Dairy Free Hot Chocolate

Ingredients:

½ cup raw cacao or natural unsweetened cocoa powder
½ cup coconut sugar 
3 T carob powder (or more cacao if you don’t like carob)
2 T maca powder
2 t ground cinnamon
1 t ground ginger
¼ t sea salt

*1/4 t vanilla extract (optional)

Directions:
Mix all dry ingredients together in a bowl with a whisk. Store in an airtight jar or container. 
To make hot chocolate, add 8-12oz. of your preferred non-dairy milk to a saucepan over medium heat.  Add in 1-2 heaping spoonfuls of dry mix and 1/4 t vanilla extract, whisking constantly until all is combined and the milk is warm. Can adjust amount of dry ingredients to your taste. 

Options: can add a sprinkle of cinnamon or coconut whipped cream if desired on top.
**You can leave out the maca powder and ground ginger, but it is a nice healthy addition! Maca powder is a superfood and ginger is anti-inflammatory. 

Mexican Quinoa Bowl

Ingredients:
1 cup quinoa (rinsed in cold water) 
2 cups water 

1 1/2 cups cherry tomatoes, cut in half
1 (15 ounce) BPA free can of organic black beans, drained and rinsed 
4-5 green onions, diced

2 limes, juiced 
1/4 cup extra-virgin olive oil
2 t ground cumin 
1 t sea salt 
1/2 t red pepper flakes 

1/4 cup chopped fresh cilantro 
salt and pepper to taste

Directions:
Put 2 cups of water in a saucepan on stove on medium heat. Rinse quinoa in a sieve with cold water. Add quinoa to saucepan. Cover and bring to a boil. Reduce heat, leaving the lid on and simmer 10-15 minutes or until quinoa has absorbed the water and split open. 
Click here for detailed directions on cooking quinoa.

Meanwhile, juice limes, chop cilantro and onions and slice tomatoes. Set aside. In a small bowl add lime juice, olive oil, salt, cumin and pepper flakes. Whisk. 
Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and pepper. Serve immediately or chill in refrigerator.

Makes a great lunch or a side dish with tacos for dinner. You could always cut up some grilled chicken and add to your salad.

Meghan's Chocolate Hemp Spread

So next week I start the Academy of Culinary Nutrition. I can't wait to learn more about creating recipes and the effects that foods have on our bodies. This recipe is from MeghanTelpner's Blog. It is amazing! Check it out to see all of the amazing health benefits it has!

Ingredients:
¼ cup hemp seeds
⅓ cup raw cacao
¼ cup ghee or coconut oil
2 T honey
a small pinch of sea salt (optional)

Directions:
Process all ingredients together until smooth in a food processor. 
Can add more sweetener as desired to taste.

*Refrigerate any leftovers. Will harden when it gets cold. Take out and let soften before using. 

Paleo Peach Pie with Pecan Crust

I love it when the Peach Truck comes to town. My favorite pie is Peach Pie. I found this recipe at foodlamor.com and altered it slightly. 

Pecan Crust Ingredients:

1 cup pecans ground into pecan meal (a coarse flour)
1/4 cup coconut flour
1 T ground flax seed
1/4 t sea salt
1/4 t honey or pure maple syrup
1 T water
1 T coconut oil

Pecan Crust Directions:
Preheat the oven to 350. Combine all the dry ingredients together then add in the wet and stir with a fork until it’s all incorporated. Press the mixture into a pie pan, working it up the sides until it’s even. Bake for about 15 minutes or until the edges and center begin to brown. 

Pie Filling Ingredients:
5 cups sliced peeled peaches
3 T arrowroot starch or GF cornstarch 
1 T water
1/2 T lemon juice
3/4 cup wild honey
dash cinnamon 

Pie Filling Directions:
Take 1 1/2 cups of peaches and puree in a blender or food processor until smooth. In a separate bowl whisk together the water, lemon juice, and starch. Combine the pureed peaches with the honey and the starch mixture in a small sauce pan. Stir in the cinnamon and bring the mixture to a boil over medium heat. Stir for about 5 minutes while it bubbles. Stir constantly or it will stick. Then turn off the heat and allow it to cool. 


Let crust cool to a warm temperature, not hot. Stir the other 3 1/2 cups of peaches together with the thickened pureed peach mixture. Pour it all into the crust and set in the fridge to cool completely and to finish setting up. Serve cold with some whipped coconut cream or just as is.

Paleo Vegan Zucchini Pizza Crust

Ingredients:
2 medium zucchinis or 3 small ones
¼ t sea salt
½ t dried basil
½ t dried oregano
½ t garlic powder or 2 garlic cloves, minced
½ t dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs - 2 T flax meal and 6 T water)

Directions:
Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis. You can use a food processor or a grater.
Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
Remove from the steamer or microwave and pour onto a kitchen towel or nut milk bag.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into a pizza.
Bake for 15-20 minutes, or until the edges are brown.

Remove from oven and top with your favorite toppings. I put some pesto and a little homemade spaghetti sauce on ours. Then I topped it with fresh cut tomatoes. I also cooked some onion, a red pepper and some yellow squash in a little bit of olive oil until soft, but not mushy. Add veggies on top of sauce/pesto. 
Turn oven to Broil and cook pizza for 3-4 more minutes. Watch carefully so it doesn't burn.
Remove and let cool. Slice and eat. 

* I found the recipe for the crust on the website applestozoodles.com 

Non-Dairy Milk

So I haven't had dairy in 5 years. I usually buy So Delicious brand coconut milk, but today I made my own nut milk and it was super easy. Below is Meghan Telpner's recipe. You can visit her blog HERE.

Ingredients:

1/4 cup sesame seeds, soaked and rinsed
2 T hemp seeds
2 T pumpkin seeds, soaked and rinsed
1/2 tsp vanilla extract
2 dates or honey to taste 
2 cups water

Directions:
Place sesame seeds, hemp seeds, pumpkin seeds, vanilla, dates/honey and water in your high speed blender and blend until smooth.  
Strain out pulp using a nut milk bag.

If making chocolate milk, rinse blender and pour milk back in, adding 1/4 c cacao or carob powder and additional sweetener to taste. Blend until smooth.


Chill, then enjoy. Can store in a mason jar in your fridge for three days.

*I want to try it with coconut next. You could always use almonds or cashews too. Use 4 parts water and 1 part nuts/seeds (2 cups water + 1/4 cup nuts/seeds).

Kimchi

I've never had Kimchi before, but have been reading about the health benefits of fermented foods. I decided to try it. I got the recipe from Meghan Telpher at Academy of Culinary Nutrition. It is very easy and amazingly delicious. Next time I will cut the chili powder in half because it was really spicy.

Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.


Just a word of warning, you can smell it while it is fermenting. I could smell it as soon as I walked into the kitchen. Not a bad smell, but definitely noticeable. 

For an delicious stir-fry using kimchi, click HERE.

Vegetable Meatloaf

I make meatloaf once a year. Why? Because I always hated meatloaf growing up. No offense Mom. Just not my thing. I made this vegetable meatloaf and will definitely be making it more often now! It was even better the next day warmed up. Great dish to make ahead and put in the oven when you get home from work or even bake a day ahead and reheat.

Ingredients:

1 red or orange bell pepper
1 small onion or 1/2 medium onion
1 small zucchini
1 c chopped spinach
2 t extra virgin olive oil

1 lb ground beef
1 egg or 1 chia egg (1T chia meal + 3T water)
1/2 c flax meal
1/8 c nutritional yeast or parmesan cheese
salt and pepper

Directions:
Finely chop first 4 ingredients. Heat olive oil in a large skillet. Cook vegetables until soft. Drain any liquid off (if any remains). In a large bowl stir together cooled vegetables with ground beef, egg, flax and nutritional yeast. Place in a loaf pan or shape into a loaf and place in a baking dish. Bake at 450 degrees for one hour or until cooked thoroughly. Let cool 5-10 minutes before slicing and serving. Goes great with buttered peas and mashed potatoes. (or in my case, just buttered peas since I can't eat potatoes).

Roasted Broccoli & Baby Carrots

Ingredients:
broccoli
3 cloves garlic, minced
2-3 T extra virgin olive oil
baby carrots
Salt and Pepper

Directions:
Wash and trim broccoli, cutting into florets. Wash carrots. Add carrots and broccoli to a large cookie sheet or baking pan. Drizzle olive oil over broccoli and carrots. Sprinkle garlic and salt and pepper on top. Stir with your hands or a wooden spoon to coat well.
Bake in a preheated oven at 450 degrees for 20 minutes. 

