Beets! Don’t Pass Them Up!

Beets! Don’t Pass Them Up!

There’s nothing like a gorgeous purple beet sliced onto a salad, roasted in the oven, or juiced with some greens and other veggies to make a beautifully colored glass of deliciousness.

What’s this you say? You don’t love beets? Well, maybe you’re just not doing it right!

Beets are in season now and they are one of those root veggies you should not be walking past without bagging up for dinner. Not only are beets delicious and beautiful, but they are also full of nutrients like magnesium, vitamin C, fiber, and folate.

As I mentioned, you can enjoy beets raw in juice or salads, or you can cook them in a variety of ways. Steam them, stir fry them or roast them and see how you enjoy them best. Don’t forget to top them with butter or a squeeze of lemon juice and salt and pepper. Mmm, mmm!

Here is a helpful beet Trick:

That red beet juice can stain your skin and your clothes so be cautious of what you wear when you’re handling beets. Wear gloves if you want to prevent skin stains. If you do happen to get some of the juice on your hands, lemon juice will help remove it.

Here is a Tip:

Beets are one of the crops in the US which are allowed to be genetically modified. For this reason, buy organic beets or look for the Non-GMO Project verified seal to avoid consuming GMOs.

And here is a delicious beet Recipe:

Print Recipe
Chicken Burgers with Pickled Beets
chicken burger with pickled beets
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
chicken burger with pickled beets
Instructions
  1. In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
  2. Form chicken mixture into patties.
  3. Heat grill to high heat and place burgers on the grill.
  4. Cook for 10 minutes on each side, until burgers are no longer pink in the center.
  5. In a large skillet, over medium heat, heat coconut oil.
  6. To the skillet, add the onion, vinegar, honey, and beets.
  7. Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
  8. Place burgers on lettuce leaves and top with sautéed onion and beets.
  9. Serve warm.
Recipe Notes

SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)

Garlic Lime Chicken

Garlic Lime Chicken

Print Recipe
Garlic Lime Chicken
Baked chicken breast on white plate with broccoli and rice
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Keto, Low-Carb, Paleo
Servings
Servings
Ingredients
Baked chicken breast on white plate with broccoli and rice
Instructions
  1. In a small bowl, combine the first 7 ingredients.
  2. Sprinkle mixture on both sides of chicken breast halves.
  3. In a skillet, heat butter and olive oil together over medium-high heat.
  4. Saute chicken until golden brown, about 5 minutes on each side.
  5. Remove from skillet and keep warm.
  6. Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan.
  7. Cook until the sauce has reduced slightly.
  8. Return chicken to the skillet to thoroughly coat with the sauce; serve.
Recipe Notes

Nutritional Information: Per Serving: 343 Calories; 11g Fat; 55g Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol; 612mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat. LC

SERVING SUGGESTION: Steamed green beans and Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste and fluff with a fork).

SERVING SUGGESTION: Serve brown rice instead of Cauli-rice. KOSHER: Use all oil instead of butter and oil.

Variations of Garlic Lime Chicken:

Tex Mex Top with cilantro, avocado, tomato, and red onion. Serve with black beans, whole wheat tortillas, and a large salad.

Capers Verison Use 4 tablespoons lemon juice instead of lime juice. Top with capers and parsley.

The Mindful Mug

The Mindful Mug

There’s mindlessness and there’s mindfulness.

They’re polar opposites of each other and when it comes to food, nutrition, and eating, mindlessness is basically autopilot, and being on autopilot is not where you want to be when it comes to nourishing your body.

Don’t get me wrong, autopilot is awesome for things like mundane tasks around the house or doing yard work or chilling with some Netflix.

I promise you, I’m not very “mindful” when I’m cleaning the toilet!

According to Bruce Lipton, MD, author of the book The Biology of Belief, most of us live 95% of our lives in this mindless/autopilot way. It’s actually our subconscious and it controls our nervous system–either you’re controlling your consciousness or it’s on autopilot.

In other words, we get up, go through the day, eat dinner, watch TV and go to bed.

Shampoo, rinse, repeat.

Until we have a moment…

Have you ever laid in bed thinking about your day and wondering where it all went?

Or have you ever eaten a meal and looked down at your plate and realized it was all gone without even tasting it?

For those of us who fight food addiction and/or eating too much and too fast, there’s a solution to not getting sucked into the mindlessness habit of overeating, or eating a bunch of crap that makes you feel bad and regret later…

It’s the Mindful Mug.

The Mindful Mug is a tool used as a touchpoint to help you to remember what you need to remember when you’re ready for a meal.

It’s a way to center yourself, breathe, think, and become aware and mindful of the meal you’re about to sit down to.

It gives you a moment of pause before sitting down to the table.

I recommend you fill it with some lovely warm bone broth and take a moment of gratitude for the meal you’re about to enjoy.

For me, it’s a moment to consider the plate itself–is there at least one thing green on my plate? How’s the portion size of the protein? Do I have everything I need to satisfy?

Then as we sit down to dinner, I’ll pace myself with my partner Mark who is a whole lot slower of an eater than I am. For whatever reason, I’ve always been a fast eater and I promise you, there’s nothing good about eating fast–it’s hard on your digestion, there’s very little enjoyment if you don’t linger over your plate and you’re more likely to keep eating past satisfied.

All of these micro-decisions are made at once with the adoption of the Mindful Mug before your meal –keeping you focused on the right things and keeping you safely away from the mindlessness that helps to put on the body clutter and feed the wrong hunger hormones!

Here’s a recipe for bone broth–get started on your Mindful Mug ritual today. Any mug will do, just make it a point to make it happen!

Print Recipe
Traditional Chicken Bone Broth
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
  2. Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
  3. Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
  4. Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.
Recipe Notes

Again, this whole thing can be done in a very large slow cooker and cooked up to 2 days on low.

*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and pepper.

 

Want more recipes like this?  Try our Healthy Healing Bone Broth Recipes ebook!

Traditional Chicken Bone Broth

Traditional Chicken Bone Broth

Print Recipe
Traditional Chicken Bone Broth
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a large stock pot, place the chicken feet and backs, add water, turn the heat to high and bring to a boil.
  2. Add onions, celery, carrots, rosemary, oregano, thyme, salt and apple cider vinegar.
  3. Leave uncovered, and continue simmering for 3–4 hours, adding additional water, 1 cup at a time, if needed.
  4. Strain and cool the broth completely, uncovered, discarding all bones, vegetables and herbs.
Recipe Notes

Again, this whole thing can be done in a very large slow cooker and cooked up to 2 days on low.

*To roast, preheat oven to 350 degrees, drizzle olive oil over the chicken parts and liberally sprinkle with sea salt and pepper.

Rosemary Lemon Mahi Mahi

Rosemary Lemon Mahi Mahi

Print Recipe
Rosemary Lemon Mahi Mahi
Rosemary-Lemon-Mahi-Mahi
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Course Main Dish
Cuisine Paleo
Servings
Servings
Ingredients
Rosemary-Lemon-Mahi-Mahi
Instructions
  1. Place fish in a large zipper-topped plastic bag.
  2. In a small bowl, combine 2 tablespoons of olive oil along with remaining ingredients (lemon juice and zest through black pepper); pour mixture over Mahi Mahi fillets then seal bag and turn to coat well.
  3. Refrigerate for at least 30 minutes or up to 6 hours.
  4. At time of cooking, heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add Mahi Mahi steaks and cook for 4 minutes per side or until fish flakes easily when tested with a fork.
  6. Serve hot or at room temperature.

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