If you love a good hash brown casserole but don't like the "can of" soup garbage 
that many contain, here is the recipe for you! This is full of veggies and lots of flavor with cultured dairy instead of msg and unnatural flavors. When you stir this up, you will think that it is too dry and won't cook up right. I think that every time BUT, the potatoes will release moisture so just follow the directions and eat it up. 

Ingredients:

1 cup chopped sweet bell peppers, red or green
1/2 medium onion, chopped
3 cups of fresh spinach, chopped
3/4 cup or more of crumbled bacon or smoked ham. Can omit.
5 large eggs
4 cups frozen hash browns
1 tsp salt
1 tsp dijon mustard
2/3 plain Greek Yogurt
2 Cups cheddar cheese (I use Kerry Gold)

Directions:

Butter or spray a 9 X 12 baking dish. Place chopped veggies,  bacon, 1.5 cups of the cheese  and frozen hash browns into the pan. Do not thaw. Whisk the eggs, salt, mustard and yogurt together. Pour over the contents of the baking dish and stir or fold in until everything is moist and evenly  mixed. Top with remaining cheese, adding more if desired. Bake at 350 for 45-50 minutes. Top with foil at the end if it gets to brown. You want the eggs to be set before you remove it. 

**Adapted from the Super Healthy Kids website. Thank you!
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This recipe was inspired by a photo I saw on Plant Based Janes account. I had a head of cauliflower needing to be used up and a couple of old lemons. I always want greens in my food so adding in some leaves from my sweet potato vines made this a perfectly healthy and delicious dinner. It far exceeded my expectations! I used the gluten free macaroni from Costco and cassava root flour to make it gluten free but you can use anything you desire! Make it your own. Just make it!

Ingredients:

5 cups sliced cauliflower florets. Slice them to make them flat.
1/4 c. cassava root flour or flower of choice
1/2 tsp. salt or salt of choice
1/4 to 1/2 tsp. pepper
1/4 c. coconut or avocado oil
1/2 c. butter (I use kerri gold)
1/2 minced onion (about 1/3 cup)
2 cloves minced garlic
1/2 cup chicken or vegetable broth
1 medium lemon, juiced or two small
salt and pepper to taste
Chopped greens as desired and fresh herbs
Cooked pasta as desired, about 4 - 5 cups

Directions:
Wash and prepare the cauliflower into sliced florets, No thicker than 1/2 inch thick.
Put them in a bowl and sprinkle the salt, pepper and flour and gently toss to coat. Add more flour if needed. Cook pasta at this time as well and set aside. 

Heat the coconut oil in a frying pan. Add the florets and fry on both sides till golden. Do not burn! about 4 minutes on each side. Remove to a plate with a paper towel.

Using the same frying pan (wipe out if too caked in flour and cauliflower bits), add the stick of butter and onions. Sauté the onions on medium heat until they are translucent. Add the garlic and cook a minute longer. Do not burn! Stir in the broth and lemon juice. Salt and pepper to taste. Let simmer a minute to thicken. Add in the chopped greens like kale, chard or sweet potato leaves. Sauté just till barely tender. Add in the cauliflower and toss with the lemon butter sauce. Be careful to not break up the florets. Let simmer for a minute then toss in the pasta. Just enough so that there is lemon butter for all. Add a little more butter if needed. Salt and pepper to taste. Add more lemon if desired. I also added chopped parsley and basil when adding in the greens. Served 4 people generously. 

Oh how I love these enchiladas! I miss the days when cooking with cheese was a regular thing for me but these still pop up as guests a few times a year. You can make them as spicy as you want and make them with fresh or frozen corn. You can have the whole thing made and baked in under an hour. I love these served with fresh, tomatillo salsa, salad and watermelon. It just tastes like summer to me. 

