Recipes

You'll find bunches of recipe ideas all throughout the website; however, for your convenience, those recipes will also be listed here in order for you to create a more efficient grocery list.
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No Bake Coconut Almond Bars
Shopping List: 2 1/2 c. dates, 1 c. raw almonds, 2 T.coconut oil, 1/2 c.unsweetened coconut flakes, 2 t.cocoa powder, 1 t. vanilla extract, pinch sea salt, 1/4 c. semi-sweet chocolate chips.
To Prepare: Add all items in a food processor and pulse. Add chocolate chips last--pulse lightly. Line an 8x8 inch pan with parchment paper and press mixture in tightly. Refrigerate around 1 hour. Keeps best in the fridge.
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Raw Alfredo Primavera
Grocery List: 2 1/2 c. cashews, lemon juice, 2 cloves garlic, thyme, sea salt, 4 lg. zucchini, 12 mushrooms, 20 cherry tomatoes, 1 green pepper.
To prepare: Into the food processor--cashews, 1 T. lemon juice, 2 cloves garlic, 1 1/2 c. water, 1 t. thyme, and 1 t. sea salt. This will be your sauce. Cut the four zucchini into noodles. Chop the 12 mushrooms. Slice the 20 cherry tomatoes into halves. Chop the green pepper. Combine these ingredients and, when ready to serve, pour the sauce over. If this doesn't have enough Italian flavor, then feel free to add in oregano and basil to taste.
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Flax Seed Meal Tortillas (from the book Wheat Belly by William Davis, MD)
Grocery List: 3 T. ground flaxseed (you can buy flaxseed and grind it as you use it--keep in the refrigerator), baking powder, paprika, sea salt, coconut oil, 1 egg.
Combine all ingredients. Additional measurements: 1/4 t. baking powder, 1/4 t. paprika, pinch sea salt, 1 T. coconut oil (should be liquified--a temperature of 76 degrees is all the warmer it needs to be to melt) and 1 T. water. 
Heat a skillet (spray with coconut oil if desired). *I've found that the tortilla will be dryer if you work with an "orgreenic" type skillet and don't oil it. Spread the mixture thinly in the skillet on medium high heat. Watch closely and turn after about 3 minutes. Will make two tortillas. 
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Cauliflower Falafel
Grocery List: One package of frozen cauliflower, almond pieces (1/2 c.), cumin, coriander,cayenne pepper, garlic salt, dried parsley, 2 eggs, 3 T. coconut flour.
To Prepare: Thaw the cauliflower and put all ingredients into a food processor. The measurements for the spices are 1T. cumin; 1/2 T. coriander; 1/2 t. cayenne pepper, 1/2 t. garlic salt, 2 T. dried parsley. Pulse until everything is ground and it starts to hold together. Turn the broiler on low. Spray a sheet cake pan (or cookie sheet) with coconut oil. Pat out the falafels to about 2-3 inches diameter. Put under the broiler and watch closely. They will start to brown and dry out--this is when they are cooked. Eat with a dab of tahini (sesame) paste. Enjoy!
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Coconut-Lime Quinoa Breakfast Bowl (from mindbodygreen.com)
Grocery List: 1 c. quinoa, 1/4 c. unsweetened shredded coconut, banana, chopped pecans, almond milk, maple syrup, lime 
To Prepare: Bring 2 cups water to a boil. Turn down the heat and add the 1 cup quinoa. Cover and let simmer for about 20 minutes or until water is absorbed. While it's cooking, preheat oven to 350 degrees. Put the 1/4 c. shredded coconut on a baking sheet and bake for 3 minutes. It will turn a light brown. Slice one banana. Assemble with quinoa mixed in with 1 tablespoon maple syrup, 1 t. lime juice, 2 T. chopped pecans, a splash of almond milk and as many banana slices as desired.
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Coconut/Cashew Bars (from Food52.com)
Grocery List: 2/3 c. unsweetened shredded coconut, 2 c. cashews, 1 c. medjool dates (pitted), cinnamon, 1/4 c. +2 T. coconut butter, 1 T. coconut oil.
To Prepare: Preheat oven to 350 degrees. Put the shredded coconut on a cookie sheet and put in the oven 3 minutes. Put toasted coconut and all other ingredients (except the 2 T. coconut butter) into a food processor and pulse until blended. Add the additional 2 T. coconut butter and pulse again. Remove and put into an 8x8 pan. Press down firmly. Put in the freezer for about 20 minutes. Remove and cut into rectangular pieces.
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One Minute Mug Muffin--(from Food.com)
Grocery List: 1 egg, 1/2 t. baking powder, 1 t. cinnamon, 1 t.oil, 1/4 c. flaxseed meal, 1  xylitol
To prepare: Add all ingredients together in a mug. Microwave for 1 minute. Let cool a bit to where you can handle it. Spread on a little ghee (clarified butter) and a touch of honey. Enjoy! 
