Category Archives: Egg Free
**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
**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE
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, 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, 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, Egg FREE
1 Pound Fresh Shrimp
1 Cup Mushrooms, Sliced
1 Cup Snap Peas
1 Cup Carrotts, Shredded
1 Cup Cabbage, Shredded
2 Cups Broccoli Florets
1 Box Thin Rice Noodles
2 Cups Organic Chicken Broth
1 Lemon, juice
4-5 Cloves (Toes) Garlic, Minced
Salt & Pepper / Soy Sauce (optional)
Generously coat large pan with olive oil, add garlic and lemon juice, saute on medium heat for approximately 5 minutes. Add vegetables and chicken broth, cook until vegetables are nearly soft, stirring occasionally. Add shrimp to vegetable mixture and cook until shrimp are pink and firm. Season with salt and pepper as desired, substitute soy sauce (optional).
Bring large pot of water to boil, add rice noodles, remove from heat, salt, and allow to soak for 8-10 minutes. Drain noodles, place in large serving bowl, and stir in vegetables and shrimp.
Serve hot.
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Leave a comment | tags: Asian Food, Shrimp, Stir Fry | 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, Egg FREE
4 Skinless Chicken Breast, Thinly Sliced
2 Onions, Sliced
1 Red Bell Pepper, Sliced
1 Yellow Bell Pepper, Sliced
1 Zucchini, Cubed
1/2 Cup Olives
Fresh Spinach
Non-GMO Blue Corn Chips
1 Cup Salsa
4 Shallots, Diced
Olive Oil
1 Lemon, Juice
Garlic Salt
Mrs. Dash Extra Spicy Seasoning
Coat large skillet with olive oil, turn heat to medium-high, and cook thinly-sliced chicken strips for approximately 10 minutes, occasionally stirring. Add garlic salt, spicy seasoning (to taste), and lemon juice while cooking.
In a separate skillet, turn heat to medium-high, coat with olive oil, and add sliced onions and bell peppers. Season with garlic salt, spicy seasoning (to taste). Cook for approximately 15 minutes, stir occasionally. Turn heat to medium-low, and cook until onions are caramelized.
Steam or oven-grill cubed zucchini with spicy seasoning and olive oil.
In an individual serving dish, layer spinach, chicken strips, onions & peppers, diced shallots, zucchini, olives, and add salsa for dressing. Garnish with corn chips.
Optional Dairy Toppings: Sour Cream & Cheese (featured below).
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Leave a comment | tags: Spinach Salad | 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
1.5 Cups Water
3/4 Cups Quinoa
2 Cups Rice Milk
2 Ripe Bananas
2 Tablespoons Local Honey
1 Tablespoon Butter (optional)
1 Teaspoon Vanilla Extract
Bring water and Quinoa to a boil in a medium-size pot. Reduce heat, cover, and simmer for 15-20 minutes, until Quinoa is expanded and soft. Remove from heat.
Blend rice milk, bananas, and honey until smooth. Pour into pot with Quinoa.
Place the pot over medium heat. Cook and stir until the mixture becomes thick and creamy, 10-15 minutes. Remove from heat. Stir in butter and vanilla.
Serve Warm.
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2 Comments | tags: Gluten Free, Quinoa | posted in All Natural/Organic, Breakfast, Dessert, Egg Free, Gluten Free, Nut Free, Protein, Recipes, Refined Sugar Free, Snack, Soy Free, Starch, Vegetarian
TheFullLife 