Archive for Fresh Eating

Italian Wedding Soup


1 tsp olive oil
1 Onion, diced
4 Cloves Garlic, minced
6 cups low-sodium cage free chicken broth
1 bunch swiss chard
20 Italian Meatballs
2 large eggs
2 Tbsp fresh grated parmesan cheese
Salt & Pepper to taste

Heat oil in large sauce pan over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Add broth, bring to boil.
Add greens, reduce heat to low, gently boil, covered for 10 minutes.
Add meatballs cook 5 minutes, stirring occasionally.
Beat egg & cheese together in a small bowl, with fork.
Stir egg mixture into hot soup. Gently boil, covered about 30 seconds, until eggs set.
Season with salt & pepper & serve.

Meat Balls – (Must refrigerate mixture 1 hour)
2 lbs Ground Chicken
⅓ cup whole wheat bread crumbs (make your own from two pieces of toast)
¼ cup almond milk
2 tsp olive oil
1 Onion, diced
5 Cloves garlic, minced
2 large eggs – beaten
2 tbsp fresh grated parmesan cheese
1 tsp dried oregano
½ tsp salt
½ tsp pepper
Preheat oven to 425
Line a baking sheet with parchment & coat with spray.
Mix bread crumbs & milk set aside for 10 minutes
Heat oil in medium skillet over medium heat.
Saute onion about 4 – 5 minutes until translucent.
Add garlic, saute one more minute.
Combine onion mixture, bread crumb mixture, turkey, eggs, cheese, oregano, salt & pepper in mixing bowl. Don’t over mix, this will make your meatballs dry.
Cover, refrigerate mixture 1 hour.
With wet hands, form into 42 1-inch meatballs. Arrange on prepared baking sheet. Bake 13-18 minutes until browned.

Hot Oatmeal Smoothie

1/2 Cup cooked oatmeal
8 oz unsweetened Almond Milk
2 tbsp honey
1/2 a banana

Blend them all together while the oatmeal is still hot & serve! #perfection

*~* Gluten Free Berry Crapes *~*

1/2 Cup Crushed Almonds
3 Tbsp Flaxseed Meal
2/3 Cups Unsweetened Almond Milk
2 Eggs
2 Egg Whites
3 Cups Muddled Berries
3/4 Cup Ricotta Cheese

Mix almonds, flaxseed, almond milk & eggs in a nutribullet.

Heat skillet on medium high heat, coat with coconut oil cooking spray. Spread a thin layer of batter in the bottom of the skillet. Cook until the mixture bubbles all over. Flip brown the other side.

Fill each crape with 2 tbsp Ricotta & 1/2 Cup Muddled Berries.

Makes 6 Crapes

Sweet Potato Crust Quiche

~ 6 Free Range Eggs
~ 1/4 Cup Heavy Cream
~ 2 Cups Raw White Cheddar Cheese – Shredded*
~ !/2 Medium Onion – Diced
~ 1 Head Broccoli Florets
~ 1 tsp Dried Ground Mustard
~ Salt & Pepper to taste

For the Crust
~ 2 Medium Sweet Potatoes – Grated
~ 1 Free Range Egg
~ Salt & Pepper to taste

First the Crust! ~
Preheat oven to 450 degrees.
Spray a deep pie dish with coconut spray.
Mix together grated sweet potato, egg, salt & pepper.
Press grated sweet potato mixture into the pie dish forming a crust. Make sure it’s one even layer no holes.
Bake for 30 minutes. If the edges start to brown, cover with foil. Let rest for 10 minutes. Some ovens may vary, the crust should be good & dry. Adjust cooking time accordingly.

For the filling ~
Reduce heat to 350 degrees.
Beat eggs, heavy cream, ground mustard, salt & pepper until light & fluffy. Then mix in all other ingredients. Pour into your sweet potato pie crust & bake for 30 minutes. Again if the top starts to brown before the middle is done, cover with foil. Allow to rest for 20 minutes.

*I get blocks of raw white cheddar cheese at Trader Joes & shred it fresh myself. Makes the quiche so much more fluffy this way!

Sweet Potato Quiche 2 (1)

Zucchini Nachos

Serves 2

1 Pound Grass Fed Ground Beef
2 Zucchini
1/2 Cup Raw Shredded Cheese
1 Can Black Beans
1/2 Cup Cooked Rice

Taco Seasoning
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Zucchini Chips
• Preheat oven to 425 degrees
• Thinly slice the zucchini using a mandolin. I used #3 thickness.
• Line a paper towel with zucchini slices then top with another paper towel and press out excess moisture. This will help chips to cook faster.
• Spread zucchini slices in an even layer on a cookie cooling wrack & place that on top of a baking sheet. This will help them crisp up. You may have to do several batches.
• Bake for 10-12 minutes until chips begin to brown and crisp. YOU NEED TO KEEP AN EYE ON THEM! There is a fine line between browning and burning & it happens FAST!
• Remove from the oven and sprinkle with salt and pepper.

For the Nachos
• Brown 1 Pound Grass Fed Beef with Taco Seasoning
• Top the zucchini Chips with browned ground beef, black beans, rice & cheese.
• Bake on 350 for 15 to 20 until heated through & cheese is melted.

Mocha Peanut Butter Love Cake!

