Sausage & Peppers

From Kristi’s Kitchen

Ingredients:

1 recipe “Pizza Gazpacho”

1 tbsp. organic unsalted butter OR grapeseed oil

1 lb. ground turkey

1 small onion, diced

½ pint of sliced bella mushrooms

2 tsp. sea salt (¼ tsp. more to taste at the end of cooking process)

2 tsp. dried sage

1 tsp. dried thyme

1 tsp. anise seed

¾ tsp. garlic powder  (maybe ¼ tsp. to taste)

1/16 tsp. cayenne

1 yellow bell pepper, julienned

1 orange bell pepper, julienned

1 red bell pepper, julienned 

Directions:

-Make the “Pizza Gazpacho” and set aside

-Brown turkey, mushrooms and onion with oil or butter and seasonings

-Stir in Gazpacho and bring to a slow boil

- Fold in julienned peppers and cook until peppers are tender

-Adjust seasoning for balance

Serve over quinoa OR brown rice with a green salad on the side

Spaghetti Squash & Artichoke Cream Stuffed Lasagna Rolls

From Kristi’s Kitchen

Ingredients:

-Artichoke Cream

I recipe Artichoke Cream from “Yeast-Free Turkey Artichoke Pizza” post on blog

PLUS:

¼ c. grated organic parmesan cheese

1 tsp. roasted garlic

2 tbsp. plain flavored Beyond Organic AMASAI

¼ tsp. sea salt

-1 recipe “Pizza Gazpacho” (earlier post on blog) – I used 5 Kumato (brown) tomatoes in this recipe

-10 mushrooms, thinly sliced and sautéed in organic butter with sea salt, garlic powder and pepper to taste (optional)

-Squash Mixture

3 c. roasted spaghetti squash, pulled

1 tsp. unsalted butter, melted

1 ½ tsp. sea salt

¼ tsp. pepper

¼ tsp. dried oregano

1/8 tsp. dried basil

3 pieces nitrate-free turkey bacon, cooked and crumbled into squash (optional)

1 c. artichoke cream

-10 al dente brown rice pasta lasagna noodles, drained and laid on parchment to dry

Directions:

-Roast Squash and garlic, set aside (400 degrees for 25 minutes)

-Make “Pizza Gazpacho” sauce, set aside

-Make “Artichoke Cream”, set aside

-Sautee the sliced mushrooms, set aside

-Boil noodles and lay out on parchment to dry; about 12 minutes

Assembly Directions:

-Preheat oven to 350 degrees

-Lightly coat the bottom of 9x13 casserole dish with “Pizza Gazpacho” and 3 tbsp. “Artichoke Cream” and set to the side.

-Spread 1/3 c. Squash Mixture on each lasagna noodle –covering the entire noodle, top mixture with a small amount of sautéed mushrooms and jelly roll the individual noodles

-Place rolled noodles sideways in the casserole dish -5 in a row

-Top each roll with a spoonful of “Artichoke Cream”, then “Pizza Gazpacho”

-Bake in preheated oven for 15 minutes

-Finish with a slice of “Homemade Mozzarella”, a bit of grated parmesan and a sprinkling of dried basil

-Return to the oven for 10 more minutes

-Let set for 15 minutes to set and cool slightly

Serve with a mixed green salad, a side of roasted asparagus OR both for a hearty meal!

·         This is a great make ahead –even freeze –meal…do all the prep and assembly work ahead (minus the finishing cheese). Store covered in the refrigerator or freezer…bring out in time to thaw and/or come to room temperature and pick up at the baking point. You could also store in portioned servings (5 or 10 depending on how hungry you are…if you’re serving a 4 course meal or a light meal you could portion each individual roll as a portion…I ate one roll and was pleasingly satisfied even without sides)

Curried Chicken Salad Empanadas

From Kristi’s Kitchen

Ingredients:

*2 recipes “Turnover Pastry Dough” (see previous blog post)

2c. organic cooked and pulled chicken

6 tbsp. organic whole fat greek yogurt

1 tbsp. raw unheated honey

3 ¼ tsp. curry powder

4 green onions, diced

¼ c. dried cherries, diced

¾ tsp. sea salt

Directions:

-Make dough according to recipe directions and set in refrigerator to chill

-Mix all remaining ingredients in a bowl and set aside

-Roll and cut dough according to directions

-Fill with a ½ tsp. of salad mixture and bake according to Pastry Dough Recipe directions

Makes 44 mini empanadas

Turnover Pastry Dough

From Kristi’s Kitchen

(inspired by my MeMe’s recipe)

Ingredients:

1c. whole wheat pastry flour

4oz. organic cream cheese

1 stick organic unsalted butter

½ tsp. sea salt

Directions:

-Preheat oven to 400 degrees

-Combine flour and salt in large bowl

-Cut cold butter into flour with pastry cutter

-Using clean hands fold softened cream cheese into flour and butter mixture until well combined

-Form into a dough disc –wrap and refrigerate for 30 minutes to rest

-Divide dough into 2 equal pieces

-Roll each piece to 1/8 “ thickness

-Using a 2” biscuit cutter –cut out a total of 22 rounds

-Roll each round to 1/16” thickness and place 1 tsp. of desired filling on the round

-Fold each round in half, crimp the open sides with a fork and lightly prick each pastry top

-Place assembled turnovers on a parchment lined baking sheet

-Egg-wash the top of each turnover

-Bake in preheated oven for 12-14 minutes

-Remove from baking sheet onto a wired rack to cool

Turnover Fillings:

Cherry

1 1/3 c. frozen cherries

8 dates, diced

4 tsp. coconut palm crystals

¼ c. filtered water

1 tsp. almond extract

-Combine all ingredients in a sauce pot over MED heat.

-Simmer until fruit is broken down and mixture is thickened

Apple

2 medium apple, peeled & cored

4 dates, diced

2 tbsp. organic unsalted butter

¼ tsp. cinnamon

5 tsp. coconut palm crystals

-Combine all ingredients in a sauce pan over MED heat

-Simmer until fruit is soft and tender

Turtle

1 Beyond Organic Chocolate Bar

11 pecan halves, cut in half

1 small recipe of "Coconut Nectar Caramel Sauce" (see blog post)

-Break apart the Chocolate Bar into tiny squares

-Place 2 squares of chocolate on pastry round

-Add a piece of pecan and a drizzle of caramel before sealing

* For plain chocolate just place the chocolate and seal

These are so yummy -you can be sure there will be more filling recipes to follow -I've already got a few savory options rolling around in my head! This dough was so easy to work with and tasty -I am dreaming of 100 more ways to use it...more to come on this- I promise!

Happy Eating!

Lemon Poppy Seed Muffins

From Kristi's Kitchen

Ingredients:

1/4 c. coconut flour
1/2 tsp. sea salt
1/4 tsp. aluminum-free baking powder
6 tbsp. coconut palm crystals OR xylitol
1 1/2 tbsp. poppy seeds OR chia seeds
1 tsp. organic lemon zest
2 1/2 tbsp. fresh lemon juice (1 small lemon)
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 1/2 full with batter
-Bake in preheated oven for 16-18 minutes -until firm but springy to the touch

makes 6

Jalapeno Cheddar Muffins

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www. facebook.com/livebeyondorganic

Ingredients:

¼ c. sifted coconut flour

¾ tsp. sea salt

½ tsp. aluminum-free baking powder

¼ tsp. garlic powder

2 tbsp. coconut palm crystals 

3 organic eggs, beaten

1/3 c. + 1 tbsp. organic chicken stock

2 tbsp. organic unsalted butter

2 tbsp. diced “Candied Jalapenos” (recipe on blog)

¼ c. Beyond Organic Really Raw Cheddar, grated (I used a rounded ¼ c.)

Directions:

-Preheat oven to 350 degrees and line 17 mini muffin baking cups with paper liners

-Mix wet and dry ingredients in separate bowls –except jalapenos and cheese

-Combine wet ingredients into dry ingredients until smooth

-Fold in jalapenos and cheese

-Using a tbsp. measure, fill each lined cup

-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

So quick and easy to whip up...perfect as an appetizer bite or along side a nice bowl of "Down Right Delicious Chili" -see earlier post...

