Chicken Fajitas

From Kristi's Kitchen

Ingredients:

2 lb. julienned chicken

1 tbsp. + 1 tsp. chipotle chili powder

1 tbsp. + 1 tsp. chili powder

2 tsp. cumin powder

2 tsp. garlic powder

2 tsp. sea salt

1 tsp. onion powder

2 tbsp. grape seed oil 

1 medium onion, julienned

1/2 green bell pepper, julienned

1 red bell pepper, julienned

1 yellow bell pepper, julienned

Directions:

-Combine all ingredients and sauté until chicken is cooked through and veggies are tender

-Serve with your favorite mexican sides OR over a nice bed of greens

What is posted above is a flavorful, medium heat combination...depending on your capacity for heat, you can take it up a notch by just using Chipotle Chili powder... NO salsa needed only lots of sour cream! The picture above is what's left from lunch -they were fabulous!

Thyme Goat Cheese Coconut Flour Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour

1/2 tsp. sea salt (may need a bit more in the end to balance the batters flavor)

1/2 tsp. aluminum-free baking powder

1/2 tsp. dried parsley

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/16 tsp. ground cayenne

1 1/2 oz. raw goat cheese

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

2 1/2 tbsp. seasoned organic chicken stock (I use sea salt and garlic powder to season to taste)

Directions:

-Preheat oven to 350 degrees and line 18 mini muffin tins with paper liners ( I LOVE "Paper Chef" Parchment Liners)

-Combine wet and dry ingredients separately

-Pour wet into dry and whisk until smooth

-Fill each lined tin 1/2 full

-Place a small chunk of cheese in the middle of each tin

-Bake in preheated oven for 8-10 minutes - until springy to the touch

Peanut Butter Cookie Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

7 tbsp. coconut palm crystals (if you desire a no calorie sweetener; xylitol is a perfect equal part   exchange here)

1 tbsp. flax meal

3 tbsp. organic natural peanut butter

4 tbsp. unsweetened almond milk

1 1/2 tsp. pure vanilla extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with parchment paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Coconut flour is awesome...you are going to want to double this recipe! Make them in mini tins and pack them as the perfect on the go snack...SO GOOD! The kids are gonna love them, too! If you have a peanut allergy just substitute almond butter...

If you are planning ahead, you can make a large batch and freeze in individual portions -they do great!

Happy Eating!

Thyme Goat Cheese Bread

From Kristi's Kitchen

Ingredients:

1/4 tsp. pepper

1/2 tsp. garlic powder

1 tsp. thyme

1 tbsp. palm crystals

4 oz. goat cheese

1 tbsp. organic honey

1/2 c. grape seed oil

2 1/2 c. fresh milled whole wheat or spelt flour

1 tsp. aluminum-free baking powder

1 tsp. baking soda

1 ½ tsp. sea salt

2 organic eggs, beaten

1 c. organic whole fat yogurt

¼ c. organic half-n-half

Directions:

-Preheat oven to 350 degrees

-Combine wet and dry ingredients separately

-Stir wet into dry and mix until well combined

-Pour dough batter into oiled 9x5 loaf pan OR 3 mini loaf pans

-Bake in preheated oven for 45 minutes OR 25 minutes for minis

-Cool for 10 minutes in the pan

-Turn out on cooling rack and cool completely

Moist & Tender Banana Nut Bread

From Kristi's Kitchen

(adapted from my Mama's recipe originally from The Hungry Potter)

Ingredients:

2 sticks organic unsalted butter

2 c. coconut palm crystals

6 frozen ripe bananas, slightly thawed

4 organic eggs

2 1/4 c. soft whole wheat pastry flour

2 tsp. sea salt

1 tsp. baking soda

1 1/4 tsp. ground cinnamon

1 tsp. ground allspice

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1 c. chopped pecans OR walnuts (optional)

Grape Seed Oil or more organic butter for coating the loaf pans

Directions:

-Preheat oven to 350 degrees

-Combine dry ingredients in a separate bowl

-Cream butter and coconut palm crystals together in mixer

-Add bananas and continue mixing

-Crack in one egg at a time and continue mixing

-Slowly incorporate dry into the wet while mixing

-Fold in nuts

-Pour batter, evenly, into 2- 4x8 oiled loaf pans

-Bake in preheated oven for 45 minutes, cover with parchment and bake 15 more minutes - testing with toothpick for doneness

-Cool in the pan for 20 minutes

-Turn out onto cooling rack and cool completely before storing

A perfect make one/freeze one recipe!

