Health-ified Rice Crispy Treats

• Makes 12 squares
• 2 cups of puffed brown rice
• 1 jar of almond butter
• 4 tablespoons of raw honey
• 1 tablespoon of coconut oil
• 1 teaspoon of cinnamon

Simply place the almond butter, agave and coconut oil in a saucepan and heat gently. Once a runny liquid starts to form, which should take 2-3 minutes, pour the mixture over the puffed rice and cinnamon. Stir well until all the rice is covered. Transfer the mixture into a baking dish, patting it down firmly with a spatula. Then freeze for an hour or two before cutting it into squares to serve. Save the rest in the fridge.  

Raspberry Cherry Pops

1 cup frozen raspberries
1 cup frozen cherries
1 cup yogurt or vanilla yogurt
1/2 cup coconut water
1 tablespoon raw honey

Place the above ingredients in a blender and blend until smooth. Divide among six 4-ounce freezer-pop molds. Freeze until firm, at least 6 hours. You can also place the contents into an ice mold and make small servings.

Cashew Queso

Cashew Cream Queso

1 cup cashews (soaked for hours or overnight in water)

1/2 cup boiling water (or chicken stock)

3 tablespoons of olive oil

1/2 cup milk

3 tablespoons of nutritional yeast

8 oz. grated monterrey jack cheese

4 oz. cream cheese (optional)

Juice of a lime

Diced tomatoes & green chiles (I use 505 green chile)

1/2 an avocado (Sometimes if it is small I use the whole thing

1/4 teaspoon  of cumin, coriander, mustard seed, & tumeric

salt & ground pepper to taste

Rinse the soaked cashews and add to a blender (I use a blendtech or vitamix) with boiling water or stock and olive oil.  Once blended add the rest of the ingredients to the blender and press soup option.  If you have a normal blender – blend until smooth.  Heat the mixture on the stove consistently stirring until warm enough to serve.  

Roasted Grapefruit and Raw Honey

1 grapefruit sliced in half

Raw honey (mountain clover raw honey from Good Flow in Austin is yummy and you can purchase it at HEB)

Spread the raw honey on to each half and put it in the toaster oven for a few minutes.  Peel and eat.  It's delicious! Beware sometimes the honey drips off so you may want to use a piece of foil or a glass container to catch the overflow.  

Dark Chocolate Covered Pumpkin Seeds

A spoonful of coconut oil (1 tablespoon)

1/2 cup pumpkin seeds

15 or so dark chocolate chips

A dash of sea salt

In a pan heat up the coconut oil and then add the pumpkin seeds.  Sprinkle some celtic sea salt on the seeds and turn.  Cook for about 2 minutes and then add in the chocolate chips.  Stir for a minute or until the chocolate is somewhat melted.  You can enjoy them hot or put them in the freezer over night.  Be careful these are yummy and very rich :).

Sweet Potato and Green Chile Soup

1 tablespoon extra virgin coconut oil
2 shallots, roasted
1/4 cup hatch green chile
2 medium sweet potatoes (peeled and cubed)
1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground mustard seed
1 teaspoon smoked paprika
1 tablespoon unrefined sea salt
2 quarts Roast Chicken Stock 

Sour Cream, to serve
Minced Cilantro, to serve 

In the oven, roast sweet potatoes and shallots wrapped in foil at 400 degrees for 30 minutes. Remove from the oven and place sweet potatoes and shallots in the blender with the remaining ingredients (if you have a small blender you will have to do this in batches). Pour into a pot and simmer for 10 minutes or until heated.  Ladle the soup into bowls and top with sour cream (or greek yogurt) and cilantro. You may crumple bacon on top for more flavor.

Salmon Steaks

Ingredients:

Salmon Steaks

Celtic Sea Salt and Lemon Pepper

Sprinkle of Tumeric

1/2 can Coconut Milk

1 Lemon (sliced)

Macadamia Nut Oil

In glass baking dish place your salmon steaks skin down.  Pour a small amount of MNO into your palm rub each steak with oil.  Season to your taste. I sprinkle a bit of celtic sea salt, lemon pepper and tumeric and rub it into each steak.  Thinly slice a lemon and place slices on each steak.  Pour 1/2 a can of coconut milk into the dish.  Bake on 400 degrees for 12 minutes.

