Recipes

Cauliflower Pizza Crust

Ingredients

• 1 cup riced, then cooked cauliflower
• 1/2 cup grated parmesan or mozzarella cheese
• 1 egg, beaten
• 1 tsp italian seasonings
• 1/2 tsp crushed garlic
• 1/2 tsp salt
• 1/2 cup shredded mozzarella cheese (for topping)
• pizza sauce & additional toppings of your choice

Instructions

1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don't want mush.

2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Or throw it in the salad spinner and spin the water out!Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!

3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.

4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your "dough" on the cookie sheet and pat out a 9" round. Be sure not to press it too thin as it's easy to create holes.

5. Bake your dough at 450 degrees for 15-25 minutes.

6. Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it! I hope you enjoy this wonderful cauliflower pizza crust recipe!

These work awesome with Chinese food or just as a side dish!

ingredients:

1-2 lbs green beans

1 Tbsp olive oil

2 Tbsp butter

1/4- 1/2 cup coconut aminos

1 tsp garlic powder

1/4 tsp salt

pinch of crushed red pepper flakes, optional (leave out if you don’t like spicy)

Directions:

Heat olive oil and butter in a skillet on high heat until melted. (It’s extra good when made in a cast iron skillet) Add green beans and everything else! Cook until desired doneness (usually 10 minutes or so). Enjoy!

Citrus Beet Salad with Spiced Honey

Ingredients

Spiced Honey Vinaigrette

• 1/3 cup honey
• 2 cinnamon sticks
• 5 whole cloves
• 1/3 cup white wine vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• 1/2 cup olive oil

Golden Beet and Citrus Salad

• 1 chioggia or golden beet peeled and sliced thin
• 1 blood orange peeled and sliced
• 1 Cara Cara orange peeled and sliced
• 1 Naval orange peeled and sliced
• 1 red grapefruit peeled and sliced
• 1 large avocado peeled, pitted and sliced thin
• salt and black pepper
• fresh dill

Instructions

• In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves. Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.
• Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, Naval orange slices and grapefruit slices. Add the avocado on top and sprinkle salt and pepper to your desired amount. Drizzle with the vinaigrette and top with fresh dill.
• Eat immediately and enjoy!

Ingredients

• 3 - 4 lbs Chicken Legs (drumsticks)
• 1/2 tsp Salt
• 1/4 cup Coconut Aminos
• 1 Tbsp Rice Wine or coconut Vinegar
• 7 whole cloves Garlic
• 1/4 tsp Red Pepper Flakes (or more to taste)
• 1 Tbsp Fresh Ginger (or 1 tsp powdered ginger)
• Zest of 2 Oranges
• 1 1/2 cups fresh squeezed Orange Juice

Add after Pressure Cooking

• 2 Tbsp Arrowroot starch
• 3 Tbsp Water
• 2 Tbsp Brown Sugar
• 1 tsp Toasted Sesame or avocado Oil
• Green Onions (for garnish), sliced

Instructions

1. Add the chicken legs, salt, coconut aminos, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice.
   
2. Put the lid on the pot and set the steam release knob to the Sealing position.
   
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 15 minutes. It will take several minutes for the pot to come to pressure
4. When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure.
   
5. When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray.
   
6. Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating).
   
7. Mix together the arrowroot starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry
8. When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed.
   
9. Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes.
   
10. Garnish with green onions and serve with rice or fresh veggies

Hummus with Fresh Mint/Olive Pesto (sesame free)

Ingredients:

Pesto-

3 cups fresh mint

1/2 cup olive oil

2 Tbsp white balsamic vinegar

1/3 cup veggie stock

3 tsp black olives plus a little juice

Salt & pepper

Hummus-

2 cans garbanzo beans, all but 1/2 cup liquid drained

1/2 cup olive oil

1-2 Lemons, juiced

3-4 cloves fresh garlic

Salt & pepper

Paprika

(Fresh veggies for serving)

Use your blender or food processor to mix all ingredients until fully mixed. Place hummus in a bowl & sprinkle with paprika and place mint olive pesto in the middle on top. Enjoy!

