Chile Cilantro Lime Brown Rice

This makes a great side to tacos or burritos and is excellent in taco salad!!  

Chile Cilantro Lime Brown Rice

2 cup water

1 cup short-grain brown rice

1 can (4 oz) diced green chiles

1/2 cup cilantro, chopped

juice from one lime

1/2 T raw agave

1/4 t Himalayan salt

1/4 t onion powder

1/4 t garlic powder

Cook water and brown rice according to directions. I boil mine and simmer for about an hour. When rice is cooked, add all other ingredients and combine. My favorite way to serve it is in taco salad!!

Carrot Spice Muffins

I saw a recipe for carrot spice muffins and knew I had to create my own version. These are adapted from fatfreevegan. They turned out super yummy! My children gobbled them up tonight!!  We will definitely be making these again soon! 

Carrot Spice Muffins

1 3/4 cups whole wheat flour

3/4 cup coconut sugar

1 T sprouted ground flax

1 t aluminum-free baking powder

3/4 t baking soda

1 t cinnamon

3/4 t ground ginger

1/2 t all spice

1/4 t nutmeg

1/2 t Himalayan salt

1 1/2 cups shredded carrots (3 medium)

1/2 cup unsweetened applesauce

3/4 cup unsweetened almond milk

1 t pure vanilla extract

Preheat oven to 400 degrees. Mix dry ingredients in bowl. Add wet ingredients. Oil muffin pan. Use large scoop and place batter into 12 muffin tins. Bake for 15 minutes. Enjoy!

Easy Guacamole

 

 I really really REALLY love avocados! They are so creamy and perfect! One of my most favorite things to make with avocados is fresh guacamole. It is fairly easy, especially if you have just made some fresh salsa. 

Easy Guacamole

1 avocado

1-2 pinches Himalayan salt

pinch onion powder

2-3 spoonfuls fresh salsa (in a pinch use canned salsa)

Peel avocado and remove pit. Mash with a fork until creamy. Add seasonings and salsa and mix. Perfect on taco salad, raw tacos and with organic corn chips. As you can see, my measurements on this are not exact, I go a lot by taste!

"Just Like My Dad's" Salsa

 

My Dad makes amazing salsa. It is addicting!! I finally have come up with my own version of his specialty!  One thing to note about salsa is that it will always taste just a little different depending on how sweet, spicy, and fresh your ingredients are...and everyone likes theirs just a little different. So this is a basic recipe you can add more or less spice to depending on taste!

One more thing....I learned from my parents growing up that when you are cooking with tomatoes, you need to add some sweetener for the best taste. My mom always added brown sugar to her spaghetti sauce and my dad always adds sugar to his salsa! I of course use a natural sweetener, but it is definitely my secret ingredient in this salsa!!

"Just Like My Dad's" Salsa

1 yellow onion

2 t minced garlic

1-2 jalapenos, seeds removed

10 Roma tomatoes, cut in half

juice of 1/2 lime

3/4 t Himalayan salt

1/4 t cumin

1-2 T raw honey (my secret ingredient-pure maple syrup is also good)

1/2 cup chopped cilantro (another must for great salsa!)

Take onion, garlic and jalapeno and process in food processor until desired consistency. Pour into bowl. Add tomatoes to food processor and process until desired consistency. I like mine fairly chunky. Add lime, seasonings and honey and mix well. Add cilantro and stir until combined. Taste salsa and add more salt/spice/sweet if needed. Serve immediately for best results.

"Cheezy" Queso Dip

My husband and I both LOVE a good queso! This version has no dairy and tastes just like our favorite restaurant version! I adapted this recipe from one at simplehealthytasty. It is such a versatile dip- perfect as a queso dip with organic corn chips. (I also like to add fresh cilantro and tomatoes on top!) It is also delicious on taco salad, burritos, nachos, veggie sandwiches and to dip raw veggies in!

 "Cheezy" Queso Dip

1/2 cup nutritional yeast

1 1/2 cups raw cashews

1 yellow or red bell pepper, seeds removed

juice from one lemon

1 t minced garlic

3/4 t Himalayan salt

1/4 t cumin

1/4 t chili powder
1/4 t dried oregano

1/2 cup water

Mix everything in a Vitamix and blend until smooth and creamy.

Asian Mushroom Lettuce Wraps

My dad made me some delicious chicken mushroom lettuce wraps for my birthday. That was the inspiration for these yummy lettuce wraps. I made them for my husband and he gobbled them up!

