Naturopathic Doctor Approved Recipes - many more to come!

2 potatoes, peeled and finely diced

1 cup shredded carrots

1 onion, diced finely

3 stalks of celery, chopped with the leaves

2 tbsp olive oil

2 cups chicken broth

1 ½ cups coconut or almond milk

Up to 1 lb shrimp (uncooked or cooked), cut into halves or thirds if large

1 lb scallops

½ tsp gluten-free Worcestershire sauce

¼ tsp sea salt

1 tsp chives

1/2 tsp thyme

2 strips nitrite-free bacon, cooked and crumbled

Sautée potatoes in oil in a large saucepan or extra deep skillet for about 5 minutes. Add carrots and onion. Continue sautéing until onions are translucent (about 5 minutes more).

Add chicken broth and then gradually add in coconut/almond milk.

Heat over medium heat until mixture is thick and bubbling.

If adding uncooked shrimp, add now and cook for about 5 minutes. (Cooked shrimp would be added later)

Add scallops, Worcestershire sauce, salt, chives and thyme.

Cook over medium low heat until potatoes are adequately softened and chowder is thick and tastes like, well, chowder. Scoop out some of the vegetables, purée them and add them back as thickener.  Add bacon and if adding cooked shrimp, add now and continue cooking over medium low heat just until heated through.

Serve and enjoy. Makes about 4 servings.

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Autumn Pork and Apple Stew

Servings: 6 to 8
Ingredients:

2-1/2 lb lean stewing pork, such as shoulder, cut in 1-inch cubes
1/3 cup gluten free flour
1 tsp salt
1/4 tsp pepper
1/4 cup olive oil
8 thin slices prosciutto or nitrite free bacon, chopped
3 onions, chopped
5 cloves garlic, minced
2 cups apple cider
1 tsp dried rosemary, crumbled
1/2 tsp dried sage
5 large cooking apples (such as Northern Spy), peeled and thickly sliced
3 cups diced peeled rutabaga
1 large tomato
1/2 cup chopped fresh parsley

Preparation:

In large bowl, toss pork cubes with flour, half of the salt and the pepper. Set aside.

In large skillet, heat 1 tbsp of the oil over medium heat; cook prosciutto, onions and garlic for 5 minutes. Remove with slotted spoon to large Dutch oven or flameproof casserole.

In batches, add pork to same skillet and brown over medium-high heat, adding more oil as needed and removing each batch with slotted spoon to Dutch oven.

Add cider to skillet and bring to boil, scraping up any brown bits from bottom of pan; pour over pork . Stir in rosemary, sage, remaining salt, 3 of the apples and rutabaga. Cover tightly and bring to boil. Transfer to 350°F (180°C) oven; bake, stirring occasionally, for about 2 hours or until pork is very tender. (Stew can be prepared to this point, cooled, covered and refrigerated for up to 1 day; reheat gently before continuing.)

In small, heavy skillet, heat 2 tsp oil over medium-high heat; sauté remaining 2 apples until tender-crisp, about 3 minutes. Peel, seed and chop tomato. Stir into cooked stew along with sautéed apples and parsley.

Slow-Cooker Pork and Apple Stew:
Finely chop onions and cook with prosciutto and garlic as directed, transferring to slow-cooker. Brown pork as directed, transferring to slow-cooker. Complete recipe as directed, but using only 1 cup (250 mL) cider and transferring all to slow-cooker; cover and cook, without stirring, on Low for 8 to 10 hours or on High for 4 to 5 hours. Finish as above to serve.

