We enjoy a lot of smoothies in our home this time of the year. They make for easy breakfasts on hectic days and are also a great way to sneak healthy ingredients into our diets.
This Pina colada Smoothie is a refreshing beverage to start the day with! It’s full of healthy fats, vitamins, minerals and natural sugars for energy. It tastes great as is, but you can add extra ingredients like gelatin and egg yolks for added protein and nutrients!
I think I finally perfected my Orange Julius recipe! I posted my original recipe a few years ago, which included whole oranges and Keifer. It had good flavor but wasn’t quite as good as the real stuff!
I love this recipe not only because it taste good, but because it is packed with nutrients. Fresh squeezed orange juice provides 100% daily value of vitamin C and is also rich in thiamine, potassium and folate. Raw milk and grass-fed cream provide calcium, healthy fats and vitamins A, K and E. Egg yolks are also rich in vitamins and minerals, particularly selenium (14% DV in 1 egg yolk).
I really love recipes that are both HEALTHY and TASTY! My kids do too! 
Homemade ice cream is one of my favorite desserts. Ice cream can be a nutrient dense treat too! Made with cream from pasture raised cows, egg yolks from pasture raised hens, gelatin (healing to the digestive system) and raw honey, this ice cream is full of nutrients like vitamins A, D, E and K. According to Mr.Stone, ice cream is almost as nutritious as mother milk! 
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Earlier this year I spent some time with a few friends who were very into drinking green smoothies. I used to make green smoothies several years ago when I was a vegan, but quit drinking them when I transitioned into eating a traditional-whole foods diet. Continue reading
10.1/4 cup toasted coconut for topping
Directions
In a food processor or blender, mix egg yolks, raw coconut meat, raw honey and sea salt until mixture is creamy and smooth. Taste coconut filling and add more sweetener if you like. Heat filtered water in a small saucepan until boiling. Remove from heat and add gelatin. Mix well and cool for a few minutes. Add gelatin mixture into coconut filling and blend until gelatin is mixed through. In a separate bowl, mix 1/2 cup of cream and whip until soft peaks form or use 1/2 cup coconut cream (cream on top of canned coconut or homemade coconut milk). Fold cream into coconut filling. Pour coconut filling into cooled pie crust. Cover and refrigerate at least an hour to set. When ready to serve, top with whipped cream (I didn’t add any sweetener to my whipped cream, but you can if you like) and toasted coconut. To toast coconut, simply spread coconut flakes or shredded coconut over cookie sheet and bake at 350 degrees for 5-10 minutes or until evenly toasted.
Serve & Enjoy!
This recipe is linked to:
Monday Mania @ The Healthy Home Economist
Fat Tuesday @ Real Food Forager
I know it’s summer and super hot outside but for some reason I keep craving soups. Perhaps, I am just ready for Fall! I love soup for so many reasons. Its warming, comforting, nourishing and tasty! Today I decided to share one of my family’s favorite soup recipes, Chicken Vegetable Alfredo Soup. My two year old isn’t much of a veggie fan yet, so I absolutely love that she eats this soup up! I also use homemade bone broth (which is rich in minerals and healing to the gut) as well as grass fed butter (great source for vitamin K2) and raw grass fed milk. I also like to add extra gelatin and raw egg yolks to this soup. I did not add those ingredients in the recipe below, but feel free to add them if you would also like to boost the nutrients in this soup! I hope you enjoy this recipe as much as I do!
Ingredients
2 cups of chicken bone broth
1 cup broccoli, chopped
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup carrots, chopped
1 garlic clove, pressed
2 cups of cooked and diced chicken breast
1 tablespoon snipped fresh basil
1 recipe for homemade alfredo sauce (recipe below)
Place vegetables and garlic clove in a 3 quart saucepan. Add broth and bring to a boil. Cover and reduce heat and simmer until vegetables are tender but still a little crisp. About 5 minutes. Add diced chicken and homemade alfredo sauce and simmer for 5 minutes or until heated through. Add basil and serve.
