Chili Roasted Carrots!
- 1lb carrots
- 1/2 tsp chili powder
- 1/2 tsp ancho chili powder
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/4 tsp garlic
- 1 Tbsp Dijon
- 2 Tbsp olive oil
- 1 jalapeno, seeded and diced
- 1-2 Tbsp fresh cilantro, chopped (optional)
Preheat oven to 425. Cut the carrot diagonally in 3 large pieces.
Mix the seasonings, Dijon and olive oil in a bowl.
Coat the carrots with the rub and then sprinkle chopped jalapeno on top.
Roast the carrots for 15 minutes and then flip them. Roast for approximately another 15 minutes or until carrots are soft and slightly caramelized.
Coconut date balls
- 1 cup shredded coconut
- 10 large medjool dates
- Pinch of sea salt
Place the coconut in a food processor. Prosess until flour. Set about 1 tbsp of the coconut flour aside. Pit the dates and add them to the food processor with a pinch of sea salt. Blend until everything sticks together. Roll the mixture into balls or rolls and cover them in the remaining coconut flour.
A tablespoon or two of cacao powder would add some chocolatey goodness to these.
- 1 1/2 cups blanched almond flour
- 2 tablespoons honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 whole organic lemon, washed
- 3 tablespoons honey or maple syrup
- 1/3 cup freshly squeezed lemon juice (approx 2 additional lemons)
- 4 large farm fresh brown eggs, at room temperature
- 4 teaspoons arrowroot starch (tapioca starch or corn starch would also work)
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted (make sure it isn’t too hot when you add it in, you don’t want it to cook the eggs)
Unsweetened shredded coconut for topping or the traditional powdered sugar works, too.
Preheat the oven to 350º F. Line an 8-inch square pan with two pieces of parchment paper, one going in each direction. In a medium bowl, mix all of the crust ingredients together. You may want to get your hands in there to really get it mixed together well. This will be a thick crumbly crust that you will need press onto bottom of pan. Make sure it is even and gets into the corners. Place in oven to pre-bake the crust. Bake for 15-20 minutes or until lightly golden brown. Remove from oven.
While the crust is baking, cut the whole lemon in half, remove the seeds, and cut the lemon into chunks. Put the chunks of lemon in a food processor or blender along with the honey and additional lemon juice, and let it run until the lemon is completely broken up. Add the eggs, arrowroot powder, salt, and melted coconut oil and blend until almost smooth. (A few tiny bits of lemon pieces are ok and totally encouraged.)
Once the crust comes out of the oven, lower the temperature of the oven to 300ºF. Pour the lemon topping over the hot crust and bake for 25 minutes or just until the filling is no longer jiggling and is barely set.
Remove the bars from the oven and let them cool completely. Once totally cool, carefully lift out the bars out grasping the parchment paper. Cut the bars into squares or rectangles. I like to cut into 16 smaller sized squares. They last longer that way. Add shredded coconut or sift powdered sugar over the top just before serving, if desired.
These bars will keep covered or in an airtight container at room temperature up to three days. The crust will definitely get soggy as they sit, however. You can also freeze the lemon bars for up to one month, letting them come to room temperature before serving.
Chunky Avocado-Sweet Potato Salad (Makes 6 Cups, Gluten Free, Vegan)
Serve with tortilla chips as a new take on guacamole or simply as a side-dish salad.
- 1 cup peeled, diced sweet potato (1 small sweet potato)
- 4 avocados, seeded, peeled, and diced
- 1/2 cup finely chopped dried apricots (unsulfured)
- 2 cups fresh salsa
- Juice of 1 lime
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 tablespoon minced cilantro
- 1/2 teaspoon salt
1. In a saucepan, simmer sweet potato in salted water until tender, 10 minutes. Remove from heat, strain, and set aside.
2.In a large bowl, combine avocado, apricots, salsa, lime juice, oil, and cumin. Gently fold in sweet potato, cilantro, and salt. Serve immediately or cover and chill for up to 4 hours.
PER SERVING (1/2 cup): 127 cal, 9g fat (6g mono, 1g poly, 1g sat), 0mg chol, 366mg sodium, 12g carb, (4g fiber, 4g sugars), 2g protein
Raspberry-Grape Smoothie (5 minute prep time-serves 2)
- 1 cup frozen red raspberries
- 1/2 cup organic grape juice
- 1 cup organic seedless red grapes
- 1/2 cup low-fat vanilla yogurt
- 2 mint sprigs (optional)
- 2 tbsp dark chocolate shavings, optional
- Blend all ingredients except mint sprigs and chocolate in a blender
- Transfer mixture to 2 glasses
- Garnish with mint and dark chocolate, if desired. Serve immediately.
(PER SERVING: 160 calories, 5g protein, 34g carbohydrates, 2 g fiber, 1 g Total fat, 43mg sodium, Vitamin C, Vitamin B2, Calcium, Phosphorus, Potassium.
Almond Raspberry Muffins (makes 12 muffins…serving size=1 muffin)
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking soda
- 1/4 tsp finely ground sea salt
- 3 large eggs
- 1/3 cup pure maple syrup
- 1/3 cup liquefied virgin coconut oil, or ghee or unsalted pastured butter,melted, plus more for muffin tin (optional)
- 1 tsp almond extract
- 1 cup fresh raspberries
Crumble Topping, (optional):
- 1/4 cup coconut sugar
- 1Tbsp almond flour
- 1 Tbsp tapioca flour
- 1 Tbsp liquefied coconut oil
- pinch of salt
1. Make muffins: preheat oven to 350 degrees. Grease a 12-cup muffin tin or line with paper liners
2. Sift flours together with baking soda and salt into a medium-size bowl. Whisk together eggs, maple syrup, oil, and almond extract in another bowl.
3. Pour dry ingredients into wet ingredients and stir until well combined. Gently stir raspberries into batter and spoon mixture into prepared muffin cups.
4. Make optional Crumble Topping: Stir crumble ingredients in a small bowl and sprinkle evenly over batter.
5. Bake for 20-25 minutes, until slightly golden on top. Serve warm.
(Per serving: 176 calories, 5 g Protein, 21 g Carbohydrates, 1 g Fiber, 9 g Total fat (7 g sat, 1 g mono), 67 mg Sodium, Manganese, Vitamin B3)
Roast Pumpkin, Golden Beet & Squash Salad with Garlic (45 mins prep time…serves 8)
- 1/2 butternut squash, halved lengthwise, seeds removed
- 4 golden beets, peeled and cut into 6 wedges
- 1 medium orange pumpkin (acorn squash or Japanese red kuri), halved, seeds removed
- 1 whole bulb garlic, cloves separated and unpeeled
- a few tablespoons of olive oil, sea salt, and freshly ground pepper
- Preheat oven to 350 degrees. Slice butternut squash into four long slices and place on a big baking sheet with golden beet wedges. Cut pumpkin halves into lovely crescent moon wedges-roughly four wedges per half pumpkin-and scatter those on pan too with garlic cloves.
- Drizzle oil generously over everything, sprinkle with salt and pepper, and roast in oven for about 30-35 minutes. Keep an eye on them; you want edges to start browning and vegetables to be tender all the way through-check by inserting a small sharp knife into a thick piece.
- Remove vegetables from oven and let cool a little. Transfer everything to a shallow platter and serve.
Per serving: 115 Calories, 2g Protein, 13g Carbs, 2g Fiber, 8g Total Fat, 143 mg Sodium. Vitamin B6, C, Folate, Manganese.