Overnight Chia Oats

Prep Time: 5 minutes / Chill Time: Overnight / Servings: 1

Ingredients:

• 1/2 cup rolled oats

• 3/4 cup almond milk

• 2 tsp. chia seeds

• 2 tsp. agave nectar

• 1/4 tsp. vanilla extract

• 1/4 tsp. cinnamon

Steps:

1. Combine all ingredients in a mason jar and stir.  Place the lid on top and allow it to sit in the refrigerator overnight.  Stir before eating the next morning.

Sweet Potato Hash Bake

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 2

Ingredients:

• 1 cup orange sweet potatoes, peeled and diced

• 1 cup white sweet potatoes, peeled and diced

• 2 large eggs

• 1/2 cup chopped broccoli

• 1/4 cup chopped red bell pepper

• 2 scallions, chopped

• 1/2 tsp. garlic powder

• 1 tsp. fresh rosemary, chopped

• salt and pepper to taste

Steps:

1. Bring a large pot of water to a boil.  Add the sweet potatoes and yams, boil for 5 minutes, drain, and transfer to a large mixing bowl.

2. Add the broccoli, red bell pepper, scallions, garlic and rosemary to the mixing bowl. Season with salt and pepper to taste, stir until combined and transfer to a medium cast iron skillet (make sure there are no plastic handles on your pan!) or glass baking dish. 

3. Crack the two eggs on top and place the skillet or dish in the oven.  Bake at 375 degrees for about 25 minutes, until the eggs are cooked to your liking.  Allow to cool for about 5 minutes before serving. 

Chicken and Hummus Pasta Salad

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 6

Ingredients:

• 16 oz. gluten-free rotini or penne pasta

• 2 10oz. cans of light chicken breast in water

• 1/2 cup hummus dip

• 1/2 red bell pepper, chopped

• 1 cup frozen, mixed veggies, thawed and drained 

         (I used green beans, corn, peas, carrots)

• 1 tsp. garlic powder

• salt and pepper to taste

Steps:

1. Bring a large pot of salted water to a boil.  Add the pasta and boil on high heat for 7-10 minutes, until the pasta is soft (corn flour pasta takes a little longer, so see package directions for the gluten-free pasta you're using).  Remove from the heat, drain the water and set aside.

2. In a large mixing bowl combine chicken (smash it with a fork to separate), hummus, red bell pepper, mixed veggies and garlic powder.  

3. Add the pasta, stir until combined, season with salt and pepper, stir until all ingredients are mixed and serve.

Italian Chicken Pitas

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:

• 2 large chicken breasts, chopped

• 1 orange bell pepper, chopped

• 2 scallions, chopped 

• 1 tbsp. Sicilian Spice blend (or 1 tbsp. Italian Seasoning and 1/2 tsp. red chili flake)

• 1 cup white rice, cooked

• 2 tbsp. olive oil

• 1 Roma tomato, chopped

• 5 fresh basil leaves, chopped 

• 2 Pita bread rounds, cut in half

• 1/2 cup warm marinara sauce (for dipping)

Steps:

1. In a large skillet, heat 2 tbsp. olive oil on medium heat.  Add chicken, bell pepper and scallions.  Season with spices and salt and pepper.  Stir until combined and cook on medium heat for 7-10 minutes until veggies are soft and chicken is browned and cooked through.

2. Stir in rice and remove from heat, stir in fresh tomato and basil until combined.  

3. Stuff mixture into four open pita halves.  Serve with warm marinara and/or ranch dressing.

Southwest Quinoa Lettuce Wraps

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8

Ingredients:

• 1 head of leaf or Bib lettuce 

• 2 cups of cooked red or white quinoa

         (prepared according to package directions)

• 1 medium tomato, finely chopped

• 1/2 cup canned black beans, drained and rinsed

• 1/2 cup yellow or white corn kernels

• 1/4 cup finely chopped red onion

• 1/4 cup roasted red pepper, finely chopped  

• 2 tbsp. finely chopped fresh cilantro

• 1/2 tsp. each salt and pepper

• 1/2 tsp. garlic powder

• 1 tbsp. ground cumin 

• 1 tsp. paprika

• 1 tsp. chili powder

• 1/2 cup shredded Mexican cheese

Steps:

