Recipes

For the dressing:
¾ cups salted roasted cashews
Soak cashews in enough water to cover and refrigerate over night (8 hrs)
Drain the nuts, place in a blender or food processor and add the next 7 ingredients:

• 5 ½ tsp water
• 1 T apple cider vinegar
• 4 tsp curry powder
• 1 tsp turmeric
• 2 ½ tsp honey
• ½ t salt
• Pepper to taste

For Salad:
Combine:

• 2 medium heads of broccoli (crowns)
• 1 large carrot shredded
• 1 apple chopped fine
• 1 scallion
• ½ cup chopped walnuts
• ½ cup dried cranberries
• 2 slices cooked turkey bacon chopped (optional)

Pour dressing on top and gently mix.

• (3) 6 oz cans wild caught salmon
• 2 large omega 3 enriched pasture raised eggs
• ½ cup almond meal (flour)
• 1 cup minced onion
• 3 minced celery stalks
• ½ tsp powdered garlic

Combine all ingredients then scoop ¼ cup measurements of salmon mix and form into patties. Heat 1 tsp coconut oil in a skillet. Cook approximately 3-4 min each side until crispy golden.

• 1 cup rolled oats
• ½ cup almond butter
• ½ cup chocolate chips
• 1/3 cup  raw honey
• ¼ cup  ground flax seed

Combine all in a bowl and form into teaspoon sized balls and freeze on cookie sheet until set.

Ingredients

• 3/4 cup fat free Greek Yogurt
• 1/4 cup mayonnaise
• 1/4 cup honey
• 2 Tbsp apple cider vinegar
• Salt and freshly ground black pepper
• 1 small cabbage, shredded (6 – 7 cups packed)
• 1 1/2 cups matchstick carrots
• 2 large apples, sliced into matchsticks (about 3 cups) ( use crisp apples or asian pear)
• 1/2 cup sliced green onions
• 3/4 cup sliced almonds or 1 cup slivered almonds
• 3/4 cup dried cranberries

Directions

• In a mixing bowl whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
• In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.

Spinach Cilantro Meatballs

• 2 pounds ground meat (beef, pork, chicken, turkey, bison)
• ½ of a medium onion, chopped fine
• 1 tsp salt
• 1 tsp cumin
• 2 cups (packed) baby spinach, chopped
• ½ cup fresh cilantro, chopped fine
• 2 eggs, whipped

Directions:

• Preheat oven to 400’F and line with parchment paper
• Combine all ingredients in a large bowl and mix well until fully combine. I use my hands here.
• Roll into small balls and place onto prepared baking sheet.
• Bake for 25 minutes, until meatballs are browned and cooked all the way through.

Roasted Sweet Potato/ Quinoa

Potatoes:

• large sweet potato, peel and diced
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt

Quinoa:

• 3/4 cup red quinoa
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped
• 1/4 cup plain non fat Greek yogurt
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey
• Pinch of salt, garlic powder, and chili powder
• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions:

Roasted Sweet Potato:

• Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
• Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
• Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa:

• Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
• Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
• Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
• Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

Avocado Lime Drizzle

Ingredients:

• 1 whole avocado
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 1 Tablespoon minced garlic
• 5 Tablespoons olive oil
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 teaspoon pepper

Instructions:

• Peel and dice the avocado.
• Place everything in a food processor or blender and pulse until smooth.
• Store in the refrigerator in a sealed jar. Makes 1 ½ cups

Ingredients:

• 2 cups shredded coconut + extra
• ½ cup almonds
• 2-3 tbsp honey or rice malt syrup (to taste)
• 2 tbsp coconut oil
• Zest and juice of 1 lemon

Directions:

• Place all ingredients into the food processor and blend for 1 minute.
• Roll into small balls around the size of a 10c piece.
• Roll in extra coconut.
• Place on a lined tray and chill in the fridge until firm.

Makes approx 15 balls.