Nummy Recipes in 30-minutes or Less
People want healthy brain food. Healthy brain food is good food that you prepare at home. Pringles are not a meal. Pop Tarts are not breakfast.
For a healthy brain food meal, you don't have to do more -- but you do have to do something different. Take 15 minutes to make a meal from scratch. Give up 15 minutes of something else that is not good for your brain or your total health.
Here are some delicious, quick, and easy recipes to get you started. Thanks to those who contributed these recipes. Do you have a great recipe you would share? Send it to us at the link at the top of the page.
- 1 box brownie mix (find gluten free and no sugar)
- 1 - 15oz can organic black beans
- 1 cup water
- 1 cup dark chocolate chips
Drain and rinse beans well. Add 1 cup water and purée the beans in a blender. Add this to the brownie mix and mix well. Fold in 1/2 cup chocolate chips. Pour into a greased (butter from grass-fed cows or coconut oil) 9 x13 pan. Sprinkle another 1/2 cup chocolate chips on top. Bake at 350 for 25-27 min. Cool on wire rack before slicing.
Healthy for the brain: dark chocolate, coconut oil, and gluten-free helps cognitive functions.
- ¼ C. coconut flour
- ¼ C. cocoa powder
- ¼ tsp sea salt
- ½ tsp baking soda
- 3 eggs
- ¼ C. coconut oil, melted
- 1/3 C. erythritol
- ½ Tbsp vanilla extract
For the chocolate glaze:
- 1 C dark chocolate chips
- 3 Tbsp coconut oil
- Toasted unsweetened coconut flakes
Heat oven to 350 and grease donut pan with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, erythritol, and vanilla and whisk again until a uniform batter is created. Spoon the batter evenly into 6 donut wells. Bake for 15 minutes or until firm to touch. To make the glaze, melt the chocolate with coconut oil and whisk until smooth and shiny. Drizzle or dip donuts in glaze. Sprinkle with coconut (optional). Enjoy!
Source: Dr. Sara Gottfried
- 1-2 Heads romaine lettuce, torn into bite-size pieces
- 1 cup fresh strawberries, sliced
- 1 ripe avocado, sliced
- 1/2 red onion, sliced very thin
- Italian dressing
Combine all ingredients in a salad bowl and pour desired amount Italian dressing.
Contributed by: Sandy Larson
- 1 head cabbage, chopped or shredded
- 1-2 carrots, grated or chopped into small pieces
- 1-2 apples, chopped
- ½ c raisins or chopped dates
- 2-3 T. sunflower seeds
Optional additional ingredients: (use ½ cup of each)
- Chopped celery
- Chopped green pepper
- Unsweetened, crushed pineapple
- Grated cheddar cheese
- Chopped nuts
- 1-2 oranges, chopped
- Unsweetened, shredded coconut
- 4 T. honey
- 3 T. wine vinegar or cider vinegar
- 2-3 T. oil (olive is great)
Toss all salad ingredients. Place dressing ingredients in a jar or other vessel with a cover and shake until blended. Mix dressing in with salad ingredients. This is super versatile, so be brave a try something new each time!
Contributed by: Rachel Vopatek
Source: Whole Foods for the Whole Familly, La Leche League International
- ¼ c melted butter or coconut oil
- 2 T. mustard (Dijon or regular or other mustard of your choosing)
- Black pepper to taste
- ½ t. sea salt
- ½ t. dried sage
- 12 bone-in, skin-on chicken thighs (can also easily use boneless, but will have to adjust cooking time)
Preheat oven to 425 F.
In a small bowl mixing bowl, combine the melted butter, mustard, black pepper, salt, and sage. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.
Bake for 45 minutes or until a thermometer reads 165 F when inserted into the center of one of the chicken thighs. Bake time will be about 30 minutes if using boneless chicken thighs.
Contributed by: Rachel Vopatek
Source: Practical Paleo by Diane Sanfilippo, BS, NC
- Fettuccine noodles
- your favorite vegetables
- heavy cream from grass-fed animals
- Parmesan cheese
- butter from grass-fed animals
Cook the noodles and drain them.
Chop the veggies and sautée them in olive oil.
Add all the ingredients into a pan and heat on the stove until thick and creamy.
Contributed by: Karsten Jensen
Source: Many Makings