Appetizer

Sweet Potato Bread

Ingredients:

  • 1 and 1/2 cups of well cooked (soft) sweet potatoes
  • 2 eggs
  • 1 tbs. orange juice concentrate
  • 1/4 cup melted, virgin coconut oil
  • 1/4 cup coconut flour
  • 1/4 cup almond meal/flour
  • 1 tbs. xanthan gum
  • 1 tsp. baking soda
  • 1/4 cup raisins or dried cranberry
  • 1 tbs. raw honey (optional)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • Coconut oil for greasing pan

Directions:

Preheat oven to 350 degrees. 

Put first 4  ingredients into a blender, blend until smooth and pour into large bowl. Add remaining ingredients and stir well. Use coconut oil to grease your loaf pan.  Place mixture into 1 large loaf pan or 2 small ones. Bake for 25 minutes or until the bread is completely cooked and middle is set.

Healthy Hash Browns- Made with Spaghetti Squash

Ingredients:

  • 1 whole large spaghetti squash, cooked and strands pulled out from squash
  • sea salt
  • 3 Tablespoons coconut oil 
  • fresh green onion (optional garnish)
  • cilantro ( optional garnish)
  • optional: top with yogurt (dairy-free, vegan)

Directions:

  • Mix squash with a little sea salt. Form into balls, compact them with your hands, and then press each ball into a hash brown patty. Use a kitchen towel or paper towel to help squeeze out any extra moisture you can from each patty. 
  • Heat a skillet up to medium heat, and add in a little oil. When oil is nice and hot, gently add in a couple patties to pan fry.
  • Pan fry each side of the hash brown patties for about 5 to 7 minutes a side, or until nice and golden and thoroughly heated all the way through.
  • Top with optional garnish if you like
  • Enjoy!

 

Bruschetta Avocado

Ingredients

1 avocado

1 large tomato - diced and seeds discarded

1/4 cup Fresh Basil - chopped

1 tbsp onion - finely chopped

1 tbsp balsamic vinegar

1 tbsp olive oil

salt and pepper to taste

Directions:

Cut avocado in 1/2 and remove pit. Add tomato, basil, onion, vinegar, oil, salt and paper into a bowl and stir. Scoop 1/2 of bruschetta mixture on top of each avocado half. 

Serves: 2 

Tomato Salsa

Ingredients:

4 Large Tomatoes - Seeds Removed

4 Tomatillos - skin removed

1 Cup Cilantro lower stems removed

Juice of 1 lime

1 tsp Cayenne Pepper

1 tsp cumin

1 tsp chilli powder

2 Green onions

Directions:

Put everything in blender except the green onion and blend until chunky. Pour into a bowl. Dice the green onion and stir into salsa.  

Tabbouleh (Middle Eastern Bulgur Salad)

Ingredients:

2 cups cold water

1 cup uncooked bulgur (cracked wheat)

1/3 cup freshly squeezed lemon juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 garlic cloves, finely chopped

3 tomatoes, finely chopped

1 cup parsley, finely chopped

1 cup green onions, finely chopped

1/2 cup fresh mint leaves, finely chopped

Directions:

Combine water and bulgur in a bowl, and let stand for 45 minutes. Combine lemon juice, salt, pepper and garlic, and mix well. Drain the bulgur and replace it in bowl. Add juice mixture, and stir together. Add remaining ingredients, and mix thoroughly. Enjoy!

Apple Walnut Salad With Cilantro

Ingredients:

Salad:

4 cups diced, unpeeled apples

2 tbs raisins

1 stalk celery, chopped

2 tbs chopped walnuts

4 lettuce leaves

Dressing:

1 cup plain yogurt

4 tbs fresh chopped cilantro

2 tbs rice vinegar

Directions:

Toss apples, raisins, celery and walnuts. Mix dressing, and toss with salad. Serve on lettuce leaves.

Serves 4. 

