Avocado oil

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Mac and Cheese!! Tasty, Vegan and Gluten Free!

Mac and Cheese Cups
Vegan, Gluten Free
Happily Serves 2

Articles Avocado oil

ALL ORGANIC INGREDIENTS

4 oz dry Gluten Free Pasta
1/4 Cup Almond or Coconut Milk
1/4 tsp Sea salt
1 TBSP Nutritional Yeast (optional)
1/4 Cup Shredded Cheddar Cheese (SoDelicious brand)
1 TBSP Butter

Preheat oven to 400.
Spray a mini muffin or cupcake tin with coconut or avocado oil. Set aside
Cook Pasta according to instructions, drain completely.
Add all other ingredients to the pot with the drained pasta.
Cook over low heat, stirring continuously, until cheese melts.

Portion into the muffin tins and press each down.
Bake 20 minutes
The cups should set up without falling apart.
Let them cool at least 15 minutes before removing.

Cauliflower Sage Hashbrowns

C

Dairy Free, Gluten Free

Happily Serves 4

ALL ORGANIC INGREDIENTS 

1 Head of Cauliflower or 2 Cups Cauliflower Rike

1 Egg or egg replacer

¾ Cup Shredded Cheddar Cheese (I used So Delicious Brand)

¼ tsp Garlic Powder

½ tsp Salt

1/8 tsp Sage

Optional:

1/8 tsp White Pepper

If you are using an egg replacer:

Mix 1 TBSP Gelatin, ground chia or flax seed with 3 TBSP water and let sit about 2-3 minutes to “gel”.  

Grate Cauliflower or use Cauliflower rice.

Steam for 5-7 minutes or place in Airfryer for about 5 minutes.

Place in Paper Towel or Cheesecloth to Remove Excess Water

Add all Ingredients in bowl, mix well.

Spray coconut or avocado oil on a backing sheet or square bar pan.

Form into rectangle shape and place on baking sheet of choice.

Bake on 400° for about 15 minutes.  

For extra crispy add to air fryer for up to 5 more minutes, or keep in oven and turn on broiler for 5 minutes. 

Cauliflower Fried Rice

Vegan, Gluten Free

Happily Serves 6

ALL ORGANIC INGREDIENTS 

2 Cups Cauliflower Rice 

2 TBSP Avocado Oil

1 Small Yellow Onion

1 Cup Peas and Carrots 

1/4 cup Broccoli 

3 TBSP Coconut Aminos

Sea Salt 

Pepper

1 Garlic Clove

1 Egg

Cut/Mince Garlic, let sit 5 minutes.

Heat avocado oil in skillet on medium/high heat.

Saute onions until tender, about 5 minutes.

Add peas, carrots and broccoli, steam 3 minutes.

Add cauliflower, mix with vegetables and sauté another 2 minutes.

Add Coconut Aminos.

Slide the rice to one side of the pan and scramble the egg on the other side.

Once the egg is cooked, mix in with the rice and add additional aminos (to taste preference)

Add salt, pepper and garlic.

Cooking class Recipes. Gluten Free Goodness!!!

Gluten Free Cooking Class details!

We had a great time learning how to keep our favorite flavors and enhance them with better quality ingredients.  I absolutely love educating clients on how food is supposed to taste!  I love how surprised they get when it “tastes good”! Here’s what we learned this month…

 

 

Fresh Cranberry Salsa

Vegan, Gluten Free,  Refined Sugar free

Happily serves 18-24

Avocado oil coconut oil

ALL ORGANIC INGREDIENTS 

12 oz package fresh cranberries

1/4 Cup green onion

1/4 Cup cilantro

1 Jalapeño pepper

1/2 Cup Coconut Sugar or monk fruit

1/4 tsp Cumin

2 TBSP Lime or lemon juice 

Dash Sea salt

Chop the cranberries in the food processor and the rest by hand.

Mix together and enjoy!

 

 

Raw Pumpkin Pie

Vegan, Gluten Free

Happily serves 8

ALL ORGANIC INGREDIENTS 

food processor Himalayan

Crust

1 cup soaked dates 

1 cup pecans 

I cup walnuts

1/8 teaspoon of Himalayan salt

To make the crust

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

Filling

4 Cups Fresh Pumpkin

1 Cup soaked dates

4 TBSP Softened coconut oil or coconut cream 

1/3 cup Maple syrup (can sub coconut nectar)

2 TBSP Pumpkin pie spice 

To make the filling

Add pumpkin to the food processor until smooth. 

Add the other ingredients and process until smooth.  

Blend on the highest setting until It is smooth like the cooked version of pumpkin pie.

Transfer the filling to your pie crust and let refrigerate for a few hours. 

You can used canned pumpkin, but fresh pumpkin is much better tasting. 

 

 

Sweet Potato Quinoa Cranberry Stuffing

Gluten Free, Dairy Free, Vegan Option

Happily serves 4-6

Avocado oil coconut oil

ALL ORGANIC INGREDIENTS 

1 Cup Tricolor sprouted quinoa

2 Purple Sweet potatoes

1 TBSP Avocado Oil 

1/2 Red onion

1/2 Yellow onion 

1 Garlic clove

2 tsp Cumin

3 TBSP Chopped parsley

1 1/2 Cup Bone broth (or veggie broth if you are Vegan)

Himalayan Sea Salt & White Pepper to taste

1/2 Cup cranberries

Optional: 1/4 Cup pecans

Preheat oven to 375  

Cut or press garlic and let sit 5 minutes.

Rinse Quinoa.  Heat bone broth, add quinoa and simmer for about 15 minutes until liquid is absorbed.  Do not over cook.  

Remove from heat and let cool.

Bake/roast sweet potatoes, onions and garlic for about 15-20 minutes or until soft.

