Southwest Turkey Taco Salad

1 T coconut oil
1 1/2 lb ground turkey
4 cloves garlic, minced
1 1/2 T Montreal chicken seasoning (or Southwest seasoning)
1 tsp salt, 1/2 tsp. pepper
1/4 cup fresh lime juice
3/4 tsp garlic salt
1/4 c. extra virgin olive oil
1/4 cup chopped fresh cilantro (I used cilantro oil, 2 drops)
2 romaine lettuce hearts, shredded (8 cups)
2 ripe avocados, diced
4 Roma tomatoes, seeded and chopped
2 medium jicama, peeled and shredded

Heat oil in a large nonstick skillet over medium-high heat; add ground turkey, garlic, seasoning, salt and pepper.  Cook 8 minutes or until turkey is no longer pink, stirring occasionally.  Whisk together lime juice and garlic salt in a small bowl until blended.  Gradually whisk in oil, blending well; stir in cilantro.  Divide turkey mixture, lettuce, avocado, tomato and jicama evenly among 6 plates; drizzle with dressing.

Monster Cookies

These are Travis' favorite cookies

1/2 lb soft butter
1 1/2 lb creamy style peanut butter
2 C Brown Sugar
2 C White Sugar
1/2 T Corn Syrup
1/2 T Vanilla
4 t. Baking Soda
6 eggs
9 C rolled oats (gluten free, if desired)
8 oz pkg plain M&Ms
8oz pkg milk chocolate chips

Cream butter and peanut butter.  Add the remaining ingredients, blending well after each addition.  Use an ice cream scoop; flatten cookies on ungreased baking sheet leaving ample room for spreading.  (8 cookies per sheet).  Bake @350 for about 15 minutes.  Remove in wire rack after a minute or two of cooking.
Travis likes us to put on the M&Ms and chocolate chips after we have put the dough on the pan, then cook them.  

cinnamon swirl banana bread

Cinnamon Swirl Banana Bread

Ingredients

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted coconut oil
• 3/4 cup honey
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups whole wheat or gluten free flour
For the swirl:
• 1/3 cup  coconut sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. grease a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, oil, honey, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Gluten Free All-Purpose Flour substitute

2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour

Combine all ingredients.  Blend with a whisk and store, ready for use any time a recipe calls for all-purpose flour.

Strawberry slushie

4 cups frozen strawberries
4 drops lemon oil
1 cup water
3 T agave

Put all in my blendtec and pushed the whole juice button, yummy!!

Crock Pot Balsamic Chicken

Nutella Cheesecake (no bake)

No Bake Nutella Cheesecake

Yield: 8 people

 

Prep Time: 20 minutes

 

Cook Time: Minimum 4 hours Chill Time

ingredients:

9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 - 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates

directions:

In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

Adapted from: Chocolate Suze

Garlic, Ginger Beef Roast (Soooo Good! The best)

3lb Beef Roast (I used a sirloin roast, I found at Costco)
bacon grease (just make bacon for breakfast, and leave the grease in the pan, to brown roast)
1/2 tsp. pepper
2 tsp crushed garlic
1 tsp. ginger
1/2 c. Braggs amino acids
1/2 c.  Beef Broth

I browned the roast in the bacon drippings, while sprinkling with pepper.  I put in the crockpot, then rubbed with garlic, and sprinkled on ginger.  Poured Braggs and Beef Broth on, and cooked on low for 8 hours, cut up, then threw back in to soak in the juices for 20-30 minutes while preparing the rest of dinner.
I steamed some green beans, and tossed with a little butter and salt, and cut up some fresh pineapple, and made some rice.  This dinner was a hit with everyone.  Everyone was begging for more, and there were no leftovers.  : )  I don't like meat much, but I loved this meat, I ate way more meat then I usually do.

