Sunday, December 15, 2013

Italian Sausage and Mushroom Stuffing

This was awesome! The original recipe called for chestnuts but I really don't think they are necessary. I also doubled the recipe.

1/2 lb sweet or hot Italian sausage - casings removed
2 TBSP butter
1/2 cup diced onion
1/2 cup diced celery
1 cup quartered mushrooms
2 cloves garlic - diced
1 TBSP fresh chopped thyme
2 TBSP fresh chopped sage
salt and pepper to taste
1/4 cup white wine or chicken stock
1 handful parsley - chopped
4 cups day old bread cut into 3/4" cubes (I used ener-G gluten free bread)
2 cups chicken stock with 2 TBSP butter - warmed

Preheat oven to 350.

Heat a pan over medium heat and cook sausage, breaking apart, until no longer pink - set aside.
Add butter, onions and celery to the pan and saute until tender, about 10 minutes. Add mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and barely brown. Add the 1/4 cup wine or stock, deglaze the pan and simmer until most of the liquid is evaporated.

Mix the sausage, vegetables, parsley and bread in a large bowl. Slowly add the warm stock and butter and mix until all the bread is moist.

Pour mix into a greased baking dish and cover with foil. Bake for 20 minutes, remove foil and continue baking until top is golden - about 10 minutes.

Allergy Free Pumpkin Pancakes

1 cup all purpose gluten free flour
1/4 tsp salt
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp pumpkin pie spice
3/4 cup dairy free milk of choice (I suggest vanilla flavored)
1 TBSP ground flax
1/2 tsp vanilla
2 TBSP maple syrup
*1/2 tsp Maple extract (optional)
1/2 cup pumpkin puree
1 TBSP apple cider vinegar

Whisk together flour, salt, baking soda and spices in a bowl.

In a separate bowl, mix together milk, pumpkin, ground flax, vanilla, *maple, maple syrup and apple cider vinegar. Add to dry ingredients and mix well.

The batter will be a little thick so you may need to spread it with a spatula. Cook a half cup at a time in a hot nonstick pan, about 2-3 minutes on each side.

I top mine with pumpkin puree mixed with maple syrup!

Friday, December 13, 2013

Mushroom Thyme Risotto

1 oz dried mushrooms
1 cup boiling chicken stock
2 TBSP butter
1 onion - diced
1 cup mushrooms - sliced
2 cloves garlic - chopped
1 tsp fresh thyme - chopped
1 cup arborio rice
1/2 cup white wine
1 cup warm chicken stock
1 TBSP butter
1/2 cup parmigiano reggiano
salt and pepper to taste

Soak the dried mushrooms in boiling chicken stock for 20-30 minutes.
Meanwhile, melt the butter in a pan over medium heat. Add the onion and saute until tender. Add the fresh mushrooms and saute until they turn tender, about 10-15 minutes. Add the garlic and thyme and saute until fragrant, 1 minute.

Remove the dried mushrooms from the chicken stock and squeeze out excess - reserving liquid. Chop mushrooms and add them to sauce pan. Add the rice and toast until it starts to turn translucent. Add the wine to deglaze the pan and cook while stirring until the wine has disappeared. Mix the reserved stock and additional cup of stock together and add to pan 1/2 cup at a time until it has disappeared.

Add the butter and parmigiano reggiano and stir until it has melted. Season with salt and pepper.

**Allergy-free Substitutions:
Butter - coconut oil
Garlic - omit
Cheese - omit

Yam Crumble Casserole

2 lbs sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup milk or cream
2 eggs
1/4 cup butter - room temperature
1/4 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt

1/2 cup brown sugar
1/4 cup flour
3 TBSP butter - melted
1/2 cup pecans - coarsely chopped

Preheat oven to 375 and lightly grease a small casserole or quiche dish.

Boil sweet potatoes until tender, drain and mash.

Mix together the sugar, maple syrup, milk, eggs, butter, cinnamon, vanilla and salt. Pour mixture into prepared casserole dish.

Combine crumble ingredients and sprinkle on top of the sweet potatoes.

Bake in preheated oven until golden on top, about 30 minutes.

**Allergy-free Substitutions:
Butter - coconut oil
Milk - preferred dairy free milk
Eggs - 3 TBSP ground chia or flax seed mixed with 7 TBSP water
Flour - all purpose gluten free flour

Green Beans with Creamy Mushroom Sauce

8 oz dried mushrooms
1/2 cup boiling water
2 TBSP butter
1 small onion - diced
1 cup cremini mushrooms - sliced
2 cloves garlic - chopped
1 tsp fresh thyme - chopped
1/2 cup cream
1/2 cup parmigiano reggiano
salt and pepper to taste
1 handful parsley - chopped
1 lb green beans - ends trimmed

Soak dried mushrooms in the boiling water for 15 - 20 minutes.

Meanwhile, melt the butter in a pan over medium heat. Add the onion and saute until tender. Add the garlic and thyme and saute until fragrant, about 1 minute. Add the cremini mushrooms and saute until they start to caramelize and turn gold, about 10-15 minutes.
Add the dried mushrooms and the water they were soaking in and simmer over medium-high heat until the liquid is reduced by half. Add the cream and parmigiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.

Meanwhile steam the green bean. Remove sauce from heat and mix in parsley. Serve green beans covered in mushroom sauce!

**Allergy-free Substitutions:
butter - bacon fat
garlic - omit
cream - canned coconut milk
cheese - omit

Thursday, November 28, 2013

Roasted Turkey in Parchment with Sausage Pear Stuffing

1 14lb turkey - neck and giblets removed
1 stick unsalted butter - softened
salt and pepper

1 loaf day-old rustic bread, dark hard crusts removed - cut into 1/2 inch cubes and baked at 350 on a cookie sheet until crisped but not golden
1 stick butter - cut into pieces
1 1/2 medium-large onions - chopped
2 leeks - thinly sliced into half moons
3 celery stalks - chopped
1 large fennel bulb - chopped
2 - 3 firm ripe pears - chopped
salt and pepper
2 TBSP finely chopped fresh rosemary
2 TBSP finely chopped fresh sage leaves
1 pound sweet Italian sausage - removed from casings
2 cups turkey or chicken stock
2 large eggs - lightly beaten
3/4 cup chopped fresh flat leaf parsley

Prepare stuffing:
In a large skillet, melt butter over medium-high heat. Add onions, leeks, celery, fennel and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and starting to turn golden. Stir in rosemary and sage.

Meanwhile, cook sausage over medium heat, stir occasionally and breaking into large pieces, until browned and cooked through. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread crumbs and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 tsp salt and 1/2 tsp pepper.

