Taco Stack
You can make a “Taco Stack” with any recipe for a taco filling but this one in particular has no beans. It’s a great recipe for those who are in the advanced stages of a leaky gut re-introduction protocol or who have a hard time digesting beans. If you don’t have a problem with them, be sure to include them. There are outstanding benefits from eating beans!
1 onion, chopped,
1 clove garlic, minced
2 medium tomatoes, chopped
1 bunch of kale, chopped (or other green leafy veggie)
2 cups corn
1 – 2 cups cooked brown rice
2 t chili powder
2 t cumin
Sea salt and pepper to taste
Saute chopped onion in a hot dry pan over medium high heat until it starts to brown. Add garlic and cook one minute. Add tomatoes and cook until juicy. Add chopped kale and 1/2 cup water. Cover, bring to boil, then turn heat down to low. Cook 10 minutes stirring periodically adding spices half way through cooking. When kale is tender, add cooked rice and corn. Salt and pepper to taste if needed. Layer between steamed corn tortillas.
Spicy Kale w/ Lentils and Quinoa
Not very pretty but delightfully delicious! This was a dish I through together when I couldn’t decide what to fix for dinner.
2 cups cooked quinoa
2 cups cooked lentils
1 onion, chopped
3 cloves garlic, minced
1 cup chopped mushrooms
3 cups chopped tomatoes
8 cups chopped kale
2 t Mrs. Dash Extra Spicy seasoning
1/4 cup pumpkin seeds, chopped
Salt to taste
Saute onion over medium high heat (dry, with no oil) until it starts to brown. Add garlic and cook for 1 minute. Stir in chopped mushrooms and tomatoes, lower heat to medium, cover and cook for 5 minutes until juicy. Add kale, cover, and cook until tender, adding a little water if need to keep from sticking. Stir in seasonings half way through cooking. When kale is tender, stir in cooked lentils and quinoa. Add pumpkin seeds and salt to taste.
Zoodles Marinara w/ Millet
Home Made Marinara
Make this sauce a day ahead so the flavors will meld and taste amazing!
1 medium onion, chopped
2 cloves garlic, minced
2 pounds vine-ripe tomatoes, chopped
1 cup chopped mushrooms
1 t oregano (use fresh if available)
1/2 cup fresh basil, chopped
Saute’ onion in a dry sauce pan over medium-high heat until it starts to brown. Add minced garlic and saute for 1 minute. Add mushrooms and tomatoes. Bring to boil. Lower heat to medium and cook for 1/2 hour to 1 hour over medium low heat. The more you cook the tomatoes, the more concentrated the sauce will be. Add fresh herbs the last 10 minutes of cooking.
Cooked Millet
Bring 2 cups water to boil in a sauce pan. Add dry millet, turn heat to low, cover, and cook for 15 – 20 minutes until tender.
Zoodles (“noodles” made with zucchini)
Spiral slice 3 medium zucchini into a large saute pan and cook over medium high heat until desired tenderness, adding a bit of water as needed to keep from sticking to the pan.
Once the “Zoodles” reach the desired tenderness, pour the marinara over the Zoodles and stir well. Mix in desired amount of cooked millet.
Note: Cooked quinoa can be used in place of millet but I prefer the hardiness of the millet.
Red Lentils w/ Cabbage and Rice
This is one of my favorite Indian dishes. It’s simple to make, although it takes about 30 – 40 minutes to get the lentil to my desired tenderness so I cook them ahead of time. Once lentils are done, everything else comes together quickly.
1 1/4 cups dry red lentils
5 cups water
1 1/2 t turmeric
2 t cumin seed
1 medium onion, chopped
2 – 4 cloves garlic, minced
1 T fresh ginger, minced (or 1 t powder)
1 – 2 jalapeno chili peppers, minced (or canned/bottled)
2 medium tomatoes, chopped
1 pounds green cabbage, coarsely grated or chopped
Boil water, add lentils, cover, lower heat to medium low and cook until tender. Stir in turmeric and continue to cook on low while preparing vegetables.
Cook cumin seeds in a hot skillet for 3 – 4 minutes until fragrant. (no oil needed) Add onion and saute until it starts to brown. Add garlic and stir 2 more minutes. Add 1/2 cup water, green chilies, ginger, tomatoes and cabbage. Cook, stirring occasionally, until cabbage is very tender. Stir in cooked lentils. Serve over cooked brown rice.
Creamy Potato Salad
Recipe from Whole Food American Favorites
A delicious spin on traditional potato salad
Cooked Potatoes:
3 pounds red potatoes, scrubbed and cut into small chunks.
Cover with water, bring to boil, and simmer until tender.
Drain, rinse, and place in large bowl to cool.
Add:
1 bunch green onions, thinly sliced
2 cups sliced celery
2 14 oz. cans kidney beans, rinsed and drained
Dressing:
Juice from two lemons
1 T apple cider vinegar
2/3 cup water
1/4 cup raw cashews (or use sunflower seeds)
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds, un-hulled
2 t dried mustard powder
1/4 cup fresh chopped dill
1 t sea salt
Blend everything but the fresh dill in a powerful blender on high until smooth. Stir in fresh dill. Pour over salad and mix well. Chill and serve.
