Category: Recipes

16 Sep 2019

Zucchini Fritters

Do you have a pile of zucchini staring at you that you’re not quite sure what to do with?  Whether it’s from your garden, the farmer’s market or the grocery store (because it was inexpensive and you had all these great intentions)?  Well here’s one solution…fritters! These are a perfect way to take advantage of the abundance of zucchini.  They are savory, easy and tasty.  Serve for dinner or leftovers for breakfast! 

Note:  Amp up the spices if you’d like or add your own variety.

 

Ingredients:

  • 3 medium sized zucchini (grated) – after zucchini is drained it will be around 2 cups
  • ½-1 tsp himalayan salt
  • 2 eggs, beaten
  • ¼-½ cup almond flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp smoked paprika
  • ½ tsp himalayan salt
  • ¼ tsp ground pepper
  • preferred oil for frying

Directions:

  1. Shred zucchini using a box shredder and place in a colander.  Sprinkle ½-1 tsp salt over the zucchini, gently toss and place the colander in the sink.  Allow to sit for 10-15 minutes so the zucchini can sweat and drain.
  2. Squeeze as much excess liquid out of the zucchini.  This can be done by using a cheesecloth or your hands.  I prefer to get in there with my hands.  Form 3 large balls and squeeze each one individually.  I do this several times and really squeeze hard!
  3. Place zucchini in a large bowl.  Add beaten eggs, almond flour (start with ¼ cup), garlic powder, onion powder, oregano, smoked paprika, salt and pepper.  Mix to combine.  If mixture still seems to watery, add the rest of the almond flour.
  4. Heat a skillet over medium heat and add preferred oil.
  5. When pan is hot, add ¼ cup portions of zucchini mixture to pan and flatten slightly.
  6. Cook the fritters for about 3-5 minutes or until golden or dark brown (depending on preference).  Flip the fritters when ready and cook for another 3-4 minutes.
  7. Serve as is or with your favorite sauce.

 

11 Sep 2019

Egg Roll in a Bowl

If you’ve ever eaten at a Chinese restaurant, then most likely you’ve had an egg roll.  Those little appetizers deep fried in a pro-inflammatory, highly processed oil.  So tasty at the time, but not so good for a healthy diet.  This dish takes all those delicious asian flavors and transforms them into a tasty and healthy one skillet meal.  

Note:  Optional add-ins or swaps – Cole slaw mix instead of broccoli slaw, shredded carrots, sliced mushrooms.  Ground beef or turkey for your protein.  If you don’t have toasted sesame oil, you might want to get some.  It really does add that classic Asian flavor.   

Ingredients:

  • 1 lb ground pork (beef or turkey)
  • 12 oz package broccoli slaw
  • ½ yellow onion, chopped
  • 1 cup sliced bell peppers (any color)
  • 1 cup sugar snap peas, cut in half
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp ground pepper
  • 2 green onions, thinly sliced

             

              Sauce:

  • ½ cup sunflower butter
  • 3 Tbsp coconut aminos
  • juice of ½ lime
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp sriracha (add less or omit if you don’t like the extra spice)
  • 2 tsp ground ginger
  • salt and pepper, to taste
  • 2 tsp raw honey or coconut nectar (optional)

 

Directions:

  1. In a small mixing bowl, whisk together all the sauce ingredients and set aside.  If sauce appears too thick, add small amounts of water.
  2. Heat a skillet over medium-high heat.  Drizzle a small amount of approved oil to prevent sticking.  Add the ground pork.  Begin to break meat apart and then add onions, bell peppers, garlic powder, salt and pepper.  Stir continuously and cook until the meat is no longer pink.
  3. Add snap peas and broccoli slaw.  Continue to cook on medium heat for 2-3 minutes.
  4. Stir in the sauce mixture.  Combine and cook until vegetables are tender.  This does not take long so be careful not to overcook.
  5. Serve in a bowl or in individual lettuce wraps.  Garnish with green onion and sesame seeds.
26 Aug 2019

Spicy Baked Salmon

Mexican flavors are not usually synonymous with salmon but trust me, the combination of these spices will add something special to your salmon dinner.  Topped with guacamole or avocado slices and a squeeze of fresh lime juice…YUM!!

Note:  You may have extra seasoning based on personal spice preference and the amount of salmon used.  If so, save it for the next time you make tacos or any other Mexican recipe.  Also, if you use store bought guacamole, check your ingredient list to ensure there are no unwanted additives or sugar.   

