Dinosaur kale salad.

Dinosaur kale salad.

A fresh spring/ summer salad that with a quick substitution can change from started to main course.

Prep Time 10 minutes

Ingredients

  • 1 Bowl dinosaur kale with stems removed
  • 1/2 cup sliced radish
  • 1/4 cup dried cranberries
  • sliced gouda cheese
  • 2 lrg avocado
  • Dressing
  • 1/4 c raw tahini
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. raw apple cider vinegar
  • 2 garlic cloves minced
  • 1 tbsp. maple syrup
  • sea salt and pepper to taste
  • 1/4 c water to thin
  • Topping options
  • 1/2 pkg Smoked salmon
  • 1 Chicken breast per person
  • Sliced steak
  • Grilled tofu

Instructions

  1. Remove stems and wash kale, then tear into smaller pieces.

  2. Slice radish and dice avocado then place in bowl with kale and cranberries.

  3. See Crispy chickpea recipe for cooking instructions then generously add to salad bowl.

  4. Whisk dressing ingredients and pour over salad.

  5. add any optional toppings you want!

Lamb meatballs with mint pesto.

Lamb Meatballs with Mint Pesto

Rich and flavourful, a great alternative to your standard meatball.

Servings 4 people

Ingredients

  • 1 lb ground lamb turkey or chicken
  • 1 tsp. each of sea salt pepper, garlic powder, oregano
  • 1 egg whisked
  • 4 medium zucchini
  • 1 Tbsp. extra-virgin olive oil
  • 1 clove garlic minced
  • Pesto:
  • 2 packed cups of mint leaves
  • 1/3 cup walnuts
  • 1/2 cup extra-virgin olive oil
  • 1/2 lemon juiced
  • 1 Tbsp. lemon zest
  • 1/2 tsp. sea salt

Instructions

  1. Directions:
  2. Preheat oven to 350F. Combine lamb and spices in a mixing bowl. Add in egg & stir in evenly. Form mixture into golf ball-sized pieces. Place on parchment-lined baking sheet. Bake for 25 mins. Serve with mint pesto.
  3. Pesto: Pulse mint & walnuts in food processor. Add oil, lemon juice, lemon zest & salt. Blend until smooth.

Recipe Notes

You can also replace the Lamb with TVP (textured vegetable protein) 

Bulgar stuffed sweet peppers.

Bulgar Stuffed sweet peppers

These take a little bit of time to make,
but they are sooooo worth it! Hearty and delicious. Serve with a side salad and you are good to go!

Course Dinner
Servings 4 people

Ingredients

  • 1/2 cup bulgar
  • 4 sweet red peppers
  • 4 cups Mushrooms
  • 2 cloves Fresh garlic
  • 2 Diced tomatoes
  • 2 tbsp Lemon juice
  • 1 tbsp freshly chopped sage
  • 1/4 cup Freshly chopped parsley
  • 2 tbsp Olive oil
  • 1/2 cup shredded asiago cheese
  • 1/4 cup toasted almond slivers
  • 1 tbsp Salt and pepper or to taste

Instructions

  1. In large bowl, pour
    1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes.  Drain and press out moisture; return to dry
    bowl.

    Meanwhile, slice
    tops off red peppers leaving 2-inch high sides; core and scrape out seeds.  Dice tops and set aside.

    In food processor
    or by hand, finely chop mushrooms.  In
    large nonstick skillet, heat half of the oil over medium-high heat; fry diced
    peppers, mushrooms, onion, garlic, sage and ½ tsp each of the salt and pepper
    until liquid is evaporated, about 10 minutes. 
    Add to bulgur along with cheese, toasted almonds and parsley; toss to
    combine.

    Spoon bulgur
    mixture into peppers, mounding if necessary. 
    Place peppers, stuffed side up, in a 8-inch square glass baking
    dish.  Drizzle with lemon juice and
    remaining oil; top with tomatoes. 
    Sprinkle with remaining salt and pepper.


    Cover with foil;
    bake in 350◦ oven until peppers are almost tender about 1 hour.  Uncover and bake until tips are crusty, about
    30 minutes.

