Creamy Cauliflower Dip

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One of the biggest lessons I’ve learned from changing my diet is when you close a door on one food, there’s a window that opens. And it’s a chance to experiment, be creative and discover something new. Four years ago I started on this journey of healing my autoimmune condition naturally and along the way have had to give up many of the foods I love. I can attest, eliminating foods you enjoy and rely on from your diet is hard. And it’s easy to get stuck staring at that closed door, focusing on what you can’t have. But, I’ve learned if you can break away, there’s a whole world of foods out there to play with, and you just might find something even more interesting and delicious to love.

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Caul Me What You Want
At first glance, cauliflower may seem to be a boring, bland vegetable – a less exciting version of broccoli, which is saying a lot… But if you stop at first glance, let me tell you, you’re missing out! Cauliflower is one of the most versatile vegetables you can stock in your fridge. It can become rice, mash, crust, soup, a dip… It can be transformed in so many ways, if you didn’t know any better, you might not realize you’re eating those boring little white trees…

Cauliflower, and really all cruciferous vegetables (broccoli, cabbage, kale, etc.), help our bodies detox. There are specific phytonutrients in crucifers that activate enzymes which work to get rid of harmful toxins. That’s why cruciferous vegetables are so often hailed as cancer fighters.

One more thing… cauliflower in particular is a solid source of of choline, a B vitamin known for its role in… can you guess? I’ll give you a hint… it’s in the head (see what I did there?). Brain health! We call it a “head,” it sorta looks like a “brain”… Gotta hand it to Mother Nature, she sure knows how to keep it interesting.

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Cauliflower “Hummus” Dip

Ingredients

  • 1 head cauliflower, cut in florets
  • 1 tbsp coconut oil, melted
  • 1-2 tsp cumin
  • 1/3 cup tahini
  • 1 clove garlic
  • 1/2-1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • salt & black pepper to taste

Directions

Preheat oven to 400 degrees. Toss cauliflower florets with coconut oil and cumin. Spread on baking sheet and roast 30-40 minutes, until browned. Remove from oven and cool.

In food processor or blender, combine cauliflower, garlic, tahini, lemon juice, olive oil and salt and pepper in food processor. Process until smooth. Add water if needed to get to desired consistency. Add more to thin.

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Pumpkin Almond Butter Dip and Pumpkin Week on Facebook

pumpkin almond butter dip

Calling all pumpkin lovers…. drop that pumpkin spice latte (for real, do you know what’s in that cup?!) and listen up. Do you want a real pumpkin fix? You see, there’s a big difference between “pumpkin-flavored” and the real deal. So this week I’m sharing my all time favorite pumpkin recipes and treats made with real pumpkin. And of course everything is full of other nutritious ingredients to do your body good this fall. All you have to do is go “like” the meggsalad page on Facebook to get a recipe a day in your feed. Click here to go there now.

First up is total crowd pleaser – serve this pumpkin almond butter dip as an appetizer or dessert, or make a bunch and store it in the fridge for the perfect after school snack. It sure beats that caramel dip that’s loaded with sugar and God knows what else. With this you get nutrition in your treat. – protein and calcium from the almond butter and almond milk, and a healthy dose of magnesium, zinc, vitamin A and vitamin C from beta-carotene rich pumpkin. Pumpkins are also full of fiber and are anti-inflammatory. See what I mean… real deal.

So don’t forget, get on over to the meggsalad page and click “like” or “follow” (whichever one it is…) so you can get four more real pumpkin recipes like this one this week. What are you waiting for? Go get that pumpkin now.

ingredients

pumpkin butter dip 2

Pumpkin Almond Butter Dip

Ingredients

  • 1 cup organic pumpkin puree
  • 1/3 cup almond butter
  • 1/3 cup unsweetened almond milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup (or 1/2 cup unsweetened applesauce)
  • 1/2 cup applesauce
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

Combine all ingredients in a small sauce pan over medium heat. Stir until everything is well combined. Allow the mixture to come to a light boil and then reduce heat and simmer about five minutes.

