Banana Walnut Cake

Banana Walnut Cake

Ingredients: (*use all organic)

2c Flour

1c Coconut Palm Sugar

1t Baking Soda

1t Baking Powder

1/2t Cinnamon

1/4t Sea Salt

1 egg beaten

2T Almond Milk

1/2c Applesauce (unsweetened)

1/2t Vanilla Extract

1/2t Coconut Extract

3 ripe Bananas, mashed

1/2 chopped Walnuts

Optional Frosting/Glaze: 2T unsalted butter creamed with 1 mashed banana, 1/4t cinnamon and 1/2t vanilla extract.

Pre-heat oven to 325. Sift together flour, sugar, baking soda, baking powder, cinnamon and sea salt. Mix beaten egg and milk together. In your heavy duty mixer add dry ingredients and mix on medium speed. Add the egg and milk followed by the applesauce, vanilla extract and coconut extract. After mashing the bananas, add to the mix. Finally add the walnuts until mixed. Add the cake mix to two greased cake pans and bake for 20 minutes or until a toothpick comes out clean. 

Creamy Spinach Penne

Creamy Spinach Penne

Ingredients: *use all organic

1 box Penne pasta

2c Fresh Spinach

4oz cream cheese

2T Dry Red Wine

12oz diced tomatoes

12oz tomato sauce

1/2 medium diced onion

2 cloves garlic, diced

1t Sea Salt

1t Parsley

1t Basil

1t Oregano

1t Red Pepper Flakes

1T Olive Oil

Prepare pasta as stated on the package (I prefer 'al dente'). In a deep skillet heat your oil and add the onions and garlic until translucent. Add the spinach until it becomes wilted. Add the wine, diced tomatoes and tomato sauce and cook for 2-3 minutes. Add all of your dry spices and cook an additional 10 minutes. Add the cream cheese and stir until melted. Once your pasta is cooked, drain and add right to your sauce. Cook on medium an additional 2-3 minutes and serve immediately. 

Garlic Steamed Mussels

Garlic Steamed Mussels

Ingredients

1lb PEI Mussels

1T Grapeseed Oil

4 cloves garlic, diced

12oz diced Tomatoes 

1c Broth

2t chopped Basil

2t chopped Parsley

1/2t Sea Salt

1/4c dry Red Wine

Add oil and garlic to your pan on medium heat. Let cook for 3-5 minutes. Add tomatoes, broth, wine, basil, parsley and sea salt. Cook an additional 3 minutes. Add mussels and cook until they open up. If a mussel does not open up, discard it as it is not for consumption. Serve immediately. *Try accompanying the mussels with some crusty Italian bread!

 

Chorizo Stuffed Poblanos

Chorizo Stuffed Poblanos

Ingredients (* use all organic)

3 Large Poblano Peppers

1lb Chorizo (grass fed-antiobiotic free)

1 medium yellow onion, diced

2 cloves garlic, diced

1T oil (I used Jalepeno infused Grapeseed Oil)

1/2c Shredded Cheese

*Optional toppings: cilantro, salsa and avocado

In a large frying pan add your oil, onion and garlic. Cook on medium heat till translucent. Add the chorizo and cook thoroughly. In the meantime, roast your poblanos on an open flame from your stove top or in the broiler then put the roasted peppers into a plastic bag for 10 minutes to 'steam' them making it easier to peel. Cut the peppers in half and remove the seeds. Add your chorizo mixture and top with your choice of shredded cheese (I used sharp cheddar and goat cheese). Bake in the oven at 375 for at least 20 minutes or until the peppers are tender. 

Candied Lemon Peels

Candied Lemon Peels

With the Holidays upon us we begin to scramble to get last minute gifts. Why not surprise your friends and family with a homemade gift! Candied Lemon Peels can be used as a garnish for a holiday cake, a refreshing glass of iced tea, Lemon Drop Martinis or even dipped in white chocolate for a sweet treat!

