Greek Chicken Salad

Greek Chicken Salad

Start with romaine lettuce chopped up
Add diced tomatoes, sweet peppers, and cucumber

Add cooked, warm brown rice and cooked warm chicken to the top of the salad
Pour the greek dressing over top and mix. ENJOY!


Greek Salad Dressing:

• 3 tablespoons and 1/2 teaspoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper

• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon Dijon-style mustard
• 1/4 cup and 1 teaspoon red wine vinegar

High protein smoothie

1 cup kefir (or Greek yogurt)
1/4 cup full-fat cottage cheese
2 Tbsp chia seeds or ground flax seeds
1 cup loosely packed greens (spinach, kale, swiss chard,  collards or mix all)
½ medium banana
½ medium apple
½ medium orange
¼ cup coconut water or whey (optional) Add the ingredients in the order listed to a blender and blend on high for one minute.  Repeat if necessary.

Chicken pot pie

1 lb chicken (breast) cubed
1 c. carrots, sliced
1 c. frozen green peas
1/2 c. celery, chopped
1/3 c. butter (make sure you don't ever eat margarine. eat real butter!)
1/3 c. onion, chopped
1/3 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp celery seed
1 3/4 c. chicken broth
2/3 c. milk
2 (9-inch) unbaked pie crusts (you can find them in the freezer section. we like the wheat)


**Preheat oven to 425' and remove one pie crust and let it slowly flatten out as you prepare the rest.


1. Add chicken, carrots, peas, celery in a pan and add enough water to cover. Boil for 15 minutes, then drain.

2. In the same pan melt butter and add onions and cook until transparent. Add flour, S&P, celery seed seasoning. Slowly stir in milk and broth. Turn heat to medium low, cook until think. Stir often.

3. Pour chicken mixture into one pie crust, pour hot liquid mixture over. Cover with other crust and seal edges (you can use your fingers to make a wavy edge or a fork to make a lined look), cut the center (to vent steam while baking)

4. Bake 30-35 minutes or until the crust is golden brown

5. Let stand 10 minutes to firm. ENJOY!

Chicken in a crock pot

This is the easiest and most delicious way to cook a whole chicken!
All you need is one whole chicken and some spices (whatever you fancy).
I normally use:

(Well, I actually just sprinkle the following but here are some measurements that you can mix and rub all over the bird)

1 teaspoon salt
1 teaspoon onion powder
½-1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1-2 tsp paprika
Optional- 1 large onion and other veggies if desired but not necessary.

Ricotta "stuffed" french toast

Use extra ricotta cheese to make "stuffed" french toast.
Dip your bread slices in a mixture of
4-5 eggs beaten
3/4 c. Milk
2 tbsp maple syrup
1/2 tsp - 1 tbsp cinnamon (if you like it use more)
1/4 tsp nutmeg
1 tsp vanilla

Add butter to the pan.
Dip bread in egg mixture until well coated.
Cook on one side for 2-3 minutes then flip
Repeat with remaining bread adding additional butter each time.

Then use about 1/4 cup ricotta cheese and spread over one slice then top with other piece of bread.  Serve warmed and topped with berries and/or banana. Add additional maple syrup if desired.
Yummy

Leek, Greens, and Herbs Quiche

• 2 Tbs. fine dry breadcrumbs
• 2 small leeks, white and light green parts halved and sliced ½-inch thick
• 2 cups chopped Swiss chard, kale, collard greens, or mustard greens
• 4 egg whites
• 3 whole eggs, beaten
• ¼ cup low-fat milk
• ⅛ tsp. nutmeg
• 1 Tbs. chopped fresh tarragon
• 1 tsp. chopped fresh basil
• 2 oz. soft goat cheese