* Add 1 1/2 c. fresh or frozen blueberries for fun

Rustic Italian Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour OR spelt flour

2 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

2 1/2 tsp. Italian Seasoning

1/2 tsp. garlic powder

3 tbsp. honey

2 organic eggs, beaten

1 1/2 c. water

1/4 c. olive oil

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan or 3 mini loaf pans

-Bake in preheated oven for 55-60 minutes for 4x8 pan or 25-30 minutes for mini pans; covering with parchment for the last 25 minutes for 4x8 so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Homemade Apple Pie...WOW!

From Kristi's Kitchen

Ingredients:

Pastry for 2 crusts (recipe below)

8 c. sliced, peeled assorted baking apples - about 3 lbs. 

2 tbsp. lemon juice

1 c. + 2 tbsp. coconut palm crystals

1/4 c. soft whole wheat pastry flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg, rounded

1/2 tsp. sea salt

2 tbsp. organic butter

1 organic egg yolk

1 tbsp. organic half-n-half

Directions:

-Preheat oven to 425 degrees

-Combine all ingredients -except egg yolk and half-n-half -  in mixing bowl

-Spoon into prepared pie plate

-Top with second crust

-Brush crust with yolk and half-n-half wash

-Cut slits into the crust for venting

-Bake in preheated oven for 15 minutes

-Reduce heat to 350 degrees and continue baking for 40-45 minutes; until golden and bubbly

Pie Crust:

Ingredients:

2 1/2 c. soft white whole wheat flour

1 tsp. coconut palm crystals

2 tsp. sea salt

2 sticks cold unsalted organic butter, cubed

1/4 c. cold coconut oil

1/2 c. + 1 tsp. water

Directions:

-Combine flour, crystals and salt in food processor

-Add butter and oil to the processor and pulse until pea sized

-Mix in water and continue to pulse until a dough ball forms

-Pour out onto floured surface

-Cut into two pieces

-Wrap the pieces individually in clear wrap and place in the refrigerator for 30 minutes

-Remove each piece one at a time; sprinkle flour out onto rolling surface

-Roll each piece into 9" pie plate size

-Transfer one crust to pie plate; fill with apples and top with second crust

-Brust with egg wash and an extra sprinkle of palm crystals and cinnamon

-Cut steam slits and bake

This was the best apple pie I have ever tasted and so simple to put together! I shocked myself...not being an apple pie fan and pretty much a novice...this one was made especially for my sister-in-law as a celebration of her new job and it was amazing! I couldn't be more pleased, so pleased in fact I'm ready to make another!

Happy Eating!

A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:
http://www.thekitchn.com/how-to-cook-quinoa-63344

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen

Ingredients:

1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt

Directions:

-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!

Coconut Flour Revisited - Orange Marmalade Muffins

So, I know I've talked about coconut flour before...but, if you are looking to eliminate grains - while wanting to hold on to quick breakfast options like muffins -this is the flour for you! Coconut Flour is easy to work with and pure fiber to boot, which makes it very filling...one regular muffin goes a long way! Check out my previous Coconut Flour posts for more details and recipes - just type coconut flour in the search tab and you will have it...

Today's offering, Orange Marmalade Muffins, was born this morning out of an overwhelming need to skip the standard whole grains we have been eating a lot of here lately. They turned out delicious -a fabulous compliment to our Onion, Mushroom and Spinach Omelets! Enjoy! I have been full of energy all morning - no sluggish slow down at all! These were definitely GREAT eats!

