Recipes
Ceviche
Ingredients 1 1/4 lbs. medium shrimp, peeled, deveined and tails removed 1/3 cup fresh lime juice 1/3 cup fresh lemon juice 2 medium roma tomatoes, diced (1 cup) 3/4 cup chopped red onion 1/2 cup chopped cilantro 1 medium jalapeno pepper Salt and pepper, to taste 1/2 medium cucumber, peeled and diced 1 medium avocado, diced Instructions Bring a pot of water to a boil. Meanwhile, fill up a medium bowl with ice water, set aside. Add shrimp to boiling water and let cook just until pink and opaque, about 1 minute. Drain shrimp in a colander then transfer to ice water to cool for a few minutes. Drain well then chop shrimp into small pieces (about 1/2-inch). In a medium bowl, combine shrimp, lime juice, lemon juice, tomatoes, onion, cilantro, jalapeno pepper and season with salt and pepper to taste. Transfer to refrigerator and let rest 30 minutes to 1 hour. Toss in cucumber and avocado and serve (if desired you can strain off some of the juices). It's delicious with tortilla chips or over tostada shells.
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Keto Spinach and Artichoke Dip
Ingredients 8 ounces cream cheese 1/4 cup mayonnaise 1/2 cup shredded Parmesan cheese 1/2 cup shredded mozzarella cheese 2 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 4 ounces canned artichoke hearts, 1/2 cup frozen chopped spinach, thawed and drained Fresh veggies or Gluten free / low carb crackers, etc. for dipping Instructions Preheat oven to 350 degrees. In a large mixing bowl, combine the cream cheese, mayonnaise, parmesan, mozzarella, garlic, salt and red pepper. Beat with a mixer on medium speed until well combined. Stir in the artichoke hearts and spinach. Spread into an 8x8 baking dish and bake for 20 minutes
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Black Bean Burritos
Ingredients 1.5 tbls water 2 tbls fresh lime juice 1 - 2 tsp chili powder 3/4 tsp cumin 1/4 tsp black pepper 1/8 tsp cayenne pepper 1 3/4 cups canned black beans drained and rinsed 1/4 cup thinly sliced green onion 1/3 cup salsa 1/3 cup red bell pepper diced 1/3 cup zucchini diced 1/3 cup corn 2 tbls finely chopped cilantro salt and pepper to taste 4 8-inch flour tortillas 3/4 cup Monterey Jack cheese or Pepper Jack cheese 2 tsp olive oil Instructions In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil. Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside. In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper. Warm the tortillas in the microwave. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up.
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Avocado Tuna Salad
Ingredients 1 avocado 1 lemon juiced, to taste 1 tablespoon chopped onion to taste 5 ounces cooked or canned wild tuna Sea salt and ground pepper to taste Instructions Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed. Fill avocado shells with tuna salad and serve.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Thai Pineapple Fried Rice
Ingredients 1 cup Basmati rice 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt and black pepper red pepper flakes (optional) Instructions Cook rice according to the instructions on the package. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Stir in cooked rice and season with the curry powder and the soy sauce. Add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
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Vegan Chana masala
Ingredients 3 cans of chickpeas 3 tablespoons coconut oil 2 teaspoons black mustard seeds 1 1/2 teaspoons cumin seeds 2 medium onions, finely diced 4 cloves garlic, minced 1 1/2 tablespoons grated ginger 1-2 serrano peppers 3 bay leaves Ground Spices 2 teaspoons ground coriander 1 teaspoon ground turmeric 1/2 - 1 teaspoon red chili powder 1 tablespoon garam masala 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt 1 can diced tomatoes 1 1/2 cups vegetable broth or water 1 1/2 tablespoons fresh lemon juice 1 cup fresh cilantro leaves chopped For serving: Basmati rice Instructions Open the cans of chickpeas, drain and rinse. Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes. Add the Ground Spices and stir until fragrant, about 30 seconds. Add a tablespoon of water to prevent the mixture from drying out and/or burning. Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice.
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Vegan Spaghetti Squash Spaghetti
Ingredients 1 medium spaghetti squash Pinch salt 3 tablespoons extra-virgin olive oil 6 cloves garlic 1 cup grated parmesan cheese 2 (28-ounce) cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano Instructions Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, until the sauce thickens and then remove the basil. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.
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Vegan, Blueberry Cheesecake
Crust Ingredients 1 1/2 cups almonds Pinch sea salt 2 cups pitted Medjool dates Filling Ingredients 3 cups cashews, soaked in water overnight and drained 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 teaspoons vanilla extract 1/4 cup freshly squeezed lemon juice 1/2 cup agave nectar Topping Ingredients 2 cups blueberries 2 teaspoons freshly squeezed lemon juice 2 tablespoons agave nectar or pure maple syrup Instructions Place the almonds and sea salt in a food processor and grind. Add the dates and process until the mixture is well processed and sticks together. Press the mixture evenly into the bottom of a pan. Use a high-speed blender or food processor to process all the filling ingredients thoroughly, until they are silky smooth. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight. When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Top with Blueberries Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
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