Tag: Recipes

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Morning Breakfast Shake:

If you’re looking for a quick breakfast here is a shake sure to please. When I was told I had Hashimotos I went a little crazy. I omitted everything from my diet, did a body cleanse and cleaned out my refrigerator and mad a trip to the food bank with all the food I could no longer eat.

This shake became my “go to” breakfast for a while. Berries are filled with antioxidants. great for rebuilding healthy cells.

Remember to check in with your body before making changes. Check with your health care provider to make sure any changes will benefit you. What works for me, may not work for you.

  • ¼ cup Hemp protein
  • 3 Tablespoon Chia Seeds (can be difficult to digest, so if you have tummy trouble omit)
  • ½ cup Coconut Milk (I use water)
  • ½ – 1 cup of frozen fruit
  • 1 Banana
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon of cinnamon

Blend together for a tasty breakfast shake.

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Honey Roasted Sweet Potatoes

Yield: 2 large potatoes, serves 2

Prep Time: 10 minutes

Cook Time: about 40 to 45 minutes, or until tender and done

Ingredients:

Sweet Potatoes
2 large or 3 medium/large sweet potatoes washed, peeled, and cut into chunks 
3 to 4 tablespoons honey
3 to 4 tablespoons coconut oil in a liquid state
1 tablespoon cinnamon, or to taste 
pinch salt and pepper, ginger, and nutmeg to taste

Creamy Honey-Cinnamon Dip
heaping 1/3 cup Coconut yogurt
1 teaspoon cinnamon,  

Directions:

  1. Preheat oven to 400F. Coat baking sheet with coconut oil.
  2. Sweet Potatoes – slice potatoes into 1-inch chunks
  3. Add potatoes, honey, oil, cinnamon, optional salt, and pepper to taste, add optional seasonings to Ziplock bag and seal bag, and toss potatoes to coat. Make sure potatoes are coated completely.
  4. Using your hands, transfer potatoes to baking tray, arranged in a single flat layer, and not touching, if possible.
  5. Bake for about 20 to 25 minutes, remove from oven and flip potatoes over using tongs.
  6. Add remaining marinade, lightly and evenly over potatoes.

Creamy Honey-Cinnamon Dip – Add all dip ingredients to a small bowl and whisk until smooth and combined.

Serve with your favorite Chicken or Salmon recipe.

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Baked Salmon with Dill

I grew up in Alaska, and I ate my fair share of Salmon. Today I still enjoy a salmon fillet and often eat it for lunch with a baked sweet potato. Today I’m sharing a simple recipe that I hope you’ll enjoy.

            Serves 4

4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

1 1/2 tablespoons finely chopped fresh dill

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 lemon wedges

2 Tablespoon Olive Oil

Directions:

Preheat oven to 350°.

Place fish on a baking sheet. Brush both sides with Olive Oil. Sprinkle fish with dill, salt, and pepper. Squeeze fresh lemon over salmon. Bake at 350° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sliced lemon wedges and vegetable.

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Lime Basil Chicken Recipe

I’ve been sharing my experience and information for a few months now. Today I am sharing a recipe that you might like to try. It’s simple and healthy. Some of you may choose not to eat meat at all. If you are one of us that continue to eat meat, try to find organic, grass-fed chicken and beef. You want to stay away from the hormones and antibiotics if possible.

Lime Basil Chicken

½ cup cider vinegar                                                           ½ teaspoon turmeric

1 teaspoon salt                                                                   juice of 1 fresh lime

1 garlic clove (minced)                                                     1 teaspoon basil

1Tablespoon of pureed onion                                        4 boneless Chicken Breast

Place chicken breast in zip lock bag. Mix remaining ingredients together. Add to chicken. Let marinate overnight.

Place chicken in a casserole dish (I spray the dish with grapeseed oil before placing the chicken). Cover and bake at 350 degrees for 30 minutes (or until done).