1 organic zucchini, cut in half vertically, then sliced in half circles
8 ounces organic mushroom, chopped
3 cloves organic garlic, minced
1/3 cup low sodium organic soy sauce
1.5 TBS organic sriracha hot sauce (Very spicy. Use less for milder flavor)
2 inches fresh organic ginger, grated
1 handful fresh organic cilantro, chopped
4 organic green onions, chopped
1/4 cup organic peanuts, chopped (can substitute almonds)
Fill a large stock pot halfway with water and salt. Bring to a boil. Add linguine and cook according to directions on the package. Drain and set aside.
In a medium bowl combine soy sauce, sriracha, and ginger; whisk to combine. Set aside.
Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add lightly beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
Return large stock pot to stove, heat the remaining 1 TBS of olive oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 4-6 minutes or until veggies are lightly cooked.
Turn heat down to low. Add pasta and eggs back to pot. Pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add chopped peanuts (or almonds), green onions, and cilantro; stir to combine.
Dairy-Free Egg Bake
Healthy Home Coach Chef Courtney K.
1 dozen organic eggs 1 organic bell pepper 4 organic green onions 2 cups of almond cheese 6 pieces of nitrate free bacon 1/2 cup almond milk Add salt and pepper to taste
Directions 1. Cook bacon and chop into pieces 2. Cube bell pepper into small pieces and chop onion 3. Beat the dozen eggs in a large mixing bowl then add almond milk, salt and pepper 4. Add Bacon, bell pepper and onion into egg mixture 5. Pour mixture into baking dish and bake at 375 degrees for 40 minutes
Holiday Brunch – Dairy-Free Organic French Toast Bake
by Healthy Home Coach Chef, Courtney K.
This organic breakfast bake is perfect for a special holiday meal or for any breakfast. It is delicious and easy to make!
Directions 1. In a large bowl mix eggs, milk, cinnamon and vanilla together. 2. Break loaf of bread into small chunks and place into baking dish. 3. Pour egg mixture over bread. Cover with foil and refrigerate overnight. 4. Bake at 375 degrees for 40 minutes
Serve with coconut whipped cream and/or organic maple syrup.
The Perfect Time for a Fresh Tomato Recipe!
Fresh Tomato Salsa
4 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
1/2 medium onion (preferably white)
1 cup fresh cilantro sprigs
4 fresh serrano or jalapeno chiles, seeded and chopped
2 teaspoons minced garlic
3 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes and lime juice and season with salt and pepper.
Planning on dying Easter eggs this year? Try making colors from all natural household ingredients! Make the following colors by simmering their corresponding fruit or vegetable in one cup of water for 15-30 minutes (color deepens over time):
• Yellow – 2 tablespoons ground turmeric
• Pink – ½ to 1 cup shredded beets
• Purple – 1 cup red onion skins
• Orange – 1 cup yellow onion skins
• Blue – 1 cup chopped purple cabbage or frozen blueberries
Remove from heat and cool to room temperature. Strain into glass jars and add 1 tablespoon white vinegar. Submerge eggs in liquid, then refrigerate overnight. Dry eggs and rub them with a small amount of oil afterwards for added shine!
Nothing’s better during the winter months than enjoying a delicious meal that’s filled with the taste of summer! This easy-to-make, guilt-free family favorite has no cream, sugar, or any unnecessary additives and will still give you that scrumptious, comfort food sensation needed to survive the winter season.
Prep. Time: 15 min.
Cook Time: 1 hr. 30 min.
Total Time: 1 hr. 45 min.
Yield: 6 servings
Ingredients • 3 pounds ripe tomatoes, halved • 1/4 cup plus 3 tablespoons olive oil • 1 tablespoon salt • 2 medium yellow onions, chopped • 6 garlic cloves, minced • 1/8 teaspoon crushed red pepper flakes • 1 28-oz. can diced tomatoes • 3 cups fresh basil leaves, packed • 2 drops YL Basil essential oil • 1 drop YL Black Pepper essential oil • 1 drop YL Thyme essential oil • 4 cups chicken or vegetable broth
Directions: Preheat your oven to 400 degrees. Place the halved tomatoes in a medium bowl then pour 1/4 cup olive oil and salt over them and stir to combine. Spread the tomatoes in a single layer on a foil-lined baking sheet and roast in the oven for 45 minutes. After roasting, remove the tomatoes from the oven and set aside.
Place the remaining 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add the onions and sauté until they start to brown, about eight minutes. Add garlic and sauté for one additional minute. Add the roasted tomatoes (including any liquid from the baking sheet), red pepper flakes, canned tomatoes with their juice, fresh basil leaves, and chicken or vegetable broth. Bring all the ingredients to a boil and simmer uncovered for 45 minutes. Stir the essential oils into the soup and let cool slightly. Puree in batches in a blender until smooth or use an immersion blender in the pot. Adjust your seasonings to taste, serve warm, and enjoy!
1 (10-ounce) package frozen chopped spinach. Thaw and squeeze out all excess liquid. Can also use fresh chopped spinach. Wash thoroughly
1/2 cup scallions or green onions, finely chopped
3/4 cup chopped artichokes, drained and patted dry
1/3 cup diced red pepper
1 clove garlic, minced
1 tablespoon fresh dill, chopped
10 large eggs
1/4 cup free milk
2 tablespoons grated parmesan cheese
1 1/4 teaspoon Himalayan salt
1/4 teaspoon ground pepper
1/2 cup crumbled feta cheeseDirections: Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Coat casserole dish with coconut oil to prevent sticking. In a small bowl combine spinach, scallions, artichoke, red pepper, garlic and dill. Pour into the casserole dish. Spread evenly. In another bowl, whisk together the eggs, milk, parmesan, salt and pepper.
Mix in feta cheese and pour over vegetables. Bake until golden brown. Approx. 35 – 45 minutes. Let rest 5 -10 minutes before cutting.
Tip: You can prep the ingredient the day before and have them ready to bake in the morning. This is vegetarian but you can add meat.
Marinate sliced tomatoes in balsamic vinegar for 5-6 hours. Bake at 350 until tender (usually 7-8 minutes). Sauté spinach with garlic and a pinch of Himalayan salt. Add spinach mixture on top of tomatoes. Sprinkle with chopped basil and your favorite cheese. Broil until cheese is golden brown
1 cup organic pumpkin 1 Tb coconut or palm oil 4 eggs, beaten 1 tsp pumpkin pie spice 1 tsp cinnamon 1 tsp vanilla 1 cup flour (I like to use einkorn flour by Young Living) 1/2 tsp Himalayan salt 1-2 tb organic maple syrup or honey (optional). (can substitute banana as sweetener) Blend ingredients and cook on skillet