Roasted broccolini & carrots! So easy just sprinkle w olive oil and seasonings roast on 400 for 20 mins!
Ingredients 1 small yellow onion , diced 1 tbsp olive oil 2 cloves garlic , finely minced 2 (14.5 oz) cans low-sodium chicken broth 2 (4 oz) cans diced green chilies 1 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper salt and freshly ground black pepper , to taste 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes or 1 cup dairy free milk 1 can organic corn 2 (15 oz) cans cannellini beans 1 lb chicken breast cutlets, chopped 1 Tbsp fresh lime juice 2 Tbsp chopped fresh cilantro, plus more for serving Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional) *if it’s too runny mix a cup or so of the chili juice with a couple Tbsp flour or (cassava flour for gluten free) Instructions Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Chicken Divine RecipeOlive oil1 lb chicken, diced 🍗 Broccoli 🥦 fresh cut into florets1 lemon, juiced 🍋 2 cans or boxes organic crm of chicken soup2 mashed avocados (this is instead of Mayo in the traditional recipe)2 cups milkOnion 🧅 2 cloves garlicCelerySalt 🧂 Pepper Fry chicken in olive oil. Spray bottom of 9x13 casserole pan with cooking spray then add cooked chicken to the top of the broccoli. then layer fresh cut broccoli or frozen. Mix cream of chicken, avocados, milk, and lemon juice in bowl. Pour mixture on top of chicken and broccoli then bake on 350 degrees for 30 mins. 🎉Bonus I made this casserole 2 days ago and popped it in the fridge before cooking it. I cooked it on 350 for 45 mins! That way I could have a quick and easy 1 Pan dinner already prepped for a busy night.🛒❤️Order your organic produce and groceries online b4 Wed at 12pm for delivery or pick up this Friday at AmarilloEatsOrganic.com
Serves 4 1 lb shrimp 1 Tbsp olive oil 2 cups thinly sliced green cabbage chipotle lime seasoning 1/4 tsp garlic powder 1 lime, juiced organic corn tortillas 1/2 cup cilantro, chopped jalapeño, fresh sliced optional 2 avocados, mashed Cheese, optional Heat indoor grill to med-high. Mix 1 Tbsp olive oil, chipotle lime seasoning, and garlic powder with shrimp. Place 10 shrimp at a time on skewer and place on indoor grill for 2-4 mins or until done. Mix shredded cabbage in bowl with cilantro and squeeze lime juice over top. Mash avocados. Heat tortillas on grill for 1-2 mins. Put a Tbsp of mashed avocado on each tortilla! Top with cabbage cilantro mix, then 5 shrimp! Top with fresh jalapeños and cheese if desired!
Hearty Beef Sunchoke Stew Ingredients:2 tbsp (30 mL) extra virgin olive OR AVOCADO oil2 cups (500 mL) red onions, chopped3 cloves garlic, minced2 cups (500 mL) sunchokes, chopped2 cups (500 mL) carrots, chopped1 tsp (5 mL) pink rock or grey sea salt1 lb (454 g) venison or @HolyCowbeef stew meat1 quart (1 L) vegetable broth1 cup (250 mL) water2 tbsp (30 mL) fresh rosemary, minced 1/2 Tbsp Thyme Directions:1. Over medium-high heat, sauté oil, onion, garlic, sunchokes, carrots and salt for 5-7 minutes. 2. Add meat, broth, water, Thyme and rosemary. Bring to a light boil, then reduce heat to low. 3. Cover and simmer for 45 minutes or longer. Yield: Makes 6 servings
Homemade Blue Cheese Dressing (best served w steak salad) Ingredients 1/2 cup sour cream or Greek yogurt 1/4 cup mayonnaise (I used vegan) 1/4 cup buttermilk 1/4 tsp garlic powder 3 oz blue cheese kosher salt and freshly ground black pepper, to taste chopped fresh chives or parsley, optional Instructions In medium bowl, whisk together the sour cream, mayonnaise, and buttermilk. Add the garlic powder and mix in. Crumble the blue cheese and stir it into the dressing. Taste the dressing and adjust the seasons as needed: adding blue cheese, salt, and pepper until you are happy with the flavor. The dressing will last for 4-5 days in the refrigerator when kept in a sealed container. You may wish to top the dressing with chives, parsley, or more blue cheese before serving.
Ingredients: 1 head Cauliflower, chopped carrot, diced into small sticks bell pepper, cut into strips (any color) cucumber, cut into strips cabbage, thinly sliced (any color) cilantro, 1/2 cup 6 Tbsp white vinegar 2 Tbsp olive oil 2 cloves garlic, chopped onion, shopped optional capers, optional salt & pepper, to taste You can partially boil the carrots and cauliflower or leave them raw. I left mine raw. Add all the ingredients in a large bowl mix and enjoy!
I made my own version of Ensalata de Pollo (chicken salad) w last week’s bundle red bell peppers, corn, potato, green onion. It’s so good!!The sauce is Greek yogurt or sour cream, chili powder, cumin, salt, pepper, garlic powder, zest and juice of lime.
