• Main dish,  Recipes,  Uncategorized

    Lentil Chili

    Ingredients:

    • 1 large onion chopped
    • 1 large red bell pepper chopped
    • 3-4 garlic cloves, minced
    • 4 tsp. of chili powder
    • 1 bag of brown, or green lentils
    • 2 14 oz cans diced tomatoes-no added salt preferred
    • 1-2 bay leafs
    • 2 32 oz cartons of veggie broth or chicken broth
    • Toppings: 1/3 cup fresh chopped cilantro, salt and pepper to taste, avocado and a handful of tortilla chips.

    Directions:

    • In large cast iron skillet, saute chopped onions and bell pepper with water (about 1/2 cup) until soft and lightly browned.  Continue to add water as it evaporates.
    • Add garlic and and chili powder and cook 1 more minute
    • Add broth, lentils, tomatoes and bay leafs.  Bring to a boil and reduce to a simmer partially covered.  Simmer for about 30 minutes or until lentils are soft.
    • Toss the bay leafs out then put about 3-4 cups of chili mix in a blender or food processor until pureed.  Pour back into the chili stir andd salt and pepper to taste.  Top with cilantro and chips.  Enjoy!
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  • Main dish,  Recipes,  Uncategorized

    Mallet Potatoes

    Ingredients:

    • Bite size potatoes
    • Salt, pepper, garlic powder.

    Directions:

    1. Steam potatoes on stove top until soft.  You should be able to pierce with a fork 10-15 minutes.
    2. Let potatoes cool to where you can handle them.
    3. With a mallet, smash potatoes and place on parchment paper, spray with avocado oil then season to your liking.
    4. Place in oven on middle rack on 500 for about 10 minutes or until golden brown and crispy along the edges.  DO NOT PUT IT ON THE TOP SHELf THE PAPER WILL catch on fire!!!!  I tried without the paper and it just stuck to the pan.
    5. Best paired with lemon avocado dipping sauce!  
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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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  • 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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  • Main dish,  Recipes,  Uncategorized

    Best Black Bean Wrap EVER!!!

    Ingredients:

    • 1 Large spinach wrap tortilla
    • 1 can of Black Beans
    • Nutritional yeast (opt.)
    • salt, pepper, cumin,
    • Guacamole
    • Pico de gallo  (tomato, cilantro, onion)
    • Romaine lettuce leaves
    • Killer sauce ( this is not optional)

    Directions: 

    Drain and rinse beans then Cook beans on stovetop seasoned with salt, pepper, cumin nutritional yeast to taste.  Mush up beans while cooking, you want them to be kind of dry to where you can make them into a log.  Make guacamole to your liking.  Make pico de gallo and killer sauce.  Warm tortilla on skillet unill golden brown.  

    Killer sause:

    1 c vegenaise, 2 tsp maple syrup, 1 tsp mustard, 1 tsp onion powder, dash of Himalayan salt, 1-2 tsp apple cider vinegar, 1-2 tsp lemon juice

    Wrap:  Take tortilla off skillet put black beans in the middle and press into log kind of  shape.  Then top with guac, pico, killer sauce, 2 romaine leaves. Wrap into a burrito shape cut in half and enjoy the most mazing wrap you’ve ever eaten!!!

     

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  • Main dish,  Recipes,  Uncategorized

    Grilled Ezekiel Pizza

    Ingredients:
    • 3 Ezekiel Tortilla
    • 1 Red onion 
    • 2 tbsp Balsamic vinegar
    • 1/2 cup Cheddar Cheese (opt)
    • 1/2 cup Feta cheese
    • Maple syrup

    Direction: 

    1. Slice onions and sauté with water.  Once soft add about two tablespoons of balsamic until caramelize and set aside. 
    2. Top tortilla with onions, cheddar cheese, and feta cheese. 
    3. Place on grill till tortilla is crunchy.  About 5 minutes on medium heat. 
    4. Remove and top with a generous amount of arugula and drizzle maple syrup all over.!! Get ready for a party in your mouth!!

    *This can be adjusted to your taste!  Try with mushrooms, eggplant, tomatoes, basil, grilled veggies!  If you don’t want cheese take it off and it will still taste Amazing!  

     

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