Grilled Brussels Sprouts with Bacon and Balsamic

Grilled Brussels Sprouts with Bacon and Balsamic

You should eat your vegetables – especially if they’re grilled, covered in bacon, and drizzled with a balsamic vinegar reduction.
Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 1.5 lb fresh Brussels sprouts
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper
  • 1/3 cup good quality aged balsamic vinegar
  • 4 slices thick-cut bacon cooked and crumbled

Instructions

  1. 1.Preheat oven to 400°F. If using a grill, preheat it to medium-high. Discard the outer leaves of the Brussels sprouts and trim the bottom of the stems. Slice them in half and lay them in a single layer on a non-stick or lined baking sheet. Drizzle a couple tablespoons of extra virgin olive oil over the sprouts, sprinkle with some salt and freshly ground black pepper, and toss to evenly coat.

  2. 2.Place the baking sheet on the top oven rack and roast for 16-20 minutes or until nicely browned. If using a grill, place the Brussels sprouts on a grill rack and grill for 8-10 minutes on each side.

  3. 3.While the Brussels sprouts are roasting, place the balsamic vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer uncovered for about 15 minutes or until it is thickened and lightly coats a spoon.

  4. 4.Arrange the Brussels sprouts on a serving platter, drizzle with the balsamic vinegar reduction and sprinkle with the crumbled bacon. Serve immediately.

Healthy Pumpkin Pie Bars

Healthy Pumpkin Pie Bars

These pumpkin pie bars are the perfect healthy dessert for any fall occasion! The crust is made from almond flour, warm fall spices, and maple syrup. These dairy-free pumpkin pie bars are healthy dessert bars are perfect for a healthy Thanksgiving dessert or if you’re just looking for a little something sweet.
Course Dessert
Cuisine American
Keyword bars, healthy pumpkin pie, Pumpkin pie, sweet treat
Prep Time 20 minutes
Cook Time 40 minutes
Servings 9

Ingredients

  • 1.5 cups almond flour superfine
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons coconut oil melted
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • FILLING
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 3 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • WHIPPED CREAM TOPPING
  • 1/2 cup heavy whipping cream
  • 2 teaspoons maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350ºF and lay parchment paper in the bottom of an 8×8-inch cake pan. Spray parchment paper with cooking spray. Set aside.
  2. Prepare the crust by mixing together all crust ingredients, forming a ball. Transfer dough into the greased pan and use your hands and/or a spatula to spread dough to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
  3. Place crust in the oven at 350ºF and bake for 10 minutes.
  4. While crust is baking, make the filling. Add coconut sugar and pumpkin puree to a large bowl. Mix until combined. Slowly add eggs to the pumpkin mixture. Then add the rest of the filling ingredients and mix well.
  5. Remove crust from the oven and carefully pour pumpkin mixture over the crust. Place pan back into the oven and bake at 350ºF for 24-28 minutes*.
  6. Let pumpkin bars cool for at least an hour. When you are ready to remove bars from the cake pan, simply lift the parchment paper up out of the pan. The bars should easily come out of the pan. Place bars on a cutting board and cut into 9 squares.
  7. For the whipped topping, add whipped cream ingredients to a large bowl. Using an electric mixer, whisk ingredients on high speed until stiff peaks form.
  8. Add a healthy dollop of whipped cream onto each bar when ready to serve.

Recipe Notes

Time varies by oven.
Nutrition information does not include whipped topping
NUTRITION
Serving Size: 1/9 Calories: 144 Sugar: 15 Sodium: 58 Fat: 7 Carbohydrates: 17 Fiber: 1 Protein: 3

Tilapia, Watercress & Mango Salad

It’s a light dinner, simple recipe that takes 25 minutes to prep and will impress your taste buds!

