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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad
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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Ingredients
  

  • ½ cup pumpkin seeds
  • 2 teaspoons sesame seeds
  • 1 teaspoon turmeric
  • ¼ cup hemp seeds
  • ¼ cup flax seeds
  • ¼ cup chia seeds
  • ¼ cup fennel Seed
  • 1/2 teaspoon coriander
  • pinch of salt
  • 1/2 teaspoon chili powder or cayenne pepper

Instructions
 

  • Add all ingredients to a bowl and mix
  • Roast at 350ºF for 10 minutes
  • Add 2 teaspoons of the mix on top of each serving of soup
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Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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Liver Detox Beet Soup – Detox Soups Continued
Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad

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As the days get shorter and the nights a little chillier, I find myself reaching for dinners that are warm and comforting for Fall nights at home. Seasoned with just a little olive oil and a sprinkle of spices, these carrots’ natural sweetness really shine in this side dish. This is also a great place to start if you’re looking to get a little more adventurous with your roasted carrots— add a touch of honey, cinnamon or coconut sugar to make a sweet glaze. I added a sprinkle of fresh thyme at the end for an herb-y and fresh flavor! ⁣ ⁣ Ingredients ⁣ 5 large carrots⁣ 2 tbsp extra virgin olive oil ⁣ 2 tsp smoked paprika ⁣ 1 tsp salt ⁣ 1 tsp black pepper⁣ Optional: fresh thyme for sprinkling and garnish ⁣ ⁣ Instructions ⁣ 1. Preheat the oven to 400F. Peel the carrots and slice into long pieces. ⁣ 2. Transfer the carrots to a parchment lined baking sheet and add the oil and spices. Toss well to coat evenly. ⁣ 3. Bake for 20-25 minutes until the carrots are fork-tender. I added a bit of fresh thyme after roasting but this step is optional!

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As the days get shorter...

If this isn’t fall in a meal, I don’t know what is… For this comforting autumn dinner, I threw together a few ingredients I already had in my kitchen (and I bet you do too!) The chicken turned out flavorful, moist and came together deliciously with mashed cauliflower and steamed spinach sides. Here’s the recipe for my dijon maple chicken… ⁣ ⁣ Ingredients ⁣ 1 tbsp olive oil ⁣ 2 6-ounce boneless, skinless chicken breast halves ⁣ 1/3 cup chicken broth ⁣ 1/3 cup organic maple syrup ⁣ 2 tsp chopped fresh thyme ⁣ 2 cloves garlic, minced ⁣ 1 tbsp apple cider vinegar ⁣ 1 tbsp stone-ground mustard ⁣ Salt and pepper to taste⁣ ⁣ Instructions ⁣ 1. Preheat oven to 400F. ⁣ 2. Heat oil in a large, overproof skillet. ⁣ 3. Season chicken well with salt and pepper. ⁣ 4. Add chicken to pan (over heated oil) and cook 2 minutes per side or until golden brown. Then, remove chicken from pan. ⁣ 5. Add broth, syrup, 1 tsp of the thyme and minced garlic to pan, scraping with a spatula for the browned bits. ⁣ 6. Cook sauce for two minutes, stirring occasionally. Add vinegar and mustard and cook for an additional minute. ⁣ 7. Add chicken back to the pan (with any juices on the plate) and spoon the sauce over the chicken. ⁣ 8. Bake for 10 minutes.⁣ 9. Remove chicken from the pan and set aside. Heat the skillet for 2 minutes or until the sauce because a thick consistency. ⁣ 10. To serve, spoon sauce over the chicken and sprinkle the remaining 1 tsp of fresh thyme.

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If this isn’t fall in...

Here’s a quick 5 minute recipe— these quick jicama-wrapped tacos are exactly what you need for a lively Mexican inspired meal. Anyone who knows me knows I LOVE Mexican food so using those seasonings for the beef was a no-brainer. You can pick up jicama sliced into shells at some grocery stores or do it yourself using a mandolin. I love the way the jicama offers a slight crunch and a mild, sweet flavor that perfectly compliments the Mexican spices of the meat. ⁣ ⁣ Ingredients ⁣ 1 pack jicama shells (or 1 large jicama, sliced thinly)⁣ 1 avocado ⁣ 1 lb organic free range ground chicken ⁣ 1 tbsp avocado oil ⁣ 1/2 onion ⁣ 2 garlic cloves⁣ 1 tsp fennel seeds⁣ 1/2 tsp chili powder⁣ 1/8 tsp cayenne⁣ 1/8 tsp onion power ⁣ Salt and pepper to taste ⁣ Salsas or sauces as desired (I used @sietefoods) ⁣ ⁣ Instructions ⁣ 1. Add avocado oil to pan. Once heated, at the chicken into the pan and cook until browned. ⁣ 2. Add the onion and cook until it turns translucent. Add all seasonings and mix well. ⁣ 3. To plate, lay flat your jicama slices, and pile high with ground chicken and onion mixture. I added avocado, thinly sliced radishes and my favorite sauces from @sietefoods.

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Here’s a quick 5 minute...

