**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
25 oz. Garbanzo Beans (Chickpeas)
3 Lemons, Juiced
5 Cloves Garlic, Roasted
1 Onion, Roasted
1 Red Bell Pepper, Roasted
1 Scallion, Finely Chopped (garnish)
2 Tablespoons Olive Oil
Salt & Pepper
Prepare beans according to the package cooking instructions, or use organic, canned garbanzo beans.
Cube bell pepper and onion, place in baking dish with garlic, and drizzle with olive oil. Roast in 350º oven until lightly browned (approximately 40 minutes). Combine roasted vegetables, beans, lemon juice, olive oil, salt & pepper in a blender or food processor, and process until smooth. For a sweeter hummus flavor, roast 2 bell peppers and 2 onions.
Serve with your favorite sliced veggies for a dipping delight!
Serve at room temperature or chilled.
2 Comments | tags: Hummus, Vegan, Vegetarian | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Soy Free, Vegetable, Vegetarian
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1 Cup Quinoa
2 Cups Water
3 Scallions, Finely Chopped
1/2 Cup Parsley, Finely Chopped
1/2 Cup Basil, Finely Chopped
1/2 Cup Kale, Finely Chopped
1/4 Mint, Finely Chopped
1 Tablespoon Olive Oil
1 Lemon, Juiced
1 Lime, Juiced
1/2 Teaspoon Garlic Salt
In a large pot, bring 2 cups of water to boil. Add 1 cup of Quinoa and return to boil. Add Olive Oil and Garlic Salt. Reduce heat to medium-low for 12 minutes, or until water is absorbed.
Once Quinoa is prepared, stir in lemon and lime juices, and place to the side to cool. Finely chop Scallions, Parsley, Basil, Kale, and Mint. Add to room-temperature Quinoa, and mix thoroughly.
Serve at room temperature or chilled.
Leave a comment | tags: Quinoa Tabouli | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Head of Kale
Olive Oil
Garlic Salt
Mrs. Dash Extra Spicy Seasoning
Preheat oven to 350º.
Remove Kale from stalk and tear into bite-sized pieces. Place in large mixing bowl, drizzle with Olive Oil, season to taste with Garlic Salt and Spices. Toss Kale mixture until lightly coated with Olive Oil. Arrange Kale pieces in a single layer on baking pan. Cook for 10 minutes, then flip and return to oven for another 5 minutes. Monitor closely to prevent burning.
2 Comments | tags: Gluten Free, Kale Chips, Vegetarian | posted in All Natural/Organic, Egg Free, Gluten Free, Refined Sugar Free, Snack, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
5 Artichokes
1 Onion, Diced
28 ounces Organic, Chicken (or Vegetable) Broth
Olive Oil
Nutmeg (to taste)
Salt & Pepper (to taste)
Steam artichokes for 45-60 minutes. Allow to cool, then remove leaves and choke, leaving only the heart and stem. Cube the artichoke hearts and stems, set aside until soup base is prepared.
Video: Steaming Artichokes
In a large saucepan, cook onion in olive oil until translucent. Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes. Remove from heat, and allow to cool. Pour mixture into blender, purée until creamy. Place soup back in saucepan, and re-warm.
Optional: Add a handful of spinach while re-warming soup.
Serve Hot. Accompany with Pan Fried Eggplant and Lentil Chips.
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Leave a comment | tags: Artichoke Soup, Gluten Free, Vegetarian | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Lunch, Nut Free, Refined Sugar Free, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
2 Large Eggplant
Balsamic Vinegar
Olive Oil
Garlic Salt
Thinly slice eggplant into long strips. Coat large frying pan with Olive Oil on medium-high heat. Place eggplant slices in base of pan, drizzle with Balsamic Vinegar, season with Garlic Salt. Cook for approximately 5 minutes, then flip eggplant to brown both sides evenly.
Serve warm.
Leave a comment | tags: Fried Eggplant, Gluten Free, Vegetarian | posted in All Natural/Organic, Egg Free, Gluten Free, Refined Sugar Free, Side/Entree, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
12 oz. Package Rice Vegetable Twists
4 Chicken Breasts, Cubed
2 Large Zucchini, Cubed
2 Large Summer Squash, Cubed
1 Onion, Diced
1 Red Bell Pepper, Diced
2 Celery Stalks, Diced
1 Lemon, Juice
1/2 Cup Cherry Tomatoes, Halved
1/4 Cup Olives, Sliced
1 Handful Capers
Olive Oil
Garlic Salt
Pepper
Lightly coat a large baking pan with olive oil, evenly distribute zucchini and summer squash cubes across pan. Cook on 375° for 25 minutes.
Lightly coat large frying pan with olive oil, turn heat to medium, and cook diced onion, bell pepper, and celery for 10 minutes, stirring occasionally.
In a separate pan, cook cubed chicken with lemon juice and drizzled olive oil on medium-high heat for approximately 15 minutes. Season to taste with garlic salt and pepper.
Add chicken and other vegetable ingredients to the onion mixture. Cook on medium heat for 10 minutes, stirring occasionally. Season to taste.
Prepare Rice Twists according to package instructions. Allow pasta to cool before combining with vegetable and chicken mixture. Toss ingredients thuroughly in a large serving bowl.
Serve warm or room temperature.
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Leave a comment | tags: Gluten Free, Pasta Salad | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Starch, Vegetable
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
2 1/2 Cups Unsweetened Coconut Flakes
6 Large Egg Whites
1 Teaspoon Vanilla Extract
2 Tablespoons Honey or
1.5 Tablespoons Light Agave Nectar
Chocolate Chips (optional)
Preheat oven to 325°.
In a large bowl, beat egg whites, honey/agave, and vanilla until fluffy. Add coconut to mixture and mix until ingredients are evenly combined. Form coconut mixture into 1 inch mounds. Place on cookie sheet approximately 1 inch apart. Bake for 10-15 minutes. Turn the oven to broil for approximately 3 minutes, or until lightly golden. Allow to cool completely before serving.
Optional: After cooling, dip lower 1/4 of macaroon in melted chocolate.
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Leave a comment | tags: Coconut Macaroons | posted in All Natural/Organic, Dessert, Gluten Free, Nut Free, Recipes, Refined Sugar Free, Snack, Soy Free, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
2 (14 Ounce) Cans Coconut Milk
1/2 Teaspoon Salt
2 Tablespoons Honey
1/4 Cup Cornstarch
1/3 Cup Water
1 Tablespoon Cocoa (optional)
Cinnamon (optional)
In a saucepan, combine coconut milk with honey and salt. Bring to a boil and cook for about 4 minutes. In a bowl, combine cornstarch and and water with a whisk and mix into a slurry. Immediately pour slurry into milk mixture, stirring continuously for approximately 2 minutes. Remove from heat. Pour mixture through a fine colander to remove lumps. Refrigerate for about 2 hours to completely set.
Sprinkle cinnamon over pudding, and serve chilled.
Alternate: Add Cocoa for Chocolate Pudding.
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Leave a comment | tags: Coconut Pudding | posted in All Natural/Organic, Dessert, Egg Free, Gluten Free, Nut Free, Recipes, Refined Sugar Free, Snack, Soy Free, Starch, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
5 Sweet Potatoes, Sliced into Tall Strips
Cinnamon (to taste)
Light Olive Oil
Preheat over to 400°. Lightly coat a large baking pan with olive oil, and evenly spread potato slices. Generously sprinkle sweet potatoes with cinnamon and lightly drizzle olive oil. Bake for 40 minutes.
Serve Warm.
2 Comments | tags: Sweet Potato Fries | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Starch, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
10 Carrots, Thickly Sliced
2 Onions, Diced
1 Bell Pepper, Diced
2 Celery Stalks, Diced
2 Cups Mushrooms, Sliced
1 Cup Okra, Sliced (optional)
2 Cups Small Broccoli Florets
4 Cups Water
3 Cups Chicken Broth
2 Pounds Organic, Ground Pork
4 Cloves Garlic, Crushed
Olive Oil
1.5 Tablespoons Garlic Salt
1 Tablespoon Pepper
2 Teaspoons Paprika
Cayenne Pepper (to taste)
1 Tablespoon McCormick Perfect Pinch Original Seasoning
Brown Rice, Pre-Cooked (optional)
Vegetable Base
In a large pot, combine water and broth with carrots, onions, bell pepper, celery, mushrooms, okra (optional), broccoli, and 1 clove of crushed garlic on high heat. Bring to boil, then reduce heat and simmer, stirring occasionally, until vegetables are soft. Season with 1 tablespoon garlic salt, 1/2 tablespoon pepper, 1 teaspoon paprika, 1/2 tablespoon Perfect Pinch Original seasoning.