Let turkey stand at room temperature for 1 hour. Preheat oven to 325 with rack set on lower third. Pat turkey dry with paper towels. Fill body and neck cavities with sausage pear stuffing and secure skin flaps with toothpicks. Spread softened butter over turkey, then season generously with salt and pepper. Put remainder of stuffing in a buttered casserole and bake after removing turkey from oven for about 40 minutes.

Place a 40 inch sheet of parchment paper on work surface and place turkey on top with short side of bird facing you. Gather ends, wrapping turkey. Fold overlapping ends of parchment over turkey and secure with staples. Place another 48 inches of parchment on work surface and turn turkey 90 degrees, wrapping it from other direction. Secure all openings with staples.

Place parchment wrapped turkey on a rack inside of a roasting pan. Roast turkey 2 hours 45 minutes. Remove from oven and carefully remove all parchment. Increase oven temp to 425. Return turkey to oven and roast until turkey is golden brown and a thermometer inserted in breast reads 165 degrees (about 45 minutes). Transfer to a carving board and let rest at least  45 minutes before carving.

While resting, remove stuffing and transfer to a casserole dish. Bake until thermometer reads at least 165 degrees, 15-20 minutes.

Tuesday, November 26, 2013

Gluten Free Buttermilk Biscuits

2 cups almond flour
1 cup cornstarch or arrowroot flour
1 1/2 tsp baking powder
1/2 tsp xanthan gum
2 TBSP sugar
1 1/4 tsp salt
5 TBSP butter or preferred butter substitute
2 eggs (or 2 TBSP ground flax or chia mixed with 7 TBSP water)
1/2 cup buttermilk (or 1/2 cup preferred milk substitute mixed with 1/2 tsp white vinegar or lemon juice)

Preheat oven to 400 and lightly grease a pan for baking.
*Mix the milk alternative with lemon juice/vinegar.
Stir together almond flour, cornstarch, baking powder, xanthan gum, salt and sugar.
Add butter and cut in with a pastry knife until well blended.
Stir in the eggs and buttermilk. *Add more milk if needed to achieve sticky but not wet dough.
Roll dough into golf ball sized balls and place on greased pan, close together but not touching. Lightly press each ball flatten slightly.
Bake 15-20 minutes, or until nicely browned. Serve hot or reheated.

Pork Chops with Beer & Bacon Gravy

2-4 bone in pork chops
salt and pepper
olive oil
2-3 thick sliced smokey bacon - diced into 1/4"
1 medium onion - diced
1 rounded TBSP flour (or all purpose gluten free flour)
1 bottle dark or amber beer
1/2 cup chicken stock
chopped parsley

Season chops liberally with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil smokes, and the chops and cook, turning once, until the meat is just turning firm - about 10 to 12 minutes. Remove to platter and cover with foil.

Add a little more oil to the pan, add bacon and brown for 2 to 3 minutes. Stir in onions and saute over medium heat with the bacon until soft, 6 to 7 minutes. Sprinkle in flour, stir for 1 minute, then add beer. Cook until reduced by half plus a little more, then whisk in the stock.

Remove from heat and season with pepper. Pour over chops and garnish with parsley. Serve immediately.

Friday, November 15, 2013

Deep Dish Pumpkin Cookie

2 cans Garbanzo beans - drained and rinsed
1 cup quick oats
1/4 cup pumpkin puree
2 tsp vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
3 TBSP coconut oil
3/4 cup mixed brown sugar and pure maple syrup
1 cup chocolate chips

Preheat oven to 350. Grease a 10 inch pan or glass dish - I used a springform pan.

Blend everything, except the chocolate chips, in a food processor until super smooth (do not use a blender). Stir in chocolate chips and spread into prepared pan. Cook for 40 - 60 minutes (check at 40 minutes with a toothpick in the center).

Let cool at least 10 minutes.

Sunday, October 20, 2013

Chicken Meatball Minestrone

1 cup ground chicken
1/2 cup breadcrumbs
6 + TBSP finely grated Parmesan
4 garlic cloves - 2 minced, 2 thinly sliced
2 TBSP chopped fresh chives
1 large egg - whisked
salt and pepper
2 TBSP olive oil
1 leek - white and pale green parts sliced into 1/4" rounds
5 cups low sodium chicken broth
3/4 cup pasta of choice
1 cup peeled carrots - cut into 1/2" rounds
1 cup packed baby spinach

Mix together chicken, breadcrumbs, 3 TBSP parmesan, 2 minced garlic cloves, chives, egg, salt and pepper (about 1/2 tsp each). Refrigerate 20-30 minutes for easy handling; shape into 1/2" meatballs and set aside.

Heat oil in a pot over medium heat. Cook meatballs in batches until golden on all sides and mostly firm  (they will finish cooking in soup. Transfer to a plate.

Add leek to pot and cook, stirring often, until they begin to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente. Add meatballs; simmer until pasta is al dente and carrots are tender. Cut open a meatball to ensure they are cooked through. Add spinach and remaining 3 TBSP Parmesan; stir until spinach is wilted and Parmesan is melted.
Season with salt and pepper. Garnish with Parmesan.

**Allergy-free Substitutions
Bread crumbs - Ener-G gluten free breadcrumbs or homemade breadcrumbs
Egg - 1 TBSP ground chia or flax seed mixed with 1/4 cup dairy free milk
Pasta - gluten free pasta of choice

Monday, September 30, 2013

Skinny Stroganoff

12 oz boneless beef tri-tip or sirloin tip steak, cut into 1 inch pieces
olive oil
1 1/2 - 2 cups mushrooms - sliced
1/3 cup minced shallots
1/2 tsp dried thyme
1 1/4 cup reduced sodium beef broth
1 tsp Worcestershire Sauce
2 TBSP water
1 TBSP cornstarch
1/3 cup plain greek yogurt
4 tsp coarse grain Dijon mustard
4 tsp chopped fresh parsley

Season beef with salt and pepper. Heat 2 tsp olive oil in a large skillet over med-high heat until hot. Add beef; cook 3 - 5 minutes or until browned and rare to medium - rare, turning often. Remove to plate.

Add another 2 tsp of oil to the skillet. Add mushrooms; cook over med-high heat 3 -5 minutes or until tender, stirring occasionally. Add shallots and thyme; cook and stir 30 seconds. Add broth and Worcestershire Sauce and bring to a boil. Boil 2 minutes, stirring occasionally.

In a separate bowl, mix together water and cornstarch; stir into sauce. Cook 1 minutes or until thickened, stirring constantly. Reduce heat to low, stir in yogurt and mustard until smooth. Return beef to skillet; cook 30-60 seconds or until heated through. Do not overcook. Sprinkle with parsley.