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Stuffed Eggplant
 
1 eggplant
2 garlic cloves, minced
1 zucchini, chopped
4 mushrooms, chopped
1/2 cup celery, chopped
1 cup mozzarella cheese or mozzarella flavoured rice cheese, grated (optional)
1 cup tomato sauce
3 tbsp olive oil
1 medium onion, chopped
2 eggs (these can be left out if trying to avoid eggs)
1 tbsp dried thyme
 
Cut eggplant in half lengthwise, do not peel. Hollow out centre of eggplant leaving about 1/2 inch of flesh in the shell and set aside. Layer cut out centre with liberal amounts of salt, put a weight on top and let sit for 1 hour to extract the bitter juices. Parboil hollowed out halves for 5 minutes. Next, rinse salt off the eggplant centre and chop it. In a large frying pan, combine olive oil, eggplant centre, garlic, mushrooms, onion, zucchini and celery. Sauté until translucent. Transfer to a mixing bowl. Add eggs (if using) and thyme. Mix well. Fill eggplant halves halfway with cooked mixture. Sprinkle with grated cheese. Add remaining stuffing and top with grated mozzarella, sauce and more grated cheese. Place in a baking dish and bake at 350 degrees for 45-60 minutes, until tender.

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Ratatouille

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley or 2 tablespoons of fresh parsley
1 teaspoon dried basil or 2 tablespoons fresh basil
1/2 teaspoon dried oregano
1 eggplant, cut into 1/2 inch cubes
salt to taste
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Directions:
1. Cut eggplant into 1/2 inch cubes, layer eggplant and salt in a colander so that most of the eggplant has salt on it, weigh down the top with a plate to extract bitter juices from the eggplant. Let sit for one hour then rinse the eggplant before proceeding.
2. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley, basil, oregano and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.
4. Spread eggplant mixture evenly across bottom of prepared casserole dish. Spread zucchini in an even layer over top. Lightly salt. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt.
5. Bake in preheated oven for 45 minutes.

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Baked Carrots, Turnips and Rutabagas

2 large carrots, sliced them
1 medium turnip, cut in 1" cubes
1 medium rutabaga, cut in 1" cubes
1/4 cup veggie broth
1 Tbsp. apple juice
1 Tbsp. honey
1 tsp. grated lemon rind

Preheat oven to 350. Grease a 2 quart casserole dish. Arrange veggies in dish. In small bowl combine broth, apple juice, honey and lemon rind. Drizzle over root veggies. Cover with aluminum foil and bake till tender, about 40-50 minutes.

Sweet Potato and Turnip Soup

1 leek
1 medium red onion
1 large turnip
3 sweet potatoes
1 tbsp fresh chopped rosemary
8 cups vegetable stock
salt and pepper to taste

Cut off dark green tops from leeks, rinse very thoroughly, and dice. Chop onion, and sauté leeks and onion in the bottom of a large soup pot in a little water until soft. Peel and dice turnips and sweet potatoes, and add to soup pot. Add a little stock and stew for 5 minutes, stirring gently.
Add the rest of the stock and the rosemary, and simmer for 15 minutes, or until the sweet potatoes are fully cooked. Purée about half of the soup in a food processor or blender, and return to the pot. Season to taste with salt and pepper, heat and serve.

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Red Cabbage with Apples

2 cups apple cider
2-4 Tbsp. apple cider vinegar
1/2 tsp. allspice
1 tsp cinnamon
3 cups shredded red cabbage
1 cup grated red apple
Pinch of salt

In medium saucepan, bring apple cider, vinegar and allspice to a boil. Add cabbage, apple and salt. Simmer, uncovered for 30 minutes, stirring occasionally. Serve warm or cold.

Makes 4 servings.

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Traditional Kim Chi

Ingredients:
Head of Napa cabbage - about one pound
Sea salt
Water
Fine red chili flakes
1 tablespoon minced garlic
1 tablespoon minced ginger
3-4 green onions, sliced
2 tablespoons anchovy or fish sauce (optional)
1/2 yellow onion
1/2 ripe apple
1/2 ripe pear

Directions:
1. Separate cabbage leaves and chop into bite-size pieces.
2. Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
3. Give cabbage a good rinse to remove excess salt, then transfer cabbage to a large bowl.
4. Combine a quarter cup of fine red chili flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
5. Add minced garlic, minced ginger, green onions, and fish sauce.
6. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
7. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.
8. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
Transfer any liquid that accumulated during the mixing process into the bottle as well - this liquid will become kim chi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kim chi to sit at room temperature for 24 hours.
9. Your kim chi is now ready to eat. Refrigerate and take out portions as needed. The refrigerated kim chi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator.