Dixie Style BBQ Chicken

From Kristi's Kitchen

Ingredients:

1/2 of a 3 lb cooked organic chicken, de-boned and shredded

1 tbsp. organic unsalted butter

1/4 large onion, diced

1/4 tsp. celery seed

1/2 recipe of BBQ Sauce (below)

A little Beyond Organic Really Raw Cheddar Cheese, grated as a garnish

Directions:

-Saute onion and celery seed in butter until translucent

-Add in BBQ Sauce ingredients and simmer for 5 minutes

-Fold in chicken and continue simmering for 5-7 more minutes

Serve open face over sprouted grain toast OR over halved Savory Sage & Pumpkin Muffins (See the "A Day For Pumpkin..." post for the recipe)

Garnish with grated cheddar -YUMMO!

BBQ SAUCE:  

From Kristi’s Kitchen

Ingredients:

½ c. coconut nectar

1 1/2 cups organic OR raw ketchup

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon liquid aminos or raw coconut aminos

2 tbsp. spicy brown mustard 

2 teaspoons paprika

4 teaspoons sea salt

1 1/2 teaspoons black pepper

8 dashes hot pepper sauce

Directions:

-Place all ingredients in sauce pot and simmer for 10 minutes

We had this for dinner last night with a side of roasted asparagus and broccoli...I had mine over the Savory Sage & Pumpkin Muffins...it is the absolute way to go -and grain free! So tasty!! As you can see it was "Dixie Style" in more than just one way...

This is a versatile sauce -beef, chicken, venison -even the "New Brunswick Stew" -it's in there!

Happy Eating!

Lemon Thyme Shortbread Cookies

From Kristi’s Kitchen

Ingredients:

2 ½ c. almond flour

½ tsp. sea salt

½ tsp. baking soda

1 ½ tsp. dried thyme

1 stick unsalted organic butter

10 dates

1 tbsp. fresh organic lemon juice

1 tsp. pure vanilla extract

1 tsp. lemon extract

Zest from 1 organic lemon

Directions:

-Preheat oven to 350 degrees

-Place all ingredients in food processor and process until dough ball forms

-Form dough into 1” balls, place on parchment lined baking sheet

-Smash balls down into ¼ “ thick circles (pictured)

-Bake 8 minutes or until golden brown

-Remove from oven and cool on baking sheet for 30 minutes before serving

Makes 32 cookies

Tex Mex Chicken

From Kristi’s Kitchen

Ingredients:

14 oz. coconut milk

1 recipe Tex Mex Roasted Tomatoes (recipe below)

¼ tsp. garlic powder

¼ tsp. sea salt (may need a bit more for balance in the end)

¼ tsp. xanthan gum OR kudzu powder

1 c. Beyond Organic Really Raw Cheddar, grated

1 ½ c. cooked, shredded organic chicken

2 tbsp. fresh cilantro leaves

Directions:

-Combine coconut milk, tomatoes, garlic powder and salt in a sauce pot

-Bring to a boil

-Whisk in xanthan gum OR kudzu powder –continue boiling for 3-5 minutes

-Stir in cheese and chicken

-Simmer for 5 more minutes

-Fold in fresh cilantro and serve over sautéed greens, quinoa or brown rice pasta

Roasted Tex Mex Tomatoes

From Kristi’s Kitchen

Ingredients:

6 roma tomatoes, 4 halfed & seeded plus 2 pureed & set aside

1 jalapeno, halfed & seeded

¼ large onion

4 garlic cloves, peeled

1 anaheim chili pepper, halfed and seeded**

3/4 tsp. sea salt (maybe a bit more after processed to balance flavor)

2 tbsp. grapeseed oil

Directions:

-Preheat oven to 400 degrees

-Place veggies face up on baking sheet

-Rub each with oil and sprinkle with sea salt

-Turn face down and roast for 25 minutes

- Cool and place in processor

-Combine with puree and use in recipe

**this is very spicy –for a little less heat use only half an anaheim

Turtle Brownie

From Kristi’s Kitchen

Ingredients:

