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Truly Healthy Recipes
healthy recipes---sugar free, no artificial sweeteners, real food, low carb, not low fat, gluten free, not dairy free;I will try to oversee recipes but I CANNOT GUARANTEE INGREDIENTS!!
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An Easy, Sugar-Free Eggnog Recipe! - The Candida Diet

An Easy, Sugar-Free Eggnog Recipe! - The Candida Diet | Truly Healthy Recipes | Scoop.it
This sugar-free eggnog recipe uses coconut milk and almond milk to make a creamy, delicious eggnog that's just as tasty as the real thing!
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Stuffed Bacon Guacamole Burger {AIP} - meatified

Stuffed Bacon Guacamole Burger {AIP} - meatified | Truly Healthy Recipes | Scoop.it
These Bacon Guacamole Burgers are made by stuffing a juicy pork patty with bacon & green onion guacamole. Delicious on the grill and perfect for summer!
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Tuna Avocado Lettuce Wraps (Makes the Perfect Lunch) | Paleo Grubs

Tuna Avocado Lettuce Wraps (Makes the Perfect Lunch) | Paleo Grubs | Truly Healthy Recipes | Scoop.it
Lettuce wraps are the perfect light lunch when you need something quick. Since cutting out bread, I’ve been trying to come up with more creative ways to make “sandwiches”. While[...]
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Baby Kale Salad with Strawberry and Avocado - taste love and nourish

Baby Kale Salad with Strawberry and Avocado - taste love and nourish | Truly Healthy Recipes | Scoop.it
Baby Kale with Strawberry and Avocado When you live in a temperate climate, this is about the time you start to yearn for change. In this case…spring! Today, there was no sign of it what-so-ever! Outside, dreariness took over the day, until snowflakes decided to fall and blustery wind whipped past. I decided to act... continue reading »
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Blackened Salmon with Mango-Avocado Salsa - Against All Grain

Blackened Salmon with Mango-Avocado Salsa - Against All Grain | Truly Healthy Recipes | Scoop.it
Blackened Salmon with Mango-Avocado Salsa

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4-6

PREP TIME: 20 mins

COOK TIME: 20 mins TOTAL TIME: 40 mins
Ingredients:

1½ to 2 pounds wild salmon fillets, boneless and skin on
3 teaspoons melted grassfed butter
1 garlic clove, crushed
1½ tsp paprika
1 tsp sea salt
½ tsp onion powder
½ tsp oregano
½ tsp cumin
½ tsp chili powder
½ tsp cracked pepper
¼ tsp thyme
¼ tsp cayenne

Mango Salsa

1 large ripe mango, seeded, peeled and diced
1 large avocado, seeded and diced
¼ cup diced grape tomatoes
2 tablespoons diced red onion
1 teaspoon fresh lime juice
½ teaspoon sea salt

Instructions:

Slice the salmon evenly into 4 to 6 smaller fillets.
Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.
Preheat a grill to medium-high heat.
Meanwhile, combine the salsa ingredients together in a bowl and store in the refrigerator while the fish cooks.
Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)
Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals.
Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets.
Salmon should be just barely opaque and will start to flake along the center of the fillet when done.
Serve hot with the mango-avocado salsa spooned over it.
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Chocolate Avocado Pudding (Paleo, Vegan). - The Pretty Bee

Chocolate Avocado Pudding (Paleo, Vegan). - The Pretty Bee | Truly Healthy Recipes | Scoop.it
lots of good, healthy fats. Dessert without the guilt.
Chocolate Avocado Pudding (Paleo, Vegan).

Print
Prep time
5 mins
Total time
5 mins

This avocado chocolate pudding is a healhy and delicious treat!
Author: The Pretty Bee
Recipe type: Dessert
Serves: 2
Ingredients

1 medium avocado, ripe
2 Tablespoons unsweetened cocoa powder
2 Tablespoons honey for Paleo diet OR 2 Tablespoons agave nectar for vegans
6 Tablespoons almond milk
optional: pistachios or other nut for topping

Method

Cut open the avocado and scoop out the pit. Cut it into large chunks and put in the blender.
Add the cocoa, honey or agave, and almond milk. Blend, starting on low and then moving to high speed until it is smooth.
If the avocado is larger, you will need a bit more of each ingredient. If it is too thick, drizzle in a bit more almond milk. Add more cocoa or honey or agave to taste.
Refrigerate the pudding and serve cold. Top with pistachios or other nuts. Enjoy!
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THE SIMPLE VEGANISTA: Raw Chocolate Banana Ice Cream

THE SIMPLE VEGANISTA: Raw Chocolate Banana Ice Cream | Truly Healthy Recipes | Scoop.it
Raw Chocolate Banana Ice Cream

Ingredients

three frozen bananas
1 heaping tablespoon raw cacao/cocoa powder
fruit or chopped nuts for topping, optional


Break frozen bananas into small pieces. Place bananas and cocoa/cacao into blender or food processor, blend until desired consistency scraping down the sides every now and then, will take anywhere from 3 to 6 minutes.

