Homemade Gummies

ingredients:

• 2 cups fruit juice (I often use Lakewood Black Cherry, Blueberry Blend or Grape)
• 1-2 T lemon or lime juice
• 1/2 cup gelatin powder (I use Great Lakes Gelatin)
• 1 - 4 T maple syrup (depending on desired sweetness)

directions:

• Bring fruit juice and maple syrup to a simmer
• Slowly add gelatin to the simmering juice, use a whisk or immersion blender to avoid clumps
• Once gelatin is dissolved pour mixture into silicon molds 
• Put gummies into the refrigerator or freezer till the gelatin is set

Egg Drop Soup

Super Simple!

Pour 4 cups of chicken stock or bone broth into a pan. Add dash of fish sauce and salt to taste.
Bring to a boil.

While broth is coming to a boil. Whisk together 3 or 4 eggs.

Remove broth from heat once it is boiling. Pour whisked egg in a thin steady stream into the hot broth and stir as you pour. Eggs will cook when they hit the broth.

Garnish with cilantro, scallions or hot sauce if desired. My kids love it plain.

Energy Bites

Pulse together in food processor till ingredients form flour like texture:

• 1/2 cup rolled oats
• 1 cup cashews

Add and process the following till a sticky dough like texture is formed:

• 12-13 pitted dates
• 1/2 tsp cinnamon
• 1 T hemp seeds
• 1/4 tsp sea salt

Pour mixture into a bowl and work the following into the dough with your fingers:

• 1/2 cup peanut butter (or more till desired consistency) 
• 1/2 cup mini chocolate chips, raisins or craisins

Roll into walnut sized balls. 

Breakfast Cookies

ingredients:

• 2 ripe bananas
• 1 1/2 cups rolled oats
• 1/3 cup raisins or craisins
• 1/4 chopped nuts (optional)
• 1 cup unsweetened applesauce
• 1 t vanilla
• 1 t cinnamon

directions:

1. Preheat oven to 350 degrees
2. Mash bananas in a bowl. ( I like to use my pastry cutter for this.) Mix in oats and raisins/ craisins, and nuts. Then add applesauce, vanilla and cinnamon and let sit for about 10 minutes.
3. Drop the dough onto parchment lined cookie sheets. (About 1 large Tablespoon per cookie)
4. Bake 30-35 minutes or until golden brown.
5. Let cool 5-10 minutes. Enjoy!

Roasted Chickpeas

Delicious and easy snack!

ingredients:
1 can of chickpeas, drained or about 1 1/2 cups cooked chickpeas
1 T coconut oil, melted
salt and favorite seasoning

directions:
preheat oven to 400 degrees.
Place chickpeas on a baking sheet, dry chickpeas with a paper towel, napkin or cloth
Drizzle with oil, then bake for 30-40 minutes till crispy
Once crispy sprinkle with sea salt and desired seasoning (ie: curry, garlic salt, garam masala, cinnamon sugar, ect...)

Enjoy!

Almond Flour Spiced Apple Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup unsweetened applesauce
1/3 cup honey or maple syrup
2 eggs
1 t vanilla
optional: chopped dried apple pieces or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins, till golden brown.

Almond Flour Pumpkin Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t salt
1/2 of a 16 oz can or about 1 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

Honey Pecan Granola

ingredients:
9 cup rolled oats
2 cups pecans
2 cups coconut flakes
1/2 cup sunflower seeds
1/4 cup sesame seeds
2 T cinnamon
2 t nutmeg
1/2 t sea salt
(If you have almond pulp from a recent batch of almond milk, throw that in too!)
2 cups honey
3/4 cup melted coconut oil
1 T vanilla
directions:
Mix together dry ingredients. Add wet ingredients and mix well. Bake on baking sheets in oven at 300 degrees for 30 minutes, stirring and rotating pans every 10 minutes. Turn oven down to 200 degrees and toast for an additional 30-45 minutes for a crunchy granola finish.

