Healthier Peach Cobbler Crisp

Peach Cobbler Crisp

My kids ate this up really fast for breakfast the other day. Our sweet neighbor shared her fresh ripe peaches with us and they made a perfect meal! We added plain yogurt on the side with a little honey and vanilla for taste.

Recipe

For the Filling

12 to 14 medium peaches peeled and sliced

1/2 cup honey

6 tablespoons whole wheat or spelt flour

zest of 1 lemon

2 teaspoons vanilla

1/2 teaspoon nutmeg

Mix all the ingredients together and put in a 9×13 dish. Set aside.

 

For the Topping

1/2 cup butter

1/2 cup coconut oil

2/3 cup coconut sugar

2 cups rolled oats

2 cups whole wheat or spelt flour

1 cup slivered or chopped almonds

1 teaspoon cinnamon

1 teaspoon sea salt

Melt and butter and coconut oil in a small sauce pan. In a large bowl mix together the oats, flour, almonds, coconut sugar, cinnamon, sea salt, then add the melted butter and oil. Mix well  together. Sprinkle on top of peach mixture. Bake at 375` covered for 20 minutes. Uncover and bake for another 10 minutes. Serve with plain or honey sweetened yogurt.

 

Easy Summer Mac N Cheese

Easy Mac N Cheese

This is my favorite quick and easy summer meal to make for lunch or dinner. I use my favorite sun sugar tomatoes and fresh basil to garnish!

Recipe

4 cups or 16 ounces gluten free noodles (or any noodles of your choice)

1 cup heavy cream

2 cups shredded sharp cheddar cheese like Tillamook

1 teaspoon powdered onion

1 teaspoon powdered garlic

Sea salt and pepper for taste

Bring a large pot of water to a boil. Add the noodles and cook until just soft. Strain. Put strained noodles back in the pot
While the noodles are cooking mix the cream, shredded cheese, garlic and onion powders together. Add the cream and cheese mixture to the noodles on low heat. Stir until cheese is melted. Add salt and pepper for taste. Garnish with fresh tomatoes and basil.

Loaded Nachos 2 Ways

Loaded Nachos 2

We love nachos at our house! These recipes make for a great appetizer for a big gathering or a family meal.

Vegetarian Loaded Nachos

Organic corn chips (I like Costco brand)

4 cups Monterrey Jack or white cheddar cheese, shredded

2 cans refried pinto beans

1 cup medium salsa (I like the Costco brand)

1 jar pickled jalapenos

1 pint cherry tomatoes, sliced

4 avocados

Juice of 1 lemon

Sea salt and pepper

Sour cream

Preheat the oven to 350 degrees. Grease a rimmed cookie sheet with cooking spray. Heat the refried beans and salsa in a small sauce pan. Layer the pan with corn chips and half of the bean mixture. Sprinkle with half the cheese. Put in the oven until cheese has melted, about 5-10 minutes. Layer again and repeat. Make the guacamole by mashing the avocados, add the lemon juice and salt and pepper to taste. Top with tomatoes, jalapenos, guacamole and sour cream. Eat right away and enjoy!

 

Loaded Nachos 1

Loaded Meat Nacho

Organic corn chips (I like Costco brand)

1 pound ground turkey or beef

1 tablespoon ground cumin

1 tablespoon ground chili powder

1 teaspoon dried oregano

1 can refried beans

4 cups shredded sharp cheddar cheese

1 jar pickled jalapeno peppers

1 pint cherry tomatoes, sliced

1 can sliced olives

2-3 avocados, chopped

Sour cream

Preheat the oven to 350 degrees. Grease a rimmed cookie sheet with cooking spray. Cook the meat and season with the cumin, chili powder and sea salt and pepper to taste. Add the refried beans to the meat. Layer the pan with corn chips and half of the meat/bean mixture. Sprinkle with half the cheese. Put in the oven until cheese has melted, about 5-10 minutes. Layer again and repeat. Top with tomatoes, jalapenos, olives avocadoes and sour cream. Eat right away and enjoy!

 

Mexican Lasagna

rp_Mexican-Lasagna-225x300.jpg

This recipe is so simple and delicious!  You can make it a vegetarian dish if you want too!

Recipe

1 package of 10 corn tortillas, quartered

1 lb. ground turkey or beef (optional)

1 medium onion, chopped

1 teaspoon ground cumin

1 teaspoon ground chili powder

1/2 teaspoon dried oregano

Sea salt and pepper to taste

2 cans refried beans

1 cup mild to medium salsa

4 cups Pepper Jack or Mozzarella cheese, shredded

Coat a 9 x 13 dish with cooking spray and set aside.  In a large dutch oven, brown the meat if using.  Add the onions, cumin, chili powder, oregano, salt and pepper and saute until onions are softened.  Add the 2 cans beans and the salsa.  Place the triangle corn tortilla pieces on the bottom of the pan.  Spread some of the bean mixture on top and then sprinkle 1 cup cheese over that.  Repeat, layering the casserole dish as you go ending with cheese as the top layer.  Bake in the oven at 350 degrees for 30 minutes.  Turn the broiler on and broil for a few minutes until the cheese is golden brown.  Serve with sour cream and a big green salad.

