Warm Spiced Apple Slices

The fall is just beginning and I’m already into pumpkin spice everything, but since apple picking season comes and goes so quick, I figured I’d do a super, super easy apple recipe! This would be perfect to make after you get home from a day of apple picking and you’re tired but excited to make something with your freshly picked apples. It’s just 3 simple ingredients and 2 simple steps! 

On an exciting side note, look what I found at the Supermarket yesterday:

Pumpkin Spice Almond Milk Creamer

 

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See Also:

Paleo Pumpkin Pie (nut free)
Soft & Chewy Pumpkin Chocolate Chip Cookies
Pumpkin Spice CoffeeCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Gingerbread Coffee

Gingerbread Coffee (Serves 2)gingerbread coffee

One of my favorite things about the holiday season is the seasonal coffee flavors. Back in the day I lived for going to Starbucks and getting either a Gingerbread Latte or an Eggnog Latte (never a Peppermint Mocha because I despise mint chocolate). Now that I’m more conscious about what I put into my body, I make my own versions of these delicious coffee treats! Gingerbread Latte’s were my usual go-to, and this year I finally made my own version 😀 I included collagen peptides in mine, but this is optional. If you want to include it in yours, I use this one from Vital Proteins.

To make my Eggnog Coffee, I use So Delicious Coconut Milk Nog so that it’s dairy-free. While I normally don’t encourage drinking coconut milk from the carton (canned coconut milk doesn’t have all the added fillers that the carton has), this works fine when you want a Christmas treat. You can also use a grass-fed, dairy-based, real eggnog, such as Organic Valley, if you tolerate dairy well. I don’t have an actual recipe for this, I just pour it into my coffee & add 2 scoops of collagen 🙂

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Salmon Salad (Quick & Easy)

Salmon Salad (Quick & Easy)

salmon salad with dressing 2

I have to admit I’ve been slacking lately on eating my veggies. The other day my body was screaming to me that I needed to eat a salad. So I made a salmon salad the past for the past two days for lunch & I even had some green juice! It may have also had something to do with the fact that I just bought some Tessemae’s & Jacqueline and Jerome dressings that I was excited to try, but I really am trying to be more mindful about including more vegetables in my diet.

I bought all pre-cut veggies from Whole Foods, so I easily put this salad together in about 5 minutes. This is a super quick & easy lunch! Admittedly, I’m pretty lazy when it comes to preparing food, so the less effort, the better – and this is almost zero effort when you buy pre-cut veggies & pre-made dressing like I did!

If you can’t find a clean salad dressing near you and don’t want to order online, you can make this dressing easily by mixing:

1 part vinegar
2 parts extra virgin olive oil (I use Kasandrinos EVOO)
1.5 tbsp dijon mustard
salt & pepper, to tasteCopyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Broiled Chilean Sea Bass with Pesto Zucchini Noodles

broiled chilean sea bass 3

After indulging in lots of food for Thanksgiving (and having leftover pie for two days & grain-free pizza on Sunday), I wanted to reset this week and eat light meals. So I started my week with Broiled Chilean Sea Bass with Pesto Zucchini Noodles. Chilean sea bass is one of my favorite fish because it has a thicker texture and mild taste. I love love love pesto sauce and haven’t made it in a while so I thought what better way to make my veggies more crave-able than to make some zucchini noodles topped with pesto sauce! I actually used pre-spiralized zucchini noodles that I bought from Iavarone (2 packs).

If you can’t find pre-spiralized zucchini noodles, you can get a spiralizer and make them yourself! There are many varities of spiralizers ranging from low priced to high priced. This one is on the pricey end, but is easy to use and convenient and would make a great Christmas gift too! Here is one that is more budget-friendly. And this is the olive oil that I use.Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Paleo Pumpkin Pie (Nut-Free)

pumpkin pie 2Thanksgiving is just around the corner! If you wanna keep it paleo this year, include my paleo pumpkin pie in your dessert line-up! I use Otto’s cassava flour to make the crust. It’s my new favorite baking flour. It subs 1:1 for wheat flour and has a great texture for baked goods. You have to order it online – but it’s free shipping!

You know what really irks me? When I see Christmas stuff out before Thanksgiving – and people going “Black Friday” shopping on Thanksgiving! Why do people feel like need to skip straight from Halloween to Christmas and forget about Thanksgiving? Thanksgiving is an important holiday. We should always be thankful for everything we have in our lives – you never know when it might be taken away. Just some food for thought. I love Christmas too, but let Thanksgiving have it’s day to shine first. And come on, Thanksgiving is awesome, you get to eat all the food!

My Shaved Brussels Sprouts are also the perfect accompaniment to your turkey, potatoes, and cranberries. You may also like my Pumpkin Butter, Chocolate Pudding Pie, and Pumpkin Spice Brownies.

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Pumpkin Butter Recipe

pumpkin butter 2pumpkin butter 3Fall is in the air! I get so excited when fall rolls around because that means it’s time for PUMPKIN EVERYTHING! I love all the fall treats and apple cider, apple picking, pumpkin picking, fall fashion and just about everything fall has to offer. The only downside is that it’s followed by winter- which I hate.

