butternut squash quiche

This dish makes a gorgeous and scrumptious presentation for a brunch or even dinner! Pastry is substituted for squash making this quiche into an entirely nutritious meal. You could even use yams or sweet potato in the place of butternut squash. I wasn't sure this would receive kid approval but they really loved it. Modified from The Paleo Kitchen.

serves 6-8

Ingredients

1 medium butternut squash or 3 yams/sweet potatoes
about ⅓ cup coconut oil, divided, plus extra for greasing pan
12 ounces Brussels sprouts, trimmed and cut in half
2 pinches plus 1 tsp. course sea salt
4-5 cups spinach, roughly chopped
1 cup fresh basil leaves, roughly chopped, plus an additional handful, chopped, for garnish
10-12 large eggs
1 tsp. garlic powder
½ tsp. cayenne pepper
2 tsp. freshly ground black pepper

1. Preheat oven to 375º.

2. Cut the squash lengthwise into wafer-thin planks (about 1/16"). I cut off one slice so the squash could lay flat then cut the strips.

3. Heat 2 Tbsp. of the coconut oil in a large sauté pan over medium heat. Place a few slices in the pan and cook for less than a minute on each side, just until soft. Remove and drain on paper towel-lined plate. Repeat with remaining slices, adding more coconut oil as needed.

4. Grease springform pan thoroughly with coconut oil. Line the bottom with squash slices until completely covered, then line the sides. Add more coconut oil if needed to help them stick.

5. Heat 2 Tbsp. coconut oil over medium heat and sauté the Brussels sprouts with a pinch of salt until slightly browned, about 10 minutes. Add spinach and basil along with another pinch of salt and cook 
just until they wilt. Remove from heat and let cool to room temperature.

6. Whisk the eggs in a large bowl along with garlic powder, cayenne, 1 tsp. salt and pepper. Add the vegetable mixture to the eggs and mix well.

7. Set the springform pan on top of a rimmed baking sheet to catch any spills and pour the egg mixture into the pan. Bake 30-40 minutes, until the eggs are firm in the middle. Let rest 10-15 minutes before serving. Garnish with chopped basil.

chicken satay with coconut lime sauce

This dish is worth the time it takes to prepare. Tender grilled chicken is finished with a sauce that is so full of flavor you may want to have it on its own. If you love Thai then try this. Our 5 year old begged me as he was eating to make it again. Adapted from O magazine (for some reason I keep getting lots of free magazines in the mail. Most of them are junk I do find good recipes from time to time).

Makes 4 servings

Ingredients:

3 Tbsp. oil (coconut would be the best)
½ cup thinly sliced shallot (about 1 shallot)
1 stalk lemongrass, woody top discarded, bottom split lengthwise and crushed with the side of a heavy knife
1 jalapeno, seeded and coarsely chopped (more or less depending on desired heat)
3 garlic loves, sliced
1 1" piece of ginger, peeled and thinly sliced
2 tsp. coconut sugar
1 can unsweetened coconut milk
1 Tbsp. fish sauce
finely grated zest of 1 lime
1 Tbsp lime juice
¼ tsp. plus a pinch of salt, divided
8 skinless boneless chicken thighs (about 1 ½ lb) each cut into 3 pieces
⅛ tsp. ground black pepper
½ cup fresh cilantro, larger leaves roughly chopped
½ cup fresh mint, larger leaves roughly chopped
½ cup fresh Thai or sweet basil, larger leaves roughly chopped
2-3 cups cooked rice or quinoa
8 soaked wooden skewers or metal skewers