Ingredients:

12 corn tortillas ( I love the sprouted corn variety at Sprouts)
2 T. butter
1/2 to 1 tsp. cumin
1 c. sour cream
1  4 oz can chopped green chilies
1 jalapeño, stemmed, seeded and diced (optional for spice)
Mango Habanero Spice Hunters seasoning as desired, optional. (I get it at Sprouts)
Chipotle or other spice as desired to taste
3 C. frozen white corn (Costco) or 3 cups fresh cut corn off cob (about 5 ears)
1 medium onion, chopped
1/4 c. water
2 c. shredded Mexican cheese, divided
salt and pepper to taste

Directions:

Melt butter in skillet, add onions and sauté a few minutes then add corn, water, cumin and jalapeño if desired. Sauté till tender and water is absorbed. Remove from heat and add in green chilies, sour cream, 1 cup cheese, salt, pepper, mango seasoning or any other seasoning desired. Spice it up as much or as little as desired. Chipotle seasoning works great also. Fry corn tortillas in a little coconut oil till just limp then roll up tortillas with about 1/3 cup filling in each. Put a little filling in the bottom of the 9 X 13 pan then layer each rolled  and filled tortilla in the pan. Cover with any remaining filling just enough to moisten the top and cover with remaining cheese. Bake covered for about 20 -30 minutes on 350. 

This meal was created by needing to use up leftovers and the love of cornbread. Thankfully, the two paired beautifully. This meal is very versatile. Use cheese or don't. Use gluten grains or gluten free grains. Add more veggies or less. You can tailor it to your liking. You can even go meatless if you desire; just add more beans to the pot. Make it your own and eat it up! It will be a regular at our house from now on. The only thing to take a picture of was this one little slice, and that too didn't stand a chance. 

Ingredients:

1  1/2 pounds grass fed beef or turkey
1 medium onion, chopped
1 green or red bell pepper, chopped
1 cup corn kernels, frozen or fresh
2 cups black or pinto beans or some of each. Use more if meat is omitted.
1 cup grass fed cheddar. Omit if dairy free.
1 tsp. sea salt
1/2 tsp. peper
1  1/2 cups salsa of choice
1 cup julienned zucchini (optional)

Cornbread Ingredients:

1/2 cup organic cornmeal, finely ground (I grind organic popcorn kernels)
1 1/2 cup flour of choice. I used organic wheat pasta flour or kamut.
1/3 cup honey
1 T. baking powder
1/2 tsp. sea salt
1/3 cup avocado oil
2 eggs
1 cup milk of choice. Add more if too thick

Directions:

In a large cast iron skillet, sauté hamburger, peppers and onions till beef is no longer pink. Add salt and pepper. Add in the zucchini, corn and beans and stir till heated. Add in the salsa and add more if needed. 

Mix the cornbread by mixing all dry ingredients first then add in the wet ingredients. Stir till just combined and lumps are gone. 

Spread the grated cheddar evenly over the meat. Spread the cornbread batter evenly over the mixture. Bake at 375 for about 25-35 minutes or until golden. 

**If you don't have a cast iron skillet, sauté meat mixture in a regular skillet and then put it in a greased 9X13 pan. Spread the cheese over the mixture and top with the cornbread mixture. Bake as per indicated. But get yourself a cast iron skillet next time. 

Sometimes I just want old school comfort food. But, I want it as healthy as possible. Using grass fed beef, mushrooms, zucchini and fresh spinach, this dish is much lower in calories and fat than most stroganoff dishes. I used organic sour cream but it would be great with coconut milk or almond based creams as well. It must be thick! Use gluten free noodles for a gluten free option. Season it up as much as you want to your liking but the smoked paprika is an absolute must. Don't skimp! If you don't like mushrooms, you won't be making this dish. It isn't stroganoff without them. 

