Lemon Loaf

Ingredients:
1/2 cup of butter, softened
1 cup of sugar
2 eggs
2 tablespoons of lemon juice
1 tablespoon of grated lemon peel
1-1/2 cups of all-purpose flour
1 teaspoon of baking powder
1/8 teaspoon of salt
1/2 cup of milk

Glaze:
1/2 cup of confectioner's sugar
2 cups of lemon juice


Instructions:
In a large bowl, combine butter and sugar until light and fluffy.
Beat in the eggs, lemon juice and peel.
Combine the flour, baking powder and salt and gradually combine into creamed mixture (alternating with the milk)
Pour into greased loaf pan.
Bake at 350º for 45 minutes or until toothpick comes out clean.
Combine glaze ingredients.
Remove bread from pan and immediately add glaze. Top with confectioner's sugar. Cool on a wire rack.

One Pan Chicken Alfredo

Ingredients:
3 tablespoon of olive oil
1¼ pounds of boneless, skinless chicken breasts
2 cloves of garlic, minced
2 cups of low sodium chicken broth
1 cup of heavy cream
½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
2 cups of freshly shredded real parmesan cheese
Salt and pepper
Flat leaf parsley for garnish

Instructions:
Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
Brown chicken in olive oil over medium high heat.
It does not need to be cooked through at this point, it will continue cooking as it simmers.
Once chicken is browned, add minced garlic and saute for about one minute.
Add chicken broth, cream, and uncooked pasta to pan and stir.
Bring to a boil, then cover and reduce to a simmer.
Simmer for 15-20 minutes or until pasta is tender.
Remove from heat and stir in shredded parmesan cheese.
Season with salt and pepper as needed.

Notes:
Keep pan covered while pasta and chicken simmer.

Creamy Tomato Tortellini Soup

Ingredients:
2 whole large Cloves Of Garlic Minced
2 Tbl Olive Oil
2 10¾ oz Cans of Condensed Tomato Soup
¼ cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2 cups Half-and-half
2 cups Chicken Stock
1 tsp Onion Powder
1 Tbl Italian Seasoning
½ tsp Salt
½ tsp Pepper
1 whole 9 Oz Package Of Cheese Filled Tortellini
½ cup Shredded Parmesan Cheese, for garnish

Instructions:
Saute garlic with the olive oil in a large stock pot over medium heat until golden brown.
Be sure to keep an eye on it so it doesn’t get too brown or burnt.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices.
Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Holiday Bourbon Whiskey Meatballs

Ingredients:
1 pound Bag Frozen Meatballs
½ cups Ketchup (Heaping)
½ cups Brown Sugar, Packed
¼ cups Bourbon Whiskey
1 teaspoon Fresh Lemon Juice
1 teaspoon Worcestershire Sauce

Instructions:
NOTE: 1 bag of (1 pound) frozen meatballs is only about 18 to 20 larger size meatballs. That is perfect for a small get-together. But if you’re going to a larger party, you might want to get TWO bags of meatballs, and in that case you would then DOUBLE the above recipe.
In a medium bowl, combine all ingredients except your meatballs. Mix up really well.
Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.
Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.
Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low.
You don’t want to burn all that wonderful whiskey sauce! That’s the best part!
Boy these are so good! Now I know where whiskey-a-go-go came from!

Crock-Pot Whole Chicken

Ingredients:
2 teaspoons paprika
1 1/4 teaspoon thyme
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne (red) pepper

Extra Ingredients:
1 yellow onion
1 3-4 lb. whole chicken

Instructions:
Mix seasoning together in small glass bowl and rub all over whole chicken.  Thickly chop onion and place on bottom of crock pot.  Add seasoned chicken.  Cover with lid.  Leave alone and cook on high for 3-4 hours… until chicken temperature reaches 180*F.  Once chicken reaches 180*F, remove from crock pot and let rest for a few minutes.  Carve with sharp knife and serve with your choice of sides.  {I chose a simple salad and corn on the cob for our dinner.}

Paleo Greek Salad

Ingredients

Paleo Greek Dressing

1 cup White Wine Vinegar

1/3 cup Extra Virgin Olive Oil (EVOO)

2 Tbl Crushed Capers (optional)

Zest & Juice of 1 Lemon

1 Tbl Greek Seasoning (McCormick’s is dependable & sugar-free)

1 tsp Kosher Salt

1 tsp Black Pepper

Greek Marinated Chicken Skewers

2 lbs Chicken Tenders

Long Skewers

1 cup Paleo Greek Dressing

Paleo Greek Salad

4 cups Chopped Romaine

1 ½ cups Tomato Chunks (half or quartered tomatoes depending on how large they start off)

1 ½ cups Cucumber Chunks

¼ cup Chopped Purple Onion

¾ cup Kalamata Olives (deseeded, if you can find ‘em)

¾ cup Pepperoncini Peppers (optional)

1 cup Paleo Greek Dressing



Instructions
Paleo Greek Dressing

Combine all ingredients together in a large measuring cup and stir well.

