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.

 

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.

 

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.

Roasted Pumpkin Spice Chickpeas

Crunchy Pumpkin Spice Chickpeas
 
Author:
Ingredients
  • 15-ounce can organic garbanzo beans
  • ½ tablespoon olive or coconut oil
  • 1 tablespoon pure maple syrup
  • ½ teaspoon cinnamon
  • ½ teaspoon pumpkin spice
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 375 °F. Line a baking sheet with parchment paper
  2. Drain and rinse the chickpeas.
  3. Dry them with a towel.
  4. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 30-40 minutes or until crispy.
  5. While the chickpeas are still hot, toss them in a bowl with the oil, syrup, cinnamon, pumpkin spice, and salt.
  6. Place them back in the oven for another 10 minutes or so for a caramelized effect.
Notes
Store in an airtight container.

 

Cauliflower Popcorn

Cauliflower Popcorn
 
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Author:
Serves: 2-4
Ingredients
  • 1 head cauliflower, cut into small florets
  • 3 tablespoons olive oil or coconut oil
  • kosher/sea salt
Instructions
  1. Heat oven to 400° F.
  2. In a large bowl, combine the cauliflower, oil, and ½ teaspoon salt.
  3. Transfer to a baking sheet and spread in a single layer.
  4. Roast, stirring once, until golden brown and tender, about 30 minutes.

 

Chia Pudding

Chia Pudding
 
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Author:
Serves: 1
Ingredients
  • ½ cup chia seeds
  • 1 cup almond or coconut milk (add more as needed)
  • Toppings of choice: bananas, berries, pepitas, goji berries, shredded coconut etc
Instructions
  1. place the chia seeds & milk of choice into a bowl
  2. whisk thoroughly
  3. cover and place into refrigerator for 15-20 minutes (or longer)
  4. layer ingredients into a jar or bowl
  5. enjoy!