Ingredients:

1  1 /2 pounds grass fed hamburger
1/2 cup diced onion
1  1/2  C. chopped zucchini (any size chunk desired)
1 T. minced garlic
1/2 lb. sliced or chopped, fresh mushrooms
2 C. sour cream or substitute cream
2 t. or more smoked paprika (I love Spice Hunters brand)
fresh spinach, chopped
salt
pepper
pasta of choice

Directions:

Cook noodles per package and set aside. In a skillet, brown the onions, hamburger and garlic till the meat is almost done. Add in the mushrooms, zucchini, smoked paprika, salt and pepper and cook until the veggies are tender. Add more paprika, salt and pepper as desired. When the meat and veggies are cooked, turn the heat to low and stir in the sour cream. Add more salt and pepper if needed with the sour cream added. Toss in the noodles. Around 4-5 cups cooked or as desired. Top with chopped spinach and serve. 

This stir fry is done in a pinch. It took me 20 minutes, start to finish. I even cheated and used frozen broccoli and chicken tenders. I use the brown rice and millet ramen noodles from Costco for a healthy GF option. 

Ingredients:

Sauce:
1/4 c. coconut aminos, soy sauce or Bragg's liquid aminos
1 T. cassava root flour
1/4 c. chicken broth
1 T. rice vinegar
2 T. coconut sugar or brown sugar
3 cloves minced garlic
.............................................................................................................................................
1 lb. chicken, cut in chunks
1 head broccoli, cut into florets
oil
2 green onions
9 oz brown rice ramen noodles (about 4 squares)

Directions:

Whisk the sauce ingredients together in a small bowl. 
Stir fry the chicken and broccoli in a fry pan with some oil of choice until the broccoli is tender and the chicken is no longer pink. I used frozen tenders and frozen broccoli as a cheat. Season with salt and pepper as you stir fry. Pour in the sauce and with temperature on medium to low, let the sauce thicken real quickly. Do not let it get too hot and burn! 
Add the cooked noodles (for the Costco kind, 3 minutes boiling time) and toss to coat. Add the copped green onions (green part) on top and serve. 

I am a sucker for Buffalo sauce but the idea of biting into greasy chicken skin makes me a little nauseous . These Buffalo chicken meatballs have all of the flavor of chicken wings without any greasy guilt. They are loaded with carrots and celery as well so you can even call them a health food! 

Ingredients:

1 pound ground cicken
1 egg
1/2 cup panko breadcrumbs (gluten free crumbs for GF option)
1 carrot
1 stalk celery
2 green onions
1/2 tsp garlic powder
1/2 tsp salt
1/4 cup Frank's Buffalo Sauce
blue cheese or blue cheese dressing, optional

Directions:

Preheat oven to 350. Chop the celery, green onions and carrots into very fine pieces. A food processor works great. Add the remaining ingredients and shape into 1 inch balls. I use a cookie scoop and roll by hand. You can add some blue cheese crumbles also if desired or a couple T. of  blue cheese dressing to the mix. Line on a greased or parchment lined cookie sheet. Bake for about 20 minutes. This makes about 25 balls. 

Drizzle with additional Buffalo sauce and/or blue cheese dressing if desired.

I served this over brown rice that was cooked in bone broth and garlic roasted veggies. 

​**Recipe adapted from Sisterhood of the Shrinking Jeans. 

These little chimmies are a perfect bundle to wrap when you have left over mexican food ingredients. There aren't too many rules to follow but no cheese is needed or frying! These are wrapped and baked and perfectly yummy. 
​

Ingredients:

Taco Meat mixture:
3/4 pound or more grass fed hamburger (to make vegetarian, use more veggies)
1 small onion, chopped
Bell pepper, any variety, chopped
3 cloves minced garlic
Salsa
cumin, chili powder, chipotle season, salt and pepper to taste
1 c. sweet corn
2 cups cooked black beans, rinsed
1 zucchini, julienned or chopped finely

Directions:

Cook hamburger with onion, garlic and bell pepper till no longer pink. Add zucchini, black beans and corn and cook a little longer till tender. Add in the seasonings to desired taste. Generally I add about 1 tsp. cumin and then chili powders as desired. Add the salsa, just enough to moistened the mixture. Heat till warm and flavors absorbed. Salt and pepper to taste. 