Can be served immediately as a warm spread, or chilled in the fridge and served cool.

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Zucchini Pasta with Avocado Pesto + The Veggie Spiralizer

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It’s the first week of fall and while everyone else is blogging about pumpkin flavored soup, smoothies, muffins, cookies…. I’m stuck in summer mode. As excited as I am to move on to fall, I’m still savoring the last few tastes of summer, like the basil, zucchini and tomato in this dish. The light, refreshing flavors feel and taste right for now, at least until we break 80…

spiralizer

I recently got this new kitchen gadget – the veggie spiralizer. Now, this may surprise you, but I’m really not a big fan of kitchen gadgets. My cabinets tell a different story because I have plenty of them. But if I’m being honest, I really only use a few. I realized my minimalism in the kitchen when we stored the majority of our stuff for a year after moving to Austin. I only brought the essentials; the rest went to the Pod. And now, seven months later, I don’t think I could even tell you what’s in those 10 boxes. My dishes… I miss my dishes. The rest, I hate to admit, I could probably do without. I won’t… but I could…

This though, the veggie spiralizer, this is a keeper. Though, I do wish I had found this one first that you can hold in your hand. It takes up much less space and looks to make the same long pasta like ringlets out of all sorts of veggies from apples to zucchinis. This genius contraption is a godsend to anyone following a gluten-free or paleo diet. Pasta is just one of those things man can only go so long without. And with this guy, I really do not feel like I’m going without. Pasta fix is taken care of. I mean just look at those noodles! I call it zpaghetti.

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Zucchini happens to work particularly well as spaghetti. After spiraling, I use a paper towel to absorb some of the moisture. Then when you’re ready to cook, just toss the veggie noodles in a pan over medium heat with a little oil for a minute or two. The longer you let the noodles cook, the softer they’ll get. So for a more al dente pasta, cook for a minute or less. Sweet potatoes – great for pad thai and stir fries – beets, butternut squash, yellow squash and cucumber (great raw) make perfect noodles.

pesto ingredients

At the end of a season I tend to get a little nostalgic for its signature flavors and ingredients as we transition to what comes along with the next. Pesto is always a summer staple in our house. I love to make a big batch and then use it throughout the week as a sauce, dressing or spread. It’s also a super sneaky way to pack more greens into your diet. But, no need to say goodbye to pesto quite yet… it goes with pumpkin too. :)

cooking

Zucchini Pasta with Avocado Pesto

Ingredients

For the Pasta:
2 large zucchinis, spiraled
1 tbsp extra-virgin olive oil

For the pesto:

1 avocado
2 cups basil
1 clove garlic
1/4 cup walnuts
1 lemon, juiced
sea salt

Directions

Spiralize zucchini into spaghetti noodles.

To make the pesto, combine all ingredients in a food processor and process until smooth. Add water or extra-virgin olive oil if needed to help facilitate blending.

Heat a large skillet over medium heat. Add olive oil and allow to heat before adding zucchini noodles. Saute about a minute until slightly softened for more al dente-like noodles; allow to cook longer for softer noodles. Transfer to a serving bowl and mix with pesto and halved cherry tomatoes (optional). Add chunks of cooked chicken breast for a complete meal.

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Smooth Summer Squash Soup

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Call me crazy, but sometimes even in the middle of summer a bowl of soup can be quite nice. I had the most amazing summer squash soup on our California road trip (when it’s 60 degrees in the evening hot soup doesn’t sound as crazy too). Anyway, I loved it so much I decided to try to recreate it when I got home. Plus, my freezer has been stocked full of homemade chicken broth for months.

