Cilantro/Avocado Stuffed Meatballs

 

Cilantro/Avocado Stuffed Meatballs

Ingredients:

  • 1 POUND GRASS-FED BEEF

  • 1 EGG

  • 3 TABLESPOONS CHOPPED FRESH CILANTRO

  • 4 CLOVES GARLIC, MINCED

  • 1 TABLESPOON DIJON MUSTARD (CHECK LABEL FOR NO SUGAR)

  • 1/2 AVOCADO, CUT INTO SMALL CHUNKS

  • 1 TEASPOON SEA SALT

  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER

  • 1 TEASPOON CUMIN

  • 1 TEASPOON RED CHILI PEPPER FLAKES (OPTIONAL)

  • COCONUT OIL FOR GREASING PAN

Directions:

1. PRE-HEAT OVEN TO 400 DEGREES. LIGHTLY GREASE A BAKING SHEET WITH COCONUT OIL

2. IN A MIXING BOWL, COMBINE ALL INGREDIENTS EXCEPT AVOCADO AND MIX WELL.

3. USE HANDS TO FORM 8-12 MEATBALLS.

4. TO STUFF MEATBALLS, MAKE A HOLD IN THE CENTER, INSERT AVOCADO CUBE AND CLOSE UP HOLE! MAKE SURE AVOCADO IS COMPLETELY SURROUNDED BY THE MEAT MIXTURE. 5. PLACE MEATBALLS ON GREASED BAKING SHEET AND BAKE UNTIL COOKED THROUGH, ABOUT 12 MINUTES.

 

Chocolate Chip Cookies

 

Chocolate Chip Cookies

Ingredients:

  • 2 1/2 cups almond flour

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon baking soda

  • 1/2 - 3/4 cup erythritol (like Swerve), xylitol or stevia to taste

  • 1 organic egg

  • 1 tablespoon vanilla

  • 1 stick (8 tablespoons) organic butter

  • 1 bar sugarless chocolate, chopped into chunks. You can use Simply Lite

Directions:

Preheat oven to 350 degrees. Combine all the dry ingredients in a medium sized bowl. Melt the butter gently in a saucepan. In a separate bowl, mix the butter with the egg and vanilla. Add the wet ingredients to the dry ingredients and mix well. Chop the chocolate bar and mix into the batter. Drop about a tablespoon of batter an inch apart on a baking sheet. Bake approx 10 until slightly brown around the edges.

 

Turkey Lettuce Wraps

 

Turkey Lettuce Wraps

Ingredients:

  • 2 cups uncooked Quinoa

  • 1 pound ground Turkey

  • 1 bunch green onions, thinly sliced

  • 1/2 teaspoon minced garlic

  • 2 carrots, shredded

  • 3 tablespoons hoisin sauce

  • 2 tablespoons coconut aminos/liquid aminos

  • 1 teaspoon sesame oil

  • 1/4 teaspoon hot chile paste

  • 1 head iceberg lettuce leaves, separated

Directions:

In a saucepan combine the water and quinoa. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm. Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste. To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

 

Broccoli Cranberry Salad

 

Broccoli Cranberry Salad

Ingredients:

  • 5 cups raw broccoli florets (chopped)

  • ½ cup red onion (chopped)

  • ½ cup organic shredded cheese (optional)

  • 1 cup turkey bacon, cooked and crumbled

  • 1 cup raw sunflower seeds

  • 1 cup dried cranberries

  • Dressing:

  • ¾ cup grape seed veganese (mayonnaise substitute)

  • Stevia or Xylitol to taste

  • 2 tbsp red wine vinegar

  • ¼ tsp pepper

Directions:

Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour.

 

Super Healthy Hot Cocoa

in , ,
 
Super Healthy Hot Cocoa.png

Super Healthy Hot Cocoa

Ingredients:

  • 3 cups unseated almond milk

  • 2 1/2 tbsp cacao powder (OR unsweetened cocoa powder)

  • 1/4 tbsp vanilla extract

  • 2 tbsp local raw honey

  • Pinch or Two of cinnamon

  • Pinch of Nutmeg

  • Pinch of pink Himalayan salt

Directions:

  1. Warm the unsweetened almond milk on the stove over low to medium heat until hot, without boiling.

  2. Simmer for 2-3 minutes, slowly adding the remaining ingredients. Whisk until fully combined and smooth. If it seems too thick, add a small amount of unsweetened almond milk and continue to whisk.

  3. Serve immediately.


 

Extra Yummy Pumpkin Pie Dip

in , , ,
 

Extra Yummy Pumpkin Pie Dip

Ingredients:

  • 1 can cooked organic, pumpkin puree

  • 2 cup raw cashews - soaked in water for 3-4 hours - rinse thoroughly

  • 3 tbsp raw local honey

  • 1 tbsp lemon zest

  • 1/2 cup almond butter

  • 2 tsp cinnamon

  • 1/2 tsp nutmeg

Directions:

  1. Add all ingredients to food processor. Blend until smooth.

  2. Serve with apple slices or celery sticks

 

Gluten Free Pancakes

in ,
 
GF Pancakes.png

Gluten Free Pancakes

Ingredients:

  • 2 Cup gluten-free baking flour

  • 1 1/2 Tsp baking powder

  • 1 Tsp baking soda

  • 1/2 Tsp salt

  • 1/2 Tsp cinnamon

  • 1/4 Tsp nutmeg

  • 2 Tbsp raw local honey

  • 3 eggs

  • 1 1/2 Cup unsweetened almond milk

  • 1/2 Tsp apple cider vinegar

  • 1 Tsp vanilla extract

Directions:

1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

2. Dig a well in the center, add the eggs, milk, apple cider vinegar, honey, and vanilla extract; mix together until smooth.

3. Heat a lightly coconut oiled pan / griddle at to a medium high heat.

4. Pour 1/4 cup cup for each pancake on to griddle. Flip after bubbles appear, each side should be golden brown.


 

Mixed Herbs And Toasted Almonds Salad

in , ,
mixed herbs salad with toasted almonds.png

Mixed Herbs And Toasted Almonds Salad

Ingredients:

  • 1/2 cup Sliced almonds

  • 1 Large head of Bibb lettuce, Butter lettuce, or Boston variety - leaves torn into bite size pieces

  • 1 cup Fresh chopped cilantro leaves

  • 1 cup Fresh chopped parsley leaves

  • 1 cup Fresh chives, chopped into 1/2 inch slices

Easy (Everything) Dressing:

  • 1/2 cup Extra virgin olive oil

  • 3 Tbsp Lemon juice

  • 1/2 Tsp Garlic salt

  • Fresh ground pepper - to taste

  • Coarse pink Himalayan salt - to taste

-Combine EVOO, lemon juice, and garlic salt in a bowl and mix together. Top with salt and pepper to taste.

Recipe Directions:

-Heat oven to 400º F. Spread almonds out on lightly coconut oil coated baking sheet. Toast for 5 minutes until golden brown, stirring several times to toast evenly.

-In a large salad bowl, toss lettuce and herbs. Add almonds as well as the dressing, combine thoroughly.