Ingredients

• 3-½ cups fresh cauliflowerets
• 1 large egg, lightly beaten
• 2 ounces sharp white cheddar cheese, shredded
• ¼ cup almond flour
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 1 teaspoon herbes de Provence or Italian seasoning

Instructions

1. Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.
2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
3. On a parchment-lined 12-in. pizza pan, spread mixture to ¼-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
4. Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Ingredients

• 1 pound boiling potatoes, peeled and quartered
• salt and freshly ground black pepper
• 1 egg
• ¼ pound Greek Feta cheese, crumbled
• 1/3 cup finely chopped fresh flat leaf parsley
• 1/3 cup finely chopped fresh mint
• pinch of nutmeg
• All-purpose flour, as needed
• olive or other oil for frying

Instructions

1. In a pot, cover the potatoes with cold salted water and bring to a boil. Reduce heat and simmer the potatoes until fork-tender, 20-25 minutes. Drain and set aside to cool.
2. Transfer the potatoes to a bowl and mash. Mix in egg, feta, herbs, nutmeg and salt and pepper to taste, Mix well.
3. Shape into croquettes, 1 ½-2" oblong or round patties. Place on a plate, cover with foil and refrigerate for 1 hour until firm.
4. Spread a cup of flour on a plate.
5. In a heavy nonstick skillet, heat 1" oil over medium to high heat. Dredge the croquettes in flour and fry in batches, turning once with a slotted spoon until golden.
6. Remove and drain on paper towels.
7. Serve hot.

Ingredients

• salt
• 3 pounds fresh spinach, trimmed
• 2 tbsp butter
• 2 tsp garam masala or curry powder
• ¼ tsp nutmeg
• 2 cups coconut milk
• ½ cup plain yogurt
• 1 piece firm tofu, cubed OR 8 oz cubed cheese OR 12 oz thinly sliced pork shoulder cut into ½” strips
• 1 large russet potato, thinly sliced with mandoline
• 2 tbsp olive oil

Instructions

1. Heat oven to 425. Bring large pot of water to boil and blanch spinach. Strain and squeeze out excess moisture.
2. Put butter, garam masala and nutmeg in large saucepan over medium heat. When the spices are fragrant, add coconut milk, yogurt, spinach, tofu (or pork) and 1 tsp salt. Bring to a boil and cook, stirring occasionally until the spinach has absorbed much of the liquid. Taste and adjust the seasonings. Add cheese if using and transfer to overproof dish.
3. Toss the potato slices with oil, sprinkle with salt and pepper. Lay over the top the spinach without overlapping too much. Bake until potatoes are golden and crisp, about 25-35 minutes. Scoop into bowls and serve.

Ingredients

• 2 bunches dino Kale, chopped
• 2 tbsp butter plus more for greasing pan
• 2 tbsp flour
• ¾ cup whole milk
• ½ cup shredded parmesan
• ¼ cup white wine
• ¼ tsp nutmeg
• 1 clove garlic, minced
• pinch of salt
• zest from 1 lemon
• ¼ cup breadcrumbs
• ¼ cup crushed hazelnuts
• 2 tbsp olive oil

Instructions

1. Grease 10" oven proof skillet, 9" pie pan. Preheat oven to 375. Blanch kale in boiling water and remove to a strainer. Squeeze out excess water.
2. In large skillet over medium, melt butter. Add flour and stir until toasty in color and smell. Add milk and whisk to combine. Stir in ¼ cup cheese, white wine, nutmeg, garlic, salt and lemon zest.
3. Stir until cheese had been melted and combined. Toss kale in cheese sauce and evenly coat.
4. Pour kale into greased pan. Top with breadcrumbs, cheese and hazelnuts. Drizzle the top with olive oil.
5. Bake for 15 minutes, broil for 30 seconds. Let cool and serve.

Ingredients

• 25 − 30 cucumbers
• 8 large white onions
• 2 large sweet peppers
• ½ cup salt
• 5 cups cider vinegar
• 5 cups sugar
• 2 Table spoons of muster seed
• 1 tea spoon of tumeric
• ½ tea spoon of cloves

Instructions

1. Wash and slice cucumbers very thin.
2. Slice onions and peppers thin.
3. Combine onions an peppers with cucumbers in large pot.
4. Add salt to the above mix and let stand for 3 hours.
5. Combine vinegar, sugar and spices in large pot and bring to boil.
6. Drain cucumber mixture and add to boiling spice mixture.
7. Heat thoroughly but do not boil.
8. Pack into sterilized jars seal and process for 5 min.
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Ingredients

• Quinoa
• Cubed sweet potato, roasted or steamed
• hard boiled egg
• Cilantro lime mayo ( 2 tbsp mayo mixed with 1 small minced garlic clove, chopped cilantro and just enough lime juice to make a sauce.
• Chopped roasted peanuts

Instructions

Start with quinoa sweet potato and hard boiled egg. Top with Cilantro and Lime mayo and peanuts.

