Strawberries with Ricotta Cream

From Kristi's Kitchen

Ingredients:

1/4 c. organic ricotta cheese

1/4 c. organic whole fat plain yogurt

1 1/2 tsp. organic raw honey

1/4 tsp. sugar free vanilla

Pinch of sea salt to taste

1 c. sliced organic strawberries

Directions:

-Combine all ingredients except strawberries
-Taste and adjust for the sweet/salty balance 

-Spoon over sliced strawberries and serve

This recipe makes 2 -1/2 cup servings... perfect for an end of the day snack or to curb the dessert craving...

Uniquely Delicious!

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What is "Surge" you ask???

Surge is an exercise philosophy from Maximized Living that jump starts your metabolism and trains your body to burn fat for fuel instead of sugar...

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Choose your favorite techno jive, start your stop watch (there's an "APP" for that) and follow the plan below...

Surge Training

7 minutes 20 seconds

every other day

20 sec. - hard run (in place) 0-20 SEC

20 sec. - walk 20-40 SEC

20 sec. - hard run 40-60 SEC

20 sec. - walk 1:00-1:20 MIN

20 sec. - hard run 1:20-1:40 MIN

2 MINUTE REST - walk/don't sit 1:40-3:40 MIN

20 sec. - hard run 3:40-4:00 MIN

20 sec. - walk 4:00-4:20 MIN

20 sec. - hard run 4:20-4:40 MIN

20 sec. - walk 4:40-5:00 MIN

20 sec. - hard run 5:00-5:20 MIN

2 MINUTE COOL DOWN WALK 5:20-7:20 MIN

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To your health and a better you in the coming weeks, months and beyond - 

BE PROACTIVE and you WILL see results!

Spinach Artichoke Dip

From Kristi's Kitchen

Ingredients:

8 oz. organic cream cheese

1 c. grapeseed oil veganaise

1/2 c. organic mozzarella cheese, shredded -  more for topping

1/2 c. organic parmesan cheese, grated -more for topping

2 c. artichoke hearts, drained

2 c. fresh organic spinach

1/2 tsp. sea salt

1/4 tsp. garlic powder

1/8 tsp. pepper

Directions:

-Preheat 350 degree oven

-Spread Dip mixture into 8x8 casserole dish

-Top with extra cheese

-Bake in preheated oven for 30 minutes

Serve with your favorite dippers -it is delicious with celery sticks and apple slices as well as almond crackers, too!

Sweet & Spicy Popcorn

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

Ingredients:

3 tbsp. coconut nectar

1 1/2 tsp. sea salt

2 tsp. cumin powder

1 tsp. chili powder

1/4 tsp. garlic powder

1/16 - 1/8 tsp. ground cayenne pepper (depending on how spicy you like it)

1/3 c. coconut oil

2/3 c. organic popcorn kernels

Directions:

-Heat oil in a large heavy pot

-Add popcorn kernels and 1/2 tsp. salt

-Lid the pot

-When popcorn begins popping, shake the pot lightly until all kernels have popped

-Combine nectar, cumin, chili powder, garlic powder and 1/16 tsp. cayenne

-Drizzle sweet and spicy mixture over the popped corn

-Sprinkle with remaining salt and cayenne (to desired spiciness)

-Toss until all kernels are coated

Enjoy!

My kids love this popcorn!

Ratatouille

From Kristi's Kitchen

Ingredients:

2 1/2 large tomatoes, diced

3 small yellow squash, diced

1 medium eggplant, diced

1/2 large onion, diced

6-8 bella mushrooms, diced

3 garlic cloves, minced or pressed

2 tbsp. olive oil

1 package brown rice or spelt pasta, linguini or shells, cooked according to directions (don't forget to salt the cooking water)

Sea Salt

Pepper

Basil

Parsley

Cayenne

Garlic Powder

Directions:

-Combine all ingredients in large stock pot

-Season generously with salt, pepper, basil and parsley (season in small increments and taste as you go)

-Cook veggies on medium heat until tender and starting to form a sauce

-Add a pinch of cayenne and garlic powder also to taste

-Fold in cooked pasta

-Adjust seasoning to taste

-Garnish with parsley and serve with a green salad

If you are eliminating grains, just leave out the pasta and stir in some quinoa (a seed) or eat it as a veggie side with a sauteed chicken breast and salad -perfect!

If you enjoy spicy you can add a few dashes of your favorite hot sauce to take it to the next level!

Curried Quinoa Salad

From Kristi's Kitchen

Ingredients:

1 c. quinoa

2 c. filtered water

1 - 11/2 tsp. sea salt; divided

1 cucumber, diced

2 green onion, diced

3 small garlic cloves, minced

1/4 c. golden raisins

1 tsp. sesame oil

3 tbsp. organic cold pressed peanut oil or grapeseed oil

2 tbsp. rice vinegar

1 1/2 tsp. curry powder

1 tsp. coconut nectar

Sprinkle of parsley, chia seeds and sesame seeds for garnish

Directions:

-Bring quinoa, water and 1 tsp. salt to a boil

-Turn heat to MED-LO, cover and simmer for 15 minutes, cool to room temperature

- Combine all other ingredients 

-Fold in cooked quinoa --adjust seasoning -add remaining sea salt as needed to taste

Serve warm OR at room temperature -can even make ahead and serve the next day...it gets better and better with time -delicious the next day for lunch!

I am really enjoying experimenting with quinoa...it is delicious and so versatile!

If you are new to coconut nectar, go to www.coconutsecrets.com and check it out -FANTASTIC!!!

Happy Eating!

Banana Chocolate Chip Cookies

From Kristi's Kitchen

Ingredients:

1 2/3 c. fresh milled soft whole wheat flour (sprouted is best)

1 c. oat flour

1/2 tsp. aluminum-free baking powder

1 1/4 tsp. sea salt

1 organic egg

1/3 c. +1 tbsp. coconut nectar

2 1/2 tsp. sugar free vanilla

4 tbsp. organic butter, melted

2 ripe bananas, mashed

3/4 c. organic chocolate chips OR chunks

1/4 c. chopped walnuts

Directions:

-Preheat oven to 350 degrees

-Combine wet ingredients and dry ingredients separately

-Incorporate dry ingredients into wet using hand mixer

-Fold in chocolate chips and walnuts

-Refrigerate dough for 30 minutes

- Drop dough by tablespoonfuls onto parchment lined baking sheet

-Bake in preheated oven for 18 minutes, until golden brown

makes 16-18 cookies

My husband declared these to be his new favorite cookie -he said he likes them more than peanut butter!

Enjoy!