I know I’ve promised a couple of times on here to share with you my recipe for making your own broths. There are so many health benefits to making stock the way it’s supposed to be made – from leftover bones. The process of slow cooking animal bones for broth pulls minerals, collagen and amino acids out into the broth. Our bodies then use these essential nutrients to rebuild cells and particularly the lining of our intestine – which prevents those food sensitivities that seem to be on the rise these days. I promise to go into all of this a lot more in another post and share with you my stock recipe. I know the image of slow cooking bones in your kitchen may not sound too appetizing, but trust me, the end result is delicious – so much more flavorful and rich than what you’d buy at the store. And so much better for you! It puts store bought to shame… Plus it’s practically free! Can’t beat that. More to come…

Anyway, back to this delicious, smooth summer squash soup. When I got home from our trip I did what I always do when I want to get ideas for a recipe – I started Googling. I am a nerd and read recipes for fun. Sometimes I find one and tweak it to make it my own, or I might combine ideas from two. For this one, I loved Whole Living’s idea to use cilantro stems – something that’s usually tossed. So I pretty much stuck to their recipe with one small change – I subbed in my homemade broth for an added nutritional boost.

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Cilantro Fan or Phobe?
Cilantro (or coriander) is one of those herbs you either love it or you hate it. Cilantrophobes, as haters of the herb like to call themselves, say it tastes like soap or bugs. Turns out their taste buds don’t lie. Cilantro’s smell is produced by aldehydes. You know what else puts off aldehydes? Bugs and soap. Cilantrophobes make the association in their taste-smell memory bank and understandably then just can’t take it. I myself fall in the lover camp. I love adding cilantro to salads, curries and other dishes for a fresh bite of green.

Cilantro (the leaves) and coriander (the seed) are part of the same plant. Both are powerful detoxifiers and natural chelators that helps to draw heavy metals like lead and mercury out of the body. The leaves also have antioxidant and antibacterial properties. These benefits make cilantro a great choice to add to your green juice. Coriander has been considered a healing spice for centuries and long been used in cooking for it’s anti-inflammatory and preservative properties.  If you read the ingredients on your curry powder, you’ll likely find coriander listed there too.

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Squash it to Me
Yellow summer squash is abundant in the summer which makes it great to use in a soup. Before making this recipe I stuck to winter squashes for creamy soups but opting for summer squash, especially this time of year, will be much cheaper and also keep you eating seasonally which is always a good thing. Yellow squash has a lot of water in it (also good in the summer) and has antioxidant, anti-inflammatory and blood sugar stabilizing benefits. I love slicing it up and sautéing squash with sweet yellow onion, zucchini and some dark leafy greens. It’s the perfect quick, easy side dish to go with just about any meal.

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Smooth Summer Squash Soup

recipe adapted from Whole Living

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
  • 1 teaspoon ground coriander
  • 5 medium yellow summer squash (2 1/2 pounds), chopped
  • 2 1/2 cups chicken broth
  • Sea salt
  • Lime wedges, for serving

Directions

Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups chicken broth and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt. Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

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Salmon with Lemon, Dijon and Dill

marinade salmon

Salmon is one of my favorite go-to weeknight mains – it doesn’t take long to marinate, it cooks quickly and as a bonus I can save a dose of my Omega-3 supplements… The main reason I cook it during the week though is it’s not something I usually order out. I’m going to try to say this without sounding like a giant food snob, but most salmon served in restaurants is farm-raised, which means it ate GMO corn and soy, was injected with dye to make it pink and doesn’t have near the Omega-3s it should. It can also be higher in mercury. I sound horrible, don’t I? But you know, when you start connecting the dots between what you put in your mouth and how you feel in your body you take this stuff a lot more seriously! I always say, eat like your life depends on it… because it does! What’s scarier is GMO corn and soy and food dye could one day be the least of our worries if frankenfish become a real thing. Yikes!

So then you can imagine how excited I was to see wild Pacific-caught salmon on just about every menu I opened on our California road trip last month. I must have had salmon four times that week. And holy… was it good. I swear, looking at the ocean while I ate it made it taste even better. When I shop for salmon, Pacific is what I look for because it’s less exposed to mercury so has lower concentrations of the toxic metal that can be a concern in larger fish. I can usually find it at the store either fresh or frozen. Wild is a bit pricer so to help offset the cost you can always opt for frozen which is usually less expensive. That’s typically how I buy my fish anyway. It’s easy enough to thaw and, hello, we live in Texas; most of the fish behind that glass was frozen not to long ago too….

