Category: Uncategorized

What you’ll need:

1/2 C walnuts
1/2 C oats (I used gluten free)
1 1/2 C cashews (you could substitute tofu if you want a creamier texture)
1 1/2 C frozen berry mix (you could use fresh too but I used the mix from Costco)
1 lemon juiced and zested
1/2 C almond milk (I uses unsweetened but you could use sweetened for a sweeter tart)
1/2 Tbsp vanilla extract
1/8 & 1/4 C coconut oil melted
2 Tbsp organic raw agave nectar

What you’ll do:

Heat oven to 350

Grease a muffin pan

In a food processor mix oats, walnuts, 1/8 C coconut oil and agave nectar for crust

Spoon mixture evenly into the muffin pan

Bake for 15 minutes or until golden brown on edges

In a blender mix the cashews, almond milk and remaining 1/4 C coconut oil until smooth

Add berries and blend again

Add vanilla, blend again

Add lemon juice and zest of 1/2 the lemon (taste, add other half if wanted)

Remove crusts from the oven

Add berry mixture

Cover with plastic wrap

Freeze for at least 3 hours

Let thaw for a few minutes before serving and top with any fresh fruit if desired

Enjoy!!

What you’ll need:
English muffins (toasted)

1 6 oz bag of spinach

4 eggs (or 2 if only making 2 muffins)

1/2 avocado (mashed)

Smoked salmon lox (I prefer wild caught Alaskan over farm raised)

1/4 C white vinegar

Sea salt

Black pepper

Dried parsley (garnish)

What you’ll do:

Toast the English muffins and set aside

Wilt the spinach in a pan with a small amount of water (or butter for more taste)

Season the spinach once it’s wilted (2-3 minutes in the pan) with sea salt and pepper

Spread the avocado on the muffin

Place the spinach on the avocado

Place 2-3 pieces of the salmon on the spinach

Bring a sauce pan filled 3/4 of the way up with water to a low boil add the vinegar

Crack one egg at a time and drop into the water slowly

Add second egg the same way

Let cook for 3 minutes

Use a large ladle with slits to get the eggs out of the water and let excess water drain out

Place egg on smoked salmon

Sprinkle dried parsley and sea salt if wanted

Eat immediately

Enjoy!!!

I served mine with steamed asparagus

What you’ll need:
2 Tbsp olive oil (I use extra virgin)

3-4 small red potatoes chopped (scrub clean and leave skins on)

1/2 red onion chopped

2 celery stalks chopped

1/2 can of sweet yellow corn drained

1 red bell pepper

1 avocado cut into small pieces

1 lime cut in half

Whole wheat small tortillas (you can use corn to make gluten free)

Mexican style hot chili pepper seasoning

Sea salt to taste

Black pepper to taste

Cilantro as a garnish

What you’ll do:

Warm 1 Tbsp of olive oil in a medium skillet and add potatoes

Add chili powder (I used about 1 Tbsp but you can use less if you don’t like chili powder as much as I do)

Sprinkle with sea salt and pepper

Cook until crispy brown and tender (about 5 minutes per side)

Remove from pan and place on a plate, set aside

Add the other 1 Tbsp of olive oil to the skillet

Add: bell pepper, celery, corn and onion to the pan

Squeeze 1/2 of the like over the mixture

Sprinkle with sea salt

Cover and cook until slightly tender (about 5 minutes)

In a different pan or girdle heat the tortillas for a few minutes on each side

Take one tortilla, place potatoes, corn mixture and top with avocado, cilantro and a squeeze of lime juice

Enjoy!!!

What you’ll need:

2 1/2 lb filets of halibut (I buy only wild caught)

1 lemon halved

2 Tbsp olive oil

1/2 container of cherry tomatoes halved

2 Tbsp capers (drained)

1/2 C orange juice

2 garlic cloves chopped finely

2 C of your favorite rice (I like long grain brown/wild rice) cooked

1 bunch of carrots washed and dried

Agave syrup

Brown sugar

Sea salt

Black pepper

Paprika

What you’ll do:

Preheat oven to 450

In a medium skillet add 1 Tbsp olive oil over medium, add garlic and cook for a few minutes

Add tomatoes, orange juice, 1/2 lemon (whole), sea salt and pepper to taste

Reduce to a simmer and cover

Place each halibut filet in a tin foil pouch

Add juice from the other half of the lemon then slice in half and place one half in each pouch

Sprinkle with sea salt, pepper and paprika

Wrap the pouches

Place on baking sheet and place in oven

Cook for 15 minutes

In a glass baking dish add cleaned carrots, drizzle agave syrup until every coated, do the same thing with olive oil

Sprinkle with brown sugar

Place in second rack in the oven

Bake 10-15 minutes until soft

Plate the cooked rice, carrots and halibut

Spoon tomato/caper mixture on halibut

Season with sea salt and pepper to taste

Enjoy!!!

What you’ll need:
1 can of chickpeas drained and strained

1 green pepper chopped

1/2 bunch of green onions chopped

1 egg

1 Tbsp mild yellow miso paste

1 Tbsp sweet chili thai sauce (or your favorite hot sauce)

1/2 C breadcrumbs

2 C cooked quinoa (a few minutes before quinoa is done I add a vegetable bullion cube for extra flavor)

Cherry tomatoes (for garnish)

1 bunch steamed broccolini (I season with sea salt only normally)

What you’ll do:
Preheat oven to 375 and prepare a greased baking sheet

Place drained chickpeas in a large bowl and mash until you get a thick paste with a few lumps

Add pepper and green onions

In a separate bowl combine miso, egg and thai sauce

Mix into chickpeas thoroughly

Add breadcrumbs

Divide into four patties

Shape into patties and place on a greased baking sheet

Cook for 20 minutes or until golden brown on both sides at 375

Place cooked chickpea patty on cooked quinoa and add broccolini before serving

Add sea salt if desired

Top with cherry tomato

Enjoy!!!

What you’ll need:
1 container of sliced dill pickle chips strained

1 container of sliced marinated jalepenos strained (we use hot)

1 C of beer (I used blue moon IPA)

2 egg yolks

1 C of unbleached all purpose flour (you may need more to make batter the correct consistency)

1 Tbsp sea salt
1 Tbsp black pepper
1 Tsp hot chili powder (optional)
1 Tsp cayenne pepper (optional)
1 Tsp season salt

Oil for frying (I use canola)

Spicy Aioli:
1 C Vegan mayo
1/4 C Sriracha (or your favorite hot sauce)
1/2 lemon (juice)
1 Tsp sea salt
1 Tsp black pepper
1 Tsp hot chili pepper
1 Tsp cayenne pepper

Mix all ingredients for aioli together and cover with plastic wrap. Refrigerate for at least one hour before serving.

What you’ll do:
Mix egg yolks and beer together in a large bowl

Add all seasonings and mix well

Add 1 C of flour and check consistency (it needs to be thick enough to stick to the pickles, you can test it by dipping a pickle in and seeing if it coats the pickle and stays coated)

Add more flour if needed

Heat 1-2″ of oil in a skillet over medium

Once the oil is heated add pickles/jalepenos one by one to the batter

Cook until golden brown on both sides

Remove from oil and place on a plate with a paper towel.

If your oil ever starts smoking it is too hot or you need oil with a higher smoking point

Plate with the spicy aioli and enjoy!!!