Indredients

5 organic Lemons

2 1/2 cups of Organic Cane Sugar

Wash your lemons then cut the top and bottoms off. Use a vegetable peeler to cut strips of the peel (about a 1/4 inch wide). In a saucepan, add your peels and cover with water. Bring to a boil, drain and repeat. Set peels aside and in a saucepan add 2 cups of sugar and 1 1/2 cups of water. Bring to a boil and add your peels, turn down heat and simmer for 1 hour. Remove peels from the liquid (this 'simple syrup' can be used at a later time to add to iced tea or make fresh lemonade). On a sheet pan spread the remaining 1/2 cup of sugar and roll your lemon peels onto the mixture. Place the coated peels onto a wire rack to dry for at least 5 hours. Store in an airtight container.

Pan Seared Scallops with Shiitake Mushroom Risotto

Pan Seared Scallops with Shiitake Mushroom Risotto

Pan Seared Scallops

1lb Sea Scallops

Course Sea Salt

1T unsalted Butter

1T Oil

Rinse the scallops and pat dry with a paper towel. Sprinkle the scallops with a pinch of course sea salt. Set your stove top to medium high heat and add 1T of unsalted butter and 1T of oil. When the pan has reached the high heat add the scallops and do not move them for at least 2 minutes to achieve a seared 'crust'. Turn the scallops over and cook for an addition 1-2 minutes. Remove from pan and serve immediately. 

Shiitake Mushroom Risotto

1cup Arborio Rice

1 medium yellow onion diced

1T olive oil

4cups Chicken Broth (make sure it is already warm)

4oz Chopped Shitake Mushrooms

In a medium stock pot heat the olive oil at medium heat and add the onions until they become translucent. Add the Arborio rice and mix till coated, about 2 minutes. Add the chicken broth one cup at a time stirring after each addition. The mushrooms can be added after all of the broth has been added to the rice. Continue till the Risotto has a creamy consistency; 20-25 minutes.

Breakfast-on-the-go-Bars

Breakfast-on-the-go-Bars

Ingredients:

2c Rolled Oats

1/2t Baking Soda

1t Flax Seed

1/3c chopped Walnuts

1 mashed Banana

1/3c Peanut Butter

1/4c Raw Honey

1T Almond Milk

1/4t Coconut Extract

Pre-heat oven to 350. Mix the dry ingredients separate of the wet ingredients  Fold the dry mixture into the wet mixture then spread onto a sheet pan lined with parchment paper. Place in the over for 20-25 minutes. Let the pan cool completely before cutting into bars. Can be stored for up to 2 weeks in an air tight sealed container. 

Crunchy Sprouted Grain Bean Burrito

Crunchy Sprouted Grain Bean Burrito

Ingredients:

(*use all organic ingredients)

6 Sprouted Grain Tortillas

12 oz Refried Beans

Chili Powder

Diced White Onion

Chopped Cilantro

Black Bean and Corn Salsa

Shredded Sharp Cheddar Cheese

Chopped Romaine Lettuce

Pre-heat oven to 350. Spread the refried beans onto the tortilla and sprinkle the chili powder on top. Add the diced onion, chopped cilantro, salsa, cheese and romaine lettuce. 

Roll the burrito and place on a sheet pan. Bake for 10-15 min or until warmed.

Arugula, Beet and Goat Cheese Panini

Arugula, Beet and Goat Cheese Panini

2 peeled and steamed beets-sliced

A handful of Baby Arugula

Goat Cheese

Olive Oil

Sourdough Bread

Spread the goat cheese onto one piece of the sourdough bread. Top with the sliced beets and a handful of arugula; sprinkle with olive oil and top with second piece of bread. Add the sandwich to your lightly oiled panini pan on medium heat until golden brown and repeat on the other side. (* optional: spread Boursin garlic and herb gournay cheese onto one side of the bread for a more dramatic flavor).

Apple-Blueberry-Pear Crockpot Crisp

Apple-Blueberry-Pear Crockpot Crisp

Ingredients:

2 large apples, peeled and cut into strips

4 medium pears, peeled and cut into strips

1/2 cup blueberries

1T lemon juice

1/3 cup all-purpose flour

1/3 cup Coconut Palm Sugar

2t cinnamon

pinch of sea salt

Topping

1/2 cup rolled oats

1/4 cup raw walnuts, chopped

3T un-salted butter, cut into chunks

Add the apples, pears, and blueberries to your crockpot and cover with lemon juice. Coat the fruit with flour, coconut palm sugar, cinnamon and salt. Top of the mixture with the rolled oats, walnuts and chunks of butter. Cover and cook for 1 1/2- 2 hours on high heat. (check for desired tenderness of the fruit)

Detoxifying Lemon Cayenne Water

Detoxifying Lemon Cayenne Water

Start your morning out right with a warm glass of Lemon Cayenne Water! Yes, I said CAYENNE! Cayenne not only aids in digestion and regulates your blood sugar but it helps kick start your metabolism. The lemon helps to rid your kidneys and liver of toxins. Both lemon and cayenne naturally have detoxification and anti-fungal properties as well as immunity boosting properties. With flu season right around the corner this is a great way to help arm yourself naturally!