You can serve this over rice, noodles or potatoes, or eat it on its own!

Monday, September 23, 2013

Buffalo Chicken Nuggets

1 lb ground chicken
1 egg or 1 TBSP chia seed or flax seed mixed with 3 TBSP water
1/4 cup coconut flour
2 tsp Frank's Red Hot Original sauce
1 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder

Nugget coating:
1/2 cup coconut flour
2 TBSP ground flax seed
1/4 tsp sea salt

Buffalo sauce:
1/3 cup FranksSauce
2 TBSP ghee or butter

Preheat oven to 375 and line a baking sheet *and a cutting board or tray with parchment paper.

In a small bowl combine 1/4 cup coconut flour, onion powder, garlic powder and 1 tsp salt. Mix well.
In a larger bowl place the ground chicken, egg or egg substitute, 2 tsp Franks Sauce and the coconut flour mixture. Mix with hands until combined but do not over mix.

Scoop out about 2 TBSP of the mixture at a time and shape with hands into meatballs. Then press into a flatter "nugget" shape. *At this point my mixture was pretty sticky and a little hard to handle so I placed my nuggets on the parchment paper lined tray and stuck them in the freezer for about 10-15 minutes.

In a bowl combine the remaining 1/2 cup coconut flour, 2 TBSP flax meal and a 1/4 tsp salt and gently coat each nugget on all sides. Place on the parchment paper lined baking sheet and bake for 15 minutes.

While nuggets are baking, mix together the 1/3 cup Franks Sauce and softened ghee or butter.

Once the nuggets have baked for 15 minutes, remove from oven and carefully dip each one in the Frank's mixture and return to baking sheet. Bake another 5 minutes.

Wednesday, September 18, 2013

Rosemary Parsnip Fries

2-3 large parsnips - peeled and cut into uniform strips
3 TBSP olive oil
fresh rosemary - 1 tsp finely chopped and 3 whole sprigs
2 cloves garlic - minced
*celery seed & chili powder

Preheat oven to 375 and coat a rimmed baking sheet with non stick cooking spray.

Toss parsnips in a bowl with olive oil, 1 tsp chopped rosemary, salt and pepper. Spread evenly in greased pan and sprinkle with garlic and additional salt and pepper and place rosemary sprigs on top.

Bake until barely tender - about 15-20 minutes, turning once.

Remove from oven and crumble dried rosemary over fries and season with celery seed and chili powder if desired!

Friday, August 30, 2013

Thai Chicken and Rice Soup

2 chicken breasts - cut into small chunks and cooked through
olive oil
1 small yellow onion - diced
1/2 red bell pepper - seeded and diced
1 1/2 cups sliced mushrooms
4-5 cups chicken stock/broth
2 tsp fish sauce
2 tsp Worcestershire sauce
1 - 1 1/2 cups canned coconut milk - well shaken
3 tsp red curry paste
2 tsp chili paste
3 TBSP tomato paste
2 TBSP corn starch
2 cups cooked rice - slightly al dente (i used a wild rice blend and boiled in 1 1/2 TBSP chicken bullion)
*Chopped cilantro, basil or parsley (optional)

Heat a large saucepan over medium heat and add 1 -2 TBSP olive oil. When hot, add slice mushrooms and cook until golden and tender. Remove to a plate, reserving any liquid in pan. In same pot, add onion and bell pepper and more oil if needed - saute just until tender. Return mushrooms to pot and add broth and cooked chicken pieces and heat to a boil. Add fish sauce and Worcestershire sauce and simmer for 5 minutes. Add coconut milk and turn heat to low.

In a small bowl, whisk together curry, chili and tomato pastes with the cornstarch and 2-3 TBSP water. Stir into soup and heat to a simmer until it thickens just slightly. Add cooked rice, cover and simmer 5 minutes. Season with salt and pepper and also add any additional curry or chili paste to suit taste.

Pour soup into bowls and garnish with cilantro, parsley or basil leaves.

Freeze leftovers!!

Sunday, August 18, 2013

Sweet Potato & Bean Burgers

2 cans cannellini beans - drained and rinsed
1 large yam (orange flesh) - baked, peeled and mashed
2 TBSP tahini
2 tsp maple syrup
1 tsp lemon juice
2 tsp lemon pepper OR cajun seasoning
1/4 cup flour
salt to taste
panko bread crumbs or gluten free bread crumbs seasoned to liking
safflower, olive or grapeseed oil for frying

Bake and peel yam and place in a large bowl. Mash together with beans, tahini, syrup, lemon juice, seasoning and flour. *Your mixture will be soft and moist but you should be able to form a thin patty. (If your patty is too thick it will mush out when you bite into it). Add more flour if needed.

Heat 2-3 TBSP oil in pan over high heat. Slightly moisten patty with milk or water or egg wash and coat generously with bread crumbs. Fry in hot oil until golden browned on both sides. *Top with a slice of cheese if desired.

Transfer patties to a paper towel and let cool for 3-5 minutes.

Serve on a well toasted bun with fresh sweet onion, avocado, lettuce and Dijon mustard!

Saturday, August 10, 2013

Buffalo Chili

1 lb ground meat of choice
1 TBSP olive oil
1 onion - diced
2 celery stalks - diced
2-3 carrots - diced
2 cloves garlic - chopped
1 1/2 tsp cumin
1 cup beer or chicken broth
1 (15 oz) can diced tomatoes - undrained
1 (15 oz) can cannelinni beans - drained and rinsed
1 tsp paprika
1 tsp oregano
1/4 tsp cayenne
1/2 cup hot sauce (i used a mix of cholula, tapito, tobasco and Hooters wing sauce)
salt and pepper to taste

Brown meat and remove to slow cooker. Lightly saute onion, carrots, celery and garlic and add to slow cooker with the rest of the ingredients. Cook on low all day or overnight.

Serve with cornbread, sour cream, grated cheese or crumbled blue cheese.

Candied Spiced Almond Salad

3 cups sliced almonds
4 TBSP sugar
3 TBSP butter
1 tsp cinnamon
1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp vanilla
sea salt

Place a large sheet of foil on a work surface and coat in cooking spray or a small amount of olive oil.

Heat a large non-stick pan over medium heat and add sugar. Tip and swirl pan until sugar is melted into a pale golden syrup.

Lower heat and add butter, cinnamon, cumin, paprika and vanilla. Stir until well combined and butter is incorporated into the sugar syrup.

