Recipes

Ingredients:

eggs

Olive oil

greens of your choice (I used pea sprouts and spinach mix)

salsa, for topping (optional)

fresh organic fruit (optional)

Instructions:

Place your olive oil 1/2 tsp or so in a pan on stove and heat up over medium heat. Add 1 cup or so of greens and cook a few minutes. Remove the greens to a plate and then cook your egg. Top the greens with the cooked egg and then top with salsa and serve with fruit if desired.

Ginger, Carrot, Cinnamon Protein Muffins

Ingredients

• 2 cups whole wheat flour (add 1/4 cup protein powder in place of part of the flour if desired)
• 1/3 cup beet or coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup organic Greek yogurt
• 1/2 cup unsweetened vanilla coconut milk
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup honey
• 1/2 cup olive OR coconut oil (if using coconut oil, be sure it's melted and slightly cooled)
• 1 cup shredded carrots
• 1 inch piece of fresh ginger, grated

Instructions

• Preheat oven to 400 degrees (F).
• Line a 12-cup muffin tin with paper liners; set aside.
• In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside.
• In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey.
• Gently mix the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in the oil. And then fold in carrots & ginger. Be sure not to over mix here. 
• Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 23 minutes. 
• Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

We like to purchase 25 lb bulk bags of gluten free oats from AmarilloEatsOrganic.com to make our own allergen free granola!

We get to choose what kind of sweeteners if any and we can make it allergen free. We store them in the pantry for up to 6 months!

Ingredients
2 cups rolled oats
½ tsp cinnamon
¼ tsp salt
¼ cup brown sugar
¼ cup maple syrup
¼ cup coconut oil
1 tsp vanilla extract

Instructions:
Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.
In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a seperate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, coconut oil, and vanilla. Pour the wet into the dry and mix well.
Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.
Bake for 20 minutes in the oven, flipping the granola over and flattening with a spoon again half way through baking. Remove from the oven when you see a golden color begin to develop on your granola. Don't over bake this!
Store in airtight container up to 6 months (mine gets eaten much faster lol)

Black Peppered Cauliflower

Ingredients

• 3 heaping cups (300 g) cauliflower florets, a small head of cauliflower

For the marinade:

• 1 tablespoon coconut aminos
• 1 teaspoon ketchup (I used beet ketchup)
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 2-3 tablespoons arrowroot starch

For the sauce:

• 1 teaspoon olive oil
• 4 cloves garlic minced
• 1/2 inch ginger minced
• 2 dried red chilies, or Thai red chili paste
• 1/4 cup chopped red onion
• 3/4 cup chopped celery
• 2 tablespoon coconut aminos
• 1 tablespoon maple syrup or honey
• 3/4 teaspoon or more freshly ground black pepper
• 1/8 teaspoon white pepper
• 1.5 teaspoons arrowroot starch
• 1/2 cup (120 ml) water
• Green onion and sesame seeds for garnish

Instructions

• Chop up the cauliflower into small to medium size florets and add to a large bowl.
• In a small bowl combine the coconut aminos, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons arrowroot starch over the cauliflower and toss again until all the cauliflower florets are coated.
  
• If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch.
  
• Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other.
• Bake at 400ºF (200ºC) for 28 minutes.
  
• Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent.
  
• Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the arrowroot starch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat.
  
• Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa.
  
• Store refrigerated in a closed container for upto 3 days.
  

Cuisine: Chinese

Serves: 4 servings

Ingredients

Sauce

• ¼ cup COCONUT AMINOS
• ¼ cup rice OR COCONUT vinegar
• 1 TBS each: chili paste, sesame oil, and MAPLE SYRUP
• ¼ cup water
• 1½ tsp ARROWROOT STARCH

Stir Fry

• 1 small bunch green onions, divided and minced
• 1 TBS minced ginger
• 3 garlic cloves, minced
• Splash olive oil
• 6 oz noodles (ramen, lo mein, or wide rice noodles) I USED EINKORN SPAGHETTI
• 5 cups roughly chopped green cabbage (1/2 a small head)
• 2 cups shredded carrots
• 1 onion 🧅 sliced
• 1.4 lbs chicken tenders
• 1/2 tsp 5 spice powder

