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One Pan Sausage, Asparagus + Sweet Potatoes

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One Pan Recipes are meant to make your life easier! You can significantly cut-down on cooking time without sacrificing the taste or nutritional benefits of a healthy meal! I can’t stress enough the importance of using high-quality meat for this recipe as sausage can come with lots of unwelcome preservatives and fillers. I recommend getting organic when possible, and if not look for the nitrate-free varieties.

One Pan Sausage, Asparagus and Sweet Potatoes Recipe

Ingredients:

  • 1 package of organic mild chicken sausage (or preferred flavor.

  • 2 sweet potatoes

  • Bunch of asparagus

  • Everything But the Bagel Seasoning

  • Pink salt + pepper

  • Extra virgin olive oil

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Directions:

  1. Preheat oven to 425 degrees.

  2. Cut up sausages, dice sweet potatoes and cut the ends off of the asparagus.

  3. Add to sheet pain and drizzle with olive oil, Everything But the Bagel Seasoning (I got it from Trader Joe’s), pink salt and pepper.

  4. Cook for 25-30 minutes.

    If your sausage is precooked already may want to remove it from oven sooner than the veggies, depending on the consistency you like (we prefer that grilled taste so I leave it in for the duration).

  5. Let the pan cool and serve using spatula for easy removal.

**DIY Everything But the Bagel Seasoning

The Everything But the Bagel Seasoning blend is a favorite in our house for breakfasts, lunches and dinners! If you don’t have it handy, you can easily make your own blend! It consists of sesame seeds (white and black), sea salt flakes, dried minced garlic, dried minced onion, and poppy seeds. Combine the ingredients and sprinkle on the meat and veggies.

TIP: If you like spicier food, by all means you can use a hot or seasoned sausage blend instead. The mild version we use has a little bit of a kick to it already, so combined with the seasoning it’s quite flavorful.

Skillet Sweet Potatoes

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Get all the nutrients and fuel you need from this super easy recipe!!

Ingredients:

  • 2 sweet potatoes (cut into cubes)

  • 1 cup chopped spinach

  • 1 bell pepper

  • 1/4 cup of diced onion

  • Handful of fresh cilantro

  • Pink salt + pepper

  • Red Pepper Flakes

  • EVOO or coconut oil

Directions:

  1. Cube sweet potatoes, dice up the onion, cut-up bell pepper into small pieces, and chop the spinach.

  2. Cook all veggies over EVOO or coconut oil on stovetop with a sprinkle of pink salt and pepper, frequently stirring. Cook until potatoes start to soften and brown. Can cover with lid for a few minutes to speed up the process, but do not leave on for the entire time.

  3. Remove from heat and top with crushed red pepper and fresh cilantro.

Avocado Nests

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Start your day off right with this filling and nutritious breakfast! This recipe is dairy and gluten free!

Ingredients:

  • 2 large avocados

  • 2 cage-free eggs

  • 1 cup chopped spinach

  • 1 cup diced red onion

  • 2-3 pieces of turkey breast (deli style)

  • 1 TBSP almond mozzarella

  • 1 TBSP plant-based butter

  • Pink Himalayan Salt

  • Pepper or red pepper flakes

  • EVOO or coconut oil

  • Hot sauce or chili powder (optional)

Directions:

  1. Cut (or rip) turkey breast into small pieces and add to stove top pan with a drizzle of coconut or EVOO and sprinkle of pink salt and pepper. Add 1 cup of chopped spinach and diced onions to the pan after about 3 minutes and continue to cook and stir until turkey starts to brown and then remove from heat. At the same time you can scramble the eggs in a separate pan over 1 TBSP of melted plant-based butter and pink salt/pepper.

  2. Cut avocados in half (long ways) and scoop out the pit and the center filling (save for another meal or recipe!)

  3. Combine the turkey mixture with the scrambled eggs and fill-up the avocado bowls. Weave in some shredded almond mozzarella while still hot so it melts and can top with additional pink salt and red pepper flakes, chili powder or hot sauce to taste!

Orange-Cranberry Salad

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I love adding fruit to my salads, especially during the late-summer and fall! This salad is both sweet and savory, enjoy!

