Healthy Queso Dip

My husband loves queso dip, but I'm not too willing to buy the generic brands for him because of the horrific ingredient content.  So I made it my mission to find a healthy queso dip recipe that'd still make my husband's taste buds tickle.

To our surprise, this dairy-free dip is not only delicious and full of B-vitamins, but it tastes so-oo similar to the popular brands out there, but without any of the processed garbage. 

So why not serve this at your next party, and smile while you nourish your guests without them even knowing it!

INGREDIENTS:

- 1 cup raw cashews, soaked in filtered water for 4 hours (no longer), and drain.

- 1/4 cup filtered water

- 1 teaspoon sea salt

- juice of half a lemon (about 1 1/2 tablespoons)

- 3 tablespoons nutritional yeast

- 1/8 teaspoon turmeric

- 14 oz. can diced tomatoes with green chiles (I use this kind)

DIRECTIONS:

1. In a high-speed blender or food processor, combine the first six ingredients, plus just the liquid from the can of diced tomatoes (about 1/4 cup of liquid).

2. Blend until smooth and creamy.

3. Transfer mixture to a medium bowl and add in the can of diced tomatoes (start with half the can, and add more if you like it extra 'tomatoey').

4. Store covered in fridge until ready to serve.  Just before serving, warm up in a small saucepan to make it more authentic tasting.

5. Serve with organic tortilla chips and/or fresh sliced veggies.

Enjoy!

Makes about 2 1/2 cups

(Adapted recipe from here)

Dairy-Free Mac n' Cheese

Did you know that when you blend together cashews and nutritional yeast, magic happens?  It's nearly hard to believe that this pasta sauce isn't actually cheese, but an extremely healthy, dairy-free substitute instead.

Nutritional yeast is actually made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed and dried with heat to 'deactivate' it.  Because it's inactive, it doesn't froth or grow like baking yeast does.

Just like it's name, nutritional yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein.  So not only is it packed with vitamins and minerals, but it's nutty and cheesy flavor makes a great addition when sprinkled on salads, vegetables and popcorn, or simply added into soups or pastas.

So here I give you the healthiest mac n' cheese ever!  It's gluten-free, dairy-free, and down-right amazing if you ask me.

INGREDIENTS:

- 1 1/2 cups raw cashews

- 3 tablespoons fresh lemon juice

- 3/4 cup water

- 1 1/2 teaspoon sea salt

- 1/4 cup nutritional yeast

- 1/2 teaspoon chili powder

- 1 small garlic clove

- pinch of turmeric

- pinch of cayenne pepper

- 1/2 teaspoon good-quality mustard (dijon or yellow)

-8 oz. box of elbow, shell or pagodas Ancient Harvest Quinoa Pasta

-freshly ground black pepper and paprika, for garnish

*optional add-ins: roasted broccoli, sauteed mushrooms, wilted spinach, or any preferred vegetable

DIRECTIONS:

1. If you're wanting any optional add-ins, now would be the time to prepare that.

2. Bring a pot of water to a boil, and cook pasta according to package instructions.  Drain and return pasta to the pot.

3. In a high-speed blender, add the first ten ingredients, and blend until smooth and creamy.

4. Pour sauce over pasta and gently stir to incorporate.  Eat as is, or mix in any vegetables at this point.

5. Sprinkle with freshly ground black pepper, and paprika, and serve warm.

Enjoy!

Optional baking instructions (if you prefer a more firm texture):

1. Once you've mixed everything together, pour the mac n' cheese into an 8x8 square dish and garnish with pepper, and paprika.  Bake in preheated oven at 350 degrees for 20 minutes.  Let cool for about 5 minutes before servings.

(Adapted recipe from here)

Festive Pumpkin Bars

Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals such as, potassium, magnesium, and iron.

So not only are these grain-free pumpkin squares packed with nutrition, but they are seriously so-oo darn delicious!  Nothing excites me more than eating a 'treat' that's just as tasty as it is good for me.

This one's a winner for sure!

