Selah’s Horseradish Hummus

INGREDIENTS

- 2 15-ounce cans organic chickpeas (garbanzo beans) drained

- 1/4 cup tahini

- 1/4 cup of extra virgin olive oil

- 1/3 cup lemon juice

- 2/3 cup hot water

- 1/2 cup prepared horseradish

- 6 cloves garlic chopped

- 1.5 teaspoons sea salt

DIRECTIONS

Add ingredients to a blender or food processor and blend until smooth then serve with veggies or seed crackers! 

Mediterranean bowl via Selah

2 people 

INGREDIENTS

-Medium wild caught pink shrimp (frozen, uncooked) 5-6 shrimp per bowl 

- 1 medium cucumber diced 

- 3 organic vine ripened tomatoes sliced 

- 1 can organic chickpeas

- 1 2.25 oz can of sliced black olives 

- 1 pack of organic brown rice or quinoa 

- feta cheese sprinkles 

- extra virgin olive oil (drizzle on top of bowl) 

- 1 tbsp. minced garlic 

- 1 tbsp. ghee 

-sea salt & pepper 

- (optional: tzatziki) 

DIRECTIONS

1. Let shrimp thaw according to directions on bag 

2. Chop cucumber and tomatoes and set aside 

3. Drain chickpeas and olives and set aside 

3. Add ghee and minced garlic to skillet over medium heat. Season shrimp with sea salt and pepper and add to pan. Cook for about 4 mins per side. 

4. Microwave rice or quinoa pack according to instructions 

5. Beginning with rice /quinoa on the bottom assemble your bowl with all listed ingredients 

6. Drizzle with extra virgin olive oil 

7. Add tsp. Of tzatziki 

Sweet Potato Quinoa Chili via Mara Taffe

INGREDIENTS

option to add ground beef or turkey - makes 8 servings

3 cups diced sweet potato about 1 large

1 cup diced red onion about 1 medium

1 cup diced bell peppers about 1 large

3 garlic cloves minced

1 15 ounce can of organic black beans 

1 28 ounce can of diced tomatoes

2-3 cups of vegetable broth/stock

1/2 cup uncooked quinoa OR cooked—can add cooked into pot during last 30 mins 

1-2 tablespoons of chili powder

2 teaspoons of cumin

2 teaspoons of paprika

1 teaspoon of coriander

1/2 teaspoon of cayenne 

Salt & pepper to taste

DIRECTIONS 

Steps Using Crockpot 

-Chop veggies 

-Add 1-2 tsps of olive oil to crockpot 

-Add onions and garlic on bottom 

-Then add all other ingredients and spices to pot. Turn on high and cover for 3.5-4 hours stirring occasionally 

-Add 1/2 cup of water if too thick and stir 

-If using ground meat. Cook in a pan until lightly browned and add to crockpot with all other ingredients. 

Minestrone Soup via Selah

INGREDIENTS

Recipe is made using a large soup pot 

2 tbsp olive oil 

Low sodium chicken stock (8 cups) 

3 cloves of chopped garlic

3 peeled carrots chopped 

3 celery stalks chopped 

1 yellow onion diced 

1 red potato chopped

1 can of organic cannellini beans (drained) 

1 small can of tomato sauce (8 ounce) 

1 & 1/2 cups escarole chopped 

1/2 cup GF brown rice pasta shells 

Seasonings: sea salt, pepper, Italian seasonings 

Option: 2 organic skinless chicken breasts

DIRECTIONS 

-Add olive oil to soup pot 

-If using chicken, add chicken breasts, let them brown/cook through and remove to dice 

-Add addition tsp. Olive oil as you add carrots, onions, celery, garlic 

-Simmer on low-medium heat until soft 

-Add stock/broth, drained beans, tomato sauce, and potato. Stir 

-Season with sea salt, pepper, or Italian seasoning as you desire 

-Cook on medium heat for 1.5 hours stirring as needed 

-Add in escarole and cooked pasta

-Add cooked chicken back to pot 

-Let simmer uncovered for 30 mins 

-Serve and enjoy! 

Korean Style Kimchi-Bowl via Caroline

INGREDIENTS:

- White or Brown rice (Leftover takeout rice works great too!)

- 1-2 Hard, soft, or over-easy eggs

- Cucumber (chopped or cut into spears)

- Pickled Onions

- Kimchi or pickled Veg of choice (I love Sunja’s Kimchi or Hawthorne Valley Ginger Carrots for probiotics and flavor)

Optional add-ins

- Sesame seeds or Trader Joe’s Everything But the Bagel Seasoning

- Additional vegetables of choice: cooked sweet potato, bok choy, shallots... a great opportunity to use up any stragglers left in the fridge!