1. Prepare and cook the quinoa according to package directions.

2. Combine all ingredients (except for lettuce) in a large mixing bowl and stir until well combined. 

3. Wash and separate the lettuce leaves.  Arrange them on a large serving dish.  

4. Fill each lettuce leaf with about 1/4 cup of the quinoa mixture.  Serve immediately. 

Gluten-Free Pasta Primavera with Herbs de Provence

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

• 8 oz. gluten-free rotini pasta

• 2 tbsp. olive oil 

• 1 large carrot, sliced

• 2 small zucchini, julienned

• 10-12 stalks pencil asparagus, 

         ends trimmed and cut in half

• 1 cup frozen English peas

• 1/2 red bell pepper, julienned

• 1/2 yellow bell pepper, julienned

• 1 cup grape tomatoes

• 1/4 cup finely chopped fresh basil 

• 1/4 cup shredded fresh Parmesan cheese

• 1 tsp. herbs de provence

         (more or less to your taste)

• 1/2 tsp. garlic powder

• salt and pepper to taste

Steps:

1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for about 7 minutes until the noodles are soft.  Drain and set aside.

2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  

3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  

4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.

Chicken Teriyaki Spinach Wraps

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Ingredients:

• 1 lb. boneless, skinless chicken breast tenders, cubed

• 3 cups small broccoli florets

• 3 large carrots, peeled and cut on a bias (1/4" slices)

• 3 cups white rice (any variety), cooked

• 4 large spinach tortilla wraps (I use Mission)

• 1 tsp. each salt and pepper

• 1 tsp. garlic powder

• 1/2 cup Mr. Yoshida's Sweet Teriyaki Marinade & Cooking Sauce

• non-stickcooking spray 

Steps:

1. Spray a large skillet with cooking spray and heat on medium heat.  Add the chicken and carrots. Season with salt, pepper and garlic powder.  Continue to cook on medium heat for about 5-7 minutes until the chicken is almost cooked through and the carrots are soft. Add the broccoli and teriyaki sauce and continue to cook for another 2-3 minutes until the chicken is cooked through completely and the broccoli is just a bit tender.

2. Heat the tortilla wraps on a gas burner or in the microwave for 30 seconds.  Lay them out flat and spread about 3/4 cup of the cooked white rice in the center of the tortilla.  Flatten it out so that it reaches about 2" from the sides.  

3. Add 1/4 of the chicken and veggie mixture to the center of each tortilla.

4. Roll the ends of the tortilla in first and then wrap the sides around, just like a burrito.  Cut in half with a very sharp knife and serve.

Mediterranean Goat Cheese, Portobello and Veggie Pita

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:

• 4 pita bread pockets 

• 5 oz. garlic and herb goat cheese, softened 

• 10 oz. sliced Baby Bella Mushrooms 

• 1 carrot, shredded

• 1 zucchini, shredded 

• 1 cup chopped broccoli florets 

• 1/2 cup chopped sun dried tomatoes 

• 1 red bell pepper, roughly chopped 

• 1/2 tsp. Italian or Mediterranean seasoning

• 1/2 tsp. garlic powder 

• olive oil cooking spray 

• salt and pepper to taste

​

Steps:

1. Heat a large skillet on medium heat and spray with olive oil cooking spray.  Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.

2. Stir in zucchini, broccoli and carrots.  Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste.  Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.

3. Heat the pitas in the microwave for about 30 seconds.  Cut in half and open the pockets with a butter knife.  

4. Spread some of the softened goat cheese on both sides of the inside of the pita pockets.  Spoon the veggie mixture into the pita pockets and serve.

