Zucchini Bread

Ingredients

1. 1 large zucchini, grated (about 1 3/4 cups)
2. 1/2 - 3/4 cup packed brown sugar or coconut sugar
3. 1 tablespoon organic cane sugar
4. 2/3 cup organic coconut oil
5. 2 teaspoons vanilla extract
6. 2 large eggs
7. 1 1/2 cups unbleached flour, (I use sprouted wheat)
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon baking soda
10. 2 teaspoons ground cinnamon
11. 3/4 teaspoon ground nutmeg
12. 1/4 teaspoon ground ginger 
13. 1/8 teaspoon ground cloves
14. 3/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan, and set aside.
2. In a large bowl, whisk together sugars, vanilla, and eggs.
3. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
4. Add dry ingredients to wet ingredients, and stir to combine well. Stir in grated zucchini, and coconut oil.
5. Pour batter into greased pan, spreading evenly. Bake 45 to 55 minutes, or until a toothpick inserted in center of loaf comes out clean.
6. Cool in pan 10 minutes. Then cool completely on a wire rack before slicing.

Roasted Cauliflower and White Cheddar Soup

INGREDIENTS

• 1 head cauliflower
• 4 whole cloves garlic
• 2 tablespoons olive oil
• 1/2 cup diced yellow or white onion
• 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
• 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
• 4 cups chicken stock
• 1/2 cup whole milk
• 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
• Salt and pepper to taste
• Fresh parsley for garnish

DIRECTIONS

1. Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step). When the cauliflower comes out of the oven and has cooled a bit, give it another rough chop so that the pieces are even smaller.
2. Remove the garlic cloves and toss into food processor. They will just hang out there for a minute.
3. In a large pot or dutch oven, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the thyme and rosemary. Cook for another minute.
4. Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
5. Carefully ladle about half the soup (in batches, if needed) into the food processor with the garlic that you set aside earlier and puree until smooth. Stir the pureed soup back into the pot. Add the milk and the cheese.
6. Stir and cook on low heat until the cheese is melted. Do not allow this to boil or get too hot because you don't want the milk to separate and to curdle. Gag. Just thinking about that makes my stomach turn. Add salt and pepper to taste, if needed.
7. Ladle the soup into bowls and sprinkle with fresh parsley.

Curry Apple Chicken Salad

Ingredients:

½ cup homemade mayo

¾ teaspoon curry powder

¼ teaspoon ground cinnamon 

½ teaspoon sea salt

Fresh ground black pepper

½ medium lime

1 granny smith apple, cored, peeled and diced small

½ cup cilantro leaves, diced

3 scallions, diced

1-1 1/2 pounds cooked chicken breast, shredded

Instructions:

In a small bowl, combine mayo, curry powder, cinnamon, salt and pepper to taste.

In another small bowl, combine diced apple and juice of lime.  This step ensures that the apples won’t oxidize (or turn brown).

Shred chicken and add to a bowl.  Toss in apples, cilantro, and scallions and toss to combine.  Add curried mayo and stir to mix well.  Serve on a bed of salad greens or in a pita (we like these). Enjoy!

*I've never gotten salmonella from homemade mayo.  :) I always get high-quality eggs from pastured chickens though.  If raw eggs scare you then just use store-bought mayo. Homemade mayo keeps in the fridge for about a week longer if you add whey. 

Roasted Chicken Sausage & Sweet Potatoes

Ok, so I NEVER cook without a recipe, like EVER but I guess I was feeling daring because today I whipped this tasty little number up and it was a hit with the whole family. I got the inspiration from this recipe which I made a few nights ago for company and served with a crusty sourdough loaf. I wanted something sweet and savory and Fallish so this was the end product. You could definitely add whatever veggies you like best besides sweet potatoes like parsnips or carrots. I thought next time I might try adding some brussels sprouts to add a little green to the mix.  You can also use whatever types of sausages you like best. Trader Joe's has like 10 different types so I went with their Roasted Apple Chicken Sausages. I thought it would pair well with the sweet potato. If you want to experiment with the flavor at all you could also add a tablespoon of mustard to the sauce. Enjoy!

