I rarely take the time to plan ahead to marinade something. I am a last minute cook. But, when I do marinade, this citrus marinade is one of my favorites. It is so versatile! It can go in salads, Mexican recipes, wraps, etc. It is a great way to use up the left over citrus. I used the chicken in a Mexican bowl the first night with lime cilantro rice, black beans and roasted peppers, onions and squash. The next night to make it look like a different dinner, I chopped up all the ingredients, heated it up, added in some chopped kale just till barely warmed and tossed it all in a lemon vinaigrette. It ended up being such a yummy and filling salad! 

Grilled Citrus Chicken Marinade

Ingredients:

3/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime or lemon juice
1/2 cup olive or avocado oil
3 T. liquid coconut aminos or Bragg's liquid aminos
1 T. honey
1 tsp. cumin
1 clove minced garlic
salt and pepper to taste
1 1/2 pounds chicken breasts or tenders

Combine all ingredients and place in a gallon freezer bag. Put citrus rinds in the bag as well and marinade at least 12 hours or overnight. Grill chicken and after sliced, squeeze additional lime or lemon juice over chicken and salt and pepper to taste. 

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Lemon Dressing:

Ingredients:

1/4 cup lemon juice
2 tsp. honey
1 tsp. Dijon mustard
1/2 tsp. sea salt
1/2 cup avocado oil
fresh ground pepper

Whisk all ingredients and toss over finely chopped Kale warmed with grilled chicken, rice, black beans and veggies. Great with a cold salad as well!

These are a light, blender waffle that are gluten free (when using GF oats) and can be dairy free as well if you use DF milk. They are a great break from wheat and a easy way to start the morning! 

Ingredients:

1 1/2 cups oat flour (blend oats in a blender to make the flour)
1 T. baking powder
pinch of salt
2 eggs
1 cup milk of choice
2 T. maple syrup
2 T. coconut oil or any oil

Directions:

Place all ingredients into the blender and blend till just smooth. Great as pancakes as well!

I am a sweet salad girl for sure and anytime I can get fruit in my salad, it's a win. This dressing is sweetened with honey that pairs perfectly with fresh fruit. I use Greek yogurt or coconut cream to give it the creamy taste but it is great as a vinaigrette as well! Change up the fruit to suit your taste!
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Salad Ingredients:

Chopped fresh, mild salad greens
Chopped cucumbers
Mangos (use the frozen, organic Costco mango chunks in a pinch!)
Berries
Maple Pecans (see previous recipe)

Dressing:

1/2 C. Avocado Oil
2-3 T. Raw Honey 
3 T. Raspberry Balsamic Vinegar or plain raspberry vinegar
3 T. Plain, Greek yogurt or coconut cream (optional)
1/2 t. Sea salt
1/4 t. Pepper

Mix altogether and chill

These maple pecans are subtly sweet and spiced. They are great plain or in salads or granola! Maybe even a little dark chocolate.....

Ingredients:

1 pound of pecans
3 T. grass fed butter or coconut oil
1/4 c. real maple syrup
1 T. coconut sugar
1/4 tsp. sea salt
1/2 tsp. cinnamon

Directions:

Melt ingredients together except the pecans. Toss the pecans in the mixture and spread on a parchment or Silpat lined baking sheet. Bake in a preheated 375 degree oven for 12-15 minutes, turning frequently until golden. let cool and keep in the fridge for a week or a couple months in the freezer. 

This soup is super hearty and full of protein. Lentils are inexpensive and loaded with nutrients. They are a common ingredient in our home. Lentil soup can take on so many flavors; I love this one with a little smokey bacon flavor that is a hit with my boys! Anything bacon is a win with them. 

Ingredients:

6 strips bacon or bacon crumbles (can omit for vegetarian)
2 T. olive oil
1 large onion
3 medium carrots, cut into 1/4 inch half moons
3 cloves minced garlic
2 T. tomato paste
1 1 /2 cups dried brown or green lentils, rinsed and picked over
1/2 tsp. dried thyme
32 oz. chicken or vegetable broth
1 1/2 cups water
salt and pepper to taste
Kale, broccoli leaves, collards, etc. 

