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Bean Meatballs

SERVING SIZE: 5 each SERVINGS PER RECIPE: 4 INGREDIENTS 2 8oz cans White Kidney Beans 2 each Eggs, whole 1 ¼ cup All Purpose Flour 2 tsp. Dried Basil 2 tsp. Dried Oregano Pinch Salt, Kosher DIRECTIONS Rinse kidney beans and then push through a colander. Whisk together eggs, all purpose, salt, spices, and beans […]

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Fingerprint Cookies

FINGERPRINT COOKIES Yield: 24 cookies Serving: 2 cookies Ingredients: 1 cup whole-wheat flour 1 cup of rolled oats 1 cup of almonds 1/4 cup butter ¼ cup apple sauce 1/2 cup maple syrup 1 teaspoon of pure vanilla extract ½ jar all fruit jam Directions: Grind the rolled oats and nuts in a blender or […]

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Better Than Rice & Beans

Ingredients: 1 cup of millet rinsed 1 cup of quinoa rinsed 4 cups of water 2 cans red kidney beans, drained 1 jar of organic salsa of choice (I like Newmans) 1 zucchini chopped in small cubes and steamed for 5 minutes Directions: Bring quinoa, millet and water to a boil in water. Once boiling, […]

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Dr. Stacia Van Slyke’s Cauliflower Walnut Crumble

Ingredients: 2 cups cauliflower florets 1 cup walnuts ¼ cup tomato paste 1 tablespoon chili powder 1 tablespoon soy sauce or liquid aminos ½ teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon cumin powder ¼ teaspoon cayenne powder (optional) Directions: 1) Preheat oven to 375 degrees. 2) […]

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Zucchini Bread

SERVING SIZE: 2 oz SERVINGS PER RECIPE: 10 INGREDIENTS 2 cups Zucchini, grated 2 ½ cups All purpose flour or cake flour 1 ¾ cups Granulated Sugar ½ cup Sour Milk (add 1 Tbsp. to a ½ cup of skim milk) ½ tsp. Baking Soda ½ tsp. Ground cloves ½ cup Vegetable Oil ½ cup [...]
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Spinach & Artichoke Dip

SERVING SIZE: ½ cup SERVINGS PER RECIPE: 4-8 INGREDIENTS 2 cans Artichoke Hearts, rinsed 1 ½ bags Spinach, washed 1 each White Onion, Julienne 2 stalks Celery, ¼ inch slice 3 cloves Garlic, peeled and mashed 1 tsp. Black Peppercorns, whole 1 ¼ cup Lian Piave Aged Cheese, Shredded 1 tsp. Sage, dried 2 each [...]
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Avocado Mousse

Makes 4 Servings Ingredients: 3 avocados 1/3 cup unsweetened almond milk 1/4 cup cocoa powder 2 Tablespoons maple syrup 1/2 teaspoon of ground cinnamon Unsweetened dried coconut for garnish Directions: Blend the first five ingredients until smooth. Pour into 4 ramekins or small bowls. Chill for at least two hours. Garnish with dried coconut.
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One-Pot Moroccan Chicken Stew

Ingredients: 8-12 boneless, skinless chicken thighs 2 yellow or Spanish onions, thinly sliced 4 cloves garlic, minced Salt and pepper (to taste) 1 TBS minced ginger root 1 TBS ground cinnamon 1 TBS ground coriander 2 TBS olive oil 3 TBS fresh lemon juice 1 tsp paprika 1 tsp crushed red pepper flakes 1 tsp [...]
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