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February 8, 2021

Healthy Granola Bar Recipe

February 8, 2021

It may be common knowledge that granola bars are a fabulous snack for people of all ages, but did you know that when done right granola bars can also be a prime source for those minerals and nutrients your body desperately needs???

When I think of commercially processed granola bars I actually think of this product as more of a dessert than I do a healthy food source. This is probably because granola bars have become packed full of unhealthy things like refined sugar and chocolate chips. Don’t get me wrong, I love a little flavor boost in my snack foods just as much as the next person, but I just can’t get on board with ingredients like Corn Syrup, Soy Lecithin, Soybean Oil, Glycerin (which is frequently derived from Soy), Invert Sugar, and Calcium Carbonate. All of which happen to be in one of the most popular granola bar products currently available on the processed foods market.

***Side Note: Calcium Carbonate is most commonly used as an antacid to prevent indigestion…Is it just me or do you also find it strange that a supposedly healthy product like a granola bar also contains an ingredient to prevent indigestion for the consumer. Hmmm….could that possibly mean that the product contains a few unhealthy ingredients that no human should actually consume??? 

The answer to this question is a resounding “YES!” The reason for this unfortunate reality is that the food corporation’s bottom line is prioritized highly above the long term health of the consumer. It is this incredibly concerning mindset in such corporations that should inspire you to read the ingredient label on every single food product you plan to consume. Trust me, it is worth it!  

It is always disappointing to discover that a product you love is actually comprised of ingredients that are the worst quality possible and (realistically) should never be consumed by any human being EVER. The reality is, you must look to yourself if you are going to overcome this challenge we all face regarding the food industry. The quality of ingredients has gradually decreased with the passing of time, most especially in the last 50 years. Society has come to rely on things like microwaveable meals and fast food restaurants to fulfill the category of “Ideal Family Meal.” What I’m suggesting when I say, “look to yourself,” is actually much simpler than it may sound…I’m only asking each person currently reading this article to consider trying the “old-school” method of cooking from scratch using real ingredients. Ingredients that are sourced from real foods and not created in a lab.

 

 

Now, I’m no professional chef nor am I anywhere close to being such, but I have had to completely change my daily diet due to my diagnosis with epilepsy. It may sound funny to some, but the day I had my first seizure was actually the day I took my first step down a path toward a healthier lifestyle. The sensitivities I suddenly began to develop while trying to fight off seizures actually turned out to be blessings in disguise because they forced me to change in ways I never would have if it wasn’t an absolute requirement in order to get through the day. Food is one of the most common seizure trigger categories because we come into contact with it so frequently. Learning how to create healthy eating habits is a wonderful way to begin your own journey toward decreasing your seizure activity (if you are an epileptic, of course). But hey, even if you aren’t an epileptic, eating healthier is a great way to make sure your body is getting the nutrients it needs in order to maintain long-term healthy brain function.

That being said, cooking from scratch has been simplified thanks to technology. There are so many simple recipes available online. Cooking tutorials are also available and in video form too so that you can get the help you need any time of the day or night. When I first began favoring homemade foods over processed food products I learned very quickly that your best skill while trying to master this seemingly large feat is to take every recipe one step at a time. If you become overwhelmed and panic, you most likely aren’t going to create something edible…I’ve been there so I know, charcoal is not a great meal option.

These Granola Bars are a favorite of mine also because they are filled with these three ingredients: nuts, nut butter, and whole grains (oats). All of which are sulfur-rich foods! A sulfur deficiency can cause a variety of symptoms, one being convulsions. If you are an epileptic, I have a question for you…Have you ever had your sulphur levels checked by a professional doctor?? If not, it might be worth looking into. I happen to be incredibly sulphur deficient so in addition to supplementing my problem, I have also been trying to consume more sulphur-rich foods in my daily diet. These granola bars are a simple and tasty way to accomplish this task. Only eight ingredients and they taste like caramel popcorn! Yes, please!

If you would like to learn more about sulphur deficiency, here is a must-read article for you.

