Thyroid Loving Beef Nachos

Thursday, 25 April, 2013 13:15 Written by Sara

Why not beef? I think there is a part of us that is convinced that if it tastes this good than it can’t be good for you. Bull. I mean cow. You know what I mean!

Grass fed beef is a healthy choice in moderation. It’s especially good for those who need iron, warmth and protein. Enter in the thyroid client. She most likely needs all three. Gone are the days of nutrition school that scolded such a practice.

Now, I advise very limited consumption of commercial beef. That stuff just gives me the ebby jebbsys! If you have a weak digestive system aka as bloating, passing wind and burping your abc’s in a not so stylish fashion then you might want to consider a digestive aid when consuming beef. Why?

Studies suggest that a good functioning digestive system only breaks down and absorbs beef by about, oh say 60%. Translation: beef can putrefy in your gut and irritate your cell walls causing inflammation, poor digestion and inflammation.

So the good news is that I made up a tray of beef nachos using 1/2 a lb of beef. They were awesome! I was immensely satisfied and hope you will be too.

Are you ready for some deliciousness?

1/2 beef
1 large onion, chopped
Celtic sea salt & pepper
Cumin
1-2 organic garlic cloves and powder
1/4 cup parsley or other green chopped
Simply Organic salsa
Herbs of your choice

1 Avocado
1 Organic block of parmasean cheese
1 bag Organic Tortilla chips

Turn oven on to 350 degrees.

Stir fry beef on med-low heat until near cooked. Add in onions, salt, pepper, cumin to your liking (1/2 tsp to start), parsley and garlic. Stir and cook till done. Add in few tablespoons of salsa to moisten the meat. Set aside.

Meanwhile, lay the corn chip on a large tray or two. Sprinkle on he meat sauce and your desired amount of parmesan cheese. (are you hungry yet?)

Pop in the oven for 10 minutes to allow the cheese to melt on top. While the cheese is melting I mash up an avocado (no dairy needed) into a bowl to serve with extra salsa and nachos.

You can serve this along side of mixed greens with grated a carrot or beet!

Tadaaa! Enjoy lovelies! xo.
If you love these send me a note!

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If you need more thyroid support and would like to be part of my upcoming 7 week Transform Your Thyroid course let me know. Spots are limited with a waiting list.
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Kitchen Made Mint Chocolate

Saturday, 27 October, 2012 16:45 Written by Sara

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I use to love chocolate!

Now it gives me headaches. Yes a migrain sort of a headache. Intuitively I knew that being so obsessed with chocolate was a bad thing. I knew I was craving it by the likes of a vampire sucking blood from a human. What I couldn’t understand was why?

My nutritional assessment revealed that these symptoms…

anxiety
easily startled
light headed
cold hands and feet
poor quality sleep
and chocolate cravings

… are indicated for magnesium deficiency. Guess what? Chocolate is an easy grab to fill up on a little mag. Magnesium will calm your nerves and relaxe your muscles. My favorite source of this blissful mineral is found in my daily dark leafy greens.

Then the truth. A Bioenergy testing revealed my true sensitivity…

SUGAR

White sugar and it’s evil decrepit and malicious elements had a power over me so deep it would put me in a coma for two days. Yet still I ate it like a disobedient teenager out on a Friday night. That’s until I saw it labelled under my name as a food sensitivity and food to avoid. It took a test and a print out for me to finally make the change.

Now I enjoy chocolate my own way. I like to think my way tastes a 100% yummier too. I’ll let you be the judge.

Mint Chocolates

4 tbsp. coconut oil
1/4-1/2 tsp. pepermint oil
1/4 cup wild honey (local only)
4 dashes of Celtic sea salt
1/2 cup cocoa powder

1/4 tsp. Hawaiin spurilina
1 tbsp. hemp seeds
1 tbsp. maca powder
1 small handful of black currents or chopped cranberries

Combine oils, honey, and salt. Add in the cocoa powder. Mix well. Add in remaining ingredients. Scoop into molds and refridgerate for 45 minutes. These lasted a few hours in our house. They are so creamy!

Twisted Smoothie

Friday, 10 August, 2012 09:57 Written by Sara

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This monring I grabed my magic bullet like I always do to fill it half way up with blueberries and strawberries and realized that I didn’t have the juice or other ingredients to create my usual smoothie “the Champ”.

It’s a high energizer smoothie that keeps me ‘rocking like a rock star’ throughout the day!

So after a few minutes of pondering and opening a few fridge doors this is what I came up with.

Twisted Smoothie

1/2 magic bullet full of berries
2 Tbsp. hemp seeds
Fill the bullet up with coconut milk
Top with steamed greens or little spirulina
Oh, and a tablespoon of honey cause I love it’s benefits!

Blend Baby! Blend away!

Strawberry Maple Salad

Tuesday, 26 June, 2012 00:01 Written by Sara

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Organic kale, washed and torn
Coconut oil
Balsamic vinegar
Maple syrup
Strawberry jam recipe
Pumpkin seeds
Feta or goat cheese

Melt coconut oil in a pan. Sautee the kale for 2-3 minutes. Place kale in a pretty little bowl and dress it with a drizzle of balsamic vinegar, maple syrup, strawberry jam and pumpkin seeds. Top it off with the optional cheese. This makes a satisfying healthy treat for the thyroid. Enjoy!

Day 2 Green Salads

Tuesday, 17 April, 2012 07:53 Written by Sara

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“The best part is that every day you get to begin again, start fresh, bring a new energy and attitude with you!!” Nanda MacNeil

Did you try a green smoothie yet? Some of you are sharing some gorgeous green recipes. Like kale chips. To keep sharing the green inspiration click on over here.

Today I’m sharing a simple salad with you all.

I used to buy gourmet cookbooks. They were perfect for entertaining and for creating overwhelm, stress and fear in my life. Now I create my own using ingredients on hand using one simple instruction:

Make it with love.

The women I work with often need to hear that same message. In the spirit of simplicity allow yourself today to find simple ways to add in greens. So many of us are overwhelmed by the day to day tasks. A salad made of mixed greens sprinkled with parmasean cheese and a little dressing is simply tasty.

The first time I enjoyed a salad this year was over Easter weekend. Yes! Salads are cooling and till now were completely out of season in my region. Eating them meant a combination of colds and ill health in my body. If you feel cold even in the warmth try omitting salads in the winter season.

We love salads in our home. Made simple and always fresh. The dressing, well, it has to be fresh and taste great!

Green Olive and Asparagus Salad

1 bunch asparagus, cut in 2″ pieces
1 head of lettuce, any kind
1 tomato sliced small
1 red pepper, chopped
12 Green olives or black will do
1/4 cup pine nuts or soaked sunflower seeds

For the dressing

1/4 lemon or lime, squeezed
1 Tbsp olive oil
1 tsp mustard, powder
2 Tbsp balsamic vinegar
S & P

Steam the asparagus pieces for 8 minutes. Rinse under cold running water to stop them from cookingfurther.

Arrange the lettuce on a platter, asparagus in the middle and the other veggies around the outside for a nice presentation. Sprinkle seeds over top.

Place all dressing ingredients in a screw-top jar and shake well. Drizzle over salad. For added deliciousness we like to add feta and capers.

Have a gorgeous GREEN day!

Category: Recipes

Thyroid Loving Beef Nachos

Kitchen Made Mint Chocolate

Twisted Smoothie

Strawberry Maple Salad

Day 2 Green Salads

Green Olive and Asparagus Salad

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