Source: http://www.drbenkim.com/recipes-kim-chi.htm

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Paleo Shepherd's Pie

1 tbs. coconut or olive oil
4-6 cloves fresh garlic, chopped
3 pounds ground beef
2 cups onions chopped
2 cups carrots, peeled and sliced
2 stalks celery, chopped
1 tbs. fresh rosemary, chopped fine
2 teaspoons dried thyme
1 small can (6 ounces) tomato paste
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
6 cups (1½ L) Mashed Cauliflower

Directions

1. Preheat oven to 350°F.
2. Heat a large skillet over medium/medium-high heat. Add the 1 tablespoon of the oil and once hot, stir in the garlic, being careful not to burn.
3. Add in the ground beef and stir, combining with the garlic. Cook until the meat is browned.
4. Remove the beef/garlic mixture from the pan, then add in the onions, carrots, celery, rosemary, and thyme.
5. Cook until onions are translucent and carrots and celery softened.
6. Add the meat mixture back into the pan, and stir in the tomato paste, balsamic, and Worcestershire and bring to a simmer. Simmer until most of the liquid has evaporated off (especially if your tomatoes are really juicy).
7. Pour meat/vegetable mixture into a 9" x 13" baking pan, and with a rubber spatula spread a layer of the Mashed Cauliflower over the top, forming a solid layer of the mash.
8. Bake for 20 minutes or until the mashed cauliflower is slightly browned on top.

Source: http://paleocomfortfoods.com/in-the-kitchen/farmers-pie/

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Healthy Hamburger Hash

Ingredients:

6 strips of nitrite free bacon
1 large onion, chopped
2 medium sweet potatoes or yams, peeled and cubed (or 2 cups cubed carrots or butternut squash)
3-4 cloves garlic, minced
1 pound ground beef or other ground meat (preferably grass-fed)
2 Tablespoons coconut oil, bacon grease or lard
1-2 Tablespoons coconut flour
2 cups chopped chard, kale, spinach or other dark green leafy vegetables

Preparation:

1. Cook the bacon. While it's cooking, chop onion, sweet potato/yam/carrots/butternut squash and mince garlic.

2. Remove bacon from the pan and sauté the onions in the bacon grease first until transparent or lightly browned.

3. Add sweet potatoes/yams/carrots/butternut squash and garlic and sauté for about 5 minutes.

4. Make room in the center of the pan and add the hamburger. Brown the hamburger.

5. Meanwhile, chop the greens.

6. Once ground beef is (mostly) browned, add the coconut flour. Mix and sauté until the sweet potatoes/yams/carrots/squash are soft enough for your taste. Add in the crumbled bacon.

7. Add the greens to the pan once sweet potatoes/yams/carrots/squash are cooked. Cook another 5 minutes or less, you don’t want to overcook the leafy greens.

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Spinach Avocado and Mango Salad
 
Dressing
1/3 cup orange juice
1 tablespoon red-wine vinegar
2 tablespoons hazelnut or almond oil
1 teaspoon Dijon mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Salad
10 cups baby spinach leaves
1 1/2 cups radicchio, torn into bite-size pieces
1 bunch small red radishes, sliced
1 small ripe mango, sliced
1 yellow pepper, chopped
1 medium avocado, sliced
1. To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
2. To prepare salad: Just before serving, combine spinach, radicchio, radishes, yellow pepper and mango in a
large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.

Avocado and Asparagus Salad

2 lb of asparagus
2 medium avocados
Juice and zest of 1 lemon
2 tablespoons of olive oil
2 tablespoons of fresh parsley
1 tablespoon of fresh coriander
1 tablespoon of white wine vinegar
½ tablespoon of balsamic vinegar
1 teaspoon of fructose
1 teaspoon of fresh mint
Salt and pepper, to taste

Trim off the tough ends of the asparagus, then steam until just tender and
bright green.