1. Preheat oven to 425°F. Coat bottom and sides of 9-inch glass pie dish with olive oil cooking spray. Scatter breadcrumbs over bottom of pie dish.
2. Bring 4 cups salted water to a boil in large pot. Add leeks; boil 3 minutes. Remove pot from heat, add Swiss chard, and let stand 30 to 45 seconds, or until greens are wilted. Drain, rinse with cold water, and drain again, squeezing out excess water with hands. Set aside.
3. Whisk egg whites until frothy. Whisk in eggs. Whisk in milk and nutmeg; season with salt and pepper, if desired. Whisk in tarragon and basil.
4. Scatter leeks and Swiss chard over breadcrumbs in prepared pie dish. Dot cheese on top. Pour egg mixture into pie pan. Bake 20 to 25 minutes, until golden brown on top. Cool 5 minutes before slicing and serving.

Green Smoothie

Green Smoothie

1 cup Spinach (or Kale)
1 Pear
1 Banana
1.5 cups coconut water

Optional:
1/2 - 1 cup Fresh/Frozen fruit like strwaberries, blueberries, pineapple, mango, papaya
2 TBS peanut butter

Millet with Mushroom Gravy

• 1/2 cup uncooked millet (makes ~2 cups cooked)
• 1/2 tsp extra virgin olive oil
• 2 cups chopped sweet onion (1 medium onion)
• 3 garlic cloves, minced
• 4 cups sliced crimini mushrooms (300 grams)
• 1.5 tbsp minced fresh rosemary
• 2 tbsp nutritional yeast
• 1.5 tbsp low-sodium tamari (soy sauce)
• 1/2 tbsp cornstarch
• 1 & 1/4 cup vegetable broth
• 1 cup fresh chopped kale, stems removed
• Freshly ground black pepper & kosher salt, to taste

Instructions

• 1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with lid. Simmer for 15 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
• 2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.
• 3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
• 4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

Recipe from "oh she glows"

Fennel and Tomato Soup with sussage

Fennel and Tomato soup with Sussage

3 Tbs. olive oil

1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. dry vermouth, dry white wine, or water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes
3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Tortilla Lasagna

Tortilla Lasanga- Found this on vegetarian times website. I was unsure of it but it was delicious!

6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder (I used creole seasoning)
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 15-oz. can black beans, rinsed and drained, or 1 1/2 cups cooked black beans
2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese

1. Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once. This is an important step so that the tortillas dont become soggy in the lasagna.

2. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, zucchini, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

3. Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

Butternut Squash Mac & Chz

Butternut Squash Mac ‘n Cheeze (Vegan with Gluten-free & Nut-Free options)

From " Oh She Glows"
Yield: 4 servings or 1.5 cups of cheeze sauce
Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp arrowroot powder (or cornstarch)
• 6 tbsp nutritional yeast, or more to taste
• 2 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
• 4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Notes: 1) My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover. 2) The sauce does not cut in half well (the blender has a hard time blending it up), 3) I tried this recipe with canned pumpkin and it was awesome!

Pumpkin Maple Baked Bean Cornbread Casserole

Pumpkin Maple Baked Bean Cornbread Casserole

From" Oh She Glows"


Yield: 6 servings
Pumpkin Maple Baked Beans:

• 3 (15oz) cans navy beans, drained and rinsed
• 1 sweet onion, chopped finely
• 1 large garlic clove, minced
• 3 tbsp blackstrap molasses
• 4-5 tbsp pure maple syrup, to taste
• 1.5-2 tbsp regular mustard
• 1 tbsp ketchup
• 2 tbsp apple cider vinegar
• 1/2 cup canned pumpkin
• 1/4 tsp ground cinnamon
• 1/2 cup dried cranberries
• 1 tsp kosher salt, or to taste

1. Preheat oven to 400F. In a pot, add a splash of oil along with the chopped onion and garlic. Cook over medium heat for 5 minutes.
2. Now add in the rest of the ingredients and mix well. Cook over low heat until thick, about 10-15 mins. You can make this the night before and leave it in the fridge like I did.
Vegan Cornbread (I don’t suggest making this on its own as cornbread, it works as a topping only)

