energy bites

This comes from a cookbook, The Whole Life Nutrition Cookbook, but I added some things to pack in even more nutrition. These are great to have around when you are hungry and in the mood for something sweet. Snack on one of these instead of the other sweets or cookies that are in abundance especially around the holidays!

makes 1 dozen

Ingredients:

1 cup raw almonds or walnuts (or combination)
1 cup Medjool dates, pitted
½ cup raisins or goji berries
½ tsp ground cinnamon
¼ tsp ground cardamom (optional)
handful hemp hearts (optional)
raw cacao nibs (optional)
¼ cup peanut butter or almond butter
½ cup shredded coconut

Directions:

1. In a food processor or heavy duty blender, process the nuts until finely ground. Add dates, raisins, and spices (and optional hemp and cacao nibs) and grind to a find meal. Add the nut butter and process again until thoroughly mixed.
2. Form mixture into balls and roll in shredded coconut.
3. Store in a sealed container on the countertop for up to 3 days, or refrigerate for up to 3 weeks.

brussels sprout gratin

Obviously I wouldn't post this recipe if it wasn't delicious, but this dish is SO good! I do like brussels sprouts. I suppose I wasn't turned off them in childhood by being forced to eat soggy bitter ones. I only remember my mom making them once and I ate them because they looked like cute little cabbages. I especially have enjoyed them roasted and I think that I will continue to prepare them this way most often because it isn't as rich as this recipe. I chose to make this dish for our Christmas dinner not only because it looked and sounded yummy but the description said that it would turn nonbelievers into fans. It is true because I tried it on my whole family and everyone liked it, even the kids. From Food Network Magazine.

serves 6

Ingredients:

1 lb Brussels sprouts, ends trimmed

¾ cup grated sharp cheddar cheese

1 Tbsp flour (or tapioca starch)

1-2 tsp. fresh thyme

2 cloves garlic minced

salt and freshly cracked pepper

1 cup heavy cream

½ cup panko breadcrumbs (just pulse bread in blender until you have crumbs and bake at 300º until crispy, about 10 minutes, stirring once)

¼ cup grated parmesan cheese

1-2 Tbsp. olive oil

1 Tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 350º. Shave the sprouts crosswise into ⅛-inch thick slices.

2. In a large bowl, combine the sprouts, cheddar, flour, thyme, and garlic and toss to combine.

3. Transfer the mixture to an 8-inch baking dish. Pour cream evenly on top.

4. In a small bowl, combine the breadcrumbs, parmesan, and olive oil and pour over the top of the Brussels sprouts mixture.

5. Bake, uncovered until sprouts are tender, the sauce is bubbling, and the top is golden brown (25-30 minutes). Garnish with parsley.

delicious crispy topping.

cranberry-apricot chutney

Ingredients:

2 Tbsp. olive oil
1 large shallot, finely chopped
1 garlic clove, minced
½ tsp. cinnamon
¼ tsp. ground cloves
pinch of nutmeg
1 lb fresh or frozen cranberries
¾ cup dried apricots, finely chopped
¾ cup dark brown sugar or other sweetener like coconut sugar
¼ cup apple cider vinegar
2 tsp. fresh lemon juice
salt and pepper

1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
2. Add the cinnamon, cloves, and nutmeg, and cook, stirring, 2 minutes.
3. Add the cranberries apricots, sugar, vinegar, and ¼ cup water and cook, stirring, until the cranberries start to burst, about 5 minutes.
4. Mash some of the cranberries, and cook, stirring, until the chutney thickens, about 5 minutes.
5. Stir in the lemon juice and season with salt and pepper. Let cool before serving.

makes 2 ¼ cups

autumn harvest salad

Isn't this just gorgeous! The stunning colors remind me of the bounty of the fall harvest. This salad is full of delicious goodness and is finished off with a perfect maple balsamic vinaigrette. It was a winner with the whole family. Fresh figs add a whole other dimension. Lately our tree decided to overflow with figs (just when we thought none would ripen up this year) so just let us know if you need some. You can also substitute dried figs.  From The Whole Life Nutrition Cookbook.

Ingredients:

salad:

8 cups mixed organic salad greens

1-2 cups finely sliced red cabbage

1 green apple, diced

several figs, cut into wedges

½ cup raisins

2-3 green onions, sliced

½ cup raw walnuts, lightly roasted

½ cup raw pumpkin seeds, toasted

dressing:

4 Tbsp. olive oil

3 Tbsp. balsamic vinegar

1 Tbsp. maple syrup

2 tsp. Dijon mustard

¼ tsp. sea salt

1. Preheat oven to 350º

2. To prepare the salad, place the greens in a large bowl along with the cabbage, apple, figs, raisins, and green onion and toss gently to combine.

