Food Friday: Bumpin' Brassica Bowl

Greens, greens the wonderful food! There are many benefits from eating leafy greens, especially from the Brassica family, which is why I always try to incorporate them into my daily meals. I go a little crazy if I haven't had any greens in a day and actually crave them when I wake up after certain late nights... I highly encourage you to try incorporating some of these other greens into your diet instead of the basic leaf lettuce. 

The brassica (latin name for cabbage) family include kale, cabbage, brussels sprouts, broccoli, collard greens and cauliflower. In addition to being packed full of vitamins and minerals such as calcium and iron, they contain several phytonutrients known for their cancer fighting properties and liver detox functions. One I want to highlight is I3C (indole-3-carbinol) that gets converted to DIM in the body to aid in phase 1 and 2 liver detoxification and estrogen balancing. You can take this in supplement form but why not get it from food as best you can. Brassica greens also contain flavonoids which act as an anti-oxidant to fight inflammation. Broccoli, and broccoli sprouts contain sulforaphanes which are powerful nutrients to not only support the liver, but kill H.pylori and other unwanted bacteria in the gut, and is a potential cancer treatment. I could go on but lets get to the recipe!

Ingredients: (serves 2)

• 4 tbsp apple cider vinegar (great for digestion!)
• 4 tbsp olive oil
• 2 tsp dijon mustard  
• 3 cups shredded kale
• 1 cup shredded brussels sprouts 
• 1/2 cup shredded green cabbage 
• pinch of sea salt
• 1 large shallot, sliced and caramelized 
• 2 tbsp sunflower seeds, toasted
• 2 tbsp hemp hearts
• 1/4 avocado, sliced 
• 1 soft-boiled egg, halved 
• handful broccoli sprouts - optional (learn how to sprout here)

Directions:

1. In a small blender/magic bullet emulsify the olive oil with the apple cider vinegar and dijon mustard. It should end up slightly creamy and a light yellow colour.
2. Mix shredded kale, brussels sprouts and cabbage together in a bowl. Dress the greens with the dressing, only adding enough to lightly coat the greens, then massage the kale mixture to soften the kale. Add a pinch of salt, then more dressing if needed.
3. Top with hemp hearts, caramelized shallots, toasted sunflower seeds and broccoli sprouts (if using) and gently mix. Top with sliced avocado and egg, adding a pinch more salt. Delicious! 

Look out for recipes like these in my 10-Day Fall Detox Program! Want to get back on track with your health after the summer months? The program starts October 10th but sign up today to claim your spot!

Food Friday: Carrot Quinoa Breakfast Cookies

I think I may be a snack monster! "I'm hungry" may be the phrase I say the most ;) This is probably because I am not balancing my blood sugar effectively that day, simply out of habit or I just enjoy food too much! 

These cookies do the trick for me when I am in that state of mind and my stomach is grumbling. I love freezing them and grabbing one as needed. They are packed full of nutrients from the carrots, quinoa and oats, fat from almond butter and nuts, coconut oil and flax, protein from almond butter/nuts and fibre from whole grains and flax. I see no wrong! (Unless you are on a paleo diet unfortunately.) Remember fat, fibre and protein is what keeps you full for longer and balances your blood sugar. I posted the link to these awhile ago on FB but considering I keep coming back to them I wanted them handy for both you and me. :) 

Depending on how runny my almond butter is, the cookies can be pretty wet before cooking or dry. I add a little more quinoa or oats if it looks too wet, which keeps them from crumbling. If you can eat eggs you may want to try them with 1-2 eggs instead of the flax mixture however I haven't done this yet. The recipe has several ingredients but I find they are a cinch to throw together if you have cooked the quinoa the night before (use the rest in a buddha bowl or salad). Thanks www.loveandlemons.com!

Ingredients:

• 1 cup oat flour (made from 1¼ cups whole rolled oats ground in a blender - eg vitamix)
• 1 cup (additional) whole rolled oats
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1/2-3/4 cup cooked quinoa
• 1 cup finely shredded carrots
• 2 tbsp ground flaxseed + 5 tbsp warm water (set aside for 5 minutes)
• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1/2 cup nuts and/or seeds (I used walnuts & pumpkin seeds; pecans could be great)
• 1/2 cup dried cranberries

Directions:

1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
2. In a glass, combine the flaxseed and warm water and set aside to thicken for about 5 minutes.
3. Use a food processor or a blender to process the 1¼ cups rolled oats into a fine flour and measure out one level cup. In a large bowl, stir together the flour, the remaining 1 cup whole oats, baking powder, baking soda, cinnamon and sea salt. Add in the quinoa and then the shredded carrots, stirring until the carrots are completely coated with flour.
4. In a medium bowl, combine the almond butter, coconut oil, and maple syrup and stir well to incorporate. Stir in the flaxseed mixture.
5. Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Stir in the walnuts, pumpkin seeds, and cranberries.
6. Scoop just under ¼ cup of batter for each cookie onto the baking sheet. (I have used 1/4 cup and they come out pretty big - which I like.) Bake for 15 to 18 minutes, or until lightly browned. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
7. When cookies are completely cool, they can be stored in an airtight container or frozen.