Instructions

1. Mix together the COCONUT AMINOS, rice/coconut vinegar, chili paste, sesame oil, and maple syrup. In another small container, whisk together the water and arrowroot starch. Pour the starch slurry into the sauce and whisk to combine.
2. Cut the root off the green onions. Mince the white and light green part of the onion, set aside. Slice the green tops, and set aside.
3. Cook noodles according to package directions.
4. Meanwhile, in a large skillet (I used a 15 inch cast iron) over medium heat, combine a splash of olive oil with the ginger, garlic, and add chicken. Then add onions. Cook until fragrant and starting to brown, 1-2 minutes.
5. Mix in cabbage and carrots. Cook another 2-4 minutes, or until the veggies are tender crisp.
6. Stir in cooked noodles.
7. Give the sauce another whisk to lift any settled starch. Poor into the skillet and stir to combine. Cook 2-3 minutes or until the sauce is thickened and the cornstarch is cooked.
8. Divide the noodle stir fry among 4 plates, and top with the sliced green onions. Serve.

Italian Napa Cabbage Slaw

1 28-oz. Napa cabbage, tough outer leaves removed, halved, sliced thinly

3/4 tsp. flaky sea salt

½ cup coarsely chopped raw pistachios

1/4 cup extra-virgin olive oil

½ tsp. freshly ground black pepper, plus more

1/2 tsp thyme

Orange Zest, finely grated

1 orange, juiced

2 Tbsp. apple cider vinegar

2 tsp. honey, preferably wildflower

1 cup parsley leaves with tender stems

1 Tbsp. thinly sliced chives

3 oz. Parmesan, shaved, plus more for serving

Shredded carrots, optional

Shredded cucumber, optional

1. Place sliced Napa cabbage, parsley, pistachios, and any other optional veggies in bowl.
2. Make dressing ingredients in measuring cup: olive oil, apple cider vinegar, salt, pepper, thyme, orange zest, orange juice, & honey.
3. Mix dressing into cabbage and enjoy!

Ingredients

• 3 5 oz cans albacore tuna, drained well
• 1 cup cottage cheese
• 1/4 cup finely chopped red onion
• 2 celery stalk finely chopped
• 2 Tablespoons capers chopped
• 1/4 cup diced dill pickles
• juice from 1/2 lemon about 1 TB
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon dried dill
• 1/4 teaspoon garlic powder
• 8 slices of large thick crusty bread or crackers

Instructions

• Mix all ingredients together (except bread)
• Cover and refrigerate for at least 30 mins
• Serve on your favorite bread or crackers

(Healthy) Mediterranean Chicken Wraps (15 min meal)

INGREDIENTS

• 4 cups cooked and shredded chicken
• 4 ounces crumbled feta cheese, about 1 cup
• ½ cup plain Greek yogurt
• ½ cup FRESH red peppers, patted dry and chopped
• 1/4 black & 1/4 cup kalamata olives, chopped
• 1 teaspoon fresh lemon zest
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 12-inch flour tortillas, white or whole wheat
• 4 ounces FRESH baby spinach, about 4 cups

INSTRUCTIONS 

• In a large bowl, combine the chicken, feta, yogurt, red peppers, olives, lemon zest, lemon juice, salt and pepper.
• Divide the arugula (or spinach) among the tortillas, spreading across the entire tortilla. Spoon the chicken mixture down the center of the tortilla (about 1/4 of the mixture for each tortilla if making 4 wraps), and roll up tightly.
• Use a serrated knife to slice in half. Serve.

