Recipes

Warm Cinnamon Golden Beet & Blueberry Salad

Warm Cinnamon Golden Beet & Blueberry Salad

Warm Cinnamon Golden Beet & Blueberry Salad

serves 6


3 lbs organic beets, peeled and diced

12 Oz fresh organic blueberries

1 tsp cinnamon

1/4 tsp turmeric

1/2 tsp cumin

2 Tbsp organic maple syrup

Salt & pepper, to taste

 

Steam beats in steamer basket in stovetop about 10 mins or until cooked thru. Once finished, add beets to bowl, then add all of the other ingredients. Mix & enjoy!

Charity Godwin
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Warm Spinach, Kale, and Sunchoke Salad

Warm Spinach, Kale, and Sunchoke Salad

Warm Spinach, Kale, and Sunchoke Salad

 

Ingredients

Ingredient Checklist

 

  • 1 pound organic sunchokes, scrubbed and cut into 1-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 15 garlic cloves, peeled
  • Pinch of crushed red pepper
  • Kosher salt
  • Black pepper
  • 5 Oz kale & spring lettuce mix
  • 1 bunch fresh leaf or curly spinach, stemmed, large leaves torn
  • 1/4 cup apple cider vinegar
  • 1 golden delicious apple, sliced
  • 5 slices sharp cheddar cheese, sliced into small bits (1 cup)

 

Directions

Step 1

Preheat the oven to 400°. In a large cast-iron skillet, heat 2 tablespoons of the olive oil until nearly smoking. Add the sunchokes, garlic and crushed red pepper and season with salt and black pepper. Transfer the skillet to the oven and roast for 25 to 30 minutes, until the sunchokes are just tender.

Step 2

Put the spinach & kale/spring mix in a large bowl. Remove the skillet from the oven and add the vinegar and remaining 2 tablespoons of olive oil; immediately scrape the sunchoke mixture and any liquid over the spinach and toss until gently wilted. Add the apple and half of the cheese, season with salt and black pepper and toss to mix; transfer to a serving bowl. Top with the remaining cheese; serve.

Charity Godwin
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Loaded Baked Potato Soup

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Serves 6

1 pound bacon, roughly chopped for vegan omit)
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream (for vegan omit)
2 cups Ripple unsweet Pea milk
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and pea milk simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings
Charity Godwin
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Greek Salad w chicken, potato salad, hummus,  & tzatziki (Zoe’s Copycat Recipe) & Greek Chicken Pita (2 meals of recipes!)

Greek Salad w chicken, potato salad, hummus, & tzatziki (Zoe’s Copycat Recipe) & Greek Chicken Pita (2 meals of recipes!)

Greek Salad w chicken, potato salad, hummus,  & tzatziki (Zoe’s Copycat Recipe) & Greek Chicken Pita (2 meals of recipes!)

 

I LOVE it when I can make something and eat on it a couple days in new ways! This recipe is a family favorite! I make the Greek chicken pita recipe the first night, then Greek salad the next meal with all the leftovers! ❤️

 

For The POTATO SALAD:

12 red potatoes (26 Oz)
1/2 tsp salt

1/4 cup sliced green onions

1/2 cup Greek Red Wine Vinaigrette (recipe below)

 

Instructions

  1. Slice the potatoes. I quartered mine.
  2. Place in a pot of water, and bring to a boil.
  3. Add 1/2 tsp salt.
  4. Reduce heat, and cook until tender, about 12 minutes.
  5. Drain and cool.
  6. Stir in dressing and green onions.
  7. Serve room temperature.

 

For the Greek Red Wine Vinaigrette

 

Ingredients

  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1/2 cup extra virgin olive oil or avocado oil
  • 1/2 teaspoon garlic powder (or granulated garlic)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Measure each ingredient, and add to a mason jar (or other container with a tight-fitting lid).
  2. Shake to combine.

For the HUMMUS:

2 (15 Oz) cans chick peas, drained

2-4 Tbsp Olive or avocado oil

2 cloves garlic 🧄

Juice of 1 lemon 🍋

1 tsp salt 🧂

1/4 tsp pepper

 

*Mix all of these ingredients in a blender. You might need to add a little more oil or water.

