Green Beans & Dried Cherries

1/2 cup dried cherries
1/2 tablespoon of macadamia nut oil (olive or coconut oil work well)
1/4 cup thinly chopped red onion
Squeeze of lime or lemon
1 pound of green beans trimmed (I like the french thin green beans)
Sea Salt & lemon pepper to taste

Saute onions in oil for about a minute. Add in green beans, lime, sea salt and pepper.  Stir frequently until vibrantly green or a couple of minutes (we like them slightly crunchy). Add in cherries and let them cook for a few more minutes. Pine nuts make a great protein addition to this veggie.

White Bean and Kale Soup

2 (32-ounce) boxes low sodium organic chicken or vegetable broth, divided 

1 large yellow or purple onion, thinly sliced
Sea salt, tumeric, lime and pepper to taste
7 cups cooked white beans (cannellini, navy or great northern), divided
1 bunch organic kale, stems and tough ribs removed, leaves roughly chopped

Saute onions, garlic and kale adding sea salt, tumeric, a squeeze of lime and pepper, stirring often, for about a minute or until kale is bright green (Add a generous splash of broth to the pot if onions begin to stick.)

Meanwhile, put 3 cups beans and 2 cups broth into a blender and purée until smooth; set aside. Add remaining broth to mixture in pot and bring to a boil, scraping up any browned bits. Reduce heat, add remaining 4 cups beans, bean puree, further seasoning and simmer until hot throughout, about 10 minutes more. 


You could add a protein to this soup (chicken, sausage etc.)  Add it in at the saute point. You may need some extra broth. You can also add a small amount of cayenne pepper and or green chili to this soup.

Tofu Chips

Baked Super Firm Sprouted Tofu
Cut tofu in thin strips and place them on a lined baking sheet.  Brush olive oil on both sides of the tofu strip and then sprinkle on your favorite seasoning.  We love lemon pepper and sea salt.  Bake them at 350 degrees for 20 minutes or until golden brown and then flip and cook for an extra 10 minutes.  If you are looking for crispy then leave them in for another 15 minutes.  Yummy snack or meat substitute. 

Green Beans & Walnuts

Fresh Green Beans
2 Tablespoons Macadamia Nut Oil
1/3 Cup Chopped Walnuts
Sea Salt (celtic) - to taste

Lightly coat the bottom of a pan with the macadamia nut oil, toss in cleaned fresh green beans, walnuts and sea salt. Let them cook about 5 minutes flipping them a couple of times. You know they are done when you see a really nice deep green hue to them.  You want them crispy so be careful not to over cook them.  Sprinkle parmesan cheese for added flavor.

Roasted Brussel Sprouts (SuperFood)

2 Cups Fresh Brussel Spouts, halved ( I like to take the bottoms off too)
1 Tbsp Olive Oil
1/4 Tsp Celtic Sea Salt
1/4 Cup Raw Chopped Pecans
Juice of 1/2 Lemon
2 Tbsp Parmesan Cheese, grated
Preheat oven to 400 F. and then place the brussel spouts, olive oil and salt on a sheet tray and toss to combine. Bake the brussel sprouts, cut side down, for 20 minutes. Remove from oven and top brussel sprouts with pecans. Bake for an additional 5 minutes. Sprinkle parmesan cheese and the juice of half a lemon and serve.  You could also add a tablespoon of balsamic vinegar right after the olive oil for a stronger taste.

Pumpkin & Coconut Pancakes

(Gluten Free)

3 Large Eggs

1 Tablespoon of Coconut milk

1 Tablespoon of Vanilla Extract

2 Tablespoons of Agave

3 Tablespoons of Canned Pumpkin

1 Tablespoon of Shredded Coconut

1 1/2 Cups of Almond Flour (blanched)

1/4 Teaspoon of Celtic Sea Salt

1/4 Teaspoon of Baking Soda

Coconut or Macadamia Nut Oil for cooking

Mix together eggs, coconut milk, pumpkin, vanilla and agave. Add almond flour, shredded coconut, baking soda, sea salt mixing until thoroughly combined. Scoop 1/4 cup of batter pouring it on to your pre oiled skillet.  When you see bubbles in the center flip.  We add raspberries, 100% organic  maple syrup and a dollop of whip cream to cooked pancakes.

Pear & Apple Cinnamon Parfait

1 Cup Vanilla Pudding (we use organic box pudding if we are crunched for time)

1 Pear diced and cubed

1 Apple diced and cubed

Sprinkle of Cinnamon

Small Spoonful of Agave or Honey (raw)

1/2 of a Lemon

After dicing the pear and apple, mix them in a bowl with a squeeze of lemon, a dash of honey and a sprinkle of cinnamon (to taste) giving them a toss.  Put a spoonful or two of apple pear mixture adding a layer of vanilla pudding - repeating till you get to the top of your dish (I use "recycled" jelly jars if I am packing for snack) Sprinkle some cinnamon on top.  For fun we add whip cream as our topper then we sprinkle the cinnamon. 

