Breakfast Black Bean and Egg Scramble 2 eggs (preferably pastured or Omega-3) 1/2 cup black beans, drained and rinsed 1/4 red onion, chopped 1/3 avocado 2 tbsp salsa 1/2 tsp oil Sauté your onions in the oil in a non-stick pan. Add your eggs and scramble. Once eggs are near cooked, stir in your beans and cook just long enough to heat them up. Transfer to a plate and top with salsa and avocado. Makes 1 serving. Pumpkin Spice Pancakes 1 cup flour 1½ cup milk 1¼ tsp cinnamon ½ tsp ginger ¼ tsp nutmeg 1 egg (preferably pastured or omega-3) ½ tsp vanilla extract Maple syrup for topping Whisk together all ingredients (except maple syrup) in a medium mixing bowl. Grease a non-stick pan with organic or Ghee butter. Pour on your pancakes and cook until done. Serve and top with maple syrup. Frittata Florentine 1/4 red onion, chopped 1 clove minced garlic 1 tsp oil 2 plum tomatoes, diced Handful of spinach or arugula, chopped 1 red or green pepper, diced 1/2 cup organic sweet corn 8 eggs (pastured or omega-3)seasoned and beaten Grated Parmesan cheese (optional) Preheat oven to 350 F. Using an ovenproof skillet, cook onion and garlic in oil over medium heat. Add tomatoes, spinach, red or green pepper and corn; sauté for a few minutes. Add egg mixture to skillet and cook until bottom is firm. Sprinkle with cheese, and bake until eggs are set on top and cheese is melted. Serve. Carrot Cake Oatmeal 2/3 cup oatmeal (dry) 1½ cup milk 1/2 cup shredded carrots 1 tsp vanilla extract 1 tsp ground cinnamon 1/2 tsp nutmeg Shredded walnuts or almonds for garnish (if desired) Bring milk, vanilla extract, carrots, nutmeg and cinnamon to a boil. Add oats and cook until desired doneness. Makes 4 servings. Crustless Pesto Quiche With Sun Dried Tomatoes 1 cup spinach 1 cup broccoli 8 eggs (pastured or omega-3) 1 cup shredded cheese 1/4 cup Parmesan cheese 1 tbsp Italian spice 1 tsp pepper 1/4 cup (generous) sun dried tomatoes (not the packed in oil kind. Just dry.) 1 tbsp pesto 1/2 cup diced mushrooms (optional) Preheat oven to 350 degrees F. Put all the ingredients (except the pie crust) in a bowl and mix it all together to distribute the spices evenly. Pour into egg mixture in baking dish. Bake for about 45 minutes, or until cooked through. (There should be no liquid when you cut into it) When you take it out of the oven, it may be puffy. That s okay. Just let it cool. Makes 8 servings.
Drinks Carrot Ginger Martini 2 tbsp chopped fresh ginger 1 oz vodka 1 tsp organic honey 1/2 cup carrot juice 1 small piece of candied ginger for garnish Combine ginger, honey, and vodka in a cocktail shaker. Muddle until ginger is squashed, add carrot juice shake with ice, strain into martini glass garnish with candied ginger. Mojito 1½ oz spiced rum 12 mint leaves 1 tbsp organic sugar 1/2 oz lime juice 2 oz soda Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, raw sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves. Classic Sangria 1 bottle dry red wine 1 cup fresh orange juice 3 tbsp Grand Marnier 3 tbsp Brandy 1 cup sparkling water or ginger ale Chopped fruit of choice (orange, pineapple, raspberries, apple, lime etc ) Mix all ingredients in a pitcher, refrigerate. Add ice before serving. Pomegranate Sangria 2 oz chilled POM wonderful pomegranate juice 4 oz chilled pinot noir (or Malbec) ½ oz amaretto (optional) 1 tsp organic honey 2 orange slices 2 apple slices 1 tsp pomegranate seeds for garnish Combine liquids, honey and fruit slices. Before serving make sure 1 apple slice, 1 orange slice and some seeds make it into each glass! Simply divine! Creamy Spiked Vanilla Chai Drink 1 cup unsweetened almond milk 1 tsp pure vanilla extract 1 oz dark rum 1 tsp organic honey 1/4 tsp cinnamon 1/4 tsp nutmeg dash of all spice Combine all ingredients in a sauce pan on medium heat. Whisk till frothy and transfer to mug - YUMMY! Kosmo Cranbucha 2 oz. vodka 1 oz. sparkling water 2 oz. Cosmic Cranberry Kombucha 1/2 freshly squeezed organic lime juice 1 2-inch orange peel Ice as desired Mix all ingredients and serve.