 

For the TZATZIKI SAUCE (also doubles as salad dressing):

Ingredients

  • 2 Tsp dried dill
  • 3 mint leaves, optional
  • 1 clove garlic
  • 1/2 small onion, halved
  • 2 cups Greek plain yogurt
  • 1 tablespoon lemon juice
  • 1 small cucumber, peeled, seeded and quartered (or 1/4 of a large one)
  • ¼ teaspoon salt
  • White pepper to taste

 

Instructions

  • In a blender jar, add dill, mint, garlic and onion. Cover and PULSE until garlic and onion are minced.
  • Add remaining ingredients. Cover and PULSE until desired consistency.
  • Cover and refrigerate until ready to serve.

 

🥙For the Grilled chicken pita pocket 🥙 :

2 Tbsp Olive or avocado oil

4 lbs chicken thighs, cut into small chunks

Red leaf lettuce

Kalamata (purple) olives

Pita bread

Greek seasoning, to taste

*Greek potato salad recipe above

*tzatziki recipe above

*hummus recipe above

Carrots and cucumber slices for hummus

 

 

Heat oil in large skillet. Add diced chicken then Greek seasoning. Cook on medium-high heat until chicken is cooked thru and no longer pink. (Usually about 10 mins). Fill pita pockets with red leaf lettuce, cooked chicken, and kalamata (purple) olives. I like to use tzatziki sauce all over mine. Serve with a side of Green potato salad, hummus, carrots, and cucumber slices.

 

🥗 For the Greek Salad🥗 :

*Greek potato salad recipe above

*red wine vinaigrette or tzatziki recipe above for salad dressing

*hummus recipe from above

*Greek chicken recipe from above

Red leaf lettuce, cleaned and chopped

Sliced, cucumbers

Kalamata (purple) + green olives

Green bell pepper slices

Pita bread triangles, warmed

Baby carrots

Feta cheese

 

Place about 3/4 cup Greek potato salad in the bottom of salad bowl. Top with red leaf lettuce, dressing of your choice, & everything else except hummus and pita. Warm pita bread for 5-10 mins in 250 degree oven or until warm. Serve pita in bowl w hummus and carrots, cucumber, bell pepper.

 

 

 

Charity Godwin
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Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant

Grilled Mediterranean Eggplant

 

INGREDIENTS

FOR THE EGGPLANT

1/2 c. extra-virgin olive oil

1 tsp. dried oregano 

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 large eggplants, sliced into 1/4" rounds

1/4 c. crumbled feta

2 tbsp. freshly chopped parsley

Juice of 1/2 lemon

 

FOR THE TAHINI DRESSING

1/3 c. tahini

Juice of 1 lemon

2 tbsp. water

1 clove garlic, minced

Kosher salt

 

DIRECTIONS

 

  • Make eggplant: Heat grill or grill pan over medium-high heat. In a small bowl, combine oil, oregano, and red pepper flakes. Brush all over eggplants and season with salt and pepper. 
  • Grill eggplants until tender and slightly charred, about 3 minutes per side. 
  • Top grilled eggplants with feta and parsley, then squeeze lemon juice over. 
  • Make tahini dressing: In a medium bowl, whisk together tahini, lemon juice, water, and garlic. Season with salt. If dressing is too thick, add more water, a tablespoon at a time, until desired consistency. 
  • Serve eggplant warm with tahini dressing.
Charity Godwin
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Italian Fig Christmas Cookies (Cuccidari)

Italian Fig Christmas Cookies (Cuccidari)

Italian Fig Christmas Cookies (Cuccidari)

 

Preheat the oven to 425

 

Christmas Cookie Dough:

((Or use your favorite sugar cookie dough recipe! The recipe below is also PERFECT for frosted cut out Christmas cookies))

2 cups butter

2 cups sugar

6 cups flour

3 tsp baking powder

2 lg eggs

½ cup water

1 tsp. vanilla

1 tsp. Almond extract

3/4 tsp salt

 

Filling:

1 pkg. (1/2 -1 lb.) dates (OR DATE SPREAD), chopped

1 box raisins (15 oz.)

1 lb. fresh figs from

½ lb. chopped walnuts

1 lb. jar orange marmalade or I used raspberry

¼ - ½ rum or whiskey or 2 tsp. rum extract (optional)

 

Topping:

Cinnamon and sugar

 

To make the FILLING:

Chop the figs a little at a time in a food processor. They can be quite tough and could burn out your motor if you use dried instead of fresh figs

 

Add the figs and all the other ingredients for the filling in a saucepan for the stove.....

 

Heat it through on medium low till it is soft and pliable and melts together a little. Remove from heat.