 

Ingredients:

  • 1-1½ wild Alaskan salmon
  • 1 Tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 2 tsp paprika (I used smoked paprika)
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp sea salt
  • ½ tsp pepper
  • 1/8 tsp cinnamon

 

Directions:

  1. Preheat oven to 425 degrees.
  2. Mix spices in a small bowl and set aside.
  3. Line a sheet pan with foil and spray liberally with coconut spray or use extra olive oil to spread on pan.
  4. Pat the salmon filets dry with some paper towel and place skin-side down on the sheet pan.
  5. Drizzle the olive oil over the filets and rub around evenly with fingers or a pastry brush.
  6. Rub the seasoning mixture onto the filets so they are completely covered.
  7. Bake for 12-15 minutes depending on the thickness of your filet.  Salomon should flake apart with a fork and have an opaque color.
  8. To serve, top with some fresh guacamole or avocado slices.  Enjoy with a salad and/or vegetables on the side.
20 Jul 2019

Shaved Brusssel Sprout Salad with Lemon Basil Vinaigrette

What says summer better than a light and fresh lemon vinaigrette salad?  One with blueberries it…YUM!!  The vinaigrette is easy to prepare ahead of time and keep in the refrigerator until you are ready to put your salad together.  Just pour over the top and toss.  This would also be delicious with dried cranberries in place of the blueberries but tis the season to use those fresh berries.  Also, the pecans could be swapped out for walnuts or almonds, if you’d prefer.

To make the vinaigrette, I used an immersion blender.  These are really handy gadgets for making dressings/vinaigrettes but I realize not everyone has one.  A blender or food processor will work just fine.

 

Ingredients:

Salad:

  • 1 – 10 oz package shaved Brussel sprouts
  • ½ small red onion, chopped
  • ¾-1 cup pecans, roughly chopped
  • ½ cup feta cheese (reserve a small amount for sprinkling on top)
  • ½-1 cup blueberries
  • ¼ cup hemp seeds (optional)

Lemon Basil Vinaigrette:

  • ¼ cup + 1 Tbsp EVOO
  • 1 Tbsp Primal mayo
  • 1 Tbsp spicy brown mustard
  • ½ lemon, juiced (2 Tbsp)
  • 1 tsp jarred minced garlic (or garlic powder)
  • 5 sprigs of fresh basil (more or less based on preference)
  • 1-2 tsp birch xylitol sweetener or honey (optional)
  • salt and pepper to taste

 

Directions:

  1. Combine all the vinaigrette ingredients in a small blender.  Pulse until basil is chopped and vinaigrette is smooth and creamy.
  2. Add all the salad ingredients to a large salad bowl.  Toss together.
  3. Pour the vinaigrette over the top and mix just until the ingredients are evenly coated.
  4. Top with the reserved feta cheese and a few extra blueberries for a pretty presentation.
12 Jul 2019

Chocolate Avocado Banana Pudding

This pudding is rich, creamy, delicious and so NUTRITIOUS!!  It’s full of fiber, protein, healthy fats and antioxidants.  Topped with fresh organic berries and you really have it going on!  I prefer to serve mine as a dessert but it is healthy enough to eat for breakfast!! This makes approximately 3-4 servings.  Cover and refrigerate.  I think it will keep a few days in the fridge but it doesn’t last that long in my house so I’m not completely sure on that!!     

 

Ingredients:  3-4 servings

  • 1 ripe avocado
  • 1 small banana
  • 1 Tbsp virgin coconut oil
  • 2 Tbsp raw organic cacao powder
  • 1-1½ cup coconut, almond or pea protein milk (start with 1 cup and add more if needed)
  • 1 large scoop of whey or pea protein powder
  • xylitol or stevia to taste (or sweetener of choice)
  • pinch of Himalayan salt (optional)
  • 1-2 dashes of cinnamon
  • berries, unsweetened coconut flakes, hemp seeds or cacao nibs (for toppings)

 

Directions:

  1. Add all the ingredients to a food processor.  (You could also use a blender or hand mixer.)
  2. Mix until smooth and creamy.  Scrap sides of container halfway between blending.
  3.  Serve in individual ramekins and add your favorite toppings.
02 Jul 2019

Mexican Quinoa with Roasted Vegetables

Let me begin by saying, zucchini and carrots are not typically “Mexican-style” veggies, but they taste delicious in this dish!  In other words, there are no rules.  Add whatever floats your boat.  Zucchini is abundant this time of year, so why not?  I had a ton of carrots in my fridge, so why not?  You get the picture.  

