Tuesday, August 19, 2014

Easy Paleo/Vegan Peach Crisp





This sounds amazing…..even better than the bad-for-you kind!  Take advantage of fresh peaches while you can :)

http://detoxinista.com/2014/08/easy-peach-crisp-vegan-paleo/

Ingredients
Filling:
  • 2 lbs fresh (or thawed from frozen) peaches, roughly chopped
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Crumb topping:
  • 1½ cups walnut halves
  • ½ cup shredded unsweetened coconut
  • 2 tablespoons pure maple syrup
  • 1 tablespoon melted coconut oil
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract
Instructions
  1. Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.
  2. To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.
  3. Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
  4. Store covered leftovers in the fridge for up to 3 days.

Wednesday, August 13, 2014



Ever wonder how to stay on top of your Pilates practice while on vacation?  Stuck in traffic but still wanting to get in a few planks?  Well take a look at this video for some tips :)

Van Pilates!


via Funny or Die
http://www.funnyordie.com/videos/3f315a2f2a/van-pilates-from-jupiter-one

Tuesday, August 12, 2014

A low-carb rice alternative (cauliflower!)

SIMPLE CAULIFLOWER RICE
 
This is a fantastic low carbohydrate alternative to traditional rice made solely from cauliflower, spices, and herbs.
INGREDIENTS
  • 1 head organic cauliflower, chopped
  • 1 tablespoon organic coconut oil
  • ½ cup onion, diced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Additional seasonings as desired 
INSTRUCTIONS
  1. RAW version:
  2. Simply add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like "rice".
  3. Stir in remaining ingredients.
  4. Store in refrigerator in an air tight container.
  5. COOKED version:
  6. Add chopped cauliflower into a food processor and pulse into tiny, fine cauliflower pieces. This should look like "rice".
  7. In a saute pan, coat with 2 Tbs. coconut oil and lightly cook the cauliflower with onion for about 5-7 minutes until softened to your desired texture (about 5-7 minutes).
  8. Stir in remaining ingredients while in the pan.
  9. Store in refrigerator in an airtight container.
  10. Serve with anything you'd enjoy rice with. 
  11. Enjoy!

Wednesday, August 6, 2014

Amazing legume stuffed peppers

Using fresh farmer's market ingredients, this recipe is easy to whip up. 



TRI-LEGUME SALAD STUFFED PEPPERS
 
 
Author: 
Recipe type: entree
Serves: 4
INGREDIENTS
  • 1 cup red lentils
  • ½ cup chickpeas
  • ½ cup kidney beans
  • 4 bell peppers (any color), topped removed and seeded
  • ⅔ cup diced heirloom tomatoes
  • ½ cup red onion
  • ½ jalapeno, diced
  • ⅓ cup cilantro, chopped
  • ⅓ cup parsley, chopped
  • ½ avocado (or 1 small), diced
  • juice of 1 lime
  • 1-2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • ½ teaspoon ground sumac
  • pinch of sea salt and black pepper, to taste
INSTRUCTIONS
  1. Remove the top of the bell peppers by cutting down about ¼-1/2 inch. You'll also "scoop" the insides out including the white pulp. Set aside.
  2. If you have cooked beans on hand, use those, if no you can use canned beans well rinsed.
  3. Cook lentils to the package directions- about 1- 1½ cups water boiled and add lentils, cook for 25-30 minutes or until tender.
  4. In a large mixing bowl combine all the beans, chopped veggies, and seasonings (everything except the avocado). Toss until combined and adjust seasonings to your desired taste.
  5. Using a large spoon, scoop the bean salad into the raw bell peppers.
  6. Top with fresh diced avocado before enjoying!

 

I hope you all love these and give them a try! Share your picture on Instagram so I can see using: #NSstuffedpepper