I wanted to make a spinach artichoke dip for Christmas day since we were going to a friend’s house for dinner, but my friend has a very restrictive diet, and I couldn’t bear to make a dip with store-bought mayonnaise so I re-vamped a recipe, and I am happy to say that it was a WICKED hit with my kids, and husband. So, I thought I would share it with you, just in time for 2014.
- 2 cloves garlic
- 1/2- 3/4tsp. salt
- 3 C. white beans, cooked
- 4 c. spinach, washed
- 1 can Artichoke hearts, in water
- 1/4-1/3 c. cream cheese
- 1/2 c. parmesan cheese Olive oil, and water for consistency and taste
- Soak and cook beans according to package directions. Add garlic and salt to food processor, and process until minced. Add spinach and process again until chopped small. Add beans, artichokes, and a few drizzles of olive oil, and process until ingredients are combined. If needed, add some water until you reach a creamy consistency. Now for the secret ingredient: add cream cheese, and parmesan cheese until combined. Taste... enjoy! Add more salt if needed; but not too much! Tell me what you think! (I'm sorry, I would have posted pictures, but my computer was being stupid!)
This is my favorite Fall and Holiday dessert! It is high in protein, and has the nutrition of pumpkin, and the sweetness of natural sweeteners like honey and maple syrup that make it a perfect substitute for pumpkin pie.
- 9 egg yolks
- 1 cup whole milk
- 1 cup coconut milk (canned)
- ¼ c. maple syrup
- ¼ c. honey
- 2 c. pumpkin puree
- 1 tsp. Cinnamon
- ½ tsp. Nutmeg
- A pinch of cloves
- Preheat oven to 350 degrees. Combine all ingredients in a large bowl in a double boiler on your stove, or a large pot filled halfway with water so the ingredients don’t scald or curdle when in contact with direct heat. Continue stirring ingredients until they thicken and can leave a thin coat on a wooden spoon.
- Transfer ingredients to an oven-safe dish, and bake uncovered for 45- 50 minutes. The custard should be browned on top, and around the sides, with a few heat pockets bubbling in the middle- it should not be runny or boiling, but moist and a soft, solid texture. Remove from oven and let sit for 15 minutes. THe result should be a soft custard, pumpkin pie- like texture. Enjoy with a spoonful of real whipped cream!
A Healthy rendition of Olive Garden’s Zuppa Toscana- less unwanted fats, more protein, and a wonderful dose of healthy vegetable with cauliflower as the secret ingredient to a creamy, delicious soup on a cold day!
- 2 Tbsp. Coconut or olive oil
- 5 C. Chicken or vegetable broth, divided
- 1 C. Whole Milk
- 1 Head, cauliflower, rinsed, stem removed and broken into florets
- 6 Medium yellow or red potatoes, diced in medium-sized chunks
- 1 Bunch of Kale, rinsed and leaves removed from stems
- 1 Pkg. Organic Chicken sausage- Nitrate free (4 sausages)
- 1 Medium onion, diced
- 2 Cloves garlic, minced (or substitute 2 tsp. Garlic powder)
- 1 ½ tsp. Natural sea salt
- Pepper to taste
- In a large stockpot on medium heat, add oil. When heated, add garlic and onion, and cover, sauteeing only a couple of minutes, or until onion is softened. Be careful not to let the garlic burn! Add sausage and simmer, cover again for about 5-7 minutes, stirring occasionally until sausage is heated through. Roughly tear kale leaves and add kale and potatoes, and 1 c, broth. Stir, and cover again allowing kale and potatoes to soften, about 5-10 minutes. Add remaining broth, salt and pepper, and return to a simmer for about 10 minutes or until potatoes are soft to the prick of a fork.
- While soup is simmering, in a separate pot, add 1 cup water, and bring to a boil. Add cauliflower, and steam for 10 minutes. Remove from heat, drain, and using an immersion blender, or separate blender, blend cauliflower and 1 c. milk until combined and smooth.
- Remove soup from heat. Combine cauliflower puree and soup, stirring until combined, and heated through.
- Serve with a side salad or breadsticks, and you have a delicious, Italian-style meal for a cold day!