Brown Sugar Pork Roast

2 T olive oil (or leftover bacon drippings)
4 lb boneless pork shoulder roast
1 tsp salt; 1 tsp pepper
1/2 tsp. garlic powder
1/2 c. yellow mustard
2 T brown sugar
2 c. chopped onion
1 c. chicken broth
chopped red potatoes
baby carrots

Heat oil in a large skillet, or make bacon for breakfast and use drippings instead of the oil. (it was delicious).  Sprinkle pork with salt and pepper, add to skillet, and cook 8 minutes or until browned on all sides.  Trasfer pork to slow cooker.  Combine garlic powder, mustard, and brown sugar; spread  mixture over pork.  Add onion, potatoes, carrots and broth to slow cooker.  Cover and cook on low 8-9 hours until pork is very tender.

Teriyaki Roasted Chicken and Napa Cabbage Salad

Chicken:
2 (3½-lb) whole chickens
½ cup Braggs amino acids
½ cup raw honey
¼ cup fresh orange juice
2 tablespoons sesame oil
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
---------------------------------------------------------------
Salad:
1 head Napa cabbage, thinly sliced
1 cup chopped green onion
2 tablespoons sesame seeds
¼ cup extra virgin olive oil
2 tablespoons sesame oil
4 tablespoons rice wine vinegar
½ teaspoon garlic salt
½ teaspoon pepper
2.5 oz package sliced almonds

Chicken:
Place chicken in large zip-top plastic freezer
bags. Whisk together coconut aminos, honey,
juice, oil, garlic, salt and pepper; pour half of
mixture over chicken. Seal bags and chill 8
hours. Place a foil-lined roasting pan in oven;
preheat oven and pan to 450 degrees. Remove
chicken from marinade, discarding marinade;
tie up chicken legs with butcher's twine. Place
chickens side by side, breast side up, in heated
roasting pan; roast 50 minutes or until a
thermometer inserted into meaty part of thigh
registers 170 degrees. Brush with reserved
marinade during last 5 minutes.
---------------------------------------------------------------
Salad:
Combine cabbage, onion and sesame seeds in
a bowl. Whisk to together olive oil, sesame oil,
rice wine vinegar, garlic salt and pepper. Pour
dressing over cabbage mixture; toss to coat.
Cover and chill 1 hour. Stir in almonds.

Garlic Honey Broiled Lamb chops

12 (3-oz) lamb or pork loin chops, trimmed
3 cloves garlic, minced
¼ cup raw honey
2 tablespoons chopped fresh rosemary
1 tablespoon fresh lemon juice
½ teaspoon salt
½ teaspoon pepper

Place chops in a zip-top plastic freezer bag.
Combine garlic, honey, rosemary, juice, salt
and pepper. Pour over chops. Seal bag and
chill 2 hours, turning once. Preheat broiler.
Arrange chops in a single layer on a broiler pan;
broil 4 minutes per side or to desired degree of
doneness.
------------------

Italian-Style Chuck Roast and Romaine prosciutto salad

Roast:
3 lb boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 c. almond flour
1 tsp. garlic salt
1 tsp. lemon pepper
2 T coconut oil
14.5 oz can organic chicken broth
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
8 oz package sliced mushrooms
14.5 oz can fire-roasted tomatoes

Combine roast, flour, garlic salt and lemon pepper in a large bowl; toss to coat roast.  Heat olive oil in a large skillet over medium-high heat.  Add roast; cook 8 minutes or until browned on all sides; add 1 cup chicken broth to the skillet, stirring with a wooden spoon to loosed browned bits.  Transfer roast mixture to a 5-7 quart slow cooker.  Add garli, onion, bell peppers, mushrooms, tomatoes and remaining broth.  Cover and cook on low 8 hours

Salad:
2 heads Romaine lettuce
1/4 c olive oil
1 T balsamic vinegar
1 tsp raw honey
3 oz thinly sliced prosciutto
1/4 c. chopped toasted pecans
1/2 c. chopped carrots
1 cucumber, sliced

Wash and chop lettuce, and divide between six plates, sprinkle carrots, cucumber and top with prosciutto.  Drizzle with vinaaigrett (combine oil, vinegar, and honey) and sprinkle with pecans (toast pecans in a dry skillet over medium heat until fragrant).

