Holistically Hot Book Review

Holistically Hot Book Reveiw - Healing and Eating

I was lucky enough to receive a copy of Marissa Vicario’s new book, Your Holistically Hot Transformation. In her book, she gives us heartfelt advice on how to take care of yourself, so you look and feel fantastic. I liked how this was more of a lifestyle book, and less of another diet book. In fact, she has a chapter dedicated exclusively to why diets don’t work and how calorie counting is unnecessary especially when you are eating whole foods.

She advocates for people to find what works for them, because we all have different health needs and nutrition is not a one-size-fits-all model. This may be jarring to some readers, who have no idea where to start, and like direction that restrictive diets provide, or if a doctor has put you on a elimination diet. Instead of “dieting,”  she recommends viewing your nutrition as a journey rather than a destination ending in a number on the scale. And that’s something I can seriously get behind! Buy your copy of Holistically Hot Transformation by Marissa Vicario and get started on your journey to wellness.

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Oatmeal Raisin Granola

Oatmeal Raisin Granola - Heaing and Eating

This oatmeal raisin granola is gluten and dairy free, and tastes just like an oatmeal raisin cookie. This was my first attempt at granola and I’m very happy with the results, and how easy it was to make a large amount. This recipe is a very budget friendly and convenient alternative to breakfast bars and gourmet granola, and is great for meal planning since it makes a ton of granola! Seriously, you will have enough for the week as well as some to give away to family and friends. Even though I did use natural sweeteners, granola is still high in sugar and should be consumed in moderation or even as dessert. I think it would taste just as delicious over some vanilla ice cream as it would over yogurt.

Oatmeal Raisin Granola
 
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Serves: 9 cups granola
Ingredients
  • ¾ cup of maple syrup
  • ¼ cup of coconut palm sugar
  • ½ cup of coconut oil
  • 4 tsp vanilla extract
  • ½ tsp sea salt
  • 5 cups of old fashion rolled oats (gluten free)
  • 2 cups of raw sliced almonds
  • 1 cup of thompson seedless raisins
  • 1 cup of golden raisins
Instructions
  1. Preheat oven to 325 degrees fairenheight.
  2. In a mixing bowl add coconut sugar, sea salt, vanilla extract and maple syrup. Mix so there are no clumps of sugar. Then, add in coconut oil.
  3. In another large bowl add rolled oats, then pour wet mixture over oats and stir in so everything is covered.
  4. Line a baking sheet in parchement paper, then pour granola onto cookie sheet and spread it out evenly with a spatula. Pat it down with spatula to pack it in or compress it together.
  5. Then bake for 40 minutes, and then let cool for an hour.
  6. When cool, use a spoon or fingers to help you break up the granola.

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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.

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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.

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