Strawberry Quinoa Pancakes

Who doesn’t love fat stacks of…pancakes. Oh, you thought I was going to say cash? Most people like that too, but these flapjacks are equally as satisfying thanks to the protein in the quinoa.  These freeze up nicely, so what I like doing with pancakes is making large batches, wrapping 4-5 in folds of parchment paper, then putting multiple pouches in a gallon ziplock bag. When morning comes, simply pull out one stack from your ziplock bag and microwave it to thaw.

Strawberry Quinoa Pancakes

  • Servings: 6
  • Difficulty: Easy
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Ingredients

  • 1 cup quinoa (I used tri-color)
  • 1 cup all purpose gluten-free flour (I like Bob’s Red Mill)
  • 2 tablespoons ground flax seed
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup almond milk
  • 2 tablespoons maple syrup
  • 1/2 cup diced strawberries
  • 2 eggs
  • 1 teaspoon vanilla

Directions

Cook quinoa according to instructions on package.  In a large bowl, mix dry ingredients and set aside. In a separate bowl, mix together wet ingredients and stir until combined. Stir in cooled quinoa and mix both bowls together until incorporated. Drop 1/4 cup servings of batter into a non-stick skillet coated with coconut oil. Flip pancakes once bubbles form around the edges.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Breakaway Salad

I’ve eaten my weight in this salad over the last few weeks, but I suppose there are worse things I could over-indulge in. This salad takes me back to the days, weeks, months I spent filling in as the temporary onsite health coach for The Breakers in Palm Beach. I would look forward to lunch in the employee cafeteria, The Breakaway Cafe, where their custom salads were the highlight of most days. They were always colorful, filling, and it was the first time in my life I ever had watermelon on a salad. It was revolutionary, and this salad has become my breakaway from reality years later.

Although I’m not in Palm Beach anymore, I still have mint-a-plenty in my backyard garden, and a fridge overflowing with watermelon and blueberries. And do you see these colors? More colors = more phytochemicals, so you know this is brimming with nutrition. The mint brings out a coolness that can’t be explained, and the healthy fats from the avocado, pepitas, hemp seeds, and flax oil help absorb the fat soluable vitamins and leave you satiatied.

Breakaway Salad

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 1 cup spinach
  • 1 cup kale
  • 1/2 cup watermelon
  • 1/2 cup blueberries
  • 1/2 avocado
  • 1 Tablespoon chia seeds
  • 1 Tablespoon hemp seeds
  • Fresh mint leaves
  • Drizzle with flax oil

Directions

Chop greens to form the base, layer with all remaining ingredients and drizzle with flax oil on top. Enjoy immediately!

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Spicy Thai Peanut Dip

A little sweet and a little spicy, this dip is a guaranteed way to get even the most reluctant vegetable eaters to eat their veggies. Henry loves peanut butter, and we’re constantly finding ways to increase his calorie intake throughout the day, otherwise he ends up waking up at night wanting a snack! The healthy oils (EVOO and Sesame Oil) give it another dose of good fat, and if Henry can eat it by the spoon, so can you!

Thai Dip 2

Spicy Thai Peanut Dip

  • Servings: 8
  • Difficulty: Easy
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Ingredients

  • ¼ cup honey
  • ½ cup crunchy peanut butter
  • 3 tablespoons coconut aminos or tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh minced ginger root
  • 2 teaspoons fresh minced garlic
  • 1 teaspoon crushed red pepper flakes

Directions

Stir together all ingredients in a medium bowl until incorporated. Sprinkle with additional crushed red pepper flakes. Use as a dip for a veggie and cracker tray or pour over your favorite Asian inspired salad.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Caramel Sea Salt “Ice Cream”

Tennessee summers are brutal, and when the weather man says his famous forecast of “hot, hazy, and humid all week,” there’s just no escaping it. Heat has never really bothered me, but I sweat a LOT, and have to be intentional about replacing electrolytes and fluids otherwise I pay for it in the form of leg cramps at night and afternoon fatigue. I’ve found this frozen dairy-free treat to be the perfect electrolyte replacement. The bananas contribute potassium and magnesium, the dates add a squeak of calcium, and the sea salt gives it the sodium. There you have the fab-four electrolytes, all in a sweet and cold treat.

