pumpkin zucchini muffins

35 minutes

1.1/2 c flour
1 c sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon
1 banana. mashed
1/2 c cooked pumpkin, pureed
2 medium zucchini, shredded
1/2 - 3/4 walnuts or pecans, finely chopped
1/2 c raisins or craisins

preheat oven to 350.

in a bowl, combine the first all of the dry ingredients. in a separate bowl, combine the remaining ingredients - banana, pumpkin, zucchini,  nuts and raisins. fold wet ingredients into dry ingredients until combined.

grease muffin pan or use paper liners. bake for 22-25 minutes. let cool on wire rack.

basil cucumber gimlet

10 minutes

1/4 lime, sliced
6 slices cucumber, 1/2 inch pieces
6 basil leaves
1/2 cup gin
4-5 tablespoons simple syrup
1 cup ice
club soda
ice (optional)
lime, 2 slices
lemon, 2 slices

muddle lime, cuke and basil in a cocktail shaker. add remaining ingredients and shake well. in a 6-8 ounce glass, pour over ice. add a splash of soda (to taste) and squeeze lime and lemon in to each drink.

makes 2.

i created this recipe friday night while craving a tracy's garden from whiskey cake. they are so so yummy. i think is pretty close and definitely tasty. i will play with this one a bit. mint could be subbed for the basil. this would probably be good with a little dab of salt on the rim as well. and you could always go with vodka. you can also make this without soda but it is really strong...good but strong.

to make simple syrup, i use 1 part water and 2 parts sugar. place in a small pot and heat until sugar dissolves completely. set aside until cooled.

fruit and nut snack balls

10 minutes plus time to chill

4 handfuls dried fruit ( I used 3 handfuls of apricots, 1 handful of cranberries)
2 handfuls of nuts (I used almonds)
1 cup desiccated coconut (I used coconut chips and ran them through the food processor)
a pinch of salt
water

combine dried fruit, nuts, 1/3 cup of the coconut and salt in a food processor until chopped well. Add a tablespoon of water at a time until the mixture forms a moist but rough dough and consistency that you like. i like mine a little chunky.

i use my measuring tablespoon to portion with a spoon to form into a ball but you can do it however you see fit. roll them in coconut and place in a single layer on a cookie sheet. freeze until solid and then transfer to a freezer safe container.

these really remind me of larabars which are pretty expensive. i think i will play with the combinations of nuts and fruits to try and replicate some of the larabar flavor combinations.

balsamic dressing

5 minutes

2 tablespoons fig balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup olive oil

combine all ingredients in a mason jar, screw on lid and shake very well....until thoroughly combined. if you do not have a jar with a lid, combine all ingredients except oil in bowl. whisk in oil until combined.

 i really like using the fig balsamic vinegar but you could certainly use a high quality balsamic in place if you cannot find it. i think i found mine at tj maxx or marshalls. ;)

blackened fish tacos

30 minutes

1/4 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh squeezed lime juice
1 jalapeño, seeded and quartered
2/3 cup onion
1/2 cup slaw mix or shredded cabbage
1 1/2 teaspoon paprika
1 1/2 teaspoon brown sugar
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed or ground red pepper
2 6 ounce tilapia fillets
1 tablespoon olive oil
6 corn tortillas
1 avocado sliced
cilantro for garnish
lime wedge for garnish
tapatio or other mexican hot sauce for garnish

heat tortillas in oven wrapped in foil or as directed on packaging. combine sour cream through jalapeño in a food processor and process until smooth. mix with onions and slaw mix. set aside. combine paprika through red pepper in small bowl. heat oil in skillet over medium high. season both sides of tilapia with mixture. when skillet is hot, add tilapia and brown each side for 3 minutes on each side. remove from heat. divide fish evenly between tortillas. distribute slaw and onion mixture evenly. top with avocado, cilantro and tapatio if desired. garnish with a lime wedge per taco.

serves 2-3

tangy arugula salad

10 minutes

salad

6 cups arugula, washed and stems removed

1/3 cup red onion, sliced thin

1 green bell pepper, seeded and sliced thin

1/2 cucumber, sliced thin and salt and peppered 

1/2 cup shaved or grated parmesan (optional)

dressing

lemon zest of one lemon

juice of 1 lemon

3 tablespoons olive oil

1 tablespoon honey mustard

salt and pepper to taste

combine all ingredients for dressing in small mason jar or tupperware. seal and shake. add half to arugula and toss to coat. continue to add dressing until salad is dressed to your preference. there is nothing worse than a soggy salad imo. top with remaining veggies and serve.

if you want to make a meal out of this and you are a carnivore you can top it with sliced steak. super yummy.

spicy bean dip

5 minutes + time to chill

1 15 ounce can of refried beans (black or pinto)
2 tablespoons pickled jalapeño juice
1/4 cup of pickled jalapeño slices (you might start with less and add to taste)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper

combine all ingredients in food processor and mix until creamy. chill and serve.

cocktail sauce

5 minutes

6 tablespoons ketchup
2 tablespoons raw horseradish
1 teaspoon fresh squuezed lemon juice
1 teaspoon brown sugar

mix all ingredients together and enjoy!

cheesy kale chips (raw food)

24 hours +

similar to the cashew cheese recipe.......