1. In a medium saucepan, heat 1 Tbsp. oil over medium low heat. Add shallot, lemongrass, and jalapeño, and cook, stirring often, until shallot is translucent, about 3 minutes. Stir in garlic, ginger, sugar and cook until fragrant, about 2 minutes. Add coconut milk, bring to simmer, and cook until reduced by a third, about 6 minutes. Stir in fish sauce, lime zest, and lime juice. Return sauce to a simmer, remove from heat, cover, and let steep 10 minutes. Strain through a fine mesh sieve into a small saucepan. Cover and keep warm.
2. Preheat grill over medium high. In a large bowl, toss chicken with remaining 2 Tbsp. oil to coat. Season with remaining salt and pepper. Thread 3 pieces of chicken onto each of 8 skewers. Grill, turning as needed, until chicken is cooked through, about 15 minutes.
3. Spoon reserved coconut sauce over and around chicken. Sprinkle with cilantro, mint, and basil and serve over rice or quinoa.

almond-crusted Creole salmon

It just takes a few ingredients and a few minutes to prepare this scrumptious dish. Tangy Greek yogurt with lemon zest and Creole seasoning creates a melt in your mouth flavor-filled salmon! I found it in a magazine but I can't recall which one.

Ingredients:

1 lb green beans
1 Tbsp. olive oil or coconut oil
salt and pepper
⅔-1 cup plain nonfat Greek yogurt
1 Tbsp (or more to taste) Creole seasoning
½ cup chopped or sliced almonds
2 tsp. grated lemon peel
whole salmon fillet or portions

1. Preheat oven to 450º. Line a large rimmed baking sheet with foil. In a large bowl, toss the green beans with oil and salt and pepper. Arrange on pan and bake 10 minutes.
2. In a bowl, stir together yogurt, Creole seasoning, and lemon peel. Spread onto fillet and top with almonds.
3. Push beans to one side of the pan and place salmon on the other side. Bake about 12 minutes or until salmon just begins to flake when you lift it from the bottom and it still has a hint of darker pink.

no bake almond joy snack bars

These little goodies are packed full of flavor and nutrition and make a satisfying snack. Adapted from howsweeteats.

Ingredients

⅔ cup oat bran
¼ cup ground flaxseed
¼ cup almond flour
⅓ cup unsweetened, flaked coconut
¼ cup sliced toasted almonds
¼ cup mini chocolate chips or cocoa nibs
2 Tbsp. chia seeds
pinch of salt
¼ cup creamy almond butter
¼ cup honey
2-3 Tbsp. coconut oil (or 2 Tbsp coconut oil and 2 Tbsp coconut butter)
1 tsp. vanilla extract

to top:
⅓ cup unsweetened, flaked coconut
⅓ cup sliced toasted almonds

1. In a large bowl combine the oat bran, flax, almond flour, coconut, almonds, chocolate, chia seeds, and salt.
2. In a saucepan, combine the almond butter, honey, coconut oil and vanilla over low heat. Stir until melted and smooth. Add this mixture to the dry ingredients, stirring swell until a wet dough forms. Press into and 8 x 8 greased or parchment lined pan and top with the coconut and almond pressing to adhere. Let cool and cut into bars. Store in fridge.

chicken saltimbocca

These tasty prosciutto wrapped chicken tenders are drizzled with a delicious wine sauce and are actually quite easy and quick to make. From Food and Wine.

makes 4 servings

Ingredients

1 lb. thick asparagus
8 chicken tenders, pounded ⅛ in thick
salt and ground pepper
16 sage leaves
8 slices of prosciutto (you can also substitute pancetta or bacon)
flour for dusting (I used spelt but any flour even gluten free or tapioca or potato starch should work well)
1 cup dessert wine such as sherry or moscato
½ cup chicken stock
4 Tbsp. unsalted butter
2 Tbsp. chopped parsley

1. Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 2-3 minutes. Drain and cool under cold running water; drain and pat dry.
2. Season the chicken with salt and pepper and place 2 sage leaves on top. Wrap each in a slice of prosciutto, pressing to adhere. Put the flour in a large dish and dredge the chicken, dusting off the excess.
3. Set a rack over a baking sheet. Heat 2 Tbsp. of olive oil in a large skillet. Add half of the chicken and cook over moderate heat, turning once, until golden and almost cooked through, about 3 minutes. Transfer to the rack and repeat with remaining chicken.
4. Add the wine and stock to skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half the chicken and asparagus to the skillet and cook over moderate heat until hot, 2 minutes. Transfer the chicken and asparagus to a platter and pour the sauce on top. Repeat with remaining sauce, chicken and asparagus. and top with parsley.

