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Pumpkin Muffins

Posted on April 24th, 2017 in Recipes | No Comments

Pumpkin Muffins Web

By Micki Brown

Makes approximately 12 Muffins

 

Ingredients:

1/3 cup coconut oil, melted

½ cup raw honey

2 eggs

2 cups or 1 can pumpkin puree

¼ cup milk

1 tsp ground cinnamon

½ tsp ground ginger

1 tsp baking soda

1 tsp vanilla extract

½ tsp sea salt

1 ¾ cups whole wheat flour (I use white whole wheat)

¾ cup blueberries or chocolate chips

¾ cup walnuts, chopped

Directions:

Preheat oven to 425 degrees

In a large bowl, whisk coconut oil with the honey, then whisk in the eggs. Add the pumpkin, milk, cinnamon, ginger, baking soda, vanilla, and salt, stir until blended. Add the flour and stir. Add the blueberries or chocolate chips, and the walnuts and fold until they are evenly distributed.

Scoop the muffin batter into muffin tins with paper liners.

Bake for 5 minutes at 425, leaving the muffins in the oven, reduce the heat to 350 and bake approximately 20 minutes or until toothpick poked into the center of a muffin comes out clean.

Serve warm, with grass-fed butter if desired.

Garlic Amaranth Stir Fry

Posted on April 24th, 2017 in Recipes | No Comments

Garlic Amaranth Stir Fry Web

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp coconut or olive oil

1 pound chicken meat cut into bite-size pieces or 1 pound sliced mushrooms or ½ pound of each

1 bunch amaranth, stems removed, chopped

1 large leek, white and light green parts, sliced

1 bunch green garlic

3 tbsp corn starch

¼ cup raw honey

½ tsp ground ginger

2 cloves garlic, minced

½ cup soy sauce

¼ cup apple cider vinegar

½ cup water

1 tsp sesame oil

Rice or noodles cooked according to package directions

Directions:

In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, and sesame oil; set aside. In a wok or large skillet heat the coconut or olive oil over medium-high heat. Add the chicken and stir fry until it is cooked through (if using mushrooms and no chicken, omit this step). Add the veggies and continue stir frying until they become tender (just a few minutes). Add the sauce and continue cooking and stirring until the sauce has thickened. Serve with rice or noodles.

Roasted Brussels Sprouts and Potatoes

Posted on April 20th, 2017 in Recipes | No Comments

Roasted Brussels Sprouts & Potatoes Web

By Micki Brown

Serves 2-3

 

Ingredients:

½ to ¾ pound Brussels sprouts, stems and outer leaves removed, cut in half lengthwise

2 medium red potatoes, cut into wedges

3 tbsp extra virgin olive oil

½ tsp sea salt

¼ tsp black pepper

1 heaping tsp garlic powder

2 tbsp aged balsamic vinegar

Directions:

Preheat oven to 400 degrees. Place the olive oil and spices into a one-gallon size plastic bag; shake until blended. Add the potatoes and halved Brussels sprouts, shake and massage until all of the veggies are coated with the oil and spices. Place on a large rimmed baking sheet in a single layer. Place in oven and bake for 25 minutes. Flip the veggies over and continue baking for another 20-25 minutes. Drizzle with the balsamic vinegar. Serve and enjoy!

Broccoli Salad with Lemon Balsamic Dressing

Posted on April 11th, 2017 in Recipes | No Comments

Broccoli Salad 1 Web

By Micki Brown

Serves 4

 

Salad Ingredients:

1 medium head broccoli, small stems and florets coarsely chopped

¼ cup red onion, chopped

1 tomato, diced

1 avocado, diced

½ container Three Layer Appetizer (Mom’s Specialty Foods)

¼ cup sunflower kernels

Lemon Balsamic Dressing (recipe below)

Dressing Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

Juice of 1 lemon

Zest of 1 lemon

2 cloves fresh garlic, minced

½ tsp sea salt

¼ tsp black pepper

Directions:

In a large bowl, combine the salad ingredients, toss gently.

In a small mason jar, combine dressing ingredients and shake with lid on.

When ready to serve, add desired amount of dressing to salad and toss until veggies are well-coated. ENJOY!

Coconut Curry Shrimp & Noodle Soup

Posted on March 28th, 2017 in Recipes | No Comments

Coconut Curry Shrimp & Noodle Soup Web

By Micki Brown

Serves 4

 

Ingredients:

½ pound raw peeled shrimp

2 tbsp coconut oil

1 tbsp fresh ginger, grated

1 tbsp minced garlic

2 tbsp red curry paste

4 cups chicken broth

1 cup water

½ can coconut milk

Juice of 1 lime

2 tbsp fish sauce

6-7 ounces dry rice noodles such as those for Pad Thai or stir fry

3-4 scallions, sliced

Directions:

Heat the oil in a large pot over medium heat. Add the ginger, garlic, and red curry paste and stir fry for about 4-5 minutes. Add the chicken broth, water, coconut milk, lime juice, fish sauce, and noodles. Cook until the noodles are almost done … about 5 minutes. Add the shrimp and cook until they turn pink all over and the noodles are done. Serve in bowls and top with green onions. Enjoy!

