Bacon, Spinach & Goat Cheese Spaghetti Squash Recipe

serves 2-4

Ingredients

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper

6 slices of bacon, cut in 1 inch pieces

1 tbsp red wine vinegar

1 tbsp maple syrup

6 oz organic baby spinach

5 oz crumbled goat cheese

Instructions

Preheat over to 400 F and line baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise and scoop out and discard seeds. Drizzle olive oil over the squash and season with salt and pepper. Place squash face down on the parchment paper with flesh side up and roast for about 40-45 minutes.
When the squash is done, remove from oven and turn over so it can cool for about 10 minutes.
Heat a large skillet over medium heat and cook the bacon slices for about 2 minutes. Turn heat to low and cook bacon until crisped for about 5 more minutes. Once bacon is cooked, remove cooked pieces and put them in a large bowl. Add the red wine vinegar to the skillet to deglaze the pan.
Turn heat to low for 20 seconds. Add maple syrup, then add spinach one handful at a time until it wilts.
Use a fork to scrape out the squash from the flesh and mix in in with the skillet ingredients in the large bowl. Fold goat cheese into the mixture.

Brussel Sprouts, Cranberry and Quinoa Salad Recipe

Ingredients:

SALAD:

1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

2 cups cooked quinoa

1 cup dried cranberries

2/3 cup chopped pecans, toasted

orange vinaigrette (see below)

ORANGE VINAIGRETTE:

1/4 cup freshly-squeezed orange juice

1/4 cup olive oil

2 tablespoons apple cider vinegar

pinch of salt and pepper

Directions:

Whisk all ingredients for the dressing together until combined.

Toss all ingredients together until combined.

Serve warm!

Pumpkin Chili Recipe

Total time: 40 minutes

Ingredients:

1 tablespoon olive oil

1 large onion, chopped

4 garlic cloves, minced

1 cup pumpkin puree (from the can or homemade)

1 cup canned diced tomatoes (chopped into smaller chunks)

1 cup vegetable stock or water

1 can black beans (15 oz)

1/2 can chick peas (7.5 oz)

1 tablespoon cumin powder (start with half the amount, and add more, to taste)

2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes)

salt and pepper

Directions

1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.

2) Add pumpkin, canned tomatoes, vegetable stock, black beans and chick peas to pot. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.

3) Serve in soup bowls, garnished with chopped green onion.

Triple Herb Sourdough & Pumpernickel Stuffing

A clean eating approach to Thanksgiving!

Serves 12 (serving size: 1/2 cup)

Ingredients

1 (1-lb.) sourdough bread loaf, cut into 3/4-in. cubes (about 9 cups)
4 ounces pumpernickel bread, cubed (about 2 cups)
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 cups finely chopped yellow onion
1 cup finely chopped celery
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
6 garlic cloves, finely chopped
3 cups unsalted chicken stock or bone broth
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1/2 teaspoon black pepper
2 large eggs, beaten
Cooking spray

Directions

1. Preheat oven to 350°F

2. Arrange bread cubes in a single layer on a baking sheet; bake at 350°F for 10 minutes or until toasted, stirring once after 5 minutes. Place bread cubes in a large bowl.

3. Heat 1 tablespoon butter and oil in a large nonstick skillet over medium-high. Add onion and celery; sauté 5 minutes. Stir in sage, thyme, rosemary, and garlic; cook 5 minutes. Add herb mixture to bread.

4. Melt remaining 2 tablespoons butter in skillet. Combine butter, stock, 1 tablespoon parsley, 1 tablespoon chives, pepper, and eggs in a bowl. Add to bread mixture; toss gently to combine. Spoon bread mixture into a 2-quart baking dish coated with cooking spray. Bake at 350°F for 40 minutes or until browned. Sprinkle with remaining 1 tablespoon parsley, remaining 1 tablespoon chives, and celery leaves, if using.

http://www.cookinglight.com/recipes/triple-herb-pumpernickel-sourdough-stuffing

Roasted Red Pepper Quinoa and Lentil Soup

Prep time: 15 mins

Cook time: 25 mins

Serves: 2-4

Ingredients

4 cups low sodium vegetable broth + 1 cup reserved

1.2 Tbsp. organic grapeseed/canola oil

1 organic tomato paste

1 can organic pizza sauce

¾ cup diced roasted red peppers

½ cup chopped fresh spinach

½ large yellow onion, diced

1 cup frozen green peas, thawed

1 cup french cut green beans

1 1/2 cups cooked green lentils

1 1/2 cups cooked quinoa

2 Tbsp. minced garlic

1 tsp. chipotle powder

1 Tbsp. liquid aminos

1 Tbsp. hot sauce

1 Tbsp. dried basil

1 tsp. thyme

½ – 1 tsp. granulated garlic

Pink Himalayan salt to taste

Instructions

1. In a large pot, simmer on medium/high heat, the oil, prepared onion, roasted red peppers, garlic and spinach. Cook until onion is translucent.

2. Add in 4 cups of low sodium vegetable broth, thawed green peas and green beans and bring to a slight boil.

3. Add in tomato paste and whisk until thoroughly combined, then add in pizza sauce, hot sauce, liquid aminos, liquid smoke, granulated garlic, dried basil and thyme.

4. Let mixture simmer on low for about 10 minutes, then remove pot from heat.

5. Add in 1.5 cups each of cooked green lentils and cooked quinoa, then season to taste with pink Himalayan salt.

6. Add in additional cup of broth if soup is too thick.

Mmmm Enjoy!

Avocado Chicken Salad Recipe

Prep time: 15 mins

Total time: 15 mins

Serving: 6 as a side or 4 as an entree

Ingredients

Avocado Chicken Salad :

2 large chicken breasts,* shredded or chopped
2 avocados
1 cup organic corn (from 1 cooked cob/frozen)
6 oz Bacon, cooked and chopped
¼ cup Chives or green onion, chopped
2 Tbsp chopped Dill
2 hard boiled eggs, cut in halves or quarters

Lemon Dressing:

3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.

2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.

3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.

4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.

Thai Coconut Iced Tea Recipe

Ingredients

2 bags jasmine tea or other black tea

2 cups boiling water

1 cup unsweetened canned coconut milk

2 packets stevia or 1 tsp agave

Directions

1. Brew 2 cups jasmine tea with boiling water according to package directions; cool to room temperature.

2. Combine ½ cup coconut milk and sugar or agave in each of the two glasses; stir until dissolved. Add ice; carefully pour half of brewed tea into each glass. Serve immediately. Makes 2 servings

Grilled Halibut and Fresh Mango Salsa Recipe

Ingredients

2 cups of plum tomatoes, seeded and diced

1 ½ cups diced peeled ripe mango

½ cup diced onion

½ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon apple cider vinegar

1 teaspoon stevia

1 teaspoon salt

1 teaspoon black pepper

2 cloves of garlic

4 (6-ounce) halibut fillets

Directions

Prepare the grill
Combine the first 7 ingredients. Stir in ½ teaspoon salt, ½ teaspoon pepper, and garlic.
Rub halibut with oil then sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Place fish on the grill rack and grill for 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

Red White & Blue Fruit Pizza Recipe

Ingredients

2 cups steel cut oats

3/4 cup oat flour (or whole wheat flour)

3 tablespoons coconut oil, room temperature

3/4 cup honey

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Yogurt Filling

1 - 1 1/3 cups plain Greek yogurt (or a non-dairy yogurt)

1-2 tablespoons maple syrup or honey

1 teaspoon pure vanilla extract

Fruit Topping (sweeter ripe fruit works best)

6 blackberries

1/3 cup raspberries

3/4 cup sliced strawberries

1/2 cup blueberries

Directions

Preheat oven to 350 F.
Grease a 10-inch cake pan with baking spray or line with parchment paper and set aside.
In a large bowl, combine oats, oat flour, cinnamon, vanilla and salt together. Add the honey and coconut oil and mix until dough is combined and sticks together. Use your hands or a fork as needed.
Spread the mixture into prepared pan and press down firmly with a spatula or the bottom of a glass cup.
Bake in preheated oven for 10 minutes. Remove from oven and allow to cool completely (place in the refrigerator or freezer to cool faster).
Meanwhile, in a medium mixing bowl, combine yogurt with honey and vanilla. Use an offset spatula to spread yogurt over cooled crust.
Decorate with fresh berries. Enjoy immediately or place in the fridge to cool and set.

Ingredients:

Directions

A clean eating approach to Thanksgiving!

Ingredients

1 (1-lb.) sourdough bread loaf, cut into 3/4-in. cubes (about 9 cups)

4 ounces pumpernickel bread, cubed (about 2 cups)

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

2 cups finely chopped yellow onion

1 cup finely chopped celery

2 tablespoons chopped fresh sage

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

6 garlic cloves, finely chopped

3 cups unsalted chicken stock or bone broth

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh chives

1/2 teaspoon black pepper

2 large eggs, beaten

Cooking spray

Directions

1. Preheat oven to 350°F

2. Arrange bread cubes in a single layer on a baking sheet; bake at 350°F for 10 minutes or until toasted, stirring once after 5 minutes. Place bread cubes in a large bowl.

3. Heat 1 tablespoon butter and oil in a large nonstick skillet over medium-high. Add onion and celery; sauté 5 minutes. Stir in sage, thyme, rosemary, and garlic; cook 5 minutes. Add herb mixture to bread.

Prep time: 15 mins

Cook time: 25 mins

Serves: 2-4

Ingredients

4 cups low sodium vegetable broth + 1 cup reserved

1.2 Tbsp. organic grapeseed/canola oil

1 organic tomato paste

1 can organic pizza sauce

¾ cup diced roasted red peppers

½ cup chopped fresh spinach

½ large yellow onion, diced

1 cup frozen green peas, thawed

1 cup french cut green beans

1 1/2 cups cooked green lentils

1 1/2 cups cooked quinoa

2 Tbsp. minced garlic

1 tsp. chipotle powder

1 Tbsp. liquid aminos

1 Tbsp. hot sauce

1 Tbsp. dried basil

1 tsp. thyme

½ – 1 tsp. granulated garlic

Pink Himalayan salt to taste

Instructions

1. In a large pot, simmer on medium/high heat, the oil, prepared onion, roasted red peppers, garlic and spinach. Cook until onion is translucent.

2. Add in 4 cups of low sodium vegetable broth, thawed green peas and green beans and bring to a slight boil.

3. Add in tomato paste and whisk until thoroughly combined, then add in pizza sauce, hot sauce, liquid aminos, liquid smoke, granulated garlic, dried basil and thyme.

4. Let mixture simmer on low for about 10 minutes, then remove pot from heat.

5. Add in 1.5 cups each of cooked green lentils and cooked quinoa, then season to taste with pink Himalayan salt.

6. Add in additional cup of broth if soup is too thick.

Mmmm Enjoy!

Ingredients

Avocado Chicken Salad :

2 large chicken breasts,* shredded or chopped

2 avocados

1 cup organic corn (from 1 cooked cob/frozen)

6 oz Bacon, cooked and chopped

¼ cup Chives or green onion, chopped

2 Tbsp chopped Dill

2 hard boiled eggs, cut in halves or quarters

Lemon Dressing:

3 Tbsp fresh lemon juice

3 Tbsp extra virgin olive oil

1 tsp sea salt, or to taste

⅛ tsp black pepper

Instructions

1. Dice or shred the 2 large cooked chicken breasts and place into a large mixing bowl.

2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.

3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped green onion, chopped bacon, and 2 Tbsp fresh Dill.

4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg if desired.

Thai Coconut Iced Tea Recipe

Ingredients

2 bags jasmine tea or other black tea

2 cups boiling water

1 cup unsweetened canned coconut milk

2 packets stevia or 1 tsp agave