Let me know what you think or if you have any adaptations you like!

In health & happiness, 

Dr. Karen

Food Friday: No Bake Granola Bars - 2 Ways

With this summer heat, the last thing you want to do turn on your oven. So what better way to whip up a nourishing and delicious snack than with dates and a freezer! No bake granola bars can be made several ways depending on the flavours you are craving. Here are 2 different options that I really enjoy. I’ll grab one of these out of the freezer in the morning for breakfast if I am running late or pack one in my lunch bag for a satisfying snack in the afternoon, remembering to pop it in the fridge/freezer at work. 

The dates provide a natural sweetness, are a good source of fibre and are blood building. Be sure to use all natural nut butter to avoid added sugars and to get the right taste. These bars have both protein and good fats from the nuts. Use raw cacao powder for the chocolate bars if you can find it. It is a fantastic superfood packed full of nutrients and antioxidants. 

Chocolate Granola Bars

Ingredients:

• 1.5 cups dates (soaked for a couple hours)
• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 cup raw cacao powder/dark cocoa powder 
• 1.5 cups rolled oats
• 3/4 dark chocolate chips
• 1/2 cup almond butter
• 1/4 cup maple syrup

Directions:

Blend dates, walnuts, almonds and cocoa powder in a food processor. In a large bowl mix that with oats, chocolate chips, almond butter and maple syrup. Pour mixture into a 9x9 baking sheet or loaf pan (depending on the size of granola bars you want) lined with parchment paper and press firmly down. Freeze for 1 or more hours until hardened. Lift from parchment paper and cut into bars or squares. Wrap individually in plastic wrap or wax paper and store in the freezer. 

Maple Granola Bars

Ingredients:

• 1 cup dates (soaked)
• 3/4 cup almonds
• 1.5 cups rolled oats
• 1/3 cup maple syrup
• 1/2 cup almond butter

Directions:

Blend dates in a food processor. Add almonds and blend again. Lastly oats, maple syrup and almond butter and blend a third time until it forms a ball. Pour mixture into a 9x9 baking sheet or loaf pan (depending on the size of granola bars you want) lined with parchment paper and press firmly down. Freeze for 1 or more hours until hardened. Lift from parchment paper and cut into bars or squares. Wrap individually in plastic wrap or wax paper and store in the freezer. 

Enjoy!

Do you have a favourite granola bar recipe? Let me know in the comments below.

In health & happiness, 

Dr. Karen 

Food Friday: Pomegranate Chicken Tacos

Are you looking for a quick yet delicious meal that is still healthy? These pomegranate chicken tacos, aside from the wraps, are prepared in a slow cooker so they can be put together quickly when you get home from work! This recipe is great if you are on an elimination diet, avoiding gluten or just looking for a healthy option. They can be even made paleo if you use plantains to make the wraps or use fresh collard greens. 

I have made these tacos using different variations for a wrap and I have to say using homemade wraps makes the meal! You can find the recipe for brown rice tortillas here. It is so simple! I don’t own a tortilla press but using my hands, a rolling pin or a heavy pot to flatten them works just fine with the flour between two pieces of parchment paper. Leftover chicken can be added to lunches with a kale salad or something along those lines. 

Ingredients:

Chicken:

• 1-1.5 lbs organic or local chicken breast, skinless, boneless
• 1 cup pure pomegranate juice
• 1 small onion, halved and cut into half-moons
• 2 large garlic cloves
• 1 tbsp extra-virgin olive oil
• 2 tsp ground cumin
• 2 tsp sea salt
• 1/2 tsp freshly ground pepper

Tacos:

• Brown rice tortillas (recipe here) or collard green leaves 
• thinly sliced napa cabbage or romaine lettuce
• sliced avocado
• thin strips of cucumber
• mayonnaise (vegan if prepared) 
• broccoli sprouts (optional)

Directions:

1. Before work place all the ingredients of the chicken in a slow cooker. Cover and cook on low for 6 or so hours. Remove the chicken from the slow cooker and place it on a plate or cutting board. Using two forks, shred the chicken then place it back in the slow cooker and mix it into the cooked onions and juices. Let it cook uncovered for 10-15 minutes more. 
2. During this time, make the tortillas using brown rice flour or almond flour and tapioca flour (I find this works better than arrowroot). Add more tapioca flour until you can easier form a ball of dough. Continue with recipe from here. Be sure to eat when tortillas are still warm to avoid them breaking too much. 
3. To assemble the tacos, spread a small amount of mayonnaise on the tortilla. Place a scoop of the shredded chicken into the centre of each tortilla, then add a small handful of greens, a few slices of avocado, a small handful of cucumber and a tbsp broccoli sprouts. Fold in half and enjoy! It gets a little juicy so watch out 😃 

Let me know what you think!

In health & happiness, 

Dr. Karen