Here are some recipes that me and my family have enjoyed during this journey.  I hope you too can find them becoming a part of your healthy, clean, eating lifestyle.
Triple Berry Dessert
Serves 10-15
2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh raspberries
Stevia (to taste)
3 cups steel-cut oats
2 cups organic brown rice flour
3 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 cup of organic butter

Preheat oven to 350 degrees.  In a large bowl, mix together the blueberries, blackberries, raspberries and stevia (to taste).  In a separate large bowl, combine stevia (to taste), the steel-cut oats, whole grain flour, cinnamon and nutmeg-and then cut in the butter until the mixture is crumbly.  Press half of the the oats and flour mixture into the bottom of a buttered 9 X 13 inch pan.  Pour the berry mixture on top and then sprinkle the remaining half of the oats and flour mixture over the berries.  Bake at 350 degrees for 35-35 minutes or until the fruit bubbles and the topping is golden-brown.  Serve warm-with organic ice cream, if desired.

Spaghetti Pie
"Spaghetti Pie" uses spaghetti squash instead of pasta.
The recipe is SOOOO easy.
Cook the spaghetti squash by cutting it in half. Place it face down in a 9 X 13 with just a little bit of water in the bottom. 350F for approx. 35-40 minutes. Let it cool down. Scoop out the seeds and yucky stuff. Then scrape the strands from around the side and put it in a bowl. Set aside. Beat 1 egg in a separate bowl. Combine egg, squash and LOTS of Parmesan cheese. After mixing that use it as the pie crust. Press it into a pie plate. Then put a layer of ricotta cheese. Ground beef can come next (if you want meat). Ground turkey would work or eggplant or lots of mushrooms. Then sauce (can be gluten free to make it a true gf dish). Top with FRESH mozzarella. You can use cheddar also. Bake it at 350 for 50 minutes or until set. YUMMO!!! We WILL be using spaghetti squash again.

Black Bean and White Cheddar Omelet
3 organic eggs, preferably free range
1 tbsp. butter
1/4 cup onion
1 garlic clove (chopped)
1 tbsp. cilantro, chopped
1/4 cup black beans
1/4 cup white cheddar (or other cheese)

In a small bowl, whisk eggs with 1 tbsp. of water.  Heat a small non-stick saute pan over medium heat.  Melt butter, add onions and garlic; saute for 3-5 minutes.  Add black beans and cilantro and mix thoroughly.  Add eggs and swirl around the pan to evenly distribute.  Using a heat-proof spatula or wooden spoon, gently pull the edges of the omelet away from the pan as it cooks.  When the eggs are cooked to your preference, sprinkle with cheese, fold over, transfer to plate and serve.

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