cauliflower hummus

1 large head of cauliflower, steamed until tender (use little water if no steamer)

Zest 2 lemons
Juice 2 lemons
1/4 c EVOO or fave oil
1/2 tsp himalayan salt or fave salt
2 T almond butter
1/4 tsp ground cumin
1/2 tsp turmeric
1/2 tsp cracked black pepper
1/8 tsp cayenne pepper
1-2 garlic cloves minced (go 2 if you like garlic....sooo good for you!)

Add tender cauliflower to food processor, Bullet or Vitamix with all the other ingredients.  Add distilled water or more lemon juice for extra zest if you need more liquid but generally not needed.

Refrigerate.......can be made the day before!

Garnish with a sprinkle of ground cumin or cayenne.

Serve with fresh organic carrots, cucumber or desired veggies. 

ENJOY....Bon Appetit!

Inspired by brokefoodies.com and enhanced by Char

pork tenderloin flavor galore

2 whole pork tenderloins (usually come in vacuum packs of two)
2 c soyaki or fave teriyaki sauce/marinade
large ziploc
cherry preserves/jelly or fave berry jelly (cherry hands down my fave)

place pork and marinade in the ziploc, release all the air and seal ziploc and refrigerate for 4 hours or overnight

heat a grill on high and strain the marinade in a pot
grill the pork on high to med high....it will caramelize nicely
grill until medium firm to touch or roughly 160 degrees (place in a dish and tent with foil-cooking will continue slightly)....REST meat for 10 mins

while meat is resting, heat marinade to a boil, simmer for 5 minutes uncovered.....be aware, it boils over easily....watch it

also heat 1/2 c fruit jelly in a small pan (I do not believe in microwaves....your choice)

to serve:  thickly slice (2-3 inches) pork, pour a bit of marinade and jelly over the meat.....kids love to dip pieces of meat in sauce piles ;-)

optional:  also fine to use thick pork chops

delicious accompaniments:  mashed potatoes

Bon Appetit!!!

inspired from O. G.

quiche crustless

Preheat oven to 350 degrees.  Prepare quiche dish with a thin layer of avocado or coconut oil on bottom and sides.  (I used a rectangular oven-safe glass dish).

Saute 6 bacon strips cut in thin strips or 2 portobello mushrooms coarsely chopped (if no bacon, add 1 T of avocado or coconut oil) with 1/3 c red onion chopped for 4-5 minutes.  Layer on the bottom of glass dish reserving any remaining oil/grease.

Place a layer of favorite grass fed cheese or dairy free alternative or crumbled tofu over the "meat"/onion layer.

Add 2-3 heaping cups of fresh spinach or kale coarsely chopped to the reserved oil with high heat.  Lightly saute spinach allowing any liquid to evaporate with high heat.  Spread over "cheese" layer.

Coarsely chop 2-3 T sun-dried tomatoes or 1 freshly chopped roma tomato (seeded with any juice).  Spread over spinach layer.

In a bowl, whisk 6 free range eggs, 2/3 c lactose free cottage cheese, 1/4 c fresh cilantro or fave fresh herb, 1 tsp dried mustard or squirt of fave mustard or splash of hot sauce, 1 tsp salt and pepper to taste.  Pour over layers to finish off your layered quiche.

Bake .... depending on the thickness of your quiche will determine baking time. 20-40 minutes...until nicely golden and a butter knife comes out clean in the center of your quiche.  Rest 5-10 minutes and enjoy.  Nice accompaniments are fresh avocado, fresh fruit and or a piece of sprouted or sourdough toast!

Bon Appetit!!!

created by Char

breakfast cookies

• 1 c unsweetened applesauce or pureed mango or papaya
• 1/2 c monkfruit or coconut sugar
• 2 servings of chia egg replacer (see below) or 2 eggs
• 3 c grated carrots
• 1/4 c finely chopped pineapple
• 1 c garbanzo flour
• 1 1/2 c steel cut oats or regular oats (steel cut has more crunch)
• 1/4 c flaxseed meal or 1/4 cup chia seeds w 2 T water (I used chia for more protein)
• 1/2 tsp kosher salt
• 1 tsp cinnamon
• 1 tsp pumpkin spice or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves
• 1 tsp baking powder
• 1 1/2 tsp. baking soda

Chia Egg Replacer:  1 serving=1T chia seeds & 3 T water...let sit 15 m

Blend or mix applesauce/puree and sugar.  Add chia mix or eggs and mix.

Mix in a separate bowl flour through baking soda.  Slowly add to puree mixture and blend or mix thoroughly. 

Fold in carrots.  (Option to add 1/4 c chopped nut of choice)

Refrigerate dough while the oven is preheating to 375 degrees.  Prepare a cookie sheet by lining it with parchment paper. Scoop with a small dipper or T onto the cookie sheet.  Use a fork to slightly flatten the dough and tuck any straggling pieces of carrot.  Refrigerate the dough between batches.

Bake for 15 mins and cool on a rack.  Makes about 3 dozen.

Enjoy with a cup of java or hot tea!

created by Andrea Drugay & tweaked a bit by Char

carrot cake the healthy way

Preheat oven at 350 degrees and grease with coconut oil thoroughly a 9x13" cake pan

Mix thoroughly:
1/2 c avocado oil
1 c coconut sugar or unprocessed sugar
6 eggs
1 c unsweetened alternative milk (almond, oat etc)
2 tsp vanilla

Add slowly:
4 c almond flour
1 c coconut flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger or spice it up with 1 TB of fresh finely chopped ginger
1/2 tsp kosher salt

Fold in:
3 c carrots grated
1 c pecans or walnuts chopped
1/2 shredded unsweetened coconut
1/2 c raisins

Bake for about 45 minutes or until a toothpick comes out clean from the middle of the cake.  The top should be a bit puffy and the cake should spring back when lightly pushed on in the center.

Let cool completely and then add frosting.

Cashew Cream Cheese Frosting
Soak 1 1/2 c raw cashews for 2-3 hours, drain, rinse and add to powerful blender with:
4 T melted coconut oil
3 T local honey
2 tsp vanilla
2 tsp lemon juice
1/2 tsp kosher salt
4-8 T water...add as needed for blending

Refrigerate frosting for 1-2 hours and then frost the cake....refrigerate the cake until ready to serve.
Option to add chopped nuts sprinkled on top.....cover with foil not saran wrap so covering does not stick to the frosting!

This cake is delicious and pretty darn healthy for a sweet tooth!! 

ENJOY!!

Created from google search by Char