Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Spaghetti Sauce over Spaghetti Squash

spaghetti
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 pound ground meat (ground chicken, lamb, beef, turkey, venison all work well here)
  • 1 large spaghetti squash, halved and seeded
  • 1 jar of spaghetti sauce
  • 1 large green pepper, chopped
  • 1 large chocolate (or red, yellow or orange) pepper, chopped
  • 1 large onion, chopped
  • 1 8 ounce package of mushrooms, chopped
  • 2 large tomatoes, chopped
  • 3-5 garlic cloves, minced
  • Large handful fresh basil, chopped
  • 1 tbsp dry Italian herb blend
  • 2 tbsp oil of choice
  • Salt and pepper to taste

Instructions:

  1. Place halved spaghetti squash cut side down on baking sheet and put in oven at 350 for approximately 30 minutes (check for doneness by piercing skin with a knife–when knife easily punctures skin, it’s done)
  2. Place all vegetables in skillet with oil and stir over medium heat until slightly crunchy
  3. Add minced garlic, fresh basil and any other fresh herbs you may have on hand that will go well
  4. Continue stirring over medium heat until the herbs are slightly wilted
  5. Add spaghetti sauce and dry Italian herbs and reduce heat to simmer until spaghetti squash is done
  6. Once squash is cooked through, remove from oven and using a fork, scrape and fluff squash as you remove from skin
  7. Top with sauce and enjoy!

Tips:

If not avoiding dairy, top with goat or parmesan cheese for a flavor boost.  It’s also nice to top with more fresh basil.  Adding olives is another nice touch to this recipe.

 

Dairy-Free, Garden Gluttony, Gluten Free, Grain-Free, Recipes

More Veggies and Eggs

veg-eggs
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 2 pastured eggs, over medium
  • Spinach, stirfried and wilted
  • 1/2 avocado, sliced
  • Corn on the cob, sliced off
  • Halved cherry tomatoes
  • Coconut, olive or grapeseed oil

Instructions:

  1. Start with the corn, stir frying until warm and maybe a little browned.
  2. Scooch the corn over and add the spinach, cover with a lid and stir a couple of times
  3. Scooch the spinach over and add the eggs
  4. Meantime, cut up tomatoes and avocado
  5. Wallah!  A rainbow of colors and nutrients and loads of fiber on your plate!
Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Chicken Sausage Gumbo

 

gumbo
Photo and recipe courtesy of Leaves of Life
okra
Blend of heirloom okra from Seed Savers Exchange

Ingredients:

  • 1.5 pounds chicken, cooked and cut into bite-sized pieces
  • 1 package savory breakfast sausages, sliced
  • 1/4 cup oil (grapeseed or olive)
  • 6-8 medium tomatoes, chopped (or 2-14.5 ounce cans stewed tomatoes)
  • 32 ounces chicken broth
  • 2 cups fresh okra
  • 1 large onion
  • 2 cups green beans
  • 1 large red pepper
  • 1 large green pepper
  • 1-2 hot peppers
  • 1 medium zucchini
  • 6 stalks celery
  • 2 cans beans (white, pinto or blended work well)
  • 3 tbsp fresh basil, chopped
  • 5 garlic cloves, minced
  • 1 tbsp Italian herbs
  • 1 tbsp paprika (smoked paprika is nice here)
  • Salt and pepper to taste (cayenne if you want spicy)

Instructions:

  1. Chop all the veggies into bite-sized pieces
  2. In a large skillet, add oil, green beans, chopped peppers and celery.  Cook for 5 minutes then add onions, okra and minced garlic and cook until vegetables are still slightly crunchy
  3. Meantime, cook chicken in broth and set aside until cool enough to chop
  4. Add sausage, tomatoes, beans, Italian herbs and paprika to sauce pan the broth is in and set to low/medium heat
  5. Reintroduce chicken after it cools enough to chop
  6. Add veggies and cook 10 minutes to allow flavors to blend
  7. Salt and pepper to taste

My garden has been trickling okra and it took me nearly a week to collect enough for this recipe, but it was worth the wait!   -Patty

