Category: All Recipes

  • Mushroom Spinach Egg Bake

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    • 1 bunch fresh organic spinach, chopped
    • 3 cups mushrooms, chopped
    • 4 oz. raw cheese, grated
    • 10-12 organic eggs
    • 1/2 cup organic cream
    • salt and pepper
    • 1 heaping teaspoon prepared mustard
    • 1/2 stick butter (2 oz.) melted

     

    Preheat oven to 350 degrees

    Place spinach evenly in greased, 9×13 glass baking dish.  Spread mushrooms evenly over spinach.

    In a medium sized bowl, break the eggs.  Add melted butter, cream and mustard.  Add black pepper and salt.  Whiz using blender or hand whisk.

    Pour egg mixture evenly over spinach and mushrooms.  Sprinkle grated cheese evenly over top.  Cover the dish with foil.  Bake for 35-40 minutes.  Serve with salad.

  • Egg Casserole

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    From Pam Johnson

    • 1/2 pound turkey sausage
    • 1 teaspoon vegetable oil
    • 3 medium gold or red potatoes, peeled, quartered and thinly sliced
    • 5 large eggs
    • 7 large egg whites
    • 1 pint cottage cheese
    • 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
    • 2 ounces (1 cup) Parmesan cheese, grated
    • 2 4-ounce cans green chilies, drained and chopped
    • 1/3 cup Gluten free baking flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper

    Place oven rack in top third of oven and preheat to 350 degreees. Lightly oil a 9×13 inch baking dish. In a large skillet over medium heat, cook sausage until no longer pink, breaking it up with a wooden spoon. Transfer to a paper towel to drain, blotting the top with a second paper towel.

    Wipe the skillet clean and add oil, heat over medium-high heat. Add the potatoes and saute until tender and browned, 10-12 minutes. Reduce heat if potatoes are becoming too dark. Let cool slightly.

    In a large bowl, whisk together eggs and whites. Add cottage, Cheddar and Parmesan cheeses, chilies, flour, baking powder, salt and pepper and whisk to mix thoroughly. Add the cooked sausage, crumbling up any large pieces, and the potatoes; mix well. Pour into the prepared dish. Bake for 30 to 35 minutes, or until golden on top and set in the center.

     

     

  • Breakfast Salad

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    • 1 banana, or tomato, sliced
    • 1 cup cottage cheese
    • 1/2 chopped almonds, or walnuts
    • 1/4 cup sunflower seeds
    • 1 tablespoon flaxseed meal
    • Dash of paprika

    Prepare banana or tomato. Place in a small bowl. Add the next five ingredients. Serve chilled.

  • Breakfast Casserole

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    From www.naturalhealthyconcepts.com

    • 8 oz. turkey sausage
    • 8 oz portabella mushrooms sliced
    • 4 slices whole wheat bread
    • Butter
    • Seasoning salt, ground pepper
    • 1 1/2 cups milk
    • 8 oz Ricotta cheese
    • 1/4 cup flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon sea salt
    • 12 large eggs, beaten
    • 8 oz Monterey Jack and Cheddar cheese, shredded
    • 1 cup raw broccoli florets
    • 1 cup chopped scallions, green and white part

     

    Brown sausage 5 minutes in a skillet over medium heat.  Add mushrooms and saute about 4 minutes; season with black pepper.  Remove from heat.  Spray a 9×13 inch baking pan with nonstick cooking spray.  Toast the bread; spread with butter and sprinkle with seasoning salt.  Cut into strips and line bottom of pan.  In a large mixing bowl, combine milk and Ricotta cheese.  Whisk in flour, baking powder and salt.   Add eggs one at a time and whisk until mixed well.  Stir in sausage and mushrooms, cheeses, broccoli, and green onions.  Pour into prepared pan, cover and refrigerate overnight.  Preheat oven to 350.  Bake uncovered for about 60 minutes until set and center only slightly jiggles.  Cool 5-10 minutes before serving.

    Makes 8, 10oz servings.

  • Gluten-free Banana Quinoa Muffins

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    • 1/2 cup Pamela’s Gluten-free Baking Mix
    • 1/2 cup Quinoa Flakes
    • 2 tablespoons raw honey
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon Himalayan Pink Salt
    • 2 Ripe bananas
    • 2 eggs
    • oil for coating

    Preheat oven to 400 degrees.  Mix flour and flakes with dry indredients.  In a separate bowl, mix together bananas, eggs, and honey.  For more moist muffins, add 1-2 teaspoons of coconut oil.   Add to dry ingredients.  Pour into greased muffin tins half full.  Bake 20-25 minutes at 400 degrees.  Cool slightly before removing muffins from tin.

