Wild Rice Stuffing

Higher in protein and fiber than regular stuffing, and just as tasty!

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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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
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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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Lentil Mint Salad

lentil

Adapted from kalynskitchen.com

Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Lentil Mint Salad
Print Recipe
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Servings Prep Time
4 people 15 min
Cook Time
45 mins
Ingredients
Servings: people
Instructions
  1. Rinse the lentils over running water and pick out the broken ones or any small stones. Put the lentils in 3 cups of water and bring to a boil. Simmer gently, until tender, about 25-30 minutes.
  2. While lentils cook, very finely mince fresh garlic cloves. Heat 2 Tbsp of olive oil in small frying pan, add garlic, and saute over low heat for about 7-8 mins.
  3. While garlic cooks, finely chop your desired amount of fresh herbs, mint and parsley.
  4. In a small bowl whisk together lemon juice, the other 2 T of olive oil, ground cumin, and ground allspice.
  5. When lentils are tender, drain well and return to the pan. Turn heat back on under pan with the garlic and add lemon dressing mixture to heat for about 1 min.
  6. Pour heated dressing over the lentils, then gently stir in fresh herbs. Season with salt and pepper.
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Creole Dressing

Creole Dressing
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Servings Prep Time
6 10 Minutes
Servings Prep Time
6 10 Minutes
Creole Dressing
Print Recipe
Servings Prep Time
6 10 Minutes
Servings Prep Time
6 10 Minutes
Ingredients
Servings:
Instructions
  1. Place all ingredients in glass jar with lid. shake and serve.
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Seafood on Creole Greens

adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens
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Servings Prep Time
8 20 Minutes
Servings Prep Time
8 20 Minutes
Seafood on Creole Greens
Print Recipe
Servings Prep Time
8 20 Minutes
Servings Prep Time
8 20 Minutes
Ingredients
Servings:
Instructions
  1. 1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.
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Morning Scramble

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

Morning Scramble
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Servings Prep Time
3 30 minutes
Servings Prep Time
3 30 minutes
Morning Scramble
Print Recipe
Servings Prep Time
3 30 minutes
Servings Prep Time
3 30 minutes
Ingredients
Servings:
Instructions
  1. 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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Roasted Sweet Potato and Black Bean Tacos with Goat Cheese

From Grace Dickinson at FoodFitnessFreshAir.Com

Roasted Sweet Potato and Black Bean Tacos with Goat Cheese
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Servings Prep Time
4 30
Servings Prep Time
4 30
Roasted Sweet Potato and Black Bean Tacos with Goat Cheese
Print Recipe
Servings Prep Time
4 30
Servings Prep Time
4 30
Ingredients
Servings:
Instructions
  1. 1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil, and place sweet potato cubes on top. Toss with smoked paprika, 1/2 T olive oil, and 1/8 tsp salt. Bake 20 to 25 minutes, or until sweet potatoes are soft. 2. Meanwhile, heat remaining 11/2 T olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 6 to 8 minutes, until onion is translucent, stirring frequently. Add chili powder, cumin, cayenne pepper, and 1/4 tsp salt, and saute for 60 seconds, until fragrant. Add beans, and reduce heat to medium-low. Cook beans for 10 minutes to let the flavors meld, stirring occasionally. Remove from heat. 3. Wrap tortillas together in aluminum foil and heat in oven for 3 to 5 minutes, or until warm. Remove and top with a spoonful of sweet potatoes and beans. Divide goat cheese crumbles between tacos, and add cilantro leaves. Finish with a squeeze of lime.
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Easy Ranch Dressing

Easy Ranch Dressing
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Prep Time
10 minutes
Prep Time
10 minutes
Easy Ranch Dressing
Print Recipe
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. 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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Moroccan Tajine

Moroccan Tajine
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Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Moroccan Tajine
Print Recipe
Servings Prep Time
6 people 30 Minutes
Servings Prep Time
6 people 30 Minutes
Ingredients
Servings: people
Instructions
  1. 1. Coat a large Dutch oven with olive oil and place at low heat. Add cinnamon, cumin, coriander, and turmeric. Stir spices until fragrant, about 3 minutes. Add onion, garlic and ginger; increase heat to medium and sauté about 3 minutes. (cover if vegetables start to stick). 2. Meanwhile, place enough water in a small saucepan to cover the cubed tempeh. Boil water, then add tempeh. Cook 5 minutes. Drain well. 3. To the Dutch oven, add tomatoes, carrots, celery, turnip,and lemon slices. Cover and simmer about 10 minutes. Add the cauliflower and tempeh; simmer 10 to 15 minutes, until all vegetables are tender. Remove and discard lemon rounds. Add honey and salt to taste. Garnish with cilantro and pine nuts; serve with harissa sauce. Note- Serve it over fruited cous-cous or quinoa.
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Rosemary Roasted Cauliflower and Pine Nuts

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Rosemary Roasted Cauliflower and Pine Nuts
Print Recipe
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
Print Recipe
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
Servings:
Instructions
  1. 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
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