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Swiss Chard Enchiladas

Preheat Oven: 350                   Bake 30 minutes

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SAUCE

  • 1 small onion, diced fine

  • 3 garlic cloves peeled

  • 14 oz. diced tomatoes

  • 2 dried Chile

  • 1 tbsp. chili powder

  • 1 tsp. salt

ENCHILADA

  • 1-1/2 lb. sweet potato (cubed and cooked)

  • 2 tsp coconut oil

  • 1 lb. mushrooms, sliced

  • 1/2 small onion, diced

  • 2 tsp. cumin powder

  • 1 lb. swiss chard, stems removed and cut into 1/2" strips

  • 15 oz. black beans, drained and rinsed

  • 6 - 8" corn tortillas

  • 4 oz. sharp cheddar cheese, grated

  • ​

 

SAUCE

  1. Roast garlic and onion at 500 degrees for about 7 minutes.

  2. Toast chilies in dry skillet over medium-high heat for about 2 minutes

  3. Add all sauce ingredients to blender and blend until smooth, then pour into skillet and simmer until thickened.

ENCHILADAS

  1. Heat 1 tsp. oil in large skillet over high heat and add mushrooms and cook until seared, about 7 minutes. then remove and set aside. 

  2. Heat 1 tsp. oil over medium-high heat, add onion and garlic until softened, about 3-4 minutes. Then add cumin and cook about 30 seconds... Set aside.

  3. Add sweet potato and black beans to the mushrooms, mix and divide between 6 tortillas. Roll each with filling, seam side down.

Swiss Chard Tortilla Dish

Preheat Oven: 375                   Bake 20 minutes

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  • 2 tsp coconut oil

  • 2 cups onion, chopped

  • 3 garlic coves

  • 2 (8oz) packages button mushrooms

  • 2 jalapeno peppers, seeded and chopped

  • 4 cups swiss chard, finely chopped

  • 1/4 cup water

  • 1 (14.5 oz.) can of diced tomatoes

  • 12 (6-inch) corn tortillas, quartered

  • 1 cup (4 oz.) shredded sharp cheddar cheese
     

  1. Heat oil in large skillet over med-high heat. Add 1 cup onion and cook 1 minute stirring constantly. Stir in mushroom, jalapeno and salt. Arrange chard over mushroom mixture. Cover, reduce heat and cook for 15 minutes or until tender.

  2. Combine 1 cup onion, water and tomatoes in a blender and process until smooth. Pour the tomato mixture into saucepan. Bring to a boil, cook about 4 minutes or until slightly thickened. Arrange quartered tortillas in a single layer in 9x13 baking dish. Spread 1 cup mushroom mix over tortilla pieces. Top with 1/2 cup tomato mixture. Sprinkle with 1/3 cup cheese. Repeat layers twice. Add last 1/3 cup cheese, then bake.

Beef Teriyaki and Kale

  • 2 tbsp. coconut aminos

  • 1 tbsp. apple cider vinegar

  • 2 cloves garlic

  • 1 tbsp. ginger

  • 3 tbsp. coconut oil

  • 10 button mushrooms

  • 2 oz. curly kale (stems removed)

  • salt and pepper

  • beef loin sliced thin
     

  1. Cook thighs in avocado oil until golden, then move to roasting dish

  2. Sauté onion and garlic, then add mushrooms... then move to the roasting dish with the chicken.

  3. Toss kale in olive oil.

  4. After 20 minutes increase oven temp to 400 degrees, removing tray from oven while increasing heat. Scatter the oiled kale around the dish, then return to the oven for an additional 5 minutes.

  5. Season with salt and pepper

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Chicken, Ham, Ranch Dish

Preheat Oven: 350                   Bake 30 minutes
 

  • smoked chicken breast, diced

  • ham, diced (or bacon)

  • 1 can coconut milk

  • 2 tbsp. flour (or arrowroot powder)

  • ranch seasoning

  • potatoes, cooked and diced (or pasta)

  • broccoli or other favorite veggie
     

  1. all ingredients should be pre-cooked.

  2. sauté coconut milk with flour and add ranch seasoning until well blended

  3. add to sauce, chicken, ham and potatoes, stir until combined; taste test to see if other seasonings like salt and pepper need to be added

  4. bake in pre-heated oven at 350 degrees for about 30 minute

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Chicken Pasta

  • pasta, cooked

  • chicken, shredded or cubed, cooked

  • bacon bits, cooked

  • apple, cubed

  • butter

  • avocado, creamed

  • mayo (if too dry)
     

  1. combine cooked ingredients and mix well. this dish is good warm or as cold leftovers.​

Chicken Salad

  • 1/4 cup nuts

  • 2 cups chicken (pre-cooked and chopped)

  • 1-1/2 cup seedless grapes or cranberries

  • 3 medium stalks celery, chopped

  • green onion

  • 2 tbsp. fresh dill, chopped

  • 1/4 cup mayo

  • 1/8 tsp. garlic powder

  • 1 tbsp. apple cider vinegar

  • salt and pepper to taste

  • OPTION: Bacon bits / apple chunks
     

  1. Combine all ingredients, then refrigerate until ready to eat / serve.

Jambalaya

  • pepper and onion

  • garlic

  • Meats: sausage, shrimp, chicken, pork

  • tomatoes

  • Spanish Cauliflower Rice or Traditional Rice

  • Season with cajun spice seasoning

NOTE: Quantities depend on how much your are making. 