Greek Marinated Chicken Skewers

Put all chicken tenders in a large Ziploc bag.

Pour half the dressing over the chicken and refrigerate for 15 minutes.

Put 1 – 2 chicken tenders on long skewers. {Metal skewers work well if you’re afraid of burning the wood ones …like I did.}

Using either an outdoor grill or an indoor grill pan, grill the chicken for about 5 minutes on each side. The cook time will vary depending on the heat of your grill. Cook until they’re finished but avoid too much char.

Set aside.

Paleo Greek Salad

Combine all ingredients in a large bowl and toss with the salad dressing.

Plate with the Greek Marinated Chicken Skewers.

Enjoy!

Black Bean, Sweet Potato, and Red Quinoa Soup

Ingredients
1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)
2 handfuls Spinach or kale leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion



Instructions
In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.
6. Feast on tasty, vibrant comfort food!

Holiday Soup For The Soul

Ingredients
1 large carrot, peeled and chopped
1/2 cup red quinoa, uncooked
1 tbsp extra virgin olive oil
1 medium sweet onion, finely chopped
1 medium zucchini, chopped
3 cloves garlic, minced
1 vegetable bouillon cube (not low sodium)
6 cups water, boiled
One 15-ounce can diced tomatoes
1.5-2 cups cooked black beans (about one 15oz can)
1 tsp good-quality curry powder
Pinch or two of cinnamon
Pinch of ground nutmeg
2 cups baby spinach leaves, well rinsed and roughly chopped
1/2 tsp kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of saffron threads (optional, but tasted amazing)



Instructions
Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
Place your bouillon cube into a medium sized bowl. Boil 6 cups of water and pour over the bouillon cube. Stir well to dissolve. Add bouillon mixture, tomatoes, red quinoa, black beans, and spices + seasonings. Bring to a boil and then simmer gently for 15 to 20 minutes.
Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. I also have a feeling this soup will be even better the next day! Garnish with nuts of choice if preferred.
Makes about 8-10 cups.

Curry and Maple Sweet Potato Soup (Vegan)

Ingredients
4 sweet potatoes
1 small sweet onion
3 cloves garlic, minced
6 cups light, salt-free vegetable broth
2 1/2 tablespoons mild curry
2 tablespoons maple syrup
Dash salt, to taste
Dash cilantro, nutmeg and clove for garnish

Instructions
Peel and dice the sweet potatoes.
Chop the onion and add it along with the garlic and some olive oil to a large soup pot. Cook the onion and garlic over a medium-high heat until the onion becomes translucent.
Add the sweet potatoes and cook for about 15 minutes until they just begin to soften. Then add 4 cups of the vegetable broth and bring to a boil.
Once the sweet potatoes are fully cooked and just about to fall apart, remove from the heat.
Doing 1 cup at a time, puree the sweet potato and broth mixture in a food processor.
Transfer the pureed mixture back to the soup pot and add the curry and maple syrup. Also add the remaining vegetable broth. You want just enough to make it soupy, you might not use it all.
Bring the soup to a low simmer to have the flavors meld.
Let cool to an edible temperature and then salt to taste.

Christmas Tree Salad

This Christmas Tree Holiday Salad will fill your holiday season table with cheer! And healthy-deliciousness too. Dive in. Twinkly lights not needed for this shiny-fabulous tree..

Shopping Tip. Make sure you buy organic, super fresh chard since it is your main ingredient! Look for perky green leaves with plenty of "bounce" in their movement. Wash and pat dry your chard leaves very well.

Nutrition Bonus! This salad is filled with healthy things. Those pomegranate seeds are loaded with antioxidants. The pecans are rich in healthy fats and minerals. The chard is loaded with vitamins and minerals - including even more free radical fighting antioxidants. The citrus is rich in vitamin C. The dried fruit and pretty much all of the ingredients are rich in fiber.

And in case you didn't notice, this salad is DELICIOUS even though it has no oil added. The only fat comes built in from those crunchy raw pecans.