INGREDIENTS:

-1/2 cup pumpkin puree (homemade is definitely best, but this works too)

-1/2 cup raw almond butter

- 1/3 cup raw honey

- 2 eggs (preferably from pastured hens)

-1 teaspoon pure vanilla extract

- 1/4 teaspoon sea salt

- 1/2 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

-1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground cloves

DIRECTIONS:

1. Preheat oven to 350 degrees, and generously grease an 8"x 8" pan with coconut oil or butter.

2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.

3. Transfer the batter to the greased pan, and bake for 20-25 minutes, or until the edges are golden brown, and the center is firm.

4. Allow to cool completely in the pan before frosting with the Maple Pecan Glaze.

Maple Pecan Glaze Ingredients:

- 3/4 cups pecans (crispy pecans would be best)

- 1/4 cup pure maple syrup

- 2 tablespoons extra virgin coconut oil

- 1/4 cup filtered water

- 1 teaspoon pure vanilla extract

- 1/4 teaspoon sea salt

Directions:

Combine all of the ingredients in a high-speed blender or food processor, and blend until smooth and creamy.  Chill in the fridge for ten minutes or more before frosting pumpkin bars.

Optional: sprinkle chopped pecans on top.

Enjoy!

(Adapted recipe from here)

Molasses Cookies

These deliciously soft and chewy gluten-free cookies are a perfect smash-up of some of my favorite flavors; molasses and ginger.  I was determined to find a healthier substitute for the holidays, and this recipe fits the bill.

With rich molasses flavor, and contrasting sweetness and spice, I think these molasses cookies are the ultimate festive treat!  I bet Santa would like them too.  Just sayin'.

INGREDIENTS:

- 2 cups almond flour

- 1/4 cup arrowroot starch/flour

- 6 tablespoons coconut flour

- 1 1/2 teaspoons ground cinnamon

- 1 tablespoon baking soda

- 1 teaspoon ground ginger

- 1/2 teaspoon sea salt

- 1 large egg, gently beaten

- 8 tablespoons butter or ghee, melted (but slightly cooled before adding)

- 1/3 cup raw honey

- 1/3 cup unsulphured molasses

- coconut sugar or unrefined cane sugar for rolling in (coconut sugar will not be as sweet as the cane sugar, and it'll also result in a darker cookie like pictured above)

DIRECTIONS:

1. Preheat oven to 375 degrees and adjust rack to middle position.

2. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.

3. Stir in egg, melted butter, honey and molasses until combined.  let dough sit for 5 minutes.

4. Using a cookie scoop, scoop up dough and roll into a ball.  Drop it into a small bowl with your rolling sugar, and roll the cookie around to coat.

5. Set the dough ball on a baking sheet lined with parchment paper.  Continue with remaining dough.  Bake for about 10 minutes, or until nicely golden.  Cool for 10 minutes before devouring.

(These taste even better the next day).

Enjoy!

Makes approximately 18-20 cookies

(Adapted recipe from here)

Loaded Baked Potato Soup

This rich and creamy soup will knock your socks off.  The flavor is exceptional, and it's such a cinch to make.  My husband especially loved this one!

INGREDIENTS:

- 2 cups celery, chopped

- 2 cups carrots, chopped

- 2 cups onion, chopped

- 1/2 cup butter or ghee, divided in half (I use this butter)

- 8 cups chicken broth, (this kind or homemade)

- 4 cups Yukon Gold potatoes, cut into 1 1/2" pieces

- 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed) (you can also substitute with regular cream, but please don't use homogenized!)

- 1 teaspoon sea salt (or more to taste)

- 1/4 cup arrowroot flour/starch

Topping Options:

- good quality sour cream, creme fraiche or greek yogurt

- raw chedder cheese, grated

- green onions

- freshly ground black pepper

DIRECTIONS:

1. Melt 4 tablespoons butter in large soup pot over medium heat.  Stir in celery, carrots and onions.  Cover the pot and reduce heat to low.  Let vegetables cook for 30 minutes.  Remove the lid and add potatoes and chicken stock, and bring to a boil.  Once boiling, turn down and simmer for 30 more minutes or until potatoes are tender.  Stir in cream and sea salt.