Directions:

In a large pot, add olive oil and heat on medium high heat. Add the carrots and onions and cook till softened. Stir in garlic and cook about 30 seconds longer. Add in tomato paste and stir to combine. 

Add the lentils, thyme, broth and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender, about 30-45 minutes. Add in bacon and shredded greens and heat through until greens are wilted. Salt and pepper to taste. Add more water if it is too thick. 

For the pressure cooker:

Saute the onions and carrots in the pressure cooker in some oil for a minute to release flavors. Add the remaining ingredients except for the bacon and greens. Pressure on high for 12 minutes. Release pressure and add more time if lentils are not tender. Add greens and bacon and Let simmer a couple minutes. Salt and Pepper to taste. Add more water if it is too thick. 

This soup tastes creamy without the cream! It has very basic ingredients with lots of flavor. It's one of my favorites to use up my garden broccoli. 

Ingredients:

1 onion, chopped
1 clove garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
4 cups potatoes, in half inch pieces
4 cups vegetable or chicken broth
1 large head of broccoli, cut into flowerets
Turmeric, salt, pepper
Optional: thick coconut milk, nutritional yeast, Smokey Turmeric by
Spice Hunters. 

Directions:

Cook the onion, garlic, celery and carrots in some oil for about 5 minutes. Add broth,  potatoes, broccoli and bring to a boil. Reduce heat and simmer for about 20 minutes, or until tender.  When veggies are tender, use a hand mixer wand and puree till thickened with some chunks remaining. I use a hand wand but a blender is fine also, just put half the soup in to keep some chunks. I use the Spice Hunter Smokey Turmeric but you can add some plain turmeric as well, about 1 tsp. if desired. Salt and pepper to taste. Add in some thick coconut milk as desired and a couple tablespoons of nutritional yeast for the cheese effect. 

For the pressure cooker method: Add all veggies, including the broccoli to the broth. Bring pressure to high and pressure cook for 5 minutes. Quick release and then use a hand wand to puree veggies leaving chunks. Broccoli will mostly be on top so puree from the bottom to keep broccoli in chunks. You can also just put half in the blender. Season as per stove top directions. 

If soup is thin, bring to a boil, stirring constantly before almond milk is added and reduce liquid. It will thicken upon standing as well. 

This is a chunky salsa that goes great with chips or in a bowl! It's one of our favorites for sure!

Ingredients:

1 can sweet corn or 2 cups frozen sweet white corn
1 can black beans, drained and rinsed
2 tomatoes, chopped
1/2 bunch chopped cilantro
1/2 red onion, chopped (or white)
1 jalapeño, seeded and chopped
2 cloves minced garlic
2 avocados, cut in chunks

Dressing Ingredients:

2 tsp. cumin
3/4 tsp. salt
1/4 c. red wine vinegar
1/2 lemon juiced or 2 small limes
1/4 tsp. pepper
2 T. avocado oil

Directions:

Mix the dressing and pour it over the salsa ingredients. I add the avocado just before serving. 

This dish is very adaptable to how creative you want to get! You can certainly do this in a rice cooker or stove top as well but the texture will be a little different. You can omit the fennel for a slightly different taste or add additional veggies. I used brown rice which takes much longer to bake but white rice will be done in a jiffy! The Ras el Hanout seasoning is so worth making to use on other dishes. I think it will be a favorite on roasted sweet potatoes and black beans! 

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Ras el Hanout spice mix:

I simplified this a little without sacrificing flavor for you all. You can use this in many
Moroccan dishes.