Smoky Turkey Shepherd’s Pie Yukon gold potatoes-2 lbs , peeled and cubed Coarse salt 2 tablespoons extra-virgin olive oil 1/4 pound smoky bacon or turkey bacon, chopped 1 1/3 pound ground turkey breast 1 tablespoon smoked paprika (You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined) Coarse black pepper 2 tablespoons, 5 or 6 sprigs, fresh thyme leaves 1 medium onion, chopped 2 carrots, peeled and diced 3 ribs celery from the heart, chopped 1 small red bell pepper, seeded and chopped 2 cups frozen peas 2 tablespoons all-purpose flour 2 cups chicken broth 1 cup sour cream, divided 3 tablespoons butter 1 large egg, beaten 10 to 12 blades fresh chives, chopped or snipped Directions Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add olive oil to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper, and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium flameproof casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.
Broccoli Tuna Cassava Noodle Casserole Ingredients 2 cans tuna drained or 1.5 c. shredded chicken or turkey breast 2-4 cups fresh broccoli, chopped 3 tbsp. Olive oil 1 small onion, diced 2-4 stalks celery, chopped 3-4 med. mushrooms washed and sliced 4 oz cream cheese ½ c. sour cream 1 10.5 oz can cream of mushroom soup ¾ c milk 8 oz cassava Rotini 1 c shredded cheese 1 c french fried onions 1 tsp. Garlic powder Salt, to taste Pepper, to taste Instructions Preheat oven to 375 degrees then slice the mushrooms and dice the onions. Lightly grease your baking dish with cooking spray. Start water for pasta. While the water is heating, heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the onions, mushrooms, broccoli, & celery and saute until the onions are translucent. After the onions are done, cook pasta until al dente (7 minutes or so). Add mushroom soup, cream cheese, sour cream, milk and garlic powder to the frying pan and heat until it’s hot. Season with salt and pepper to your tastes once its hot. Drain the pasta well and add to the pan and stir to mix. Make sure your pasta gets covered well. Once you’ve mixed the pasta well, add the tuna (make sure it is well drained) or cooked chicken to your pan and mix it all up again. Pour the mixture into your baking dish. Add the shredded cheese on top. Sprinkle the french fried onions on top. Bake at 375° F for 10 minutes or just until the onions are golden brown. Serve hot.
Ingredients 1 Tbsp Olive or avocado oil 1 onion, chopped 3 cloves garlic 3 golden potatoes or 1 large russet potato, diced 1 cooked chicken breast shredded 1 can organic hominy 14 Oz (or corn) 4 cans green chilies (4 Oz per can) 32-64 Oz chicken or veggie stock 1 tsp salt 1/4 tsp pepper 1/2 tsp cumin lime quarters, optional cilantro, optional Start oil in large soup pan or stock pot. Add chopped onions and cook for 5 mins. Add chopped garlic, diced potatoes, chicken, hominy, green chilies, stock, & seasonings. Bring to boil and eat when potatoes are done. Top with lime juice & cilantro!
Instant Pot Zuppa Toscana INGREDIENTS 1 Tablespoon olive oil 1 lb Holy Cow Beef Sausage, * 1 medium onion, chopped 3 cloves garlic, minced 4 cups peeled & chopped potatoes 32 oz chicken or veggie stock 1/2 teaspoon oreganoSalt & pepper, red pepper flakes 1/2 cup heavy cream or coconut cream for paleo 2 cups chopped kale Cooked Bacon bits (optional) Parmesan cheese, shredded (optional) INSTRUCTIONS INSTANT POT INSTRUCTIONS Press the ‘Saute’ button, and add the olive oil. When the pot is hot, add the ground sausage and brown it until no longer pink, about 3 minutes. Add onion and garlic and saute for another 3 minutes. Add potatoes, vegetable stock, and oregano and season with salt and pepper. Stir everything. Lock the lid and turn the valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and adjust for 10 minutes, pressure set to ‘High’. When the cook time is over, turn off the Instant Pot by pressing the ‘Turn Off’ button. Carefully quick release the pressure with a wooden spatula by turning the valve to releasing. Make sure you don’t hurt your hands from the steam. Once the steam is completely gone and the metal pin on the lid drops, carefully open the lid and add heavy cream, the chopped kale and coked bacon bits (optional) to the pot. Stir everything, and serve warm. STOVETOP INSTRUCTIONS In a large pot over medium heat, cook sausage, breaking up with a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Add onion to pot and let cook until soft, 2-3 minutes, then add garlic and cook until fragrant, 1 minute more. Season with salt, pepper and oregano. Add vegetable stock and potatoes and cook over medium heat, until potatoes are tender, 23 to 25 minutes. Stir in kale and let cook until leaves are tender and bright green, 1-2 minutes, then stir in heavy cream and simmer 2 minutes more. Season with pepper, and serve. TIPS & NOTES * You can use turkey sausage instead of pork sausage to make a healthier Zuppa Toscana. ** For Paleo and Whole 30 Zuppa Toscana, substitute the potatoes with chopped cauliflower florets. And use the dairy-free option below. *** For dairy-free Zuppa Toscana, substitute heavy cream with cold coconut cream. Make sure that your can of coconut milk is refrigerated and use only the solid white cream from the can. FREEZER INSTRUCTIONS This soup freezes well, just omit the cream and the kale when freezing. Add them to the soup when you reheat it before serving. NUTRITION Calories: 428kcal | Carbohydrates: 24g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1116mg | Potassium: 922mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 45.1mg | Calcium: 102mg | Iron: 5.8mg
INGREDIENTS 3 chicken breasts (or any protein on hand) 1/2 red onion, diced 1 tablespoons extra virgin olive oil 1 tablespoon salted butter 1 cup red bell pepper chopped 2 cloves garlic minced 2 small heads kale or 9 ounces fresh baby spinach 2 Oz Brie cheese Or 2 ounces 1/3 less fat cream cheese, I like Philadelphia ¼ cup half & half cream 3 tablespoons grated Parmesan cheese kosher salt fresh black pepper INSTRUCTIONS In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of salt and pepper mix until the spinach wilts down. Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach. Heat a separate skillet on medium high heat, add remaining oil and butter. Season fish on both sides with salt and pepper and place on the hot pan. Cook 6 minutes on first side and flip chicken over and cook other side an additional 5 minutes, until cooked through and browned. (If it’s too thick, you can cut into pieces or throw in oven on 350 til cooked thru) Divide the spinach mixture on the bottom of each plate and top with piece of protein.
