Vegan Paleo Cream of Broccoli Soup

Ingredients:
2 T olive oil
1/4 c chopped onion
2 garlic cloves, minced
1/2 t salt
1/4 t pepper
1/2 c chopped celery
4 c chopped broccoli, stems and florets (peel stems before chopping)
4 c chicken broth or vegetable broth
dash of nutmeg 


Directions:
Peel broccoli stems and chop. Set aside. Chop florets and set aside, separately from stem pieces. 

In a large pot, heat 2 T olive oil. Add onion and stir until brown, but not burnt. Add 1/2 t salt and 2 cloves garlic minced, 1/4 t pepper and 1/4 c water. Saute for 5 minutes. 

Add 4 cups chicken or vegetable broth and chopped broccoli stems. Cover and bring to a boil. Reduce heat to medium and cook until broccoli is tender, about 15 minutes. Add broccoli florets and cook 5 more minutes. 

Meanwhile, in a small saucepan, heat 2 T olive oil. Add 2 T garbanzo bean flour and cook on low for a few minutes. Continually stir or it will burn. After it turns brown, add 1 cup of coconut milk and whisk. Cook for 10 minutes, whisking so to not let it stick or burn. Mixture should be thick. 

Transfer the broth and broccoli in the pot to a blender and puree. If you don't have a Blendtech blender, be sure to leave the top of your blender open a little to let steam escape. Place back in large pot. Add milk mixture and stir well. Add 1/4 c nutritional yeast and whisk together. Cook for 5 more minutes and then remove from heat. 

Add salt and pepper to taste, and a sprinkle of nutmeg (optional).

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 

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.

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. 

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.

Green Beans

My mom always makes her green beans with bacon grease and once you've had them that way, no other green bean can compare. I always add fresh onion and garlic. I like how the Pioneer Woman adds red peppers to hers. It makes them pretty and they taste good. So here is how I make green beans. 

Ingredients:

1 lb fresh green beans or canned green beans, drained
1-2 T bacon grease
3 garlic cloves
1 small onion, chopped
1 cup chicken or vegetable broth
1 small red pepper, diced (The Pioneer Woman Way)
salt and pepper to taste

Directions:
Melt bacon grease in a pan. Saute onions and garlic for a few minutes. Add green beans and stir. Cook about 5 minutes, (if using fresh green beans, cook until bright green) then add broth, red pepper (if using) and salt and pepper. Cover and simmer for 30 minutes or until desired tenderness. 

Italian Parmesan Roasted Potatoes

Ingredients:
6 medium potatoes 
1/4 c olive oil
1/3 c parmesan cheese
1/4 c planko bread crumbs
1 T Italian Seasoning

Directions:
Preheat oven to 425 F degrees.
Wash and cut the potatoes in cubes. Fill a medium pot with water, add the potatoes to it and cook the potatoes for about 10 minutes just until they are a little tender. Do not cook through.
In a bowl, mix the Parmesan cheese, breadcrumbs and Italian seasoning.
Drain the potatoes and toss with olive oil. Sprinkle Parmesan mixture over the potatoes and toss, making sure each potato is coated with the mixture.

Bake for 30 minutes or until potatoes are golden.

*Original recipe from www.jocooks.com

Brussels Sprouts with Pears and Walnuts

Ingredients: 
2 T olive oil
1 lb fresh brussels sprouts, cut in half
Pinch of salt and pepper
4 T chopped walnuts
2 - 3 pears, sliced and chopped

Directions:
Heat oil in a large skillet over medium heat.
Add brussels sprouts and season with salt and pepper to taste.
Stir to coat with olive oil and salt and pepper. 
Cover with a lid and cook for 7 minutes. Do not stir during this time.
Uncover and add walnuts and pears. Stir and reduce heat to low.
Cover and cook 5 more minutes or until desired doneness. (If sticking, add 1/4 c water.)

Goes great with fish or grilled chicken.

*Original recipe from thecookierookie.com. 
She added blue cheese crumbles to hers at the end.

Orange Kale Salad

Ingredients:

1 bunch Kale Leaves Torn Off The Stalks
3 whole Tangerines or Clementines (or 1 Orange), peeled and cut into chunks

1/4 cup Orange Juice
2 T Olive Oil
1 clove Garlic, Pressed Or Grated
1 t Sugar or Truvia
 Salt To Taste
 Black Pepper To Taste
1 T Plain Coconut Milk Yogurt or any yogurt

Instructions:
Wash Kale, making sure to look for those icky worms or tiny bugs on the back of the leaves. I love Kale, but hate the critters you can find on it. Take bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small jar. Shake vigorously until all combined, then add the yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces. Toss again until combined. Add a little more dressing if it needs it. I like to use all of the dressing,  but extra dressing can be stored in the fridge and used for any salad.

I saw the original recipe at www.pioneer woman.com. She called it a Kale Citrus Salad and adds sliced Jalapeños and goat cheese to her salad. She also uses sour cream instead of yogurt. I'm sure hers is good too, but I love it this way!

Zucchini, Yellow Squash and Onion Medley

This is a great side dish and is easy and quick to fix. Great with grilled chicken or fish.

