Pumpkin Spice Warmer
4 cups milk {or milk substitute}1 cup Sucanat {or brown sugar}1 cup canned or cooked pumpkin4 tsp pure vanilla1 tsp pumpkin pie spiceCombine everything in a saucepan and heat on medium high. Stir until heated through. Serves about 4.
3 cups sugar
2 cinnamon sticks
6 whole cloves
3 cups water
3 cups fresh cranberries, rinsed
1 cup superfine sugar
Mix sugar, cinnamon sticks and cloves with water in a saucepan. Bring to a boil over medium heat. Simmer for 1 minute, stirring until sugar dissolves. Remove from heat and pour into a bowl. Stir in cranberries. Cover and refrigerate for about 8 hours. Drain cranberries. Reserve liquid, strain out cinnamon sticks and cloves and use as a simple syrup to add a holiday touch.
Place superfine sugar in a bowl and gently toss in cranberries, coating evenly. Place cranberries on a baking sheet to dry, about 1 to 2 hours.
Store in an airtight container.
1 cup water
1 cup white sugar {or sweetener of choice}
12 oz package fresh cranberries
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in rest of the ingredients. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat and let cool to room temperature.
6 sweet potatoes, cooked and sliced thinly
6 small apples, peeled and sliced thinly
1 cup orange juice, mixed
2/3 cup sugar {or other sweetener of choice}
1 stick butter
2 tablespoons cornstarch
Layer yams and apples in a buttered casserole dish. Combine ingredients for sauce. Stir and cook til thick and smooth Pour over yams and apples. Bake at 350 for 1 hour.
Asian Lettuce Wraps{or aka Asian Tacos}3 Tbsp unsalted, dry roasted peanuts, chopped3 Tbsp hoisin sauce2 Tbsp raw apple cider vinegar*2 tsp low-sodium soy sauce or liquid aminos*1/2 inch ginger, freshly minced1 tsp dark sesame oil1/4-1/2 tsp crushed red pepper1 large clove garlic, minced2 cups shredded cabbage1 large carrot, grated1 cup canned, sliced water chestnuts, diced1 cup finely diced cooked chicken breast {optional if you want to go meatless}12 Bibb or Butter Leaf lettuce leaves**Place the peanuts in a small nonstick skillet over medium high heat and cook for about 3 minutes or until they are lightly browned by shaking the pan frequently. Remove from heat and set aside.Combine hoisin through garlic in a small bowl and mix well with a whisk.In a medium sized bowl combine the peanuts with the cabbage, carrot, water chestnuts and chicken. Add sauce and mix well.Spoon the chicken mix in the center of a lettuce leaf. Roll like a taco and enjoy!* raw apple cider vinegar and liquid aminos can be found at the health food store
Beefy Asian Lettuce Wraps1 lb lean ground beef1 large onion, chopped2 cloves garlic, minced1 Tbsp soy sauce or liquid aminos*1/4 cup hoisin sauce2 tsp minced pickled ginger**1 Tbsp rice wine vinegar8-oz can sliced water chestnuts, drained and chopped1 bunch green onions, chopped2 tsp dark sesame oil16 Boston, Bibb or Butter lettuce leaves
In a medium skillet over high heat, brown the ground beef. Drain and set aside to cool. Cook your onion in the same pan, stirring frequently until sofened. Add the garlic, soy sauce, hoisin, ginger and vinegar to the onions and stir. Stir in the water chestnuts, green onions, sesame oil and the cooked beef.
Spoon a portion of mixture into center of a lettuce leaf. Roll like a taco and enjoy!
* liquid aminos can be found at the health food store
** pickled ginger can be found at Asian food stores
Super Easy Cowboy Caviar1-2 packages frozen Southwestern mixed vegetables, thawed1/3 cup agave nectar {or sweetener of choice}2/3 cup raw apple cider vinegartortilla chipsPlace thawed vegetable mix in a bowl and pour agave and apple cider vinegar on top and mix well. Eat with tortilla chips. YUM!!!
Super Quick and Easy
Southwestern Bean Burrito1-2 packages frozen Southwestern mixed vegetables, thawedCheeseTortillasRice, optionalFill a tortilla with the rice {if using} and veggies {don't put the sugar/vinegar dressing on this one! Use just the plain ol' veggies!} and top with cheese. Warm it up til it is warm and melty!