Grexican (Greek/Mexican) White Chicken Enchiladas2 tablespoons olive oil , divided2 to 3 cups cooked shredded chicken2 cups organic Italian cheese Blends Shredded, divided 8 wheat Flour Tortillas 1 red bell pepper , diced 1/8 teaspoon salt 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup Greek yogurt salt and fresh ground pepper , to taste 1 teaspoon Italian Seasoning 1 tablespoon chopped fresh parsley , divided Roasted Asparagus, optional side INSTRUCTIONS: Preheat oven to 425F. Grease a 9x13 casserole dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet; add shredded chicken and cook just until heated through. Remove from heat and stir in 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian. Distribute the chicken mixture evenly among the tortillas. Roll up the tortillas and place seam side down in the prepared pan. Set aside. Heat 1 tablespoon olive oil in a skillet. Add diced peppers and season with salt. Cook for 2 minutes, or until tender, stirring occasionally. Remove from pan and set aside. Add butter to pan and melt. Stir in flour; continue to stir until moistened. Whisk in chicken broth; continue to frequently whisk until sauce is smooth and thickened. Stir in the yogurt and prepared peppers. Season with salt, pepper, Italian seasoning and 1/2 tablespoon fresh parsley. Mix until thoroughly combined. Remove from heat and pour the sauce over the rolled tortillas. Sprinkle with remaining cheese. Bake for 20 to 25 minutes, or until golden and bubbly. Remove from oven and let cool 5 minutes. Garnish with fresh parsley. Serve with roasted asparagus if desired
Ingredients 3 - 4 lbs Chicken Legs (drumsticks) 1/2 tsp Salt 1/4 cup Coconut Aminos 1 Tbsp Rice Wine or coconut Vinegar 7 whole cloves Garlic 1/4 tsp Red Pepper Flakes (or more to taste) 1 Tbsp Fresh Ginger (or 1 tsp powdered ginger) Zest of 2 Oranges 1 1/2 cups fresh squeezed Orange Juice Add after Pressure Cooking 2 Tbsp Arrowroot starch 3 Tbsp Water 2 Tbsp Brown Sugar 1 tsp Toasted Sesame or avocado Oil Green Onions (for garnish), sliced Instructions Add the chicken legs, salt, coconut aminos, rice wine vinegar, garlic, red pepper flakes, ginger, half of the orange zest, and the orange juice. Put the lid on the pot and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 15 minutes. It will take several minutes for the pot to come to pressure When the cook cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then turn the steam release knob to the Venting position to do a Quick Release of the remaining steam/pressure. When the pin in the lid drops down, open it up and remove the chicken legs to a foil lined baking sheet sprayed with cooking spray. Turn on the broiler to 375° to start heating it up (only if you want to caramelize the coating). Mix together the arrowroot starch and water (slurry). Turn on the pot's Sauté setting and when it simmers, stir in the slurry When it thickens, turn off the pot and stir in the brown sugar and sesame oil. Taste and add salt if needed. Pour the sauce over the chicken legs and put them under the broiler if you want to caramelize the coating. Just for a few minutes. Garnish with green onions and serve with rice or fresh veggies
Ingredients 1 tbsp Extra virgin olive oil 2 tbsp shallot or onion, minced 2 cloves garlic, minced 1 tsp chopped fresh rosemary 2 lbs ground chicken ½ tsp dried oregano 2 cans cannellini beans, drained and rinsed 1 ¼ cup vegetable broth ½ tsp salt 1/2 tsp chili powder 1/4 tsp cumin black olives, optional for top avocado diced, optional for top cheese optional for top Instructions Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft. Add garlic, rosemary, oregano, chili powder, cumin. Stir and cook for about 2-3 more minutes. Add ground chicken and cook until done. Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken. Add salt to taste. (I typically use about a half tsp of salt.) Serve alone or with cornbread & taco salad.
Cheese Enchiladas INGREDIENTS: 8 soft corn tortillas 4 cups shredded cheddar/jack cheese (or vegan cheese) Enchilada sauce homemade (recipe below) 1/2 white onion, chopped (optional) Fresh cilantro, chopped (optional) Enchilada sauce Ingredients: 4 tbsp olive oil8 tbsp all purpose flour3 tbsp Powder1 tsp garlic powder1/2 tsp oregano1 tsp salt 1 tsp cumin4 cups chicken broth (use veggie broth for vegan) INSTRUCTIONS Preheat oven to 350 degrees F. Spoon 1/2 cup of the enchilada sauce over the bottom of a 9x13 casserole dish Dip each corn tortilla into the enchilada sauce. Place 1/2 cup of shredded cheese, and 1 Tbsp of the chopped onion, down the middle of a corn tortilla, and roll it up. Place into the baking dish seam side down. Continue with the remaining 7 corn tortillas. Pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese. Bake for 20 minutes. Remove from the oven, topped with chopped cilantro.
