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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Pumpkin Pie For 2

Pumpkin is super high in magnesium!

Pumpkin Pie For 2
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Servings
2
Servings
2
Pumpkin Pie For 2
Print Recipe
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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Flax-Zucchini Muffins Of Joy

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D., C.N.

Flax-Zucchini Muffins Of Joy
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Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Flax-Zucchini Muffins Of Joy
Print Recipe
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 20 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Turn oven to 375 degrees F. In a large bowl, mix together dry ingredients. In a separate bowl, combine zucchini, honey, soy milk, beaten eggs, and vanilla. Pour combined liquid ingredients into dry ingredient mixture. Stir by hand until ingredients are moistened. Grease medium-sized muffin pan with organic coconut oil. Fill each muffin well about 3/4 full with muffin batter. Bake for 15-20 minutes or until slightly brown. Allow to cool before eating. Stores well in the freezer.
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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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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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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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Chicken Strawberry Salad Wrap

Chicken Strawberry Salad Wrap
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Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Chicken Strawberry Salad Wrap
Print Recipe
Servings Prep Time
4 30 minutes
Servings Prep Time
4 30 minutes
Ingredients
Servings:
Instructions
  1. Shred chicken breasts. To make dressing, add stevia, vinegar, water, oil, and salt in salad dressing shaker. Shake well. Wait to assemble until ready to serve: Wet the spring roll. When bendable, layer with lettuce, chicken, strawberries, avocado, red onion, and almonds. Drizzle on a little dressing. wrap up in spring roll skin. Cut on diagonal. Enjoy!
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Asparagus, Spinach, and Quinoa Soup

Asparagus, Spinach, and Quinoa Soup
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Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Asparagus, Spinach, and Quinoa Soup
Print Recipe
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
Servings:
Instructions
  1. 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. 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. 3. Coarsely chop the swiss chard and spinach. Add to quinoa and asparagus. Continue to simmer, covered, for 5 minutes.
  4. 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. 5. Puree the soup - either in a food processor, blender, or immersion blender in the pot. Stir in lemon juice. Enjoy!
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Natural Sports Drink

Natural Sports Drink
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Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Natural Sports Drink
Print Recipe
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Ingredients
Servings:
Instructions
  1. Crush mineral tablet. In a pitcher, add water, salt, crushed mineral tablet, juice, and honey. Stir or shake to mix at room temperatureuntil honey dissolves. Store in fridge until ready to use. You can use tea or coconut water in place of tap water. You can use other juices, such as pineapple, or even lemon or lime. You want to use 100% real organic juice if possible.
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Sweet Potato Chips

Sweet Potato Chips
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Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Sweet Potato Chips
Print Recipe
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!
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