shirataki noodles in a creamy peanut sauce

Shirataki noodles are made from konjac root. They are largely composed of water and glucomannan, a water-soluble dietary fiber, are very low in carbohydrates and calories, and have little flavor of their own. There is some evidence that glucomannancan plays a role in blood sugar control and can improve cholesterol control. They are available in many grocery stores, walmart, health food stores, Vitacost.com or amazon.com. These noodles work well in this Asian-style dish full of veggies in a delicious peanut sauce.  The kids really enjoyed this one especially the noodles which are very fun (a little too fun perhaps)to slurp up and see how long they can be. Adapted from The Endless Meal.

serves 6

Ingredients

2 packages shirataki noodles

2 carrots, cut into matchsticks

2 stalks celery, sliced

½-1 onion, sliced

a few handfuls cherry tomatoes, cut in halves or quarters (optional)

a few handfuls sugar snap or snow peas, halved

green onion, for garnish

oil for sautéing

for the sauce:

1 can coconut milk

¼-½ cup peanut butter

1 cup diced tomatoes (canned or fresh)

3 Tbsp. ginger, grated

4 Tbsp. soy sauce (I use Bragg Liquid Aminos)

2 Tbsp. fresh lime juice (1 lime)

1 Tbsp. curry powder

2 tsp. sriracha or other hot sauce

4 cloves garlic, minced

pinch of salt

1. Prepare the noodles according to package directions.

2. Add all the sauce ingredients to a small pot over medium high heat until it comes to a simmer. Remove from heat.

3. Put a splash of oil in a pan over medium high heat. Add all the veggies and cook for a few minutes until they have softened slightly but still have their bright color and a little crunch.

4. Add noodles and sauce to veggies and toss to coat. Serve in bowls topped with slices of green onion.

Eggplant Parmesan

Pretty yummy! Fresh mozzarella and fresh basil bring this recipe to a new level of deliciousness. Recipe adapted from Food and Wine.

serves 8

Ingredients

1 28-oz can whole tomatoes
2 Tbsp. olive oil plus more more for frying
Salt
flour, for dredging (I used spelt but you could use any kind even potato or tapioca starch should work fine)
4 large eggs, lightly beaten
2 cups seasoned dry bread crumbs (I made my own with sprouted grain bread, salt, and herbs)
2 lb eggplant, cut lengthwise into ¼-in thick slices
6 garlic cloves, smashed and peeled
12 oz. fresh mozzarella (you may want more because you WILL want to eat some)
1 cup freshly grated parmesan cheese
1 cup basil leaves

1. Preheat the oven to 350º. In a blender or food processor, puree the tomatoes with their juices and 2 Tbsp. olive oil. Season with salt.
2. Put the flour, eggs and bread crumbs in 3 separate shallow bowls. Dredge in flour; shake off excess, dip in egg, letting any excess drip off, then coat with bread crumbs.
3. Line a rack with paper towels. In large nonstick skillet, heat ⅛ inch of olive oil until shimmering. Cooking in batches over moderate heat, add some of the smashed garlic and eggplant spices and fry until golden brown and tender (a couple minutes per side). Transfer to paper towels to drain and discard garlic. Repeat until remaining eggplant slices and garlic are used up, wiping out skillet and adding more oil as needed.
4. Lightly oil a 10-12 inch springform pan (a regular pan will do as well but you won't be able to slice it as easily). Layer as follows:
  layer 1:
  eggplant
  ½ cup tomato sauce spread on top
  a few mozzarella slices and sprinkle of parmesan
  ⅓ basil leaves torn and scattered on top
  layer 2: repeat
  layer 3: repeat
  layer 4:
  eggplant
  thick layer tomato sauce
  remaining parmesan
5. Wrap entire pan in foil and set on a large rimmed baking sheet. Bake for about 1 hour or until heated through.
6. Increase oven temperature to 400º. Remove foil and bake for 10 minutes. Remove from oven and let rest for 15 minutes before unmolding and slicing.

