Sushi Salad

This is a yummy fresh salad that I've been having for lunch lately, as I had been given a huge bag of brown rice to use up.  And who doesn't love sushi!  This is a play on the California Roll, minus the surimi.  You get all the sushi flavor, in a simpler form!  I've just been doing a vegetarian version, but of course add whatever sashimi you'd like! 

Sushi Salad
Makes 4 Servings

THE DRESSING
about 2 tsp cold filtered water
2 Tbsp Coconut Aminos
1/2 tsp ground ginger
2 tsp wasabi powder (more/less to taste)
1 Tbsp boiling water

THE SALAD
3 cups cooked brown rice
1/2 cup rice wine vinegar, divided
12-15 drops pure liquid stevia OR 1 Tbsp raw honey
1/2 tsp sea salt
1 Tbsp raw sesame seeds
3 Tbsp olive oil
2 Tbsp pickled ginger, chopped (more/less to taste)
3 organic green onions, chopped
2  organic carrots, shredded
1 organic red bell pepper, chopped into match sticks
1 organic cucumber, shredded
1 cup organic green peas
3 sheets nori (dried seaweed), broken up in to bite size pieces
1 avocado, diced
4 large handfuls organic spinach

1.)  Mix the dressing.  Stir together the wasabi powder with the boiling water until a paste forms (if using less wasabi paste, use less boiling water; if using more wasabi paste, use more boiling water).  Whisk other dressing ingredients into the wasabi paste.  Set aside.

2.)  In a large bowl, toss together all of the salad ingredients.  Can be served room temperature or chilled.  On each plate, add a large handful of washed organic spinach.  Spoon salad mixture over the spinach and drizzle with dressing, then serve.

Update & Black Bean Burgers

Fellow moms, it's happening.  Teething!  Ah!  I have been so quiet on the blog because I have been tending to my little dude.  Last week was okay, a little fussiness here and there.  I think I was in denial about what was coming.  Monday thru Friday of this week have been horror days, particularly today.  Austin just turned 6 months, and he's ringing it in with his two bottom teeth.  I feel so bad for him, but I know he has to go through this.  He has been awake since 12midnight when he couldn't stay asleep from the gum pain.  I shouldn't say he's been awake that entire time, he'll get at most 10 minutes in here and there, but snaps back awake when he rests his gums against each other.  I had to email Dave this morning to tell him our son was a sad little mess today and needed some daddy time.  Thankfully, daddy came home and snuggled with Austin for a little while, and finally he and daddy are snoozing in bed going on 30 minutes now.  :)

So far, here is what we are doing for natural teething relief: amber necklace, lots of chilled wash clothes to chew on, chilled spoons, Thieves oil for his gums (1 drop to 10 drops olive oil), Hyland's homeopathic teething tablets, and night time foot rubs with Young Living's Calming oil blend.  It's all been working well so far, but his teeth are really shooting up today.  Any other natural tips out there?  Let me know what worked for your babes!

So while my boys are resting, I wanted to get on here and post a recipe!  I literally have like 30 recipes I need to post.  I just snap pictures at meal time as a memory to post them when I get time.  How do other mom-bloggers do this??  It's amazing to me how life can change so drastically after having a baby, especially following the attachment-parenting lifestyle as we try to.  Six months in and I'm still trying to get the hang of it.  Maybe by 5 years it'll sort itself out....

We like our burgers pretty spicy and with a kick of smokey cumin.  Feel free to adjust the seasonings however you like!  I thought these would also be yummy with a handful of fresh cilantro blended in.

Black Bean Burgers
Makes 8-10

2 cans black beans, drained and rinsed
1 bell pepper, roughly chopped
1 small onion, roughly chopped
4 cloves garlic, smashed (more/less to taste)
2 free range eggs
2 Tbsp chili powder (more/less to taste)
2 Tbsp cumin powder (more/less to taste)
2 tsp hot sauce (more/less to taste)
1 1/2 cups almond flour or meal

1.)  Preheat oven to 375 degrees F.  Lightly grease a large baking sheet with coconut oil.  Set aside.

2.)  In food processor, pulse together the beans, onion, bell pepper, and garlic until almost smooth.  (You want to leave the beans mostly pureed but with a little bit of meatiness left to them.)  Transfer mixture to a large bowl.

3.)  In a small bowl, whisk together the eggs with a fork.  By hand, stir the eggs into the bean mixture.  Add the chili and cumin powders, hot sauce, and almond meal.  [You may need to add a little more almond meal until the mixture turns sticky and holds together well.  If too thick, add a little bit of water, 1 Tbsp at a time, to thin.]

4.)  Divide mixture into 8 equal portions and form into patties.  Place on baking sheet and bake for about 30 minutes, until crunchy on the outside and warmed through the center.  Serve any way you'd like, we love them over salad with tangy chipotle mayonnaise.  (You can grill these for 10 minutes on each side.)

Vegetable Frittata

We've been eating a lot of frittatas lately.  For some reason I'm finding it easier to whip one of these up than our usual sunny side up eggs or an omelet.  Not to mention a frittata holds much more room for flavor combinations!  I love them!  We've been doing at least one a week, and sometimes one every day.  :)

You can use any combination of veggies, about 4 cups total for this large frittata.  My favorite right now is in the recipe below, onion, zucchini, green pepper, spinach, chicken if we have some leftover from dinner, and salsa.  Another great combo is leek, tomato and fresh rosemary. 

Vegetable Frittata
Makes 4 Servings

2 Tbsp coconut oil
1 onion, diced
2 organic zucchinis, diced
1 organic green pepper, diced
1-2 handfuls free-range chicken, cooked and chopped
2 large handfuls organic spinach
2 Tbsp organic unsalted butter
6 free-range eggs, beaten
Herbs to your liking (basil and oregano are my staples)
Sea salt and pepper, to taste
Organic unsweetened salsa, optional

1.)  Preheat your broiler with oven rack at highest level.  In a large stainless steel skillet on your stove top, add coconut oil over Medium-High heat and saute the onion, zucchini, and green pepper about 5 minutes, until softened.   Add in the chicken and heat thru for 2 minutes.  Reduce heat to Low and add the spinach on top and wilt down, about 30-45 seconds.

2.)  Add the butter to the pan, melting it down and incorporating all thru the mixture, making sure the bottom of the skillet is well coated.  Pour beaten eggs over top, tilting pan as needed to get egg mixture to coat all the veggies.

3.)  Sprinkle optional herbs over top.  Season with sea salt and pepper.  Turn off heat on stove top.  Place skillet under broiler for about 3-5 minutes, until fritata is puffy and light brown.  Remove from oven, cut into wedges and serve.  Top with fresh salsa (optional).

Picnic Week: Three Bean Salad

Picnic Week continues!  This is my spin on the classic Three Bean Salad.

Three Bean Salad
Makes 10 Servings

2 cups organic green beans (fresh or frozen thawed), 1 inch pieces
2 cups organic yellow beans (fresh or frozen thawed), 1 inch pieces
2 cups organic red kidney beans, rinsed and drained
1/2 cup organic bell pepper (any color), diced
1/2 cup red onion, diced

DRESSING
1/2 cup Bragg's apple cider vinegar
1/3 cup olive oil
1 Tbsp raw honey (OMIT IF ADVANCED PLAN)
16 drops pure liquid stevia
1 tsp sea salt
Fresh pepper, to taste
1-2 pinches fresh thyme leaves (optional)
1 Tbsp organic unsweetened whole-grain mustard (optional)

1.)  Bring a large saucepan of filtered water to boil.  Add in the green and yellow beans and cook until crisp tender, about 5-8 minutes.  Remove from saucepan with a slotted spoon and drop into a bowl of ice water to stop the cooking and refresh.  Drain and spread beans over a clean tea towel or unbleached paper towel to dry.

2.)  In a large bowl, add green, yellow, and kidney beans, bell pepper, and onion.

3.)  In a medium bowl, whisk together the dressing ingredients until smooth.  Pour dressing over bean mixture.  Toss three bean salad well and chill for at least 4 hours.  Stir again before serving.

Black Bean Confetti Salad

Salads, salads, salads... I've been eating so many lately and got myself into a rut!  Finding I'm wanting a week's break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could even toss this with salad greens to make it more substantial!

