Recipes

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie Recipe

 

Ingredients:

2 Store bought pie crusts

 

Filling:

-1.5 lb sweet potatoes, baked until fork tender peeled & mashed

-3/4 cup organic maple syrup

-1.5 tsp ground cinnamon

-3/4 tsp ground ginger

-3/4 tsp ground nutmeg

-8 large eggs, divided

-2 1/4 tsp pure vanilla extract, divided

-2 1/4 cup pecan pieces divided

-3/4 cup granulated sugar

-3/4 cup firmly packed light brown sugar

-1/3 cup organic maple syrup

-1 pinch salt

-whipped cream for topping

 

  1. Combine the sweet potatoes, maple syrup, cinnamon, ginger, nutmeg, 2 eggs and 3/4 tsp. vanilla in a large mixing bowl to make a filling .
  2. For the filling into the pie pan and sprinkle 1/2 cup pecan pieces over the filling.
  3. Beat the rest of the eggs in a separate large bowl. Add the granulated sugar, brown sugar, maple syrup, salt, and the rest of the vanilla to the bowl and start to blend. Pour the mixture over the pecan pieces in a pie pan.
  4. Air fry on bake setting (or bake in oven) at 325 degrees for 1 hour and 15 mins. Cover the pie with foil halfway thru cooking time. Bake until the filling is set and pastry is golden brown. Serve with whipped cream.

 

 

 

Charity Godwin
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Cranberry Fluff Salad Recipe

Cranberry Fluff Salad Recipe

Cranberry Fluff Salad Recipe

 

Ingredients

 

  • 12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
  • 1/2 cup monk fruit sugar
  • 8 ounces crushed fresh pineapple, drained
  • 2 cups mini-marshmallows
  • 1 cup heavy cream
  • 1-4-1/2 cup Walnuts, chopped

 

Instructions

  • Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
  • Add well drained pineapple and marshmallows. Mix to combine.
  • Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture. Refrigerate until ready to serve. Then top with walnuts!

 

 

Charity Godwin
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Cauliflower & Marinated Mushroom Antipasto Salad

Cauliflower & Marinated Mushroom Antipasto Salad

INGREDIENTS

(Marinated Mushrooms)

  • 1 pound mushrooms
  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ¼ cup diced red onion
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar, packed
  • ½ teaspoon dried oregano
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon crushed red pepper flakes, optional
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 2 T fresh-squeezed lemon juice
  • 1 T caper juice (from the jar of capers)

(Anti-pasto Cauliflower)

  • 4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, (recipe above) sliced
  • 2 oz. @HolyCowBeef Summer Sausage, cut into short strips
  • 2 oz. Provolone cheese, cut into short strips
  • 6 oz. can black olives, drained and cut in half
  • 12 oz. jar roasted red peppers, drained and cut into strips
  • 3 T capers, drained (more or less to taste)

 

INSTRUCTIONS for Marinated Mushrooms:

  • In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
  • In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
  • Add to cauliflower recipe

 

Cauliflower recipe:

  • Prepare a pan with a few inches of water,  with a steamer insert in the pan.
  • Bring water to boil while you cut up the cauliflower.
  • Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces.
  • When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes. (Test a piece of cauliflower to be sure it’s tender but still slightly crisp.)
  • Dump cauliflower into a colander placed in the sink and let it drain well.
  • While the cauliflower drains, make your marinated mushrooms.
  • When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels. Be sure to get the cauliflower as dry as you can get it, or the salad will be watery.
  • When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, pour in the sliced mushrooms with dressing, and drain olives and cut in half. Measure out the capers.
  • Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced mushrooms, olives, and capers.
  • Season to taste with salt and fresh-ground black pepper and serve.
  • This salad can be made several hours ahead and will also keep in the fridge for a few days.

 

 

Charity Godwin
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Red Beet Chili (No Tomato)

Red Beet Chili (No Tomato)

Red Beet Chili (No Tomato)

1 pot- & 30 minutes til dinner!!

 

Serves: 5

 

Olive oil,  2 Tbsp

6 red beets, peeled and diced

4 cloves garlic, diced

1 large onion, diced

2 lbs ground chicken or beef

2 small cans mild diced green chilies

2 cans kidney or pinto beans

1-2 Tbsp Chili powder

1 Tbsp cumin

Salt and pepper to taste

Cornbread or corn chips, optional

Cheese for topping, optional

 

Start heating olive oil in large pot. Add diced onions, garlic, & diced beets to hot pot. Cook 10 mins then add ground meat and cook until done. Add all other ingredients and spices to pot. Cook another 10 mins or so for flavors to blend together and enjoy!

