Recipes

January 2, 2018

  • 1 lbs of butternut squash )cubed),

  • same amount of Brussel sprouts (halved),

  • sea salt to taste

  • 1 table spoon of avocado oil,

Mix, spread on baking sheet. Bake 30 min on 425, toss in about 15min

Add a handful of dried or fresh cranberries and a handful of pecans 5 min before it's ready.

When ready mix with the dressing:

1 table spoon of brown mustard, 1 table spoon of honey and 1/2 table spoon of balsamic vinegar (or a bit of squeezed lemon), mix all ingredients in a small bowl. 

ENJOY!

December 25, 2016

 This delicious guilt-free dessert is a "chocolate version" of my pumpkin pie made in 10 minutes

Crust:

  • 1/2 cup of your favorite nuts or nut mix

  • 1 table spoon of almond butter

  • 1/2 cup of unsweetened coconut flakes

  • 6 medjool dates

  • Orange zest from 1 orange (preferably organic)

  • 1 table spoon Amaretto (optional)

Filling:

  • 1 avocado

  • 1/2 can of full fat organic coconut milk

  • 1 tbl spoons of ground flax seeds 

  • 2 medjool dates

  • 3 tea spoons vanilla extract

  • 3 full tea spoons of organic cocoa powder

  • A pinch of sea salt

Directions:

  • Place all crust ingredients in a food processor, grind well, put on the plate covered with wax paper, form the crust

  • Place all filling ingredients in a blender, blend well, put on a top of the crust

  • Get creative with design! (raisins, craisins, dark chocolate, frozen berries)

  • Cool down in a fridge temperature and ENJOY!

November 17, 2016

Crust:

  • 1/2 cup of your favorite nuts or nut mix

  • 1 tbl spoon of pumpkin seeds

  • 1 tbl spoon of sesame seeds (optional)

  • 1 table spoon of almond butter

  • 1/2 cup of unsweetened coconut flakes

  • 6-8 medjool dates

  • Lemon zest from 1 lemon (preferably organic)

  • 1 table spoon Amaretto (optional)

Filling:

  • 1 can of Organic  Pumpkin Puree

  • 1/4 can of full fat organic coconut milk

  • 1/3 stick of organic butter (or table spoon of coconut oil), warmed up to soften

  • 2 tbl spoons of ground seeds (mixed flax and chia seeds)

  • 2-3 medjool dates

  • 2 tea spoons of pumpkin pie spice

  • 1-2 table spoons of fresh squeezed lemon juice

  • A pinch of sea salt

  • Optional - a pinch of black pepper and a tea spoon of shredded raw ginger root

Directions:

  • Place all crust ingredients in a food processor, grind well, put on the plate covered with wax paper, form the crust

  • Place all filling ingredients in a blender, blend well, put on a top of t...

September 6, 2016

Ingredients (make 2 servings)

  • kale  3-4 leaves

  • pomegranate seeds 1-2 table spoons

  • roasted sesame seeds 1 tea spoon

  • Fresh squeezed lemon juice, sea salt and olive oil to taste

Preparation

  1. Separate soft parts of the leaves from the stem (you can save stems and use them for your soups and stews) and cut into large pieces

  2. Put the pot with water on a high heat and bring it to boil

  3. Through kale in boiling water and take it out in about 30-40 sec. The “thumb rule” is to cook until green color will turn into bright green.

  4. Take it out, put on a wide plate, you can put it in a freezer for a minute so that it would cool down quickly

  5. Add other ingredients on a top

ENJOY!

Note: you can try to make broccoli the same way, the cooking time will be a bit longer – 1-2 minutes (adjust to your taste buds)

September 4, 2016

Combination of fruits a  and nuts will help you to boost your energy. Cinnamon not only add flavor and aroma but is also a good-old-remedy for stabilizing blood sugar level. 

Ingredients:

  • 1 apple, sliced (you can use apple cutter)

  • 1/2 tea spoon of cinnamon

  • 2 tea spoons of ground flax seeds

  • 1 table spoon of your favorite berries (fresh or frozen)

  • 1table spoon of almond butter

Preparation - will take you 3-5 min to make it and pack in a tapper ware or simple plastic container

Slice an apple, place apple slices and almond butter in container, sprinkle with cinnamon and ground flax seeds, put berries on a top

Enjoy at 3pm or any other time when you need to boost your energy!

March 11, 2016

 

Pre-heat oil on a pan (we used grape seed oil, but you can also use ghee, coconut oil, sesame oil)

 

Add your favorite spices (we used mustard seeds, cumin seeds, turmeric, cloves and curry) then chopped onion (or garlic), then  vegetables of your choice (we used sweet potato, cauliflower, Brussels sprouts, parsnip, frozen green peas, rainbow chard. Greens always go at the very end.

 

Cook on low heat for 20-30 min.

 

You can add just a little bit of water if it starts burning.

 

Enjoy! 

March 11, 2016

While oven is pre-heating (385) put your fish on a tray, sprinkle with

• Option 1 (Asian flavor) soy sauce, sesame oil, sesame seeds

• Option 2 (Mediterranean flavor) olive oil, lemon juice, black pepper, dill, red onions, bell peppers

 

Bake for 20 min and broil for additional 2 min 

 

Enjoy!

 

TIP. If you are cooking for 1 or 2 people and have a space on your tray put there cut-in-halves Brussels sprouts or sliced turnips (use same topping).

 

March 11, 2016

 

  • Heat up the oil on a pan

  • Put your vegetables starting with roots, then peppers and tomatoes, at the end greens

  • Cover it with the lid for couple minutes then add whipped eggs with salt and black pepper

  • Cover for few more minutes

  • Add chopped dill, parsley of cilantro on a top if desired.

Enjoy!

March 11, 2016

 

Ingredients:

Quinoa (white, red or mix) 1 cup

Water 2 cups

1 carrot or half of a cup of cubed butternut

squash

Instructions:

Soak grain overnight.

In the morning - rinse, add water, shredded carrot

(or squash) and cook tightly covered on a slow fire

for 15 min. Make sure to add the same amount

of water you poured while rinsing to keep the

right proportion. Keep in mind the grain  " takes

in" some water when it soaks

Add butter or olive oil on your plate,

 top with  pumpkin seeds

 

You can make a delicious salad from leftovers if

you add some chopped sweet red pepper , dills,

olive oil and squeeze a little some lemon juice

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Nina Yunovich

Certified Holistic Health Coach

nina@wellnesscoachnina.com

224.715.8387

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