Loaded Sweet Potato Nachos

1 sweet potato, cut into thin wedges
1 1/2 t chili-cumin seasoning (recipe here)
2 clove garlic, chopped
1 T extra virgin olive oil
1/2 cup black beans
1/4 cup corn
1/4 cup red bell pepper, chopped

1 T jalapeno pepper, chopped

1/4 red onion, chopped
1/2 cup shredded cheddar cheese
1/2 cup nonfat greek yogurt
1/2 lime, juiced
salt and pepper
2 T cilantro, chopped
2 T green onions, chopped

1. Heat oil on medium in a cast iron skillet.
2. Preheat oven to 375 F
3. Add sweet potato, garlic, and seasoning, cook for 5 minutes.
4. Arrange potatoes so that they cover the bottom of the skillet.
5. Add beans, corn, peppers and onion and put skillet in oven.
6. Bake for 10 minutes, remove from oven, add cheese and put back in oven for 5 more minutes.
7. While potatoes are cooking, whisk yogurt, lime, salt and pepper in a small bowl.
8. Remove skillet from oven. Top potatoes with yogurt sauce, cilantro and green onions. Eat straight out of the skillet!

Roasted Cauliflower Steak with Pesto

1 large head of cauliflower
salt and pepper
1 T extra virgin olive oil
Pesto, homemade or from a jar

1. Preheat oven to 400 F
2. Heat olive oil on medium in a cast iron skillet.
3. With the base of the cauliflower on the cutting board, cut in half length-wise, then cut each half in half again length-wise.
4. Season steaks with salt and pepper.
5. Add cauliflower steak to skillet and sear on each side for 3 minutes.
6. Put cast iron in oven for 10 minutes to continue cooking. With 2 minutes left, brush pesto over steaks and put back in oven.

Shrimp and Grits

4 cups water
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
6 slices bacon, chopped
1 pound shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1 pound fresh thin asparagus, cut
4 teaspoons lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
Salt and pepper

1. Bring water to boil. Add 1 teaspoon of salt.
2. Add grits to boiling water and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese. Add salt and pepper to taste.
3. While grits are cooking, fry the bacon in a large pan until browned. Put bacon on a paper towel once done cooking. Save bacon grease in pan.
4. Rinse shrimp and pat dry. 
5. In bacon grease, add shrimp. Salt and pepper shrimp to taste. Cook until shrimp turn pink. 
6. In a separate pan, heat olive oil on medium.
7. Add asparagus to olive oil and sauté for about 5 minutes.
8. To shrimp, add asparagus, lemon juice, chopped bacon, scallions and garlic. Sauté for 2 minutes.
9. Spoon grits into a bowl. Add shrimp mixture. Serve immediately.

Fig Salad

1 1/2 c mixed greens
3 figs, quartered
2 T chopped pecans
1-2 oz goat cheese, crumbled
1 -2 T honey balsamic vinaigrette (recipe below)

Honey Balsamic Vinaigrette
1 1/2 t balsamic vinegar
1/2 t olive oil
1/2 t honey
salt and pepper to taste

White Chicken Chili

Olive oil
1 onion diced
4 clove garlic, chopped
1 jalapeno, chopped
2 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 tsp salt
2 can canellini beans
1 4 oz can green chills
5 c low sodium chicken broth
2 chicken breasts, cooked and shredded
1 c frozen corn

Optional Toppings:
Cilantro, chopped

Greek yogurt or sour cream

Lime juice

Avocado

Tortilla chips

1. Heat olive oil on medium heat, add onion, garlic, and jalepeno. Saute for 5 minutes.
2. Add cumin, chili powder, coriander and salt. Stir and cook for 1 minute.
3. Add beans, chilis, and chicken broth.
4. Bring to boil
5. Reduce to simmer. Simmer for 20 minutes
6. Add shredded chicken and corn. Cook for 10 more minutes.

Vegan and Gluten-free Banana Muffins

1/2 c Coconut flour
1 c Almond flour
1/2 t Salt
1/2 t Cinnamon
1 1/2 t Baking soda
1 T Maple syrup
3 Flax eggs*
1 t Vanilla extract
2 T Coconut oil
2 Bananas, mashed
1/4 c + 1 T Almond milk

1. Mix dry ingredients in one bowl.
2. Mix wet ingredients in a separate bowl.
3. Slowly stir the wet ingredients into the dry ingredients.
4. Pour batter into a greased muffin pan, distributing evenly.
5. Bake for 20-25 minutes at 350 degrees. Stick a toothpick in a muffin to check doneness.