Black Bean Confetti Salad
Makes 4 Servings

2 15-ounce cans organic black beans, drained and rinsed
4 organic bell peppers, a mix of colors, diced
1 organic cucumber, diced
1 organic jalapeno pepper, minced (optional)
1 white onion, diced
Juice of one large lime
3 Tbsp olive oil
1 clove garlic, pressed
1 tsp ground cumin
3/4 tsp sea salt
1/8 tsp cayenne
Handful of fresh cilantro, chopped (optional)
A few spoonfuls of organic Greek yogurt (optional)

Mix beans, bell peppers, cucumber, jalapeno, and onion in a large bowl.  In a separate, smaller bowl, whisk lime juice, olive oil, garlic, cumin, sea salt, cayenne and cilantro into a vinaigrette.  Pour vinaigrette over the bean mixture, toss well to coat, and adjust seasonings to taste.  Spoon into bowl and top with spoonful of Greek yogurt.

And that's what's for lunch today!

Tomato Chicken Skillet

Here is a quick fix dinner that I make in a cast iron skillet and bring from stove top to table to serve.  Greek inspired, you can top with chopped black olives and fresh snipped basil or marjoram.  Eat as is or spoon over cooked quinoa (CORE Plan) or spiralized zucchini/yellow squash (ADVANCED Plan).

Tomato Chicken Skillet
Makes 4 Servings

4 free-range organic chicken breast halves (boneless, skinless)
Sea salt and fresh black pepper (to taste)
1 Tbsp coconut oil
1 1/2  cups zucchini, sliced (can use frozen)
3/4 cup green pepper, sliced
1 white onion, sliced and separated into rings
3 cloves garlic, minced
1/4 tsp fresh ground black pepper
1/4 cup filtered water
14 oz organic crushed tomatoes (homemade or jarred is best)
1/2 cup organic feta cheese, crumbled

1.) Sprinkle chicken with sea salt and black pepper, to taste.  Heat a large skillet over Medium-High heat.  Add coconut oil and chicken to skillet and cook until cooked completely thru (6-8 minutes per side). Remove chicken from skillet.

2.) Add zucchini, green pepper, onion, garlic, and black pepper to skillet.  Add water and reduce heat to Low/Simmer.  Cover and cook for 5 minutes, stirring once.

3.)  Stir in crushed tomatoes.  Bring to a boil then cover and lower heat to simmer for 5 minutes.  Add chicken breasts back to skillet and stir to combine.  Remove from heat.  Sprinkle with feta cheese and serve immediately.

Pumpkin Chili

Hope you will enjoy this chili -- another spin-off of the classic.  The pumpkin gives it an initial sweetness when it hits your tongue, but kick it up with chili, cayenne, cumin and black pepper.  Feel free to throw in a jalapeno or two if you wish.  You may also exchange some of the beans for ground grass-fed beef or free-range turkey.  To make in a slow cooker, dump everything in your pot and cook over Low for 2-3 hours.  Yum.  SO GOOD with a slice of buttered Coconut Flour Bread.


Pumpkin Chili
Makes 4 Servings

2 Tbsp coconut oil
1 onion, chopped
1 cup organic red bell pepper, chopped
3 cloves garlic, minced
28 oz crushed tomatoes (in a jar is best to limit BPA plastic intake)
2 cups pumpkin puree (unsweetened, check the label)
2 cups tomato sauce (in a jar is best to limit BPA plastic intake)
2 cups kidney beans, washed and drained
1 cup black beans, washed and drained
1 cup chickpeas, washed and drained
3 Tbsp chili powder (to taste)
1 Tbsp ground cumin (to taste)
1/4 tsp cayenne (to taste)
1 1/2 tsp ground cinnamon
1-2 tsp sea salt
1 tsp fresh black pepper

1.) Heat a large saucepan over Medium-High heat.  Add the coconut oil, onion, bell pepper and garlic.  Saute 5 to 7 minutes until tender.

2.)  Add crushed tomatoes, pumpkin, tomato sauce, beans, chili powder, cumin, sea salt and pepper.  Bring to a boil.  Reduce heat to Low.  Cover and simmer for 30 minutes, stirring occasionally.

3.)  This chili cooks up relatively quickly.  At the 30 minute mark it should be well combined and flavorful, slightly thickened.  Ladle into bowls, top with avocado bits, a sprinkle of sea salt, maybe a few pumpkin seeds and serve.