Rustic Fall Fig & Balsamic Chicken Ingredients ▢ 1 Tablespoon olive oil, plus more as needed ▢ 1 pound skinless boneless chicken thighs ▢ salt and pepper ▢ 3 garlic cloves ▢ ¼ cup balsamic vinegar (I used white) ▢ 1 Tablespoon dijon mustard ▢ 2 Tablespoon fresh thyme ▢ 2 Tablespoons honey ▢ 1 pound fresh figs, stem trimmed off and halved Instructions Mix together the balsamic vinegar, honey, mustard, thyme, and garlic cloves in a small bowl. Set aside. In a heavy bottomed pan over medium low heat, pour the olive oil into the pan, and season the chicken with salt and pepper. Once the oil is hot add the chicken thighs. Cook the chicken thighs for 7-10 minutes, or until it is deeply gold brown and easily releases from the pan. Add more oil as needed Flip the chicken and cook on the other side until golden brown and the chicken is cooked through all the way, reaching an internal temperature of 165°F. About 10 minutes. Pour the balsamic vinegar sauce and figs into the pan and bring to a simmer. Let the sauce reduce by half, stirring occasionally to get any stuck on bits from the bottom of the pan. Flip the chicken in the sauce, letting the other side sit in it for just a moment to moisten and get flavor, then serve with a healthy spoonful or two of the sauce over the top. unknown.svg Notes Get more flavor from the figs by caramelizing them in the oil before adding the sauce. Find out more in the
Organic Dream Bars Ingredients: 2 cups organic oatmeal 1/4 cup organic golden flaxseed 2 Tbsp chia seeds 1 1/2 cups organic flour (or use 3/4 cup protein powder and 3/4 cup flour) 1/4 cup organic sugar 1 tsp baking soda (aluminum free) 1 tsp baking powder (aluminum free) 3/4 tsp Himalayan pink salt 1 cup (2 sticks) organic butter, melted 1 can organic sweetened condensed milk 1/3 cup organic peanut butter (or granola butter for nut free) 1 cup chocolate chips, I used sugar free 60% cocoa Instructions: Preheat oven to 375. Mix everything together. Don’t let the butter be too hot when you mix it in or it will melt the chocolate chips. Spread in 10x15 inch pan. Bake for 20 mins or until golden on top and done.
Here’s another favorite beet recipe of our’s 😍AmarilloEatsOrganic.comRoasted Beets w lemon and feta3 red beets, peeled and dicedOlive oil or avocado oilJuice of 1 lemon 🍋 Feta cheeseSalt & pepper to tastePreheat oven to 425. Spray sheet pan with cooking spray. Put diced beets on pan and sprinkle with olive oil, lemon juice, salt, & pepper and mix. Roast for 30 mins or until desired doneness. Sprinkle feta cheese on top and enjoy!*Fun fact: If you’re new to eating red beets, for some ppl it can change the color of your urine & stools to red. Don’t be alarmed this is normal.
Cuisine: Chinese Serves: 4 servings Ingredients Sauce ¼ cup COCONUT AMINOS ¼ cup rice OR COCONUT vinegar 1 TBS each: chili paste, sesame oil, and MAPLE SYRUP ¼ cup water 1½ tsp ARROWROOT STARCH Stir Fry 1 small bunch green onions, divided and minced 1 TBS minced ginger 3 garlic cloves, minced Splash olive oil 6 oz noodles (ramen, lo mein, or wide rice noodles) I USED EINKORN SPAGHETTI 5 cups roughly chopped green cabbage (1/2 a small head) 2 cups shredded carrots 1 onion 🧅 sliced 1.4 lbs chicken tenders 1/2 tsp 5 spice powder Instructions Mix together the COCONUT AMINOS, rice/coconut vinegar, chili paste, sesame oil, and maple syrup. In another small container, whisk together the water and arrowroot starch. Pour the starch slurry into the sauce and whisk to combine. Cut the root off the green onions. Mince the white and light green part of the onion, set aside. Slice the green tops, and set aside. Cook noodles according to package directions. Meanwhile, in a large skillet (I used a 15 inch cast iron) over medium heat, combine a splash of olive oil with the ginger, garlic, and add chicken. Then add onions. Cook until fragrant and starting to brown, 1-2 minutes. Mix in cabbage and carrots. Cook another 2-4 minutes, or until the veggies are tender crisp. Stir in cooked noodles. Give the sauce another whisk to lift any settled starch. Poor into the skillet and stir to combine. Cook 2-3 minutes or until the sauce is thickened and the cornstarch is cooked. Divide the noodle stir fry among 4 plates, and top with the sliced green onions. Serve.
