Ingredients: 2 cups gluten-free old-fashioned oats 1 cup of nut butter (almond, peanut, or cashew) 2/3 c honey 1⁄2 cup of 2-3 of the following: Sunflower seeds Ground flaxseed Raisins Cranberries Hemp seed Chopped dates Chocolate chips Coconut flakes Directions Mix all ingredients well. Roll into balls and freeze. ...
Get your holiday off to a Good Start with some of these healthier yet flavorful nuts! These nuts can be great served with cocktails or packaged for gifts. Ingredients: 3 T melted grass-fed butter, ghee, or avocado oil • 3 T Worcestershire Sauce 1 t salt 1⁄2 t cinnamon 1⁄4 t garlic powder 1⁄4 t cayenne pepper Dash Hot sauce (for reference, we used Fix Sriracha) 1 lb. pecans or nut mixture of pecans, walnuts, and cashews Directions: Combine nuts and drizzle butter to cover. Add remaining ingredients and combine well. Bake at 350 degrees for 12-15 minutes, stirring every 5 minutes to brown evenly. Cool for 10 minutes. Keep in airtight container for up to 7 days. ...
Farro is an ancient grain that is over 7000 years old. It has a nutty flavor and provides a great plant-based option high in protein, fiber, vitamins, and nutrients. It can be used in place of rice but is not gluten-free for those avoiding gluten. Ingredients: 1 1⁄2 c farro, rinsed Salt and Pepper 3 T organic unsalted grass-fed butter 1 onion, chopped 1⁄2 c dried cranberries 1 garlic clove minced 1⁄2 c pecans, toasted and chopped 1⁄4 c fresh Italian Parsley, chopped Directions: Rinse farro well, then drain. Bring 2 quarts of water to a boil. Add farro and 1 tsp salt. Return to boil, lower heat to simmer, and cook for 20 minutes covered until the grain is softened but nutty. Drain farro. Melt butter in...
If you're anything like us, you have plenty of Thanksgiving turkey leftovers. Try using that leftover turkey in this yummy soup recipe that is healthy and hearty! Ingredients: 1 tbsp olive oil 2 cups chopped leftover turkey, white and dark 2 cups sliced mushrooms 1 yellow onion, diced 4 cloves garlic, minced 2 carrots, chopped 3 celery stalks, chopped 1 tsp Italian seasoning 1 tsp salt 1/2 tsp pepper 6 cups chicken broth 1 cup wild rice blend 1 tbsp fresh finely chopped sage (or 1 tsp dried - optional) 2 tsp lemon juice 1 cup cashew milk Instructions: Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery, and carrots, cooking another 5...
Did you sign up for our Healthy Holiday Cooking class with Chef Joe? If not, there's still time! To get you excited for this class and get you prepared for your best Thanksgiving dinner yet we want to give you Chef Joe's super secret Cranberry Sauce. Ingredients: 3 cups cranberries 1/2 cup of orange juice Zest from one large orange 2 tbsp honey Pinch of salt 1 tbsp Gran Marnier liquor (optional) Directions: Combine the orange juice, cranberries, and salt in a food processor. Pulse until cranberries are smooth but not pureed. Note: The cranberries should still have texture. Add honey and Gran Marnier and zest to cranberry sauce. Pulse momentarily, just to incorporate. Best refrigerated overnight or for several hours Enjoy! ...
The holidays are right around the corner, and this Shrimp and Prosciutto recipe aims to impress during those dinner parties. Ingredients: 5-7 slices of nitrate-free prosciutto 1 lb shrimp tail on 2 T grass-fed organic butter or avocado oil 1 tsp garlic powder Salt and pepper Directions: Preheat oven to 425 degrees Cut prosciutto slices into 1 in by 4-5 in strips. Melt butter and add garlic powder and salt, and pepper. Wrap each shrimp with prosciutto strips and baste with butter mixture. Bake in a dish for 8-10 minutes or when prosciutto is crispy. ...
This spinach avocado dip is a great way to bring a fresh yummy dip to your holiday spread! Ingredients: 5 cups baby spinach 1 large avocado ½ medium onion 2 garlic cloves Juice of one lemon ½ t Himalayan salt Pinch of cayenne pepper Directions: Add all ingredients to a food processor and process until smooth. Serve with vegetables, Cassava chips, or rice chips. This "sauce" can also serve as a sauce over fish or chicken! ...
Asparagus with Toasted Walnuts and Pomegranate Basil Vinaigrette Ingredients: 1 bunch asparagus trimmed ( 1 T olive oil, salt and pepper to taste) ½ cup walnuts, toasted 2 T pomegranate juice 2 T extra virgin olive oil 2 T balsamic vinegar 1/3 cup chopped basil Directions: Preheat oven to 375 Combine pomegranate juice, olive oil, vinegar + basil for vinaigrette + set aside Drizzle asparagus with olive oil, then sprinkle with salt and pepper and bake. Cook in preheated oven for 20 minutes. Do not overcook. Allow the asparagus to cool, then top with walnuts + vinaigrette. ...
Do not be intimidated by the steps with this salad. It is well worth it. Packed with many phytonutrients and antioxidants, this nutrient-dense salad will get you extra credit on nutrition. You may choose to make the beets and pickled onions a day ahead, so it will be easy to throw the salad together at dinnertime. Beets 2 golden beets, scrubbed, peeled, and cut into 1-inch cubes Juice of one navel orange 1T orange zest 1 T honey 3⁄4 t sea salt 1⁄4 t ground pepper Line a baking dish with aluminum foil. Scatter cut-up beets on foil. Combine juice, zest, honey, and seasonings in the dish. Drizzle over beets and top with the second sheet of aluminum foil, forming a pouch by sealing sides. Bake in...
This is so simple; I'm kicking myself for not doing this earlier! Baked Spaghetti Squash is a great alternative to traditional noodles and is yummy with some pesto sauce! Give it a shot this weekend! Directions: Preheat the oven to 350 degrees. Bake squash for an hour. Slice the cooked squash in half once cooled slightly. Scrape out seeds and discard. Drag a fork or scored tongs over the flesh pulling the strands apart, and place them into a bowl. Toss with one of the pestos or use it as noodles in any recipe. ...