Add the nuts and stir gently to coat. Cover and continue to cook on low, stirring every minute or so until almonds are golden brown (watch carefully as they can burn quick). Turn out onto prepared foil and sprinkle with sea salt.

Serve over a salad of mixed greens, dried cranberries and avocado. Top with sweet white balsamic vinaigrette.

Sweet White Balsamic Vinaigrette
3-4 TBSP sugar
1 1/2 TBSP poppy seeds
1 1/2 TBSP sesame seeds
1/2 tsp paprika
2 tsp dried mustard
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup white balsamic vinegar
1/4 cup grapeseed oil
1/2 cup extra virgin olive oil

Combine in a glass gar or bowl and shake or whisk to combine and dissolve sugar.

Thursday, August 8, 2013

Sausage and Kale Soup

My new favorite soup.

3/4 - 1 lb hot Italian sausage (I used chicken) - casings removed if using links
1/2 large onion - diced
3 carrots - peeled and diced
2-3 cloves garlic - sliced
1/4 tsp red pepper flakes
1 head kale - washed, hard stems removed and finely chopped
1 can cannellini white beans - drained and rinsed
4 cups water
2 cups chicken stock (i used better than chicken bullion - about 4-5 TBSP)
1 cup wild rice

Brown sausage and remove to a crock pot, reserving drippings. Lightly saute garlic and onion and add to slow cooker with carrots, red pepper flakes, water, stock and rice.

Cook on low 4-6 hours - I would not recommend longer than that or the rice will get mushy. 10 minutes before serving add beans and kale and season to taste with salt and pepper.

Serve with croutons and parmesan cheese!

Sunday, July 7, 2013

Cornmeal Veggie Gratin

1/2 cup chopped fresh basil
2 garlic cloves - minced
salt & pepper
3 sliced zucchini (about 1/4 inch thick)
1 medium onion - halved and thinly sliced
2 cups cherry tomatoes - halved
extra virgin olive oil
1/2 cup shredded parmesan cheese
1/2 cup cornmeal

Heat oven to 375 and coat a 6 cup glass or ceramic casserole with non-stick cooking spray. Combine basil and garlic in a small bowl.

Layer one-third each of the zucchini, tomatoes and onion in dish; sprinkle with one-third of the basil mixture and top generously with salt and pepper and a drizzle of olive oil. Repeat 2 more times for a total of 3 layers.

Combine the cheese and cornmeal and about 2 TBSP of olive oil, stirring until evenly moist. Sprinkle over Gratin.

Bake 40 to 45 minutes or until zucchini is tender.

Thursday, July 4, 2013

Country Style Pork Rib Rub

Hot and sweet and my new favorite rub!

2 TBSP brown sugar
2 TBSP salt
2 tsp ancho chili powder
2 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1/2 tsp cayenne
1 tsp black pepper

Combine all ingredients. Place pork ribs in a sealable plastic bag and coat with seasonings. Let marinate in the fridge at least 4 hours - I let mine sit all day.
Cook as desired.

Wednesday, May 22, 2013

Hot And Sour Soup

2-3 cups chicken broth
1 cup shrimp/tofu/chicken
1 cup water
2 cups assorted sliced mushrooms of choice
1 can bamboo shoots - drained
1 can sliced water chestnuts - drained
2 TBSP soy sauce
2 tsp sesame oil
3 TBSP rice wine vinegar
1/2 tsp red pepper flakes
*1 tsp sugar (optional)
green onion for garnish

Combine everything but the protein and green onions in slow cooker. Cook on low for 7-9 hours or on high for 4-5 hours. Add cooked chicken or tofu 1/2 hour before eating. Add shrimp right before eating.

If you want more sour flavor, add more rice wine vinegar. If you want more hot flovor, add more red pepper flakes.

Sunday, May 19, 2013

Turkey Meatballs

1.5 - 2 lbs ground turkey
3 egg whites or chia seed and water equal to 3 eggs
1 cup quick cooking oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle chili powder
1 tsp salt
1 TBSP garlic powder
1 small onion - finely chopped
2 celery stalks - finely chopped

Chicken Gravy:
3 TBSP butter or bacon grease
2 TBSP flour or gluten free flour
1 1/2 cups milk or unsweetened coconut milk
1 tsp chicken bullion
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder

Preheat oven to 375 and grease a muffin pan with nonstick cooking spray.

Combine all turkey ball ingredients. Roll mixture into racquetball sized balls - or balls about the size of your palm. Place in muffin pan and bake for 40 minutes.

Meanwhile, melt butter/grease in a pan over medium-high heat. Add flour and stir until combined and bubbly. Slowly whisk in milk and then bullion and spices. Cook, stirring, until it reaches desired consistency.

Carne Asada

1-2 lbs beef bottom round or flank steaks - thin cut
corn tortillas
1 red bell pepper - seeded and cut into strips
1 medium onion - cut in half and into thin strips
chopped lettuce

5 TBSP white vinegar
2 TBSP sugar
1/2 cup olive oil
4 garlic cloves - minced
1 large handful cilantro - chopped
2 TBSP soy sauce
2 tsp ground cumin
juice of 1 lemon or lime
1 tsp salt
1 tsp pepper
2 tsp mixed chili powder
1/2 tsp coriander
*1/3 cup orange juice (optional)

Whisk together marinade ingredients in a large bowl. Add steaks and turn to coat. Cover and marinate in the refrigerator at least 2 hours - as long as over night.

When ready to eat, either grill or cook in a pan over high heat to medium rare (more on the rare side is better). Let rest 5 minutes then cut into thin strips.
Meanwhile, saute bell pepper and onion in olive oil over medium-high heat just until tender.

Serve meat and sauteed veggies with steamed corn tortillas, refried beans, guacamole and chopped lettuce.

Friday, May 17, 2013

Monterey Chicken

4 boneless, skinless chicken breasts
1/4 cup BBQ sauce
1/4 cup bacon - crisped and chopped
4-6 thick slices colby or pepper jack cheese
1 14 oz can diced tomatoes with green chilies
1/4 cup green onions - chopped

Preheat oven to 400 and line a rimmed baking sheet with foil and coat with non stick cooking spray.

Pound out chicken breasts flat with a meat tenderizer and season with pepper. Grill or cook in a pan until no longer pink - about 4 minutes on each side. Arrange chicken on prepared cooking sheet. Evenly top each piece with BBQ sauce, cheese slices, tomatoes, bacon and green onions.

Place in oven and bake until cheese is melted.