One Pot Wonders: Salmon Casserole

This casserole is quite yummy, a real comfort dish.  It reminds me of Lent, really the only time of year my family ate fish growing up.  My mom made a tuna version of this from a Hamburger Helper box.  It tasted so good, but was so bad for us.  After all, it was loaded with sugar, chemicals, grains, gluten, food dyes and preservatives.  My version is Healing Cuisine approved and Advanced Plan. 

You can prepare this dish up to 2 days in advance, store in fridge, add 20 minutes covered with foil to baking time.  Enjoy!

Salmon Casserole
Makes 8 Servings

4 free-range eggs
2 cups filtered water
2/3 cup raw cashews, soaked for 2 hours
1 tsp dried dill
1/4 tsp fresh pepper
16oz wild Alaskan salmon, cooked and flaked
1 1/2 cups frozen organic green peas, thawed
8oz raw cheddar cheese, shredded & divided
1 organic red bell pepper, chopped
1 onion, chopped
1/8 cup coconut flour, sifted

CRUMB TOPPING
1 1/2 c almond flour
1/2 c sliced almonds
2 Tbsp cold, unsalted raw butter
3/4 tsp sea salt

1.)  PREPARING THE CRUMB TOPPING:  Combine the almond flour, butter, and sea salt in a food processor and pulse until it resembles bread crumbs (or by hand, cut the butter into the flour with your finger tips until it resembles bread crumbs).  With your fingers, work in sliced almonds until well combined with the butter crumbs.  Refrigerate the crumble, covered, until the filling is ready to be topped.

To Make Your Own Almond Flour:  Pulse raw almonds in a food processor until they are a fine, fluffy flour.  Tilt the machine back and forth, side to side, to disperse the nuts every few pulses.  Don't switch the machine to ON (continuous) or you'll quickly wind up with almond butter.  Sift out any larger pieces of nuts using a medium-mesh strainer.  Measure out 2 cups of almond flour.  Freeze the rest.

2.)  Drain and rinse cashews.  In blender, combine filtered water and cashews.  Process until very smooth.  Pour into a medium saucepan and bring to a gentle boil over Medium-High heat, stirring occasionally.  Once it starts to boil, reduce heat immediately to Low and continue stirring until thickened.  Remove from heat.  Set aside to cool.

3.)  Preheat oven to 350 degrees F.  In a separate bowl, whisk eggs.  Stir in dill, pepper and cooled thickened cashews and mix well.  Add the flaked salmon, thawed peas, half of the cheese, bell pepper, onion, and coconut flour.  Stir to blend.

4.)  Transfer mixture to a greased (with coconut oil) 9x13 inch casserole dish.  Sprinkle with crumb topping.  Bake for 30 minutes. Sprinkle with remaining cheese and continue baking for 5-10 minutes, until cheese is melted.  Let stand for 10 minutes before cutting and serving.

One Pot Wonders: Shepherd's Pie

Can't go wrong with this classic!  My friend Diane makes this dish in a few separate small casserole dishes and freezes them as individual servings.  These make for quick and easy lunches/dinners.  Just pop in the oven and heat thru!

Shepherd's Pie
Makes 6 Servings

1 Tbsp coconut oil
1 large onion, finely chopped
1 lb grass-fed ground beef, turkey or lamb
1 stalk organic celery, finely chopped
1 cup frozen organic peas
1 organic bell pepper, finely chopped
1 carrot, finely chopped (CORE Plan only)
1 Tbsp arrowroot powder
2 Tbsp iced cold water
1 cup organic sodium-free vegetable stock
2 Tbsp organic Worcestershire sauce
2 tsp dried thyme
1 tsp dried oregano
1 pinch ground cloves
Sea salt and pepper to taste
1 Mashed Fotatoes recipe

1.)  Prepare the Mashed Fotatoes recipe and set aside.  Preheat oven to 375 degrees F.

2.)  In a large skillet, heat the coconut oil over Medium heat and add the onion and celery.  Cook, stirring occasionally, until soft.  Add the ground beef/lamb, increase the heat to Medium-High and cook until browned, breaking up chunks with a wooden spoon.

3.)  Add the carrot (CORE Plan only) to the pan and cook for 3 minutes.  Add remaining vegetables (you can add any veggies you'd like!) and saute for 4 minutes.  Add the stock, stirring to combine.  Add the Worcestershire sauce, thyme, oregano, cloves and sea salt/pepper.

