Simple Recipes 🥥 🥗🥦

Hi Everyone! 

We welcome you to our final Half-Hour to Health for the decade! We are going over new recipes for you to enjoy this season and into the next. Feel free to let us know what you have made when you stop into the office, or let us know on social media! 

1.  Zucchini and Sweet Potato Fritters

A. Ingredients – 1 grated zucchini, 1 sweet potatoes peeled and grated, 3 tbsp (gluten free flour – rice, coconut), ½ cup finely chopped onion, 3 large egg whites, 3 tbsp olive oil, 1 tbsp vinegar, 2 tbsp fresh chives, ¼ ground black pepper.

B. In a bowl toss zucchini, sweet potato and flour.  Add onion, 3 egg whites, and black pepper to the mix.  In a pan heat 1 ½ tbsp olive oil, drop ¼ cups of the mixture on the skillet and press down.  Wait until lightly browned and flip. Serve with chives for garnish.

2. Sugar Free Apple Walnut Cake

A. Ingredients -2 cups of no sugar applesauce, 8 packets sweet leaf stevia, ½ cup butter, 3 eggs, 3 cups gluten free flour, 1 ½ tsp celtic salt, ½ tsp baking soda, 1 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1 tbsp vanilla extract, 1 cup chopped walnuts, 3 cups chopped organic red apples.

B. Preheat oven to 350 F.  Use a 10 inch pan. Mix together thoroughly the applesauce, butter and stevia. Add the eggs individually and mix thoroughly with each addition. Set aside the flour, salt, baking soda, cinnamon, and nutmeg. Add the wet ingredients to the dry ingredients including the walnuts and apples. Mix well and add to the pan. Bake for up to 1 hour or until a toothpick is inserted into the center and it comes out clean.

3. Roasted Vegetables

A. Ingredients – 1 pound sweet potatoes cut into smaller pieces, ½ pound carrots cut in large dices, ½ pound turnups cut in large dices, ½ pound squash peeled seeded and cut in large dices, 1 large pepper cut in large dices, 1 large red onion peeled and cut in large dices, ¼ cup olive oil, celtic salt and ground pepper to taste, fresh flat leaf parsley.

B. Preheat oven to 450 F.  Combine vegetables in a large bowl and toss with olive oil. Season well with Celtic salt and pepper. Cook for 1 hour in a cast iron skillet and check every 10-15 minutes to stir or flip veggies. Top with fresh chopped parsley.

4. Chicken with 40 cloves of garlic

A. Ingredients – 4 pieces celery cut in 4 inch pieces, 2 cups chopped onion, 6 long pieces of parsley, 2 tsp Herbs de Provence seasoning, 1 – 3 pounds chicken thighs, 3 tbsp. olive oil, 40 cloves garlic or 3 heads.  Celtic sea salt and pepper to taste.

B.  Preheat oven to 375 F. Place celery, onion, and parsley in bottom of a cast iron Dutch oven. Season with celtic salt and pepper. Rub chicken with olive oil, sprinkle herbs with any remaining salt and pepper. Place chicken in Dutch oven and add cloves all around. Cook for 1 ½ hours or until the chicken is cooked through. Turn on broiler and broil for 3-4 minutes or chicken skin is browned.

5. No-Bake Pecan Snowballs (gluten free)

A. Ingredients – 1 cup pecan halves, ½ cup shredded unsweetened coconut, 1 cup soft pitted dates, 1 tbsp coconut oil, ½ tsp Celtic sea salt, ½ tsp vanilla extract, ½ cup arrowroot.

B. Place the pecans and coconut in the food processor with a sharp blade. Process until broken down and crumbled. Add in the rest of the ingredients and process again.  Scoop the dough by round tablespoons and roll into balls. Place them on a plate with parchment paper and place in the freezer for 1 – 2 hours. Add a little bit of shredded coconut on the outside when completed so that it looks like a snowball.