*Note: To make 1 flax egg, mix 1 T ground flax seed with 2.5 T warm water and let sit in refrigerator for 15 minutes (3 flax eggs=3 T ground flax seed + 7.5 T water).

Fallafel with Tzatziki Sauce

Tzatziki sauce
1 c greek yogurt
1/2 c diced cucumber
2 clove garlic, chopped
1/2 tsp salt
1/2 lemon, juice of

Fallafel
1 can chickpeas, drained and rinsed
1/2 small red onion, diced
3 clove garlic, chopped
1/4 c cilantro
1/2 t crushed red pepper
3 T white whole wheat flour
1 t baking powder
1 t chili powder
1 t cumin
1/2 t salt
2 T lemon juice

Pita or Salad toppings:
Tzatziki sauce
Broccoli slaw
Red bell peppers, sliced
Feta cheese
Red onion, sliced

1. Prepare tzatziki sauce by mixing yogurt, cucumber, garlic, salt, and lemon juice, set aside.
2. In a food processor, mix chickpeas, onion, garlic, cilantro, crushed red pepper, flour, baking powder, cumin, salt, and lemon juice until just combined.
3. Form chickpea mixture into 1/4 c patties and place on a greased baking sheet.
4. Bake for 25 minutes at 375 degrees.
5. Enjoy inside pita bread or on top of mixed greens

Vietnamese Summer Rolls with Peanut Butter Dipping Sauce

Dipping Sauce:
1/3 c peanut butter
2 T soy sauce
2 T honey
1 lime, juice of
2 cloves garlic, finely chopped
1/2 T ground ginger
2 t sesame oil
2 T water
1/2 t chili powder

Summer Roll:
Vermicelli or rice noodles
Rice paper
Carrots, cut into sticks
Cucumber, cut into sticks
Red bell peppers, cut into sticks
Basil, chopped
Cilantro, chopped
Chives, chopped
Spinach

Other ingredient options:
Radishes
Sprouts
Shrimp
Mint leaves

1. Mix all ingredients for the dipping sauce first to give the flavors time to set.
2. Bring a pot of water to boil, remove from heat, and put noodles in warm water.
3. Let noodles sit in water for 4 minutes, stirring once.
4. Drain noodles and set aside.
5. Prepare a large plate of water and soak one rice paper for about 1 minute, until it becomes soft and pliable.
6. Dry paper by on paper towel.
7. Fill with ingredients, leaving enough room on the sides and edges to wrap.
8. Wrap like a burrito.
9. Repeat with each rice paper, as desired.

Granola Bars

2 1/2 c oats
1/4 c peanuts
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/3 c peanut butter
1/4 c applesauce
1/3 c agave syrup or honey
1/2 tsp vanilla extract
1/4 c chocolate chips

1. Toast oats and peanuts for 15 minutes at 400 degrees, let cool
2. Combine oats, peanuts, cinnamon, baking soda, and salt.
3. In a separate bowl, combine peanut butter, applesauce, honey, and vanilla extract.
4. Mix wet ingredients with oat mixture.
5. Pour mixture into a baking dish lined with parchment paper.
6. Sprinkle chocolate chips over mixture and press down.
7. Bake at 350 degrees for 25 minutes.
8. Once cool, lift parchment paper out of baking dish and use pizza cutter to slice into bars

Or break up the granola for a yummy fruit and yogurt parfait!

Roasted Seabass and Potatoes

Roasted Seabass

1/3 lb seabass
1 tablespoon olive oil
1 lemon, juice of
salt
pepper

1. Combine olive oil, lemon juice, salt and pepper in a small bowl.
2. Rinse seabass with water, blot with paper towels and place in a baking dish covered in tin foil.
3. Pour lemon juice mixture over seabass.
4. Bake for 20 minutes at 425 degrees.