Chili Lemon Pumpkin Seeds

1 cup of dried pumpkin seeds

2 teaspoons of coconut oil

Sprinkle of celtic sea salt (to taste)

Sprinkle of chili powder

Squeeze a small amount of lemon juice

In a large skillet add coconut oil and pumpkin seeds (from that beautiful carved pumpkin).  Cook for about 3 to 5 minutes until seeds make a crackling (may pop) sound.  Turn off the heat and add the last 3 ingredients to your families taste.

Apple Crisp

Topping:
1/2 Cup Almond Flour
1/2 Cup Oats (gluten free organic)
2 teaspoons Cinnamon
1/2 Cup Brown Sugar (organic)
2 Tablespoons of Agave
1 heaping Tablespoon of Coconut Oil
Mix all of the above ingredients in a bowl - set aside.

Filling:
4 large Apples (Granny Smith or Fuji Organic) peeled, cored & cut
1 Tablespoon of Agave
1 Tablespoon of Lemon Juice
Sprinkle of Cinnamon
Sprinkle of Ginger
Place the apples in a pie pan add the above ingredients - top off with the crisp mix above.  Place in the oven at 375 degrees for 30 minutes.  Serve as snack or dessert.

Popcorn

Popcorn:

½ cup unpopped popcorn kernels ( I use organic and sometimes I just buy a bag of plain organic already popped popcorn)

2 Tbsp. coconut oil or macadamia oil

Sprinkle sea or himalayan salt

Sprinkle raw sugar

Sprinkle of brewers yeast (for added protein)

Begin to make stovetop popcorn as directed.  When popping has almost subsided, remove pot from heat. Add salt and sugar, then return to low heat 20 seconds, shaking 3 or 4 times. The sugar should be just starting to melt and caramelize. Transfer popcorn to a large bowl and serve. You can add spicy seasoning or dried fruit.  Have fun making your ideal family popcorn concoction. 

Pumpkin Pudding

3 Large Eggs

1 Can of Organic Pumpkin Puree (not pie filling)

1/3 Cup of Agave or substitute raw honey

2 tsp Cinnamon

1/4 tsp Ginger

1 tsp Vanilla extract

1/4 tsp Sea salt (or really a small sprinkle)

13 Ounces of Coconut Milk or Regular Milk

Heat oven to 375. In a bowl whisk eggs, cinnamon, ginger, vanilla, salt and agave then add pumpkin and milk.  Pour into a baking dish and cook for 50 minutes or until done. Let it cool and add whip cream as a bonus.  

Avocado Hummus

2 cloves garlic

            1/2 C. Cilantro          

            1/2 C. lightly packed parsley leaves

            1 C. chickpeas, drained & rinsed

            2 avocados, halved and pitted

            3 T. fresh lemon juice

            2 T. olive oil

            1 t. toasted sesame oil

            Salt and lemon pepper to taste

            Olive oil for drizzling

Mince the garlic in a food processor.  Add parsley and cilantro process until minced.  Add chickpeas, avocado, lemon juice, oils and salt; process until smooth            

Power Oatmeal

Power Oatmeal   

   1/2 cup Oatmeal (bob's red mill gluten free instant oats) 

   1 tablespoon wheat germ
   2 tablespoons of flaxseed
   1/2 to 1 cup of berries (blueberries, strawberries, or raspberries)
   Milk or alternative (soy, almond, or coconut)
   a smidge of agave
   a handful of walnuts
*This can be heated in the microwave (about a minute thirty) although cooking it on the stove would be the best option. 

Outside the Box Pizza

I have been experimenting with healthy pizza options.  Take naan, or chapati and heat them for a minute or so in a toaster oven or oven.  Spread hummus (like you would pizza sauce).  Spread sprouts, sliced cucumbers (like pepperoni) & tomatoes and place them on the hummus. Snack option: slice the naan in half and follow above instructions and then lay the other half on top.  Slice it in half again.

Heartier Version:
Same as above except add the following
Diced asparagus
Diced onion
Chicken (if your keen)
Cilantro Chutney

You can add anything that strikes your fancy.  I get most everything I can at the farmer's market @ Lakeline mall. Hummus (Grandma's is the name) along with my veggies, naan and cilantro chutney.  I buy chapati at Costco in the frozen section near the eggs.

Raspberry, Strawberry and Blueberry Salad

Raspberry, Strawberry and Blueberry Salad. In a large bowl add a carton of raspberries, a carton of blueberries, and a carton of cut up strawberries. Add a squeeze of lemon or lime and a drizzle of honey or agave. Gently mix for a delicious salad that makes a great complement to any meal or potluck event.

Cucumber, Tomato & Avocado Salad

Cucumber, Tomato & Avocado Salad. Dice up 1 cucumber, 1 avocado and 1 tomato (or a few grape tomatoes) add a squeeze of lemon and a drizzle of olive oil.  Gently mix it together.  Good with dinner or as a snack and very cooling to the system with our 100 degree days.  Enjoy and welcome back!