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).

 

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!

 

Baked Apples

Baked Apples
 
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Author:
Serves: 2
Ingredients
  • 2 organic apples sliced
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 tbsp pure maple syrup
Instructions
  1. Slice up 2 organic apples & place into a small glass baking dish.
  2. Spoon in 1 tbsp of coconut oil (split it up & drop in random spots throughout the apples), do the same with 1 tbsp of pure maple syrup, then sprinkle with a good amount of cinnamon.
  3. Bake at 400 for 20 minutes- stirring ½ way through & coating all the apples with the liquid. Serve them up piping hot.

 

Flax/Chia Egg {Vegan Egg Replacement}

Flax/Chia Egg {Vegan Egg Replacement}
 
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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.

 

Almond Butter Pumpkin Brownies

Almond Butter Pumpkin Brownies
 
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Author:
Serves: 8
Ingredients
  • 1 cup almond butter
  • ¾ cup mashed organic pumpkin or squash (or puree)
  • 1 egg (could sub flax egg for vegan)
  • 1 tsp baking powder
  • ⅓ cup raw honey (could sub pure maple syrup for vegan)
  • Optional: add ½ cup of ENJOY chocolate chips (gluten & dairy free)
Instructions
  1. Combine all ingredients into a bowl.
  2. Mix well.
  3. Pour into a greased 8x8 pan.
  4. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean.

 

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.

Lavender & Lemon Raw Cheesecake

Lavender & Lemon Raw Cheesecake
 
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Author:
Serves: 6
Ingredients
  • Crust
  • ½ cup dates
  • 1½ cups almonds (soaked for3-4 hrs)
  • 3 tbsp melted coconut oil
  • Cheesecake
  • 3 cups cashews (soaked for 3-4 hours)
  • ¾ cup lemon juice OR 6-8 drops of lemon essential oil (I used doTerra)
  • ½ cup maple syrup (use ⅔ cup if you like it pretty sweet)
  • ¾ cup melted coconut oil
  • 1 teaspoon salt
  • 1-3 teaspoons dried lavender (4-6 drops of lavender essential oil)
  • 1 teaspoon vanilla extract (I used the seeds of one vanilla pod from a Trader Joes)
Instructions
  1. Blend all ingredients together in a food processor. (Make sure the nuts are dried off first).
  2. Line a cake pan or pie tin with non-stick or waxed paper. Press mixture into the sides and bottom of pan.
  3. Refrigerate to set, about one hour.
  4. Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes.
  5. Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!
Notes
It's very important to dry the nuts completely before processing them into the recipe. So after you soak them be sure to lay them out onto a towel to thoroughly dry.