Apple-Bacon Turkey Burgers and Easy Braised Spinach

4 slices bacon
1 onion, chopped
1/2 medium apple, finely chopped
2 tsp chopped fresh sage
1/2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 lb package lean ground turkey
1 large egg, beaten

Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings.  Cook onion, apple, sage, garlic salt and pepper in hot drippings 7 minutes or until apple is soft; remove from heat, and cool.  Preheat grill to medium-high heat.  Combine turkey, egg, onion mixture and bacon in a bowl; shape mixture into 6 (1/2 inch thick) patties.  Place on grill rack rubbed with olive oil.  Grill patties, covered with grill lid, 5 to 6 minutes per side or until done.

Braised Spinach:
4 slices bacon
1/2 onion, chopped
1 clove garlic, minced
2 tsp apple cider vinegar
10 oz package baby spinach
1/4 tsp salt
1/4 tsp lemon pepper

Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp; crumble bacon and reserve drippings in skillet.  Cook onion and garlic in hot drippings 8 minutes or until onion is tender, stirring frequently.  Add vinegar, spinach, salt and lemon pepper; cook 3 to 4 minutes or until spinach wilts.

Broiled Garlic-Rosemary Steak

2 T oilve oil

2 T fresh chopped rosemary

1/2 tsp. kosher salt

1/2 tsp. pepper

2 lb top sirloin steak (or your favorite type of steak)

1 clove garlic, cut in half

Preheat boiler.  Combine oil, rosemary, salt and pepper in a small bowl.  Rub mixture over steak on a broiler pan rubbed with olive oil.  Broil 5 minutes; rub firmly with cut sides of garlic, then turn steak.  Broil 5 minutes longer or to desired degrees of doneness.  

Salmon

Salmon fillet
1 tsp garlic salt
1 tsp onion powder
1 tsp seasoning salt
1 tsp liquid smoke
1/2 c. brown sugar
  Mix all ingredients and rub evenly on top of the salmon fillet (I like using fresh wild caught).   Line cookie sheet with foil, and  Bake in oven at 400 degrees for 10-15 until salmon "flakes" when you stick a fork in it and turn it.

Squash Croquettes

Squash Croquettes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/4 c. parmesean cheese
½ cup plus 1 tablespoon all-purpose flour or GF flour
olive oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Mexican chocolate chia pudding

eld: 2 servings

A rich, creamy dairy-free pudding made with chia seeds.

ingredients

• 1/3 c. chia seeds
• 1 c. unsweetened almond (or other non-dairy) milk
• 2 tbsp. unsweetened cocoa powder
• 1 tbsp. maple syrup (I used Grade B)
• 1 tsp. ground cinnamon
• pinch of cayenne (optional)

instructions

1. Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)

notes

This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender likeBlendTec works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.

Summer Wraps

Summer wraps: 1/2 cup chopped chicken, 3 Tbsp Fuji apples chopped, 2 Tbsp red grapes chopped, 2 tsp honey, 2 Tbsp almond butter. Mix and wrap in a Romaine lettuce leaf.

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Sesame Glazed Cauliflower "Wings"

Sesame Glazed Cauliflower “Wings”

 

Save Print

Serve up Sesame Glazed Cauliflower “Wings” for the big game. These sweet, savory, sticky bites will be devoured by both vegetarians and meat-eaters.

Adapted from Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Appetizer, Side

Ingredients

For the sauce:

• ½ c Braggs Amino Acids
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger or 1/4 tsp. ginger (powdered)
• 1 T sesame oil
• ¼ c rice vinegar
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c brown rice flour
• ½ c I used almond milk
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

 

See Creative Game Day Recipes

 

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the remaining ingredients in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower (see Note).
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
10. Return to the oven for another 5 minutes.
11. Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional  sesame seeds.
12. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Notes

This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.