1 t. turmeric
1 t. ground cumin
1 t. sea salt
3/4 t. ground pepper
1/2 t. cinnamon
1  t. ground coriander
1/2 t. cayenne
1/2 t. ground allspice
1/4 t. ground cloves
3/4 t. smoked paprika
1 t. ginger
1 t. nutmeg

Moroccan Baked Rice with Sweet Potatoes:

Ingredients:

1 1/2 pounds sweet potatoes, peeled and cut into 1 inch cubes
1/4 c. Avocado, coconut or olive oil
salt and pepper
1 fennel bulb, stalks removed, bulbs halved, cored and chopped
1 small onion, chopped fine
1 1/2 cups long-grain white or long grain brown rice, rinsed
4 garlic cloves
2 t. Ras el Hanout seasoning
2 1/2 cups chicken or vegetable broth
2 T. minced fresh cilantro
lime wedges

Directions:

Toss cubed sweet potatoes in oil and bake in a single later in a 425 degree oven until tender and caramelized, about 25-30 minutes. While these are cooking, prepare the rice:

Heat 2 T. oil in dutch oven over medium heat. Add chopped fennel and onion and cook about 5 minutes until softened. Stir in rice, garlic and seasoning. Cook, stirring constantly until the edges of the rice are clear. Add broth and bring to a boil. Cover and put in the oven for about 15 minutes for white or about 45 for brown. You may have to add more liquid. Remove from the oven and let sit about 10 minutes. Toss in potatoes and cilantro. Squeeze lime juice and season with salt and pepper to taste. If using a rice or pressure cooker, sauté veggies and rice first in oil then add the broth before cooking. 

**Recipe adapted from the The Complete Mediterranean Cookbook 

This soup is bursting with gingery coconut flavor! It is simple and hearty and just perfect for a cool night. Lentils give you a great helping of protein totally planted based. The coconut milk makes this so deliciously creamy without any dairy! ​

Ingredients:

1 T. coconut oil
1/2 chopped onion
3 stalks, celery, chopped
1 1/2 cups chopped carrots
1 T. fresh grated ginger
1 can coconut milk
2 cans chicken or vegetable broth (fill up the coconut milk can twice)
12 oz. dry red lentils, washed and sorted
3 T. coconut aminos or Bragg's liquid aminos
juice of 1-2 limes or 1/2 lemon if in a pinch!
salt and pepper to taste
chopped cilantro and smoked paprika for garnish

Directions:

Sauté all veggies and fresh ginger in the coconut oil in a pot for about 5 minutes. Add the remaining ingredients except the lime juice and bring to a boil. Reduce heat to low and simmer, covered for about 40  minutes or until lentils are tender. Stir in lime juice and salt and pepper to taste. Top with cilantro and smoked paprika if desired. 

I started making this pesto years ago when I first started growing broccoli. It is a great way to use up the over abundance of broccoli. It freezes great so make a bunch and freeze it in some pint jars. It is great warm as a dip or as a spread on flatbreads or in pasta. 

Ingredients:

1 head of broccoli, steamed till soft
1 clove minced garlic
1/4 c. shredded Parmesan
1/4 c. pine nuts
1/4 c. olive oil
1/4 - 1/2 tsp. crushed red pepper or to taste
salt and pepper to taste

Directions:

Place all ingredients into a blender or food processor and blend till almost smooth. Leave it a little coarse. Saves for 3-4 days in the fridge or for 3-4 months in the freezer. 
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This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. 

Ingredients:

3 eggs
1 cup coconut sugar
1 cup honey
1 cup avocado oil or melted coconut oil
3 C. whole grain of GF flour blend
1 T. cinnamon
1 t. baking soda
1 t. baking powder
3/4 tsp. sea salt
3 cups finely shredded zucchini 
1 cup chopped nuts, optional

Directions:

Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins. 

These are such a yummy, healthy snack that goes perfect in little lunches or to take on outdoor adventures. You can make these gluten free with GF oats or sub almond butter for the PB. Make a bunch and freeze for later! 

