Oatmeal Breakfast Cookies – Give serious consideration to doubling this recipe. You’ll be sad when these soft, cake-like cookies are gone.
Basil Gremolata Potatoes and Tomatoes with Organic Greens Salad – This is how potatoes should be eaten! I’ve never seen potatoes get eaten so quickly. They are slightly crunchy at the edges, a little bit salty, and insanely good with the gremolata topping.
Zucchini/Squash Lasagna – My little one is convinced she does not like zucchini/squash. She never suspected that the thinly sliced zucchini/squash were anything but pasta. She ate this like it was her job! This recipe is a great way to use up the squash/zucchini that seems never ending this time of year.
Baked Zucchini with Goat Cheese – Thank you Mary Margaret (\We Eat For Real guest blogger) for sharing this recipe with me. The original recipe calls for cooked chicken. I did not have any when I made it. But, I did have my favorite pesto. So, I added a bit of it. I also had lots of cherry tomatoes. So, I threw in a few of those too. This is a perfect stand-alone meal, but it could easily serve as a side to chicken sausage, chicken, etc.
One Skillet Chicken Fajitas – Fast, easy weeknight go to meal. (We needed to eat and run in order to life’s next event = no time for picture.)
Kale & Eggs – Ok, let’s be honest…the name doesn’t sound all that appealing. As a result, folks are hesitant to jump on this bandwagon. This is unfortunate because kale and eggs compliment each other beautifully. Top with a bit of goat cheese, and serve it alongside some sliced tomatoes and you’ve got a #gourmetbreakfast
Hope something makes your belly smile…
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Oatmeal Breakfast Cookies
Adapted from Momables
• 1+1/2 c. rolled oats
• 1/2 c. whole wheat white flour
• ¼ c. ground flax seed (alternative: addition of ¼ c. flour)
• 2 t. ground cinnamon
• ½ t. baking soda
• ½ c. organic raisins
• ½ t. sea salt
• ½ c. mashed banana (1 large banana)
• ½ c. natural almond butter (alternative: your preferred nut butter)
• ½ c. honey (alternative: maple syrup)
• 2 t. organic vanilla extract
• 1/8 c. organic milk
Directions: Preheat oven to 350 degrees. In a small bowl, stir together the dry ingredients. In a larger bowl, whisk together the wet ingredients. Add the dry ingredients to the wet ingredients, and stir just until combined. Bake on a baking stone or silicone lined baking sheet for 14 to 16 minutes, or until slightly golden.
Basil Gremolata Potatoes and Tomatoes with Organic Greens Salad
• 1/2 t. sea salt
• 2 cloves garlic, minced
• 1/4 c. fresh basil, finely chopped
• Zest from 1 lemon
• 1/4 c. extra virgin olive oil
• 1/4 c. grated Parmesan cheese
• 1 pint organic fingerling potatoes (AKA la ratte)
• 3-4 large organic tomatoes, sliced ¼” thick
• Sea salt
• 1 T. olive oil
Directions: In a food processor, combine salt, garlic, basil, lemon zest, and olive oil. Pulse until combined. Add mixture to a medium bowl and stir in the Parmesan cheese. Set aside.
Boil potatoes in salted water until soft. Preheat oven to 400 degrees. Line a baking sheet with a single layer of the potatoes. Gently smash the potatoes with a meat tenderizer or bottom of a glass. Don’t be too rough…you want the potato to remain intact. Drizzle with olive oil and sprinkle with sea salt.
Lay the tomato slices on a lined, separate baking sheet. Drizzle with olive oil and top with sea salt.
Place potatoes and tomatoes in the oven.
At 15 minutes, flip the potatoes (leave the tomatoes alone:) Roast another 15 minutes. Remove the potatoes and tomatoes from the oven and spoon the gremolata mixture on the top.
Serve alongside Organic Greens Salad (see recipe below).
Organic Greens (Salad) with Garlic Vinaigrette
• 2 handfuls of organic greens
• ¼ c. olives
• Cherry tomatoes
• 2 T. gorgonzola cheese (alternative: your preferred cheese)
Directions: Gently toss all salad ingredients and top with the Garlic Vinaigrette.
• ¼ c. balsamic vinegar (alternatives: apple cider vinegar, white balsamic vinegar)
• ½ c. extra virgin olive oil
• 1 garlic clove, minced
• 1 t. Dijon mustard
• 1 t. local honey
• sea salt/pepper, freshly ground
Directions: Add ingredients to a lid with a jar. Shake and pour over organic greens salad.
