Recipes

1/2 cup Frozen strawberries

1/2 cup frozen pineapple,

1 frozen banana

2 cups pea milk (or milk of your choice)

Ingredients:

lettuce

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)

Black Eyed Peas

2 containers or cans black eyed peas

2 ribs celery, chopped

20 or so baby carrots, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 Tbsp olive oil

4 slices bacon, chopped

1 box (32 Oz) veggie or chicken stock

1-2 cups water

Salt & pepper, to taste

1/2 tsp Paprika

1/4 tsp cayenne

Start your olive oil over med heat in pot. Add bacon, onions, and garlic. Then add celery, carrots, and black eyed peas. Cover with stock and water. Bring to a boil then reduce heat and simmer 1 hour or until black eyed peas are cooked through. Great served with cornbread!

1 Tbsp Olive oil

2 sweet potatoes, riced or shredded

1 cup peas

bok choy, steamed 

egg whites

chicken

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

3 Tbsp coconut vinegar

1 Tbsp brown or coconut sugar

INSTRUCTIONS:

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. 

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.

Pispili Albanian Cornbread with Leeks & Feta

Ingredients:

2 pkgs cornbread, mixed according to pkg directions

Leeks - 3 cups chopped into rings

Feta cheese - 2 cups crumbled

Instructions:

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.

Sweet Potato/Kale Breakfast Casserole

• 4 TB extra virgin olive oil
• 1 lb sweet potatoes, peeled and cut into 1/2” cubes
• 1/2 cup onion, diced
• 4 cloves garlic, minced
• 1/2 cup diced red bell peppers
• 1 lb ground breakfast sausage
• 2 cups kale leaves, chopped
• 12 large eggs
• 1/2 cup non-dairy milk of your choice (pea, almond, coconut, etc.)
• kosher salt and freshly ground black pepper

1. Preheat oven to 400F with rack on lower middle position. Lightly grease a 9×13 baking dish and set aside.
2. On a large baking sheet, combine sweet potatoes with 2 TB olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper; toss to coat well. Bake in a single, even layer for 20 minutes until soft.
3. Meanwhile, heat remaining 2 TB olive oil on a large skillet over medium high heat. Add onions and garlic and stir 2-3 minutes or until translucent. Add peppers and stir 1 more minute. Transfer mixture to prepared 9×13 baking dish.
4. In the same skillet over medium high heat, cook and break apart sausage with spatula until cooked through. Drain and add to baking dish with veggie mixture. Add roasted sweet potatoes, chopped kale, 1 tsp kosher salt, and 1/4 tsp freshly ground black pepper to the mixture in baking dish. Gently toss to combine all ingredients well.
5. In a bowl, gently whisk together the eggs and 1/2 cup of non-dairy milk until well combined. Pour evenly over the sausage/potato mixture in baking dish. Bake uncovered about 25-30 minutes or just until eggs are set in center.

*Dish can be prepared the night before. Cover tightly and chill. Bake uncovered in preheated oven for up to 1 hour, if baking straight from the fridge.

Healthy Lemon Blueberry Ricotta Parfaits

servings: 4 SERVINGS

prep time: 20 Mins

total time: 20 MINS

This 4-ingredient Healthy Blueberry Lemon Ricotta Parfaits recipe is tart from the lemon, rich from the ricotta, and sweet from the blueberries. Every flavor complements each other perfectly!

Ingredients

• 16 oz Part Skim Ricotta Cheese
• 1 Tbsp Lemon, Juiced
• 1 Tbsp Lemon Zest
• 1/2 cup monk-fruit powdered sugar
• 2 cups Fresh organic Blueberries

INSTRUCTIONS

• In a blender, add the ricotta, lemon juice, lemon zest, and powdered monk-fruit sugar.  Puree until completely smooth and airy.
• Add some blueberries to the bottom of 4 parfait or glass cups, then layer on the ricotta fluff.  Keep alternating the two until everything is used up.  Cover and chill for 2+ hours.
• Serve with whipped cream and extra blueberries, or as is.  Enjoy!

