My Favorite Recipes

new recipes seasonally

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Nutty Banana Smoothie

This healthy choice will fill you up and keep you going. It doesn’t hurt that it tastes like ice cream :)

Ingredients:

1 FROZEN banana

2 tablespoons pecan butter or nut butter of choice

1/2 cup of unsweetened almond milk

Chopped nuts optional

 

Instructions:

Blend all ingredients until smooth. Enjoy immediately!

 
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Glow Juice

It must be simple when it comes to juicing and it doesn’t get any simpler than this!

Ingredients:

1 apple

1 BIG handful of spinach

1/2 cup of orange juice

Ice

 

Instructions:

Blend all but the ice. I use the Magic Bullet.

Add ice and blend again.

Drink within a few hours as the nutrients are best the sooner you consume.

 
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Charred Pork Tenderloin

This one is a must try. Charred bits of honey add a sweet yet salty punch to the already citrusy zing of this dish. Potato wedges are the perfect accompaniment.

Pork Tenderloin

Ingredients:

2 pork tenderloins

MARINADE:

1 lime (juice and zest)

1/2 cup canola oil

1/3 cup of coconut aminos

3 tablespoons of rice vinegar

3 cloves of garlic

BASTING PASTE:

1/3 cup of honey

1/4 cup of canola oil

6 cloves garlic minced

1 lime (juice and zest)

1 tablespoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Instructions:

Combine all marinade ingredients and tenderloins in a large ziploc bag. Marinate for 2 hours or up to 24 hours.

Combine all Basting Paste ingredients. Stir until smooth.

Remove the tenderloins from the marinade and discard the bag. Pat the tenderloins dry. Spread the paste over the tenderloins.

Grill on medium-high heat for 6 minutes. Baste, flip, baste and grill another 4 minutes.

Cut into 2” pieces. Baste again all sides. Make sure to flip at least once before removing from the grill. Cook until 145 degrees or until no longer pink.

 

Potato Wedges

Ingredients:

Yukon Gold Potatoes (you decide how many)

Lots of Olive Oil

Maybe some parmesan, a little garlic powder…have fun!

Instructions:

Wash skin of potatoes throughly.

Place in microwavable dish and hit the baked potato setting.

Preheat oven on BROIL setting (should be 450 degrees)

Make sure the potatoes are cooked through and slice into wedges.

Place on parchment paper lined tray.

Drizzle generously with olive oil.

Bake about 8 minutes or until edges have started to brown.

Season as desired.

 
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Gluten-Free Pumpkin Bread

So yummy and healthy! This one is perfect for a sweet tooth without the consequences of a heavy flour and sugar-based alternative.

Ingredients:

1 1/4 cup of almond flour

1/2 teaspoon sea salt

1/2 teaspoon arrowroot powder

1 1/2 teaspoon cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup pumpkin

1/3 cup maple syrup

4 eggs

chocolate chips (optional but totally recommended)

 

Instructions:

Preheat oven to 325 degrees

Combine all wet ingredients in a bowl.

Mix.

Add the dry ingredients to the wet ingredients. Stir with a fork until well combined.

Pour the mixture into a greased loaf pan.

Bake for ~60 minutes.

 
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Butternut Squash “Rice-otto”

A grain-free alternative to a classic Risotto dish. My “Rice-otto” recipe is made with cauliflower rice.

Ingredients:

1 small butternut squash (peeled and cut into 1” cubes)

4 tablespoon olive oil or ghee

3 cloves garlic - minced

1/2 teaspoon dried parsley

1/2 teaspoon thyme

1 tablespoon almond flour

12 oz riced cauliflower

3/4 cup chicken broth (veg broth will work too)

small handful fresh parsley (optional garnish)

3 slices fully cooked bacon, chopped (optional garnish)

salt & pepper, to taste

 

Instructions

Preheat oven to 400 degrees. Peel Squash and cube into one inch squares. Place squash on a parchment-lined baking tray. Sprinkle 3 tablespoons of olive oil over the squash. Bake for 25 minutes.

In the meantime, saute’ riced cauliflower in a large skillet. Add the garlic, spices, flour. Toss to coat.  

Stir in the broth and reduce the heat to medium-low.  Cook until tender and liquid has cooked off (about 10 minutes*), stirring occasionally to keep it from browning.

Add butternut squash to skillet.

Mix in the bacon & fresh parsley (both optional).  Season with salt & pepper to taste.

Serve hot & enjoy! 

 
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Chicken Chili

con Mexican Rice

Two dishes that are yummy on their own but are even better together!

Mexican Rice

Ingredients:

1 (15 ounce) can of diced fire-roasted tomatoes (pureed)

1 1/2 cups of chicken stock (water will work too)

1 1/4 white rice (I use Jasmine)

1 tablespoon butter

2 teaspoons chili powder

1 teaspoon cumin

3/4 teaspoon oregano

1/2 teaspoon garlic powder

Salt to taste (I use a 1/2 teaspoon)

Instructions:

In a medium saucepan, combine all of ingredients. Boil. Reduce heat to med-low, cover and simmer for ~20 minutes or until rice is done. Only remove lid after the full cook time. Stir once complete.

 

Slow Cooker Chicken Chili

Ingredients:

1 lb boneless skinless chicken breasts

2 cloves garlic - minced

24 oz. chicken broth

2 - 15 ounce cans great Northern beans - drained and rinsed

2 - 4oz cans diced green chiles (mild for me)

1 - 10oz bag of frozen corn

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

3/4 teaspoon oregano

1/2 teaspoon chili powder

1/4 teaspoon cayenne pepper

small handful fresh cilantro - chopped

6 oz reduced fat cream cheese (add once cooked)

1/4 cup coconut milk (add once cooked)

Instructions:

In a slow cooker combine all ingredients except cream cheese and coconut milk. Stir. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. Shred chicken add remaining ingredients and cook another 10-15 minutes.

Combine Rice & Chili. You decide how much rice to add. Option to also add avocado, shredded cheese, black olives, diced onions, diced tomatoes…etc. etc. etc.

It’s superb!

 
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Best Green Salsa

Bake. Blend. Enjoy!

Ingredients:

2 lbs of tomatillos papers removed

3 pablanos

2 jalapeños

3 green onions

5 cloves of garlic (peeled)

Olive oil

1/2 teaspoon salt

1 bunch of cilantro

Juice of lime to taste

IF it is Hatch Chile Pepper season I substitute the Poblanos with MILD Hatch Peppers.

 

Instructions:

Rinse all vegetables and place on baking sheet lined with parchment paper. No need to remove stems or seeds. Liberally coat with olive oil.

Bake at 425 degrees for ~20 minutes.

Add the garlic to the baking sheet. Flip the peppers and bake another 15-20 minutes or until soft and slightly browned.

Allow to cool for ~10 minutes.

Trim stems. Remove the skin if desired (I only remove the skin of the Hatch Peppers). Slice open and remove the core of the pablanos and jalapeños. It is not necessary to remove all the seeds.

Toss all ingredients in a blender.

Blend.

Enjoy!

 

Disclaimer: General Food Safety…the reader assumes full responsibility for using their best judgment when cooking with raw ingredients such as beef, poultry, or eggs, and seeking information from an official food safety authority if they are unsure. The reader must also take care to not physically injure themselves by coming into contact with hot surfaces, sharp blades, and other kitchen hazards. It is the responsibility of the reader to review all listed ingredients in a recipe before cooking to ensure that none of the ingredients may cause a potential adverse reaction to anyone eating the food based on recipes featured on the Website.