3 cups coconut milk {fyi ~ can be bought in a carton near the soy milks at Walmart}2 bananas2 peaches or nectarines1 cup frozen mango chunks1 tsp pure vanillasweetener, to tasteCombine everything in blender until nice and pureed. Pour into popsicle molds and freeze for a few hours. Then go enjoy in the cool shade of summer!
Pesto Filled Tin Foil Dinner{the ingredients on some of these aren't real specificbecause it will just depend on how many packetsyou are preparing. But don't worry ~this is easy peasy lemon squeezey!!}small new potatoes, thinly slicedvegetable broth12 oz package frozen artichoke hearts, thawed2 cups fresh or frozen peas, thawed2 medium leeks, thinly sliced, white and light green partsjar of pestoromano or parmesan cheesefreshly chopped basilLay out your tinfoil and bend up the sides to create a small bowl for your food. Layer as many potatoes as you would like on the bottom and drizzle with a small amount of vegetable broth. Combine the artichoke hearts, peas and leeks in a bowl and cover and mix with pesto. Scoop as much of the pesto veggies as you would like into your packet on top of the potatoes and wrap up your tin foil packet. Cook either on hot coals in your campfire or on a grill {or even your oven at 400} for about 25-30 minutes. Carefully open the packet and sprinkle romano or parmesan cheese and basil on top. Enjoy!
Refreshing Limeade3/4 cup freshly squeezed lime juice3 cups crushed ice3/4 cup agave nectar1 1/2 cups waterCombine everything in a blender and blend until nice and slushy! Pour into a glass and enjoy!
cookbook and see that they included three of my recipes in there! So fun! I'm honored!
if you would like a copy of it for yourself with lots of other tried and true recipes that are sure to please. 
Cut a cantaloupe in half and scoop out the seeds. Fill the center of the cantaloupe with fresh or frozen blueberries. Take your spoon and scoop a slice of cantaloupe and berries to pop in your mouth and enjoy!
Angel hair pasta {or spaghetti}
4-5 fresh tomatoes, chopped {or drain a can of diced stewed tomatoes if you're super short on time and don't want to take the time to chop your own}
1 clove garlic, minced
Basil, to taste
Salt and pepper, to taste
Olive oil
Cook angel hair pasta {or spaghetti}. Add tomatoes to cooked pasta and add 1 minced clove of garlic and sprinkle enough basil to pepper it nicely. Add salt and pepper to taste. Drizzle with olive oil. Mix together well into cooked pasta.
Southwestern SaladSalad:1-2 cans red kidney beans, drained and rinsedShredded or diced chicken, optionalShredded cheddar cheeseDiced tomatoes1-2 bags chopped romaine lettuce1/2 bag of crushed tortilla chipsRanch Dressing: {do not use a bottled ranch for this salad ~ trust me! It will taste all wrong if you do!}1 1/2 cups mayonnaise1 cup buttermilk1/2 tsp garlic salt1/2 tsp onion salt1/4 tsp pepper1/2 tsp dried parsleyCombine dressing ingredients and mix well. Combine everything in a bowl, cover with ranch dressing and mix well to coat.
Salad:1-2 bags premixed coleslaw {without dressing in it}2-3 apples, chopped in pieces1 can red kidney beans, drained and rinsedDiced chicken, optionalDressing:1 pkg dry buttermilk ranch dressing3 tomatillos1 cup mayonnaise1 cup buttermilk1 cup cilantro1 clove garlic1/4-1/2 tsp cayenne pepperMix salad ingredients together in a large bowl. Combine all of the dressing ingredients in a blender and blend. It will thicken gradually. Pour dressing over salad to coat it, and mix well.
MacaroonsIf you can't find some of these ingredients,then check your local health food storeor specialty supermarket!2 cups shredded, unsweetened coconut1/2 cup raw unsalted, unroasted almonds {ground into a powder in your blender}2/3 cup agave nectar1 tbsp coconut oil1 tsp pure vanilla1/8 tsp sea saltCombine everything in a bowl. Scoop out in spoonfuls and squeeze them in your hands to form a tight little ball, then flatten them out and place on either a teflex dehydrator sheet or cookie sheet. If you are dehydrating them, then dehydrate for 6-8 hours at 115 degrees. If you are baking them in the oven, then bake them for about 15-20 minutes at 325 degrees, but watch to be sure you don't burn them and adjust the time if necessary.
