Recipes / recipe

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Peppers 
(Served with Italian Purple potato salad from another recipe on our blog)



4 Bell Peppers, tops and seeds removed

1 lb Holy Cow Beef fajita meat or 1 ribeye steak

2 Tbsp olive oil

1 large onion, sliced

1 tsp Cumin

1 tsp Chili powder

1 tsp Onion powder

1 tsp Garlic powder

1/2 tsp Salt

1/4 Pepper

Provolone cheese slices

1 cup water


  1. Start fajita meat in slow cooker on low. Add 1 cup water, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Cook meat for 4-5 hours or until done.
  2. Cook sliced onions on med high heat with 2 Tbsp oil in skillet on stovetop until caramelized. While onions cook, slice fajita meat against the grain into thin slices. Then add meat to onions.
  3. Preheat oven to 425 degrees. Fill bell peppers with meat and onion mixture and top each with a slice of provolone cheese. Cook for 15-20 mins (watch it so the top doesn’t burn!)



Charity Godwin
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Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)

Jicama Mini Street Tacos (keto, gluten free, paleo, Vegan/dairy free if you omit cheese)


Serves: 4



2 LARGE jicama (the size of the jicama determines the size of your tacos)

Olive, avocado, or coconut oil 

Salt, cumin, paprika

Meat or meat substitute of your choosing (I used leftover chicken)

1 avocado, mashed

Shredded Cheese, optional

Cilantro, optional

(*You might need a mandolin to slice jicama thin enough)


Heat 2 Tbsp olive oil a cast iron skillet over med heat. While oil is heating, peel jicama and cut ends off, and slice to 1/8” thickness with your mandolin. Place several jicama slices at a time into the hot skillet. Sprinkle salt, cumin, and paprika over all the slices then turn after a couple minutes on each side. Place on paper towel lined plate once finished. Then top with meat, avocado, shredded cheese, and cilantro. 

Charity Godwin
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With 5-6 grams of protein packed into just 2 dates, this is an awesome snack to keep going back to! Serves 6 OR make it and refrigerate to enjoy all week! :)


12 Dates, pits removed

1 container SPERO chocolate plant based sunflower spread

2 Tbsp Peanut butter (or granola butter for nut free)

shredded coconut for top, optional



Leave dates whole, but remove the pits. Then stuff each date with Spero chocolate plant based sunflower spread. Melt 2 Tbsp peanut butter in microwave for 30-45 seconds and then drizzle all over the top of your dates. Top with some shredded coconut and enjoy! (Can be made in advance and enjoyed all week or share with others if they don't last that long lol)

Charity Godwin
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Orange 🍊 , carrot 🥕 , mango 🥭 Smoothie

Orange 🍊 , carrot 🥕 , mango 🥭 Smoothie

Serves: 1
1-2 cups shredded carrot

1 mango

1 orange


Blend all 3 items and enjoy!


  • They Protect Your Eyes and Immune System. Beta-carotene is a nutrient that gives yellow or orange fruits and veggies their color. It can protect both your eyes and your immune system because it converts into retinol, also called Vitamin A, once it’s absorbed by the body.
  • They Fight Breast Cancer. Because orange fruits and vegetables contain a lot of Vitamin A, they can contribute to fighting breast cancer in the early stages.
  • They Keep Your Heart Healthy. Both alpha- and beta-carotene are contained in orange fruits and vegetables, and they will fight the damage caused to your body by the oxidation process.
  • They Enhance Your Skin. The majority of orange fruits and vegetables contain a lot of Vitamin C, which has many health benefits. One of the most important advantages is that it can keep your skin looking young and fresh due to its collagen-producing properties.
  • They Can Combat Diabetes.
Charity Godwin
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Shrimp Scampi Salad

Shrimp Scampi Salad



shrimp, cooked scampi style

black radish, sliced thin

Mini cucumbers, sliced thin

Shredded parmesan cheese, 2 Tbsp

champagne salad dressing (gluten free, vegan, 1g of sugar)

Charity Godwin
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Korean Bibimbap Bowls

Korean Bibimbap Bowls

1 Tbsp Olive oil

2 sweet potatoes, riced or shredded

1 cup peas

bok choy, steamed 

egg whites


kimchi (cucumber, black radish, red bell pepper, & carrot all sliced thin)

3 Tbsp coconut vinegar

1 Tbsp brown or coconut sugar


Fry up the sweet potatoes in olive oil with peas. Once done put in serving bowl. Then start the bok choy in the same pan. Then fry the eggs in the same pan. Place it all in serving bowl w chicken. Salt and pepper everything to taste. Thin slice cucumber, radish, red bell pepper, & carrot. Add 3 Tbsp coconut vinegar and 1 Tbsp brown sugar. Add to serving bowl and enjoy. 