• 1 cup cornmeal
• 1 cup flour (I used 1/2 cup oat flour and 1/2 cup almond flour successfully, but other flours should work)
• 2 tbsp ground flax
• 3/4 tsp kosher salt
• 1 tbsp baking powder
• 1/4 cup organic cane sugar
• 1 cup almond milk
• 1/4 cup + 1 tbsp light-tasting extra virgin olive oil (or canola)

3. In a bowl, mix the dry ingredients. In a separate bowl, mix the wet ingredients. Add wet to dry and stir until combined.
4. Grease a casserole dish (I used 2.3 L), spread in the maple beans, and spoon the cornbread mixture over top. Bake at 400F for about 35 minutes until golden and a toothpick comes out clean. Serve immediately with a bit of Earth Balance on top if desired.
Note: Does not keep well for leftovers (it dries out a bit). I suggest serving immediately or halving the recipe if needed.

Pumpkin Gingerbread Smoothie

Pumpkin Gingerbread Smoothie

From "Oh She Glows"
Yield: 1 serving
Ingredients:

• 1 cup almond milk, plus a bit more if necessary
• 1/4 cup rolled oats
• 1 tbsp chia seeds
• 1/2 cup pureed pumpkin
• 1 tbsp blackstrap molasses
• 1 small frozen banana
• 1 tsp cinnamon
• 1/2 tsp ginger
• pinch nutmeg
• Ice, if desired

1. Soak the oats, almond milk, and chia seeds for at least an hour or overnight. This helps them digest better and it also gives the smoothie a smoother texture.
2. Place all ingredients into blender and blend until smooth. Add ice if desired.

Pumpkin Pie Chia Pudding

Pumpkin Pie Chia Pudding

From "Oh She Glows"
Inspired by the bloggers mentioned above.
Yield: 2 servings or 1 & 3/4 cups
Ingredients:

• 3/4-1 cup unsweetened almond milk
• 1 cup canned pumpkin, chilled if possible
• 2 tbsp chia seeds
• 2 tbsp GOOD tasting vanilla protein powder, optional
• 1/2 tsp cinnamon, or more to taste
• 1/4 tsp ground ginger
• pinch of nutmeg
• 1-2 tbsp maple syrup, to taste

1. In a medium-sized bowl, whisk together all ingredients until combined and no clumpy bits remain.
2. Place bowl in the fridge for 1-2 hours or overnight, to thicken and chill.
3. Serve with raisins, walnuts, or crushed ginger cookies if desired.

Black bean and butternut squash burritos

Black Bean and Butternut Squash Burritos

Yield: 4 burritos or 3.5 cups of filling
from "Oh She Glows"
Ingredients:

• 1 medium butternut squash, peeled, cubed, & roasted or sweet potato or pumpkin
• 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
• 1 cup chopped sweet onion
• 2 garlic cloves, minced
• 1 red pepper, chopped
• 1 tsp kosher salt, or to taste
• 2 tsp ground cumin, or to taste
• 1/4 tsp cayenne pepper, or to taste
• One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
• 3/4 cup Daiya cheese 
• 4 tortilla wraps (large or x-large)
• Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice (for directions, see here)
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Carrot Cake Oatmeal

• 1/2 cup regular oats
• 1 cup almond milk (or soy, rice, etc)
• 1 tsp pure vanilla extract (I used 1/2 tsp vanilla bean paste + 1/2 tsp pure vanilla extract and it was great!)
• 1 large carrot, finely grated (1 heaping cup)
• 2 tbsp coconut milk cream (use the cream off the top of the full-fat can only)
• 1/2-1 tsp ground cinnamon, to taste
• 1/4 tsp ground ginger
• 1/8th tsp ground nutmeg
• Pinch of kosher salt
• 1/2 tsp fresh lemon juice
• 2 tbsp pure maple syrup
• 2 tbsp crushed walnuts, divided
• 1 tbsp coconut milk cream + 1/2 tsp pure maple syrup (to drizzle on top)
• Shredded coconut, for garnish
• Cinnamon, for garnish
• Raisins, for garnish

1) Finely grate the large carrot to yield 1 heaping cup of grated carrots. Note that you want to use the fine grate, not the large one so the carrot shreds are very small.

