This is a yummy fall recipe that is simple to make!
- 1 lb Carrots, sliced on a diagonal
- 1-2 Shallots, (depending on size) sliced
- 2 Tbs. Olive Oil
- Sea Salt & Pepper
- Fresh Thyme
- 3-4 Tbs. Maple Syrup
Heat olive oil in a skillet over medium-low. Add shallots and carrots. Season with salt & pepper. Saute for about 10 minutes. Add thyme and maple syrup. Cover and turn heat up to medium. Simmer for about 10 minutes. Uncover for the last 10 minutes, stirring occasionally until the shallots and carrots begin to caramelize.
Serve and enjoy!
Warm soups and stews are so yummy this time of year…great for the body too! Enjoy this one.
- 1 Tbs. olive oil
- 1 cup leeks, sliced
- 2-3 stalks of celery, I like to use the middle section in soups, chopped
- 2 carrots, chopped
- 2 cloves garlic, smashed
- 4-5 potatoes, chopped (I left the skins on)
- Sea salt & pepper, to taste
- Fresh or dried thyme
- 4 cups stock, your choice
- 3/4 cup rice milk
Heat olive oil in pot or dutch oven, add leeks, celery, and carrots. Saute for @ 5 minutes. Season with salt and pepper. Add potatoes and garlic; saute @ 2-3 minutes. Add thyme and give it a quick stir. Add stock and simmer for @ 15-20 minutes, until potatoes are tender.
Remove from heat. I use my immersion blender at this point to pulse the soup a bit to give it a creamier texture, but be sure to leave plenty of chunks. Add rice milk and stir to mix.
Sprinkle a little dill or parsley over the top and serve.
These went over really well in my house last week! I hope you like them as well.
Preheat your oven to 350 and lightly grease or line 24 muffin tins. Combine the following ingredients in a mixing bowl.
- 1 can organic pumpkin
- 1/2 cup Butter or Coconut Oil
- 1/2 cup Agave Nectar
- 2 tsp Vanilla Extract
- 2 Eggs, or an egg-replacer
- 1/2 cup Apple Cider
In a separate bowl whisk together the following:
- 2 cups All-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 tsp xanthan gum
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp cloves
Add dry to wet ingredients and stir together until smooth.
I added 1/4 cup allergen free mini-chocolate chips at this point. You can also add nuts, cranberries or raisins too!
Put batter into prepared muffin tins and bake for about 25 minutes. Allow to cool completely on wire racks.
Enjoy!
- 1 28-oz can Organic Tomatoes, or fresh if you like
- 1 tsp Olive Oil or Butter
- 1 medium Onion
- Handful of Fresh Basil, julienne sliced
- Sea Salt & Pepper
- 1/2 cup Water or Vegetable Stock
Slice the onion into half-moons and saute in a pot with the olive oil over medium-low. Cook until tender. Add tomatoes, stock and basil. Turn heat up to medium and bring to a boil. Simmer for about 8-10 minutes. Season with salt and pepper.
At this point I use my immersion blender to pulse some of the chunks away, but not all. I like a my soups a little chunky so I can really enjoy the tomatoes.
Enjoy! 
- 1/2 lb Organic Sausage (I use poultry sausage)
- 1 Shallot, sliced thin
- 1 Tbs. Olive Oil
- Fresh Sage
- Sea Salt & Pepper
- 1/2 head Green Cabbage, finely chopped
- 3/4 cup Cranberries
- 1 Bay Leaf
- 1 Tbs. Apple Cider Vinegar
- 2 tsp. Honey or Maple Syrup
- 2 Pears (I used red pears)
Preheat oven to 350 degrees.
Cut pears in half and scoop out seeds (discard) and some of the fruit (set aside). Place pears in a baking dish and squeeze fresh lemon juice over them. Roughly chop the pear that was set aside.
In a skillet, heat oil over medium and add sausage& shallot. Season with a little salt, pepper and add sage. Once the sausage is cooked through add cabbage, cranberries, chopped pear, cider vinegar, honey, and bay leaf. Cover and simmer until cabbage is wilted, about 10 minutes.
Stuff the pears in the baking dish, sprinkle with bread crumbs and a little drizzle of olive oil (optional) and place in oven for about 10-12 minutes. Bread crumbs should be lightly browned.
Also delicious with a little brie on top and then heated in the oven until melted.
Serves 4 when served with a nice salad of greens on the side.
