- 1 tablespoon olive oil or grapeseed oil, plus more for the baking dish
- 1 cup gluten-free flour or spelt flour or chickpea flour
- 1 cup almond milk or coconut milk or non-dairy milk of your choice
- 1 large head cauliflower, broken into medium-size florets
- 1/2 cup apple cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons sweet paprika
- 1 teaspoon sea salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 2 teaspoons agave nectar or maple syrup or brown rice syrup
- 2 teaspoons arrowroot
Preheat the oven to 450 degrees F.
Lightly oil a 9-by-13-inch baking dish. Whisk together the flour and almond milk until smooth. Dunk the cauliflower florets in the almond milk batter and transfer them to the prepared baking dish. Roast for 20 minutes, or until the cauliflower is cooked through.
Meanwhile, in a small saucepan, combine the cider vinegar, chili powder, garlic powder, sweet paprika, sea salt, cayenne, smoked paprika, onion powder, agave nectar and 1 tablespoon olive oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook until beginning to thicken, 5 to 7 minutes. Whisk together the arrowroot and 2 tablespoons water and stir this into to the saucepan. Simmer for an additional 1 to 2 minutes. Remove from the heat and thin with a little water if necessary.
When the cauliflower is done, pour the buffalo-style sauce over it, toss to coat and return to the oven for a final 8 minutes.
- 8 eggs
- 1 cup diced broccoli
- 1 cup diced onion
- 1 cup diced mushrooms
- salt and pepper, to taste
Preheat oven to 350 degrees F.
Dice all vegetables. You can add more or less of any of them, but keep the overall portion of vegetables the same for best results.
In a large mixing bowl, whisk together eggs, vegetables, salt, and pepper.
Pour mixture into a greased muffin pan, the mixture should evenly fill 8 muffin cups.
Bake 18-20 minutes, or until a toothpick inserted in the middle comes out clean.
Serve and enjoy! Leftovers can be saved in the refrigerator throughout the week.
Makes 8 muffins.
1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla
1/3 cup unsweetened cocoa powder
Add walnuts and salt to a blender or food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender. Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.
- 2-3 egg whites
- 1/4 cup almond milk
- 1 TBSP ground flax
- Splash of vanilla extract
- 1 tsp. cinnamon
- 1/2 banana
Combine all ingredients in a bowl and mix together, mashing the banana well. Pour ingredients into a sauce pan set to medium high heat. Stir frequently for about 3-5 minutes until the mixture starts to take on a creamy texture. Transfer to a bowl and serve. Add almond butter, berries, nuts. Go crazy!!
- 1 pound salmon, skin removed
- 1 tablespoon toasted sesame oil
- 1 tablespoon ume plum vinegar
- 1 clove garlic, pressed
- 1 teaspoon peeled and minced fresh ginger
- ¼ cup chopped scallions (white and green parts)
- ¼ cup toasted sesame seeds
- 2 large eggs
- 1 tablespoon coconut flour
- coconut oil, for frying
Rinse the salmon, pat dry and cut into ¼-inch cubes
In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds and eggs
Stir coconut flour into mixture
Use a ¼ cup measuring cup to form mixture into patties
Heat the coconut oil in a 9 inch skillet over medium-high heat
Cook the patties for 4 to 6 minutes per side, until golden brown
Transfer patties to a paper towel-line plate and serve hot
Makes about 12 burgers
- 1 tablespoon extra-virgin olive oil, plus more for oiling the pan
- 1 red onion, chopped
- 1/2 pound sliced mushrooms
- 1 cup chopped carrots
- 7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
- 1/2 cup chopped parsley
- 1/4 pound baby spinach
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions (Learn to Cook: Quinoa)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup roasted cashews
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat the oven to 350°F. Lightly oil a 9×13-inch baking pan with oil then set aside.
Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
- 1 + 1/2 cups rolled oats
- 3/4 cup whole almonds
- Heaping 1/2 cup dried blueberries
- 1/2 cup pistachios
- 1/3 cup ground flaxseed
- 1/3 cup walnuts
- 1/3 cup pepitas
- 1/4 cup sunflower seeds
- 1/3 cup pure maple syrup or honey
- 1/4 cup unsweetened apple sauce
- 1 cup almond butter
Line an 8″x 8″ (or so) baking pan with parchment or wax paper such that the paper hangs over the edges.
Combine the first 8 ingredients in a large bowl and mix to combine.
Add maple syrup or honey and apple sauce and mix to combine.
Add almond butter to mixture and mix until combined.
Place batter in prepared pan pressing down firmly with palm of hands (or mini-roller if you have one) and distributing as evenly as possible.
Allow pan to sit in freezer for approximately 1 hour.
Remove pan from freezer. Lift singular slab from pan by lifting up on paper. Set slab down and gently peel paper away.
Slice slab diagonally into 8 long bars and then cut each long bar in half.
Serving: Makes 16 bars
- 2 eggs
- ¼ cup pumpkin puree
- ⅛ tsp. cinnamon
- Coconut oil for the pan
- Raw butter, raw honey, maple syrup, or fruit butter for serving
Warm a pan over medium high heat.
Whisk together the eggs, pumpkin puree, and cinnamon.
Add about a tablespoon of coconut oil to the hot pan and swirl to cover the bottom of the pan.
Use about two scant tablespoons of batter for each pancake. They flip best when the pancakes are small.
Cook until golden on the bottom and slightly opaque in the center and around the edges.
Flip, brown on the other side, and serve.
Makes about 8 small pancakes, for 1 large serving or 2 medium servings.
- 1 cup oats
- 1/2 cup hemp seeds
- 1/4 cup honey
- 2 tablespoons sunflower oil
- 3 tbsp. fresh squeezed orange juice
- 1 teaspoon vanilla
- 3/4 cup dried (no sugar added) strawberries
Preheat oven to 300˚
In a large bowl combine the first two ingredients and give a quick toss to combine. In a separate bowl, combine all the wet ingredients and whisk to combine. Pour wet mixture over oat mixture and stir so that every piece is coated.
On a parchment covered tray, spread mixture so that it is a think layer. Bake for one hour, stirring every 15 minutes so that the edges do not burn. Once done, let cool for 15 minutes. Pour granola into a bowl and toss with dried strawberries. Add Almond milk over top for a delicious cereal or use as a topping on greek yogurt.
- 3 lb. of pork loin
- 1 large onion, sliced thin
- 2 apples, peeled and sliced
- 1 lb. sauerkraut
- Salt, pepper and paprika to taste
Select a roasting pan large enough for your pork loin to lay flat. Season pork loin with salt, pepper and paprika to taste and roast in a preheated 350 degree oven for about 45 minutes. Remove from oven, remove loin from pan and set aside. Line roasting pan with the sauerkraut (juice and all), top with pork loin and arrange apple and onion slices on top. Return to oven for an additional 45 minutes (total cooking time should run about 20-30 minutes per pound of meat so adjust your time accordingly) or until internal temperature of pork loin registers 170 degrees on a meat thermometer. Serve.