Asian Mushroom Lettuce Wraps

butter lettuce leaves

cilantro, chopped

mango, peeled and diced

yellow bell pepper, chopped

(Filling)

1 T coconut oil

3 green onions, chopped

1/4 c water chestnuts, chopped

1/4 cup bean sprouts, chopped

8 oz shitake or baby bella mushrooms, chopped

1/4 cup raw cashews

1 T rice vinegar

2 t Bragg liquid aminos

pinch pepper

Heat oil in pan. Saute green onions for a couple minutes. Add remaining ingredients and saute until mushrooms are tender. Scoop filling into butter lettuce leaves and garnish with desired toppings.  

Crispy Potato Rounds

 These are a combination of oven fries and chips, but homemade and MUCH healthier! They are perfect to combat your cravings for something a little salty and crunchy!! My family just gobbles them up...you might have to make more than one batch!

Crispy Potato Rounds

3 white potatoes, peeled and sliced 1/4" thin

1-2 T coconut oil

Kirkland no-salt seasoning
Himalayan salt

Preheat oven to 400 degrees. Smear a little of the coconut oil directly on the baking sheet. Mix the potatoes and the rest of the coconut oil in a bowl until they are covered well. Line potatoes on baking sheet and sprinkle with seasonings.  Bake 25 minutes. Turn potatoes over and bake additional 10 minutes or until lightly browned and crispy.

 

Mediterranean Hummus Layer Dip

This is my new favorite dip!!  I was inspired by a recipe from pinfoody and decided to make my own version of course. It turned out amazing! I made it for Christmas Eve and New Years Eve and I'm already craving it again...looks like I will be making it soon!

Mediterranean Hummus Layer Dip
2 cups hummus
(Cilantro pesto)
one bunch cilantro, minus small handful
3 garlic cloves
1/3 cup EVOO
1/3 cup pine nuts
1/2 t salt
pinch pepper
(Veggie Layers)
1 cup grape tomatoes, halved
1/2 large cucumber, seeds removed, chopped
1/2 cup kalamata olives, finely chopped
3 pepperoncini peppers, finely chopped
small handful cilantro, chopped
paprika for garnish
 Spread hummus on large platter. Make cilantro pesto by adding all ingredients in a food processor and mix until blended. Spread over hummus. Top with tomatoes, cucumbers, olives, peppers and cilantro. Sprinkle paprika as a garnish. Serve with veggies, pita chips, flax crackers, etc. For Christmas I served it with this veggie Christmas tree and some other veggies!

CREAMY Hummus

I love hummus and have made many versions...this creamy one is my favorite so far!! I love the fluffy, smooth texture. It is delicious with veggies, sandwiches, pita chips, wraps, etc.

CREAMY Hummus

1/2 cup tahini
zest and juice from two lemons

1 can chickpeas/garbanzo beans (drained & rinsed)
1/4 c EVOO
3 cloves garlic

1 t salt

1 t cumin
1/4-1/2 cup warm water
In a Vitamix, combine the tahini and lemon juice/zest until creamy and smooth. Add remaining ingredients and blend, adding enough water for desired thickness.

Optional: garnish with paprika, cilantro, or EVOO.

Almond & Cherry Green Beans

Everyone has their own holiday green bean recipe.  This flavor combination is one of my favorites! 

Almond & Cherry Green Beans

2 T coconut oil

1/4 cup almonds, chopped

1/2 lb thin green beans (haricot vert)

1/4 cup dried tart cherries, naturally sweetened

1/2 T pure maple syrup

pinch salt and pepper

Heat coconut oil in pan. Saute almonds and green beans for about five minutes or until green beans are at desired tenderness, stirring often.  (I like mine to be a little crisp.) Add cherries, maple syrup, salt and pepper. 

Stuffin' Muffins

My husband LOVES stuffing! It is his favorite holiday dish.  He loves his stuffing dry with very traditional veggies and herbs. So I made this recipe just for him! (I will have to share my favorite cashew stuffing recipe with apples and butternut squash another day!)

I used all fresh herbs for an intense richness and I used my own homemade dried bread cubes from naturally leavened bread.  I simply cut up one 2 lb loaf of naturally leavened bread into cubes and dried it in the oven at about 300 degrees until dry. 

Hubby's Favorite Stuffin' Muffins

2 T extra virgin olive oil

1 onion, finely minced in food processor

5 celery spears, finely minced in food processor

1/4 cup fresh parsley, finely chopped

1 T fresh sage, finely chopped

1 T fresh rosemary, finely chopped

1 T fresh thyme, finely chopped

2 t Himalayan salt

pinch pepper

1 1/2 T homemade vegetable broth powder

8 cups (approx) dried bread cubes (from 2 lbs bread)

4 cups water (more if needed)

Heat olive oil in large pot. Saute onion until translucent.  Add celery, fresh herbs and seasonings and cook about five minutes. Add bread cubes and liquid to desired thickness.  My husband likes a more dry stuffing, so I do not add tons of liquid.  To make the stuffing more crispy, I make my stuffing into muffins! For uniform muffins, use a 4 T stainless-steel-scoop and scoop the stuffing mixture into a muffin container, sprayed with olive oil.  Makes 24 muffins.  Bake at 400 degrees for about 60 minutes or until crispy on the outside.