Ingredients:
2 packages of Chicken Sausages with Roasted Apples, cut into 1" pieces (I use Trader Joe's brand)
2-3 large sweet potatoes, cut into large chunks
2 red onions, cut into large chunks
2 Tablespoons of olive oil
1/4 cup maple syrup
salt & pepper

Directions:
Cut up Chicken Sausages, sweet potatoes and red onion and toss in a large bowl. In a separate small bowl whisk together olive oil and maple syrup and then pour it over the chicken and veggies. Stir to coat. Pour into a 9x13 baking dish or onto a baking sheet. Generously sprinkle with salt and pepper. Bake at 425 for 30-40 minutes until cooked through and golden. If you like it to have a more grilled taste then you can broil it for a few minutes at the end.

Serve with a green salad and crusty bread.

BLT Chopped Salad

This is my favorite lunch salad hands-down because it is loaded with protein so it keeps me full until dinner. It serves two people so it is our grown-up lunch while the kids eat something simpler. I double the recipe and then save the other 2 servings in glass containers in the fridge to take for lunches when I'm teaching. I just add half a lime and the avocado later. This is a fresh and super enjoyable lunch!

BLT Chopped Salad

Ingredients:
2 cups Romaine or Butter Lettuce, chopped
2 cups Arugula
handful of cherry tomatoes, halved
1 ear of fresh bicolor sweet corn, kernels removed with a knife (Yep, you eat them raw, uncooked!)
1/2 cup feta cheese
4 slices of applewood bacon, cooked and chopped
1 or 2 hard-boiled eggs, chopped (optional)
1 avocado, chopped
1 lime
extra virgin olive oil
salt and pepper

Directions:
Divide all of the salad ingredients between two plates. Cut the lime in half and squeeze half the lime over each plate. Drizzle with olive oil and season to taste with salt and pepper.

Grilled Rosemary Chicken Skewers with Berry Sauce

Ingredients:

For the chicken:
4-6 chicken breasts, cut into chunks
2 Tbsp fresh rosemary, chopped
1/4 cup white wine (I used T.J.'s $2.99 Chardonnay)
1 tsp pepper
2 Tbsp Extra Virgin Olive Oil

For the berry sauce:
2 cups frozen blackberries, thawed
1 Tbsp raw apple cider vinegar
2 Tbsp of jelly or jam
1/4 tsp nutmeg

Directions:

Combine the rosemary, wine, pepper and oil in a large glass dish. Add chicken and mix to cover. Marinate in the fridge for an hour or so.

Remove chicken from marinade and thread onto skewers. Season with salt and pepper. Reserve marinade. Grill chicken on grates brushed with olive oil for 8-10 minutes, turning to cook evenly. Remove from grill and let rest under foil. Meanwhile, place marinade and blackberries in a sauce pan and simmer gently until the berries are soft.  Once soft press through a mesh strainer and discard the pulp. Return the marinade/berry mixture to the pan and whisk in the vinegar, jelly and nutmeg and bring to a boil. Simmer uncovered until it has reduced to a syrup-like consistency. Pour over chicken and enjoy!

Easy Shepherd's Pie

Ingredients:

1 1/2 lb ground beef or lamb
1 onion, chopped
2 cups frozen vegetables-corn, carrots, peas (I use Trader Joe's Organic Quatro)
1 1/2-2lbs russet potatoes
1 stick of butter
1/2 cup beef broth
2 tsp naturally fermented soy sauce
2 tsp tomato paste
1 tsp rosemary
1 tsp thyme
salt & pepper to taste
splash of cream

Directions:

Peel and quarter the potatoes and boil in salted water for 20 minutes or so until soft. Meanwhile, melt half of the stick of butter in a large frying pan. Cook the onion until soft over medium heat. Add frozen veggies and cook for a few more minutes. Add ground beef and cook until no longer pink. Add thyme, roesmary and salt and pepper to taste. Add soy sauce, tomato paste and beef broth. Reduce heat to low and simmer for 10 minutes. Transfer beef and onion mixture to one 9x13 greased baking dish. Mash the potatoes with the remaining 1/2 stick of butter and some cream or whole milk and distribute on top of the beef and onions. Use a fork to smooth out the potatoes.

Bake at 400 for about 30 minutes until bubbling and brown.

*I sometimes make two 8x8 dishes instead of a 9x13 and then freeze one for later. If you decide to do this then freeze the second one before baking it in the oven. When you are ready to eat it then just thaw it in the fridge and then follow baking instructions.