins appeared first on Mark’s Daily Apple.

Abel James, fat burning, fat burning chef, fat burning man, Fat-Burning Recipes, Featured, how to brine turkey, maple brined turkey, Paleo, Recipes, roast turkey, stuffing, thanksgiving, thanksgiving feast, thanksgiving myth, The Wild Diet, turkey, wild diet, wild rice stuffing

Easy Maple Brined Turkey with Wild Rice Stuffing

If you’re anything like me, you’re already drooling thinking about your Thanksgiving feast… Roast turkey wafting from the oven, sweet potatoes, cranberries— and don’t forget the stuffing!

desserts, Nutrition, Nutritional Advice, Recipes

If You Haven’t Tried Avocado Lollies, You Haven’t Really Lived

These blueberry-avocado lollies get their sweetness from dates for a low-calorie, low-sugar treat that contains healthy fats and four grams of fibre.

The post If You Haven’t Tried Avocado Lollies, You Haven’t Really Lived appeared first on Women’s Health.

Recent Articles, Recipes, Sides, Vegetables

Creamed Spinach

The creamed spinach many of us grew up with was too often overdone and underwhelming. It’s a genuine shame because spinach can and should retain its bright and distinct taste in the final dish as well as texture. In this recipe, you’ll find both. Sauteed mushrooms and shallots add nuance to what remains full, fresh flavor.

We’ve used coconut cream here, but use regular dairy or any non-dairy cream you prefer. Serving suggestion: Top with some parmesan, Parmigiano-Reggiano or pecorino at the end for a nice finish. We love this with a juicy beef roast.

Ingredients:

1 1/2 Tbsp. Primal Kitchen® Avocado Oil or butter
1/2 cup chopped shallots
2 cups sliced cremini mushrooms
5 cloves grated garlic
1 lb. baby spinach
½ cup coconut milk
2-3 tsp. coconut flour
½ tsp. salt
5 Tbsp. coconut cream
2 tsp. lemon juice
¼ tsp. black pepper
Optional: parmesan cheese

Instructions:

In a large pan, sauté the shallots in the avocado oil over medium heat for about 3 minutes. Once the shallots have softened, add the sliced mushrooms and a pinch of salt. Once the mushrooms begin to soften, mix in the garlic until it is fragrant. Add the spinach to the pan in batches, allowing the first batch to wilt before adding the next. Once the spinach is wilted, drain any excess liquid from the pan.

Add in the coconut milk, black pepper, coconut flour and another pinch of salt. Stir until combined and the coconut flour begins to thicken the sauce. Add in the coconut cream and lemon juice and stir until a sauce forms. If you’d like your sauce to be thicker, you can either remove the spinach from the pan and cook the sauce down, or place the pan into a 350 degree oven for about 10 minutes. Serve this creamed spinach with your favorite protein, like a nice steak or piece of chicken.

Nutrition Information (¼ of recipe):

Calories: 195
Total Carbs: 14 grams
Net Carbs: 10 grams
Fat: 14 grams
Protein: 5 grams

The post Creamed Spinach appeared first on Mark’s Daily Apple.

Beef, Lunch/Dinner, Recent Articles, Recipes

Ribeye Roast + A Huge Holiday Giveaway

Ribeye steaks get lots of love, but there’s something about a ribeye roast that makes for an unforgettable meal. Tender, juicy, marbled to perfection, it’s a main course that’s perfect for anytime, but especially a holiday table.

And we went for the best with this recipe—specifically a ButcherBox grass-fed ribeye roast. Just a few minutes of prep the night before and five ingredients bring out the premium taste of this cut with a beautifully roasted and garnished presentation to wow the guests.

Ingredients:

1 pkg ButcherBox Ribeye Roast (approximately 4 lbs.)
¼ cup garlic. minced
¼ cup shallots. minced
¼ cup Primal Kitchen® Organic Spicy Brown Mustard
¼ cup fresh thyme picked and chopped (or 2-3 Tbsp. of dried thyme)
¼ cup Primal Kitchen Organic Extra Virgin Olive Oil
2 Tbsp. kosher salt
1 Tbsp. freshly ground black pepper

Instructions:

Mix all ingredients together and rub over the ribeye roast. Wrap the roast in plastic and refrigerate overnight.

Preheat oven to 225°F. Discarding the plastic wrap, place the roast on a wire rack set over a sheet pan. Season the roast with additional kosher salt and freshly ground black pepper and bring to room temperature (about 30-40 minutes).

Place the roast on the oven center rack and cook for 90 minutes (or until thermometer inserted into thickest part reads 110 ºF).

Remove the roast from the oven and let it rest for at least 30 minutes or up to 2 hours.

About 40 minutes before serving, preheat the oven to 425°F. For medium-rare, cook the roast for 20 more minutes or until a meat thermometer inserted into thickest part reads 125°F.

Let the roast rest again for 20 minutes before slicing. Enjoy!

Serving Suggestion: Serve with our chimichurri sauce for big and bright flavor.

