Recipes
Cauliflower Coconut Curry
INGREDIENTS 1 medium head of cauliflower, cut into florets 1 (28-ounce) can plum tomatoes 1 (14-ounce) can chickpeas (garbanzo beans), drained and rinsed 3 cups raw spinach leaves ¾ cup water ¾ cup coconut milk 1 tbsp coconut oil 1 onion, finely chopped 4 garlic cloves, minced 1 tbsp freshly grated ginger 1½ tsp cumin seeds 1 tsp ground turmeric ½ tsp ground cumin 1 tsp ground coriander 1 tsp garam masala (could substitute curry powder) ⅛ - ¼ tsp dried chili flakes (1/8 for mild, ¼ for a little spice) ¾ tsp salt Freshly ground black pepper INSTRUCTIONS Heat coconut oil in a large pan over a medium-low heat. Add the onion and cook for 3 minutes. Then add the garlic and ginger and cook for 1 more minute. Add the cumin seeds, turmeric, ground cumin, coriander, and garam masala, and cook for 1 minute, stirring constantly. Add the cauliflower, tomatoes, chickpeas, water, chili flakes, and salt. Break up the tomatoes. Cover and simmer for 20-25 minutes, or until the cauliflower is tender. Add the coconut milk and spinach. Adjust seasoning if necessary. Serve over brown rice
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Protein Oat Energy ball
Ingredients Oat Ball Base: 1 1/4 cups Bob's Red Mill Gluten Free Rolled Oats Other option: quick oats or a blend of half quick, half old fashioned 2 tablespoons “power mix-ins” Chia seeds, Flaxseeds, Hemp seeds or additional rolled oats 1/2 cup nut butter of choice 1/3 cup honey or maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1/2 cup mix-ins see below for flavor options My Favorite options: CLASSIC CHOCOLATE CHIP: any nut butter honey, 1/2 cup chocolate chips ALMOND JOY: Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes almond butter, any sweetener, 1/4 cup chocolate chips, 1/4 cup chopped almonds DOUBLE CHOCOLATE: Any nut butter any sweetener, 1/2 cup mini chocolate chips, ADD 2 tablespoons cocoa powder Instructions Large mixing bowl mix ingredients: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. Mixture seems too wet, add more oats. Too dry, add more nut butter. Place the bowl in the refrigerator for 30 minutes to set Remove the bowl from the refrigerator and roll the dough into balls.
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Black Bean Salsa
INGREDIENTS 2 cups fresh corn 10 ounces cherry tomatoes 15-ounce can black beans 1/4 cup cilantro, chopped 1/4 cup lime juice (2 limes) 1/2 teaspoon cumin 1/2 teaspoon salt INSTRUCTIONS Salsa: Place corn (either from the cob or canned) on a baking sheet in a single layer and broil 5 minutes until tender and bright yellow. Dice the tomatoes. Drain and rinse the black beans Chop cilantro. Juice 2 limes. In a bowl, mix together corn, tomatoes, black beans, cilantro, lime juice, cumin, and salt. Stir to combine; taste and adjust.
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Vegetarian Orecchiette Pasta
Ingredients 6 cups of small cut broccoli florets 1 cup of orecchiette pasta, penne, rigatoni, etc 2 tablespoons olive oil 6 garlic cloves Pinch chili flakes Pinch salt and pepper 1 teaspoon miso paste or sub 1–2 mashed anchovies 2 cups veggie broth Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional. Instructions Steam broccoli florets until tender and set aside. Cook pasta according to directions, and save some hot pasta water when you drain. In a large pan, saute the garlic and chili flakes in the olive oil. Medium heat until fragrant- about 2-3 minutes. Stir in the miso paste (or anchovy), Then add steamed broccoli, salt, pepper and the broth. Bring to simmer and break apart the broccoli into tiny pieces. The goal is to melt down the broccoli into a “sauce”. Continue to simmer on low heat until it becomes the consistency of a thick sauce, about 10-15 minutes. Add the pasta. Toss well. Taste for salt, adding more along with pepper, chili flakes and lemon zest. Divide among bowls and top with any of the garnishes you like. Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
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Paleo Banana Cake
INGREDIENTS 3 large bananas , mashed (about 1 3/4 cup mashed) 1 cup nut or seed butter 3 large eggs 3/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 cup dark chocolate chips Butter or coconut oil , for greasing the pan INSTRUCTIONS Preheat the oven to 350F Generously grease a 9-inch by 13-inch baking dish with butter or coconut oil. Large bowl, use a fork to mash the bananas as smoothly as possible. Add in the nut butter, eggs, baking soda, salt, vanilla, and cinnamon and stir well, creating a cake-like batter. Fold in the dark chocolate chips (optional) Pour the batter into the greased baking dish.Use spatula to spread it evenly across the bottom of the pan. Bake at 350F, about 30 minutes, until the top is golden and the center is firm. Allow the cake to cool in the pan completely before cutting and serving.