1 cup raw cashews, soaked in water 8-12 hours
2 - 3 bell peppers
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste
1-2 bunches of kale

 cut bell peppers in to small pieces and dehydrate while cashews are soaking. before starting, drain cashews. combine peppers, cashews, lemon juice, nutritional yeast, salt and pepper in vitamix or food processor until smooth. you can also use tamari in place of some of the salt for a saltier flavor. tear kale in small pieces and massage to soften (and make easier to digest). combine kale and cheese mixture. spread onto teflex sheet and dehydrate overnight. transfer from teflex to screen to encourage more air cicrulation.

cashew "cheese"

9 - 13 hours

1 cup of raw cashews, soaked in water for 8 - 12 hours
1 tablespoon lemon juice
4 tablespoons nutritional yeast
salt and pepper to taste

drain cashews and add to vitamix or food processor, along with lemon juice, nutritional yeast and a pinch of salt and pepper. mix until smooth, scraping down sides and adding salt and pepper  periodically until you have achieved desired spice level and a smooth consistency.

use this cheese on crackers or in lasagna or other places where you would normally use dairy cheese.

kabocha squash tempeh bake

45 minutes

1 onion, peeled and chopped
1 medium kabocha squash, pulp removed and cut into 1inch chunks (no need to peel this variety!)
1 8 ounce package of tempeh, cut into 1 inch chunks
1/4 cup pine nuts (optional)
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 teaspoons dried thyme
2 tablespoons olive oil
sri racha (optional)
sweet chili sauce (optional)

brown rice, cooked

preheat oven to 450. place all ingredients in a large bowl and toss to coat with olive oil. pour mixture in 9 x 13 casserole. i use a smaller one to fit in the toaster oven. reduce oven to 375. cover loosely with foil and bake for 30 minutes or until squash is tender.

we serve over rice and add a little sri racha and sweet chili sauce to spice it up. totally not necessary but we are condiment junkies so we have to embellish.

red thai curry

30-45 minutes, depending on type of rice you serve with it

1-2 tablespoons red curry paste
1 can coconut milk
1 can (about 1/4 cup?) bamboo shoots
3 tablespoons fish sauce ****
2 tablespoons brown sugar
1/3 cup chicken or vegetable broth
1/3 cup basil, chinese if possible
1 handful dried shitake mushrooms or any kind you have handy
1/2 red bell pepper
1/2 yellow bell pepper
1/2 green bell pepper
1 cup sliced carrots, broccoli, thai eggplant or other veggies to your liking (i just use what i have)
extra firm tofu or vegetarian chicken (optional)

brown or basmati rice, cooked

in a medium saucepan combine red curry paste and coconut milk. simmer for 5 minutes. add basil through shitake mushrooms. simmer for 10-15 minutes. meanwhile, over medium high heat, add some oil to a wok or a second sauté pan and and stir fry veggies and/or tofu to desired tenderness. to serve, place rice in a bowl, add veggies and spoon curry mixture over the top. i like mine a little soupy but that is a personal preference.

*****vegetarian/vegan fish sauce does exist and can be found in some asian (vietnamese) markets. here is a recipe I found as well: http://www.thekitchn.com/recipe-vegan-fish-sauce-130535

spinach artichoke lasagna

1 hour 30 minutes

9 lasagna noodles, cooked
1-2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
14 ounces vegetable broth
1 tablespoon italian seasoning
1 14 ounce can  marinated artichoke hearts, drained and chopped
1 10 ounce package frozen spinach, thawed and squeezed
1 28 ounce jar pasta sauce of your choice
2 cups italian shredded cheese
1 4 ounce package of crumbled feta with garlic and herbs

preheat oven to 350. grease baking dish. (mine is about 8 x 12 I think. I cook everything in a toaster oven). heat skillet over medium high, add oil and sauté onion and garlic for 5 minutes. add italian seasoning and stir in broth. add artichoke hearts and spinach, reduce heat and simmer for 5 minutes. turn off stove. pour a splash of sauce in the bottom of casserole dish, followed by three lasagna noodles. Add 1/2 of veggie mixture and top with 1/2 of italian cheese, 1/3 of remaining pasta sauce. add 3 noodles, veggies, cheese, sauce and noodles again. pour remaining sauce and top with crumbled feta. bake covered for 40 minutes. uncover and bake an additional 15 minutes. let stand for 10 minutes before cutting and serving.

this also works well for a make ahead dish but be sure to adjust the cooking time accordingly.

barbecued tempeh sandwiches

35 minutes

1 pound tempeh (2 blocks)
1-2 tablespoons oil
1 small yellow onion
bottle of barbecue sauce of your choice

you an easily half this recipe and feed 3-4 .

place tempeh in a medium-sized sauce pan and cover with water. bring to a boil, reduce heat and simmer for 10 minutes. remove tempeh and allow to drain. once cool, you can crumble or cut into 1/2 inch cubes depending on the consistency you prefer. meanwhile, heat oil in a large skillet and brown for about 5 minutes. add onion and sauté for an additional 5 minutes. add bbq sauce and simmer for 15 minutes.