Spinach Pies (SPANAKOPITA)

INGREDIENTS

• 1 bunch fresh chopped spinach, washed and dried (salad spinner)
• 3 TBSP butter or avocado oil
• 1/2 medium onion, chopped
• 1 cup feta crumbles
• 3 eggs, divided-2 yolks for the filling, save the remaining for brushing on as a glaze
• 2 sheets puff pastry dough, thawed
• TZATZIKI SAUCE Recipe below

INSTRUCTIONS

1. Chop the fresh spinach.
2. In a skillet over medium heat melt the butter or oil and cook the onions until soft and translucent.
3. While the onions cook mix the feta and the egg yolks in a mixing bowl
4. Mix the remaining egg and egg whites together to make an egg wash and set aside.
5. When the onions are done mix them with the cold spinach to cool them off.
6. Then mix them into feta and eggs.
7. roll out one Puff Pastry sheet to roughly 12 inches square, score the sheet into 16 squares approximately 3x3 inches.
8. Divide the filling in half in the bowl and then split one of those halves between the 16 squares.
9. Fold each square over to form a triangle and then use a fork or your fingers to crimp the edge.
10. Transfer the hand pies to a baking sheet, brush lightly with the egg wash and bake in a 350˚ oven for 20-25 minutes or until lightly browned and cooked through.

For the TZATZIKI SAUCE (also doubles as salad dressing): 

Ingredients

• 2 Tsp dried dill
• 3 mint leaves, optional (or 1/2 tsp dried mint)
• 1 clove garlic
• 1/2 small onion, halved
• 2 cups Greek plain yogurt
• 1 tablespoon lemon juice
• 1 small cucumber, peeled, seeded and quartered (or 1/4 of a large one)
• ¼ teaspoon salt
• White pepper to taste 

Instructions

• In a blender jar, add dill, mint, garlic and onion. Cover and PULSE until garlic and onion are minced.
• Add remaining ingredients. Cover and PULSE until desired consistency.
• Cover and refrigerate until ready to serve.

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!

Ingredients:

• 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

Instructions:

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!

Ingredients

For the Salad:

• 2 cups brussel sprouts about 15 sprouts
• 4 cups fresh arugula or greens of your choice, spinach is also great
• 1 pear chopped
• 1/2 cup almonds or pecans
• 1/2 cup raisins, dried cherries, or cranberries optional

For the Dressing:

• 1/2 cup avocado oil or olive oil
• 1 tbsp white balsamic vinegar
• 1 tbsp red wine vinegar or apple cider vinegar
• 1 lemon, juiced
• 1 tsp dried basil
• 1/2 tsp salt + more to taste
• 1/2 tsp freshly ground pepper
  

Instructions

1. Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been "chopped".
2. In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
3. To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!

Spinach Artichoke Soup

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium carrots peeled and chopped
• 2 celery,  chopped
• 1/2 medium yellow onion chopped
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 6 cups vegetable broth
• 1 cup uncooked orzo
• 1 can artichoke hearts
• 2 cups baby spinach, or 1 bunch
• 1 (15 ounce) can cannellini beans drained and rinsed
• 1 tablespoon lemon juice from about 1/2 medium lemon
• 1 tablespoon chopped fresh parsley or 1-2 teaspoons dried
• 1/4 teaspoon kosher salt
• 10-12 cranks fresh-ground black pepper

Instructions

• Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat. Add onion and carrots and sauté, stirring frequently, for 4-5 minutes. Add garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.
• Stir in broth and bring to a boil. Add orzo, then reduce heat to medium. Simmer for 7-8 minutes, stirring frequently, just until the orzo is tender.
• Stir in the spinach, beans, artichokes and allow about 1 minute for the spinach to wilt. Add lemon juice, parsley, salt, and pepper. Serve and enjoy!