Ingredients
(makes about 6-7 cups)
1 bunch organic swiss chard (red or green will work) - rinsed well + sliced into thin ribbons
1/3 cup pomegranate seeds (about the amount from from 1 medium pomegranate)
3/4 cup frozen red globe grapes, sliced*
2 satsuma mandarin oranges, chopped
1 small onion, diced
1/4-1/2 cup chopped pecans, raw
2 Tbsp dried cranberries (or another dried fruit like dried golden raisins or even chopped dates!) - organic
1 small honeycrisp apple, organic - chopped

"dressing/seasonings"
2 Tbsp apple cider vinegar
1 Tbsp maple syrup, grade B
1/3 tsp salt (or to taste)
1/4 tsp fine black pepper
1/8 tsp coriander
a pinch of cayenne (optional, but warms up things nicely)
1/8 tsp turmeric powder
a few pinches of satsuma orange zest

(feel free to use your own seasonings as desired as well - or use your own favorite dressing.)

star topper: 1 slice of toast (I used sprouted grain)

Other optional ingredients that would be fabulous: pear, avocado, dates, bell pepper, corn, grains like quinoa or brown rice, beans, tomatoes, diced roasted squash or sweet potato ...... gosh, pretty much anything yummy would be beautiful in this salad!

Instructions
Simply prep all your ingredients and toss them with the dressing/spices in a large bowl. Toss and mix very well since this will help to distribute the flavors and infuse the chard with flavor. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Any longer and your chard will begin to get a bit soft. Serve raw and chilled. Top it! For the "star" tree topper, simply toast any slice of bread and using either your knife (free-hand) or a star-shaped cookie cutter, cut out a toast star to top the tree salad.

Shaved Root Vegetable Salad

Ingredients
4 tablespoons hazelnuts, divided
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons vegetable oil
2 teaspoons hazelnut oil
Kosher salt and freshly ground black pepper
1 medium red beet, peeled
1 medium golden beet, peeled
1 small turnip, peeled
1 carrot, peeled
2 radishes, trimmed
1/4 cup (loosely packed) flat-leaf parsley

Instructions
Crush 2 Tbsp. hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
Thinly slice beets, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 Tbsp. vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 Tbsp. hazelnuts.

Beet and Orange Salad

Oranges ripen in the light; beets mature underground. I’ve been enjoying this combination of sun and earth all week. And I think I’m a (marginally) happier person for it. It’s my own version of light therapy.

There are no precise measurements for this salad, because none are necessary. Make as much or as little as you want, if you choose to make it at all.

Ingredients
Golden beets, cleaned with the root ends trimmed
Fresh, ripe citrus. Seville or navel oranges, clementines or tangerines
Toasted walnuts
Maple syrup
Olive oil
Something green: beet tops, parsley, dandelion greens. Your choice. And when I say “something green,” I do not mean items such as M&Ms or dollar bills. However, you’re the one making it, so I will leave that up to you. If money enhances your mood, then go for it.
Sea salt
Cinnamon (Optional. Of course, many things are optional, but cinnamon is extra so.)

Instructions
Heat oven to 400°F. Line a baking sheet or oven-proof casserole with aluminum foil. Lay another large, loose layer of foil in the pan. Place beets on the loose sheet, drizzle with olive oil, sprinkle with a few pinches of salt and cinnamon. Wrap beets in the top layer of foil an put everything in the oven. (When I say “put everything in the oven”, I mean the foil-wrapped beets and their roasting vessel [i.e. casserole or baking sheet]. DO NOT place iPhones, pets, or small children inside a hot oven.) Bake for about 45 minutes or until the tip of a knife slips easily into their centers. Remove from the oven and let cool.

When the beets are cool enough to handle, peel them and then slice them into whatever shapes you prefer. Transfer them to a bowl, squeeze the juice from one orange over them, drizzle with maple syrup, cover and refrigerate until ready to use. I prefer to leave them overnight. They will last for several days covered and refrigerated.

A few minutes before you feel you are ready to eat this salad, peel and slice your citrus. Suprèming (removing segments from their membranes using a very sharp knife) one’s citrus makes for an attractive presentation, but it is time-consuming. Peeling and slicing your oranges/tangerines/clementines crosswise is much less time-consuming/dangerous.

To assemble, toss sliced beets, citrus, and torn bits of greens in a small bowl with a spittle of olive oil and a good sprinkling of sea salt. Spoon out onto a serving plate and drizzle with maple syrup.

