Archive for the ‘Recipes’ Category

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!

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!