Orange Marmalade Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour

1/2 tsp. sea salt

1/4 tsp. aluminum-free baking powder

4 tbsp. coconut palm crystals

1 1/2 tbsp. chia seeds

2 tbsp. organic all fruit orange marmalade 

2 1/2 tbsp. fresh orange juice

1 1/2 tsp. almond extract

3 organic eggs

2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Line 6 muffin cups with paper liners and set aside

-Combine wet and dry ingredients in separate bowls

-Incorporate wet into dry ingredients

-Fill lined muffin cups 3/4 full with batter

-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

Makes 6

Amaretto Pecan Pie Bars

From Kristi's Kitchen

Ingredients:

For crust:

2 sticks unsalted organic butter, softened

2/3 c. coconut palm crystals

2 2/3 c. soft whole wheat flour

1 teaspoon sea salt

For topping:

1 stick (½ cup) unsalted organic butter

1 c.coconut palm crystals

1/3 c. coconut nectar

2 tablespoons organic half-n-half

3/8 tsp. sea salt

2 c. chopped pecans

3/4 tsp. pure vanilla extract

1 tsp. almond extract

2 organic eggs, beaten

Directions:

-Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper creating a 2 in. lip all the way around the pan

-Process crust ingredients in food processor until crumbly.

-Press the crust into the lined pan and bake for 20 minutes until golden brown.

-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla, almond extract.

-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture

-Fold in pecans

-Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

-Return the pan to the oven and bake an additional 20-23 minutes.

-Remove the pan and allow the bars to fully cool in the pan.

Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.

Banana "Ice Cream"

From Kristi's Kitchen

Ingredients:

2 ripe bananas, sliced and frozen
2 tsp. pure vanilla extract
4 tbsp.  organic/raw heavy whipping cream

Directions:

-Blend all ingredients until smooth -soft serve consistency
-Place in freezer for at least 30 minutes and serve with a dap of homemade whipped cream

*To mix it up a bit add in a tbsp. of natural peanut butter and call it the "Elvis" for fun!

The Bomb Brownies

From Kristi's Kitchen

Ingredients:

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. coconut palm crystals

1 tbsp. date sugar

1 tsp. pure vanilla extract

1 c. soft whole wheat pastry flour

1/4 c. unsweetened cocoa powder

3/4 tsp. baking soda

1 tsp. sea salt

1 c. grated zucchini, processed in food processor

1/4 c. chopped walnuts

1/4 c. almond milk (optional - depending on the moisture level in your zucchini - use enough to accomplish batter consistency)

Directions:

-Pre-heat the oven to 350 degrees

-Lightly oil a 8x8 baking dish

-Mix together wet ingredients and dry ingredients separately

-Fold in walnuts

-Spread the mixture evenly into the baking dish

-Bake for 22-25 minutes until the brownies are slightly springy to the touch

Remove from the oven and cool completely before icing

Enjoy!

Fluffy Chocolate Frosting:

Ingredients:

3 tbsp. unsweetened cocoa powder

2 tbsp. organic unsalted butter, melted

3/4 c. +2 tbsp. coconut palm crystals

1/4 c. date sugar

1/4 c. raw whole fat milk OR almond milk

1/2 tsp. vanilla extract

Directions:

-Combine all ingredients in a large mixing bowl

-Using a hand mixer, beat the ingredients until well combined, thick and fluffy

-Spread over cooled brownies and cut into squares

Ginger Carrot Soup

From Kristi's Kitchen

Ingredients:

4 c. freshly juiced Carrot juice

1 c. Homemade organic chicken stock (seasoned to taste with sea salt and garlic powder

4 tsp. freshly juiced ginger juice (a knob about 2 1/2" x 1 3/4")

1 garlic clove, juiced

1/2 tsp. sea salt

Garnish with green onion and chili pepper flakes

Directions:

-Combine all ingredients and serve luke warm or cold as a gazpacho

This is so simple, fresh and delicious! Leave out the stock and you have a fabulous juice...

Personal Update...

If you follow the blog, you have probably been wondering "What has happened to Kristi?" The posts have tapered off drastically in the last little bit, knowing that, I wanted to give my faithful followers an update...

My family and I are in transition. We have just sold a house and are taking a small vacation before relocating. Between the packing, moving and now vacationing -not to mention - the lack of a kitchen...creating and posting have paused. I promise that you have not been forgotten and I will do my best in the coming days and weeks to get some recipes up...

Thank you for your faithful following :0)

Many blessings of Health, Joy, & Happy Eating!

