Apple Feta Spinach Salad

INGREDIENTS

  • 3 – 4 cups spinach, rinsed

  • 1 Royal Gala apple, diced

  • 1 handful dried cranberries

  • 3 tablespoons chopped almonds

  • 1/2 cup feta cheese, crumbled

The honey-apple cider dressing

  • 1/4 cup olive oil

  • 1 tablespoon honey

  • 1/4 cup apple cider vinegar

  • 2 teaspoons mustard (Dijon or whole-grain)

DIRECTIONS

1. To make the spinach salad: Prepare the honey-apple cider dressing by whisk all ingredients together in a small jar until combined. Adjust seasoning with salt and pepper, if necessary.

2. Toss all the spinach salad ingredients together in a large bowl or directly in serving plates. Drizzle with the dressing and serve immediately. Enjoy!

Recipe from eatwell101

Peas, Spinach and Kale Pasta Salad

Ingredients

  • 1 bag of bow tie pasta or rotini

  • handful of spinach, chopped

  • handful of kale, finely chopped

  • 1 cup of fresh or frozen organic peas

  • 1 tbsp of extra virgin olive oil and lemon

  • pink sea salt and ground pepper to taste

Italian Vinaigrette

  • about 1/3 cup olive oil

  • 2 tablespoons chopped, fresh parsley

  • 2 teaspoons grated Parmesan cheese

  • pinch of red pepper flakes

  • pinch of dried oregano

  • 2 tablespoons white wine vinegar

  • 2 tablespoons fresh lemon juice

  • 2-3 garlic cloves, finely chopped

  • sea salt and pepper to taste

Whisk ALL ingredients together in a bowl. Cover and maintain refrigerated for ~2-3 days, no more than that. Shake well before pouring on the pasta salad!

Instructions

  1. Follow the instructions on the pasta bag/box of your choice

  2. In a large bowl, combine the massaged kale, spinach and peas

  3. Mix with the cooked, but cooled-down pasta until well integrated

  4. Feel free to add crumbled feta or any leftover parmesan cheese to the pasta

  5. If preparing it one ahead, add the cheese and the Italian vinaigrette the day you’re serving it. If you make a large batch to eat throughout the week; never add all the dressing at once. I add it to each bowl as I’m about to eat it. Both the dressing and the pasta salad stay fresher, longer

Recipe from thedishonhealthy

Mandarin Orange Spinach Pasta Salad

INGREDIENTS

  • 8 ounces bowtie pasta noodles

  • 4 cups spinach leaves

  • ½ cup craisins

  • ⅓ cup pine nuts or cashews

  • 1 4-ounce can mandarin oranges drained

  • ¼ cup cilantro leaves roughly chopped

Dressing

  • ⅓ cup teriyaki sauce (the thicker, the better!)

  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder (if you have it)

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 tablespoon sugar

  • ½ cup olive oil

INSTRUCTIONS

  • Cook pasta according to package instructions, drain and rinse with cold water. Set aside.

  • While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.

  • In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Recipe from lecremedelacrumb

Grilled Cilantro Lime Sweet Potatoes

Ingredients

  • 2 pounds sweet potatoes

  • 3-4 tablespoons extra virgin olive oil

  • Kosher salt

Dressing Ingredients

  • 1/4 cup finely chopped fresh cilantro (including tender stems)

  • 1 teaspoon of lime zest or lemon zest

  • 2 tablespoons of fresh lime or lemon juice

  • 1/4 cup extra virgin olive oil

  • Pinch of salt

Instructions

  1. Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.

  2. Make cilantro lime dressing:

    Combine all of the dressing ingredients into a small bowl.

  3. Grill the sweet potatoes:

    Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is.

  4. Toss with dressing:

    Toss the sweet potatoes in a bowl with the dressing and serve hot.

Recipe from simplyrecipes

Salad with Hard Boiled Egg and Honey Mustard Dressing

Ingredients

  • Salad Greens

  • Other optional veggies: shredded carrot, sliced cucumber, green onions chopped, cherry tomatoes, radishes

  • Hard Boiled Egg

  • Honey Mustard Dressing

Homemade honey mustard dressing:
Ingredients

  • 3 tablespoons lemon juice

  • 2 tablespoons red wine vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon grainy mustard

  • 1 1/2 teaspoons honey, or to taste

  • 3/4 teaspoon salt

  • 1/8 teaspoon coarsely ground black pepper

  • 3/4 cup olive oil

Blend all ingredients well except olive oil. Add Olive oil last. Shake before pouring.

Carrot Cake Oatmeal Cookies, gf

for the cookies

  • 1 cup instant oats (gluten free if needed)

  • ¾ cup whole wheat or gluten-free flour

  • 1 ½ tsp baking powder

  • 1 ½ tsp ground cinnamon

  • ¼ tsp salt

  • 2 tbsp coconut oil or unsalted butter, melted and cooled slightly

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • ½ cup pure maple syrup

  • ¾ cup freshly grated carrot (about 2 medium, peeled first!)

  • ¼ cup finely diced pineapple (fresh or canned in 100% juice and drained)

  • 3 tbsp raisins

  • 2 tbsp finely chopped pecans


  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots, pineapple, raisins, and pecans. Chill the cookie dough for 30 minutes.

  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.