Jerk Pork Tenderloin with Mango Chutney and Coconut Basmati Rice

Prep Time: 30 minutes / Cook Time: 4 hours, 30 minutes / Servings: 4

Ingredients: 

• 1 cup Basmati Rice 

• 14 oz. (one can) Lite Coconut Milk 

• 2 Mangoes, peeled, seeded and chopped

• 2 Red Bell Peppers, seeded and chopped 

• 4 chopped Scallions 

• 1/2 cup Freshly Squeezed Orange Juice 

• 1 lb. pork tenderloin 

• 1/4 cup Golden Raisins 

• 1/4 cup Cilantro 

• 1/2 cup crushed Macadamia nuts 

• 1 1/2 cups low-sodium chicken broth 

• 2 tablespoon Extra Virgin Olive Oil 

• 3 tbsp. Apple Cider Vinegar 

• 1 tsp fresh grated ginger (I used my zesting tool) 

• 1 1/2 tsp Pumpkin Pie Spice 

• 1 tbsp ground allspice 

• 1/2 tsp Cloves (ground) 

• 1/2 tsp. red chile flake 

• salt and pepper

Steps: 

1. In a medium saucepan, heat 1 Tbsp olive oil on high heat. Add 1 cup Basmati rice and toast the rice for 2-3 minutes, stirring constantly. Stir in 1 cup light coconut milk, and 1/2 cup water. Season with salt, bring to a boil, reduce heat to simmer, cover and continue to cook until rice is soft and liquid is absorbed, about 20-25 minutes. Remove from heat and set aside.

2. In a separate, medium saucepan, add mangoes, red bell pepper, chopped scallions, grated ginger, orange juice, apple cider vinegar, 1/4 tsp. red chile flake and 1/2 tsp. Pumpkin pie spice.  Season with salt and pepper and stir until all ingredients are combined. Cook on medium heat until fruits and vegetables are soft, and juices are reduced, about 25 minutes. Stir in golden raisins and Macadamia nuts in last 2-3 minutes of cooking.

3. Cut the pork tenderloin into cube size pieces. In a large skillet, heat 1 Tbsp olive oil on medium heat. Add pork and season with salt and pepper.  Brown the meat for about 3 minutes on each side.  Transfer the meat to a crock pot and add 1 cup low-sodium chicken broth, 1 Tbsp. ground allspice, 1/2 tsp. Ground cloves, 1 tsp. pumpkin pie spice and 1/4 tsp. red chile flake. Stir until ingredients are combined. Cook the meat on high in the crock pot for about 3 hours, until meat is ready to be shredded with a fork.

4. Remove the meat from the crock pot, shred with a fork and transfer it back to the crock pot. Adjust seasoning and add another 1/2 cup chicken broth if necessary. Continue to cook in crock pot for an additional 30-40 minutes. 

5. To serve: shape 1/2 cup coconut rice in a 1/2 cup measuring cup. Place on plate. Spoon the shredded pork tenderloin onto the plate over rice. Spoon the mango chutney on top of the pork.  Garnish with chopped cilantro.

Healthy Saucy Mama Jambalaya

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 4

Ingredients:

• 1 cup brown rice, uncooked

• 2 cups Roasted Red Pepper & Tomato Soup (Trader Joe's)

• 2 cloves garlic, minced or pressed 

• 12 oz. large shrimp, peeled and deveined (about 2 dozen shrimp)

• 9 oz. pre-cooked chicken Andouille sausage (3 sausages) 

• 2 stalks celery, chopped into 1" pieces on a bias

• 3 green onions, chopped (green ends separated for garnish)

• 1 cup Saucy Mama Orange Habanero Wing Sauce, divided

• 1/2 green bell pepper, seeded and sliced

• 1/2 yellow, orange or red bell pepper, seeded and sliced

• 1 cup mini heirloom tomatoes, different colors, quartered

• non-stick cooking spray ( I used a coconut oil spray)

• salt and pepper to taste

Steps:

1. Heat an outdoor grill to high heat.

2. Soak about 5 wooden skewers in water for about 10 minutes so they don't burn on the grill. 

3. Heat a large saucepan to medium heat.  Spray it generously with cooking spray, add the brown rice and stir until coated with the spray.  Toast the rice for about 2 minutes, add the tomato soup, minced garlic and 1/4 cup of Saucy Mama Orange Habanero Wing Sauce.  Season with salt and pepper to taste.  Stir until combined, bring to a boil and then cover, reduce to a simmer and cook for another 30 minutes, until the rice is soft.

