Honey Mustard Dill Carrots

Ingredients:

1 (16 ounce) package baby carrots
2 Tbsp honey mustard (not the dressing, but the actual mustard)
1 Tbsp. fresh dill, snipped
2 tsp. unsalted butter

Directions:

1. Cover the bottom of a saucepan with a thin layer of water.

2. Place the carrots into the saucepan with the water and set over medium high heat. Bring to a steady boil.

3. Reduce the heat to low and cover the saucepan. Continue cooking on low 17 minutes or until the carrots are tender.

Favorite Veggie Dip

This recipe is SO yummy! Easy to make and the only thing unhealthy about it is the possibility of eating too much. lol

Ingredients:
1 tsp olive oil
1/3 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped
1/3 cup zucchini, finely chopped
1/3 cup celery, finely chopped
1/3 cup eggplant, peeled and finely chopped
1/3 cup fresh tomatoes, finely chopped
1 tsp fresh basil, finely chopped (dried is fine as well)
Salt and freshly ground black pepper to taste
1 tsp red wine vinegar
1/3 tsp sugar

Carrot Banana Loaf

Ingredients:

2 cups whole wheat flour
2 t cinnamon
2 t ginger
2 t aluminum free baking powder
1/2 t baking soda
1/2 t sea salt
2/3 c rapadura or sucanat
1/2 c coconut oil or melted butter
1 8 oz can crushed pineapple, drained with juice reserved
1/2 c carrot juice
1 t all natural vanilla extract
1 c carrots, finely grated
1/2 c raisins
1/2 c pecans, coarsely chopped (optional – may use walnuts)

Preheat oven to 350. Grease a loaf pan with olive oil cooking spray or butter.

Kale and White Bean Soup

Ingredients:

1 T butter or olive oil
1 onion, thinly sliced
3 cups chopped kale
1 small yam, diced
1 T paprika
1 T curry powder
1 bay leaf
4 cups chicken or vegetable broth
2 15 oz cans great Northern beans, drained
2 T red wine vinegar

Heat oil or butter in saucepan over medium heat. Add onion and cook until translucent.

Add kale and cook until wilted. Stir in yam and seasonings.

Pour in broth and bring to a boil. Turn heat down until soup is at a simmer and cook 30 minutes. Add beans to pot and cook another ten minutes. Add vinegar, sea salt and papper.

Tacos & Rice

Chick Pea Tacos

Ingredients:

2 cups or 1 can chickpeas, drained
2 cups salad greens
1/2 cup organic sour cream
1 avocado, chopped
fresh cilantro to taste
1 cup salsa
juice of one lime
one clove garlic
corn taco shells

Instructions:

Place avocado in bowl and mash. Add chickpeas, cilantro, garlic and lime juice. Add sea salt, cumin and pepper to taste.

Fill taco shells with chickpea mash, top with greens and sour cream and salsa. These are excellent with the rice recipe below.

Mexican Style Rice

Ingredients:

Apple Potato Curry Soup

Ingredients:

3 tart apples (such as Gala or Mcintosh), cored
2 large russet potatoes
2 T olive oil or butter
1 T curry powder
2 t onion powder

Cook potatoes in a 350 oven for 30 minutes. Add apples to oven and cook another 30 minutes or until all are very soft. Cool until you can handle them, then scoop out flesh from apples and potatoes into a bowl and mash.

Heat oil or butter in a saucepan and brown curry and onion powders for a few seconds until fragrant. Stir in apple potato mash and 4 cups water. Sprinkle with sea salt and pepper.

Chickpea and Butternut Squash Stew

Ingredients:

2 T olive oil or butter
1 carrot diced
1 onion diced
1/2 red bell pepper chopped
1 T cumin seeds
1 bay leaf
2 16 oz cans chickpeas, drained
1 32 oz container butternut squash soup
1 1/2 cups couscous

Heat butter or oil in saucepan over medium heat and saute carrot until soft, then add onions and bell pepper and cook several minutes more. Add cumin seeds and bay leaf.

Puree 1 c chickpeas and 1 c squash soup in blender, then add to carrot mixture along with remaining whole chickpeas and soup. Simmer 20 minutes and season with sea salt and black pepper.

Spanish Potato Tortilla

Ingredients:

2 T olive oil plus 1 t olive oil
1 lb. fingerling potatoes, thinly sliced
1 onion, thinly sliced
2 t chopped garlic
5 organic eggs

1. Heat 2 T oil in skillet over medium heat. Add potatoes, reduce heat somewhat and cook 5 minutes, stirring occasionally. Add vegetables and cook until onion is translucent. Transfer mixture to a large bowl. Sprinkle with sea salt and pepper.

2. Beat eggs in another bowl and then stir into potato mixture.

Barbequed Sweet Potato and Black Beans

By: Carrie Lauth

This is a yummy, nutritious recipe and the kids will gobble it up! Keep it on hand for those times when you need to get dinner on the table quickly.

Barbeque Black Beans And Sweet Potato

Serves 4-6, depending on their ages and appetites
Preheat oven to 400.

Ingredients:
3 Sweet potatoes, sliced
Olive oil
Salt
Garlic powder

1 can black beans, drained
1 cup BBQ sauce

Slice the sweet potatoes into 1/4″ slices and mix in a bowl with enough olive oil to cover. Place in a single layer on a baking sheet. Lightly sprinkle with salt. Sprinkle on garlic powder to your liking (I like it heavy!).

Mmm breakfast cookies

Breakfast Cookies

1/4 cup oil
1/2-3/4 cup brown sugar
2 egg whites or 1 whole egg
1 cup mashed banana
1/2 cup applesauce
1/2 cup milk
1/2 cup molasses
2 1/2 cups whole wheat flour (or other whole grain flour)
1 cup bran
1 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 cup raisins (optional)
1 scoop of vanilla protein powder

Preheat oven to 350 degrees F. Blend oil, sugar, eggs, bananas, and applesauce. Add remaining ingredients and mix well. Drop large tablespoons onto cookie sheet sprayed with non-stick spray. Bake for about 11 minutes.

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