Plunge the asparagus into cold water to halt the cooking time and drain
well. Set aside.

Peel the avocados then dice the flesh. Toss with the lemon juice and lemon
zest, then add to the asparagus.

For the dressing, whisk the white wine vinegar, balsamic vinegar, olive
oil, fructose, mint and parsley.

Add salt and pepper to taste, then pour over the asparagus.

Toss lightly, refrigerate and serve.

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Gingerbread Cookie Tea

2 tbsp fresh ginger root sliced

2 cinnamon sticks

½ tsp lemon or orange peel, grated

5-6 cups of water

Bring to a boil briefly then reduce to a simmer in a pot with a tight fitting lid for 10 minutes.

Add the juice of ¼ to ½ lemon and a little raw honey to a cup, add the simmered ginger, cinnamon, citrus peel decoction and enjoy.

Cinnamon Chai  
No dairy, no sugar and no caffeine, but lots of flavour

Chai Mix:
1 tablespoon whole cloves
1 tablespoon whole fennel seeds
1 tablespoon whole cardamom seeds (not in pods)
4 small cinnamon sticks, broken into small pieces

1 cup vanilla soy or rice milk
1 teaspoon honey

Stir together all chai mix ingredients. Add 1 tablespoon chai mix to a tea ball, add to soy or rice milk and bring to a boil. Remove from heat and steep for 3 minutes. Strain and stir in honey. Store extra chai mix in an airtight container. Also good over ice in the summer.

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Mulled Apple Cranberry Cider

2 cups apple cider
2 cups pure cranberry juice
2 strips fresh orange zest
1 cinnamon stick

Combine cider, cranberry juice, orange zest and cinnamon stick in a saucepan. Bring to a simmer over low heat. Simmer for 20 minutes.

Super Gluten Free, Egg Free Shortbread Cookies
Makes 8-10

1⁄2 cup grass fed butter at room temperature (or dairy free butter substitute)
1⁄4 cup cornstarch
1⁄4 cup brown sugar
3⁄4 cup sweet rice flour
1⁄2 cup assorted dried fruit, finely diced [optional]

In a large bowl, stir together butter, cornstarch and sugar. Add flour and fruit if desired and combine well. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes. Pre-heat oven to 325°F and line a cookie sheet with parchment paper. Unwrap dough and slice log into 1⁄4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.  Stores up to one week in an airtight container.

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Christmas Morning Gluten-Free Apple-Cranberry Cake
Adapted from Karina's Kitchen

Dry ingredients:
1 cup sorghum flour
1/2 cup quinoa flour
1/4 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup organic light brown sugar, packed

Wet ingredients:
2 eggs, beaten
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup rice milk with 1/4 teaspoon white vinegar
2 tablespoons honey
2 teaspoons vanilla

Add-ins:
2 cups chopped apples
1/2 cup frozen cranberries, chopped

Topping:
Sprinkle of raw sugar

Preheat oven to 350 degrees F. Grease and lightly flour a 9-inch round cake pan.

In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and
baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside.

In a smaller bowl combine the wet ingredients: eggs, light olive oil, applesauce, vanilla rice milk with vinegar, honey and vanilla.
Whisk till combined.

Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth -
but not too thin cake batter.

Add half the apples and cranberries and stir in. Reserve the rest for the top.

Scoop the batter into the prepared cake pan and smooth evenly. Press the remaining chopped apples and cranberries into the batter. Sprinkle lightly with raw sugar.

Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness.
Cool on a wire rack.

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Mincemeat Cookies
Sugar free cookies for the holidays!
Ingredients
2 cups unbleached kamut flour
1/2 teaspoon sea salt
11 tablespoons (1 1/3 sticks) cold butter, cut into small chunks
6 to 7 tablespoons cold water
1 cup walnuts or pecans
1/2 cup dried apricots or dates, chopped
1/2 cup raisins
1/2 cup shredded coconut
1/3 cup all-fruit apricot preserves
2 tablespoons unsweetened applesauce
Preheat oven to 375°F. Put both flours and salt in a food processor and pulse to combine. Add butter and pulse again, several times to blend butter and flour, until mixture resembles coarse crumbs. Add water, 2 tablespoons at a time, until a ball of dough forms in the processor. Remove and let the dough stand for just a few minutes. Divide in half and roll each half out into a rectangle, about 5 by 14 inches.