Ingredients:

  • 3 cups of romaine

  • 2 cup of fresh spinach

  • 1/4 cup Mandarin oranges

  • 1/4 cup dried cranberries

  • 1 handful of slivered almonds

  • 1 handful of pecans

  • 1 TBSP goat cheese

  • 1 TSP uncured bacon crumbles

  • Poppyseed dressing OR Balsamic Vinegar + lemon juice

Directions:

Mix the chopped romaine and spinach leaves in a large bowl, add the mandarin oranges, cranberries, almonds and pecans and toss well. Top with crumbled goat cheese and uncured bacon bits. Dress with an organic poppyseed dressing OR make your own dressing using balsamic vinegar and a splash of lemon juice. This recipe will make 2 servings.

Strawberry-Poppyseed Salad

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Whoever said fruit + veggies don't go together certainly hasn't tried my Strawberry-Poppyseed Salad! This salad is one of my favorites to make in the springtime and summer, as its unique combo is so refreshing on a warmer day! As always, I used all organic and fresh ingredients. 

Ingredients:

  • 1 bag or box of Spinach
  • 1 head or bag of Romaine lettuce
  • 1 container of fresh strawberries
  • 1 container of blueberries
  • 1 cup of pecans
  • 1 can of mandarin oranges
  • 1 1/2 cups of feta cheese
  • Poppyseed Dressing (I use Annie's)

Directions:

  1. Wash and toss the romaine and spinach together in a large bowl or container.
  2. Mix in the cut-up strawberries, blueberries, and drain mandarin oranges.
  3. Add pecans and sprinkle the feta cheese on top.
  4. Drizzle on Poppyseed dressing and mix all ingredients together well. Store in refrigerator or wait to add dressing until right before eating and it may get a little soggy when sitting out. 

 

Creamy Chicken + Wild Rice Soup (Dairy-Free)

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This recipe is a healthier version of the famous Panera soup that I developed from scratch. I used all organic and fresh ingredients! This soup is dairy free and you can make it vegan by leaving out the chicken and using all vegetable broth instead of a combo of that an bone broth. Cream-based soups are delicious and satisfying during the winter months, but they can pack lots of extra calories and fat, so this recipe is a better-for-you alternative! Plus, bone broth is one of the best foods you can feed your gut this time of year to help fight and prevent illness and strengthen your immune system. If you are lactose intolerant, sensitive to dairy, or live a vegan lifestyle this is a great way to still enjoy a rich soup! 

Ingredients:

-4 cups of bone broth (1 container as you may use more)

-4 cups of vegetable broth (1 container as you may use more)

-3 cups of wild rice

-1 box of organic pre-cut chicken breast or 2-3 small organic chicken breasts cooked on the stove top over olive oil, salt and pepper. 

-1/4 cup of nutritional yeast

-1/4 cup of raw cashews (soaked prior to blending)

-1 regular potato or 2 small potatoes

-1 tbs white wine vinegar

-Olive oil

-Pink salt and pepper to taste

-Handful of fresh parsley

-3 large carrots

-3 large celery stalks

-1/4 cup of diced red onion

-3-4 cloves of fresh garlic

-1 can of organic cannellini beans

RECIPE:

1. Soak the cashews. Can do this overnight or I prefer to boil a small pot of water, remove from heat and then cover the cashews for 15-20 minutes. Drain once the time is up.

2. While the cashews are soaking you can boil a pot of water to cook the potato. Can leave the peel on if you prefer. I used two small golden potatoes and did not peel them prior to boiling. Once cooked set aside to cook and cut into small pieces. You can also cook the chicken breast if you did not buy the organic packaged version. Cook in olive oil with salt and pepper, remove from heat and use food scissors to cut into smaller pieces, set aside for later. 

3. Heat a large soup pot on the stove top with olive oil and add cut-up carrots and celery, diced onion, and press the 3 garlic cloves. Stir in 1-2 cups of bone broth and cook until the veggies start to soften. 

