recipeWEDNESDAY: Healthy Hot Chocolate

Healthy Hot Chocolate

3c unsweetened hemp milk
2tbsp honey or maple syrup 
1/4tsp cinnamon
1/4tsp sea salt
3tbsp cocoa powder

Place all the ingredients in a small sauce pan. Begin to heat on low to medium. Whisk ingredients till well combined and serve hot. 

recipeWEDNESDAY: Turkey and Sweet Potato Meatloaf

Turkey and Sweet Potato Meatloaf

1lb ground turkey
1 large sweet potato
2 cloves garlic, minced 

1-2c kale, chopped to bite size1tbsp honey

1tbsp Braggs Liquid Aminos1 egg
1/2c flaxseed meal
sea salt and pepper, to taste

Preheat oven to 400. In a large stock bot, begin to boil water. Peel and chop sweet potato, add to boiling water. Allow to cook until sweet potatoes can be pierced with a fork, then remove sweet potatoes into a large bowl. 

Mash sweet potato slightly then add remaining ingredients and mix until thoroughly combined. Place the mixture into a meatloaf pan. Bake for around 45 minutes. 

recipeWEDNESDAY: Apple Walnut and Brussels Sprout Bake

Apple Walnut and Brussels Sprout Bake

1 tart apple, diced
1 bunch brussels sprouts (approx. 10-15), halved
2/3c walnuts, chopped
3 strips turkey bacon, chopped
1/4c ghee or butter, melted
2 cloves garlic, minced
sea salt and pepper, to taste

Preheat oven to 400. Layer ingredients into deep 9x10 baking dish. Pour over melted ghee or butter and season with sea salt and pepper. Mix ingredients till well combined. Cook for 30-40 minutes or until brussels sprouts are cooked to your liking. 

recipeWEDNESDAY: Sweet Potato Noodle Breakfast Bowl

• Sweet Potato Noodle Breakfast Bowl 

• 
  
• 1 large sweet potato
• 2 eggs
• 1 ripe avocado, sliced
• 1-2 tbsp avocado oil 
• Sea salt and pepper, to taste
• 
  
• After washing and peeling potatoes, spiralize them into noodles. Heat 2 teaspoon of the oil in a large pan over medium heat. Add in the potato noodles and cook till soft and allowing get slightly crispy. Add salt and pepper to taste. In a separate pan, heat avocado oil and make two lightly fried eggs. Dividing between two bowls, split sweet potato noodles. Scoop out half of diced avocado in each bowl and top each with fried egg. Season with additional salt and pepper if needed. 

recipeWEDNESDAY: Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

Roasted Cauliflower Soup with Crunchy Kale and Pine Nuts

1 head of cauliflower, cut into florets
6 tbsp olive oil
2 leeks, white part chopped
2 garlic cloves
6 c vegetable or chicken stock
4 tbsp pine nuts

1 large bunch of kale

Sea salt and pepper to taste

Preheat oven to 400. Line a baking sheet with florets. Sprinkle with 2 tbsp olive, salt and pepper and toss to coat. Spread out on baking sheet and place in oven. Roast for about 30 minutes, until cauliflower is browned and cooked through. In a large stock pot, add 2 tbsp olive oil and heat on medium heat. Add chopped leaks and garlic, cook until tender. Add in stock and roasted cauliflower. Allow soup to simmer for 5-10 minutes. Use an immersion blender to puree the soup until smooth. Turn heat to low. Taste soup and season as needed with additional salt and pepper. Take stems off of kale and chop into bite size pieces. Place kale and pine nuts on baking sheet. Sprinkle with remaining olive oil, salt and pepper. Add to oven and allow to cook until they are crispy. Ladle soup into a bowl and top with kale chips and toasted pine nuts. 

