Archive for the ‘Recipes’ Category

Potato Salad

Posted on June 12th, 2017 in Recipes | No Comments

Potato Salad Web

By Micki Brown

Serves 3-4

 

Ingredients:

1 pound red potatoes

¼ cup red onion, coarsely chopped

1 large carrot, grated

¼ cup parsley, chopped

2 tsp dried minced garlic or 4 cloves, minced

Juice of ½ lemon

1/3 cup extra virgin olive oil

¼ – ½ tsp black pepper

½ tsp sea salt

Directions:

In a pint-sized mason jar, add the garlic, lemon juice, olive oil, salt and pepper; place the lid on the jar and shake well … set aside.

Place potatoes in a large pot of water, cover and bring to a boil. Reduce heat and continue boiling until the potatoes are tender, but not mushy … about 20 minutes. Drain the water and let the potatoes cool a bit.

When the potatoes have cooled down, add the onion, carrot, and parsley. Stir until ingredients are evenly distributed. Add the contents from the mason jar and stir. Serve and enjoy!

Note: The recipe can easily be doubled if a larger quantity is desired.

Spiralized Cucumber & Beet Salad

Posted on June 7th, 2017 in Recipes | No Comments

Spiralized Cucumber & Beet Salad Web

By Micki Brown

Serves 4

 

Salad Ingredients:

1 large cucumber, spiralized

1 large red or golden beet, spiralized

2 large carrots, grated

½ small to medium red onion, thinly sliced

½ cup raw pumpkin seeds

Balsamic Vinaigrette (recipe below)

Vinaigrette Ingredients:

¼ cup extra virgin olive oil

¼ cup aged balsamic vinegar

1-2 tsp garlic, minced

½ – 1 tsp sea salt

¼ – ½ 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!

Curried Kohlrabi

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

Curried Kohlrabi Web

By Micki Brown

Serves 4-6

 

Ingredients:

1 large red onion, finely chopped

2 tbsp coconut oil

1 ½ pounds kohlrabi, peeled and diced

1 tsp fennel seeds

1tsp ground turmeric

1tsp ground cumin

1 tsp ground coriander

1 tsp ground cardamom

1tsp ground ginger

2 tsp minced garlic

Sea salt and black pepper to taste

1 large bell pepper (any color), seeded, diced

2 medium-large tomatoes, diced

1 to 1 ½ cups water

1 can coconut milk

¼ cup cilantro, coarsely chopped

Brown rice, cooked

Directions:

In a large saucepan, cook the onions in the coconut oil over medium heat until they become translucent. Add the kohlrabi and cook for 4 or 5 minutes. Add the fennel seeds, ground spices, salt and pepper, and cook for about 30 seconds. Add the bell pepper, tomatoes and water and simmer for 20 minutes. Add the coconut milk and simmer an additional 20 minutes. Add cilantro and serve over a bed of brown rice. This recipe works great as a vegan entrée, or as a side dish alongside grilled meat.

Note: You can substitute 2 tbsp curry powder for the combination of the turmeric, cumin, coriander, cardamom, and ginger.

Spicy Sweet Potato Home Fries

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

Spicy Sweet Potato Home Fries Web

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp coconut oil

2 pounds sweet potatoes, peeled, diced

1 onion, diced

2 tsp dried minced garlic or 3-4 garlic cloves, minced

1-2 tsp Cajun or Creole spice blend

3-4 green onions, sliced

Directions:

In a large skillet, heat the oil over medium heat. Add the sweet potatoes and onion and continue cooking, stirring frequently. Putting a lid on it helps to get the veggies tender a little faster. After the veggies are slightly soft, remove the lid, add the garlic and spices. Continue cooking uncovered until the veggies are lightly browned, turning them over often. Be careful to not let them burn. Top with green onions and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Sweet Potato Home Fries

By Micki Brown

Serves 4

 

Ingredients:

2 tbsp coconut oil

2 pounds sweet potatoes, peeled, diced

1 onion, diced

2 tsp dried minced garlic or 3-4 garlic cloves, minced

1-2 tsp Cajun or Creole spice blend

3-4 green onions, sliced

Directions:

In a large skillet, heat the oil over medium heat. Add the sweet potatoes and onion and continue cooking, stirring frequently. Putting a lid on it helps to get the veggies tender a little faster. After the veggies are slightly soft, remove the lid, add the garlic and spices. Continue cooking uncovered until the veggies are lightly browned, turning them over often. Be careful to not let them burn. Top with green onions and serve.

Water Spinach Salad

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

Water Spinach Salad Web

By Micki Brown

Serves 4

 

Salad Ingredients:

2 cups water spinach leaves, coarsely chopped

2 cups dandelion greens, coarsely chopped

1 cup fresh basil leaves, coarsely chopped

2 medium cucumbers, diced

4 medium carrots, grated

4 green onions, sliced

Lemon Ginger Sesame Dressing (recipe below)

 

Dressing Ingredients:

¼ cup extra virgin olive oil

1 tbsp raw honey

Juice of 1 lemon

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp dried minced garlic OR 1-2 cloves garlic, minced

½ tsp ground ginger

1 tsp Dijon mustard

2 tsp sesame seeds

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!

Squash & Smoked Sausage Stir Fry

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

Squash & Smoked Sausage Stir Fry Web

By Micki Brown

Serves 4

 

Ingredients:

14-16 ounces smoked sausage, no nitrites/nitrates, sliced

1 medium onion, coarsely chopped

1-2 tsp dried minced garlic OR 2-3 cloves garlic, minced

2 tbsp grass-fed butter

1 large tomato, diced

½ pound mushrooms, sliced

1-1  ½ pounds squash (zucchini, patty pan, crook neck, etc.), sliced

1 tsp Italian seasoning blend

½-1 tsp sea salt

½ tsp black pepper

Juice of ½ a lemon

Directions:

In a wok or large skillet, lightly brown the sausage and onion over medium-high heat. Drain the sausage grease. Add the garlic and cook about 30 seconds until fragrant. Add the butter and stir. Add the squash, tomato and mushrooms and continue stir frying until they become slightly tender (just a few minutes). Add the seasonings and lemon juice and stir until the veggies are coated. Serve with rice or noodles if desired.

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!