Fall is coming Brussels Sprouts Recipe Ingredients 12 oz Brussels sprouts ends trimmed, yellow leaves removed 2 tablespoons olive oil ¼ teaspoon salt Fresh cracked pepper 4 slices bacon cooked and chopped 1 cup pecans ½ cup dried cranberries 2 Tbsp parmesan cheese, optional for top Instructions How to Roast Brussels Sprouts Preheat oven to 400 F. Slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt, pepper and toss to combine. Place Brussels sprouts on the baking sheet, cut side down. Roast in the oven at 400 F for about 25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be partially charred but not blackened. How to Cook Bacon in the Oven Line the separate baking sheet with foil. Add the bacon slices in one layer. Bake in the preheated oven at 400 F for about 20 minutes or until the bacon is done. You can do it at the same time as roasting the Brussels sprouts. Drain bacon of fat and slice the bacon into small bites. How to Toast Pecans Line a baking sheet with parchment paper. Add pecans in one layer. Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color. Prepare Dried Cranberries For best results, briefly soak the dried cranberries in hot water. Bring a small pot of water to boil. Add dried cranberries to a medium bowl. Pour hot water over the cranberries and soak them for about 10 minutes. Drain. Assembly In a large bowl, combine roasted Brussels sprouts, warm chopped cooked bacon, toasted pecans, and soaked dried cranberries. Toss everything together. The olive oil from Brussels sprouts and fats from bacon should be enough to coat the ingredients. If desired, add 1 tablespoon of olive oil to mix with the salad (optional). Top with parmesan cheese if desired.
Black Eyed Peas 2 containers or cans black eyed peas 2 ribs celery, chopped 20 or so baby carrots, chopped 1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp olive oil 4 slices bacon, chopped 1 box (32 Oz) veggie or chicken stock 1-2 cups water Salt & pepper, to taste 1/2 tsp Paprika 1/4 tsp cayenne Start your olive oil over med heat in pot. Add bacon, onions, and garlic. Then add celery, carrots, and black eyed peas. Cover with stock and water. Bring to a boil then reduce heat and simmer 1 hour or until black eyed peas are cooked through. Great served with cornbread!
Leek Stew with potatoes INGREDIENTS 2-3 medium leeks dark green stems removed, washed thoroughly and sliced thinly 2-3 medium potatoes peeled and chopped into small cubes 1 large or 2 small carrots peeled and chopped into small cubes ½ medium celeriac celery root, peeled and chopped into small cubes 4 cups water 2 low-sodium vegetable cube 3 dry bay leaves 2 teaspoons turmeric powder 1 tablespoon apple cider vinegar black pepper to taste Cayenne pepper to taste (optional) Holy Cow Smoked Beef Sausage optional Extra Greek yogurt or kefir extra virgin olive oil or flaxseed oil INSTRUCTIONS In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer. Cook for 20-25 minutes, or until the potatoes are tender. Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes. Serve hot. Add cayenne pepper or black pepper to taste if desired. Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil. NOTES Leftovers will keep in an airtight container in the refrigerator up to 2-3 days and also can be frozen.For a kid-friendly version, skip cayenne pepper. NUTRITION Calories: 145kcal | Carbohydrates: 32g | Protein: 4g | Sodium: 261mg | Potassium: 837mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3790IU | Vitamin C: 25.2mg | Calcium: 98mg | Iron: 5.4mg
HOMEMADE ORGANIC PUMPKIN SPICE SYRUP RECIPE (below) 🎃 It’s pumpkin season lol ***Want to order organic produce for the AmarilloEatsOrganic.com delivery or pick up or do u have more questions? Please visit our website anytime to order or set up subscriptions. Please email [email protected] if you have any questions I can answer. *** $65 for a large bundle(9-10 veggies and 4-5 fruits 20+ lbs of produce!!) or $40 for a small bundle. Fruit, veggie, & surprise bundles also available:) 🎃 HOMEMADE ORGANIC PUMPKIN SPICE SYRUP RECIPE 🎃 (For Frappuccinos, milk shakes, tea, oatmeal, farina breakfast cereal, coffee, muffins, etc) INGREDIENTS 1 cup water 3/4 cup organic pumpkin puree *or 1/2 can organic 15 Oz pumpkin 1 cup brown sugar, coconut sugar, or 3/4 cup Swerve (*I used Golden monkfruit sweetener safe for keto/diabetic) 1 tsp vanilla 2.5 tsp cinnamon 3/4 tsp nutmeg 1/2 tsp ginger 1/4 tsp allspice 1/8 tsp cloves
Quinoa Black Bean Stuffed Taco Peppers (or any veggies) I LOVE this recipe!! You can stuff any veggies with this: sweet potatoes, squash, zucchini boats, peppers!! If you are doing keto this recipe works and if your kids like carbs, give them a tortilla with their dinner. Ingredients: 4 green bell peppers (or any veggie) 1 lb meat of your choice (we used ground beef) 1/2 cup diced onion 2 cloves garlic, diced 1/2 cup quinoa, cooked chili powder, cumin, garlic powder, salt & pepper to taste black olives Greek yogurt or sour cream, optional Cilantro, optional 1 can black beans 1 🥑 avocado shredded cheddar cheese *flour tortillas for the kids or anyone in the family not doing low carb instructions: Preheat oven to 400. Cook quinoa (add some salt, cumin, & chili powder to quinoa). Cook your meat, onions, & garlic until cooked thru on the stovetop. Add seasonings. Wash your bell peppers. Spray 9x13 with cooking spray. Place the bell peppers in the pan. Cook infilled bell peppers for 15 mins. Mix meat mixture with cooked quinoa. When done, Fill each pepper with taco meat mixture, & top with olives and cheese. Cook for 30 minutes or until done. Top with Greek yogurt, avocado, & cilantro. Enjoy!
