This recipe turned out so yummy that I really can’t believe it is healing diet approved! Honestly… it didn’t start out healing diet; it was a Paula Deen recipe. But with a few modifications, we are good to go.
Summer Squash Casserole
6 cups chopped zucchini and yellow squash
1-2 T. coconut oil
1 onion, diced
3 T. butter
1/2 c. sour cream
1 t. sea salt
1/4 t. pepper
1/4 t. garlic powder
1 c. shredded raw cheese
1/2 c. almond meal + 2 T. melted butter (optional)
Heat coconut oil in skillet and add chopped up squash and zucchini. Saute until squash is tender. Transfer to a colander so that excess moisture can drain out. While draining, melt butter in the skillet. Cook onion until it is translucent. (Last time I made this I was lazy and just added onion to the squash in the beginning and then returned it all to the skillet w/ the melted butter. Either way is fine.) In small bowl, mix sour cream and seasonings together with the raw cheese. Pour into skillet and stir everything together. Place in 9 x 13 casserole dish. If desired top, stir together butter and almond meal and then top the casserole with it, like breadcrumbs. Bake for 20-25 minutes, until bubbly.
Another great recipe from Jane! She brought this one to the Healing Diet class we had on Monday. It was a favorite.
Broccoli – Cauliflower Salad
1 head broccoli, chopped
1 small head cauliflower, chopped
1/4 small red onion, sliced thin
1/2 c. walnut pieces
1/2 c. dried cranberries (I think Jane used dried blueberries)
3/4 c. Vegenaise w/ grapeseed oil
Juice of 1/2 lemon
2 servings “KAL” stevia extract
1/2 c. full fat coconut milk
Salt & Pepper to taste
Combine all dressing ingredients in blender. Toss vegetables with the dressing and serve.
This recipe comes from Jane! She said this was a family favorite when her kids were growing up. She brought Dr. Doug a casserole of it a few weeks ago and it smelled great!!
1 3/4 c. lentils, rinsed
2 c. water
1 whole bay leaf
2 t. sea salt
1/4 t. pepper
1/8 t. each marjoram, sage, thyme
2 large onions, chopped
2 cloves garlic, minced
2 c. canned tomatoes
Preheat oven to 375. Combine above ingredients in 9 x 13 baking dish. Cover tightly with foil and bake 30 minutes. Uncover and stir in:
2 large carrots, sliced 1/8 inch thick
1/2 c. thinly sliced celery
Bake uncovered 40 minutes until vegetables are tender. Stir in:
1 green pepper, chopped
2 T. finely chopped parsley
Sprinkle 3 c. shredded cheese on top (I think you could reduce this amount significantly — like maybe half). Bake uncovered, 5 minutes, until cheese melts.
We’re starting our second Healing Diet Challenge on Monday, July 26th. If you want to get your body fat analysis done… make sure to let me know. We’ll keep track of it for you and after 30 days on the Healing Diet we’ll measure again and see what we have accomplished!
Feel free to search this blog for recipes that we posted during the last 30-day Challenge. You’ll find a few good ones that are Healing Diet approved. I also wanted to kick us off with the Almond Bread recipe that Angie brought to share on Monday.
1 cup almond butter
5 Large Eggs (or 6 Medium Eggs)
1/3 cup Blanched Almond Flour (can also use Almond Meal, but will look darker)
1/3 cup Arrowroot Powder
1/2 tsp Baking Soda
1/2 tsp Celtic Sea Salt
1 heaping Tbs Ground Flax Seed
1 Tbs of Grapeseed Oil (to grease the bread pan)
Take the almond butter out of the fridge about 15 minutes before you start. Preheat the oven to 350 F. Mix up the almond butter- get it smooth. Add the eggs and stir together. Mix in the blanched almond flour, arrowroot powder, baking soda, celtic sea salt, and ground flax seed. Grease the pan with grapeseed oil. Flour the pan with blanched almond flour. Bake on the bottom rack for 40-45 minutes.
One of our patients, Jane, shared this yummy recipe with me. Not being from the South… and not having any relatives from the South, I don’t have much experience with greens. So truthfully… I’ve been kind of afraid of them. I have no idea how to cook them. Sure… I could read a recipe, but the other thing is – I’m a texture eater – slimy greens have no appeal for me. But I was given a bunch of swiss chard today (Thanks Angie) and last week I had a good experience with kale, so I thought I would give this a try. And it helped that Jane gave me a recipe off the top of her head that I happened to have all of the ingredients for! So… for those of you who love your greens but may need a healthier way to make them; and those of you who are afraid to try greens — give this one a shot. Recipe below is just the ratios I made tonight — increase or decrease depending on serving size.
- 4 stalks of Swiss Chard (chopped up – you can use stalk too)
- 1/2 medium onion (chopped)
- 1 T. coconut oil
- 1/4 cup sour cream
- salt & pepper to taste
- parmesan cheese
In a saute pan or skillet, melt coconut oil. Add onions and saute until soft. Add swiss chard and continue to cook until leaves are tender and stalks are soft. Salt & pepper to taste. Add sour cream and heat through. Top with parmesan cheese. Serves 2-3.
We were on the go tonight, so I fixed TJ’s Organic Shells & Cheese for the kids. I mixed a spoonful of the swiss chard into their noodles and both kids ate everything. That wouldn’t work while you were on healing diet, but it is something outside the box to use with family that you need to make gradual changes with.
*** UPDATE*** I didn’t mention earlier in this post our feeling on Agave. As Dr. Tony shared at the Extreme Makeover and Healing Diet Class — you have to be extremely careful with Agave. It needs to be a very high quality (expensive) brand for it to be acceptable. Check out this article for more information: Mercola Article
Here is a great one for those of you coming off the Healing Diet and looking for a sweet snack that is a much healthier option to the way you ate prior to the Healing Diet. We had friends over last night and she brought a pan of these along with the recipe.
1 1/4 cup raw oats
1 cup protein powder (make sure yours doesn’t have artificial sweeteners or other junk in it)
1/2 cup coconut
1/2 cup flax seed or meal
1 cup chocolate chips (dark chocolate)
1/2 cup chopped nuts (almonds, walnuts, pecans or whatever you like!)
3-6 T cocoa powdeer
1 cup agave
1 cup almond butter
Mix all dry ingredients together. Lightly boil the cup of agave, then add the cup of almond butter. Mix well.
Add to the dry ingredients and mix. Pour into a pan and refrigerate. You can roll them into balls or just cut and serve.
4 oz. blue cheese crumbles
4 T. butter, softened
1.25 – 1.5 lbs grass-fed ground beef
Salt & Pepper
In a small bowl, mash together the blue cheese and butter. Place mixture on a piece of plastic wrap and roll into a cylinder. Chill for 1 hour, until cylinder is firm. Divide ground beef into four equal patties. Cut cheese mixture into four equal portions. Place cheese in the center of each patty and mold ground beef around cheese. Cook to desired temperature.
While on Healing Diet — use two pieces of lettuce instead of bun. And tomato would taste delicious too!