One of my personal favs. This is my "go-to" recipe for whenever my tummy isn't feeling quite right or when its feeling just fine. I love ginger.
Pour the water into a saucepan and heat until boiling
Grate the ginger root into the saucepan. Let it come back to a boil, then lower heat and simmer for 5 minutes.
Strain the tea into a cup using a fine mesh strainer. Add lemon and honey if desired.
Tip: If you don't want to use a grater and strainer then you can peel the ginger and thily slice it into your cup before adding boiling water. The pieces will be big enough so they will sink to the bottom of the cup.
Everything is better when it is in season an sourced locally. This is what we found here in La Crosse, WI.
Spread oil on bottom of pan to keep fish from sticking.
Place trout in pan and sprinkle salt on flesh inside fish. Stuff with lemon and fresh herbs.
Roast fish in the oven for approximately 10-15 minutes until fish is cooked through.
Tip: Fish should be fresh, firm and have clear eyes and not smell like anything but fresh water.
Hummus is one of my favorite go-to snacks in the early afternoon. There is something special about it. It's so versitile that you can spread it on a sandwich or drip fresh raw veggies in it. I have a fondness of hummus made with white beans as I feel it give it a smoother texture without adding additonal oil.
Add lemon juice, garlic clove, cannelini beans, tahini, green onion, salt, Aleppo pepper (paprika if substituting), and cumin to a high speed blender or food processor.
Process on high until smooth (add a bit of warm water if it needs to be thinned out)
Refrigerate until chilled (approximately 1 hour)
Garnish with fresh chopped parsley and pinch of Aleppo pepper or paprika.
Tip: This is a perfect make-ahead snack. It is much better than the store bought version because you are using fresh ingredients and no preservatives. Store refrigerated for up to 5 days.
Vegetable egg muffins are a great source of protein. These kick the nutritional value up a bit by adding veggies and more fiber.
Okay so eggs are not my favorite. Actually, I don't like them even a little bit. But, I know that many of you love them are are looking to add some protein, more veggies and fiber to your diet. Give them a try and let me know how much you love them.
Makes 12 Servings
Tip: You can make ahead and refrigerate and/or freeze leftovers. Simply wait until fully cooled on a rack and then pop them into freezer safe bags. Microwave for a quick, easy, healthy breakfast.
I originally saw a similar recipe on a website for an Italian dish usually eaten for good luck on New Year's eve. I came up with this version based on what ingredients I had on hand and this is how I make it every time. I crave this in the winter and I am sure your body will love it with all the vitamin C it will get from the oranges.
You can make this salad ahead of time and thow it into the refrigerator to chill it down a bit or you can serve at room temperature. Either way it is delicous. It will also keep over night if you want to bring leftovers for lunch.
Sometimes a girl just needs some pizza. This diary free version really hits the spot and is a much healthier version than its fat cousin.
By prepping breakfast the night before it allows for a easy stress-free morning.
Tip: You gut microbes love to eat teh fiber int eh blueberries, oats, seeds and nuts. Meanwhile, your brain loves the omega-3 fats in the seeds and nuts.