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Sweet Potato/Quinoa Cakes (adapted from http://ahouseinthehills.com)
Grocery List: one sweet potato, 1 c. quinoa, 1/2 onion, 1 garlic clove, 1/4 t. sea salt, 1/4 t. crushed red pepper, 1 t. cumin, 1 T. olive oil. For dressing: 1 avocado, 1T. tahini, 1 T. olive oil, 3 sprigs cilantro, juice 1/2 lime.
To prepare: Peel and cook potato. Boil 2 c. water, add 1 c. quinoa and lower to simmer until quinoa is cooked. Heat 1/2 chopped onion, 1 chopped garlic clove in 1/2 T. olive oil until tender. Combine all other ingredients in bowl with mashed cooked potato and quinoa. Form into cakes and saute in 1/2 T. olive oil. Combine dressing ingredients and put into a food processor to combine. Dab some of the dressing on each of the cakes.
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Individual Fruit Pavlovas (adapted from a recipe in the magazine Mary Jane's Farm)
Grocery List: eggs,cream of tartar, blueberries, strawberries, heavy whipping cream, xylitol, vanilla extract, chocolate (optional)
To prepare: To make meringues--separate 3 eggs and put egg whites into a mixing bowl. Whip with an electric mixer. Once the egg whites reach the frothy stage, add 1/2 t. cream of tartar. Once it starts forming peaks, add 2 T. xylitol and 1/4 t. vanilla extract. Keep mixing until stiff peaks are formed. Preheat oven to 200 degrees. Spoon out cookie-sized circles on a baking sheet covered with parchment paper. Bake for one hour. Leave out on baking sheet overnight.Pull off the parchment paper on day two and set on a serving plate until needed. To make topping: With an electric mixer, whip 1 c. of heavy whipping cream. As it starts to form, add xylitol in the equivalent of 1/2 c. of sugar along with 1 t. vanilla extract. Continue to whip until somewhat stiff. Refrigerate. For berries: Wash blueberries and strawberries and slice the strawberries into slim, vertical slices. When ready to serve, spoon a generous spoon of whipping cream onto each meringue and add the berries. Shave 85% cocao chocolate on pavlovas as desired. 
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Cranberry and Cilantro Quinoa Salad (thanks to Alison from Austin for her recipe on allrecipes.com)
Grocery List: 1 c. quinoa, red bell pepper, yellow bell pepper, small red onion, curry powder, fresh cilantro, lime, slivered almonds, dried cranberries
To prepare: Cook the 1 c. of quinoa in 2 c. water. Bring to a boil, then immediately cut back to a gentle simmer and cover until the water is absorbed by the quinoa. Either chill in the refrigerator or cool to room temperature. (While cooking the quinoa, preheat the oven to 375 and scatter 1/4 c. of slivered almonds on a baking sheet. Bake them around 5 minutes, but watch them closely. Once they turn a light brown, remove immediately.) Add to this 1/2 of the red and yellow bell peppers finely diced, the small red onion finely diced, 1/4 c. cilantro chopped, 1/2 c. dried cranberries, 1 1/2 t. curry powder, the juice of the lime, and the almonds. Stir together. Add salt and pepper to taste. As the salad sits in the fridge, it will richen in flavor.
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Avocado Salad Dressing (this has been a real hit on Facebook--it's good!)
In a blender combine: 1 large ripe avocado, 1/4 c. olive oil, 2 t. lemon juice, 1/2 c. Greek yogurt, 1 t. hot sauce, 2 diced garlic cloves, 3/4 t. salt. This also makes a good veggie dip.
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Tomato-Onion Focaccia (from First-for Women, January 16, 2014)
Grocery List: 2 c. almond flour, 1 1/4 c. chickpea flour, 1/4 c. golden flaxseed meal, 2 t. baking powder, 1/2 t. sea salt, 1/2 t. granulated garlic, 3 T. chopped herbs (oregano, basil, etc.), 1 c. plain Greek yogurt, 4 large egg whites, 3 T. olive oil, 3 T. diced tomatoes, 1/4 c. thinly sliced red onion.
To prepare: Whisk together the first 7 ingredients. Stir in yogurt. Beat the egg whites until stiff; fold into dough. Use 1 1/2 T. of olive oil and brush on a piece of parchment paper lining a 9x13 baking pan. Spread the dough into the pan; using fingertips, make dimples in the batter. Top with tomatoes and onions. Drizzle with 1 1/2 T. olive oil. Sprinkle with sea salt and pepper. Bake 20 minutes. Let cool. Cut into pieces.
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Coconut Macaroons (makes around 36)
Grocery list: one egg, xylitol, Carnation canned milk, vanilla, unsweetened shredded coconut.
To prepare: Combine one egg white with 2t. xylitol, 2/3 c. Carnation milk, 1 1/2 t. vanilla, and 1/8 t. salt. Once combined, stir in 3 1/2 c. of unsweetened shredded coconut. Form cookies from large spoonfuls and bake 20-22 minutes in a 325 degree oven.