Barley Mushroom Risotto

I was first introduced to having barley at Thanksgiving by my husband's family.  I loved it and have since then always made some sort of version of this family favorite.  My latest concoction uses fresh parsley and baby bella mushrooms, as well as my own homemade vegetable broth, for a more intense flavor. It continues to be one of our favorite holiday dishes!

Barley Mushroom Risotto

2 T extra virgin olive oil

1 yellow onion, finely chopped

2 t minced garlic

1 lb baby bella mushrooms, chopped

1/4 cup fresh Italian parsley

6 cups water

2 T homemade vegetable broth powder

2 t Himalayan salt

pinch pepper

2 cups pearl barley

Heat olive oil in large pot. Saute onion and garlic until translucent. Add mushrooms and parsley and cook another five minutes.  Add water, seasonings and barley. Bring to a boil and then simmer for 60 minutes, stirring occasionally, or until barley is tender.

Maple Orange Sweet Potatoes

This is the sweet potato dish I made for Thanksgiving.  I love sweet potatoes and wanted to make a super sweet holiday version, but without the processed sweeteners like corn syrup, brown sugar, marshmallows, etc. They turned out amazing and will definitely be on our menu for Christmas!

Maple Orange Sweet Potatoes

2 large sweet potatoes, peeled and cubed

zest and juice of 1 orange

1/4 cup coconut oil

1/2 cup pure maple syrup (grade B is the best)

1 t pure vanilla extract

1/2 t Himalayan salt

1/2 t cinnamon

1/4 t nutmeg

pinch pepper

Preheat oven to 400 degrees. Place sweet potatoes in a baking dish.  In small sauce pan, combine remaining ingredients and heat until melted through.  Pour mixture over sweet potatoes and toss to coat. Cover baking dish with foil and bake for 45-60 minutes or until sweet potatoes are tender.

"Cheesy" Popcorn

I have ALWAYS LOVED POPCORN! Ever since I can remember, my dad would make hot air popped popcorn with lots of butter and salt and we would eat it together!  Now I share this love with my own family.  We make popcorn at least once a week. It is the perfect snack for a movie night or if you need to ease a few food cravings! We make many versions, here is one of our favorites, made with nutritional yeast. Nutritional yeast is full of protein and vitamins, especially B vitamins. It has a strong cheesy flavor which perfectly compliments popcorn!

"Cheesy" Popcorn

1/2 cup organic popcorn kernels

1-2 T extra virgin olive oil

1 T nutritional yeast

Himalayan salt to taste

This makes enough for one large bowl. Place the kernels in a hot air popcorn popper. Once the kernels have popped, drizzle half the olive oil on the popcorn and sprinkle half the nutritional yeast over the kernels. Add a sprinkling of salt and then mix the popcorn with a large spoon. Repeat with the remaining oil, nutritional yeast and salt. 

Veggie Spring Rolls with Coconut Peanut Dip

I love veggie spring rolls, but have been unable to find a good sauce to go with them that wasn't loaded with sugar...so I decided to make my own.  It turned out amazing...the perfect amount of sweet and spice for me (who likes a lot) and my husband (who cannot handle much!) My hubby actually said this was one of his favorite dinners...YAY! I know the secret is the coconut peanut dip...so try it!

Coconut Peanut Dip

1/2 cup unsweetened coconut milk

1/2 cup natural peanut butter

1 T fresh lime juice

2 T raw honey

1/2 T Bragg liquid aminos

1 t minced garlic

1 t minced ginger

1/2 t crushed red pepper

Combine everything in a Vitamix and blend until smooth and creamy. Makes approximately 1 cup.

Veggie Spring Rolls 

Rice paper wrappers

veggies of choice...julienned or chopped

  You can get rice paper wrappers from any Asian market. I like the 8" size because they are easier to work with.  

Assemble your fillings...I used baby carrots, cabbage, red peppers, clover sprouts, cilantro, avocado, and lime wedges to squeeze over the veggies. (Other ideas...cucumber, alfalfa sprouts, spinach, lettuce, zucchini, green onion, fresh herbs, etc.)

Get a large bowl and fill it with warm water. Place the rice wrapper inside the water until soft and pliable, about 20 seconds.

Next place your fillings on the rice wrapper.  

Fold over the sides and bottom of the wrapper and then roll it up tightly.

