Easy Egg Casserole

Easy Egg Casserole
 
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Ingredients
  • 2 sweet potatoes (shredded)
  • 10 large organic eggs (or 18 small eggs) (whisked)
  • sea salt & pepper to taste
  • 2 cups chopped organic spinach
  • 1 tbsp minced garlic (optional)
  • coconut oil for greasing the pan
Instructions
  1. (You can use a cheese grater to shred the sweet potatoes down if you don't have a fancy shredder or just dice them up).
  2. Grease a glass baking dish. Whisk the eggs in a bowl and add a dash of salt + pepper
  3. Add shredded sweet potatoes, spinach (& optional garlic) to the dish.
  4. Pour whisked eggs evenly into the dish trying to coat all of the ingredients.
  5. Add more salt/pepper or cayenne if you want it to be spicy.
  6. Bake at 400 degrees for 20-25 minutes.

 

Avocado Deviled Eggs

Avocado Deviled Eggs
 
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Ingredients
  • 6 Organic Eggs (hard boiled)
  • 1 Medium Avocado
  • 1 Tsp Sea Salt (or to taste)
  • ½ Tsp Freshly Ground Pepper
  • ½ Tsp Organic Garlic Powder
  • ½ Tsp Smoked Paprika (I used South African Smoke from Trader Joes)
Instructions
  1. Hard boil your eggs, then place them in cold water for a few minutes (I usually drain mine, then add more water and ice).
  2. Peel the eggs, and cut them in half lengthwise. Scoop out the yolks, and place them in a bowl.
  3. Combine the remaining ingredients with the yolks and use a fork and/or pastry cutter to make the mixture smooth.
  4. Scoop spoonfuls of the mixture into each egg half, and sprinkle it with extra paprika (or add cayenne pepper to make it spicy).

 

Easy Peanut Butter Oat Bars

Easy Peanut Butter Oat Bars
 
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Ingredients
  • 1 cup peanut butter (any nut butter or even seed butter will work)
  • ½ cup raw honey
  • 3 cups organic rolled oats
Instructions
  1. Lightly coat a 9x9 glass baking dish with coconut oil.
  2. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
  3. Press into prepared pan. Place in refrigerator until set. Cut into squares.

 

Easy Homemade Ketchup

Easy Homemade Ketchup
 
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Ingredients
  • 1 cup organic tomato paste
  • 1 tbsp raw organic honey
  • 1 tbsp raw unfiltered apple cider vinegar
  • ½ tsp sea salt
  • ¼ cup water
Instructions
  1. Whisk all ingredients together in a bowl and serve! Save extra ketchup in an airtight jar in the refrigerator.

 

Maple Quinoa Squash

Maple Quinoa Squash
 
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Author:
Serves: 2
Ingredients
  • 1 delicata squash (I used delicata but you could use acorn or another type)
  • 1 cup quinoa
  • 1-2 tbsp chopped red onion
  • 1-2 tbsp raisins or unsweetened cranberries
  • 2 tbsp maple syrup
  • coconut oil
  • sea salt & cinnamon to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice squash in half & scoop out seeds (save the seeds for roasting!) I peeled my delicata squash (optional) and then massaged it with coconut oil as well as lightly greased the glass baking dish with coconut oil.
  3. In a bowl mix up the quinoa, red onions, raisins or cranberries, and coat with most of the the maple syrup.
  4. Scoop the mixture into the squash halves & then drizzle with a little bit more syrup + sprinkle with salt & cinnamon.

 

Fluffy Coconut Vanilla Pancakes

Fluffy Coconut Vanilla Pancakes
 
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Author:
Serves: 4
Ingredients
  • 4 eggs
  • 1 cup almond or coconut milk
  • 2 tsp PURE vanilla extract
  • 1 tbsp raw honey
  • ½ cup organic coconut flour
  • 1 tsp baking powder (aluminum free)
  • pinch of sea salt
  • 1-4 tsp coconut oil for frying
Instructions
  1. Preheat griddle over medium to low heat.
  2. In a small bowl beat eggs until frothy(electric mixer works best), about two minutes. Mix in milk, vanilla, and honey.
  3. In a medium-sized bowl combine coconut flour, baking powder, and sea salt and whisk together.
  4. Add wet mixture into dry until coconut flour is incorporated (again the electric mixer works best here to get out all the clumps & ensure the pancakes will be fluffy).
  5. Grease pan with coconut oil.
  6. Ladle a few tablespoons of batter into pan for each pancake.
  7. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
  8. Flip and cook an additional 2-3 minutes.
  9. Serve hot with pure maple syrup, chia jam, fruit &/or nuts