spoon onto whole wheat buns and serve. we like to serve sweet potato fries along side. super easy quick meal for a week night. be forewarned....they are messy!

easy crustless spinach quiche

50 minutes

10 ounce bag/block of frozen spinach, thawed and water squeezed out
1 tablespoon olive oil
1 medium onion, diced
12 ounce block of muenster cheese, grated
5 eggs

preheat oven to 350. heat skillet over medium high, add oil and sauté onion for about 5 minutes. add spinach and stir until water evaporates. set aside to cool. grease 9 inch pie plate. whisk eggs. (i use a 4 cup measuring cup so that i can easily pour mixture into pie plate.) add cheese to eggs. mix in cooled spinach mixture and season with salt and pepper. pour mixture in to pie plate, spreading evenly. bake for 40-45 minutes or until top begins to brown.

grape salad

15 minutes + time to chill

2 pounds red seedless grapes
2 pounds green seedless grapes
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
8 ounces sour cream 
1 cup brown sugar
1 cup pecan pieces

stem grapes and wash thoroughly. toast pecan pieces just slightly to bring out the flavor. set aside. using a hand mixer, blend cream cheese, granulated sugar and vanilla until creamy and smooth. mix in sour cream. add grapes to cream cheese dressing and toss to coat. transfer to bowl you plan to serve it, top with brown sugar, followed by pecans. cover and chill overnight or as long as possible and enjoy.

zuppa toscana

1+ hour

2 tablespoons olive oil
1- 1.5 lb spicy italian sausage, ground
1 small white onion, diced
3 tablespoons fennel seed
3 tablespoons mustard seed
1.5 tablespoons sea salt
1 tablespoon ground black pepper
1/2 teaspoon cayenne
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
4 large russet potatoes, diced into 1/2 inch cubes
6 cups broth, chicken or vegetable
4+ cups water
1 cup half and half
3 cups kale, chopped

in a large pot add oil and sausage browning both sides slightly before adding onion. add fennel, mustard, salt, pepper, cayenne, red pepper and garlic and coat meat and onions with spices. saute 3 minutes. add potatoes, coating as well. add broth and 4 cups of water. if you like a thinner soup you may more water. bring to a boil and turn heat down to simmer for 30 minutes or longer. about 10 minutes before serving add half and half.

place 1/2 cup of kale in the bottom of each bowl and top with soup. serve. yum.

this is my favorite soup and a staple around here. it is fairly spicy. they cayenne gives a nice little burn on the back of the throat so if that is not your thing, eliminate some of the spice.

beet and mandarin salad

2+ hour, including time to roast and cool beets

6 small to medium sized beets, trimmed of greens and scrubbed clean
1 can mandarin oranges, with juice reserved
3 cups fresh spinach, rinsed and patted dry
1/4 cup very thinly slice red onion
1 ounce parmesan cheese, shaved
3 tablespoons red wine vinegar
3 tablespoons olive oil,

preheat oven to 375 degrees. roast beets by making a foil pouch, drizzling with olive oil and salt and crimping foil packet. smaller and fresher beets will cook faster so start checking done-ness after about 25 minutes. it could take up to an hour. once they are tender, remove from oven and allow to cool. slit peel with knife and rub peel off with fingers. (this step could be done the day before) cut in to 3/4 inch pieces and place in bowl.

mix 3 tablespoons of the mandarin juice, 3 tablespoons of vinegar and 2 tablespoons of olive oil in with beets and mix until coated. in a large salad bowl, layer spinach, beets, mandarin oranges, red onion and parmesan.

this salad can be prepared a few hours ahead of time and placed in the refrigerator until ready to be served. because it is not overdressed, the spinach will not get soggy.

cilantro walnut pesto

1 cup walnuts
2 cups cilantro leaves, stems removed
1 jalapeno pepper, seeded and chopped
1/2 teaspoon salt
1 tablespoon cider vinegar
1/4 cup water

place walnuts in food processor and grind until fine. add remaining ingredients and blend until creamy. taste and correct seasoning as desired.

keep leftover pesto in the refrigerator in a tightly covered container to use later as a dip, spread on your sandwich or over pasta.

Again from The Healthy Kitchen.

roasted winter squash and apple soup

2.5 pounds of wintersquash such as butternut, kabocha or acorn, peeled, seeded and cut in to 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 granny smith apples, cored and quartered
2 tablespoons olive oil
salt and red chili powder to taste
5 cups of vegetable stock, plus some to thin to desired consistency

preheat oven to 400. in a large roasting pan toss squash, apples, onion and garlic with olive oil to coat. season with salt and red chili powder. roast, stirring every 10 minutes until fork tender, about 40 minutes.

put half of the vegetables and half of the stock in a food processor and puree until smooth. return pureed mixture to pot. repeat with remaining veggies and broth and return to pot. (at this point, you could also let it cool and freeze or refrigerate it for later.) simmer over low heat adding spices and additional broth until you get the soup to your desired taste and consistency.

serve with a dollop of walnut pesto or plain yogurt.

recipe adapted from Andrew Weil and Rosey Daily's The Healthy Kitchen.