Sunday, January 9, 2011

Pizza "crust"

1 egg, beaten
~3/4 cup spaghetti squash, cooked, chopped
~1/4 cup almond meal
shake of garlic powder
shake of dried basil

Mix together and scoop in to a medium frying pan coated with olive oil. Flatten. Cook until browned on the bottom and then carefully flip with a large spatula. When cooked through move to a cookie sheet and add toppings (pesto, red pepper, red onion, olives, mushrooms, prosciutto). Broil until toppings are done to your likeness.

Saturday, January 8, 2011

Dairy Free Pudding

1 large frozen banana
1/2 can coconut milk
1 rounded tablespoon cocoa powder

Mix together in food processor until smooth.

Friday, January 7, 2011

Cranberries and Butternut Squash

Fill a jelly roll pan with cubed butternut squash and fresh cranberries. Drizzle with melted coconut oil. Sprinkle with pumpkin pie spice and sea salt. Roasted at 375 for about 30 minutes or until soft and browned.

Thursday, January 6, 2011

Crockpot Gigantor Meatballs

Meatball Ingredients:

1.25 lb ground beef
2/3 lb Italian sausage
1 large stalk celery, minced
1 large-sized carrot, minced
2 cloves garlic, minced
1/4 of a large red onion, minced
2 eggs, beaten
1/3 cup almond meal
1 tsp dried oregano
sprinkle garlic poweder
a few turns of black pepper
dash of cayenne pepper
sea salt

Sauce Ingredients:

32 oz can Organic Diced Tomatoes
6 oz can Organic Tomato Paste
1 shake dried basil
5 cloves garlic, minced
salt & pepper

Mix together meatball ingredients by hand. Divide in to eights and make 8 gigantic meatballs. Place in a single layer in the bottom of a large oval (6 qt) crockpot. 
Mix together sauce ingredients and pour over meatballs.
Cook on low for 6-8 hours.

These were fabulous! (and HUGE) Great with spaghetti squash and a salad.

Wednesday, January 5, 2011

Roasted butternut squash, brussels sprouts and cranberries

brussels sprouts, halved (or quartered if huge)
butternut squash, cubed
cranberries, rinsed
coconut oil, melted
sea salt & fresh cracked pepper

Loosely fill a jelly roll pan with the sprouts, squash and cranberries about 2 parts sprouts, 2 parts squash and 1 part cranberries. Drizzle with melted coconut oil. Sprinkle with salt and pepper. Roast about 30 minutes or until your liking. The tart of the cranberries goes great with the sweet of the squash. Excellent with pork loin chops.

Tuesday, January 4, 2011

Wilted Spinach Salad with Prosciutto and Almonds

a little less than a pound of baby spinach
2 garlic cloves, minced
olive oil
3 sliced prosciutto, diced
sliced almonds

cook proscuitto until crispy, remove from pan
add olive oil and garlic
add spinach in batches, stirring to lightly wilt and make more room for more spinach
drizzle with balsamic and sea salt/fresh ground pepper to taste
serve sprinkled with prosciutto and almonds

A big hit with kids and adults in our house.

Saturday, January 1, 2011

Dairy Free Hot Olive-Artichoke Dip

2 15 oz cans whole artichoke hearts, drained
half a 15 oz can of black olives
1/3 cup red onion, diced
2 eggs
few good dashes of Worcestershire sauce
2 - 8 oz containers of non-hydrogenated Tofutti Cream cheese
1 cup mayonnaise 
cayenne pepper, kosher salt and black pepper to taste

In a food processor pulse together all ingredients. You may have to mix in the mayo by hand if your food processor isn't big enough (mine wasn't). Scoop in to two pie plates or small casserole dishes and top with a bread crumb/Earth balance crumble and paprika or just paprika. Refrigerate until ready to cook/serve. Cook in a 375 degree oven for 20-25 minutes or until set and bubbly.