Monday, February 6th, 2017
Kristen Suzanne in Bread
, gluten free
, instant pot
, pastured eggs
Let’s dive in. Golden Egg Salad.
I love egg salad. It’s creamy, a bit tangy, nourishing and full of flavor and satisfaction.
Here’s how I made Golden Egg Salad the other night.
I started by pressure cooking organic broccoli in my beloved Instant Pot, which effortlessly takes only a handful of minutes.
Instant Pot broccoli. Easy!
While the broccoli is cooking, I get a bowl together with the dressing mixture.
Egg Salad dressing goodies
For starters, I don’t like conventional mayo because they all have some kind of vegetable oil in it (canola or sunflower or soybean oil) of which I currently eschew. I’m not crazy about the primal mayos out there either.
Instead, I love and always use Straus whole-fat Greek yogurt which is a kiss from heaven. It’s thick, rich, and tastes like cream cheese(?) to me. I use it in place of all things mayo and my gut thanks me as a result (boost of gut-health probiotic love). I can’t speak for other Greek yogurts though, as far as heavenly taste.
To the bowl, I add:
I stir it all and look for more stuff to add texture and pizzazz to my egg salad.
Oh. Whoops. I should mention that I already had my hard-cooked eggs made in my Instant Pot earlier today. Reason alone to buy an Instant Pot to make the perfect-every-time hard-boiled eggs.
Ok so I found some red bell pepper and chopped it.
I added sauerkraut and chopped bread-n-butter pickles (my favorite in egg salad).
Bell pepper for texture, brightness, and nutrition
Then I chopped the freshly cooked broccoli, added more Greek yogurt cuz you should make it really creamy.
I need a bigger bowl.
Added the chopped eggs.
Stirred it up and tasted.
Diced up an apple and added it.
Now, it’s perfect.
Oh yeah. Bring it.
Friday, October 16th, 2015
Kristen Suzanne in Bulletproof Coffee
, food journal
, Kristen Suzanne
Lemon water did more than I realized.
Here’s a day in my life.
700 am Wake up naturally. Sometimes I oil pull at this time.
715 am Drink some spring water with organic lemon juice squeezed in. I’ve heard about people doing this forever. I never got into it… til now. I read recently that drinking it on an empty stomach does something to help digestion, which helps you better absorb nutrients from your food later. Interesting. Okay, I’ll try. (The rule is that it’s on an empty stomach and you don’t eat for about 30 minutes.)
717 am Rebounding to start moving, getting the kinks worked, blood flowing, and because it’s fun. (Bellicon is the best rebounder.)
740 am Brew Upgraded coffee in my groovy Technivorm coffee pot. While that’s brewing I get other ingredients ready to make Greg’s and my Bulletproof Coffee (Greg likes his in a cold shake form), or I grab my Bulletproof Frozen Cubes.
745 am Make Kamea’s breakfast (usually gently scrambled eggs – something like this)
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Saturday, April 18th, 2015
Refreshing salad with Sweet Capri Dressing.
This dressing, Sweet Capri Dressing, is one of my favorites. It’s my most requested dressing from family and friends.
I made it this week, enjoyed it on a few different salads, and decided I should share! I promise that you will want to eat salads practically every day when you dress them with this delectableness.
It’s found in my RECIPE BOOK HERE.
And… it’s now found here on my blog. Keep reading to get the recipe. It’s one of those dressing recipes that keeps you going back for more salad. #BowlLickingAnyone?
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Saturday, February 28th, 2015
Juicy Refreshing Fennel Orange Salad – Ready to dive in.
I wrote recently that mom’s backyard is turning into an organic citrus orchard. I also mentioned that one of the things I make from the barrels of citrus she gives me is Fennel Orange Salad.
I decided that name didn’t do the dish justice, so I changed it to Juicy Refreshing Fennel Orange Salad. It’s quickly become a favorite of ours, including Kamea’s. It offers a delightful brightness to a dreary winter with the seasonal citrus and the fabulous fennel. It’s sweet with oranges and savory with little bites of red onion. It’s a salad you should definitely make.
If you need any citrus, we have plenty. ;)
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Thursday, January 22nd, 2015
A chair begging to be read in with a cuppa tea in mom’s back yard.
I’m lucky that my mom lives only about 38 minutes from our home which makes for frequent visiting. That’s especially great when my mom is one of my daughter’s favorite people – Nana is big fun. Part of that Nana-fun extends beyond Nana to include her house with four dogs and a crazy yard of colors and imagination. The backyard is of decent size and filled with rocks, flowers, bird houses, bird feeders, bird baths, windmills, tons of wind chimes, tinsel on the trees, holiday lights on the trees year round, and what’s turning out to be an organic citrus orchard.
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Friday, December 12th, 2014
Golden Immunity – Fight the Flu!
