Recipes
Watermelon, Feta, and Mint Salad
Ingredients 3 pounds seedless watermelon (rind removed, cut into 1-inch chunks) 1 tablespoon juice from 1 lemon 3 tablespoons extra-virgin olive oil 1/4 cup fresh mint leaves 1 quart arugula leaves Kosher salt and ground black pepper 4 ounces feta cheese Directions Place watermelon chunks in a large bowl. Add lemon juice to bowl with watermelon. Add oil, mint, and arugula and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper Transfer salad to a bowl. Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
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Cacao Flax Energy Bites
INGREDIENTS 1 cup rolled oats 1/2 cup peanut butter 1/4 cup cacao powder 1/2 cup unsweetened shredded coconut 1/4 cup flax seed meal 1/4 cup agave nectar 1 tsp Nourishing Nutrients Mushroom Powder 1 teaspoon vanilla extract a pinch of salt Toppings: Nuts, Cacao powder, Dried Fruit Flakes INSTRUCTIONS Place all ingredients in a food processor or blender. Pulse to combine until a dough forms. Scoop out the dough into a medium bowl and roll out 1/2-1 inch balls. These bites will last in the refrigerator for 1 week/ longer in the freezer.
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Keto Meatloaf
Ingredients 2 pounds ground beef ¾ cup almond flour ½ cup Parmesan cheese 1 Hidden Valley Ranch Seasoning Packet 2 large eggs ¼ cup unsweetened ketchup Instructions Preheat the oven to 350°F. Grease a 9x5-inch loaf pan. In a large bowl, combine all ingredients (except ketchup) until well blended, taking care not to over mix. Transfer the mixture into the loaf pan. Bake for 40 minutes. Remove from oven and if using, spread the top with the ketchup. (optional) Return to the oven and bake for another 20 minutes, until cooked through and internal temperature reaches 160°F. If you don’t want to use ketchup, bake for 60 minutes total. Let rest for at least 10 minutes before slicing.
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Paleo Blueberry Almond Muffin
Ingredients 1¼ cups almond flour ¼ cup starch 1 tsp baking soda ¼ tsp sea salt 1 cup mashed sweet potato ½ cup unsweetened almond or cashew butter ⅓ cup coconut sugar 3 large eggs, room temperature 1 tsp pure vanilla extract 1 cup blueberries Crumble topping ¼ cup almond flour 2 tbsp coconut sugar 2 tbsp coconut oil Instructions Preheat oven to 350ºF. Lightly grease a muffin tray. Flour mixture: In a small bowl, combine almond flour, starch baking soda, and salt. Whisk well to remove lumps. Sweet potato mixture: In a large bowl, whisk together mashed potato, almond butter, coconut sugar, eggs and vanilla until well combined. Topping mixture: Mix together crumble ingredients, almond flour, coconut sugar, coconut oil. Add flour mixture to sweet potato mixture, stirring just until combined. Stir in blueberries. Divide batter among muffin cups and sprinkle with topping mixture. Bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Store leftovers covered in the refrigerator.
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Flax and Oat Bread
Ingredients 2 cups wheat flour ¼ cup flax powder ½ cup rolled oats 1 cup all-purpose flour 1 teaspoon active dry yeast 1 teaspoon sugar ½ teaspoon salt 2 tablespoons oil 1 cup water Instructions Pour water in a measuring cup and heat it until it's luke warm. Stir yeast and sugar. Cover and let it sit for about 5 minutes or until the yeast activates. If the yeast doesn’t activate, dump the entire mixture and start over again. Once yeast is activated, add oats, flax and flour in a mixing bowl along with salt and oil. Give it a mix and make a well in the center. Pour the activated yeast into the well. Using a rubber spatula, give it a mix to form a rough dough. Now, if you are using a stand mixer, attach the dough hook and knead at speed 3 for 12 minutes. If you kneading by hand, scrape the dough in a lightly floured countertop or a wooden board and knead until it’s smooth and elastic. It should take about 12 minutes. Once the dough is ready, make a rough round ball Place it either in the same mixing bowl or a separate one that's lightly brushed with oil. Cover it with clear wrap and keep it in a warm place. Give it a couple of hours to rise and double in size. Once the bread dough rises and doubles in size, scrape it carefully on to a board. Fold it from the sides and form a rectangular shape. Place it on the bread-baking pan and sprinkle some oats on top. Cover it with clear wrap and keep it in a warm place for a second rise. Finally, pre-heat the oven to 375F and bake the bread for about 40 to 45 minutes.
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Beet, Feta Cheese, and Quinoa Salad
Ingredients ½ pound beets, peeled and sliced 1 cup white quinoa 2 cups water ½ cup olive oil ½ cup red wine vinegar 1 ½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces feta cheese, crumbled Directions Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. On the side: whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
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Chickpea Stuffed Sweet Potatoes
Ingredients 2 medium sweet potatoes, oven-baked 2 cups skillet chickpeas 1/4 – 1/2 cup hummus 1/2 cup leafy greens, finely chopped – kale, parsley, spinach… Instructions Bake your sweet potatoes until tender. Pressed a fork into it. Prepare your 5-minute skillet chickpeas while the potatoes are cooling. Slice open potatoes. Fill with about 1/4 cup hummus for each potato. Top with one cup of the skillet chickpeas. Top with chopped greens. Add any additional toppings you would like.
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Vegan Dark Chocolate Mousse
Ingredients 15 oz unsweetened coconut milk 4 tbsp powdered sugar or maple syrup 1/2 teasp vanilla extract 3-4 tbsp unsweetened dark chocolate cocoa powder Toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut (optional) Instructions Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours. Chill a small-medium size bowl in the freezer for a few minutes. Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe, you can save it to make a smoothie. The part that remains is the hardened coconut cream. Scoop out this coconut cream into the chilled bowl Using a stand mixer or a electric hand mixer, beat until fluffy. Start on low speed and work your way up to a higher speed Add the sweetener, vanilla extract, and cocoa powder and continue to beat. Sprinkle with any toppings and serve immediately Or store in the fridge in an air-tight container.
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Avocado, Grapefruit, and Pomegranate Salad
Ingredients For the Vinaigrette 1/4 cup freshly squeezed ruby grapefruit juice 1 teaspoon Dijon mustard Pinch of sugar Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil For the Salad 4 ounces mixed greens, such as baby arugula, baby spinach etc. 1 head endive, thinly sliced crosswise 1/2 head radicchio, cut into small pieces 1 small head Bibb lettuce, cut into small pieces 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces 4 ounces haricot vert, steamed, and cut into 1/2-inch pieces 1 large ruby grapefruit 1/2 cup pomegranate seeds Directions Combine greens, endive, radicchio, and lettuce in a large bowl Add avocado and haricot vert. Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments, and chop. Squeeze remaining membrane to extract juice; keep for later. Vinaigrette: whisk together reserved grapefruit juice, mustard, sugar, salt, and pepper in a medium bowl Add chopped grapefruit. While whisking constantly, add olive oil in a slow and steady stream until combined. Pour vinaigrette over salad and toss gently to coat. Transfer to a serving platter. Garnish with pomegranate seeds. Serve immediately.
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