Healthy Recipes

Eating Clean Never Tasted So Good!

{Paleo} Creamed Spinach

  • 24 ounces spinach or baby spinach;
  • 1 onion, finely diced;
  • 2 cups full-fat coconut milk;
  • 1 pinch ground nutmeg;
  • 1 pinch cayenne pepper or to taste (optional);
  • 2 tbsp. tapioca starch;
  • 3 tbsp. ghee (clarified butter);
  • Sea salt and freshly ground black pepper to taste
  1. Melt the ghee in a pot over a medium heat.
  2. Slowly whisk the tapioca starch into the ghee and cook for 5 minutes.
  3. Add the onion and cook for another minute.
  4. Throw in all the spinach and cook until softened.
  5. Add the coconut milk, nutmeg, and cayenne pepper (if using). Give everything a good stir and cook for another 5 minutes. (If the sauce is not creamy enough, mix-in an additional 1 tbsp. of tapioca starch in a separate bowl with a little coconut milk, and slowly add it to the cooking mixture.)
  6. Season to taste with salt and pepper and serve.


Paleo-Friendly Pad Thai
Salad Ingredients:
1 pkg kelp noodles
2 carrot, shaved
2 stalks celery, chopped
1 large handful cilantro leaves
1 cup cherry tomatoes, halved

2 heaping TBSPs sun butter
Juice of 1 lime
4 garlic cloves, minced
2-3 TBSP Coconut aminos
1 TBSP Coconut oil
1 tsp powdered ginger
1/4 tsp sea salt

Blend up the dressing, mix into the salad and enjoy!
I like it on a bowl of crisp romaine or spring mix.
Added 7/16/15 by Melissa Brooks

quinoa title

Mexican Quinoa Salad

  • 2 tablespoons olive oil, divided
  • 1/2 cup chopped yellow onion, from one small onion
  • 1 cup pre-washed quinoa (if not pre-washed, follow package instructions for rinsing)
  • 1-2/3 cups low sodium vegetable broth (recommended brand: Swanson Organic)
  • 1 teaspoon salt, divided
  • 1 cup chopped tomatoes, from 2 medium tomatoes
  • 1-1/4 cups fresh cut cooked corn, from 2 cobs
  • 2 scallions, white and green parts, finely sliced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons lime juice, from 1 large lime
  • 1 avocado, cut into bite-sized chunks
  1. Heat 1 tablespoon olive oil in a medium sauce pan over medium-low heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes.

  2. Add quinoa to onions and continue cooking, stirring constantly, for 3-4 minutes. Add vegetable broth and stir in 1/2 teaspoon salt. Turn heat up to high and bring to a boil. Cover pan tightly with lid, turn heat down to low and simmer for 17-20 minutes, until liquid is absorbed and quinoa is cooked. Transfer cooked quinoa to mixing bowl and chill in refrigerator.

  3. When quinoa is cool, add remaining tablespoon olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter avocado chunks over top.


Vegan, Gluten-Free Mac ‘N Cheese

  • 1/2 pound of gluten-free quinoa elbows
  • 1/2 cup plus 1-2 Tbsp plain almond milk
  • 2-3 TB Earth Balance
  • 1/2 tsp gluten-free flour (optional, if you want it REALLY THICK)
  • 2/3 cup Daiya cheddar
  • 1/2 cup Daiya mozzarella
  • 1 tsp mustard powder
  • 1/2 to 1 tsp garlic powder
  • 1/4 to 1/2 tsp onion powder
  • 1 TB nutritional yeast
  • 1/2 tsp fresh cracked black pepper (I like a lot of pepper, so you may want to taste as you go)
  • 1/4 tsp garlic salt
  • 1/8 tsp cayenne pepper
  1. Boil salted water in a medium size pot. Add your pasta and cook according to package directions. DO NOT OVERCOOK! Then drain and set aside.
  2. While the pasta is cooking, get another pot. Heat over medium heat. Add 1/2 cup milk and Earth Balance. Whisk in the flour (optional) and spices. Bring to a gentle boil, until the sauce starts to thicken. Be sure to stir often, scraping the bottom or else it will burn to your pan.
  3. Turn heat to med-low and use a whisk to mix in the cheese. Keep whisking until cheese is almost entirely melted. Add the last 1-2 Tbsp of milk and whisk more to make the cheese velvety smooth.
  4. Fold in your pasta.
  5. Adjust any seasonings and serve it up!

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