Kristi

Bacon & Blue Burgers

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

4 lb. Beyond Organic ground beef

4 slices nitrate-free organic turkey bacon, diced

1 1/2 tsp. sea salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 c. organic/raw blue cheese [some Beyond Organic Cheddar Blue would be perfect here :0) ]

Directions:

- Combine all ingredients except cheese

-Break meat into 15 balls

-Make a well in the middle of each ball

-Add 1 1/2 tsp. cheese to the well

-Fold the meat over the cheese, burying it in the middle

-Flatten each ball into a patty and grill to desired doneness (we like medium at our house)

Serve with grilled veggies on a sprouted grain bun

Raw Oatmeal Cookies

From Kristi's Kitchen

As Featured on Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 1/2 c. rolled oats

1/2 c. coconut palm crystals

2 tbsp. ground dried dates (date sugar)

1/2 tsp. ground cinnamon

1/4 c. chopped walnuts

1/4 c. coconut oil

1/4 c.  Beyond Organic plain flavored Amasai (kefir)

1/4 c. homemade almond butter (see "Homespun Almond Butter Spread" post for recipe)

1 1/2 tsp. pure vanilla extract 

Directions:

-Place all ingredients in a large mixing bowl and mix until well combined

-Using a tbsp. measure, scoop cookies onto a baking sheet lined with parchment paper

-Refrigerate until firm.

Makes 16 cookies

Apple Date Pecan Cinnamon Bread

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

2 tsp. aluminum-free baking powder

1 1/2 tsp. sea salt

1 3/4 tsp. ground cinnamon

3 tbsp. coconut palm crystals

1/2 c. diced organic apple

1/2 c. chopped dates

1/3 c. chopped pecans

2 organic eggs, beaten

1 1/2 c. Beyond Organic plain flavored AMASAI (kefir)

1/4 c. grape seed oil OR unsalted organic butter, melted

1 tsp. pure vanilla extract

1/4 c. coconut nectar

Directions:

-Preheat oven 375 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 55-60 minutes; covering with parchment for the last 25 minutes so as not to burn the top of the bread

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Blueberry Blast Smoothie

From Kristi's Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. fresh organic blueberries

1 organic kale leaf

1/2 avacado

2 1/2 c. Beyond Organic AMASAI (New Blueberry Acai flavor)

1/2 tsp. liquid stevia

1/2 tsp. pure vanilla extract

5 tsp. coconut palm crystals (optional to taste)

1 1/2 c. ice

Directions:

Puree all ingredients until smooth in a blender. 

Makes 4 1/2 -5 cups

Strawberry Mousse

From Kristi's Kitchen

Ingredients:

1 c of Strawberry Puree (see below)

14oz. coconut milk (I used Thai Kitchen's Organic Coconut Milk)

2 tbsp. coconut palm crystals

20 drops strawberry liquid stevia

1/4 tsp. sea salt

1 tsp. xanthan gum

Directions:

-Combine all ingredients in a large mixing bowl

-Using hand mixer, whip until light, fluffy and thick

-Place in individual ramekins and refrigerate for at least 30 minutes to set

Perfect as a day before make ahead!

Makes 6 -4 oz. portions

Strawberry Puree

From Kristi's Kitchen

Ingredients:

2 c. fresh organic strawberries

10 california dates

1 tsp. organic lemon zest

Directions:

-Puree in a food processor and use in this recipe

Quick Cinnamon Raisin Bread

From Kristi's Kitchen

Ingredients:

3 c. soft whole wheat flour (also called whole wheat pastry or white wheat) OR spelt flour

4 tsp. aluminum-free baking powder

1 3/4 tsp. sea salt

1 3/4 tsp. ground cinnamon

1 organic egg, beaten

1 1/2 c. filtered water OR kefir

1/4 c. grapeseed oil

1 tsp. pure vanilla extract

2 tbsp. coconut nectar

1/3 c. organic raisins (optional)

Directions:

-Preheat oven 400 degrees

-Stir all ingredients together

-Pour into oiled 4x8 loaf pan

-Bake in preheated oven for 35 minutes

-Cool in pan for 10 minutes before turning out onto a cooling rack to cool completely