*Recipe adapted from Gimme Some Oven’s Chewy Peanut Butter Granola Bars Recipe

 

 

 

Healthy Granola Bar Recipe

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SeizeTheDayBlog
February 8, 2021
by SeizeTheDayBlog
Category Articles Epilepsy Recipes
Serving Size
16 bars
Prep Time
20 minutes
Cook Time
10 minutes
Wait Time
1 hour
Total Time
30 minutes
Healthy Granola Bar Recipe

Ingredients

  • 3/4 cup Almond Butter
  • 1/2 cup Raw Honey
  • 2 T Coconut Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 2 1/4 cup Old-fashioned Oats
  • 1 cup Almonds, chopped
  • 1/2 cup Walnuts, chopped

Instructions

  1. Prep the bottom of an 8x11 glass baking dish using butter. Be sure to grease both the bottom of the pan as well as the sides. This granola mixture is extremely sticky before it has been chilled and you’ll need the buffer. Set aside.
  2. Stir almond butter (or the nut butter of your choice), honey and coconut oil together in a medium saucepan. Cook over low to medium heat, stirring frequently until the mixture begins to simmer. Once your simmer begins, continue to cook for 1 more minute. Be sure to watch your mixture closely and continue stirring often because it will quickly reach its burning point. After 1 minute, remove from heat.
  3. Add vanilla and sea salt, stir until both are combined. At this point you should have a fairly thick and sticky liquid mixture. Transfer mixture to a glass bowl and stir in oats until fully combined. I recommend using a large spoon to stir in order to thoroughly distribute the oats. Next, add the almonds. Using the same technique that you used with the oats, stir almonds until fully combined. Finally, stir in the walnuts. Optional: Reserve a tiny bit of chopped walnuts to sprinkle on top of your granola bars.
  4. Gently press the granola firmly and evenly into the bottom of your 8 x 11 glass baking dish that you set aside in step 1.
  5. Cover dish with plastic wrap and place in refrigerator for at least 1 hour or until solid.
  6. Use a sharp knife to cut mixture into small rectangular bars (or the shape that you prefer). Typically, the size of my own bars are about 1 1/2 inches in width and 4 inches in length. Using this size guide, the yield is 16 granola bars.
  7. After slicing your mixture into individual bars, use a spatula to carefully separate and lift each bar from your glass baking dish. Individually wrap each bar in a single layer of plastic wrap to preserve freshness and also to prevent the oat mixture from becoming dry and crumbly.
  8. Store in the refrigerator for up to 7 days or the freezer for up to 3 months.
  9. Enjoy!

Tags

almond butter,
almonds,
catamenial epilepsy,
clean eating,
epilepsy,
food,
granola,
granola bars,
healthy,
healthy diet,
honey,
nut butter,
organic,
raw,
recipe,
seize the day blog,
seizures,
snack,
sulphur,
sulphur rich foods,
walnuts,
whole grains

 

 

Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text, and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website.

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Posted by SeizeTheDayBlog
Filed Under: Articles, Epilepsy, Recipes Tagged: almond butter, almonds, catamenial epilepsy, clean eating, epilepsy, food, granola, granola bars, healthy, healthy diet, honey, nut butter, organic, raw, recipe, seize the day blog, seizures, snack, sulphur, sulphur rich foods, walnuts, whole grains

May 6, 2020

Homemade Peach Tea (Sugar-Free)

May 6, 2020

It’s 93 degrees in SoCal right now, the sun is shining and I’m craving some summer!!! Unfortunately, June is still a month away so I’m settling for the next best thing…

Homemade Peach Tea!!! I really love to experiment with beverages when it gets super hot outside and this year is no exception. I have a soft spot for herbal tea, especially chamomile tea and it got me thinking one day…How would this chamomile tea (that I normally drink hot) taste on ice?? I was hoping for a refreshing beverage and that is exactly what I got! I love love love this tea cold! But I didn’t stop there…

First, I have a question for you. What is the best thing to do with an overripe peach that smells amazing and would probably taste amazing too, but has a mushy texture that would be pretty gag-worthy if you tried to eat it??? You cut that sucker up and stick those pretty little slices in the freezer! Don’t let that sweet peach flavor go to waste! If it isn’t moldy, it doesn’t need to go in the trash can just yet. Get the most from your overripe peaches and add them to your iced chamomile tea! Plus, the overripe sweetness is going to remedy the lack of sugar that typical peach teas tend to have. I used to love the Bellini Peach Tea at the Olive Garden up until I found out they used syrups for both the peach flavor and the sugar. This option here on Seize the Day Blog is much healthier and still just as refreshing! It makes me feel like it’s summertime during those times that I just do not have the patience to wait for the official start date of the season.

I usually add 2-3 peaches to the bottom of my glass, add lots of ice cubes, and then I fill the glass with chilled chamomile tea. Drinking the Peach Tea with a straw works best so that you can continually stir the peach and chamomile flavors together. I also like to poke at the peaches (which will thaw pretty quickly) to release even more delicious peach flavor! Lots of mixing is the best way to get the perfect mix (no pun intended ;)) of both the herbal tea and the fresh fruit.

