(All raw and chopped)
- sunflower seeds
- pumpkin seeds
- organic unsweetened coconut flakes
- cinnamon and nutmeg, to taste.
- unsulfured dried fruits (optional)
Mix all together and store in sealed container. Put some in a bowl and add some almond or coconut milk, a little vanilla, and, voila, you’ve got some granola breakfast “cereal” or a finger snack. If desired, you can add just a few unsulfured dried fruits or fresh sliced strawberries to your bowl for breakfast.
This mix would also be great as a snack or dessert with Greek God’s brand unsweetened yogurt.
- 2 chicken breasts (bone in, skin on)
- 2-4 ribs celery
- 4 green onions
- 1/2 can water chestnuts
- Raw almonds, chopped
- Crushed red pepper flakes, to taste
- 2 tablespoons or more fermented soy sauce (or tamari sauce, if exceptionally gluten sensitive
- 1-2 tablespoons dark balsamic vinegar
- Freshly grated ginger
- Mung bean sprouts (if desired)
- Sesame oil
- Tahini (sesame seed butter)
Salt and pepper 2 chicken breasts (bone in, skin on) and bake until done (preferably pasture-raised chicken), debone and take off skin and cube meat.
Saute celery in small amount of olive oil. Add cubed cooked chicken and ginger and saute about a minute. Add green onion, almonds, red pepper flakes, soy sauce, small amount of sesame oil for flavor and dark balsamic vinegar. Cook until heated through. Add mung bean sprouts, stir and serve.
Rinse and dry Romaine lettuce leaves and/or raw red cabbage leaves.
To serve, place mixture in a cold romaine leaves, red cabbage leaves or red leaf lettuce. May add a little tahini on top of mixture. Makes about 8 wraps. This is delicious!
- 5 T organic butter, softened
- 5 T xylitol
- 1 cup organic Spelt flour
- 1/4 t sea salt
- 1/4 cup finely chopped pecans
- 12 oz. full-fat organic cottage cheese
- Two 8-oz packages softened organic full-fat cream cheese
- 3/4 cup xylitol or coconut sugar
- 3 organic eggs
- 1 t vanilla extract
- 1 t almond extract
- 1 cup kefir cheese or organic sour cream
- 1 cup unsweetened Greek Yogurt
- Fresh strawberries, blueberries or raspberries (optional)
Cream the butter and the 5 tablespoons xylitol together until fluffy. Stir in the flour, salt, and pecans. Butter the bottom and sides of one large springform pan or two smaller onesl. Press about half of the crust dough on the bottoms of the pans and up the sides about 1 inch (or all of it in the larger size). Bake at 350 degrees for about 10 minutes or until light golden. Remove from oven and let cool completely.
Cream the cottage cheese in a food processor or blender until smooth. Beat cream cheese and 3/4 cup xylitol together until fluffy and add the creamed cottage cheese and mix. Add the eggs, one at a time until just blended. Stir in the vanilla and almond extracts. Combine the kefir cheese or sour cream with the yoghurt and then gently fold into the cream cheese mixture.
For a flavored swirl, puree either strawberries, blueberries or raspberries. Pour half of the filling into the 2 pans. Add a few dollops of fruit on top of batter all the way around and in the middle. Top with remaining batter. Using a wide knife, draw it through the batter creating swirls for marbeling effect.
I baked this at 300 degrees for 1-1/2 hours. When time is up, turn off oven and slightly prop oven door for an additional 30 minutes. Take out of oven and let it sit on the counter for an additional 30 minutes. Refrigerate for at least 8 hours or overnight.
Remove cheesecake from fridge and let it set to warm up a bit. It will be easier to get out of the pan. Carefully remove sides of pan. Run a flat and wide knife around the bottom of the pan all the way around, cutting away from you. Slide the cheesecake onto a serving platter or just slice and serve. Top with additional fruit when serving. I used frozen, thawed and crushed blueberries. Makes a pretty cheesecake.
You can also just make it plain without the fruit, if desired.
- 5-6 medium-sized purple or other small sized potatoes
- 3 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- 1-1/2 teaspoons dried rosemary, crushed
- Kosher salt and freshly ground pepper to taste
Preheat oven to 375 degrees.
Scrub potatoes well, dry and quarter. Place potatoes in baking pan to form a single layer.
Drizzle olive oil over potatoes, sprinkle with crushed garlic, rosemary, salt and pepper. Toss potatoes to coat with oil and spices.
Cover pan with foil and slide into oven.
Bake potatoes for 15 minutes. Slide pan from oven and remove foil. Using a spatula, turn potatoes over. Return pan to oven without foil and roast potatoes another 15 minutes.
Slide potatoes from oven, turn them one more time and continue roasting another 10-15 minutes. Remove from oven and serve immediately.
- 1 lb ground turkey
- 1 lb ground beef
- 2 eggs
- 1/4 cup almond meal/flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic, finely minced
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara pasta sauce
- 1/2 cup shredded Italian cheese blend
- minced parsley for garnish
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, almond meal, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for about 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
- Cooking spray
- 2 medium zucchini (about 1 pound total, sliced into 1/4-inch thick rounds)
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan (3/4-ounce)
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray.
In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Great with Ranch dressing. (for Anna)
- Greens from 2 bunches beets
- 3T olive oil
- 1 clove garlic, finely chopped
- 2T lemon juice
- 1/4 red onion, very thinly sliced
- 1 ripe tomato, coarsely chopped
- 1/4 c slivered almonds, toasted until golden
- salt and pepper to taste
Rinse greens several times thoroughly. Bring large pot salted water to boil. Add greens and blanch 1 minute. Drain and rinse with cold water. With hands, squeeze out the excess liquid. Chop greens coarsely.
In large skillet, heat 2T olive oil. When hot, add the greens, garlic, salt and pepper. Cook, stirring constantly for 2 minutes or until greens are tender but still bright colored.
Transfer to bowl. In smaller bowl whisk lemon juice, salt, pepper and remaining 1T olive oil. Pour over greens and toss well. Add onion, tomato and almonds. Toss. Adjust seasonings to taste.
- 1 small spaghetti squash
- 1/2 cup water
- 1 pound grass fed beef or buffalo
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- baby portabella mushrooms (optional)
- 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
- 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours). When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.
In a large skillet, brown the beef and pour off grease; add onion, red and green peppers and garlic and cook just until vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.
- Butter (for ramekins)
- Coarse sea salt
- 1 package (10-oz.) frozen broccoli florets, or fresh
- 6 large eggs
- 1/2 cup half-and-half
- Ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 cup shredded cheese (3 oz)
Preheat oven to 350 degrees. Butter four 8-oz. ramekins; set aside.
Bring a medium pot of salted water to a boil. Add broccoli and cook 1 minute. Drain well in collander and blot dry with paper towels. Transfer to cutting board. Chop coarsely. Divide broccoli and cheese evenly between ramekins.
In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Place ramekins on a rimmed baking sheet. Ladle egg mixture into ramekins, dividing evenly. Bake until golden brown, 35-40 minutes. Serve with a mixed green salad.