ricotta meatballs

Sometimes a good meatball hits the spot.
recipe idea is from Better Homes and Gardens.

makes about 60 meatballs so you can definitely half the recipe

Ingredients:

1 large yellow onion, minced
¼ cup minced garlic
3 Tbsp. olive oil
2 eggs, lightly beaten
2 ½ lb. ground beef
1 cup parmesan, grated
15 oz whole milk ricotta (see instructions for making your own below. Who knew it was so simple?)
1 cup panko bread crumbs (To make your own take any kind of bread, even gluten free, pulse bread in blender, and bake at 300º stirring a couple times, until crisp)
½ cup fresh flat-leaf Italian parsley, chopped
½ cup fresh basil, chopped
Marinara sauce (optional - Some people, like my husband, prefer meatballs the good ol' Dutch way with mashed potatoes and green beans)

1. Preheat oven to 350º. Line shallow baking pans with parchment; set aside.
2. In a large skillet cook onion and garlic in 1 Tbsp. of the olive oil until translucent (about 8 minutes. Let cool.
3. Meanwhile, in a large bowl, combine eggs, ground beef, panko, parmesan, ricotta, parsley, basil, ½ tsp. salt and ¼ tsp. pepper. Add onion mixture. Using your hands, mix to combine. If meatballs are are too soft add more breadcrumbs. Shape into 2-inch balls and place on prepared pans.
4. Brush with remaining olive oil (this prevents moisture from escaping and helps them stay juicy and tender). Bake 22 minutes or until just cooked through (165ºF).
5. Meanwhile, if serving with Marina sauce, add sauce to pan and bring to boiling. Add meatballs and coat with sauce. Simmer for 5 minutes then serve.

Homemade ricotta:
4 cups whole milk
1 cup heavy cream
¾ cup buttermilk
1 Tbsp. lemon juice
½ tsp. salt

cheesecloth (available in the baking/cooking aisle) and fine mesh strainer

1. Add all ingredients to a large pot and cook over medium heat, stirring occasionally, until mixture has reached 160º (about 25 minutes). The mixture will begin to separate, forming bits of milky cheese curds and watery whey.
2. Line the strainer with cheesecloth and place over a large bowl. Pour in the milk mixture.
3. Refrigerate about 2 hours, or until most of the liquid has drained from the cheese. For a softer texture drain for less time and for firmer continue to drain overnight. Remove from cheesecloth and use.
4. Voila! You have made your own cheese!

winter salad with roasted yam, blood orange, and pomegranate

This scrumptious winter salad makes a gorgeous presentation. The perfect balance of sweet and tart, tender and crunchy this will be a total treat for your senses. The recipe is taken almost directly from howsweeteats.com

Ingredients:

roasted yam

1 large yam, cubed

3 Tbsp olive oil

1 Tbsp. maple syrup

1 tsp. salt

½ tsp. smoked paprika

¼ tsp. garlic powder

6 cups spring greens or other lettuce

2 blood oranges, segmented and chopped (more if using small) see below

¼ cup pomegranate arils

4 ounces feta, crumbled

¼ cup toasted pumpkin seeds (optional)

blood orange vinaigrette

⅓ cup blood orange juice

¼ cup organic apple cider or golden balsamic

1 garlic clove, pressed or or minced

¼ tsp. salt

¼ tsp. pepper

⅓ cup olive oil

directions:

roasted yam: preheat oven to 400º F. Line a baking sheet with parchment paper. Toss the yam cubes with olive oil and maple syrup. In a small bowl, combine salt, pepper, paprika, and garlic powder, then toss yams with it. Roast 15 minutes, flip and roast for 10-15 minutes more. Allow to cool if desired.