4. Add the wild rice to the pot mixture for 2-3 minutes. Stir in the remainder of the bone broth and vegetable broth and bring to a boil. Let simmer for 15-20 minutes with lid on. 

5. While the rice is cooking in pot, combine the cooked potato, raw soaked cashews, and rinsed beans into a food processor or blender and blend until smooth. I added a little bit of water to help the consistency blend easier. You may want to use a spatula to scrape the sides and blend a few times to make sure the mixture is smooth. 

6. Add the cream mixture to the soup pot and stir well. Add 1 tbs of white wine vinegar, 1/4 cup of nutritional yeast, pepper, and salt. If you are using chicken, now would be the time to add the cooked chicken to the pot as well. 

7. Cook on low heat until rice reaches desired texture. Make sure to stir frequently to prevent the rice from sticking together or the bottom of the pot. You may need to add more broth or water as the cream mixture will be pretty thick, it depends what kind of consistency you like. I added more broth at the end and let it heat for a little while before serving.

Top with fresh parsley and can serve with oyster crackers or fresh bread if you eat gluten. 

Can store in the fridge and enjoy as left-overs, but may need to stir in more water prior to reheating as it will thicken up from being stored. 

Crock-pot Chicken Tortilla Soup

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Ingredients:

  • 1 can of organic chickpeas/garbanzo beans 
  • 1 can of organic corn
  • 1 can or container of enchilada sauce (used 365 organic brand from Whole Foods)
  • 2 small containers of green chiles (usually found on international aisle)
  • 1 large container of chicken broth (I used organic chicken bone both for added health benefits)
  • 1 lb of fresh chicken breast 
  • 1 tsp olive oil 
  • Handful of fresh cilantro
  • 1 garlic clove
  • Pink salt and pepper
  • 1 Tbs chili powder (can get away with more if you like a kick)
  • 1 Tbs cumin
  • Organic yellow corn tortilla shell or chips to break as topping
  • Optional-shredded cheddar cheese to top
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Recipe:

  1. Add tsp of olive oil to pan and cook chicken breasts with salt and pepper, remove from heat and let cool.
  2. Warm-up crock-pot
  3. Once chicken it cooled cut or shred to smaller pieces, I prefer to use cooking shears
  4. Add to crockpot: enchilada sauce, can of corn (undrained), drained and washed garbanzo beans, cut-up chicken, 1 pressed garlic clove, chicken broth, green chillies, fresh cilantro, chili powder and cumin and pepper and salt. 
  5. Cooking time can vary based on your slow cooker's setting, I cooked mine for around 2 hours, could go longer on a very low setting. 
  6. Once soup is warmed and cooked, serve with more fresh cilantro, tortilla crumbles, and cheddar cheese

ITALIAN ORZO SALAD

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This fresh pasta salad is the perfect side dish to any meal! I came up with this recipe using some of my family's favorite ingredients, and I try to use everything fresh and organic when possible.

Ingredients:

  • 1 box of organic orzo pasta
  • 2 cups of spinach
  • Handful of fresh basil leaves
  • 1 cucumber
  • 1/4 of a red onion diced
  • 1 cup of feta cheese
  • Italian seasoning (oregano)
  • Balsamic vinegar or 365 brand Balsamic Vinegearette 

Recipe:

  • Bring water to boil, and cook box of orzo
  • Petite Dice 1/4 of a red onion 
  • Cut up cucumber into small pieces
  • Rip apart washed spinach and basil into small pieces (can also try cutting)
  • When pasta is done cooking, rinse with cool water to avoid sticking. Add pasta to a large bowl, and combine with all of the ingredients. Add the dressing and cheese last. Chill before serving.  

BUFFALO CAULIFLOWER BITES

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Try this recipe as a healthier alternative to wings! It's super easy + you can bring your own taste to it by selection which sauce you would like to garnish with! 