Place nuts in a food processor and pulse to coarsely chop them. Add apricots, raisins, coconut, preserves and applesauce and pulse until finely chopped and blended. Spread the mixture in an even layer on the rectangles of dough. Roll up lengthwise into logs and place seam side down on a parchment-lined cookie sheet. Bake until lightly browned, about 20 minutes. Cool for 20 minutes before carefully slicing, using a serrated knife.

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Sweet and Sour Quinoa

(Makes 4 servings. Gluten and Dairy Free Recipe)
Ingredients:
1 cup quinoa
2 cups of vegetable stock
1/3 cup raisins
1/4 cup dried apricots
1/3 cup sundried tomatoes
1/3 cup sunflower, pumpkin seeds and pine nuts, mixed
2 tbsp olive oil
1 tbsp lemon juice
A small bunch of fl at leaf parsley
A small bunch of chives

Place the quinoa in a large saucepan and pour over the stock, then cover with a lid and bring to a boil. Once boiling, reduce the heat to low and simmer gently for about 15
minutes or until the quinoa has absorbed all of the stock. Flu ff the quinoa with a fork and then set aside. Place the mixed seeds and pine nuts in a dry frying pan and heat over medium heat for around 6 - 8 minutes or until golden and toasted, shaking the pan every few minutes to stop the seeds from scorching. Finely slice the apricots and sundried tomatoes and chop the fresh herbs. Transfer the cooked quinoa to a large serving bowl. Add the raisins, apricots, tomatoes, seeds and pine nuts and herbs to the quinoa and stir together. Pour over the olive oil and lemon juice, season well and toss together before serving.

Recipe adapted from TheIntolerantGourmet.com

Breakfast Squares

2 tsp. olive oil
1 small carrot, shredded
1/4 cup finely chopped onion
1 whole scallion, chopped
1/4 tsp. ground turmeric
4 oz. firm tofu, cut in 4 pieces
1 large egg
1/2 tsp. iodized sea salt
1 tsp gluten free tamari soy sauce (optional)
5 ounces (1/2 package) frozen chopped spinach, defrosted
1 cup cooked quinoa

Preheat the oven to 325 degrees. Coat a loaf-shaped baking pan with oil. Set aside.

Heat 2 teaspoons of the oil in a small skillet over medium-high heat. Sauté the carrot, onion, scallion and turmeric until the carrot is soft, about 5 minutes. Turn the mixture into a mixing bowl.

Squeeze each piece of tofu to eliminate excess water. When it resembles cottage cheese, place it in a food processor or blender. Add the egg, soy sauce (if using) and salt. Purée until smooth. Transfer to the bowl with the cooked vegetables. Stir in the spinach and quinoa. With a rubber spatula, mix until well combined. Spread the mixture in an even layer in the prepared baking pan.

Bake 30 to 45 minutes or until firm to the touch in the center. Cool completely in the pan. Turn out onto a cutting board and cut into 4 squares. Wrap pieces individually, then place in a zip-lock plastic bag and store in the refrigerator up to 3 days or in the freezer for two weeks. Eat at room temperature or after being gently warmed in a microwave.