Zucchini Fries

Ingredients:

3 Medium Zucchini

2 tbsp olive oil plus extra for greasing pan

1 tsp black pepper

1/3 cup grated parmesan cheese

Directions:

Slice 3 medium zucchinis in the size and shape of french fries. Put into a large bowl and toss with 2 Tbsp olive oil, 1 tsp black pepper and 1/3 cup grated parmesan cheese. Gently toss. Preheat oven to 425°. Lightly grease large baking pan. Lay zucchini in a single layer. Cook for approx. 25 minutes or until golden brown.

Serves 6

Stuffed Peppers

Ingredients:
6 fresh bell peppers, any color (bottoms and tops sliced off)
2 cups cooked brown rice (organic if possible)
2 tsp. olive oil (or more, depending on your pan)
1 onion, finely chopped
12 oz. mushrooms, chopped small (I used brown Crimini mushrooms, also called Baby Bellas)
2-3 tsp. dried oregano
fresh ground black pepper to taste
1 cup + 1/4 cup crumbled Feta cheese

Option: Add 1 pound cooked grass-fed ground beef. to rice before stuffing peppers

Instructions:
Follow package directions to cook 2 cups brown rice.  

Preheat oven to 375F/190C.  Choose the smallest possible baking dish that will hold all six peppers standing up, and spread a little olive oil on bottom of pan.  Cut off the bottoms of the peppers, cutting off as little as possible to make a flat bottom so the peppers will stand up.  (Don't worry if it leaves a small hole.)  Slice off the tops of the peppers, cutting off just enough to cut away the stem part.  Remove any seeds and membranes from inside the peppers and stand them up in baking dish.

Finely chop the pepper tops and bottoms that you sliced off, as well as the onion.  Wash mushrooms if needed, and chop into pieces just slightly larger than you chopped the peppers and onions.

Heat 1 tsp. of oil in a large non-stick frying pan, add onions and peppers, and saute over medium-high heat until they're barely starting to soften, about 4 minutes.  Remove to a plate, add 1 tsp. more oil to pan, add chopped mushrooms, and cook until the mushrooms have released their liquid, the liquid has evaporated, and mushrooms are barely starting to brown, about 6 minutes.

Put the sauteed onions and peppers back into the pan with the mushrooms, add the oregano and black pepper to taste, and cook 1 minute more.  Stir in the cooked rice and add 1 cup of the crumbled Feta and gently combine.  One at a time, hold each pepper over the frying pan and fill with the stuffing, pressing it down as much as you can so it's tightly packed.  (We didn't have any extra stuffing, but if you do, just cook it along with the peppers either in the same dish or in a small casserole dish.)  When all peppers are stuffed, cover the baking dish with foil (or a lid if it has one) and cook 30 minutes.

After 30 minutes, remove dish from the oven and remove the foil.  Put 2 tsp. crumbled Feta on the top of each pepper, pressing it down a little if needed to get it to stick.  Bake 20-30 minutes more, until the Feta is starting to melt and lightly brown and peppers are done to your liking.  Serve hot and enjoy!
 

Zucchini Mushroom Pizza

INGREDIENTS

  1. 2 small zucchini, halved and cut lengthwise into 1/8-inch slices
  2. 3 tablespoons olive oil
  3. flour for work surface
  4. 1 pound pizza dough, thawed (try to find whole wheat or gluten-free)
  5. kosher salt
  6. 1/4pound mushrooms (cremini or white), thinly sliced
  7. 1/2medium red onion, thinly sliced
  8. 1/4cup freshly shaved or grated Parmesan

DIRECTIONS

  1. Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
  2. On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of ⅛ to ¼ inch. Transfer to a lightly greased baking sheet.
  3. Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.
  4. Bake until the crust is a light golden brown, 20 to 25 minutes.
  5. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms, onion, and ¼ teaspoon salt. Cook until lightly golden, 4 to 5 minutes.
  6. Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.