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Kasha with Vegetables
Grocery List: 1 package dried mushrooms (usually 1 ounce), kasha (also known as buckwheat), carrot, onion
To prepare: Soak the dried mushrooms in water until softened (about 1 1/2 c. should do it). Once they are soft, cut them into small pieces with kitchen shears or a sharp knife. Boil 3 cups of water. Add one cup of toasted kasha and turn down to a simmer. Add to this 1 carrot diced and 1 medium onion diced. Let simmer until the water is absorbed. (from http://drweil.com. Type in "how to cook kasha" in search on his page and it will lead you to some really good info on kasha.) *NOTE--Be sure an add a generous amount of your chosen spices to this dish; otherwise, it will be rather bland. I added curry powder and some sea salt. It worked pretty well.
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Easy Mexican Quinoa
Grocery List: red or white quinoa, 2 green onions, 2 slightly firm avocados, a red or green bell pepper, cilantro leaves, 2 limes, olive oil, and dried spices--coriander and cumin. Salt and pepper. A jar of salsa--you can use gluten-free if needed for your diet.
To prepare: Add 1 c. quinoa to 2 c. water and bring to a boil. Reduce the heat and cover. Let simmer until the quinoa is tender and the water is absorbed (15-20 minutes). (This can be fixed the evening before since the quinoa will work well chilled or at room temperature.) Stir in the 2 green onions (white and light green parts only, thinly sliced), the 2 avocados (peeled, pitted, and chopped), 1/4 to 1/2 of the red or green bell pepper (chopped), and 3 tablespoons of the cilantro (chopped). IN A SEPARATE BOWL--mix together 2 tablespoons olive oil, 1/4 teaspoon coriander, 1/4 teaspoon ground cumin, 1/2 teaspoon sea salt, and black pepper to taste. MIX the oil mixture into the quinoa mixture along with 2 tablespoons salsa. Enjoy!  (borrowed from Better Nutrition, Sept 2013)
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Easy Make-Ahead Breakfast: Canadian Bacon/Egg Roll-Ups
Shopping List: 1 package Canadian Bacon, eggs (look for local!), and some optional add-ins for extra vitamins--green bell pepper, onion, garlic, mushrooms.

To prepare (do this the night before and they'll be "drive thru" ready for your busy morning--Put 4 slices of the Canadian bacon between two pieces of paper towel in the refrigerator to remove excess moisture. Seal in a plastic bag. Heat 2 t. grapeseed oil in a small skillet and sauté the following: (all finely diced) 1T. onion, 1T. green pepper, 1/4 t. garlic, and/or 1 T. mushrooms (or any combination thereof) until softened. This won't take long. Add two slightly beaten eggs (or egg whites according to your health needs) to the mixture in the pan and let it cook until set up and fully cooked. Remove from the pan. Pop the pieces of the Canadian bacon into the pan and heat--Canadian bacon is fully cooked, so it just needs to be warmed up. Cut the egg into quarters and lay one quarter on each piece of Canadian bacon. Refrigerate. 
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Mega Vegetable Soup
Grocery List: 1 can navy beans, 1 can green beans, 1 can petite diced tomatoes, 1 package frozen peas, olive oil, herbes de Provence, 1 onion, 1 large leek, 1 stalk celery, 2 carrots, 1 sweet potato, 2 small zucchini, fresh  spinach, salt, and pepper.

To prepare: Heat olive oil and sauté one onion, one leek, 2 garlic cloves (all finely diced) until tender . Add 5 cups of water, cans of beans (drained), can of tomatoes, and all the fresh vegetables (diced) and 2 teaspoons herbes de Provence. Simmer. Taste and add salt and pepper as needed. Cook until all vegetable are very tender. Soup will gain flavor as it sits in the refrigerator...you can enjoy the left-overs just as much as the first round!
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Sautéed Sweet Potatoes and Onions (serves 6)
Grocery List: 3 large sweet potatoes, onion, grapeseed oil.
To prepare: Peel the sweet potatoes and dice into approximately 1/2" pieces. Dice the onion. Heat the oil in a skillet and add the sweet potatoes and onion. Turn the mixture often so the potatoes will not burn. The flavors of the potatoes and onion need no salt, pepper, nor either other seasoning.
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 Fresh Fruit Parfait (serves 6)

Grocery List: one apple, one pear, one box blueberries, seedless grapes, one bar dark chocolate (62-76% ), 1/2 pint whipping cream, honey, vanilla, walnuts, pecans.
To prepare: Dice the apple and pear. Chop 1/2 c. walnuts and pecans. Whip the whipping cream with an electric mixer until it starts to get a little stiff. Start with a very low speed and then add faster speeds as the cream stiffens. Before it is stiff, add 1 t. honey and 1/2 t. vanilla.  Combine the parfait with a layer of apple and pear, blueberries, and grapes. Put on a dollop of whipped cream, add a generous sprinkle of the nuts and adorn with a piece of the dark chocolate.
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