The Holidays are here again!!!
We thought we would give you a couple of our favorite recipes to try if you’re looking for something new to whip up.
I have been making the same pumpkin pie recipe for the past 15 years for Thanksgiving. It is a definite crowd pleaser, it even calls for a whole pie pumpkin that you cut up and bake in the oven, AND it’s easy! If I can make it, you can make it. Give it a try, you will be happy you did.
- 2 Pie Crusts – home-made, gluten free, frozen, or whatever you please
- 1 cup of sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1 pie pumpkin to equal 1 1/2 cups cooked pumpkin, mashed or pureed
- 2 cups scalded whole milk
- 2 eggs, lightly beaten
- Preheat Oven to 425°F.
- Combine all ingredients, except pie crust, in a large bowl and beat until smooth
- Pour wet ingredients into 2 pie crusts. Bake at 300°F for about 45 minutes to 1 hour or until the filling is firm.
My mom has mastered a granola that is delicious, full of healthy ingredients and so much lower in sugar than most anything you can find in the store. It feels so good to make your own granola and you can play around with it and add your favorite nuts or seeds. It is the perfect thing to have around if you are entertaining the family or it makes a great hostess gift if you are being entertained! Let us know if you come up with your favorite version.
- 8 cups of oats (gluten free is you prefer)
- 2 cups of sliced almonds
- 1 cup of raw sunflower seeds
- 1 cup of pumpkin seeds
- 1 1/2 cups of coconut flakes
- 3 Tablespoons of brown sugar
- 1/4 cup honey
- 1/4 cup molasses
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 2 tablespoons of water
- 1 to 2 teaspoons of vanilla
- Preheat oven to 300°F.
- Take the first 6 ingredients and mix together into a bowl. Set to the side for later use.
- Take the last 6 ingredients and mix together in a bowl and microwave for 30 seconds
- Pour on top of oats mixture. Stir together and then pour onto a cookie sheet. Spread onto pan evenly.
- Bake for 15 to 20 minutes. Check to see if browned, if not stir and let cook for additional time.
Jake’s Caesar Dressing
Who doesn’t love a great Caesar dressing? But oil based, not creamy!! Fresh greens are such a great addition to any meal and so simple. My husband always has a batch of his Caesar dressing in the refrigerator ready and waiting. We can always quickly bring a salad to anyone’s house or include it in a meal at home. I never get sick of it. Let me know what you think!
- 1 teaspoon anchovy paste (or more to taste)
- 1 small garlic clove
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- ¾ teaspoon Dijon mustard
- ½ cup olive oil
- 3 tablespoons finely grated Parmesan (optional)
- Freshly ground black pepper
- Blend thoroughly and salt to taste
- Keep it in the fridge, it tastes better with age.
I hope you enjoy! Sarah
These healthy treats are Sarah’s favorite snack. After you eat one, you will say “these are so good” about 4 times, just like Sarah did the first time she bit into one. They are healthy and so simple! No cooking…There is 1-2 minutes of mixing ingredients, 2 hours in the freezer and bam you are popping one into your mouth!
They contain no sugar and promote stable blood sugar via healthy fats with a touch of carbohydrates. This recipe came from the book Keto Clarity by Jimmy Moore and Eric C. Westman.
1 cup almond butter
3/4 cup unrefined coconut oil
2 tablespoons unsalted butter
2 – 3 teaspoons stevia powder extract
1) Place everything in a microwave safe bowl
2) Microwave for 45 seconds
3) Mix everything together
4) Pour mixture into ice cube trays
5) Freeze for 2 hours
Here is a recipe that is easy and healthy! It is vegan, low fat, high in plant based protein and chlorophyl (see the benefits of chlorophyl here). This recipe is so pleasing to the palate, I think I could eat it every day. It consists of only seven ingredients, including salt! Try experimenting with additional ingredients to add some new flavors and textures, for example, kale or roasted hazel nuts. I found the basis for this recipe in the book “Thrive Foods” by Brendan Brazier. I simply adapted the recipe a little by adding onions and substituting kale for the spinach.
(Makes about 4 – 1 cup servings)
1 tbsp Coconut Oil
3-5 cloves chopped garlic
1/2 onion – diced
3-4 C Chicken Broth or vegetable broth
1 C Red Lentils – well rinsed
3 C spinach or de-spined kale
Salt and/or pepper to taste
**Makes about 4 servings
- Add coconut oil to Dutch oven or similar high sided saute pan and place over medium to low heat.
- Add onions and saute for about 2-4 minutes or until it begins to brown
- Add garlic and saute for 2-4 minutes
- Add 2 cups of vegetable or chicken broth and add lentils – bring to boil
- Back off temperature and simmer without lid for between 30 – 40 minutes, adding broth as it cooks to maintain moisture and broth base. Cook until lentils are tender
- Add spinach and mix as you simmer for 2-4 minutes until it is wilted and mixed into lentils
- Remove from heat and squeeze lemon over the top, add salt, mix and serve
This soup is unbelievably delicious and packed full of roasted vegetables! This soup just makes you feel good, especially on cold winter days. You can tweak the recipe as you see fit… for example if you don’t eat potatoes or are allergic to them; just leave them out. The same goes for the beans or pasta.
Bon apetit! -Jake
(Serves about 8 people)
2-3 tbsp butter
1 1/2 cups diced bacon (I prefer a non-smoked variety for this soup)
2 finely diced yellow onions
2 cups diced carrots
2 cups diced celery
1 can diced tomatoes and the juice (italian style or fire roasted are great)
1 can white beans (Great Northern beans or Cannelini variety – cooked)
2 zucchini (small to medium) peeled and diced
1 cup potatoes
2-3 cups diced, stemmed green beans
3 cups shredded green cabbage
7 cups beef broth
(optional) 1 – 2 cups spiral pasta
Shredded parmesan cheese
- Choose stockpot or dutch oven large enough for all the ingredients.
- Place on stove over medium heat
- Add a little of the butter to the pan and once it is hot, add the bacon. Cook the bacon until it starts to brown (about 5 minutes).
- Add the diced onion and cook over medium heat for about 3-5 minutes.
- Add the diced carrots and cook for 5 minutes, stirring frequently. Add the remaining butter and repeat this procedure with the green beans, celery, potatoes, zucchini and finally the cabbage.
- Add the broth, the diced tomatoes and their juice, and a little bit of salt (go easy on the salt, especially if you are using canned broth. You can correct the seasoning or add salt at the end after sampling it).
- Cover and cook at low simmer for at least 4 hours or until roasted veggies are very tender. Slow roasting this in the oven works great as well.
- Minestrone should never be thin and watery, so cook until it is soupy thick. If it gets too thick, you can always add another cup of broth or water at the end.
- Optionally you can add 1-2 cups uncooked pasta, 15-20 minutes before the end of cooking.
- Add the canned beans at the end or 15 minutes before serving.
- At serving time, top each bowl of minestrone with a little shredded parmesan.
- Put the leftovers in the fridge and reheat it as needed. I think it gets better and better when reheated.