1 tbsp. flaxmeal

¼ c. sifted coconut flour

1/3 c. cocoa powder

½ tsp. sea salt

¼ tsp. aluminum-free baking powder

¼ c. + 1 tbsp. xylitol or coconut palm crystals

¼ c. coconut nectar

6 tbsp. almond milk

6 tbsp. grapeseed oil

2 tsp. sugar-free vanilla

2 organic eggs

¼ c. chopped pecans

1 recipe Pecan Caramel Sauce, for topping cooked brownie (recipe below)

Directions:

-Preheat oven to 350 degrees and oil an 8x8 baking dish

-Combine all ingredients –whisking until smooth

-Fold in chopped pecans

-Pour into baking dish and bake for 20 -25 minutes; until toothpick comes out clean

- Cool for 5 minutes and top with Pecan Caramel Sauce and serve with a bit of Homemade Vanilla Whipped Cream

Pecan Caramel Sauce

From Kristi’s Kitchen

Ingredients:

6 tbsp. coconut nectar

1/8 tsp. sea salt

2 ½ tbsp. organic whipping cream

¾ tsp. organic unsalted butter

¼ c. chopped pecans

Directions:

-Heat nectar and salt to boiling

-Add cream and butter and simmer for 5 minutes

-Fold in pecans and simmer 5 more minutes, remove from heat, cool slightly and top brownie

A Day For Pumpkin...and Muffin Creations!

I know we've past the height of holiday season and cooking but, I had one last can of pumpkin puree in my pantry and an itch to make something different for breakfast -break the monotony of normal... so, I settled in on muffins. Using a coconut flour base as my canvas, I created two muffins -one sweet and one savory...one for breakfast and one to sop up that line of giblet gravy left on your plate!

The coconut flour muffin base is simple and always the same no matter what the ingredients. Because coconut flour is pure fiber and has no natural leavening you use quite a bit of eggs...with this base you have the tool to concocted your own amazing and healthful muffin creations!

Coconut Flour Muffin Base 
(this is universal- seems to be the same in most every recipe I come across using coconut flour for baking)

1/4 c. sifted coconut flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. sea salt (sometimes a bit more is needed to balance flavor)
3 organic eggs
2 1/2 tbsp. organic butter OR grapeseed oil

1/3 c. coconut palm crystals OR xylitol (for sweet muffins) OR 2 tbsp. (for savory applications)

The first 5 ingredients are primary -the sweetener amount can fluctuate according to taste and the other ingredients you are adding...but you will need some sweetener either way.

I found that 350 degrees is a great baking temperature and 16-20 minutes- filling the lined muffin tins halfway works out great every time (firm but springy is the texture you are looking for in a perfectly done muffin).



Pumpkin Cherry Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
1/2 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 1/2 tsp. pumpkin spice
1/3 c. coconut palm crystals OR xylitol
1/2 c. pumpkin puree
1 tsp. sugar-free vanilla
3 organic eggs
2 1/2 tbsp. organic unsalted butter, melted OR grapeseed oil
1/3 c. diced fresh or frozen cherries

Directions:

-Preheat oven to 350 degrees and line 10 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fold in cherries
-Fill each lined tin 1/2 full
-Bake in preheated oven for 18-20 minutes - until golden and springy to touch


Savory Sage & Pumpkin Muffins
From Kristi's Kitchen

Ingredients:

1/4 c. sifted coconut flour
3/4 tsp. sea salt (may need a bit more in the end to balance the batters flavor)
1/2 tsp. aluminum-free baking powder
2 tbsp. xylitol OR coconut palm crystals
1 tsp. ground sage
1/2 tsp. thyme
1/8 tsp. garlic
1/16 tsp. cayenne
1/16 tsp. allspice
1/16 tsp. nutmeg
1/16 tsp. cloves
Pinch of cinnamon
3 organic eggs
1/2 c. pumpkin puree
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 8 muffin tins with paper liners
-Combine wet and dry ingredients separately
-Pour wet into dry and whisk until smooth
-Fill each lined tin 1/2 full
-Bake in preheated oven for 16-18 minutes - until golden and springy to touch

As an option you could fold in 1/4 c. chopped walnuts or even try some dried cranberries...or both!


If you aren't plagued with egg allergies, coconut flour is really easy to work with and is a great alternative to whole grain flours in baking. It it very filling -one to 2 muffins is all you need to fill you up and keep you full. Savory and sweet applications work out equally as nice and the fiber it provides is fabulous for your health. And on top of that - it satisfies the desire for something "grainish" and  fills the "hole" if you are avoiding or moderating them as you should!