2)In a medium sized pot over medium heat, add your almond milk, lemon juice, and coconut milk cream. Stir well. Add in your spices (cinnamon, nutmeg, and ginger) and salt. Stir again until mixed.

3)Stir in your grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8 minutes, stirring frequently. 

4) When the mixture has thickened up, stir in the vanilla extract, 1 tbsp crushed walnuts, and 2 tbsp of maple syrup. Remove from heat and pour into a bowl.

5) Top with 1 tbsp of crushed walnuts and 1 tsp of shredded coconut. Prepare your coconut milk cream + maple syrup mixture and drizzle it over top. Sprinkle with cinnamon for garnish.

Recipe from "Oh She Glows" 

Veggie Stir Fry

Veggie Stir Fry
1 cup Chopped Broccoli
1/2 Red Pepper julienne
1/2 Green Pepper julienne
2 Medium Carrots julienne
1 cup Mushrooms sliced
1/2 Medium Onion sliced
1 Tbsp. Ginger root finely sliced
1 clove Garlic finely chopped
1 Tbsp. Canola oil (expeller pressed)
2 Tbsp. water
Ground Black Pepper to taste
1 Tbsp. Low sodium Soy Sauce
1 tsp. Rice vinegar
Red Pepper flakes to taste

1) Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.

2) Heat oil and sauté veggies – add onion first and cook about 2-3 minutes until clear, then add garlic and ginger, then the rest of the vegetables.
3) When veggies are almost cooked (retain bright color and are still crunchy), add the sauce and stir into veggies. Cook briefly.

Corn & Tomato Salsa

Corn & Tomato Salsa
4 ears Corn
2 Tomatoes, chopped
1 small Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 Avocado, diced
1 handful Fresh Cilantro chopped
2 Tbsp. Lime juice (from lime)
2 tsp. Cumin
2 Tbsp. Olive Oil
1 Jalepeno pepper (optional)

Boil corn for 5 minutes (or roast on grill). Remove kernels from ear.

Combine all ingredients in a bowl – refrigerate for at least 1 hour or overnight.

Squash & Apple Soup

Squash & Apple Soup
1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp. Olive Oil
Ground Black Pepper
2 quarts organic Vegetable Broth (or make your own)

1) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups water. 2) 2) Cook at 450 for 40-50 minutes until flesh is bright orange and soft

3) Sauté onion and carrot in olive oil for 5 minutes until onion is clear
4) Add broth and apple, simmer 10 minutes until apple is soft
5) Add squash (remove from skin)
5) Puree in blender or use hand blender
6) Add pepper to taste

Sundried Tomato Dressing

Sundried Tomato Dressing
1/2 cup Sundried Tomatoes
1 clove Garlic
1 bunch Basil
1 Tbsp. Lemon Juice
1/4 cup Olive Oil
Sea Salt & fresh ground Pepper to taste
In a blender, combine the first four ingredients. With the blender running, slowly add the olive oil. Season to taste with salt and pepper. Add more lemon juice if needed. Keep up to 1 week in the refrigerator.

Roasted Veggies – Mushroom, Eggplant, Sweet Potato, Kale

Roasted Veggies – Mushroom, Eggplant, Sweet Potato, Kale 
6 Portabella Mushroom Caps or 1 package Baby Bella Mushrooms
1 Eggplant
1 medium Sweet Potato
1 Onion
8-10 leaves Kale
3 cloves Garlic
1 pinch Paprika
1/8 tsp. Fresh Ground Black Pepper
1/8 tsp. Mustard Seed
1/4 tsp. ground Cumin



Preheat oven to 450 degrees
Wash all ingredients well (except onion). Cut into medium sized wedges. Place on parchment paper. Spray with Olive oil, add seasonings.
Roast in oven at 450 degrees for 20 minutes. Add kale last 5 minutes of roast.
Place into bowl, squeeze garlic onto other veggies.

