Monday, July 21, 2014

Strawberry Lemonade

Photo Credit: Health is Wealth Photos.
I make this wonderful, easy-to-prepare lemonade in a blender using lemons, strawberries and honey. As a variation I use limes instead of lemons.  It's perfectly seasonal right now, visually appealing and guaranteed to quench all hot-weather thirsts. 
  • 1 lb strawberries, about 4 cups
  • 2 lemons
  • 1/2 to 3/4's of a cup honey, to preference 
  • 5 cups of water
  • Ice
  • Strawberry slices, lemon slices and/or fresh herbs
  • Wash the strawberries and cut them in halves.
  • Wash and quarter the lemons.
  • Blend the strawberries and lemons with 2 cups of water
  • Add in the honey depending on preference and the sweetness of the strawberries 
  • Strain the strawberry lemon mix
  • Add the additional 3 cups of water through the strainer
  • Add additional honey to taste 
  • Serve cold over ice, garnish with strawberry slices, lemon slices and herbs.

Bon appétit!
As a variation, add your choice of alcohol to make a summer cocktail. Vodka, tequila or rum may all be employed. You may also, instead, substitute the additional 4 cups of water with white or sparkling wine for a delicious strawberry sangria.  Consider using Sauvignon Blanc or a Chardonnay. Riesling, Gewürztraminer, Viognier, or Pinot Gris work very well too.

Photo Credit: Health is Wealth Photos.

Avocado Tomato Salad

Photo Credit: Health is Wealth Photos.

  • 2 ripe avocados
  • 2 large ripe beefsteak tomatoes
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. chopped cilantro
  • Salt and pepper to taste
  • Slice your avocado. Consider cutting them in a criss-cross design for appeal.
  • Gently spoon out the avocado pieces.
  • Cut your tomato in chunks as well.
  • Add the avocado, tomato chunks, lemon juice and cilantro in a bowl.
  • Stir and season with salt and pepper to taste!

Bon appétit!

Photo Credit: Health is Wealth Photos.

Sunday, July 20, 2014

Chickpea, Avocado and Tomato Salad

Photo Credit: Health is Wealth Photos.
Consider this recipe when you want to serve healthy fare but are pressed for time, it only takes five minutes to make but it's ideal for almost every situation: serve it as a snack, a lunch or a light summertime dinner.

When in season, the tomatoes from your garden can add wonderful flavours to this simple dish. Try planting Matt's Wild Cherry tomatoes or Red Currant tomatoes as worthy substitutes to the sturdy cherry tomato.  Both varieties are small, sweet tomatoes that provide intense flavour.      
  • 1 lime
  • 2 tbsps. extra-virgin olive oil
  • 1 avocado
  • 1 cup cherry tomatoes
  • 1 cup fresh chopped spinach
  • 3 tbsp. chopped green peppers
  • 2 tbsp. green onions
  • 1 cup chickpeas
  • 2 tbsps. cilantro
  • Black pepper, fresh chopped garlic and sea salt to taste
  • Cut the lime in halves and juice it.
  • Take the avocado, peel and de-pit it then dice it.
  • Chop the spinach, cilantro, green onions and green peppers.
  • Rinse and drain the chick peas.  In a medium bowl, combine all the ingredients and drizzle with the lime juice.
  • Stir ingredients together until well-mixed.
  • Season to taste with garlic, salt and pepper.
  Bon appétit!
Photo Credit: Health is Wealth Photos.

Thursday, July 10, 2014

Paleo Coconut Chicken

Photo Credit: Health is Wealth Photos.

This recipe has become a wonderful standby.  It is very straightforward to prepare, and represents the best of casual modern fare.  The combination of crunchy texture and satisfying natural sweetness is certainly an appealing one.
I use coconut oil for the pan-frying.  
  • 1 lb. boneless and skinless chicken breasts
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1/2 tsp. garlic powder
  • 1 egg
  • 2 Tbsps. coconut oil
  • Sea salt to taste
  • Crushed red pepper to taste

Photo Credit: Health is Wealth Photos.

  • Mix the coconut flour, shredded coconut, garlic powder, red pepper and sea salt together in a bowl.
  • Beat the egg in separate bowl.
  • Take the chicken breast and dip it in the beaten egg, then roll in the dry mixture until coated.
  • Heat a frying pan over medium heat and add the coconut oil when the pan is hot.
  • Pan-fry the chicken until it is cooked through. If you have a large chicken breast the coating might start to brown before the chicken is fully cooked.  If so, remove the chicken from the pan and place it in the oven on a baking sheet at 350F for 5-10 minutes.  Covered the chicken with foil when doing so.  Alternately, you could just bake for 25 minutes at 400F.  Be careful not to over-bake or the chicken will be dry! 

You can vary this recipe with any of a combination of spices; experiment with cayenne, chili pepper, curry, or a mixture of those three.
Consider serving with a side of sweet potato fries. Bon appétit!   

Photo Credit: Health is Wealth Photos.

Tuesday, July 1, 2014

Coconut Strawberry Blueberry Muffins

Photo Credit: Health is Wealth Photos.


1/2 cup coconut flour
1/2 tsp. salt
1/2 tsp baking soda
6 eggs
1/3 cup raw honey
1/3 cup coconut oil
1 teaspoon vanilla extract
1/2 cup strawberries and 1/2 cup blueberries,  fresh or frozen, chopped


Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries and blueberries.
Place batter in paper lined muffin tins.
Bake in preheated oven for 20-25 minutes. Take them out and let them cool. Enjoy!