Main Meals

Acai Bowl

Ingredients

1 brick of unsweetened Acai berry (available at Trader Joe's, Whole Foods, Natural Grocery or HEB, in the frozen section)
1/4 c almond milk
1 frozen banana
4-5 frozen strawberries (with stems on -lots of nutrition there!)
1 t (or so) of honey
granola (gluten free)
cacoa nibs
dollop of peanut butter or almond butter
optional toppings-1/2 sliced banana, blueberries or strawberries

Directions

Put acai brick in Vitamix or heavy duty blender. (I break up the brick by banging it on the counter!) Use pusher to help blend.
Add the almond milk, banana and strawberries. Keep pushing the ingredients down to blend.
Place granola in bottom of bowl.
Spoon blended acai on top of granola.
Sprinkle nibs on along with the peanut butter and sliced banana.
Eat quickly---it will melt!

Delicious for breakfast, lunch or dinner!

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Zucchini Lasagna with Cashew Cheese

Prep Time

1 hour

Cooking Time

1 hour 10 minutes

Yields

6-8 servings

Ingredients

Basil Cashew Cheese-

1 c unsalted cashews
1/2 c unsweetened almond milk
1/4 c fresh basil
2 cloves garlic
1/2 t sea salt

Artichoke Tomato Sauce-

1 T olive oil
1 onion, diced
2 garlic cloves, minced
14.5 oz can unsalted diced tomatoes
8 oz can unsalted tomato sauce
1 c chopped marinated artichoke hearts
1/4 c fresh basil
red pepper flakes, to taste
sea salt and pepper

Zucchini Lasagna-

6 medium zucchinis
salt
fresh basil
olive oil

Directions

Basil Cashew Cheese-

Soak the cashews in a bowl of water for 30 minutes. Drain and rinse.
Add all ingredients to food processor or blender and process til smooth.

Artichoke Tomato Sauce-

Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes.
Add garlic and cook for 30 minutes, stirring frequently.
Add diced tomatoes, tomato sauce, artichokes and basil leaves.
Add red pepper flakes, salt and pepper.
Bring to a boil and simmer on medium low for 10 minutes.

Zucchini Lasagna-

Preheat oven to 375.
Slice each zucchini into 1/8" thick slices and salt heavily. Set aside to drain water and get as much out as possible.
Spread a few tablespoons of sauce on the bottom of a casserole dish.
Layer zucchini slices side by side on sauce. Top the slices with the rest of the sauce and add cheese.
Garnish with basil and olive oil.
Bake, covered, for 30 minutes and then bake, uncovered, for 20-25 minutes
Let lasagna sit for 15 minutes before cutting.

 

Credit

Healthy Recipe Ecstasy

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Honey and Pecan-Glazed Salmon

Ingredients

¼ c honey
4 t finely chopped pecans
1 T coconut aminos
4 6 oz wild caught salmon filets
¼ t salt
¼ t black pepper

Directions

Preheat oven to 425.
Combine first three ingredients in a large Ziploc.
Sprinkle fish with salt and pepper and add to bag.
Marinate in frig for at least 15 minutes, all day if you can.
Remove fish from bag and reserve marinade.
Place fish on parchment paper and pour marinade on top.
Bake 15 minutes or until fish easily flakes with fork.

 

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Noodle-Free Pad Thai

Prep Time

15 minutes

Cooking Time

15 minutes

Yields

2-4 servings

Ingredients

Sauce:

2 1/2 T nut butter
3 T lime juice
3 1/2 T coconut aminos
1/2 t red pepper flakes
1 1/2 T maple syrup

Veggies:

1 T sesame oil
1 serrano pepper, seeds and stem removed
1 1/2 c thinly sliced red cabbage (optional)
2 T coconut aminos
4-5 large carrots, peeled and ribboned
1/2 t freshly grated ginger (optional)
1/2 t turmeric (optional)

Zucchini, spiralized

Directions

Add all sauce ingredients to a small bowl and whisk to combine.
Add seasonings to adjust taste.
Heat a large skillet over medium heat. If using cabbage, saute in oil with 1 T coconut aminos for three minutes, stirring constantly.
Add carrots, pepper, ginger and turmeric and remaining coconut aminos. Saute 2 more minutes. 
Can add sauce to veggies and sauce or add on top.
Saute zucchini in small amount of oil til tender.
Serve veggies over zucchini. 

 

Credit

adapted from Minimalist Baker

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Flatbread Pizza Crust

Ingredients

1 c tapioca flour
1/3 c coconut flour
1/3 t salt
½ c canned coconut milk
¼ c butter or dairy free substitute (I use Earth Balance soy free)
¼ c water
3 cloves garlic, minced
1 egg

Directions

Place on a pizza stone in the oven and heat to 450.
In a medium mixing bowl, whisk the tapioca flour and coconut flour and salt together.
In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from heat just as it simmers.
Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly.
In a small bowl, whisk the egg. Add to the batter and mix well; let sit for 5 minutes.
Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot stone
Bake for 5-7 minutes then remove and add your favorite topping.
Place back in oven and bake for 10-15 minutes.

 

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Bison Chili

Ingredients

2 pounds ground bison
1 onion, chopped
4 cloves garlic, chopped
1 c bell pepper, chopped
1 c carrots, chopped
1 c celery, chopped
1 jalapeno, chopped (deseed if you don’t want it as hot)
1 28 can crushed tomatoes
1 14 oz can diced tomatoes
½- 1 15 oz can tomato sauce
1 can black beans, drained
1 can kidney beans, drained
2 T chili powder
1 T oregano
1 T basil
1T cumin
½ t cayenne pepper
sea salt and black pepper to taste

Directions

Saute onions, garlic, and bison in saucepan over medium heat.
Once meat is no longer pink, add to slow cooker.
Add remaining ingredients to slow cooker and mix well,
Cover and cook on low 8-10 hours.

