Category Archives: Egg Free

Sweet Pepper Hummus

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Hummus Carrots Cucumbers

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.


Quinoa Tabouli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Quinoa Tabouli

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.


Kale Chips

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Head of KaleKale Chips

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.


Artichoke Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 ArtichokesArtichoke Soup

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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Pan Fried Eggplant

**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.


Pasta Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

12 oz. Package Rice Vegetable TwistsPasta Salad

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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Coconut Pudding

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

2 (14 Ounce) Cans Coconut MilkVanilla Coconut Pudding

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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Sweet Fries

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Baked Sweet Potato Fries

 

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.


German Gumbo – Eintopf

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

10 Carrots, Thickly SlicedGerman Gumbo

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 PorkGerman Gumbo

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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Fried Cabbage

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Cabbage, Chopped – 1″ CubesCabbage

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.


Sweet Potato Medallions & Caramelized Onions

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

6 Small Sweet Potatoes, Thinly Sliced

1 Large Onion, DicedSweet Potato Medallions

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.


Candied Butternut

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Large Butternut SquashCandied Butternut

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.

 

 


Thai Stir Fry

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Pound Fresh ShrimpThai Stir Fry

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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Fiesta Spinach Salad

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

4 Skinless Chicken Breast, Thinly SlicedFiest Spinach Salad

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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Quinoa Custard

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1.5 Cups WaterQuinoa Custard Served

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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