2 cloves garlic, crushed
2 tbsp olive oil
1/2 cup thinly sliced cremini mushrooms
1/2 cup shredded zucchini (about 1 small zucchini)
2/3 cup shredded carrots (about 2 medium carrots)
1 1/2 cups rolled oats
1/4 cup grated cheese, any kind
1 large egg, beaten
2 tsp crushed red pepper flakes
2 tsp dried basil
2 tbsp nutritional yeast
2 tbsp vegetable broth
1 1/4 cups wheat germ or bread crumbs, divided
-Over medium heat, saute red onion and garlic in olive oil until opaque, about 5 minutes. Mix in mushrooms, zuccini, and carrots; saute for another 3 minutes or so, until vegetables are tender but not mushy. Remove from heat and mix in oats, cheese, egg, red pepper flakes, basil, nutritional yeast, and salt and pepper to taste. Stir in broth, and then mix in 3/4 cup wheat germ or bread crumbs. Refregerate for about 1 hour.
-Brush grill or frying pan with oil and preheat. Place 1/4-1/2 cup wheat germ or bread crumbs on a plate. Form veggie mixture into four patties. Dredge in wheat germ or crumbs; grill for about 5 minutes per side.
(source; deliciousliving)
]]>Place chicken in the crockpot with 1/2 cup water until cooked and tender so they can be pulled apart.
Mix:
1/4-1/2 cup coconut sugar
2 Tablespoons coconut vinegar
1-2 Tablespoons Worcestershire
1/8 cup Italian dressing
1/4 cup Sweet Baby Ray's Hickory & Brown Sugar BBQ sauce.
Add to chicken in crockpot and cook on low until desired consistency.
]]>3 Tablespoons olive oil
3 carrots, finely diced
1 medium onion, finely diced
1 celery stalk, finely diced
3 cloves garlic, finely diced
Broth:
4 cups chicken broth
1 cup milk
1 cup milk mixed with 2 Tablespoons cornstarch
2 cups wild and white rice
1/2 block cream cheese
Cooked chicken
Poultry seasoning and salt and pepper to taste
]]>
1 Tablespoon cornstarch
2 Tablespoons olive oil
Salt and pepper to taste
Splash of Worcestershire sauce
2 Tablespoons, garlic cloves, crushed
1/4 cup Bragg's Liquid Aminos
Steam: broccoli, onion, and sliced carrots. Set aside.
Rice, cooked
Whisk together cornstarch, olive oil, salt and pepper, Worcestershire sauce, crushed garlic, and liquid aminos. Add beef and cook.
Serve over rice.
]]>1/2 cup coconut flour
1/4 cup almond flour
1 egg
2 Tablespoons melted butter
2 Tablespoons honey
In a food processor combine all ingredients except for the eggs and mix until it resembles thick crumbs. Then, add in the eggs until a dough forms. Gather the dough and separate into 2 balls prior to rolling or pressing into your pie dish, wrap tightly in plastic wrap and place in refrigerator for about 30 minutes. If you plan on making both bottom and top crusts, press or roll dough between two sheets of parchment paper, then press the bottom crust into your 9 inch pie dish and poke holes with fork. Prebake the bottom of crust for about 10 minutes at 350°.
Filling:
4 Tablespoons butter, melted
2 Tablespoons almond flour
1/2 cup chicken broth
1-3 chicken breasts, cooked
Peas and carrots
Mix together melted butter and almond flour, add chicken broth, mix. Add diced chicken, peas and carrots. Pour this into prebaked pie shell, and place top crust over mix. Make sure to seal the edges together and cut about 3 slits in the top.
Place in preheated 350° oven for about 30 minutes or until crust is golden brown and filling is hot.
]]>1 Tablespoon sesame oil
1 Tablespoon honey
1 Tablespoon coconut aminos
2 cloves garlic
1/2 teaspoon ginger
Scallions, chopped
Mix all together and form into balls. Place on roasting pan and cook at 350° for 25-30 minutes.
