Sweet Beet Cookies – Yes, these are cookies with beets in them. They are undetectable in the cookies…well, except for the color. These cuties are slightly sweet and perfect with hot tea (if you’re feeling British). If you like a sweeter cookie, increase the organic coconut palm sugar just a bit.
Easy Caprese Salad & Greek Turkey Burgers – It’s officially college football season in the bluegrass [Go CATS] and tailgating menus have begun. While we opted for a rather traditional burgers/dogs menu this week, that doesn’t mean the burgers or sides have to be dull. This quick and super easy caprese salad is always a hit. It, along with the ever popular Greek Turkey Burgers, can even be prepared the night before and refrigerated until game day!!
Breakfast for Dinner – Olive Oil Drop Biscuits, Bacon, & Eggs – Who doesn’t like breakfast for dinner? Don’t have time to roll and cut out traditional biscuits? No worries. Mix and drop these guys on a baking sheet…Presto!
Feta Watermelon Salad with Grilled Chicken – Okay, peeps. If you’ve ventured into the feta watermelon salad craze, now’s your chance to take it to the next level. This flavor combination is incredible. I’ve heard from a pretty reliable source (guest blogger here) that switching the basil to fresh mint is also fantastic. This is another great tailgate dish option!
Greek Salad with Chicken Sausage – Fast, fresh, score!!
Spinach and Ricotta Turkey Meatloaf – This meals seems out of context with the rest of this week’s recipes. But hey, a craving is a craving! I don’t care what season it is… this meatloaf = delicious comfort.
Hope something makes your belly smile…
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Sweet Beet Cookies
Adapted from Weelicious
1 c. whole white wheat flour
1/2 t. baking powder
4 T. organic coconut palm sugar
1/4 t. sea salt
1/2 c. organic raw beets, shredded fine
4 T. olive oil
¼ c. milk
Directions: Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking powder, coconut palm sugar, and sea salt. Stir in the shredded raw beets until coated with the flour mixture. In a small bowl, whisk the milk and olive oil and pour it over the dry ingredients. Stir until incorporated, eventually working the mixture together with your hands to form a dough ball. Lightly flour a dry surface and roll the dough until ¼” to 1/2” thick. Cut shapes using cookie cutters. Bake on parchment or silicone lined baking sheets. (I’ve also used a Pampered Chef baking stone) for 15 minutes.
Easy Caprese Salad with Grilled Chicken
Adapted from Savory Sweet Life
2 pints organic cherry tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ to 1 t. sea salt
½ to 1 t. freshly ground pepper
Balsamic reduction, optional (easy recipe below)
Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Refrigerate or serve immediately.
Serve with pan seared organic chicken breasts.
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.
Breakfast for Dinner – Olive Oil Drop Biscuits, Bacon, and Eggs
1 c. whole white wheat flour
1.5 t. baking powder
.5 t. sea salt
1 T. local honey (alternative: 6 drops of organic stevia), optional
¼ c. olive oil
½ c. milk
Directions: Preheat the oven to 450 degrees. In a small bowl, combine the flour, salt, and baking powder. In another small bowl, whisk together the milk and olive oil (add the sweetener now, if using it). Add the dry ingredients to the wet and stir just until combined. Use large serving spoons or a large scooper to “drop” the biscuits on a baking sheet. Bake for approximately 10 minutes or until slightly golden. Makes approximately 6 biscuits.
Note: Recipe can be doubled.
Serve with preservative bacon and organic free range eggs.
Feta Watermelon Salad with Pan Seared Chicken
Adapted from Farm Flavor
4 heaping c. 1-inch watermelon chunks, seeds removed
1 ½ c. organic tomatoes, chopped or grape tomatoes, halved
½ c. red onion, quartered and thinly sliced
¼ c. fresh organic basil, chopped (alternative: mint)
1 ½ T. extra virgin olive oil
3 T. fresh lime or lemon juice
¼ t. freshly ground salt
¹⁄₈ t. freshly ground black pepper
½ c. crumbled feta cheese
Directions: In a small bowl, whisk together the olive oil, lemon juice, and salt/pepper. Option: Add the onions to the dressing to “soften their bite.” Otherwise, to a large serving bowl, add the watermelon, tomatoes, onions, and basil. Gently stir and top with the feta cheese. Pour the dressing over the top. Enjoy!
Serve with pan seared chicken.
Greek Salad with Chicken Sausage
Adapted from Katri
1 pint of organic grape or cherry tomatoes, halved (Alternative: any organic tomato)
1 organic cucumber, chopped (skin on or off, up to you)
1 organic bell pepper, chopped
1 small red onion, chopped
1 c. Kalamata olives, halved
8 oz. feta cheese, crumbled
2 T. of fresh lemon juice (alternative: lime juice)
2 T. vinegar (red or white wine vinegar)
1 t. dried oregano
2 t. of dried parsley, optional (I’ve omitted it when I didn’t have any, and it was still great!)
1 t. of sea salt
1/2 t. of freshly ground pepper
1/2 c. of extra virgin olive oil
4 drops organic stevia, optional
Directions: Stir together all ingredients for the dressing. Set aside. Add all veggies and cheese to a large serving bowl. Pour the dressing over the top, and gently stir. If you can wait, refrigerate this for at least 30 minutes. The flavors will marry and get happier the longer they hang out together.
Spinach and Ricotta Turkey Meatloaf
Adapted from In Sock Monkey Slippers
1 lb. all natural ground turkey
10 oz. organic frozen spinach, thawed and squeezed dry*
2/3 c. ricotta cheese
2/3 c. Parmesan cheese, grated
4-5 cloves of garlic, minced (Carly: added)
1 cage free, organic egg, beaten
1/2 c. whole wheat bread crumbs (alternative: ¼ c. ground flax seed + ¼ c. almond meal)
1/2 t. sea salt
1/4 t. fresh black pepper
pinch ground nutmeg
1 c. organic, sugar free marinara (tip: read labels to avoid sugars, corn syrups, soybean oil, etc.)
1/3 c. organic mozzarella cheese
Directions: Preheat oven to 350 degrees. Combine all ingredients (EXCEPT marinara and mozzarella) with your hands. Line a bread loaf pan with plastic wrap. Add turkey mixture to the loaf pan, pressing it down firmly. Place a baking sheet on top of the bread loaf pan. Invert the loaf pan upside down onto the baking sheet. Gently life the loaf pan to find your meatloaf resting on top of the baking sheet (you’re done with the loaf pan). Bake for 20 minutes. Remove from the oven and top with the marinara and then the mozzarella cheese. Bake for the remaining 30 minutes.
NOTE: This makes a juicy, yet “crusty-crunchy” exterior style meatloaf. In our house, the crusty ends are the pièces de résistance. If for some reason, unbeknownst to me, you don’t like slightly crunchy ends, top the uncooked meatloaf with the marinara and mozzarella cheese and bake for the entire 50 minutes.
Our Take on Smashing Tomato’s House Salad
Organic greens of your choice
¼ c. chopped walnuts
½ red onion, sliced
¼ c. shredded Parmesan cheese
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional) (alternative 1 t. honey)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s ready when it is thick enough to coat a wooden spoon.