All posts by Lauren Bolanos

Dinner

Easy Peel and Eat Shrimp

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Easy Peel and Eat Shrimp - Healing and Eating

It’s kinda crazy how easy this is to make, which I love. Plus, my husband loves it when I make this for dinner so we are both happy. I’ll admit, I use a short cut and buy an amazing spice blend from Frontier called Seafood Seasoning  (the original with real sea salt). It tastes amazing and it’s all organic so I’m okay with it, and I throw it over the shrimp after I steam them and they taste soooo good. My husband loves this seasoning so much he threw it over the steamed broccoli as well. Not joking.

Easy Peel and Eat Shrimp
 
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Serves: 12 jumbo shrimp
Ingredients
  • 12 jumbo shrimp
  • 1 tbsp Frontier Original Seafood Seasoning (or more to taste)
Instructions
  1. Steam shrimp until pink for about 3 minutes.
  2. Season with seafood seasoning.
Nutrition Information
Serving size: 2

Soups

Slow Cooked Indian Chicken Soup

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Slow Cooked Indian Chicken Soup - Healing and Eating

It’s no surprise that I love my slow cooker. My top three appliances that I use the most would be my slow cooker, food processor, and Vitamix. It’s hard to say which I use the most, but I love my comfort food, and soup is my favorite kind of comfort food even in the summer. It’s just a bonus that it happens to be healthy too 🙂 I made this with bone-in skin-on chicken breasts for the shredded chicken and pastured chicken feet I brought back from my mom’s favorite farm in New Jersey. The chicken feet add gelatin, which makes this dish crazy good for your health so don’t skip it! Trust me your hair, skin, and nails will love you.

You could also skip the chicken breasts and carrots and just drink this as a bone broth with your favorite mug. The herbs used to flavor the broth are all anti-inflammatory, so it not only tastes great but they all have added health benefits as well.

Slow Cooked Indian Chicken Soup
 
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Ingredients
  • 1 lb of chicken feet
  • 2 bone-in skin-on chicken breasts
  • ¼ tsp black peppercorns
  • 2 cinnamon sticks
  • 5 cloves
  • 12 cups of water
  • ½ white onion diced
  • 1 tbsp sea salt
  • ¼ tsp tumeric
  • ½ tsp teaspon crushed garlic
  • 2 cloves of garlic halved
  • ½ tsp crushed ginger
  • 2 slices of ginger
  • 1 small carrot (for slow cooker)
  • 3 carrots (per bowl of soup 18 total)
Instructions
  1. Throw all ingredients into slow cooker.
  2. Cook on low for 12-14 hours
  3. Remove and shred chicken breasts, set them aside.
  4. Strain out broth, set aside.
  5. When ready to eat soup, chop carrots and cook in broth until desired firmness approximately 15 minutes on stovetop on low.
  6. Add in shredded chicken.
  7. Season with fresh ground black pepper and sea salt to taste.
Nutrition Information
Serving size: 6-8
Desserts

White Peach Popsicles

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White Peach Popsicles - Healing and Eating

Is there anything tastier than summer peaches? I don’t think so. Which is why I kept this recipe as minimal as possible. If you want to add a sweetener I recommend grade b maple syrup or honey, although I personally feel that’s unnecessary. I’m so happy with the new mold I bought at World Market. With the popsicle sticks, it came out to about $20. So I feel it was definitely worth it for healthy popsicles all through summer.

White Peach Popsicles
 
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Serves: 10 popsicles
Ingredients
  • 6 white peaches
  • 1¼ cup of water
  • (optional) 2 tbsp healthy sweetener
Instructions
  1. Chop peaches, keep skin on.
  2. Add peaches and water to Vitamix or alternative blender.
  3. (Optional) add a healthy sweetener to blender, I kept it sugar free.
  4. Add smoothie from blender to popsicle molds for at least 3 hours.
  5. To remove popsicles from mold, rinse with hot warm and pull gently.

