• Main dish,  Recipes,  Uncategorized

    Crispy Broccoli

    Ingredients:

    • Broccoli-As much as you feel like eating
    • Avocado oil spray
    • Salt and pepper

    Directions:

    1. Turn oven on to 425
    2. Place a sheet of parchment paper on cookie sheet then top with your broccoli stem side down
    3. Give your broccoli a quick 1 layer spray and sprinkle with salt and pepper.
    Place in the oven while your oven is preheating.  It should be done right about the time your oven is ready.  It should be just a bit tender with crispy blacken florets.
    Warning:  Highly addictive!
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  • Main dish,  Recipes,  Uncategorized

    Cheesey Baked Potato

     

    Feeds around 4

    Ingredients: Cheese sauce

    • 2 medium potatoes
    • 6 baby carrots
    • 1 small onion
    • 2 garlic cloves
    • 1/2 c cashews
    • 3/4 c water
    • 1/4 c almond milk
    • 4 tbsp nutritional yeast
    • 1 tbsp lemon juice
    • 1 stp salt
    • dash of paprika and cayenne

    Directions:

    • Boil water and pour over cashews to soften for about 5 minutes.
    • Place carrots, potatoes, onions and garlic in enough water to bring to a simmer until tender with a fork.  Drain cashews add and veggies add to the blender with all the other ingredients.  Blend until smooth.
     

    Ingredients: Baked Potatoes

    • 4 russet potatoes
    Directions:
    • Wash and bake russet baked potatoes at 425 degrees for about 45 minutes.  Check with a fork to make sure it’s done.  
    Ingredients: Roasted Broccoli
    • 4 cups of broccoli florets salt, pepper and avocado or olive oil.  (Only use the spray to avoid to much oil).
    Directions:
    • Placed on a cookie sheet covered with parchment paper.
    • Give it a light quick spray of   
    • Sprinkle with salt and pepper and bake at 450 for about 10 minutes.  Until it’s tender but crispy on the top. 
     
    Putting it all together:
    Slice open the  hot potato.  Top with a cup of broccoli and cheesy sauce and some chives!  Enjoy!
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  • Main dish,  Recipes,  Uncategorized

    Crispy Black Bean Tacos

    • Ingredients:

    For Bean Mixture

    • 2 15 oz cans of black beans
    • 2 tsp of taco seasoning
    • 2 tsp of minced garlic or 1 tsp of powdered garlic
    • 1/2 tsp of onion powder
    •  2/3 cup of tomato juice or water
    • 1/2 tsp of salt
    • 1/4 cup of fresh cilantro
    Directions:
    1. If using fresh garlic, sautee for one minute.  
    2. Add black beans, tomato juice or water, salt onion powder and stir until mixed well.  Let beans cook stirring occasionally until most liquid has evaporated.  about 10 minutes!
    3. Remove from heat add cilantro 
    4. Add any other seasons to your liking : chipotle powder, cumin, etc.
     Ingredients:
    • 6 corn tortillas
    • avocado spray
    • Opt: Miyokos MOZZ cheese made from cashews: This is the only pant based cheese I’ll do.
    Directions:
    1.  Spray outside of tortilla with avocado spray.  Fill half of the corn tortilla with bean mixture (sprinkle cheese if you like) fold in 1/2 and place as many as will fit on your George Forman grill until crispy.  Dip in Salsa, guac, lemon avocado dip, or what ever you like. Yummy!!
     
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  • Main dish,  Recipes,  Uncategorized

    Crispy codfish tacos without the fish

    Ingredients:  Sweet and Sour Slaw

    • 3/4 cup of chopped red and green cabbage
    • 1/2 cup of shredded carrots (or if you have a Trader Joes next door, use a bag of their already chopped cabbage and carrots)
    • Juice of 1 lime
    • 1 tbsp of ACV
    • 2 tsp of maple syrup
    • 1/2 tsp salt

    Directions:

    1. Add chopped veggies to a bowl.  Mix remaining ingredients together and pour over veggies.  Let soak and soften a bit while you make tacos.

    Ingredients: Crispy Cauliflower

    • Preheat oven to 400 degrees.
    • Corn tortillas 12
    •  1 cauliflower (sliced into long skinny pieces)
    • 1/2 cup of coconut milk (white creamy part)
    • Juice and zest of 1 lime
    • 1/2 tsp salt
    • 1/2 cup of whole wheat bread crumbs or panko
    • 1/2 cup of cornmeal
    • 1/2 cup of finely shredded coconut (
    • 1 1/2 tsp smoked paprika
    • 1 tsp cumin
    • 1/2 tsp garlic and salt
    • 1/4 tsp turmeric and pepper

    Directions:

    1. Mix together cream, juice and zest of lime and salt in shallow bowl
    2. Mix the rest of the ingredients together in another shallow dish.
    3. Line you baking sheet with parchment paper for easy cleanup.  
    4. Dip your cauliflower in cream mixture then bread mixture then place onto the pan.
    5. Bake breaded cauliflower for 25-30 minutes until golden brown and crispy.  Can flip 1/2 way through for extra crispiness.
    6. Warm corn tortillas on skillet with a spray of avocado oil
    7. Top tortillas with slaw, crispy cauliflower and killer sauce.
     
