Quinoa Breakfast Bowl
2/3 c quinoa
1 tbsp honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/2 c pecans, toasted and chopped
2 tbsp dried cranberries
Fresh fruit, extra pecans and honey for topping
Place quinoa in a medium saucepan and rinse well with running water.
Drain. Add 1 1/3 c water to pan and a pinch of salt. Bring to a boil.
Reduce heat to low, cover and simmer for 14 minutes until water is absorbed.
Remove from heat. Fluff warm quinoa with a wooden spoon.
Stir in honey, spices, pecans and cranberries.
Press half of mixture firmly into a 1 cup measuring cup. Tap out firmly into serving bowl.
Repeat with remainder of quinoa into another serving bowl.
Top with fresh fruit, nuts and honey. Pour a little nut milk over if desired.
Warming Sausage Soup
1 lb chicken, turkey or pork sausage
2 tbsp olive oil
2 medium potatoes, peeled and diced
3 carrots, diced
3 stalks celery, diced
1 yellow onion, chopped 1/2 red pepper, diced
2 cloves garlic, minced
5 cups chicken stock or bone broth 1/2 c red lentils, rinsed
1 tbsp tomato paste
2 tbsp parsley, chopped
1 tbsp fresh tarragon, chopped salt and pepper to taste
Remove casings from sausage and cut into 1" pieces.
Heat 1 tbsp olive oil over medium-high heat in a large saucepan.
Cook sausages until nicely browned. Remove to a bowl.
Decrease heat to medium. Add remaining oil to pan.
Add potatoes and cook 5 minutes, stirring often.
Add carrots, celery, onion, garlic and red pepper.
Cook 3-5 mins until vegetables are just softened. Stir in stock, lentils and tomato paste.
Bring to a boil, reduce heat, cover and simmer 10 mins.
Add back sausage and cook for 20 mins more.
Season to taste. Stir in herbs and serve.
Roasted Cauliflower with Skhug Sauce
1 head cauliflower
2 tsp sumac
olive oil
Tahini Sauce:
2/3 c tahini
1 clove garlic
1/4 c lemon juice
1 tbsp olive oil
5 tbsp cold water
Skhug Sauce:
1/2 c cilantro
1/2 c parsley
1/3 c olive oil
2 cloves garlic
1-4 Thai bird's eye chili peppers (to taste)
2 tsp lemon juice
1 tsp cumin
1/2 tsp cardamom
Generous pinch of salt and pepper
Garnish: Pomegranate seeds
Preheat oven to 425F. Remove stem from cauliflower and parboil by placing entire head into a pot of boiling water just large enough to hold it for 2-3 mins. Drain and set aside to cool.
Brush cauliflower with olive oil and sprinkle with sumac to coat evenly.
Cut cauliflower into large chunks. Roast on parchment lined baking sheet until starting to brown 20-25mins.
Meanwhile, make tahini sauce by combining all ingredients in a food processor. Pour into small bowl and set aside. Make Skhug sauce in the same way and set aside.
Place cauliflower on a serving platter. Drizzle with tahini sauce followed by Skhug sauce.
Garnish with pomegranate seeds.
Butternut Squash Risotto
3 cups peeled butternut squash, cut into 1/2" cubes
4 tbsp olive oil
salt and pepper
4 boneless, skinless chicken thighs
4-5 c chicken bone broth
1 1/2 c shiitake mushroom tops, cleaned and sliced
1 medium onion, chopped
2 cloves garlic, minced
1 1/3 c arborio rice
1/4 c dry white wine (or additional broth)
2 tsp fresh thyme leaves or 3/4 tsp dried
6-8 fresh sage leaves, chopped
2 tbsp pine nuts, lightly toasted
1/2 c grated parmesan cheese
1 tbsp butter
Preheat oven to 375F. Place butternut squash on a parchment paper lined baking sheet.
Drizzle with 1 tbsp olive oil and season with salt and pepper.
Roast for 20-25 mins until squash is tender, stirring once halfway through.
Add mushrooms to pan, drizzle with olive oil and season with salt and pepper.
Increase heat to 400F and roast vegetables for 10 mins more.
Meanwhile, place chicken thighs in a small saucepan and just cover with broth.
Bring to a simmer, reduce heat and cook for 10 mins until no longer pink inside.
Remove chicken to a cutting board and cut into bite sized pieces once cool enough to handle.
Grain Free Black Bean Brownies
1 15oz can black beans, rinsed and drained
2 eggs
1/4 c coconut oil, melted
2 tsp vanilla extract
1/3 c pureed prunes
3/4 c cocoa powder
1 tbsp ground flaxseed
1/2 tsp baking soda
1/8 tsp salt
3/4 c coconut palm sugar
1/3 c walnuts, chopped
1/3 c dairy free chocolate chips
16 whole walnuts, optional
Preheat oven to 325F. Line an 8" square baking pan with parchment paper.
Grease the paper and sides of pan well.
Place the black beans, eggs, oil, vanilla and prunes in a food processor and process until smooth. Add cocoa, baking soda, salt and sugar. Process to combine.
Stir the walnuts and chocolate chips into the batter and pour into prepared pan, spreading into an even layer. Press whole walnuts into top if desired.
Bake in middle of oven until a toothpick inserted in center comes out clean, about 30 minutes.
Allow to cool in pan and then cut into squares.