 

I forgot to mention how EASY this is! All you need is your trusty food processor, a few hours to freeze, and the ingredients below:

Caramel Sea Salt Ice Cream

  • Servings: 2-3
  • Difficulty: Easy
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Ingredients

  • 3 ripe bananas
  • 4 pitted medjool dates
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Directions

In food processor, add all ingredients in order listed. Process until only small chunks of dates remain (because who doesn’t love a little contrasting texture in their ice cream?). If you prefer yours smooth, keep blending until no visible dates remain. Freeze for 2-4 hours. Banana cream should be a soft serve consistency when ready to eat.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018


Pizza Pasta Perfection

If you’re looking for a recipe to feed a crowd, or just a hungry family, stop right here. This Paleo pizza bake has been on my regular menu rotation in our family for over a year now and I’ve perfected the true pizza taste. Left overs get even better, and it’s truly nothing but meat, veggies, and a few eggs on top. Yes, those are eggs…not cheese, but it can trick picky eaters.

Pizza Pasta Perfection

This recipe can easily be doubled to stash one in the freezer, although I find with all spaghetti squash recipes they end up really watery when thawed. If you do freeze this, make sure it’s completely thawed before cooking, and drain any excess water off before you reheat it.

Pizza Pasta Perfection 2

What’s my beef about conventional beef?
Why did I specify organic, grass-fed, pasture-raise, and nitrate-free meat? I’m glad you asked. We’ve all heard the phrase “you are what you eat,” but it’s not that simple. Take it a step further and consider “you are what you eat, ate.” In other words, becoming conscious of the food chain up stream from our dinner plates can have a considerable effect on your health. Conventional meat and poultry from large feed lots and factory farms are supplemented with everything from cement dust, red skittles, animal waste, rotten food, and large amounts of GMO corn to fatten them up for the slaughter. Furthermore, conventionally raised cattle are regularly given growth hormones to fatten them up quicker, and cattle and hogs are regularly given continuous low-doses of antibiotics as a preventive measure. Some researchers suspect the addition of growth hormones in our food supply is part of the reason why girls are starting their menses so much sooner than generations ago.

On the flip side, sustainably produced meat, dairy, and poultry are proven to have higher levels of omega 3 fats, antioxidants, and CLA which help with inflammation. These animals are treated humanely and live in environments that are more environmentally conscious, and their products often have a better taste along with their richer nutrient profile. Organic and pasture-raised products often cost more, but consider that each time you buy these products, you are casting a vote for the world you want to live in.

Pizza Pasta Perfection 3

Pizza Pasta Perfection

  • Servings: 8-12
  • Difficulty: Moderate
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A hearty Paleo dinner guaranteed to feed a crowd.

Ingredients

  • 1 medium spaghetti squash
  • 1 lb hamburger (grass fed, organic preferably)
  • 1/2 lb Italian pork sausage (pasture raised, preferably)
  • 8-10 slices of pepperoni (uncured, nitrate free, preferably)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1 small can sliced black olives, drained
  • 1 jar pizza sauce
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 6 eggs, whisked

Directions

  • Cut spaghetti squash in half, remove seeds, and bake at 400° F in a cake pan with water in the bottom for 45 minutes. Set aside to let squash cool as you prepare the rest. In a large skillet, brown the beef and sausage. Add the veggies, continuing to cook the beef through. I like to reserve a few sections of sliced peppers and onions to church it up for the top, but you can easily omit this step and stick to diced veggies on the inside only. Drain grease. Add pizza sauce, olives, basil, and oregano to the skillet and mix well. Remove threads of spaghetti squash and add to the skillet, stirring to combine. Add evenly to a baking dish, top with cut slices of pepperoni, peppers, and onions.
  • Lastly, whisk eggs and pour over the top so there is a “crust.” Place in oven at 350° F and bake for 45 minutes for crust to form, or until the center reads 165° F when the eggs would be done. Let rest 5 minutes before cutting.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2018