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MEXICAN LASAGNA

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mexicanlasagna

Heat up your grill and Preheat oven to 350° 

Ingredients

  • 2 large organic zucchini
  • 2 organic red peppers
  • 2 organic red onion
  • 4 cups cooked quinoa
  • 6 cups black refried beans
  • 1 cup coconut cream
  • 2 cups chopped green olives
  • 1 egg or chia egg
  • 1 teaspoon Simply Organic Oregano
  • 1 teaspoon Simply Organic Basil
  • 1 teaspoon organic black pepper
  • 1/2 teaspoon Simply Organic Coriander
  • 1 teaspoon Simply Organic Cumin
  • 1 teaspoon organic Ancho Chile
  • 1 teaspoon sea salt
  • 1/2 cup olive oil
  • 1 tablespoon organic lime juice
  • 4 tbs. balsamic vinegar
  • 2 tsp. organic agave syrup
  • 16 oz. jar of your favorite organic salsa. I used mango/peach.

Directions

lasagnaveggies

Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.

MARINADE

In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. Agave, oregano, basil, salt, pepper,
Add the veggies tipping and turning so they get coated in marinade. Marinade 30 minutes.
When the time is up for the marinade, go outside, enjoy the weather and grill them.

THE FILLING

All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg OR chia egg into the quinoa. Salt and pepper to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan. Shake a bit of red pepper flakes on the quinoa.

Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt and pepper to taste.

Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives

Pour the 16 oz. jar of salsa over the entire top of the lasagna.

To the 1 cup of Kite Hill add 1 tablespoon of lime juice and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.

SPAGHETTI SQUASH with LEMON PESTO

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photo (43)

Ingredients

Preheat oven to 350° 

  • 6 cups cooked spaghetti squash
  • 2 cups firmly packed fresh basil
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 teaspoon Simply Organic lemon flavor
  • 1/2 – 1 teaspoon organic pepper
  • 2/3 cups organic olive oil (Thrive Market brand)
  • 1/2 cup raw organic walnuts
  • 1/2 cup raw organic pecans
  • 1/2 cup raw organic pumpkin seeds

Directions

Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish.

Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.

PESTO

In a blender add basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.

Cover and heat through in a 350 degree oven.

Raw Zucchini Pasta

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photo (1)

INGREDIENTS

  • 3 organic zucchini made into pasta with a spiral vegetable slicer
  • 1 chopped organic garlic clove
  • 1 tablespoon organic lemon juice
  • 2 tbs. organic balsamic glaze
  • 1/2 cup organic olive oil (Thrive Market brand)
  • 3 tablespoons organic nutritional yeast
  • Salt and  pepper to taste
  • 1/2 cup finely ground organic raw pumpkin seeds (GoRaw)
  • Organic Cherry tomatoes
  • Organic Fresh basil

DIRECTIONS

  • Put the zucchini through the vegetable spiralizer to make it into a pasta shape.
  • In a measuring cup add olive oil, garlic, basil, lemon juice or lemon essential oil, balsamic glaze, salt, pepper and nutritional yeast. Mix with immersion blender.
  • Pour over the zucchini and toss
  • Toss in ground pumpkin seeds.
  • Add in cherry tomatoes.
  • Garnish with fresh basil leaves.

For additional information and uses of the oils mentioned here, please click here.

Lemon Chicken with Young Living Lemon and Rosemary Essential Oil

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Chicken is higher in protein, lower in fat or calories than beef or pork. Good for those wanting to shed a few pounds while the vitamins B6 and B3 boost energy. It is rich in niacin and selenium which help prevent cancer and the selenium helps keep thyroid function normal.