Ingredients:

2 zucchini squash
2 yellow squash
1 medium to large vidalia onion
salt and pepper
2 T butter (I use Earth Balance)
juice from 1/2 lemon

Directions:
Slice squash lengthwise and then slice across into chunks. Slice onion into quarters and then peel layers apart.
Melt butter in a skillet on medium heat. Add onions and cook 2 minutes. Add squash and cook until desired doneness. Season with salt and pepper and squeeze lemon juice on top of vegetables. Stir and serve.

*Click here for Grilled Fish recipe.

Spinach and/or Swiss Chard with Pine Nuts and Honey Roasted Garlic

Ingredients:

1 bulb of garlic cloves
2 t honey
2t extra virgin olive oil
3 T butter
1 bunch of spinach + 1 bunch swiss chard
2T pine nuts
sea salt and black pepper

Directions:
Preheat the oven to 350 degrees F.

Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.

Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.

Wash chard and spinach. De-vein chard and throw away the stalks. (You can do this by holding onto the bottom of the stalk with one hand and going to the other end of the leaf with your other hand, leaving the stalk and main vein behind.) Chop chard into pieces about the size of spinach leaves.
Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining greens. Once all of the spinach/chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.

Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.
*You can also use all spinach or all swiss chard. I like the mixture.

Terri's Corn Pudding

Ingredients:
1 can cream corn
1 can whole corn, drained
1 cup sugar
1 small can evaporated milk
4 eggs
2 T flour

Directions:
Mix all of the above together with a hand mixer and pour into a casserole dish. Bake at 350 degrees F for 50-60 minutes. Spray pan with Pam for easy cleanup. 

*For a 13x9" pan you should double this recipe.

Mashed Cauliflower

Ingredients:

1 head cauliflower, washed and cut into large pieces
2 tablespoons Earth Balance Natural Buttery Spread (soy free) or olive oil
½ teaspoon sea salt
2 cloves of garlic, minced

Directions:
Steam the cauliflower pieces until very tender.
Place cauliflower in a food processor with garlic, buttery and salt.
Puree until the consistency of mashed potatoes.
Put in a casserole dish and refrigerate until ready to cook.
(Can prepare a day ahead of time)
Reheat in a casserole dish in the oven at 350° for 20 minutes

Roasted Green Beans

Ingredients:

1 lb fresh green beans
1/2 of a vidalia onion
olive oil
salt and pepper

Directions:
Wash and trim green beans. Spread on a cookie sheet. 
Cut up an onion into slices and arrange on cookie sheet with beans.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Bake in a 450 degree F oven for 22-25 minutes.

Guacamole

Ingredients:

2 avocados
1 small lime
1/4 cup diced onion
1 clove garlic, minced
2 T chopped cilantro leaves
1/4 t sea salt,
1/4 t pepper
1/4 t cayenne pepper
cumin (2 dashes)
chili powder (1 dash)
Seasonings can be adjusted to your liking.
1 tomato, diced (optional)

Directions:
Peel, core and dice avocados and put in a medium bowl.
Squeeze juice of 1 lime over avocado. Mash avocado with a fork or potato masher, leaving it kind of chunky..
Add onion, garlic, cilantro and spices. Stir well.
Add tomatoes if you like.
Serve with chips or on your favorite dish.

*Recipe can easily be doubled.

Homemade Salsa

Ingredients:
1 can (28 Ounce) Diced Tomatoes drained
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup chopped onion
1 clove garlic, crushed and chopped
1 whole Jalapeno, quartered and diced thin
or 4 pepperoncinis chopped
1/4 t sugar or 1 pack Truvia
1/4 t salt
1/4 t ground cumin
1/2 c cilantro chopped
1/2 whole lime, juiced or 1T lime juice

Directions:
Note: this is a very large batch so you will need a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine onion, jalapeño or pepperonicinis, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Process until the ingredients are chopped fine. Then add drained diced tomatoes and Rotel. Pulse a few more times until you get the salsa to the consistency you'd like. 
Refrigerate salsa for at least an hour. Serve with tortilla chips or tacos.

*Adapted from Pioneer Woman's Restaurant Salsa

Honey Apple Carrots

These are the best carrots ever!

Ingredients:

2 lbs carrots, peeled and sliced

4 T butter

1/2 cup whiskey or apple juice

1/3 cup honey

salt and pepper to taste

Directions:

Melt butter in a skillet. Add carrots. Sprinkle with salt and pepper.

Stir, cooking until they begin to get brown.

Add whiskey or apple juice and cook 3-5 minutes. 

Add honey, stir and cover with a lid. Turn heat down and let finish cooking until desired doneness. 

Marinated Cucumbers, Onions and Tomatoes

Ingredients:
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar or 4 packs Truvia or ? Stevia
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup Olive oil

Directions: Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

Spinach and Avocado Salad

Salad Ingredients:

Spinach
1 Avocado
1 Cucumber
1 Tomato
1/4 c sliced almonds
1 cup sliced Strawberries or 1 cup Raspberries

Poppy Seed Dressing Ingredients:
1/2 cup avocado oil or olive oil
3 T apple cider vinegar
2 T honey
1 T poppy seeds
1/2 t of ground dry mustard (optional)
salt and pepper

Directions:
Wash and cut up salad ingredients.
Mix dressing ingredients together in a jar and shake well.
Drizzle over salad.

Can also add grilled chicken to salad.