This recipe is linked to Monday Mania @ The Healthy Home Economist, Traditional Tuesdays hosted by Amy @ Real Food Whole Health, Adrienne @ Whole New Mom, Jessica @ Delicious Obsessions,Dawn @ Cultured Mama, & KerryAnn @ Cooking Traditional Foods and Fat Tuesday@ Real Food Forager.
Don’t want to cook breakfast? Want a fast, healthy, breakfast shake, to start your day? Don’t bother buying any of those highly processed whey powders. Make your shake with simple, REAL FOOD, ingredients you have in your home! They’re easy to make and they taste delicious!
The original Orange Julius had a secret ingredient that added incredible amounts of nutrients to the drink. Unfortunately, raw egg yolks are looked down upon in our society today. Egg yolks are packed with vital vitamins and minerals our bodies need. You would be better off eating a few egg yolks a day rather than taking a multivitamin! Here’s a look to see the nutrients in egg yolks versus egg whites…
|
Nutrient |
White |
Yolk |
% Total in White |
% Total in Yolk |
|
Protein |
3.6 g |
2.7g |
57% |
43% |
|
Fat |
0.05g |
4.5g |
1% |
99% |
|
Calcium |
2.3 mg |
21.9 mg |
9.5% |
90.5% |
|
Magnesium |
3.6 mg |
0.85 mg |
80.8% |
19.2% |
|
Iron |
0.03 mg |
0.4 mg |
6.2% |
93.8% |
|
Phosphorus |
5 mg |
66.3 mg |
7% |
93% |
|
Potassium |
53.8 mg |
18.5 mg |
74.4% |
25.6% |
|
Sodium |
54.8 mg |
8.2 mg |
87% |
13% |
|
Zinc |
0.01 mg |
0.4 mg |
0.2% |
99.8% |
|
Copper |
0.008 mg |
0.013 mg |
38% |
62% |
|
Manganese |
0.004 mg |
0.009 mg |
30.8% |
69.2% |
|
Selenium |
6.6 mcg |
9.5 mcg |
41% |
59% |
|
Thiamin |
0.01 mg |
0.03 mg |
3.2% |
96.8% |
|
Riboflavin |
0.145 mg |
0.09 mg |
61.7% |
48.3% |
|
Niacin |
0.035 mg |
0.004 mg |
89.7% |
9.3% |
|
Pantothenic acid. |
0.63 mg |
0.51 mg |
11% |
89% |
|
B6 |
0.002 mg |
0.059 mg |
3.3% |
96.7% |
|
Folate |
1.3 mcg |
24.8 mcg |
5% |
95% |
|
B12 |
0.03 mcg |
0.331 mcg |
8.3% |
91.7% |
|
Vitamin A |
0 IU |
245 IU |
0% |
100% |
|
Vitamin E |
0 mg |
0.684 mg |
0% |
100% |
|
Vitamin D |
0 IU |
18.3 IU |
0% |
100% |
|
Vitamin K |
0 IU |
0.119 IU |
0% |
100% |
|
DHA and AA |
0 |
94 mg |
0% |
100% |
|
Carotenoids |
0 mcg
|
21 mcg |
0% |
100% |
If your using eggs from pastured chickens ( I hope you are), you’ll be consuming more nutrients than what is labeled above!
Blend all ingredients, except frozen milk in blender until smooth. Add frozen milk cubes and blend. Continue to add frozen cubes until your shake is thick or the consistency you prefer.
Serve and enjoy!
This post is linked with:
My Coconut baby loves her brain food! I made a double batch thinking I would have some for the next day. She enjoyed it so much! Before I knew it, it was all gone. She was quite sad it was all gone. She took the spoon from my hand and tried to feed herself more from the empty bowl. Next time, I will make a lot more for her!
I call this “Brain Food” because its rich in saturated fats, which are an absolute necessity for brain development.
Baby Brain Food
Boil eggs for 3 1/2 minutes. Run under cold water and peel off shell. Open eggs and scoop out the yolks. Place in bowl and add coconut butter, cod liver oil, and butter. Mix until smooth. You may need to add water or coconut water for a smoother texture.
this recipe is linked to The Wholesome Whole Foods Carnival at Health Food Lover
