Recipes / carrots

Seafood Lasagna (No Tomato)

Seafood Lasagna (No Tomato)

Seafood Lasagna



Olive oil

1/4 lb small peeled shrimp

2 cups ricotta cheese

4 Tbsp fresh parsley

2 tsp oregano

1 tsp salt

Pepper, to taste

1/4 lb scallops

1/4 lb salmon

1/4 lb mussels

1 pkg (8 Oz) lasagna pasta noodles

3 cloves garlic, chopped


1 fresh bunch Spinach, chopped

1-2 cups shredded carrots

3 cups shredded mozzarella cheese

2 cups parmesan cheese

3 Oz fresh basil for top, optional

Roasted Asparagus, optional


Preheat oven to 375. Cook pasta noodles according to pkg instructions. Cook shrimp, salmon, mussels, scallops in a pan with a little olive oil. (Cut up salmon into cubes). Put ricotta cheese, oregano, salt, pepper, chopped garlic, 2 cups parmesan cheese, & parsley in a small bowl and mix it up.


To Assemble: Lasagna Noodles, seafood medley, shredded mozzarella, ricotta mixture, chopped fresh spinach, & grated carrots. Repeat 3-4 times until you run out of noodles and for top layer just add seafood medley, mozzarella, parmesan, & fresh basil.


Bake on 375 covered for 1 hour. Serve with fresh asparagus if desired.


Charity Godwin
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Hamburger Stew Recipe (no tomato option)

Hamburger Stew Recipe (no tomato option)

Hamburger Stew Recipe (no tomato option)


Have an allergy to 🍅 tomatoes or an auto immune disorder? Tomatoes are a night shade vegetable and some people can’t have it. I have found it’s easy to substitute tomatoes with tomatillos or green chilies in Mexican style dishes. It’s easy to use puréed beets (golden or red) to add to recipes like soup and stew in place of canned tomatoes.



2 Tbsp olive oil

1 lb Holy Cow hamburger meat 

6 cloves garlic, diced

1 medium onion, chopped

1 large green bell pepper, chopped

2 ribs celery, chopped

2 carrots, peeled and chopped (or use shredded)

1 cup frozen peas

2 russet potatoes, chopped (I used purple)

1  (14 Oz can diced tomatoes)

1 large can tomato sauce

*4 cups puréed golden beets (If doing no tomato, instead of diced tomatoes and tomato sauce use 4 cups puréed golden beets- like to keep this frozen and on hand for thickening soups)

32 Oz box chicken or veggie stock

Thyme, garlic, salt, & pepper to taste

(Any other veggies you have frozen and on hand? Just throw them in 😉I added some okra to this)


Start off with a nice stock pot add the oil then onions, garlic, bell pepper, & celery. Add hamburger meat and brown. Then add carrots, potatoes, frozen peas, tomatoes or beets, and chicken or veggie stock. Cool until meat is cooked thru and potatoes are done. Season to taste and serve with your favorite cornbread or crusty bread.





Charity Godwin
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Hearty Beef Sunchoke Stew

Hearty Beef Sunchoke Stew

Hearty Beef Sunchoke Stew


2 tbsp (30 mL) extra virgin olive OR AVOCADO oil
2 cups (500 mL) red onions, chopped
3 cloves garlic, minced
2 cups (500 mL) sunchokes, chopped
2 cups (500 mL) carrots, chopped
1 tsp (5 mL) pink rock or grey sea salt
1 lb (454 g) venison or @HolyCowbeef stew meat
1 quart (1 L) vegetable broth
1 cup (250 mL) water
2 tbsp (30 mL) fresh rosemary, minced

1/2 Tbsp Thyme


1. Over medium-high heat, sauté oil, onion, garlic, sunchokes, carrots and salt for 5-7 minutes.

2. Add meat, broth, water, Thyme and rosemary. Bring to a light boil, then reduce heat to low.

3. Cover and simmer for 45 minutes or longer.


Yield: Makes 6 servings

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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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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Escabeche Salad Recipe

Escabeche Salad Recipe


1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste


You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Charity Godwin
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Easy Chicken Sheet Pan Dinner

Easy Chicken Sheet Pan Dinner

Easy Chicken Sheet Pan Dinner



-2 large chicken breasts, I cut these into smaller hand size pieces

-2 golden Beets, roughly chopped

-4 multi colored carrots, sliced

-4 Purple potatoes, roughly chopped

-3 Tbsp olive oil

-Garlic powder

-Herbs of your choosing (I used savory seasoning and turmeric)

-Salt and pepper to taste



Preheat oven to 425 degrees. Put cut chicken breasts in middle of pan and layer all the chopped veggies around it. Top chopped veggies with olive oil, then season veggies and chicken with all the seasonings. Cook 15-20 mins or until done. Enjoy!

Charity Godwin
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Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)

Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!)


2 Tbsp avocado oil

1-2 carrots 🥕 peeled into ribbons

2 bok choy, chopped

2 cloves garlic, chopped

1/4 inch piece of fresh ginger, chopped

1 bell pepper- any color, chopped

1/2 large onion 🧅, cut into chunks

2 celery stalks, chopped

1/4-1/2 cup pecan halves

1/2 cup coconut aminos 

1/2 tsp Chinese 5 spice seasoning

Salt & pepper, to taste

Barley, rice, or glass noodles 

*Green onions for topping, optional

*Chicken is optional if you want the non vegan version


  1. Start your rice or noodles according to package directions.
  2. Chop all the veggies. Start heating 2 Tbsp oil in cast iron skillet and add the onion, garlic, and everything else all to one pan. (If making with meat, cook meat first then remove to serving bowl and add everything else.)
  3. Add coconut aminos and spices. Cook about 10 mins. Then enjoy!




Charity Godwin
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Roasted Honey cheese carrots and asparagus

Roasted Honey cheese carrots and asparagus



baby carrots



Avocado oil

salt & pepper


Pre-heat oven to 425 degrees F. Slice baby carrots in half and cut off woody ends of asparagus and clean in strainer. Spray a sheet pan w cooking spray and place the asparagus on 1/2 and the carrots on the other half. Drizzle w oil, salt, and pepper. Then, on the carrots side, drizzle w honey, and top w shredded cheese. Roast in over 20 mins or until done.


Charity Godwin
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Green Goddess Avocado Dressing/Dip Recipe

Green Goddess Avocado Dressing/Dip Recipe

Green Goddess Avocado dressing/dip Recipe



* Immersion blender or food processor



* 1/2 avocado

* 1/2 cup sour cream or greek yogurt

* fresh basil

* fresh dill

* fresh mint

* pinch kosher salt

* squeeze of lime

* 1 t. honey


* Whizz all the ingredients together in a food processor until all herbs are finely incorporated and dressing is emulsified. I use about a ¼ cup of herbs (loosely packed) or a small handful of each.



If you try it and want more herby flavor just keep on adding additional herbs until you get that perfect flavor. 


Charity Godwin
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Post Workout Protein Packed Roll Ups

Post Workout Protein Packed Roll Ups

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



1 Spero The Cheddar

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


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 TODAY! 🎉🛒

Charity Godwin
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