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Cauliflower-Veggie Bake

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What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted

Enjoy!!

Chickpea Salad Sandwich

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What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture

Enjoy!!

Green Onions

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Did you know you can re grow green onions by simply placing the roots in water? I use green onions almost every day so this trick saves me time and money. Just replace the water every few days. If you don’t use them as often as I do, trim them every week or so. Hope you find this as helpful as I do!

Paprika Potatoes & Egg Salad Wraps

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What you’ll need:

{for potatoes}

4-5 red potatoes sliced (I like the skins left on)

1 Tbsp olive oil

1 Tsp sea salt

1 Tsp black pepper

1 Tsp paprika

1/2 Tsp coriander

What you’ll do:

Heat the oil in a medium skillet over medium high

Add potatoes and half of the seasoning

Let cook for a few minutes until golden brown

Flip, add the rest of the seasoning

Continue to cook until golden brown on both sides (about 10 minutes total)

Reduce heat to medium low and continue to cook while making egg salad

What you’ll need:
{for the egg salad}

4 hard boiled eggs peeled

2 avocados

Sprinkle of sea salt

Sprinkle of black pepper

5-6 pickle slices chopped finely

1 large tomato sliced thinly

2 tortillas

What you’ll do:

In a bowl combine eggs, avocados, salt, pepper and pickles

Mix thoroughly

Warm the tortilla (I did this by just placing it on top of my warm potatoes)

Place tomatoes and egg salad in tortilla

Enjoy!!

Wild Rice + Veggie Slow Cooker Risotto

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What you’ll need:

1 Tbsp olive oil

2 carrots chopped roughly

2 heads of broccoli florets

1 yellow onion chopped finely

1 lb of sliced mushrooms

10 brussel sprouts; stems cut off and halved

2 C wild rice mix

5 C water

2 Tbsp vegetable better than bullion

1 lemon

1 Tbsp rice wine vinegar

1 Tsp sea salt

1 Tsp black pepper

1 Tsp coriander

1 Tsp dried thyme

What you’ll do:

In a skillet over medium heat combine oil, onions, salt, coriander and pepper until onions are translucent

Add brussel sprouts, mushrooms and juice from lemon and cook an additional few minutes

Add rice until browned about 2 minutes

Place mixture in slow cooker then add water, bullion, thyme, vinegar and lemon rinds (optional)

Cook over high heat for 3 hours or until rice is soft and liquid is absorbed

I served mine with Sea Scallops (see other blog post)

Enjoy!!

{healthier } Potato Salad

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What you’ll need:

6-8 small red potatoes

1 hard boiled egg chopped finely

4 celery stalks chopped

10 pickle chips chopped

1/2 C pickle juice (I use Famous Dave’s Spicy Pickle Chips)

3/4 C non fat plain Greek yogurt

1 bunch green onions chopped (optional)

Sea salt

Black pepper

1 Tsp dried dill

Red pepper flakes (optional)

What you’ll do:

Boil potatoes until soft

While potatoes are boiling whisk together yogurt, pickle juice, dill and green onions and set aside

After potatoes are soft chop into bite size pieces and place in a large bowl

Add egg, celery, pickles and yogurt sauce and mix thoroughly

Add sea salt and peppers to taste

Refrigerate for at least 30 minutes

Enjoy!!

{healthy} Oatmeal Cookies

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What you’ll need:

1 Quaker real summer berry medley oatmeal cup (or 1 C plain oatmeal)(the dried berries in this medley make the cookies that much better)

1/2 C white or regular whole wheat flour

1/4 C coconut flour (if you don’t have coconut flour just use an additional 1/4 C of whole wheat flour)

1 1/2 Tsp baking powder

Pinch sea salt

3/4 Tsp ground cinnamon

1/2 C honey warmed slightly

1 egg

2 Tbsp coconut oil melted

1 red or gala apple chopped finely

What you’ll do:

Preheat oven to 325

Prepare a baking sheet with wax paper and non-stick spray

In a food processor combine oatmeal, flour, baking powder, salt and cinnamon

Don’t over process, just 4-5 pulses

In a separate bowl combine oil, egg and honey

Pour egg mixture into flour mixture and combine thoroughly

Fold in apples

Chill in fridge for 20-30 minutes

Using a spoon make cookies, should make 12 cookies

This recipe would be great with any type of fruit or raisins

Enjoy!!

Black Currant-Grape-Lime Jam

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What you’ll need:

2 C black currants cleaned and stems removed

2 C red grapes cleaned

1 lime (juice)

1 1/2 C pure cane sugar

1 packet pectin

5 canning jars (I use the smaller size for jam)

What you’ll do:

Combine currants and grapes in a food processor

In a separate bowl combine sugar and pectin

Add sugar mixture to fruit

Add juice from the lime and combine thoroughly

Spoon into jars

Let sit for a few hours at room temperature then transfer to freezer and keep for up to one year or refrigerate for up to 3 weeks

Enjoy!!

Vegan Biscuits

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What you’ll need:

2 C All purpose flour (I use unbleached)

1 Tbsp baking soda

1/2 Tsp baking powder

1 Tsp sea salt

4 Tbsp vegan butter cut into small cubes

3/4 C almond or flax seed milk

What you’ll do:

In a food processor combine all dry ingredients

Add in butter and pulse just a few times until mixture looks like sand

Put mixture in bowl and make a well in the batter

Add milk and slowly work in, don’t over mix

When barely combined move to a flour flat surface and knead a few times

Shape batter into rounds (should make 8 biscuits)

You can freeze or bake

If baking heat oven to 425 and bake until golden brown about 15 minutes

I brushed mine with olive oil and sprinkled with sea salt, black pepper and rosemary

For sweet biscuits sprinkle with cinnamon and sugar

Enjoy!!

{raw}{vegan} Beet-Apple Salad

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What you’ll need:

1 beet spiralized

1/4 white onion spiralized

1 green apple spiralized

4 celery stalks sliced roughly

1 C arugula

Dressing:

2 Tbsp tahini

4 Tbsp balsamic vinegar

1/2 lemon

1/2 garlic clove minced

1 Tsp toasted sesame seeds

1 pinch sea salt

What you’ll do:

Mix all dressing ingredients and whisk until combined

Mix all salad ingredients in a large bowl

Add dressing

Mix thoroughly

Top with additional sesame seeds

Enjoy!!

I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla