Coconut Basil Ice Cream with Strawberry Sauce

Coconut Basil Ice Cream with Strawberry Sauce - Healing and Eating

If you love strawberries, then you will love this coconut basil ice cream with strawberry sauce. It’s paleo friendly and naturally sweetened with honey. With strawberries now in season, this guilt-free dessert is especially good. I’ve also eaten it without the strawberry sauce and just added some chopped strawberries on top instead. But honestly, a freshly made strawberry sauce makes every dessert taste better, and my husband (who is also my official taste tester) agreed.

I’m really happy with the way this dessert came out, and the ingredients are so healthy you could even eat this for breakfast. Which I just did :) In all seriousness, this recipe was a tricky one that required a lot of trial and error and me eating a lot of green ice cream. My first batch did not have enough basil, but this batch has a nice subtle basil flavor that tastes amazing with strawberries. The coconut cream and avocado are mostly there for texture and color so don’t be put off by them. You also can taste a nice honey flavor, which is what I used for my sweetener, so make sure you use a really high quality honey.

Coconut Basil Ice Cream with Strawberry Sauce
 
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Serves: 8
Ingredients
  • 2½ cups of full fats coconut milk
  • 1 cup of avocado
  • ½ cup of creamy wildflower honey (for ice cream)
  • 1 cup of chopped basil
  • 3 tbsp creamy wildflower honey (for sauce)
  • juice from ½ lemon
  • 1 cup of chopped strawberries
Instructions
  1. In a high speed blender, add coconut milk, avocado, ½ cup of honey, and chopped basil. Blend until smooth.
  2. Then add mixture to ice cream maker, follow your ice cream maker instructions.
  3. Transfer mixture from ice cream maker to a large container and then freeze overnight.
  4. Chop strawberries, then transfer to a pan with 3 tbsp of honey, and the juice from ½ lemon. Cook on medium heat for 10-15 until some of the liquid is cooked off.
  5. Transfer strawberry sauce to a container and keep in fridge overnight or until sauce has cooled down and thickened up.
  6. Let ice cream sit out for 10-15 minutes so it is easier to scoop, then add strawberry sauce on top.
  7. (optional) Garnish with some extra freshly chopped strawberries.

Chicken and Avocado Soup

Chicken and Avocado Soup - Healing and Eating

This chicken and avocado soup is a really easy variation of my normal paleo friendly chicken soup. It was actually my husband’s idea, and it looked so pretty and delicious I decided to post it for you guys. I had some leftover chicken soup in the fridge, which made it really simple to throw in some avocado, cilantro, and lime juice and have an instant dinner. It literally took me five minutes total. Shout out to all my meal preppers! This recipe is for you.

Chicken and Avocado Soup
 
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Serves: 8-10
Ingredients
  • 4 bone in skin on chicken breasts
  • 5 carrots chopped
  • ½ yellow onion
  • 1 dried bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tsp chopped cilantro
  • ½ avocado chopped
  • sea salt to taste
  • fresh ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • 3 limes
Instructions
  1. Wrap baking sheet with aluminum foil for easy cleanup.
  2. Grease baking sheet with olive oil, then lightly salt and pepper chicken and bake at 350 for an hour.
  3. When chicken is finished, remove skin and bones and add to slow cooker, then shred chicken breasts and set meat aside.
  4. Add one medium sized carrot, a dried bay leaf, and half a yellow onion to slow cooker. Fill slow cooker with water.
  5. Cook chicken bone broth for 24 hours on low. Then strain broth and set broth aside.
  6. In a large pot, combine chopped carrots, chicken bone broth, and shredded chicken and bring to a simmer. Continue to cook until carrots are desired firmness, about 15-20 minutes.
  7. Taste test and see if soup needs salt. Add if necessary.
  8. Then transfer soup to serving bowls.
  9. Slice an avocado and add to serving bowls, and add the juice of half a lime to each bowl.
  10. Garnish with chopped cilantro and add some fresh ground black pepper.