4.)  In a small bowl, combine the arrowroot powder with the iced cold water, stirring with a fork until smooth.  Add arrowroot mixture to the veggies, stirring well to combine.  Bring to a boil and cook for 2-3 minutes, or until the gravy thickens.  Transfer the mixture to a 9" round or 3 quart rectangular casserole dish.

5.)  Spread the Mashed Fotatoes onto the meat mixture and spread evenly.  Bake for 30-40 minutes, or until the fotatoes are golden.

One Pot Wonders: Ratatouille

Another reason I looove One Pot Wonders is the fact that no matter the recipe, it always tastes better the next day!  It's something about leaving it in the fridge to let the flavors combine so perfectly that just gets me.

One Pot Wonders Day 3 is Ratatouille.  I started making and thoroughly enjoying this dish after the Pixar movie hit the screen in 2007.  It's one of my favorite movies.  When Dave and I got rid of cable TV two years ago to save up for opening our chiropractic office, we watched Ratatouille and No Reservations every weekend there for a good 2 months straight.  Love them both!  Rent them if you haven't seen 'em yet.  :)

Ratatouille
Makes 6 Servings

2 Tbsp coconut oil
4 cloves of garlic, minced
1 large organic eggplant, unpeeled & diced
1 cup organic button mushrooms, sliced
2 organic green bell peppers, diced
1 onion, diced
1 medium organic zucchini, halved & sliced
2 cups organic chick peas, rinsed and drained
1 Tbsp dried basil
1/3 cup tomato paste
1/2 cup red wine (CORE) or 1/2 cup vegetable broth (ADVANCED)
3 cups organic crushed tomatoes (glass jarred is best or Eden brand canned)
4 oz raw goat cheese (optional)

1. ) Heat oil in dutch oven over Medium heat.  Add garlic and cook about 1 minute, until fragrant.  Add eggplant, mushrooms, green bell peppers, onion, zucchini and basil.  Cook 5 minutes, stirring occasionally.

2.)  Add tomato paste, crushed tomatoes and red wine.  Turn heat to Medium-Low and simmer until veggies are cooked through and tender, about 20 minutes, stirring occasionally.

3.)  Stir in chick peas.  Simmer uncovered for about 10 minutes to reduce liquid, stirring occasionally.  Season to taste with sea salt and pepper.  Serve.  ** You can prepare up 2 days ahead of time and refrigerate/freeze.  Thaw completely before baking.**

4.)  Preheat oven to 350°F.  Spread ratatouille in 9-inch round or 8x8" glass casserole dish.  Bake about 20 minutes, until center is heated thru.  Spoon onto plates.  Top with goat cheese (optional).  Serve.


Other optional additions:  Replace the chickpeas with shredded chicken or turkey.  Add in a handful of chopped olives before baking.

One Pot Wonders: Thai Curry Stir Fry

Don't let this somewhat long ingredients list scare you -- this Thai Curry Stir Fry is a very quick meal to make!  In these fall and winter months, Dave and I usually opt for frozen organic vegetables as it's hard to find organic options fresh at the stores.  To help with meal planning, we double this recipe and have it for dinner that night and fridge/freeze the rest for a lunch or dinner later in the week.  It reheats well in a saucepan on the stove.

Personally, we love to eat this dish as is, but you might feel like it's missing a little something...  If you are Core Plan, you can serve over wild rice.  If you are Advanced, you can finely shred and chop organic zucchini or yellow squash to serve as your rice.  Delicious!

Thai Curry Stir Fry
Makes 4 Servings

1 Tbsp coconut oil
2 free-range boneless, skinless chicken breasts, raw, chopped
1/4 cup organic vegetable broth (sodium-free, sugar-free, read the label!)
2 cups organic broccoli, chopped
1 cup organic cauliflower, chopped
1 large onion, chopped
6 ounces organic snow peas, strings removed
1 organic red bell pepper, chopped
1 cup organic zucchini, chopped
1/2 cup carrots, chopped (CORE Plan only)
1 Tbsp fresh ginger root, minced
3 cloves garlic, minced
1/2 tsp ground coriander
1/4 tsp red pepper flakes
2 Tbsp organic red curry paste (green or yellow can also be used)
1 tsp sea salt
1 can organic full-fat unsweetened coconut milk
1/2 cup fresh basil leaves (optional)

1.)  In medium bowl, dissolve curry paste with 2 Tablespoons of the vegetable broth.  Add chicken pieces and stir well to combine.  Set aside.