4. Skewer the shrimp onto the soaked wooden skewers, about 4 or 5 to a skewer.  Place them flat in a glass baking dish and pour about 1/2 cup of the Saucy Mama Orange Habanero Wing Sauce on the shrimp, making sure to coat the shrimp completely on both sides.

5. Place the shrimp skewers and the chicken Andouille sausages on the grill and cook for about 3 minutes on each side, until the shrimp is cooked through and the sausages are slightly browned (I like my sausages with lots of char on them, so I left them on the grill a bit longer!).   Remove from the grill and allow to cool for a minute.

6. Slice the sausages into 1" pieces on a bias. 

7. Remove the shrimp from their skewers and set aside.

8. Heat a large saucepan to medium heat.  Spray it generously with cooking spray and add the celery, bell peppers, chopped green onions and heirloom tomatoes.  Season with salt and pepper to taste. Stir and cook on medium heat for about 5-7 minutes, until veggies are fairly soft.   

9. To serve:  Stir ALL the ingredients in with the cooked rice.  Stir until combined.  Transfer to four separate serving dishes, garnish with the remaining green onions and serve.

Vegan Sausage Skewers with Kale Wrapped Veggies

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4 skewers

Ingredients:

• 4 vegan sausages, cut into 4 pieces each

• 1/2 large onion, cut into 8 pieces

• 1/2 large green bell pepper, cut into 8 pieces

• 8 cherry or grape tomatoes

• 6-8 large kale leaves, ribs removed

• 1/2 cup balsamic vinaigrette salad dressing

Steps: 

1. Heat a large grill to medium heat.

2. Place the kale leaves and salad dressing in a large bowl and massage them together with your hands until combined.

3. Build the skewers by wrapping a tomato in a kale leaf and placing it on the skewer.  Follow up with a piece of the sausage.  

4. Wrap a piece of the onion in the kale and a piece of green pepper in the kale and skewer each of them, alternating with pieces of the sausage.

5. Grill the skewers on medium heat for about 4-5 minutes per side, until the kale is charred and the sausages are browned.

Tofu Fish N' Chips

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

• 3 large russet potatoes, cut into 1/2" strips

• 32 oz. vegetable oil

• 14 oz. extra firm tofu, sliced into 8 strips

• 2 tbsp. Old Bay Garlic & Herb seasoning

• 1 1/2 cups flour

• 1/2 cup corn starch

• 10-12 oz. Four Peaks Kiltlifter Beer

• salt/pepper

• malt vinegar

Steps:

1. Heat the oil in a large dutch oven to 375 degrees.  Add the potatoes in batches, frying until crispy and golden, about 5 minutes.  Transfer to a bowl that's been lined with a paper towel and sprinkle with salt.  Keep them in a warm oven while frying the tofu to keep them crispy. Keep the oil heated.

2. In a large mixing bowl combine the flour, corn starch and Old Bay seasoning.  Season with 1 tsp. each of salt and pepper.  Whisk to combine and pour in the beer, whisking until it forms a thick, pancake-like batter.

3. Dip the tofu pieces in the batter one at a time and place them in the frying oil in batches.  Fry until golden brown, about 5 minutes.  Remove and transfer to a bowl that's lined with a paper towel.

4. When finished, plate and serve with malt vinegar.

Healthy Philly Cheesesteak

Prep Time: 15 minutes / Cook Time: 15 minutes / Servings: 6 sandwiches

Ingredients:

• 2 lbs. Organics Grass Fed Strip Loin Steak, thinly sliced

• 2 medium green bell peppers, thinly sliced

• 1 large yellow onion, thinly sliced

• 8 oz. sliced baby crimini mushrooms

• 1/4 cup olive oil

• 6 whole wheat sub rolls

• 6 slices reduced fat provolone cheese

• salt and pepper

Steps:

1. Heat the oil in a large skillet on high heat.   Add the mushrooms and season with salt and pepper to taste.  Cook on high heat for 5-6 minutes until mushrooms are brown and liquid is cooked out.  Transfer the mushrooms to a large bowl.