Salmon is one of the best sources of Omega-3 fatty acid, an essential nutrient our body needs to regulate inflammation. Omega-3 is something to be conscious about adding to your diet if you have any sort of pain, stiffness or swelling. People who suffer from joint pain report great results and relief (myself included) from supplementing with fish oil and other Omega-3 supplement sources like cod liver oil and krill oil. It’s also been shown to help reduce the risk  of heart disease and Alzheimer’s. Of course it’s always best to get your nutrients from your food, that’s why I try to have salmon at least once or twice per week. And this recipe is one of my all time favorites. I love the combination of dill and mustard. I know it sounds like dressings for a hamburger but I suppose there’s a reason those condiments just work so dang well together.

This is great with sautéed vegetables like dark leafy greens, squash, zucchini and onion. Or for something a bit lighter you could serve on top of a spinach salad with fresh raw, thinly sliced veggies like carrot, celery and radish. Enjoy!

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ingredients

saute salmon

Salmon with Lemon, Dijon and Dill

Ingredients

2 wild Sockeye salmon filets
1 lemon, juiced
4 tbsp extra-virgin olive oil
a couple sprigs of dill, minced
2 tsp dijon mustard
sea salt
black pepper

Directions

To marinate salmon, place salmon filets in a glass container or gallon-sized plastic bag. Combine lemon, olive oil, dill, dijon, salt and pepper and then pour marinade over salmon. Mix well to coat the salmon filets and then set aside in fridge to marinate at least 30 minutes.

When ready to cook, heat a skillet over medium heat. Pour salmon and marinade into skillet and cook salmon 4 minutes on each side.

Serve with sautéed spring vegetables like zucchini, squash, asparagus, peas, etc.

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4th of July Berry & Coconut Yogurt Parfait

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I couldn’t let one of my favorite holidays go by without making something festive to contribute to the red, white and blue section of the blogosphere. This little treat is almost too simple to warrant a recipe or a post but really isn’t simple just what you need on a holiday that’s all about being outside with great friends and family? Then again, making something a little more challenging is always fun too.

These berry and coconut yogurt parfaits are just sweet enough for a light dessert and look festive without even trying. I’m really wishing all of our kitchen stuff wasn’t in storage right now because I have the most perfect cocktail glasses that these parfaits would look beautiful in. They’d also be cute in little 2 oz shot glasses if you happen to have a collection of those. Otherwise a small glass or clear plastic cup will do – I say glass or clear so that you can see the pretty layers.

Leftovers make a delicious and healthy breakfast too (love it when that happens), especially with some added ground flax and walnuts – one of my favorite yogurt breakfast combos that adds a hearty dose of omega-3s and fiber. Not that this treat isn’t healthy on it’s own. Berries are one of the best sources of antioxidants to protect your DNA, and your skin and hair too. They’re good inflammation fighters as well.

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strawberries

Side note… On our California Highway 1 road trip last week we pulled over for some fresh-picked organic strawberries at a farm stand after driving past miles and miles of strawberry fields being hand picked by workers. Gotta say, I have a whole new appreciation for how we get these little gems. And my god were they the sweetest, juiciest strawberries I’ve ever had. Ever. I mean it; they were candy. Here I am in front of the “you-can-pick” olallieberries. We didn’t have time for that so we just took the pre-picked berries and hit the road in our Mustang convertible (hence the head scarf).

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coconut yogurt

These parfaits use coconut yogurt which is a fantastic alternative to traditional yogurts for those that can’t tolerate dairy or are trying to avoid cow’s milk products. It’s  sweeter and a lot less tart than dairy yogurts too which makes it good for desserts. I buy the So Delicious brand and opt for plain. Then you can flavor it however you want with fruits like blueberries, strawberries, raspberries, cherries or peaches. It’s much fresher tasting that way and you can skip the added sugar and natural flavorings.