 Ingredients

  • 1 lb. chicken breast
  • Gluten free flour
  • 4 cloves garlic (minced)
  • 1/2 cup olive oil
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 5 drops Young Living Rosemary Essential Oil
  • 6 drops Young Living Lemon Essential Oil
  • Juice of 1 lemon
  • Sea salt to taste
  • 1/2 # raw baby spinach
  • 2 tbs chives
  • Crushed red pepper

Directions

  • You will want to butterfly the chicken breast. Cut the butterfly in half. This will allow it to cook faster and more evenly.
  • Dust each piece of chicken, front and back with the gluten free flour. This will help the liquids to thicken.
  • In a large 12 inch skillet with a lid, add the olive oil, rosemary essential oil and the lemon essential oil.
  • Add chicken and start to brown the chicken for just a short time before adding the wine and broth.
  • Cover and cook the chicken about 15 minutes.
  • Pour the juice of the lemon, sea salt to taste and crushed red pepper over the chicken.
  • On top of the chicken in the skillet add the raw spinach, cover and allow to wilt. This takes a few minutes.
  • On a serving platter first place the cooked spinach then chicken on top.

For additional information and uses of the oils mentioned here, please click here.

Turkey Meatballs with Young Living Basil Essential Oil

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Turkey is low in fat without the skin. Get your daily dose of folic acid. Turkey is a good source of vitamins B1,B, B6, zinc and potassium.

Organic turkey will help maintain optimum testosterone levels in men, or at best give them a good dose of the amino acid, tryptothan so they just fall asleep. When they wake up the B12 will encourage healthy mood levels! Win. win.

Ingredients

  • 1 1/2 lb. of ground turkey meat (I used the thigh meat)
  • 1 cup beets, carrots, and zucchini and pulse ground in a food processor
  • 1/2 cup shallots
  • 4 large garlic cloves chopped fine
  • 1 – 10 oz. packet of Simply Organic french onion dip mix
  • 2 tbs. pesto paste
  • 1 egg (slightly beaten)
  • 1 1/2 cups breadcrumbs (see recipe)
  • sea salt (approx. 1 tsp.)
  • crushed red pepper
  • 5 drops Young Living Basil Essential Oil

Directions

  • Spray a large bar pan with spray oil to broil meatballs on.
  • In a large mixing bowl combine all the ground vegetables and add the Basil essential oil, mix it well.
  • Add all the rest of the ingredients and mix them well.
  • Make the meatballs, spray the top of them on the bar pan and broil 10 min.
  • Turn them over and brown other side.

 Gravy (in a large skillet)

  • Saute 1/2 cup chopped onion and 2 cloves minced garlic
  • Add: 2 cups broth
  • 1/4 cup wheat free tamari
  • 1/2 cup wine
  • Bring to boil.
  • Combine 1 Tbs. gluten free flour and 1/4 cup of broth. (This is to thicken the gravy)
  • Add to the boiling gravy, turn down to simmer and let thicken. Add the meatballs and let them finish cooking.
  • If  you would like a creamier gravy, (I do), take out the meatballs and add
  • 1 cup of dairy alternative sour cream. (I use Tofutti sour cream)
  • For additional information and uses of the oils mentioned here, please click here.

LENTIL BURGERS

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Benefits of Lentils

  • Lentils are high in protein to help sustain muscle mass. You can improve your digestive health, lower your cholesterol and manage blood sugar disorders with the insoluble fiber of lentils.
  • Eating high fiber food helps prevent heart disease. Lentils have folate and magnesium which also contribute to heart health.
  • Get energy from lentils as they replenish your iron stores.

What’s not good about a lentil?!

Ingredients

  • 1 lb. cooked organic lentils
  • 6oz. small cubed organic portabella mushrooms
  • 1 cup finely grated organic carrot
  • 4 cups fresh organic baby spinach
  • 4 chopped organic garlic cloves
  • 1/2 cup chopped organic shallots
  • 1 tablespoon organic lemon juice
  • 1/2 teaspoon Simply Organic lemon flavor
  • 1 teaspoon Simply Organic Thyme
  • 2 cups gluten free organic breadcrumbs
  • 1 organic flax egg or 1 real organic egg
  • 1/4 cup organic nutritional yeast

Directions

  • Using 2 tablespoons of olive oil for sautéing, combine the shallots and garlic. Saute slightly then add the mushrooms. Allow them to cook down, then add the spinach to steam.
  • In a large bowl put in the cooked lentils, grated carrots, bread crumbs, flax egg or egg (slightly beaten) and the nutritional yeast.
  • In a food processor, pulse blend the mushroom/spinach mixture, adding the lemon and thyme before pulsing.  (I use a Vitamix)
  • Add the mushroom/spinach to the mixing bowl.
  • Mix up all the ingredients.
  • Refrigerate for 30 minutes
  • Line a cookie sheet with parchment paper. Spray parchment paper with spray olive oil.
  • Make hamburger patties and put them on the sheet, spraying the top of each pattie with the oil.
  • Broil burgers 10-15 min. until brown, then flip them over and brown the other side.