]]>Salt
Pepper
3/4-1 cup carrot pulp from juicer
1 egg
1/4 cup rice
1 can cream of mushroom or chicken soup
1/4-1/2 cup sour cream
Mix together hamburger, salt, pepper, carrot pulp, egg. and rice. Form into balls and fry until cooked through. Mix together soup and sour cream, pour over meatballs and cook until heated through.
]]>1 can black beans
1 avocado, diced
1 tomato, diced
1/2 onion, diced
1/2 cup corn
2 garlic cloves, minced
Cilantro to taste
Fill into corn tortillas, or eat with chips, or just plain.
Top with organic taco sauce
Bake at 375° for 12-15 minutes. Top with cheese if desired.
]]>1/2 head of cabbage, slivered
1 1/2 cups carrot sticks
1 teaspoon grated fresh ginger
1 Tablespoon orange juice concentrate
1/2 red pepper, chopped
Salt
Pepper
1 Tablespoon sesame oil
3/4 cup rice, cooked
2 Tablespoons soy sauce or liquid aminos
1/2 avocado, diced and mashed
Spring rolls, for wrapping
Mix the above ingredients together. Roll into Spring roll wrappers. Serve with Thai peanut sauce.
]]>1 cup riced cauliflower
2 eggs
1/2 cup coconut flour
Dash of salt
Mix together and press onto parchment paper lined pan. Drizzle honey over the top.
Bake at 350° for 30 minutes.
Sauce:
1 can coconut milk, fat only
Good clump of basil and rosemary
Squeeze of lemon juice
Puree above ingredients in blender. Pour on top of baked crust.
Add cooked chicken, purple onions, crumbled bacon, cooked sweet potato slices, and green olives. Top with nutritional yeast and bake at 450° until browned.
]]>1 purple onion
2 Tablespoons garlic
1 teaspoon each parsley, basil, oregano, thyme
Salt and pepper to taste
1 8 ounce container Spero plain cream cheese
1 cup coconut cream
1/2 package sundried tomato
1 package frozen broccoli, or fresh broccoli (optional)
1 package frozen cauliflower rice
Cook and dice chicken breast. Add to baking pan. Add to bowl diced onion, garlic, parsley, basil, oregano, thyme, salt, pepper, cream cheese, coconut cream, tomatoes, broccoli, and rice. Mix together. Pour over diced chicken and bake at 350° for 1 hour, uncovered.
]]>Butterfly chicken breast and stuff with cheddar cheese and spinach.
Wrap chicken in black pepper turkey slices.
Place in pan with garlic, oil and ginger. Fry both sides until cooked through, remove chicken from pan.
In pan mix together 1/4 cup cheddar cheese, 1/4 cup sour cream, 1/2 cup milk, and 1 Tablespoon basil. Add chicken back into pan and bring sauce to a boil.
]]>
2 pounds hamburger
1 cup tomato paste
1 cup water
Blend/puree together with hamburger juice.
2 cloves garlic
2 stalks celery with leaves
1/2 onion
Mix both mixtures together.
Then mix:
1/4 cup honey
1 Tablespoon Worcestershire
2 Tablespoons bourbon
Mustard and ketchup to taste
Lawry's season salt
Garlic salt
Pepper
Add to hamburger mixture, add 1 1/2 cups cheddar cheese. Reduce heat to low and simmer to desired thickness.
]]>1 onion, chopped
4 garlic cloves, minced
1 Tablespoon grated ginger
29 ounce tomato sauce
2 Tablespoons olive oil
2 Tablespoons cumin
2 Tablespoons coriander
1/2 teaspoon cinnamon
1/2 teaspoon pepper
Optional:
1/2 teaspoon cayenne pepper
Potatoes, chopped and boiled
Carrots, chopped and boiled
Cook all ingredients together or put in crockpot.