Salsa Brown Rice:

Ingredients:

1 c. brown rice
1 1/2 c. water
1 cup smooth salsa
1/2 tsp. sea salt

Stove top directions:

Bring all the a boil, simmer with the lid on for 40 minutes. Let stand 10 minutes. Add more minutes if needed. 

Pressure Cooker:

Bring all ingredients to pressure on high pressure for 20 minutes, let natural release for 10 minutes. 

To make the chimmi:

I love to use the Costco organic, uncooked tortillas. Cook up about 18. Place 
some taco mixture and rice in each tortilla, Roll up folding ends in before you roll. Brush top and bottom with avocado oil or oil of choice. Place seam side down on a baking pan, lining them all up together. Bake at 350 until golden, about 25 minutes. To make this vegetarian, omit the beef and use sweet potatoes and more veggies. You can add cheese if desired. 

This vegetarian taco filling is great in a good tortilla or even as a skillet meal topped with a fried egg. We did both. You can add extra veggies as well but the flavors are delicious!

Ingredients:

1  1/2 pounds sweet potatoes, peeled and diced into 1/2 inch cubes
1/4 c. avocado oil
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. ground coriander
1/8 tsp. cayenne pepper
salt and pepper to taste
1 cup diced onion
1 red bell pepper, chopped
1 clove minced garlic
1 can black beans or pinto beans
1 cup fresh or frozen corn
3 T. honey
3 T. fresh lime juice
2 T. chopped cilantro

Corn tortillas, pico, avocado, lettuce, etc. for toppings

Directions:

Preheat oven to 425 degrees. Mix spices and toss with avocado oil on sweet potatoes. Spread them on a single layer on a baking sheet. Roast till golden, about 20 minutes. While the potatoes are cooking, sauté onion and bell pepper in oil for about 5 minutes then add the garlic, corn and beans. Continue cooking until tender. Add in the honey, lime juice and cilantro. Season with salt and pepper to taste. Add the sweet potatoes to the skillet mixture and simmer a few minutes to blend flavors. Serve bowl style or in tortillas with all the fixings. 

**Recipe adapted from Cooking Classy

Eggplants are one thing that grow in abundance in my garden. They aren't my favorite of veggies but I love them in this dish! Using almond flour instead of wheat flour leaves them crunchy and grain free! 

Ingredients:

1 medium eggplant
1/2 tsp. sea salt
2 eggs
1 cup finely ground almond flour
1 cup grated Parmesan cheese
2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. pepper
coconut oil for frying

Directions:

Cut eggplant in 1/3 inch slices and sprinkle with 1/2 tsp. of salt and let sit 15 minutes. Squeeze out the moisture in the eggplant. Mix almond flour, Parmesan, sea salt, garlic and pepper. Dip eggplant slices into whipped egg and then into almond flour mixture. Fry till golden on both sides and top with marinara sauce. 

**Recipe from www.alldayidreamaboutfood.com

This pasta is a summer gardners favorite because it uses up the plentiful tomatoes, zucchini and basil. I could eat this every day. It is so light and delicious and just smells like summer to me! Best part is that it takes 15 minutes tops!

Ingredients:

About 4 cups cooked pasta of choice. Usually half bag of spaghetti. 
 I love Tinkyada brown rice pasta and quinoa macaroni at Costco.
2 cups chopped zucchini
4 cloves garlic, minced
2 or more cups chopped roma tomatoes or halved Cherry tomatoes
1/2 c. or more chopped fresh basil
1/2 c. or more Fresh parmesan

Directions:
​
Cook pasta till al dente. 
Sauté zucchini and garlic in olive oil till barely tender. Add in tomatoes and basil
and heat until tomatoes are soft and juicy. Add in noodles and fresh parmesan. Let 
the cheese melt and add in salt and pepper to taste!