Cover salad well with cling wrap and head for the nearest high bridge. Offer salad to any and all potential jumpers. If your luring is unsuccessful, self-medicate with said salad. Then return home and pour yourself a very large bourbon.

Spinach & Ricotta Lasagna

Ingredients
14 no-boil lasagna noodles
4 packed cups chopped spinach (about 300g)*
2 tbsp oil
1 onion, chopped
5 cloves garlic, minced
1/2 white bell pepper, chopped
60g parmesan cheese
100g mozzarella cheese
2 eggs
400g ricotta cheese
2 cups pasta sauce
1/3 tsp salt
pinch ground pepper

Instructions
*I packed the cups with already chopped spinach very tightly. It might be more than 300g - this is just an approximate measurement. I think it will be ok if you add a little more or less of them.

1) Heat oil in a pan and add onions and bell pepper. Saute until softened and lightly golden. Add garlic and saute a little more. Turn off the heat and let cool a bit.

2) In a large bowl, lightly beat the eggs. Add ricotta, spinach, half of parmesan and half of mozzarella cheese. Add salt and pepper. When the onion/bell pepper mixture has cooled, add it to the spinach mixture. Mix everything until combined.

3) Preheat oven to 180C and prepare a 23x23 square baking dish.

4) Pour 1 cup of pasta sauce onto the bottom of your baking dish and coat it evenly. Place lasagna noodles on top. Spread some spinach mixture on top of them. Repeat these steps 3 times (except for the pasta sauce). Finally, spread the remaining pasta sauce onto the noodles and sprinkle with the remaining mozzarella and parmesan cheese. Cover with foil and bake for 30 minutes. Uncover and bake for additional 15-20 minutes. Let sit for about 15 minutes before serving.

Pistachio Cookies

Ingredients
1 box white cake mix
1 box instant pistachio pudding mix
1/2 cup shredded coconut
1/2 cup nuts (almond or pistachio), toasted and roughly chopped
1/2 cup vegetable oil
2 eggs
1/4 teaspoon almond extract
6 drops green food coloring.

Instructions
Preheat oven to 350 degrees F.  Place first four ingredients into a large bowl.  In a small bowl, stir together the remaining ingredients. Pour contents of the small bowl into the large bowl and stir together until combined. Batter will be stiff.  Drop tablespoons size dollops of dough onto an ungreased cookie sheet about 1 1/2 inches apart.  Bake for 11-12 minutes, until lightly browned.

Better-Than-Takeout Chicken Fried Rice

Ingredients
4 cups rice, prepared
½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken)
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce

Instructions
Prepare rice according to package instructions to yield 4 cups cooked rice.
Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
Crack eggs into pan and scramble, mixing throughout vegetables.
Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Goat's Cheese & Herb Muffins

Ingredients

250g gluten free flour
7g baking powder
2g salt
100g cold, unsalted butter cut into 1cm cubes
150g Cheddar cheese, grated
2g fresh thyme leaves
20g fresh chopped basil
50g pumpkin seeds
150g milk
3 eggs
135g goats cheese, roughly crumbled


Instructions

pre-heat the oven to 170°C and line a muffin tray with paper cases (14).
combine the flour, baking powder and salt in a bowl
rub the butter into the flour with your fingertips until the mix resembles fine breadcrumbs
mix in the grated cheddar chopped herbs and pumpkin seeds
whisk the eggs and milk together in a separate bowl
pour into the flour and mix to a chunky paste
gently stir in the goat's cheese
half fill the muffin cases and pop them onto the middle shelf of the pre-heated oven
cook for 20 minutes - a skewer should come out clean when they are cooked
serve warm or cold

Notes

try adding a few chopped sun-dried tomatoes in place of the pumpkin seeds
they are best eaten warm

Moist Pumpkin Bread Recipe

Moist Pumpkin Bread Recipe

 

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Ingredients

• 2 eggs
• 1 c sugar
• ½ c brown sugar
• ½ c butter or margarine, softened
• 1 tablespoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1½ cup canned pumpkin

Instructions

1. Preheat oven to 350F.
2. In a large bowl, sift dry ingredients.
3. In a mixing bowl, beat sugar and butter until creamy.
4. Add eggs one by one while still mixing.
5. Add vanilla.
6. Slowly add dry ingredients.
7. By hand, mix in pumpkin.
8. Pour into a greased and floured loaf pan.
9. Bake at 350F for 45 minutes.
10. Cool for at least 15 minutes before removing from pan.
11. Serve warm with butter