3 c rolled oats
1 ¼ c slivered almonds
1 c whole almonds
1 c pecans
½ c pumpkin seeds
pinch of salt
1 t cinnamon
½ t cardamom
½ c coconut oil
¼ c honey
¼ c brown sugar
1 T maple syrup
1 t vanilla extract
Preheat your oven to 325. Line a large baking sheet with parchment paper.
In a large bowl, stir together oats, nuts, pumpkin seeds, salt and spices.
In a small saucepan, melt the coconut oil with the honey, brown sugar and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
Pour onto the prepared baking sheet and make an even layer. Bake for 15 minutes. Stir and continue to bake in 10 minute intervals until uniformly golden.
Allow to cool completely on the baking sheet. Break up and store in an airtight container.
1 ¼ lb wild salmon, skin removed, cut into 4 pieces
2 T whole grain mustard
2 T 100% pure maple syrup
1 garlic clove, minced
juice of ½ lemon
Preheat oven to 400 degrees. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper. Roast for 10 minutes.
In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking are up, brush salmon with the mixture and return to the oven for 5 minutes or so, or until the fish is just cooked through.
2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 t black pepper
1 T red wine vinegar
Heat the oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.
1 ½ c quinoa
2 c water
salt and pepper
1 c cucumber, quartered
½ cherry tomatoes, halved
¼ c red onion, chopped
¼ c kalamata olives, sliced
2 green onions, chopped
1 lemon, juiced
3 T olive oil
2 T white wine vinegar
2 garlic cloves, minced
½ c feta cheese
In a medium pot, bring 2 cups of water and quinoa to a boil. Reduce to a simmer and cover, 16-18 minutes. When all the water is absorbed, remove and fluff with a fork.
In a large bowl combine cucumber, tomatoes, olives, red onion, green onion.
Dressing: whisk together lemon juice, olive oil, vinegar, garlic, salt, and pepper
Combine quinoa with the vegetables and drizzle the dressing over the mixture, a little at a time. Season with salt and pepper to taste.
2 T unsalted butter
2 T good olive oil
1 ½ c chopped yellow onion (1 large onion)
1 c brown rice, such as Texmati
½ c hard red winter wheatberries
1 c thinly sliced scallions, white and green parts
¼ c toasted pine nuts
3 ½ c chicken stock
salt and pepper
½ c dried cranberries
Preheat the oven to 275.
Heat the butter and oil in a large Dutch oven. Add the onion and sauté over medium heat for 8 minutes, until translucent but not brown. Add the rice and wheatberries and continue to cook, stirring occasionally for 5 minutes.
Stir in the scallions, pine nuts, chicken stock, 2 t salt, and 1 t pepper and bring to a boil. Stir, reduce the heat to a simmer, cover and bake for 50 minutes. Stir in the cranberries, cover again, and set aside for 15-20 minutes, until the grains are tender and most of the liquid has been absorbed. Depending on the saltiness of the stock, add 1 t of salt and ½ t pepper to taste. Sprinkle with sliced scallions, and serve hot.
1 t olive oil
2-3 T red curry paste
12 oz coconut milk
1 red bell pepper, seeded and cut into strips
6 oz fresh mushrooms
3 chicken breast cutlets, cooked in skillet and cut into 1 in pieces
basmati rice, cooked
Heat a skillet over medium high heat, once hot add in the olive oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the cooked chicken and cook another 5-7 minutes. Stir in the basil and serve over rice.
1 large white onion
2 bell peppers (any color), cut into 1in pieces
3 T olive oil
1 T chili powder
2 t chipotle chile powder
2 t packed brown sugar
1 28oz can whole tomatoes in juice
1 19oz can black beans, rinsed and drained
½ c water
1 t salt
2 c cooked turkey
Cook onion and peppers in oil in a heavy pot over medium heat, stirring occasionally, until golden (12-15 minutes). Add spices and brown sugar and cook, stirring until fragrant, about 1 minute.
Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, 1 t salt and simmer, covered, for 15 minutes.
Stir in the turkey and simmer for another 5 minutes. Let stand, covered, until heated through (another 5 minutes).