Recipes

Cheese Enchiladas

INGREDIENTS:

• 8 soft corn tortillas
• 4 cups shredded cheddar/jack cheese (or vegan cheese)
• Enchilada sauce homemade (recipe below)
• 1/2 white onion, chopped (optional)
• Fresh cilantro, chopped (optional)

Enchilada sauce Ingredients:

4 tbsp olive oil
8 tbsp all purpose flour
3 tbsp Powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp salt

1 tsp cumin
4 cups chicken broth (use veggie broth for vegan)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spoon 1/2 cup of the enchilada sauce over the bottom of a 9x13 casserole dish
3. Dip each corn tortilla into the enchilada sauce. Place 1/2 cup of shredded cheese, and 1 Tbsp of the chopped onion, down the middle of a corn tortilla, and roll it up. Place into the baking dish seam side down. Continue with the remaining 7 corn tortillas.
4. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
5. Bake for 20 minutes.
6. Remove from the oven, topped with chopped cilantro.

Ingredients:

2 Tbsp olive oil

1 Tbsp butter

1 lemon, zest and juice

4 cloves garlic, chopped

1 lb mussels (or opt for no protein for vegan)

1 lb asparagus cut into thirds

1/2 Vidalia onion, diced

1/2 red bell pepper diced

2 carrots, diced small

4 Tbsp fresh Italian parsley, chopped

salt & pepper

1 pkg spaghetti noodles (I used Einkhorn)

Instructions:

Fill large pot with water and bring to a boil to cook pasta according to package directions and then drain and set aside. Heat olive oil and butter over medium heat in pan on stove top. Add garlic, onion, & veggies! Cook for 5 mins or until tender. Add salt and pepper to taste then add mussels, lemon zest and juice. Mix with pasta and enjoy!

Grilled Pineapple Chicken (paleo/whole 30)

INGREDIENTS

• 1 fresh pineapple, skin removed and cut into rounds with the core removed (see recipe notes)
• 2 lbs boneless chicken thighs (or breasts)

FOR THE MARINADE:

• 1/2 cup coconut aminos
• 1/4 cup pineapple juice (or sub water if you don't have any)
• 1/4 cup puréed beets (it tomato paste)
• 4-6 pitted dates
• 2 tsp garlic powder
• 2 tsp chili powder
• 1 tsp smoked paprika

FOR SERVING AND TOPPING:

• White or cauli rice (Cauli rice for Whole30)
• Mixed greens (I used lacinato kale, carrot tops, & beet greens)
• Chopped green onions for topping

INSTRUCTIONS 

• Soak dates in warm water as noted to soften. 
  
• To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
  
• Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  
• When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
  
• Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side). 
  
• Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.

Ingredients

• 1 ripe avocado
• 1-2  bananas
• 2 eggs (I used duck) (use egg substitute for vegan)
• 2 Tbsp honey Can be substituted for maple syrup
• 1 tsp vanilla
• 1.5 Cups plain flour
• 2 tsp baking powder
• If batter is a little too sticky, add 1/4-1/2 cup dairy free milk
• ¼ cup dark choc chips optional

Instructions

• Add the avocado, banana, eggs, honey and vanilla to a mixer bowl
• Stir until smooth
• In a large bowl sift the flour and baking powder, if you cant be bothered sifting just make sure you fork through the baking powder so it is well mixed
• Add the avocado and banana mix to the dry ingredients including the chocolate chips
• mix gently until just combined (this is the secret of a good muffin texture, do not over mix them)
• Spoon into a greased or lined 12 hole muffin tin 
• Bake at 356 degrees F for 20-25 mins
• Leave to cool in the tray before you attempt removing them
• Serve

Jalapeño Ranch Chicken Burgers

2 lbs ground chicken

2 jalapeños, seeds removed and diced

1/2 red onion, diced

1-2 cloves garlic or 1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

2 tsp dill weed

Olive oil

spring mix for topping, optional

avocado, sliced

Mix everything together in a bowl, make burger patty’s and either fry in olive oil on stove top or bake in 350 degree oven until done. Serve on a lettuce bun if preferred or a toasted wheat bun topped with lettuce and avocado & sweet potato fries 🍠