2. Add the peppers and onions to the skillet.  Cook on high heat for about 5 minutes, until slightly browned and softened.  Remove from heat and transfer to the bowl with the mushrooms.

3. Add the steak to the skillet.  Cook on high heat for about 2-3 minutes on each side until browned.  Remove from the heat, slice into strips and set aside.

4. Return all the meat and vegetables to the skillet.  Toss them all together until combined.

5. To serve:  Cut the wheat rolls down the center.  Cut a slice of cheese in half and place it in the center of the roll.  Divide the meat/vegetable mixture amongst the rolls and serve immediately.

Oven Baked French Fries

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:

• 2 medium potatoes, peeled

• 2 tbsp. olive oil

• 1 tsp. sea salt

Steps:

1. Preheat oven to 425 degrees.

2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.

3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.

4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.

5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.

6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.

Gluten-Free Baked Buffalo Chicken Tenders

Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 6-7

Ingredients:

• 1 lb. boneless, skinless chicken breast tenders (6-7 pieces)

• 12 oz. Saucy Mama Honey Barbecue Wing Sauce

• 1/2 cup oat flour or corn starch

• 1/2 cup egg whites or egg substitute

• 2 cups gluten-free chips (corn chips, rice and bean chips or quinoa chips-the crunchier the better)

• coconut oil cooking spray

Steps:

1. Preheat oven to 400 degrees.

2. Using your hands or a kitchen mallet, break up the chips until they are very finely ground, like the texture of bread crumbs.  Transfer the crumbs to a large, sealable plastic bag.

3. Create three stations, 1) a plate with the flour, 2) a plate with the egg whites, and 3) the plastic bag with the chip crumbs.

4. Separately dredge each chicken tender through the flour, then through the egg white, and then place each one in the bag with the crumbs.  Massage the crumbs and press them into the coated chicken tenders while inside the bag.  Remove the chicken tender from the bag and place it on a large cookie sheet.

5. Spray both sides of each of the chicken tenders well with the cooking spray.  Place in the oven and bake at 400 degrees for 20 minutes.  Remove from the heat and allow to cool for about 5 minutes.

6. Pour the Saucy Mama Hot Wing Sauce onto a plate.  Dip each of the cooked chicken

7. tenders into the sauce, coating both sides completely.  Transfer to a serving dish and serve.

Baked Blueberry Crumble Cake Donuts with Buttermilk Cream Cheese Glaze

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 24 donuts

Ingredients:

• 1 box cake (I use Trader Joe's), prepared to box instructions

• 3/4 cup dry milk powder, separated

• 1/4 cup flour

• 2 tbsp. corn starch

• 2 tbsp. granulated sugar

• 1/2 tsp. salt

• 1/4 cup chopped pecans

• 1/2 stick butter, melted

• 1/2 cup white chocolate chips, melted

• 2 cups fresh blueberries

• non-stick cooking spray

• 4 oz. cream cheese, softened

• 1/4 cup powdered sugar

• 4 tbsp. buttermilk

Steps:

For the Crumble:

1. Heat the toaster oven to 250 degrees.

2. In a large mixing bowl, combine the melted butter, 1/2 cup dry milk powder, flour, corn starch, granulated sugar, salt and pecans.  Toss with your hands to combine until the mixture combines into pea size chunks.  Bake in the toaster oven for about 15 minutes, until baked and golden.

3. Remove from the heat, allow to cool and add the remaining milk powder and the melted white chips. Mix again until well combined and all the pieces are coated in the white chocolate.  Refrigerate until the mixture is set, about 15 minutes.  Break the pieces up again if needed into pea suze chunks.  Set aside until ready to use.

For the Glaze:

1. In a large mixing bowl, combine the buttermilk, softened cream cheese and powdered sugar.  Whisk until smooth and combined.  Set aside until ready to use.

For the Donuts:

1. Preheat oven to 350 degrees and spray a donut pan with non-stick cooking spray. 

2. Prepare the box cake according to instructions.

3. Place 1 tbsp. of the crumble mixture into the bottom of each the donut spaces.  Place 5-6 blueberries on top of the crumble mixture.

