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Wild Rice Stuffing

Higher in protein and fiber than regular stuffing, and just as tasty! Wild Rice Stuffing Print Recipe Servings 10 Servings 10 Wild Rice Stuffing Print Recipe Servings 10 Servings 10 Ingredients 1 cup brown rice uncooked 2 cups wild rice uncooked 2 tbsp olive oil 2 cups onions diced 2 cups Carrots diced 2 cups […]

Wild Rice Stuffing

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Servings
10

Servings
10

Wild Rice Stuffing

Print Recipe

Servings
10

Servings
10

Ingredients


Servings:

Instructions
  1. 1. Turn oven on to 350 degrees F. Place a large pot over medium heat. Add the oil. When hot, add onions, carrots, and celery. cook, stirring occasionally, until soft, about 15 minutes.

  2. 2. Add garlic and salt. Cook, stirring frequently, for one more minute. add broth. bring to boil. Stir in wild rice and brown rice and reduce to medium-low. Simmer, covered, until the rice is tender, about 35 minutes.

  3. 3. While rice is cooking, mix the apples, pecans, cranberries, thyme and a pinch of salt in large bowl.

  4. 4. In a medium bowl, beat together the eggs, chicken or turkey stock, and oat flour. add salt if needed

  5. 5. Pour the liquid over the apple mixture and mix. Add in rice mixture when rice is tender. Pour the whole mixture into a oven safe casserole dish and bake for 1 hour. Let cool for 10 minutes before eating.

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Pumpkin Pie For 2

Pumpkin is super high in magnesium! Pumpkin Pie For 2 Print Recipe CourseDessert Servings 2 Servings 2 Pumpkin Pie For 2 Print Recipe CourseDessert Servings 2 Servings 2 Ingredients 3 tbsp oat flour Take old fashioned oats and grind in a blender or food processor until a flour 2 tbsp coconut oil 1/2 cup pumpkin […]

Pumpkin Pie For 2

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Servings
2

Servings
2

Pumpkin Pie For 2

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Servings
2

Servings
2

Ingredients


Servings:

Recipe Notes

Mix everything together well. place in mug or a small microwave safe dish for 2 minutes. May not want to share!

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Mashed Turnips

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber. Mashed Turnips Print Recipe Servings 4 Servings 4 Mashed Turnips Print Recipe Servings 4 Servings 4 Ingredients 3 cups diced turnips 2 cloves garlic 1/2 cup […]

Mashed Turnips

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Servings
4

Servings
4

Mashed Turnips

Print Recipe

Servings
4

Servings
4

Ingredients


Servings:

Instructions
  1. boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.

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Omega-3 Salad Dressing

Omega-3 Salad Dressing

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Servings
6

Servings
6

Omega-3 Salad Dressing

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Servings
6

Servings
6

Ingredients

Servings:

Instructions
  1. Add all ingredients in a container with a lid. Shake, and pour over salad. Refrigerate unused dressing for up to 2 weeks.

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Sauerkraut in a Mason Jar

Sauerkraut in a Mason Jar

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Servings
10

Servings
10

Sauerkraut in a Mason Jar

Print Recipe

Servings
10

Servings
10

Ingredients


Servings:

Instructions
  1. 1. Sterilize 4 quart jars, lids, bowls, and other utensils to be used in packing the kraut by placing in boiling water for 10 minutes or in the dishwasher.

  2. 2. In a non-reactive bowl (stainless steel or ceramic is good), thoroughly mix shredded cabbage and salt, bruising cabbage to start to release juices. Allow to stand for 5 minutes.

  3. 3. Using your hands, press down and massage cabbage or use a masher. Continue until the cabbage becomes soft and you can see juices in the bottom of the bowl.

  4. 4. Pack in sterilized jars. With wooden spoon, press cabbage down firmly, trying to release any air pockets as best you can. Continue to pack in jar until cabbage is about 1/2 inch from top of jar, and juices are about 1/4 inch from top.

  5. 5. If juice from cabbage is not covering the cabbage in the jar, make a quick brine (boil 1.5 Tablespoons of pickling salt with 1 quart water) and pour over cabbage.

  6. 6. Place lid on jar just tightly enough to keep out air.

  7. 7. Keep jar between 65 degrees F and 72 degrees F for 2-3 weeks (place on tray or surface where you can catch and discard any juices that bubble through the lid)

  8. 8. When bubbling stops, check to be sure there is still enough juice to cover the kraut. If not, make brine again and cover cabbage.

  9. 9. Re tighten lid and store in refrigerator.