Ingredients:

1 cup warm filtered tap water
1/2 organic lemon
a pinch of organic cayenne pepper

Add the juice of half a lemon to your warm filtered water and sprinkle just a small pinch of cayenne pepper.

Turkey Arugula Panini

Turkey Arugula Panini

I am tired of the same old cold sandwiches so I put a fresh little spin on it! Even my 2-year-old loves them!!

On 2 slices of sourdough bread spread on organic mustard, add 4 pieces of organic uncured salami, sliced organic oven roasted turkey breast, sliced organic roma tomato, sliced organic white onion, and several organic arugula leaves. Lightly coat your panini pan with organic olive oil and on medium heat add the sandwich. Turn after 2-3 minutes or until golden brown. ENJOY!

Breakfast Porridge

Breakfast Porridge

Looking for a natural source of energy? This porridge is such a great start to any morning. It's packed with the protein, fiber, nutrients, vitamins and minerals that your body craves to help you get through your day! This is such a versatile recipe so feel free to add or omit to your liking! (and you don't have to limit this to just  breakfast)

Ingredients (*use organic)

1/4 cup Steel Cut Oats

1/4 cup Rolled Oats (Bob's Red Mill)

1/4 cup Sprouted Whole Grain Cereal (Food For Life, Ezekiel 4:9)

a pinch of Flax Seeds
a pinch of Chia Seeds

a pinch of Organic Cinnamon

1/4-1/2 cup Unsweetened Almond Milk

1/2 cup fresh fruit (feel free to use frozen if that's all you have on hand)

*optional small handful of Walnuts

Mix all of the dry ingredients together (except the Chia Seeds). Add the Almond Milk and top with fresh fruit (my favorite is blueberries...and if using banana don't add it until you are ready to eat). Refrigerate overnight in an air tight container. When you are ready for breakfast add the Chia Seeds and enjoy cold or heat to your liking (I enjoy it cold). Can be stored in fridge for up to 2 days. 

Blueberry Star Cookies

Blueberry Star Cookies

Ingredients: (* use all organic)

2 sticks of butter

4 oz cream cheese

1/2 t almond extract

2 1/2 cups flour

1 cup homemade blueberry preserves

In a heavy duty mixer add the butter, cream cheese and almond extract on low speed until mix  is well blended.  

Add the flour slowly until incorporated into the butter and cream cheese mixture. Roll the mixture into a ball, cover in plastic wrap and place in the refrigerator for at least one hour. 

Pre-heat oven to 375 degrees. Roll out the dough onto a lightly floured counter top and roll out 1/4 inch thick. Use cookie cutters to make a star shape and add 1t of preserves to the top of the dough.

Place the cookies onto a cookie sheet lined with parchment paper and place in the over for 8-10 minutes until slightly brown.

 

Spicy Orange Beef

Spicy Orange Beef

Ingredients

1lb sliced flank steak

2t minced garlic

4 green onions

3T spicy chili paste

2t ground ginger

1 orange (for juice, and peel)

1 red bell pepper chopped

Sauce

2T chicken broth

2T soy sauce

1t sesame oil

1T rice wine

1 cup rice (cooked according to package. I prefer Basmati rice) 

In a small bowl combine chicken broth, soy sauce, sesame oil and rice wine. Add the juice of the orange and save peel (remove all the white pith and slice into strips). Mix and set aside.

 Heat a large wok on high heat and add oil. Add beef and fry until it is almost completely cooked. Remove beef and set aside. With the remaining oil in the pan add orange peel, chili paste, minced garlic and ginger. Saute for 3 minutes then add the green onion for another minute. Add the beef back to the pan and add the sauce and vegetable for another 2-3 minutes then remove from heat. Sauce will thicken slightly as it sits. Add to rice and enjoy!