Zucchini Soup

8 to 10 zucchinis (I buy organic so they are small -you may want less if they are bigger)

1/2 an onion

1/2 Cup Walnuts

1/2 pack of cream cheese

8 ounces of chicken or veggie stock
Seasoning:
2 Tablespoons of nutritional yeast (optional)
1/4 teaspoon cumin
1/4 teaspoon corriander
1/4 teaspoon celtic sea salt
1/4 teaspoon of lemon pepper (or a squeeze of lemon and fresh ground pepper)
1/4 teaspoon of ground mustard seed

Roast the zucchini and onion in the oven for 20 minutes on 400 degrees. Once roasted, add all of the ingredients to a blender and emulsify. Place the mixture in a soup pot and heat until bubbling. Serve.

Veggie Sticks

• • Carrots
  • Zucchini

• 1. Preheat oven to 425
  2. Cut your veggies into 8-cm/3-inch sticks, making sure they are even in thickness.
  3. Line a baking tray with parchment paper
  4. SEASON – go with the usual salt&pepper adding your favorite flavors such as: coriander, paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage...
  5. Lightly toss your veggie sticks with a tablespoon or so of olive oil and seasonings (maybe get crazy and sprinkle fresh parmesan cheese.
  6. Spread your seasoned veggie sticks over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

Brussel Sprout Slaw

1 pound of brussel sprouts (chopped very finely to resemble cole slaw)

1 Tablespoon of butter (olive oil or coconut oil)

1Tablespoon Apple Cider Vinegar

Sea Salt

Lemon Pepper

Cayenne (optional)

Chop brussel sprouts very finely (they will shred if chopped small enough). In a pan melt the butter then add chopped brussel sprouts along with the rest of the ingredients.  Cook for about 1 minute.  Caution: cayenne is very over powering so a very small amount will do it.  If you would like it a little softer cook for longer.  We add this mixture on top of burgers or rice.  It saves well too - so make extra.

Steel Cut Baked Oats (digestibly friendly)

Soaking Oats

1 tbsp Eden Organics brand rye flakes (optional)

• • 1 package organic steel cut oats  (not quick cook)
  • 3 tsp raw apple cider vinegar (or fresh-squeezed lemon juice)
  • Pinch of Celtic sea salt
  • 
    
  • Place above ingredients into a ceramic (or glass) mixing bowl or jar. Add enough warm filtered water to completely cover the mixture by 1-2 inches. Mix well to combine.  Cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
  • 
    
  • Baked Oats
  • Soaked Oats
  • 1/4 cup walnuts (optional)
  • 1/4 cup shredded coconut 
  • 1 Tablespoon cinnamon 
  • 1 Tablespoon of Vanilla 
  • Milk (almond, raw, coconut, hemp etc)
  • Coconut Oil (or butter)
  • Fruit (raisins, blueberries, raspberries - whatever you like)
  • Maple Syrup or Raw Honey (optional)
  • Rinse the soaking oats above (to eradicate the strong apple cider vinegar taste).  Generously grease a rectangular baking dish with coconut oil.  Pour the rinsed oats into the dish and add the top 4 ingredients.  Mix well and then even out the mixture.  Pour your milk of choice into the pan until it covers the oats.  Bake at 350 degrees for 30 to 40 minutes.  Sprinkle the choice fruit into the bowl and add a tablespoon of raw honey or maple syrup to make it sweeter. Serve.  We put the leftovers in the fridge and eat for a couple more days.  You can cook the fruit in, this way, if you have picky eaters they can choose the fruit they want.  

Stuffed Bell Pepper

1 yellow or orange bell pepper

1/2 cup of black beans

sea salt and pepper

A pinch of parmesan

Drizzle of olive oil

Slice the bell pepper in half and scoop out the seeds. Drizzle some olive oil on both halves.  Insert the halves with beans, sea salt and pepper.  Top with a sprinkle of parmesan cheese.  Place in a toaster oven on broil for 3 to 5 minutes or until cheese is melted.  You can add ham to the beans if you would like more protein.  

Spiced Pumpkin and Lentil Salad

1 cup beluga lentils
3 lbs Japanese winter squash (red kuri, hokkaido or kabocha), seeded, peeled, and cut into 1 inch cubes
1-3 tbsp olive oil to taste
1 1/2 tsp fresh ground cumin
1 1/2 tsp smoked Spainsh paprika

Celtic sea salt
Ground pepper
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
2 tbsp red wine vinegar

Rinse and sort lentils, then cook accordingly to package directions. Drain and rinse with cold water and set aside. Preheat oven to 375. Toss pumpkin with olive oil and seasonings. Arrange pumpkin in a single layer on a baking sheet and roast 20 minutes. Give a toss and then bake another 10 to 15 minutes (or until tender). Once cool, combine lentils, pumpkin, and oil. Add to greens: goat cheese, mint, and vinegar. Season with salt and pepper. Sprinkle remaining goat cheese on individual servings.