Also, I was making chicken thighs to serve for my protein so I used the same Mexican spices on the chicken. This is a great way to tie your meal together.

 

Ingredients:

  • 1 red onion, sliced
  • 2 medium sized zucchini, sliced ¼” thick
  • 1 green bell pepper, chopped
  • 2-3 whole carrots, sliced
  • 2-3 handfuls of cherry tomatoes
  • 1-2 Tbsp olive oil
  • 1 cup quinoa (I used tri-color)
  • 2 cups chicken broth (to prepare quinoa)
  • 1 can organic black beans
  • 1-1½ tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • 1 lime (optional)
  • sliced avocado (optional) 

 

Directions:

  1. Preheat oven to 425 degrees.
  2. Place onion, pepper, carrots, zucchini and tomatoes on a foil lined baking sheet.  Drizzle with olive oil, season with half of the spices and gently toss.  Roast for 20-25 minutes or just until tender.
  3. While vegetables are roasting, prepare quinoa according to package directions.  I used the chicken broth as the liquid but you can also use water.
  4. When quinoa is tender, add the black beans and the remaining seasonings.  Mix to combine and warm briefly if needed.
  5. Add the roasted vegetables and quinoa to a large bowl and gently fold together.
  6. Squeeze the juice of lime over the top for some freshness.
  7. Serve and garnish with sliced avocado and fresh cilantro.

 

26 Jun 2019

Pork Sausage Sweet Potato Hash

I love a hearty and healthy hash!  They’re filling, flavorful and extremely easy to adjust based on individual likes and what you might have in your fridge.  I used a seasoned pork sausage I bought at the farmers market but feel free to use any form of ground meat you prefer.  I also love topping my hash dishes with a fried egg, but if that is not something you’re into, simply bypass that step.

 

Ingredients:

  • 1 Tbsp coconut oil
  • 1 lb pork sausage
  • 2 large sweet potatoes, cubed and roasted
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1/2-3/4 cup shredded carrots
  • ¾ tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp Himalayan salt
  • 1/2 pepper
  • eggs, fried
  • feta cheese (optional)

 

Directions:

  1. Preheat the oven to 425.  Line a sheet pan with foil and spray with coconut oil or drizzle sweet potatoes with a little olive oil.  Season with salt, pepper and some smoked paprika.  Roast for 15-20 minutes depending on the size of your sweet potato cubes.
  2. Heat a large skillet on medium-high heat and add the coconut oil.  Add pork sausage and break apart.  Add the green pepper and the onion.  Season with garlic powder, Italian seasoning, paprika, salt and pepper.  Cook on medium heat until vegetables become tender and the pork sausage is browned.
  3.  Remove from heat and set aside or put in a warm oven to keep until ready to plate.
  4. Heat a frying pan and cook the number of eggs needed.
  5. To serve, place a serving of the hash on a plate, top with a fried egg, feta cheese and any other desired toppings.

11 Jun 2019

Coconut Tahini and Matcha Bites

This recipe adds a little twist to your typical energy balls.  It has both coconut butter and tahini, two types of seeds, matcha and protein powder to boot.   If you’re not familiar with matcha powder, it is green tea leaves ground into a concentrated powder, making it packed with antioxidants.  Add that along with the protein, healthy fats (saturated as well as omega 3’s) and fiber, and you’ve got yourself some banging little bites full of health benefits!

 

Ingredients (makes 24 balls)

  • 1 cup shredded coconut
  • 1 cup almond flour
  • 2 tablespoons flax seeds
  • 2 tablespoons hemp seeds
  • 1/3 cup tahini
  • 1/2 cup coconut butter
  • 2 tablespoons protein powder
  • 4-5 dates, pitt removed
  • 3 tablespoons cacao nibs
  • 1-2 teaspoons matcha powder (preferably ceremonial and organic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2-3 tablespoons of coconut milk (for adjusting thickness)

 

Directions

  1. In a food processor, add dates, coconut butter, tahini and shredded coconut.  Blend or pulse until well combined.  Add remaining ingredients except coconut milk.  Continue to blend until mixture forms a thick paste and can be formed into balls.
  2. If mixture is too thick, add small amounts of coconut milk during the blending.  If mixture is too thin, add more almond flour or protein powder.
  3. Scoop out portion sizes (I use a small scooper) and arrange on parchment-lined baking sheet.
  4. Place in the freezer or refrigerator to firm up.  Once firm, they can be transferred into a storage container.
  5. For best results, store in freezer or refrigerator.  If storing in freezer, allow to thaw about 5 minutes before enjoying.
16 May 2019

Chocolate Power Balls

Power balls are a tasty mouthful when you’re craving something sweet but are trying to stay clear of sugary treats.  With the combination of protein powder, nuts and coconut, they can serve as a healthy little snack.  But be forewarned, it is very easy to overindulge in these little guys!

