Recipes
Lentil Meatballs
INGREDIENTS: 2 cups Green Lentils cooked 2 tbsp Quick Cooking Oats 1 Yellow Onion, diced 1 bunch Fresh Parsley, chopped 1 tsp Tomato Paste 1 tsp Smoked Paprika 1 tsp Ginger, grated 1 tsp Salt and pepper to taste 1 tsp Garlic Powder 2 tbsp Almond Milk 1 tbsp Coconut Oil INSTRUCTIONS: Add all the ingredients into a large bowl and use a fork to mash the lentils and mix everything together Use your hand to shape the mixture into small balls. Heat the coconut oil into a non-stick skillet. Add the balls into the skillet one by one. Make sure the balls will not touch each other. Cook over medium heat, flip them until crispy and golden. Transfer into a bowl and garnish with fresh parsley. Serve as they are or with mashed potato or your vegan pasta and sauce.
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Avocado Black Bean Burger
INGREDIENTS: 1 medium avocado 3 tablespoon lime juice 1-15 ounce black beans, rinsed & drained 1 tablespoon olive oil or avocado oil 1/4 teaspoon garlic powder 1/4 teaspoon salt 1 tablespoon chia seeds 1/4 cup minced jalapeño 1/4 cup chopped green onion 1/4 cup oats INSTRUCTIONS: In a medium size bowl, mash the avocado and lime juice, half of the black beans, garlic powder, and salt. Add the chia seeds, jalapeño, green onions, oats, and remaining beans. Use a fork to mash and mix well until all ingredients are combined completely. Refrigerate for at least 15 minutes or up to overnight. When ready to cook, heat oil in a large skillet over medium-high heat. Add in patties. Cook for about 5-7 minutes per side, until crispy on the outside. Pile with your chosen vegetables such as tomato, onion, lettuce. Serve with salsa (optional), and enjoy!
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Pesto Pasta
Ingredients 1 pound whole grain pasta 1 pint cherry tomatoes 3 handfuls baby arugula or spinach Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan Freshly ground black pepper Pesto ½ cup pepitas ½ cup packed fresh basil leaves ½ cup packed fresh flat-leaf parsley leaves ¼ cup lemon juice (about 2 lemons) 1 clove garlic, roughly chopped ½ teaspoon salt ⅓ cup extra-virgin olive oil Instructions Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl. Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant. Pour half of the pepitas into a bowl for later for garnish. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt to the processor. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese). Toss again to combine. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice.
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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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