Side Dishes Cranberry Apple Orange Vinaigrette 1 cup fresh or frozen cranberries 1/4 cup + 2 tbsp apple cider vinegar 1/4 cup pure maple syrup, or adjust to taste 1½ tsp Dijon mustard 1/2 cup + 1 tbsp fresh clementine or orange juice 2 tbsp oil 1/2 tsp Himalayan salt Freshly ground black pepper In a medium pot, heat the cranberries, maple syrup, and vinegar over medium heat until the cranberries burst, about 7-10 mins. Slightly cool cranberry mixture and place in a blender along with the rest of the ingredients (except salt and pepper). Blend until smooth. Now add salt, 1/4 tsp at a time, to taste. Blend again. Adjust other ingredients to taste if necessary. Place in fridge to chill. Should keep in fridge in an air-tight container for up to 5-7 days. Makes just over 1¼ cup. Holiday Salad with Apple, Pear, Cranberry, and Walnuts 1 large box of organic mixed greens (or greens of choice) 1 large apple, chopped 1 large pear, chopped 1/2 cup dried cranberries 1/2 cup chopped walnuts, lightly toasted 1/4 cup pepita seeds, optional Cranberry dressing from above Add washed and dried greens into a large salad bowl. Add toppings and serve. Drizzle with cranberry vinaigrette. Serves: 6-8 Kale Chips 1 Bunch kale, washed, leaves removed from centre rib Olive oil spray Sesame seeds Himalayan salt Preheat oven to 400F. Line two baking sheets with parchment paper. Place Kale on baking sheets, and lightly spray with olive oil. Sprinkle with himalayan salt, and sesame seeds. Place in oven, and bake 4-5 minutes, turn over, and bake another 4-5 minutes or until crispy. Watch closely, they can burn easily! Salt and Vinegar Kale Chips Dip both sides of kale leaf into apple cider vinegar, lay leaf on parchment paper on cookie sheet, bake for 4-5 minutes per side at 400 degrees F. Cheesy Kale Chips 1 large bunch Kale 1 tbsp olive oil spray 1/4 cup nutritional yeast Himalayan salt Prepare kale as directed above, spray kale with olive oil, or use a measured 1tbsp and mix with kale just to coat. Place kale on baking sheet, and sprinkle with nutritional yeast, and lightly dust with himalayan salt. Place in oven, and bake 4-5 minutes per side or until crispy. Watch closely they can burn easily! Sweet Potato Casserole Topping Ingredients 1 cup pecan pieces 1/4 cup organic honey 1/4 cup flour 1 tbsp oil 1/2 tsp cinnamon Filling Ingredients 3 lbs sweet potatoes 1/2 cup freshly squeezed orange juice 1½ tsp cinnamon 3/4 tsp ground nutmeg 1 tbsp organic honey Topping In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky. Spread out mixture the best you can on a parchment lined cookie sheet. Bake at 350 degrees F. for approximately 10-15 minutes. The mixture should have a nice golden color to it. Remove from oven and allow to cool. Transfer small portions to a large cutting board and chop roughly. Set aside. Casserole Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes). Remove from oven and allow to cool until you can handle them without burning yourself. Peel the potatoes and place the inside in a large mixing bowl. Add all other filling ingredients and mash with a potato masher or blend with a hand blender. Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes and serve. (Makes 8 small servings)