I prefer Stash Tea’s Organic Chamomile Tea and Whole Foods Market has had the most amazing Organic fresh peaches so far this season!

Two ingredients are all it takes to make a sweet, flavorful, and refreshing drink for people of all ages! The recipe is below, Enjoy!!

Homemade Peach Tea (Sugar-Free)

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SeizeTheDayBlog
May 6, 2020
by SeizeTheDayBlog
Cuisine Beverage
Category Articles Recipes
Serving Size
1 cup
Prep Time
5 minutes
Total Time
5 minutes
Homemade Peach Tea (Sugar-Free)

Notes

It is best to occasionally mix all ingredients as you drink so that the flavor of the peaches continues to disperse throughout the tea. 


Ingredients

  • Organic Overripe Peaches, sliced & frozen
  • Chamomile Tea, chilled

Instructions

  1. Add two-slices of frozen peaches to the bottom of your cup, top with ice cubes, and fill with chamomile tea.
  2. Stir all ingredients together using a straw and enjoy!

Tags

homemade,
peach tea,
recipe,
seize the day blog,
summer,
yummy

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Filed Under: Articles, Recipes Tagged: homemade, peach tea, recipe, seize the day blog, summer, yummy

March 27, 2020

From My Recipe Box to Yours: Healthy Homemade Trail Mix

March 27, 2020

Finding healthy and tasty snacks when you’re both sugar-free and gluten-free can be a tad challenging. However, this trail mix is the perfect mix of savory and sweet for those moments when that “case” of the munchies turns into a full-blown investigation…

Plus, if you decide to try the recommended products for the almonds and cashews you will be getting an added bonus from the soaked nuts. Dr. Linda’s products are soaked in saltwater making these nuts an excellent source of magnesium! If you’re deficient in this particular mineral, like me, then you’re definitely going to want to try this product! I speak from experience when I say that these soaked nuts are very tasty and pair well with the flavors of the dried fruit products included in this trail mix recipe!

I used the dried apricots from Made In Nature which you can find on Amazon (link provided) and dried cranberries from Albertson’s O Organics product line, which you can find in Von’s, Albertson’s, or Safeway stores.

You can find Dr. Linda’s products on her website: www.DrLindas.com

From My Recipe Box to Yours: Healthy Homemade Trail Mix

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SeizeTheDayBlog
March 27, 2020
by SeizeTheDayBlog
Category Recipes
Prep Time
5 minutes
Total Time
5 minutes
From My Recipe Box to Yours: Healthy Homemade Trail Mix

Ingredients

  • 1/2 cup almonds
  • 1/2 cups cashews
  • 1 cup pistachios
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped

Instructions

  1. Mix all ingredients together & store in a sealed container. I prefer to use Ball jars with an air tight lid to preserve the freshness of every ingredient.

Tags

almonds,
cashews,
cranberries,
healthy,
homemade,
organic,
pistachios,
recipe,
seize the day blog,
snack,
trail mix

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Posted by SeizeTheDayBlog
Filed Under: Recipes Tagged: almonds, cashews, cranberries, healthy, homemade, organic, pistachios, recipe, seize the day blog, snack, trail mix

January 30, 2020

From My Recipe Box to Yours: Red Enchilada Sauce

January 30, 2020

I absolutely love Mexican food! It is, hands down, my favorite food genre…Is that even a thing??? I have no idea, but if it wasn’t before it is now. One of my favorite things about living in California is the fabulous selection we have of this type of food! Sooooo I’ve been searching for a Red Enchilada Sauce recipe that could actually compare to the sauces served in authentic Mexican restaurants. Thanks to the amazing food blog, Gimme Some Oven, I finally found one that I’m so in love with I had enchiladas for dinner last night and again today for lunch. If we still had some leftover, I would most definitely have enchiladas again for dinner. Not many foods reheat in such a way that they taste even better the second time, but this sauce is one of those diamonds in the rough and it is amazing. So, if you were wondering I have absolutely no shame admitting to the fact that I would eat enchiladas three times in a row. Not only is the flavor amazing, but it is a recipe that is actually healthy for you! It’s a win-win! The recipe is below and I hope you enjoy it as much I do! Bon appetit!

If you’re also looking for an amazing beef enchilada recipe to go with your red sauce, check out this recipe from Gimme Some Oven.

 

From My Recipe Box to Yours: Red Enchilada Sauce

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SeizeTheDayBlog
January 30, 2020
by SeizeTheDayBlog
Cuisine Mexican
Category Articles Recipes
Serving Size
1 1/2 cups
From My Recipe Box to Yours: Red Enchilada Sauce

Notes

Add extra flour to thicken your sauce.

