Roasted honey thyme carrots

photo credit: https://www.dontgobaconmyheart.co.uk/honey-balsamic-roasted-carrots

2 lbs carrots, cut roughly into large pieces (about 3-6 pieces per carrot)
3 T olive oil
2 T honey
1 T lemon juice
1 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper


1) Preheat the oven to 425 degrees. Line a sheet pan with foil. Place carrots on pan, spread out.
2) Whisk together the other ingredients and drizzle mixture over carrots, tossing to coat.
3) Roast until crisp-tender and golden, about 30 minutes (turning halfway through cooking time).

Veggie kabobs

photo credit: https://damndelicious.net/2014/08/22/vegetable-kabobs/

wooden kabob skewers

red onion
zucchini
yellow squash
green pepper
red pepper
mushrooms

broccoli
cloves of garlic


Place veggies on skewers and mist with olive oil. Grill until lightly golden and salt.

Maple walnut muffins

photo credit: https://www.garlicandzest.com/maple-walnut-breakfast-muffins

recipe adapted from Simple Green Meals by Jen Hansard

1 cup almond flour
1 cup oat flour (120g oatmeal pulsed in the blender)
2 T ground flaxseed
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

1/2 cup maple syrup
1/4 cup avocado oil
2 eggs
1 tsp vanilla extract (or 1/2 tsp vanilla extract and 1/2 tsp almond extract)

1 apple, peeled and grated
1/2 cup walnuts, chopped

Preheat oven to 350 degrees. Line a muffin pan with paper liners or grease well. Mix together all dry ingredients in a bowl. In another bowl, whisk together the maple syrup, oil, eggs, and vanilla.  Pour the wet ingredients into the dry ingredients. Stir until combined, then add the grated apple and walnuts and stir until combined.

Fill the muffin cups three-quarters full. The batter does not rise while baking so they will not overflow.  Bake for 22-25 minutes. Allow to cool for 10 minutes before serving.

Strawberry rhubarb pie

photo credit: www.foodnetwork.com/recipes/grandmas-strawberry-rhubarb-pie-recipe-1953951

2 pie crusts

1 cup sugar
1/3 cup flour
1/8 tsp salt
1/2 tsp vanilla extract

3 cups rhubarb, cut into 1/4-1/2 inch pieces

2 cups strawberries, hulled and sliced thickly

1 T butter

Combine the sugar, flour, salt, and vanilla. Add the fruit and toss well.  Add bottom crust to pan, place fruit in crust, then place top crust on top and pinch crusts together and roll toward the middle of the pie, then pinching the edges into a scallop design.  Then, using a sharp knife make 10-12 vent holes, evenly spaced.

Bake at 425 degrees for 15 mins, then reduce temperature to 350 and bake for another 30-40 mins.  The pie should be golden in color. If you get juices all over the top crust don't worry, it happens a lot with strawberry rhubarb. Let cool before serving.

Summer quinoa salad

recipe and photo adapted from Simple Green Meals by Jen Hansard

2 cups quinoa
4 cups vegetable stock
4 T balsamic vinegar

2 T olive oil
2 T lemon juice
sea salt and ground pepper

1/2 cup dried cherries or cranberries
2 chopped or grated carrots
2 cups kale, stems removed and chopped
4 scallions, sliced
1/4 cup sunflower seeds
1/4 cup pepitas

Cook quinoa with veggie stock per package directions, then cool. Meanwhile, in a small glass Tupperware make dressing by whisking together vinegar, oil, lemon juice, salt, and pepper.

Add the other ingredients to the quinoa, and drizzle dressing on salad before serving.

Roasted vegetable pasta salad

photo credit: https://www.foodiecrush.com/creamy-avocado-pesto-pasta-salad

broccoli

sweet potatoes

zucchini

yellow squash

mushrooms

1-2 cups cherry tomatoes, halved

1/4 cup balsamic vinegar

1/4 cup honey

bag of whole wheat pasta

1/4 cup fresh basil, chopped

parmesan cheese (or other salty cheese)

Preheat oven to 400 degrees.  Roast veggies in olive oil on sheet pan and sprinkle with salt.  Cook pasta.  While water is boiling for pasta, whisk together balsamic vinegar and honey in a small glass Tupperware and add tomatoes.  Mix cooked pasta with roasted veggies, pepper, more salt if desired, and parmesan cheese.  Add basil and marinated tomatoes just before serving.

Whole wheat challah (2 loaves)

photo credit: https://www.scotchandscones.com/baking-homemade-challah

1 package (2 1/4 tsp) active dry yeast

1/4 plus 3/4 cup warm water

1 tsp white sugar

1/2 cup honey

1/2 cup olive oil

3 eggs, beaten (plus 1 for brushing at end)

4 ½  cups whole wheat flour, plus more for kneading

1 teaspoon salt

2 tablespoons vital wheat gluten

1/4 cup raisins, to taste (optional)

 

Proof the yeast by dissolving it in 1/4 cup warm water and then adding 1 tsp sugar.  Allow to sit for 5 mins.  Stir in the honey, olive oil, additional water, beaten eggs, and raisins if using.  Add the flour, wheat gluten, and salt and mix well until it forms a dough.