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Fresh Salsa

salsa2
Photo and recipe courtesy of Leaves of Life

I’m not precise w/salsa, but here’s what I throw in:

Ingredients:

  • Tomatoes
  • Assorted peppers (1-2 hot ones to jack it up a little)
  • Onion (purple is beautiful)
  • Basil and assorted other herbs (parsley, cilantro, marjoram, whatever is on hand)
  • Juice of 1-2 lemons or limes
  •  A li’l salt 
  • Garlic–several cloves, peeled 

Instructions:

  1. Dice one large tomato, onion and largest peppers and set aside
  2. Blend all remaining ingredients in a blender
  3. Combine chopped and blended ingredients and season to taste
  4. Bam!  Salsa!

Tips:

Great for topping omelets, added to bean soup during cooking or after, and even as a salad dressing.  Great as a snack with chips–try adding some guac or hummus to balance it.

This is a great way to use abundant cherry tomatoes!

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Recipes

Chicken Vegetable Soup

chicken veg soup
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 lb chicken, cooked and chopped
  • 6-8 cups chicken broth
  • 2 cups green beans, snapped
  • 2 medium potatoes (Yukon gold are lower glycemic than white)
  • 3-4 carrots, peeled and chopped
  • 2 tsp Italian herbs
  • 2-4 cloves garlic, minced
  • 1 tbsp olive or grapeseed oil

Directions:

  1. Heat oil in a deep sauce pan over low heat and add minced garlic; stirfry for 1 minute or until garlic is aromatic but not browned
  2. Add all other ingredients and cook until vegetables are tender, about 20 minutes.

Tip:

Fresh dill is a nice addition to this soup when it’s available.  Add a dollop of butter to the pan or a few dribbles of olive oil to individual servings as an enhancer and to increase satiety.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo

Kale Chips

kale chips
Recipe and photo courtesy of Leaves of Life

Ingredients:

  • Kale
  • Olive oil
  • Salt to taste
  • Garlic powder to taste (not pictured here)
  • Nutritional yeast to taste (not pictured here)

Directions:

  1. Remove most of tough portion of stems
  2. Dribble oil over kale and using your hands, massage it onto both sides of all leaves.  This will just take 30-60 seconds.
  3. Spread kale in a mostly single layer on a large baking sheet or pizza sheet
  4. Sprinkle with salt, garlic powder and nutritional yeast
  5. Bake at 225 for 30 minutes, then check for areas of moistness – shift kale chips around if needed for even drying
  6. Turn oven off once mostly dry and allow to slowly finish drying with door closed

Tips: Try adding a spritz of lemon juice or other powdered herbs for variety before baking.  To keep kale from getting stale/moist, store in an airtight container.  Dried kale can be crumbled into soups, added as a crunchy salad topper or enjoyed straight up!

Dairy-Free, Detox, Elimination Diet, Fat Free Vegan Low Sugar, Garden Gluttony, Gluten Free, Grain-Free

Chili Veg-Out

vegan chili
Recipe and photo courtesy of Leaves of Life
veggies
Check out all the great colors and nutrients packed into this recipe–great way to feed the finicky folks!

Ingredients:

  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1 cup kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste

Directions:

  1. Chop all vegetables into desired size.
  2. Add vegetables to large sauce pan and include some of the juices from the salsa or stewed tomatoes.
  3. Cook, stirring frequently until vegetables are about half cooked.
  4. Add all other ingredients and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve.

Tip:

If you dig hummus in your chili, but are avoiding fat, try mashing one of the cans of beans and either adding a dollop separately or adding  it back to the chili–definitely creams it up!

Dairy-Free, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free

Bison Chili Veg-Out

 

chili
Recipe and photo courtesy of Leaves of Life. Pictured here topped with a dollop of hummus
veggies
Look at all the colors and nutrients packed into this chili–great way to get the good stuff into finicky folks!

