These recipes are well liked in our household and asked to be repeated. So, since they passed the ‘home’ test, I thought I would share them with all of you. Healthful and delicious – I hope you enjoy them!
 
 
Spinach Wrap
Recipe from Beeyawellness.
 
Ingredients:

• 1 cup fresh spinach, lightly packed

• 3 tablespoons chopped chives

• 3 large eggs

• 1 cup rolled oats

• 1 garlic clove

• 2 tablespoons water

• Pinch of salt

• Pinch of white pepper

 
Directions:

1. Place all ingredients in a blender and process until completely smooth.

2. Heat a medium pan over medium heat. If needed, you can very lightly brush the pan with avocado oil to prevent sticking.

3. Pour some of the batter into the pan, then lift the pan off of the heat to slowly swirl the batter around to coat the bottom of the pan in one thin layer like a crepe.

4. Place the pan back on the heat and allow it to cook until it is set, then flip and cook for a few seconds on the other side.

5. Transfer to a rack to cool and cook the other wraps.

6. Enjoy! Or if you wish to store, place in an airtight container or bag in the fridge. They also freeze well.

Cauliflower Fried Rice
Recipe adapted from Eat Yourself Skinny.com.
 
Ingredients:

• 1 head cauliflower, chopped into florets (or 4 cups riced cauliflower)

• 1 small onion, finely chopped

• ½ cup fresh or frozen green peas

• ½ cup carrots, cubed

• 2 eggs, lightly beaten

• 1 teaspoon sesame oil

• ¼ cup gluten-free tamari or soy sauce or coconut aminos

• 1 tablespoon honey

• 3 cloves garlic, minced

• 1 ½ teaspoon fresh grated ginger

• ¼ teaspoon red pepper flakes

• ¼ cup tablespoons green onions, chopped

• Spritz of avocado oil

 
Directions:

1. Chop cauliflower into florets and place in food processor until ‘riced’. Or, if you prefer, you can use store-bought fresh or frozen cauliflower rice.

2. Heat a large wok or skillet over medium heat and spritz with avocado oil. Add chopped onion, garlic, peas, and carrots and sauté until tender, about 2-3 minutes.

3. Meanwhile in a small bowl, whisk together the tamari, honey, ginger, and red pepper flakes. Set aside until ready to use.

4. In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.

5. Stir in cauliflower ‘rice’ and pour the soy sauce mixture over the top, mixing well. Cook for additional 3-4 minutes, until cauliflower is soft and tender.

6. Top with green onions and serve.

Fish Taco Bowls
I had never created a taco bowl before this 'edition' that I compiled by reviewing various recipes and adding my own $0.02. I was asked by my family for these bowls to be added to our dinner menu more regularly, so have it and enjoy!
 
Ingredients:

• 1 pound boneless skinless fish fillets, such as cod, mahi mahi, salmon, or halibut, cut into 1” pieces

• Spritz of avocado oil

• 1 ½ teaspoons spices/seasonings as desired (I used Cajun seasoning)

 
Optional Bowl Toppings:

• Shredded cabbage

• Shredded carrots

• Mixed greens

• Coconut rice

• Quinoa

• Chopped tomatoes

• Avocado

• Salsa

• Roasted jalapenos

• Black olives

• 1 lime

• ½ cup cilantro, chopped

• Primal Kitchen dairy-free Chipotle Lime Mayo

 
Directions:

1. Spritz fish with oil. Season all over with seasoning.

2. Air fry the fish at 400° F for 6 minutes shaking the basket half way. If you don’t have an air fryer, you can cook the fish in a skillet on high heat.