Dinner

Baked Whole Branzino With Lemon, Rosemary, & Thyme

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Baked Whole Branzino with Lemon, Rosemary, and Thyme | Healing and Eating

I love ordering a whole fish at restaurants. It feels like real primal food, as if I were an actual cave “woman”. This was my first time cooking fish whole,  so my recipe may not be perfect, but I thought it tasted delicious and moist. Even though you will want to gobble it up quickly, take it slow and beware of fish bones. They can be pretty annoying but bones mean flavor, so I would rather have it than not. I made this with my easy fig salad, which I just posted.

Baked Whole Branzino With Lemon, Rosemary, & Thyme
 
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Serves: 2 whole fish
Ingredients
  • 2 whole branzino (with middle cleaned)
  • 1 lemon
  • 2 sprigs of rosemary
  • 8 sprigs of thyme
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Preheat oven to 350 degrees fahrenheit.
  2. Rinse whole branzino, then with scissors cut off most of tail so it doesn't burn.
  3. On a baking sheet, line it with parchment paper.
  4. Do your best to add sea salt, black pepper, lemon slices (which I halved to fit), rosemary and thyme inside belly.
  5. Cut three diagonal slits down belly.
  6. Bake at 350 degrees fahrenheit for 45 minutes.
Nutrition Information
Serving size: 2

Salads

Easy Fig Salad

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Easy Fig Salad | Healing and Eating

I love fresh figs and they are in season again!!!! So I wanted to make a really easy salad where they shine. You are welcome to add goat cheese to this, but I’m sensitive to dairy, so I left it out.  If you made cashew kreme cheese or have some leftover in your fridge, that would be a wonderful dairy free addition to this salad. I kept the salad dressing really simple with olive oil and balsamic vinegar, and threw in some pine nuts to keep with the Mediterranean (and/or Italian) theme.

Easy Fig Salad
 
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Ingredients
  • 2 fresh figs (technically 1.5 but I ate the half before it got to the salad part)
  • 2 cups of wild arugula
  • 1 tbsp pine nuts
  • 3 tbsp (or a drizzle) of olive oil
  • 3 tbsp (or a drizzle) of balsamic vinegar
  • 1 tsp sea salt (or to taste)
  • 1 tsp fresh ground black pepper (or to taste)
Instructions
  1. On top of arugala, place halved figs.
  2. Sprinkle with pine nuts, then drizzle a little olive oil and balsamic vinegar over salad.
  3. Add sea salt and fresh ground black pepper to taste.5m
Nutrition Information
Serving size: 1 person

Dinner

Nonni’s Eggplant and Meatball Casserole

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Eggplant and Meatball Casserole | Healing and Eating

Since I couldn’t eat her normal eggplant parmesan, Nonni made this paleo friendly eggplant and meatball casserole instead. Everyone was surprised at how good it tasted, especially Nonni. This dish is grain free, gluten free, and dairy free … just the way I like it. Thanks Non!

Nonni’s Eggplant and Meatball Casserole
 
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Ingredients
  • 3 large eggplant
  • 3 eggs
  • 2 tbsp water
  • 1 tbsp coconut oil
  • 1 jar of vegan marinara
  • 1 cup of fresh chopped basil
  • 5-6 Nonni's Paleo Meatballs
  • 5 tbsp sea salt
Instructions
  1. Chop eggplant into quarter of an inch slices. Then liberally salt them.
  2. Let salted eggplant drain for 30 minutes to an hour.
  3. Make egg wash with eggs and water. Set aside.
  4. Rinse salt off eggplant and pat dry.
  5. Grease cookie sheet with coconut oil.
  6. Then dip eggplant in egg wash and place on greased cookie sheet.
  7. Bake at 350 degrees until eggplant browns. Then take out eggplant and let it cool.
  8. Add sauce to bottom of casserole dish, then layer eggplant, then a halved meatball on top, then some fresh basil, and repeat until all eggplant is used.
  9. Bake in over at 350 30 to 45 minutes.
  10. Garnish with fresh basil
Nutrition Information
Serving size: 4-6