20 minutes before serving add 1 can coconut milk and cornstarch until desired thickness is reached.
Serve over rice.
]]>
3/4 cup crushed sweet potato crackers
Chopped lettuce
Black and green olives
1 Tablespoon onion
Salt to taste
Yellow peppers, chopped
Tomato. chopped
Aioli:
1-2 Tablespoons Modela organic mayo and juice of 1 lime
2 Tablespoons Ortega sauce
1/8 cup organic garlic onion salsa
Enjoy!
]]>1 cup kidney beans, pureed - mix with shredded chicken
1/2 cup cheddar cheese
1/4 cup Ortega
Mix all together and spoon into corn tortillas, roll and place in baking pan.
Sauce:
1 can gluten-free cream of mushroom soup
1/2 cup cheddar cheese
1/2 cup mozzarella
1/8 cup Ortega
1/2 cup sour cream
Mix all together and pour over tortillas. Bake at 350° for 30-35 minutes.
]]>2 Tablespoons carob baking chips
3 Tablespoons agave
1 cup sunbutter
2 teaspoons vanilla
pinch salt
1/4 cup each coconut oil and sunflower oil
Mix all together. Pour into pan and bake at 350° for 10-15 minutes.
]]>
2 carrots, peeled and sliced
1 small onion diced
3 cloves garlic
2 Tablespoons butter
2 Tablespoons coconut flour
1 cup beef broth
2 cups chicken broth
1 cup coconut cream
1 Tablespoon parsley
Salt and pepper
1 can artichokes
Cooked chicken, optional
In large stockpot sauté potatoes, carrots, onion, and garlic in butter until golden. Add coconut flour, mix. Add beef and chicken broth, coconut cream, parsley, salt/pepper, artichokes, and chicken (if desired). stir all together and cook until hot.
]]>2 Tablespoons melted butter
1/4 cup onion
2 1/4 cups vegetable stock (recipe below)
1 teaspoon salt
Pinch of nutmeg
Pepper
1 cup milk (can use half and half, soy milk, or coconut milk)
Garlic cloves and potatoes for vegetable stock
Vegetable stock: Boil 2 1/2 cups water with 5 garlic cloves, remove cloves and add cubed potatoes. Boil potatoes until tender, remove potatoes and use water for the vegetable stock.
In a pan, heat butter and add onion, sauté. Peel and chop carrots. Add carrots and cook for 2 minutes. Add in vegetable stock, salt, pepper, and nutmeg. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Transfer to a food processor/blender and puree. Add the milk and a few of the chopped, boiled potatoes. Serve with freshly grated Parmesan cheese, if you desire.
]]>2 Tablespoons garlic, minced
2 Tablespoons oil
3 stalks celery, with leaves
1 bag frozen riced cauliflower
1 head broccoli, chopped
1/2 cup coconut cream
1 Tablespoon thyme
1 tsp garlic salt
1 cup chicken broth, divided in half
2 cans tuna
1 can water chestnuts
Pecan flour
Butter
Sauté celery, onion and minced garlic in oil. Add frozen cauliflower and broccoli, add 1/2 cup of chicken broth. Cook.
Mix together 1/2 cup coconut cream, thyme, garlic salt, and 1/2 cup chicken broth. Add 2 cans tuna and water chestnuts.
Add all above mixtures together and place in baking dish.
Can top with pecan flour, sprinkle, garlic salt and sliced butter.
Bake at 350° until cooked through.
Can also add cheese if you desire.
]]>Fry marinated turkey. Push turkey aside in pan.
In same pan as turkey sauté
2 Tablespoons oil
2 Tablespoons garlic cloves
1 slice purple onion
Then use food processor.
4 carrots, sliced
2 celery stalks, sliced
1/2 head of cabbage into ribbons
Add all above vegetables to pan. Add 1/2 cup water and 1/2 cup coconut milk. Sauté until all vegetables are soft. Add salt, pepper, coconut aminos, and ginger to taste.
