Nutrition Corner
Zucchini bites are a fun way to get in some extra vegetables and these are a favorite with kids! They are a combina- tion of zucchini, parmesan cheese, ground up plantain chips, eggs, and gar- lic. They’re really easy to make, and while I formed them into little bites, you could also bake these into mini muffins. Zucchini tends to be very watery when heated, so the key is to soak the zucchini in some salt and then squeeze the zucchi- ni in a clean dish towel. This is the best way to avoid having a wet mess come out of the oven. The zucchini bites can be served alone, or with the sour cream dip listed below. They can be eaten for breakfast, lunch, dinner or even for a quick snack! Makes about 25 bites
Zucchini Bites (Grain-Free) Ingredients For the Bites: 3 medium zucchini, shredded (about 6 cups) 1 teaspoon Celtic sea salt 3 ounces parmesan, grated 1/2 cup crushed plantain chips ( Inka or Terra are good choices) 1 large egg 1/4 teaspoon garlic powder For the Sour Cream Dip: 1 cup sour cream 1/4 cup chopped chives 1/4 cup chopped basil Instructions Place the zucchini in a colander and sprinkle with salt. Toss to combine and let sit for 30 minutes. Pour the zucchini onto a clean dishcloth. Fold the dishcloth over the zucchini and gently press to remove any excess moisture. Preheat the oven to 350ºF. Place the zuc- chini, salt, parmesan, crushed plantain chips, egg and garlic powder in a medi- um bowl and stir until combined. Spoon bite-size portions of the zucchini mixture onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until just brown on the edges. Combine the sour cream, chives and basil. Serve the zucchini bites with sour cream dip.
Teriyaki Salmon Recipe (Grain-Free, Paleo) I favor salmon recipes because they’re quick to prepare and salmon is rich in omega-3 fatty acids which can help reduce inflammation. Wild salmon is preferable to farm-raised
because of the fish meal often given to fish raised on farms. The fish meal is often made of ingredients like animal by- products from the milling and food pro- cessing industries or contains additives to color the salmon flesh. Ingredients For the Sauce: 1/3 cup fermented gluten-free tamari sauce (or coconut aminos for a Paleo option) 1/4 cup raw honey 2 tablespoons coconut vinegar 1 1/2 teaspoons arrowroot flour For the Fish and Vegetables: 2 tablespoons coconut oil , divided 2 bell peppers, seeded and sliced thin 16 ounces wild salmon, cut into four pieces 5 green onions, chopped 1 tablespoon sesame seeds (optional) Instructions Whisk together all of the sauce ingredi- ents in a small saucepan. Set over low heat and stir occasionally until thickened, about 5 minutes. Meanwhile, heat a large sauté pan over medium heat for 2 minutes. Add 1 table- spoon coconut oil and swirl to coat. Add bell peppers to pan and cook, stirring occasionally, until spotty brown on the edges, about 5-7 minutes. Remove pep- pers from pan and set aside. Add remain- ing 1 tablespoon coconut oil to the pan and swirl to coat. Place salmon skin-side down on the skillet and let cook (without moving) until bottom is golden brown on the edges, about 3-4 minutes. Using a spatula, flip each piece of salmon over and cook (without moving) until second side is golden brown on the edges, about 3 minutes. Place each piece of salmon on a plate and drizzle with teriyaki sauce. Serve with bell peppers, cauliflower rice , green onions, and sesame seeds.
Carrots with Apricots, Hazelnuts, and Creme Fraiche Ingredients For the Carrots: 1 pound carrots, peeled and cut in half- lengthwise 2 tablespoons unsalted butter 1/2 teaspoon Celtic sea salt For the Apricots: 1/4 cup fresh orange juice 1/4 cup chopped dried apricots (I prefer to use unsulphured ) For the Toppings: 1/2 cup creme fraiche (can omit if dairy intolerant) 1/4 cup chopped hazelnuts (I used soaked and dehydrated nuts) 1/4 cup chopped flat-leaf parsley 1 tablespoon raw honey
Instructions Melt the butter over medium heat in a large skillet . Place the carrots in one sin- gle layer and cook for 4-5 minutes until the edges are turning golden brown. Using a pair of tongs , flip the carrots over and continue cooking until the sec- ond side is turning golden brown. If you like the carrots on the crunchier side, then reduce the cooking time by a minute or so per side. Meanwhile, place the orange juice and apricots in a small saucepan and bring to a simmer over low heat. Remove from the heat and drain. To Serve: Spread the creme fraiche on the serving platter. Top with carrots, hazelnuts, parsley, apricots and drizzle with honey. You can also add a bit more of Celtic sea salt if you'd like. Serve immediately.
Sesame Tahini Cookies (Grain-Free) My favorite cookies contain just a hand- ful of ingredients.When you want a little sweet fix, you can whip up these Sesame Tahini Cookies in minutes, and they’re even easy enough for the kids to bake by themselves! Ingredients 1 cup sesame tahini 1/4 cup raw honey 1 large egg 1/3 cup coconut sugar 1 tablespoon vanilla extract 1/4 cup sesame seeds
Instructions Preheat the oven to 350ºF and adjust the rack to the middle position. Line two baking sheets with {unbleached parch- ment paper|
http://amzn.to/1SZwsNP]. Combine the tahini, honey, egg and sugar in a large bowl and beat well to combine. Place the sesame seeds in a small bowl. Using a small cookie scoop (I used a 1- inch scoop ), scoop a walnut-size portion of dough and place it into the bowl with the sesame seeds. Carefully roll the dough ball around is it is covered with seeds (the dough will be very soft). Place the dough ball on the prepared baking sheet. Repeat with remaining ingredients. Bake about 10-12 minutes until lightly brown on the edges. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Deliciously Organic Carrie Vitt, NTP author of The Grain-Free Family Table and Deliciously Organic
deliciouslyorganic.net
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