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Paleo Jambalaya

1 tsp coconut oil
1 cup onion, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 cup celery, chopped
4-5 carrots cut into strips
4 cloves of minced fresh garlic
1 1/2 cups fresh okra, sliced into 1/2" rounds
1 lb pork or turkey sausage (mild or spicy), cut into bite size chunks
2 cups chicken broth
1 1/3 cups salsa (mild, medium or hot depending on your taste)
a pinch or two of sea salt
1 tbsp chili powder
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fresh cracked pepper
1 16 ounce bag of frozen already cooked shrimp (thawed and drained)
1 pound of uncooked bay scallops
1/4 cup chopped fresh parsley
a lot or a little Tapatio hot sauce (optional)

Heat oil is a large saucepan or pot over medium heat. Add carrots and cook for about 4 minutes. Add onions, peppers, celery and garlic. Cook and stir until vegetables begin to soften, about 4 minutes. Add the okra and saute for 2 minutes. Add sausage and cook for 2 more minutes. Add all remaining ingredients except for shrimp, scallops and parsley. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir occasionally. Stir in shrimp, scallops and parsley and cook 5 more minutes until shrimp are warmed through and scallops are cooked.   Serve with hot sauce if desired.

Basic Caribbean Black Beans

1 Tbsp. olive oil
1 large onion, chopped medium
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 cloves garlic, minced
2 ripe large tomatoes, diced (8 oz. can diced tomatoes may be substituted)
2 (16 oz.) cans no added salt black beans, undrained
1/2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. sage
Cayenne or crushed red pepper, to taste
1/4 cup finely chopped fresh cilantro

Heat oil over medium-high heat in saucepan. Sauté onion, bell peppers and garlic until tender, about 5 minutes, stirring frequently. Add tomatoes and continue to sauté for an additional 2 minutes.

Add beans, cumin, oregano and sage and stir in gently. Season to taste with cayenne pepper, if desired. Let simmer over low heat for 10 minutes, stirring gently and frequently.

Sprinkle cilantro over beans and serve.

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Paleo Lasagna

Cauliflower Cream Puree
2 cups cauliflower
1/2 cup vegetable or chicken stock
1 tablespoon of grass fed butter or coconut oil

Meat Sauce
1 lb grass fed hamburger
3 cloves garlic, minced
1 tbsp dried oregano
1/2 tbsp Italian herbs
1 1/2 cans crushed tomatoes (these are actually more like puréed cooked tomatoes)

3 small-medium zucchini, sliced thinly lengthwise
8-10 leaves of fresh basil
1 cup baby spinach

Optional (not Paleo):
1 pkg Daiya mozzarella flavour cheese substitute
12 rice lasagna noodles

Preheat the oven to 350 degrees Farenheit.
Sauté hamburger over medium heat with garlic until browned and add herbs. Mix half of the crushed tomatoes into the hamburger. Cook the cauliflower in the stock in a medium saucepan over medium heat until soft. Add butter or coconut oil and purée in a blender or food processor until smooth.
Spread a layer of crushed tomatoes over the bottom of a 13" x 9" pan, add a layer of zucchini "noodles" (or rice noodles). Add a layer of meat sauce and crushed tomatoes, then the cauliflower purée, the daiya cheese (if using), and a layer of baby spinach. Tear up the basil leaves and spread them over the spinach. Add another layer of zucchini or rice noodles and finish with a layer of meat sauce and any remaining crushed tomatoes. The rice noodles need moisture so make sure (if you are using them) to smother them in lots of crushed tomatoes. Bake for 30-40 minutes or until the zucchini/noodles are cooked and the lasagna is bubbly.

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Slow Cooker Barbequed Pork Butt

1 3-4 lb pork butt roast (I cut mine in half to make it fit better)
2 cups celery, chopped
2 cups baby carrots
1/2 cup onions, chopped
3 cloves garlic, minced
1/2 cup rice wine vinegar
1/2 cup vegetable broth
1 cup barbeque sauce (I like Amazing Dad's BBQ sauce because it's all natural, gluten free and sweetened with honey)

Throw it all in the slow cooker, cook on low for 8 hours or on high for 6 hours and serve with a salad.

Moroccan Baked Tilapia

1 tsp olive oil
2 tsp. ground cumin
2 tsp. sweet Spanish paprika
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. ground black pepper
Pinch of cayenne pepper
1 lb. (about 4 pieces) tilapia
Cilantro or parsley for garnish

Preheat oven to 400 degrees F. Coat baking sheet with olive oil and set aside.