Spaghetti Squash Stir Fry

Spaghetti Squash Stir Fry

This spaghetti squash stir fry was actually my husband’s idea. We had a lot of paleo friendly leftovers from the week and decided it would be delicious all together as a stir fry and it was! Everything was made ahead of time, from the slow cooked spaghetti squash to the shredded chicken and chopped vegetables. The last time I was at Whole Foods, I noticed that Coconut Secret which makes coconut aminos came out with a teriyaki sauce! It’s soy, gluten, and GMO free and completely organic and vegan. Be sure to salt your food though, unlike soy sauce or conventional teriyaki sauce, it doesn’t add any salty flavor.

Spaghetti Squash Stir Fry
 
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Serves: 4-6
Ingredients
  • 1 large spaghetti squash
  • 2 bone-in skin on chicken breasts
  • 2 cups of chopped bell peppers (yellow, orange, and red)
  • ½ cup chopped onion
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp Coconut Nectar Teriyaki Sauce
  • 1 cup of water
Instructions
  1. Add a cup of water to slow cooker and steam spaghetti squash for 3 hours on high.
  2. Wrap baking sheet with aluminum foil for easy clean up. Grease with olive oil.
  3. Then add more olive oil to chicken and then sprinkle with salt and pepper
  4. Bake chicken for an hour at 350 degrees. When fully cooked shred chicken and set aside.
  5. When spaghetti squash is done, lift from slow cooker, carefully it will be hot.
  6. Then, cut spaghetti squash in half and scoop out seeds. Then peel out spaghetti squash and set aside.
  7. Dice bell peppers and red onion.
  8. Then, in a large saute pan or wok stir fry squash, bell pepper, onion, and shredded chicken together on medium to high heat for ten minutes with teriyaki sauce.

Sweet Potato and Mango Smoothie

Sweet Potato and Mango Smoothie - Healing and Eating

This sweet potato and mango smoothie is a Vitamin C, Vitamin A, and betacarotene powerhouse. I had some leftover baked sweet potatoes (that were on the small side) in the fridge from dinner before, and turned it into breakfast the next day. The sweet potatoes also help give the smoothie a nice creamy texture. I will definitely be making this again in the future!

Sweet Potato and Mango Smoothie
 
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Serves: 2
Ingredients
  • 2 small baked sweet potatoes
  • ½ cup frozen mango pieces
  • ½ cup frozen pineapple pieces
  • 1½ cups of water
Instructions
  1. The night before bake sweet potatoes. Wrap them in foil and poke a few holes in them to let out steam. Bake at 350 degrees fahrenheit for an hour and a half.
  2. Let them cool down overnight.
  3. In the morning, scoop out orange sweet potato flesh and add to blender.
  4. Then add in frozen mango and pineapple, then water and blend.
  5. For a thicker smoothie add less water, for a thinner smoothie add more. Enjoy.

Vaxxed Review

Vaxxed Review - Healing and Eating

I am neither a health professional, nor a parent. I’m not a big fan of the news, although I occasionally listen to NPR in the morning and regularly check my facebook feed. I’m not politically inclined, and tend to view both parties cynically.  This post is not sponsored.

I first heard about the film Vaxxed, when I attended the Take Back Your Health Conference. At one of the lectures, I was surprised to hear that this documentary was pulled from the Tribeca Film Festival for it’s controversial topic about vaccines, particularly the MMR vaccine. Robert De Niro, who is a co-founder of the film festival and has a son with autism recently stated on The Today Show,

“I think this movie is something people should see,” he goes on to say, “there’s a lot of information about things that are happening with the CDC, the pharmaceutical companies, there’s a lot of things that are not said. I, as a parent of a child who has autism, I’m concerned. And I want to know the truth. I’m not anti-vaccine. I want safe vaccines.”  Later in the interview he goes to say, “And for me, to get so upset here today, on the today show, with you guys, means there is something there.”