 

Turn the dough out onto a floured surface and knead until smooth and elastic (adding more flour if needed), about 10 minutes.  Form the dough into a ball. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth and let rise in a warm place until doubled, about 1 hour.

 

Cut the dough into 6 equal-sized pieces and roll into ropes.  Ropes should be fatter in the middle and thinner at the ends.  Braid into 2 loaves.  Pinch together at the ends and fold them underneath for a neat look. Place the braided loaves on a baking sheet lined with parchment paper, cover, and let rise in a warm place until doubled, about 30 minutes.

 

Preheat oven to 350 degrees F (175 degrees C). Brush with remaining beaten egg.  Bake until golden brown, about 30 minutes. Serve warm for best flavor.

Clotted cream

 recipe and photo credit: https://www.curiouscuisiniere.com/clotted-cream

2 cups heavy cream

Preheat your oven to 180 degrees F.

Day 1

Pour the cream into a shallow casserole dish or glass baking dish. (The cream should only come up the sides about 1-2 inches. The key here is to have a lot of surface area.)
Place the cream in the oven for 12 hours, uncovered. This works great overnight.

Day 2
After heating for 12 hours, the cream will develop a skin. Carefully remove the dish from the oven and let it cool to room temperature. Once cool, cover the dish and refrigerate it for 8 hours, or overnight again.

After chilling, gently skim the thick layer of clotted cream from the surface, leaving the thinner liquid behind. (It will feel like you’re pulling a layer of slightly softened ice cream from the top of a layer of milk. The skin is fine, it will soften as it is mixed into the cream.)

Gently stir the clotted cream to create a smooth texture. (If your cream is too thick for your liking, you can always stir a little bit of the thin liquid back into your cream, until it reaches your desired consistency.)

Store the clotted cream in a sealed container in the refrigerator for up to two weeeks. (Clotted cream can also be frozen and thawed in the refrigerator, if desired.)

*The leftover liquid can be used like milk. It’s great for baking!

Broccoli soup

photo credit: https://www.thedinnerbite.com/pressure-cooker-creamy-broccoli-soup-recipe/

recipe credit: Love, Sweat, Fitness

4 cups vegetable broth
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli or 2 cups broccoli florets
1/2 onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and minced
1 tsp fresh turmeric
1/8 tsp cayenne pepper
salt and black pepper, to taste
3 T lemon juice

Add the vegetable broth to a large pot with celery, carrots, broccoli, onion, garlic, and fresh ginger. Heat to medium-high and bring it all to a simmer.  Stir in the turmeric, cayenne pepper, salt, and pepper to taste. Reduce heat and simmer for about 10 minutes, or until the veggies are cooked through.  Once the veggies are soft, add the lemon juice.  Blend until smooth with a stick blender.

Tempeh bacon

photo and recipe credit: https://tasty.co/recipe/tempeh-bacon

4 oz tempeh
olive oil
4 tablespoons soy sauce
2 tablespoon maple syrup
1 teaspoon liquid smoke or 1/2 tsp smoked paprika, optional

1 teaspoon garlic powder
black pepper

On a cutting board, cut tempeh into thin slices. Mix all ingredients except for olive oil in a bowl.

Add olive oil to pan over medium heat and add the tempeh. Cook until golden on each side.  Add 1 tablespoons of water to the pan and stir.  Add soy sauce mixture to both sides of bacon and cook for 2 minutes.

Seven layer bars

photo credit: https://www.shugarysweets.com/7-layer-bars

3/4 cup unsalted butter (1.5 sticks)
2 1/4 cups graham cracker crumbs

1 cup semisweet chocolate chips
1 cup butterscotch or peanut butter chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 ⅓ cups shredded coconut

Mix butter and graham cracker crumbs and press into 13 x 9 inch pan.  Preheat oven to 350 degrees.
Pour half of condensed milk on top of graham crackers.  Layer chocolate chips, butterscotch chips, nuts and coconut.  Pour the rest of the condensed milk on top.  Bake until edges are golden brown, about 25 minutes. Let cool in fridge before cutting into bars.

Apple and walnut charoset

photo credit: https://cooking.nytimes.com/recipes/1020117-apple-and-walnut-haroseth

3 apples, chopped
1.5 cups walnut pieces, toasted in a 350 degree oven
1 tsp lemon juice
0.5 cup red wine
1.5 tsp cinnamon
1 T white sugar or honey


In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.

Breaded cauliflower

photo credit: https://www.jocooks.com/recipes/baked-breaded-cauliflower-florets

recipe adapted from: https://chocolatecoveredkatie.com/buffalo-cauliflower-wings-recipe/

1 large head cauliflower, cut into florets
avocado oil
1/4 cup flour

1/4 cup almond flour/meal
1/2 tsp garlic powder

1/4 tsp salt
1/4 cup plus 2T milk 
1 cup breadcrumbs

Preheat the oven to 425 F. Line a large baking dish with parchment. Toss florets with a little oil. Place in either a very large bowl or a large ziploc bag. Toss with the flour, almond flour, garlic powder, and salt until evenly coated. Add the milk and then the breadcrumbs to the cauliflower, and toss to coat. Arrange in one layer in the baking pan. Bake on the center rack 25 minutes.

