Tag Archives: health

Rosemary Apricot Spaghetti

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I am not eating meat. This is a tragedy, but it is wreaking havoc on my digestion right now, so I’m taking a little break to see if things improve (they have, and pretty quick, too). SAD. Also, no avocados or eggs, they’re not digesting either. What am I eating? Plant based foods! How long can this last? Not sure!

Rosemary Apricot Spaghetti

  • Pre-roasted spaghetti squash
  • Fresh rosemary
  • Organic dried apricots
  • Himalayan pink salt
  • Black pepper
  • Grass-fed butter

I reheated the spaghetti squash with grass-fed butter, Himalayan pink salt (trying to change salt quality), black pepper and rosemary. When butter was melted and squash was hot, I added the organic dried apricots, cut in half, and heated a little more so they were soft, but still a little chewy. I don’t typically eat dried fruit, but I had them leftover from a recipe, and they needed to be used. They were organic, and preservative free.DSC_0462

Mind your Mitochondria!

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Have you ever watched any TEDx Talks? If not, you should. Educational talks about varying topics that bring people together to understand. That’s awesome! One of my first TEDx Talks was “Minding your Mitochondria,”  from Dr. Terry Wahls MD, when I was first getting into the paleo lifestyle. I was excited to hear and see the effects that nutrition has had on her progressive MS, but thrilled that she is from my home state of Iowa, a doctor at the University of Iowa, and mother to Zach Wahls.

Today, the Des Moines Register published an article about her journey: Doctor with MS suggests caveman diet.

I’m glad that more articles are popping up like this, because it means people are paying attention, and moving towards taking back their health! Talk is a good thing, and I am most excited that more and more MDs are turning to the source, food, rather than drugs to treat symptoms.

Orange Cilantro Sliders with Garlic Mash

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When I have a stressful day, the first place I go, is the kitchen. I usually pour myself a glass of red wine and get creative; and all of my stress magically melts away. This past Wednesday, was one of those creative times. I made orange cilantro sliders with garlic mash, coconut broccoli slaw and Asian pear. A wonderful blend of citrusy, tropical flavors.

Orange Cilantro Sliders with Garlic Mash

  • Organic ground beef
  • 1/4 bunch of fresh cilantro
  • Zest of 1 orange, juice of 1/2 of 1 orange
  • 1/4 diced white onion
  • Sea salt/pepp
  • Roasted whole garlic cloves

The first thing I did was start the whole garlic cloves roasting in the oven. Once they were finished, I mashed the roasted garlic together for a burger topper. Mix all other ingredients together and form into slider size patties. Place in pan over medium heat and cook until done to your liking.

Coconut Broccoli Slaw

Melt oil in a saute pan and add bag of broccoli slaw. Let it cook over medium heat, continuing to stir until it cooks down, and sprinkle with coconut. Gently toss, and pair with burgers and a crisp sliced Asian pear.DSC_0432DSC_0420DSC_0424DSC_0425DSC_0431DSC_0436This dinner recipe can be seen on the Food Renegade’s Fight Back Friday for March 22nd!

Salt and Pepper Salmon

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I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!

We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.

I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.DSC_0384

I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!