recipeWEDNESDAY: Vegan Pumpkin Cheesecake

Vegan Pumpkin Cheesecake 

1 c packed medjool dates, pitted
1 1/2 c raw walnuts
1 1/2 c raw cashews
1 lemon, juiced
1/4 c full fat coconut milk
3 tbsp coconut oil, melted
1/2 c maple syrup
1/4 c pumpkin puree
1/4 tsp cinnamon

Sea salt, to taste

Cover cashews with water and allow to soak overnight. Add dates, walnuts and sprinkle of sea salt to food processor. Pulse until ingredients are roughly combined. After oiling a pie plate, spread date and walnut mixture to the bottom. Press into the bottom of the pan until firm pie crust is formed. Place pie plate in freezer. Drain cashews thoroughly and add to blender. Place lemon juice, coconut milk, maple syrup, pumpkin puree, cinnamon and sprinkle of sea salt in blender as well. Puree mixture until cashews are completely smooth. Adjust with ingredients if more liquid or more sweetness is desired. Take pie plate out of the freezer and scoop cashew mixture on top and smooth out. Allow to freeze until firm, about 4-6 hours. When serving, let thaw for 15 minutes ahead of time.

recipeWEDNESDAY: Cauliflower Fried Rice

Cauliflower Fried Rice

2c riced cauliflower, fresh or frozen
1/2c green peas, fresh or frozen
1/3c carrots, julienned
1 garlic clove, minced
1 tsp fresh ginger, grated
1 tsp Braggs Liquid Aminos
1 egg
1 tbsp olive oil
sea salt and pepper, to taste

Over medium heat, warm olive oil up in a saute pan. Add cauliflower rice, saute until softened. Add peas, carrots, ginger and garlic. Saute until vegetables are tender. Season with liquid aminos and salt and pepper. Crack an egg into the pan, scramble and cook thoroughly. 

recipeWEDNESDAY: Roasted Red Pepper and Goat Cheese Sauce on Squash Noodles

Roasted Red Pepper and Goat Cheese Sauce on 
Squash Noodles

 

2 red bell peppers

2 cloves garlic

1 medium spaghetti squash 

sea salt and pepper to taste

5oz soft goat cheese

1 tbsp olive oil 

1/2 c heavy cream 

1/3 c pecorino romano cheese

Preheat oven to 375. Cut bell pepper into strips, removing stems and seeds. Place on a baking sheet and toss with 1/2 of the olive oil, season with salt and pepper. Roast for 25 minutes or until tender. Cut spaghetti squash length wise and then scoop out all seeds. Place on a baking dish face up, drizzle with olive oil, sea salt and pepper. Roast squash for 30 minutes or until can be forked to pull noodles apart, place noodles in a separate bowl.  Place peppers, garlic, goat cheese, heavy cream and pecorino romano in a food processor. Blend till smooth. Drizzle sauce on squash noodles and serve immediately. 

recipeWEDNEDAY: Curried Coconut Chickpea and Quinoa Stew

Curried Coconut Chickpea and Quinoa Stew

2 c chickpeas, soaked overnight

2 c chopped broccoli florets, fresh or frozen

2 minced garlic cloves

1 tbsp fresh grated ginger 

2 peeled and diced sweet potatoes
2 c full fat coconut milk

2 tsp Braggs Liquid Aminos

1/2 c cooked quinoa

1 tbsp turmeric
1 c bone broth
sea salt and pepper, to taste
2 limes

Add all ingredients, minus limes to a crockpot. Cover and place on low for 2 1/2 hours. Serve hot with a lime wedge to squeeze on top.

recipeWEDNESDAY: Coconut Flour Zucchini Bread

Coconut Flour Zucchini Bread

1-2 small zucchini (enough to make 1 c shredded)
4 eggs
2 tbsp honey or maple syrup
1 mashed banana
1 tbsp coconut oil
1/2 c coconut flour 3/4 tsp baking soda
1 tsp cinnamon
1/2 tsp mutmeg
1/2 tsp Sea salt