Well, my husband and I did get to see the movie despite all the censorship, and we were both pretty freaked out after seeing it. Like De Niro, there were a lot of upset parents looking for answers. Many of these parents believe their child changed practically overnight after given the MMR vaccine.

Why was this vaccine singled out?

This vaccine is for measles, mumps, and rubella. It is generally administered to children around one year of age, and then a second dose before starting school which is around four or five years old. Because this is a three-in-one, as oppose to a single vaccine, its safety is doubted in the anti-vaccine movement. Not only is the safety of the entire vaccine called into question, but the vaccination schedule set by the Centers for Disease Control and Prevention (CDC) is also addressed in the film.  By giving the vaccination to children as early as the schedule demands, there could be an increased risk of having an adverse reaction.

What are the legal ramifications for a parent whose child has had an adverse reaction to a vaccine?

This question was also addressed in the documentary. Since there is a no-fault system in place for litigating vaccine injury claims, you would need to take your case to the Office of Special Masters of the U.S. Court of Federal Claims, without a jury of your peers. Also known as the Vaccine Court. This court was established in 1986 under the National Childhood Injury Vaccine Act as a reaction to high-profile lawsuits against vaccine manufacturers involving the DPT vaccine. Several of these lawsuits resulted in multi-million dollar verdicts.

To get a Vaccine Injury Compensation Program (VICP) award, a causal connection must be shown. If someone has had one of the listed side effects within an short period of time after the vaccination, the vaccine is the presumed  cause. It is important to note that autism is not a listed side effect and that most of those cases have not received compensation. Encephalopathy, which is the technical name for a brain injury,  has symptoms listed eerily similar to autism. Cases brought before the Vaccine Court for encephalopathy have received compensation.

Conclusion

I wanted to keep this article short and focus on the topics of the film that really made me want to learn more about this subject. As far as the film goes, I recommend seeing it for yourself. After all, you are the one taking the vaccines and the one taking your child to the doctor at the end of the day. I think no matter what the disease or injury, it is important to be your own doctor and do your own research.

Sources/Reference:

  1. http://articles.mercola.com/sites/articles/archive/2015/06/23/vaccine-injury-data.aspx
  2. http://www.npr.org/sections/health-shots/2015/06/02/411243242/vaccine-court-aims-to-protect-patients-and-vaccines
  3. http://www.nejm.org/doi/full/10.1056/NEJMp078168
  4. http://www.huffingtonpost.com/david-kirby/post2468343_b_2468343.html
  5. http://www.cbsnews.com/news/vaccines-autism-and-brain-damage-whats-in-a-name/
  6. https://en.wikipedia.org/wiki/Encephalopathy

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes - Healing and Eating

This is my basic go-to recipe for fingerling potatoes. It’s really hard to mess up, plus it tastes fantastic, looks gourmet especially next to a juicy steak, and reheats like a dream. I know potatoes aren’t the most paleo friendly root vegetable, but I’ve been eating them more and more. If weight-loss is your goal, I don’t recommend them, but if you struggle to maintain your weight because you eat crazy healthy paleo food all the time (yes I am referring to myself) and you can tolerate it, go for it.

I also love to make these ahead of time for breakfast since they reheat easily in the oven. I bake them at 350 Fahrenheit for ten minutes before serving. I serve them with some eggs and a side of fruit and it’s very little work for an impressive result. You could also go fancy for a special occasion or holiday, and they can easily be made ahead of time.

Roasted Fingerling Potatoes
 
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Serves: 2 lbs
Ingredients
  • 2 lbs of fingerling potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
Instructions
  1. Layer foil over cookie sheet for easy clean up
  2. Preheat oven to 350 degrees fahrenheit
  3. Slice fingerling potatoes in half.
  4. Drizzle olive oil over potatoes and mix with hands until potatoes are coated.
  5. Sprinkle sea salt over the top.
  6. Bake for 45 minutes, then toss potatoes, then bake for another 15 minutes.

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