  • Gluten-Free Banana Cranberry Muffins

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    From Linda Clark, CNC

    • 1 cup Sorghum flour
    • 1/3 cup Quinoa flour
    • 1/3 cup Tapioca starch
    • 1/4 cup Xylitol
    • 1 teaspoon Xanthum gum
    • 1 tablespoon Gluten free baking powder
    • 1 teaspoon Baking soda
    • 1/4 teaspoon Sea salt
    • 2 Eggs
    • 1 1/4 cup Mashed banana (about 3)
    • 1/4 cup Nut oil
    • 1 teaspoon Cider vinegar
    • 3/4 cup Dried cranberries

     

    Preheat the oven to 350 degrees.  In a large bowl combine sorghum flour, quinoa flour, tapioca starch, xylitol, xanthum gum, baking powder, baking soda, and salt.  Mix well  and set aside.  In a separate bowl, using an electric mixer, beat eggs, banana, oil, and vinegar until combined.  Add dry ingredients and mix just until combined.  Stir in cranberries.  Spoon batter evenly into each cup of prepared muffin tin.  Let stand for 30 minutes.  Bake in 350 degree oven for 18-20 minutes, or until firm to the touch.  Remove from the pan immediately and let cool completely on a rack.

  • Apple Cinnamon Buckwheat

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    From Premier Research Labs

    • 1 cup buckwheat
    • 2 cups of purified water
    • 2 teaspoons cinnamon
    • 1 small organic apple
    • 1-3 teaspoons of honey
    • 1/4 cup of nuts, chopped

    Soak the buckwheat in the water overnight.  In the morning, pour buckwheat and water into a strainer and rinse with water.

    Chop apple to bite sized pieces.  Mix all ingredients in a small pan.  Add just enough purified water to wet everything.  Heat on the stove on medium low.  Stir occasionally, for about 10 minutes until just bubbling.

  • Homemade Granola

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    • 3 cups Red Mill rolled oats
    • ½ cup sunflower seeds
    • ¼ cup sesame seeds
    • ¼ cup coconut oil
    • ½ cup chopped nuts (walnuts or almonds or both)
    • ½ cup honey
    • 1 teaspoon vanilla
    • 1/8 cup flax seed meal
    • Pinch of sea salt

    Mix all ingredients together well and spread evenly on a cookie sheet.  Bake at 325 for about 30 minutes, mixing occasionally to prevent burning.  Allow to cool; stir again, and place in an airtight jar or container.  Serve with yogurt and fresh fruit.

  • Vegetable Soup

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    From Della Garcia

    • 4-6 cloves of garlic, chopped fine
    • 1 whole onion, chopped fine
    • 2 large tomatoes, diced
    • 5-6 large carrots, cut into small pieces
    • 1 package of mushrooms, sliced
    • large handful of green beans, cut into bite size
    • 4 zucchinis, chopped into bite size
    • 4 potatoes, peeled and chopped into bite size

    Seasonings:  choose any or all

    basil, thyme, bay leaves, sea salt

    Using a soup pot, saute garlic, onion and tomatoes with 2 tablespooons olive oil for about 5 minutes.  Add enough water till pot is about 3/4 full; bring to boil.  Add carrots, green beans and seasonings.  Cover and cook about 10 minutes on medium high heat.

    Lower heat and add remaining vegetables.  Cover and cook another 20 minutes, until veggies are slightly tender.

    Variations:  Add a whole bottle of Very Veggie Juice, northern beans, or brown rice instead of potatoes.  Add the beans and/or rice at the last minute.   Garnish with green onions, cilantro, or sour cream.

  • Uncle Don’s Rice Salad

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    From Don Page

    • 2 cups cooked rice
    • 1/2 package frozen corn
    • 1 yellow onion, chopped
    • 1/2 cucumber, chopped
    • 6 eggs, boiled, chopped finely
    • 1 cup chopped crab meat
    • 3/4- 1 cup Mayonnaise depending on preference
    • salt and pepper to taste

    Mix ingredients.  Chill before serving.

  • Tomato Vegetable and Garlic Rice Salad

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    • 1 cup brown rice, cooked and cooled
    • 1/3 cup olive oil
    • 2 tablespoons Grapeseed Veggenaise (optional)
    • 1-2 fresh organic tomatoes, or a handful of grape tomatoes
    • 2 stalks of celery, diced
    • 2 stalks of green onion, cut thin
    • 1 medium carrot, shredded
    • 2 cloves garlic
    • 2 teaspoons basil
    • juice of half a lemon
    • Pink salt and black pepper

    Combine the cooked rice with the olive oil and other ingredients except the tomatoes.  Blend together well.  Add tomatoes and fold in.  Chill before serving.

  • Sweet Potato Soup

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    • 4-6 large sweet potatoes
    • 1 tablespoon of grated fresh ginger
    • 2 tablespoons of ground cinnamon
    • 1 bulb of fennel with stalks
    • 1 cup of pine nuts

    Cut the sweet potatoes in small pieces and put in a large pot.  Fill pot with enough water to completely cover potatoes, plus about an inch over.  Cook potatoes till soft and soupy.  You can do this slowly on lower heat to keep “raw” or if you’re in a hurry just boil till soft.  Turn heat off and add ginger and cinnamon.  Cut the fennel in bite sized pieces and add the “flowery” tops too.  Let cool and garnish with pine nuts.  This recipe can be frozen in glass bowls and reheated later.