Recipes

Ingredients:

2 kiwi, diced

6-8 strawberries, diced

2 jalapeños, diced

Cilantro 1/4 cup, chopped 

lime, juiced

salt to taste

cinnamon grain free chips, optional

Mix all ingredients and enjoy!

Jalapeño Popper Cauliflower Soup

INGREDIENTS

serves 5

• 2 Tablespoons butter
• 1 small shallot or 1/4 small red onion, chopped
• 3 cloves garlic, minced
• 4 cups grated cauliflower (about 1 small head of cauliflower)
• 1 Tablespoon chopped fresh dill
• 3/4 teaspoon pink salt
• pepper
• 2 Tablespoons water
• 2 Tablespoons gluten-free or all-purpose flour (see notes for brand used)
• 1-3/4 cups chicken broth, divided
• 2 cups milk (any kind, I used oat milk )
• Dairy free garlic herb cream cheese blend or 1/3 less fat cream cheese, softened to room temperature
• 1-2 jalapeño diced

DIRECTIONS

1. Melt butter in a large soup pot over medium heat. Add onion and garlic then saute until onions are starting to become tender, 4-5 minutes, stirring often to avoid burning the garlic. Add the cauliflower, then stir to coat cauliflower in butter. Add water then place a lid on top and steam cauliflower until tender, 7 minutes, stirring occasionally.
2. Meanwhile whisk 1/4 cup chicken broth and flour together in a small bowl then set aside. Add remaining 1-1/2 cups chicken broth and milk to the soup pot, add more pepper, then turn heat up to medium-high and bring soup to a gentle bubble, stirring occasionally. Turn heat back down to medium then stream in chicken broth/flour mixture, stir to combine, and then simmer until soup is slightly thickened, 5 minutes.
3. Divide cream cheese into thirds in wrapper then scrape into the soup pot. Switch to a whisk then whisk soup until cream cheese is fully melted and incorporated. Add 1/2 the diced jalapeño.
4. Blend soup in the blender until smooth. Then add dill, salt, and pepper and then let soup sit and thicken off the heat for 10 minutes before serving.
5. Top with cheese (optional) & diced jalapeño

Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch

These Cauliflower Taco Bowls with Creamy Vegan Cilantro Ranch are filled with quinoa, bell peppers, onion & beans. A healthy & tasty vegan dinner!

Course Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 bowls

Calories 597kcal

Ingredients

FOR THE CAULIFLOWER

• 1 tablespoon olive oil
• 2 cups cauliflower roughly chopped
• ½ red bell pepper chopped
• ½ red onion chopped
• 2 tablespoon taco seasoning

FOR THE QUINOA (or rice)

• 1 tablespoon olive oil
• ½ red bell pepper chopped
• ½ red onion chopped
• 1 jalapeño chopped
• 2 cups QUINOA (or brown rice) cooked
• 1 15-ounce can black beans drained and rinsed
• 1 4-ounce can green chilis
• 2 tablespoon taco seasoning
• ¼ cup salsa*

FOR THE CILANTRO RANCH

• ½ cup vegan mayo
• 1 tablespoon apple cider vinegar plus more to taste
• ½ bunch cilantro
• 4 cloves garlic peeled
• 5 basil leaves
• salt & pepper to taste
• water as needed

FOR THE SALAD

• 5 cups leafy greens
• 1 avocado chopped
• cilantro, lime wedges for topping

Instructions

• Preheat the oven to 425 degrees and line a baking sheet with parchment paper. 
  
• Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Bake in the oven for 30 minutes, tossing halfway.
  
• While the cauliflower is cooking, prepare the quinoa/rice mixture.
  
• Heat olive oil in a pan over medium heat. Add bell pepper, onion and jalapeño to the pan and sauté for 5 minutes. Add the remaining rice ingredients and toss to combine. Turn heat to low and stir occasionally until you are ready to eat.
  
• To prepare the cilantro ranch add all of the ingredients (except the water) to a food processor. Taste and adjust salt, pepper and vinegar to taste. Thin with water until desired consistency is reached. 
  
• To assemble, layer greens, rice mixture and cauliflower in each bowl.** Top with avocado and cilantro. Drizzle with cilantro ranch and serve with lime wedges!