Roasted chicken and veggies, toasted pumpkin seeds and fresh pomegranate… what is NOT to love about this delicious fall salad? This dish has a great combination of healthy fats, protein, carbs and don’t even get me started on the FLAVOR! I know I’ll be making this at least once a week for the rest of the season 🍂⁣ ⁣ Ingredients ⁣ 2-4 large handfuls of Mix lettuce, chopped ⁣ Large handful for parsley, minced ⁣ Large handful of dill, minced ⁣ Large handful of tarragon, minced ⁣ Large handful of basil, minced ⁣ 1/2 cup Toasted pumpkin seeds⁣ 1/2 of one fresh pomegranate ⁣ 1 bunch of Asparagus, chopped into small pieces⁣ 1 head of Broccoli, chopped into small pieces ⁣ 1 large or 2 small Sweet potato’s, chopped small ⁣ 2 soft boiled eggs ⁣ Organic chicken breast ⁣ ⁣ For the Chicken Rub:⁣ Walnut oil or olive oil ⁣ Salt and pepper ⁣ Cayenne ⁣ Smoked paprika ⁣ Dried oregano ⁣ ⁣ For the Dressing: ⁣ 1/2 lemon juiced ⁣ 1 teaspoon mustard ⁣ 6 tablespoons of olive oil ⁣ Salt and pepper to taste ⁣ ⁣ Instructions ⁣ 1. Toss veggies with olive oil, lemon and herbs. ⁣ 3. Spread out on a baking sheet and bake on 375 for 20 min or until veggies are cooked. ⁣ 4. While baking, prepare chicken by mixing spices together. Drizzle oil on the chicken and then rub the spices al over. Bake on 375 for 15-20 minutes depending on the thickness of the chicken. ⁣ 5. Whisk together your dressing. ⁣ 6. Add lettuce and herbs together. Add in the dressing and toss well. Divide into 2 large plates. ⁣ 7. Add the roasted veggies on top. ⁣ 8. Cut the boiled egg in half and add on top. ⁣ 9. Now add the roasted chicken. ⁣ 10. Lastly top with pumpkin seeds and pomegranate seeds. Enjoy!

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Roasted chicken and veggies, toasted...

Sometimes we take great care of ourselves on the outside, but forget to tend to our insides too. You could eat the most clean and nutritious foods, work out every day and still not truly know how to take care of yourself. ⁣ ⁣ This #WorldMentalHealthDay is extremely important. In this current state, I want to really emphasize how important it is to take care of yourself emotionally. Don’t burry your pain, don’t place “I’ll deal with it” labels on your hurt and don’t trick yourself into thinking that neglecting your mental health is okay. When we acknowledge that facing these challenges doesn’t make us weak, but rather strong… something truly remarkable happens. ⁣ ⁣ Take care of yourself. You are your home.

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Sometimes we take great care...

As we shift into fall, I knew I had to share my go-to healthy hot chocolate recipe with all of you. You can use your favorite non-dairy milk in this warm and cozy recipe (I chose a homemade almond-pecan mix!) I love the way the maple sweetens the drink, and adds a sweet fall touch. Enjoy! ⁣ ⁣ Ingredients ⁣ 10.5 oz non-dairy milk ⁣ 2 tbsp organic unsweetened cacao powder ⁣ 1 scoop collagen ⁣ Splash of alcohol free-vanilla extract ⁣ Organic maple syrup to taste ⁣ ⁣ Instructions ⁣ 1. Add all ingredients to a milk frother. If you do not have a milk frother, you can whisk the ingredients together on a stove over medium heat until warm and mixed.

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As we shift into fall,...

Sharing the first of my spooky Fall cocktails with you tonight just in time for the weekend! This drink is fun mix of silver tequila, apple cider and a dash of those autumnal spices we all know and love. I made it as a single cocktail but if you’re in need of something for a Halloween get together, I think it would be absolutely delicious batched in a punch bowl! ⁣ ⁣ For the cider ⁣ 4 cups pure unsweetened organic apple juice ⁣ 2 4” cinnamon sticks ⁣ 8 whole cloves ⁣ 1/8 tsp ground nutmeg ⁣ ⁣ For the cocktail ⁣ 2 oz of homemade apple cider (recipe listed above)⁣ 1.5 oz silver tequila ⁣ Maple syrup to taste⁣ Sparkling mineral water⁣ Cinnamon stick for garnish ⁣ ⁣ Instructions⁣ 1. To make the cider, place all ingredients in a sauce pan and heat over medium heat. Simmer for at least 30 minutes, stirring occasionally. The longer you simmer, the stronger the flavor will be. ⁣ 2. Once the cider is made, set aside and let cool. I actually store it in my fridge until I’m ready to make cocktails or use it in other fun fall dishes. ⁣ 3. To make the cocktail, add ice to a cocktail shaker. Add 2 oz of the cider, the tequila and maple syrup to your liking. Shake well and pour into a glass. ⁣ 4. Finish the drink with sparkling water. I garnished with a cinnamon stick, dash of ground cinnamon and a fig (because I had one) but I also think an apple slice would be an elegant presentation!

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Sharing the first of my...

My maple ginger salmon is the best recipe for busy weeknights. The salmon filets are juicy, delicious and packed with sweet ginger-y flavor. They just need a quick 15 minutes in the oven for a wonderfully seasoned fish that’s bound to be a family favorite! ⁣ ⁣ Ingredients ⁣ 10.6oz Nordic Catch Salmon ⁣ 1 tbsp maple syrup⁣ 1/2 tbsp dijon or stone ground mustard⁣ 1 tbsp organic tamari or coconut aminos⁣ 1 inch ginger, grated⁣ Chilli powder to taste⁣ Dash of Nordic Catch Pure Flaky Sea Salt⁣ ⁣ Instructions ⁣ 1. Preheat oven to 350 F. Place one sheet of parchment paper on a baking dish or sheet.⁣ 2. Add maple syrup, mustard, tamari, ginger and chilli powder into a small bowl. Mix well.⁣ 3. Brush mixture evenly on salmon fillets ⁣ 4. Bake in oven for 15 minutes.

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My maple ginger salmon is...

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Liver Detox Beet Soup – Detox Soups Continued
Spice and Seed Mix for Topping The Detox Soups – Or Really Any Soup Or Salad