Recipes

Kale (or spinach)  Ricotta Chicken

• ▢ 1 ½ lb chicken breast
• ▢ 1 c ricotta cheese
• ▢ 1 c fresh chopped spinach (or kale)
• ▢ ½ c parmesan cheese, shredded
• ▢ 1 ½ c marinara sauce (I used pre-made red beet marinara sauce)
• ▢ 3 garlic cloves, minced (separated)
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon crushed red pepper
• ▢ ½ teaspoon cracked pepper
• ▢ ½ teaspoon sea salt
• ▢ extra parmesan for topping

Instructions

• Preheat oven to 425°F.
  
• In a bowl, mix together the ricotta, parmesan, spinach or kale, one garlic clove, Italian seasoning, and crushed red pepper until fully combined.
  
• Spray the bottom of a 9x13 pan, or large baking dish with oil. Line the chicken breasts in the pan and evenly season with salt, pepper and 2 of the garlic cloves. Spread the ricotta and spinach mixture over the top of the chicken breasts evenly. Cover the chicken completely with the marinara.
  
• Bake for about 18-22* minutes or until the thickest section of the chicken reaches an internal temperature of 165°F. (For thicker chicken breasts, this could take about 5 minutes longer if not more.) In the last several minutes, add shredded parmesan on top of the chicken and continue baking to melt. If the chicken is thick, it may take longer. Just keep an eye on it.
  
• Allow chicken to rest about 5 minutes before serving. Store leftovers in a sealed container in the refrigerator. Leftovers of this chicken are even better!

Nutrition

Calories: 377kcal | Carbohydrates: 8g | Protein: 49g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 1230mg | Potassium: 1051mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1560IU | Vitamin C: 11mg | Calcium: 311mg | Iron: 2mg

Mint Pineapple Cucumber Smoothie 2 servings

Ingredients

• 2 heaping cups (10 oz) pineapple, frozen or fresh
• 1 heaping cup (7 oz) English cucumber, sliced or 3 mini Persian cukes
• 1 cup (packed) fresh kale or baby spinach
• 1 small sweet apple, cored and chopped
• 10-15 mint leaves (and stems), depending on leaf size and preferred mintiness
• 1 cup cold water
• 4-6 ice cubes, if using fresh pineapple

Instructions

1. Place all the ingredients in a high-powered blender and blend until smooth.
2. Once blended, taste and adjust according to preferences such as adding more mint for a stronger mint flavour or pineapple and/or apple for additional sweetness.
3. Best served immediately.

Chioggia Beet Salad w mint dressing

Serves:2

1 chioggia beet, peeled & sliced thin

1 watermelon radish, peeled & sliced thin

1 container blackberries

1 can garbanzo beans OR lemon herb mussels

1 🥑 avocado, sliced

Lettuce greens of your choice

Dressing:

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard or white balsamic vinegar
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

Make the salad by splitting lettuce greens into 2 bowls. Split everything else into the 2 bowls as well. Make the dressing by adding ingredients to blender or food processor. Put dressing in salad and enjoy :)

Paleo Blueberry Banana muffins w vegan option

INGREDIENTS:

2 large overripe bananas about 1 cup, mashed

¼ cup coconut oil

¼ cup creamy almond or nut butter

2 TBS pure maple syrup

1 tsp pure vanilla extract

2 eggs lightly beaten (or egg replacer for vegan)

¼ cup coconut flour

¼ cup almond flour

2 Tbsp chia seeds

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp cinnamon

1 cup fresh or frozen blueberries

INSTRUCTIONS

• Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
• In a small bowl combine coconut flour, almond flour, chia seeds, baking powder, baking soda, salt and cinnamon). Set aside.
• In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
• Add mashed banana, maple syrup and vanilla extract and mix.
• Add eggs and stir until smooth.
• Add dry ingredients to wet ingredients and mix until completely combined.
• Gently fold in blueberries
• Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
• Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
• Enjoy!
• To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!

Organic Dream Bars

Ingredients:

2 cups organic oatmeal

1/4 cup organic golden flaxseed

2 Tbsp chia seeds

1 1/2 cups organic flour (or use 3/4 cup protein powder and 3/4 cup flour)

1/4 cup organic sugar

1 tsp baking soda (aluminum free)

1 tsp baking powder (aluminum free)

3/4 tsp Himalayan pink salt

1 cup (2 sticks) organic butter, melted

1 can organic sweetened condensed milk

1/3 cup organic peanut butter (or granola butter for nut free)

1 cup chocolate chips, I used sugar free 60% cocoa

Instructions:

Preheat oven to 375. Mix everything together. Don’t let the butter be too hot when you mix it in or it will melt the chocolate chips. Spread in 10x15 inch pan. Bake for 20 mins or until golden on top and done.

Red Radishes are so healthy!! Check out this Mediterranean Red Radish Slaw Recipe!

-Eliminates mucus/clears sinuses (nature’s sinus pill)

-Alleviates digestive distress and regulates bowels

-Protects against cancers in mouth, stomach, & colon.

-high in Vit C & zinc to boost immune system

-Detox superfood that helps purge toxins

-Reduces inflammation & eases pain/swelling

-Helps lower blood pressure/ prevents cardiovascular disease

-Helps purify kidneys & urinary system

-Prevents problems linked with asthma & bronchitis

-Useful in treating jaundice and healing the liver

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

AmarilloEatsOrganic.com

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jicama, diced

Celery diced

Radishes, diced

Garlic 🧄 chopped

Green onion chopped

cilantro chopped

Olive oil

2 limes,  juiced

salt and pepper

Mix altogether in a bowl and enjoy! You can substitute and add your favorites! (Pineapple, Jalapeno, cucumber…)

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

AmarilloEatsOrganic.com

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jicama, diced

Celery diced

Radishes, diced

Garlic 🧄 chopped

Green onion chopped

Olive oil

2 limes,  juiced

salt and pepper

Mix altogether in a bowl and enjoy! You can substitute and add your favorites! (Pineapple, Jalapeno, cucumber…)

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

Ingredients:

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!)

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

Serves: 4

INGREDIENTS:

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. 

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! :)

Ingredients:

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

Instructions:

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)

Serves: 1
1-2 cups shredded carrot

1 mango

1 orange

Blend all 3 items and enjoy!

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• 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.