Preheat oven to 350 degrees. After you shred the zucchini, allow the moisture to drain off. Whisks eggs, honey or maple syrup, oil, and banana together. Mix in all dry ingredients. Pour batter into a greased loaf pan. Bake for 45 minutes or until a toothpick comes out clean from center of the pan.

recipeWEDNESDAY: Strawberry Goat Ice Cream

 Strawberry Goat Ice Cream 

3 c goat milk
4 egg yolks
½ c honey
1 c pureed strawberries
1 tsp vanilla extract
Sea salt, to taste

Pour goat milk into a sauce pan. Beat egg yolks in a large bowl until they are smooth and lemon colored. Simmer the milk till hot, then remove from heat.

Pour the honey into the milk in a steady stream while whisking. When it is all mixed in, add a little of the milk mixture into the eggs, whisking constantly to temper them. Add the rest of the milk and honey mixture into your eggs. Stir in strawberries, vanilla and sea salt. Cover and chill in your fridge for a few hours until cold or overnight. When well chilled, pour it into your ice cream maker and process for about 30-40 minutes.

recipeWEDNESDAY: Basil Berry and Cucumber Smoothie

 Basil Berry and Cucumber Smoothie

4 basil leaves 
1 medium cucmber
1c mixed berries, fresh or frozen
1 frozen banana
1c hemp, almond or coconut milk

Blend ingredients well. Add ice if needed.

recipeWEDNESDAY: Sweet Potato Waffles with Mixed Berries

Sweet Potato Waffles and Mixed Berries

1 medium sweet potato
1 egg
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp sea salt
1 tbsp coconut oil
1/2 c fruit (blueberries, strawberries, raspberries, blackberries)
1 tbsp maple syrup

Preheat waffle iron. After washing and peeling sweet potato, use spiralizer to make long thin noodles. Heat half the coconut oil in the skillet then add the sweet potatoes. Cook these until mostly softened. Gently beat egg then add in vanilla, cinnamon and sea salt. Gently mix in sweet potato noodles and fruit till evenly coated. Once the waffle iron is hot, coat with coconut oil and cook waffle mixture. Take off iron and drizzle with maple syrup.

recipeWEDNESDAY: Veggie and Sausage Bake with Cauliflower Rice

Veggie and Sausage Bake with Cauliflower Rice

This recipe can be made with a variety of ingredients, which makes it a easy meal for anyone!

1 medium butternut squash
1lb ground turkey or chicken sausage
1 tbsp olive oil
1 c chopped kale or spinach
3/4 c uncooked quinoa
1 c shredded goat cheddar cheese
1/2 c heavy cream
1 tbsp butter
1 1/2 c riced cauliflower

 Preheat oven to 375.  Peel and chop butternut squash into small chunks. Place cubed squash in a shallow baking dish, sprinkle with 1 tbsp olive oil then season with sea salt and pepper. Bake for about 20 minutes, until squash can be pierced with a fork easily. While squash is cooking, brown sausage in a heated skillet with olive oil. If your sausage is not already seasoned, season to your taste. Once the sausage is mostly cooked through, add in kale or spinach till leaves are slightly wilted, set aside. Cook 3/4 cup quinoa as directed. Before all water has been absorbed into the quinoa, add in heavy cream and shredded cheese. Mix consistently until it is a thick creamy consistency. In a large deep dish baking pan, mix together butternut squash, greens and sausage with cream sauce. Toss till cheesy sauce is evenly coated. Bake for 10 minutes, until brown and bubbly. Meanwhile, heat butter in a sauté pan and add riced cauliflower with sea salt and pepper to taste. Cook for 10 minutes. Plate veggie and sausage bake over top of cauliflower rice.

recipeWEDNESDAY: Honey and Thyme Roasted Butternut Squash

Honey and Thyme Roasted Butternut Squash

1 medium butternut squash
1/4 c honey
3-4 tbsp butter
1/2 tsp fresh, chopped thyme leaves
1/2 c walnuts
Sea salt and black pepper, to taste

