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.

 

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.

 

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.

 

Raw Basil Pesto

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Ingredients:

  • 1 cup fresh bass leaves
  • 2/3 cup raw walnuts
  • 2 garlic cloves
  • 2 teaspoons freshly squeezed lemon juice (or 4 drops lemon essential oil)
  • 1/4 cup olive oil
  • 1/4 cup pitted olives
  • season with sea salt & pepper to taste

Instructions:

  • Place all ingredients into a food processor & process to desired consistency (I like it to be chunky so I don’t process it too much)
  • Place on top of gluten free pasta or zoodles. Drizzle a bit more olive oil if you like.

Chickpea Dumpling & Noodle Soup

Chickpea Dumpling & Noodle Soup
 
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Author:
Serves: 6
Ingredients
  • 32oz organic vegetable broth
  • 3 cups water
  • 3 ribs celery, diced
  • 2 carrots, diced
  • 5-6 stems of bok choy, thinly sliced
  • ½ box quinoa elbow or rotini pasta
  • 3 cloves of garlic. minced
  • 1 can chickpeas
  • 1 piece of bread (gluten free or whole grain)
  • 2 tbsp almond flour
  • 1 tbsp coconut oil
  • Spices to taste (salt pepper, garlic salt, basil, oregano)
Instructions
  1. Preheat oven to 375 degrees.
  2. Chop celery and carrots.
  3. Heat oil in large pot & sauté your veggies + garlic over medium heat until tender. Add vegetable broth, 3 cups water, noodles, and bok choy and turn heat down to simmer.
  4. Next, you will want to make the chickpea balls. To do this, process your chickpeas, bread, and almond flour into a food processor until almost smooth.
  5. Form mixture into small balls (about 25) then bake them at 375 degrees for 2 0 minutes.
  6. Add your chickpea balls and spices to taste to the soup.
  7. Simmer for approximately 15-20 more minutes.

 

Sweet Potato Quinoa Chili

Sweet Potato Quinoa Chili
 
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Author:
Serves: 8
Ingredients
  • 1 Tablespoon coconut oil
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 Tablespoon chili powder
  • 1 Tablespoon cumin
  • 1 drop oregano essential oil or 1 teaspoon oregano
  • One 6 oz can organic tomato paste
  • Two 15 oz cans of black beans, rinsed and drained
  • 32 oz organic vegetable stock
  • 1 sweet potato, peeled and cut into bite sized chunks
  • salt and pepper to taste
  • 1 cup dry organic quinoa (rinse before using)
  • Avocado slices, chopped cilantro for garnish
Instructions
  1. Preheat a large heavy soup pot with the oil over medium heat.
  2. Add the onions to the hot pan and cook for about 10 minutes, or until they are soft and begin to brown.
  3. Once the onions are soft and beginning to brown, add the garlic to the pot and cook for another 2 minutes, stirring occasionally.
  4. Measure out your spice ingredients- chili powder, cumin, and oregano- in a small bowl and mix. Add the spices and tomato paste to the pot and cook for another 2 minutes- stirring constantly.
  5. Add the beans, vegetable stock, sweet potato chunks, and salt and pepper to the pot.
  6. Cook for another 5 minutes, then add in the quinoa.
  7. Once the quinoa has been added, cook for another 20-30 minutes, or until the quinoa and potatoes are soft and cooked through, and the chili has thickened.  Stir frequently.

 

Black Bean Quinoa Soup

Black Bean Quinoa Soup
 
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Author:
Serves: 4-6
Ingredients
  • 1 cup uncooked red quinoa (regular quinoa will work too), rinsed and drained
  • ½ tbsp coconut oil
  • 3 garlic cloves, minced
  • 2 cup diced sweet onion
  • 1 large sweet potato peeled and chopped (2 ½ -3 cups)
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 6 cups organic vegetable broth (check ingredients- no added sugar!)
  • 1 ½ cups cooked black beans (one can rinsed and drained)
  • sea salt and black pepper, to taste
  • ¼ tsp cayenne pepper (optional)
  • toppings: spinach, avocado, sprouts, cilantro
Instructions
  1. In a medium-sized pot, add quinoa along with 1.5 cups water.
  2. Bring to a boil, reduce heat to medium, and cover with tight fitting lid.
  3. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy.
  4. Remove from heat, fluff with fork, and keep it covered until ready to use.
  5. Meanwhile, heat oil in a large wok or pot.
  6. Add garlic and onion and sauté for a few minutes over medium heat.
  7. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
  8. Stir in the cumin, chili powder and broth.
  9. Bring to a boil and then reduce heat to medium and simmer for about 18-20
  10. minutes uncovered, or until the potatoes are tender.
  11. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach.
  12. Season with salt and pepper to taste, adding more spice if desired.
  13. *Garnish soup with toppings of choice (I recommend lots of greens!)
Notes
To make it more kid friendly: leave out the chili powder & cayenne pepper, but double the cumin.

 

Perfect + Simple Tuna Salad

Perfect + Simple Tuna Salad
 
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Author:
Serves: 1
Ingredients
  • 1 can of wild caught tuna in water
  • 1-2 tablespoons mustard (gluten free)
  • a few red onion slices (or chopped if you prefer)
  • greens of your choice (I prefer spinach or kale)
  • ½ apple chopped
  • 1tsp dill (fresh or dried)
  • salt and pepper to taste
Instructions
  1. Mix tuna and mustard + dill/salt/pepper. Place over a bed of greens and then add chopped apples & red onion.