*You can do broccoli by itself if you prefer. I ate mine with Crispy Honey Garlic Salmon.

Heavenly Hash

I saw this recipe in a magazine in the Dr's Office and decided to make my own version. It is amazing!  I like to make it at the beginning of the week and have it for breakfast throughout the week. 

Ingredients:

2 cups brussels sprouts; washed, trimmed and quartered
2 apples; washed and cut into cubes or small pieces
1 butternut squash; peeled, de-seeded and cut into cubes
2 carrots; peeled and sliced (I used purple carrots for added color)
4 T vegan butter or Ghee or oil of your choice (divided)
2 1/2 t sea salt (divided)
3/4 c chopped celery
1 cup onion chopped
2 t sage or 1/2 c minced fresh sage leaves
1/2 t dried thyme
1/4 c raisins
1 lb grass fed beef
3/4 lb ground turkey or pork
1/2 t pepper
1/2 t red pepper flakes
1 T pure maple syrup
1/2 c chopped pecans

Directions:
Preheat oven to 450 degrees F. On a sheet pan, toss the brussels sprouts, apples, squash and parsnip or carrot with 2 T melted butter. Season with 1/2 t sea salt. Roast for 20 minutes. 

Put 2 T butter in a saute pan oven medium heat. When butter begins to sizzle, add the celery, onions, sage, thyme and 1 t sea salt. Cook until veggies become translucent. Add the raisins and stir well. Pour into a large bowl and set aside. 
In the same saute pan, add beef and turkey or pork and brown, cooking until most of the juices have cooked off. To meat mixture add 1 t sea salt, 1/2 t pepper, red pepper flakes and maple syrup and stir well. Add meat to veggies with raisins in a large bowl.

When roasted veggies are done, add 1/2 cup chopped pecans and continue roasting for 10 more minutes. You can even turn the oven to broil the last 2 minutes to give the veggies a nice texture. Remove from oven and add to other ingredients in large bowl. Toss well and serve. Can be eaten alone or with over-easy eggs or even used as a stuffing. 

Paleo Granola

Ingredients:
1/2 c raw pumpkin seeds
3/4 c raw sunflower seed kernels
1/4 raisins
1/4 c dried cherries
1/4 c unsweetened coconut flakes
1/4 c pure maple syrup
1 t pure vanilla extract
1/2 t pure almond extract

Directions:
Preheat oven to 350 degrees F.
Mix maple syrup and extracts in a small bowl. Mix the rest of the ingredients in a medium bowl. Pour maple syrup mixture over ingredients in the medium bowl and stir well, until coated.
Pour onto a cookie sheet lined with parchment paper. Bake for 15 minutes, stirring once halfway through cooking period. 
Let cool. Serve with your favorite dairy free, sugar free milk or with coconut yogurt and fruit or just eat as a snack.

*Saw this recipe in the Paleo Magazine. It is delicious! 

Fluffy Fruit Dessert (Whole 30 & Paleo)

Ingredients:
1 can full fat coconut milk
(I use Trader Joe's Extra Thick Coconut Cream)
12 oz fresh cranberries
16 dried apricots
1 lb seedless grapes, cut in half
2 medium apples
1/2 c pecan halves
1 t vanilla extract

Directions: 
Preheat oven to 350 degrees. Put your mixing bowl and beater in the freezer.
Wash cranberries and set aside a few for garnish. 

Place the rest in the bowl of a food processor with the dried apricots and grind them until the mixture has the consistency of relish. 

In a large bowl, toss the cranberry apricot relish with the cut apples and grapes. Cover tightly and place in fridge. 

Meanwhile, spread the pecans on a baking sheet in a single layer and toast for 5-7 minutes until golden. Be sure to keep an eye on them. They can burn quickly. When they cool, chop and set aside. Save a few for garnish. 

With chilled bowl and whisk/mixer, beat cream until fluffy, slowly adding vanilla as you mix. Stir whipped cream into fruit mixture and stir in nuts. Top with garnishes you set aside earlier. Serve as dessert or as a side dish. If you want to make it a bit sweeter, you can add in 2 teaspoons of Truvia to the cream as you are whipping it. 

*I saw the original recipe for this in a Paleo magazine. I altered it a little. Make it yours!

