Healthy Journey for Healthy Living

Recipe & Photo Credit: http://inspiredeats.net/

Ingredients

1 lb Carrots, sliced into 1" slices
2 Tbsp Coconut Oil
1/4 Tsp Ground Cinnamon
1/4 Tsp Sea Salt
1/4 Tsp Ground Black Pepper
1/2 Tbsp Ground Cumin

Instructions

Preheat oven to 400 degrees
Slice carrots in 1" slices and set aside
In a small mixing bowl, mix cinnamon, sea salt, pepper & cumin
In a medium bowl, add coconut oil (microwave it for 20 seconds if it's in solid form)
Add spices to coconut oil and stir thoroughly
Add carrots to coconut oil mixture and stir to coat evenly
Place carrots on a roasting pan in a single layer
Roast in oven for 15-20 minutes, until desired tenderness (carrots will be slightly brown)
Remove from oven and serve immediately

Recipe & Photo Credit: http://relish.com/

Ingredients

1 pound fettuccine

2 tablespoons olive oil

1 large *onion, chopped

3 -- cloves garlic, minced

1 cup raw cashews or blanched almonds

2 cups water

2 teaspoons white miso paste, optional

1 tablespoon lemon juice

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper -- chopped fresh Italian parsley, for garnish

Instructions

Bring a large pot of heavily salted water to a boil. Add fettuccine and cook according to package directions. Drain and return to pot.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add onions and let cook until soft. Add garlic and let cook a few more minutes. Remove from heat.

In a blender, combine onions and garlic, cashews, water, miso paste if desired, lemon juice, salt, and pepper. Process on high until very smooth, about 2 minutes.

Toss hot pasta with sauce until noodles are evenly coated. Adjust seasoning to taste. If sauce gets too thick, add a little water, 1 tablespoon at a time. Garnish with parsley and serve.

*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky smooth cream.

Recipe Credit:http://low-cholesterol.food.com/
Ingredients

4 ripe bananas
2/3 cup sugar
4 tablespoons water
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
Instructions

Pre-heat the oven to 350 degrees. grease a 8x4" loaf pan.
Mash the bananas with a fork in a large bowl.
Add the sugar, vanilla, and water and mix well.
In a medium bowl mix the flour, baking powder and salt together.
Pour the flour mixture into the bananas. mix well (if you want to add choco chips, walnuts, or carob chips, now is the time to do so).
Pour batter into the prepared loaf pan.
Bake for 55-65 minutes or until toothpick inserted into the bread comes out clean. l

Spinach & Baby Kale Salad

By Shana Foltz

Ingriedents

2 Cups Spinach

1 Cup Baby Kale

1 Red pepper

1 Green Onion

2 Carrots (Shaved)

6 Cherry Tomatoes

1/2 Cucmber

Add after salad is in bowl:

1 TSP Coconut Shavings

1 TBSP Raisins

1 TBSP. Feta Cheese

1TBSP Gluten Free Ranch Dressing (or any flavor GF Dressing)

Morning Snack

By Shana Foltz

Ingredients

1 Cup peanuts

1 Cup Dried Bananas

1 Cup Raisins

2 TBSP Coconut Shavings

Strawberry Banana Coconut Smoothie

By Shana Foltz

Ingredients

2 Cups strawberries

2 TBS Shredded Coconut
2 medium ripe bananas

1 cup pineapple juice

DIRECTIONS:

In blender, add the strawberries, bananas,
1 1/2 TBS coconut and about 1/2 cup juice. Don't use it all right now, it is only to get blades going. Add more as blending to get consistency you desire.
Blend on high power until smooth and creamy. If you want if fluffy blend it longer.
Pour mixture into 2 glasses, garnish top with remaining coconut and serve immediately.

Apple and Cabbage Salad

Photo & Recipe Credit: Cook Yourself Sexy by Candice Kumai

Ingredients

1/2 head Savoy cabbage

1/2 head Red cabbage

1 Fuji Apple

1/4 Red onion

1/2 cup golden raisins

For the dressing:

2 Tablespoons Apple Cider Vinegar

1/8 Teaspoon cayenne pepper

1/3 cup nonfat Greek Yogurt

2 Teaspoons agave nectar

1 Teaspoon Fennel Seeds

1/2 Teaspoon sea salt

Directions

Using a mandolin or sharp knife, thinly slice the cabbage, apple and red onion to resemble fine confetti, transfer to large bowl.

In a small bowl, whisk together all the ingredients for the dressing.

Top the salad with the dressing, use salad tongs, mix until evenly coated.

Katy Perry PB&J Smoothie

Photo & Recipe Credit: Harley Pasternack

Ingredients

2 Cups Fresh Strawberries

1 Frozen Banana

2 teaspoons peanut butter

Directions

Place all ingredients in a blender, mix until smooth. Drink Immediately!

Apple Cinnamon Quinoa Breakfast Bake

Photo & Recipe Credit: Katie at the Kitchen Door

Ingredients

1 cup uncooked quinoa

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

2 apples, peeled and diced

1/4 cup of raisins

2 eggs

1/4 cup maple syrup

2 cups vanilla soy milk (can substitute regular milk)

1/3 cup almonds, chopped

Directions

Preheat oven to 350 degrees, lightly grease a 7" x 11" baking dish.

In small bowl mix the uncooked quinoa with the spices, poor into greased dish.

Sprinkle the apple and raisins on top of the quinoa

In that same small bowl, beat the eggs. Whisk in the soy milk and maple syrup.

Pour the egg and milk mixture over the top of the fruit and quinoa. Lightly stir to partially submerge the fruit. Sprinkle the chopped almonds on top.

Bake for 1 hour or until the casserole is mostly set with only a small amount of liquid left.

Allow to cool, then cover and refrigerate. In the morning, cut a square, microwave, and enjoy or add a dollop of Greek yogurt and enjoy!

My Healthy Journey for Better Living