Green Basil Salad

Green Basil Salad
Mix fresh basil leaves into 1 cup arugula and 1 cup red or green leaf lettuce.
Add 1 large or 2 small Tomatoes
1/4 cup diced Red Onion
1/2 cup chopped Avocado
1/2 cup Cucumber slices
1/2 cup shredded Carrots
1/2 cup Broccoli
1/2 cup Jicama

Kale-Zucchini Stir Fry

Kale-Zucchini Stir Fry
6 leaves Lacinato green Kale
1/2 Eggplant cut into half moons
1 Zucchini or 1/2 large zucchini cut into circles
2 cloves Garlic, minced or chopped
1/2 Onion, finely chopped
Fresh Chives, finely chopped
Parsley, finely chopped
Sea or Celtic Salt
Fresh Ground Pepper

1) Heat olive oil in pan on medium – add onion and sautee
2) Add eggplant, zucchini and garlic – cook until lightly browed and soft
3) Add Kale and chives. Sautee briefly, 1-2 minutes so that kale remains a rich green

Serve with steamed fresh corn ear

Fresh Summer Veggie Mix (tastes great year round!)
(make big batch and refrigerate)
2-3 sliced heirloom Tomatoes (when seasonal – otherwise any tomato)
Large handful Basil
1/2 Cucumber sliced
1 Tbsp Olive Oil
1 tsp Sea salt
Fresh Ground Pepper
Balsamic Vinegar to taste

Pumpkin (Sweet) Potato Bake

Pumpkin Potato Bake
1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp. Olive Oil
Sea/Celtic Salt and Pepper to taste

Roast pumpkin (remove top and seeds – great for baking too)
Cut pumpkin into sections and place in baking dish flesh side down with water in the pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first.

Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a baking dish and return to oven at 350 to warm.

Apple-Beet-Carrot Juice

Apple-Beet-Carrot Juice
1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale

Harvest Roasted Vegetable Comfort Soup

Harvest Roasted Vegetable Comfort Soup
4 cups leftover Harvest Roasted Vegetables
32 oz low sodium Vegetable Broth
1 large Green Apple – chopped (peel optional)
2 cloves Garlic – 1 minced, 1 chopped
2-4 ounce water
1/4 cup Olive Oil
2 Tbsp. Olive Oil
Sea Salt and fresh ground Pepper to taste
Dried Basil to taste (1/2 tsp.)
Dried Thyme to taste (1/2 tsp.)

1) Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick and smooth. Add more water as needed to desired texture.
2) In the meantime, place 2 tbsp olive oil in pot and heat on low-medium. Add chopped garlic, stir, then add puree veggies
3) Add remainder of broth and apples, increase heat to medium. Simmer until apples are a little tender, about 5 minutes. Ladle apples with some soup out of pot and add to blender – puree with minced garlic.
Return apple-soup puree and stir
4) Cover and simmer on low until heated through, approximately 8-10 minutes.

Harvest Roasted Veggies

Harvest Roasted Veggies
1 Butternut Squash – peeled, seeded and chopped
4 medium Sweet Potatoes – peeled and chopped
2 cups Baby Bella Mushrooms washed and cut into quarters
1 Yellow Onion peeled, cut into thick slices
4 Garlic Cloves – peeled and whole
Olive oil sprayed or drizzled over vegetables (1-2 Tbsp)
1/2 teaspoon Sea or Celtic salt
1 tsp. Fresh Ground Black Pepper – to taste
Dried Basil to taste (1 teaspoon)
Dried Thyme to taste (1 teaspoon)

1)Preheat oven to 450 degrees

2) Place first five ingredients on a baking sheet with parchment paper
3) Spray or drizzle with olive oil. Add pepper, thyme and basil and salt.