Note: For extra goodness, add chopped Bubbies naturally fermented pickles.
Spicy Thai Kale and Garbanzo Beans
Recipe from Whole Food American Favorites
1/2 cup short grain brown rice
1 onion, finely chopped
1 T minced fresh ginger
1/2 cup canned or bottled diced green chilies
8 oz. kale, finely chopped (about 1 bunch)
1 cup water
2 cups chopped cremini mushrooms
2 cups cooked garbanzo beans
2 t chili powder
1 14 oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes. Water sauté onion and ginger for 3 minutes. Add green chilies, chopped kale, and water. Bring to a boil, lower heat to medium, and cook 5 minutes. Stir in mushrooms, beans, chili powder, and tomatoes, and continue to cook until kale is tender. Stir in peanut butter. Salt to taste.
Millet Primavera
Recipe from Whole Food American Favorites
1 cup millet, uncooked
1 onion, chopped
1 – 2 cups chopped mushrooms, cremini or white button
3 cloves garlic, minced
4 carrots, halved lengthwise and sliced
3 cups small cauliflower florets
3 cups small broccoli florets
2 14 oz. cans diced tomatoes
2 cups frozen peas
1 T dried basil
1/4 t black pepper
1/3 cup pine nuts, coarsely chopped
2 T lemon juice
Sea salt
Boil 2 cups water in a small saucepan. Add millet, reduce heat to low, cover, and simmer 20 minutes until tender. In a large pan over medium- high heat, sauté onion and mushrooms in 1/4 cup water for 2 minutes. Add garlic and remaining raw vegetables, and cook until vegetables are tender. Add more water if needed to keep from sticking. Add tomatoes, peas, basil, and pepper. Cook 5 more minutes. Mix in cooked millet, pine nuts, lemon juice, and salt to taste.
Chic Pea Tortilla Casserole
This Chic Pea Tortilla Casserole reminds me of my Grandma’s Chicken Tortilla Casserole. Chic Peas are a great high-fiber substitute for chicken and have a good amount of protein at 21.6%. However, the brussels sprouts that I include in this recipe have even more protein then chic peas coming in at 28.4%! Skinless chicken has 25% protein. Greens are king when it comes to protein and pretty much everything thing else! Include them whenever you can!
Recipe from Whole Food American Favorites
1 head cauliflower
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned or bottle chopped green chilies
3 cups chopped mushrooms, cremini or white button
3 cups brussels sprouts, halved
1/2 cup raw sunflower seeds
2 T nutritional yeast
4 T lemon juice
2 1/2 cups cooked chic peas (garbanzo beans)
8 – 10 corn tortillas
Break off cauliflower florets and steam until tender. Set aside. Water sauté onion, garlic, green chilies, and mushrooms over medium high heat until juicy. Add in 1/2 cup water, add brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender. Blend cauliflower with steam water, seeds, Chicken Style Seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture .Stir in chic peas. Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread 1/2 the vegetable bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture. Bake at 350 for 15 minutes, until bubbly.
Shepherds Pie
Recipe from Whole Food American Favorites
2 pounds Yukon gold potatoes, cut in chunks
Florets from one head cauliflower
1/4 cup raw sunflower seeds
1/2 t garlic powder
1 t onion powder
1/2 t sea salt
1 onion, chopped
2 cloves garlic, minced
1/2 pound of cremini mushrooms, chopped
2 carrots, sliced
2 celery stalks, sliced
1 bunch collard greens, chopped
3 T Kirkland No-Salt Seasoning or other no-salt seasoning
1 6 oz. can tomato paste
2 cups cooked kidney beans
2 cups frozen corn
1 t paprika
2 T Worcestershire Sauce (Page 101 in Whole Food American Favorites or other)
Sea salt
Bring large pot of water to a boil. Add potatoes and cook until tender. Drain and set aside. Steam cauliflower until tender, then set aside, reserving steam water. In a large pot, add 1/2 cup water, raw vegetables, and no-salt seasoning. Cook over medium-high heat until vegetables are tender, adding more water if needed to keep from sticking. Add remaining ingredients. Salt to taste. Transfer to a casserole dish. Blend cauliflower with 1/2 cup steam water, seeds, onion powder, garlic powder. Salt to taste. Add more liquid if needed.
Mash blended cauliflower with potatoes. Carefully lay the mashed potato mixture over the cooked vegetables. Sprinkle with paprika. Bake at 350 degrees for 15 minutes.
Chocolate Black Bean Cookies
1 cup rolled oats
1/2 cup raw walnuts*
1/2 cup cooked black beans
30 small pitted dates
2 T cocoa powder
1/2 t baking soda
1/2 T apple cider vinegar
Process all ingredients in a food processor until a dough forms. Scoop out desired amount of dough and place on a cookies sheet limed with parchment paper. Flatten and from into a cookie shape. Cookies will not spread when cooked. Bake at 350 degrees for 10 minutes.
*For those with nut allergies, substitute 1/2 hemp seeds and 1/2 sunflower seeds.
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