Preheat oven to 350. You will be using the bulb portion of the butternut squash. Cut into 4 quarters and remove seeds. Place the squash skin side down into a shallow baking dish. Roast butternut squash until slightly soft, about 20 to 30 minutes. While squash is cooking, is sauce pan melt butter. Add in honey, thyme, walnuts then season with salt and pepper. Pour this mixture into the crook of each cooked squash quarters. Return to oven to cook for additional 10 minutes. 

recipeWEDNESDAY: Quinoa and Sweet Potato Cakes

Quinoa and Sweet Potato Cakes

2 c sweet potato, baked and mashed
2 c cooked quinoa
2 minced cloves of garlic
1 tspn thyme, chopped
2 tbsp extra virgin olive oil, divided
sea salt and pepper, to taste
european style sour cream, optional 


Preheat oven to 400. Saute minced garlic in heated olive oil until slightly softened. In a large bowl mix garlic, quinoa, sweet potatoes, thyme with salt and pepper until well combined. Heat pan with additional olive oil, begin to form mixture into small cakes. Place cake into heated pan and pat down slightly. Cook until golden brown and crispy on each side.Top with sour cream if desired. 

recipeWEDNESDAY: Savory Broccoli

Savory Broccoli

2 tbsp. ghee or butter
2-3 cloves of garlic, chopped
2 large broccoli heads, diced and stems removed
1 tbsp. Bragg's Liquid Aminos
1 tbsp. maple syrup
sea salt and pepper, to taste

In a iron skillet, heat ghee or butter or medium heat. Add garlic and sauté slightly. Add broccoli to pan. Sprinkle Bragg's Liquid Amino and maple syrup over broccoli. Stir well to coat broccoli evenly. When broccoli is softened season with sea salt and pepper.

recipeWEDNESDAY: Beef Stroganoff with Zucchini Noodles

Beef Stroganoff with Zucchini Noodles

1 tbsp. olive oil
1 onion, chopped
1lb cubed beef
1 pint mushrooms, sliced
2-3 garlic cloves, minced
garlic powder, to taste
onion and herb seasoning, to taste
1/2 c sour cream, made from cream not milk

2 medium zucchinis
1 tbsp. ghee or butter
sea salt and pepper, to taste

Heat olive oil to medium, add onions and garlic, allow to cook until softened. Add beef and mushrooms, allow to cook till beef is mostly cooked through. Add seasonings, stirring occasionally. As beef is finishing, stir in sour cream. using a spiralizer, make zucchini noodles. Heat up butter or ghee in a pan, add noodles in. allow to sauté briefly, top with sea salt and pepper. First plate noodles and then topping with beef stroganoff.

recipeWEDNESDAY: Winter Salad

Winter Salad

2 c cooked  quinoa

2 c chopped beets, either pickled or roasted

1 c pomegranate arils

4 oz crumbled goat cheese

½ c toasted pistachios

2 c chopped apples

2 tbsp chia seeds or hemp hearts

2 c fresh  spinach

1/2 c apple cider vinegar

2 tbsp honey

1/4 c olive oil

sea salt and pepper, to taste

fresh herbs, if desired

Plate spinach first, then layer on additional ingredients. To make dressing, combine vinegar, honey, olive oil and seasonings. Mix well and lightly sprinkle on top of salad.

recipeWEDNESDAY: Whipped Butternut Squash

Whipped Butternut Squash

1 medium butternut squash, peeled and diced

2 tbsp butter

2 tbsp maple syrup

sea salt, to taste

1/8 tsp cinnamon

1/4 c pomegranate seeds

1/4 c pecans, toasted

Steam butternut squash cubes, until tendered.  After draining, place in a food processor along with butter, maple syrup, sea salt and cinnamon.  Blend until well combined and then scoop into a serving bowl. Top with pomegranate seeds and toasted pecans, serve immediately.