4) Bake for 10 minutes, turning them over half way. Add onions and mushrooms and bake for 30 minutes more.

Lettuce Wraps

Lettuce Wraps
6 leaves Romaine Lettuce
Fill with chopped tomato, corn, avocado, red onion, jicama, drizzle with olive oil, sprinkle with fresh ground black pepper. Add sliced jalepeno for a kick

Purple Power Juice

Purple Power Juice
6 cups Concord Grapes
1 Golden Delicious Apple
Small piece of Ginger
1/2 cup Blackberries

Big Salad

Big Salad with dressing of your choice
1 cup Arugula
2 cups Spinach
1 cup Red Leaf Lettuce
1/2 cup Cucumber
1/2 cup shredded Carrots
1/2 cup Cherry Tomatoes
1/4 cup Broccoli
1/4 cup Cauliflower
1 cup Jicama
1/2 Avocado sliced
1/4 cup Dried Cranberries

Pomegranate Blueberry Chard Blend

Pomegranate Blueberry Chard Blend
1/2 cup Frozen Pomegranate Seeds
1 cup Blueberries
5 leafs rainbow swiss chard
4 oz unsweetened coconut water
1/2 cup crushed ice or ice cubes (if using fresh fruit)

Add all ingredients to blender and set to liquefy

Spinach, Broccoli, Orange and Arugula Salad

Spinach, Broccoli, Orange and Arugula Salad
Salad:
4 cups chopped fresh Spinach
3 cups small Broccoli florets (can steam if desired)
3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress
4 Oranges peeled and cut into sections

Dressing:
1/4 cup Cider Vinegar
2 Tbsp. Rice Vinegar
1 Tbsp. Extra-Virgin Olive Oil
1 tsp. Agave Nectar
1 tsp. Honey
1 tsp. Dijon Mustard
1/4 tsp. Sea or Celtic salt
1/8 tsp.coarsely Ground Black Pepper

Combine the above ingredients in a jar. Cover and shake well.

Place all salad ingredients into a large bowl and add dressing – stir well.
Save extra in refrigerator for the next day.

Apple, Parsnips and Sweet Potatoes

Apple, Parsnips and Sweet Potatoes
4 Parsnips, peeled and cut into bite size pieces
2 medium Sweet Potatoes, peeled and cut into bite size pieces
1 small Onion, sliced
2 Apples (try fuji or gala) cored and diced
2 cloves Garlic
Black pepper to taste

Preheat oven to 450 degrees

Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking dish and spray with olive oil, add pepper to taste.
Roast for 40-50 minutes until tender.

Very Berry Mango Blend

Very Berry Mango Blend
1/2 cup Strawberries
1/2 cup Blueberries
1/2 cup Raspberries
1/2 cup Blackberries
1/2 Mango
1/2 Avocado
4 oz unsweetened coconut water
1/2 cup crushed ice or ice cubes (if using fresh fruit)

Add all ingredients to blender and set to liquefy

Pear and Squash Soup

Pear and Squash Soup
1 Butternut Squash
1 tablespoon Olive Oil
3 Bartlett pears, peeled and chopped
1 1/2 cups Onion, thinly sliced
2 1/3 cups water
30 ounces low-sodium Vegetable Broth (purchased or make your own – see recipe on our site)
1/2 teaspoon Celtic or Sea Salt
1/8 teaspoon Fresh Ground Black Pepper
For a kick add 1-2 teaspoons yellow curry powder and 1 teaspoon cumin

Preheat oven to 375°

1) Cut squash in half lengthwise and scoop out then discard seeds.
2) Place squash halves, flesh sides down in a baking dish with water
3) Bake for 45 minutes or until tender. Remove from oven and cool. Peel off skin of squash and spoon flesh into a bowl then mash.

4) In a large pot or dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned. Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients).
5) Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.
6) Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot.
7) Warm over low heat 3 minutes or until heated.

Apple Peach Bake

Apple Peach Bake
This dish is delicious warm or cool.