Scoop into your bowls, top with fruit or nuts and eat right away.

Serves one generously with enough to share if you like. :)

Notes:

You can also freeze this ice cream by storing in an air tight container. Keep in freezer for at least six hours or overnight, let thaw 10 min or so before scooping. Double this recipe and freeze for convenience.
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Pumpkin Spice Ice Cream {Dairy-Free, Paleo}

Pumpkin Spice Ice Cream {Dairy-Free, Paleo} | Truly Healthy Recipes | Scoop.it
Creamy coconut milk pairs with pumpkin and warm spices to create a gloriously rich ice cream that might even eclipse a slice of pie.  And it only needs five ingredients! Clean eating that tastes th...
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Guilt-Free, Grain-Free Stuffing | Brenda Watson's Community

Guilt-Free, Grain-Free Stuffing | Brenda Watson's Community | Truly Healthy Recipes | Scoop.it
Guilt-Free, Grain-Free Stuffing

11/19/14 0 Comments | Posted by Brenda Watson in Recipes, The Skinny Gut Diet

Homemade stuffing is one of the biggest temptations at Thanksgiving dinner for those of us who are limiting grains and starches. But rest assured that I have a delicious breadless stuffing option that you and your family will love.

grain-free-stuffing

60 minutes to prepare and cook
Serves 6

1 large sweet potato or yam, diced
2 tablespoons olive oil
6 slices bacon
1 onion, chopped
5 stalks celery, chopped (organic, if possible)
2 medium Granny Smith apples, chopped (organic, if possible)
1 pound pork sausage
4 tablespoons apple cider
3 eggs, beaten
1/3 cup organic chicken broth
1 cup dried tart cherries (with no added sugar)
1 cup chopped walnuts
Salt and pepper
Parchment paper

Preheat oven to 375 degrees. Spread the sweet potato or yam pieces on a cooking sheet and dredge with the olive oil. Sprinkle with salt and pepper. Place the bacon on another baking sheet lined with parchment paper. Bake both sheets for 15 to 20 minutes or until cooked through. Set aside to cool, removing the bacon from the parchment paper. Save the bacon grease.
In a large skillet, sauté the onions, celery, and apples in 2 tablespoons of bacon grease on medium heat. When the onions begin to soften, add the pork sausage and apple cider, and sauté until cooked, about 10 to 15 minutes. Set aside to cool.
In large mixing bowl, combine the eggs, chicken broth, sweet potatoes, dried tart cherries, walnuts, and crumbled bacon. Combine all ingredients and mix thoroughly.
Bake at 375 degrees for 15 to 20 minutes
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Passionately Raw!: Raw Rutabaga Noodles with Pumpkin Seed Pesto

Passionately Raw!: Raw Rutabaga Noodles with Pumpkin Seed Pesto | Truly Healthy Recipes | Scoop.it
Raw Rutabaga Noodles with Pumpkin Seed Pesto ~

Ingredients:

For the noodles:

1 medium large rutabaga
1 Tbsp lemon juice
1/2 tsp Celtic salt


for the pesto:

1 cup raw, unsalted pumpkin seeds
2 Tbsp virgin olive oil
1 Tbsp cold pressed pumpkin seed oil
1 Tbsp lemon juice
2 garlic cloves
1/3 cup parsley leaves
Celtic salt and freshly grind black pepper to taste

for the garnish:

1/3 cup raw, unsalted pumpkin seeds
freshly grind black pepper


Making of: Rutabaga noodles

Method:

Wash and peel the rutabaga. Cut off the ends and affix it to the spiralizer. Turn the handle until the entire root is turned into long noodles.
Add lemon juice and salt and mix gently. Use your clean hands, but be careful not to break the noodles. You want to have nice and long spaghetti. Lemon and salt will tenderize the rutabaga noodles just a bit and make them more palatable.
To make the pesto place all the pesto ingredients in a food processor and process until your pesto is creamy, but still has some crunch to it.
In a large bowl mix pesto with the rutabaga pasta. Cover the bowl and place in the fridge for 15 to 20 minutes. Allow flavors to penetrate.
Take the bowl out of the fridge. Portion out the pasta on individual pasta plates and garnish with raw pumpkin seeds. Add freshly grind pepper and enjoy in good company.
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Fig and Chocolate Flourless Cake