 

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Garlicky Sweet Potato Noodle Pasta

Cooking Time

15 minutes

Yields

3-4 servings

Ingredients

 

Sauce-

1 c raw cashews
1 whole head garlic, to roast
2 cloves garlic
4-5 T nutritional yeast
1/2 t sea salt
2 t arrowroot starch
1 1/2 -2 c unsweetened almond milk
pinch red pepper flakes (optional)

Noodles-

3-4 sweet potatoes, peeled and spiraled
1-2 T coconut oil
sea salt

Garnish-

parsley
vegan parmesan cheese

Directions

Soak cashews in hot water for 1 hour. Drain and set aside.
Preheat oven to 400. Slice off top of head of garlic.
Place in parchment paper, then in foil, drizzle with oil and close up.
Bake 45 minutes-1 hour, then let cool.
Blend cashews and roasted garlic on high. (To extract garlic, squeeze for the base upwards.)
Add raw garlic, nutritional yeast, salt, arrowroot and almond milk.
Blend on high til creamy and smooth.
Add spices to taste.
If needed, thin out sauce by adding a bit more milk.
Transfer to a large pan and heat over medium-low til bubbling.
Whisk to thicken and reduce heat.
Heat skillet over medium heat. Add oil and noodles.
Stir til tender.
Add noodles to sauce and gently toss.
Serve with garnishes. 

Credit

Minimalist Baker

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Rainbow Veggie Kabobs

Ingredients

1 t cumin
½ t coriander
½ t smoked paprika
6 T olive oil
2 lbs summer squash, cut into chunks
12 oz broccoli florets
8 oz mushrooms
1 pint grape tomatoes
1 lime
1 lb pineapple chunks
salt

Directions

Heat grill to medium.
In a small bowl, combine cumin, coriander, paprika and salt.
In large bowl, toss squash, broccoli, tomatoes and mushrooms in olive oil.
Thread veggies on skewers. Can either do a variety on one or one type on each skewer.
Thread pineapples on separate skewers.
Grill veggies 6-10 minutes, pineapples 3-5.
Squeeze lime juice on skewers and serve.

 

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Chicken Nuggets

Ingredients

organic chicken tenders
gluten free flour, salted and peppered
whisked egg (or you can use melted ghee)
chips (I used Siete chips because they are grain free and delicious! You can also use gf pretzels.)       
vegan parmesan cheese (also on the website)

Directions

Preheat oven to 425.
Cut tenders into small pieces.
Roll them in gf flour.
Dip in egg.
Coat with chips (crushed) and parmesan.
Place on parchment paper on baking sheet.
Cook for about 10 minutes.

 

Credit

adapted from Outlaw in Your Kitchen

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Kale, Black Bean and Avocado Bowl

Ingredients

1 c brown rice or quinoa
1 bunch curly kale, chopped into small pieces
¼ c lime juice- for kale
2 T olive oil
½ jalapeno, chopped (deseed if you don’t want it as hot)
½ t cumin
¼ t salt
1 avocado, pitted and sliced into chunks
½ c mild salsa
1 lime, juiced- for avocado mix
2 cans black beans, rinsed and drained
3 cloves garlic, minced
¼ t chili powder
¼ t cayenne pepper
cherry tomatoes, sliced

Directions

Cook the rice.
Mix the kale, lime juice, olive oil, jalapeno, cumin and salt in a mixing bowl.
Mix the avocado, salsa, lime juice and blend well.
In a sauce pan, warm the beans, olive oil, garlic, chili powder and cayenne pepper.
To serve, spoon equal amounts on to a bowl.
Garnish with tomatoes.

 

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Grilled Fish and Spinach

Ingredients

Fresh fish of your choosing, 1 per serving
Spinach
Salt and pepper
White wine

Directions

Prepare pieces of foil and line each with parchment paper, one for each piece of fish, by rubbing olive oil on it.
Season fish with salt and pepper.
Place fish on generous mound of spinach. Put more on than you think you want because it cooks down a lot!
Fold foil up loosely and add a splash of wine. Close up foil, leaving a ten.
Grill for 8-10 minutes.

***I always line my foil with parchment paper so there is no aluminum touching my food. 

 

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Baked Chicken with Cherry Tomatoes, Herbs and Lemon

Ingredients

6 ½ t olive oil
4 boneless, skinless chicken breasts or thighs
8 oz cherry tomatoes, halved
½ t salt
1 ½ t balsamic vinegar
freshly ground pepper
1 lemon, cut into 8 thin slices
6-8 fresh tarragon springs
8-10 fresh sage leaves, can replace with any herbs of your choice!

Directions

Preheat oven to 375.
Lightly grease a baking dish with olive oil
Place chicken in baking dish.
Arrange tomatoes around chicken.
Drizzle chicken with vinegar and olive oil.
Sprinkle with salt and pepper.
Top each breast or thigh with 2 lemon slices.
Arrange herbs over and around chicken.
Bake until chicken is opaque throughout, 25-30 minutes.
When serving, spoon tomatoes and olive oil over chicken and herbs.

 

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Steel Cut Oatmeal in Crockpot

Ingredients

1 c steel cut gluten free oats
1 ripe banana, mashed
¼ c chopped walnuts (optional)
2 c almond milk (or your choice of milk)
2 c water
2 T flax seed meal
2 t cinnamon
1 t vanilla
½ t nutmeg
½ t salt

Directions

Place all ingredients in slow cooker and stir til combined.
Cook overnight on low for 8 hours.
Can put a crock pot liner in before ingredients for easier clean-up!

 

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