So there you have it – what just might be the simplest dessert for the 4th. I hope your Independence Day is as sweet, juicy and full of life as these little treats. Happy 4th!

parfaits

4th of July Berry & Coconut Yogurt Parfait

(Serves 4)

Ingredients

1 pint coconut yogurt
1 pint blueberries
1 pint strawberries, chopped

Directions

In a small glass or plastic cup, place a layer of berries (you can do either just strawberries or blueberries, or mix them together) then top with a layer of coconut yogurt. Then add another layer of berries and top with yogurt. Continue alternating layers until you reach the top and make the last layer of berries.

 

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Almond Butter Cups

almond butter cups

There’s something about rainy days that makes me want to hide in my house and play in the kitchen. Anyone else? A few weeks ago we got a real soaker on a Sunday and inspiration struck I saw these on Pinterest. I’d been wanting to make homemade Reese’s (with a few tweaks) for awhile and here was my opportunity. They’re Ross’ absolute favorite and I have to admit… I’ve sort of missed them ever since I changed my diet.

You know that urge you get to just be bad? Usually when it comes on I try to get my rebellious fix in other ways like deleting emails, Netflixing in bed and machine washing dry-clean only clothes (be careful with this one!) rather than sacrificing how great I feel when I stick to my anti-inflammatory lifestyle. But in this moment I just wanted chocolate. So, I’ve learned the trick to splurging a little without feeling like the train has completely left the tracks is being prepared and making homemaking little treats like these guys to stock away for those just-gotta-have-it kind of days.

These almond butter cups are rich, decadent and have plenty of sweetness. They’re a treat no doubt, but splurging with one of these bad boys is a much better option than what’s in that orange package. These are made with just four simple ingredients that are nutrient rich. Heck, cacao powder and coconut oil are even considered super foods meaning their among the most nutrient dense foods you can eat.  And there’s none of that other questionable stuff and a lot less sugar too.

So, go ahead, make a bunch and store them in the freezer for when you just need a little somethin’ somethin’. You can thank me later. ;)

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chocolate

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Almond Butter Cups

Ingredients

1/2 cup coconut oil
1/2 cup raw cacao powder
4 tbsp maple syrup
almond butter

Directions

In a sauce pan heat coconut oil over medium heat. Once melted, remove from heat. Stir in maple syrup and cacao powder until you have a smooth chocolate sauce.

Line 12 mini muffin cups with paper liners. Drizzle chocolate sauce in the bottom of the cups just enough to coat the base. Place in freezer about 10 minutes to set. Spoon a small amount – about 1/2 tsp size – almond butter into each cup. Cover with the rest of the chocolate sauce filling cups to the top. Return tin to freezer and allow to set at least another hour or two. Store in freezer or fridge.

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Turkey Tacos

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As much as I love to cook, this time of year I just want to fix something quickly so we can get on to more fun things… like going for a walk, relaxing on the patio or planning our California road trip we have on the calendar in June. Summer (especially these early few weeks before it really heats up in Texas) is no time to be slaving away in a kitchen. That’s why there are grills. And gorgeous fresh produce that’s even better raw.

These turkey tacos are a perfect summer dinner. They’re quick – like 15 minutes quick. And using romaine instead of tortillas give them an even fresher, crisper taste. Top them with your favorite fixins. We usually keep it simple with fresh avocado, cilantro and tomato. You could always go even more low maintenance with your favorite store-bought salsa. Or take it to a whole new level with your own salsa creation…maybe something with mango or peach?

In the name of keeping things simple for summer, I’m making this one short and sweet…and going for a walk. Happy Summer, everyone!

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Turkey Tacos

Ingredients

1 tbsp virgin coconut oil
1 yellow onion, diced
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 lb organic ground turkey
1 head romaine, leaves seperated
1/2 bunch cilantro, chopped
2 tomatoes, diced
1 avocado, diced
1 lime, cut into wedges

Directions

Heat skillet over medium heat and add coconut oil. Add onion and sauté until translucent, about 3-5 minutes. Add garlic and spices; stir and cook another minute. Add ground turkey and cook until cooked through and lightly browned.

To serve, spoon turkey into romaine leaf and top with tomato, avocado and cilantro. Finish with a squeeze of lime.

