Marinated Carrots (Copper Pennies)

Take your favorite recipe and make it a healthier version with a few alterations!

This has always been one of my favorites. The tomato soup has many unnecessary ingredients. And a cup of white sugar is a little much.

Here's my version:...

Marinated Carrots

2 lbs of slices carrots
1 green pepper sliced
1 onion cut in thin rings
1 14 1/2 oz box or can of organic diced tomatoes
1/2 cup local honey
1/2 cup olive oil
3/4 cup Braggs apple cider
1 tbsp Braggs liquid aminos
Himalayan salt and pepper to taste

In blender or with immersion blender. Purée the can of diced tomatoes.

In large bowl mix puréed tomatoes with all other ingredients. Chill before serving.

Sweet Potato Souffle

Clean up that thanksgiving menu!! No one will know when they are eating and only tell them after they gobble it up!

Sweet Potato Casserole

6 sweet potatoes peeled and in chunks...
1/2 cup of milk of choice (I recommend coconut or almond/cashew)
2 free range eggs
1/2 cup plus 2 tbsp organic virgin coconut oil
1 tsp pure vanilla extract
1/2 cup local honey
1 cup chopped pecans
1/4 cup whole wheat flour
1/3 cup coconut sugar
1 tsp cinnamon

1. Boil potatoes in water on stove till easily pierced with fork. Drain water.
2. Mash potatoes with milk, 2 tbsp coconut oil, eggs, vanilla, honey and cinnamon till creamy.
3. Spread in a greased baking dish.
4. Mix pecans, flour, 1/2 cup coconut oil (can substitute butter), coconut sugar. Top potatoes.
5. Bake at 350 for 25-30 minutes.

So good! I could eat for dessert!

Orzo with Turmeric and Asparagus

1 cup whole wheat orzo

1 1/4 cup bone broth or chicken broth

3 cloves of fresh minced garlic

1/2 tsp turmeric 

Juice of 1 lemon

2 cups fresh asparagus cut in 2 inch pieces

2 tbsp olive oil 

Himalayan salt to taste 

1. Heat 1 tbsp of oil in pan and add orzo. Browning slightly. Add broth and turmeric and bring to a simmer. Cover and cook for approx 5 minutes. 

2. In sauté pan, heat remaining 1 tbsp oil and add garlic. Throw in asparagus and cook till tender. About 3 minutes. 

3. Toss orzo into pan with asparagus and top with fresh lemon juice. Serve immediately. 

Enjoy!

Chewy Gluten Free Oatmeal Dark Chocolate Chip Cookies

Some days just call for treats! And these made everyone VERY happy! Oat floor is very simple to make and when using gluten free it will obviously makes a great gluten free sweet!

3 cups gluten free oats

1 free range egg

1/2 cup coconut sugar

2 tbsp local honey 

1 tsp pure vanilla extract

1 stick organic unsalted butter

1/2 tsp baking soda

1 cup dark chocolate chips

1/2 tsp Himalayan salt

1. In food processor or vitamix, pulse 2 cups of oats till a consistency of flour is formed. 

2. In stand mixer, whip softened butter with sugar, honey and vanila. Beat till fluffy. 

3. Add baking soda, salt and slowly add oat flour. 

4. Add remainder of oats and chocolate and fold in with spatula. 

5. Dallop a spoon full of dough onto a  un

greased cookie sheet and bake at 325 till slightly brown on bottom. About 12 minutes. 

Makes about 30 cookies. 

Enjoy!

"Creamy" Sausage Kale Soup

Need a detox? This soup will leave you fulfilled!

1 lb of sausage (either ground or sliced)

1 chopped onion

3 fresh minced garlic cloves 

1 tbsp olive oil 

1 box (or can) of rinsed and drained white beans

2 cups chopped sweet potatoes 

4 cups bone broth or chicken broth

1 1/2 cups unsweetened coconut milk

2 cups packed finely chopped kale

Himalayan salt to taste 

For a little added heat top with sriracha 

1. Heat oil and brown sausage with onion and garlic. 

2. Drain fat. 

3. Add all other ingredients to soup pan and stir in sausage mixture. 

4. Bring to a boil and cover and simmer for at least 30 minutes. 

5. Top with sriracha for added spice!

Enjoy!

Pecan Pumpkin Granola

Store bought granola is full of sugar!!! I mean, have you checked out how much is in a serving? And let's be real, not many eat just a suggested serving of granola. Homemade is super easy and much lower in sugar! Get creative and add your favorite healthy ingredients!

3 cups gluten free oats

1 cup pumpkin seeds

1 cup chopped pecans

1/4 cup pure pumpkin purée

3 tsp cinnamon

1 tsp pure vanilla extract

1 tsp nutmeg

1 tsp ginger

1/4 cup local honey

1/2 cup coconut oil 

Himalayan salt to taste 

1. Mix honey woth melted coconut oil. Add vanilla, cinnamon, nutmeg and ginger.

2. Mix oats with seeds and pecans. Toss with oil mix. 

3. Place oats mixture in a thin layer on a baking sheet. (I like to use a silicone liner) Bake at 325 for about 35 minutes or till slightly browned. Toss throughout cooking to make sure it cooks evenly. Allow to cool completely before storing in an air tight container. 

Enjoy!

Roasted Maple Acorn Squash

1 acorn squash

3 tbsp coconut oil (or butter)

1 tsp pure vanilla extract

1 tsp cinnamon

2 tsp pure maple syrup

Himalayan salt to taste 

1. Mix melted coconut oil or butter or mix of both, with vanilla, cinnamon, maple syrup, and salt. 

2. Cut squash in half and cut in 1 inch slices. 

3. Place on a greased cookie sheet or use a silicone mat, and brush with coconut oil mix. 

4. Roast at 400 for approx 25 minutes. Flip squash to the other side and brush with coconut oil mix and cook additional 10 minutes. 

Enjoy!