Stuffed Bell Peppers

Stuffed Bell Peppers

Ingredients:
- 1 lb. bison or turkey (optional)
-2-3 bell peppers (one per person)
-2 carrots, chopped
-2 cups kale, chopped
-1 large yellow onion
-4-5 mushrooms
-1 cup cooked quinoa or rice
-Salt, cumin and pepper to taste

Directions:
-First, cook the grains and saute all the remaining ingredients until soft.
Combine the grains with the cooked ingredients.
Cut bell peppers in half, taking out the inner lining.
Spoon cooked ingredients into the bell pepper.
Bake at 375 for 30 minutes. Top with cheese if you wish. Enjoy!

Roasted Beet Salad

Roasted Beet Salad

Ingredients:
-3-4 medium size beets, cubed
-1/2 cup goat cheese
-1 cup candied pecans or walnuts, chopped
-1 cup micro greens, or arugula
-2-3 tbsp. honey
-2-3 tbsp. sesame oil
-2-3 tbsp. balsamic glaze

Directions: Cut beets and place in aluminum foil with 1 tbsp. oil.
Bake at 375 for 45 minutes or until soft. Remove from oven and let cool.
Place beets on a serving tray, and add the remaining ingredients.
Serve and Enjoy!

Flourless Chocolate Zucchini Muffins

Flourless Chocolate Zucchini Muffins

Ingredients:
-1/2 cup nut butter
-1 banana OR 1/2 cup applesauce
-1 egg
-1/4 cup honey
-1/4 cup unsweetened cocoa powder
-2 tbsp. flax seed
-1 tsp. vanilla extract
-1/2 tsp. baking soda
-1 cup shredded zucchini
-1/4 cup chocolate chips

Directions:
Mix all ingredients in a blender EXCEPT the zucchini and chocolate chips.
By hand, stir in the zucchini and chocolate chips with the rest of the ingredients.
Grease muffin tin with butter or cooking spray.
Pour mixture into muffin tins. Bake at 375 for 20 min.
You can top with a home-made icing, or even your favorite nut butter. Enjoy!

No Bake Peanut Butter Cups

Peanut Butter Cups

Ingredients:
-mini muffin liners
-2 cups of chocolate chips
-1 tbsp. coconut oil
-1 cup peanut butter, or your choice of nut butter
-1/4 cup maple syrup OR honey

Directions:
Line your muffin tin with mini muffin liners.
On a stove top, melt the chocolate with the coconut oil on low heat.
Use half of the melted mixture and pour it into the liners, to be 2/3 full.
Use a spoon to press the chocolate against the sides of the liners.
Place in the fridge for 10 minute so the chocolate hardens.
In the meantime, mix the nut butter and sweetener in a mixing bowl or blender.
Take the hardened chocolate cups out of the fridge.
Using a small spoon, add nut butter mixture to center of the cup.
Pour the rest of the melted chocolate over the cups and refrigerate until firm.

Eggplant Curry

Eggplant Curry

Ingredients

·       2 tbsp. toasted sesame oil, OR olive oil

·       1 large eggplant, peeled, cut into 1-inch cubes

·       3 potatoes, peeled and cut into 1/2-inch cubes

·       10-12 crimini mushrooms, quartered

·       2 small white onions, finely chopped

·       3-4 cloves garlic, minced

·       1 tbsp. chili powder OR paprika

·        1 tbsp. cumin

·       1 tsp. black pepper

·       1 tbsp. turmeric powder

·       1 540mL can of tomatoes including juice, chopped

·       1 tsp. lime juice

·       2 tsp. fresh ginger, grated

·       Salt to taste

·       1 bay leaf

·       2-3 tbsp Braggs liquid aminos

·       1 can of Coconut milk

Directions

1.    In a large skillet, heat oil over medium-low heat, and cook eggplant, onion, mushrooms and potato until lightly brown, then move to slow cooker.

2.    Add the rest of the ingredients to the slow cooker. Cover the mixture and set the slow cooker to “low” and cook for 8 hours, or set to “high” and cook for 4 hours. The curry should be ready once the potato is easily pierced with a fork.

Mushroom Soup

Mushroom Soup



Ingredients: 
2 tbsp. any vegetable oil
1 large onion, diced
4-5 cloves garlic, minced
1 tbsp. cumin
2 tbsp. salt
12 crimini or button mushrooms, sliced
2 large white potatoes, cubed
3 cups water + 2 tbsp. Braggs liquid aminos
OR
3 cups of chicken/veggie broth
1 cup milk (I used unsweetened cashew milk)
a few sprigs of dill

Directions:
First, put the broth and milk into a large pot and let it boil. Once the water is boiling, turn the heat down and add the cubed potatoes. Let them cook for 5-10 min, or until they are soft. Meanwhile, in a large skillet, add the oil, onion, garlic, mushrooms and seasonings.
Stir fry until the onions are translucent and mushrooms are slightly brown. Then, add the stir fry ingredients into the pot filled with broth and potatoes. Stir to make sure that all the ingredients blend together. Then, using a ladle or a measuring cup, take half of the soup and pour it into a blender or food processor. Blend it up.
Option to keep the soup chunky, or for a smooth texture, blend the second half of the soup. Lastly, chop up some dill and stir it into the soup, and use as a garnish. Add salt and pepper to taste. Enjoy!!

Sweet Potato Pancakes

Sweet Potato Pancakes



Ingredients:
2 small sweet potatoes
4 eggs
Oil or butter ( I prefer coconut oil)
Optional seasonings:
Cinnamon, allspice
Dash of salt

Directions:
Cut sweet potato into cubes, place on pan, add cinnamon
and 1 tbsp oil, bake it at 400 degrees for 45 min (or until soft).
Then, remove sweet potato, let it cool, mash and measure it out.
1 cup of mashed sweet potato will require 4 eggs.
Add mashed sweet potato, eggs, and optional seasonings
to a blender or food processor. Blend until well combined.
Heat oil on medium heat pan. Add blended ingredients
to the pan, using a large spoon or ice cream scooper.
Cook for 3-5 minutes, then flip and cook another 3-5 min.
Note: This timing is for small pancakes, if you want to
make larger pancakes, you will need to cook for longer.

Optional Toppings: Maple syrup, Honey, Nut Butter, Jam.
Enjoy for breakfast, dessert, or a small snack!