Pork
Generously coat a large pan with olive oil. Turn heat to medium, add 3 cloves of crushed garlic. Stir frequently for approximately 5 minutes. Add ground pork to pan, increase heat to medium-high, and cook until lightly browned. Generously season with remaining seasonings.
Alternate: Replace pork mixture with Organic Andouille Sausage or Bratwurst.
Eintopf
Add pork mixture to vegetable base, simmer on low heat for approximately 15 minutes.
Season as Desired.
Serve Hot over Rice (optional).
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Leave a comment | tags: German Gumbo | posted in All Natural/Organic, Dinner, Egg Free, Gluten Free, Lunch, Nut Free, Protein, Recipes, Refined Sugar Free, Soy Free, Vegetable
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Cabbage, Chopped – 1″ Cubes
Light Olive Oil
2 Tablespoons Water/Chicken Broth
Garlic Salt
In a large pot, loosely separate cabbage cubes over Medium heat. Immediately add water and drizzle olive oil liberally. Sprinkle garlic salt to taste. Cover pot and cook, stirring occasionally for approximately 25 minutes, or until cabbage becomes wilted and lightly browned.
Serve Warm.
Leave a comment | tags: Fried Cabbage | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
6 Small Sweet Potatoes, Thinly Sliced
1 Large Onion, Diced
Light Olive Oil
Preheat oven to 400°. Lightly coat large baking pan with olive oil. Distribute potatoes and onions evenly. Place in oven for 30 minutes, or until potatoes are soft and slightly golden.
Serve Warm.
Leave a comment | tags: Sweet Potatoes Onions | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
7 Eggs, Beaten
1 Onion, Diced
1 Red/Orange Bell Pepper, Diced
5 Asparagus Stalks, Chopped
1 Tomato, Diced
2 Small Potatoes,
Halved & Thinly Sliced
Olive Oil
Garlic Salt
Pepper
Optional Vegetables:
Celery
Spinach
Broccoli
Mushrooms
Olives
Zucchini
Shallots
Coat large skillet with olive oil. Cook onion, bell pepper, asparagus, and potatoes on medium-high heat until lightly browned. Season vegetables with garlic salt and pepper to taste. Reduce heat to medium-low, pour eggs over vegetable mixture, add tomatoes, cover and cook for approximately 15 minutes, or until eggs are fully cooked and fluffy.
Serve Warm.
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Leave a comment | tags: Egg Vegetable Frittata | posted in All Natural/Organic, Dinner, Gluten Free, Lunch, Nut Free, Protein, Recipes, Refined Sugar Free, Side/Entree, Soy Free, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
1 Large Butternut Squash
2 Teaspoons Cinnamon
Light Olive Oil
10 Pecan Halves, Crushed (optional)
1 Tablespoon Honey (optional)
Preheat oven to 350°. Slice squash into 2″ disks, and remove seeds. Lightly coat baking dish with olive oil, and place squash in dish. Generously sprinkle cinnamon on both sides of squash. Drizzle honey over squash (optional). Bake for 60 minutes, or until soft. Allow to cool slightly, top with pecans (optional). Scoop squash out of skin to eat.
Alternate: Remove skin from baked squash and mash. Top with pecans and sprinkled cinnamon.
Serve Warm.
Leave a comment | tags: Candied Butternut | posted in All Natural/Organic, Egg Free, Gluten Free, Lunch, Nut Free, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Starch, Vegetable, Vegetarian
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut FREE
2 Eggs, Hard Boiled
1/2 Stalk of Celery, Diced
1 Tablespoon Light Lemonaise
Ground Pepper (to taste)
1 Slice Brown Rice Bread,
lightly toasted (optional)
Boil Eggs – Place eggs in pot, cover with water, and boil on high heat for 10-12 minutes.
In a small mixing bowl, chop peeled eggs into eighths, and mix with Lemonaise. Stir in celery and pepper.
Serve on a slice of toasted bread.
Variation: Serve in a bowl with thick cucumber slices for scooping.
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Leave a comment | tags: Egg Salad, Sandwich | posted in All Natural/Organic, Breakfast, Gluten Free, Lunch, Nut Free, Protein, Recipes, Refined Sugar Free, Side/Entree, Snack, Soy Free, Vegetarian
TheFullLife 