Tilapia, Watercress & Mango Salad

25 min prep time. Serves 4 people.
Course Dinner
Cuisine Mediterranean
Total Time 25 minutes
Servings 4 People

Ingredients

  • ¼ cup plus 2 teaspoons olive oil
  • 4 tilapia fillets
  • 1 table spoon chili flakes or to taste
  • Pinch salt and pepper
  • 2 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 2 teaspoons grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 6 cups watercress with thick stems removed
  • 1 mango diced
  • ½ medium red onion thinly sliced

Instructions

  1. Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat. Season the tilapia with a pinch of salt, pepper and chili flakes and cook for 1-2 mins each side or until opaque.
  2. In a small bowl, whisk the lime juice, honey, ginger, red pepper, ¼ cup olive oil and salt and pepper to taste.
  3. Pour the dressing over the leaves and gently toss in the mango, onion and place cooked tilapia fillets on top.

Sriracha Shredded Chicken Tacos

Sriracha Shredded Chicken Tacos – Gluten Free

Course Appetizer, Dinner, Lunch
Cuisine Mexican
Keyword Gluten Free
Total Time 30 minutes
Servings 6 Tacos
Calories 128 kcal

Ingredients

  • 2 thinly sliced chicken breasts
  • 2 tbsp Sriracha
  • 6 corn tortillas
  • 1 cup chopped red cabbage
  • 1/2 cup chopped peppers
  • 1/4 cup feta cheese
  • 1 lime

Instructions

  1. Preheat oven to 375 degrees.
  2. Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they’re fully cooked).
  3. While the chicken is baking, heat the tortillas up (optional).
  4. Top each tortilla with chopped red cabbage and chopped peppers.
  5. When the chicken has finished baking, shred it and place in the tortillas.
  6. Top each taco with feta cheese and a drizzle of lime. Enjoy!

Healthy Chocolate Chip Cookies

Healthy Chocolate Chip Cookies

***Sweet Tooth Alert*** When your dying for a cookie, here is your best option!
Prep Time 9 minutes
Cook Time 7 minutes
Total Time 16 minutes
Servings 20 Cookies

Ingredients

  • 2/3 plus 1/2 cup oat flour 140g
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 4 tbsp coconut sugar or brown sugar
  • 4 tbsp regular sugar unrefined if desired
  • 1/3 cup chocolate chips or more if desired
  • 1/3 cup chopped macadamia or walnuts (optional)
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable or melted coconut oil
  • 3-5 tbsp milk of choice as needed

Instructions

  1. Preheat oven to 380 degrees.

  2. Combine dry ingredients and mix very well. Add wet, and form into a big ball.

  3. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake for 7 minutes.

  4. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed.

  5. You can also choose to make extra cookie dough balls and freeze them to bake at a later date.

  6. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.

Coconut Flour Pancakes

Coconut Flour Pancakes


Course Breakfast
Cuisine American
Keyword Breakfast, Pancakes
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes

Ingredients

  • 4 Lg Eggs organic, free range
  • 1 Cup Unsweetened Coconut Milk
  • 2 tsp Vanilla Extract
  • 1 tbsp Honey Raw
  • 1/2 Cup Coconut Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • Coconut Oil/Grass Fed Butter For Frying

Instructions

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey.


  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.


  3. Grease pan with butter or coconut oil. Pour 2-3 tablespoons of batter into pan for each pancake. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the batter starts to bubble. Flip and cook an additional 2-3 minutes.


  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Sausage Stir-Fry Breakfast

Sausage Stir-Fry Breakfast

Course Breakfast
Keyword Breakfast, breakfast bake
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 2

Ingredients

Ingredients:

  • 1 tsp Coconut Oil
  • ½ Yellow Onion Diced
  • ½ Cup Mushrooms Chopped
  • ½ lb Chicken/Turkey sausages nitrate/nitrite free, sliced
  • 2 Cups Spinach Shredded
  • 2 Cups Kale Shredded
  • ½ Cup Cherry Tomatos Optional

Instructions

  1. Heat a skillet over medium heat, and add coconut oil when hot.
  2. Add diced onions and sauté until they soften. Then add mushrooms and sauté until both are tender
  3. Remove onions and mushrooms from heat and set aside
  4. Add sausage and cook until browned, tossing frequently
  5. Add greens, onions, mushrooms and sausage and reduce heat to medium-low, and cover.
  6. Serve when the greens are wilted and soft (about 5 minutes).