Roasted Potatoes

2-3 red potatoes, diced
2 tablespoons olive oil

1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

1. Toss potatoes in oil, salt, pepper, and seasoning.
2. Bake for 25 minutes at 425 degrees.

Mini Quiche

4 eggs
1 c reduced fat milk
1/2 c grated cheese or 2-3 oz crumbled goat cheese
1 onion, caramelized
1 c chopped asparagus, blanched (or broccoli, spinach etc)
1 box refrigerated pie crust sheets

1. Combine eggs, milk, salt and pepper. Mix well.
2. Stamp out pie crusts using a biscuit cutter. Place in muffin cups.
3. Line asparagus, onions, and cheese in cups.
4. Top with egg/milk mixture.
5. Bake at 375 degrees for 15 to 20 minutes, turning down to 350 if they begin to brown too quickly. Remove when golden and puffed.
6. Let cool for 5 minutes, then run a butter knife around each quiche. 
7. Remove carefully and serve.

Veggie Stir Fry

1 tablespoon coconut oil
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
2 small carrots, sliced
6 oz mushrooms, quartered
6 oz sugar snap peas
1/2 white onion, sliced
1 c broccoli, chopped
1/2 c water
1 tablespoon cornstarch
4 tablespoons low sodium soy sauce
1 tablespoon honey
2 clove garlic, chopped
1 1/2 teaspoon ground ginger
2 tablespoons garlic chili sauce
1-2 teaspoon salt
1/2 package of spaghetti or vermicelli noodles
Green onion
Toasted sesame oil

1. Heat coconut oil on medium heat.
2. Add peppers, carrots, mushrooms, peas, onion, and broccoli and cook until all veggies begin to soften.
3. Mix cornstarch into water and stir until dissolved.
4. Add soy sauce, honey, garlic, and ginger to veggies and stir. Cook for 5 minutes.
5. Add 4 tablespoons of the cornstarch/water mixture. Cook for 2 minutes.
6. Add salt to taste.
7. Cook noodles, based on package instructions
8. Serve veggies over noodles and top with a drizzle of toasted sesame oil and chopped green onions

Banana Chia Seed Pudding

1 c almond milk or coconut milk
1/2 c chia seeds
2 banana
1 tbs agave or honey or 4 chopped dates

1. Mix all ingredients in a food processor.
2. Pour into two cups or bowls and let sit in the refrigerator for 1-3 hours before serving.
3. Top with berries or nuts.

Almond Joy Cookies

adapted from My Whole Food Life

1 c oat flour
1/4 c coconut flour
1/4 c almond flour
1/2 c unsweetened shredded coconut flakes
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c almond butter
1/4 c coconut oil
1/4 c honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs

1. Combine oat flour, coconut flour, almond flour, coconut flakes, baking powder, and salt.
2. In a separate bowl, combine almond butter, oil, honey, extracts, and eggs.
3. Add wet ingredients to dry ingredients.
4. Form one inch balls with dough, then flatten to form cookie (cookies will not flatten on their own).
5. Bake for 12 minutes at 350 degrees.

Fish Tacos

1/3 lb tilapia
1 tsp chili-cumin seasoning (recipe here)
Corn tortillas (recipe below)
1 c black beans
1/2 c corn
1 avocado
1/2 lime, juice of
1 tbsp cilantro, chopped
salt

1. Rub 1/2 tsp of season on each side of fish.
2. Spray a pan with oil and cook fish for 4 minutes on each side.
3. Prepare guacamole by combining avocado, lime, cilantro, and salt.
4. Prepare taco by putting guacamole on tortilla, followed by tilapia, topped with black beans and corn.

Corn Tortillas
1 c masa
1/2 c water + more, if needed
1/8 tsp salt

1. Combine masa and salt in a bowl.
2. Combine water to masa until the mixture sticks together. Add more water if needed, 1 tbsp at a time.
3. Form 8 small balls and press into tortillas using a tortilla press.
4. Heat a skillet to medium heat and heat tortillas 50 seconds per side, flipping with a butter knife.
5. Store on a plate covered by a dish towel to keep warm.

Crispy Chickpeas

1 can chickpeas, drained, rinsed, and skins removed
1 tsp chili cumin seasoning (below)
1-2 tsp coconut oil

1. Heat coconut oil under medium heat.
2. Put chickpeas in pan and toss.
3. Sprinkle seasoning over chickpeas and toss.
4. Cook for 7 minutes.