Avocado Mango Salsa

1 large or 2 medium avocados - chopped
1 mango - chopped
1/2 cup grape tomatoes - cut in half
juice from 1/2 a lime
*1/4 cup cilantro - chopped (optional)
*1/2 of a jalapeno - minced (optional)
salt and pepper to taste

Combine all ingredients and enjoy!

Cauliflower Alfredo

Another attempt at a cheesey pasta substitute, and it actually came out pretty darn good!

1 1/2 cups chopped cauliflower
1/4 tsp garlic powder
1/2 tsp + salt
2 TBSP butter (or sub 2 TBSP olive oil and a little extra salt)
1 cup milk of choice (I used unsweetened coconut milk)
1/2 cup nutritional yeast
2 tsp Dijon mustard
*dried oregano (optional)

Put all ingredients into a pot and bring to a complete boil, then cover and let simmer for 15 minutes or until cauliflower is fall apart tender.

Puree with either an immersion blender, hand mixer or food processor. Mix with desired pasta, rice, veggies, spaghetti squash - whatever! Serve immediately. Will thicken upon standing.

Makes about 2 cups.

Tuesday, May 14, 2013

Balsamic Marinated Mushrooms

A great addition to any BBQ! Super easy and quick.

1 TBSP Harrisa or hot chili sauce
1 1/2 TBSP olive oil
3 TBSP balsamic vinegar
1 tsp dried oregano
baby portabello or medium button mushrooms - cut in half

Whisk together all of the ingredients and toss with mushrooms. Let sit at least 30 minutes, turning occasionally, and up to 2 hours.

Thread onto presoaked skewers and grill 5 minutes on each side. Or roast in an oven preheated to 350 for 10-12 minutes. Brush with additional marinade if desired.

Friday, April 19, 2013

Taco Soup

I got this recipe from my cousin and it's the best taco soup i've ever tasted! Easy and full of protein!

1 lb ground turkey
1 can corn - drained and rinsed, or 1 1/2 cups fresh or frozen corn
1 can Mexican Style stewed tomatoes - undrained
1 can diced tomatoes with green chilies
1 yellow onion - diced
1 green bell pepper - diced
1 can kidney beans, or 1 1/2 cups prepared
1 can pinto beans, or 1 1/2 cups prepared
1 can water or low sodium chicken broth
2 TBSP low sodium taco seasoning

Brown turkey with salt, pepper and garlic powder. Combine with the rest of the ingredients in a slow cooker and cook all day on low.

Serve over tortilla chips and top with sour cream, cheese, fresh chopped jalapeno and avocado!

Wednesday, April 17, 2013

Steak and Onions

Perfect for tacos or fajitas!

2 TBSP olive oil
1 lb sirloin, skirt steak or tender beef chop
1 large onion - sliced
1 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp chili powder
1/2 tsp salt

Heat olive oil in a large pan over medium heat. Add onions and cook, covered - stirring occasionally, until tender - about 6 to 8 minutes.

Meanwhile, cut steak against the grain into thin strips and toss in a bowl with seasonings. Add steak and 2 TBSP water to the pan with the onions and increase heat to medium-high. Cook, tossing once or twice, until the steak is just cooked through, 3 to 4 minutes. *Be careful not to overcook or your meat will be chewy!

Tuesday, April 16, 2013

White Bean & Spinach Stuffed Peppers

4 bell peppers - cut in half and seeded
2 TBSP + olive oil
salt and pepper
1 large onion - chopped
3 cloves garlic - finely chopped
10 oz (about 4 loosely packed cups) fresh baby spinach
1 can white beans - drained and rinsed
2 TBSP fresh lemon juice
4 oz (1 cup) shredded mozzarella
1/4 cup grated parmesan
1 cup marinara sauce
*I topped half of mine with some browned sausage

Heat oven to 425 and line a rimmed baking sheet with foil. Place peppers face down on sheet and drizzle with oil. Cook 20-30 minutes, flipping halfway through, until peppers are soft but not squishy. Pour off any excess liquid.

While peppers are cooking, heat 2 TBSP olive oil in a large pan over medium heat. Add the onion and cook until tender, 5 to 6 minutes. Add garlic and cook for 1 more minute.

Add the spinach and 1/4 tsp each of salt and pepper, cooking and tossing until it begins to wilt, 1 to 2 minutes. Remove from heat and fold in beans and lemon juice, then the mozzarella and parmesan.

Spread the marinara in the bottom of a 9 x 13 inch casserole and arrange the peppers on top, open side up. Evenly fill the peppers with the bean mixture and bake until tender and cheese is melted.

Cauliflower-Cilantro Mash

The beans in this recipe make for a much richer, creamier potato substitute than plain old cauliflower.

4 TBSP olive oil
2 medium leeks - white parts thinly sliced
1 head cauliflower - chopped into large florets
handful cilantro
2 cans white beans - drained and rinsed
1/4 cup milk or unsweetened non-dairy milk of choice
1 tsp salt
1/4 tsp pepper

Boil cauliflower in salted water until very tender. Drain well. Saute leeks in 1-2 TBSP olive oil until tender. Add to a food processor with boiled and drained cauliflower and the rest of the ingredients. Process until smooth.
*For an even creamier mash, add 1/4 cup shredded parmesan!

Grandma's Hamburger Soup

I've been meaning to make this recipe for about 8 years now and finally got around to it last week. Even Jeremy approved!

1 lb hamburger
1 small-medium onion - diced
1/2 small cabbage - shredded
4 celery stalks - thinly sliced
3-4 carrots - chopped or thinly sliced
1 can tomato soup or sauce
1 can stewed tomatoes - chopped into small pieces (do not drain)
2 TBSP beef base
1 TBSP Worcestershire sauce
1 TBSP soy sauce
1 tsp oregano
1/2 tsp basil
1 tsp parsley
1/2 tsp each salt and pepper
1/4 tsp celery seed
1 cup pasta (shell, rotini or elbow macaroni)
*I also threw in a few sprigs of fresh thyme and discarded after cooking

Heat 5 cups of water, beef base, soy sauce, Worcestershire, spices, stewed tomatoes and tomato soup  to a simmer - do not boil.

Meanwhile, brown hamburger. Add to soup at simmering point. Saute the onions and add when almost translucent. Add carrots, celery and cabbage and continue to simmer for about 20-30 minutes or until veggies are crisp-tender. Add pasta.

Let soup rest 20 minutes for best flavor. Top with shredded cheese or croutons!

*For a lower sodium soup: look for unseasoned tomato sauce, use fresh chopped tomatoes instead of canned, omit soy sauce and use homemade beef stock.