 

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Seeduction Muffins

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I used to be obsessed (I mean, obsessed) with this bread at Whole Foods called Seeduction bread. It’s the heartiest, nuttiest (or seediest) bread I think I’ve ever had and it’s so so tasty. If you’re not avoiding gluten or grains, I highly recommend it on pure taste alone. You know those breads that are light and fluffy and are actually more air than bread? This is not one of those breads. You know what I mean, right? Have you ever taken a piece of regular white or wheat bread and tried rolling it up into a tiny little ball? If you haven’t done this before with conventional bread, try it. Do it with your kids, it’s tons of fun. You see, most conventional breads on the shelves don’t have much to them and are actually more air and sugar than whole grain. To make sure you’re getting something of substance when shopping the bread aisle, look for the words 100% whole grain; the first ingredient listed should be whole grain, not whole wheat. Whole wheat is tricky. That phrase could still mean that the grain has been processed to separate the bran from the starch. With 100% whole grain, you can be sure you’re getting the nutrition of the whole grain and not just the starch – which to your body is pretty much just sugar.

It’s been about three years since I’ve had a real piece of bread. People ask me, do I miss it? And, you know, I really don’t most of the time. It’s funny how you adjust and adapt to a new way of eating and before you know it it’s just the new norm. But one day I saw that seeduction bread and I had to have it. So I decided to try making my own gluten-free, grain-free version… I got inspiration from one of my favorite blogs – My New Roots. Sarah B. has what she calls her Life Changing Loaf of Bread which gave me inspiration for my own seeduction bread – or muffins. And they’re every bit as hearty and delicious as the one Whole Foods makes.

More Fiber, Please
Without flour, grains or gluten, you may be wondering what’s holding all those seeds together here? It’s a little trick with one super ingredient: psyllium seed husk. Psyllium seed husk comes from a plant and is extremely high in soluble fiber. You may have seen or used it yourself mixed with water as a supplement to, you know, get things moving. Psyllium seed husk’s fibrous qualities happen to make it a good substitute in gluten-free baked goods as well because it works to bind ingredients together.

Like other foods high in soluble fiber, psyllium seed husk is thought to be effective in lowering cholesterol and controlling certain types of diabetes. Look for whole psyllium seed husk or psyllium seed husk powder. A little bit goes a long way, you’ll notice in this recipe it only uses 2 tablespoons.

To get the full benefit of adding the extra fiber from psyllium to your diet, be sure to drink plenty of water too.

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Seeduction
These muffins have five different seeds in them, all with their own health benefits. There’s a healthy mix of Omega-6s and Omega-3s, two essential fatty acids we must get from food while making a conscious effort to maintain the right balance of the two. Most seeds and nuts are higher in Omega-6 which promotes inflammation in the body. When our ratio of Omega-6 far outweighs the amount of Omega-3s we’re getting in our diets – which is usually the case – we end up with way too much inflammation that can end up as the basis for ailments and disease. The key is to make sure you’re getting plenty of Omega-3 fats as well from plant-based foods like flax and chia seeds, walnuts and greens, as well as animal sources like wild salmon and other seafood. Staying away from processed foods and foods prepared with refined seed oils like sunflower, safflower and canola also helps keep your Omega-6 count in check.

I am sort of obsessed with pumpkin seeds. I love adding them to salads or just snacking on them all by themselves. For salads and snacks, I love Go Raw’s sprouted pumpkin seeds. Sprouted seeds and nuts are easier to digest because the sprouting process neutralizes inhibitors and releases enzymes that are dormant when raw. Once a seed is sprouted, it becomes alive all the nutrition packed into that tiny little seed gets activated. Pumpkin seeds are an excellent source of manganese, magnesium, zinc and iron.

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Just the Flax
We know flax seeds are one of the best plant based sources of Omega-3 fat but that’s not the only reason to add these golden flecks to your baked goods and smoothies. Flax seeds are high in antioxidants and have been associated with the prevention of cardiovascular diseases and decreased insulin resistance. Flax seeds are also a the No. 1 source of lignans which are another type of antioxidant and phytoestrogen. Sesame seeds and sunflower seeds are high in lignans as well.

