AIP, Paleo, Whole30 Recipe: Grounding Autumn Ginger Turmeric Latte

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GROUNDING AUTUMN GINGER TURMERIC LATTE

Serves 4

Attention! You do not have to consume alcohol to have a good time this holiday season! In fact, once you try this Grounding Autumn Ginger Turmeric Latte, you may want to always include a latte like it in your holiday traditions. Drinks such as wine and spirits are often served before the main meal, which is a perfect time to sip on this latte. It contains slow burning fats, gentle gut-healing spices, is anti-inflammatory and if you add collagen, even offers protein. It’s win-win if you want to feel balanced and in control of your food choices for the rest of the day, so be sure to include this recipe in your holiday spread, and certainly carve out time to make it for yourself the next time you cuddle up with a good book!

INGREDIENTS

4 cups of herbal ginger or turmeric tea (I used 4 Trader Joe’s Organic Ginger Turmeric Herbal Tea bags)

2 Tbs. of coconut butter

2 tsp. of ghee

½ tsp. of sea salt

1 tsp. of ground cinnamon

1 tsp. of ground turmeric

¼ tsp. of ground ginger

Optional: 4 Tbs. of collagen powder (I used Great Lakes Hydrolysate Gelatin)

INSTRUCTIONS:

Heat 4 cups of purified water as you would to brew tea.

Steep 4 tea bags in the 4 cups of water for 5-7 minutes.

While your tea is steeping, add remaining ingredients (coconut butter, ghee, sea salt, spices and collagen powder) to a high-speed blender.

Remove tea bags and pour brewed tea into your blender. Blend on high for about 15 seconds

Pour into 4 mugs and be sure to make a toast with whomever you are sharing this warm and nourishing holiday beverage!

AIP, Paleo, Whole30 Recipe: Green Goblin Soup for Halloween!

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BOO!

Halloween is right around the corner and if you are looking for a healthy recipe to create, you’ve come to the right place!

Below is a recipe for Green Goblin Soup, and it’s a perfect appetizer or snack for loved ones at home, or to bring to a Halloween party.  Dress it up with scary (faux) spiders and colorful straws and serve in individual clear cups, or serve in a large witch pot, you decide!

GREEN GOBLIN SOUP:

Ingredients

2 Tbs. avocado oil (coconut oil or ghee works fine)
1 medium yellow onion, diced
2 scallions, minced
1 lb. asparagus, chopped (tough ends discarded)
4 cups of spinach
1 avocado, peeled and diced
2 cups of bone broth (chicken, beef or veggies broth works fine)
1 tsp. sea salt

Garnishes

Blanched asparagus spears to use as goblin legs (see recipe note below)
Fresh herbs such as parsley, scallion or cilantro
Freshly ground pepper (omit to keep this recipe AIP friendly)
Plastic spiders and Beetlejuice straws optional

Instructions

ADD avocado oil to a stockpot and bring to medium heat on the stove. Add onion and sauté until soft, about 3 minutes.

ADD scallion and asparagus and reduce to a simmer, uncovered for 10 minutes.

REMOVE from heat and transfer to a high-speed blender along with spinach, avocado and bone broth. Alternately, place spinach, avocado and bone broth in pot and blend with an immersion blender. Once blended, taste and add salt to taste.

SERVE in clear plastic cups with raw asparagus spears sticking out of each cup.  Add a festive straw as well if you like.

GARNISH with any additional herbs or freshly cracked pepper, or dare to scare your guests with faux spiders crawling over each soup!

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Recipe note: Blanching your asparagus spears is not necessary, but you may find them easier to eat than raw spears. To blanch asparagus spears, bring a small pot of salted water to a boil. Prepare a bowl of cold ice water. Place asparagus spears in boiling water until they turn bright green, about 2-4 minutes depending on the size of your asparagus spears. When the spears are bright green and crisp-tender, use a slotted spoon to remove the asparagus from the boiling pot and place them in the ice water bath. After a few minutes, remove the spears from the ice water and allow them to drain on a few paper towels.

Paleo, Whole30 Recipe: Golden Milk Latte

Madeline Mackinnon’s Golden Milk Latte is sure to satisfy as the weather is cooling down and recipes for cozy comforts find their way into our kitchens.

Rich in anti-inflammatory turmeric and ginger and warming from spices like cinnamon and cardamom, you will definitely want to take out a few minutes to prepare this hormone-balancing tea elixir (I certainly enjoyed it!)

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Read more about the benefits of this Golden Milk Latte over at Natural Hormone Healing!

