• Recipes,  Uncategorized

    Dairy free veggie dip/ranch

    Ingredients

    • 1 cup just mayo or vegnaise
    • 1/2 cup coconut yogurt
    • 1/2 tsp dried chives
    • 1/2 tsp dried parsley
    • 1/2 tsp dried dill weed
    • 1-2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp salt
    • 1/2 tsp ground black pepper

    Directions:  

    1. Whisk together mayonnaise,  yogurt and seasonings.  
    2. Cover and refrigerate for 30 minutes before serving. 
    3. Use to dip veggies in, mix in a salad or anything else you want to serve it with!
    4. I don’t ever measure seasonings.  I just sprinkle a little here and there add more of one or the other.  So the above is just a starting place,  season it to taste.  Good Luck!!,
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  • Main dish,  Recipes,  Uncategorized

    Delish cauliflower potato soup

    Ingredients:

      • 1 large head of Cauliflower
      • 2-3 small red potatoes
      • 1 c almond milk
      • 1 c chicken broth 
      • 1 c coconut yogurt
      • Salt and pepper to taste
      • 1 bunch of green onions, chopped

    Directions:

    1. Steam cauliflower and potatoes. 
    2. Puree cauliflower and potatoes in a  blender with broth and milk.
    3. Pour in pot, add yogurt, salt and pepper to taste and simmer until warm and ready to eat! 
    4. Top with green onions! Enjoy!!
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  • Main dish,  Recipes,  Salads,  Uncategorized

    Mediterranean Salad, sandwich or bowl!

     

    Lemon Vinaigrette

    Ingredients:

    • 1/4 cup of extra virgin olive oil (Omit if you want oil free)
    •  1/4 cup fresh lemon juice
    • 1/2 tsp dried oregano
    • 2 garlic cloves, minced
    • 1/2 tsp maple syrup
    • 1/4 pepper

    Directions:  Mix all the above in a mason jar shake and it’s ready to go!  

    *It actually taste great without the added extra fat from the oil!

     Mediterranean Salad:

    Ingredients:

    • Mixed greeds of our choice. Spinach, arugula etc. about 5 cups.
    •  Bell peppers, cucumbers, cooked corn, diced tomatoes, red onions, golden raisins, toasted pine nuts, fresh cilantro.

    Directions:

    1. Put greens in large bowl
    2. Chop any of the above veggies you have on hand or just use your favorites and add as much as you want. 
    3. Add some golden raisins, toasted pine nuts and fresh cilantro.
    4. Toss with lemon vinaigrette.  Your salad is ready!

    *To turn this into a bowl add some quinoa or brown rice cooked in veggie or chicken broth, hummus and your salad .  Top it off with a little whole wheat pita to dip in and you’ll be in heaven!!

    * This can also be turned into a pita sandwich!

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  • Breakfast Recipes,  Recipes

    Blueberry mini muffins

    Ingredients:

    • 1/4 cup of chia seeds
    • 1 cup of mashed banana (about 2 large bananas)
    • 1/2 cup of old fashion oats
    • 1/2 tsp of baking soda
    • 1/4 tsp sea salt
    • 1/4 cup maple syrup
    • 1 tbsp lemon juice
    • 1/2 cup frozen wild berries or regular blueberries

    Instructions:

    1. Place chia seeds and oats in the blender and blend on high until finely ground.  
    2. Add the rest of the ingredients (except for berries) to the blender and mix until all combined and smooth.
    3. Stir in berries and fill paper lined mini muffin pans.  Makes about 20 muffins!
    4. Bake on 375 for about 20 minutes!  I always double these and keep extras in the fridge or freezer!
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  • Breakfast Recipes,  Recipes,  Uncategorized

    Banana Muffins

    Ingredients:

    • 3/4 cup of almond flour
    • 3/4 cup of brown rice flour
    • 1/2 cup of ground flax seed
    • 1 tsp of baking soda
    • 1 tsp of baking powder
    • 1/2 tsp of salt
    • 1 flax egg ( 1 tbsp of ground flax with 2 1/2 tbsp of water) let sit for about 5 min
    • 1/2 cup of honey
    • 2 large bananas, mashed
    • 1/2 cup of unsweetened applesause
    • 1/4 cup of almond milk or any dairy-free milk

     

    Directions

    1. Combined dry ingredients in a bowl
    2. Combined wet ingredients in a bowl
    3. Add dry mixture to the wet an stir until blended
    4. Spoon about 2/3 full into paper liners.
    5. Bake on 350 for 20 min.  

    I have substituted all almond flour for the brown rice flour and it still turns out great!  For the apple sauce,  I use the little organic individual cups it’s the perfect size for this recipe. I also like to cook mine a little longer until the tops are a bit golden brown.  It gives it kind of a crunchy top with a super moist inside!  TIP!! Don’t let your kids have any of these!  They are soooo yummy and you wont have any left for later in the week!!  HEHEHEHE!!!