-Store in an air tight container

Chocolate Dipped Mango Delights

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

3/4 c. California dates

1/3 c. chopped pecans

1/3 c. dried mango pieces

1/4 tsp. sea salt

1/2 tsp. vanilla

1 1/2 tsp. coconut nectar

1 bar of Beyond Organic Dark Chocolate melted with 1 tsp. grapeseed oil, coconut oil or organic unsalted butter

Directions:

-Combine all ingredients in a food processor and process until a gooey ball is formed

-Remove the mixture and form into small balls

-Roll to coat in melted chocolate

-Store in an airtight container in the refrigerator

Peanut Sesame Ginger Quinoa Salad

From Kristi's Kitchen

Ingredients:

2 c. cooked quinoa (2 c. water, 1 tsp. sea salt, 1 c. quinoa - Bring to boil -turn to MED-LO- cook; covered 25-30 minutes; until quinoa blooms and water is absorbed)

3 tbsp. green onion

3 tbsp. chopped Velencia peanuts

3 tbsp. rice vinegar

4 1/2 tsp. coconut aminos OR Bragg’s liquid aminos

1/2 + 1/16 tsp. ground ginger

1/4 + 1/8 tsp. garlic powder

1/16 tsp. cayenne

2 1/4 tsp. coconut nectar

3 tbsp. sesame oil

Directions:

-Combine all ingredients

-Garnish with white and black sesame seeds and thinly julienned cucumber

Enjoy!

2 SERVING

Homemade Strawberry Fruit Leather

From Kristi's Kitchen

Ingredients:

1 lb. fresh strawberries, rinsed, cored and chopped

1 tsp. organic lemon zest

10 California dates, chopped

1 tbsp. filtered water

Directions:

-Combine all ingredients in a food processor or blender and puree

-Line 3 dehydrator sheets with parchment paper

-Spoon out puree into 5" circles (I placed 5 on 2 of the sheets and 2 on the final sheet but any combination would work just be sure to give them space)

-Set dehydrator temperature for 135 degrees and let it run for 4-6 hours until fruit leather is no longer glossy and peels without sticking

Makes 12 - 5" leathers

Cauliflower Pizza Crust

From Kristi's Kitchen

Ingredients:

16 oz. frozen cauliflower

2 tbsp. olve oil

1 tsp. sea salt

1 tsp. garlic powder

1/8 tsp. dried oregano

1/4 tsp. dried basil

1/8 tsp. ground cayenne

1/2 c. almond flour

3 tbsp. flax meal

2 organic eggs

Directions:

-Preheat oven to 450 degrees

-In a skillet, cook cauliflower, oil and seasoning over MED heat until cauliflower is tender and all liquid in evaporated

-Place cooked cauliflower, flour, flax and eggs in food processor  and process until smooth batter consistency is achieved

-Spread into 1/2 inch circle onto parchment lined pizza pan

-Bake in preheated oven for 18 minutes

-Top with your favorite toppings and return to the oven for 10 minutes

Sweet & Spicy BBQ Chicken Pizza:

Ingredients:

1 recipe "Cauliflower Pizza Crust" (feeds 3-4)

1/2 recipe "Homemade BBQ Sauce" (see "New Brunswick Stew" post)

Cooked Chicken tossed in BBQ sauce

Fresh Jalapeno Slices

Fresh Pineapple chunks

Thin sliced Red Onion and Green Peppers

Grated Parmesan and Mozzarella   

This over-the-top good and good for you -veggies to the next level for sure... it will satisfy any pizza craving you have with not one ounce of grain in the mix! It is my new favorite...thinking about making it for dinner tonight! Happy Eating!

Banana Bread Scones

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 c. mashed really ripe banana, frozen and thawed but still a bit icey
¾ c. plain flavored Beyond Organic Amasai (kefir)
1 tsp. pure vanilla extract
2 ½ c. whole wheat pastry flour
4 tbsp. coconut palm crystals
1 tsp. aluminum-free baking powder
1 tsp. baking soda
1tsp. sea salt
1 ½ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground cloves
4 tbsp. organic unsalted butter

Directions:

