Cherry Orange Cranberry Juice
Ingredients:
2 Oranges, Peeled
2 Cups Dark Sweet Cherries
2 Fuji Apples
2 Tbsp. 100% Cranberry Juice
Directions:
Send the fruit through your juicer, mix in the cranberry juice, serve chilled and enjoy!
Ingredients:
2 Oranges, Peeled
2 Cups Dark Sweet Cherries
2 Fuji Apples
2 Tbsp. 100% Cranberry Juice
Directions:
Send the fruit through your juicer, mix in the cranberry juice, serve chilled and enjoy!
Apple Crumble
Ingredients:
100g butter
½ cup (110g) caster sugar
1 egg
1 cup all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 tablespoon milk
icing sugar, to dust
Apple Filling
5 apples, peeled and chopped
10g butter
½ teaspoon ground cinnamon
Crumble Topping
1¼ cups (185g) all-purpose flour
1 teaspoon baking powder
125g butter
¾ cup (165g) caster sugar
Directions:
1. Preheat oven to 160°C (320ºF). To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.
2. To make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for 5 minutes or until softened. Allow to cool.
3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.
Banana Nutella Wontons
Ingredients
1 banana
12 wonton wraps
6 teaspoons Nutella
1 egg
Directions:
1. Preheat the oven to 400 degrees F.
2. Cut the banana into about half inch slices.
3. Place the wonton wraps on the counter. Put 1 banana slice on each wrap, then scoop ½ teaspoon Nutella on the banana.
4. In a small dish, beat the egg with 1 tablespoon of water. With your finger, wet the two sides off the wrap then fold it over the filling to create a triangle. Pinch the edges to seal. Place the wontons on a baking sheet lined with silicone mat or parchment paper.
5. Brush the egg wash over the top and bake for 13-15 minutes, or until golden brown.
Mini Coconut Cupcakes with Lemon Cream Cheese Frosting
Ingredients:
Cupcakes:
1 1/2 sticks butter, softened
1 cup sugar
2 whole eggs, 1 egg white
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
3 tablespoons instant coconut cream pie pudding mix
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Frosting:
1 - 8oz block cream cheese, softened
1 1/2 sticks butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-4 cups powdered sugar
1 teaspoon lemon zest, about half a large lemon or one small lemon
1 cup shredded coconut
Directions:
1. Preheat oven to 325 degrees
2. In a mixer, cream butter and sugar until light and fluffy
3. Mix in eggs, one at a time until combined, making sure to scrap down the bowl
4. Add vanilla and almond extract and mix well
5. In a separate bowl, mix flour, pudding mix, baking powder, baking soda and salt
6. Slowly add half the dry ingredients until incorporated.
7. Add buttermilk and mix well
8. Slowly add the remaining dry ingredients until just combined
9. Line mini muffin pan with cupcake liners and fill each cup about 3/4 the way full
10. Bake for 18-22 minutes until toothpick comes out clean, cool completely before adding frosting
11. In a mixer blend cream cheese, butter and extracts until light and fluffy. Slowly add powdered sugar, 1 cup at a time, until smooth (taste and adjust for sweetness) Lastly mix in your lemon zest
12. Frost cupcakes and top with shredded coconut
Omelet with Mushrooms, Onions and Mozzarella
3 Eggs
½ cup of mushrooms
⅓ cup of onions
⅓ cup of mozzarella cheese
Salt and pepper
½ teaspoon of parsley
2-3 tablespoon of olive oil or melted butter
Directions:
1. In a frying pan heat up 1 tablespoon of olive oil. Add onions and cook until soft and translucent for about 3-4 minutes
2. Add mushrooms and cook until soft, about 5 -7 minutes
3. Season with salt and pepper
4. In the meantime, beat 3 eggs. Season with salt and pepper
5. Heat up remaining 1-2 tablespoons of olive oil in a pan
6. Once the oil is hot pour the eggs onto the pan and swirl around
7. Push the edges to the middle of the pan to let runny eggs settle
8. Once the eggs are set add the mushrooms and onions
9. Add mozzarella cheese
10. Fold the edges and push with the spatula
11. Sprinkle with green parsley
12. Serve immediately
Note: The recipe is for one serving.
Creamy Chipotle Dressing
Ingredients:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce [be sure there is no sugar in ingredients!]
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste
Directions:
To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
Quinoa Salad with Black Beans and Creamy Chipotle Dressing
Ingredients:
For the Salad:
1 cup (240 ml) cooked quinoa
1 cup (240 ml) chopped tomatoes
1/2 cup (120 ml) cooked black beans
Handful chopped cilantro
1/2 cup (120 ml) Creamy Chipotle Dressing
For the Creamy Chipotle Dressing:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste
Directions:
1. Place cooked and cooled quinoa and remaining salad ingredients except dressing, in a medium bowl and stir to combine.
2. To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
3. Fold 1/2 cup (120 ml) or more, to taste of dressing in with the salad ingredients until everything is well coated. Season to taste. Save dressing in a glass container in the fridge up to 7 days.
Skinny Chicken, Broccoli and Rice Casserole with Kale
Ingredients:
1 cup basmati brown rice, rinsed & drained
2 cups cold water
1.5 lbs boneless skinless chicken breasts, cut into 1" size pieces
4 cups kale, coarsely chopped & packed
4 cups broccoli, cut into small florets
1 cup milk (I used 2% cow's milk, any plain milk of choice works)
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp thyme, dried
1 tsp salt + a pinch
1/2 tsp black pepper, ground
1/2 cup low fat mozzarella cheese, shredded
2/3 cup Colby Jack/Tex Mex cheese, shredded
Cooking spray
Directions:
1. In a large pot, add rice, water and a pinch of salt. Bring to a boil, reduce heat to low, cover and cook for 20 mins. Remove from heat and set aside. There will be some water left in the pot, do not drain. We need it to continue cooking rice in the oven.