ROASTED SUNCHOKES with ESCAROLE and BEANS

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Benefits of Sunchokes, Escarole, and Beans

  • Sunchokes (Jerusalem artichoke) is a root veggie high in iron. The carbohydrates are stored as inulin. The body breaks it down slowly so blood sugar stays more stable.
  • Escarole is a green leafy vegetable high in vitamins A and K. These vitamins support the health of the immune and neurological systems. They have  high carotenoid compounds which act as antioxidants. They are high in iron, calcium, and potassium.
  • Great Northern Beans contain omega-3 fatty acids which may be helpful in preventing cardiovascular disease, immune system disorders, (including diabetes), and some cancers. These beans are low in calories, sugar, and fat. They offer high protein and fiber. Great Northerns are low glycemic and the complex carbohydrates digest slowly. This can be helpful in controlling hunger helping  with weight gain and is a good food choice for dieters.

Roasted Sunchokes

  • 1- 11/2 # of sunchokes
  • 1/3- 1/2  cup olive oil
  • 1/2 teaspoon Simply Organic rosemary
  • sea salt to taste
  • 6 cloves chopped garlic

Directions

  • Mix the rosemary in the olive oil.
  • Scrub the sunchokes, leaving the skin on them.
  • I roast the sunchokes on my pampered chef large bar pan lined with parchment paper.
  • Placed the sunchokes on the pan, spreading them evenly on the pan.
  • Pour the olive oil, salt, and the garlic on the sunchokes.
  • Work the ingredients all into the sunchokes.
  • Roast at 425 degrees about 20- 30 min. until tender and brown.

Escarole and Great Northern Beans

  • 1 head of organic escarole washed and chopped
  • 4 cloves organic chopped garlic
  • sea salt to taste
  • organic crushed red pepper to taste
  • 1/4 cup organic olive oil
  • 1 can organic great northern beans
  • 1 tablespoon organic lemon juice

Directions

  • Add the lemon oil to the olive oil
  • Sautee lightly the garlic in the olive oil
  • Add the chopped escarole and cook down like spinach.
  • Add the sea salt and crushed pepper.
  • Add the can of drained great northern beans.
  • Now is the time for the sunchokes, put them in the pan. Heat through.
  • Plate it up and eat with your favorite gluten free bread.

VEGGIE LASAGNA with FENNEL YOUNG LIVING ESSENTIAL OIL

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Ingredients

  • 1 eggplant (about the size of an 8 1/2 shoe)
  • 4 cups shredded organic carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
  • 2 cups shredded organic zucchini
  • 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
  • 6 cups your favorite organic red sauce (love Primal Kitchen Vodka Sauce on Thrive Market)
  • organic aqua faba (liquid from garbanzo beans)
  • Gluten free organic flour (namaste cup for cup. Amazon)
  • Gluten free organic Breadcrumbs (Look up my vegan gluten free bread to make your crumbs)
  • 20 oz. Organic tofu (I used Wildwood sprouted tofu)
  • Gluten free organic noodles cooked for only 5 minutes (I use Jovial. Thrive Market or Amazon)
  • sea salt
  • 6 drops Young Living  Fennel Essential Oil (optional)
  • crushed red pepper

Directions

  • Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min. Use the aqua faba to dip the eggplant in for breading. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in aqua faba then in gluten free bread crumbs. I use a pampered chef large bar pan, lined with parchment paper and sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking organic olive oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
  • Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. (Essential oil is totally optional) Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
  • Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for 45 minutes – 1 hour.
For additional information and uses of the oils mentioned here, please click here.