3. Spread the walnuts on a baking dish and lightly roast for 12-14 minutes. Remove from oven and cool slightly, then chop. Add to the salad.

4. Heat a skillet over medium heat. Add the pumpkin seeds and toast, keeping them moving in the skillet until they begin to "pop". Remove from heat and let cool slightly. Sprinkle on top of salad.

5. To make the dressing, place all ingredients in a jar and shake well. 

split pea soup with fresh vegetables and herbs

For those of you who love split pea soup you may like to know why you should keep on loving it. Split peas are an excellent source of fiber, protein, and B vitamins. They help stabilize blood sugar levels and reduce cholesterol. So warm up and fill up on a chilly evening with this satisfying soup. Recipe adapted from The Whole Life Nutrition Cookbook.

Ingredients:

2 cups split peas, rinsed and drained

5 cups water

3 bay leaves

1 Tbsp. olive oil

1 medium onion, diced

4 garlic cloves, crushed

2 medium carrots, diced

2 celery stalks, diced

1 medium red bell pepper

1 Tbsp. dried thyme

1 tsp. dried rosemary

1 tsp. sea salt

3 cups vegetable or chicken stock

¼ cup fresh basil, chopped

½ cup fresh parsley, chopped

½ tsp. black pepper

Directions:

1. Place the split peas into a 6-quart pot with the water and bay leaves. Cover, and simmer over medium-low heat for 45 minutes, stirring occasionally. Add more water if needed

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until they begin to soften, 3-5 minutes. Add the carrots, celery, and bell pepper and sauté for a minute. Add the thyme, rosemary, and sea salt and sauté 3 to 5 minutes more.

3. Add the cooked vegetables to the pot with the cooked split peas, then add the stock and stir well. Simmer over medium-low heat until the vegetables are tender. Add the fresh basil, parsley, and black pepper. Adjust salt and seasonings to taste.

banana-almond pancakes

These high-protein and grain free pancakes make a delicious and filling breakfast. To be honest the kids weren't the biggest fans of this recipe but that just meant I could save the batter to make more for myself over the next few days. Top with fruit and maybe a dollop of Greek Yogurt or mascarpone cheese (and a drizzle of honey if you are in the mood for something decadent). Recipe is from The Whole Life Nutrition Cookbook.

makes 8-10 pancakes

Ingredients:

4 large eggs

1 medium ripe banana

½ cup water

2 cups almond flour

⅓ cup arrowroot powder

½ tsp. baking soda

¼ tsp. sea salt

butter or coconut oil for cooking

Directions:

1. Place all ingredients, except the butter or coconut oil, into a blender and blend until smooth.

2. Add a few tsp. of butter or oil to a hot skillet. Pour in the batter, about ⅓ cup per pancake, and cook for 60-90 seconds on the first side; then flip and cook for about 60 seconds on the other side.

roasted butternut squash filled with pomegranate-soaked fruit

This is a fun and easy way to serve squash. It can be a main dish or a starter. You can scoop the mixture onto crusty bread and top with some aged cheese or skip the bread and eat straight up. Adapted from Better Homes and Gardens.

makes 4-6 servings

Ingredients:

1 butternut squash, halved lengthwise and seeded

1 Tbsp. olive oil
¾ tsp. salt

2 cups pomegranate juice or port wine (I used a mixture)

¼ cup red wine vinegar

1 cup dried apricots, chopped

½ cup dried cherries, chopped

½ cup salted whole almonds, chopped

aged white cheddar or another favorite (we used Prima Dona which is a parmesan-Gouda mix)

Toasted whole grain bread, optional

Instructions:

1. Preheat oven to 425º. Lightly coat a large baking tray with oil.

2. Rub Squash halves with oil, then sprinkle cut sides with ½ tsp. salt. Place squash, cut side down, on the baking sheet. Roast until easily pierced with the tip of a sharp knife, about 35 minutes. Transfer to a platter, cut side up.

