Gluten-Free

Kale Chips

Kale Chips

jmckenziend
Kale Chips
Pin
Print

Kale Chips

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 bundle of kale leaves

  • ½ tsp of sea salt

  • ¼ cup of pumpkin seeds, finely ground

  • ½ tsp of Italian spice

  • 1 tbsp of coconut oil

Directions

  • Wash leaves and dry completely.
  • Cut out stems and place on a baking sheet.
  • Add oil all over and massage it into leaves then sprinkle rest of ingredients on top to coat all the leaves.
  • Place into oven at 170 degrees for 5 hours or until crisp.

Notes

  • This recipe also works well using a dehydrator instead of an oven.
Kale and Egg Scramble

Kale and Egg Scramble

jmckenziend
Kale and Egg Scramble
Pin
Print

Kale and Egg Scramble

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

15

minutes
Cooking time

5

minutes

Ingredients

  • 1 tbsp. coconut oil

  • 1 cup kale, chopped

  • 2 eggs

  • 1 tbsp. milk or non-dairy milk

  • Pinch of dried oregano

  • Pinch of garlic powder

  • Pinch of Sea salt and pepper

  • 1.5 tbsp. hemp seeds

  • 6 cherry tomatoes

  • 1 tbsp chopped chives

Directions

  • Heat oil in skillet on medium heat.
  • Add kale and stir until bright green.
  • In bowl, whisk together eggs, milk, oregano, garlic powder, salt and pepper.
  • Pour eggs over the kale.
  • Add tomatoes and chives.
  • Sprinkle in hemp seeds.
  • Gently stir to scramble eggs until set, but still soft.
  • (Optional) Serve with a slice of toast.

Notes

  • Top with feta or crumbled chèvre for a salty note.
Italian White Bean, Spinach and Beef Soup

Italian White Bean, Spinach and Beef Soup

jmckenziend
Italian White Bean, Spinach and Beef Soup
Pin
Print

Italian White Bean, Spinach and Beef Soup

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes

Ingredients

  • 1 lb ground beef

  • 1/2 large yellow onion, diced into 1/2″ pieces

  • 4 large garlic cloves, minced

  • 4 cups chicken stock

  • Crushed sea salt or kosher salt

  • Freshly cracked black pepper

  • 1/2 teaspoon dried crushed rosemary

  • 1/2 teaspoon dried thyme

  • 1 1/2 cups cooked white cannellini or great northern beans, or 1 can of beans

  • 10 ounces fresh spinach (washed and stems removed)

  • Pecorino Romano cheese, finely grated for topping

Directions

  • In a medium size stock pot, over medium heat, brown the beef for about five minutes.
  • Season with salt and pepper as it cooks.
  • Drain excess grease and return to the stove.
  • Add the onions and the garlic and continue cooking until the onions are soft.
  • Add the chicken stock, beans, thyme and rosemary.
  • Bring to a boil. Reduce the heat and simmer for about 5 minutes.
  • While this is simmering, roughly tear or chop the spinach into 1-2″ pieces. Add the spinach to the pot and simmer for a minute or two, until the spinach is wilted.
  • Adjust seasonings to taste.
  • Top with cheese.
Hummus

Hummus

jmckenziend
Hummus
Pin
Print

Hummus

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

20

minutes
Cooking time

0

minutes

Ingredients

  • 1 can chickpeas

  • 1/4 c tahini, peanut butter, or nut butter

  • 2 tbs olive oil

  • 1/2 tsp ground cumin

  • 1/2 c lemon juice

  • 1 clove garlic, minced

  • 1/2 tsp sea salt

  • 2-3 tbs water

  • dash of paprika

Directions

  • Add all ingredients except the paprika and water in a good processor and blend.
  • Slowly add water to desired consistency.
  • Use paprika for garnish.
Honey Mustard Turkey Burgers

Honey Mustard Turkey Burgers

jmckenziend
Honey Mustard Turkey Burgers
Pin
Print

Honey Mustard Turkey Burgers

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

25

minutes
Cooking time

15

minutes

Ingredients

  • ¼ cup coarse-grained mustard

  • 2 tbsp. honey

  • 1 lbs. ground turkey breast

  • ¼ tsp. salt

  • ¼ tsp. freshly ground pepper

  • 2 tsp. grapeseed oil

  • 4 whole-grain or gluten-free buns, split and toasted

  • Lettuce, tomato, onion slices for garnish

Directions

  • Prepare a grill or frying pan.
  • Whisk mustard and honey in a small bowl until smooth.
  • Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well. Form into four 1-inch-thick burgers.
  • Lightly brush the burgers on both sides with oil. Cook until no pink remains in center, 5 to 7 minutes per side. Brush the burgers with the remaining mustard mixture. Serve on buns with lettuce, tomato and onion slices.