4. Pour the batter evenly into the donut pan, filling each space about 1/2 full. Don't overfill the donut spaces, or you'll end up with muffins! 

5. Bake in the oven at 350 degrees for 10-12 minutes, or until a toothpick inserted comes out clean.

6. Allow the donuts to cool slightly before releasing them from the pan.  Drizzle the warm donuts with the buttermilk cream cheese glaze and a bit of additional crumble mixture before serving.

Coconut Cream, Meyer Lemon and Thyme Bars with Cashew Crust

Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 12 bars

FOR THE CRUST:

Ingredients:

• 2 cups cashew or almond meal

• 3 tsp. or 6 packets Stevia

• 4 tbsp. coconut oil

• a pinch of salt

Steps:

1. Preheat oven to 350 degrees.

2. Combine the cashew meal, Stevia and salt in a large mixing bowl and whisk until combined.  Transfer to a food processor

3. Add the coconut oil and pulse the food processor 5 or 6 times until a coarse, bulky texture is formed.

4. Press the mixture into the bottom of a 12" baking dish and bake at 350 degrees for about 10 minutes.  Remove from heat and set aside.

FOR THE FILLING:

Ingredients:

• 6 tbsp. or 36 packets Stevia

• 2 tbsp. corn starch dissolved in 1/4 cup cold water

• zest and juice of 2 large Meyer lemons

• 4 egg whites

• 2 eggs

• 1 cup coconut cream

• 5 medium sprigs of thyme

• powdered sugar for dusting

Steps:

1. Combine Stevia, dissolved corn starch, lemon juice, lemon zest, egg whites, eggs and coconut cream in a large mixing bowl.  Whisk until smooth and combined.  Transfer to a large suacepan.

2. Add in the thyme springs and heat SLOWLY on low heat, whisking constantly against bottom, center and sides of pan to keep the custard from sticking to the pan.  Slowly increase the heat to medium, while continuing to whisk.  You want to raise the temperature of the eggs slowly, so they don't scramble.  Continue to heat and whisk until the custard thickens and coats the back of a spoon, about 8-10 minutes.

3. Remove the custard from the heat, pour through a strainer and into the baking dish over the crust.  The strainer will remove the thyme sprigs, leaves, any cooked egg and some of the larger pieces of the lemon zest that may bitter the bars.

4. Bake in the oven at 350 degrees for about 20 minutes, just until the mixture is set in the center.  Allow to cool completely, about 2 hours or even overnight.

5. TO SERVE:  Cut the bars into 12 equal pieces.  Place each bar on a serving dish and dust with powdered sugar before serving.

    

Soy Chorizo Breakfast Burritos

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4 burritos

Ingredients:

1 cup soy chorizo, removed from casing

1 cup egg whites

1/2 cup black beans

1/2 cup fresh salsa

1 ripe avocado, sliced

4 raw, large tortillas

Steps:

1. Spray a large skillet with non-stick cooking spray.  Heat on medium heat and add the egg whites and black beans.  Season with salt and pepper.  Stir until the egg whites are almost fully cooked and stir in the chorizo.  Continue to mix until combined and heated through.  

2. Heat a separate skillet on medium heat.  Add the tortillas, one at a time and cook for about 30 seconds on each side, until cooked through.

3. Place about 1/2 cup of the egg mixture into the center of each of the tortillas.  Add about 2 tbsp. of the salsa and 2-3 of the avocado slices.  Roll the tortilla up, burrito style and serve immediately.

Fresh Fruit Pops

Prep Time: 10 minutes / Chill Time: 4 hours / Servings: 4

Ingredients:

• 2 cups sliced, mixed fruit (strawberry, kiwi, pineapple, mango, blueberry, etc.)

• 2 cups soda or juice (Sprite, apple juice, simple syrup, etc.)

Steps:

1. Place about 1/2 cup of fruit into the bottom of each of the popsicle molds.  

2. Pour the soda or juice into the molds until it is completely filled.  Place the tops on the molds and freeze completely for about 4 hours.

