Sugar Cut-Out Cookie

Ingredients:

2 cups almond flour (ground almonds) - nut allergies can use oat flour
2 tablespoons coconut flour
1/2 cup organic maple sugar or whole cane sugar
1/2 teaspoon unflavored gelatin (optional)
1 teaspoon arrowroot
3/4 teaspoon Celtic sea salt
1 stick unsalted butter, cold, cut into tablespoons

Directions:
Place dry ingredients in a bowl or a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Roll dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees and adjust rack to middle postion. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.

Cranberry Cherry Raspberry Preserves

1 Bag of cranberries

1 Bag of frozen cherries

1 Bag of frozen raspberries

1/2 cup of 100% apple juice

1 Tablespoon of maple syrup (optional and honey works too)

1 Tablespoon of gelatin

In a sauce pan pour in the above ingredients in order and slow boil.  This works in a crockpot as well.  It taste yummy as a topping or by itself. I used all organic ingredients. 

Muffin Tin Omelets

Ingredients:

• 6 or 12 eggs depending on what muffin dish you use
• Ham
• Spinach or whatever chopped veggies you like in your omelet
• Cheese

To do:

Preheat oven to 350. Coat each muffin slot with olive oil. Place a piece of ham at the bottom of each muffin slot making a bowl for the omelet. Add spinach or veggies of your choice. Crack an egg into each muffin slot. Bake for 12-15 minutes depending how well done you like your eggs. Immediately sprinkle cheese on top.  We had leftovers and lightly heated them the next day and they were still delicious! A great way to feed everyone quickly.

Homemade Lemonade w/ Frozen Cranberries

Ingredients

4 cups of boiling water

2 cups of room temperature water

1/3 cup of raw honey

6 organic lemons

fresh sprigs of  mint

To Do:

A day before freeze the fresh cranberries. To heat the water, boil 4 cups of water in a kettle or pan. Pour the very warm water into heat proof container. Add in the honey - stir until honey is dissolved.  Stir in the room temperature water. Squeeze the juice out of 6 lemons or peel 6 lemons and place in blender until pureed (if you don't like pulp juice the lemons). Place a strainer over the water honey mixture and add to the lemon juice to the mixture. Or mix in the puree if you like pulp. In a pitcher (individual mason jars are wonderful as they have tops) add the sprigs of mint and frozen cranberries then pour the lemonade mixture in and stick it in the refrigerator for an hour or so. You can add in soda water for a refreshing drink!

Pecan Pie (gluten & grain free)

Warning: This is pretty sweet so you may want to decrease sugar amount

Filling:
1 cup pure maple syrup
1/2 cup maple sugar (substitute cane sugar)
2 tablespoons butter (coconut oil)
3 large eggs, lightly beaten
1 1/2 teaspoons vanilla 

1 teaspoon cinnamon  

1/4 teaspoon sea salt
1 – 1 1/4 cups whole pecan halves

To Do:

Preheat oven to 400ºF and adjust rack to lower-middle position. Heat maple syrup over medium heat in a medium saucepan. Simmer until syrup reaches 225ºF. While syrup is simmering, place maple sugar and butter in a medium mixing bowl. As soon as the syrup reaches 225ºF, immediately pour syrup over sugar and butter mixture. Let mixture sit for 1 minute and then whisk together. Whisk in eggs, vanilla and sea salt (the mixture might look a little grainy at this point). Pour mixture into your prepared pie crust and top with pecans. Cover crust with foil. Bake for 15 minutes. Reduce heat to 350ºF and bake for an additional 15 minutes. The filling will be slightly less set in the center than the edges and it also might puff up in the middle, but will set as it cools. Serve slightly warm or at room temperature.

Makes one 9-inch crust

2 cups almond flour
4 tablespoons coconut flour
1/2 teaspoon unflavored gelatin
1/4 teaspoon sea salt
2 tablespoons honey
8 tablespoons unsalted butter, cold, cut into tablespoons

To Do:
Place almond flour, coconut flour, gelatin and sea salt in the bowl of a food processor or blender. Pulse 2-3 times to combine. Add honey and butter to the flour mixture and pulse eight times and then leave the processor on until the dough forms into a ball. Press the dough on the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator to chill for 30 minutes. Inspired by Organically Delicious.