Ball or Mason Jars are great for storing your sauce and keeping it fresh!


Ingredients

  • 2 tablespoons almond oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder
  • 1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 cups chicken stock

Instructions

  1. 1. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through cumin). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat & simmer 10-15 minutes until slightly thickened.
  2. 2. Use immediately or refrigerate in an air-tight container for up to three days.

Tags

beef enchiladas,
clean eating,
enchiladas,
epilepsy,
healthy,
homemade,
recipe,
red enchilada sauce,
seize the day blog

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Posted by SeizeTheDayBlog
Filed Under: Articles, Recipes Tagged: beef enchiladas, clean eating, enchiladas, epilepsy, healthy, homemade, recipe, red enchilada sauce, seize the day blog

October 4, 2019

From My Recipe Box to Yours: Steak Nachos

October 4, 2019

One of my favorite things about living in California is the amazing selection of Mexican Food! You can find a different amazing Mexican restaurant on practically every corner. Okay, maybe I’m over exaggerating a tiny bit, but there are lots of options! I am absolutely positive that I will never get tired of nachos, enchiladas, burritos, salsa, or guacamole…if that was going to happen I’m pretty sure it would have already during my 26 years of living in Southern California. To say that I’m grateful for this selection is an understatement. So naturally I also enjoy making lots of my own Mexican-inspired dishes, such as the Steak Nachos you can see pictured above.

This cuisine type is also fantastic for those of you who are gluten-free! They have made amazing strides with corn and seeing as though I was 100% gluten-free for the first half of this year, this was truly a God-send! Corn chips and corn tortillas open up an entire gateway to delicious food options for those trying to avoid gluten. Sometimes a meat and veg dish just doesn’t quite hit the spot…cue the nachos, tacos, and chips and salsa!

Needless to say, I ate A LOT of Mexican food from January through August, but even now I’m still not tired of any of these dishes. I do believe my own experience is worth mentioning for those trying to avoid gluten because it is easy to forget that there are both corn and flour tortillas available. Choose the corn and you’re good to go!

This recipe is fabulous with both chicken or steak so feel free to branch out from the steak. Also, if you like a little extra kick to your nachos, dice a jalapeño and top to taste. Enjoy!

“The only problem is whenever I try to make a taco, I get too excited and crush it.” – Kevin, The Office

From My Recipe Box to Yours: Steak Nachos

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SeizeTheDayBlog
October 4, 2019
by SeizeTheDayBlog
Cuisine Mexican
Category Articles Recipes
Persons
1
Cook Time
10 minutes
Total Time
10 minutes
From My Recipe Box to Yours: Steak Nachos

Ingredients

  • Grilled, Thinly Sliced 6 oz Steak, seasoned w/ salt & pepper
  • 1 8 oz can Pinto Beans
  • Monterey Jack Cheese, grated & top to taste
  • Jalapeños, diced to taste
  • Green Onions, diced to taste
  • Cilantro, chopped
  • 1/2 Lime, squeeze juice to taste
  • Tortilla Chips

Instructions

  1. 1. Prep your 6 oz steak with salt and pepper. Grill to your liking. I recommend cooking until Medium.
  2. 2. Place pinto beans in a medium sauce pan and cook according to product directions.
  3. 3. Grate Monterey Jack cheese, set aside.
  4. 4. Dice jalapeños, green onions, and cilantro. Slice lime in half. Set aside.
  5. 5. Spread tortilla chips evenly across a rectangular 12 inch glass pan. Add as many or as few chips as you prefer. But you will need an even layer across the bottom.
  6. 6. Spread one an even layer of grated cheese across chips. Layer all other ingredients on top of chips. Add one more even layer of cheese across the top of your nachos. You can add as much or as little cheese to meet your preference.

Tags

cilantro,
clean eating,
epilepsy,
health,
homemade,
lime,
nachos,
organic,
recipe,
seize the day blog,
seizures,
steak,
tortilla chips,
wellness

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Posted by SeizeTheDayBlog
Filed Under: Articles, Recipes Tagged: cilantro, clean eating, epilepsy, health, homemade, lime, nachos, organic, recipe, seize the day blog, seizures, steak, tortilla chips, wellness

April 16, 2019

From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

April 16, 2019

 

Gluten-Free, Dairy-Free, Sugar-Free, and Vegan!