Curried Meatballs and Mushroom Sauce

From Kristi's Kitchen

As Featured on the Beyond Organic Facebook Page

www.facebook.com/livebeyondorganic

Ingredients:

1 recipe meatballs (below)

8 oz. sliced mushrooms

1 small onion, finely diced

14 oz. coconut milk

2 tbsp. organic butter

1 tsp. curry powder

2 tsp sea salt

1/4 tsp. pepper

1/4 -1/2 tsp. xanthan gum

Directions:

-Make meatballs according to recipe below

-Remove meatballs from skillet and add butter, onion and mushrooms

-Saute until tender

-Pour in coconut milk and seasonings

-Bring to almost a boil

-Whisk in xanthan gum starting with 1/4 tsp

-Place meatballs into sauce

-Simmer until sauce thickens

-Adjust seasoning to taste and serve over brown rice or with a side of steamed broccoli

Meatballs:

 Ingredients:

1/2 lb. Beyond Organic green fed ground beef

1/4 c. coconut flour

2 organic eggs

1 tsp. sea salt

1/8 tsp. pepper

1/4 tsp. onion powder

1 tbsp. organic unsalted butter OR grapeseed oil

Directions:

-Combine all ingredients in bowl -making sure they are well incorporated

-Form meat mixture into small balls

-Heat oil in skillet over medium heat

-Brown meatballs evenly on all sides

-Remove from skillet to rest

Mediterranean Quinoa Salad

From Kristi's Kitchen

Ingredients:

2 c. filtered water
1c. quinoa
1 tsp. sea salt
1 medium cucumber; peeled, seeded & diced
2 green onion, chopped
3 tbsp. chopped walnuts
6-7 dried figs, diced
1/4 c. olive oil
2 tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. ground pepper

Directions:
-Bring water and sea salt to a boil
-Pour quinoa into boiling water and return to boil
-Reduce heat to MED-LO, cover and cook for 25-30 minutes; until quinoa blooms and all water is absorbed
-While the quinoa cooks, prepare the veggies, walnuts and figs
-Combine everything in a mixing bowl and dress with oil, lemon juice, garlic powder and pepper

May be served warm or room temperature...its even good cold!

Really Raw Pizza Sauce and Gazpacho Too!

From Kristi's Kitchen

Ingredients:

3 ripe roma tomatoes
2 handfuls of sweet yellow cherry tomatoes (about 20)
2 dates
2 small cloves of garlic
1 tsp. dried basil (could use 1 tbsp. fresh if you have it)
1/2 tsp. dried oregano (1 1/2 tsp. fresh)
1 1/4 tsp. sea salt
1/8 tsp. onion powder
1/16 tsp. cayenne pepper

Directions:

-Combine all ingredients into food processor and process until smooth

Garnish with a Homemade Mozzarella slice and a sprinkling of fresh basil if serving as gazpacho

or spoon onto brown rice tortillas, top with homemade mozzarella
and toast up in quesadilla form...

We did this for lunch today and it was so yummy - the kids ate it up!

Two delicious options in one and easy to put together at that...

Definitely "Good Eats" - I think Alton would approve ;0)!

Happy Eating!

Salty Caramel Apple Pudding

From Kristi's Kitchen

Ingredients:

2/3 c. walnuts - divided in half
2 small to medium organic apples, cored and peeled (sweet or sour -your choice)
2 tbsp. organic unsalted butter, softened (optional)
1 tsp. lemon juice
1 tsp. sugar free vanilla
1 tsp. sea salt
14 oz. coconut milk
1/2 tsp. xanthan gum
1/4 c. coconut nectar
1/4 tsp. toffee flavored liquid stevia + 5 drops

*The coconut nectar and toffee flavored stevia combined give it it's "caramel-ly" flavor -so good!

Directions:

-Process 1/3 c. walnuts, 1 apple, butter, 1/2 tsp. lemon juice, vanilla and salt in a food processer
-Add in coconut milk, xanthan gum, coconut nectar and 1/4 tsp. stevia and process until thick and creamy
-While mixture is processing dice up remaining apple and walnuts -toss with remaining lemon juice
-Empty pudding into a mixing bowl and fold in apples and walnuts
- Taste and add stevia to taste (I added 5 drops)

Let it set overnight for the flavors to marry and serve it up in festive glasses...