- Soy sauce

- Gochunjang (Korean hot pepper paste)

- Green onions for garnish

DIRECTIONS:

1. Cook the rice according to the package. To reheat leftover rice, I like to sauté in a pan to warm it up a bit and keep it from getting soggy. You can also microwave for 10-12 seconds if you’re in a hurry. Remove from heat.

2. Prepare the egg(s) to your liking. A soft boiled, jammy egg is customary to this Korean dish— but any style will go great with this recipe.

Here’s a soft-boiled egg recipe I use:

1. Place the eggs in a pot and add water until the eggs are completely submerged. Place over medium-high heat, and bring to a boil. Lower to a gentle boil and cook for 6 minutes.

2. Drain the water, and run the eggs under cold water. Let cool slightly, then crack and peel the eggs.

3. Clean, chop, and/or cook vegetables of choice and set aside.

4. Assemble your kimchi bowl. If your rice is still in the pan, reheat along with cooked veg and a few teaspoons of soy sauce. This will help the flavors meld together.

Add egg(s), kimchi of choice and pickled onions if that’s your thing. Garnish with sesame seeds and enjoy!

Shawn’s Blackened Salmon & Mango Salsa

INGREDIENTS:

2 lbs of Salmon

Salsa

2 mangos chopped 

1/2 red bell pepper diced 

1/4 red onion diced 

1/2 cucumber diced 

1/2 jalapeño remove seeds & chop   

Salt and pepper to taste 

Sprinkle fresh cilantro 

Squeeze fresh lime juice 

Let it chill in fridge 

Side Salad

Use what’s left of the cucumber, red onion, red pepper, shredded carrots, spring mix, Kalamata olives, and dress with Balsamic vinaigrette  

DIRECTIONS:

Salmon prep

Drizzle olive oil on both sides (1/4 tsp) 

Cover both sides with blackening seasoning

Tbsp. Of avocado oil on skillet 

Let skillet get hot before adding salmon filets 

Cook for about 5 mins each side starting with bottom-down first 

 Shawn loves the refreshing taste of the salsa paired with the salmon! Great for summer. 

Healthy Spinach & Artichoke Dip via Kylie

INGREDIENTS
2 tbsps avocado oil 

½ medium onion (chopped )

3 garlic cloves chopped 

6 ounces fresh spinach (chopped)

1 15oz can artichoke hearts 

drained and chopped 

1 4oz container kite hill chive 

dairy free cream cheese 

½ C avocado oil mayonnaise 

3 tbsp nutritional yeast 

½ tsp onion powder 

½ tsp garlic powder 

½ tsp salt 

¼ tsp crushed red pepper flakes (optional) 

8 oz can diced water chestnuts (drained)

DIRECTIONS:

1. Preheat oven to 375 degrees. Heat avocado oil in a skillet over medium heat.

2. Chop onion, add to skillet and saute over medium heat for 7 minutes or until translucent and soft. Add garlic to pan and cook for 30 seconds to 1 minute until fragrant, be careful not to burn. Add in spinach and cook until wilted, stirring often.

3. Mix in artichoke hearts. In a separate bowl, mix together cream cheese, mayonnaise, nutritional yeast, onion powder, garlic powder, salt and crushed red pepper flakes. Fold in water chestnuts.

4. Combine cream cheese mixture with spinach and artichokes.

5. Transfer to baking dish and cook at 375 for 40-45 until hot. Serve with siete grain free tortilla chips, simple mills almond flour crackers or carrot sticks. May serve hot or cold. Also can be used as a stuffing for spinach and artichoke stuffed chicken breasts.

Meg’s Caprese Orzo Salad

INGREDIENTS
1 pound whole wheat organic orzo
8 ounces mozzarella block//container mozzarella pearls
1 container super sweet tomatoes
1/2 red onion
1/2 c fresh basil

Dressing:
1/4 C EVOO
1/4 C balsamic vinegar
1 T Dijon mustard
1 T honey
1 garlic clove minced
1/4 tsp pepper
1/2 tsp salt

DIRECTIONS

1. Cook orzo as directed on the box. Drain and let sit for 15 minutes.

2. Add mozzarella pearls or finely chopped mozzarella to orzo.

3. Cut cherry tomatoes in half and add to the mixture. Chop 1/2 red onion finely and add. Chop 1/2 c fresh basil finely and stir.

4. Place all ingredients for dressing in a dressing shaker or small mixing bowl and shake/mix until you get a thick balsamic dressing consistency.