There are so many different variations of power balls which makes it a perfect opportunity to mix and match according to what you have in your pantry.  I will usually start with the same foundational ingredients and then start adding whatever I have on hand and they always turn out yummy.  With that being said, I had to somehow put something down in writing in order to post this recipe but there is no need to be locked into these ingredients.  The key is getting the right consistency to be able to roll the mixture into balls.  This is easy to do at any stage of the process by simply adding more dry ingredients or a little extra liquid. 

Note:  This does make a big batch, so I will usually keep half in the refrigerate and the other half in the freezer for later.  

 

Ingredients (makes about 24 large balls)

  • 10-12 dates, softened and pitted
  • 1/2 cup unsweetened coconut flakes
  • 1½ cups any combination of nuts (almonds, walnuts, pecans, cashews)
  • 1/2 cup almond butter or other nut butter (no sugar or oil added)
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/4 cup date water or other liquid of choice (may need more if mixture is too dry)
  • 1/2 cup collagen powder and/or quality protein powder (could substitute with flaxseed meal)
  • 1/4 cup hemp seeds/chia seeds
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons cacao powder
  • 1/4-1/2 cup cacao nibs
  • small amount of coconut oil for rolling

 

Directions

  1. To soften dates, place in a microwave safe bowl and cover with water.  Microwave for 2 minutes and allow to cool slightly.  Remove the pits and reserve the water for later use.
  2. Add nuts, dates, coconut flakes and 1/4 cup date water to a food processor.  Process on high until mixture is finely chopped and begins to form a paste.  You can continue to mix in the processor or transfer the mixture to a large mixing bowl.
  3. Add almond butter, vanilla, coconut oil and salt.  Mix well.
  4. Add protein powder, hemp seeds, and cacao powder.  Mix until well combined.
  5. The mixture should be somewhat sticky but also thick enough to roll into balls.  If too crumbly, add a small amount of liquid (water, almond milk).  If not thick enough or too sticky, add a small amount of collagen powder, hemp seeds.
  6. Mix in the cacao nibs
  7. Cover bowl and chill in the refrigerator for at least an hour or until mixture can more easily be formed into balls.
  8. To roll into balls, have some coconut oil or coconut spray handy.  Spread a small amount on your hands and in a small scooper or spoon (this is the messy part).
  9. Fill the scooper with desired amount and roll between palms of hand.  Place on a parchment-lined sheet pan.
  10. Continue this process until all the balls are made.  Put the sheet pan in freezer for 10 minutes so the balls are easier to handle.
  11. Place protein balls in a container and refrigerate (I usually put half in the freezer for later).
10 May 2019

Pickled Red Onions

I love having a jar or two of pickled red onions in my refrigerator.  A lovely pink condiment that will add extra crunch and tanginess to any salad, burger or taco!  Be creative and change up the spices to suit your fancy.

 

Ingredients:

  • 1 large red onion, thinly sliced
  • 1/2 cup ACV
  • 1/2 cup rice vinegar
  • 1/4 cup water
  • 2-3 cloves of garlic, roughly chopped
  • 1/2 tsp salt
  • 1/2 tsp peppercorns
  • ½-1 tbsp xylitol or other sugar substitute (swerve, erythritol)
  • 1 tsp oregano

 

Directions:

  1. Peel and thinly slice the onion.  I prefer half moon slices but you could also slice into full rings.
  2. Add onion, garlic, peppercorns and oregano to a mixing bowl.
  3. In a small saucepan, bring vinegars, water, salt and sweetener to a light boil over medium heat.
  4. Pour hot liquid over the onions and stir.
  5. Allow to sit on the counter for about 1 hour.  Gently stir several times throughout the hour.
  6. Transfer onions to a glass jar (I used two smaller jars).
  7. Store in the refrigerator.  They will keep nicely for several weeks.