Paleo Recipe: Blueberry Smoothie Bowl with Toasted Toppings

I’ve definitely gotten into the smoothie bowl trend that has taken over the Internet and on cafe menus just about everywhere.

Smoothies have been a great way for me to incorporate energizing adaptogenic herbs into my day, such as cordyceps and astragalus.  I enjoy a smoothie’s cooling effect on my body after an intense workout (though many smoothies actually have a warming effect, it just depends on what you put into them) and it’s really fun designing them.  You can’t mess them up.  Just blend a smoothie and top it with everything you like.

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Blueberry Smoothie Bowl with Toasted Toppings

Serves 1

INGREDIENTS:

SMOOTHIE:

1 cup purified water (or your favorite nut/seed milk)

1 banana (reserve 1/4 of your banana to use as a garnish)

1/2 cup fresh or frozen blueberries

2 Tbs. collagen peptides or hydrolysate gelatin

1 Tbs. chia seeds (black or white seeds are fine)

2 Tbs. dried and unsweetened shredded coconut

1/8 tsp. vanilla powder

1/2 tsp. ground cinnamon

Sea salt to taste (I use about 1/4 tsp.)

Optional: 1 tsp. cordyceps powder

Optional: 1 tsp. astragalus powder

Optional: 1 scoop of protein powder (I recommend a grain-free protein)

TOPPING IDEAS:

Banana slices

Chia seeds

Fresh berries

Toasted dried and unsweetened coconut

Toasted cashews

Sprouted pumpkin seeds

INSTRUCTIONS:

Slice banana and add to a high-speed blender, reserving ¼ of the slices to use as a garnish.

Add the remaining smoothie ingredients to the blender and blend on high until all is completely combined.

Pour into a bowl and top with garnishes.  It may be helpful to allow your smoothie to set in the freezer for 5-10 minutes before topping with garnishes.

I hope you enjoy making your own smoothie bowl!

AIP, Paleo Recipe: Chocolate Avocado Pudding

Trust me when I say you will want to make this recipe for Chocolate Avocado Pudding.

Perhaps the smoothest and most delicious chocolate pudding I have ever had, and because its ingredients support hormonal health, I felt great after enjoying it as an afternoon treat. Yes!

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All you need is a few minutes to blend this chocolate pudding, but give yourself plenty of time to sit, relax and enjoy every bite of this health supporting and decadent treat.

You can find this recipe by visiting the Instagram of Madeline Mackinnon of Natural Hormone Healing.

Enjoy!

Paleo, Whole30 Recipe: Chinese Chicken Salad with Ginger Sesame Vinaigrette

Summer is here and it’s time to enjoy beautiful and nutritious salads!  Here is a Paleo, Whole30 recipe that you can make in advance and pack with you wherever you go because this salad is sturdy, and really fantastic!

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Chinese Chicken Salad with Ginger Sesame Vinaigrette:

Serves 2-3

SALAD:

2 boneless chicken breasts, cooked, cooled and diced

1 mandarin orange, peeled (a quick option is to use canned mandarin oranges, look for them without added sugar)

1 head of romaine lettuce, chopped

1/3 head of purple cabbage, chopped

1/3 head of green cabbage, chopped

1 red pepper, sliced and chopped (omit to keep this recipe AIP, use a peeled and chopped carrot instead)

4 radishes, sliced in thin strips

Handful of fresh cilantro

1 scallion, minced

VINAIGRETTE:

4 Tbs. olive or avocado oil

2 Tbs. sesame oil (omit to keep this recipe AIP)

1 Tbs. tomato paste (omit to keep this recipe AIP, use a whole carrot instead)

2 Tbs. coconut aminos

2 Tbs. apple cider vinegar

1″ piece of peeled, fresh ginger

1 tsp. sea salt

Black or white pepper to taste (omit to keep this recipe AIP)

Sprouted nuts or seeds of choice to top on salad (omit to keep this recipe AIP)

INSTRUCTIONS:

Add all of your salad ingredients to a large mixing bowl (It doesn’t matter what order everything gets added to the bowl.  Just get it all in there).

Toss everything with salad spoons or a baker’s spatula.

Divide evening between 2-3 containers.  This is a big salad so use big containers (it will make tossing the vinaigrette much easier).

If you are not taking this salad to-go, simple leave it in the bowl.

Add all vinaigrette ingredients to a blender and blend on medium-high until the ginger has been completely liquefied.  It will be creamy.

Store vinaigrette in 2-3 small containers until ready to add to your salad (or store in one jar if you are not dividing the salad into lunches).

Sprinkle your salad with a tablespoon of sprouted nuts or seeds.

Enjoy!

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