CHEESY CAULIFLOWER SCRAMBLE

3/4 cup cauliflower rice

1/2 cup liquid egg whites

1 egg

1/8 th tsp garlic powder

Pinch of turmeric

Salt and pepper to taste

2 tbsp shredded cheddar cheese

1 Tbsp olive oil

Diced green chilies for topping, optional

If using frozen cauliflower, be sure to defrost your rice before cooking.

Heat a small non-stick skillet over medium low heat and add 1 Tbsp olive oil.

Add cauliflower rice and season with salt, pepper, garlic powder and turmeric.  Toss everything together and cook until the cauliflower is warmed through (just a couple of minutes).

Whisk together eggs and egg whites, pour over cauliflower.  Cook for 3-4 minutes, stirring periodically to create a scramble.

Once the eggs are just about set through, sprinkle cheese over the top and pop on a lid and cook until the cheese is just melted.

Enjoy with fresh fruit and your favorite toast!

Mexican Coleslaw Salad

ingredients

• 14 ounce bag coleslaw mix OR 4 cups shredded purple cabbage and 2 cups shredded carrots
• 1/2 cup red bell pepper, diced
• 1/2 cup black beens, rinsed and drained
• 1/2 cup hominy OR corn
• 1/2 cup minced cilantro
• 1 jalapeno, seeds removed and finely diced
• 1 can sliced black olives
• 3/4 cup mayo (or Greek yogurt for healthier)
• 1/4 cup sour cream (or Greek yogurt)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 Tablespoons lime juice
• sliced avocado for topping, optional
• Shredded cheese for topping, optional

instructions

1. In a large mixing bowl, combine coleslaw mix, red pepper, black beans, hominy, cilantro, black olives, and jalapeño.
2. In a separate small bowl, combine mayo, sour cream, spices, and lime juice.
3. Add mayo mixture to coleslaw mixture and stir to combine

Cod Piccata & Air Fried Fingerling Potatoes (Fish&Chips)

Ingredients

• 1 ½ pound cod fillet
• ⅓ c flour
• ¼ c Parmesan cheese grated
• 1 c chicken broth
• ½ c heavy cream
• 1 clove garlic finely minced
• 1 teaspoon starch (I used tapioca)
• ¼ c capers
  3 tablespoon lemon juice
• 3 tablespoon olive oil
• 1 tablespoon butter
• salt, pepper
• 2 tablespoon parsley chopped

Instructions

• Cut cod fillet to desired size pieces and season with salt and pepper on both sides.
  
• In a medium shallow bowl combine flour and Parmesan cheese. Dip cod fillets into a flour-cheese mixture and shake off any excess flour.
  
• Heat olive oil in a large non-stick skillet and over medium heat. Place fillets in a skillet and cook for 4-5 minutes on each side or until slightly browned. Transfer cooked fillets to a plate.
  
• In the same pan melt butter on a medium heat. Add garlic and saute for 30 seconds.
  
• Add heavy cream and chicken broth and wait until it bubbles.
  

Air Fried Fingerling Potatoes (Chips)

1.5 lb. fingerling potatoes, sliced in half lengthwise
1 tbsp olive oil
2 tbsp grated parmesan
1/2 tsp garlic powder
salt and pepper
Garlic Aioli
1/4 cup mayo
1 tbsp olive oil
1 tbsp dijon
1 tsp minced garlic
salt and pepper to taste
1/2 tsp fresh chopped parsley, dried parsley flakes will also work

In a mixing bowl combine the fingerling potatoes, oil, grated parmesan, salt, pepper and garlic powder. Mix and make sure the potatoes are evenly coated.

Add potatoes to the air fryer basket. Air fryer at 400 degrees for 15-18 minutes or until crispy enough to your liking. Shaking the basket or tossing around the potatoes half way.

Meanwhile, prepare your garlic aioli by combining all the ingredients. Cover and refrigerate until ready to use.

Serve air fried fingerling potatoes with the garlic aioli and enjoy!

😍YUMMY😍

Chicken Lettuce Wraps with

Avocado Cream Sauce

Ingredients:

14 ounces chicken breasts ~ 10 ounces cooked

1 ½ tsp taco seasoning

Pineapple 1/2 cup chopped (optional)

Avocado Cilantro Lime Sauce:

½ cup 2% plain Greek yogurt

3 ounces avocado

1 tbsp lime juice

½  cup cilantro

¼ tsp salt

3 to 4 tbsp water

Directions:

Sprinkle taco seasoning on chicken breasts and grill, bake or broil until cooked through. Cut chicken into 1 inch pieces. Set aside.