2.)  In large skillet or wok, heat coconut oil over Medium heat.  Add carrot (CORE only) and stir-fry for 3 minutes.  Next, add onion, bell pepper, snow peas, broccoli, cauliflower and zucchini and stir-fry about 2 minutes.  Add ginger and garlic; stir-fry for 1 minute.  Add chicken mixture, stirring well to separate meat; cook for 3 minutes.

3.)  Increase heat to Medium-High.  Stir in coconut milk, coriander, red pepper flakes, sea salt and remaining chicken broth.  Cover and simmer, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.  Uncover and cook for 1 minute to reduce any liquid.

4.)  Remove from heat. Stir in basil leaves.  Serve.

Quinoa Veggie Salad

Enjoy this super simple warm salad.  I enjoy bringing it to the office with me for lunch, and it also makes a quick side dish along chicken or salmon.  OR, you can stir in shredded chicken or salmon for a new dish!

Quinoa Veggie Salad
Makes 2 Servings

1/4 cup raw almonds, chopped
1/2 cup quinoa
2 tsp coconut oil
2 tsp olive oil
1 organic yellow bell pepper, diced
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 tsp red pepper flakes
1 tsp chopped fresh thyme
1 cup filtered water
1/4 tsp sea salt
1 organic zucchini, diced
1 organic celery stalk, diced
Juice of 1 lime

1.)  Preheat oven to 300 degrees F.  Toast almonds until lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside.  Meanwhile, place quinoa in a fine sieve and rinse under cold filtered water until the water runs clear.  Drain.

2.)  In a medium saucepan, heat coconut oil over Medium heat.  Add bell pepper, garlic, scallions, and red pepper flakes.  Saute until tender, about 6 minutes.

3.)  Stir in quinoa, thyme, filtered water, and 1/4 teaspoon sea salt.  Bring to a boil, reduce to a simmer, cover, and cook 7 minutes.  Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 6 to 8 minutes longer.  Remove the saucepan from heat.

4.)  Stir in celery, almonds, and olive oil, season with sea salt and fluff with a fork.  Serve warm or cold.  Before serving, drizzle with fresh lime juice.

Healing Cuisine Chili

This chili was a great addition to the party spread.  There were many complements on it, and I loved having this super-easy-to-prepare dish that filled people up!  Let's face it, good grass fed meat is expensive.   Lessen the cost by throwing in beans for protein and using less meat.

Healing Cuisine Chili
Serves 6  (Multiplied by 8 for the party.  *TIP* Use a super large ceramic crock pot or electric roaster and simmer for 6-8 hours.)

1 1/2 lbs organic grass fed ground beef or turkey
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 c celery, chopped
3 cloves garlic, minced or crushed
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
16 oz black beans, rinsed (I also use kidney beans sometimes)
16 oz organic crushed tomatoes (from a glass jar is best)
16 oz organic salsa (you pick your heat preference, I use Medium)
1 Tbsp Bragg apple cider vinegar
1 Tbsp chili powder (more/less to taste)
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp cayenne pepper (to taste)
1 tsp sea salt
A few cracks of black pepper

1.)  Heat large skillet over Medium heat.  Add ground meat and heat until cooked thru (no pink), stirring often to break up large chunks.  Drain meat and transfer to large sauce pan and set aside (no heat for now).

2.)  In same skillet, heat coconut oil over Medium heat.  Add veggies and saute until translucent and aromatic.  Transfer to large sauce pan with the meat and heat over Medium-High heat.

3.)  Add beans, salsa, cider vinegar and spices to pot, stir well to combine.  Bring to a boil then reduce heat to Low. Simmer for 1-2 hours, stirring occasionally.   Serve with a spoonful of organic plain Greek yogurt or Fage (optional).

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Makes About 6 Servings (multiplied by 5 for the party)

12 oz organic sodium free garbanzo beans, drained and rinsed
1 organic red bell pepper, roasted, peeled and seeded
1 Tbsp chopped red onion

1 clove of garlic, minced

1 Tbsp tahini

Juice of 1 lemon

2 Tbsp olive oil
1/4 tsp cayenne pepper (to taste)
1/2 tsp ground cumin

1/2 tsp sea salt (to taste)

Combine all ingredients in a blender or food processor and blend until smooth.  You may have to stop to scrape down the ingredients a few times.  Serve immediately with fresh veggies or on a salad.  Store the rest covered, in the refrigerator for a few days.