Notes

  • Adapted from: http://www.eatingwell.com/recipes/honey_mustard_turkey_burgers.html
Homemade Trail Mix

Homemade Trail Mix

jmckenziend
Homemade Trail Mix
Pin
Print

Homemade Trail Mix

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

12

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 150 g seeds, e.g. pumpkin seeds

  • 200 g mixed nuts, or nuts of your choice

  • 200 g of dried fruit, e.g. raisins, apricots, papaya

  • 50 g dark chocolate chips or cocoa nibs

Directions

  • Chop large pieces of fruit into bite-sized pieces.
  • Combine all the ingredients in a bowl.
  • Mix thoroughly.
  • Transfer to an airtight container for storage.
High Protein Pancakes

High Protein Pancakes

jmckenziend
High Protein Pancakes
Pin
Print

High Protein Pancakes

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

1

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • ½ cup 2% cottage or ricotta cheese

  • 1 large egg

  • 4 tbsp. flour

Directions

  • Beat the egg and cheese together until smooth.
  • Add the flour, a little at a time, until fully mixed.
  • If the batter seems too thick, use a little milk or yogurt to thin it.
  • Preheat a frying pan that has been prepared with cooking oil or non-stick spray on medium.
  • Pour enough batter to form a pancake about 3 inches in diameter.
  • Cook until browned on the bottom and firm on top. Flip and continue cooking until browned.

Notes

  • Substitute almond flour to make this recipe low carb and/or gluten-free.
Grilled Shrimp and Cannellini Bean Salad

Grilled Shrimp and Cannellini Bean Salad

jmckenziend
Grilled Shrimp and Cannellini Bean Salad
Pin
Print

Grilled Shrimp and Cannellini Bean Salad

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

6

servings
Prep time

20

minutes
Cooking time

4

minutes

Ingredients

  • 1 tsp. finely grated lemon zest

  • ⅓ cup lemon juice

  • 3 tbsp. extra virgin olive oil

  • 2 tbsp. fresh oregano, minced

  • 2 tbsp. fresh sage, minced

  • 2 tbsp. fresh chives, minced

  • salt, pepper to taste

  • 2 15-ounce cans cannellini beans, rinsed

  • 12 cherry tomatoes, quartered

  • 1 cup celery, finely diced

  • sweet onion, finely diced

  • 24 raw shrimp

Directions

  • Preheat the grill to medium-high or heat a grill pan on medium-high.
  • Mix the first 7 ingredients together in a large bowl. Remove 2 tbsp and reserve in another bowl. Add beans, tomatoes and celery to the large bowl and mix well.
  • Thread shrimp onto skewers and grill for about 4 minutes, until pink and firm.
  • Serve the shrimp on the bean salad, drizzled with the reserved dressing.
Grilled Honey Glazed Halibut

Grilled Honey Glazed Halibut

jmckenziend
Grilled Honey Glazed Halibut
Pin
Print

Grilled Honey Glazed Halibut

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

4

servings
Prep time

45

minutes
Cooking time

15

minutes

Ingredients

  • 1/4 cup honey

  • 4 garlic cloves minced

  • 1 tsp ginger

  • 1 tbsp ghee

  • 1/4 cup coconut aminos

  • 1 tbsp fresh thyme

  • Sea salt and black pepper to taste

  • 4 halibut fillets

Directions

  • In a small pan, whisk together honey, garlic, ginger, aminos, ghee, thyme, salt and pepper, to taste.
  • Place halibut into pan and coat with mixture
  • Refrigerate for 15 minutes, flip halibut in pan and re-coat other side. Refrigerate for another 15 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Remove halibut from marinade, shake off excess, and discard remaining marinade.
  • Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Notes

Green Veggie Smoothie

Green Veggie Smoothie

jmckenziend
Green Veggie Smoothie
Pin
Print

Green Veggie Smoothie

Recipe by Summit Natural Health Centre
0.0 from 0 votes
Servings

2

servings
Prep time

10

minutes
Cooking time

0

minutes

Ingredients

  • 1/4 avocado

  • a big handful of spinach

  • a handful of kale (stalks removed)

  • 2 stalks of celery

  • 6-7 pieces of parsley or cilantro

  • 1 sml cucumber

  • 1/2 lemon/lime (or just the juice)

  • 1” piece of ginger

  • 1 tbs flax seed

  • 1 tbs hemp oil

  • 1/2 cup water

Directions

  • If you have a strong blender (Vitamix), simply put all the ingredients in the blender and blend until smooth.
  • Otherwise chop the celery, cucumber and ginger into small pieces, juice the lemon or lime and then blend all ingredients.
  • You may need to blend the flax seeds in advance, or simply use ground flax seeds or hemp hearts instead. If you prefer the drink cold, add 3-4 ice cubes.

Notes