Green Chile Soup / Cold Healer

Ingredients:

1 Cup Organic Broth (beef, chicken or vegetable)

1 Cup Hatch Green Chili Salsa (Tomatillo salsa works as well)

1 Cup Kale

1 Pepper Seeded and Diced (organic red or yellow)

1 Purple Onion diced

2 Cloves of minced garlic (chopped works)

1 Teaspoon Cumin

1 Teaspoon Ancho Chile Powder

1/2 Teaspoon of Celtic (mineral based) Sea Salt

2 Pounds Ground Meat (pork, organic ground beef or stew meat) Optional

1 Can of Organic Navy Beans

1/4 Cup Chopped Fresh Cilantro

Lime Wedges

1 to 2 Avocados Diced

To do:

Crock Pot: throw everything in except for the last 4 ingredients (beans, cilantro, lime or avocado). Cook on high for 6 hours or low for 8 hours.  The last 30 minutes throw in the beans. Top the soup with cilantro, squeeze of lime and diced avocado. Warm and antioxidant rich.  Perfect for cold season.

Notes: I usually give the ground meat a twirl in an olive oiled pan before sticking it in the crockpot. 

Pumpkin Pie Shake

3 cups of milk (coconut, almond, or whichever milk substitution you use)

1/2 cup pureed organic pumpkin

1 teaspoon vanilla extract

1/4 teaspoon pumpkin spice (nutmeg, cinnamon & ginger)

3 raw organic egg yolks (optional)

8 tablespoons of maple syrup (sub honey or coconut sugar)

1 cup of ice cubes 

Blend it and drink it - YUM!

Parmesan Kale Chips

1 bunch of kale

1/2 cup parmesan cheese

a squeeze of lemon

celtic sea salt

Wash Kale thoroughly and let dry. Place on a lined baking sheet Sprinkle the above ingredients (adding what you like cayenne maybe) all over the kale.  Bake at 245 degrees for 20 minutes flip the kale chips if needed bake for 5 more minutes.

Enzyme-rich Mayonnaise

2 eggs at room temperature
1 tsp raw, unpastuerized apple cider vinegar
1/2 C cold-pressed, olive oil
1/2 C warm coconut oil
1 tsp whey
salt & paprika to taste

Put 1 egg and the yolk of the other in your blender, along with sucanat, cider vinegar, & whey.   Whirl around for 30 seconds or until nice and frothy.  Slowly add in olive oil, followed by coconut oil.  Add salt and paprika to taste.  Transfer to a small, pint sized jar and close the lid tightly.  Leave on your counter for 7-12 hours then transfer to the refrigerator. Thank you Food Renegade for this recipe with a minor change :).

Easy Peasy Pesto

• 3 cloves of garlic
• 2 cups of basil
• 2 cups of walnuts or pine nuts
• 1 cup of parmesan cheese
• 3 tablespoons of olive oil or macadamia nut oil

Blend all of these lovely ingredients together in a blender or food processor!

Almond Oat Cookies (Gluten & Refined Sugar Free)

Ingredients
1 egg, room temperature (sub: 1 tablespoon of flax mixed w/ 3 tablespoons water) or 2 tablespoons of arrow root)
1 C maple syrup
¼ C coconut oil
1 teaspoon vanilla extract
1 C rolled oats (gluten free or soak the oats overnight in 1 tablespoon of apple cider vinegar)
¼ C almond flour
1 teaspoon baking powder

handful whole almonds for the top of the cookies

Instruction

Preheat the oven to 375 degrees. Whip the egg and maple together until light, and then add the oil and vanilla. Mix in the dry ingredients and stir until combined. Drop spoonfuls onto a baking sheet lined with parchment paper, giving them enough room to spread out. Add one whole almond in the middle of each cookie. Bake them on the middle rack for about ten minutes until the bottom and edges are golden brown. Allow them to cool on the baking sheet for about five or ten minutes before transferring them to a cooling rack.