Ingredients:

1 cup natural nut butter
1/2 cup raw honey
1 tsp. vanilla
1 -2 T. coconut oil
1/4 cup ground flax seed (optional)
1/2 cup unsweetened, shredded coconut
1 cup brown rice krispies or sub with more oats
2 cups rolled oats
1/2 cup Enjoy Life mini chocolate chips
dash of sea salt

Directions:

Combine all the ingredients and mix by hand until all combined. Scoop or roll into balls and place in the refrigerator or freezer. 

These pancakes are totally grain free and loaded with protein! The pumpkin puree keeps these cakes moist and hardy! You can use sweet potato puree as well. 

Ingredients:

1 c. fine ground almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
3/4 tsp. pumpkin seasoning
3 T. maple syrup
3 eggs
1/3 c. pumpkin puree or sweet potato puree

Directions:

Add all ingredients and mix until smooth. Cook till golden on a griddle. 
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This smoothie is a straight up dessert. This is honestly the treat I crave over anything else and the best part is that there is NO guilt! This smoothie is almost a daily occurrence at our home and I am quite sure I would drink it for every meal if it was allowed! You can use any type of milk, add spinach and even omit the honey! 

Ingredients:

1 frozen banana, in chunks
1-2 heaping T. peanut or almond butter
1 tsp. vanilla
2 T. honey, more if desired
​1 tsp. cinnamon (opt)
3 T. raw cacao powder or cocoa
1 T. chia seeds
4 ice cubs
1 C. unsweetened milk of choice. I use Almond 
Spinach leaves, optional
Hemp seeds, optional

Directions:

Blend all in a good, sturdy blender like a Vita Mix until smooth. Drink right away! 
I also make this with non frozen bananas with lots of ice as well. I have also used the PB fit in place of peanut butter. 
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I have always loved the cucumber salads that come as a side with Thai dishes. This salad is pretty spot on with the addition of fresh oranges to add even more flavor. I love this next to Pad Thai or Satay chicken, especially!

Ingredients:

1 pound Parisian cucumbers, sliced thin
1/2 chopped red or green jalapeño
1/4 c. chopped cilantro
1-2 fresh, sliced oranges
Pepitas, optional

Dressing:

3 T. rice vinegar
1 T. avocado oil
1 tsp. honey or 1/2 tsp. sugar or stevia
1/4 tsp. sea salt

Directions:

Whisk dressing then pour over the salad ingredients. Let chill about 15 minutes then serve. 
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These delicious and hardy pancakes can easily be made with gluten free flour for a GF diet as well as dairy free. They taste like the holidays but no one will tell if you eat them year round!

Ingredients:

1 1/2 C. whole grain flour or GF blend
1/4 C. coconut sugar
1 t. ground ginger
1 t. baking powder
1 t. baking soda
1/2 t. sea salt
3 eggs
1 C. milk of choice
1/3 c. melted butter or coconut oil
1/4 c. molasses

Directions:

​Mix dry ingredients together and then stir in wet ingredients till just combined. Cook on a griddle and serve with hot apples and cinnamon! 

This tuna salad is a combo of flavors that you wouldn't expect but are oh, so delicious! I love this right on cucumber slices or as a salad. It keeps great for several days. 

Ingredients:

1/4 C. healthy mayo, I love avocado mayo!
1/4 C. jalapeño juice from pickled nacho jalapeños
1/3 C. chopped celery
Juice of half of a lemon
2 T. chopped green onion tops
1 T. each: fresh mint, basil and cilantro
Salt and pepper to taste
2 cans Albacore tuna

Directions:

Drain tuna. Chunk up then add the remaining ingredients and mix. Let flavors mix together for a while then eat up and store the remaining for up to 3 days in the fridge. 

This soup is hands down one of my favorites. It is totally dairy free and you can add whatever veggies your hearts desire. I usually make this vegetarian style. 