  1. In a skillet, cook pepper, onion and garlic in some coconut oil until tender.

  2. Add pre-cooked meats to the pot and combine flavors

  3. Add diced tomatoes and fold in

  4. Add Spanish Cauliflower Rice, then serve

CAJUN SPICE Seasoning:

2 tsp. salt

2 tsp. garlic

1 tsp. black pepper

1 tsp. onion powder

1 tsp. cayenne pepper

1-1/4 tsp oregano

1-1/4 tsp. thyme

1/2 tsp. red pepper flakes

Burrito Bowl

  • 1 cup Cauli Spanish Rice, pre-cooked

  • 1/2 cup shredded meat, pre-cooked

  • 1/4 cup Guacamole

  • 1/2 cup cheddar cheese, shredded

  • 1 tbsp. chopped cilantro
     

  1. Combine all ingredients in a shallow bowl and taste for seasoning.

  2. Add salt, pepper, or hot sauce if desired

Chicken and Kale Casserole

Preheat Oven: 350                   Bake 20 minutes

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  • 4 tbsp. avocado oil

  • 8 chicken thighs with skin

  • 1 medium onion (diced or sliced)

  • 3 cloves garlic

  • 30 button mushrooms, halved

  • 2 oz. kale (stems removed)
     

  1. Cook thighs in avocado oil until golden, then move to roasting dish

  2. Sauté onion and garlic, then add mushrooms... then move to the roasting dish with the chicken.

  3. Toss kale in olive oil.

  4. After 20 minutes increase oven temp to 400 degrees, removing tray from oven while increasing heat. Scatter the oiled kale around the dish, then return to the oven for an additional 5 minutes.

  5. Season with salt and pepper

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Stir Fry

MARINATE FOR 30-60 MINUTES BEFORE COOKING

  • 1 lb. meat of choice cut into strips

  • 1  inch of ginger, grated

  • 4 tbsp. coco amino

  • 1 tbsp. apple cyder vinegar
     

STIR FRY

  • 2 tbsp. coco oil

  • 1/2 cup onion

  • 2 cups veggies of choice (broccoli, carrot, greens, etc.)

  • 1 cup mushrooms

  • 2 tsp. sesame oil or coconut aminos

  • 1/2 tsp. red pepper flakes

  • raw sliced almonds
     

  1. Cook meat separate from vegetables.

  2. Sauté onion in coconut oil, then add other vegetables and mushrooms.

  3. Add in cooked meat and raw sliced almonds, then serve with rice or cauliflower rice.

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Pizza with Cauliflower Crust

Preheat Oven: 450 degrees     Bake 20 minutes +

  • 2 cups cauliflower rice

  • 2 cups mozzarella cheese

  • 2 eggs

  • desired pizza toppings
     

  1. mix together the cauli rice, mozzarella cheese and eggs, then dump them onto a parchment paper lined sheet and flatten out pretty thin. Thinner will be crispier. Cook the pizza crust until desired crispiness. I cooked mine for 25 minutes, but could have cooked it a bit longer for a crunchier crust.

  2. Once removed from oven, add pizza sauce, more mozzarella and other desired toppings. 

Super filling. I could not eat even half of the pizza. No cauliflower taste but overall a great pizza.

Cabbage Rolls

Preheat Oven: 350 degrees       Bake ~1 hour
 

  • Cauliflower Rice

  • Carrots, shredded

  • Zucchini, shredded

  • Broccoli pieces

  • Garlic

  • Onion

  • Burger or other chopped meat

  • Bacon

  • Coconut oil

  • Ginger, shredded

  • Coconut Amino
     

  1. Chop and shred veggies, in a food processor is okay.

  2. Sauté garlic and onion, then add meat and coconut oil

  3. Add veggies and cook down a bit, then add ginger and aminos or teryoki.

  4. For deconstructed cabbage rolls, shred and add at step 2 until cooked down. For regular cabbage rolls, boil cabbage in pot of water until tender, then peel leaves to wrap mixture in, Then cover with leaves and bake for 1 hour.

Chicken Salad

  • 1/4 cup nuts

  • 2 cups chicken (pre-cooked and chopped)

  • 1-1/2 cup seedless grapes or cranberries

  • 3 medium stalks celery, chopped

  • green onion

  • 2 tbsp. fresh dill, chopped

  • 1/4 cup mayo

  • 1/8 tsp. garlic powder

  • 1 tbsp. apple cider vinegar

  • salt and pepper to taste

  • OPTION: Bacon bits / apple chunks
     

  1. Combine all ingredients, then refrigerate until ready to eat / serve.

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