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Allergy, Cold and Flu Buster

3/8/2018

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The following recipe is courtesy of Green Kitchen Stories.  We found this one a few years ago and have been faithful users of this immune boosting tonic ever since.  It's full of ginger and turmeric goodness and has just the right amount off kick.  You can almost taste it working!!

Ginger & Turmeric Honey Bomb - makes 1/2 cup
1/2 cup honey (preferebly raw organic unheated)
2-4 tbsp freshly grated ginger, depending on how strong you prefer
2 tsp freshly grated turmeric 
1 organic unwaxed lemon, freshly grated zest
2 pinches ground black pepper

Stir together all ingredients in a bowl. Taste and add more ginger or turmeric if needed. Aim for a really strong flavor, you’ll only add a few teaspoons to a cup of water. Store the Ginger & Turmeric Honey Bomb in a glass container. Boil a cup of water and let slightly cool (to keep the benefits from the honey intact), stir in a few teaspoons of the honey mixture and drink. You can of course also add this to your favorite brewed tea.

Get The Recipe Here!
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Deep Dish Pizza Pie

1/19/2018

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​My husband was missing home, and in particular what he called “greek pizza” from Pizza Papalis.  Downtown Detroit’s Greektown is the home of the original Pizza Papalis, so I think that is why he remembers this pizza as greek, because this is as deep-dish Chicago style as you can get!  Whatever name you give it, this pie is all deliciousness, and you can fill it with whatever sounds good to you or whatever you have on hand, it is very versatile. 

For those unfamiliar with deep dish pizza, the crust is more like a crispy biscuit, and the sauce is on the outside of the crust!  Anything closely resembling anything pizza-like is a winner in our house.  This pie takes a little bit of work as the crust and sauce are made from scratch, but the end result is worth it. 
 
Stuffed Pizza – inspired by Pizza Papalis in Detroit’s Greektown
 
Remember that Russ and I are all about enjoying robustly while also removing chemicals and toxins from our bodies and our world, so please choose organic wherever possible.  We were able to make this recipe completely with organic ingredients.  For us, this positively feeds our mind and attitude in addition to our stomachs, which in turn increases the yum factor ten-fold!


​Ingredients
 
Deep Dish Style Pizza Dough (recipe follows)
Deep Dish Style Pizza Sauce (recipe follows)
Shredded mozzarella cheese, 3 cups
Shredded asiago cheese, 1 cup
Shredded parmesan cheese, ½ cup
Plus other ingredients that call to you (see suggestions later in recipe)
 
Dough
 
1 packet organic active yeast (1/4 oz or 2 ¼ tsps)
1 ¼ cups warm (not hot) water
2 tsp organic raw sugar (coconut sugar, or any type)
2 tbsp melted organic pasture raised butter
3 – 3 ½ cups organic flour
½ cup organic ground yellow cornmeal
1 ½ tsps. Pink Himalayan sea salt
½ cup organic extra virgin olive oil
4 tbsp softened organic pasture raised butter  

​Directions

In a large bowl, or in the bowl of a stand mixer, dissolve the yeast in 1/4 cup of the warm water.  

Add the sugar, 2 tbsp melted butter and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula, or mix with the paddle attachment, to combine.
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Cover with plastic wrap and let rise in a warm place for 20 minutes.

Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/4 cup olive oil.

Using a wooden spoon, or the dough hook attachment, mix the dough, incorporating as much of the flour as possible.   If doing by hand, turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.   Add only enough flour while you are needing to keep the dough from sticking.  It will be a little sticky, but shouldn't stick to your hands.   If using a stand mixer, knead with the dough hook, scraping down the sides as needed to incorporate all of the flour, until the dough is smooth and pulls away from the sides of the bowl, approximately four minutes.

Lightly oil a large clean bowl (preferably glass.) Add the dough and turn to coat on all sides.  Tightly cover the bowl with plastic wrap and set it in a warm spot and let rise until doubled in volume, approximately two hours.

When the dough has doubled in volume, punch it down and roll it out into a rectangle about 12x15. 

Spread the 4 TB of melted butter across the dough, leaving a 1 inch border. Roll the dough into a cylinder, and fold it into thirds.  Hand knead the dough for 3-4 minutes to incorporate the butter and create a ball. Place the dough ball back into the original oiled bowl, place in a warm place an allow to rise for 20 to 30 minutes. While your dough is rising, create your sauce.
 
Sauce
 
2 tbsp organic extra virgin olive oil
Organic garlic minced, to taste (we use 2 tbsp)
2 – 14.5 oz cans organic diced tomatoes (undrained)
1 tsp pink himalayan salt
1 tsp organic raw sugar
Black pepper to taste (we LOVE black pepper, we use 1 ½ tsp)
Optional, oregano to taste (we love oregano for its antibacterial, detox and energy boosting capabilities, we use 2 tsp)
 
Over medium heat, saute the garlic in olive oil until fragrant, then stir in all of the remaining ingredients and simmer on medium low, stirring frequently (every 10 mins or so).  Sauce will thicken and juices will evaporate, when it does, it’s done! (30-45 mins, up to 1 hour).  
 