Side Dishes Roasted Tomato Basil Pesto Pasta 9 large roma tomatoes, sliced in half lengthwise 1/2 cup almonds, toasted 2 garlic cloves 1 cup tightly packed basil + more for garnish 1/4 cup extra virgin olive oil + more for drizzling on tomatoes 2 tbsp nutritional yeast (optional) Salt and pepper to taste Your desired amount of cooked pasta Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season with salt and pepper. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and chopped basil. Make 1 cup pesto. TIP! When buying dried fruit, such as cranberries or raisins, check for added oils and sugar in the ingredients list. Try to find some without. Cranberry Sauce 12 oz. bag of fresh cranberries (approx. 3 ¾ cups) 1/2 cup organic honey 1 cinnamon stick zest of one large orange 1 cup distilled water Put everything in a pot, cook over a medium-high heat for about 30-45 minutes. When most of the liquid is cooked out, turn your stove down to a simmer. The longer you let this simmer, the thicker the sauce will get. Don t let all the liquid cook out or it will burn. Stir frequently near the end. Allow to cool before serving. Apricot Ginger Quinoa with Cashews 4 cups cooked quinoa, cooled to room temperature 1 cup dried apricots, chopped 1/2 cup cashews, chopped 2 tbsp lemon juice zest of 1 lemon 1/4 tsp Himalayan salt 1½ tsp ground ginger Mix all ingredients together in a medium mixing bowl, and serve at room temperature. (Makes approximately 10 servings)
Main Dishes Danish Meatballs Meatballs: 1 lb extra lean ground beef or turkey 1/4 tsp pepper 1 tbsp. dried onion 1/4 cup Greek yogurt 1/3 cup oatmeal 1/8 tsp. nutmeg 1 whole egg Dill sauce: 1 tbsp oil 1/4 cup flour 2 cups organic chicken broth 2 tsp dried dill weed 1 tsp garlic powder Meatballs: Line two cookie sheets with parchment paper. Place all the meatball ingredients in a mixing bowl and mix with your hands until well blended. Roll the meat blend into small (about 1 inch in diameter) balls and place on your cookie sheets. You can place them somewhat close together as they don t spread during baking. Just be sure there is some room between them so the heat can circulate well around them. About 20 per sheet. Bake for 25-35 minutes, or until they are no longer pink inside. Remove from oven and allow cooling. Dill Sauce While the meatballs are in the oven, place your oil and flour in a medium-sized pot. Warm this mixture over medium-high heat. It will be paste-like at first. But then it ll get a little crumbly. Once you have crumbs, slowly add your chicken broth stirring vigorously with a whisk. The idea is to get the crumbs to dissolve into the broth. Once dissolved, add dill and garlic. Allow the mixture to simmer slightly until it has thickened a bit. Once the sauce has thickened, remove the pot from the stove. Whisk in your yogurt, and the sauce is done. Pour sauce over meatballs and serve. (Makes 40 meatballs) Savoury Pan Roasted Fish 2 cloves minced garlic 1 bulb fennel, sliced (optional) Salt and pepper to taste 1 tbsp oil 5-6 ripe cherry tomatoes A handful of pitted black olives Sprigs of fresh rosemary and coriander 1 lemon, cut into 6 wedges A small spoonful of Dijon mustard 4 fish steaks or fillets Preheat oven to 425 F. In a bowl, toss garlic and fennel with salt and pepper and a splash of oil. Transfer to a shallow baking pan and roast on top rack for about 10 minutes. Add tomatoes, olives, fresh herbs and 4 of the lemon wedges, and continue roasting for another 10-15 minutes. Meanwhile, in a bowl, combine mustard with juice from remaining 2 lemon wedges, and coat fish. In an ovenproof skillet, heat some oil over medium-high. Sear fish, about 2 minutes per side, then roast on bottom rack until fish flakes easily with a fork. Top savoury pan-roasted fish with the roasted vegetables and herbs. Coconut Curry Shrimp with Green Beans 2 lbs. large, shrimp, tail off 1 (14 oz.) can coconut milk 1 lb. fresh green beans (not frozen) 3 green onions, diced 2 tsp garlic powder 2 tsp onion powder 1 tsp paprika 4 tsp curry powder Juice of 1/2 a lemon Combine all ingredients in a large pot or pan, cover and bring to a boil. Once you have a nice rolling boil, remove the lid and continue to cook over medium to medium-high heat. It s done cooking when the shrimp are cooked through and the green beans are cooked to your liking. (Makes 6 servings)