Tex-Mex Summer Squash Bake

A great use for the abundant summer squash!

Tex-Mex Summer Squash Bake

Makes 8 Servings (I multiplied by 6 for the party.  It was a hit!)

1 pound ground beef
1/4 c coconut oil, divided
3 organic medium zucchini, cut into 1/2 inch cubes
2 organic medium yellow squash, cut into 1/2 inch cubes
1 organic red bell pepper, chopped
1 organic jalapeno pepper, seeded and chopped
4 cloves garlic, minced
4 organic green onions, chopped -- white and green ends separated
Sea salt and pepper to taste
3 Tbsp organic tomato paste (from a glass jar, not a can -- BPA plastic)
1 Tbsp chili powder
2 tsp ground cumin
4 c black beans, rinsed and drained
1/2 c raw Parmesan cheese, grated and divided
1/4 c chopped fresh cilantro (from the herb garden!)

1.)  Cook the ground beef in a stainless steel or cast iron skillet over Medium heat until brown, about 10 minutes.  Drain off excess grease.  Set aside.

2.)  Preheat oven to 350 degrees F.  Spread the bottom of a 9x13-inch baking dish with about 2 teaspoons of coconut oil.

3.)  Pour the remaining coconut oil into a large stainless steel or cast iron skillet over Medium-High heat.  Cook and stir the zucchini, yellow squash, bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 5-8 minutes.  Sprinkle with sea salt and black pepper.  Stir in the tomato paste, chili powder, and cumin.  Allow the mixture to simmer until the spices are fragrant, about 1 minute.  Remove from heat.

4.)  Stir in the browned ground beef, black beans and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish.  Sprinkle the top with remaining 1/4 cup of Parmesan cheese.

5.)  Bake in the preheated oven until bubbling in the center and cheese is browned, 20 to 25 minutes.  Sprinkle the remaining green onions (green tops) and cilantro over the top and serve.

Asian Almond Chicken Salad

Here it is, the much praised Asian Almond Chicken Salad!  Oh, so good! 

Asian Almond Chicken Salad
Serves 10 (I quadrupled this recipe for the party of 100)

4 organic green onions, thinly sliced
1 large organic carrot, shredded (omit if Advanced Plan)
1 organic red bell pepper, chopped
1 organic orange or yellow bell pepper, chopped
1/2 pound organic sugar snap peas, halved
2 c chopped shredded free range chicken (I roasted a small chicken and picked it clean)
1/2 c fresh organic cilantro leaves
1/2 c raw almonds, slivered or chopped
2 Tbsp white vinegar
2 Tbsp sesame oil
2 Tbsp teriyaki sauce (recipe below)
1 Tbsp dry mustard powder
Red pepper flakes (optional)

1.)  In a large bowl, mix together the onions, carrot, bell peppers, peas, chicken, cilantro and almonds. Set aside.

2.)   In a small bowl, whisk together the vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.

3.)Pour over salad mixture and toss until well coated.  Cover and let sit in refrigerator 2 hours before serving or overnight.  Serve as is or on a bed of lettuce.


Teriyaki Sauce
Makes About 1 1/4 Cups

1 c Bragg's Liquid Aminos
2 cloves garlic, crushed
1 tsp dry mustard powder
1-2 Tbsp fresh ginger, chopped
1/3 c raw honey OR 1/3 c xylitol  (I've tried both, with honey is better consistency, but tastes great both ways)

1.)  Put all ingredients into blender and blend on High until smooth.  Taste and adjust to your liking (can add cayenne pepper, onion, or more ginger/garlic to your preference).  Store in a glass jar in refrigerator up to 3 weeks.  Great with chicken vegetable stir fries!

Cucumber & Black-Eyed Pea Salad

An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.