In small bowl, whisk together cumin, paprika, coriander, salt, black pepper and cayenne until combined. Pat pieces of fish dry with paper towels. Coat fish on both sides with olive oil, and place on the baking sheet. Sprinkle each filet liberally on both sides with spice mixture, using about one-quarter for each piece of fish.

Bake fish 12 to 15 minutes without turning, or until opaque white in center at thickest point and flakes easily. Serve immediately.

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Quick Italian Chicken with Roasted Peppers

2 red bell peppers (or use roasted jarred peppers)
2 green bell peppers (or use roasted jarred yellow peppers)
2 tsp. olive oil, plus additional if roasting fresh peppers
4 cloves garlic, chopped
1/4 tsp. red pepper flakes, or to taste
1 onion, chopped
16-oz. can no salt added diced tomatoes, undrained
1 Tbsp. dried Italian seasoning
1/4 cup fresh Italian parsley, chopped (regular parsley maybe substituted)
Salt and freshly ground pepper to taste
1 cup low sodium chicken broth
3/4-1 lb. boneless, skinless chicken breasts
1/4 cup slivered almonds (optional)

If roasting peppers, preheat oven to 450 degrees. Remove stems and seeds from peppers, cut lengthwise into eight pieces and brush pepper pieces with olive oil on both sides. Arrange on cooking sheet or baking dish, pressing down to ensure they are relatively flat and being careful to place them without overlapping.

Bake peppers for about 12 minutes. Use tongs and turn them over and bake an additional 12 minutes or until they start to char. [Note: monitor carefully since time will vary depending on how close to the heating element they are.] Set them aside uncovered.

Heat olive oil over medium-low heat in large skillet. Sauté garlic and red pepper flakes for about 1 minute. Add onion and continue cooking until translucent and tender, about 4 minutes.

Stir in tomatoes, Italian seasoning, parsley, salt and pepper, and broth.

Add chicken breasts to skillet. Increase heat to medium and simmer, uncovered for 10 minutes. Turn chicken breasts and continue simmering for an additional 10 minutes or until sauce is reduced by about half and chicken is cooked through. (Meat thermometer should read 170 degrees when inserted to center of breasts.)

Add roasted peppers to heat through, about 3-4 minutes.

Serve, ladling remaining sauce over chicken and garnish with almonds.

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Spinach Salad with Creamy Beet Dressing

1/2 cup finely chopped, drained canned beets, or vacuum-packed cooked beets (see note)
1 1/2 tsp. Dijon-style mustard
1 1/2 tsp. apple cider vinegar
4 Tbsp. fat-free, reduced-sodium chicken or vegetable broth, divided
1 Tbsp. extra virgin olive oil
Salt and ground black pepper, to taste
1/3 cup French green beans
3 cups baby spinach
2 medium endives, cut crosswise into 1/2-inch slices, about 1 cup
2 Tbsp. sweet onion, cut in very thin crescents
1 small roasted or cooked beet

For dressing, place beets, mustard, vinegar and 2 tablespoons of broth in blender and whirl until smooth, stopping to scrape down sides of blender as needed. With the motor running, pour in remaining broth, then oil. Season dressing to taste with salt and pepper. Makes 3/4 cup thick dressing. Dressing can be made ahead and refrigerated, tightly covered, for 24 hours. If necessary, before using, thin chilled dressing with additional broth and adjust the seasoning.

Cook green beans in boiling water for 2 minutes. Drain and plunge immediately into bowl of cold water. When beans are cool, drain well and set aside.

In mixing bowl, combine spinach and endive, then divide between 2 salad plates or wide, shallow bowls. Sprinkle onions over greens, then add green beans.

Cut beet crosswise into thin slices. Cut each slice into matchsticks and sprinkle over salad. Drizzle on 3 tablespoons of the dressing. Serve immediately.

Note: When buying beets in a can or jar, be sure they are not pickled.

Makes 2 servings.

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