Seven Layer Bean Dip

7 Layer Bean Dip

Okay so it isn’t the healthiest appetizer, but the family loves it and is a great dish to add to a party or family gathering.

Recipe

2 cans refried pinto beans

4 avocados mashed

1 lemon juiced

Sea salt and pepper

2 cups sour cream

1 tablespoon taco seasoning

4 cups sharp cheddar cheese shredded

4-5 large tomatoes chopped

1 bunch scallions, sliced

1 can sliced olives drained

Spread the beans on the bottom of a 9 x 13 dish. Mix together the mashed avocados, lemon juice and salt and pepper to taste. Spread over the beans. Mix together the sour cream and taco seasoning. Spread over the guacamole. Shred the cheese and place over top the sour cream layer. Then add the tomatoes, scallions and olives. Serve with organic corn chips.

Popcorn 3 Healthier Ways

popcorn

My kids love to snack… all the time! This is an inexpensive way to fill their little bellies until dinner time. These recipes are good enough to be served at a party for big kids too! Be sure to use organic popcorn or the popcorn I sell on my website that has been grown with very minimal natural chemicals before the plant flowers.

 

Savory Browned Butter Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup butter, browned in a small sauce pan on medium heat, be sure to watch it at the end so it doesn’t burn

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2-1 teaspoon coarse sea salt

1/4 – 1/2 teaspoon ground black pepper, depending on how spicy you like it.

Pour butter over popcorn and then add the rest of the ingredients. Toss and enjoy!

 

Sweet Cinnamon and Coconut Sugar Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup coconut oil melted

2-4 tablespoons coconut sugar or organic sugar

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

Pour coconut oil over popcorn. Add the rest of the ingredients and toss. Enjoy!

 

Olive Oil Parmesan and Herb Popcorn

1 cup unpopped popcorn (once popped it should make about 10 cups popped)

1/2 cup olive oil

2 cloves garlic, minced

2 tablespoon parsley, minced

2 tablespoon chives, minced

1/4 cup Parmesan cheese, shredded

1 teaspoon coarse sea salt

Heat the olive oil, garlic and herbs in a small saucepan on low. Cook until fragrant and remove form the heat. About 2-3 minutes. Pour over popped popcorn. Add Parmesan cheese, sea salt and enjoy!

 

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

Not a fat free meal at all, but simple, fast and really tasty!  Serve with a big salad to justify all those extra calories!

Recipe

2 chicken breasts, grilled and chopped

1 lb fettuccine noodles, cooked

For the Sauce:

1 stick butter

1 (8 oz. pkg) cream cheese

2 cups heavy cream

1 teaspoon garlic granules

1/2 cup Parmesan cheese

salt and pepper to taste

Melt butter and cream cheese in a medium saucepan over medium heat, whisking until smooth.  Add the cream and garlic.  Bring to a boil, turn down heat and simmer stirring occasionally while cooking chicken and noodles.  Add the Parmesan cheese once the sauce is off the heat.  Add salt and pepper to taste.  Pour over noodles and chicken.  Serve warm with a big green salad.

Oatmeal Protein Pancakes with Fruit Sauce

Oatmeal Protein Pancakes with Fruit Sauce
We make these at our house at least once a week for breakfast.  You don’t need a food grinder to grind the oatmeal, a blender will do.  We love using blended fresh/frozen fruit instead of sugary syrup.  It definitely makes it a healthier breakfast!

Recipe

3 cups regular rolled oats, blended

1/2 cup natural plant or whey protein powder

2 tablespoons coconut sugar or brown sugar if you like

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups water or milk

1 egg

3-4 tablespoons melted coconut oil

Whisk all fry ingredients together first in a large bowl.  Add the water, oil and egg.  Heat up your griddle and cook on a greased surface.  For the sauce we like to blend together 1 cup water, 1 banana, 1/2 cup applesauce, handful of frozen peaches and a handful of frozen strawberries.  Enjoy!

 

Navajo Tacos with Homemade Scones

Navajo Tacos

These are a family favorite!  I love meals that are simple, filling and healthy!  You can go vegetarian or use meat.  Be sure to use my recipe for Honey Whole Wheat Scones for these.  The sweetness of the scone and savory flavors of the toppings make this a real treat!

Recipe

One recipe of Honey Whole Wheat Scones or your own recipe.  Pinch dough off into balls and roll out into disc shapes.

Your favorite browned turkey or beef taco meat recipe ( I like to make it simple by adding a chopped onion to the meat, 1 tablespoon ground cumin, 1 tablespoon chili powder and 2 teaspoons dried oregano, salt ans pepper).

1 can drained black, pinto or refried beans

Lettuce

Sharp cheddar cheese

Sour Cream

Salsa or chopped tomatoes

Guacamole or sliced avocado

Top your scone with whatever you want and enjoy!

 

 

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese SandwichesAs the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year.  It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all.  The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book!  This recipe is so good and very comforting!  It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan.  Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven.  You can do it one of two ways.  Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through.  Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender.  Add to large sauce pan over medium heat.  Add your cream or milk and bring to a simmer.  Serve warm with fresh avocado slices and with grilled cheese sandwiches!

 

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl.  Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich.  Grill over medium high heat and serve warm with soup.