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.