 

To make the DOUGH:

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients in a separate bowl and add a little at a time to butter mixture. Mix until flour is completely incorporated and dough comes together. Chill 1 to 2 hours. Roll two desired thickness and cut into desired shapes. Bake for 8 to 10 minutes on 350 for Christmas cookies or for these Italian fig cookies 425. Leave cookies on baking sheet to cool for at least five minutes before moving them to decorate.

 

To ASSEMBLE:

Flour your cutting board continuously throughout the whole rolling process. Roll a piece of dough approximately 10" long by 6" wide

and cut the edges and top and bottom straight.....

 

Put the filling down the middle of the dough from top to bottom. The tricky part of this section of making the cookies is to decide how much filling to use so that you don't run out before you get to the end of your dough or your dough doesn't run out before you get to the end of your filling! If you have leftover dough, you can roll it out, sprinkle sugar and cinnamon on it, roll it and bake it......yum! With a butter knife form the dough on either side over the filling and seal the middle and ends. The dough is quite pliable and can be blended together to close the seam.... With a sharp knife cut the tube on the diagonal about every 3/4". Place the cookie seam down on the cookie sheet to bake. No need to grease the pan....there is plenty of shortening in there for that! Bake them at 425 degrees for about 13 minutes til golden brown.....this recipe makes about 7 dozen cookies. They freeze beautifully. I usually freeze them once they are cooled in either freezer bags or large pans with foil. When I need some to give as a gift or to serve to guests (or just eat, and sometimes that is right out of the freezer!), I defrost them and frost them and they are as fresh as the day I made them.....                 

 

 

FROSTING

(I opted to just sprinkle mine with cinnamon sugar- GREAT with coffee) 

2 2/3 cups confectionary sugar

2 tablespoons vegetable oil

1 tablespoon flavoring (almond, lemon, anise), optional

Hot water

SPRINKLES, Optl

 

Combine all ingredients except water. Slowly add a little hot water till frosting is smooth.

 

Charity Godwin
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Green Chile Chili Recipe (or enchilada verde stuffing)

Green Chile Chili Recipe (or enchilada verde stuffing)

Green Chile Chili Recipe (or enchilada verde stuffing)

 

1 Tbsp Avocado oil

1.3 lbs ground or leftover Turkey

1 Jalapeño, seeds removed and diced

1 - 4 Oz green chiles

1 large sweet yellow onion, chopped

1 can (15 Oz) pinto or white beans, drained

2 cloves garlic, chopped

1 (15 Oz) jar Siete Green Enchilada Sauce (2 if you're making enchiladas)

Lime, juiced

1 tsp oregano

2 tsp cumin

Salt & pepper, to taste

Avocados for topping, optional

Greek yogurt for topping, optl

Cilantro for topping, optl

Shredded cheese for topping, optl

Tortillas (if making enchiladas)

 

Heat oil on med-high in large stock pot. Add turkey and cook until done. Then add diced onions, jalapeño, & garlic. Add oregano, cumin, salt, & pepper. Add jar of Siete, green chiles, & can of beans. Mix and turn heat to med-low. While cooking, dice avocados & cilantro for topping. After 10 mins or so the chili should be ready to eat. Enjoy!

 

*For enchilada verde stuffing, fill TORTILLAS with the stuffing and place in a sprayed 9x13 casserole dish seem side down. Top with more SIETE enchilada sauce & cheese. Bake in 350 degree oven for 30 mins or until cheese is melted.

 

 

 

Charity Godwin
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Cajun Roasted Romanesco Cauliflower

Cajun Roasted Romanesco Cauliflower

Ingredients

  • 1 large Romanesco Cauliflower (you can use a regular Cauliflower if that’s easier)
  • 2 Tbsp Cajun or Fajita spice
  • 1 Tablespoon of olive oil
  • 1 cup of Greek yogurt
  • 1 Lime, zest and juice
  • 1/2 tsp Ground Coriander
  • 2 Avocado
  • Chilli Flakes and green Onion optional
  • Parmesan cheese optional
  • Cilantro for the top, optional

 

Method

  1. Pre heat oven to 200°c. Mix the spices with the olive oil and mix in cauliflower to coat.
  2. Place in a sheet pan and throw it in the oven for approximately 30 minutes.
  3. While the Romanesco is cooking. Place your yogurt in a bowl, zest your Lime, mix in ground Coriander and mix altogether.
  4. With the Lime you just zested, squeeze the juice from it into a bowl, scrape your Avocado into it and Mash together.
  5. When the Romanesco is cooked, place a small knife into it, if it is still very hard leave for another 5 minutes, but if it feels soft and the knife passes into it easily then remove from oven.
  6. Either leave whole or cut into wedges, drizzle your yogurt over the top and served with your smashed Avocado. Top w cheese and onions if desired. Enjoy and share with others……may be.
Charity Godwin
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Mediterranean Spicy Lentil Soup with Spinach