Ingredients: 1 (14 OZ) can organic black beans 1 (14 OZ) can organic corn 1-2 cups diced tomatoes OR tomatillos 1/4 cup onion, chopped 2 limes, juiced 1/4 cup cilantro 1 pkg organic white or wheat tortillas 2-4 cups organic shredded cheese (for vegan use vegan cheese) garlic salt, to taste Directions: Mix all the ingredients except for the shredded cheese and tortillas in a bowl. Heat up a countertop panini grill or a pan on the stove. Place 1 tortilla on grill and spread shredded cheese on top. Then add the mix from the bowl on top of that and place second tortilla on top. (If you're using a pan on the stove top you will need to turn the quesadilla to crisp on both sides). Heat until cheese is melted, tortilla is crispy, and then slice with a pizza cutter. Enjoy! (Escabeche salad in picture in a separate recipe)
Ginger, Carrot, Cinnamon Protein Muffins Ingredients 2 cups whole wheat flour (add 1/4 cup protein powder in place of part of the flour if desired) 1/3 cup beet or coconut sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup organic Greek yogurt 1/2 cup unsweetened vanilla coconut milk 1 teaspoon vanilla extract 2 large eggs, at room temperature 1/4 cup honey 1/2 cup olive OR coconut oil (if using coconut oil, be sure it's melted and slightly cooled) 1 cup shredded carrots 1 inch piece of fresh ginger, grated Instructions Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners; set aside. In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey. Gently mix the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in the oil. And then fold in carrots & ginger. Be sure not to over mix here. Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 23 minutes. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
INGREDIENTS 5 poblano peppers, roasted and skin removed, can substitute red or green bell peppers 1 small cauliflower, diced 1 carrot (I used purple) 1/2 cup frozen or fresh peas 1 tsp. garlic powder 1 tsp salt Juice from 1 lime 1 Tbsp. olive oil 1 green onion, thinly sliced 2 Tbsp. dried cranberries 1 Tbsp. chopped cilantro or parsley 1/4 cup crumbled feta or cotija cheese, divided 6 Tbsp. balsamic reduction, for serving 2 Tbsp. chopped toasted walnuts, for serving DIRECTIONS Use tongs to place peppers directly on the flames of gas burner, turning several times until skin has blackened. Alternately, put the peppers on a baking sheet and place under the broiler, turning occasionally until skin blackens. Place blackened peppers in a heat-safe bowl and cover the bowl with plastic wrap. Let cool for 10 minutes, then remove blackened skin. Preheat oven to 325° Microwave or steam Riced Cauliflower, peas, carrot Medley for 4 minutes or until hot. Pour into a colander and drain any excess liquid. In a medium bowl gently toss drained Cauliflower Medley, garlic powder, salt, lime juice, chopped green onion, olive oil, cranberries, cilantro or parsley and 2 tablespoons of the crumbled feta or cotija. Cut a slit down the center of each pepper lengthwise and drizzle the insides with 1 Tbsp. of the balsamic reduction. Divide filling evenly between the two peppers and top with remaining 2 Tbsp. crumbled feta or cotija. Bake for 10 minutes, just until warmed through. To serve, drizzle with remaining balsamic and sprinkle with toasted walnuts.
Red Beet Chili (No Tomato) 1 pot- & 30 minutes til dinner!! Serves: 5 Olive oil, 2 Tbsp 6 red beets, peeled and diced 4 cloves garlic, diced 1 large onion, diced 2 lbs ground chicken or beef 2 small cans mild diced green chilies 2 cans kidney or pinto beans 1-2 Tbsp Chili powder 1 Tbsp cumin Salt and pepper to taste Cornbread or corn chips, optional Cheese for topping, optional Start heating olive oil in large pot. Add diced onions, garlic, & diced beets to hot pot. Cook 10 mins then add ground meat and cook until done. Add all other ingredients and spices to pot. Cook another 10 mins or so for flavors to blend together and enjoy!
Black Peppered Cauliflower Ingredients 3 heaping cups (300 g) cauliflower florets, a small head of cauliflower For the marinade: 1 tablespoon coconut aminos 1 teaspoon ketchup (I used beet ketchup) 2 teaspoons olive oil 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 2-3 tablespoons arrowroot starch For the sauce: 1 teaspoon olive oil 4 cloves garlic minced 1/2 inch ginger minced 2 dried red chilies, or Thai red chili paste 1/4 cup chopped red onion 3/4 cup chopped celery 2 tablespoon coconut aminos 1 tablespoon maple syrup or honey 3/4 teaspoon or more freshly ground black pepper 1/8 teaspoon white pepper 1.5 teaspoons arrowroot starch 1/2 cup (120 ml) water Green onion and sesame seeds for garnish Instructions Chop up the cauliflower into small to medium size florets and add to a large bowl. In a small bowl combine the coconut aminos, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons arrowroot starch over the cauliflower and toss again until all the cauliflower florets are coated. If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch. Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other. Bake at 400ºF (200ºC) for 28 minutes. Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent. Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the arrowroot starch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat. Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa. Store refrigerated in a closed container for upto 3 days.