Ingredients:

1 C. chopped onion
1 C. chopped carrots
1 T. Curry powder
6 cups chicken or vegetable stock
1 T. dried parsley
1/2 C. dried rice
2 C. chopped chicken
1 C. canned coconut milk
10 oz. peas
Salt and Pepper to taste

Directions:

​Sauté onion, carrots and curry powder in oil or butter for a few minutes, being careful not to burn curry. Add broth, rice and parsley. Bring to a boil then simmer 25-30 minutes till veggies are tender. I pressure cook this all for 3 minutes instead of simmering. Stir in cooked chicken, coconut milk, peas, salt and pepper to taste. Thicken if needed with arrowroot. Simmer till heated. I also love to add a little Smokey Turmeric seasoning by Spice Hunter!

This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip!

Ingredients:

Shredded chicken, optional
Spring lettuce mix
Julienned carrots, carrots and cucumbers
Snap peas
Cilantro
Crushed peanuts, optional

Dressing:

1/4 c. raw peanut butter, smooth style or almond butter
1/4 C.  honey 
3 T. coconut aminos
4 cloves minced garlic
2 T. Avocado oil
3 T. water
2 T. Rice vinegar or ACV
Pinch of cayenne pepper to taste or Red Thai chili paste


Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.

This rustic loaf is about as easy as it gets! It takes only a couple minutes to combine and time does the rest. No kneading is involved! You can add all types of seasoning to change up the flavor. I bake mine in the Pampered Chef oval clay baker. Clay bakers yield a nice, chewy crust. You can use any dish that is covered. This bread uses very little yeast which is much better for our tummies. Because of the long resting time, the dough ferments a bit to also help in digestion. Plus, its so pretty and everyone will think you have some mad skills! You can use all white flour for a lighter bread or go healthier with whole grains for a good, chewy bread. I love a mixture of spelt and kamut.

Ingredients:

3 cups flour
1/2 tsp. yeast
1 1/2 tsp. sea salt
1 T. herbs or seasoning of choice or none at all! (I love Herbs de Provence)
1 1/2 cups hot water

Directions:

​Add all ingredients to a large mixing bowl. Combine them all and stir till it's all moist. Cover and let sit for 4-24 hours. Dump out dough, which is very sticky, onto a very floured counter or mat. form into an oblong loaf. No skill is needed here. Just tuck sides in and turn over. Place in a clay baker or something that has a lid that has parchment in the bottom. I cut out a piece to match the bottom. Bake in a 425 degree oven, lid on for 30 minutes. Remove the lid and bake another 10-15 minutes until golden. You can also make some diagonal slashes on the loaf before cooking. 

This granola is so simple and versatile. It's made without refined sugars and bad fats. Play with it and add whatever suits your fancy! 
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INGREDIENTS
2 Cups rolled oats
3/4 Cup unsweetened, shredded coconut
1/2 Cup chopped or slivered almonds
1 tsp. cinnamon
1/4 tsp. sea salt
1/4 cup melted coconut oil
1/2 cup maple syrup
1 tsp. vanliia

DIRECTIONS
Combine all dry ingredients. Melt coconut oil and whisk in maple syrup. Honey can be used as well. Pour over the dry ingredients and stir till combined. Spread on a cookie sheet that has been lined with parchment or a Silpat. Bake at 325 for 30 minutes or until golden, string every 10 minutes. Cool and store in an airtight container for up to a month. Add any dried fruits after baking. 
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The perfect muffins for a quick, easy breakfast or snack! You can whip them up in only 5 minutes, they're gluten free, and kids will definitely approve!

Ingredients:
2 extra ripe bananas
2 eggs
½ cup coconut sugar
½ cup coconut milk (or almond milk)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon coconut oil (or any nut butter)
1 teaspoon vanilla
2 cups rolled oats
½ cup unsweetened coconut
mini chocolate chips (optional)

Directions:
Preheat over to 350˚F and then grease or line a muffin tin for 12 muffins.

Add all ingredients in a blender and mix on medium speed until mostly smooth.
Fold in coconut and chocolate chips, if desired. 

Sprinkle tops with raw sugar or more coconut and bake in oven for 18-22 minutes.

Let cool and enjoy!