Recipes

Raw Cranberry Sauce

Put in a blender or food processor:

• 1 Apple- cored (don’t peel)
• 1 Orange- take out seeds (rind and all)
• 1 bag 12 oz fresh cranberries
• 1 Cup coconut sugar (if you want it sweeter you can use regular sugar)

Refrigerate

Boilermaker Chili

Ingredients:

• 2 pounds ground beef
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped (we skip but use if you’d like!)
• 1 tablespoon bacon bits
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Recipe modified from: https://www.allrecipes.com/recipe/78299/boilermaker-tailgate-chili/

Breakfast Oat Cup Recipe

prep time: 10 mins cook time: 30 mins total time: 40 mins

Ingredients:

• 3 cups old fashioned oats, separated*
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large ripe bananas, smashed (roughly 1 cup)
• 2 eggs
• 1 cup almond milk (or milk of choice)
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• Add ins (Blueberries, strawberries, raspberries, PB&J, etc)

Directions: 

1. Preheat oven to 350 degrees F. Line or spray 12 muffin tins.
2. Take 1 cup of the old fashioned oats and pour into a blender or food processor. Pulse the oats for 30 seconds or until they resemble a thick flour that resembles corn flour. You can also use 1 cup of pre-made oat flour instead of grinding your own.
3. In a large bowl, whisk together the oats, oat flour, baking powder, cinnamon and salt.
4. In a medium bowl, whisk together the smashed bananas, eggs, milk, syrup, coconut oil and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until incorporated.
6. Gently stir in any add-ins. (Our favorite is any type of berry!) Or you can also wait to put your add ins on top of each individual muffin once they are in the tins.
7. Spoon oat batter into the muffins tins all the way to the top.
8. Bake for 30 minutes or until just golden brown on top. Let cool slightly and serve. They are the best when they are warm but we do refrigerate ours and use them throughout the week!  Freezing them is also fine but they really are the tastiest when they are warm and fresh!

Recipe modified from: https://babyfoode.com/blog/toddler-breakfast-oat-cups-4-tasty-ways/

Shepard’s Pie

Ingredients:

1 pound meat
1 pepper
1 onion
1-1 1/2 cups frozen corn
2 pounds potatoes (butter, salt and pepper to taste)

(Add other vegetables of your choice if desired, ex: peas, carrots.)

Directions:

1. Preheat oven to 350 degrees and lightly grease large baking pan.
2. Chop onions and green peppers and cook with ground meat; drain.
3. Boil potatoes and mash them, adding as much or as little of butter, salt and pepper as you’d like) we add a little bit of coconut milk to make them extra moist.
4. In large baking pan, layer meat mixture on bottom of pan, cover with corn then top off with the mashed potatoes. Do not overfill pans as the corn can drip over the sides.
5. Bake for 50 minutes or until potatoes are golden brown
6.  

Sweet Potato Meatloaf (Paleo)

Ingredients:

1 lb Ground Pork
1 lb Ground Beef
2 Large Eggs
½ cup Chopped Onion
¼ cup Tomato Paste
1 cup Almond Meal/Flour/Oat
¼ cup Almond Meal(for layer)
1 cup Shredded Sweet Potato
½ cup Fresh Basil Leaves, chopped
¼ cup Fresh Thyme Leaves
2 tsp Cinnamon
1 tsp All Spice
1 tsp Garlic Powder
½ tsp Salt
½ tsp Pepper
1 T coconut oil
Can of tomato sauce

Directions:

1. Preheat the oven to 400 °F
2. Stir fry the onion in coconut oil until translucent
3. Add ¼ cup of almond flour to the bottom layer of a non -stick loaf pan
4. Mix rest of ingredients in the bowl with onions
5. Press meat into a loaf pan over the almond flour layer
6. Bake for 40-45 minutes
7. Drizzle can of tomato sauce over meatloaf. Enjoy!

Healthier Granola

Ingredients:
4 cups old fashioned oats
1/2 cup chopped almonds (optional)
3/4 cup shredded coconut
1/4 cup coconut sugar (or sugar of your choice)
2 T coconut oil
1/4 cup honey
2 T pure maple syrup
1 tsp ground cinnamon
1 1/2 tsp vanilla
1/2 cup raisins
1/2 cup dried cranberries

Directions:

1. In a large bowl, combine oats, almonds, and coconut; set aside.

2. In a saucepan, combined sugar, oil, honey, maple syrup, and cinnamon; bring to a boil. Remove from heat and stir in vanilla. Pour over oat mixture; stir to coat.

