Total Time: 55 minutes Serves: 2-4
1 bunch curly kale, washed and chopped, ribs removed
Indian Spice Dressing:
1 tablespoon almond butter
1 tablespoon melted coconut oil
zest of 1 orange
2 garlic cloves, pressed or minced
1 teaspoon garam masala
1/4 teaspoon cardamom
1/8 teaspoon cumin
OR Chipotle Spice Dressing:
1 tablespoon tahini
1 tablespoon extra virgin olive oil
2 garlic cloves, pressed or minced
1 tablespoon nutritional yeast
1 teaspoon chili powder
1/2 teaspoon chipotle powder
1/2 teaspoon cayenne
1/4 teaspoon salt
Heat oven to 275 F. Line two cookie sheets with parchment paper.
In a small bowl, mix all the ingredients from your choice of dressing together until smooth.
In a large bowl, pour the dressing over the chopped kale. Massage the dressing into the kale so all parts are covered with dressing and the leaves turn a darker, shiny green.
Spread the kale evenly on the cookie sheets. Make sure the leaves aren’t overlapping. This prevents sogginess.
Bake the chips for 15 minutes and rotate the cookie sheets front to back and top to bottom.
Bake for another 15 minutes and check for crispness. If the chips aren’t crisp yet, rotate the cookie sheets again and bake for 5-10 minutes more.
Allow the chips to cool for about 5 minutes on the cookie sheets, and then enjoy.
Makes 2-4 servings
2 cups whole milk organic mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons coconut flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet.*
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling. Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Recipe submitted by Lauren, Fort Myers, FL
*If you don’t have any parchment paper on hand mix together 1 cup minus 2 tablespoons of water and add 2 tablespoons of olive oil. Pour into a spray bottle and shake vigorously. Spray or brush unto baking sheet to coat generously.
Total Time: 25 minutes Serves: 1-2
2 oz. shredded raw cheese
3 tbsp. ghee
1/2 cup chopped red onions
8 chopped green onions
1 cup chopped yellow pepper
6 cloves of minced garlic
1 tbsp Thyme
1 tbsp Oregano
1 tbsp Basil
2 tbsp Turmeric
Sauté onions, green onions and garlic in pan with ghee over medium low heat for 10 minutes.
Add in eggs, cheese and herbs.
Cook for 10 minutes, stirring continuously and add in turmeric.
Kale Chips Recipe
Total Time: 15 minutes Serves: 2
1 bunch kale, chopped
1 tbsp lemon juice
2 tbsp coconut oil
1/4 tsp sea salt
Preheat oven to 350 degrees.
Chop kale into 1/2 inch pieces.
Place all ingredients in a large bowl and massage the oil, lemon juice and sea salt into the kale using your hands.
Place on parchment lined baking sheets and bake for 12 minutes.
2 sugar pumpkins (~2 1/4 cups pumpkin puree)
2 shallots, diced
3 cloves garlic, minced
2 cups veggie stock
1 cup light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
1 cup roughly chopped kale
1 large garlic clove, minced
2 Tbsp raw sesame seeds
1 Tbsp olive oil
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
*Nutrition information reflects 1 of 4 servings with kale-sesame topping.
* Pumpkin roasting instructions from Oh She Glows.
* If you’re feeling ambitious, here’s how to roast your pumpkin seeds.
Serving size: ~1 cup Calories: 178 Fat: 9g Saturated fat: 3.8g Carbohydrates: 24g Sugar: 10g Sodium: 149mg Fiber: 4.8g Protein: 3.8g
Total Time: 30-40 minutes Serves: 4-6
1 large cauliflower head, cut into small florets
1/2-3/4 cup kefir
1/2 cup goat’s milk cottage cheese, pureed
1 1/2 tsp Dijon mustard
1 1/2 cups grated sheep’s or goat’s milk cheddar cheese, plus additional for topping
1/2 teaspoon Black Pepper
1 teaspoon Sea Salt
1/8 teaspoon garlic powder
Preheat oven to 375 degrees Fahrenheit. Grease 8” x 8” pan with ghee.
Bring a pot of salted water to a boil. Add cauliflower and cook until slightly tender, about 5 minutes. Drain and pat dry with paper towels. Spread in prepared pan.
In a saucepan over medium-high heat, mix together kefir, cottage cheese, and mustard until smooth.
In a saucepan over medium high heat, mix together the cottage cheese, kefir and mustard until smooth
Stir in cheese, sea salt, black pepper, and garlic powder until cheese just starts to melt. Pour over cauliflower and stir. Top with additional cheese if desired and bake for 10–15 minutes.
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Peanut Butter
Add all solid ingredients into tall cup
Fill to MAX line with liquids
Blend until smooth, approximately 30 seconds
Homemade Shepards Pie Recipe
Shepherds pie with a cauliflower topping instead of the traditional potato topping to sneak in some extra vegetables.
Author: Wellness Mama
Recipe type: Main
2 (or more) pounds of ground beef, turkey or other meat
2-3 heads of cauliflower or 3-4 bags of frozen cauliflower
1 lb mushrooms
2-3 cloves garlic
1 teaspoon each of basil, garlic, salt, pepper, oregano and a little cayenne
3-4 Tablespoons of butter
4 ounces of cream cheese (optional)
Cheese to top (optional)
Brown meat in large skillet and season to taste when cooked. Set aside.
Saute diced onion in skillet until somewhat soft. Set aside with meat.
Pour mushrooms and garlic in the skillet to heat on low heat and in the meantime…
In large pot, boil several cups of water. Add cauliflower, cover, and cook until soft enough to mash.
Remove the pot from the heat, pour off the water, and add butter and cream cheese to the pot.
Add spices and mash. (I use a hand blender to make it really smooth).
Mixed veggies should be cooked by now.
Mix the meat, onions mixed veggies, raw egg and any additional seasonings and put in bottom of 9×13 baking dish.
Spread mashed cauliflower mixture over it until smooth.
Bake at 350 for approximately 30 minutes.
Add cheese and bake 5 additional minutes (optional).
Serve warm (or reheat later).
1 hour 15 mins
A delicious soup made with white beans, chicken and a tasty blend of seasonings.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
7 cups chicken broth
4 – 15.8 ounce cans of Bush’s Beans reat northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil.
Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread!)
Adapted from Paula Dean’s White Bean Chili.
Let us show you the tandoori. This traditional Indian sauce can be served with chicken, beef or vegetables. It’s even great for dipping sauce. Bring an excellent ethnic twist to your favorite dishes.
1 tsp. salt or to taste
Juice of a half a lemon
1 tsp. grated fresh ginger
2-3 sm. cloves garlic, peeled and minced
1 fresh green chili, coarsely chopped and seeded
2 tsp. ground coriander
1/4 cup Greek yogurt
1/2 tsp. ground cumin
1 tsp. garam masala
1/4 tsp. freshly ground black pepper
Make Garlic Seasoned Vegetables Tonight
Mix all ingredients and chill for 3 hours to allow flavors to mix. Serve with vegetables, chicken skewers or other meat.
Ready in 3 1/2 hours.