Mexican Yellow Rice

My kids LOVE yellow rice. This is a hit at our house with any Mexican meal!

ingredients:
1 onion, diced
1 tomato, diced (optional)
2 cloves garlic, crushed
1 T coconut oil
1/2 t ground turmeric
1/4 t ground cumin
1/4 t ground coriander
1/4 t crushed red pepper (optional)
2 cups rice, soaked in water for (1 hour up to overnight)
4 cups water or bone broth

Directions: 
1.  drain and rinse rice
2.  In a large pot, saute onion in 1 T coconut oil. Once onions are translucent add garlic and tomato. Cook together for 1 minute. Then add spices. Cook together for 3 minutes over medium heat.
3. Add rice and cook with the spice mixture for about 5 minutes. Add more coconut oil if needed.
4. Add liquid and bring to boil. Then lower to simmer till rice is cooked. 20-40 minutes depending on the rice variety. Add more turmeric for brighter yellow color.

Mac and Cashews

Cashew Cream Sauce

ingredients:
12-16 ounces of gluten-free pasta
1 1/2 cups raw cashews, soaked in water to cover (1-12 hours before using)
4 cups almond milk, divided
4 tablespoons coconut oil, divided
1 small onion, diced (or 1/4 cup diced celery)
4 cloves garlic, minced or crushed
2 cups fermented sauerkraut or kimchi
1/3 cup rice flour or other gluten-free flour
1/2 teaspoon turmeric (for color)
1/4 tsp freshly ground black pepper
2 tablespoons nutritional yeast 
1/2 teaspoon salt
1 tablespoon fresh lemon juice

Sauce and Pasta Before Baking

Directions:
1.  Preheat oven to 350 degrees. Boil water and cook pasta according to directions

2.  Combine soaked cashews and 2 cups of almond milk in a blender. Blend about 5 minutes till smooth.

3.  Preheat a large pan over medium heat. Add 1 T coconut oil. Saute onions, garlic and a pinch of salt till onions are soft.

4.  Drain the sauerkraut or kimchi in a sieve with the goal of removing as much moisture as possible. Add kraut to the pan just to heat through, a minute or two. Then add the kraut mixture to the cashew cream in the blender. Blend on high till smooth. 

5.  In your pan, add 3 tablespoons of oil and flour to make a roux. Add a little bit more coconut oil if needed. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir often so that it cooks evenly.

6.  Stream in remaining 2 cups of almond milk, whisk constantly to avoid lumps. Whisk until thick and smooth, about 2 minutes.

7.  Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the turmeric (for color), black pepper, nutritional yeast, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.

8.  Combine the pasta and sauce in a dutch oven or 9"x13" baking dish. Bake about 20-30 minutes. Serve warm. 

Oatmeal Waffles

Combine in a blender, blend together on high for 1 minute.
1 3/4 cups water
1 1/2 cups rolled oats (old fashioned, not quick oats)
1 T whole flax seed
1 - 2 T sucanut or evaporated cane juice crystals (more or less depending on your taste)
2 T coconut oil (no need to melt/ solid is fine)
1/4 t baking powder
1 or 2 t cinnamon
pinch of salt

Allow batter to sit for 10-15 minutes

Heat waffle iron. (I have found that a medium or lower heat works better for this recipe, but feel free experiment with your waffle iron. Also, if you open the iron and the waffles are sticking or coming apart, they need to cook longer.)

Cook waffles and enjoy with your favorite toppings!

I always double this recipe and freeze the extras. If you put parchment paper between the waffles they won't freeze together. Then just reheat frozen waffles in toaster or in the oven at 400 degrees for 2-4 minutes on those busy mornings that there is no time to make anything! 

Morray's Quinoa Muffins

 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:

1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal

3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:

1 cup water

1/4 cup MCT oil or coconut oil

2 regular sized bananas or 3 small bananas

1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)

Whole Roasted Chicken - Mediterranean

ingredients:

1 medium yellow or red onion, quartered
1 lemon, quartered

3 cloves garlic, peeled

2 T melted butter 2 t paprika
1 t cumin 

1 t turmeric
2 t salt
1/2 t pepper
1/8 - 1/2 t cayenne (depending on spice preference)
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

spice blend

roasting chicken

Directions:

Preheat oven to 500 degrees. 