Place Greek yogurt, avocado, lime juice, cilantro, and salt in a small blender. Blend until smooth. Add 3 to 4 tbsp water to thin out the sauce until desired consistency.

To make this a complete Lean and Green meal, place half the chicken on 1 serving (47 g) of romaine lettuce with half the sauce.

Makes 2 Servings

Sweet Potato Pecan Pie Recipe

Ingredients:

2 Store bought pie crusts

Filling:

-1.5 lb sweet potatoes, baked until fork tender peeled & mashed

-3/4 cup organic maple syrup

-1.5 tsp ground cinnamon

-3/4 tsp ground ginger

-3/4 tsp ground nutmeg

-8 large eggs, divided

-2 1/4 tsp pure vanilla extract, divided

-2 1/4 cup pecan pieces divided

-3/4 cup granulated sugar

-3/4 cup firmly packed light brown sugar

-1/3 cup organic maple syrup

-1 pinch salt

-whipped cream for topping

1. Combine the sweet potatoes, maple syrup, cinnamon, ginger, nutmeg, 2 eggs and 3/4 tsp. vanilla in a large mixing bowl to make a filling .
2. For the filling into the pie pan and sprinkle 1/2 cup pecan pieces over the filling.
3. Beat the rest of the eggs in a separate large bowl. Add the granulated sugar, brown sugar, maple syrup, salt, and the rest of the vanilla to the bowl and start to blend. Pour the mixture over the pecan pieces in a pie pan.
4. Air fry on bake setting (or bake in oven) at 325 degrees for 1 hour and 15 mins. Cover the pie with foil halfway thru cooking time. Bake until the filling is set and pastry is golden brown. Serve with whipped cream.

Cranberry Fluff Salad Recipe

Ingredients

• 12 ounces fresh cranberries, frozen, then thawed cranberries (fresh or frozen also work)
• 1/2 cup monk fruit sugar
• 8 ounces crushed fresh pineapple, drained
• 2 cups mini-marshmallows
• 1 cup heavy cream
• 1-4-1/2 cup Walnuts, chopped

Instructions

• Chop cranberries in a food processor. Remove to a bowl. Mix in sugar, cover, and refrigerate overnight.
• Add well drained pineapple and marshmallows. Mix to combine.
• Whip heavy cream to stiff peaks. With a rubber spatula, gently fold the cream into the cranberry mixture. Refrigerate until ready to serve. Then top with walnuts!

INGREDIENTS

(Marinated Mushrooms)

• 1 pound mushrooms
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ¼ cup diced red onion
• 2 cloves garlic, minced
• 2 teaspoons brown sugar, packed
• ½ teaspoon dried oregano
• ½ teaspoon whole black peppercorns
• ¼ teaspoon crushed red pepper flakes, optional
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves
• 2 T fresh-squeezed lemon juice
• 1 T caper juice (from the jar of capers)

(Anti-pasto Cauliflower)

• 4 cups chopped raw cauliflower
• 1 cup marinated mushrooms, (recipe above) sliced
• 2 oz. @HolyCowBeef 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)

INSTRUCTIONS for Marinated Mushrooms:

• In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
• In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
• Add to cauliflower recipe

Cauliflower recipe:

• 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, make your marinated mushrooms.
• When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels. Be sure to get the cauliflower as dry as you can get it, or the salad will be watery.
• When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, pour in the sliced mushrooms with dressing, 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.
• 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.

Red Beet Chili (No Tomato)

1 pot- & 30 minutes til dinner!!

Serves: 5

Olive oil,  2 Tbsp

6 red beets, peeled and diced

4 cloves garlic, diced

1 large onion, diced

2 lbs ground chicken or beef

2 small cans mild diced green chilies

2 cans kidney or pinto beans

1-2 Tbsp Chili powder

1 Tbsp cumin

Salt and pepper to taste

Cornbread or corn chips, optional

Cheese for topping, optional

Start heating olive oil in large pot. Add diced onions, garlic, & diced beets to hot pot. Cook 10 mins then add ground meat and cook until done. Add all other ingredients and spices to pot. Cook another 10 mins or so for flavors to blend together and enjoy!