Every Day Multi-Colored Salad Deliciousness

Ingredients

1/2 cup chopped organic romain lettuce

1/2 cup chopped kale

1/2 cup chopped spinach or beet top greens

1/2 of a golden beet

2 small radishes

1 carrot

sprinkle of pumpkin seeds

sprinkle of chopped walnuts or sunflower seeds

ginger sesame vinaigrette 

Instructions

What makes this salad great is the finely chopped mix of greens. Shave the golden beet, carrot and radishes with a potato peeler to get thin slivers right on top of the salad.  Sprinkle the seeds/nuts and then add a small amount of dressing. 

Grain-Free Banana "cake" Bread

Wet:

• • 2 cups almond butter (almond butter made from soaked, raw almonds)
  • 4 medium bananas, mashed
  • 4 pastured eggs or (2 tablespoon of flaxseed in 6 tablespoons of water + 2 tablespoons of arrowroot)
  • 4 Tbsp raw honey + 1 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 2 T butter or ghee or coconut oil, melted
  • Dry:
  • 1 tsp cinnamon (where to find non-irradiated cinnamon)
  • 1 tsp baking soda
  • 1/2 tsp sea salt (Celtic)
  • 4 Tbsp coconut flour

• 1. Preheat oven to 350 degrees.
  2. Generously oil a 13 x 9 in baking dish.
  3. Mix dry ingredients together in a bowl.
  4. In a separate bowl mix all wet ingredients.
  5. Combine dry and wet ingredients together and mix together until combined.
  6. Pour batter into the prepared baking dish and cook for 40 minutes.
  7. When done, the cake should rise slightly and look golden brown.
  8. Let cool in pan for 15 minutes.
  9. Serve layered with raw milk whipped cream or coconut whipped cream and sliced bananas. (We also added raspberries on top - deliciousNESS!
  10. * This recipe was inspired by food renegade. This recipe makes great muffins & breads as well. I would suggest 50-70 minutes for a loaf of bread (recipe makes 2 loaves). Muffins can take from 10-30 minutes depending on the size (makes lots of muffins).

---

NOTES

We didn't have enough eggs in the house.  So I made this with 2 eggs + 1 Tablespoon of Flax in 3 tablespoons of water + 2 tablespoons of arrowroot flour.  It turned out amazing.  

Grain Free Pumpkin Muffins w/ added yumminess

INGREDIENTS

1/2 cup pumpkin puree

1/2 cup coconut oil, melted

3 tablespoons coconut milk (or milk, almond milk etc)

6 eggs

6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup                                                                                                                                                                                               1 tablespoon vanilla extract
1/2 cup coconut flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1 tablespoon cinnamon 

Topping:

Use that divine chocolate granola you made last week!  or any granola topping would do.

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, add pitted medjool dates and 1 tablespoon water. Heat in microwave for 30 seconds on high. Mash the dates with fork and add 1 tablespoon maple syrup and mash again.
3. In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and cinnamon. Mix well so that the date mixture is pureed. Add coconut flour and process again until smooth.
4. Fill each paper cup 3/4 full of batter - add topping. Bake muffins for 30 to 35 minutes.

Divine Chocolate & Seed Granola

INGREDIENTS

1/4	cup cacao powder (or cocoa powder)
4 1/2	cups rolled oats
1	cup sunflower seeds
3/4	cup white sesame seeds
1/2	cup raw pumpkin seeds
2/3	cup coconut oil, melted
2	teaspoons ground cinnamon
1	teaspoon ground ginger or (minced ginger for a kick)
1/3	cup maple syrup
2	cups raw organic cashews (omit if you have a nut free class)
1	teaspoon coarse sea salt

INSTRUCTIONS

Preheat oven to 300°F and adjust rack to middle position. Mix everything together very well in a large mixing bowl. Spread the mixture evenly on two baking sheets lined with parchment paper and bake for 45 minutes, turning over half-way through baking. Cool completely before serving. Crumble and store in an airtight container. I can't stop eating this!!!

