Chocolate Mint Cuppacakes

I use all organic!

1/4 cup unsweetened cocoa (i use Epicure!)
1 cup coconut flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup coconut sugar
1 1/2 tbsp arrowroot flour (or cornstarch)
1 1/2 tsp vanilla
several drops peppermint oil
1/2 cup plain greek yogurt
1/3 cup unsweetened applesauce
3 tbsp coconut oil
1/2 cup almond unsweetened milk (or coconut milk)
optional:  dark chocolate chips

Mix all together and roll into balls, place in muffin tin (lined) bake 18 min at 350*
Best served cold.

Clam & Shrimp Chowder

I always use Organic.

Extra Virgin Olive Oil
1 purple onion
celery
garlic
yeast free vegetable bouillon
1 can clams
some shrimp
1 can coconut milk (unseparated use the thick part only)
1 tbsp arrowroot flour
bacon (cooked and crumbled)
2 cubed raw potatoes
fresh dill


You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion and saute in oil with chopped celery, chopped garlic.  Saute for about 5 minutes and add bouillion (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add clam juice from your can of clams and puree.  Put back into soup pot, add cooked bacon, cubed potatoes and simmer for 20 mins.  Add can of coconut milk and arrowroot flour, clams, shrimp, and fresh dill and simmer for another 20 mins.

Triple Chocolate Chunk Cupcakes

I always use Organic!

quick oats 1 1/3 cups
3 eggs
coconut oil 1 tbsp
unsweetened cocoa 3/4 cup
unsweetened applesauce 1/2 cup
vanilla 1 tsp
plain greek yogurt 1/2 cup
cream of tar tar 1/2 tsp
baking powder 1.5 tsp
baking soda 1.5 tsp
salt
hot water 1 cup
dark chocolate chips 1 cup
coconut sugar 3/4 cup

Preheat oven to 350 and line 12 muffin cups with liners.  Mix all of these ingredients together, gently stir and let sit for 10 minutes, scoop into muffin cups and bake about 20 minutes.  These taste best cold and freeze great.

Super Filling Breaky

I always use Organic!

quinoa
hemp seeds
unsweetened vanilla almond breeze milk
coconut oil
raisins
cinnamon
maple syrup
variety of seeds/nuts

Pour almond milk into small saucepan and add coconut oil and organic raisins (although raisins can and do create havoc on your digestion, use them sparingly).  Heat til raisins are plump.  Add quinoa and hemp seeds.  Stir to combine and then add in toppings and voila breaky is ready.

Chocolate Chip Cake

I always use Organic.

garbanzo or chick peas
quick oats
unsweetened applesauce
dark chocolate chips
coconut sugar
coconut oil
vanilla
baking soda
baking powder
salt

Food process the following and place in a cake pan: 2 cans garbanzo or chick peas, 1 cup quick oats (yes! even organic and gmo free!), 1/4 cup unsweetened applesauce, 1 cup dark chocolate chips, 1 cup coconut sugar (found at health food store or costco), 3 tbsp coconut oil, 2 tsp vanilla, 1/2 tsp bsoda, 2 tsp bpowder. 

Bake for prolly 20 minutes (insert a toothpick at 20!) if it comes out clean then it's ready!
I like to add ice cream to this.

Fresh Lime Pad Thai

I always use Organic.

Perhaps 2 chicken breasts
fresh garlic
fish sauce
coconut sugar
chili paste
2 eggs
brown rice thai noodles
fresh lime
bean sprouts
unsalted chopped nuts
sliced cucumber


Saute some chopped chicken in garlic. Add some fish sauce, coconut sugar (available at health food store or costco) and chilli paste.  Make a well in the middle and add 2 eggs cook without stirring then stir fry a bit longer.  In the mean time, cook brown rice thai noodles (or brown rice vermacelli)

Add cooked brown rice thai noodles and more fish sauce and a fresh lime. Add bean sprouts, unsalted chopped nuts and cucumber.  Yum. 

Extra Fancy Lime Dressing

I always use Organic.

extra virgin Olive Oil
oregano or 'epicure' greek dressing seasoning
fresh lime
maple syrup
mustard
salt/pepper

Whisk:  1/3 cup evOO, 1tbsp seasoning, 1 squeezed fresh lime, 2 tbsp maple syrup, 1 tbsp mustard and salt/pepper.

This is a great marinade for chicken or a fantastic salad dressing.  Keeps in the fridge for longtam.

Hummus

I always use organic.

1 can of garbanzo or chick peas
tahini
garlic
lemons
salt
extra virgin olive oil
cumin

Organic chick peas are the same price as non organic.
In a food processor, use 1 can (or 1 cup) chick peas, 1/3 cup tahini (tahini is at superstore organic aisle), 2 garlic cloves, 2 fresh squeezed lemons, salt, 1/4 cup evOO and perhaps 2 tbsp cumin.  Mix it up baby and serve cold.

Brown Rice Pizza Chips

I always use Organic.

brown rice tortilla wraps
'simply natural' pasta sauce
oregano or 'epicure greek seasoning'
feta cheese
parmesan cheese

Brown rice tortilla wraps are found in health food stores with a cooler or superstore organic isle.  Sprinkle a wrap or two with pasta sauce and add above seasonings with cheeses and bake at 325 until almost crisp.  Chop into triangles and take for lunch.

Brown Rice Nachos

I always use Organic.

brown rice tortilla wraps
tumeric
garlic salt/powder
onion salt/powder
parmesan cheese
extra virgin olive oil

Brown rice tortilla wraps are found in health food stores with a cooler or superstore organic isle.  Sprinkle a wrap or two with evOO sprinkle on above seasonings and pamesan cheese and bake at 325 until almost crisp.  Chop into triangles and use as scoops for a homemade soup or for dunking in a dip.

Cumin Brocolli Soup

I always use Organic.

Extra Virgin Olive Oil
1 purple onion
celery
garlic
cumin
yeast free vegetable bouillion
barley or lentils
purple cabbage
fresh brocolli
fresh spinach

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion and saute in oil with chopped celery, chopped garlic, and freely use the cumin (okay - 2 tbsp?).  Saute for about 5 minutes and add bouillion (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add uncooked barley or lentils (1/2 cup prolly)(reminder: organic), chopped purple cabbage and simmer for 30 minutes at medium.  In the last five minutes of cooking, add fresh brocolli and in the last two minutes of cooking, add handfuls of fresh spinach.  Puree.

Note:  Great for individual freezing.

Curry Yam Soup

I always use Organic.

1 purple onion
Extra virgin olive oil
celery
garlic
curry
yeast free vegetable bouillion
fresh ginger
quinoa
1 can tomatoes (organic! found in superstore!)
yam
purple cabbage
maple syrup
spinach

optional and delish: chickpeas instead of tomatoes

You're making a soup and you're at the age where you should be able to know how much of each product to use, so I never have precise measurements but you're making a soup...

Chop half a purple onion and saute in oil with chopped celery, chopped garlic, chopped fresh ginger and freely use the curry.  Saute for about 5 minutes and add bouillion (if using cubes, i pick them up at health food store, use 2 with 4 cups water)(gmo and yeast and gluten free).  Add canned tomatoes, chopped purple cabbage, 1 tbsp maple syrup, chopped yam and uncooked quinoa.  Simmer for 30 minutes at medium.

In the last two minutes of cooking, add handfuls of fresh spinach.  Puree.
Awesome freezing individual size portions.