Over the past few months I’ve been researching the topic of herbal antivirals and herbal antibacterials. I’ve learned a lot to say the least. My family’s supply of immune boosting tonics, tinctures, herbs, etc is damn impressive, and if our house ever caught on fire, I’d probably grab as much of those as I could instead of my laptop, etc. Ha! Seriously though, I feel empowered to kick anything’s ass that comes my family’s way.
Entered into our home: the flu.
We had the flu in our house with our little one recently, and in my determination to heal her in record speed (which she did), and preventing my husband and me from getting it, I created this crazy wonderful drink, Golden Immunity. It’s filled with everything the body needs to nip the flu virus in the bud or help you prevent getting it, if you’re around people with influenza.
I made the drink on the spicy edge so I didn’t give it to Kamea. For Kamea, I did a number of other things from probiotics to lyposome encapsulated vitamin C plus vitamin D3/K2 drops, various tinctures like this Cherry Bark, this Astragalus, and this Dr. Christopher’s Echinacea Angustifolia, and homemade elderberry syrup (plus more) multiple times a day. (If you don’t make your elderberry syrup you can buy it here.)
Making Golden Immunity is a 3 step process to make it, but beyond worth it. There are no amounts listed in my rough outlined recipe, but I made a batch with 3 cups which Greg and I shared. Just eyeball everything because as long as you’re getting the following ingredients in, it’s immensely beneficial.
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Tuesday, April 15th, 2014
Olive n Veggie Pasta (gluten free, paleo, raw vegan)
The first time I created this recipe both my husband and I knew it’d become a regular in our house, and it has been for years. The textures and flavors are refreshing and delicious (especially fantastic during the warm summer months), and it’s a pretty dish. Oh, it takes a maximum of 10-minutes to throw together – I love that.
Olive and Veggie Pasta (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 1 large zucchini
- 1 medium to large red bell pepper, seeded and diced
- 1 avocado, pitted, scooped / peeled, and diced
- 6 raw olives, pitted and chopped*
- 4 to 5 leaves fresh basil, chopped
- 1 teaspoon minced fresh chives or 1 green onion, chopped
- fresh organic lemon or lime juice, a good squeeze’s worth
- drizzle high quality raw olive oil
- sea salt, to taste
- Using a spiral vegetable slicer, spiralize the zucchini into noodles (if you have kids, have them help with this because they’ll love it). If you don’t have a spiral slicer, use a vegetable peeler to cut the zucchini into long, thin, ribbon-like slices.
- Put the zucchini in a bowl and add the remaining ingredients.
- Toss well with some fun bamboo hands and serve immediately.
* We really love Essential Living Foods Raw Peruvian Black Botija Olives. They are so unbelievably good… very juicy and meaty. The only ingredients are organic raw botija olives and sea salt.
Tuesday, March 18th, 2014
Spicy Metabolic Vanilla C Tonic with grapefruit
Everyone has heard of the master cleanse right? I tried that diet / cleanse, among most others. I lasted almost 5 days before I was so hungry I was dreaming of lettuce to eat, desperate as I was. Well. I have to admit that the tonic you make on the Master Cleanse is pretty darn tasty and possibly has some nutritional value, but not nearly enough. That’s where my Spicy Metabolic Vanilla C Tonic comes into play. It’s my spin of the Master Cleanse tonic that is to be enjoyed whenever and where ever BUT not as a replacement for food! Note: I am not suggesting that you drink this as part of that cleanse, or any cleanse, that involves removing food because I am not a fan of cleanses – food is a good thing. I’m simply sharing a delicious and nutritious tonic that you can drink anytime.
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Sunday, December 15th, 2013
Sunshine Muffins (Gluten Free)
These versatile and moist muffins are not sweet. I limit the sugar content in my family’s life so I create some recipes without any added sugar. The only sweetness from these babies comes from the orange juice. So, if you’d like a sweet muffin, then by all means add some sugar (coconut crystals, honey, xylitol).
I’m also known in my family to make gluten free muffins and breads without added sugar because if I feel like sweetening it up later, I drizzle raw honey or maple syrup on top.
Oh, another good reason for keeping the sugar out is that I can then serve these alongside stew or chili.
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Sunday, August 11th, 2013
Oftentimes my lunch consists of either a big salad or some kind of blended drink / smoothie. I usually load it up with fat and veggies so it’s highly nutritious (fat helps many nutrients get absorbed from foods) and satiating, not to mention easy and fast.
Cucumber Ice Smoothie
Cucumber Ice Smoothie (Vegan. Paleo.)
Yield 2 servings
- 1 large organic cucumber, chopped
- handful of fresh cilantro
- 1 tablespoon fresh dill
- 2 stalks celery, chopped
- 1 avocado, pitted and peeled
- 1 tablespoon MCT oil
- pinch fleur de sel salt
- juice 1/2 lemon
- 1 cup ice
Blend everything until smooth. I used my Vitamix and the accompanying plunger. If you don’t have one of these beauties, then you might need to add a bit of water to help get it blended.