ADD INS: You could also add 1/2 c. crushed pineapple...chopped almonds or peanuts instead of walnuts... even chunks of Beyond Organic Dark Chocolate would be fabulous -think of it as a canvas...a splash of homemade vanilla whipped cream and a little garnish and you are good to go!

Delicious!

Ginger Chicken Noodle Soup

From Kristi's Kitchen

Ingredients:

2 quarts organic seasoned chicken stock (I season with sea salt & garlic powder to taste)
1/2 c. grated carrot
1 c. grated zucchini
3/4 tsp. fresh minced garlic
1 tsp. finely grated fresh ginger
3 green onions, chopped -with more for garnish
1/2 c. straw mushrooms
3/4 c. cooked shredded organic chicken
1 sleeve of japanese somen noodles, broken in thirds
1 organic egg, beaten
1/2 -3/4 tsp. ground ginger (start smallest amount and move up to taste)
1 tbsp. rice vinegar
1 tsp. coconut aminos or liquid aminos (optional - to taste)

Directions:

-Heat chicken stock to almost boiling
-Incorporate the next 7 ingredients -return to a boil
-Stir in noodles and boil for 3 minutes
-Pour beaten egg into pot while stirring
- Add ground ginger, vinegar and aminos to taste

Serve piping hot with a Sesame Cucumber Salad on the side

“New” Brunswick Stew

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page
www.facebook.com/livebeyondorganic

Ingredients:

1lb. Beyond Organic green-fed beef

½ large onion, diced

2 ribs of celery, diced

2 tbsp. organic butter OR grapeseed oil

¼ tsp. sea salt, garlic powder, pepper, onion powder and paprika

1 ¼ c. Homemade BBQ Sauce (recipe follows)

4c.organic seasoned chicken stock (I season mine with sea salt and garlic powder to taste)

3 bay leaves

14 oz. diced tomatoes and juice

12 oz. frozen peas

16 oz. frozen baby limas

16 oz. frozen cauliflower florets

1 tsp. zanthan gum

1 lb. pulled organic chicken

Directions:

-Make BBQ Sauce

-Brown ground beef, celery and onion in butter OR oil

-Season with ¼ tsp. of sea salt, garlic powder, pepper, onion powder and paprika

-Add BBQ Sauce – Stop here and you have an amazing BBQ Beef!

-Pour in 4 c. seasoned chicken stock and tomatoes

-Add in frozen veggies and bring to a boil

-Sprinkle 1 tsp zanthan gum to tighten up sauce

-Simmer covered 10 minutes, stirring occasionally

-Adjust seasonings ( I added 1½ tsp. sea salt, ½ tsp. garlic powder, ½ tsp. paprika and ¼ tsp. cayenne)

-Place pulled chicken in the pot, stir and simmer for 15-20 more minutes, until beans are tender

-Remove bay leaves and serve piping hot

Serve over brown rice, quinoa OR just in a bowl with a nice green salad on the side

BBQ SAUCE:  (Half this recipe is the perfect amount for the stew)

From Kristi’s Kitchen

Ingredients:

½ c. coconut nectar +2tsp.

1 1/2 cups organic OR raw ketchup

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon liquid aminos or raw coconut aminos

4 tsp. spicy brown mustard +2 tsp.

2 teaspoons paprika

4 teaspoons sea salt

1 1/2 teaspoons black pepper

8 dashes hot pepper sauce

Directions:

-Place all ingredients in sauce pot and simmer for 10 minutes

Pineapple Pistachio Fool Dessert...

From Kristi's Kitchen

Ingredients:

1 recipe Pistachio Pudding (see below)
20 oz. crushed pineapple, excess juice drained
1/2 c. chopped walnuts
Homemade Almond Whipped Cream OR "Healthy Top" non-dairy whipped topping (see previous Banana Pudding post)
Extra chopped pistachios & walnuts for garnish

Directions:

-Make pudding and let set in refrigerator for a least one hour -over night is fabulous because the flavors have time to marry
-Fold in pineapple and chopped walnuts
-Scoop into decorative serving glasses and garnish with whipped cream or topping and a sprinkling of chopped nuts

You can even top it with one fresh(pitted) sweet cherry for color...