Chili-Cumin Seasoning

4 tsp chili powder

3 tsp paprika

2 tsp onion powder

1 1/2 tsp salt

1 tsp garlic powder

1 tsp cumin

1/2 tsp black pepper

1/4 tsp cayenne pepper

Creamy Parmesan Rosemary Polenta with Caramelized Onions and Roasted Mushrooms and Brussel Sprouts

Creamy Polenta
2 c water
1 tsp salt
1/2 c cornmeal
1/2 c milk
1/2 Tbs unsalted butter
1 tsp dried rosemary
1/2 c parmesan cheese

1. Bring water to a boil, add salt and cornmeal
2. Reduce to medium-low heat and stir with a whisk almost constantly for about 10 minutes (to prevent sticking).
3. Add milk and continue to whisk every few minutes until liquid is absorbed and polenta begins to thicken.
4. Add butter and rosemary, stir with a wooden spoon
5. Add parmesan cheese, stir.

Roasted Mushrooms and Brussel Sprouts
1/2 lb brussel sprouts, halved
6 oz mushrooms, quartered
olive oil
salt

1. Combine brussel sprouts and mushrooms in a baking dish and toss in olive oil and salt.
2. Bake at 400 degrees for 30 minutes.

Caramelized Onions
1/2 onion, sliced
1/2 Tbs unsalted butter

1. Heat butter over medium heat.
2. Add onions and let caramelize for about 20 minutes adding water if onions begin sticking to pan.

Salsa Verde Chicken Tacos

Love using my slow cooker! The food always comes out yummy and makes the house smell awesome!

12 oz jar salsa verde

¼ tsp cumin

¼ tsp dried oregano

½ tsp garlic powder

½ tsp salt

1 ½ lb chicken (about 8 chicken tenders)

8 tortillas

avocado, sliced

red onion, sliced

lime

1. Put salsa, cumin, oregano, garlic powder, and salt in slow cooker. Stir to combine
2. Put chicken in slow cooker making sure that each piece is covered by salsa.
3. Cook on low for 4 hours.
4. After 4 hours, shred chicken and cook for an additional 15 minutes.

Makes 8 tacos

Balsamic Roasted Veggies over Brown Rice

Roasting is my favorite way to cook most vegetables. You can substitute just about any other veggie in this recipe. Some good additions to this dish would be brussel sprouts, butternut squash, and cauliflower.

Rice:

1 c brown rice

2 c water

1 clove garlic

salt to taste

Veggies:

3 Tbs balsamic vinegar

4 ½ Tbs olive oil

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 ½ tsp salt

½ tsp ground black pepper

6 carrots, sliced on the bias

½ red onion, cut into 1” pieces

1 ½ c broccoli

1 zucchini, sliced and quartered

1 red bell pepper, cut into 1” pieces

6 oz mushrooms, halved

1 sweet potato, diced

1 ½ c potatoes, diced

5 clove garlic, chopped

1. Bring water to a boil and add rice and clove of garlic. Salt to taste.
2. Turn heat down to simmer and simmer for 40 minutes.
3. In a small bowl, add vinegar, oil, oregano, thyme, rosemary, salt, and pepper and whisk together.
4. In a large bowl, add all veggies, chopped garlic, and vinegar mixture and toss with a large spoon so that all veggies are are coated.
5. Spread veggies out on a baking sheet and bake for 25 minutes at 425 degrees.

Banana Oat Pancakes

Yummy Breakfast! These pancakes are not your normal fluffy Bisquick pancakes, but they are still so good. They can easily be made with just three ingredients (banana, oats, egg), but I have jazzed them up a bit. I like to keep a supply of ground oats on hand to cut out the step of grinding the oats, but I just do this in the food processor.

1 egg

1 banana

¼ c quick cooking oats, ground

1 tsp coconut flakes

¼ tsp vanilla extract

½ Tbs coconut oil

2 Tbs peanut butter

¼ c blackberries

1. In a bowl, beat egg.
2. Add banana and mash
3. Add oats, coconut flakes, and vanilla and thoroughly mix.
4. Heat oil in a griddle over medium heat.
5. Pour batter onto griddle to make three pancakes.
6. Cook for 4 minutes and 30 seconds.
7. Flip and cook for 2 more minutes.
8. While pancakes are cooking, microwave peanut butter in a small dish for about 20 seconds so it is pourable.
9. Put pancakes on plate and pour peanut butter on top.
10. Top with blackberries.