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  • Main dish,  Recipes,  Uncategorized

    Creamy Eyebrow lifting Alfredo

    Ingredients:

    • 8 oz brown rice pasta (penne, ramen noodles, fettuccine noodles)
    • 3-4 cloves of garlic minced
    • 2 tbsp nutritional yeast
    • 1 cup of coconut milk (the white creamy part) save the clear liquid in the fridge for shakes
    • 2 cups of chicken broth
    • 1/2 tsp salt

    Directions:

    1. Place all ingredients in a pot.
    2. Cover and bring to a boil over medium-high heat stirring often to keep from sticking or burning.
    3. Remove from stove when noodles are al dente about 10-12 min top with fresh or dried parsley!
    4. So delicious and so easy!!
    Grilled chicken can be added if this is a meat night!
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  • Main dish,  Recipes,  Uncategorized

    Roasted Cauliflower with Tahini sauce

    Ingredients:

    • 1 whole cauliflower
    • avocado spray
    • salt pepper
    Directions: Turn oven on to 425.  Cut cauliflower into small florets.  Place on a parchment covered cookie sheet.  Spray with a light coat of oil and sprinkle salt and pepper to your liking.  Place in the oven while oven is preheating.  Take out when roasted to your liking about 10 minutes.  
    Tip:  I place mine in during the preheating time and that’s about the perfect time!
     

    Tahini sauce:

    •  4 cloves of garlic minced
    • 1/4 cup of lemon juice
    • 1/2 cup of tahini
    • 1/2 tsp of salt
    • pinch of cumin
    • 6 tablespoons of water
    Directions:  Mix in a medium size bowl until creamy.  You can adjust to your liking with a little more seasonings, salt, water etc.  The mix of the roasted cauliflower and the tahini is AMAZING!!
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  • Main dish,  Recipes,  Uncategorized

    Pink sauce spaghetti

    Ingredients:

    • 1-1 1/2 packs (16-20 oz) of gluten free pasta ( penne, spaghetti, spiral etc.)
    • 1-2 onion chopped
    • 4 cloves minced
    • Olive or avocado oil  spray
    • 2 cans of diced tomatoes
    • 1 tsp of dried oregano
    • 1 tsp dried basil
    • 1 tsp salt
    • 1 tbsp honey ( more if you like a sweeter taste)
    • Fresh cracked pepper
    • Pinch of red pepper flakes
    • 4 tbsp of tomato paste
    • 1 cans of coconut cream (the whole can)
    • 4 large handfuls of spinach
    • 1 large egg plant
    • Bread crumbs
    • Almond milk

    Directions:

    1.  Cook noodles as directed.
    2.  In large cast iron skillet, cook onion until soft (about 5 min) add minced garlic cook about a minute longer.  
    3.  Turn heat to medium and add diced tomatoes undrained, tomato paste, 1 cup of water and spices to the skillet.  Stir until all mixed well.
    4.  Turn down heat and add the coconut cream.  Once mixed well, add the spinach.  I like to cover the whole skillet with spinach.  As you stir it     into the sauce it wilts down after a few minutes.
    5.  Breaded eggplant: mix about 1/2 cup of bread crumbs and 1/2 tsp salt put on a plate.  Slice eggplant, dip each piece in almond milk then dip both sides in bread crumbs.  Place on parchment paper and bake at 450 until bread crumbs are toasted and egg plant is soft.  About 10 minutes.
    6. Top noodles with pink sauce and eggplant and enjoy!
    7.  TIP:  To make this a quicker meal, I just use large jars or organic spaghetti sauce. Then add the coconut cream and spinach! 
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  • Breakfast Recipes,  Main dish,  Recipes,  Uncategorized

    Avocado Toast

    Ingredients:

    • Sprouted whole grain english muffin
    • Avocado
    • Sugar plum tomatoes sliced
    • Fresh cilantro
    • Everything Bagel seasoning

    Directions:

    1. Toast your muffins
    2. Mash your avocado
    3. Spread your toast with avocado, seasonings, cilantro a dash of lemon juice and tomatoes!
    4. You can get real creative with these.  Any toppings tor spices that sound good.  If you are avoiding gluten or just want another option then     bread,  brown rice cakes are a great option. 
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  • Main dish,  Recipes,  Uncategorized

    Ranch and Veggie Pasta

    Ingredients:

    • 16 oz of spiral chick pea, brown rice, or whole wheat pasta etc.  Or  your favorite pasta!
    • 2 medium tomatoes
    • 2 cups of chopped broccoli
    • 1 medium red onion diced
    • 1-2 cups of chopped  bell peppers (your favorite colors)
    • homemade dairy free ranch
    • Any other veggies you want to add

    Directions:

    1. Boil noodles as directed.  
    2. While noodles are cooking, chop veggies and make dressing.  Drain noodles when done cooking combine with veggies and ranch and Voila Dinner is served!
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  • Breakfast Recipes,  Desserts,  Juice and Smoothies,  Main dish,  Recipes,  Uncategorized

    Acai Bowls

    Ingredients:

    • 4 cups of a mix of frozen fruit pineapple, strawberry, cherries, blue berries or any frozen fruit you have on hand.
    • About 1 cup of Acai juice or preferred liquid.  Water, non-dairy milk- coconut water or milk apple juice etc.
    • Toppings:  Pick your favorite  fresh fruit (bananas, blue berries, strawberries etc.) , goji berries, granola, shredded coconut, cacao nibs drizzled with honey.

    Directions:

    1. Put frozen fruit and liquid in high-speed blender.  Mix until it’s all combined into a thick smoothie like consistency.  If it’s not blending, add a little more liquid.   Decorate with toppings of your choice and enjoy!! 
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