INGREDIENTS

• 1 ¾ cups whole milk (I used unsweet vanilla coconut milk)
• 4 large eggs (I used duck for added protein 💪)
• 3 Tbsp avocado oil
• 3 Tbsp granulated sugar
• ¼ tsp salt
• 1 cup all-purpose flour, measured then sifted (or use gluten free flour)
• Avocado oil or butter, greasing pan

Filling ideas:

Dairy free whipped topping, Ricotta cheese (added protein) w monkfruit powdered sugar to taste and lemon zest/juice, ricotta cheese sweetened with monkfruit sugar (zero sugar)with mini chocolate chips, nut butters, granola butter, top with fresh organic berries & whipped cream if desired

INSTRUCTIONS

Prepare crepes-

• In a bowl, combine eggs, oil, sugar, salt, and milk.
  
• Add the flour to the mixture and mix again until all the flour is incorporated.
  
• Grease the skillet with butter, oil or baking spray.
  
• Once the skillet is hot, turn heat to medium/high. Pour the crepe batter into skillet and swirl around the skillet so the batter is evenly spread in skillet.
  
• Once the bottom of crepe is golden, flip the crepe and cook until bottom is golden.
• Repeat with the remaining ingredients.
  

NUTRITION

Calories: 133 kcal

Carbs: 13g

Protein: 4g

Fat: 7g

Saturated Fat: 1g

Cholesterol: 58mg

Sodium: 85mg

Potassium: 78mg

Fiber: 1g

Sugar: 5g

Vitamin A: 137IU

Calcium: 50mg

Iron: 1mg

(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Apricot Sauce:

1/2 cup chicken stock (broth)

1/2 cup apricot preserves

salt and pepper to taste

Tomato Mixture:

1/2 lb. roma tomatoes, cut into 1" pieces (or I used mango 🥭 or red pepper)

6 basil leaves, cut into 1/2" pieces

1 tsp garlic pepper

salt to taste

Garlic Herb Seasoning:

3 tsp. garlic pepper

1 tsp. Italian Seasoning

1 bunch asparagus (remove bottom inch of stems)

1/2 lb. broccoli florets

1 Tbsp. extra-virgin olive oil

4 boneless, skinless chicken breasts

Chopped parsley to garnish

1. Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

2. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

3. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

4. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

5. Coat saute pan with 1 Tbsp olive oil. While keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture until hot. Do not overcook.

6. Grill chicken until internal temperature reaches 165 F.

7. Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.

8. Top chicken breasts with apricot sauce and garnish with chopped parsley.

Number of Servings: 4

INGREDIENTS

• 3 chicken breasts (or any protein on hand)
• 1/2 red onion, diced
• 1 tablespoons extra virgin olive oil
• 1 tablespoon salted butter
• 1 cup red bell pepper chopped
• 2 cloves garlic minced
• 2 small heads kale or 9 ounces fresh baby spinach
• 2 Oz Brie cheese Or 2 ounces 1/3 less fat cream cheese, I like Philadelphia
• ¼ cup half & half cream
• 3 tablespoons grated Parmesan cheese
• kosher salt
• fresh black pepper

INSTRUCTIONS

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip chicken over and cook other side an additional 5 minutes, until cooked through and browned. (If it’s too thick, you can cut into pieces or throw in oven on 350 til cooked thru)
• Divide the spinach mixture on the bottom of each plate and top with piece of protein.

Seafood Lasagna

Ingredients:

Olive oil

1/4 lb small peeled shrimp

2 cups ricotta cheese

4 Tbsp fresh parsley

2 tsp oregano

1 tsp salt

Pepper, to taste

1/4 lb scallops

1/4 lb salmon

1/4 lb mussels

1 pkg (8 Oz) lasagna pasta noodles

3 cloves garlic, chopped

Mushrooms

1 fresh bunch Spinach, chopped

1-2 cups shredded carrots

3 cups shredded mozzarella cheese

2 cups parmesan cheese

3 Oz fresh basil for top, optional

Roasted Asparagus, optional

Preheat oven to 375. Cook pasta noodles according to pkg instructions. Cook shrimp, salmon, mussels, scallops in a pan with a little olive oil. (Cut up salmon into cubes). Put ricotta cheese, oregano, salt, pepper, chopped garlic, 2 cups parmesan cheese, & parsley in a small bowl and mix it up.