Beef & Three Beans Chili

Posted on March 28th, 2017 in Recipes | No Comments

Beef & 3 Bean Chili Web

By Micki Brown

Serves 8

 

Ingredients:

2 pounds grass-fed ground beef

1 onion, diced

1 can kidney beans, drained

1 can black beans, drained

1 can pinto beans, drained

1 can (8 ounce) tomato sauce

2-3 fresh tomatoes, diced

1 cup water

¼ cup chili powder

1 tbsp dried oregano

1 tbsp minced garlic

2 tsp ground cumin

¼ to ½ tsp cayenne pepper

1 tsp sea salt

½ tsp black pepper

Garnish … onions, scallions, grated cheese, etc.

Directions:

In a large pot over medium heat, brown the ground beef. When the beef is about half done, add the onions and continue cooking until the onions are translucent and the beef is cooked through. Add the rest of the ingredients except the garnish(s). Stir together, bring to a light boil, then put over low heat and simmer for at least a half hour. Serve in bowls and top with garnish of choice. Enjoy!

Fennel Salad with Balsamic Dressing

Posted on March 22nd, 2017 in Recipes | No Comments

Fennel Salad Web

Fennel Salad with Balsamic Dressing Web

By Micki Brown

Serves 4

 

Salad Ingredients:

4 cups lettuce, torn or coarsely chopped

1 medium fennel “bulb”, chopped

1 avocado, diced

½ cup dried cranberries

¼ to ½ cup sunflower kernels

Desired amount of Balsamic Dressing (below)

Dressing Ingredients:

½ cup extra virgin olive oil

½ cup aged Balsamic vinegar

1 tsp garlic powder

½ tsp sea salt

½ tsp black pepper

Directions:

Toss all salad ingredients together in a large bowl.

Place dressing ingredients together in a 1-pint mason jar. Put the lid on the jar and shake until ingredients are well mixed.

Place salad on serving plates and drizzle with desired amount of dressing. Serve and enjoy!

Sweet & Sour Fish

Posted on March 15th, 2017 in Recipes | No Comments

Sweet & Sour Yellowtail Web

By Micki Brown

Serves 4

 

Ingredients:

1 pound fish such as Yellowtail or Mahi Mahi, cut into bite-size chunks

3 tbsp corn starch, divided

2 tbsp grass-fed butter

1 red bell pepper, seeds removed, sliced

1 yellow bell pepper, seeds removed, sliced

1 can (20-ounce) pineapple chunks, use both the juice and pineapple

2 tbsp extra virgin olive oil

2 tbsp honey

1 tbsp soy sauce

¼ cup apple cider vinegar

½ tsp black pepper

5-6 green onions, sliced

Brown rice, cooked according to package directions

Directions:

Coat the fish with 2 tbsp of the corn starch. Heat the butter in a wok or large skillet over medium-high heat. Add the fish and stir fry until the fish is just cooked … shouldn’t take more than 4 or 5 minutes. Remove the fish and set aside. Add the bell peppers to the wok, and stir fry until the reach desired tenderness. Meanwhile, mix together in a bowl, the pineapple juice, 1 tbsp corn starch, olive oil, honey, soy sauce, vinegar, and pepper, whisk until blended. When the bell peppers are done, add the pineapple chunks and the sauce mixture and cook until the sauce thickens and is bubbly. Add the fish and green onions, stir. Serve over brown rice. Enjoy!

St. Patrick’s Day Mashed Potato Pancakes

Posted on March 14th, 2017 in Recipes | No Comments

Mashed Potato Pancakes Corned Beef Cabbage Webs

Mashed Potato Pancakes Web

By Micki Brown

Make Approximately 18 3-Inch Pancakes

 

Ingredients:

2 pounds red potatoes, cut into eighths

6 tbsp grass-fed butter, softened

½ cup milk, warmed

1 tbsp minced garlic

1 tsp sea salt

½ tsp black pepper

2 eggs

½ cup all-purpose flour

4-5 green onions, sliced, divided

6 tbsp extra virgin olive oil

Optional sour cream, shredded cheese, apple sauce

Directions:

Place potatoes in large pot and add enough water to thoroughly cover them. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, but not mushy. Drain the water. Add the butter and milk. Mash with a potato masher or blend with a hand mixer, depending on amount of blending desired. Add the salt, pepper, garlic, flour and eggs. Stir until well blended. Stir in the white and light green parts of the green onions. Heat 2 tbsp olive oil in a large skillet over medium to med-high heat. Pour or scoop potato mixture to create 3-inch pancakes. Cook until they become a deep golden brown, then turn the over and brown the other side. The pancakes need to be made in batches to avoid over-crowding while they cook. Add more olive oil to the pan before each new batch. Garnish with the dark green portions of the green onions, and with any of the options if desired. Serve and enjoy! They are really good as leftovers the next day.

Beet Greens & Quinoa

Posted on March 4th, 2017 in Recipes | No Comments

Beet Greens and Quinoa Web

By Micki Brown

Serves 4

 

Ingredients:

1 bunch beet greens, stems removed, chopped

1 onion, chopped

2 tbsp extra virgin olive oil

2 tsp minced garlic

½ tsp (or to taste) sea salt

¼ tsp black pepper

Juice of 1 lemon

¼ cup water or broth

2 cups cooked quinoa

Directions:

Heat the olive oil over medium heat in a large skillet or sauté pan. Add the onions and sauté until they start turning brown. Add the garlic, salt and pepper and continue cooking for about 1 minute. Add the beet greens and sauté until they are wilted. Add the lemon juice and water or broth and continue cooking for 1-2 more minutes. Add the quinoa, stir to combine, continue to cook until the quinoa is heated through. Serve and enjoy!