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 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.

 

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.

 

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.