3. Spread in a large shallow baking pan. Bake at 350° for 7 minutes; check and stir, and then bake an additional 5 minutes. Let cool.

4. Add raisins and dried cranberries. Store in an airtight container in freezer.

Slow Cooker Chicken Taco Soup

Ingredients

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained or 1 cup frozen corn
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• 1 (8 ounce) package shredded Cheddar cheese (optional)
• sour cream (optional)
• tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 7 hours.
2. Using two forks, shred the chicken breasts in the crock pot. Serve topped with shredded cheddar cheese, a dollop of sour cream, and tortilla chips, if desired.

Recipe modified from: https://www.allrecipes.com/recipe/70343/slow-cooker-chicken-taco-soup/print/?recipeType=Recipe&servings=8&isMetric=false

Sweet Potato Corn Chowder

Yield: 8 to 10 main-dish servings
Prep 30 mins
Cook 35 mins

Ingredients

12 ounces andouille, kielbasa or smoked pork sausage, halved lengthwise and cut into 1/2-inch slices
1 large onion, chopped (1 cup)
2 stalks celery, chopped (1 cup)
1 tablespoon minced garlic (6 cloves)

1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon Cajun or Creole seasoning
6 cups chicken broth
1 16 – ounce package frozen whole kernel corn or 3 cups fresh sweet corn kernels
2 cups 1/2-inch cubes peeled sweet potato (about 2 small) We usually add 4-5 large sweet potatoes
12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
1 can full fat coconut milk (We use the Thai brand organic full fat)
1 teaspoon freshly ground black pepper

Directions

1. In a large pot, brown sausage over medium heat for 5 minutes, stirring occasionally. Add onion, celery and garlic. Cook and stir for 5 minutes. Stir in cumin, chili powder and Cajun seasoning. Cook and stir for 2 minutes more. Stir in chicken broth. Bring to boiling.
2. Add corn, sweet potatoes, and chicken. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until sweet potatoes are tender. Stir in the can of coconut milk and pepper; heat through.

Recipe originally came from: Midwest Living

Chicken & Sweet Potato Skillet

Ingredients  

1 lb chicken breasts, cut into cubes
4 tsp coconut oil
3 slices bacon, chopped
1 1/2 cup brussel sprouts, trimmed and quartered
1 med sweet potato, peeled and cut into cubes
1 med onion, chopped
2 golden delicious apples, peeled, cored, & cubed
4 cloves garlic, sliced
1 tsp chopped fresh thyme or 1/4 tsp dried
1/4 tsp ground cinnamon
1 cup reduced-sodium chicken broth
1/8 tsp salt

Directions

1. Season chicken lightly with salt. Heat 2 tsp of the oil in large cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 mins. Transfer to plate.
2. Return pan to heat and add remaining 2 tsp oil. Stirin bacon and cook until starting to brown, about 2 mins. Add brussel sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.

Chocolate Peanut Butter Cups

Ingredients

2/3 cup unsweetened cocoa powder
2/3 cup coconut oil, melted
2/3 cup maple syrup
Peanut butter (Approximately 1/4 cup)
A pinch of salt

Directions

1. In a small blender, blend together the cocoa powder, coconut oil, salt and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand.
2. Put paper liners on a cookie sheet or if you have mini cupcake pans use your liners in those.
3. Using a teaspoon, drop approximately 1 teaspoon of the chocolate mixture into the cups.
4. Next, drop a small spoonful (approximately 3/4 teaspoon) peanut butter on top of the chocolate.
5. Finally, add an additional teaspoon of chocolate on top of the peanut butter.
6. Place in the freezer for at least 20 minutes to allow the chocolate to harder.
7. These need to be stored in the fridge or the freezer. Enjoy!

Yields approximately 24 mini chocolate peanut butter cups.

Recipe modified from: https://happyhealthymama.com/healthy-4-ingredient-chocolate-peanut-butter-cups.html

Homemade Cream of Mushroom Soup

Ingredients

• 1 lb fresh mushroom
• 1 onion
• 2 cloves fresh garlic
• ¼ cup coconut oil
• 1 tsp  salt
• ½ tsp  black pepper
• 2 TBSP  arrowroot powder
• 1 quart chicken broth
• ½ cup full fat coconut milk

Instructions

1. Chop mushrooms and onion and mince garlic.
2. 2.Melt coconut oil in a large pan and add chopped mushrooms and onion.
3. Sauté until translucent and cooked.
4. Add garlic and sauté an additional 2 minutes.
5. Sprinkle with salt, pepper, and arrowroot and stir.
6. Add broth and simmer about 10 minutes until it starts to thicken.
7. Add coconut milk and stir in until smooth.
8. Serve as a soup or use as cream of mushroom soup in recipes.