Seafood Lasagna Ingredients: Olive oil 1/4 lb small peeled shrimp 2 cups ricotta cheese 4 Tbsp fresh parsley 2 tsp oregano 1 tsp salt Pepper, to taste 1/4 lb scallops 1/4 lb salmon 1/4 lb mussels 1 pkg (8 Oz) lasagna pasta noodles 3 cloves garlic, chopped Mushrooms 1 fresh bunch Spinach, chopped 1-2 cups shredded carrots 3 cups shredded mozzarella cheese 2 cups parmesan cheese 3 Oz fresh basil for top, optional Roasted Asparagus, optional Preheat oven to 375. Cook pasta noodles according to pkg instructions. Cook shrimp, salmon, mussels, scallops in a pan with a little olive oil. (Cut up salmon into cubes). Put ricotta cheese, oregano, salt, pepper, chopped garlic, 2 cups parmesan cheese, & parsley in a small bowl and mix it up. To Assemble: Lasagna Noodles, seafood medley, shredded mozzarella, ricotta mixture, chopped fresh spinach, & grated carrots. Repeat 3-4 times until you run out of noodles and for top layer just add seafood medley, mozzarella, parmesan, & fresh basil. Bake on 375 covered for 1 hour. Serve with fresh asparagus if desired.
California Crab Spicy Stuffed Avocado INGREDIENTS 2 tablespoons vegan mayo 2 teaspoons Siete traditional hot sauce, plus more for drizzling 1 teaspoon chopped fresh chives 4 oz can lump crab meat 1/4 cup peeled and diced cucumber 1 small Hass avocado, about 4 oz avocado when pitted and peeled 1/2 teaspoon furikake, I like Eden Shake or use sesame seeds Fresh cracked pepper to taste 2 teaspoons coconut aminos (for whole30/paleo) Green leaf lettuce for the bottom INSTRUCTIONS In a medium bowl, combine mayo, sriracha and chives. Add crab meat and cucumber and chive and gently toss. Cut the avocado open, remove pit and peel the skin or spoon the avocado out. Place green leaf lettuce in bottom of bowl. Place avocado halves on top of lettuce. Fill the avocado halves equally with crab salad. Top with furikake and drizzle with coconut aminos Serving: 1/2 stuffed avocado, Calories: 194kcal, Carbohydrates: 7g, Protein: 12g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 60mg, Sodium: 746mg, Fiber: 4g, Sugar: 1g WW Points Plus: 5
Vegan Bok Choy Stir Fry with Pecans (Tastes like Christmas in 30 mins!) 2 Tbsp avocado oil 1-2 carrots 🥕 peeled into ribbons 2 bok choy, chopped 2 cloves garlic, chopped 1/4 inch piece of fresh ginger, chopped 1 bell pepper- any color, chopped 1/2 large onion 🧅, cut into chunks 2 celery stalks, chopped 1/4-1/2 cup pecan halves 1/2 cup coconut aminos 1/2 tsp Chinese 5 spice seasoning Salt & pepper, to taste Barley, rice, or glass noodles *Green onions for topping, optional *Chicken is optional if you want the non vegan version Start your rice or noodles according to package directions. Chop all the veggies. Start heating 2 Tbsp oil in cast iron skillet and add the onion, garlic, and everything else all to one pan. (If making with meat, cook meat first then remove to serving bowl and add everything else.) Add coconut aminos and spices. Cook about 10 mins. Then enjoy!
Chicken/Spinach Baked Meatballs Recipe (I roasted my potatoes, beets, carrots in avocado oil and three a packet of organic ranch seasoning on top on 425 degree oven for 20 mins) 2 tablespoons olive oil 1 large onion (finely chopped) 2 cloves garlic (finely minced) 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon dried thyme leaves 1/2 teaspoon dried oregano 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference) 1 bunch FRESH chopped spinach 2 tablespoons balsamic vinegar 1/3 cup chicken or veggie broth 2 lbs ground chicken 1- 1.5 cup bread crumbs 2 large eggs Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time). Add spinach to pan and combine with onion mixture. Add balsamic vinegar and broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature. In a large bowl, combine the chicken, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal). Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.
Ingredients: Bread (low sugar variety) Grassfed butter 6 tsp organic sugar 3 tsp organic cinnamon Fresh organic fruit (from AmarilloEatsOrganic.com ) instructions: Place bread slices on sheet pan. Spread butter on each slice of bread. Mix cinnamon and sugar together. Sprinkle cinnamon sugar mix over each slice of bread. Broil in the oven on high broil for 2-3 mins or until golden and bubbly looking. (Watch it closely bread burns fast)
Spinach Pies (SPANAKOPITA) INGREDIENTS 1 bunch fresh chopped spinach, washed and dried (salad spinner) 3 TBSP butter or avocado oil 1/2 medium onion, chopped 1 cup feta crumbles 3 eggs, divided-2 yolks for the filling, save the remaining for brushing on as a glaze 2 sheets puff pastry dough, thawed TZATZIKI SAUCE Recipe below INSTRUCTIONS Chop the fresh spinach. In a skillet over medium heat melt the butter or oil and cook the onions until soft and translucent. While the onions cook mix the feta and the egg yolks in a mixing bowl Mix the remaining egg and egg whites together to make an egg wash and set aside. When the onions are done mix them with the cold spinach to cool them off. Then mix them into feta and eggs. roll out one Puff Pastry sheet to roughly 12 inches square, score the sheet into 16 squares approximately 3x3 inches. Divide the filling in half in the bowl and then split one of those halves between the 16 squares. Fold each square over to form a triangle and then use a fork or your fingers to crimp the edge. Transfer the hand pies to a baking sheet, brush lightly with the egg wash and bake in a 350˚ oven for 20-25 minutes or until lightly browned and cooked through. For the TZATZIKI SAUCE (also doubles as salad dressing): Ingredients 2 Tsp dried dill 3 mint leaves, optional (or 1/2 tsp dried mint) 1 clove garlic 1/2 small onion, halved 2 cups Greek plain yogurt 1 tablespoon lemon juice 1 small cucumber, peeled, seeded and quartered (or 1/4 of a large one) ¼ teaspoon salt White pepper to taste Instructions In a blender jar, add dill, mint, garlic and onion. Cover and PULSE until garlic and onion are minced. Add remaining ingredients. Cover and PULSE until desired consistency. Cover and refrigerate until ready to serve.
