Adobo Butternut Squash Soup

This particular bowl of Adobo Butternut Squash Soup is topped with Cuban Ropa Vieja
and shredded Kelly Gold Dubliner Cheese. (I use My Heart Beets Instant Pot Ropa Vieja Recipe)

1 T coconut or olive oil
1 onion, chopped
2 stalks celery, chopped
3-4 cloves garlic, minced
2-3 tsp Adobo Seasoning (depending on your tastes) * I use Frontier Adobo Blend
1 large or two small butternut squashes, peeled, seeded and cut into 1 inch cubes
2 potatoes, cleaned, cubed
* optional - add other root veggies such as carrots or sweet potato
1 can of coconut milk
2 cups water (add more depending on desired thickness)
salt and pepper to taste.

1.  Heat oil in your soup pot. Add onions and celery, cook on low heat till onions are translucent. Add garlic and cook for 2 minutes. Add Adobo spices and cook for 1-2 more minutes

2.  Add squash and potato cubes. Stir well. Cook for 2-5 minutes.

3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!

Chorizo Seasoned Chickpeas

Delicious chickpea recipe as a vegan option with the flavors of chorizo. 
Use in tacos, rice dishes, paella, ect.



Ingredients:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 T smoked or regular paprika
• 1/4 - 1 tsp crushed red pepper
• 3/4 tsp course salt (use less if you are using a finer ground salt)
• 1/2 tsp coriander
• 1/4 tsp cumin
• 1/4 tsp fresh ground black pepper
• about 1 1/2 cups or (1 - 16 oz can) cooked garbanzo beans
• 1 can diced tomatoes with juices
• 3 T red wine vinegar

Directions:

• Heat olive oil or coconut oil in a pan, add onion and cook on medium-low till translucent.
• Mix together in a small bowl: garlic, paprika, red pepper, salt, coriander, cumin, and black pepper.
• Add spice mix to onions, cook together for 1 minute. 
• Add chickpeas, tomatoes and vinegar. Cook together on medium for 10 minutes or longer for flavors to develop. 

Strawberry Rhubarb Crumble

Ingredients:

Filling:

• 1 pound of strawberries, cleaned and sliced
• 3-4 stalks of rhubarb, cleaned and chopped
• 1/2-1 cup cane juice crystals (more or less depending on your sweetness preference)
• 2 T arrowroot powder

Topping:

• 1 cup gluten free flour
• 1/4 or 1/2 cup brown sugar (depending on your sweetness preference)
• 1 cup rolled oats
• 12 T butter 

Directions:

• Preheat oven to 350 degrees
• Mix Topping ingredients together and pour into a baking dish of your choice (7"x 11" rectangle, 9"x9" square or 9 inch pie pan)
• Mix together topping ingredients with a fork or pastry blender till crumbly. Pour topping over the filling in the pan.
• Bake for 1 hour. 
• Enjoy plain or with ice cream. Yum!

Pumpkin Pancakes - Gluten Free

Ingredients:

• 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
• 4 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 3 cups water
• 14-16 oz pumpkin
• 2 eggs
• 4 T olive or melted coconut oil
• 4 T apple cider vinegar

Directions:

• Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
• Whisk dry ingredients together
• Add wet ingredients and stir till completely mixed
• Cook pancakes and enjoy!

Shawarma Spice Blend

Mix together:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef or lamb
• 1/2 tsp salt
• 1 tsp Shawarma Spice Blend 

RECIPE TO MAKE YOUR OWN SPICE BLEND:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef (use grass fed beef if you can)
• 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
• 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
• 1/2 tsp salt 
• 1 T flaxseed, ground 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Serve with BBQ sauce