Roasted Cauliflower Cheddar Soup

Ingredients

• 1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 3 Tbsp butter
• 1 cup finely chopped yellow onion
• 3 1/2 Tbsp all-purpose flour
• 1 clove garlic , minced
• 3 cups milk
• 1 (14 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried parsley or 1 Tbsp chopped fresh
• 1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
• 1 bay leaf
• 4 oz shredded sharp white cheddar cheese , shredded (1 cup), plus more for serving if desired
• 1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Instructions

Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper.

Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside.

In a large pot, melt butter over medium heat. Add in onion and saute until tender, about 4 - 5 minutes. Add in flour and cook, stirring constantly 1 1/2 minutes, adding in garlic during last 30 seconds of cooking.

While whisking, slowly pour in milk followed by chicken broth and cream. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste (I used 1/2 tsp salt but this may vary depending on how much salt you added to your cauliflower and how much salt you prefer).

Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender (being careful as your working with hot liquids) and return to soup in pot.

Remove from heat and stir in sharp white cheddar and parmesan cheese. Serve warm garnished with additional shredded white cheddar and serve with fresh bread or croutons if desired.

Ingredients:

lavash

gravy

eggs, scrambled

breakfast meat or meat alternative

mozzarella cheese

Serve with fresh organic fruit

Preheat oven to 400 degrees. Spray sheet-pan with cooking spray. Place lavash on sheet-pan and place in oven for 4 mins. After 4 mins, top with gravy cheese, scrambled eggs, and meat. Place back in oven for 3-5 mins or until done. Enjoy!

INGREDIENTS:

Asparagus cut into 1 inch pieces

1 lb boneless skinless chicken breast sliced into cutlets

salt & pepper

2 Tbs butter

1 onion diced

4 garlic cloves minced

1 red bell pepper, sliced

2 1/2 cups chicken stock divided

7 oz cream cheese try to find an herb/garlic flavored one!

2 cups fresh baby spinach leaves or 1 bunch

2 cups freshly cooked pasta

INSTRUCTIONS

• In a large skillet, melt the butter.
  
• Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.
  
• In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
  
• Season with salt and pepper.
• Cook for 2 minutes then add the cream cheese and the remaining stock.
  
• Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.
  
• Add the spinach & asparagus and toss into the sauce until wilted.
  
• Add the chicken and any juices back into the pan and allow to warm through.
  
• Plate the pasta, add chicken and spoon a good helping of the sauce over the top.
  
• Devour.

Quick and easy healthier pizza at home :) Takes 15 mins total from star to finish!!

Ingredients:

lavash (thin wrap bread)

chicken sausage or Pumfu for vegan

beet or pizza sauce

mozzarella cheese

fresh spinach

red bell peppers

black olives

olive oil spray

directions:

Preheat oven to 400 degrees. Place lavash sheets on sheet pan. Cook sausage. Top lavash with sauce, mozzarella, sausage, & veggies. Spray with olive oil spray and cook for 6 minutes in oven. Enjoy!

Sautéed Orange Rainbow Chard

        2 tablespoons (2 tablespoons) olive oil

       1/2 (1/2 ) yellow onion, thinly sliced

       1/4 teaspoon (0.2 teaspoon) salt

       1/4 teaspoon (0.2 teaspoon) pepper

       pinch (pinch) of red pepper flakes

      1 (1 ) bunch rainbow chard, washed, dried and      chopped

      juice from 1/2 an orange

Instructions 

• Heat a large sautee pan over medium heat. Add the olive oil, onion, salt, pepper and red pepper flakes. Slowly caramelize the onions, about 10-15 minutes stirring occasionally.
• When the onions are golden brown and caramelized, add the rainbow chard. Toss with the onions. Cook until the chard just begins to soften, about 2-4 minutes. Add the juice from the orange. Toss, and cook another 2 minutes. Taste for salt and pepper. Serve warm.

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.

Ingredients:

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.

Ingredients