5. Pour all of the dressing over the orzo mixture and stir until evenly coated. Served cold or at room temp!

Chicken Bruschetta via Megan

INGREDIENTS
1 lb chicken
4-6 thinly sliced mozzarella cheese slices
3 Roma tomatoes
1 T Balsamic glaze
1 T EVOO
1/2 T Balsamic Vinegar
3 garlic cloves
1/4 red onion
1/4 cup chopped fresh basil
1/4 tsp cracked pepper + 1/4 tsp cracked pepper
1/2 tsp salt + 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

DIRECTIONS

1. I prepare the bruschetta first and let it chill while I do the chicken.

2. Prepare the Bruschetta by. chopping 3 Roma tomatoes, 1/4 cup chopped fresh basil, 1/4 red onion finely chopped, 3 garlic cloves minced, 1 T of EVOO, 1/2 T balsamic vinegar, 1/4 tsp cracked pepper, 1/2 tsp salt - mix all together and chill in fridge.

3. I cut my chicken in 4-6 very thinly sliced breasts, season with salt/pepper/garlic and onion powder on both sides - grill for 3 minutes each side on medium heat until fully charred and cooked in center.

4. Melt mozzarella cheese on each chicken breast (you can do this on grill or put in oven at 350/375 for 5 mins) and then prepare on a plate with 1-2 tablespoons of bruschetta on each chicken breast with a drizzle of balsamic glaze.

Chickpea Pasta Salad via Holly @dietitianholly

Ingredients:

1 box (8oz) of your favorite Banza Pasta (I love Rotini for pasta salad)

1 can (15.5 oz) chickpeas, drained and rinsed

3 mini-English cucumbers, diced

2 Roma tomatoes, diced

¼ red onion, diced

10 Kalamata olives, diced

¼ cup parsley, chopped

Italian Dressing 

1/3 cup extra virgin olive oil

2 Tbsp red wine vinegar

1 lemon, juiced (3 tbsp)

2 cloves garlic, peeled and minced

1 tsp dried oregano

Salt and pepper

DIRECTIONS

Cook pasta according to the instructions on the box. 

1. While pasta is cooking, make the dressing. Combine olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper in a mason jar. Give it a good shake. 

2. Once cooked, drain pasta in a colander and rinse with cold water. Transfer to a large mixing bowl. 

3. Add the chickpea, cucumbers, tomatoes, red onion, olives, and parsley. 

4. Pour the dressing over the mix and toss to combine. Add more olive oil, lemon, salt or pepper as needed. 

5. Enjoy! 

Sloppy Jane via Kristen

Ingredients:

1 tablespoon extra virgin olive oil
1 cup yellow onion, finely diced
1 cup green bell pepper, finely diced
2 cloves garlic, minced
1 pound lean ground beef (turkey works too)
2 tablespoons tomato paste
1 tablespoon yellow mustard
1/4 cup coconut animos
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon chili powder

1. Heat oil in a large skillet and add onions, bell pepper and garlic.
2. Add ground beef or turkey, season with salt and pepper and cook through
3. Add the tomato paste, mustard, chili powder and red pepper flakes to the skillet and cook until well combined
4. Pour in the coconut animos and stir until it has reduced
5. Serve mixture in lettuce wraps, in a low carb wrap or over rice.

Notes
*I sometimes go heavier on the tomato paste and mustard to add more flavor.
* If you want more veggies, sometimes I add in mushrooms or broccoli too.

Buffalo Shrimp Tacos via Ashley

Ingredients for 2 servings:

Fresh raw and deveined shrimp

1/2 cup hot sauce

1 Tbsp of ranch or Brianna’s dairy free ranch made w/ avocado oil

Garlic pepper

Butter lettuce

1 avocado (chopped)

1 tomato (chopped)

Shredded cabbage

Optional: black beans

1. Rinse shrimp and remove tails

2. Add hot sauce, ranch, and garlic pepper to shrimp and mix in bowl

3. Sauté shrimp in pan (about 8 minutes)

4. Drain and rinse black beans (soak beans >10 minutes to optimize digestion)

5. Fill each butter lettuce cup with: shredded cabbage, 2-3 shrimp, black beans, avocado, tomatoes

6. Drizzle with hot sauce

POKE BOWLS  via @earthyeatss

Ingredients:

• 1 cup sushi rice (substitute brown rice, wild rice)

• chopped protein of choice (I love fresh tuna, but salmon and tofu work great too)

• edamame

• diced cucumber

• sliced avocado

• shredded purple cabbage 

• diced red onion 

• scallions to garnish

• cilantro to garnish

• sesame seeds to garnish 

1. Cook sushi rice according to package.

2. While rice is cooling in refrigerator, dice/chop all remaining ingredients.

3. Assemble your bowl with rice at the bottom and then top with protein and veggies.

4. Drizzle with light mayo, sriracha, & coconut aminos.

5. Top with a sprinkle of scallions, cilantro, & sesame seeds.

6. ENJOY!