Ingredients

• 1 head of cauliflower, cut into bite size pieces
• ½ c buttermilk
• ½ c flour
• 1 tsp garlic salt
• ½ c buffalo sauce (like Frank’s Red Hot Buffalo Wings Sauce)
• 1 tbsp butter, melted

Garnishes

• bleu cheese dressing
• celery and/or carrots

Instructions

1. Preheat oven to 350ºF.
2. In a large bowl whisk together buttermilk, flour, and garlic salt until smooth.
3. Place the cauliflower into the bowl of batter and gently toss to coat.
4. Place the battered cauliflower in a greased baking dish trying to shake off any excess batter.
5. Bake for 18–20 minutes turning once until some of the edges turn a nice golden color.
6. While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
7. Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
8. Return the cauliflower to the oven and bake for an additional 5 minutes.
9. Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.

Ingredients

• 2 ½ cups diced butternut squash
• 1 ½ cups dried organic chick peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can organic coconut milk
• 1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
• 1 ½ cups freshly shelled peas (you can use frozen here, if you wish)
• 1-2 large tomatoes, diced
• 3 cups vegetable broth or water
• 3 tablespoons yellow curry powder
• 1 teaspoon kosher salt
• handful of fresh cilantro, roughly chopped (save some for serving)

Instructions

1. Rinse and sort through the dry chickpeas.
2. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes.
3. Add all of the ingredients to your slow cooker besides the peas and spinach.
4. Cook on high for 6 hours.
5. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir.
6. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.
7. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

Ingredients

• Onion Topping
• 2-3 medium onions, very thinly sliced
• 2 eggs
• 3 tablespoons of heavy cream or coconut milk
• 2-3 tablespoons of coconut flour
• ½ cup coconut oil or tallow for frying (I use tallow)
•  
• Healthy Cream of Mushroom Sauce
• ½ cup butter
• ½ cup cream or coconut milk
• 1/3 of onion mix above
• 8-10 mushrooms, finely diced
• ½ tsp garlic powder
• salt and pepper to taste
• 4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
• coconut milk or water to thin
•  
• Other
• 5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, just heat first to remove extra liquid)

Instructions

1. Thinly slice all the onions, separate, and put in medium bowl.
2. Add the two eggs and the heavy cream and mix well until evenly incorporated.
3. Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
4. Put tallow in large skillet and turn on medium high heat.
5. When hot, add the coated onions and evenly brown, turning occasionally.
6. When browned, remove from heat and set aside.
7. In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
8. Whisk in egg yolks and spices and about 1/3 of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
9. Add extra milk or water if needed to thin (only a few tablespoons might be needed).
10. Drain green beans and pour into a 9×13 baking dish.
11. Pour the cream mixture over and mix well until incorporated.
12. Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.
Enjoy!

Ingredients

• 500 gr flat beans
• 50 ml extra virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp sugar
• 2 tomatoes, diced
• 1 tbsp crushed tomato
• 1 ½ cups water
• Salt

Instructions

First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later.

Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Let cool in the fridge. This dish is served cold as a side.

Ingredients

• 2 cups corn
• ¼ cup cornmeal
• ¼ cup flour
• 1 egg
• 1 tablespoon green curry paste (or red curry paste)
• 1 green onion (chopped)
• 1 handful cilantro (chopped)
• 1 birds eye chili (thinly sliced)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 tablespoons oil
• ¼ cup sweet chili sauce

Instructions

1. Mix the corn, corn meal, flour, egg, curry paste, green onion, cilantro, chili, fish sauce and lime juice in a bowl.
2. Heat the oil in a pan.
3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
4. Serve with sweet chili sauce.
 

Ingredients

• 1 pound lean ground beef
• ½ cup chopped onion (1 medium)
• ½ cup chopped green sweet pepper (1 small)
• 2 cloves garlic, minced
• 1 14 ½-ounce can diced tomatoes, undrained
• 1 8-ounce can tomato sauce
• 2 tablespoons tomato paste
• 1-½ teaspoons dried Italian seasoning, crushed
• 1/8 teaspoon black pepper
• 1 recipe Cooked Spaghetti Squash
• ¼ cup shredded Parmesan cheese (1 ounce)
• Small fresh basil leaves (optional)

Instructions

1. In a large saucepan cook ground beef, onion, sweet pepper, and garlic until meat is brown. Drain. Add undrained diced tomatoes, tomato sauce, tomato paste, Italian seasoning, and black pepper. Bring sauce to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Meanwhile, prepare Cooked Spaghetti Squash. Serve sauce over squash. Sprinkle with Parmesan cheese. If desired, garnish with basil leaves.