Flax seeds should always be ground first before consumed so that they can be more easily digested and absorbed. Because of the delicate nature of the oils in flax seeds, ground flax has a much shorter shelf life. So, as a general rule it’s always better to purchase whole flax and grind it yourself. You can store both in the fridge or freezer for a longer shelf life.

I usually grind mine with my Magic Bullet, but a regular ol’ coffee grinder or food processor will work too. In fact for this recipe I pulsed all of the seeds individually in the Magic Bullet and then added them to the mixing bowl one by one. In this recipe, you pulse each just enough to get a coarse chop, but not pulverize completely. The result is a hearty seed mix that’s still crunchy.

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Seeduction Muffins

Ingredients

2 tbsp psyllium husk powder
1 1/2 cup water
1/2 cup pumpkin seeds
1/2 cup flax seeds
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup chia seeds
1/2 cup shredded coconut, unsweetened
2 tsp sea salt
3 tbsp virgin coconut oil, melted
dash of stevia

Directions

Preheat oven to 300 degrees. In a small bowl, combine psyllium husk powder and water and stir. Set aside – after about 5 minutes it will for a thick gel. Meanwhile, place all seeds in a food processor and pulse a few times to coarsely chop. Transfer seeds to a large bowl and add salt, stevia and coconut oil. Stir to combine evenly.

By now the psyllium husk and water should be thick. Add the melted coconut oil to mixture and stir. Pour the liquid into your seed mixture and mix it up well. Cover and set aside for an hour – this allows the seeds time to absorb some of the liquid and the dough will become firmer. (Note: This step does make for a better end product, but you can skip it if you are pressed for time.)

Grease your muffin pan with coconut oil and then spoon the dough into the pan, filling each muffin slot to the top. Bake at 300 degrees for 1 hour.

Recipe yields 24 mini muffins or 12 regular muffins.

The Megg Salad Store

You may have noticed a few of the food items listed above are linked. These links take you to the new Megg Salad Store on Amazon.com. I’ve pulled together many of my favorite ingredients, food products, books and tools and organized them in a convenient little online store for you. I get asked all the time for product and brand recommendations so I decided to create a place where you can easily find the items I recommend and use in my own kitchen. Full disclosure: As an affiliate of Amazon I receive a small percentage of any sale made from my website.

The store will be available on meggsalad.com shortly… just as soon as I can figure out how to add it. Any WordPress whizzes out there? :)

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Breakfast Week!

breakfast puns

Get excited! It’s breakfast week on the meggsalad.com Facebook page. I’ll be sharing my all time favorite good and good for you breakfast recipes everyday this week. If you don’t eat breakfast or are confused about what to eat in the morning, or if you’re just plain bored with your a.m. routine, you won’t want to miss these delicious healthy breakfast recipes…

So, hop on over to the meggsalad.com page and click “like” to get a new healthy breakfast idea in your feed every day this week. Who knows, you just might find your new favorite way to start the day.

One of the questions I get a lot is “what should I eat for breakfast?” When you’re changing your diet or just trying to eat better in general, breakfast can be tough, but really it’s the perfect place to start a healthier routine. Breakfast can make or break your day when it comes to energy, feeling good and making good-for-you choices. The wrong breakfast can be like getting on a roller coaster with a big drop just around the corner. But the right breakfast can completely change the course of your day. It’s amazing how when you start the day off on the right foot, it’s like it inspires you to make better choices all day long.

Speaking of inspiration… while you’re on Facebook, get caught up on some of the other tips and inspiration on the meggsalad.com page if you don’t already get them in your feed. I love posting random healthy tips, inspiring quotes and ridiculous things like that little gem of a pun up top.

I say it a lot, good for you has got to be fun. Because it’s not just about being healthy for health’s sake, it’s what being healthy allows you to do. And that’s all the things you love in life – laughing, playing, dancing, following your dreams… when you’re at your best, life is just that much sweeter. I’m looking forward to staying even more connected with you through our fun little meggsalad community on The Book. See ya there!

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