Recipes
Dairy-Free Berry Banapple Smoothies
INGREDIENTS: 1/2 cup coconut water 1/2 tbsp black seed oil 2 medium size bananas 2 cups apple, sliced, 1 large apple 2 cups raspberries, frozen 2 cups pineapple bits 1/2 cup crushed ice INSTRUCTIONS: Prep all the fruits and slice them into smaller pieces. Then simply add all ingredients in a blender. Blend for about one and a half minutes until the mixture is smooth. Add more coconut water, black seed oil and crushed ice to achieve a thicker consistency. Optional: Add a tablespoon of honey to add sweetness Sip and enjoy!
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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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Vegan Lemon Cookies
Ingredients ½ cup cold sliced vegan butter ½ cup + 2 Tbsp organic sugar 1 Tbsp ground flax 2 Tbsp lemon juice 2 tsp lemon zest 1 tsp vanilla 1 cup+ 3 Tbsp all purpose flour ½ tsp baking powder ¼ tsp salt Instructions First add the butter and ½ cup of the sugar to a bowl and cream together until light and fluffy, about 1 minute. Then, add in the ground flax, lemon juice, lemon zest, and vanilla and mix together. Next, add in sifted flour, baking powder, and salt to the mixing bowl. Mix until a smooth and thick cookie batter forms. Next, add the bowl of dough to the fridge, cover, and let chill for 30 minutes- 1 hour. Cover a baking sheet in parchment paper and preheat the oven to 350F. Next, remove the dough from the fridge and use a 1.5 Tbsp cookie scoop to form your cookie dough Roll into balls between your palms and then roll in the 2 Tbsp of sugar that was set aside so that each dough ball is coated. Place the lemon sugar cookie dough balls onto the baking sheet. Bake for 10-14 minutes until bottoms are lightly browned. Remove the cookie tray. Then, let the cookies cool on the baking sheet for 5-10 minutes. Once the cookies have cooled, serve and enjoy!
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Chocolate Hazelnut Cake
Ingredients 4 batches Flax eggs 1 cup unsweetened plain almond milk 1 1/2 tsp apple cider vinegar 3 tsp baking soda 2/3 scant cup maple syrup or agave nectar 2/3 cup cane or granulated sugar 1/2 cup melted coconut oil 1 tsp pure vanilla extract 2 cups unsweetened applesauce 1/2 tsp sea salt 1 cup unsweetened cocoa powder 1 cup almond meal 1/2 cup gluten-free oat flour 1 1/2 cups gluten free flour blend FROSTING / TOPPINGS 1/2 cup unsweetened plain almond milk 1 1/4 cups dairy-free dark or semi-sweet chocolate (chopped) 1/4 cup melted coconut oil 1 1/4 – 2 cups powdered sugar 1 1/2 cups roasted unsalted hazelnuts Instructions Make Flax Eggs: (4 Tbsp flaxseed meal + 10 Tbsp water) Preheat oven to 350 degrees F (176 C) Butter two 8″ round cake pans Dust with gluten free flour and shake out excess. Measure out almond milk and add vinegar. Stir and let curdle while moving onto the next step. Prepare flax eggs in a large mixing bowl and let rest for 5 minutes. Add baking soda to the almond milk vinegar mixture and stir. Add the sugar, maple syrup and almond milk mixture to the flax egg and beat/whisk to combine. Then add applesauce, vanilla, melted coconut oil, salt and mix. Add cocoa powder, almond meal, oat flour and gluten free flour and beat/whisk to combine. It should resemble a semi-thick batter that’s pourable. Divide batter evenly between cake pans Bake cake for 35-45 minutes Let rest in the tin for 15-20 minutes. FOR FROSTING: Add almond milk and microwave for 1 minute. Immediately add chocolate to warm milk Stir and then add coconut oil or softened butter and cover. Let rest untouched for another 10 minutes. Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20 minutes. Remove from fridge and beat again. Transfer the bottom layer of the cooled cake to a serving plate/dish. Spread a semi-generous layer of frosting on the top of the bottom layer. Carefully top with second layer and frost the top generously, then the sides. Using a butter knife yields a smooth surface. It should be the perfect amount of frosting – not too thick, not too thin. Add hazelnuts, and dark chocolate, as garnish. around the perimeter of the top of the cake. Slice and serve.
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Butternut Squash Tots
Ingredients 1 (3-pound) butternut squash, peeled and cut into 1-inch cubes 2 tbls olive oil 1/2 cup minced onions 1/3 cup finely ground breadcrumbs 1 large egg 1 tbls minced fresh sage Instructions Preheat oven to 400°F. Line a baking sheet with foil and grease it with cooking spray. Add the cubed butternut squash to the baking sheet then drizzle it with the olive oil and toss to combine. Sprinkle the squash with salt and pepper then roast it for about 15 minutes. Transfer the butternut squash to a food processor and process just until roughly pureed. (Do not over-process the squash or it will be too loose to hold its shape when in tot form.) Measure out 3 packed cups and transfer it to a large bowl. Stir in the minced onions, breadcrumbs, egg, sage, and a pinch of salt and pepper. Reduce the oven temperature to 350°F. Using your hands, portion out 1- to 2-tablespoon portions of the mixture and shape it into tots. Arrange the tots on the lined baking sheet, spacing them 1/2-inch apart. Bake the tots for 20 minutes then flip them once and bake them an additional 20 to 25 minutes or until crispy. Remove the tots from the oven and serve them with ketchup, mustard, ranch dressing or your preferred dipping sauce.
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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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Mini Holiday Cheese Balls
Ingredients 8 ounces cream cheese (softened) 3/4 cup white cheddar cheese 3/4 cup dried fruit (ex. apricots, cherries, and cranberries) 1.5 cup mixed nuts finely chopped 1.5 bacon crumbles Medium sized pretzel sticks 1 tsp italian seasoning Instructions Mix together cream cheese, cheddar, fruit, and herbs until smooth. Form into medium sized balls and place on a baking sheet. Chill in the refrigerator for min. at least two hours. Roll each cheese ball in either bacon or nuts. Press them lightly into the cheese so that they stick. Keep covered in the fridge until you're ready to serve. Skewer with a pretzel and enjoy!
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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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