4 Peaches, sliced (remove pit)
2 Apples chopped
3 Tbsp. Raisins – Figs are a great substitution
1 Tbsp. Cinnamon (or more to taste)

1) Spray baking dish with canola oil
2) Mix all ingredients in a bowl then place into oven safe baking dish and cover

3) Bake at 375 degrees for 45 minutes or until apples are soft
40 Cool and enjoy!

Sweet Potato and Bok Choy Soup

Sweet Potato and Bok Choy Soup
3 Tbsp. Olive Oil
1 medium Onion, diced
2 Leeks, white part only, roughly chopped
2 cloves Garlic, minced
Pinch Red Pepper Flakes
2 medium Carrots, sliced into 1/4-inch thick rounds
2 Celery Stalks, diced
1 large sweet potato, peeled and roughly chopped
2 sprigs Thyme
2 sprigs Parsley
1 tsp. Salt
4 cups water
1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces
1/2 tsp. fresh ground Pepper

1) Heat the oil in a large pot over medium heat. 

2) Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.

3) Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. 

4) Add the water and increase the heat to high. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes. 

5) Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary. 

6) Remove the thyme and parsley sprigs and serve.

Great Green Fruit Blend

Great Green Fruit Blend
2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination, roughly chopped and packed into the measuring cup
1 Banana
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water

Make sure to set the blender on the liquefy setting for this recipe.

Refreshing Cucumber Salad

Refreshing Cucumber Salad
3 seedless Cucumbers
1 tsp Celtic or Sea Salt
1/2 a medium Red Onion
1/2 Tbsp. Ginger, finely minced
2 Tbsp. fresh Lime juice
2 Tbsp. fresh Dill, chopped
Dash of Cayenne Pepper, optional

1) Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about 1/4 “ thick. Place in a medium sized bowl and toss with the salt.  Toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.

Vegetable Soup

Vegetable Soup
3 Tbsp. Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into small pieces
6 cups water
3/4 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper

1) In a large stock pot, heat the olive oil over medium high heat. 

2) Add the onion, garlic, carrots and celery and sauté for 5 minutes. 

3) Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. 

4)Reduce the heat to a simmer and cook the soup for 10 minutes. 

5) Add the chopped kale or other leafy greens and cook for an additional 5 minutes. 

6) Season to taste with the salt and pepper.

Tasty Tart Treat

Tasty Tart Treat
1/2 Grapefruit
1 cup Pineapple
1 Orange cut into wedges
1 Kiwi
1/2 Mango, sliced
Fresh Mint


Mix together in a bowl. Enjoy!

Sweet Potato and Carrot “Fries”

Sweet Potato and Carrot “Fries”
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin**
1/4 tsp. Pepper
1/2 tsp. Sea Salt

1) Preheat oven to 425 degrees. 

2)Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
3) Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. 

4)Arrange on baking sheet lined with parchment paper. 

5)Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

** You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.

Spinach Artichoke Dip

• 1/2 yellow onion, diced
• 1 (12 ounce) package frozen chopped spinach (thawed, drained and squeezed dry)
• 1 (8 ounce) jar marinated artichoke hearts
• 1 tablespoon olive oil
• 1 (12 ounce) package firm silken tofu (I dig Mori-Nu)
• 1/2 cup nutritional yeast flakes
• 3 garlic cloves
• 2 -3 tablespoons apple cider vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions:

1. 1
   Preheat oven to 350°F.
2. 2
   Saute onion, spinach and artichoke hearts in olive oil until onion is soft, about 6 minutes.
3. 3
   Blend together tofu, nutritional yeast, garlic, vinegar and spices in blender until mixed and smooth.
4. 4
   Combine all ingredients.
5. 5
   Taste and add extra seasonings and nutritional yeast, as needed.
6. 6
   Smooth into non-stick baking dish and bake for 15-20 minutes, or until lightly browned on top.
7. 7
   Serve warm with bread or tortilla chips. Enjoy!