**Allergy-free substitutions:
>Gluten-free soy sauce and tomato sauce
>If you can't do garlic, omit Worcestershire and add a little more soy sauce and or a few drops liquid smoke. Also use homemade beef stock.
>Pasta - preferred gluten-free pasta

Wednesday, April 10, 2013

Honey Garlic Chicken

1 1/2 lbs boneless skinless chicken thighs or breasts
3 cloves garlic - finely chopped
1/2 cup soy sauce
1/3 cup ketchup
1/2 cup honey
1/3 cup white cooking wine
fresh basil - chopped

Place chicken in the bottom of a slow cooker that has been sprayed with non-stick cooking spray.

In a bowl whisk together the garlic, soy sauce, ketchup, honey and wine. Pour over chicken.

Cover and cook on low 5-6 hours or on high 3-4 hours.

Remove chicken to a plate and cover. Pour remaining sauce into a saucepan and simmer over medium heat until reduced down to desired consistency. Serve over chicken and rice, garnished with fresh basil.

*If cooking on low, start checking the chicken at 4 hours and continue cooking to desired doneness to prevent overcooking. If cooking on high, start checking at 2 hours.

Parmesan Creamed Corn

2 TBSP olive oil
1 lb fresh or frozen (thawed) corn kernels
Salt and pepper to taste
3/4 cup heavy cream
1/4 cup low sodium chicken stock
*2 TBSP fresh chopped jalapeno (optional)
1/4 - 1/2 cup Parmesan cheese

Heat oil in a large pan over medium-high heat about 2 minutes. Add corn and *jalapeno and cook, stirring occasionally, until soft and slightly browned - 7 to 8 minutes. Season with salt and pepper.

Add cream and stock; cook, stirring constantly, until thickened slightly - 2 to 3 minutes. *If using coconut milk it will not thicken very much.

Remove from heat and stir in cheese. Serve immediately.

**Allergy-free Substitutions:
Cream - unsweetened coconut cream or milk
Parmesan - omit or replace with favorite soy cheese

Monday, April 8, 2013

Thai Pork Chops

2 TBSP olive oil
4 pork chops (bone-in or boneless)
salt and pepper
1 large jalapeno - seeded and finely chopped
2 garlic cloves - finely chopped
2 TBSP fresh lime juice
*2 TBSP water (if needed)
1/4 cup fish sauce
4-5 tsp sugar (to suit taste)
1/4 cup fresh cilantro - chopped
1/4 cup roasted peanuts or cashews - chopped

Heat oil in a large pan over medium-high heat. Season pork chops on both sides with salt and pepper and arrange in hot pan. Cook 8-10 minutes, flipping once, until chops are cooked through. Remove to plate and cover.

Turn heat to medium; add lime juice, jalapeno and garlic and cook until tender (add the water if the pan starts to look a little dry). Stir in fish sauce and sugar - bring to a simmer and cook 1 minute.

Pour over pork chops and sprinkle with cilantro and chopped nuts.

Saturday, April 6, 2013

Red Wine Cream Reduction Sauce

Made this for the first time last night. Rich, earthy and fantastic!

3 TBSP butter
1 TBSP olive oil
1/3 cup minced shallot
2 TBSP flour
*1 rounded cup sliced mushrooms (optional)
3/4 cup full bodied red wine
1/2 cup beef stock
1/4 cup cream
1/2 tsp chopped fresh rosemary

Heat the butter and oil in a pan over medium heat. Add the shallots and *mushrooms and cook until tender. Stir in flour - cook for one minute. Slowly add wine and beef stock, stirring to combine. Let simmer and reduce by about 1/3 or 1/2. Add cream and rosemary and continue cooking 2-3 minutes until thick and heated through.

**Allergy-free Substitutions:
butter - bacon grease
flour - all purpose gluten free flour
cream - unsweetened coconut milk

Friday, March 22, 2013

Allergy-free Devil's Food Cake

1 1/2 cups rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 heaping tsp xantham gum
2 tsp baking soda
1 tsp salt
1 1/2 cups sugar (or 1/2 - 1 cup honey)
3/4 cup unsweetened baking cocoa
a large 1/2 cup coconut oil - melted
1 TBSP ground chia seed mixed with 3 TBSP water
1 cup hot coffee
1 cup non dairy milk of choice mixed with 1 TBSP apple cider vinegar

Preheat oven to 350 degrees. Spray a 13x9 inch glass casserole with non stick cooking spray; dust with rice flour, tapping out extra.

In a medium bowl whisk together flour, starches, xantham, baking soda and salt.

In a separate large bowl beat together chia egg, melted oil, sugar/honey and cocoa until blended. At low speed alternately beat in flour mixture and coffee until it gets too stiff for the beater (the starches make it a bit gummy). Continue to stir with a spoon or spatula. Slowly add vinegar milk. The mixture will seem thick but don't add any extra liquid.

Spread into prepared pan and bake 30-40 minutes or until set.

Top with favorite frosting!

Perfect Oatmeal Cookies

1 cup butter - room temperature
1 cup brown sugar
3/4 cup white sugar
2 eggs
1 TBSP vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
3 cups uncooked oatmeal (not instant)

Preheat oven to 350 degrees. In a small bowl whisk together eggs and vanilla.

In a large bowl cream together butter and sugars until light and fluffy. Beat in vanilla.
In a separate bowl whisk together flour, salt, baking soda, nutmeg, cinnamon and ginger. Slowly add to creamed mixture. Beat in egg mixture.

Stir in oats and drop by spoonful onto ungreased cookie sheet. Bake in oven for 10-12 minutes, just until barely golden. Let sit 1-2 minutes then transfer to wire rack to cool.

Creamy Baked Chicken Taquitos

2 cups shredded cooked chicken
3 oz cream cheese - softened
1/4 cup salsa
1 TBSP fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic - minced
3 TBSP chopped cilantro or green onion
1 cup shredded cheese
small corn or flour tortillas
cooking spray

Preheat oven to 425 degrees. Line a cooking sheet with parchment paper or coat with nonstick cooking spray.

In a large bowl combine the cream cheese, salsa, lime juice, cumin, chili powder and onion powder.  Stir in cilantro. Add the cheese and chicken and mix thoroughly.

Working with a few tortillas at a time, heat in the microwave with a wet paper towel. If using corn tortillas I suggest heating in a pan with a small amount of olive oil to help prevent splitting while baking.
Spoon 2-3 TBSP of chicken mixture into warmed tortillas and roll as tightly as you can. Place on prepared sheet - seam side down and about 1 inch apart. Repeat with remaining tortillas until the mixture is gone. If you didn't heat them with olive oil, lightly spray taquitos with cooking spray and sprinkle with salt.

