Morning Scramble

April 1, 2015/in Vegetarian Main Dish black olives, broccoli florets, curry, eggs, Extra Virgin Olive Oil, feta cheese, garlic, green onion, Organic cow or soy milk, red potatoes, salt and pepper Breakfast/by GboLey7

Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Ingredients

3 medium red potatoes
2 tbsp Extra Virgin Olive Oil
2 cloves garlic minced
1 green onion
1/8 cup black olives
1 cup broccoli florets
4 eggs organic free range
2 tbsp Organic cow or soy milk
2 tbsp feta cheese or chevre
1 tsp curry
salt and pepper

Servings:

Instructions

Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

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Kale Quiche with Spaghetti Squash Crust

April 1, 2015/in Vegetarian Main Dish black pepper, cholula sauce, eggs, Elephant Garlic, Extra Virgin Olive Oil, feta cheese, kale, Organic cow or soy milk, Sea Salt, Spaghetti Squash Breakfast, Main Dish/by GboLey7

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

1 Medium Spaghetti Squash
2 cups kale roughly chopped
2 cloves Elephant Garlic sliced
4 tsp Extra Virgin Olive Oil
5 eggs organic free range
1 tbsp cholula sauce or any hot sauce.
1 cup Organic cow or soy milk
1/2 cup feta cheese
1/2 tsp Sea Salt
1/4 tsp black pepper

Servings:

Instructions

To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.

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Orange Beet Salad with Dandelion Greens

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Ingredients

1 16 oz jar Pickled Beets Drained
1 15 oz can Garbanzo Beans Drained and Rinsed
1 tbsp Organic orange zest
1/4 cup Organic orange juice Fresh squeezed
2 tbsp Extra Virgin Olive Oil
1/2 tsp ground cumin
1/2 tsp iodized sea salt
pinch black pepper
4 cups salad greens suggest try dandelion greens, spinach, arugala
1/3 cup feta cheese optional
1/4 cup pistachios

Servings:

Instructions

Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

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The Heart Salad

March 23, 2015/in Salad avocado, balsamic vinegar, black pepper, Extra Virgin Olive Oil, fresh dill, hemp oil, Sea Salt, slivered almonds, Spinach leaves, sprouts, strawberries/by GboLey7

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

Ingredients

1 bag Spinach leaves 10-12 ounces
1 ripe avocado diced into cubes
1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
1 tbsp fresh dill
1/2 cup strawberries sliced in half
1/2 cup slivered almonds toasted
Dash Sea Salt
Dash black pepper

Dressing

Servings:

Instructions

Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.

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Easy Ranch Dressing

February 19, 2015/in Condiment, Dressing, Snacks, Veggies dried dill weed, Extra Virgin Olive Oil, garlic, organic plain yogurt, parmesan, salt and pepper/by GboLey7

Easy Ranch Dressing

Prep Time

10 minutes

Prep Time

10 minutes

Easy Ranch Dressing

Prep Time

10 minutes

Prep Time

10 minutes

Ingredients

3/4 cup organic plain yogurt use Greek yogurt for more protein
2 tsp dried dill weed
2 cloves garlic minced
sprinkle salt and pepper to taste
2 tbsp parmesan
1/3 cup Extra Virgin Olive Oil

Servings:

Instructions

1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

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Rosemary Roasted Cauliflower and Pine Nuts

February 13, 2015/in Sides, Veggies black pepper, Cauliflower, Extra Virgin Olive Oil, garlic, Pine nuts, Sea Salt 0 stars/by GboLey7

Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!

Servings	Prep Time
4	30

Cook Time

40

Servings	Prep Time
4	30

Cook Time

40

Rosemary Roasted Cauliflower and Pine Nuts

Great right out of the oven or chilled overnight for the next day!

Servings	Prep Time
4	30

Cook Time

40

Servings	Prep Time
4	30

Cook Time

40

Ingredients

1 head Cauliflower
3 cloves garlic minced
1/8 cup Extra Virgin Olive Oil
1/4 cup Pine nuts
1 tsp Sea Salt
1.5 tsp black pepper

Servings:

Instructions

Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!

Recipe Notes

Nutrition Analysis

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Asparagus, Spinach, and Quinoa Soup

January 23, 2015/in Soups, Vegetarian Main Dish asparagus, cayenne papper, Extra Virgin Olive Oil, lemon juice, onion, quinoa, salt, spinach, swiss chard, vegetable broth, water 0 stars/by TN57gb0

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Asparagus, Spinach, and Quinoa Soup

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

2 tbsp Extra Virgin Olive Oil
3 cups onion yellow, fresh, chopped
10 each asparagus fresh, spears
1 tsp salt table
3 cups water
1/4 cup quinoa dry
1 lb swiss chard fresh
14 cups spinach baby, fresh
4 cups vegetable broth
1 tsp cayenne papper dried, ground
1 tbsp lemon juice fresh

Servings:

Instructions

1. Heat oil in large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water, and cover. Cook, stirring frequently, always covering the pan again, until the onions are reduced and have a deep caramel color, 25-30 minutes.
2. While onions cook, combine 3 cups water and 3/4 teaspoon salt in a soup pot. Add quinoa. Bring to boil. Reduce heat to maintain a simmer, cover, and cook 10 minutes (will look very soupy). Chop asparagus. Add to quinoa, and cook another 5 to 10 minutes, making sure quinoa does not over-cook; may need to add some vegetable broth or water to pan.
3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
4. When the onions are caramelized, stir a little of the vegetable broth, making sure to get all the brown bits deglazed. Add the onions to the quinoa. Add vegetable broth and cayenne. Return to a simmer, cover, and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!

Recipe Notes

complete nutrition notes

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Morning Scramble

Kale Quiche with Spaghetti Squash Crust

Orange Beet Salad with Dandelion Greens

The Heart Salad

Easy Ranch Dressing

Rosemary Roasted Cauliflower and Pine Nuts

Asparagus, Spinach, and Quinoa Soup

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