Avocado Fudge Pops

INGREDIENTS

8 medjool dates, pitted

1/2 coconut milk (could use water)

3 medium avocados, pitted

1 cup raw milk

1/4 cup honey

7 tablespoons cacao or cocoa powder

2 teaspoons vanilla

pinch sea salt

INSTRUCTIONS

Place the dates into your blender or Vita-Mix and cover with the 1/2 cup water. Pack the dates down if needed so they are covered, for the most part, in the water. Let soak for about 30 minutes.

Then add in the remaining ingredients and blend until very smooth and creamy. Depending on your blender, you may need to add a little extra coconut milk or water.

Pour into small bowls and serve as pudding or pour into popsicle molds and freeze for at least 6 hours. Run under hot water to release.

NOTES

When I soaked the figs in coconut milk it made them taste more like fudge pops.

CrockPot Sweet Potatoes

5 medium sweet potatoes or 5 medium yams

Sea Salt

Macadamia nut oil

Foil

Wash potatoes but don't dry off. Place potato on a square of foil (enough to cover the sweet potato). Puncture a few holes in the sweet potato and then oil them with macadamia nut oil (or olive oil). Sprinkle sea salt and wrap them up in foil. Place potatoes in crock pot and cook on low for 4 to 6 hours (cook time depends on how thick and large your potatoes are). We make up extra so we have them on hand throughout the week. I mash them up with a tad bit more oil and sea salt. Scrumptious!

Dark Chocolate Banana Pops

Whole Peeled Bananas 

1 Cup Dark Chocolate (melt over stove add a tablespoon of coconut oil while melting)

Shredded Coconut

Chopped Nuts (we chose walnuts but macadamia would be divine)

Kabob Sticks

Line a baking sheet with parchment paper.  In a bowl add the toppings you choose (I used chopped nuts and shredded coconut). Pierce the banana with the kabob stick and dip the banana in the melted chocolate then roll it in the toppings you chose.  Place on the parchment paper.  After you finish the number of bananas you need place the baking sheet in the freezer for 2 to 3 hours.  I have been trying to find a way to incorporate peanut butter but have yet to figure it out.  If you have a suggestion post it on the blog :). Delicious.  

Blueberry Mango Pops

3 to 4 mangos chopped and de-seeded

1/2 cup fresh lime or lemon juice

1/2 cup blueberries

2 tablespoons of raw honey or maple syrup to sweeten

1/2 cup coconut water

Puree all of the ingredients - put in popsicle molds and freeze over night.  Alternatively, you can puree everything but blueberries and then stir them in whole.  They are yummy!  The skies the limit on what creations you can make.  I'd love to hear about your favorite combos.

Seed Bars

Seed Bars

1 cup raw cashews


1 cup raw almonds

1/2 cup raw sunflower seeds

1/4 cup pumpkin seeds

2 Tbsp. sesame seeds 


1/2 cup prunes, dates or figs

1/3 cup shredded, unsweetened coconut


2 Tbsp. flax seeds
or chia seeds

1/4 tsp. salt


1/3 cup raw honey or ½ raw honey ½ maple syrup

Preheat oven to 325F. Coarsely chop cashews and almonds and then mix all dry ingredients together. 
Add honey and stir to coat. Line a 9X13 pan with parchment paper. Pour mixture onto pan and spread evenly. Bake at 325 for 17-22 minutes. Let cool for 30 minutes or more. Lift the sides of the parchment paper to take the bars out. Cut bars into desired shapes and let cool completely. I was inspired by the unrefined kitchen blog and made some baby changes which I encourage you to experiment in order to adapt to your families likes :).

Pumpkin Bread

Grain Free Dairy Free Pumpkin Bread

• 1 cup blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 tablespoon cinnamon
• Sprinkle of nutmeg
• Sprinkle of ginger (powder) or pressed fresh ginger
• ½ cup organic pureed pumpkin
• 2 tablespoons honey
• 2 tablespoons pure maple syrup

3 eggs

3 tablespoons Flaxseed (optional)

Mix dry ingredients and then add wet ingredients together (I used a kitchen aid mixer but can be done with food processor or regular hand mixer). Scoop yumminess into a loaf pan. Bake 350 for 35-45 minutes. Let cool for an hour and serve.  It was delicious.  If you love cream cheese and want this to be a dessert you can add cream cheese and maple syrup to the top (a little goes a long way).