 

 

 

 

 

Charity Godwin
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Escarole Salad

Escarole Salad

Ingredients

8 ounces cherry tomatoes, halved (I used tomatillo)

1/2 cup Castelvetrano olives, quartered

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

Kosher salt

1 large head escarole, chopped (about 7 cups)

2 tablespoons white balsamic vinegar

3 tablespoons extra-virgin olive oil

1 avocado, chilled and diced

1/2 cup pine nuts, toasted

Directions

Charity Godwin
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Quinoa Black Bean Stuffed Taco Peppers (or any veggies)

Quinoa Black Bean Stuffed Taco Peppers (or any veggies)

Quinoa Black Bean Stuffed Taco Peppers (or any veggies)

I LOVE this recipe!! You can stuff any veggies with this: sweet potatoes, squash, zucchini boats, peppers!! If you are doing keto this recipe works and if your kids like carbs, give them a tortilla with their dinner.

 

Ingredients:

4 green bell peppers (or any veggie)

1 lb meat of your choice (we used ground beef)

1/2 cup diced onion

2 cloves garlic, diced

1/2 cup quinoa, cooked

chili powder, cumin, garlic powder, salt & pepper to taste

black olives

Greek yogurt or sour cream, optional

Cilantro, optional

1 can black beans

1 🥑 avocado

shredded cheddar cheese

*flour tortillas for the kids or anyone in the family not doing low carb

 

instructions:

 Preheat oven to 400. Cook quinoa (add some salt, cumin, & chili powder to quinoa). Cook your meat, onions, & garlic until cooked thru on the stovetop. Add seasonings. Wash your bell peppers. Spray 9x13 with cooking spray. Place the bell peppers in the pan. Cook infilled bell peppers for 15 mins. Mix meat mixture with cooked quinoa. When done, Fill each pepper with taco meat mixture, & top with olives and cheese. Cook for 30 minutes or until done. Top with Greek yogurt, avocado, & cilantro. Enjoy!

Charity Godwin
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Orange Citrus Smoothie Recipe

Orange Citrus Smoothie Recipe

Orange Citrus Smoothie Recipe

 

Ingredients

  • 2 oranges 🍊
  • 3/4 cup ripple pea milk
  • 1 frozen banana 🍌
  • 2 mangos 🥭
  • 2 grapefruit
  • ¼ teaspoon vanilla extract

 

Mix everything in blender and enjoy!

Charity Godwin
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Protein Packed Lemon Braised Leeks and Quinoa

Protein Packed Lemon Braised Leeks and Quinoa

Protein Packed Lemon Braised Leeks and Quinoa

 

Ingredients

  • 1 ⅓ cups water
  • ⅔ cup quinoa - dry
  • 2 leeks - sliced, ends and dark green parts removed
  • 1 tablespoon olive oil
  • ¼ cup vegetable broth
  • 1 teaspoon lemon zest - from about ½ small lemon
  • ½ cup feta cheese - crumbled

 

For the dressing:

  • ¼ cup olive oil
  • 1 teaspoon lemon zest - from the other ½ of a small lemon
  • 1 lemon - juiced, use the same one you used for the zest
  • 1 heaping tbsp parsley - finely chopped, more to taste
  • ⅛ teaspoon black pepper

 

Instructions

  • In a small saucepan, bring the water to a boil. Add the quinoa and return to a boil. Cover, lower heat to a simmer, and cook for 12 to 15 minutes or until the quinoa is cooked and the water has been absorbed.
  • While the quinoa is cooking, heat the olive oil a large skillet over medium-high heat. Clean the leeks and slice the white and light green parts. Add them to the skillet and sauté for 5-7 minutes. Pour in the vegetable broth and add the lemon zest. Cover the skillet and let the leeks cook for about 5 minutes.
  • Combine the cooked quinoa and leeks in a large bowl. Add the feta and mix until well combined. At this point, you can choose to serve the salad warm or put it in the fridge and serve it cold later.
  • Prepare the dressing by whisking together the olive oil, other teaspoon of lemon zest, parsley, and pepper in a small bowl. 
  • Pour the dressing over the quinoa salad when you are ready to serve it, and enjoy!
Charity Godwin
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Kale, Cabbage, Apple Salad

Kale, Cabbage, Apple Salad

Kale, Cabbage, Apple Salad

 

Ingredients

 

  • 4 teaspoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • pinch black pepper
  • 1 cup grated carrots
  • 1/2 head red cabbage , finely chopped (about 2 cups)
  • 2 cups kale , finely chopped
  • 1 large apple , peeled, cored and diced
  • 1 tablespoon lemon juice
  • 1/4 cup sunflower seed kernels
  • 1 cup fresh blueberries

 

Instructions

 

  • In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt and pepper. Set aside.
  • Place the carrots, cabbage, kale and apples in a large bowl.
  • Mix in the lemon juice.
  • Add the sunflower kernels and fresh blueberries.
  • Pour the vinaigrette over the top and toss.
Charity Godwin
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🍠SWEET POTATO HUMMUS🍠