 

Ingredients:

  • 1 large red pepper
  • 1 large yellow pepper
  • 1 large green pepper
  • 1 large orange pepper
  • 1-3 hot peppers, if desired
  • 2 portabello mushrooms
  • 1-2 cups button mushrooms
  • 12-15 roma tomatoes
  • 2 large red tomatoes (or 1 can stewed tomatoes)
  • 1-3 cups fresh salsa
  • 2 medium onions
  • 3-5 cloves garlic, minced
  • 2 tbsp fresh basil, diced
  • 2 tbsp fresh cilantro, diced
  • 1-3 cups kale chips, crumbled into powder
  • 1 can chick peas, drained
  • 1 can tri-bean blend, drained
  • 1 can pinto or kidney beans, drained
  • 2-3 tbsp chili powder
  • 1-2 tbsp cumin powder
  • 1-2 tsp smoked Spanish paprika
  • Salt and pepper to taste
  • 2 tbsp. olive or grapeseed oil

Directions:

  1. Chop all vegetables into desired size.
  2. Add oil and vegetables to large sauce pan. Cook, stirring frequently until vegetables are about half-cooked.
  3. Meantime, brown bison in a skillet, crumbling as you cook
  4. Add bison and all other ingredients the sauce pan and cook covered on low heat for 20-30 minutes.
  5. Taste and tweak seasonings and serve–try topping with a dollop of hummus, minced scallions or other toppings as desired.

 

 

 

Garden Gluttony, Gluten Free, Grain-Free

Grain-Free Cauliflower Crust Pizza

pizza
Recipe courtesy of The Lucky Penny. Photo courtesy of Leaves of Life

Ingredients:

  • 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder (not garlic salt)
  • A few shakes of crushed red pepper (optional)
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup mozzarella cheese
  • 1 egg
  • 1 tbsp almond meal (optional)
  • Desired amount of sauce, cheese for topping, and other toppings

Instructions:

  1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 
  2. Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets; you don’t need much stem.  Pulse in the food processor for about 30 seconds, until it’s powdery like snow.
  3. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
  4. Once cauliflower is cool enough to handle, wrap it up in a dish towel and squeeze out as much water as possible. This will ensure you get a chewy pizza-like crust instead of a crumbly mess. 
  5. Dump cauliflower into a bowl. Now add parmesan and mozzarella cheese, salt, basil and oregano (crush basil and oregano between your fingers before adding), garlic powder, and red pepper.
  6. Now add your egg and mix away. Hands tend to work best.
  7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly until it’s tightly formed together and of uniform thickness.
  8. Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
  9. Add however much sauce, cheese, and toppings you want–you know how you like your pizza – so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
  10. Test your patience and allow it to cool for a minute or two.  Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!

Tip:

If you end up with closer to 2 cups than 3 cups of cauliflower once processed, the almond meal may help it stick together so you can spread it thinner.

 

Dairy-Free, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Very Veggie Eggs

 

omelet
This recipe serves two.

Ingredients:

  • 3 eggs (pastured/ high omega-3 eggs are the best choice)
  • 2 tbsp milk (unsweetened soy, almond or coconut milk if avoiding dairy)
  • 1/4 cup goat cheese or hummus
  • Fresh or dried herbs to taste (dill, basil and marjoram are my faves when I have fresh; Italian herb blend and dry dill if not)
  • Salt and pepper to taste
  • Red peppers, chopped
  • Cherry tomatoes, halved and/or quartered
  • Mushrooms, sliced
  • Spinach
  • Avocado, sliced in thin slices
  • 2 tbsp olive, grapeseed or coconut oil

Instructions:

  1. Add oil and chopped veggies to skillet and stirfry.  Cook to desired softness.
  2. Add spinach and cover for 2-3 minutes until wilted.
  3. Whisk eggs and milk until thoroughly blended.
  4. Add eggs to skillet and reduce heat to simmer.
  5. Drop clumps of goat cheese or hummus evenly on top of eggs.
  6. Add herbs.
  7. Cover and cook on simmer until omelet fluffs slightly, 5-7 minutes.
  8. Fold in half and serve with a garnish of fresh veggies.

Tip

Try topping with fresh salsa for a flavor punch.   Check it out!

eggs salsa

 

 

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