Desserts Homemade Vegan Peppermint Ice Cream 2 cans of coconut milk 6 medjool dates, pitted 1/2 tsp peppermint extract 1/2 tsp pure vanilla extract Handful of raw spinach (gives it the beautiful green color) 1/4 cup cacao nibs or 70-90% dark chocolate chips (optional) Combine all ingredients (other than the nibs) in a blender. Blend till smooth. Add in the nibs and pour into freezer safe bowl. Place in freezer for a total of 1.5 to 2 hours, removing every 30 minutes to whisk so that it doesn t turn into an ice cube. When it gets to consistency of ice cream (usually after 2-3 times of stirring) it s ready! Serve immediately. You can also use an ice cream maker. Ally s Chewy Chocolate Balls 1 cup dates 1 cup pecans or walnuts 1/2 cup pitted prunes 1/2 cup dried cranberries (Terra Beata brand = lowest sugar) 1/2 cup unsweetened coconut 2 cups melted 70% dark chocolate In a food processor combine dates, prunes, coconut and pecans. After fully combined add dried cranberries. Roll into balls and refrigerate for 30 minutes. In a double boiler, melt down two cups of dark chocolate. (You can also roll these in coconut or dark cocoa powder.) Remove balls from the fridge and dip into chocolate, put on parchment paper and put back in the fridge for another 30 minutes. Serve! These can be frozen and used at a later time as well. Dark Chocolate Pumpkin Pie Balls 1/2 cup cashews 1/2 cup walnuts 3/4 cup oats 5 medjool dates 4 tbsp pumpkin puree 2 tsp pure vanilla extract 1/2 tsp ginger 1/2 tsp nutmeg 1 tsp cinnamon pinch of cloves 2 tbsp organic honey 1 cup melted 70-90% dark chocolate for dipping balls in. Blend the cashews, walnuts, and oats into a fine powder in the food processor. Add the rest of the ingredients and blend until they form a moist, dense mixture. Form into balls and enjoy right away or store in the fridge until later. Melt down some dark chocolate, remove balls from freezer, dip in dark chocolate and store in fridge till serving. (optional - roll in dark cocoa powder after you dip them in chocolate.) SFL Apple Crisp 4 cups of unpeeled apples ¾ cup of unrefined cane sugar ½ cup of organic spelt ½ cup of organic large oat flakes 2 tbsp of coconut oil 1 tsp of nutmeg 2 tsp cinnamon Preheat oven to 300F. Grease 8x8 pan with organic butter. Chop apples unpeeled, put in pan, combine all other ingredients together and pour over apples. Bake uncovered 25-35 minutes. Crazy for Cranberries Healthy Granola 4 cups rolled oats 1/2 cup shredded unsweetened coconut 1/2 cup wheat germ 2 tsp cinnamon 1 tsp himalayan salt 6 tbsp olive oil 1/2 cup organic honey 1/4 cup organic sugar 2 tsp pure vanilla extract 1 cup chopped cinnamon roasted almonds (regular almonds is fine too) 1 cup dried cranberries Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. In a large bowl, mix the oats, coconut, wheat germ, salt, and cinnamon together. Set aside. In a medium bowl, whisk together the oil, honey, raw sugar, and vanilla. The honey and raw sugar will make the mixture thick, but that is ok - just whisk it really well. Pour wet mixture over dry and combine with your hands. Make sure all of the oats are covered. Spread mixture onto parchment paper evenly, and bake for 10 minutes. Remove from oven and stir around, place back in oven for another 10 minutes. Stir in the dried cranberries and almonds. Let the granola cool completely on the baking sheets. Once cooled, package it up or store in an air tight container for up to a week.