STEP ONE: What you need:
~ 4 tbsp of Coconut Oil.
~ Few drops PURE Coffee Extract
~ 2 tbsp of Peanut Butter Non – GMO / No Canola Oil
Check the back of the labels under ingredients and it should just say PEANUTS! Nothing else! Don’t let their “ALL NATURAL” labels fool you.)
– Packet or scoop of Chocolate (or Chocolate Vegan) Shakeology.

a.) Melt 2 tbsp of coconut oil for 15 seconds.
b.) Add in 1/2 scoop of Shakeology and mix together. (
C.) Few drops PURE Coffee Extract
d.) Pour mix into desired containers (ramekin or mini muffin pan)
e.) Put in freezer for 5 minutes.
f.) Take out and spread even amount of PB over frozen chocolate.
g.) Melt 2 tbsp of coconut oil for 15 seconds.
h.) Add in 1/2 scoop of Shakeology and mix together.
i.) Pour overtop the PB to cover completely.
j.) Freeze for 15 minutes.
k.) Take out of container.
l.) ENJOY!!!
Recipe makes approx 4 servings depending on what type of container you use!

Crust less Cheesy Bacon Quiche

6 large eggs, beatenCrust less Quiche 2
1 1/2 Cups Organic Heavy Cream
1/2 lb Bacon, cooked & crumbled
1 1/2 Cups Raw White Cheddar Cheese
1/2 Bell Pepper, chopped, any color
1 tsp dried ground mustard
1/2 tsp dried ground oregano
Salt & Pepper to taste

~ Preheat oven to 375 degrees
~ Mix all wet ingredients & seasonings in a mixer & blend.
~ Coat a pie dish with coconut oil
~ Pour in egg mixture
~ Layer with cheese first, then veggies & bacon

Cover with foil & cook for 35 minutes. Then remove foil continue to cook another 10 – 15 minutes. This will ensure the egg doesn’t turn too brown.

Prep Time 10 min
Cook time 45
Serves 8
375 Degrees for 45 mins
You can cook this the night before & reheat in the oven the next morning. Leftovers will keep up to three days. It’s great for when you have company or the kids have EOGs. Cook it the night before & reheat in the AM. Fast & easy.

Cherry Crunch Snack

I have literally had this the last five days in a row for an afternoon snack! SOOO GOOOD!

Cacao Nibs are a Chocolate Treat & Crunchy Antioxidant for Pick-Me-Up. Cherries are low in calories, high in fiber and packed full of nutrients.

So Delicious dairy free cultured coconut milk is made with six live active cultures, making it the perfect alternatives to dairy yogurt.

Mix them all up & you have a healthy, satisfying treat that will fill you up for hours. ENJOY!

Cauliflower Crust Grilled Cheese 

Ingredients Cauliflower Grilled Cheese 5

Makes 3 grilled cheese sandwiches

Cauliflower crust “bread” slices

2 Head Cauliflower, cut into small florets

2 free-range Organic Egg, lightly beaten

1 cup Shredded Mozzarella Cheese or Parmesan

½ tsp fine grain sea salt

¼ tsp ground black pepper

Grilled cheese

1 tablespoon grass fed butter, room temperature

6 Slices REAL Cheese Cheddar Cheese – No imitation or processed!

1 Avocado, sliced

1/2 lb. of Bacon

DirectionsCauliflower Grilled Cheese 4

Cauliflower crust “bread” slices

1. Steam cauliflower over med-high heat for 20 minutes or until soft.

2. Preheat oven to 450°F (220°C) place a rack in the middle.

3. Line a baking sheet with parchment paper and liberally grease it with coconut oil. Set aside.

4. Place cauliflower in a mixing bowl & crumble with a fork, let cool

5. Place cauliflower in a tea towel, twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is EXTREMELY important. The cauliflower needs to be dry, otherwise you’ll end up with mushy dough. {Make this step easier on yourself by getting some cheese cloths…. But if you don’t have them it’s okay. The Tea Towel will do the trick.}

6. Transfer the cauliflower back to mixing bowl add egg, mozzarella or parmesan, salt, pepper, mix well.

7. Spread cauliflower mixture onto the lined baking sheet, shape into 6 squares. Place in the oven bake about 16 minutes until golden.

8. Remove, let cool 10 minutes before peeling them off the parchment paper (careful not to break!)

The Sandwich Itself

Heat a pan over medium heat.

Butter one side of each slice of cauliflower crust bread (preferably the top).

Place one slice of bread in the pan, buttered side down, top with cheese, avocado, bacon and the remaining slice of cauliflower crust bread, buttered side up.

Cook until golden brown, about 2 to 4 minutes each side.

Nutrition facts

One grilled cheese yields 374 calories, 29 grams of fat, 8 grams of carbs and 23 grams of protein.

The options are really endless here. If you don’t like avocado you can remove it. You can add any other veggies like peppers, squash, eggplant. Feel free to get creative & make it your own. Please feel free to leave suggested combinations in the comments below. I would love t hear your ideas.

Cauliflower Grilled Cheese 7Cauliflower Grilled Cheese 6

Cauliflower Grilled Cheese 3Cauliflower Grilled Cheese 2

Spiced Slaw

1 1/2 Medium head Red Cabbage – ShreddedCabbage 3

2 Medium Cucumbers – Finley Diced

2 Cups Broccoli Sprouts

1/2 Cup of Spiced Mustard Dressing

Shred the cabbage, finely dice the cucumbers, combine with broccoli sprouts & spiced mustard dressing in a large mixing bowl. Serves 4- 6

Spiced Mustard Dressing

1/4 Cup of spicy brown mustard

2 Tbs Horseradish

2 Tbs White Wine Vinegar

Cabbage 2Cabbage 1