Red Lentils

Red Lentils

• 1 to 2 tablespoons olive oil

• 1 minced onion

• 2 cups uncooked red lentils

• 5 cups water (I use vegetable or chicken broth too as an option)

• sea salt & pepper to taste

• 2 to 3 tablespoons balsamic vinegar

• Cayenne (if desired)

Place a large, wide skillet over medium heat and add olive oil and swirl to coat the pan. Then add the onions, shaking the pan to make sure they are distributed over the heated oil. Cook over medium heat, stirring occasionally, and adding sea salt any time after the first 5 minutes.

Meanwhile, combine the lentils and water in an uncovered pot or kettle. Bring to a boil, lower the heat to a simmer, and let it cook undisturbed over the lowest possible heat until all the lentils are soft (approximately 10 to 15 minutes). Stir occasionally to prevent burning the bottom.

After the onions have cooked, douse them with 2 tablespoons of the vinegar, mixing it in as you go. When the onions are very soft, add the lentils, stirring them in to combine well. Remove from the heat, and taste to adjust seasoning. 

Sautéed Kale with Almonds and Apricots

1/4 cup chopped almonds
2 tablespoons olive oil
1 large head of kale, stems removed and leaves chopped 1/2 teaspoon sea salt
1/3 cup dried apricots

Heat olive oil in a large skillet.  Toast almonds for 5 minutes then add kale, sea salt and apricots. Stir and cook for 5 minutes. If you like your almonds really crunchy toast them in the oven on 375 for 5 minutes and then add to finished kale.  With all the sickness that has been going around Kale is our go to get well or stay well food! Enjoy.

Waffle Sandwich

Waffle
Cream Cheese
Blueberries (or favorite fruit also love raspberries)
Walnuts (optional)

You can make homemade waffles or buy waffles (whole wheat, glutton free or multigrain). Cut the waffle in 1/2 and spread cream cheese on 1 half of the waffle. Add blueberries and chopped walnuts. Top it with the other half of the waffle. We interchange cream cheese with peanut butter or your favorite nut butter.  The girls like to count and add blueberries in rows seeing how many they can get to stick to the spread. Waffle it up!

Yogurt with Blackberries and Coconut
2 cups yogurt (Australian Yogurt is Sweeter for Dessert)
Carton of Blackberries
¼ cup coconut flakes
Cinnamon


Take out dessert bowls and place a handful of blackberries in the bottom. Add 1 cup of yogurt - sprinkle cinnamon and coconut flakes on top. Mmmmm sweet goodness!

Potato, Broccoli & Cheese Patties

Broccoli & Cheese Patties (Makes 12 Patties)

1 Potato, peeled and cubed
1 Cup Broccoli Florets
1/2 Cup Cheddar Cheese, shredded
3 Tbsp Panko or Bread Crumbs
1/2 Tsp Sea Salt
1 Large Egg
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/2 Cup Panko or Bread Crumbs
1 Tbsp Olive Oil

Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 
Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine. Place the remaining 1/2 cup of panko in a separate bowl.Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.*Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little. Pan-fry for 3-4 minutes on each side until golden. If you make extra just freeze and reheat.

Thank you to weelicious for this yummy idea.

Coconut Soup

• 1 large onion, chopped
• 3 cups chicken or vegetable broth
• 2 TBS fresh ginger, sliced
• 3 medium cloves garlic, chopped or minced
• 1 tsp curry powder or curry paste
• 2 cups sliced carrots, about 1/4-inch thick
• 1 cup sweet potato, cut into about 1/2-inch cubes
• 5 oz canned coconut milk
• One lemon squeezed
• salt and white pepper to taste
• 
  
• Chop onion and let it sit. Heat 1TBS of broth in a soup pot add in onions and sauté for 5 or so minutes. Add in garlic, ginger and curry and continue to sauté for another minute. Add in broth, carrots and sweet potatoes simmering on medium heat until veggies are tender (20 or so minutes). Add coconut milk, squeezed lemon, salt, pepper and whatever other seasoning you may like. Blend with handheld blender or in batches using a blender. Return to pot if using a blender to heat and then serve. 