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  • Main dish,  Recipes,  Uncategorized

    Broccoli and Cashew stir fry

    Ingredients

    •  1 onion chopped
    • 3  garlic cloves
    • 4 cups broccoli
    • 1/2 tsp of powder ginger
    • 1 cup of roasted cashews
    • 3 tbsp of coco aminos
    • sesame seeds for toping
    • 3-4 cups cooked brown rice

    Directions:

    1.  Saute onion in water untill translucent and a bit carmelized.  Add more water about 1/4-1/2 a cup to the onions along with garlic, ginger and broccoli.  Mix, cover and let simmer for about 5 minutes adding more water as needed.  
    2.  Add cashews with a few drizzles of coco aminos.  Cook for another 2-3 minutes
    3.  Place cooked rice in a bowl top with stri-fry mixture drizzle with Teriyaki sauce and sesame seeds!!  ENJOY!!

    Teriyaki Sauce

    • 1/2 cup of coco aminos
    • 1/2  cup of coconut sugar
    • 4 garlic cloves
    • 1/4 tsp ginger
    • pepper
    • Directions:
    • Put all above ingredients in a sauce pan bring to a soft boil then simmer on low for about 3 minutes.  Set aside to drizzle on stir-fry!

    You can simplify this recipe by omitting the Teriyaki sauce and just using coconut aminos!

    You can also add tofu for a delicious addition to this dish.  If have never cooked with tofu give it a try.  It takes on the takes on taste of what ever you’re cooking with.  

    To prepare squeeze out excess water by placing tofu between paper towels and squeeze.  Next cut in squares place in pan and coat with teriyaki sauce or coco aminos until it starts to brown on the edges.  Set aside, and add to the stir-fry mixture right before you add to your bowl of rice.

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  • Main dish,  Recipes,  Uncategorized

    Chickpea Tacos

    Ingredient

    •  1 can of cooked garbanzo beans
    • 1 tsp garlic powder, chipotle.  Salt to your liking
    • 2 tbsp of coco aminos
    • avocado and tomato
    • shredded cabbage
    • Killer sauce (opt) Find recipe in my Killer sandwich recipe
    • Cilantro

    Directions:

    1. Pour drained garbanzo beans into your cast iron skillet.
    2. Add spices and aminos
    3. Mash avocados add chopped tomatoes and salt
    4. Warm tortillas on stove top.
    5. Top tortilla with beans, cabbage, guac, drizzle of killer sauce, cilantro!  WOOHOO!!  ENJOY!
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  • Main dish,  Recipes,  Uncategorized

    Home made Chipotle Bowls

    Ingredients:

    • lettuce
    • brown rice
    • black or pinto beans
    • caramelized onions and bell peppers
    • corn
    • salsa
    • guac.

    I try to always have brown rice and beans ready in the fridge to make a bowl at lunch.  I will always make extra caramelized onions from previous meals and keep in the fridge from a previous meal.   Place all the ingredients together in order above and enjoy!

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  • Main dish,  Recipes,  Uncategorized

    Killer Sandwich

    • Ingredients:
    • 8 slices of Whole wheat bread or sourdough
    • 1 eggplant
    • 1/2 cup of breadcrumbs with 1/2 tsp of salt, parsley, garlic.
    •  cucumber
    •  2-3 tomatoes
    • 2 cups of spinach
    • sprouts
    • 1-2 avocados
    • 1 large onion
    • balsamic
    • killer sause:
    • 1 cup Vegenaise, 2 tsp maple syrup, 1 tsp mustard, 1 tsp onion powder, pinch of salt, 1 tsp acv or lemon juice

    Instructions:

    1. Slice eggplant about 1/4 inch enough to place at least 2 slices on you sandwich.  Dip  slices in almond milk then in breadcrumb mixture.  Place on parchment paper covered cookie sheet and cook for about 15 minutes on 350 or until crumbs are golden brown.  
    2. Slice onions and cook on stove top on medium with a few tablespoons of balsamic.  Cook until soft about 5-10 minutes.
    3. Slice tomatoes, cucumber and avocado
    4. Toast bread how ever you want.  I like the grill lines so I give mine a quick spray of avocado oil spray then put them on my George Forman grill.   Once toasted spread a thin layer of killer sauce on each slice of bread.
    5.  Next, top with cucumbers, eggplant, tomatoes, caramelized onions, avocado, spinach and sprouts.  Then drizzle a bit more killer sauce and last your other piece of toasted bread.  
    6. Last slice in half and enjoy the best sandwich ever!!  There are so many flavors bursting from this you’ll forget it didn’t have meat!!
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  • Desserts,  Recipes,  Uncategorized

    Amazing No-bake cookies!

    Ingredients:

    • 1 cup almond butter or natural peanut butter
    • ¾ cup honey
    • ½ cup coconut oil
    • 2 tsp vanilla
    • 2 1/2 cups  old fashion oats
    • 6 Tbsp cacoa powder

    Directions:

    Combine the first three ingredients in a saucepan and warm on stove.   You are not cooking just melting the 3 ingredients together.   Remove from the stovetop, add vanilla, oatmeal and cacao stirring well.  Place parchment paper on a cookie sheet.  Drop by the spoonful onto parchment paper and place in the fridge.  Ready to eat in about 15-20 minutes. 

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