Bake for 15-20 minutes or until crisp and golden. Serve with sour cream, salsa and guacamole.

*For a lighter Taquito I suggest omitting the shredded and cream cheeses and replacing with 3/4 cup soft goat cheese. Increase salsa to 1/2 cup.

**Allergy-free Substitutions:
Garlic - omit
Cream cheese - Tofutti Better Than Cream Cheese (add a little extra lime juice and cumin)
Cheese - omit and dip in guacamole for creaminess

Tuesday, March 19, 2013

Potato-Chive Pancake

You will need two large plates or round serving platters.

4 russet potatoes - peeled
3 TBSP fresh chives - chopped
salt and pepper
3 TBSP olive oil

Start by shredding the potatoes using either a grater or food processor. Place all the potato shreds in ice water and let soak 10 minutes. Rinse well and repeat. Finally give another good rinse and let drain. After it's done draining, dry in batches on paper towels. This process may seem tedious but it's necessary to remove all the starch and excess water that makes hash browns grey and gooey.

In a bowl combine the potatoes, chives and salt and pepper. I used a fairly good amount of seasoning.

In a medium non-stick skillet, heat oil over medium heat. Add the potato mixture and press into the pan to form one even, flat pancake. Cook for 10 to 15 minutes until golden brown. Carefully slide pancake onto a large plate or platter; invert onto a second greased platter/plate and slide back into the pan. Continue to cook until the underside is evenly browned; 10-15 minutes more. Slice into wedges before serving.

**This process seemed a little involved to me. I suggest just tossing it all in a pan and flip it around occasionally while breaking it up into more manageable pieces. Then serve like regular hash browns. It would be much less time consuming and still taste great.

Pork Chops with Mushroom Madeira Sauce

I had never heard of Madeira wine before and became a little frustrated when I could only find one to choose from at the grocery and liquor stores. From what I read on the internet, there is quite a variety of Madeira ranging from port-like, for after dinner drinks or dessert sauces, to very dry. Well there are no descriptions on the bottles I found and no one working at either store seemed to know a thing about it. So I settled for the one selection at the liquor store, opened it up and gave it a taste. It seemed to be in the middle somewhere - not sickeningly sweet nor super dry. I decided to just go ahead and use it and the sauce came out awesome. However, i'm thinking a good quality dry Sherry would work just as well.

You will need a cast iron skillet.

2 TBSP grapeseed (or olive) oil
4 bone-in pork chops
salt and fresh ground black pepper

3 TBSP butter - divided
2 TBSP shallot - minced
2 TBSP garlic - minced
7-8 medium button mushrooms - sliced
2 TBSP all purpose flour
1 cup Madeira wine
1/2 cup beef broth
1 rounded tsp fresh Thyme - chopped
1 TBSP fresh parsley - chopped

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and top with a wire rack.

Heat grapeseed oil in a cast iron skillet over medium-high heat. Season each pork chop with salt and pepper and add to the pan. Sear on each side for 2 minutes. Once nicely browned, transfer the chops to prepared rack and bake in the oven for 6 to 8 minutes. Remove from rack to a platter and let rest 2 minutes.

In the same skillet used for the chops, add 2 TBSP butter, the shallots, garlic and mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and stir to make a paste. Add the Madeira wine and deglaze the pan. Lower the heat - add the beef broth and simmer for 2-3 minutes until the sauce has thickened slightly. Remove from heat and mix in remaining butter and fresh herbs. Once the butter has melted, pour over chops and serve.

**Allergy-free Substitutions:
Flour - all purpose gluten free flour
Butter - I suggest using bacon fat for the sautéing and omitting the last TBSP
Garlic - omit

Monday, March 18, 2013


A traditional Irish dish made of potatoes and kale or cabbage.

1.5 lbs potatoes - peeled and chopped
1/4-1/2 cup butter
3/4 cup hot milk
1/2 head cabbage - cored and finely shredded
1/2 lb cooked diced ham or 3/4 cup chopped bacon cooked until crisp
1/4 cup scallions - finely chopped
freshly ground black pepper

Boil or steam potatoes until tender - drain and mash well. Combine with butter and milk.

Boil cabbage in unsalted water until it becomes bright and mostly tender. Drain well, return to pot and break apart any large pieces using a wooden spoon.

Add cabbage, ham or bacon and scallions to mashed potatoes - stirring in gently. Season to taste with salt and pepper.

Top with additional butter of course :)

**Allergy-free substitutions:
Milk - unsweetened So Delicious Coconut milk
Butter - preferred non-dairy butter replacement or coconut oil
you can also use regular onion or chives in place of the scallions

Friday, March 15, 2013

Avocado Soup

A rich, creamy soup for any avocado lover.

3 large (or 4 medium) ripe avocados - seeded and peeled
28-32 oz low sodium chicken stock
1/4 cup onion - finely chopped
1 TBSP butter
1 cup cream (or unsweetened coconut milk)
salt and pepper
hot pepper sauce - such as Cholula or green Tobasco
*bacon, cilantro, chopped onion, tortilla shreds for garnish (optional)

Start by cooking your bacon in a large stock pot until crispy. Remove to paper towel and reserve 1 TBSP drippings in the pot.
*If you prefer not to use bacon, skip this step and add butter to pot instead.

In a blender or food processor combine 2 cups of the broth and the peeled avocados. Blend or process until smooth. Set aside.

Heat your butter or bacon fat over medium-high heat and cook onions until tender. Reduce heat to medium-low. Add the avocado puree, the remaining broth, cream and salt. Cook and stir just until heated through (do not boil!). If desired, season with salt, pepper and hot sauce.

Top with bacon bits, cilantro, onion and crispy tortilla strips! Serve warm or chilled.

Crispy Tortilla Shreds: Cut two 6-inch corn tortillas into 1/4-inch wide strips. In a small skillet heat 1/2 cup oil (vegetable, peanut or canola) over medium heat until hot. Add a fourth of the strips at a time to the hot oil. Cook until golden. Remove from oil with slotted spoon and drain on paper towels. Season lightly with salt.

Thursday, March 14, 2013

Spiced Pork Chops with Cilantro-Pineapple Rice

4 bone-in pork chops
1 TBSP paprika
2 tsp cumin
1/4 tsp cinnamon
salt and pepper
2 TBSP olive oil
1 cup rice of choice
1 medium red or yellow onion - sliced
1-8oz can crushed pineapple - drained
1/2 cup fresh chopped cilantro

Preheat oven to 425. Cook rice according to package directions.