3. Meanwhile, in a saucepan combine the juice and/or port, vinegar, ¼ tsp. salt. Bring to boiling over medium heat and cook, uncovered, 4 minutes. Add apricots and cherries. Remove from heat; let stand 10 minutes then remove fruit with a slotted spoon and set it aside. Return saucepan to the stove over medium-high heat. Bring to boiling and cook until reduced to about ½ cup (approx. 20 more minutes). Remove from heat and stir in the fruit and nuts. Season to taste with salt and pepper.

4. Spoon mixture into squash and place any extra in a serving bowl.

5. To serve, top with shaved cheese or place cheese on bread before spooning squash and fruit mix on top.

slow-cooker caribbean fall beef stew

This exotic stew is full of the taste and color of fall. Adapted from the Food Network magazine

makes 4-6 servings

Ingredients:

1 ½-2 lb cubed beef
2 tsp. curry powder
½ tsp. allspice
salt and pepper to taste
2 large yams, peeled and cut into 2-inch pieces
1 large red bell pepper, cut into bite-size pieces
1 can coconut milk
2 Tbsp. grated fresh ginger
1 lime juiced, plus wedges for serving if desired
for serving:
scallions or cilantro, chopped
cooked quinoa

directions:

1. Season beef with mix of curry, allspice, salt and pepper. I like to brown my meat on all sides in a pan of hot oil. I think this locks in the juiciness of the meat but it isn't totally necessary. Place in slow cooker.
2. Add pepper and yam on top.
3. Whisk coconut milk and ginger. I added a some more curry, allspice, salt and pepper as well. Pour on top of meat.
4. Cook on low for 4-7 hours. Yes, I know that is a huge range of time but you know your own slow cooker better than me. Mine is a semi-slow cooker and I know anything I put in there will be cooked to a dry unpleasantness if I follow the time for most slow cooker recipes. 4 hours was perfect for mine :)
5. Stir in lime juice and top with scallions or cilantro. Serve over quinoa for a satisfying meal.

mexican quinoa

This dish has become a favorite with our whole family (the kids asked for seconds which is pretty rare). The flavor combination is so so good. Easy to make and super nutritious, what's not to love? adapted from annies-eats.com 

Ingredients:

2 tsp. olive oil
2 cloves garlic, minced
3-4 jalapeños, seeded and finely chopped
1 cup uncooked quinoa, rinsed well
1 ¼ cups vegetable or chicken broth
1 can black beans (or equivalent soaked and cooked black beans), drained and rinsed
1 cup fresh corn kernels (or frozen or canned)
½ tsp. salt
⅓ cup chopped fresh cilantro
½ lime juiced
1 tomato, diced (or can diced tomatoes)

to finish:
shredded cheese
sour cream or plain greek yogurt
salsa
avocado
cooked shredded chicken (optional)
spinach (optional)

Directions:
1. Heat olive oil in a medium saucepan over medium-high heat. Add garlic and jalapeño and sauté until fragrant, about 1 minute.
2. Stir in quinoa and broth and bring to boil. Reduce heat to medium-low and cover. Simmer for about 10 minutes.
3. Then add beans, corn, tomato, and salt. Cook for an additional 10-15 minutes, or until liquid is fully absorbed.
3. Remove from heat and stir in cilantro and lime juice.
4. Serve over a bed of spinach if desired and top with shredded chicken, cheese, sour cream, salsa, and avocado

nectarine and fig summer salad

A last hurrah for summer! I can't tell you how delicious this salad is. You will have to try it for yourself. Adapted from howsweeteats.com

serves 4-6

Ingredients:

4-6 cups spring greens
2 cups baby arugula
8 slices of pancetta (bacon or prosciutto are a fine substitute), fried until crisp and broken into large pieces
2 nectarines, sliced
1-1½ cups fresh figs, quartered
1 large avocado, sliced
4 ounces goat cheese (this is a super yummy addition but you can substitute another cheese if preferred)
3 Tbsp. pistachios, chopped
salt and pepper

nectarine vinaigrette:

1 large nectarine, peeled and cubed

¼ cup vinegar (I used apple cider vinegar because I didn't have golden balsamic as the original recipe called for)

2 tsp. honey

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

⅓ cup olive oil

directions:

Add all the greens to a large bowl and season with a bit of salt and pepper. Add the pancetta, sliced nectarines, figs, avocado, dollops of goat cheese, and pistachio. Dress with the nectarine vinaigrette.

for the vinaigrette, add the nectarine to a blender and blend until pureed. Add a little water if needed. add vinegar, honey, garlic, salt and pepper and mix until combined. Stream in the olive oil while whisking or blending on low until the dressing comes together.