- I have doubled this recipe for you, so take your remaining soup. Pour it into a Ziploc Bag, and freeze it for another meal! Busy night dinner plans? Done and Done!
- 2 Tbsp. Coconut Oil or Butter, melted
- ½ C. Natural Peanut Butter
- ½ C. Dark Brown Sugar
- 2 Tbsp. Honey
- 1 Tbsp. Flax Meal
- 2 Eggs
- 2 Tbsp. Greek Yogurt
- ¼ tsp. Baking soda
- ¼ tsp. Baking Powder (Aluminum free)
- 1 tsp. Vanilla
- 1 ½ C. Rolled Oats
- ⅔ C. Chocolate Chips
- Preheat oven to 375.
- In a mixing bowl with a cookie dough or mixing paddle, cream together butter or oil, peanut butter, and sugars. When combined, add flax and eggs. Add Greek yogurt, b. Soda, powder, and vanilla. Mix until combined. Add oats, and mix until just combined. Slowly mix or fold in chocolate chips.
- In small spoonfuls on a well-greased or silicone-matted cookie sheet, place cookie dough four across and four down, allowing for space between each cookie. Bake for 10-12 minutes, or until beginning to brown on the top, and cookie looks baked through (no gooeyness on top). Allow cookies to cool on pan for 2-3 minutes before removing. Place on a cooling rack or wax paper to cool completely.
A creamy, flavorful soup that is so simple a child can make it. The best part? It’s healthy for you!
- 1 Tbsp. Coconut or Olive Oil
- 2 tsp. Garlic powder, or 2 cloves fresh garlic, minced
- ½ onion, chopped, or 1 Tbsp. minced, dried onion
- 1 ½ tsp. Sea or himalayan sea salt
- 4 C. chicken or vegetable broth
- 1 lb. or 1 bag frozen broccoli florets
- 1 head or 1 bag cauliflower- fresh is best
- 2 c. Cheddar cheese, shredded
- 1 c. pepper jack cheese, shredded
- In a large stock pot, add oil. When warm, add spices, sauteeing only for a few seconds. With fresh onion and garlic, saute until garlic begins to sizzle, and onion softens. Add broth. While that is heating, wash and chop cauliflower. When broth begins to boil, add cauliflower, and boil for 10 minutes, or until cauliflower is soft. Reduce heat to low. Using an immersion blender, blend all of the cauliflower until broth and cauliflower have incorporated, and the texture is smooth. A better option may be your blender if it can withstand the heat. Transfer only half of the broth with all of the cauliflower to the blender, and blend on high until completely blended. Return to your pan and stir cauliflower blend together with the original broth... Now add your cheeses, and stir until completely melted. An immersion blender will help to incorporated all of the stray shreds of cheese and smooth the texture. Now add broccoli, and simmer on low until broccoli is soft.
- There you have it! Add extra pepper jack for a little kick, and add more salt and pepper to taste, although it should be just right with the salt and heat from the cheese! Enjoy in a bread bowl, or with a piece of crusty sourdough bread! YUM!!
For a gluten-free, refined sugar-free breakfast food, this is as delicious as they come. Top with Grass-fed butter, and real maple syrup or fruit. Filling and nutritious! A hit, even with the kids!
- 8 Egg Whites
- 2 whole eggs
- 1/4 C. plus 2 Tbsp. Coconut flour
- 1/4 tsp. pink Himalayan salt
- 1 Tbsp. Ground Flax
- 1/2 C. milk, dairy or coconut (not fat-free)
- 1 tsp. cinnamon
- 1/4 c. almond or peanut butter
- 1 ripe banana, mashed
- coconut oil for oiling waffle maker
- In a large bowl, whip egg whites and salt until stiff peaks are formed. Set aside.
- In another large bowl or measuring cup, combine all other ingredients except coconut flour. Sift, or slowly incorporate coconut flour into ingredients to create less clumping. When well mixed, fold in egg whites until all combined.
- In a well-oiled and heated waffle maker, scoop between 1/4 and 1/3 c. waffle batter into maker. Cook until slightly browned, or to your liking. Top with butter, fresh or frozen fruit, and real maple syrup.