Recipes

Delicious and Simple Recipes to Maintain a Healthy Life!

Anti-inflammatory Quinoa with Broccoli, Pepper & Turmeric

By Joan Reid

¾ cup dry quinoa (rinsed or pre-rinsed) 2 tbsp coconut oil (or avocado oil) 1 medium onion, diced 1 bell pepper, chopped 1 dash salt ½ tbsp turmeric 1 dash black pepper 2 cups broccoli, chopped In a saucepan, place 2 cups of water and bring to a boil. Reduce heat and add the quinoa…

Chamomile Peach Iced Tea

By Joan Reid

Chamomile Tea is relaxing – a good choice in the evening.   1 cup steeped chamomile tea, cooled 1 peach, diced Place both ingredients into a blender and blend until smooth. Add ice if desired. Serve & enjoy! Serves 1 Tip: You can use fresh or frozen peaches.  

Recipe (Selenium-rich): Chocolate Chia Seed Pudding

By Joan Reid

½ cup Brazil nuts 2 cups water nut bag or several layers of cheesecloth (optional) ½ cup chia seeds ¼ cup unsweetened cacao powder ½ teaspoon ground cinnamon ¼ teaspoon sea salt 1 tablespoon maple syrup Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk.  If desired, strain it…

Recipe (dairy-free milk): Homemade Nut/Seed Milk

By Joan Reid

½ cup raw nuts/seeds (almonds, walnuts, pecans, pumpkin seeds, or sesame seeds) 2 cups water ¼ teaspoon vanilla extract (optional) Soak nuts/seeds for about 8 hours (optional but recommended). Dump soaking water & rinse nuts/seeds. Add soaked nuts/seeds and 2 cups water to a high-speed blender and blend on high for about one minute until…

Sweet Enough Matcha Latte Recipe (naturally sweetened)

By Joan Reid

1 teaspoon matcha powder 1.5 cup almond milk, unsweetened 1-2 teaspoons maple syrup or honey (optional) Heat almond milk and maple syrup/honey (if using) in a small pot. Add matcha powder to cup. When almond milk is hot, add about a ¼ cup to matcha and stir to combine. Add rest of the milk to…

Seaweed Sushi Bowl (Thyroid-friendly iodine)

By Joan Reid

1 cup cooked rice 1 avocado (thinly sliced) ½ cucumber (diced) ½ red pepper (thinly sliced) 1 green onion (chopped) 2 tablespoons dried seaweed (arame, wakame, or crumbled nori sheets) 2 tablespoons sesame seeds 3 tablespoons rice vinegar 3 tablespoons gluten-free tamari sauce 1 tablespoon lemon juice 1 tablespoon sesame oil ½ garlic clove dash…

Veggie Omelet

By Joan Reid

Serves 1 1 teaspoon coconut oil 1 or 2 eggs (how hungry are you?) ¼ cup veggies (grated zucchini and/or sliced mushrooms and/or diced peppers) dash salt, pepper and/or turmeric Add coconut oil to a frying pan and melt on low-medium heat (cast-iron pans are preferred). In the meantime grab a bowl and beat the…

De-Stressing Chocolate Pudding

By Joan Reid

Enjoy this high-fiber prebiotic delish dessert. Serves 6 3 ripe avocados ¼ cup cacao powder (unsweetened) ¼ cup maple syrup ½ tsp vanilla extract Dash salt Place all ingredients into a food processor and blend until smooth. Serve & enjoy! Tip: Try adding a pinch of cinnamon for a deeper flavor.  

Probiotic-rich:  Fermented Carrots

By Joan Reid

Serves 12 1 L warm water, filtered is best 4 tsp salt ** 4 carrots, medium, peeled, sliced 1 clove garlic, smashed (optional) Instructions: Make a brine by dissolving the salt in water. Place carrots into a clean canning jar, packing them in tight. Make sure to leave about 1 inch of head space at…

Kale Cucumber Bean Salad

By Joan Reid

Recipe:  (Myth-free salad, filling and nutritious):  Kale Cucumber Bean Salad My magical Weight Loss Salad recipe below (just kidding!) Serves 2 4 cups kale, divided 1 cup cooked beans of your choice (white beans, chickpeas, etc.)                                           …

Caffeine-Free Chai Latte

By Joan Reid

a.k.a.:  Caffeine-free latte for your afternoon “coffee break” Serves 1-2 1 bag of rooibos chai tea (rooibos is naturally caffeine-free) 2 cups of boiling water 1 tablespoon tahini 1 tablespoon almond butter (creamy is preferred) 2 dates (optional) Cover the teabag and dates (if using) with 2 cups of boiling water and steep for a…

Garlic Lemon Roasted Brussel Sprouts

By Joan Reid

This is a great high-fiber side dish! Ingredients: 1 lb Brussels sprouts (washed, ends removed, halved) 2-3 cloves of garlic (minced) 2 tablespoons extra virgin olive oil 2 teaspoons fresh lemon juice dash salt and pepper Directions: Preheat oven to 400F. In a bowl toss sprouts with garlic, oil, and lemon juice.  Spread on a…

Pumpkin Spice Latte

By Joan Reid

3 tbsp coconut milk 1 ½ tsp pumpkin pie spice (or cinnamon) ¼ tsp vanilla extract 1 tbsp pumpkin puree ½ tsp maple syrup (optional) 1 cup coffee (decaf, if preferred) Instructions Add all ingredients to blender and blend until creamy. Serve & enjoy! Serves 1 Tip: You can use tea instead of coffee, if…

Chia Peach Green Smoothie

By Joan Reid

Serves 1 1 tablespoon chia seeds handful spinach 1 banana 1 chopped peach 1 cup unsweetened almond milk Add ingredients to blender in order listed (you want your greens on the bottom by the  blade so they blend better and have the chia on the bottom to absorb some liquid before you blend). Wait a…

CRUNCHY PEACH POTS

By Joan Reid

For breakfast or an anytime snack. (Vegan option included) Ingredients 1 peach peeled and cut into bite-sized chunks 150g pot Greek Yoghurt ( or coconut yoghurt for vegan option) 2 tbsp puffed/popped quinoa 1 tsp honey (replace with maple syrup for vegan option) 1 tablespoon mixed nuts (optional)   Method In a short glass layer…

EGG SOLDIERS (WITHOUT TOAST!)

By Joan Reid

A much healthier way to enjoy your eggs   Ingredients 1 soft-boiled egg 5 spears of steamed asparagus OR steamed green beans   Method Cut the soft-boiled egg in half and serve with the steamed asparagus or green beans for dipping.