Roasted Chicken

Ingredients:

1 whole chicken, rinsed and patted dry
1/2 c butter (I use Earth Balance)
2 lemons
thyme
rosemary
salt and pepper

Directions:
Preheat oven to 425 degrees F.
In a small glass bowl, melt butter. 
Zest 1 of the lemons. 
Add zest and sprinkle in some thyme, rosemary, salt and pepper. Stir together.
Place chicken in 13x9" pan lined with foil, breast side up.
Rub butter mixture on outside of chicken and between the skin and the breasts. 
Cut the lemon you zested in half. Squeeze the juice over the chicken. 
Cut the other lemon in half and stuff it inside the cavity of the chicken. 
If you have cooking twine (make sure you have soaked it in water for at least 5 minutes) tie the legs of the chicken together. Place the pan in the oven and bake for 1 hour and 30 minutes. 

I like to serve this chicken with roasted carrots and cooked green beans.

Roasted Carrots

Ingredients:
1 pound of carrots 
(I like to use rainbow carrots)

avocado oil
sea salt
black pepper
2 T honey (optional)

Directions:
Peel carrots and trim the ends off. Slice into half inch slices. Place on a cookie sheet. Drizzle with olive oil and use your hands or a spatula to stir them around and coat them in the oil. Sprinkle with salt and pepper. Place in a 425 degree F oven for about 30 minutes or until just starting to get brown. 
Remove carrots from cookie sheet and place them in a bowl. I like to drizzle with honey and stir; however, they are delicious without the honey too. Serve.

Vegetable Turkey Cincinnati Chili

I saw this recipe in Paleo Magazine in my doctor's office. If they are going to make you wait an hour, at least have some good books to look at.  I took a picture of the recipe and made it for dinner when I got home. It didn't say anything about being like Cincinnati Chili, but being from Cincinnati, I immediately recognized the cinnamon and cocoa as a unique ingredient in Cincinnati Chili. So, I adjusted the recipe a bit and changed the title. It is amazing how much it tastes like Cincinnati Chili and you would never know it had so many vegetables or turkey in it. I took some to work today and 2 people tried it that like Cincinnati chili and they loved it. Delicious and nutritious! 

Ingredients:

1 medium butternut squash, peeled and seeded and diced
2 T olive oil
sea salt, to taste
1 lb ground turkey
2 medium carrots, peeled & chopped
2 celery stalks, chopped
1 medium yellow onion, chopped
2 cups chopped broccoli florets
4 garlic cloves, minced
2 T tomato paste
1 T chili powder
1 t ground cumin
1 t unsweetened cocoa powder or carob powder
1/4 t ground cinnamon
3 1/2 cups chicken broth
Diced avocado, for garnish

Directions:
Preheat oven to 400 degrees F. Toss the squash with 1 T olive oil and place on a cookie sheet. Sprinkle with salt. Roast for 20 minutes or until tender and brown in some spots.

Meanwhile, heat 1 T olive oil in a large pot or Dutch oven over medium heat. Add the turkey and crumble and cook until no longer pink.

Add the carrots, celery, onion, broccoli and garlic.  Cook, covered, for 6-8 minutes, stirring occasionally. 

Add the tomato paste, chili powder, cumin, cocoa or carob powder, and cinnamon. Cook, stirring for 1 minute. Add chicken broth and bring to a boil. Reduce heat to medium low and cover, simmer for 30 minutes. Add squash and cook another 10 minutes. Taste and add salt and pepper to your liking. Top with avocado or your favorite topping. 

Peggy's Kale Salad

I had never been to PF Changs until we went to Las Vegas. I had this amazing salad. When I got home I tried to recreate it and it tastes awesome! I will definitely be making this a lot! The following salad makes 3 side salads or 1 large salad that could be an entire meal.

Salad Ingredients:

3 cups chopped kale
2 cups chopped cabbage
2 stalks celery, chopped
1/2 c cherry tomatoes, cut in half
1/2 c red seedless grapes, cut in half
1/2 c walnuts
1 T pure maple syrup

Directions:
In a large bowl, toss together kale, cabbage, celery, tomatoes and grapes.
In a skillet over medium heat, stir walnuts until hot. Drizzle maple syrup over walnuts and stir for 1 minute. Remove walnuts from skillet and lay on a piece of wax paper in a single layer. Let cool.

