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LENTILS AND BUTTERNUT SQUASH

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lentils

Ingredients

  • 2 cups cooked organic lentils. (A quick alternative is buying already cooked Melissa’s brand lentils).
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 2 cups organic vegetable broth (Bonafide. Thrive Market, Vitacost or Amazon
  • 1 organic onion chopped
  • 1 cup small cubed organic butternut squash
  • 1 Simply Organic bay leaf
  • 2 tablespoons organic lemon juice
  • 1 teaspoon Simply Organic Thyme
  • Organic Cherry tomatoes
  • Alfalfa Sprouts (or favorite micro-green)

Directions

Put the 1/4 cup olive oil in a skillet.
Add the onion. Salt slightly. Cook on low until the onion is caramelized.
Add 2 cups broth, 1 bay leaf, 1 cup cubed butternut squash.
Bring to boil, turn down to a simmer and let simmer until the butternut is tender.
When squash is tender add Lemon juice.
When ready to serve add the cherry tomatoes and micro-greens.

RED LENTIL PENNE WITH SWISS CHARD AND BABY BOK CHOY

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photo

Ingredients

  • 1 box organic Red Lentil Penne (Food to Live. Amazon, Whole Foods)
  • 2 cups firmly packed organic Swiss Chard, washed and chopped fine.
  • 1 cup firmly packed washed organic Baby Bok Choy
  • 3/4 cup halved raw organic walnuts (Terrasol. Terrasol.com or Amazon)
  • 2 tablespoons organic lemon juice
  • 1/2 teaspoon Simply Organic Thyme
  • 2 cloves crushed organic garlic
  • Organic Cherry Tomatoes (halved)
  • Fresh organic Red Pearl Onions
  • 1/4 cup organic olive oil (Thrive Market brand)
  • 1/4 cup organic nutritional yeast

Directions

Chop and soak Swiss Chard in salted water for 15 minutes. Drain and add the lemon juice.
Chop up the Baby Bok Choy. Set the Swiss Chard and Bok Choy to the side.
Cook the noodles according to directions on box. Drain and coat with olive oil
Set aside in a serving platter.
Put the pearl onions in boiling water for 3 minutes so they can be popped out of the skin.
In a stir fry pan add the olive oil with dried Thyme.
Add garlic, then add Swiss Chard and Bok Choy. Just heat through, don’t over cook.
Add those veggies to the platter of Penne
Scatter with halved Cherry Tomatoes, Walnuts and those little Red Pearl Onions all over the Penne. Sprinkle with the nutritional yeast.

STUFFED GRILLED PORTOBELLO

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mushroom

Ingredients

  • 3 raw organic portobello mushroom caps cleaned with stem removed (the stem can be chopped and added to the spinach.
  • 1 cup of cooked organic Rice/Quinoa mixture
  • 1/4 cup organic olive oil
  • 2 tbs. chopped organic shallot
  • 1 chopped organic garlic
  • 2 cups firmly packed fresh spinach
  • 1 tbs. gluten free Tamari
  • 1/4 cup Eden organic Spicy Pumpkin Seeds
  • 1/4 cup finely ground pecans
  • 6 fresh ripe figs chopped up

Directions

  • Put the oil in a frying pan.
  • Add the shallot and garlic, sautéing until clear.
  • Add the spinach, chopped mushroom stems, and Tamari. Sautéing it until wilted and juicy.
  • Stir in the rice/quinoa. Add pumpkin seeds and pecans. Mix well.
  • Mash in the chopped figs. This will help hold it together.
  • Stuff each mushroom with the stuffing.
  • Spray the mushrooms with spray oil.
  • Go outside and grill them up.

MEXICAN LASAGNA

By

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

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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
  • organic Gluten free flour or tapioca flour
  • 4 cloves organic garlic (minced)
  • 1/4 cup organic olive oil
  • 1/4 cup organic white wine
  • 1/4 cup organic chicken broth
  • 1/2 teaspoon Simply Organic Lemon flavor
  • Juice of 1organic lemon
  • Sea salt to taste
  • 1/2 # raw organic baby spinach
  • 2 tbs organic 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. Soak 30 minutes in salt water.
  • Drain the chicken and dry them off with paper towels.
  • Dust each piece of chicken, front and back with the flour. This will help the liquids to thicken.
  • In a large 12 inch skillet with a lid, add the olive oil and heat up.
  • Add chicken and start to brown the chicken for just a short time before adding the wine and broth and lemon flavor.
  • 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.

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.