 

Chocolate Banana Bites

Frozen Chocolate Banana Bites
 
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Author:
Serves: 4
Ingredients
  • 1 cup ENJOY (gluten & dairy free) chocolate chips
  • 1 tbsp coconut oil
  • 2 bananas (sliced)
Instructions
  1. Place ENJOY chips and coconut oil into a saucepan to melt.
  2. Stay near the pan at all times & gently stir until melted- (it will melt very quickly then shortly after it will burn so keep an eye on it).
  3. Place the sliced bananas onto a pan lined with parchment paper.
  4. Pour the melted chocolate over the banana slices covering the top or most of the banana.
  5. Place the pan into the freezer and let it cool/freeze for at least one hour (overnight is best but seriously who is going to wait that long?)

 

Clean Eating Holiday Stuffing

Clean Eating Holiday Stuffing
 
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Author:
Serves: 4
Ingredients
  • • 2 organic apples (chopped)
  • • 2 yellow onions, sliced
  • • 2 sweet potato or yam diced
  • • 1 container of mushrooms, roughly chopped
  • • 1 cup pecans, chopped
  • • 2 eggs, beaten
  • • ⅓ cup organic vegetable or chicken broth
  • • 1 tablespoon fresh rosemary, chopped
  • • 1 tablespoon fresh thyme, chopped
  • • 2 tablespoons coconut oil
  • • 1 garlic clove, minced
  • • salt and pepper, to taste
  • Optional: add your choice of cooked meat
Instructions
  1. Preheat oven to 375 degrees. Cover a baking sheet with foil or parchment paper, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper.
  2. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
  3. While those cook, pull out a large skillet, place it under medium-high heat and place a tablespoon of coconut oil along your minced garlic clove, chopped apples, and your mushrooms in it to begin to cook down.
  4. Add a bit of salt and pepper and cook until soft. Once they are done cooking, add to a large bowl.
  5. While your mushrooms are cooking down, add a tablespoon coconut oil to another large skillet over medium heat and add your sliced onions.
  6. Continuously move onions around to help coat and caramelize. The caramelization will take about 10-15 minutes.
  7. Add a bit of salt and pepper, to taste.
  8. When your mushrooms are done cooking, beat your eggs and add them + your broth, along with your sweet potatoes, pecans, and chopped herbs.
  9. Mix well. You can use a 9×13 baking dish to place your stuffing in OR place on a lined baking sheet. *If you are adding meat then mix in the cooked meat.
  10. Bake at 375 degrees for about 10 minutes, then add your caramelized onions and cooked for 5 more minutes.
  11. Cheers to gluten free stuffing! Yum!

 

Flax/Chia Egg {Vegan Egg Replacement}

Flax/Chia Egg {Vegan Egg Replacement}
 
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Author:
Ingredients
  • 1 tablespoon flax or chia seeds
  • 3 tablespoons water
Instructions
  1. For each egg, combine 1 tablespoon of ground flax or chia seed (measure after grinding) with 3 tablespoons of water.
  2. Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
  3. Use as you would an egg in many of your favorite baking recipes.

 

Kale Sorbet

Kale Sorbet
 
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Author:
Serves: 1
Ingredients
  • 3-4 large organic kale leaves
  • 1 cup frozen organic mango
  • ½ cup water or coconut water
  • Optional Toppings: coconut flakes, hemp seeds, goji berries, chia seeds
Instructions
  1. Place all ingredients in a high speed blender. The liquid is just to help blend it up so you need just a bit - if you use too much it will be too runny. Use the Vitamix wand or stop & stir with a spatula to get it all evenly blended. Top with super foods & Enjoy!