This simple recipe is clean-eating at its finest! I recommend pairing the dressing with my Southwestern Salad w/ Grilled Chicken, but it tastes great on just about anything! If you’re looking for a quick dressing with refreshing flavor you will absolutely adore this recipe! It is my go-to meal for the evenings when I’m short on time or just too exhausted to attempt one of my more involved recipes. Life is unpredictable already, your time in the kitchen shouldn’t be! This dressing is predictably delicious every time I make it! Plus, I have received the family stamp of approval so there’s no denying this recipe is a winner!

Bon Appétit!

From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

Print this recipe
SeizeTheDayBlog
April 16, 2019
by SeizeTheDayBlog
Category Recipes
Persons
1
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
From My Recipe Box to Yours: Avocado Cilantro Dressing (Dairy-Free)

Ingredients

  • 1 Avocado
  • 1 cup Cilantro, rinsed & loosely packed
  • 1/4 cup Lime Juice
  • 3/4 cup Water
  • 1 tablespoon Garlic, minced
  • 1 teaspoon Honey, raw is preferred
  • 1/2 teaspoon Sea Salt
  • Sprinkle of Black Pepper, extra to taste

Instructions

  1. Combine all ingredients and blend until smooth or fully combined. If you prefer a thicker consistency, I recommend blending for only 10 seconds. This amount of time maintains a thick & creamy texture while also fully integrating all ingredients.
  2. Increase avocados if you desire an even thicker consistency for your dressing. Any leftovers can be stored in the fridge in a sealed container for a maximum of 3 days.
  3. Shake well before using again.

Tags

avocados,
cilantro,
dairy free,
from my recipe box to yours,
gluten free,
lime,
recipe,
salad dressing,
seize the day blog,
sugar free,
vegan

 

Thanks for visiting Seize The Day Blog! I hope you enjoyed this recipe for Avocado Cilantro Dressing! If you have any feedback for me, please feel free to email me (katie@seizethedayblog.com) or comment via Instagram (@seizethedayblog) & Twitter (@seizethedayblog). Thank you!

 

Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website. 

 

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Posted by SeizeTheDayBlog
Filed Under: Recipes Tagged: avocados, cilantro, dairy free, from my recipe box to yours, gluten free, lime, recipe, salad dressing, seize the day blog, sugar free, vegan

February 22, 2019

From My Recipe Box to Yours: Chicken Tortilla Soup

February 22, 2019

It’s been quite some time since I last had Tortilla Soup. The reason for this is not because I’m extremely picky (or maybe I am, but the flavor has to be just right!), it’s mostly due to the fact that any soup typically calls for an ingredient filled with Monosodium Glutamate (MSG). What is this culprit ingredient? Canned Chicken Broth.

Canned Chicken Broth is one product that I have never been able to find a clean version of, not even at the specialty grocery stores. I used to think canned chicken broth was my only option. So, every time I came across a recipe that called for this product I passed because no recipe is worth more seizure activity, including Tortilla Soup.

As I became more familiar with from-scratch baking, I discovered that homemade chicken broth is actually a thing. And not only is it a thing, but it it is also a super simple recipe that any person can easily create in their own kitchen. I love this recipe for Chicken Broth and it is a true blessing all of the doors this one ingredient has opened for me in the Recipe World. This particular recipe also holds up well in the freezer and still retains its flavor during the thawing process. When frozen, this chicken broth will last up to 3 months.

***Side Note: Homemade chicken broth takes a few hours to make, therefore having this ingredient on hand already will save you a lot of time in the kitchen. Making your chicken broth in big batches and then freezing part of the batch is the way to go if you want to be efficient with your time and gentle on your patience….Trust me, you’ll thank yourself later!

Tortilla Soup obviously isn’t complete without the Chicken Broth, but the Tortilla Chips play a key role, as well. And I’ve got a phenomenal product for you to try…Late July Sea Salt Tortilla Chips. Hands down, they are my absolute favorite tortilla chips and they have a clean ingredient label! It’s a miracle! But seriously, you should totally check out these chips because they go great with this particular recipe and they have never been a seizure trigger for me. 

Once you have your Chicken Broth and your Tortilla Chips, you’re good to proceed with your Tortilla Soup!    

This recipe is a great lunch or dinner option for those of you who are following gluten-free diets. Simply skip the cheese to keep it dairy-free, as well. This is what I do and the soup still tastes excellent! Adding some extra tortilla chips on top makes for a wonderful cheese replacement, you’ll hardly miss it! 

Simply add some lime juice, cilantro and avocado to taste on top for a picture-perfect meal.

Bon Appétit!

This recipe has been adapted from Averie Cooks. 