Grexican (Greek/Mexican) White Chicken Enchiladas

2 tablespoons olive oil , divided
2 to 3 cups cooked shredded chicken
2 cups organic Italian cheese Blends Shredded, divided

8 wheat Flour Tortillas

1 red bell pepper , diced

1/8 teaspoon salt

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup Greek yogurt

salt and fresh ground pepper , to taste

1 teaspoon Italian Seasoning

1 tablespoon chopped fresh parsley , divided

Roasted Asparagus, optional side

INSTRUCTIONS:

• Preheat oven to 425F.
• Grease a 9x13 casserole dish with cooking spray and set aside.
• Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through.
• Remove from heat and stir in 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian.
• Distribute the chicken mixture evenly among the tortillas.
• Roll up the tortillas and place seam side down in the prepared pan. Set aside.
• Heat 1 tablespoon olive oil in a skillet.
• Add diced peppers and season with salt.
• Cook for 2 minutes, or until tender, stirring occasionally.
• Remove from pan and set aside.
• Add butter to pan and melt.
• Stir in flour; continue to stir until moistened.
• Whisk in chicken broth; continue to frequently whisk until sauce is smooth and thickened.
• Stir in the yogurt and prepared peppers.
• Season with salt, pepper, Italian seasoning and 1/2 tablespoon fresh parsley.
• Mix until thoroughly combined.
• Remove from heat and pour the sauce over the rolled tortillas.
• Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes, or until golden and bubbly.
• Remove from oven and let cool 5 minutes.
• Garnish with fresh parsley.
• Serve with roasted asparagus if desired

Romanesco Cauliflower ( or any veggie) Nachos (Gluten-Free, Low-Carb)

Ingredients

• 1 medium head romanesco cauliflower (or any veggie)
• 2 tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. garlic powder
• ½ tsp. paprika
• 1 tsp salt
• 1/4 tsp pepper
• couple dashes cayenne pepper

Optional toppings:

• Black olives
• cheese I used smoked Gouda
• jalapeño, sliced fresh
• tomatoes
• Black beans
• Green chilies
• Green onions, chopped
• greek yogurt
• cilantro

Instructions

• Preheat oven to 400 degrees
• Line large baking sheet with parchment paper
• Break cauliflower into florets and then slice cauliflower florets lengthwise into nacho shapes.
• Place in large mixing bowl with olive oil, cumin, garlic powder, paprika, salt, pepper, and cayenne pepper.
• Coat evenly and place on lined baking sheet.
• Roast in even 15-20 minutes turning at least once during cooking.
• Lower oven to 350 degrees.
• Remove from oven and top with optional toppings.
• Place back in oven 10 more minutes or until toppings heated through.

Broccoli Tuna Cassava Noodle Casserole

Ingredients

• 2 cans tuna drained or 1.5 c. shredded chicken or turkey breast
• 2-4 cups fresh broccoli, chopped
• 3 tbsp. Olive oil
• 1 small onion, diced
• 2-4 stalks celery, chopped
• 3-4 med. mushrooms washed and sliced
• 4 oz cream cheese
• ½ c. sour cream
• 1 10.5 oz can cream of mushroom soup
• ¾ c milk
• 8 oz cassava Rotini
• 1 c shredded cheese
• 1 c french fried onions
• 1 tsp. Garlic powder
• Salt, to taste
• Pepper, to taste

Instructions

• Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray. Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions, mushrooms, broccoli, & celery and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so).
• Add mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once its hot.
• Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well.
• Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish.
• Add the shredded cheese on top.
• Sprinkle the french fried onions on top.
• Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.

Red Kale, Olive, Chick Pea Salad

INGREDIENTS

• 1 (16 oz.) can California Black Ripe Olives
• 1 (15 oz.) can chickpeas, rinsed and drained
• 2-3 cups kale, finely chopped
• 1/2 cup thinly sliced green onions
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon honey
• Salt and pepper, to taste
• 1-2 tablespoons chopped fresh parsley
• 2-3 tablespoons grated Parmesan cheese (optional-leave out for vegan)

INSTRUCTIONS

1. In a large bowl, toss together olives, chickpeas, red kale and green onions.
2. In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic and honey. Season with salt and pepper, to taste.
3. Pour desired amount of dressing over salad and toss to coat evenly. Add fresh parsley and toss again. Sprinkle with Parmesan cheese before serving, if desired.