Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town. Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.
I was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.
While vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.
This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.
While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.
You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.
It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.
This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.
I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.
One of my favorite breakfasts besides a hot cuppa joe is a delicious protein shake. They just start me off right. I make this shake for a sweet snack too.
This is one of my most made shakes because it’s simple, has protein, potassium, a little calcium and good fats. Paleo, vegan, dairy-free, gluten-free and surprisingly filling at only about 160 calories. Oh and I didn’t even mention how sweet, creamy and delicious it is.
Since the weather is gets warmer, I’ll be ramping up my shake/smoothie intake. My Nutribullet is going to be very busy.
The next super hot day I’m absolutely making my Healthy Chocolate Shake which happens to taste just like a Wendy’s Frosty, just sayin’.
Quick, creamy, healthy, paleo fudge. Just because I eat clean and healthy and poo-poo refined sugar, food coloring, chemicals, etc. doesn’t mean that I can’t have something sweet and delicious.
I posted a great chocolate paleo fudge a while ago that turned out amazing but sometimes I’m not in the mood for chocolate. This fudge reminds me of a creamy peanut butter banana. I prefer almond butter to peanut butter any day. While the tastes are similar, peanuts don’t have the nutrition that almonds do.
This recipe only has 5 ingredients which is another reason I love these. If you read most labels at the store, the list of ingredients is a mile long and most of them I can’t even pronounce. I don’t want that in my body and you don’t have to either.
I made this batch in less than 10 minutes and put them in the freezer overnight. This morning I had delicious creamy almond butter banana fudge. I used my silicone mold but you can use any baking pan that has sides. Just make sure to line it with parchment paper so you can get the fudge out easily.
Keep them in the freezer because the coconut oil and honey melt very easily and quickly but won’t freeze. No thawing required, soft and creamy right out of the freezer.
Fresh figs make me all kinds of giddy and happy. Since they are seasonal, I don’t get to eat them as often as I would like. I usually have to wait well into Summer to enjoy my favorite fruit so imagine my surprise and delight when my grocery store had figs already, in late April. I may have squealed aloud in the store – whoops.
I love figs for their sweetness, the quick shot of fiber, high potassium levels, calcium, phosphorus, vitamin C, skin healing properties, etc. Read this little post about all the awesome goodness of the fig. I knew they were healthy but didn’t realize how healthy until I read up on them.
My favorite fig treat is simple but oh so decadent. Just wash gently, slice into quarters, sprinkle with blue cheese crumbles and drizzle with some organic honey.