In a small bowl, combine the paprika, cumin, cinnamon 3/4 tsp salt and 1/2 tsp pepper. Heat oil in a large oven safe pan (I used cast iron) over medium-high heat. Season both sides of pork chops with dry rub and cook until golden brown - about 2 minutes on each side. Scatter onions in the pan around the chops and place pan in oven. Roast just until pork is cooked through - about 4 to 5 minutes.

Fluff rice and toss with pineapple, cilantro and a little salt and pepper. Serve under chops.

Tuesday, March 5, 2013

Chicken Lettuce Wraps with Garlic Peanut Sauce

4 skinless, boneless chicken breasts - cooked, cooled and minced
1/2 cup roasted unsalted peanuts - finely chopped (or cashews)
1-2 garlic cloves - finely minced or pressed
zest of 1 lime
2 TBSP lime juice
1/2 cup fresh cilantro - chopped
1/4-1/2 cup green onion - chopped
1 TBSP olive oil
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 tsp sesame oil
1 tsp fish sauce
1/2 tsp salt
1/4 tsp black pepper
large lettuce leaves of choice - I like bib lettuce (butter leaf) or red lettuce because they are large enough and soft enough to use without breaking

Combine all ingredients except the chicken in a large bowl. In the same pan you used to cook the chicken, heat
1 tsp olive oil
1 TBSP chunky peanut butter (or nut butter of choice)
and 1/4 cup coconut milk
add minced chicken and season with salt and pepper. Add to rest of ingredients and refrigerate while you make the peanut sauce.

1 TBSP olive oil
2 cloves garlic - minced
1 tsp black pepper
1 1/2 tsp ground cumin
dash cayenne
1 1/2 TBSP pure maple syrup
6 TBSP chunky peanut butter (or nut butter of choice)
1 TBSP soy sauce (or coconut aminos)
1 cup coconut milk
1 tsp lime juice
1/2 tsp sesame oil
dash hot sauce
splash rice vinegar

Over medium heat, saute garlic in olive oil with pepper, cumin and cayenne until garlic is soft. Slowly add the rest of the ingredients, whisking to combine. Add more coconut milk as needed for desired consistency.

I also made a spicy fish sauce. Combine:
2 TBSP fish sauce
4 TBSP water
2 TBSP lime juice
1/2 - 1 tsp sugar (or honey or maple syrup)
fresh grated ginger (I grate the ginger and then just squeeze the juice out into the bowl and discard the pulp)
red pepper flakes - to taste

Whisk to combine until sugar is dissolved.

Monday, February 25, 2013

Faux Cookie Dough

For those times you just NEED cookie dough.

1 cup rolled oats
1 scoop vanilla protein powder
1/8 tsp salt
1.5 cups Garbanzo beans - drained and rinsed
1/4 cup unsweetened non dairy milk of choice
1/4 cup natural peanut butter
2 TBSP sweetener of choice (agave, honey, pure maple syrup)
1/4 tsp Hazelnut or vanilla extract
*chocolate chips

In a large bowl combine oats, protein powder and salt. Set aside.

In a blender or food processor, puree the beans, milk, sweetener, peanut butter and extract until smooth. Add to dry ingredients -with chocolate chips if using - and mix well.

Friday, February 22, 2013

Lemon Avocado Pudding

Rich and tangy!

2 ripe avocados
Juice of 1 - 1 1/2 lemons
zest of 1 lemon
2 tsp coconut oil
3 TBSP pure maple syrup

Place all ingredients in a food processor and blend until smooth. Add a little lemon zest or chocolate shavings as a garnish!

Chilies en Nogada

1/4 cup milk
1/4 cup walnuts (or pecans)
12 oz ground pork
1 medium onion - chopped
1 14 oz can diced tomatoes, undrained
1/2 apple - chopped
1 4 oz can diced green chilies, undrained
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cumin
9 oz cooked rice of choice (about 2 cups) I used a mix of wild and brown rice))
1/2 cup sour cream
1/4 cup soft bread crumbs
3 TBSP cream cheese, softened
1/2 tsp brown sugar
*1 4 oz can whole green chilies (optional)
toasted chopped walnuts, fresh cilantro or fresh parsley for garnishing

In a small bowl, combine nuts and milk; set aside.

In a large skillet cook pork and onion over medium heat until browned, breaking up pork as it cooks. Drain off fat. Add the tomatoes, apple, diced green chilies, the 1/2 tsp salt, pumpkin pie spice and cumin and bring to a boil. Stir in rice and reduce heat. Simmer, uncovered, until most of the liquid evaporates.

For the sauce, transfer milk and nuts to a food processor. Add sour cream, cream cheese, bread crumbs, brown sugar and a pinch of cinnamon. Process until very smooth. Season to taste with salt and ground white pepper.

Spread a little sauce onto each plate. Add a pile of rice. If using the whole green chilies, cut each chili in half lengthwise, then wrap around the pork-rice mixture. Garnish with cilantro, chopped nuts and pomegranate seeds.

**Allergy-free Substitutions:
Milk - So Delicious Unsweetened Coconut milk
Sour Cream - Tofutti Sour Supreme
Cream Cheese - Tofutti Better Than Cream Cheese

You can also omit the white cream sauce altogether. The rice and pork are amazing without it!

Wednesday, February 20, 2013

Chocolate Avocado Pudding

3 ripe avocados
1/3 cup cocoa powder
1/2 cup coconut milk
1/3 cup pure maple syrup
2-3 drops vanilla
pinch cinnamon

Combine everything in a food processor and process until smooth and creamy. Serve chilled or at room temperature!

Avocado Pasta

10-12 small Campari tomatoes - quartered or 3/4 cup grape tomatoes cut in half
3-4 TBSP olive oil
4 servings of fettuccine noodles
2 ripe avocados - pitted and skins removed
2 garlic cloves - peeled
1/2 tsp salt
2 TBSP fresh squeezed lemon juice
*1/4 cup pine nuts (optional)
grated Parmesan cheese
salt and fresh ground pepper to taste

Preheat oven to 300.

Wash and quarter (or halve) tomatoes. Place on a baking sheet lined with parchment paper or foil. Drizzle with 1-2 TBSp olive oil. Bake for 1 hour.
*I skipped this step entirely and just sauteed the tomatoes in a pan with a little oil until slightly golden.

10-15 minutes before tomatoes are done baking - cook fettuccine al dente according to box directions.

While the pasta is boiling, add 2 TBSP olive oil, avocados, garlic, salt and lemon juice to a food processor. Pulse until smooth and creamy.

Strain pasta and combine immediately with avocado sauce, coating noodles evenly.

Add the roasted tomatoes and sprinkle with cheese and pine nuts. Add salt and pepper to taste.