This pumpkin butter recipe was inspired by the pumpkin butter that was served with the bread at a restaurant I ate at when I was in Virginia for NTA’s Business Summit this past August. My best friend was nice enough to join me on the 8 hours road trip to Virginia (even though she was not attending the Business Summit with me- best friend award goes to her) and since we’re both pumpkin-obsessed this was pretty much the highlight of our night. We even each bought our own container of it to-go. Since I pretty much know that stuff was not in any way a health food, I got to work on creating my own version made with nutrient-dense ingredients. My first attempt was not the smooth sailing win I expected it to be- the butter rose to the top in the fridge and hardened on top of the pumpkin mixture that remained. My next thought was, “okay, let me add an egg yolk and see if I can emulsify the mixture and make it blend together that way.” Boom. Nailed it. This stuff is delicious and the texture is perfect. This goes great on any gluten/grain-free breads, paleo bagels, crackers, etc. It’s also delicious in your coffee.Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




“Peanut Butter” Protein Shake (peanut-free)

sunbutter protein shake 2

 

Do you suffer from peanut allergies? Let sunbutter come to your rescue! Sunbutter doesn’t taste exactly like peanut butter, but it’s a really great substitute. Peanut butter shakes are so creamy and delicious, which inspired me to make this one made with sunbutter. I have an obsession with the TV show Friends- like serious obsession. It’s my favorite show & my therapy when I’m feeling bad. You know like when you’re having one of those “isn’t that just kick you in the crotch, spit on your neck fantastic” kinda days. So naturally, my 3 (yes, 3!) Central Perk mugs are my favorites. This protein shake is super delicious, thick, & creamy. If you do fine with peanuts, you can go ahead and replace the sunbutter with peanut butter if you prefer.

<– This is the protein powder that I use. Click on it to order via my Amazon affiliate link.

<– This is the collagen that I use. Click on it to order via my Amazon affiliate link.

 

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Blueberry Explosion Protein Muffins (grain/nut-free)

blueberry explosion muffinsI’ve been eating a lot of collagen lately. I mix it in my protein shakes, put it in my coffee, eat Bulletproof collagen protein bars, & now I’m making protein muffins with it! It definitely does have anti-aging benefits – my acne scars have been clearing up and I have younger looking skin. Collagen is also great for your joints & digestive system. It also helps your hair grow and your nails stronger. The brand I use is Vital Proteins.

To make the muffins grain-free and nut-free, I used Otto’s cassava flour and Bob’s Red Mill coconut flour. I also used brown butter because it’s incredibly delicious- I get mine from Tin Star Foods, you could also make your own brown butter if you would like to save money.

If your batter is too sticky/dry you can add more coconut milk.Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Chocolate Strawberry Protein Shakes

chocolate strawberry protein shake

 

Who loves ice cream?? Me! Me! Me! Okay, this isn’t really ice cream, but it sure does remind me of ice cream and I put it in an ice cream cup- so let’s just call this protein-packed ice cream. Cool? Cool. I did have to eat this with a spoon rather than drink it with the straw. It’s the perfect cold, creamy treat after a tough workout in the heat of summer. I’m really getting into the protein shakes – in fact, I’m actually going to be doing a detox with some of my fellow NTC classmates in a few weeks, consisting of protein shakes & veggies! I think my body could really use a detox. Learning about detoxification has been really fun for me, so I’m excited (and maybe a little nervous…) to try this detox and see how much better I feel afterwards.

<– This is the protein powder that I use. Click on it to order via my Amazon affiliate link!

The collagen I use is Vital Proteins.

 

I hope you enjoy this as much as I do- it tastes like chocolate – covered strawberries!Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com




Broiled Red Snapper

broiled red snapper 2

 

Simple dinners are the best! I love making fish since it’s so quick & super healthy. Red snapper is one of my favorite types of fish – I think it was actually the first fish I tried that I liked (before I started eating a paleo diet, I was petrified of fish and refused to try most types). This recipe is SO easy, you may cry from excitement (at least if you’re hardly ever in the mood to cook – like me). Sometimes I do like to make fancy, delicious meals, but I do need to mentally prepare beforehand. When I graduated from Adelphi in 2013, I had a backyard BBQ at my house and I cooked everything for the party. I made bacon meatballs (2-3 trays – I think it was 3), honey mustard dip, paleo almond crackers – from scratch, dairy-free bacon & chive cashew cheese, truffle asparagus, paleo chocolate cupcakes & paleo chocolate truffles, which took me about 9 hours to do. I was completely wiped out at the end, but I was excited to serve all home-cooked healthy food at my party. But on a regular busy day I’d rather make something effortless like this Broiled Red Snapper…

This is the brown butter that I use:

This fish would go great with shaved brussels sprouts and roasted duck fat potatoes!Copyright 2016 Jill Mac Nutrition. Email: Jill@jillmacnutrition.com