From My Recipe Box to Yours: Chicken Tortilla Soup

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SeizeTheDayBlog
February 22, 2019
by SeizeTheDayBlog
Category Recipes
Persons
10
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • 2 T Ghee
  • 1 cup Yellow Onion, peeled & diced small
  • 1 large Jalapeño, diced (include or discard seeds based on preference)
  • 4 Garlic Cloves, peeled & minced
  • 4 cups Chicken Broth
  • 2 cans Diced Tomatoes (14.5 oz)
  • 1 can Black Beans, drained & rinsed (15 oz)
  • 2 cups Shredded Cooked Chicken
  • 1 T Lime Juice
  • 1 T Chili Powder
  • 2 tsp Cumin
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1/4 tsp Cayenne Pepper
  • 1/3 cup Fresh Cilantro Leaves, finely minced
  • Diced Avocado for serving, to taste
  • Shredded Cheese, to taste
  • Sour Cream (optional), to taste

Instructions

  1. Using a large stockpot, add 2 tablespoons Ghee and heat over medium-high heat to warm.
  2. Add the onion and jalapeño, sauté for about 5 minutes or until vegetables begin to soften. Stir occasionally.
  3. Add the garlic and sauté for 1-2 minutes. Stir occasionally.
  4. Add the chicken broth, diced tomatoes, black beans, cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5-7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1-2 cups of water; you'll adjust the salt and seasoning levels at the end.
  5. Add the cilantro and boil for 1 minute.
  6. Taste soup and add salt to taste. Once the flavor has reached your preferred taste serve immediately.
  7. Top with diced avocado, shredded cheese, sour cream, or tortilla chips, to taste.

Tags

chicken broth,
chicken tortilla soup,
epilepsy,
from my recipe box to yours,
recipe,
seize the day blog,
tortilla chips

If you decide to give this recipe a try please share your feedback via Twitter & Instagram (@seizethedayblog) or Email (katie@seizethedayblog.com). Thank you!

 

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Medical Disclaimer:

The information posted on Seize the Day Blog, including but not limited to, articles, images, recipes, text and other material are shared for informational purposes only. None of the writings should be looked upon as advice meant to replace that of an actual medical professional. If you suspect you have a serious medical condition you should seek help from a healthcare professional immediately. Please be aware that the author of this website is posting information simply to inform NOT to recommend others about health-related topics. Before following any information (i.e. undertaking a new healthcare or diet routine) found here on Seize the Day Blog, you should always consult a medical professional first. Please be sure to never disregard any medicinal advice because of something you have read on this website. 

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Posted by SeizeTheDayBlog
Filed Under: Recipes Tagged: chicken broth, chicken tortilla soup, epilepsy, from my recipe box to yours, recipe, seize the day blog, tortilla chips

February 8, 2019

From My Recipe Box to Yours: Paleo Zucchini Bread (Gluten-Free)

February 8, 2019

Who knew Gluten-Free, Sugar-Free & Dairy-Free could look so good???

When you’re trying to maintain a diet that is strictly Gluten-free, Dairy-free, and Sugar-free, the mere mention of an acceptable bread recipe sounds ridiculous. I certainly wasn’t convinced that something like this actually existed! Well, I was wrong…

After lots of searching, I eventually came across this recipe by Erin Lives Whole for Paleo Zucchini Bread.

Although Erin’s original recipe is fantastic and I recommend checking it out (links can be found above for both the blog and the recipe), I made a few changes of my own to adjust the ingredients a bit so that the flavor of the cinnamon is accentuated. You can find my personal changes written below along with my baking instructions.

Not only is this recipe is a fantastic snack for those mid-meal munchies, but it also provides the perfect amount of healthy carbohydrates and fats to help you maintain healthy blood sugar levels all day long. Healthy blood sugar levels for me means decreased seizure activity so this recipe has been an excellent find for both my brain and my tummy. It’s a Win-Win no matter which version of the recipe you try! The Seize the Day Blog version can be found below.

Bon Appétit!

Simple & Healthy Ingredients!