Makes about 3 cups of sauce, this is a little more than you will need for 1 pizza, but you can use the leftovers in another dish of some kind.

After Your Dough Has Risen
Divide dough; 2/3 for the base of your pie, and 1/3 for the top.  Eyeballing is totally fine! 

Grease a 9 inch springform pan with coconut oil, and press the 2/3 portion of your dough until it is even on the bottom and comes 2 inches up the sides.   

Now you are ready for your filling layers!
 
Filling
 
We use a myriad of combinations in this pie.  Our base recipe, listed in layer order (lowest layer first), is below:
 
Spread roasted garlic on bottom of crust

Saute ½ diced organic onion with 16 oz sliced organic mushrooms, 5 minutes, move to bowl and cool slightly, then combine with shredded mozzarella, asiago and parmesan cheeses, spread over crust

Saute 2 bags organic spinach (use same pan as mushrooms) until wilted. Cool slightly, and using paper towel or a kitchen towel, squeeze out excess liquid Spread spinach over the mushroom cheese layer  

​If you are a meat eater, add the browned meat of your choice as the layer right after the roasted garlic.  Not a fan of roasted garlic?  Leave it out!  Mix and match to your heart’s desire.    You cannot mess up the filling.  Just make sure any veg choices are as free of excess liquid as possible so you do not get a soggy result and stay within the layer order within reason (meat on bottom, veggie/cheese layer, then veggie only layer) to ensure a hearty filling that holds up to this big pie.
 
Rollout the remaining 1/3 of your dough into a 9-inch circle and place over your fillings.  Marry the dough on the sides of the pan with the top just as you would do with a fruit pie, make sure they are pinched together and that your border is pronounced enough to hold in the chunky tomato sauce you made to top it all off.

 
Enjoy!

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Chicken Rosemary Lasagna (gluten free)

9/19/2015

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Ingredients
  • 3 TB organic coconut oil
  • 2 cups organic mushrooms (we use portabella)
  • 5-6 cloves organic garlic, chopped
  • 1 1/2 - 2 TB fresh organic rosemary, chopped (we have ours in a pot on the porch and use my scissors to cut it up!)
  • 1 1/2 cans organic coconut milk, so 21oz or so (full fat is best for this)
  • 4-5 cups fresh organic spinach
  • 3 cups cooked and shredded organic chicken (we have a local market that has an organic rotisserie, so we used one full rotisserie chicken)
  • 6 - 8oz organic grated cheese (we used a combo of cheddar, parmesan, and asiago)
  • Salt and pepper 
  • 1 box gluten free lasagna noodles

Directions
Preheat oven to 350 degrees.  Cook lasagna noodles according to package directions.  While noodles are cooking:
  • Sauté mushrooms in 2 TB coconut oil until they begin to brown (maybe 5 min?)
  • Add garlic and rosemary, salute for 1 to 2 min more
  • Add coconut milk - heat through, cook for 5 min on med (to thicken)
  • Add salt and pepper to taste (we used 1 tsp pepper and 1/2 tsp pink salt)
  • Add spinach and toss in sauce so it wilts
  • Add chicken

Smear 1 TB coconut oil in bottom of large glass rectangular pan, layer noodles, sauce mixture, then cheese until all ingredients are used. Be sure to end with a little sauce and a little cheese (not noodles, or they will burn)

Cook in oven for 15 minutes, until cheese on top is melted and mixture is heated through.  Let cool for 5 min before serving.

Enjoy! 
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Chicken with Cinnamon Slow Cooker Style

9/12/2015

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Labor Day has passed, fall and cooler weather is upon us.  I love this season!  Especially because slow cooking dinners are so easy to do and delicious to eat when the weather turns.  Was making a batch of slow cooker chicken today, and decided to try something new.  


INGREDIENTS:
  • 5 organic boneless chicken breasts
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamom
  • 1 can organic coconut milk (15 oz)
  • 1 can organic tomato sauce (15 oz)

 
DIRECTIONS:
  1. Place organic chicken and next 5 ingredients in a crock pot.  
  2. Cook on low for 4-6 hours, or until the chicken easily falls apart when poked at with a fork. 

Serve with a dollop of greek yogurt (optional), and carrots or sweet potatoes on the side.  Super tasty and good for you!

Enjoy!

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SunButter Brownies

9/4/2015

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We are huge fans of SunButter.  Nutty, but not too, add protein and textures to shakes and many recipes.  Try these brownies when a craving hits you!

Preheat oven to 325 degrees

1 cup SunButter
1 cup almond butter 
4 eggs
1/2 tsp salt
1/2 tsp liquid stevia (I use vanilla or hazelnut in this recipe)
3/4 cup honey
1/2 cup cocoa powder (no heaping on this one)

Place ingredients into a bowl and beat with an electric mixer. The batter will be thick, but should be moist.  If needed, add 1 TB water at a time to moisten batter.  Spray coconut oil into a 9x13x2 rectangular pan.  Spoon batter into pan, spread as you go.  For the crowning touch, sprinkle 1/2 cup of mini chocolate chips on the top of the batter (we use Enjoy Life Dark Chocolate Morsels)  Bake for 15 minutes, turn the pan around, and bake for 5-10 minutes more.  


