Recipes / recipe

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 OR AVOCADO 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.

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.

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.

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.

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!

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.

Ingredients:

2 Tbsp butter

4 or more apples, peeled and diced

1 pkg cranberries

1/2 Tbsp cinnamon

1/2 cup maple syrup, brown sugar, or honey

Heat butter in a soup pot over med-high heat. Add all other ingredients. When you hear cranberries pop and split open, it’s ready!

Charity’s Orange Delicious Smoothie (orange Julius copycat)

Serves 2

Ingredients:

8 1/2 ounces freshly squeezed orange juice, divided (half an ice cube tray)🍊

1/2 orange zest, finely grated

1/2 cup whole milk or vanilla coconut milk

2 Tbsp monkfruit powdered sugar

1/2 tsp vanilla extract

Whipped topping, optional

Pour 6 1/2 ounces of the orange juice into an ice tray & freeze until solid approx. 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the fridge until ready to use. In the blender, combine the frozen juice cubes, reserved orange juice, zest, milk, powdered sugar, & vanilla. Blend until smooth and slushy, 30-45 seconds. Top w whipped topping if desired. Serve immediately.

Instant Pot Zuppa Toscana

INGREDIENTS

• 1 Tablespoon olive oil
• 1 lb Holy Cow Beef Sausage, *
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups peeled & chopped potatoes
• 32 oz chicken or veggie stock
• 1/2 teaspoon oregano
  Salt & pepper, red pepper flakes
• 1/2 cup heavy cream or coconut cream for paleo 
• 2 cups chopped kale
• Cooked Bacon bits (optional)
• Parmesan cheese, shredded (optional)

INSTRUCTIONS

INSTANT POT INSTRUCTIONS

• Press the ‘Saute’ button, and add the olive oil.  When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes.
• Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything.
• Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam.
• Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and coked bacon bits (optional) to the pot. Stir everything, and serve warm. 
  

STOVETOP INSTRUCTIONS

• In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. 
  
• Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes.
  
• Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more.
  
• Season with pepper, and serve.
  

TIPS & NOTES

* You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana.

** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below.

*** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can.

FREEZER INSTRUCTIONS

This soup freezes well, just omit the cream and the kale when freezing. Add them to the soup when you reheat it before serving.

NUTRITION

• Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg

Orange glazed salmon with Green Bean Stir Fry

Ingredients:

3 Tbsp olive oil

2 pc wild-caught salmon

1 pkg green beans

1 red bell pepper, cut into chunks

1 small onion, cut into chunks

1/2 cup pecan halves

1 orange, juiced

1/2 inch piece fresh ginger, chopped

1 large clove garlic, chopped

1/2 cup Coconut aminos

1/2 tsp Chinese 5 spice

Salt and pepper to taste

Heat olive oil over high heat in large frying pan. Add onions, bell pepper, garlic, ginger, and green beans. Add coconut aminos and cook until green beans are desired doneness. Move all these veggies to a large bowl. Add 1 Tbsp olive oil to hot pan and add salmon to the pan skin side up. Season the skin with salt and pepper. After 2-3 mins, turn fish over and cook the other side for 2-3 minutes. Season fish with Chinese 5 spice powder. Then squeeze orange juice all over the top of salmon in hot pan and add 1/2 cup pecan halves. Serve fish over veggies. Tastes delish! Enjoy!

Sugar-Free Cranberry orange buttermilk breakfast cake

INGREDIENTS

• ½ cup unsalted butter, room temperature
• the zest from 1 orange zest
• 1 cup + 1 tablespoon monkfruit sugar
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) flour (use cassava for gluten free)
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 2 cups fresh cranberries
• ½ cup buttermilk

INSTRUCTIONS

• Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
• Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
• Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
• Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.

*You can also make muffins with this batter if you prefer