Ingredients:

  • One head of organic cauliflower
  • 1 cage-free egg
  • Pink salt + pepper
  • 1 garlic clove
  • Organic or Natural Buffalo Sauce (I like Tessemae's Mild Buffalo Sauce)
  • 1 -2 cups of almond flour

Recipe:

  • Preheat the oven to 400 degrees and prepare baking sheet with parchment paper(optional)
  • Wash and separate the cauliflower into smaller florets
  • Mix 1 egg with dash of pepper, pink salt + garlic in bowl
  • Add 1 cup of almond flour to large plate and spread out
  • Dip each floret one-by-one into the egg mixture and then cover with flour (might need to add more flour to the plate depending on how much cauliflower you have)
  • Add florets to baking sheet and cook for 25-30 minutes
  • Let bites cool, then garnish with your favorite sauce. I use Tessemae's All Natural Mild Buffalo Sauce because the ingredients are good quality, but Whole Foods has some good options I have used as well! 

Serve with blue cheese and celery for the ultimate tailgating snack or party app! 

 

 

ALMOND FLOUR PANCKAES

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This recipe is so quick and easy, even if you’re on-the-go in the morning you can have time to whip these up! This recipe is gluten free and dairy free.

Recipe:

-1 1/2 cup almond flour

-3 cage free organic eggs

-1 TBS plant based butter

-1/2 cup of vanilla almond milk or water (could add up to 1 cup depending on desired consistency)

-ground cinnamon

-optional fresh fruit & organic maple syrup for toppings

Directions:

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Mix together 1 1/2 cups almond flour, 3 eggs and up to 1 cup of almond milk or water. I prefer to use a Pyrex measuring pitcher and whisk to mix together. Add TBS of butter to stove top pan and heat up. Once heated, carefully pour on the mixed-up batter. Make sure to flip pancakes with a spatula a few times to evenly cook. Top with cinnamon and blueberries or strawberries with organic maple syrup. Enjoy!

**If you can eat dairy could also add mini dark or milk chocolate chips to batter for chocolate chip pancakes.**

ALMOND-VANILLA CUPCAKES

These cupcakes are organic and no artificial colorings were used for the sprinkles or frosting!

Every year, 15 million pounds of artificial food dyes are used in U.S. food manufacturing plants. Let’s get real, if I can make my own food coloring from scratch at home these big food companies can certainly find a way to get it done at their state-of-the-art plants without breaking the bank. Artificial dyes have been linked to numerous health issues. In animal studies dyes have caused tumors and cancer, and it is said that yellow #5 causes hyperactivity in children. So, we made our own coloring using safe and organic products.

My two-year-old saw the new minions movie this week, so this recipe was a direct request from him. I’m a cook not a baker, so with that said, I think we did an okay job 

INGREDIENTS:

1 1/2 cup almond flour

1 1/2 tsp baking powder

1/2 tsp pink salt

1 cup organic sugar

1/2 cup or organic, grass fed or plant-based butter

2 large organic/cage-free eggs

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup of vanilla almond milk

Miss Jones Organic Vanilla Frosting

1 tsp turmeric powder

Handful of yellow carrots

1 bag of  mini organic dark chocolate chips

1/2 cup water

DIRECTIONS:

Combine cake ingredients into a large mixing bowl. Stir with an electronic mixer or by hand until batter is thick and there are no clumps. Pre-heat the oven to 350 and full cupcake pan with cupcake wrappers of your choice. Fill holders 2/3 of the way with batter using a spatula or spoon. Wipe any excess batter off the pan and place in oven for 14-18 minutes. Let cupcakes cook until golden…stick a toothpick in to check if done, if it comes out clean you’re good to go!

Frosting:

In a food processor or small blender add 1/2 cup of water, handful of yellow carrots and 1 tsp of turmeric powder. Blend until smooth. Add mixture to stove top in small pan and cook on low for 10 minutes. Pour the juice from the pan and TBS of the mixture into a bowl with the vanilla frosting. Stir until the mixture is smooth.

Remove cupcakes from pan and let cool for several minutes before frosting.

To add the minion facial features use two dark chocolate chips as the eyes along with vanilla frosting, and you can melt a handful of chips in the microwave for about 2 minutes and use a toothpick to draw on the rest of the face. All of the sprinkles shown are from the Miss Jones Vanilla Frosting pack and are made with natural colors (turmeric, beet root, spirulina and paprika).


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