-Preheat oven to 400 degrees
-Combine flour, salt, baking powder, baking soda, palm crystals and spices
-Using a pastry cutter, cut in the butter until its pea sized
-Stir together the banana, Amasai and vanilla and pour into flour mixture
-Combine until sticky dough forms
-Turn out on well-floured surface –incorporate a bit more flour until slightly firm
-Pat out dough to 1 inch thickness
-Using a 2 inch cutter, cut out scone rounds
-Place each round on a parchment lined baking sheet
-Bake in preheated oven for 16-18 minutes, until golden

Balsamic Watermelon Salad

From Kristi's Kitchen

Ingredients:

Fresh organic spinach

Fresh sweet watermelon, small cubes

Fresh green onion, chopped

Crumbled goat cheese

Chopped walnuts

Fresh cracked black pepper

Homemade Balsamic Dressing (see recipe below)

Directions:

-Build salad starting with spinach followed by watermelon cubes...sprinkling generously with goat cheese, green onion and walnuts

-Finish with a few turns of cracked black pepper and drizzle with balsamic dressing

Homemade Balsamic Dressing

From Kristi's Kitchen

Ingredients:

1/4 c. coconut palm crystals

1 tsp. sea salt

1/2 tsp. garlic powder

1/4 c. balsamic vinegar

1/2 c. grapeseed oil

Directions:

-Combine all ingredients in a mason jar and shake vigorously until emulsified

Creamy Chicken Pasta Bake

From Kristi's Kitchen

Ingredients:

1/2 stick organic unsalted butter

1 c. soft whole wheat flour

1/2 tsp. sea salt

1/2 c. diced organic celery

1 tbsp. grated organic carrot

1/2 tsp. poultry seasoning

2 quarts homemade organic chicken stock (seasoned to taste with sea salt & garlic powder)

2 c. cooked, shredded organic chicken

3/4 tsp. sea salt (a bit more to taste if needed)

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. black pepper

1/8 tsp. cayenne

2 tsp. dried parsley

16 oz. brown rice spiral pasta, cooked until almost al dente (be sure to salt your pasta water)

3 -2" homemade biscuits (see Spelt Flour posts for recipe), crumbled in a food processor with 3 tbsp. organic butter

Directions:

-Preheat oven to 350 degrees

-Melt butter in stock pot

-Add veggies and cook until translucent

-Stir flour into butter and cook, stirring constantly until mixture is blonde in color

-Pour chicken stock into pot and stir until mixture begins to thicken

-Season with remaining seasonings and fold in shredded chicken

-Taste and adjust seasoning as needed

-Stir pasta into mixture and pour into a 13x9 casserole dish

-Top with biscuit crumble and a sprinkling of garlic powder, dried parsley and paprika

-Bake in preheated oven for 20 minutes, until crumble is crisp and golden

Serve with sauteed snow peas and Homemade Cranberry Relish(see below)

"Comfort Food" at it's finest...plate-licking good! Insert leftover turkey and here's what you do with your leftover holiday bird...I know that's a bit early but, file it away and use the chicken for supper tomorrow night! Everyone asked for more! Happy Eating!

Homemade Cranberry Relish

From Kristi's Kitchen

Ingredients:

1 c. fresh cranberries

1/3 c. filtered water

8 tbsp. coconut palm crystals

1/4 tsp. organic orange or lemon zest

1/16 tsp. ground cinnamon

Directions:

-Place in a small sauce pot

-Bring to a boil

-Simmer until fruit pops and cooks down slightly

Hershey "Perfect Chocolate Cake" Made MORE Perfect!

From Kristi's Kitchen

Ingredients:

2 c. coconut palm crystals
1-3/4 c. whole wheat pastry flour
3/4 c. cocoa powder

2 tsp. sea salt
1-1/2 tsp. aluminum-free baking powder
1-1/2 tsp. baking soda
2 organic eggs
1 c. organic half-n-half OR coconut milk
1/2 c. grapeseed oil (makes it really moist)
2 tsp. pure vanilla extract
1 c. boiling water


Directions:

-Heat oven to 350°F
-Grease and flour two 9-inch round baking pans
-Stir together crystals, flour, cocoa, baking powder, baking soda and salt in large bowl
-Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes
-Stir in boiling water (batter will be thin)
-Pour batter into prepared pans
-Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean
-Cool 10 minutes; remove from pans to wire racks
-Cool completely and frost

Also makes 14 jumbo sized cupcakes

The cupcakes pictured above were drizzled with organic white and dark chocolate...YUMMY!