Matcha Latte

photo credit: https://gimmedelicious.com/diy-iced-matcha-latte

1 tsp matcha powder
4 oz vanilla almond milk
4 oz 2% milk
1 packet Splenda (or sugar)

1/4 tsp vanilla extract (optional)

Place matcha powder in a cup and dissolve in about 1 oz hot water. Add almond milk, regular milk, and sweetener. Microwave for 1 minute for a hot drink or add ice for a cold beverage.  Add vanilla extract if desired.

Beef enchiladas

adapted from Joanna Gaines' Magnolia Table cookbook

photo credit: https://feverishnews.com/beef-enchiladas-from-magnolia-table

1 medium onion, finely chopped
1 pound ground beef
1 tbsp chili powder
1 tsp ground cumin
salt
1/4 tsp freshly ground black pepper
8 oz canned or frozen green chiles
8-10 corn or flour tortillas
1 1/2 cups red enchilada sauce (I like Hatch organic brand from Whole Foods)
2 cups grated Mexican blend or sharp Cheddar cheese (about 8 oz)
1/4 cup thinly sliced green onions, for serving

Preheat the oven to 350 F.

In a large skillet, heat 1 tsp oil over medium heat. Stir in the onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring often to break up the meat, until no longer pink, about 5 minutes. Stir in the chili powder, cumin, 1/2 teaspoon salt, and the pepper. Cook, stirring, for 1 minute. Remove from the heat and stir in the green chiles.

Spread 1/4 cup of the enchilada sauce in a 9 x 13-inch baking dish. Pour about 1/2 cup of the enchilada sauce onto a plate.

Working with one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread about 1/3 cup of the meat mixture down the center, sprinkle with a little cheese, and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form a total of 8-10 enchiladas, nestling them against one another in the dish. Pour the remaining sauce over the rolls, then sprinkle the remaining cheese over the top.

Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 mins.  Sprinkle with sliced green onions.

Turmeric Latte

photo credit: https://www.hauteandhealthyliving.com/turmeric-latte-golden-milk

4 oz unsweetened vanilla almond milk
4 oz 2% milk
1/2 tsp turmeric
generous sprinkles of cinnamon and ginger (about 1/8 tsp each)
sprinkle of black pepper
1 packet Splenda (or 2 tsp honey)
1/2 tsp coconut oil (optional)

Warm almond milk and regular milk and stir in other ingredients.

Balsamic glazed Brussels sprouts

 photo credit: https://www.balancedlife-leslie.com/paleo-crispy-air-fryer-brussels-sprouts/

1-2 lbs Brussels sprouts
olive oil
balsamic vinegar
salt
pepper


Cut Brussels sprouts in half or quarters depending on size and toss in olive oil, salt, pepper, and balsamic vinegar (the latter generously). Air fry for 10-12 minutes on 400 degrees.

Sour Cream Chicken Enchiladas

photo credit and recipe adapted from: https://cooking.nytimes.com/recipes/1021037-sour-cream-chicken-enchiladas

cooking spray
2 (10-ounce) jars Whole Foods 365 roasted verde salsa
1 (10-ounce) can condensed cream of chicken soup
1 (8-ounce) container sour cream
4 cups shredded chicken

1 (4-ounce) can diced green chiles
1 (14-ounce) bag grated mozzarella cheese
10 (8-inch) soft flour tortillas

Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.

In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.

In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside. Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.

Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you’d like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.

Instant Pot Coffee Cumin Pot Roast

photo credit: https://www.thespruceeats.com/coffee-pot-roast-3059802

recipe adapted from Whole30 Slow Cooker cookbook

3 tsp cumin seeds
1.5 tsp garlic powder
1.5 tsp salt
1.5 tsp black pepper
3 lbs brisket, rump roast or bottom round roast (avoid chuck roast which is more fatty)
1 T olive oil
12 oz brewed coffee

1 large onion

In a small bowl, combine the cumin seeds, garlic powder, salt, and pepper.  Select Sauté on the Instant Pot and add the olive oil.  When the oil is hot, add the roast.  Sprinkle half the spice mixture over the roast, and after browning flip over and sprinkle on the other half of the spice mixture.  Cook until browned on all sides, about 10 mins.

Press Cancel, add the coffee and onion to the pot, and lock the lid.  Cook on high pressure for 75 minutes use natural release.

Lemon ginger green smoothie

photo courtesy of:  https://girlheartfood.com/ginger-smoothie

Recipe adapted from The Wellness Remodel book

1 frozen banana

large handful of spinach

4oz almond milk

1/4 cup cashews (soaked in water overnight and drained)

1/4 cup chopped or shredded carrots (or 6 baby carrots)

juice of 1 small lemon and zest of 1/2 small lemon 

1 T flax meal

1/2 inch slice of fresh ginger root (or 1/4 tsp ground ginger)

1/4 tsp ground turmeric

sprinkle of freshly ground black pepper

ice (optional)

Combine ingredients in blender and blend until smooth.