Charity Godwin
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Bok Choy Smoothie

Bok Choy Smoothie

1 Cup water
2 Tablespoons Chia Seeds
4-5 Frozen peach or pear slices
Half-cup or more frozen blueberries
5 frozen strawberries, or to taste
(Cherries are also delicious)
6 Bok Choy leaves, lightly steamed

The finished smoothie has no cabbage-y flavor that I can detect, but since taste buds are different, you may need to experiment a little to find a berry–to–bok choy ratio that works for you.



Charity Godwin
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Pispili Albanian Cornbread with Leeks & Feta

Pispili Albanian Cornbread with Leeks & Feta

Pispili Albanian Cornbread with Leeks & Feta



2 pkgs cornbread, mixed according to pkg directions

Leeks - 3 cups chopped into rings

Feta cheese - 2 cups crumbled



Preheat oven to 375 degrees. Spray 9X13 dish with cooking spray. Mix both cornbread pkgs according to pkg directions. Add chopped leaks then pour into prepared baking dish. Top with feta cheese crumbles. Bake 25 mins or until done.




Charity Godwin
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Dairy-Free Cranberry Egg Nog French Toast (can be made the night before)

Dairy-Free Cranberry Egg Nog French Toast (can be made the night before)

Dairy-Free Cranberry Egg Nog French Toast (can be made the night before)


This easy recipe for egg nog french toast casserole is the perfect breakfast for Christmas morning!


  • 1 loaf french bread, diced into cubes
  • 4 Oz fresh cranberries (1/2 of 8 Oz bag)
  • 6 eggs
  • 2 cups dairy free vegan Oat Nog
  • 1 cup vanilla coconut Milk
  • 1 cup brown sugar or coconut sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


For the Topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter, diced into small pieces
  • 1/3 cup chopped pecans
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon



  1. Preheat the oven to 350. Cut your french bread into 1″ cubes and put into a prepared (buttered or sprayed) 9×13 baking dish.
  2. Whisk together the eggs, Oat Nog, coconut milk, brown sugar, vanilla, cinnamon and nutmeg. Pour over the bread and using a spatula mix it so all the bread is coated.
  3. Make the topping by mixing all the ingredients together until it combines and forms a wet sand type texture. Sprinkle that evenly over the top of the casserole, then place cranberries over the casserole. At this point you can cover it and place in the fridge to cook in the morning or bake right away. I have done both and both ways work well.
  4. Bake at 350 for 45-55 minutes. You should not see any wiggly uncooked egg mixture when it is done.
  5. Take the casserole out of the oven and serve warm! Enjoy!
Charity Godwin
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Cream of Black Radish Soup

Cream of Black Radish Soup

  • 1 large black radish 
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1 small potato
  • 2 cups vegetable stock
  • 1 cup full-fat coconut milk
  • pinch of nutmeg
  • salt and black pepper to taste
  • oil for cooking


  1. Peel and dice black radish and potato. Set aside.
  2. Heat oil in a pot over medium heat. Sauté onion until soft and translucent. Add garlic and stir for a minute until fragrant.
  3. Now add diced radish and potato, pinch of nutmeg, salt and black pepper. Pour vegetable stock and coconut milk. Bring to boil, lower the heat, cover and cook for 15-20 minutes or until vegetables are done.
  4. Blend the soup with immersion blender and serve.
Charity Godwin
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Cauliflower Antipasto Salad

Cauliflower Antipasto Salad


  •     4 cups chopped raw cauliflower
  • 1 cup marinated mushrooms, sliced (or sautéed fresh)
  • 2 oz. salami, (or I used @HolyCow 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)


  • 1 /2 Cup extra virgin olive oil
  • 3  fresh-squeezed lemons, juice
  • 1 T caper juice (from the jar of capers)
  • 1/2 tsp. dried Greek oregano
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • Pepper to taste



  • 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, whisk together vinaigrette dressing, olive oil, lemon juice, caper juice, dried oregano, & spices to make the dressing.
  • Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you don’t plan far enough ahead.)
  • When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, 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.
  • Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.)
  • 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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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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