Homemade Quinoa, Coconut and Chia Seed Granola

Ingredients 1 ½ cups rolled oats 1/3 cup buckwheat groats ¼ cup chia seeds ¼ cup sunflower seeds 1 teaspoon sea salt ½ cup maple syrup, honey or brown rice syrup, or to taste 1 teaspoon vanilla extract ½ cup unsweetened coconut flakes 1/3 cup quinoa (any color) ¼ cup flax seeds ½ cup chopped raw almonds ¼ cup pumpkin seeds 1/3 cup coconut oil, melted ¼ cup date or ...

Beef-Stuffed Butternut Squash

Ingredients 1 butternut squash, cut in half and seeded 1 lb. ground beef Olive oil Sea salt and freshly ground black pepper 3 red onions, sliced 2 garlic cloves, minced 1 stalk celery, diced 2 carrots, diced ½ T. cinnamon 8 oz. mushrooms, sliced 6 slices of bacon, cooked and crumbled   Instructions Preheat oven to 425°F. Lightly coat butternut squash with olive oil.  Season with salt and pepper and ...

Bunless Bacon, Egg & Cheese ‘Sandwich’

Ingredients 2 large eggs 2 T. water ½ avocado, lightly mashed 1 slice cooked bacon, halved ½ cup cheddar cheese, shredded   Instructions In a medium pan, lightly butter the pan and place over medium heat. Place two egg molds in the pan. Crack eggs into the egg molds and gently whisk with a fork to break up the yolk. Pour water around the molds and cover the pan. Cook, ...

Slow-Cooked Pork Tenderloin

Ingredients 1 lb. pork tenderloin, sliced in half crosswise 1 T. extra-virgin olive oil ½ teaspoon Celtic Sea salt ¼ teaspoon freshly ground black pepper 2 teaspoons chili powder ½ teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon dried parsley 1/3 cup organic chicken broth   Instructions Season pork tenderloin with salt and pepper. Combine chili powder, cumin, garlic powder, and dried parsley in a small dish and set ...

Stir-Fried Veggies With Quinoa

Ingredients 1 cup quinoa, cooked 2 T. coconut oil ½ cup broccoli, chopped 2 carrots, chopped 1 medium onion, chopped ½ cup bok choy leaf and stem, chopped 1 red bell pepper, seeded and chopped 4-6 ounces of mushrooms, any variety 2 T. balsamic vinegar   Instructions 1. Prepare quinoa according to package directions. 2. While quinoa is cooking, prepare vegetables. 3. In a large sauté pan, melt coconut oil. ...

No Bake Cookies

Ingredients ½ cup raw almonds 1 cup unsweetened shredded coconut 2 cups Medjool dates, pitted 3 T. cocoa powder ¼ cup unsweetened shredded coconut (used for coating)   Instructions 1. In a high-speed blender or food processor, add the almonds and blend until a coarse and crumbly. 2. Add the shredded coconut and dates, and blend again, regularly scraping down the sides to ensure the mixture is thoroughly combined. 3. ...

Roasted Root Vegetables

Ingredients 1 bunch (approximately 1 pound) beets, red or golden, trimmed, scrubbed and chopped 1 butternut squash, peeled, seeded and chopped 1 large yam, peeled and chopped 1 large parsnip, peeled and chopped 1 large carrot, peeled and chopped ½ red onion, chopped 6 cloves garlic, chopped or whole 3 T. fresh thyme leaves 3 T. extra-virgin olive oil Sea salt and pepper to taste   Instructions 1. Preheat oven ...

Mediterranean Overnight Oats

Ingredients ½ cup oats 1 teaspoon of honey ¼ teaspoon cardamom ¼ teaspoon cinnamon 1 teaspoon chia seeds 2 large dates, chopped ½ cup unsweetened almond milk ¼ cup yogurt 2 T. chopped walnuts 1 teaspoon date molasses, honey or maple syrup   Instructions 1. Combine the first six ingredients in a small bowl. 2. Stir in almond milk and yogurt. 3. Place in the refrigerator overnight. 4. In the ...

Butterflied Roasted Chicken Recipe

Ingredients 1 whole chicken, patted dry 3 T. bacon fat 3 T. fresh rosemary, finely chopped 2 onions, peeled and quartered 4 carrots, peeled and sliced 2 bell peppers, chopped 2 lemons, halved Sea salt and freshly ground black pepper to taste   Instructions 1. Preheat oven to 400°F. 2. Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end ...
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