Recipes / blog

Fig Cheesecake Pie

Crust:

1.5 cups pecans

2/3 cup coconut flakes

2 cups packed pitted dates

Mix in blender or food processor and put in pie pan, pressing down around edges.

Filling:

1 box vanilla pudding

1 container @spero original plant based cheese

1.5 cups vanilla plant based milk

4 Tbsp maple syrup

Topping: sliced ripe figs from @amarilloeatsorganic

Place filling on top of crust then decorate w figs and chill 2 hours to set mmm 😋 

Ingredients:

2 Tbsp avocado oil

4-5 golden beets

4 ribs celery

2 carrots 

1 shallot or onion

1 (32 oz) chicken stock

3 cloves garlic

1 cup Greek yogurt or Spero original cream cheese

green onions, cilantro, and cashews for the top

5 spice

cumin

turmeric

salt

pepper

Heat up your olive oil in a stock pot on the stove top. Add onion, celery, golden beets, carrots, & garlic. Add the box of chicken stock and boil until soft. Blend with an immersion blender or regular blender until smooth. Add Greek yogurt. Add spices to taste then top with green onion, cilantro, cheese, and cashews. (This recipe could be easily made into a vegan version)

No bake energy balls

• 1 cup old fashioned rolled oats
• ½ cup natural GRANOLA butter
• ¼ cup honey
• ¼ cup unsweetened shredded coconut
• ¼ cup chocolate chips
• 2 Tablespoons ground flaxseed (I left mine whole)
• 1 teaspoon vanilla extract
• pinch of sea salt

Instructions:

• Place all ingredients in a large bowl and stir together well to combine.
• Place bowl of “dough” in the fridge for 30 minutes to an hour so it can set up.
• Bring dough out of the fridge and roll into balls about 1 Tablespoon in size.
• Store in a covered container in the fridge or freezer.

Nutrition

Serving: 1ball Calories: 112kcal Carbohydrates: 12g Protein: 3g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 4g Sodium: 11mg Fiber: 2g Sugar: 7g

Ingredients

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon avocado oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cassava flour (or thickener like corn starch)
2 tablespoons sliced green onions (2 medium)

Steps

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.

In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.

Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.

INGREDIENTS

• 1 cup milk (or dairy-free milk)
• 1 cup ice
• 2 cups loose spinach, packed (or 1 bundle fresh)
• 1 small plum or apple cored and cut into chunks
• 1 small banana, cut into slices
• 1 scoop vanilla protein powder (optional)

INSTRUCTIONS

1. Place all ingredients into the blender jar, in the order in which they are listed.
2. Blend until smooth.
3. Serve immediately.

Cabbage Slaw w/ Lemon Dressing

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds 

Granola butter cookies recipe

• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 cup sugar
• 1 cup packed dark brown sugar
• 12 tbsp. unsalted butter, softened
• 2 eggs
• 1 container granola butter (order here: https://amarilloeatsorganic.com/search?type=product&q=granola+butter  )
• 2 tsp. vanilla extract

Instructions

1. Heat oven to 350°. Whisk together flour, baking powder and salt in a bowl; set aside. Beat sugars and butter together in a bowl with a hand mixer until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add granola butter and vanilla; beat until smooth. Add flour mixture; beat until combined.
2. Using a tablespoon, portion out dough and roll into balls; place 2″ apart on parchment paper—lined baking sheets. Using a fork, press tines over balls in a crosshatch pattern to flatten. Bake, rotating baking sheets halfway through cooking, until golden brown, about 12 minutes.

🥦Broccoli Cheese Soup Recipe🧀

(This is a family favorite in my house! My daughter asks for it all the time! Sometimes I freeze portions in a muffin tin then pop them in a baggie to quickly make small portions for her when she asks.)

Ingredients

1 Tbsp butter

2 cloves garlic

1 medium yellow onion, finely chopped (or shallot)

1/4 cup salted butter

1/2 cup all-purpose flour

4 cups chicken broth

4 cups half and half

12 oz fresh broccoli (I use a 12 oz bag of florets) , roughly chopped

2 carrots, peeled and chopped into sticks

1/2 tsp kosher salt

1/4 tsp paprika

1/4 tsp nutmeg

1/4 tsp garlic powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

4 cups cheddar cheese

Instructions

• Add 1 Tbsp butter to dutch oven and heat over MED heat.  Add chopped onion and garlic and saute until onions are soft and translucent, about 2-3 minutes.  Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
• Slowly pour in the chicken broth, whisking as you pour.  Continue with  half and half, pouring slowly and whisking as your pour.  
• Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
• Add broccoli and carrots and stir to combine.  Add paprika, nutmeg, garlic powder, cayenne, salt and pepper, stir.  Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender.  If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.

Y’all NEED this Italian potato salad recipe it’s SO good! ❤️

Remember to order your organic produce from @amarilloeatsorganic b4 Wed at 12pm for delivery or pick up this Friday 9/3 at AmarilloEatsOrganic.com

Italian Purple Potato Salad Recipe:

6 – 10 servings

• 2 1/2 Pounds Purple Potatoes – 1/2 inch cubes
• 1 Tablespoon White Vinegar – (helps to keep potatoes intact)
• 1 Recipe Basic Italian Vinaigrette – recipe below or Italian The One & Only Dressing
• 1/2 Red Onion – thinly sliced or minced
• 1 Large Red Bell Pepper – roasted – diced
• 1 Small Orange Pepper – diced
• 1 Small Yellow Pepper – diced
• 1 Container Cherry Tomatoes – halved
• 1 Cup Aged Parmesan Cheese – finely shredded
• 1 1/2 Cups Fresh Basil – chiffonade or roughly chopped

Basic Italian Vinaigrette

• 3/4 Cup Extra Virgin Olive Oil
• 1/4 Cup + 2 Tablespoons White Wine Vinegar
• 2 – 4 Cloves Garlic
• 2 Teaspoons Italian Seasoning
• 2 Teaspoons Sea Salt
• 1/2 Teaspoons Black Pepper

Instructions:

Potatoes

Dice the potatoes into half inch chunks and put in a large pot and cover with water.  Add the vinegar and bring to a boil then reduce heat to medium-high heat.  Cook for 30 to 40 minutes or until opaque and soft.   Make sure and check on them a few times, you don’t want to hard or mushy potatoes.  The best way is to taste them.  When the potatoes are tender, pour into a colander, drain and let cool.

Vinaigrette

Mince or press the garlic in a garlic press and add to a jar.

Measure all other ingredients and add to the jar.  Shake well.

If you have an immersion blender it will help emulsify it.  Just blend everything together then stir in the garlic.

Roasted pepper

Roast the red pepper on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems.  Dice them up.

Assemble

Add the onion, peppers, tomatoes, cheese, basil and dressing to a big bowl and stir well.

When the potatoes are cooled, gently fold into the vegetables.

@sperofoods @amarilloeatsorganic Post workout protein packed roll ups snack!

Recipe:

1 Spero The Cheddar

1 ranch seasoning pkt (or to make vegan use some dill, onion powder, garlic powder, salt, pepper)

Tortillas

Lunchmeat or meat substitute of your choice 

Roasted red pepper

Green onions

Mix the spero and ranch or seasonings. Spread in a tortilla then top w lunch meat or meat substitute, top with red pepper and green onions as desired, roll up and cut into 1 inch pieces. Faceplant!

➡️Order your organic produce bundles and favorite groceries like @sperofoods plant based sunflower cheese spread at AmarilloEatsOrganic.com TODAY! 🎉🛒