Garden Vegetable Herb Bake

I get so spoiled during the summer by the availability of yummy vegetables and easy meals right out the back door!

4 tomatoes thinly sliced 

2 zucchini thinly sliced

2-3 yellow squash thinly sliced

1 sweet onion thinly sliced

1 tbsp olive oil

2 tbsp fresh oregano

2 tbsp fresh basil

3 fresh garlic cloves minced finely 

1/4 cup freshly shredded mozzarella cheese

Himalayn salt to taste

Layer 1/2 tomatoes, zucchini, squash and onions. Top with 1/2 the oregano, 1/2 the minced garlic and 1/2 the olive oil. Season with salt. Later the remaining vegetables and top with garlic, oregano and oil. Cover and bake at 375 for about 45 minutes. Top with cheese and bake additional 5 minutes. Serve with fresh basil

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Homemade Sriracha

I got this recipe from a dear friend and have adjusted to my preferences. It makes a good bit and you can save for later use by canning, but if your like me, I put sriracha on anything and just store in a large container in the fridge. 

1 1/4 cups peeled garlic cloves

1 lb of red jalapeños. Sliced and most seeds removed. Leave more for more spice. 

2 1/4 cup rice wine vinegar 

1/4 cup local honey

2 tbsp Himalayan salt

2 tbsp fish sauce

Place all but fish sauce in a large pan and bring to a simmer till mostly cooked together. About a hour. Add fish sauce and use an immersion mixer to get a finer consistency. Store in fridge. 

Whipped Coconut Cream

YES! This is every bit as yummy as whipping cream but absolutely not the same to your bottom. 

1 can organic coconut milk

3-4 tbsp stevia in the raw or sugar. Use your preference. Stevia just keeps it very low calorie. 

1 1/2 tsp pure vanilla extract

Allow the can of coconut milk to refrigerate for 24 hours. When you open, the top with be hard and separated from the water at bottom. With a spatula, take hardened layer out and place in your bowl. Leave the water for later use in a yummy smoothie. Add stevia and vanilla and whip just like you would heavy whipping cream on a high speed. ENJOY!

Strawberry Muffins

When strawberries are in season, it makes it hard to EVER purchase grocery store berries again. They are like candy. No added sugar of course. 

1/4 cup softened organic butter or coconut oil

1 free range egg

1 tsp pure vanilla extract

1/2 tsp Himalayan salt

1 1/2 tsp baking powder

2/3 cup coconut sugar

1 cup of milk of choice

1/4 cup flax meal

1 1/2 cup whole wheat flour

1 cup chopped fresh strawberries

1/-2 tbsp pure cane sugar (optional)

1. Whip butter/coconut oil wilth vanilla, egg and sugar. 

2. Add baking powder and salt. 

3. Slowly adds milk. 

4. Mix flax and flour then add to milk mixture. 

5. Fold in strawberries and fill greased muffins tins 3/4 full of batter. (Optional:  add can sugar to tops 1/2 way through baking)

6. Bake at 350 for 15-20 minutes or till done. 

Spicy Buffalo Chicken Salad

I adore anything spicy. If it has sriracha sauce, I am in. 

3 organic chicken breasts cooked

3 stalks of celery

1/4 cup purple onion

1-2 tbsp sriracha sauce

2 fresh garlic cloves

1 cup plain organic Greek yogurt

Himalayan salt to taste

Throw all ingriedients in food processor and pulse till you get your desired consistency. I prefer this method because it gets te chicken shredded very finely. If you prefer chunky, hand chop everything.  

Top with fresh blue cheese if desired.  

Chia Seed Pudding

Dessert or breakfast. Snacks or just because. It's delicious. And packed full of protein, fiber and omega 3. 

1 cup unsweetened (homemade if possible) almond or coconut milk

1/4 cup chia seeds

2 tbsp organic plain Greek yogurt

1-2 tbsp local honey 

1 tsp almond extract

2 tbsp unsweetened shredded coconut

Mix together and chill slightly before serving. The chia seeds with expand to form a pudding like texture. Serve with fresh berries, nuts, cacao nibs, coconut, etc. 

I usually double recipe.

 

Peanut Butter Dark Chocolate Whole Wheat with Flax Cookies

These went down tonight. They were as easy to make as they were to consume. 

1/2 cup softened organic butter

1 free range egg

1/2 cup all natural peanut butter 

1/4 cup coconut sugar or cane sugar

1/4 cup local honey

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pure vanilla extract

1 cup stone ground wheat flour

3 tbsp flax meal

1/2-1 cup dark chocolate chips

1. Whip butter, egg, sugar, honey and vanilla. Slowly add flour, baking soda, baking powder and flax. 

2. Fold in chocolate chips. 

3. Place a tbsp on ungreased cookie sheet and bake at 350 about 10-15 minutes. 

Makes about 3 dozen.