Nutritional Information (per serving):

Calories: 378
Net Carbs: 2.1 grams
Total Carbs: 2.5 grams
Fat: 22.4 grams
Protein: 40 grams

And Now For the Giveaway…

I’ve teamed up with my friends at ButcherBox for a delicious holiday giveaway you don’t want to miss. Imagine heritage breed turkey, juicy ham, ribeye roast, leg of lamb, plus a whole beef tenderloin on your holiday table? Do I have your attention now? To make those meaty dishes even better, I’m throwing in a perfect holiday collection of Primal Kitchen® dressings and marinades, sauces, oils, and more. That’s over $250 worth (per winner) of delicious Primal goodies for your holiday table!

Most of you have heard me talk about ButcherBox before, so you know they’re my favorite source of 100% grass-fed beef, free-range organic chicken, heritage breed pork, and wild-caught Alaskan sockeye salmon. Each month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Their meat is never taken from feedlots. That’s peace of mind and top-notch quality—not to mention excellent eating.

To Enter:

1. Follow @marksdailyapple, @primalkitchenfoods & @butcher_box on Instagram.
2. Enter your email on the giveaway entry page (click here).

I’ll be choosing a total of 4 winners each who will win their very own ButcherBox ($130 value) + $130 in Primal Kitchen products!

Fine Print: Open to U.S only. Must be 18 years or older to win. The winners be announced and contacted on November 21st.

Good luck, everyone!

The post Ribeye Roast + A Huge Holiday Giveaway appeared first on Mark’s Daily Apple.

cooking tips, Lunch/Dinner, Recent Articles, Recipes, Sides, Soups, Vegetables

Celery Root Soup

Beauty isn’t everything and celery root is living proof. There’s nothing about its knobby, gnarled, beige appearance that would entice you to put it in your shopping cart. You’ve probably passed by it a hundred times nestled between the turnips and rutabagas, not even realizing what an amazing root vegetable you’re missing in your life.

The flavor of celery root strongly resembles celery, but there’s also something potato-like about it in both taste and texture. It’s often eaten as a salad, grated then left raw or quickly blanched and mixed with mayonnaise, lemon and mustard. This time of year we prefer to cook celery root a little longer before serving. Peeled and cut into pieces, this vegetable can be braised, boiled, baked or sautéed. If you’re tired of using cauliflower as a mashed potato stand-in, give mashed celery root a try. Even better, gently simmer celery root, then puree it into a creamy soup.

Celery Root Soup is an incredibly easy recipe that can be doctored up into something a little fancier when you’re in the mood. The basic soup is simply shallots (or leeks) and regular celery sautéed in butter then simmered in broth or water with celery root for about 35 minutes. Puree the soup, then add whole cream (or coconut milk) to make the texture even silkier than it already is. Salt, pepper, add some chopped parsley and thyme, and you’re done.

Once you have this base, which is delicious as-is, the variations are endless. Add a little meat to the equation by frying bacon or pancetta in the pan with the shallot, or sprinkle crumbled bacon on top of the soup as a garnish when it’s done. Sauté mushrooms or spinach to add to the pot. Maybe grate a little Parmigiano-Reggiano cheese on top, or melt butter until it’s browned and has a sweet, nutty aroma and then drizzle it into your bowl.

You can make the soup with broth, bone broth or water. Water actually works quite well and lets the delicate flavor of the celery root shine through. Note: adding pureed celery root to other types of soup is a great way to make soup thick and creamy without adding dairy or potato.

So, next time you see this ugly but quite tasty vegetable at the store, go ahead and bring one home. It’s sometimes called celeriac, instead of celery root, and will most likely be displayed by the other root vegetables—not the celery. Celery root is a vegetable all on its own; it’s not actually the root of regular celery. The best way to attack celery root is with a paring knife, first cutting off the gnarled roots, then trimming off the skin.

Servings: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Ingredients:

1/3 stick butter
4 celery stalks, chopped
1/4 cup finely chopped shallot (or 1 leek, sliced)
2 pounds celery root, (about two large roots) peeled and cut into 1/2-inch cubes
6 cups broth
1/3 cup heavy cream or coconut milk
salt and pepper to taste
1/4 cup finely chopped fresh parsley
1 teaspoon chopped thyme

Instructions:

Over medium low heat, melt the butter in a deep pan. Add celery and shallot/leek and sauté until soft but not overly browned, about five minutes. Add celery root and sauté a few minutes more, then add 6 cups of broth or water and turn up heat slightly. Bring to a boil then turn the heat lower and simmer with a lid on for 35-40 minutes until the celery root is easily pierced with a fork.

Working in small batches (to reduce the odds of splattering hot liquid on yourself and all over your kitchen) puree the soup in a blender until very smooth. If you prefer soup with more texture, only puree half of the celery root and leave the rest in chunks. Return the blended soup to the pot and slowly stir in cream or coconut milk. Use the remaining 2 cups of broth or water to thin out the soup to your desired consistency. Add salt and pepper to taste. Garnish with parsley and thyme.