]]>1 cup almond flour
2 eggs
Garlic salt
2 Tablespoons oil
Beat together. Then add enough water so that it will spread out in the pan, roughly an 1/8 cup. Bake at 425° until not wet.
Roughly 1 teaspoon of each, or to taste:
Coconut sugar
Garlic salt
Chop and fry- red and green peppers, onion, set aside.
Basil
Rosemary
Albacore tuna
Salt and pepper
Black olives
Honey
Butter
Spread butter over the top then sprinkle with coconut sugar, garlic salt, chopped basil and rosemary. Then add albacore tuna, pepper, salt, fried red and green pepper, onions, chopped black olives and drizzle with honey.
Bake at 425° until well done and slightly crispy.
]]>2 egg yolks
Pinch of salt
1/2 banana
Crack yolks into bowl. Mash banana leaving some chunks. Add salt and pecan flour. Fry on griddle like a pancake.
Serve with, honey, butter, or Sunbutter.
]]>3 ripe bananas
2 large eggs
1/3 cup honey
1/4 cup olive oil
2 tsp apple cider vinegar
1 Tablespoon vanilla extract
1 tsp baking soda
1 tsp cinnamon
Preheat oven to 350°. In a large bowl, mash the bananas. Add eggs, olive oil, honey, vanilla extract, cinnamon and combine thoroughly. Slowly add in almond flour and mix batter together until smooth. Sprinkle baking soda over the batter and add apple cider vinegar overtop. Fizzy reaction will occur then fold into batter evenly. Pour batter into a parchment paper lined loaf pan or lined muffin tin. Bake at 350° for 45-55 minutes. Cover tightly with aluminum foil at 20 minutes to prevent over-browning, this will also help steam the bread, cooking it through so it is still nice and moist. (Muffins take just about 30-35 minutes and do not need foil coverage). Bread center will be slightly soft to touch but will firm up during cooling process. Place on bread pan on wire rack and make sure to cool completely before serving. Bread yields 8 servings. Store in an airtight container. Refrigerate.
]]>2 egg yolks
1/4 cup homemade yogurt
1 cup coconut milk
1 Tablespoon honey
2 Tablespoons baking soda
1 Tablespoon Avocado
1 Tablespoon oil
2 Tablespoons flax
1 large scoop pea protein
less than 1 cup of gluten free flour
mix all together, cook and serve with sunbutter and banana
]]>1 packet Yogourmet yogurt starter
Boil the cream to 90°, cool to 40°.
Divide cream into 2 parts leaving half in pan. Add Yogourmet packet with 1 half of cream, then add the remaining cream.
Ferment for 24 hours, refrigerate for 8 hours. Will make approximately 4 cups.
]]>Parmesan
Dill weed
Salt
Pepper
Dried garlic
Dried onion
Mix all together, use for coating
]]>1/2 cup regular flour
Parmesan cheese
Dill weed
Salt
Pepper
Dried garlic
Dried onion
Mix all together.
]]>1 baby dill pickle, diced
1 Tablespoon Dijon mustard
1/2 Tablespoon honey
1 Tablespoon ranch
Salt
Pepper
1-2 Tablespoons flax oil
Blend all together. Makes a thin but tasty sauce, great with breaded fish.
]]>
1 potato, peeled and chopped
Olive oil
Thyme
Cayenne pepper
Place on baking sheet, drizzle with olive oil. Sprinkle with thyme and cayenne pepper. Roast at 425° for 20-25 minutes.
1 can gluten-free cream of mushroom soup
1/2 cup cooked quinoa
1 cup macadamia nuts, soaked
2 cups broth
2 Tablespoons parsley
1 can chickpeas, drained
Add all ingredients to blender, including cauliflower and potatoes, puree. Pour back into stockpot. Season with cumin, salt, pepper, parsley, and 2 Tablespoons nutritional yeast. Add coconut milk to desired thickness.
]]>