Remove giblets from chicken. Stuff inside with onions, lemon, and garlic. Place chicken in a baking dish or roasting pan.  

Cover outside of chicken with melted butter. Mix spices together in a small bowl, then rub all over the outside of the chicken. Put any extra spice mix inside the chicken. 

Bake for about 30 minutes at 500, then turn oven down to 425 and bake an additional 60 minutes or until the juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit for 20 minutes, then serve. 

Coconut-Cranberry Avocado Pudding

Avocado is a great texture for pudding and the taste is quite mild that you can add almost anything and make a simple snack.

ingredients:
1 avocado
2 T shredded coconut
1 T dried cranberries

Mash the avocado and stir in coconut and cranberries. Enjoy!

Kefta

(pre-cooked...a mini muffin pan makes meatballs easy)

ingredients:
1 lb ground beef/lamb
1 medium red onion - chopped very fine
2 t paprika
1 t cumin
1 t turmeric
1 t salt
1/2 t pepper
1/8 t cayenne
1 t ground coriander
1 t cinnamon
1/2 t dried mint leaves* or 1/4 cup fresh, chopped
1 t dried parsley * or 1/4 cup fresh, chopped

directions:
Mix everything together.
Make into patties and grill or bake as meatballs (bake at 350 degrees for about 20 minutes)

Delicious with Tahini Sauce 

Tex Mex Meatballs

Ingredients:

1 lb ground beef *grass fed if possible

2 T ground flax seed, ground *a coffee grinder works great to grind flax seeds

1 carrot or beet, grated
1 recipe of chorizo seasoning 

Directions:

Mix all ingredients together in a bowl.
Put into the refrigerator for 4-24 hours (Don't exceed 24 hours). The more time the meat sits in the seasoning refrigerated before cooking the more flavorful the meat will be!

Roll into balls and place a baking sheet with sides. Or use my favorite method...a mini muffin pan. Just plop the meat mixture into the muffin tin.

Bake at 350 for 15-20 minutes....whenever they are done.

*Sometime I put a dab of ketchup on top of each meatball before baking for a "mini meatloaf" effect.

Green Rice

Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos

Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1 cup cilantro leaves
1 T chopped onion
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt

Directions:
1.  Soak the rice for 5 minutes in warm water, rinse well and drain.
2.  Rinse the spinach well, place in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to blender, add cilantro, onion, garlic and 1/2 cup water and puree. Set aside.
3.  Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)

Baked Kale Chips

Tried this for the first time today. Everyone loved them...even the 2 year old!

Ingredients:

1 bunch of kale, cleaned and roughly chopped *also works well with kohlrabi or broccoli greens

1 or 2 cloves of garlic, crushed

about 1/4 tsp salt

about 1 tsp olive oil

Directions:

1.  Preheat oven to 350 degrees

2.  Place kale on a baking sheet (lined with parchment paper if you want). Drizzle oil over kale, sprinkle with garlic and salt. Mix together and bake for 10-15 minutes till crispy. 

No Bake Nut Butter Balls

1 cup nut butter
6 Tbs honey 
1/2 cup coconut flour 
dash salt
2 tsp vanilla extract
1/3 cup chocolate chips

In a bowl, combine the peanut butter, honey, coconut flour, salt, vanilla extract. Stir until uniformly combined. Stir in the chocolate chips. Roll into balls using your hands.

Refrigerate or freeze to harden.

Roasted Garbanzo Beans

Ingredients

2 cans garbanzo beans or about 4 cups cooked chickpeas from dried beans
2 tablespoons olive oil
2 cloves garlic, crushed
salt and pepper to taste

Directions

Preheat oven to 375 degrees.

Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed.

Mix together: oil, beans, 1-2 cloves of garlic crushed, salt and pepper to taste.

Spread on a baking sheet lined with parchment paper (optional). Roast the garbanzo beans in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking).