Holiday Favorites

Paleo Stuffing

With beautiful color, this will quickly become a family fall favorite!

Ingredients:

• 1 lb Ground Pork
• 2 Cups Diced Onion
• 2 Cups Diced Bell Pepper
• 4 Cups Diced Mushrooms
• 2 Cups Diced Apples
• 8oz Fresh Cranberries
• 1 Cup Toasted, Chopped Pecans
• 2 TBSP Coconut Oil
• 1 TBSP Fresh Rosemary, minced
• 1 TBSP Fresh Thyme, minced
• 2-3 Leaves Fresh Sage (or 1/2 tsp dried)
• Sea Salt
• 4 Eggs
• 1/4 Cup Chicken or Turkey Stock
• 2 TBSP Coconut Flour

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Preparation:

• Prepare all of your ingredients and preheat your oven to 350 degrees.
• Melt about 2 teaspoons of coconut oil in a large skillet over medium-high heat.
• Add the pork and cook until it just browns, 3-4 minutes.  Add a pinch of salt and remove with a slotted spoon and place in a large bowl.  Pour off excess liquid from your skillet and add another teaspoon of coconut oil.
• Turn the head down to medium and add the onions.  Sauté until golden brown and soft, 6-8 minutes.  Add to the bowl with the pork.
• Add another teaspoon of coconut oil, and sauté bell peppers for 4 minutes, stirring often.  Add to the bowl with the other ingredients.
• Throw in yet another teaspoon of coconut oil, turn the heat up to medium-high, and add the mushrooms.  Sauté for about 3 minutes, stirring often.  Add to the bowl with the other ingredients.
• To the large bowl, add the apples, pecans, cranberries, herbs and a good pinch of salt.
• In a medium bowl, beat together the eggs, chicken or turkey stock, and coconut flour.  Add a pinch of salt if you're stock isn't salted.
• Pour the liquid into the large bowl and mix.
• Pour the whole thing into an over safe casserole dish and bak for one hour.
• Allow to cool for 10 minutes before eating.  It will firm up a bit.

Cauliflower Gravy

So close to real gravy, your guests will never know it's cauliflower...unless you tell them!

Ingredients:

• 2 TBSP Fat from pan drippings, or ghee
• 1/2 Cup Chopped Mushrooms
• 1 TSP Garlic
• 2 Cups Chopped Cauliflower
• 1 TSP Cumin
• 1-2 Cups Stock (Chicken or Turkey)
• Several Sprigs of fresh herbs, chopped
• Salt & Pepper to taste

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Preparation:

• Heat fat over medium heat in sauce pan.  
• Add mushrooms and garlic.  Cook until mushrooms are soft.  
• Stir in fresh herbs and cumin.  Set aside.
• In a saucepan, simmer cauliflower in water until it is fork tender, about 10 minutes.  Drain, save liquid.
• Add enough stock to reserved liquid from cauliflower to equal 2 cups.
• Combine all ingredients in a blender and blend on high until smooth and creamy.
• Return gravy to pan to reheat.  Add more stock to thin to desired consistency, if needed.  
• Season with salt and pepper to taste.

Creamy Cauliflower Mash

A great alternative if you are looking to cut out white potatoes.

Ingredients:

• 1 TSP Garlic
• 1 TBSP Coconut Oil or Ghee
• 1 Head Cauliflower
• 1/4 Cup Coconut Milk, warmed
• 1 TSP Cumin
• 1 Cup Water
• 1 Cup Stock
• 2 TBSP Pan Drippings
• Salt & Pepper to taste

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Preparation:

• In a saucepan, simmer cauliflower in water until it is fork tender, about 10 minutes.
• Drain and save liquid.
• Place cauliflower in a food processor, add cumin, salt, pepper and coconut milk.
• Add stock and reserved liquid until you achieve desired consistency.

​Roasted Root Vegetables

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and underappreciated foodstuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, but they are also very inexpensive.

Ingredients:

• 1 lb Carrots, peeled
• 1 Large Sweet Potato, peeled
• 1 Small Butternut Squash, peeled and seeded (about 2 lbs)
• 3 TBSP Olive Oil
• 1 1/2 TSP Kosher Salt
• 1/2 TSP Black Pepper, freshly ground
• 2 TBSP Flat Leaf Parsley, Chopped

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Preparation:

• Preheat over to 425 degrees.
• Cut the carrots, sweet potato and butternut squash in 1 to 1 1/4 -inch cubes.  All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. 
• Drizzle them with olive oil, salt and pepper.  Toss well.
• Bake for 25-35 minutes, until all the vegetables are tender, turning once with a spatula.
• Sprinkle with parsley, season to taste and serve hot.

Salted Carmel Pecan Pie

CORN SYRUP-FREE, GLUTEN-FREE, PALEO, EGG-FREE

Ingredients:
Crust:

• 1 Cup Cashews, soaked for 3 hours, rinsed, and strained
• 1 TBSP Coconut Oil or ghee
• 1 TBSP Honey
• 1 TSP Vanilla
• 1/2 Cup Shredded Coconut

Filling:

• 1 Packed Cup pitted Medjool dates, soaked for 3 hours in 1 cup of water (save the soaking liquid)
• 1/4 Cup Coconut Oil or ghee
• 1 TBSP Vanilla
• 1/4 TSP Salt

Fold In:

• ​2 Cups Salted Roasted Pecans, plus more to garnish

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Preparation:

• Preheat over to 400 degrees.
• Puree the crust ingredients (cashews, oil, honey and vanilla) in a food processor with the S blade for about 1 minute.
• Add the shredded coconut and puree until it forms a ball.
• Using wet hands, press the crust into a glass pie dish.  Do NOT pre-bake the crust.
• Add all of the filling ingredients, including the soaking water, to the blender and puree until smooth.  
• Fold in the pecans.
• Add the filling to the unbaked crust.  Garnish with more pecans.
• Bake for 10 minutes, then reduce the heat to 350 degrees and bake for 10 minutes more.
• Allow to cool on the counter, then refrigerate to set.

All About the Sweet Potato

Mexican Chicken Chowder

This creamy soup is full of intense Mexican flavors and gets its spice from the salsa.

Ingredients: 

• 2 LBS Chicken Thighs                      
• 4 Cups Chicken Broth
• 2 Cups of Peeled & Sliced Carrots
• 2 Cups Salsa
• ​1 Cup Sliced Celery
• 1 Cup Sliced Mushrooms
• 3 Cups Peeled and Cubed Sweet Potatoes
• 1 TSP Minced Garlic
• 1/2 TSP Salt
• 1/2 TSP Oregano
• 1 TSP Cumin
• 1/2 TSP Poultry Rub
• Pinch of Cayenne
• 1/2 TSP Chili powder
• 2 Cups of Chopped Spinach
• Garnish: Chopped Fresh Cilantro and Avocado slices

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Preparation:

• Place the chicken, salsa, broth, sweet potatoes, carrots, celery, mushrooms, garlic and spices in stockpot over medium high heat
• Bring to boil, then cover and simmer for 1 hour over medium low heat
• Remove chicken from pot, and using 2 forks, shred the meat. Set aside
• Scoop 2 cups of vegetables from soup and place in a blender with 1/4 cup of the broth. Puree the vegetables for 15 seconds and then incorporate back into soup
• Add chicken and spinach to the pot and simmer for 10 minutes, until the spinach is slightly wilted
• Serve hot, garnished with sliced avocado and fresh cilantro.

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4 Layer Beef & Bacon Casserole

This is weirdly delicious!

Ingredients:

• ½ pound bacon

For the Sweet Potato Mash:

• 3 to 4 Sweet Potatoes (medium size)
• ¼ Cup Coconut Milk 
• ½ TSP Sage
• ¼ TSP Salt

For the Cauliflower Mash:

• 1 head Cauliflower, chopped into florets
• ¼ Cup Coconut Milk
• ½ TSP Salt
• 1 TSP Ground Black Pepper

​For the Ground Beef Mixture:

• 2 LBS Ground Beef
• 1 Garlic Clove, Minced
• 1 Medium Yellow Onion, Diced
• 8 oz Button Mushrooms, Diced
• Salt and pepper, to taste

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​Preparation:

• Cook bacon. Roughly chop and set aside.
• Poke holes in sweet potato with a fork. Bake in a 400°F oven until soft and easily pierced through with a knife. (30-40 min).  Remove skins and place sweet potatoes in the food processor or blender. Blend until the sweet potato breaks down, then add the coconut milk, sage, salt and pepper. Puree until smooth. Set aside for later.
• Steam the cauliflower until fork tender. Place in a food processor or blender and puree until cauliflower becomes soft and resembles mashed potatoes. Then add the coconut milk, salt and pepper and continue to blend until smooth.  Remove from the blender and set aside. 
• Place the ground beef in a large pan over medium high heat.  Once browned, add the garlic, yellow onion and button mushrooms. Sprinkle with salt and pepper and continue to cook until the meat is cooked through, then remove the pan from heat. 
• In a 9x13 greased plan, create the layers: Use a slotted spoon to remove half of the meat mixture and place in the prepared baking dish in one layer. Then pour the cauliflower mash mixture on top of the meat and spread out. Then, using the slotted spoon, add the other half of the meat.  Lastly, pour the sweet potato mash on top and spread it out on top of the meat.
• Bake the casserole for 30 minutes at 350°F., or until it begins to bubble. Then turn on the broiler to high and cook for 5 minutes to brown the top of the casserole. Let rest to thicken and garnish with the bacon before serving.

Sweet Potato Fries w/Lemon Aioli

No other way to make these than hand cut.  The lemon aioli is a perfect balance to the sweet of the potato.

Sweet Potato Fries

• 1 Large Sweet Potato
• Coconut Oil
• Salt to Taste

​
​

1. Hand cut sweet potato.  
2. Place in a bowl of ice water + 1/2 tsp. salt to soak off the starch.  Drain, rinse and pat dry.  
3. Cook in a 350 degree deep fryer (of coconut oil) for 15 minutes or until desired crispness.  
4. Remove from the fryer and place on a plate with parchment paper.  Salt to taste.

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Lemon Aioli

• 1/2 Cup Vegenaise or Paleo Mayo
• 1 to 2 TBSP Lemon Juice
• 1 TSP Garlic
• 1 TSP Parsley
• Salt and Pepper to taste

Whisk ingredients together in a small bowl.

Sweet Potato Muffins

These muffins are soft with a denser crumb, feels like a meal in the mouth!

Ingredients:

• ½ Cup Sweet Potato, baked
• ¼ Cup Dates (about 5)
• ¼ Cup Non-Dairy Milk of choice (I use Coconut Milk)
• ¼ Cup Coconut Butter
• 3 TSP Coconut Oil, softened
• Stevia to taste
• 1 TBSP Ground Flax Meal
• 1 TBSP Whole Chia Seeds
• 2 TSP Vanilla Extract
• 6 TSP Coconut Flour
• 1½ TSP Baking Powder (grain free)
• 1 TSP Baking Soda
• 1 TSP Cinnamon
• ⅛ TSP Salt

Add In Options: orange zest, chocolate chips, cranberries, raisins, toasted nuts.

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Instructions:

1. Place the dates, milk, coconut butter, and coconut oil in a pan and simmer gently a couple of minutes to soften the dates.
2. Add the date mixture and sweet potato to the bowl of a food processor and puree until smooth.
3. Add in the remaining ingredients and pulse until well mixed. Batter will be very thick.
4. Use your hands to grab a golf ball size piece of dough, and roll gently in your hands to form a ball.
5. Place the balls into a greased mini muffin tin.
6. Bake in a 350°F oven for 18 minutes, or until a toothpick inserted in the middle comes out clean.

Sweet Potato Peanut Butter Cookies

4 ingredients, low fat, low carb and in your mouth in under 20 minutes!

Ingredients

• 1 Egg
• 1/2 Cup Peanut Butter Powder (or try one with cacao, if are a chocolate lover)
• 2 TBSP Peanut Butter
• 1 Cooked Sweet Potato, peeled and cubed

*For extra sweetness, add stevia

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Instructions:

1. Place all ingredients in food processor.
2. Puree until mixture is smooth.
3. Spoon out cookies onto a greased cookie sheet.
4. Bake at 350°F for 10-12 minutes or until center is done

Asian Night

Asian Style Pork Ribs

Who doesn’t love a slow cooker meal?  The spices add a powerful flavor without overwhelming the ribs.

Ingredients:

• 1 rack of pork ribs (about 12 ribs)
• 1/2 Cup Tamari or Coconut Aminos
• 1/2 Cup Raw Honey
• 2 TBSP Coconut Vinegar
• 1/4 TSP Cinnamon
• 1/2 TSP Cumin
• 1/2 TSP Ginger (fresh, grated)
• 3 Cloves Garlic, crushed
• Juice of 1 Lime
• Pinch of Red Pepper Flakes
• 1 TBSP Sesame Oil (10 minutes before serving)
• Salt and Pepper just before serving

~Serves 4-5

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Instructions:

1. Cut rack into individual ribs and place in the slow cooker.
2. Mix together all ingredients except sesame oil and pour over ribs.
3. Cook on low for 4-5 hours.  Be sure not to overcook, or the meat will fall off the bone (first world problems).
4. Add the sesame oil 10 minutes before serving.
5. Salt and pepper to taste

Serve as appetizer or make it a meal with slaw or cauliflower rice!

Asian Mango Slaw

This vibrant Asian-inspired slaw has just the right balance of sweet and salty.  Wonderful side dish with any Asian meal! 

Thai ‘Peanut’ Vinaigrette:

• 3/4 Cup Vegenaise or Paleo Mayo
• 1 TBSP Tahini (Sunflower Seed Butter)
• 1 TBSP Coconut Aminos or Tamari
• 1 TBSP Apple Cider Vinegar
• 1 TBSP Lime or Lemon Juice
• 1/2 TSP Garlic
• 1 1/2 TBSP Cilantro, chopped
• 1 TSP Ginger
• Stevia to taste (approximately 20 drops)

Whisk all ingredients together

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Asian Mango Slaw:

• 1 Cup Broccoli-slaw mix
• 1/2 Cup seeded and julienned red peppers
• 1/2 Cup peeled and julienned carrots
• 2 TSP chopped basil (fresh)
• 1 Mango, peeled and julienned
• 1/4 Cup Thai ‘Peanut’ Vinaigrette
• Garnish with sliced almonds

Combine all ingredients in a bowl and stir.
Cover and refrigerate for 30 minutes before serving.~Serves 4

Cauliflower Fried Rice

The trick to cauliflower rice is to make the rice look dirty, and the spices do just that.  Poultry seasoning is key!  A blend of salt, garlic, onion, paprika, yellow mustard, rosemary, sage, thyme, basil & cayenne.

Ingredients:

• 1 Head Cauliflower, shredded in food processor
• 2-3 Whole Carrots, peeled and chopped
• 5-10 Mushrooms, chopped
• 1/2 Cup Frozen Peas
• 1 Egg (omit if you wish)
• 2-3 Celery Ribs, chopped
• 1/2 TBSP Cumin
• 1/4 TSP Garlic
• Salt to taste
• 1 TSP Pepperman
• 1/2 TBSP Poultry Seasoning
• 1/4 TSP Paprika
• Pinch of Cayenne
• 1/4-1/2 CUP Coconut Oil

~Serves 2-4 

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Instructions:

1. Place veggies in skillet or wok with coconut oil.
2. Cook over medium heat, covered until veggies soften.
3. Remove lid and add spices.
4.  Stir, cooking all the liquid out, raising the heat to high.
5. Push rice to the sides of the skillet or wok making a circle in the center.
6. *Crack the egg and drop in the center of the skillet or wok.
7. *Break yolk once egg starts to cook, then chop/stir into the rest of the rice.

​*Optional

Orange Sesame Chicken

This Chinese dish is a favorite for many, but our version skips the fried batter and sugary sauce. 

Ingredients:

• 2 LBS Boneless, Skinless Chicken Thighs
• 1/2 Cup Coconut Aminos or Tamari
• 1/3 Cup Honey
• 2 TBSP Orange Juice
• 2 TBSP Tomato Paste
• 1 TBSP Sesame Oil
• 2 TSP Minced Garlic
• 1/2 TSP Ground Ginger
• 3/4 TSP Himalayan Salt
• 1/2 TSP Red Pepper Flakes (or more if you prefer it spicy)
• 1/4 TSP Black Pepper
• Garnish:  Sesame Seeds

~Serves 4-6

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Instructions:

1. Place chicken in a single layer in the bottom of a slow cooker.
2. Place the remaining ingredients, except sesame seeds, in a bowl, whisk together, and pour over chicken.
3. Stir and turn chicken to ensure even coating.
4. Cook the chicken on low for 4 hours.
5. Remove the chicken from the sauce and cut into cubes or shred.
6. Spoon any fat off the top of the sauce, then transfer the sauce to a small pan.
7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
8. Toss the chicken in the sauce or spoon sauce over chicken.
9. Sprinkle with sesame seeds.
10. Serve over cauliflower rice

Fiesta Night

Guacamole

Most guacamole recipes call for some sort of sour cream, but we have always used mayonaise.  But because of the highly processed oils in mayo and salad dressings, we switched to Vegenaise.  It is a vegan spread similar in taste to mayonaise that is quick and convenient.  But making your own mayo is always good fun (and kind of like a science project)!

Ingredients:

• 1 1/2 TBSP Vegenaise (or paleo mayo)
• 1 Avocado
• 1/8 TSP Pepperman
• 1/8 TSP Salt
• Pinch Garlic
• Pinch Cumin
• 1/4-1/2 Cup Salsa

~Serves 2-4 people

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Instructions:

• Mash avocado in a bowl
• Add garlic, salt, cumin, pepperman and vegenaise and combine with avocado.
• Stir in salsa

Serve with tacos, fajitas, plantain chips or whatever you like!

Blender Salsa

This is as quick and easy addition to any meal.  Just remember, if using canned tomatoes, select a brand that is in BPA free cans.  BPA stands for bisphenol A. BPA is an industrial chemical that has been used to make certain plastics and resins since the 1960s. Some research has shown that BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of possible health effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children.  

Now doesn’t that make you hungry for some salsa?

Ingredients:

• 1 Can Diced Tomatoes w/Chilies
• 1 Can Tomato Sauce
• 1/2 Can Tomato Paste
• 1/2 Bunch Cilantro (chopped)
• 1/2 TSP Garlic
• 1/4-1/2 Cup Diced Hot Peppers (Jalapeno, Serrano, etc)
• Salt (to desired taste)

​~Makes 3 Cups and will last for about 1 week in the refrigerator.

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Instructions:

1. Add all ingredients in blender.
2. Blend on low until combined.

Serve with tacos, fajitas, eggs or whatever you like!

Wheat Belly Tortillas

These simple tortillas are the starting point for endless meal variations.  Tortillas and wraps are, of course, portable and are therefore useful to pack for lunches.

Ingredients:

• 1 Cup Ground Golden Flaxseeds
• 4 TBSP Almond Meal/Flour
• 1/4 TSP Himalayan Salt
• 2 ~ Eggs

~Makes 4

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Instructions:

• Preheat oven to 375. 
• In a medium bowl, whisk together the flaxseeds, almond meal/flour, and salt.  
• Whisk in the eggs just until combined.  
• Divide the dough into 4 equal balls.
• Roll each ball between 2 pieces of parchment paper until 6” round using rolling pin.
• Carefully peel off one piece of parchment paper and place on a cookie sheet.
• Bake for 5 minutes or until golden brown.

Serve with tacos, fajitas, eggs, etc.

Fajitas

Don’t let this long list of ingredients intimidate you.  This meal is full of flavor and so simple.  Prep in the morning to save on time!

Ingredients:

• 1 LB Boneless Skinless Chicken Thighs cubed (or Chicken Breasts, Steak or Shrimp)
• 2 ~ Zucchini (sliced)
• 2 ~ Yellow Squash (sliced)
• 10 ~ Large Mushrooms (sliced)
• 1/2 ~ Medium Onion (sliced)
• 2 ~ Bell Peppers (any color - sliced)
• 1/4 Cup Hot Peppers
• 1/2 Bunch Cilantro (chopped)
• 1/2 TSP Garlic
• 1 TBSP Cumin
• 1 TBSP Poultry Seasoning (replace with another seasoning if using a different meat)
• 1 TSP Oregano
• Pinch Cayenne Pepper Powder
• Pinch Jalapeno Pepper Powder
• 1 TSP Chili Powder
• 1/2 TSP Pepperman
• 1/4 Cup Coconut Oil (liquid is best to use)
• Salt to taste

~Serves 4

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Instructions:

1. Prep veggies
2. Combine all ingredients in a large bowl
3. Stir to coat mixture in coconut oil and seasonings
4. Cook on griddle (grill or stove) using medium/high heat for about 10 minutes (until veggies are to their desired doneness and meat is throughly cooked).

Serve in butter lettuce or grain free tortillas with your favorite toppings.

Lettuce Wrap Tacos

Tacos are a great choice (breakfast, lunch or dinner) for people that eat paleo.  This simple yet flavorful meal will quickly become a hit with your family.  Add more peppers to increase the heat.

Ingredients:

• 1 Lb Ground Beef
• 1/4 Cup Diced Mixed Peppers (ranging from green bell to serrano)
• 1/4 Cup minced onion (omit if you don’t enjoy food that makes you cry)
• 1/4 Cup Blender Salsa
• 1 TSP Cumin
• 1 TSP Oregano
• 1 TSP Chili Powder
• Pinch Cayenne Pepper Powder
• Pinch Jalapeño Pepper Powder
• Pinch Red Pepper Flakes
• 1/2 TSP Pepperman
• 1/2 TSP Himalayan Salt (or to taste)
• Butter Lettuce

~Serves 2-4 people

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Instructions:

1. Start browning the ground beef and when the oil starts to release form the beef add the peppers and onion.
2. Continue to cook the mixture until the beef is cooked throughly and the veggies are soft.  Drain oil from beef if necessary.
3. Mix in spices and salsa.

Serve in butter lettuce with your favorite toppings.

Summer BBQ

Fajita Burgers

Grass Fed Beef Burgers with a kick!

Ingredients:

• 1 TBSP Coconut Oil
• 1/4 Cup Diced Onion 
• 2/3 Cup Diced Peppers
• 2 LBS Ground Beef
• 1 Egg
• 2 TBSP Chopped Fresh Cilantro
• 1 Clove Minced Garlic
• 1/4 TSP Cumin
• 1 TSP Chili Powder
• 1/2 TSP Paprika
• 1/2 TSP Granulated Onion
• 1/4 TSP Granulated Garlic
• 1 TSP Sea Salt
• 1/4 TSP Black Pepper

~Makes 6 burgers

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Instructions:

1. In a large skillet over medium heat, melt the coconut oil.
2. Add the onion and peppers, and saute, stirring occasionally, for 3 minutes or until softened.  Set them aside to cool.
3. In a large bowl, place the ground beef, egg, cilantro, garlic, cumin, chili powder, paprika, granulated onion, granulated garlic, sea salt, and pepper.
4. When the onion and peppers are cool enough to handle, spoon them into the bowl with the beef mixture.
5. Mix the beef and veggies gently with your hands to combine all the ingredients.
6. Divide the meat mixture into 6 equal parts, and shape them into patties with your hands.
7. Line the baking sheet with wax paper.  Place the patties on the wax paper, making sure that they don’t touch on another.  Place the baking sheet in the freezer.
8. When the burger patties are semi-frozen, place them in a freezer bag with small pieces of wax paper separating them, and freeze until needed.
9. Remove desired number of patties from the freezer, and allow to thaw in the refrigerator overnight.
10. When ready to cook, fire up your grill to medium-high heat.
11. Grill the burger(s) for 4 minutes per side or until they have reached the desired doneness.  Serve in butter lettuce with your favorite fixin’!

Creamy Cole Slaw

There are ways to make that creamy classic coleslaw from your childhood and still omit the sugar and mayonnaise...replace with Stevia and Vegenaise!

Ingredients:

• 1 Head Cabbage
  
• 2 Medium Whole Carrots
  
• 3 Cups Vegenaise
  
• 1/4 Cup Apple Cider Vinegar
  
• 1/2 TSP Celery Seed
  
• 1/8 TSP Black Pepper
  
• 1/4 TSP Salt
  
• Stevia to taste​

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Instructions:

1. Shred cabbage and carrots together using a food processor or shred by hand.
2. Whisk remaining ingredients together in a small bowl.
3. Combine dressing to cabbage/carrot mixture.  Let set for 10-15 minutes before serving in the refrigerator.

Paleo Squash Fritters

Squash Fritters are an easy side dish that use an abundant summer vegetable in a fun way.

Ingredients:

• 2 Cups Shredded Squash
• 1 Small Onion - Grated
• 1 Clove Garlic - Grated
• 1 Jalapeño - Grated
• 4 TBSP Coconut Flour
• 2 Eggs - Whisked
• 1 TSP Salt 
• 1 TSP Pepper
• 2 TBSP Coconut Oil 

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Instructions:

1. Put shredded squash in dishtowel and squeeze all the juice out...very important!
2. Mix all ingredients lightly in bowl
3. Warm skillet, add oil
4. Drop fritters one tablespoon at a time (4 fritters should fit in large skillet). Fry on medium heat until completely done on the inside, about 7 minutes per side.

Perfect for a side dish or great for breakfast with eggs (taste just like potato pancakes)  or make smaller fritters and use as an appetizer to hold smoked salmon and a dill sauce.

Strawberry Ice Cream

A healthy version of ice cream with only 4 ingredients!  *Use various fruits based on the season.

Ingredients:

• 3 Ripe (Frozen) Bananas
• 1 Cup (Frozen) Strawberries
• 1 TSP Vanilla Extract
• 1/2 Cup Full Fat Coconut Milk

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Instructions:

1. Add all ingredients to a food processor.  Blend about one to two minutes.  Once it’s smooth and creamy, like soft serve, it is ready to eat! 

~Makes 4 servings

Odds & Ends

Coconut Macaroons

Make your own chocolate and you will swear these taste like a girl scout cookie!

Ingredients:

• 4 Cups Finely Shredded Coconut (unsweetened)
• 1 Can Full Fat Coconut Milk
• 2 TBS Coconut Oil
• 1/3 Cup Raw Honey
• 2 Egg Whites
• 1/4 TSP Sea Salt
• 1 1/4 TSP Vanilla
• *Optional - 1/2 Cup Sliced Almonds

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DIY Chocolate:

• 1 oz Cocoa Butter
• ​1 TBSP Coconut Oil
• 1/2 Cup Raw Cacao
• 1/2 TSP Stevia
• 2 Dashes Himalayan Salt

1. In a double boiler, melt cocoa butter and coconut oil over low heat, stirring often.
2. Add stevia, salt and cacao.
3. Stir until combined, continuing to add more cacao until you achieve desired consistency.  
4. Add more stevia if necessary.

Instructions:
​ Preheat over to 325 F. 

1. In a medium bowl, whisk together the egg whites and salt until peaks form.  This will take about 5-10 minutes if you are just using a whisk.
2. Set aside in the refrigerator.
3. In a large saucepan, heat the coconut milk and honey over medium heat until it begins to boil.  
4. Lower heat and let simmer 2-3 minutes, being sure it doesn't boil over.
5. Add in the vanilla extract and coconut oil.  Stir until melted.
6. Stir in the shredded coconut and mix well.  
7. Fold in the egg whites gently.
8. Line a baking sheet with parchment paper (or use a silpat).
9. Scoop out the macaroons, 1 TBSP per cookie, and place on the lined baking sheet.
10. Bake 25 minutes, rotating the pan once during baking.
11. The tops should be golden brown and slightly crispy when they are done.
12. Transfer to a wire cooling rack and let cool 10-15 minutes before serving.

*Drizzle chocolate over macaroons and serve!

WON Goddess Dressing

This is our go-to salad dressing and veggie dip.  Same great taste as a store bought dressing without the rancid oils!

Ingredients:

• 1/2 tsp Parsley
• 1/2 tsp Chives
• 1/4 tsp Garlic
• 1/2 tbsp Sesame Seeds 
• 1 tbsp Tahini
• Splash of Lemon Juice
• Splash of Apple Cider Vinegar
• 1/4 cup Tamari or Coconut Aminos
• 2 cups Vegenaise

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Instructions:

1. Whisk all ingredients together in a bowl. 
2. Serve immediately or store in refrigerator. 

Great as salad dressing, or dip!

Juice Recipes

Juice Like A Boss

Mean Green Juice Recipe
This juice was featured in the documentary “Fat, Sick and Nearly Dead”

• 1 organic cucumber
• 1 bunch organic spinach
• 4 organic celery stalks
• 1/2 organic lemon (rind ok)
• ½ inch fresh organic ginger root
• 2 organic granny smith apples 

Makes 2-3 servings

Slimming Drink
This will energize your whole body, help lower blood pressure, aid digestion, boost your immune system and assist in the elimination of toxins. 

• 2 organic oranges
• ½ organic lemon
• 1 organic beet 
• 1 small handful of organic spinach
• 5 organic celery stalks
• 5 organic carrots
• 1 inch organic ginger root

Allison’s Berry Basil Mint 

• 1 1/2 cups of seasonal Berries
• 2 green or red or 1 of each apple
• 1 rib Celery 
• 1 medium Cucumber
• 1/2 zucchini 
• 1/2 yellow squash
• 2 or 3 broccoli florets 
• 1/4 beet root
• 1/4 Lime
• Mint leaves
• Basil leaves

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WON Green Juice

• ¼ pineapple
• 1 cucumber
• 1 small zucchini
• 1 small yellow squash
• 1 green apple
• 1 red apple
  
•  ½ lime
• Mint, Parsley & Basil

Kristen’s Lemon Ginger Concentrate

• 6 lemons
• 1 grapefruit
• 1 hand ginger
• Add ¼ - ½ cup concentrate to 28-30 ounces of water and add stevia to taste

Wam Bam Beet Juice

• This juice is an amazing source of energy to help boost your workouts or a busy day.
• 1 organic beet
• 2 organic apples
• 2-4 organic carrots
• 1 inch of organic ginger

Real V8 Juice Recipe

• 5 organic tomatoes
• 1 organic beet 
• 4 organic carrots
• 1 bunch of organic spinach5 celery stalks
• 1 small bunch of organic parsley

Detox & Cleanse Juice

• 2 organic celery stalks
• 2 organic carrots
• 1 organic apple
• ½ inch to 1 inch organic ginger root
• ½ organic lemon 
• ½ organic grapefruit
• ¼ cup fresh organic blueberries or organic cranberries

Kris’s Gazpacho Veggie

• 2 - tomatoes 
• 1 - green, red, yellow or orange pepper
• 1 - cucumber 
• 1 - zucchini 
• 1 - yellow squash
• 1/4 beet root
• 3 broccoli florets 
• 1 cup spinach
• Handful of parsley
• Blend with 1 avocado +
• 1/2 tsp Himalayan salt
• 1/2 tsp garlic granules
• 1/4 tsp cayenne pepper
• 1/2 tsp cumin
• 1/2 tsp Pepperman (available at WON)
• Blend with 1 avocado, 1/2 tsp Himalayan salt, 1/2 tsp garlic granules, 1/4 tsp cayenne pepper, 1/2 tsp cumin, 1/2 tsp Pepperman (available at WON).  Pour in a bowl and eat like soup.

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Juicing for your Health

Hearty Healthy Thanksgiving Juice
Forget the mashed potatoes, gravy, huge does of tryptophan and food coma!  The plant foods included in this juice are high in Vitamin C and other energy boosting nutrients that can also help support your immune system.  Makes 1 serving (approximately 16-20oz, yields will vary based on produce size and equipment used)

• 1 Cup Cranberries
• 1 Orange
• 1 Apple
• 1 Cup Butternut Squash
• 4-6 Collard Green leaves
• 1/2in Ginger

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Dr. Oz’s Green Drink
Oprah calls this drink “A Glass of Fresh”  Makes 2 servings (approximately 32oz, yields will vary based on produce size and equipment used)

• 2 Green Apples
• 3 Celery Ribs
• 1 Cucumber
• 1/2in Ginger
• 1/2 Lemon
• 1 Lime
• 1 Bunch Parsley

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The Daily Beet
This juice is an amazing source of energy to help boost your workouts or a busy day.  Makes 1 serving (approximately 16-20oz, yields will vary based on produce size and equipment used)

• 4 Carrots
• 3 Celery Ribs
• 2 Green Apples (small)
• 1 Beet
• 1 Lemon
• 1/2in Ginger

Immune Boost Juices

Juicing is the most efficient and delicious way to get all the nutrients you will need to build a strong immune system. Fruits, vegetables and herbs contain high levels of vitamins, minerals, anti-oxidants, cartenoids, and have anti-inflammatory actions that specifically work to fight infections, allergies, reduce congestion, strengthen your lungs and give your body extra energy to stay healthy. 

Flu Fighter Juice                                            

• 2 cloves of garlic
• 6 carrots
• 1 apples
• 2 stalks celery
• ¼ cup parsley
• ½ inch of ginger
• (always juice garlic first!)

Super Sinus Juice

• 1 orange
• ½ lemon
• 1 apple
• 1 inch of ginger
• Dash of cayenne-This is the secret ingredient to really cleaning out any congestion! Breathe out
• through your nose as you drink for maximum benefits!

Detox & Cleanse Juice

• 2 celery stalks
• 2 carrots
• 1 apple
• ½ inch to 1 inch of ginger root
• ½ lemon
• ½ grapefruit
• ¼ cup fresh blueberries or cranberries

Surviving the Holidays

The holidays can be a cruel time of the year for our digestive system. Between October and January, we endure a lot — Halloween candy, ladle after ladle of gravy, one too many flutes of champagne and a lot of stress. Our bodies pay for that overindulgence and stress by making us feel bloated and miserable. This year, you can break that holiday tradition! Enjoy the holidays, combat stress, ease bloating, and make sure you are staying on a healthy track by incorporating juicing into your daily life.

Holiday Lemonade
​Process all ingredients in a juicer, shake or stir and serve.  Tastes just like cranberry lemonade! Makes 1 serving (approximately 16oz, yields will vary based on produce size and equipment used)

• 3 Apples
• 1/2 Cup Cranberries
• 1” Ginger
• 1/2 Lemon
• 1 Orange

*Optional enhancements - rum, vodka or tequila

Freshly Juiced Mulled Apple Cider
Simmer freshly juiced apples with a bit of lemon juice and warm spices yields a delicious mulled cider with the perfect amount of sweetness.  Once you’ve tasted it, you’ll never settle for bottled apple cider again!  Juice all ingredients and simmer with mulling spices for 45 minutes.  Garnish with a cinnamon stick.  (Serves approximately 10-12, yields will vary based on produce size and equipment used.)

• 25-30 Apples
• 1 Lemon
• 2” Ginger
• Mulling spices

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Christmas Cordial
This juice is a perfect healthy alternative to sugary holiday drinks! Makes 1 serving (approximately 20oz, yields will vary based on produce size and equipment used)

• 2 Apples
• 1 TSP Cinnamon
• 1 Cup Cranberries
• 1” Ginger
• 1/4 TSP Nutmeg
• 1/2 Orange
• 2 Cups Sweet Potato

*Optional enhancements - rum or even better...spiced rum!

Booze Juice

Bright Bunny 
Ingredients:

• 1 lb Organic Carrots
• 1 1/2 Cup Pineapple
• 1 Lime
• 1 Orange
• 1 Lemon
• 4 oz Rum
• 4 oz Aloe Juice
• 2 trays ice
• 16 oz club soda

Instructions:

1. Cut carrots and pineapple to size. Combine with lime, aloe, orange and lemon.  
2. Juice ingredients. Makes about 3 cups.
3. Strain contents into cocktail shaker filled with ice.
4. Add vodka. Seal and shake 30 seconds.
5. Pour juice into glasses over ice.
6. Add splash of club soda to each glass before serving.

Makes: 6 to 8 cocktails

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Bloody Mary
Ingredients:

• 8-10 Tomatoes
• 1 Stalk Celery
• 1 Cucumber
• 1 Green Bell Pepper
• 1 Jalapeño
• 2 Carrots
• 1 Clove Garlic
• 2 Limes
• 2 TSP Vegan Worcestershire Sauce
• 2 TBSP Tomato Paste
• Salt
• Pepper
• 2 oz Vodka

Instructions:

1. Rinse the vegetables and the limes. (No need to peel if you have a powerful juicer.) 
2. Juice them up and pour into a pitcher. 
3. Add the sauce, paste, salt, and pepper and stir. 
4. Add vodka and garnish with pickled okra and celery tops.
5. Serve over ice. 

Makes: 8-10 cocktails

Cucumber Lime Margarita
Ingredients:

• 2 Cucumbers (3 oz per drink)
• 1-1/2 oz Lime Juice (about half a lime)
• 1-1/2 oz Tequila
• Lime and Cucumber wedges for garnish
• Stevia (if you like your margarita on the sweeter side, stir in a few drops)

Instructions:

1. Juice cucumber and lime separately.  There will be enough cucumber juice for 4 margaritas.
2. In a cocktail shaker, add ice, tequila, lime and cucumber juice.  
3. Seal and shake 30 seconds. Pour juice into glasses over ice. 

Makes: 1 cocktail

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Sweet Beet Liver Cleanser
Ingredients:

• 1 Beet
• 2 Carrots
• 3 Stalks Celery
• 1/2 Lemon
• 1 cm Ginger
• 1 Green Apple

Instructions:

1. Rinse the ingredients.  
2. Juice them up and pour into a pitcher. 
3. In a cocktail shaker, add ice
4. Seal and shake 30 seconds.  Pour juice into glasses over ice.

Makes: 1 cocktail

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