Fig and Chocolate Flourless Cake | Truly Healthy Recipes | Scoop.it
{Raw, Vegan, Gluten-Free, Grain-Free, Paleo, Refined Sugar-Free} As my fig adventures continue (these raw fudge bites being my last stop), I’ve discovered that figs can make one incredible chocolate flourless cake! This cake can be made raw, it’s eggless, it’s gluten-free, it’s grain-free, it’s refined sugar-free, it’s dairy-free (did I cover all my “free from” […]        
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Twice Baked Sweet Potatoes With Eggs | Paleo Leap

Twice Baked Sweet Potatoes With Eggs | Paleo Leap | Truly Healthy Recipes | Scoop.it
Another great make-ahead recipe for convenient meals on the go: eggs with savory, twice-baked sweet potatoes.
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Baked “Spaghetti” - Primal Palate

Baked “Spaghetti” - Primal Palate | Truly Healthy Recipes | Scoop.it
Ground beef and pork are cooked in a tomato sauce and baked with spaghetti squash for a hearty, healthy meal that will last all week.
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Avocado Creamsicles - South Beach Primal

Avocado Creamsicles - South Beach Primal | Truly Healthy Recipes | Scoop.it
Paleo Avocado Creamsicles. Cool down the healthy way this summer. Find this and other recipes at SouthBeachPrimal.com
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Stuffed Avocado with Garlic Shrimp

Stuffed Avocado with Garlic Shrimp | Truly Healthy Recipes | Scoop.it
Stuffed Avocado with Garlic Shrimp
Author: The Saffron Girl
Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Serves: 1-2
Serves 1 as a meal, or 2 as an appetiser
Ingredients

1 whole medium avocado
about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
4-5 cloves garlic, minced
olive oil
coarse sea salt, to taste
freshly ground pepper, to taste
fresh parsley or cilantro, chopped
chili powder, optional

Instructions

Half the avocado and take the pit out.
Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.
Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.
In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.
Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.
Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.)
Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.
Serve immediately.
(I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)
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Sweet Potato, Apple and Avocado Salad (Paleo, Gluten Free, Vegan)

Sweet Potato, Apple and Avocado Salad (Paleo, Gluten Free, Vegan) | Truly Healthy Recipes | Scoop.it
This healthy sweet potato, apple and avocado salad is paleo, gluten free, grain free and vegan!
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Paleo Taco Salad with Creamy Avocado Dressing | Paleo Grubs

Paleo Taco Salad with Creamy Avocado Dressing | Paleo Grubs | Truly Healthy Recipes | Scoop.it
Taco salad used to be my go-to dinner when I was working 9 to 5 every day. It was really easy to throw together based on whatever was in my[...]
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Perfect Chocolate Ice Cream (Vegan, Paleo) | Oatmeal with a Fork

Perfect Chocolate Ice Cream (Vegan, Paleo) | Oatmeal with a Fork | Truly Healthy Recipes | Scoop.it
Perfect Chocolate Ice Cream

Print
Prep time
10 mins
Total time
10 mins

Author: Lauren Goslin
Serves: 4 servings
Ingredients

2 avocados, slightly soft, even a bit under-ripe
½ c. + 3 T. homemade or store-bought milk, such as almond or hemp
2 T. coconut oil, in liquid form
4 T. raw honey or maple syrup
2 T. cocoa powder (use cacao to make this raw)
⅛ t. sea salt
1 t. vanilla

Instructions

Process or blend all of the ingredients until smooth and well combined.
At this point, you can either churn the mix in your ice cream maker or pour it into a container and freeze until hardened. If you choose the latter, the ice cream will be denser, but it stills tastes great!

Notes
Nutrition facts are based on using unsweetened almond milk and honey. Weight Watchers points (new system): 8
Nutrition Information
Serving size: ¼ of the recipe Calories: 297 Fat: 22.3 g Saturated fat: 8.2 g Unsaturated fat: 14.1 g Trans fat: 0 g Carbohydrates: 27.7 g Sugar: 18.1 g Sodium: 98 mg Fiber: 7.8 g Protein: 2.7 g Cholesterol: 0 mg
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Blueberry Banana Ice Cream - Desserts and Snacks, Recipes - Divine Healthy Food

Blueberry Banana Ice Cream - Desserts and Snacks, Recipes - Divine Healthy Food | Truly Healthy Recipes | Scoop.it
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November 22, 2013
Blueberry Banana Ice Cream

Vegan_Blueberry_Banana_Vanilla_Ice_Cream_Recipe_001

I’ve made blueberry and banana bread, muffins and oats. What’s missing? ICE CREAM!

I always buy like a huge stack of bananas and freeze them to have ice cream each night. I don’t think I could ever go back to eating just regular bananas because the ice cream spoiled me too much!