2 mangoes, peeled and removed from pit1 can sweetened condensed milk1 cans worth {poured into empty sweetened condensed milk can} of heavy whipping creamPlace everything in a blender and blend until smooth. Pour into serving dishes and chill until ready to eat. Enjoy!
Pizza Dough:2/3 cup lukewarm water1 pinch sugar1 1/2 tsp dry yeast1 tbsp olive oil2 cups unbleached white flour1 tsp salt
To make dough:Stir together 1/3 cup water and sugar in a large bowl. Sprinkle yeast over the mixture and let stand until foamy {about 10 minutes}. Stir in the remaining 1/3 cup water, the olive oil, flour and the salt. Knead the dough by hand on a floured surface for about 10 minutes or in a food processor for about 5 minutes. Put dough in a deep, oiled bowl and turn to coat it with oil. Let dough rise, covered with plastic wrap in a warm place for about 1 hour or until doubled in bulk. Punch down the dough and form into four balls. Each will make a serving size pizza.
Butternut Squash Pizza
1 cup sliced onion
1/2 butternut squash, peeled, seeded and sliced thinly
1/2 tsp dried rosemary, sage or herbes de provence
salt and pepper to taste
3 tbsp olive oil {1 tbsp reserved}
2 tbsp parmesan cheese {ok or more if you feel like it needs it! And um, mine usually does because I um, really love cheese!}
Pizza dough
Preheat oven to 400. Combine onion through olive oil {except for the reserved tbsp} in a roasting pan and mix well. Roast for 20 minutes, or until onions are beginning to brown and the squash is tender. Roll out pizza dough and place on baking sheets sprinkled with cornmeal. Distribute squash mixture evenly and bake at 450 for 10 minutes or until crust is firm. Take out of oven and sprinkle with parmesan and drizzle with reserved olive oil, then enjoy!
Zucchini Tomato Calzone
2 tbsp olive oil
1 1/2 cups sliced onions
1 small zucchini, grated {or about 2 cups}
1 clove garlic, minced
1/4 cup parmesan cheese
2 medium tomatoes
salt and pepper, to taste
1/4 cup chopped basil
pizza dough
Heat 1 tbsp olive oil in a pan over medium high heat. Add the onions and cook for 5 minutes or until softened. Transfer to a plate.
Heat the other 1 tbsp olive oil over high heat and once it is very hot, add the grated zucchini and garlic. Stir often and make sure it doesn't burn for about 2 minutes. Remove from heat and add the parmesan, salt and pepper.
De-seed the tomatoes by cutting in half crosswise and squeeze the seeds and juice out. Chop them into a bowl and season with salt and pepper.
Roll out pizza dough and place a layer of onions, followed by tomatoes then zucchini into the middle. Sprinkle with chopped basil. Fold dough over and moisten edges with water and press edges together with fingers to seal. Place on a baking sheet sprinkled with cornmeal and bake at 450 for 15 minutes or until golden brown. Enjoy!
Chocolate Covered Bananas
1 cup coconut oil, gently warmed*
1 cup agave nectar*
1 cup raw cacao, or unsweetened cocoa powder*
1 cup crushed raw almonds, or more as needed
Bananas, sliced about 1" thick, as many as desired
Combine coconut oil, agave and cacao in a blender until smooth. Gently warm for a runnier sauce or place in fridge to thicken the sauce if needed. Dip banana slices in fudge sauce and roll in crushed almonds to coat. Place on a dish and freeze. Serve frozen or thawed for 5 minutes or so.
available on Amazon. I'm so honored to be included. Go check it out!
Apple Pancakes with Apple SyrupFor the pancakes:3 cups flour5 tsp baking powder1 tsp salt2 Tbsp sugar2 eggs2 cups milk1/3 cup olive oil2 small apples, peeled and dicedFor the syrup:1 cup sugar1/4 tsp cinnamon2 Tbsp lemon juice2 Tbsp cornstarch2 cups apple juice1/4 cup butterFor the pancakes: Mix together sugar, eggs, milk and oil. Add flour, baking powder and salt. Fry on a griddle.For the syrup: Mix all ingredients in a saucepan and bring to a boil. Cook until thick. Serve over pancakes.