Adapted from He and She Eat Clean
• 1 large onion, chopped
• 1 lb. all natural ground turkey breast (alternative: grass fed organic beef)
• 1/2 t. each ground sea salt & ground black pepper
• 2-3 cloves of garlic, minced
• 1 T. your favorite pesto
• 5-6 leaves fresh basil, chopped
• 4 – 5 organic zucchini, very sliced thinly lengthwise (I recommend using a mandolin)
• 6 oz. full fat, organic cottage cheese
• 3 oz. goat cheese (soft log)
• 1 jar sugar free, organic spaghetti sauce
• 1 c. organic mozzarella cheese, shredded & divided in half
Directions: Warm a skillet to medium heat. Add olive oil, ground turkey (or beef), onion, and salt/pepper in skillet. Use wooden spoon to break apart the ground meat into crumbles. Once the meat has browned (no longer pink), stir in the garlic, basil, and pesto. Cook for another minute and remove from the heat. Assemble the lasagna layers (see below).
-Lightly spray pan with olive oil
-Squash layer (slightly overlapping the pieces)
-½ turkey (or beef) mixture
-6 oz. cottage cheese
-½. c. mozzarella
-1/3 jar of marinara, spread evenly
-Remaining turkey (or beef) mixture
-Goat cheese, crumbled
-1/3 jar of marinara, spread evenly
-Final layer of squash
-Remaining marinara, spread evenly
Bake at 375 degrees uncovered for one hour. Allow to rest for 10 minutes before cutting. Top each serving with a drizzle of olive oil and Parmesan cheese.
Baked Zucchini with Goat Cheese
Adapted from Wicked Paleo
• 1 T. coconut oil
• 4 medium organic zucchini and/or yellow squash, thinly sliced (I recommend using a mandolin)
• 2 small organic potatoes, thinly sliced (I recommend using a mandolin)
• 1/4 t. each sea salt, black pepper
• 2-3 garlic cloves, minced
• 2 organic free range eggs
• 1/2 c. organic milk (alternative: organic half and half)
• 1 T. pesto
• 3 T. fresh basil, chopped
• 2 oz. goat cheese, crumbled (soft log)
• Sea salt and black pepper, to taste
Directions: Preheat oven to 375ºF. Lightly oil a ceramic baking dish. In a large skillet, heat the coconut oil on medium-high heat. Add the zucchini, potatoes, salt/pepper. Gently toss the mixture occasionally. Cook until it’s just tender (about 5 minutes). Add the minced garlic and gently stir. Cook just until the garlic is fragrant (about 1 minute). Remove from the heat. Spoon the zucchini into the baking dish. In a small bowl, whisk the eggs, milk, basil, and pesto. Pour over the zucchini. Top with cheese. Bake for 25 minutes. Allow to rest 5 minutes before slicing. Top each serving with a drizzle of olive oil and chopped fresh basil.
One Skillet Chicken Fajitas
• 2 T. extra virgin olive oil
• 1 lb. organic boneless, skinless chicken breasts, cut into strips
• 1 medium onion, sliced
• 2-3 large organic bell pepper, seeded/sliced
• 2-3 cloves of garlic, thinly sliced
• 1 (15 ounce) can organic fire roasted diced tomatoes OR (3-4 chopped medium, fresh tomatoes)
Note: if using fresh tomatoes, add ¼ c. of salsa
• 2 t. cumin
• 1 t. paprika
• sea salt/pepper
• whole wheat tortillas (idea: Ezekiel brand tortillas)
Optional Fajita Fillers
• canned organic black beans, drained & rinsed
• organic shredded cheese
• organic Greek yogurt or sour cream
• avocado, sliced
Directions: Warm a large skillet to medium heat. Season all sides of the chicken with salt, pepper, and paprika. To the skillet, add the olive oil and chicken. Cook until the chicken is browned on all slides (approximately 5-6 minutes). Add onions and green peers, cooking until green peppers are softened and the onions are translucent. Add the garlic and cook until fragrant (about a minute, but not much more) before adding all remaining ingredients. Tomatoes will sizzle in the skillet. Reduce heat to a simmer. Allow liquid to barely simmer for about 10-15 minutes. Season with salt/pepper to taste. Serve fajita mixture with whole wheat tortillas and your favorite fajita fillers. Enjoy!
Kale & Eggs
• ½ T. organic coconut oil (alternative: olive oil)
• 4-5 organic kale leaves, washed, destemmed, roughly chopped
• 2 organic eggs
• 1 T. organic milk
• ¼ t. sea salt
• 1 T. goat cheese crumbled, (optional)
• Organic tomato, sliced (optional)
Directions: Warm a skillet to low/medium heat. Add coconut oil to coat the bottom of the skillet. Add the kale and sea salt. Use tongs or spatula to toss the kale. In the meantime, whisk the eggs and milk in a small bowl. Once the kale has wilted (3-4 minutes), pour the eggs over the kale. Continuously scrape the eggs/kale mixture from the bottom of the skillet until the eggs reach your preferred doneness (is that a word?). Before removing the eggs from the skillet, top with goat cheese and allow it to heat/soften just a bit. Season with salt/pepper to taste. Serve with sliced tomatoes.