Vegan_Blueberry_Banana_Vanilla_Ice_Cream_Recipe_002

I would’ve added a tablespoon of vanilla extract if I actually had the money to buy them!

For anyone trying to get rid of the banana taste, try adding some frozen pineapples, it really does help!

Vegan_Blueberry_Banana_Vanilla_Ice_Cream_Recipe_003

Blueberry Banana Ice Cream

2 frozen bananas
1/4 cup frozen blueberries
1 teaspoon pure vanilla extract

Add all the ingredients into the blender and blend until everything is smooth (or no longer in chunks).
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Healthy Banana Nut Chip Ice Cream & Giveaway - Crazy for Crust

Healthy Banana Nut Chip Ice Cream & Giveaway - Crazy for Crust | Truly Healthy Recipes | Scoop.it
Healthy Banana Nut Chip Ice Cream

Healthy Banana Nut Chip Ice Cream

Ingredients

3 bananas, sliced and frozen
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 cup chopped toasted walnuts
1/2 cup mini chocolate chips

Instructions

If you haven’t already, slice your banana into chunks and freeze in a sandwich bag. Once the bananas are frozen, you’re ready to make your ice cream.
Add frozen bananas to a food processor. Process for a few minutes. I had to stop occasionally and smoosh up some large frozen chunks that didn’t want to break up right away. Keep processing and you will eventually get what looks like soft serve ice cream. Add maple syrup and cinnamon and pulse until combined.
Transfer mixture to a tupperware bowl and stir in nuts and chocolate chips. Freeze until firm, at least 2-3 hours. Enjoy guilt-free!
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Decadent Gluten-Free Chocolate Cake Recipe - Jeanette's Healthy Living

Decadent Gluten-Free Chocolate Cake Recipe - Jeanette's Healthy Living | Truly Healthy Recipes | Scoop.it
Decadent Gluten-Free Chocolate Cake Recipe - Jeanette's Healthy Living
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Homemade Cornbread Stuffing with Apples, Cranberries & Thyme {Gluten Free} - Recipes to Nourish

Homemade Cornbread Stuffing with Apples, Cranberries & Thyme {Gluten Free} - Recipes to Nourish | Truly Healthy Recipes | Scoop.it
Thanksgiving is bittersweet for me this year. As some of you know, my mom passed away four months ago. This will be my first Thanksgiving without her. The thought of it is kind of hard to wrap my head around. Fall was her favorite time of year and she would have turned 67 this November.... Read More »
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Spiralized Zucchini Pasta with Creamy Avocado Sauce [VIDEO] - The Watering Mouth

Spiralized Zucchini Pasta with Creamy Avocado Sauce [VIDEO] - The Watering Mouth | Truly Healthy Recipes | Scoop.it
Quick how to video for Spiralized Zucchini Pasta with Creamy Avocado Sauce recipe by Cheri of The Watering Mouth.
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Easy Raw Flourless Chocolate Cake {GF, Vegan, Paleo}

Easy Raw Flourless Chocolate Cake {GF, Vegan, Paleo} | Truly Healthy Recipes | Scoop.it
{Gluten-Free, Vegan, Paleo, Refined Sugar-Free} This easy raw flourless chocolate cake truly lives up to its name! No flour, no bake, no mess, no weird stuff. Just rich, moist chocolatey goodness and wholesome ingredients. I made this for my mom’s birthday this week {happy birthday, mom!} and chose to keep it simple for the occasion […]        
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Miso Soup - Whole Health Insider

Miso Soup - Whole Health Insider | Truly Healthy Recipes | Scoop.it
Miso Soup
soup-miso
21 October 2014 by Kimberly Day in Newsletter 2014 Newsletter Newsletter 2014 October Recipes - No Comments
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Warm up your weight loss with this delicious soup! Not only does it have delicious veggies, as well as green foods like seaweed and spinach, but the miso and wakame are great detoxifiers as well. Enjoy!

Miso Soup

4 cups water
2 carrots, sliced
1 onion, sliced
½ cup fresh spinach
½ cup organic tofu, cubed
2 tablespoons boiling water
4 tablespoons miso
2 tablespoons dried wakame, chopped
½ tablespoon fresh parsley, chopped

In a large pot, heat ½ cup water.
Add carrots and onion and cook for 8-10 minutes.
Add another ½ cup water and tofu. Cook for 5-7 more minutes.
Add the rest of the water and bring to a boil.
Lower heat, cover and simmer for 15 minutes.
In a small bowl, add 2 tablespoons of boiling water to miso and create a thin paste.
Add miso paste, wakame and parsley to pot and stir.
Cook for 5 more minutes and serve warm.
Serves 4.

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