Recipes
Sweet & Savory Roasted Cauliflower
1 Cauliflower medium, cut into florets
1 tbsp olive oil extra virgin
1/4 tsp Salt
1/2 tsp paprika
1 tsp dried oregano
2 tbsp olive oil extra virgin
1 tsp lemon juice
1/2 tsp lemon zest
1 tsp apple cider vinegar
1 tbsp mustard
1/4 tsp Salt
1/4 tsp pepper
1/3 cup dates chopped into small pieces
1/4 cup Red onion thinly sliced
1/2 cup parsley chopped
1/4 cup Pine nuts toasted
Broccoli Cornbread Muffins
1 package corn muffin mix 8 1/2 ounce
1 head fresh broccoli
1 cup cheddar cheese shredded
1 Onion small
2 eggs large
1/2 cup butter melted
Rhubarb Strawberry Crunch
1 cup Sugar
3 tbsp Flour
3 cups Strawberries sliced
3 cups rhubarb diced
1 1/2 cups Flour
1 cup brown sugar packed
1 cup butter
1 cup rolled oats
3/4 cup almonds sliced
Butternut Apple Soup
6 cups Vegetable broth
1 Butternut squash peeled, cubed
1 sweet potato peeled, cubed
4 tsp butter
2 cups sweet onion chopped
2 Grannysmith apples peeled, chopped
1 tbsp Flour
Salt & Pepper to taste
Mint Chocolate Chip Smoothie
1 large handful Spinach
1/2 cup blueberries
1 cup mango (optional)
1 handful fresh mint
2 cups almond milk (or water)
2 tbsp cacao nibs
Pumpkin Brownies
1 cup pumpkin
1 cup almond butter (or nut butter of choice)
1/2 cup maple syrup
1/2 cup Honey
1/2 cup cacao powder (or cocoa powder)
1 tsp cinnamon
1 tsp vanilla
1 handful chopped walnuts & chocolate chips
sprinkling Sea Salt
Thai Kale Salad with Peanut Dressing
1/3 cup peanut butter (or nut butter of your choice)
3 tbsp rice vinegar
1 juice Lime
4 tbsp olive oil
2 tbsp soy sauce
2 tbsp Honey
1 clove garlic
1 tbsp Fresh ginger (chopped)
1 tsp Salt
2 tbsp fresh cilantro leaves
1 1/2 cups chicken (cooked & shredded)
2 cups cabbage (shredded)
2 cups Kale (chopped)
2 Carrots (chopped)
1 Cucumber (chopped)
1 red pepper (chopped)
2 green onions (chopped)
1/4 cup peanuts (or other nut, for garnish)
Power Muffins
1 cup whole wheat flour
1 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp cinnamon
1/2 cup maple syrup
1/2 cup Honey
4 tbsp butter
2 eggs
1/2 tsp vanilla
1/4 cup unsweetened applesauce
3 cups veggie/fruit puree (I use carrots, broccoli, zucchini, bananas & apples)
1/4 cup Greek yogurt
1 sprinkling Chopped Walnuts & Sea Salt (on top)
Roasted Pumpkin & Apple Soup
About 2 cups Pumpkin puree
2-3 cups Vegetable broth depending of preference of consistency
Herbs of choice I use sage, oregano or thyme
Salt & Pepper to taste
Hazelnuts toasted and chopped