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Bone Broth

Why is bone broth so healthy?? Answer: 1. Heal and seal your gut. The gelatin in bone broth protects the gut by supporting mucosal lining, and by providing proteins that support the immune system. 2. Protect your joints. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that […]

Bone Broth

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Servings
8

Servings
8

Bone Broth

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Servings
8

Servings
8

Ingredients


Servings:

Instructions
  1. 1. Place bones, vinegar, and water in large stew pot. Let sit for one hour. Add more water if needed to cover bones.

  2. 2. Transfer pot to stove top. On medium heat, add celery, carrots, and onions. Bring to boil, and skim any film from top; discard.

  3. 3. Reduce to simmer. Cover and cook for 24-72 hours (can turn off burner overnight, put pot in fridge, and restart in morning if you prefer)

  4. 4. For the last 10 minutes, add the parsley.

  5. 5. Cool broth in refrigerator for 30 minutes to 1 hour. Strain broth and discard bones and vegetable remnants.

  6. 6. May store in fridge for up to 7 days. May freeze broth in ice cube trays, or freezer safe containers for up to 6 months.

  7. Use in soups, stews, smoothies, or drink on it's own.

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Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime Print Recipe CourseMain Dish, Side Dish Servings 8 servings Servings 8 servings Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime Print Recipe CourseMain Dish, Side Dish Servings 8 servings Servings 8 servings Ingredients 2 lb pumpkin roast, peel, and cube into […]

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

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Servings
8 servings

Servings
8 servings

Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime

Print Recipe

Servings
8 servings

Servings
8 servings

Ingredients


Servings: servings

Instructions
  1. Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly.
    In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa.
    In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.

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Moroccan Carrot Lentil Soup

Recipe adapted from http://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/ Moroaccan Carrot Lentil Soup Print Recipe CourseSoup Servings Prep Time 6 20 Cook Time 45 Servings Prep Time 6 20 Cook Time 45 Moroaccan Carrot Lentil Soup Print Recipe CourseSoup Servings Prep Time 6 20 Cook Time 45 Servings Prep Time 6 20 Cook Time 45 Ingredients 2 tbsp olive oil […]

Moroaccan Carrot Lentil Soup

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Servings Prep Time
6 20
Cook Time
45

Servings Prep Time
6 20
Cook Time
45

Moroaccan Carrot Lentil Soup

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Servings Prep Time
6 20
Cook Time
45

Servings Prep Time
6 20
Cook Time
45

Ingredients

Servings:

Instructions
  1. Heat 2 tablespoons in a large pot over medium heat. Saute the onion and garlic until soft. Add the carrots and saute until carrots are tender. About 10-12 mins.

  2. Add the spices and saute for an additional 2 mins.

  3. Add the vegetable broth, diced tomatoes, and lentils and stir to combine. Simmer on low heat for about 20 mins, or until lentils are tender.

  4. To create a creamy soup, use a blender and blend soup in portions or use an immersion blender.

  5. Serve soup with fresh cilantro, crushed red pepper, and fresh lemon juice.

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Citrus Glazed Salmon

Citrus Infused Salmon

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Servings
4 people

Servings
4 people

Citrus Infused Salmon

Print Recipe

Servings
4 people

Servings
4 people

Ingredients

Servings: people

Instructions
  1. Heat oven to 400 degrees F.

  2. Place salmon on a sheet pan and season with salt and pepper.

  3. Whisk together the honey, orange juice, and lemon juice. Pour the honey mixture over the salmon.

  4. Bake the salmon until cooked through, about 12 mins depending on thickness. Twice during the cooking, brush the glaze that has accumulated at the bottom of the pan over the fish.

  5. Remove from the oven, serve, and enjoy!

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Baked Curried Cauliflower

Open the doors to this new set of flavors.

Baked Curried Cauliflower

Print Recipe

Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins

Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins

Baked Curried Cauliflower

Print Recipe

Open the doors to this new set of flavors.
Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins

Servings Prep Time
4-6 people 15 mins
Cook Time
45 mins

Ingredients

Servings: people

Instructions
  1. Preheat oven to 425 degrees F.

  2. Whisk together olive oil, spices, salt and pepper.

  3. Combine cauliflower and onions, then toss with oil mixture.

  4. Spread cauliflower mixture on lined cookie sheets in a single layer.

  5. Bake for 20 mins, turn and toss the cauliflower, then return to oven and bake for an additional 15-20 mins until cauliflower is tender and lightly browned. Remove from oven and serve.

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