🍠SWEET POTATO HUMMUS🍠

🍠SWEET POTATO HUMMUS🍠

 

Ingredients

  • 1 can organic Chickpeas
  • 1 medium Sweet Potato, peeled & diced
  • 1 tspn Olive oil
  • 3 tablespoon tahini
  • 3 pods garlic
  • 1 fresh lemon, juiced 🍋
  • 1 tspn cumin powder
  • ¼ cup extra virgin olive oil (more for serving)
  • salt and pepper to taste
  • paprika a large pinch
  • ¼ cup reserved Chickpea liquid
  • kalamata olives for the top, optional

 

Instructions

  • Take a heavy cast Iron skillet, add 1 teaspoon oil. Roast Sweet potato cubes on low heat, until almost cooked and small golden patches, start to appear.
  • In a food processor add all the ingredients except Extra Virgine Olive oil. Blend until smooth. Add reserved Chickpea liquid to in small portions until desired consistency is reached.
  • Scarp the sides and bottom of the blender in intervals. Towards the end slowly add the olive oil and blend further until everything is mixed.
  • While serving sprinkle more Olive oil and paprika on the top. 
  • Serve along with veggies, pita, crackers. 

Nutrition

Serving: 100g | Calories: 163kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 93mg | Fiber: 2g | Vitamin A: 25IU | Vitamin C: 1.9mg | Calcium: 25mg | Iron: 1mg

Charity Godwin
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Rustic Fall Fig & Balsamic Chicken

Rustic Fall Fig & Balsamic Chicken

Rustic Fall Fig & Balsamic Chicken

 

 

Ingredients

  • 1 Tablespoon olive oil, plus more as needed
  • 1 pound skinless boneless chicken thighs
  • salt and pepper
  • 3 garlic cloves
  • ¼ cup balsamic vinegar (I used white)
  • 1 Tablespoon dijon mustard
  • 2 Tablespoon fresh thyme
  • 2 Tablespoons honey
  • 1 pound fresh figs, stem trimmed off and halved

 

Instructions

  • Mix together the balsamic vinegar, honey, mustard, thyme, and garlic cloves in a small bowl. Set aside.
  • In a heavy bottomed pan over medium low heat, pour the olive oil into the pan, and season the chicken with salt and pepper. Once the oil is hot add the chicken thighs. Cook the chicken thighs for 7-10 minutes, or until it is deeply gold brown and easily releases from the pan. Add more oil as needed
  • Flip the chicken and cook on the other side until golden brown and the chicken is cooked through all the way, reaching an internal temperature of 165°F. About 10 minutes.
  • Pour the balsamic vinegar sauce and figs into the pan and bring to a simmer. Let the sauce reduce by half, stirring occasionally to get any stuck on bits from the bottom of the pan. Flip the chicken in the sauce, letting the other side sit in it for just a moment to moisten and get flavor, then serve with a healthy spoonful or two of the sauce over the top.

 

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Notes

  • Get more flavor from the figs by caramelizing them in the oil before adding the sauce.  Find out more in the "How to Cook" section above.
  • If you want to use dried figs, slice them thinly before cooking so they rehydrate enough.  Also, soak them in the vinegar sauce while the chicken cooks.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 35g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 136mg | Potassium: 544mg | Fiber: 4g | Sugar: 29g | Vitamin A: 416IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 2mg

 



Charity Godwin
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California Crab Spicy Stuffed Avocado

California Crab Spicy Stuffed Avocado

California Crab Spicy Stuffed Avocado

 

 

INGREDIENTS

  • 2 tablespoons vegan mayo
  • 2 teaspoons Siete traditional hot sauce, plus more for drizzling
  • 1 teaspoon chopped fresh chives
  • 4 oz can lump crab meat
  • 1/4 cup peeled and diced cucumber
  • 1 small Hass avocado, about 4 oz avocado when pitted and peeled
  • 1/2 teaspoon furikake, I like Eden Shake or use sesame seeds
  • Fresh cracked pepper to taste
  • 2 teaspoons coconut aminos (for whole30/paleo)
  • Green leaf lettuce for the bottom

 

INSTRUCTIONS

  • In a medium bowl, combine mayo, sriracha and chives.
  • Add crab meat and cucumber and chive and gently toss.
  • Cut the avocado open, remove pit and peel the skin or spoon the avocado out.
  • Place green leaf lettuce in bottom of bowl. Place avocado halves on top of lettuce.
  • Fill the avocado halves equally with crab salad.
  • Top with furikake and drizzle with coconut aminos

 

 

Serving: 1/2 stuffed avocado, Calories: 194kcal, Carbohydrates: 7g, Protein: 12g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 60mg, Sodium: 746mg, Fiber: 4g, Sugar: 1g WW Points Plus: 5

Charity Godwin
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