NOTE: Taste and if you like a more subtle flavor just fold in 2/3 c. whipped cream or topping directly into the fool before dishing up and garnishing - your choice!

Pistachio Nut Pudding
From Kristi's Kitchen

Ingredients:
1/3 c. pistachios
1/3 c. walnuts
14 oz. coconut milk
1/2 tsp. xanthan gum
1 1/2 tsp. almond extract
1/3 c. coconut nectar
1/2 tsp. sea salt

Directions:
-Place nuts in a food processor and process until finely ground
-Add remaining ingredients and continue blending until well incorporated and thickened
-Pour into a glass storage container and refrigerate for at least an hour and up to overnight -the longer it sits the more the flavors marry - this is amazing all by itself!

I don't know about you but these flavors are a trip down memory lane and the essence of "comfort" food in my taste buds memory!

It takes me back...

I grew up in the deep south and had my share of church picnics and supper socials -many of them had a dedicated "Sweets Table". One of my favorite options off of that table was the Pineapple Pistachio Fluff Stuff...I absolutely LOVED that dessert and hadn't had it in years until this week...when I got the itch to remake it healthy style...just as I remembered...minus the marshmallows (no real need to even try to make those healthfully... and I didn't miss them at all!)

So happy with how this turned out - Try it and let me know what you think!

 Hope you enjoy it too!

Yellow Tomato Jam

From Kristi’s Kitchen

Ingredients:

2 lb. cherry yellow tomatoes

½ large onion

2 cloves garlic

¼ tsp. cayenne + 1/8 tsp.

1 ½ tbsp. grapeseed oil

¼ c. raw organic apple cider vinegar

1/3 c. coconut nectar

¾ tsp. ground coriander

¼ celery seed

1 ¼ tsp. sea salt + 1/8 tsp. more at the end

Directions:

-Process tomatoes, onion and garlic in food processer

-Pour into large stock pot

-Add remaining ingredients

-Bring to a boil over medium heat

-Simmer for about 30 minutes until mixture reduces by half, thickens and tomatoes are a golden rod in color

-Adjust salt to taste

Serve over your favorite green-fed meat loaf recipe or to top off the "Sweet Potato Crusted Amasi Quiche"

So Delicious!

Pot O' Chocolaty Goodness...

The majority of my family are huge fans of chocolate. One of our favorite foods pre-healthy eating was Nutella Hazelnut Spread. Wanting to have this treat remain as one we could have from time to time, I did my research- found several homemade versions online and set out from there to make my own healthy rendition.

Here is the result:

Homemade Chocolate Hazelnut Spread

From Kristi's Kitchen

Ingredients:

1 c. hazelnuts

1 c. Chocolate Ganache Recipe (below)

2 tbsp. coconut palm crystals

¼ c. coconut nectar

½ tsp. sea salt (maybe a sprinkle more to taste)

1/4 c. coconut OR grapeseed oil

Directions:

-Preheat oven to 350 degrees

-Spread hazelnuts on sheet pan and toast for 10-15 minutes

-Wrap nuts in kitchen towel and roll to remove outer skin

-Put all ingredients-except oil- into food processor

-Puree until smooth -slowly incorporating oil

-Check balance of flavor and add a bit more sea salt as needed to taste

-Transfer to airtight container and store in refrigerator

Chocolate Ganache

From Kristi’s Kitchen

Ingredients:

4 squares unsweetened bakers chocolate

1 tsp. liquid stevia

1/2 c. coconut milk*

2 tbsp. coconut oil*

Directions:

-Melt stevia and chocolate over double boiler (this will appear to cease up –just move to the next step and work it until smooth)

-Pour in milk* and combine until ganache forms (looks like smooth paste)

-Remove from heat and stir in oil* until well combined

*may use organic cream and organic butter instead

Serve on gluten-free English Muffin, Sprouted Whole Grain toast points or granny smith apple slices…wherever you would of used “Nutella”

Enjoy!