2. While rice is cooking, preheat oven to 375 degrees F. Also, preheat large skillet on high heat and spray with cooking spray. Add chicken and cook for 8 minutes, stirring occasionally. Transfer to a pot with rice, along with kale and broccoli.
3. In a small bowl, whisk together milk, cornstarch, thyme, salt and pepper. Pour into a pot with rice, chicken and veggies. Also add 1/2 cup mozzarella cheese and gently mix to combine. Transfer mixture to a 9" x 13" baking dish, level with spatula and sprinkle with 2/3 cup Colby Jack/Tex Mex cheese. Cover with foil tightly and bake for 25 minutes. Remove from the oven and let stand 10 minutes. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 days or freeze in an airtight container for up to 3 months.
Graham-Bottom Brownies With Whipped Chocolate Ganache
Ingredients:
graham cracker crust:
1 cup graham cracker crumbs
1 tablespoon coconut sugar (or brown sugar)
1/4 cup butter, melted
brownie layer:
3/4 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup coconut sugar (or brown sugar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
whipped chocolate ganache:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream
Directions:
1. Preheat oven to 350F and line a 9x13" baking pan with tin foil. Lightly grease foil and set aside.
2. Prepare the graham cracker crust: In a small bowl, toss crust ingredients until crumbly and moistened. Evenly press into prepared pan. Bake crust 8-10 minutes or until golden-brown. Set aside on a wire cooling rack.
3. Prepare the brownie layer: In a small bowl, whisk flour, cocoa, and salt until combined. In a medium bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. Carefully spread brownie batter evenly over pre-baked graham cracker crust.
4. Bake brownies at 350F 14-15 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.
5. Prepare the whipped chocolate ganache: Place chocolate chips in a double-boiler. Stir over medium heat until chips just start to lose their shape. Meanwhile, in a small saucepan, bring cream to a slow simmer. Remove hot cream from heat and pour over partially-melted chocolate chips. Whisk ganache until chocolate is melted and smooth. Refrigerate ganache at least 1 hour.
6. Remove chilled ganache from refrigerator and whip to stiff peaks with an electric handheld mixer. Immediately spread over cooled brownies. Lift foil to remove brownies from pan and transfer to a cutting board. Cut brownies into squares.
Notes: Store brownies in refrigerator up to 3 days.
Sweet Potato Nachos
Ingredients:
2 large sweet potatoes, sliced 1/4 inch thick
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder
salt and pepper, to taste
1 cup canned black beans, rinsed
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1 avocado, diced or smashed
Greek yogurt or sour cream
Salsa
Directions:
1. Preheat oven to 425F and lightly spray a baking sheet with cooking spray.
2. Wash and dry your sweet potatoes, then use a vegetable peeler to peel them. Slice them into 1/4 inch rounds and place in a large bowl. Drizzle with olive oil, using your hands to ensure that each round is evenly coated. Season with paprika, garlic powder, and salt and pepper, tossing well.
3. Place rounds in a single layer on your baking sheet. Bake for 40 minutes, turning them over halfway through to ensure they don't burn.
4. Remove from oven and transfer rounds to a cast iron skillet or oven safe dish, allowing the edges to slightly overlap. Top with beans and cheese before returning to the oven for an additional 5 minutes, or until cheese is melted.
5. Remove from oven and sprinkle with chopped green onions. Serve with avocado, Greek yogurt or sour cream, and salsa.
Zucchini Slaw with Asian Vinaigrette
Ingredients:
2 medium zucchini – julienned
1 yellow squash – julienned
1 medium carrot – julienned
Season with Spice’s black sesame seeds, to garnish
Fresh basil or cilantro – shredded (Optional)
Asian Vinaigrette:
3 tbsp vegetable oil (try sunflower oil or grapeseed oil)
1.5 tbsp rice vinegar
1 tbsp reduced sodium soy sauce, or tamari
2 tsp honey, or to taste
1 tsp toasted sesame oil
1 tsp Season with Spice’s Japanese Seven Spice
1 tbsp freshly grated or minced ginger
Directions:
1. In a large bowl, combine zucchini, yellow squash, carrots, and your choice of fresh herbs (if using). Chill in the refrigerator if you want to serve it later.
2. In a small bowl, whisk together oil, rice vinegar, soy sauce, honey, toasted sesame oil, Japanese Seven Spice, and ginger. Taste and adjust according to your preference.
3. When ready to serve, drizzle the Zucchini Slaw with the zesty Japanese Seven Spice vinaigrette. Toss to combine. Serve the slaw as a side to your BBQ. It’s great with grilled salmon or pork chops. Also, as a topping for sandwiches or fish tacos.
Nutella Chocolate Cookies
Ingredients:
5 tablespoon unsalted butter at room temperature
5 tablespoon packed brown sugar
1/4 cup or 4 tablespoons Nutella
1 teaspoon vanilla extract
1 egg
3/4 cup or 12 tablespoon all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 4 tablespoon unsweetened chocolate powder
Directions:
1. Preheat oven 350F/180C.
2. In a bowl, sift flour, salt, chocolate powder, and baking powder. Keep aside
3. In a different bowl, beat the sugar with butter, and vanilla.
4. Add the egg to the previous mixture and beat until well combined.
5. Add the flour and mix until combined. Do not over mix.
6. Refrigerate the dough for 20 minutes.
7. Take one heaping teaspoon from the dough, place in the baking pan. Wet the tip of your fingers with cold water and gently press it down. Leave around 2 inches between cookies.
8. Bake the cookies on the middle rack for 8 – 10 minutes.
9. Let cool on cooling rack.