Ingredients: lettuce shrimp, cooked scampi style black radish, sliced thin Mini cucumbers, sliced thin Shredded parmesan cheese, 2 Tbsp champagne salad dressing (gluten free, vegan, 1g of sugar)
2 sweet potatoes4 eggs (I used duck from our website)2 slices turkey bacon (or Holy Cow Beef Bacon ends)1/4 cup pepperjack cheeseSalt & pepper to tasteGreen onions or parsley for the top1. Wash the sweet potato and pierce it with a fork. Preheat oven to 400 & cook for 45 mins.2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.4. When the potato is cool enough to handle, cut it in half5. Fill each potato half with eggs, bacon, and cheese. ENJOY!
Mediterranean Lentils Ingredients: 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar juice of 1/2 lemon 1 teaspoon Dijon mustard or (white balsamic vinegar) 1 teaspoon dried oregano 1/2 teaspoon sea salt 1 1/2 cups cooked, drained, cooled lentils 1 cup cherry tomatoes, halved (I used red bell pepper) 1 cup sliced Persian cucumbers 1 cup diced red or yellow bell peppers 1/2 cup kalamata olives, halved 1 small red onion, thinly sliced 1/2 cup crumbled soft cheese such as Feta 1/4 cup Italian parsley, chopped INSTRUCTIONS To make the dressing, in a small bowl or jar, whisk together the olive oil, vinegar, lemon juice, mustard, oregano, and salt. Set aside. Note, the vinaigrette will probably separate and need whisking again before dressing. In a large salad bowl, arrange the cooked lentils, tomatoes, cucumbers, bell pepper, olives, onions, cheese, and parsley. Dress with desired amount of vinaigrette. Cover and refrigerate, or enjoy right away.
🎉You can also use the outside shells of dragonfruit as a bowl! Bonus no dishes! I made these for a snack for my kids yesterday and they LOVED it! Order your organic produce bundles and dragonfruit online at amarilloeatsorganic.com before Wed at 12pm for delivery or pick up this Friday or set up a subscription to come weekly, every 2 weeks, or monthly & save $!
Layer in bowl: Greek Yogurt (or vegan alternative) fresh cut fruit (I used mangos and kiwi) fresh granola Pumpkin Spice granola butter
🎉Making Ceviche w the jicama from last weeks bundle!🎉 This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat! AmarilloEatsOrganic.com White fish, cooked Avocado 🥑, diced Mango 🥭, diced Jalapeno, diced Jicama, diced Celery diced Leftover grilled corn 🌽 Cucumber 🥒 diced Garlic 🧄 chopped Red onion diced Olive oil Lime juice Cilantro Salt & pepper
1 can green chilies (or grape tomatoes diced) ⅓ cup diced red onion 1 cup chopped spinach ½ cup feta cheese 1 cup shredded mozzarella cheese 3 burrito style wheat or corn tortillas mushrooms, optional INSTRUCTIONS Combine green chilies (tomato), red onion, spinach, mushrooms, and cheeses. Place ⅓ of the filling on one side of each tortilla. Fold the tortilla in half. Heat a small amount of oil in a large flat plan or on a griddle over medium heat. Transfer the tortillas to the pan and cook for 3-4 minutes on each side, pressing down with a spatula, until each side is lightly browned and cheese is melted. Cut into 4 slices and serve with your choice of toppings, such as sour cream, salsa, pico de gallo, etc.
Healthy Creamy Cilantro Lime Coleslaw Recipe: 1 small head purple cabbage (core and outer leaves removed, finely shredded)- I used a tiny bit of green cabbage mixed in I had on hand 1 teaspoon kosher salt (use a heaping teaspoon ) ½ cup fresh cilantro (stems removed and chopped) 3-4 large scallions (thinly sliced) 1 large jalapeno (stem and seeds removed, julienned or minced)Dressing: 1 cup plain greek yogurt 1 tablespoon honey (raw honey recommended) 3 limes juiced 1 teaspoon lime zest 2 cloves garlic (minced) ½ teaspoon cumin pepper to taste* Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp. * In a small bowl, combine yogurt, honey, lime juice, zest, garlic, and cumin. * In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.* Serve immediately or prepare up to one day in advance.