- 1 1/2 cups Black Beans
- 1 jar Hearts of Palm, drained & sliced
- 1 Mango, cut into 1″ chunks
- 1 Avocado, sliced thin
- 1 Tomato, your choice, sliced thin
- 1 Shallot, sliced thin
- 1 Tbs. Orange Juice
- 1 Tbs. Lime Juice
- Sea Salt & Pepper
- 1/4 cup Olive Oil (or other oil if you like)
Put first six ingredients in a bowl. Whisk together the dressing, pour over salad and gently mix.
Enjoy!
Serves 2-3
This cooler weather has made me crave some warm soups and chowders. Here is one that I made recently for a potluck.
- 1/2 cup Onion, diced
- 2 Stalks Celery, diced
- Olive Oil
- Sea Salt & Pepper to taste
- Fresh Thyme
- 2 large Potatoes, peeled and diced
- 2 cups Fresh Corn
- 1 Poblano Chili Pepper, seeded and diced
- 1/4 cup Sweet Red Pepper, diced
- 3 cups Stock, homemade or store bought
- 2 Cups Rice Milk (may use cow’s milk if you like)
Heat oil in stock pot over medium. Add onion and celery, saute until translucent @ 6-7 minutes. Season with salt, pepper and thyme. Add corn, peppers, and stock. Bring to a boil and then simmer for @ 15 minutes.
Add Rice milk and heat for a few more minutes if necessary. Serve and enjoy!
Serves 6-8.
1 cup Quinoa, cooked (I like to use the red for more color)- Asparagus, cut into 1 inch pieces
- 1 bunch Baby Spinach
- 1 pint Cherry Tomatoes, quartered (optional)
- 1 cup Artichoke Hearts, quartered
- 1 Shallot, sliced thin
- 3/4 cup Shiitake mushrooms
- 1/2 cup Kalamata Olives, halved
- 1/3 cup olive oil
- 2 Tbs. Vinegar or Lemon Juice (wine vinegars are delicious in this salad)
- Sea Salt & Pepper to taste
Cook quinoa according to directions and put into bowl to cool down. Add spinach so that it wilts some.
Roast asparagus, mushrooms and shallots in oven (425 degrees) for about 5 minutes. Remove from oven and add to quinoa. Add tomatoes, artichoke hearts and olives and toss together.
Mix ingredients for vinaigrette and add to salad. Mix together and chill for about an hour.
This dish is delicious served warm as well. Also great served with grilled chicken breast or grilled salmon.
Enjoy!
- 1 can (15 oz) Black Beans
- 3 ears Corn, sliced off the cob
- 1 Poblano Pepper (use hotter pepper if you like), chopped
- 2 Tomatoes, chopped
- Cilantro, chopped
- 1-2 tsp. Cumin
- Sea Salt, to taste
- 1/4 cup Olive Oil
- 1 Tbs. Apple Cider Vinegar
Put everything into a bowl and allow to marinate for a few hours. Can be eaten with tortilla chips like a salsa or eaten as a salad.
Another serving suggestion is to put it on corn tortilla shells and make a quesadilla, top with fresh salsa. The quesadilla pictured has a little grilled salmon added in.
Enjoy!
Potatoes and pasta may sound like an odd combination but the julienne style potato wraps itself nicely around the pasta along with the zucchini. Delicious!
- 1 1/2 cups Potatoes, sliced julienne-style
- 1 1/2 cups Zucchini, sliced julienne-style
- 1 pkg. Pasta (Gemelli or Orecchiette work well with this recipe)
- 3 cloves garlic, peeled & chopped
- 3/4 lb. Fresh Arugula, chopped (or other fresh greens)
- 1/3 cup Extra Virgin Olive Oil
- Juice of 1 lemon
- 3 Tbs Sea Salt
- Prosciutto, cooked to crisps (optional)
- Goat Cheese (optional)
- Fresh Herbs, chopped
Bring 4 quarts water to a boil and add sea salt. Put in potatoes and cook for about 3-4 minutes. Remove with a slotted spoon and place in ice bath to stop the cooking. Repeat this process with the zucchini, using the same salted water.
Add pasta to the same pot of boiling water, cooking until al dente. While the pasta cooks, heat olive oil in a skillet over medium. Add garlic and veggies and lightly saute.
When the pasta is done, drain and add to skillet. (Be sure to reserve some of the pasta water) Toss with the veggies. Cook for about 5 minutes and turn off heat. Squeeze the lemon juice over pasta mixture. Season with salt (if necessary) and pepper to taste. Add dabs of goat cheese and fresh herbs before serving. Place 1-2 prosciutto crisps on top, if using.
Serves 6-8 people.
Also delicious served with prawns or grilled organic chicken.
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