Dressing Ingredients:
4 T lime juice
Zest from 1 medium orange
4 T fresh squeezed orange juice
1 1/2 t honey
4 packets Truvia or 2 T sugar or you can use whatever sweetener you like
a few dashes of salt
pinch white pepper
1 cup light extra-virgin olive oil

Dressing Directions:
Place juices, zest, honey, sweetener, salt and pepper in a bowl. Whisk with one hand while slowly adding the oil with the other hand. When all of the oil is whisked in, serve with your salad. This makes enough dressing for double the amount of salad above. Keep any leftover dressing in the fridge for later. 

Cauliflower Rice

Ingredients:
1 head cauliflower
olive oil or avocado oil
diced onion
salt and pepper

Directions:
Wash and cut cauliflower into chunks. Place 1/2 of cauliflower into the food processor and pulse until mixture resembles rice. Pour into a bowl and pulse remaining cauliflower. 

You can cook as much as you need and freeze the rest for later. To cook some now, drizzle olive oil or avocado oil into skillet on medium heat. Sauté onions until tender. Add the amount of cauliflower you want and cook, stirring often. You can add salt and pepper to taste; however, if your stir fry dish has soy sauce or is salty, then don't add salt to your cauliflower. 

Cook 5-10 minutes or until tender. Serve with your favorite stir fry or any dish that calls for rice. 

Sweet and Spicy Roasted Chicken

Before Roasting

This is an amazingly delicious meal! 

Ingredients:
1 lemon, plus 3 T freshly squeezed lemon juice (1 1/2-2 lemons)
2 ½ t kosher salt, more for pot
3 T freshly squeezed orange juice
4 T olive oil
1 ½ T whole grain mustard
3 T honey
1 bay leaf
½  t crushed red pepper flakes
Black pepper, to taste
1  4-pound chicken, cut into 8 pieces or 4 chicken breasts
3 cups sliced carrots (1/4-inch thick) or 1 cup baby carrots
1 onion, halved and thinly sliced
1/2 cup sliced dates (you can make this without the dates, but in my opinion they are the best part of the meal)
1 t dried thyme leaves or 1 T fresh thyme leaves

Directions:
Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Boil for 2 minutes and drain. Reserve slices, discard water.

In saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.

After roasting - ready to eat!

Put chicken in 13x9" dish and add carrots, onion, dates, thyme and blanched lemon slices. Pour honey mixture over everything in the 13x9" dish.  Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.

Heat oven to 425 degrees. Cover dish with aluminum foil and bake for 30 minutes. Remove foil and roast an additional 15-20 minutes or until carrots are tender. If the pan looks dry add 2 to 3 tablespoons  of water. 


Serve with rice or quinoa or mashed potatoes and steamed broccoli or brussels sprouts.

*I adapted this recipe from one I found in The New York Times.

Rhubarb Lentil Soup

Ingredients:

1 1/2 cups boiling water
3/4 cup dried petite green lentils
Cooking spray
2 cups finely chopped carrots
1 3/4 cups finely chopped celery
1 1/2 cups finely chopped red onion
1/4 cup chopped fresh parsley or 1 t dried parsley
2 cups chopped rhubarb 
4 cups less-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Pour 1 1/2 cups boiling water over lentils in a small bowl; let stand 10 minutes.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add carrot, celery, onion, and parsley to pan; sauté for 4 minutes. Add rhubarb, and sauté for 3 minutes. 

Drain lentils, and add lentils to pan. Stir in broth and salt and pepper; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until lentils are tender.

Eat as is or remove from heat; let cool 5 minutes. Place 3 cups lentil mixture in a blender or food processor. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir and serve.
*original recipe from www.myrecipe.com

Zucchini Pine Nut & Cranberry Paleo Pasta

Ingredients:

2 regular zucchini or 4 small, washed with the tops cut off
1/2 c pine nuts
2 T olive oil
1/2 c fresh cranberries
Sea Salt, to taste

Directions:
Using a food processor or vegetable slicer, make zucchini strands.
In a large skillet, lightly toast pine nuts. (Continually stir. They will burn easily.)
Remove pine nuts from skillet. Add 2 T olive oil and heat. Then add zucchini.
Sautee for 5 minutes on medium high heat. Add pine nuts and cranberries.
Sautee for 5-10 minutes, until cranberries slightly pop open and zucchini is soft.
Serve warm as a side dish or main dish.