You can cut them in half for a beautiful presentation or eat whole! 

DIP AWAY!!

Cauliflower Marinara

I adore cauliflower! It is one of my favorite vegetables! When the weather starts changing and we start cooking more of our food...this is one of the things I crave.  I serve the marinara sauce over brown rice pasta for my children, but I like it over steamed cauliflower for me! It is a quick and easy lunch. Serve with a salad and you have a delicious and healthy meal!

Cauliflower Marinara

1 head cauliflower, cut into florets

1 T EVOO

1 garlic clove

1/4 yellow onion, finely diced

1 can Italian tomatoes (use a brand with no sugar added)

1 T pure maple syrup

1 t Italian seasoning

salt and pepper to taste

Place cauliflower florets in a pan with a little water. Cover and steam until fork tender. In the meantime, saute olive oil, garlic and onion until translucent. Add tomatoes, maple syrup and seasonings. Cook for just a few minutes until combined. I like to mash it up a bit with a potato masher or you can pulse it in a Vitamix. Serve marinara sauce over cauliflower! 

Zucchini Fritters

This was a fun way to use up all the summer zucchini! I have started to cook a lot of things gluten free since I have realized my body is so sensitive to it; so to thicken these I used bean flour. I made the white bean flour myself by blending some white beans in my dry vitamix container! 

Zucchini Fritters

2 eggs

1 t Italian seasoning

pinch salt & pepper

1/4 cup white bean flour

2 T Parmegiano Reggiano cheese

2 cups grated zucchini

2 T coconut oil

Beat eggs and combine with seasonings, flour, cheese & zucchini. Heat pan with coconut oil. Drop big spoonfuls of mixture onto pan and cook until browned on both sides! 

Cucumber Snacks

I am always looking for quick raw snacks/side dishes/ This is a quick combo I made to go with our dinner the other night.  I took one cucumber, peeled and sliced. I added a pinch of salt and then sprinkled the cucumbers with McCormick Perfect Pinch Sicilian Seasoning. It has crushed red pepper and garlic as the main ingredients with some added herbs.  The flavors were great together! Try the next time you need a quick, healthy snack!!

Roasted Cauliflower & Sweet Potato

I have been having fun experimenting with roasting different veggies with different seasonings!!  Here is a couple that I made yesterday that were divine...

Roasted Cauliflower & Sweet Potato

EVOO

1/2 head cauliflower, sliced

1 sweet potato, sliced into wedges

handful fresh chives, chopped

no salt seasoning

Tuscan seasoning

pink Himalayan salt

Preheat oven to 450 degrees. Place EVOO on roasting pan and arrange veggies on pan. Mix everything around so the veggies are covered lightly with the EVOO.  Apply seasonings....I put fresh chives and the no salt seasoning on the sweet potatoes and the Tuscan seasoning and pink salt on the cauliflower. Bake for 20 minutes, turn over and bake additional 10 minutes.Enjoy!

Steamed Artichoke With Lemon & Garlic

 I really LOVE artichokes, but was always a little uncertain how to make them! My friend made me some at her house and now I realize how simple they are to make and how fresh steamed artichokes taste oh so good! Here is my simple version of how I prepare mine. Normally artichokes are served with butter or mayonnaise. Since we do not keep either of those in our house, I just put some lemon and garlic in my steaming liquid and served them as is with no sauce! 

Steamed Artichoke With Lemon & Garlic

1 artichoke

2 garlic cloves, chopped

1 lemon, cut in half

Wash the artichoke under cold water to remove any dirt between the leaves. Cut off the thorny ends of all the leaves with kitchen shears. Slice about 1" off the tip of the artichoke. Cut off the excess stem, leaving about 1" left. You can steam the artichoke whole, or cut the artichoke in half. Add to a pan with a steaming basket and about 1-2" of water.  Add garlic and lemon to the cooking liquid. (I squeeze the juice of the lemon into the water and place the pieces of the lemon in as well.) Bring water to a boil and reduce heat to simmer. Steam with lid on for 30 to 45 minutes or until tender. You will know it is tender when the outer leaves can easily be pulled off and a fork can easily pierce the stem.You will also start to smell it when it is ready!

I like to eat the artichoke warm, but they are also good cold! To eat, pull off the outer petals one at a time. Tightly grip the green end of the petal with your fingers and place the white fleshy end in your mouth. Pull petal through teeth to remove the soft, pulpy, delicious part! YUM! Discard remaining petal.When you get to the middle of the artichoke, the petals become more tender and you can eat more of the petal! BUT, make sure when you get to the choke (the inedible fuzzy part in the middle) that you scrape it out with a spoon and discard it.  THEN you are left with the artichoke heart....which is of course the BEST part! Enjoy!