Recipe modified from: https://wellnessmama.com/61566/cream-of-mushroom-soup/

Heirloom Tomato, Watermelon, and Fresh Basil Salad

Ingredients:

1 Small (3-4 lb) seedless watermelon

2 Pounds Heirloom tomatoes

2 Kirby or other pickling cucumber

3 Tbs Extra-virgin olive oil

1Tbs Champaign vinegar

½ Cup, chopped fresh basil

Instructions:

Cut away the rind from the watermelon, then cut into 1-inch-wide wedges. Slice the tomatoes and cucumbers into thin rounds. Toss the watermelon, cucumbers, tomatoes, olive oil, vinegar, and basil together in a wide bowl. Season with salt. Place the bowl in the refrigerator for 2 hours, then serve chilled.

Summer Vegetable Red Curry

• 3 tablespoons coconut oil
• 1 large carrot, chopped
• 1 Yukon Gold potato, chopped
• 1 red bell pepper, chopped
• 1 tablespoon fresh ginger, peeled and grated
• 3 cloves garlic, minced
• 1 medium zucchini squash, chopped
• 1 medium yellow squash, chopped
• 2 (14-ounce) cans full-fat coconut milk
• ¼ cup red curry paste
• sea salt
• Cooked brown rice for serving

Instructions

1. Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
2. While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
3. Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
4. Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
5. Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.

Recipe from: 30-Minute Summer Vegetable Red Curry – The Roasted Root

Healthy Sausage, Kale, and Potato Soup

• 1 Tbls Avocado Oil or olive oil/ghee
• 12 oz Kielbasa Sausage sliced
• 1 cup Yellow Onion diced
• 2 cloves Garlic minced
• 2 lbs Red Potatoes cubed
• 2 cups Kale chopped
• 14.5 oz Can of Coconut Milk Full Fat
• 3 cups Chicken Broth
• 1.5 tsp Salt
• 1/4 tsp Crushed Red Pepper Flakes

Stovetop Instructions:

1. Heat the oil in a soup pot over medium heat and add in the sausage and onion. Cook until sausage gets some color and the onions are slightly translucent (about 4-5 minutes)
2. Add in the garlic, potatoes, kale, salt, pepper flakes and broth. Bring to a boil and reduce to a simmer. Let simmer for 15 minutes, the potatoes should be just tender
3. Stir in the coconut milk and let simmer another 5 minutes
4. Taste for seasoning and enjoy!

InstaPot Instructions:

1. Turn Instant Pot to sauté mode and add in the oil. Once hot, sauté the sausage and onion. Cook until sausage gets some color and the onions are slightly translucent (about 4-5 minutes)
2. Add in the garlic, potatoes, kale, salt, pepper flakes and broth. Put the lid on and set steam valve to seal. Set time to 10 minutes (7 minutes for more bite to your potatoes)
3. When timer goes off, do a quick release of the steam. Stir in the coconut milk and taste for seasoning. Then enjoy!

Recipe adapted from: https://thebetteredblondie.com/sausage-kale-and-potato-soup-2/

Coconut Chicken Chili

• 12 ounce skinless, boneless chicken breast halves, chopped
• 1 large onion, chopped
• 1 ½ teaspoon chili powder
• 1 ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 14 ounce can unsweetened coconut milk
• 1 tablespoon peanut butter
• 1 15-19 ounce can cannellini beans, rinsed and drained
• 3 medium carrots, shredded
• 1 stalk celery, sliced
• 1 medium green onion, sliced
• 5 cloves garlic, minced
• 2 tablespoon chopped fresh basil
• Hot cooked jasmine rice
• Fresh basil and sliced jalapeños (optional)

Directions

1. In large saucepan cook chicken, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the cayenne pepper in hot oil over medium heat 6 to 8 minutes or until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.
2. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves and sliced jalapeños. Makes 4 (1-3/4-cup) servings.

Recipe adapted from: https://www.bhg.com/recipe/chili/coconut-chicken-chili/