Rosemary Chicken, Bacon and Avocado Salad
Ingredients for the Salad: 4 slices thick-cut bacon 1/2 pound boneless, skinless chicken breasts salt and pepper 1 tablespoon olive oil 2 tablespoons minced fresh rosemary 6 cups spring greens 1 bunch watercress 1 cup cherry tomatoes, halved 1 large avocado, thinly sliced Ingredients for the Rosemary Vinaigrette: 2 teaspoons dijon mustard 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon minced fresh rosemary salt and pepper Instructions: ...
Almond, Berry, and Chicken Spinach Salad
Ingredients for the Salad: 1 large boneless skinless chicken breast (plus olive oil) 4 cups baby spinach 1/2 cup fresh blueberries 1/2 cup fresh strawberries 1/2 cup mandarin oranges 2-3 tablespoons feta cheese 2-3 tablespoons slivered almonds Salt and pepper Ingredients for the Dressing: 1/4 cup olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon honey Instructions: Prepare the fruits and lettuce by washing and completely drying. ...
Sweet Potato Casserole
Sweet Potato Casserole Ingredients: 2 1/2 - 3 pounds sweet potatoes, peeled and cubed (about 3-4 medium-sized) 1 teaspoon cinnamon 1/4 teaspoon fresh grated nutmeg 2-3 tablespoons maple syrup (depending on your sweetness preferences) 1/2 cup unsweetened almond milk Pinch of sea salt Crunchy Pecan Crumble Ingredients: 1/2 cup rolled oats 1 heaping cup pecans 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 1 teaspoon cinnamon Pinch of ...
Garlic Basil Parmesan Crisps
Ingredients: Parmesan cheese, shredded Garlic powder Basil, finely chopped Instructions: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Place tablespoons of the Parmesan cheese on the baking sheet, spreading each heap out into a thinner circle. Sprinkle with garlic powder and basil. Bake in the oven for 5 minutes or until the outside edges become golden brown. Enjoy them crispy! Recipe inspired ...
Coconut Milk Eggnog
Ingredients: 1 14 oz. can full fat coconut milk 2 cups light coconut milk 4 egg yolks 1/2 cup maple syrup 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 teaspoon vanilla extract Extra nutmeg for serving Instructions: Combine all ingredients in the basin of a blender. Blend on high until well combined and frothy. Chill until cold, then serve topped with nutmeg. Recipe ...
Blueberry Feta Salad
Ingredients: 6 cups mixed greens 1 cup fresh blueberries 4 oz. crumbled feta cheese 1/4 cup almonds red onion slivers, to taste For the Dressing: 1/3 cup olive oil 1/3 cup golden balsamic vinegar 1 tablespoon lemon juice 1 tablespoon honey 1 teaspoon poppy seeds 1/4 teaspoon pepper Instructions: Layer salad ingredients in a large salad bowl or platter. Prepare the dressing by combining all ingredients in a ...
Banana Pudding
Ingredients: 4 egg yolks 1/4 cup honey 1/4 cup arrowroot powder 2 ripe bananas, mashed 1/2 teaspoon salt 2 cups full fat coconut milk 1 teaspoon vanilla extract 1 ripe banana, sliced Walnuts (optional) Instructions: Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl. Set aside. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour ...
Cranberry Orange Quinoa Salad
Ingredients: 1 cup quinoa 2 cups water 2 large leaves of kale 2 cups fresh cranberries 2 tablespoons extra virgin olive oil 1 teaspoon honey 2 tablespoons orange zest, grated 6 small oranges 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup fresh mint, chopped Instructions: Rinse the quinoa with water. Bring 2 cups water to a boil. When the water is boiling, transfer the rinsed quinoa and ...
Roasted Pumpkin Seeds
Ingredients: 1 1/2 cups raw pumpkin seeds 2 teaspoons melted butter Sea salt to taste Instructions: Toss the seeds in a bowl with melted butter and sea salt. Spread on a baking sheet in a single layer, and bake at 300 degrees F for about 45 minutes, stirring occasionally until golden brown. Enjoy!