To Assemble: Lasagna Noodles, seafood medley, shredded mozzarella, ricotta mixture, chopped fresh spinach, & grated carrots. Repeat 3-4 times until you run out of noodles and for top layer just add seafood medley, mozzarella, parmesan, & fresh basil.

Bake on 375 covered for 1 hour. Serve with fresh asparagus if desired.

Leek Stew with potatoes

INGREDIENTS

• 2-3 medium leeks dark green stems removed, washed thoroughly and sliced thinly
• 2-3 medium potatoes peeled and chopped into small cubes
• 1 large or 2 small carrots peeled and chopped into small cubes
• ½ medium celeriac celery root, peeled and chopped into small cubes
• 4 cups water
• 2 low-sodium vegetable cube
• 3 dry bay leaves
• 2 teaspoons turmeric powder
• 1 tablespoon apple cider vinegar
• black pepper to taste
• Cayenne pepper to taste (optional)
• Holy Cow Smoked Beef Sausage optional

Extra

• Greek yogurt or kefir
• extra virgin olive oil or flaxseed oil

INSTRUCTIONS

• In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer.  Cook for 20-25 minutes, or until the potatoes are tender.
  
• Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes.
  
• Serve hot. Add cayenne pepper or black pepper to taste if desired.
  
• Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil.  
  

NOTES

Leftovers will keep in an airtight container in the refrigerator up to 2-3 days and also can be frozen.For a kid-friendly version, skip cayenne pepper.

NUTRITION

Calories: 145kcal | Carbohydrates: 32g | Protein: 4g | Sodium: 261mg | Potassium: 837mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3790IU | Vitamin C: 25.2mg | Calcium: 98mg | Iron: 5.4mg

INGREDIENTS

• 5 poblano peppers, roasted and skin removed, can substitute red or green bell peppers
• 1 small cauliflower, diced
• 1 carrot (I used purple)
• 1/2 cup frozen or fresh peas
• 1 tsp. garlic powder
• 1 tsp salt
• Juice from 1 lime
• 1 Tbsp. olive oil
• 1 green onion, thinly sliced
• 2 Tbsp. dried cranberries
• 1 Tbsp. chopped cilantro or parsley
• 1/4 cup crumbled feta or cotija cheese, divided
• 6 Tbsp. balsamic reduction, for serving
• 2 Tbsp. chopped toasted walnuts, for serving

DIRECTIONS

• Use tongs to place peppers directly on the flames of gas burner, turning several times until skin has blackened. Alternately, put the peppers on a baking sheet and place under the broiler, turning occasionally until skin blackens.
• Place blackened peppers in a heat-safe bowl and cover the bowl with plastic wrap.
• Let cool for 10 minutes, then remove blackened skin.
• Preheat oven to 325°
• Microwave or steam Riced Cauliflower, peas, carrot Medley for 4 minutes or until hot.
• Pour into a colander and drain any excess liquid.
• In a medium bowl gently toss drained Cauliflower Medley, garlic powder, salt, lime juice, chopped green onion, olive oil, cranberries, cilantro or parsley and 2 tablespoons of the crumbled feta or cotija.
• Cut a slit down the center of each pepper lengthwise and drizzle the insides with 1 Tbsp. of the balsamic reduction.
• Divide filling evenly between the two peppers and top with remaining 2 Tbsp. crumbled feta or cotija.
• Bake for 10 minutes, just until warmed through.
• To serve, drizzle with remaining balsamic and sprinkle with toasted walnuts.

• 1 can green chilies (or grape tomatoes diced)
• ⅓ cup diced red onion
• 1 cup chopped spinach
• ½ cup feta cheese
• 1 cup shredded mozzarella cheese
• 3 burrito style wheat or corn tortillas
• mushrooms, optional

INSTRUCTIONS

• Combine green chilies (tomato), red onion, spinach, mushrooms, and cheeses.
  
• Place ⅓ of the filling on one side of each tortilla. Fold the tortilla in half.
  
• Heat a small amount of oil in a large flat plan or on a griddle over medium heat. Transfer the tortillas to the pan and cook for 3-4 minutes on each side, pressing down with a spatula, until each side is lightly browned and cheese is melted.
  
• Cut into 4 slices and serve with your choice of toppings, such as sour cream, salsa, pico de gallo, etc.