Peanut Butter & Dark Chocolate Yumminess (Gluten Free)

½ cup creamy peanut butter (I used about ½ a jar –love PB)

¼ cup vegan palm oil shortening

½ cup coconut palm sugar

1 egg

1 ¼ cup blanched almond flour

¼ cup oat flour

½ teaspoon sea salt

½ cup dark chocolate chips (70% or higher)

In a large bowl, cream peanut butter, shortening, palm sugar and egg with a hand blender until smooth.  Stir in almond & oat flour and salt.  Scoop about a tablespoon of mixture into a ball and place onto a parchment lined baking sheet. Make a large thumbprint in the center of each cookie. Fill the thumbprint with dark chocolate chips and bake at 350° for 8-10 minutes.

Side Note: If you don't want to buy 2 different flours you can use all almond flour or all oat flour.  I have done both with scrumptious success. 

Salmon

Salmon Steaks
1/3 Onion
1 Lemon or lime halved one half sliced into circles
1/4 Cup Orange Juice
Olive Oil or Coconut Oil
Sea Salt
Lemon Pepper
Baron's Thai Curry Blend (or whatever seasoning you like)

In a glass baking dish add orange juice to the bottom. Wash and clean however many Salmon steaks you need and place salmon skin down into the orange juice. Place oil in the palm of your hand and rub into the steaks or drizzle oil on steaks.  Add seasonings above (or to your taste) rub in.  On the top of the steaks add onion and sliced lemons (wash lemons as you will leave the skins on) Use the other half of the lemon to squeeze juice on to the top of the steaks.  Place in oven at 400 degrees for about 13 minutes. Healthy, yummy and fast.  I serve with quinoa or brown rice and a veggie.

Sloppy Joes

2 Tbsp Olive Oil

1/2 Onion, diced

2 Cloves of garlic
1 Red Bell Pepper, diced very small
1 Carrot, diced (or celery or asparagus)
3 Handfuls of Spinach (fresh), chopped
1 Pound Ground Turkey (or combo of turkey and beef)
1 Can tomato paste
3 Tbsp Worcestershire Sauce or 2 Tbsp vinegar

1 Spoonful of whole grain mustard seed (or regular mustard)
Sprinkle of Sea salt, cayenne pepper, tumeric & lemon pepper (optional)

4 Whole Wheat or Multigrain Sandwich Buns or Rolls (optional)

Heat the olive oil in a large sauté pan over medium heat. Add the onion and garlic and cook for 1 minute or until soft. Add the veggies and continue cooking for 3 minutes. Add the ground turkey and cook for 5 minutes or until meat is cooked through. Add remaining ingredients and seasonings and let simmer. Serve as is in a bowl topped with grated cheese or on buns.

Mexican Pizza (Glutten Free)

Brown Rice Tortillas

Grated Monterey Jack cheese

Cut Spinach

Refried black beans

Shredded chicken (optional)

Olive oil

Sea Salt

In a pan drizzle olive oil and place tortilla in the pan.  Flip 30 seconds in or the first side is crisp - crisp the other side.  Place tortilla on a plate.  Smear refried black beans as the first layer, add a layer of spinach (sprinkle sea salt), a layer of chicken (optional) and top with cheese. Place the pizza in the toaster oven or conventional oven for a couple minutes to melt the cheese.  Add tomatoes, salsa, avocados to the top. You can even make a dipping sauce with plain greek yogurt (it taste like sour cream) and green chili sauce mixed together.

Maple Syrup Walnuts

1 Cup of walnuts
1 Tablespoon of Coconut Oil
1 to 2 Tablespoons of Maple Syrup
Sprinkle of Sea Salt

In a pan melt the coconut oil. Add walnuts, maple syrup and sea salt. Stir for a bit and enjoy.  You can add this to salad brown rice or just eat them as a snack.  Maple syrup has wonderful minerals (be careful to buy pure maple syrup).