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Zucchini Hummus
INGREDIENTS 3 cups of zucchini, peeled in very thin slices. 1 tsp of sea salt 1 cup of raw tahini 3-4 tbsp of lemon juice 2 tbsp of extra virgin olive oil ½ garlic clove ½ tsp of paprika ½ tsp of ground cumin Salt and pepper 3 branches of chopped parsley INSTRUCTIONS Mix together the zucchini slices with the salt and massage for two minutes. Leave to rest for 30 minutes. Wash and press the zucchini with hands in order to extract all the water. (Pour out remaining water) Food processor: combine the zucchini, tahini, lemon, oil, garlic, paprika and cumin, and process until fine and silky cream. Season to taste with salt, pepper and lemon. Add the finely chopped parsley and mix by hand.
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Paleo Raw Carrot Cake
Ingredients 1 cup carrots cut finely 1 cup dates pitted 1/2 cup unsweetened coconut flakes 1 cup walnuts 1/4 cup coconut oil 1/4 cup coconut flour 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp ginger For the Icing 1/8 cup unsweetened coconut milk 1 tbsp maple syrup 2 tbsp coconut oil 1 tsp almond extract 2 tbsp walnuts for topping 1/2 cup cashews soaked in water 20 minutes Instructions Base: dates in a food processor until paste forms. Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together in the food processor. Combine until mixed together. Line a pan with parchment paper. Place the base mixture in the loaf pan then move to freezer . Food processor: add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until icing forms. Remove pan from the freezer and spread the icing over the base covering all the corners and edges. Sprinkle the top with walnut pieces Place the pan back in the freezer, 4 hours minimum (overnight is best). Keep carrot cake bites in a container in the freezer. Notes: Soak cashews 3-4 hours, for best results soak overnight. For a sweeter icing, add 1-2 tbsp more of the maple syrup.
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Gluten Free Stuffed Mushrooms
Ingredients 1/4 c. freshly grated Parmesan, plus more for topping 4 oz. cream cheese, softened 2 tbsp. chopped parsley, plus more for garnish 1 tbsp. chopped thyme Salt and ground black pepper Instructions Preheat oven to 400°. Spray cooking spray on baking sheet. Remove stems from mushrooms, chop stems. Place mushroom caps on baking sheet. Medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook for 5 minutes. Add garlic and cook until fragrant, for 1 minute Add Gluten free breadcrumbs and let toast slightly for 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly. Side- Large bowl mix together mushroom stem mixture: Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper. Fill mushroom caps with mixture and sprinkle with more Parmesan. Bake until mushrooms are soft and the tops are golden for roughly 20 minutes. Garnish with parsley to serve.
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Vegan Vegetable Cheddar Soup
Ingredients 1.5 cups of Cauliflower 4 cups Low Sodium Vegetable Broth 1 and 1/4 cup of Broccoli 1 cup Carrot 1 Potato 3 stalks Celery 1/4 Onion 1/2 cup Unsweetened Almond Milk 1/2 cup Nutritional Yeast 2 Tbs Lemon Juice 1 1/2 Tbs Apple Cider Vinegar 1 tsp Garlic Powder 3/4 tsp Salt 1/4 tsp Ground Pepper 1/4 tsp Thyme Instructions Chop all vegetables and add to soup pot. Leave broccoli aside. Add 4 cups of Vegetable Broth and bring to a boil. Cook until vegetables are soft Then blend soup with blender/ immersion blender. Stir in milk Add all seasonings and mix Then add frozen broccoli Simmer on low heat for 5-10 min until broccoli is hot Then serve
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