Other Frosting options:

Cream Cheese Whipped Icing
Ingredients:
4 oz. organic cream cheese, softened
3 tbsp. organic butter, softened
2 tbsp. raw organic honey
¼ tsp. pure vanilla extract
1/8 tsp. sea salt
7 drops toffee flavored liquid stevia or a bit more palm crystals
1 tbsp. organic half-n-half
1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved
-Fold in half of coconut and pecans, reserving the rest for garnish

Strawberry Cream Cheese Frosting
Ingredients:
4 oz. organic cream cheese, softened
4 tbsp. organic butter
2 tbsp. strawberry puree
1/8 tsp. pure vanilla extract
1/8 tsp. sea salt
1 tbsp. coconut nectar
20 drops strawberry flavored liquid stevia (to taste)
1 tbsp. organic half-n-half

Directions:
-Whip cream cheese and butter with hand mixer until smooth and creamy
-Add nectar, vanilla, puree, stevia and salt and continue whipping
-Incorporate half-n-half until fluffy consistency is achieved

Strawberry Puree
Ingredients:
2 c. quartered organic strawberries
1/2 tsp. organic lemon zest
5 dates
1 1/2 tsp. filtered water

Directions:
-Process in food processor until smooth

Carrot Cake Cookies

From Kristi’s Kitchen

As Featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 ¼ c. blanched almond flour

¼ tsp. sea salt

¼ tsp. baking soda

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. cloves

1/4 tsp. allspice

5 dates

1 tbsp. coconut nectar

¼ c. organic butter

1 ½ tsp. pure vanilla extract

1 ½ tbsp. Plain flavored AMASAI or almond milk

½ tsp. organic lemon zest

¼ c. chopped walnuts

¼ c. grated organic carrots

2 tbsp. organic raisins

Directions:

-Preheat oven to 350 degrees

-Line 2 baking sheets with parchment paper and set aside

-Place first 9 ingredients into food process and process until fine

-Add next 4 ingredients and continue processing until dough forms

-Turn dough out into mixing bowl and fold in remaining 3 ingredients

-Scoop dough by teaspoonful onto lined baking sheet and press down into circle

-Bake in preheated oven for 10-12 minutes; until golden brown

-Cool for 30 minutes on baking sheet  before serving

Makes 25 cookies

Tomato Quiche

From Kristi's Kitchen

Crust Ingredients:

1 cup blanched almond flour

4 California dates

1/2 tsp. sea salt

1/4 tsp. ground sage

1/4 tsp. garlic powder

1/8 tsp ground pepper

2 tbsp. organic unsalted butter

Directions:

-Process flour, dates and seasonings in the food processor until fine

-Add butter and continue processing until a dough forms

-Pat dough into a 10" spring form pan

-Bake in 350 degree oven for 8-10 minutes; until golden

-Remove from oven and pour filling oven the top and bake

Filling Ingredients:

4 medium ripe tomatoes, chopped with seeds and juice (I used Kumato Brown Tomatoes)

3 pieces cooked nitrate-free turkey bacon, chopped

1/4 red onion julienned

1 garlic clove minced (about 1 tsp.)

1/2 sea salt

1/4 pepper

1/4 tsp. sage

1/8 tsp. cayenne

1 tsp. dried parsley

1 recipe homemade mayo (see recipe below)

2 organic egg plus 3 egg yokes leftover from making mayo, beaten

Directions:

-Combine all ingredients in a mixing bowl and set aside

ASSEMBLY DIRECTIONS:

-Pour filling over the top of baked crust

-Return to oven and bake for 30-35 minutes until slightly firm and springy

Makes 5 hearty portions

Homemade Mayo

From Kristi's Kitchen

Ingredients:

3 organic egg yokes

1/2 tsp. spicy brown mustard

1/4 tsp. sea salt

1/4 c. grapeseed oil

Directions:

-Using a hand mixer, beat yolk until light colored and fluffy

-Add in salt and mustard and incorporate with hand mixer

-With hand mixer running, slowly drizzle in oil and mix until thick and creamy

Makes about 1/2 cup