Cooked Spaghetti Squash: Prick a 2 ½- to 3-pound whole spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish. Microwave, uncovered, on 100% (high) power for 10 to 15 minutes or until tender. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using 2 forks, shred and separate the squash pulp into strands. Makes: 6 servings

Ingredients

• 1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
• 2 to 3 teaspoons sugar
• 1 tablespoon canola oil
• 3 cups sliced onion (a sweet variety, like Vidalia, if available)
• 1 ¼ teaspoons salt
• 3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
• 1 cup dried sour cherries (optional)

Instructions

1. Place the cherries in a small bowl, and sprinkle with sugar. Let sit for about 10 minutes.

2. Heat the oil in a large, deep skillet or Dutch oven. Add the onion and ½ teaspoon of the salt, and sauté over high heat for about 5 minutes. Turn the heat to medium, cover, and let the onion cook until very tender (about 10 more minutes).

3. Begin adding the greens in batches (as much as will fit), sprinkling each addition with about ¼ teaspoon salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch.

4. When all the greens are added and have wilted, stir in the cherries and cook for just about 5 minutes longer. Transfer to a platter, and sprinkle the dried cherries on top, if desired. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving.

Ingredients

• A little olive oil or oil spray for the baking tray
• 1 giant bunch fresh kale, stemmed and minced (about 1 pound)
• 2 to 3 tablespoons grated parmesan (optional)

Instructions

Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil.

Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it’s as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container—no refrigeration necessary

Ingredients

• Kale, stemmed and torn into roughly 2"x2" (can be larger, no worries) pieces
• Olive oil
• salt, pepper, old bay, curry powder, use your imagination!

Instructions

Preheat oven to 350
Spray a cookie sheet with olive oil
place kale pieces on sheet (not touching)
put in oven for 5 minutes
remove, stir around and put back in for about 3-5 more minutes until crisp. remove and top with your choice! munch munch!
 

Ingredients

• ¼ C. creamy or chunky peanut butter (natural or sugar-free)
• 2 Tbsp Equal Sweetener (3 packets) (use sugar if not on the SBD)
• 1 ½ Tbsp hot water
• 1 Tbsp lime juice
• 1 Tbsp light soy sauce
• 1 ½ tsp dark sesame oil
• ¼ tsp red pepper flakes
• 2 Tbsp olive or peanut oil
• 3 C. fresh broccoli florets
• 1 C. fresh green beans
• ½ C. chopped red pepper
• ¼ C. sliced green onion
• 1 clove garlic, crushed

Instructions

Combine peanut butter, sweetener, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.

Heat vegetable oil in large skillet over med-high heat. Add broccoli, red pepper, onion and garlic. Stir-fry 3-4 min. or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.

Ingredients

• 4 Medium zucchini
• ½ lb. of Comte’ or Gruyere Cheese
• ½ Cup of parsley Leaves packed
• 2 Sprigs fresh thyme (or a pinch of dried thyme)
• Pinch of nutmeg
• 2 cloves of garlic
• 2 eggs
• ¾ cup of lowfat milk
• salt and pepper to taste

Instructions

1. Preheat oven to 400 °F.
2. Scrub and wash zucchini. Cut into thin slices.
3. In a food processor, finely chop parsley, thyme, and garlic, add the cheese cut into cubes, continue to chop, then add milk, eggs, nutmeg, and freshly ground pepper and a little salt. Process until well blended.
4. Butter an oven to table dish, spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top, pour the rest of the mixture on top of the zucchini.
5. Start cooking on top of stove on medium heat until the liquid is brought to a boil.
6. Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20-30 minutes.

Ingredients

• 2 medium red peppers
• 2 medium yellow peppers
• 4 garlic cloves, peeled and finely chopped
• 8 plum tomatoes, skinned (see tip)
• handful of fresh basil leaves
• salt and freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 2 × 125g/4oz tubs buffalo mozzarella cheese, sliced

Instructions

1. Preheat the oven to 220C/425F/Gas7.
2. Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
3. Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
4. Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
5. Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
6. Arrange the mozzarella on top of the tomatoes. Return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
7. Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.

Tip: To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.

Ingredients

• 1 fresh pineapple
• ¼ cup rum
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves

Instructions

1. Core pineapple and cut into 8 slices.
2. Place in a shallow non-reactive dish or resealable plastic bag with rum, brown sugar, cinnamon, ginger, nutmeg and cloves.
3. Marinate in refrigerator 1 hour or overnight.
4. Preheat an outdoor grill for high heat and lightly oil grate.
5. Cook pineapple 15 minutes, turning once, until outside is dry and char marked.
6. Serve with reserved marinade.