Zucchini Bread Recipe

Print this recipe
Persons
1
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Zucchini Bread Recipe

Ingredients

  • 1 1/2 cup Almond Flour
  • 2 T Coconut Flour
  • 1 tsp Sea Salt
  • 1 tsp Baking Soda
  • 4 tsp Cinnamon
  • 1 cup Walnuts, chopped
  • 4 Eggs
  • 1/4 cup Coconut Oil
  • 1/3 cup Honey
  • 1 tsp Vanilla
  • 1 cup Zucchini, grated
  • Ghee, for greasing the pan

Instructions

  1. Preheat oven to 350F and prepare loaf pan with coconut oil or ghee (a fantastic dairy-free option and my preferred method, it is much less messy than the coconut oil).
  2. Combine all dry ingredients into a small bowl & mix using a fork. Be sure to mix thoroughly so that you do not have any baking soda chunks in your bread batter. Set aside.
  3. In a small bowl, whisk 4 eggs until combined and smooth.
  4. Add coconut oil, honey, and vanilla to eggs. Whisk until combined.
  5. Add the dry ingredients you set aside earlier to the wet ingredients. Stir until combined.
  6. Squeeze dry your grated zucchini and fold into your batter.
  7. Pour into loaf pan (or cupcake pan, this method is especially fun for those of you with kids). If you want to add an extra crunch to the texture of your bread or muffins, add chopped walnuts to the top of your unbaked batter.
  8. Bake for 30 minutes covered with foil and another 10-15 minutes without foil.
  9. If you can insert a toothpick into the center and it comes out clean, your Zucchini Bread is ready to be taken out.
  10. Let cool completely before serving.

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Posted by SeizeTheDayBlog
Filed Under: Articles, Recipes Tagged: blood sugar levels, catamenial epilepsy, dairy free, new post, recipe, seize the day blog, seizure activity, sugar free, zucchini bread

February 4, 2019

From My Recipe Box to Yours: Game Day Nachos

February 4, 2019

Perfect for any game day, especially Super Bowl Sunday!

One of my favorite meals whilst being on a gluten-free, dairy-free, and sugar-free diet has been these nachos. I’m already a huge fan of Mexican-style food, in general, so as soon as I found Late July’s Restaurant Style (gluten-free) Tortilla Chips it has been my personal priority to keep my pantry fully stocked.

Long story short, these chips taste great and they’re good for you! In fact, this entire meal is nothing but healthy for your whole body. They feel more like a cheat-product every time I eat them because they’re so yummy, but they’re gluten-free and Organic. My recommended recipe to try with this “Diamond in the Rough” product is Nachos. And not just any nachos, but Game Day Nachos! It is Super Bowl Sunday here in the United States, after all!

So, can you make nachos without gluten and dairy? My answer is YES! You can make bomb nachos without cheese! Beware of the skepticism you may face from the critics in your home, I faced a little myself. However, I let the nachos do the talking’ and now my original critics are huge fans too!

I like to begin with a layer of corn chips (amount of chips depends on the person). Next, add a layer of pinto, black, or refried beans (it’s your choice, all 3 are excellent). Now at this point, I’m always tempted to sprinkle a little cheese on top of my beans, but stay strong because I promise these Nachos will still taste amazing. Place a generous amount of meat on top (since you’re skipping the cheese you might as well over indulge where the meat is concerned to ensure a healthy source of protein).

I like to alternate between grilled chicken w/ garlic salt and this Crock-Pot Chicken recipe I discovered on Pinterest. Steak is another great options, just try to stick to Mexican-infused flavors. The Crock-Pot Chicken recipe I like to use is more of a shredded-chicken style of meat so if you’re a fan of the shredded chicken above the chopped grilled chicken or steak than I would definitely go with this recipe. You can find the link above.

After the meat, I squeeze a quarter slice of lime evenly around the entire plater and top generously with guacamole. For a spicier plate of nachos, add additional jalapeños on top of your guacamole to taste. I recommend being generous when it comes to the guacamole because my guacamole recipe also includes cilantro, tomatoes, lime, and jalapeños so it is going to add a lot of complimentary flavors to your nachos. Add some salsa and you’ve got yourself some gluten-free Game Day Nachos! I like to add an extra squirt of lime before serving…or in my case, Devouring!

Bon Appétit

 

From My Recipe Box to Yours: Game Day Nachos

Print this recipe
SeizeTheDayBlog
February 4, 2019
by SeizeTheDayBlog
Category Articles Recipes
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes

Ingredients

  • Late July Corn Chips
  • Pinto, Black, or Refried Beans
  • Chicken or Steak
  • Jalapeños
  • Guacamole
  • Salsa

Instructions

  1. Just take it one layer at a time, or one ingredient at a time, and stack one after the other until you have your desired final product. Save the salsa and guacamole for last so that you can top your nachos in burst of extra flavor.

