zucchini melts

Zucchini Melts
adapted from Dancing Carrots


Ingredients:


1 T olive oil
2 medium zucchinis, cubed
1 pinch red pepper flakes
salt & pepper to taste
1 cup marinara sauce
1 1/2-2 cups shredded mozzarella cheese
Whole wheat "french bread"


Directions:


1. Preheat oven to 400 degrees F.
2. Heat olive oil in skillet over medium heat. Fry the zucchini in oil until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until the sauce is heated through.
3. Slice french bread into slices and bake for about 5 minutes or until they are toasted. Remove from oven.
3. Spoon generous amounts of the zucchini mixture onto each slice of french bread. Top with a generous amount of mozzarella cheese.
4. Bake for 5-7 minutes in oven or until cheese is melted and bubbly.

I Lost My Ham Fried Rice...

I Lost My Ham Fried Rice

4 eggs from a healthy chicken
1 tablespoon olive oil
1-1/2 cups cold cooked brown rice
1-1/3 cups diced fully cooked ham (optional)
1-1/2 teaspoons garlic powder
1/4 teaspoon ground ginger
Dash pepper
2 dashes chili powder
1 tablespoon liquid aminos
frozen peas
1 small onion
4-5 large carrots

1. Saute onion in olive oil. Once the onion is translucent, add carrots. Cook carrots until they are soft and tender. Add spices, rice, liquid aminos, and peas.

2. In a separate bowl, mix eggs. Pour egg mixture over rice and veggies. Cook until eggs are done.

3. Eat. Eat. Eat.

Peanut Butter Hummus

1/3 cup natural peanut butter
1 tablespoon fresh lemon juice
2 teaspoons tamari sauce
1 clove garlic, minced
2 tablespoons water
1 cup celery, finely chopped


Mix the peanut butter together in a bowl with the lemon juice, tamari sauce, garlic, and water until smooth. Stir in the celery and toss until evenly blended. Spread on your choice of sliced bread.

Sweet Potato Hummus

adapted from My New Roots

Sweet Potato Hummus

2 cups cooked chickpeas
3 Tbsp. lemon juice concentrate
3 small sweet potatoes
1 tsp. ground cumin
pinch of cayenne pepper (optional)
2-3 pinches sea salt
3 Tbsp. olive oil
2 cloves garlic
3 Tbsp. liquid aminos


Directions:
1. Place sweet potatoes (with the skin on) in a baking dish in a 400 F oven and bake until very soft, about 45 minutes to 1 hour, depending on their size.


2. Let the sweet potatoes cool down so that you can easily remove their skins - they should just peel off. Place them in a food processor with the remaining ingredients and blend on high to mix.

3. Serve on homemade tortillas, crackers, or vegetables.

Hard Days Night Mushroom Alfredo

1 Tablespoon olive oil
8 ounces canned mushrooms
1 - 1 1/2 tsp. garlic powder
1 can coconut milk
1/4 teaspoon nutmeg (do not leave this ingredient out)
½ -1 teaspoon black pepper
1/4 cup nutritional yeast
Dash of lemon juice
2 Heaping Tablespoons whole wheat flour mixed with ½ cup milk

Saute the mushrooms and the garlic in a pan over med-low heat.

In a separately pan, bring the coconut milk to boil over a fairly low heat. As soon as it starts boiling, add the nutritional yeast, nutmeg, pepper, lemon and remove from heat.

Mix it all together in a blender.
Blend on low until smooth.

Serve over prepared noodles.

Not Your Mom's Mac and Cheese

1 box whole-wheat elbow macaroni
2 cloves garlic
half a fairly large sized onion
1 cup nutritional yeast
1 cup rice milk or soy milk
2 tbsp. olive oil
about 7 oz can diced tomatoes - I sometimes use the whole can
1/2 tsp dry mustard powder
2 pinch chopped basil
1 tsp salt
1/2 tsp pepper

Directions

Cook the elbow macaroni according to package directions.

Dice the onion and garlic. Saute until slightly transparent. Add the rest of the ingredients and mix on low heat. Carefully place sauce in blender or vita-mix and blend until smooth.

Toss sauce with noodles, and dive right in. Man, I love this dish.

Creamy Pasta Primavera

Creamy Pasta Primavera


1 tablespoon olive oil
2 tablespoons onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 and 2/3 cup milk (We use soy - rice or almond will work as well)
1/4 cup coconut oil
1/2 teaspoon of salt and pepper
1/4 cup flour (I used wheat)
2 cups vegetables cut into small pieces - broccoli, mushrooms, cauliflower, zucchini, etc.


1. In a large saucepan, heat olive oil over low heat. Add onions, garlic, oregano, thyme and rosemary. Saute.
2. Add milk, coconut oil, salt and pepper, and flour.
3. Transfer everything to a blender (I used my vita-mix) and blend on low until smooth. Be sure to hold the lid down! No one likes cleaning things off of their ceiling :) Once blended, return to large saucepan.
4. Steam vegetables. Add to saucepan.
5. Serve over pasta. Yum!

Addictive Sweet Bean Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons liquid aminos
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese



1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.


Yields 12 burritos.

Garbanzo Bean Sandwich

1 cup cooked chickpeas
3 – 3 ½ tbsp Annie’s Natural Goddess Dressing
1 tbsp vegenaise
1 – 1 ½ tsp lemon juice
1 tsp tahini
sea salt to taste
2 tsp capers
¼ cup celery, minced
2 tbsp apple, minced


In a large bowl, mash all ingredients except celery and apples.
Stir in apples and celery.

Crockpot Fajitas

1 large onion - cut into strips
1 green pepper - cut into strips
1 red pepper - cut into strips
1 yellow pepper - cut into strips
3/4 tsp salt
1-2 cans of mild chilies
2 can beans (black or pinto) - rinsed and drained
2 all natural chicken breasts cut into strips
2 TBSP lime juice
2 TBSP Olive Oil

Combine all ingredients in a crock pot. Cook on low to medium heat for 3 hours.

Place fajitas in warm tortillas and enjoy with a nice salad!

Angie’s Signature Pan Thai Recipe

Angie’s Signature Pan Thai Recipe

2 TBSP coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
¼ cup dried cilantro

2 TBSP agave nectar
2 TBSP lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ TBSP peanut butter

½ cup peanuts
1 pkg. whole wheat noodles


Cook noodles according to directions on package.

Meanwhile - heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and peanut butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes. Add peanuts.

Serve vegetable mixture over noodles. Enjoy!

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes - cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

Melt coconut oil in a large pan. Add potatoes, onion, and seasonings. Cook on medium heat until potatoes are soft.

Or - bake potatoes in oven at 350 for an hour. Once potatoes have cooled, toss in a skillet with oil and spices. Cook until wedges are crisps. Great way to use left-over potatoes!