Chop Cranberries.

Combine sweet potatoes and onions with avocado oil.

Stir in cumin, cranberries, parsley, salt and pepper.  

You can bake it together for 10 mins or eat cold.

Pumpkin Pie- Vegan-Gluten Free and still fabulously delicious

Jodi’s Liminal Pumpkin Pie Bars

Vegan, Gluten free

Happily serves 8

 

ALL ORGANIC INGREDIENTS 

CRUST

1 Cup soaked dates 

2 Cup walnuts

1/8 teaspoon of Himalayan salt

 

To make the crust:

Add the nuts to the food processor and blend until they are like a rough flower then add the dates and salt.  

Pulse together until it becomes a lumpy ball and then press into the bottom of a pie dish and refrigerate. 

FILLING

2 Cups Pumpkin (fresh or canned purée)

3/4 Cup Monk Fruit

1/2 Cup Almond Butter

2 Egg replacers

1 tsp Cinnamon 

2 tsp Allspice or Pumpkin Pie Spice

1/2 tsp Himalayan Sea Salt

Preheat oven 325.

Prepare a 8×8 pan with Parchment paper or spray with avocado oil.

To make the Filling:

Combine ingredients and whisk until completely smooth.

Pour over baked Crust and bake for about 50-60 minutes.

Cool at Room temperature and then refrigerate.

Serve with Coconut Whip if desired.

Cooking Class on Air Fryer

Such a fun Class! So simple, so easy, so Fast!  You really can make good food, that is healthy, that tastes better than you ever imagined!  I hold classes so you can taste and see how simple meal prep ideas can be.  You can cook.  You can reach your health goals without boring food.  Food is supposed to be enjoyed so let me teach you how to not be afraid of the kitchen!

Fried Zucchini spirals.  Slice them different and you have chips!

Spring rolls…keep it veggies or add meat.

Fried Bananas with Maple butter…endulgence dessert!

Honey Maple Carrot chips…with and without sugar.  Keep your carbs low by substituting carrots or root veggies for potatoes or startches.

Air frying is like convection oven cooking.  It blows the air around and evenly cooks your food.  The shorter the cook time, the least amount of nutrients lost.

Frying with oil destroys properties and turns to trans fats.  Use healthy  high heat oils such as Coconut oil and Avocado oil.

Costco has many Organic foods, the maple sausage with a pork free casing was a major hit!

Look under my recipe tab for individual recipes and click on the amazon link if you want to get an air fryer and get started cooking light and healthy!

 


Pumpkin Seed Dip

Pumpkin Seed Dip 

Vegan, GF, Paleo
Happily serves 6-8

ALL ORGANIC INGREDIENTS

5 ounces Raw pumpkin seeds
2 TBSP Avocado oil
1/2 cup finely chopped shallots

1 large jalapeno, finely chopped

3 garlic cloves, chopped (let sit 5 min)
1/4 Cup Parsley

1/4 Cup Cilantro

Juice of a lime

1 TBSP Extra-virgin Olive oil or Avocado oil

1/4 tsp finely grated orange zest

2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
Blend seeds in a food processor.
Cook shallots & garlic in the avocado oil.
*Add Sea salt and pepper, let cool.*
Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
Add shallot mix when cooled, mix thoroughly
Sea salt to taste.

Variation: Can also be used a spread in a lettuce wrap.

Honey Ginger Dressing

Honey Ginger Dressing
GF, Paleo
Happily serves 2

ALL ORGANIC INGREDIENTS

1 Tbsp Avocado Oil
Zest of 1 lime
2 Tbsp coriander
1 tsp minced fresh ginger
2 Tbsp Raw honey
1/4 tsp black pepper
2 Tbsp Coconut Aminos

Mix all ingredients.
Shake before serving.

Lemon Sautéed Spinach & Quinoa

Lemon Sautéed Spinach & Quinoa 
Vegan, Vegetarian
Happily serves 4

ALL ORGANIC INGREDIENTS

1 bag spinach
¼ Cup pumpkin seeds
1 Cup tri color Quinoa, cooked
3 garlic cloves, chopped
1/2 chopped yellow onion
1 TBSP of Avocado oil
1 lemon, juiced
Salt and pepper to taste

Pre-heat cast iron pan over medium heat.
Saute chopped garlic and onion, remove and keep aside.
Add a portion of the baby spinach to the pan, stir frequently continuing to add spinach until entire bag is added.
Steam spinach until soft bright green (only takes about a minute.)
Remove from heat! Drain off water!
Stir in Quinoa, oil, spinach, garlic, onion, and pumpkin seeds
Sea Salt and pepper to taste .
Squeeze a bit of fresh lemon juice over spinach before serving.

Sriracha Aioli

Sriracha Aioli
Vegetarian, Gluten Free

Happily Serves 3-4

ALL ORGANIC INGREDIENTS

3/4 Cup Raw Cashews
5  Garlic cloves, minced
1/4 Cup water
1-2 TBSP Avocado oil
1 tsp Maple syrup
1 TBSP Lime juice
Sea salt + black pepper to taste
1 tsp Sriracha (or other hot sauce), plus more to taste
Pinch each chili powder, smoked paprika, and ground cumin

Optional: 1/2 tsp Nutritional yeast (for a little cheesiness)

Place cashews in a bowl and cover with boiling hot water.
Let set, uncovered, for about 1 hour or until very soft, drain thoroughly and Rinse.

Add cashews to the blender or food processor with fresh garlic, water, 1 Tbsp Avocado oil, maple syrup, lime juice, salt, pepper, Sriracha, and spices.
(Nutritional yeast is optional.)

Blend on high until creamy and smooth.

Add more water if it’s too thick.