De-lish!
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Chicken Tikka Masala & Aromatic Rice(slow cooker recipe)

1/29/2015

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For Tikka Masala:

4 tablespoons fresh organic ginger, peeled and grated
3 tablespoons fresh turmeric, peeled and grated
1 large organic jalapeño, seeded and chopped
2 organic yellow onions, finely chopped
12 cloves organic garlic, peeled and minced.
2 14-ounce cans organic crushed tomatoes
4 tablespoons organic tomato paste
2 tablespoons organic ground cumin
1 tablespoon organic ground coriander
2 tablespoons organic paprika
1/2 teaspoon organic ground cinnamon
1/2 teaspoon organic ground cardamom
1 tablespoon organic ground black pepper
2 teaspoons pink himalayan sea salt, plus more to taste
3 pounds boneless, skinless organic chicken breasts, chopped

1 cup plain organic yogurt
¾ cup organic heavy cream
2 tablespoons organic tapioca flour

 §  Combine fresh garlic, fresh turmeric, jalapeno, onions, garlic, tomatoes, tomato paste, cumin, coriander, paprika, cinnamon, cardamom, salt and pepper in a mixing bowl.  Add chicken and toss to coat chicken with spice mixture.

§  Slow cook mixture on low for 5 to 6 hours. 

§  Whisk together heavy cream and starch, and add to slow cooker with yogurt.  Change temperature to high and cook for 15 to 30 minutes, until heated through

For Aromatic Rice:

2 cup organic basmati rice
2 tablespoons organic coconut oil
4 large cloves organic garlic, minced
2 tablespoons organic ginger, peeled and grated
1 tablespoon organic fresh turmeric, peeled and grated
2 teaspoons pink himalayan sea salt
4 cups boiling water
2 tablespoons organic lemon or lime juice
1 cup organic dried fruit (chopped apricots cranberries, or raisins)
¾ cup chopped organic cilantro
1 cup organic pistachios, toasted

 §  Pour the dry rice into a bowl, cover with water and soak for 30 minutes.

§  Saute garlic and ginger in the coconut oil over medium heat until pungent, about 4 minutes

§  Add the rice, turmeric and salt, and sauté an additional 1 to 2 minutes.

§  Add 4 cups of boiling water, bring to a boil, then reduce heat and simmer, covered until water is absorbed, about 25 to 30 minutes.

§  Just before finished, add lemon/lime juice and dried fruit.  Recover and continue cooking until rice is done

§  Add cilantro and pistachios to rice and stir together

 
Serve Chicken Tikka Masala over Aromatic Rice with additional chopped cilantro and a dollop of yogurt.  Enjoy!!
 

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Vegetable Curry Coconut Soup 

12/10/2014

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64 oz of vegetable stock (not broth) 
2 cups of water
2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste)
1 head of cauliflower, chopped 
1 sweet onion, chopped 
6 carrots, chopped 
1 red bell pepper, chopped 
3 to 4 cups chopped kale (I used one full bunch - cut out stems) 
3 cloves garlic minced 
1 tsp turmeric 
3 tsp curry 
2 tbsp olive oil 
1 1/2 cups lentils
3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount)
Salt, to taste

Sauté veggies and garlic in olive oil until onions are soft.  Add spices, stir together then add stock, bouillon, water and lentils.   Bring to a boil then turn down to simmer until veggies are soft and lentils are cooked, about an hour.    Adjust spice with additional turmeric and curry to taste.  Add coconut milk and salt just prior to serving. 

Enjoy!    Makes 8 servings

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Gluten Free Cherry Coffee Cake -  one 9-inch coffee cake

12/8/2014

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64 oz of vegetable stock (not broth) 
2 cups of water
2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste)
1 head of cauliflower, chopped 

1 sweet onion, chopped 
6 carrots, chopped 
1 red bell pepper, chopped 
3 to 4 cups chopped kale (I used one full bunch - cut out stems)
3 cloves garlic minced 
1 tsp turmeric 
3 tsp curry 
2 tbsp olive oil 
1 1/2 cups lentils
3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount)
Salt, to taste

Sauté veggies and garlic in olive oil until onions are soft. Add spices, stir together.   Add stock, bouillon, water and lentils.   Bring to a boil then turn down to simmer until veggies are soft and lentil are cooked, about an hour.   Add coconut milk and salt just prior to serving.  Add additional turmeric or curry to taste.



Enjoy!!

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    Author

    Suzy is a corporate warrior by day and budding entrepreneur and fledgling "green" cook by night.  Russ is happily retired, focusing his energy on healthy eating and fitness, handy in all things home, and working feverishly to support our new home based business. 

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