2. In a small saucepan melt remaining 4 tablespoons butter and add arrowroot, whisking while incorporating to avoid clumping.  Let the butter mixture cook for a couple of minutes while constantly stirring.  Add mixture to soup, and stir.

3.  Blend soup with a hand immersion blender or high-speed blender until desired creaminess (I like mine mildly chunky).  Add more salt if needed, and garnish with desired toppings.

Serve warm, and enjoy!

Approximately 6 servings

(Adapted recipe from here)

Orange Julius

This wholesome variation of an orange julius recipe is the perfect way to enjoy the sweet, fresh oranges that are in season.

The frothiness and essential vitamins like A, D, E, K-2, B-6 and B-12 come from using raw egg yolks.   Cooked eggs are still a good source of nutrition, but eating them raw, or gently cooked, takes the nutrient-density to a whole new level.  Raw egg yolks are highly digestible and full of readily-available nutrients.  Just make sure you buy only true organic eggs from pastured hens.  Know your source!

(Dr. Mercola reminds us that the salmonella risk is primarily heightened when the hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean spacious coops, have access to sunlight, and forage for their natural food.)

Now onto some frothy deliciousness...

INGREDIENTS:

- 3 large oranges, peeled and de-veined (you are not juicing the oranges)

- 1 cup of raw milk (or coconut milk for a dairy-free option)

- 3 egg yolks (from pastured hens)

- 1 teaspoon pure vanilla extract

- 2 tablespoons raw honey or coconut sugar

- Optional: dash of Pink Salt

- 1 1/2 cups of ice

DIRECTIONS:

1. Combine everything except the orange pieces and ice in a high-speed blender, and blend for 20  seconds to create a frothy cream.

2. Next, add the orange pieces, and blend for another 20 seconds.

3. Finally, add the ice and blend for another 10-20 seconds.

Serve immediately, and enjoy!

Approximately 2-4 servings

(Adapted recipe from here)

Black Bean, Sweet Potato and Chicken Chili

I've made this deliciously simple chili for many guests, and it's been a hit every time.  With tender chunks of chicken, warming spices, and yummy bites of sweet potato, I think it'll always be a winner.

And you might want to consider doubling the recipe to make it last for a couple of days, because the flavors just get more and more delicious as the days go on.

INGREDIENTS:

- 1 pound organic boneless chicken breasts, cooked and cubed into bite-sized pieces (I cook my chicken like this)

- 2 tablespoons extra virgin coconut, or olive oil

- 1 small onion, diced

- 1 small bell pepper, diced (I like to use a combination of colors)

- 3 cloves garlic, minced

- 2 cups cubed sweet potato (about 1 large potato)

- 2 cans (14.5 ounces) diced tomatoes with the juices (BPA-free is best)

- 1 can black beans, rinsed (BPA-free is best)

- 1 cup organic frozen corn

- 1 tablespoon chile powder

- 1 teaspoon ground cumin

- dash of red pepper flakes, optional (I omit for my toddler's sake)

- 1 teaspoon unrefined sea salt (or more to taste)

- 1/4 teaspoon freshly ground black pepper.

- 2 cups chicken broth (this kind, or homemade); add more or less depending on how thick you like your chili.

DIRECTIONS:

1. Cook chicken like this, and set aside.

2. Add oil to large soup pot set over medium heat, and cook the onion and pepper until tender, about 5 minutes.  Add the garlic and saute until fragrant, and season with a little salt and pepper.

3.  Add the sweet potatoes, tomatoes, black beans, and broth.  Season with chili powder, cumin, optional red pepper flakes, salt and pepper.

4. Add the cooked, cubed chicken to the pot and frozen corn.  Bring to a simmer and cook for about 35 minutes, stirring every so often until sweet potatoes are tender.

5. Add more salt if needed, and serve with good quality sour cream, organic corn chips, and shredded raw cheese.

Enjoy!

Approximately 4-6 servings

(Adapted recipe from here)