Name: Ham and Pineapple Rollups
Total time: 5 min
Ingredients: Nitrate-free ham slices; avocado slices; pineapple slices; lettuce leaves

Ham and Pineapple Rollups

Prepare a flavorful dipping sauce (see instructions below) or serve with your favorite condiment.

Ham and Pineapple Rollups Yum

Prep Time

5 minutes

Servings

Ingredients

Prep Time

5 minutes

Servings

Ingredients

Instructions

Make a Dipping Sauce by combining to taste: coconut milk, fresh lime juice, chopped fresh basil, chopped scallions, and a dash of salt. Blend well. Before serving, let sit for flavors to combine.
Layer slices of ham, avocado and pineapple. Lay on lettuce leaves and roll like a cigar. Secure with a toothpick, if desired. Serve with dipping sauce.

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Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette” →

Beet Ginger Smoothie

Posted on April 7, 2018April 14, 2018 by Lisa P

Yes, it tastes as good as it looks, and no added sugar!

1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie” →

Quick Bone Broth Veggie “Noodle” Soup

Bone broth is a delicious, restorative, highly nutritious broth made by simmering meat bones in water for 8-10 hours. The broth completely absorbs all the micronutrients from the bones themselves. AIP and Paleo diets both recommend consuming bone broth every day. However it can get boring, so I tend to add it to a thick soup or make a nice soup out of it from scratch, like this one.

Feel free to swap out the kale and mushrooms with any other vegetables (raw or cooked) you already have in your frig. Continue reading “Quick Bone Broth Veggie “Noodle” Soup” →

Pesto Vinaigrette

Pesto Vinaigrette Yum

This makes a summer-fresh dressing for any green salad and adds super flavor to a plate of sliced tomatoes sprinkled with green onions and feta cheese.

Prep Time

5 minutes

Servings

cup

Ingredients

1/2 cup basil pesto jar or homemade
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1/4 cup extra virgin olive oil

Prep Time

5 minutes

Servings

cup

Ingredients

1/2 cup basil pesto jar or homemade
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1/4 cup extra virgin olive oil

Instructions

In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined.

Recipe Notes

Can be refrigerated for up to three days.

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How to make “Bowls”

Posted on March 2, 2018 by Lisa P

“Bowls” are a newly popular concept, and for good reason. They are fresh, generally quick to put together, tasty, and relatively inexpensive.

Think Chipotle, SweetGreen, or pretty much any of the “healthy fast food” franchises popping up in malls across the country. Essentially it’s a pile of stuff in a bowl, with lettuce/greens on the bottom, and stuff on the top. Hm… sounds kind of familiar, right? Like a salad bar? Yep, exactly like a salad bar. The difference is in the marketing, and the proportions. it’s a little bit of salad with a lot of “stuff” arranged in a colorfully pretty selection of “wedges” around the edge.

Literally, it’s just a bowl of different wholesome, nicely flavored ingredients, that you then pour some sauce on and mix together, like… well… like a salad. Yeah.