​

If you are like me and are picking 3-4 zucchinis a day, you need to find every possible way to use them. This recipe turned out so good and was full of so many veggies, even my abundant white eggplants I can never seem to use up. I love to top baked sweet potatoes with chili. Even better on sweet potatoe fries! I would have loved adding some avocado on top but I was fresh out. You can really customize this recipe any way you want. 

Ingredients:

2 medium zucchini or 1 zucchini/ 1 small eggplant
1 medium onion
1 cup chopped green pepper
1 cup chopped red pepper
1 jalapeño pepper
3 cloves garlic
3 T. avocado oil
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans pinto beans
1 15 oz can black beans
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 T. chili powder
1 tsp. smoked chipotle pepper to taste or just additional chili powder
1 T. honey
1 tsp. salt
1 tsp. cumin

Directions:

Chop all veggies and herbs. Saute the zucchini, eggplant, peppers and onion in oil until tender. Add in remaining ingredients. Bring to a boil then let simmer, covered for about 30 minutes or until all veggies are tender. Add more salt or chili powder
as desired. 

To make sweet potatoes; scrub and prick potatoes, bake at 350 0ver foil till tender, about 30-45 minutes depending on the size. 

This little creation has to be my hands down, favorite taco, if not meal. It is light and refreshing and can go in a lettuce wrap to keep it grain free. The flavors of the mangos, chili and lime are the perfect combo! 

Mango Salsa

Ingredients:

3 ripe mangos, peeled and diced
1/4 cup chopped cilantro
2-3 T. diced jalapeño or mild chilis
2 T. diced shallot or red onions
1-2 limes juiced
1-2 T. honey
salt and pepper to taste

Directions:

Mix all ingredients together and let chill for 30 minutes to blend flavors. 

Honey Lime Chicken Tacos

Ingredients:

1 1/2 pounds cooked, shredded chicken
4 T. honey
3 T. fresh lime juice
1 T. avocado oil
2 tsp. chili powder, or more to taste
1/4 tsp. garlic powder
1/4- 1/2 tsp. salt
corn tortillas or lettuce wraps

Mix the dressing ingredients and add the chicken. Toss to coat several times and then add additional salt, lime or chili powder as desired. Let heat together in 
a warm oven for 30 minutes to absorb the flavors. Serve with lightly fried corn
​tortillas or in a lettuce wrap. 

​

It has been decades since I have had a tuna casserole but I was craving this comfort dish last night. I decided to try my hand at making it as healthy as possible and it was a win! I used quinoa macaroni from Costco and Parmesan and hard, aged cheddar. Instead of heavy cream or cream of horrible toxins soup, I used 1% organic milk. You only need a cup of milk and 1 1/2 cup of cheese to feed the whole family. Not bad. You can make this completely gluten free or gluten it up. I used fresh peas but will add more veggies next time. For the tuna, I used the Wild Planet tuna. 

Ingredients:

8 oz. dry quinoa macaroni pasta or small pasta of choice
2 T. Kerry Gold grass-fed butter
3 T. flour or tapioca or arrowroot flour to thicken
1 onion, chopped
1 cup fresh or frozen peas
1 cup of milk
1 3/4 cups bone broth
2 cans Wild Planet tuna, drained and chopped
1 cup hard cheddar, more if desired
1/2 cup shredded parmesan
salt and pepper to taste

Directions:

Cook macaroni per directions till al dente. Drain and set aside. Cook chopped onion in butter until limp, about 5 minutes. Add in flour or tapioca or arrowroot flour for a couple minutes as a thickener. Add in the broth and stir and let boil a minute until it thickens. Stir in milk and boil, stirring continually for another minute. Add in peas, and tuna and cook another minute. Remove it from the heat and stir in the cheddar and noodles and salt and pepper to taste.Top with parmesan and additional cheddar if desired. I made this all in a cast iron pan but if you are not using an oven proof skillet, place noodle mixture in a greased casserole pan before cooking. Bake at 375 for 18-25 minutes until golden. The cast iron cooks faster so it only took mine about 18 minutes. Serve with a great salad and fresh fruit.