Cucumber & Black-Eyed Pea Salad

3 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh oregano (1 Tbsp dried)
Freshly ground pepper to taste
4 c diced cucumbers
2 c black-eyed peas (if using canned, rinse first)
2/3 c diced red bell pepper
1/2 c organic feta cheese, crumbled (optional)
1/4 c slivered red onion
2 Tbsp chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Nine Layer Taco Dip

We love this dish as a snack, as lunch or a great addition to any party spread!  The picture is a little off -- we forgot to add the olives until after we devoured half of the dish.  It's great even with a layer missing!  :)


Also, a little note on the cheese, cream cheese and sour cream -- we get these organic and raw from our local farmer.  If you don't have access to an organic farm, the next best thing is to choose the organic dairy options in the grocery aisle.  It's very important for your health to keep the hormones, antibiotics and other nasty stuff out of your food!

Nine Layer Taco Dip

TACO SEASONING MIX:
3 Tbsp chili powder
1 tsp garlic powder
3 tsp ground cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp onion powder
1/2 tsp cayenne pepper (more or less to taste)
1/2 tsp sea salt
2 tsp black pepper

THE LAYERS:
1 can organic refried black beans
8oz organic cream cheese, softened
16oz organic sour cream
16oz organic salsa
1 large organic tomato, chopped
1 organic green bell pepper, chopped
1 bunch organic green onions, chopped
1 heart organic romaine lettuce, shredded
6oz sliced black olives
2 avocados, diced
Squeeze of lime juice
2 cups raw cheddar cheese, shredded

In a medium bowl, blend the taco seasoning mix and refried beans together.  Spread the mixture onto a large serving platter.  Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.  Top the layers with salsa.  Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.  In a small bowl, mix the diced avocado with lime juice.  Garnish the layers with black olives and avocado.  Serve with organic flaxseed chips and vegetables.

Gluten FREE Chicken Chili Wraps

Gluten FREE Chicken Chili Wraps

Makes 4 Servings

1 can organic refried black beans (Garden of Eden uses BPA-Free cans)

2 free-range raw chicken breasts, sliced

1 red onion, sliced

1 red pepper, sliced

1 green pepper, sliced

3 garlic cloves, diced

1 c organic/homemade salsa

1 Tbsp chili powder

2 tsp cumin

1 avocado, sliced

4 whole lettuce leaves, rinsed

1.)  In a small saucepan, add the refried black beans, chili powder and cumin and heat over Low, stirring occasionally.

2.)  Meanwhile, in a skillet over Medium heat, add 2 tsp coconut oil to coat pan.  Add chicken strips and cook until white.  Add peppers, garlic and onion and saute about 4 minutes until softened.  Stir in salsa and simmer a few minutes until salsa liquid is reduced.

3.)  To serve, place lettuce leaves in plates.  Layer the bean mixture, chicken/pepper mixture, and avocado slices to make a delicious, gluten-free way to enjoy these wraps.  Add extra salsa for an added kick!

Gingered Chicken or Salmon

Gingered Chicken or Salmon

Makes 4 Servings

2 Tbsp coconut oil

3 Tbsp grated fresh ginger root

2 Tbsp freshly ground black pepper

Sea salt to taste

4 wild caught salmon fillets or 4 free range chicken breasts

Side Dish:

1 bunch organic kale, deveined and chopped

1 medium  organic zucchini, chopped

1 organic red bell pepper, chopped

Ginger Vinaigrette

1 Tbsp grated fresh ginger root

2 Tbsp chopped shallot

2 Tbsp balsamic vinegar

1 Tbsp fresh lime juice

1 Tbsp Bragg Liquid Aminos

1/2 c coarsely chopped cilantro

1 Tbsp sesame oil

1/2 c olive oil

Sea salt and pepper to taste

[Combine ginger, shallot, vinegar, lime juice, liquid aminos, cilantro and sesame oil in blender.  With blend running on medium, slowly drizzle in olive oil to emulsify.  Season with sea salt and pepper.  Refrigerate leftovers up to 2 days before discoloring.]

1.)  Heat coconut oil in a large stainless steel skillet over medium-high heat.

2.)  In a small bowl, combine the ginger and pepper.  Rub each salmon fillet/chicken breast with the ginger-pepper mixture, season with salt to taste.  Sear each fillet skin side up until a nice crust forms.  Flip the fillets and repeat the process, cooking until heated thru (do not over cook!).  If using chicken, cook well until juices run clear.  Remove from skillet and set on a warm platter.

3.)  Add chopped vegetables to same skillet and saute until heated thru but still crisp.  Place scoop of vegetables onto center of each plate.  Surround with chicken/salmon.  Drizzle each plate with vinaigrette and serve.