Mediterranean Spicy Lentil Soup with Spinach

Mediterranean Spicy Lentil Soup with Spinach

 

 

  • Extra Virgin Olive Oil
  • 1 large yellow onion, finely chopped
  • 1 large garlic clove, chopped
  • Salt and pepper
  • 1 ½ teaspoon ground coriander
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon smoked paprika
  • 1/2 teaspoon crushed red peppers
  • 2 teaspoon dried mint flakes
  • Pinch of sugar
  • 1 tablespoon flour
  • 6 cups low-sodium vegetable broth
  • 3 cups water, more if needed
  • 1-2 bunches fresh leaf spinach 
  • 1 ½ cups green lentils or small brown lentils, rinsed
  • 1 lime, juice of
  • 2 cups chopped flat leaf parsley
  • carrots, chopped (optl)


  1. In a large ceramic or soup pot, heat 2 tablespoon olive oil. Add the chopped onions and sautee until golden brown. Add the garlic, all the spices, dried mint, sugar and flour. Cook for about 2 minutes on medium heat stirring regularly.
  2. Now add the broth and water. Raise the heat to high and bring the liquid to a rolling boil; add the frozen spinach and the lentils. Cook for 5 minutes on high heat then reduce the heat to medium-low. Cover and cook for 20 minutes or until the lentils are fully cooked to tender. (Partway through cooking, check the liquid levels, and if you need to add a little bit of hot water.)
  3. Once the lentils are fully cooked, stir in the lime juice and chopped parsley. Remove from the heat and let sit covered for 5 minutes or so. Serve hot with pita bread or your favorite rustic Italian bread.
Charity Godwin
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Cranberry Apple Bri Grilled Cheese

Cranberry Apple Bri Grilled Cheese

Cranberry Apple Bri Grilled Cheese

 

Ingredients

  • 4 sturdy slices wheat or sourdough bread (don't use soft bread)
  • 2 tablespoons butter
  • 1/3 cup olive oil
  • 8 ounces chilled brie (rind removed), cut into thin slices
  • 1 medium apple, cut into thin slices
  • 1/2 cup whole berry cranberry sauce

Instructions

  • Butter the four slices of bread.  Brush the other side with olive oil.
  • Heat a large skillet over medium-high heat.  Place two slices of bread butter-side-down on the skillet.  Top each slice with brie, sliced apple and cranberry sauce.  Place the other slices of bread on top- butter-side-up. Place a lid on top of the skillet.
  • Reduce the heat to medium and let the sandwiches toast on the bottom.  When the cheese looks like it's beginning to melt, take the lid off the skillet and use a spatula to check under the sandwiches.  When they're golden brown, flip them gently.  Toast the other side of the sandwich until golden brown.  Serve and eat immediately!
Charity Godwin
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Best Ever Zucchini Bread

Best Ever Zucchini Bread

Best Ever Zucchini Bread

 

INGREDIENTS

  • Butter and flour for preparing baking pans
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 3½ cups grated zucchini (you can use as few as 2 cups and as much as 4 cups)
  • 3 eggs
  • ½ cup apple sauce
  • ½ cup avocado oil
  • 2¼ cups granulated sugar
  • 4 teaspoons vanilla extract
  • 1 cup chopped pecans

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Generously butter and lightly flour two 8”x4” loaf pans.
  2. In a medium bowl, sift together flour, salt, baking soda, baking powder and cinnamon. Stir gently to combine.
  3. Shred zucchini, lightly packing it down as you measure it.
  4. In the bowl of a stand mixer beat eggs, applesauce, oil, sugar and vanilla extract. Mix very well.
  5. Slowly add the dry ingredients (about 1/3 at a time) mixing as you go – then beat well to fully combine.
  6. With a rubber scraper or wooden spoon, stir in shredded zucchini and nuts into the batter and mix well.
  7. Pour half of the batter into each prepared pan.
  8. Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
  9. Remove from the pans and cool on wire racks.

 

 

 

 

 

 

 

 

 

 

 

 

Charity Godwin
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Roasted broccolini & carrots

Roasted broccolini & carrots

Roasted broccolini & carrots! So easy just sprinkle w olive oil and seasonings roast on 400 for 20 mins!
Charity Godwin
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