Tags

gluten free,
guacamole,
nachos,
recipe,
salsa,
seize the day blog,
super bowl Sunday,
tortilla chips

 

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Posted by SeizeTheDayBlog
Filed Under: Articles, Recipes Tagged: gluten free, guacamole, nachos, recipe, salsa, seize the day blog, super bowl Sunday, tortilla chips

January 11, 2019

From My Recipe Box to Yours: Sweet Potato Chips

January 11, 2019

This recipe is incredibly similar to my Sweet Potato Fries Recipe I posted last year, but the results are quite different! Although you can easily make Sweet Potato Chips by baking in the oven as well, I prefer the frying method. 

You will rarely find this preference amongst health bloggers because oils (such as vegetable oil) are SO bad for you. Can you blame the usual foodies for avoiding all oils in general? No! But you can use unflavored coconut oil instead and receive a product that is good for both your body and your taste buds!

The frying process…bubbling with potential!

In addition, the frying process takes about 5 minutes or less and the baking process is 2 hours. That being said, I easily chose the frying method as my preferred method and I’m glad I did! The sweet potato chips I created turned out delicious and they make a fantastic On-The-Go snack!

If you’ve been searching for any of the above lately, the search is over with this recipe! I hope you all enjoy my newest snack! Please be sure to comment via Instagram and Twitter (@seizethedayblog) or email (Katie@seizethedayblog.com) with any feedback you have for me! Thanks!

Finished Product: Sweet Potato Chips

From My Recipe Box to Yours: Sweet Potato Chips

Print this recipe
SeizeTheDayBlog
January 11, 2019
by SeizeTheDayBlog
Category Articles Recipes
Persons
3
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes

Ingredients

  • 6 small sweet potatoes, cut into halves or quarters
  • 3 cups unflavored coconut oil
  • sea salt, to taste
  • Tools:
  • Food Processor for slicing sweet potatoes
  • 1 Large frying pan
  • 1 Glass Baking Dish (I prefer using a 10 x 16 dish)
  • 2 Paper Plates
  • 1 Large Spoon (for scooping chips out of pan)
  • 1 Large Spatula (for stirring chips while in frying pan)

Instructions

  1. Using a large knife, cut sweet potatoes into halves or quarters and begin feeding through your food processor. You are going to want to use the medium-sized attachment for the "standard" round chip shape. Set aside.
  2. Scoop the 3 cups of coconut oil into the frying pan. Turn your stove-top to Medium Heat. You're going to want to let this oil sit for about 10 minutes in order for it to become hot enough to actually fry the sweet potato slices and turn them into chips.
  3. While you wait for the oil to heat completely, set out 2 paper plates and one glass baking dish. Line each with a napkin and set aside for later.
  4. Once the oil has heated completely, use a large spoon to scoop raw sweet potato slices from the food processor and gently drop into oil. I prefer the spoon to scoop instead of using my hands to prevent being burned by the "popping" coconut oil.
  5. You will want to simultaneously spread chips evenly about the pan until it is completely covered by a single layer of slices. The amount to scoop will depend on the size of your chips.
  6. Let each batch cook for about 5 minutes and stir every 1-2 minutes.
  7. The longer the oil sits, the hotter the oil will become which means you may not have to cook the next batches for quite as long as the first batch. Be sure to watch each of your batches closely and decide what amount of time works for you. *Note: My 1st batch cooked for the full 5 minutes, but my 2nd batch only needed 4 minutes and my 3rd batch only needed 3 minutes.
  8. As each batch is removed, set on one paper plate so that you can add salt (to taste) on your chips. Cover (like a lid) with the 2nd plate and give them a good shake to evenly distribute the sea salt. This is a good way to soak up extra oil, as well.
  9. Transfer chips to a glass pan in order to let cool. They will also crisp up A LOT during this time.
  10. Once cool, serve immediately or transfer to a storable container with lid to maintain freshness. Chips remain fresh and crispy for up to 1 week if properly stored.

Tags

from my recipe box to yours,
recipe,
seize the day blog,
sweet potato chips

Copyright Info:

All images, excluding those included in the web design, posted on [seizethedayblog.com] are taken by the owner. No images from external sources are used on this blog.

Proper credit should be attributed when republishing any material found on [seizethdayblog.com]. 

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Posted by SeizeTheDayBlog
Filed Under: Articles, Recipes Tagged: from my recipe box to yours, recipe, seize the day blog, sweet potato chips

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About Me

Hi, I'm Katie! I was diagnosed with Catamenial Epilepsy when I was 16 years old. What started out to be an impossible struggle has now become a journey toward healing thanks to natural/Holistic methods.
For the last 6 years, I have continuously gone through a trial and error period where I have been discovering for myself the true quality of various foods, products, and lifestyles.
I am going to share everything I have learned with the hope that it will help you to begin your healthy lifestyle that much faster. Read More…

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