Add the greens to a large bowl and sprinkle with some salt and pepper. Add yam, oranges, pomegranate, and feta. Serve with vinaigrette.

blood orange vinaigrette: combine orange juice, vinegar, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.

After attempting a few different methods this is what I found to be the quickest and least messy way to segment the oranges:

with a very sharp knife, cut into thick slices

cut off peel

chop into pieces

beef stroganoff

A family favorite. This wholesome version of the classic dish is comfort food at its best. The rich flavors of beef and mushrooms complemented by a delicious creamy sauce is so delicious served over quinoa or brown rice.

4-6 servings

Ingredients:

1-1½ pound ground beef

2-3 cups mushrooms (we love cremini or shiitake but white button would work fine too) sliced

1 medium onion

1 clove garlic, minced

butter or oil for frying

8 oz. sour cream

2 tsp. better than bouillon beef base

½ cup water

2 Tbsp. tapioca starch (or flour) for thickener

pepper

fresh herbs like parsley or thyme

1. In a bowl stir together sour cream, tapioca starch, bouillon, water, and pepper to taste.

2. In a large skillet heat butter over med-high and fry mushrooms on both sides until golden brown. sauté in batches if needed in order not to crowd the mushrooms! Set aside.

3. Sauté onion and garlic in oil or butter. Add to mushroom mixture.

4. Brown beef. If not using grass fed/organic then drain fat. Add mushroom and onion mixture. Stir in sour cream mix and cook until thickened and bubbly.

5. Serve over quinoa or rice and garnish with fresh herbs.

quinoa tabbouleh

This very healthy and filling salad also makes a great side dish for chicken. You can make ahead of time and chill or you can serve it at room temperature. From Food Network Magazine

serves 8

Ingredients

1 cup uncooked quinoa, rinsed and drained
salt and freshly ground black pepper
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 cup thinly sliced scallions (green onion) white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, medium diced
2 cups cherry tomatoes, halved
2 cups medium-diced or crumbled feta

1. Combine quinoa and 1 ½ cups water and 1 tsp. salt in a medium saucepan and bring to a boil. Lower heat and simmer, covered for 12-15 minutes, until tender.
2. Place in a bowl and add the lemon juice, olive oil and 1-1½ tsp. salt
3. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1-2 tsp. salt and 1 tsp. pepper. Add the quinoa and mix well. fold in feta. Serve at room temperature or chill.

savory lentil soup

This is a wonderful winter soup that is so satisfying but not too heavy. This is the best lentil soup I have ever made and the kids really loved it too. My four year old was even thanking me the next day for the yummy soup! It is based on a recipe from The Whole Life Nutrition Cookbook.

serves 6

Ingredients

1 Tbsp. olive oil
1 large onion, chopped
3 large carrots, diced
2 Tbsp. fresh thyme (or 1 Tbsp. dried)
1 tsp. garam masala* (curry if you need to be quick but it will give a different flavor)
2 cups lentils (I used brown but green would work too)
8 cups chicken broth or vegetable broth (this adds deeper flavor but you can always use water)
2 cups chopped tomatoes (canned are fine)
4 cups baby spinach leaves
1-2 tsp. salt
2 Tbsp. red wine vinegar
bacon, chopped (optional) I used some delicious Hempler's uncured smoked bacon. Some chicken sausage would work well too.

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, or until soft.
2. Add the garlic, carrots, thyme, and garam masala and sauté 5-7 minutes more.
3. Add lentils and liquid, cover the pot and simmer for 35-40 minutes.
4. Add tomatoes, spinach, sea salt, bacon, and red wine vinegar and simmer for 10 minutes more.

*you can make your own by mixing:
2 tsp. ginger
1 tsp. cinnamon
2 tsp. pepper
3 tsp. cumin
3 tsp. coriander
½ tsp nutmeg
1 tsp. ground cloves 
2 tsp. ginger