3. In the meantime, chop and prep bowl toppings.

4. Arrange bowls as desired; garnish with lime wedges and cilantro.

Sesame Tofu & Broccoli
Recipe adapted from Delish.com
 
Ingredients:

• 14-ounce package of high protein, extra-firm tofu

• 2 heads of broccoli

• 2-4 scallions

• 1 inch piece ginger, peeled

• 2 garlic cloves, peeled

• ¼ cup gluten-free tamari or soy sauce

• ¾ cup vegetable broth

• 2 tablespoons pure maple syrup

• 3 tablespoons chili crisp

• 2 tablespoons rice vinegar

• ½ tablespoon toasted sesame oil

• 2-3 tablespoons almond flour

• 1 tablespoon cornstarch

• Several spritz’s of avocado oil

 
Directions:

1. Press the tofu if needed to drain excess water by placing a heavy can or skillet on top of the tofu for ~30 minutes. I find that this is not necessary when using the dense, high-protein tofu.

2. Meanwhile, preheat oven to 425°. Cut broccoli heads into florets. Thinly slice scallions and separate green and white parts. Into a medium bowl or large measuring cup, grate ginger and garlic. Add white part of scallions, broth, soy sauce, maple syrup, chili crisp, vinegar, sesame oil, and cornstarch and whisk to combine.

3. Break tofu into rough 1" pieces and transfer to a large bowl. Sprinkle with 1/2 teaspoon salt, spritz with avocado oil, and gently toss tofu to coat. Sprinkle with almond flour and gently toss until tofu is coated. Arrange on a parchment-lined baking sheet.

4. Bake tofu, turning halfway through, until light brown and crisp, about 25 minutes.

5. When tofu has about 12 minutes remaining, in a large skillet or wok over medium-high heat, spritz pan with oil. Add broccoli; season with salt, then toss to coat broccoli with oil. Cook, stirring frequently, until broccoli is starting to char, 4 to 5 minutes. Transfer broccoli to a plate.

6. Reduce heat to medium. Whisk sauce to reincorporate cornstarch and pour into skillet. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 4 minutes. Add broccoli and tofu to skillet and toss to coat in sauce. Top with green scallion parts and sesame seeds. Serve over rice.

Asian Turkey Lettuce Wraps
Recipe adapted from EatYourselfSkinny.com.
 
Ingredients:

• 1 ½ pounds lean ground turkey or chicken

• 2 cloves garlic

• 2 teaspoons fresh ginger, chopped

• 6 green onions, thinly sliced

• 1 8-ounce can sliced water chestnuts, drained and coarsely chopped

• 3 tablespoons hoisin sauce

• 2 tablespoons coconut aminos or tamari soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons roasted red chili paste

• 12 Bibb/butter lettuce leaves

• Spritz of avocado oil

 
Directions:

1. Heat a large skillet over medium-high heat and spritz with avocado oil. Add turkey, garlic, and ginger to the pan and cook until turkey is browned, about 6 minutes. Stir to crumble.

2. Combine turkey mixture, onions, and water chestnuts in a large bowl, stirring well, and set aside.

3. Meanwhile in a small bowl, whisk together the hoisin, aminos or tamari, rice vinegar, and chili paste and drizzle over the turkey mixture. Toss to coat completely.

4. Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!

Chickpea Cranberry Chocolate Nut Bars
Recipe from Open Education Alberta.
 
Ingredients:

• 1 can (14 oz) chickpeas, drained and rinsed

• 2 large eggs

• ½ cup peanut or other nut butter or nut free alternative

• ¼ cup hemp hearts

• ¼ cup honey

• ¼ cup dark chocolate chips

• ¼ cup dried cranberries or frozen berries

 
Directions:

1. Preheat oven to 350F.

2. Place drained chickpeas in a food processor and blend until a smooth paste is formed.

3. Mix together eggs, peanut butter, hemp hearts, and honey in a medium bowl.

4. Mix in chickpea paste.

5. Fold in the chocolate chips and berries.

6. Spray a 8x8-inch baking dish with oil and spread the mixture into dish.

7. Bake for 25 minutes.

8. Leave in the pan to completely cool and firm up before slicing.

Not quite your typical Thanksgiving recipes, but I hope some typical day-to-day recipes for you to try if you're so inclined.

Be well,
Natalie