Aussie Grass-Fed NY Strip Tacos with Mango Salsa

Prep Time: 20 minutes minutes / Cook Time: 10 minutes / Servings: 8 tacos

For the tacos:

Ingredients:

• 2 Aussie grass-fed NY Strip steaks (about 6 oz. each)

• 1 tbsp. chili powder

• 1 tbsp. paprika

• 1 tbsp. cumin

• 1 tsp. garlic powder

• 1 tsp. onion powder

• 1 tsp. salt

• 1/2 tsp. cracked black pepper

• 8 corn tortillas

Steps:

1. In a small bowl combine the spices and mix until combined.  Use your hands to rub about 2 tsp. of the spice mixture onto each of the steaks.  Shake off the excess and set them aside.  Allow the meat to come to room temperature before grilling.

2. Heat the grill to medium-high heat.  Remember, grass-fed beef is leaner and cooks faster than regular cuts of meat, so turn the grill down, and grill on each side for 2-3 minutes, until internal temperature reaches 130-135 degrees for medium rare meat.  Remove from the heat and allow the meat to rest for 5-10 minutes before slicing.  

3. Cut the meat against the grain and build the tacos by placing 2-3 strips of sliced steak into a warm corn tortilla (I like to grill them for about 20 seconds on each side), and a spoonful of mango salsa (recipe below).

Mango Salsa

Ingredients: 

• 2 ripe mangoes, chopped

• 2 Roma Tomatoes, chopped

• 2 green onions, chopped

• 2 tbsp. finely chopped cilantro

• 1/2 jalapeno pepper, seeded, membrane removed and chopped

• 1 lime, juiced

• salt and pepper to taste

Steps:

1. In a mixing bowl, combine all ingredients and stir until combined.

Baked Margherita Spaghetti Squash

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 2

Ingredients:

• 1 large spaghetti squash

• 2 tbsp. olive oil

• 1 large Roma tomato, finely chopped

• 2 tbsp. finely chopped fresh basil

• 1/4 cup shredded mozzarella cheese

• 1 tsp. each salt & pepper

• 1 tsp. garlic powder

Steps:

1. Preheat the oven to 400 degrees. 

2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.

3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.

4. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.

5. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Baked Wontons with Lemon Shrimp & Champagne Pesto

Prep Time: 25 minutes / Cook Time: 15 minutes / Servings 12 wontons

Pesto Ingredients:

• 2 cups fresh basil

• 1 cup Italian parsley 2 cloves garlic

• 1/4 cup shredded parmesan cheese

• zest of 1/2 lemon

• 2 tbsp. brut champagne

• 1/4 cup olive oil

• 1/4 cup pine nuts

• 1/4 tsp. each salt/pepper

Steps:

1. In a food processor, combine all ingredients except for the olive oil. 

2. Pulse until combined, scrape down sides with a spatula, and mix again on high speed for about 10 seconds. Drizzle in olive oil and mix for about 1 minute until smooth.

Lemon Shrimp Ingredients:

• 1 lb. shrimp, roughly chopped

• 2 tbsp. olive oil

• juice of 1/2 lemon (score the peel and save for garnish)

• 2 tsp. fresh thyme leaves (plus 12 small sprigs for garnish)

• 1/4 tsp. each salt/pepper

Steps:

1. Heat the olive oil on high heat in a large skillet. Add the thyme and chives and stir until combined. Add the shrimp, season with salt and pepper and cook on high heat for 2-3 minutes, stirring occasionally. 

2.  Turn off heat, add the lemon juice and allow it to steam to finish cooking for about 3 minutes.

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Wonton Ingredients:

• 12 wonton sheets

• 1/2 cup olive oil or non-stick cooking spray

Steps:

1. Preheat oven to 425 degrees.

2. Place the wontons on a cookie sheet and brush the wontons with olive oil or spray with cooking spray on both sides.

3. Bake in the oven for 3-4 minutes, until golden brown.

To Build:  

1. Place a wonton sheet onto an individual appetizer dish. Spoon about 1 tbsp. of the pesto into the center. 

2.  Place 3-4 pieces of the shrimp on top of the pesto. 

3.  Garnish with a few pieces of scored lemon peel and a small sprig of thyme.