  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

Recipe from amyshealthybaking


Easy No Mayo Deviled Eggs

INGREDIENTS

  • 6 eggs

  • ¼ cup Greek yogurt

  • 2 teaspoons dijon or brown mustard

  • ⅛ teaspoon sea salt (more or less to taste)

  • Additions:
    -Pesto: Add 1 1/2 T of pesto
    -Spicy: add your favorite hot sauce to taste

INSTRUCTIONS

  1. place the eggs into a pan and cover them with water, and bring them to a boil.

  2. once water boils turn the heat off and cover let the eggs sit for about 15 minutes.

  3. rinse the eggs under cold water to cool them off.

  4. once the eggs are cool enough to handle peel them and slice in half horizontally.

  5. scoop out the yolks and set the whites aside.

  6. place the yolks into a food processor, add a ¼ cup Greek yogurt, 2 teaspoons mustard and salt to taste. Blend until the mixture is creamy.

  7. Using a teaspoon, scoop out yolk mixture and spread it drop it into each egg white. Or you can place the yolk mixture into a pastry bag, zip lock bag and cut off one corner. Squeeze the mixture into each egg white - garnish as desired

Recipe from simpleandsavory

Irish Cheddar & Cabbage Hashbrown Skillet

Ingredients

  • 4 tablespoons butter

  • ½ a yellow onion {about 1 cup diced}

  • 1 small green cabbage, core removed, shredded

  • ½ teaspoon salt {or to taste}

  • 1 large garlic clove minced or grated

  • 2 lbs grated potatoes (5-7 potatoes)

  • 2 ½ cups shredded Irish cheddar divided

  • 1 scallion chopped

Instructions

  • Preheat the oven to 375 degrees. In a large cast iron skillet, heat the butter until melted and slightly frothy.

  • Add the onion and saute until fragrant and beginning to turn translucent, about 2-3 minutes.

  • Add the cabbage and combine with onions. Season with salt. Cook for about 5-6 minutes or until the cabbage has softened and is beginning to turn lightly golden in spots.

  • Stir in the garlic and cook for about a minute. Remove from heat and let the mixture cool slightly.

  • Add the hash browns and 1 ½ cups of cheese and mix until well-combined. Smooth the top with a spatula.

  • Bake in the preheated oven for about 30-35 minutes or until the top begins to turn golden brown.

  • Add the remaining cheese to the top and bake for another 4-5 minutes until the cheese is melted and bubbly.

  • Remove from oven and top with chopped scallions before serving.

Recipe adapted from thekitchenprepblog

Colcannon Irish Potatoes

INGREDIENTS  

  • 2 lbs potatoes of choice washed well and cut into large chunks (I used sierra red because I love the flecks of red skin in the dish)

  • 2 whole cloves of garlic peeled, not minced

  • 4 tbsp butter, cubed. Plus more for serving

  • 1 tbsp avocado oil or olive oil

  • 1 large leek white and light green parts only, sliced thinly

  • ½ head cabbage sliced thinly

  • 3 Scallions. chopped

  • Salt to taste

INSTRUCTIONS 

  • Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tbsp of salt, and bring to a boil. Boil until tender, about 15-20 mins. Once cooked, drain in a colander

  • While potatoes are cooking, heat the oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat

  • Pop the drained potatoes back into the medium pot, add in the cubed butter, the cooked greens mixture and the chopped Scallions. Mash with a potato masher until really smooth and creamy. Add salt to taste.

Recipe adapted from wholefoodbellies

Vegan Creamy Garlic Spinach

Ingredients

  • 2 tablespoons virgin coconut oil

  • 1 medium onion, chopped (1 cup)

  • 1 small red bell pepper, chopped (3/4 cup)

  • 4 cloves garlic, finely chopped

  • 3/4 teaspoon salt

  • 1/2 teaspoon red pepper flakes

  • 1 lb spinach leaves

  • 1/2 cup unsweetened coconut milk

  • Lemon wedges

Instructions

  1. In a 4-quart Dutch oven or saucepan, heat coconut oil over medium heat. Cook onion and bell pepper in oil, stirring frequently, until tender, 6 to 7 minutes. Add garlic, salt and red pepper flakes; cook and stir 1 minute.

  2. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in coconut milk; cook just until heated. Serve with lemon wedges

Recipe adapted from bettycrocker

Spinach and Tortellini Soup

Ingredients

  • 1 teaspoon olive oil

  • 2 garlic cloves, minced

  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

  • 3 cans (14-1/2 ounces each) vegetable broth

  • 2 teaspoons Italian seasoning

  • 1 package (9 ounces) refrigerated cheese tortellini

  • 4 cups fresh baby spinach

  • Shredded Parmesan cheese

  • Freshly ground pepper

Directions

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes.

  • Stir in spinach. Sprinkle servings with cheese and pepper.

Recipe from TasteofHome

Apple Walnut Spinach Quinoa Salad

For the maple mustard dressing:

  • 1/3 cup olive oil

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon pure maple syrup

  • 2 teaspoons Dijon mustard

  • 1 clove garlic, minced

  • Kosher salt and black pepper, to taste

For the quinoa salad:

  • 3 cups fresh spinach leaves

  • 2 cups cooked quinoa

  • 1 1/2 cups chopped apples (Honeycrisp, Gala, or Fuji are my favorite)

  • 1/3 cup dried cranberries

  • 1/3 cup crumbled goat cheese (can use feta cheese)

  • 1/2 cup chopped walnuts

  • Kosher salt and black pepper, to taste

Instructions 

  • First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, mustard, garlic, salt, and pepper. Set aside.

  • In a large bowl, add the spinach, cooked quinoa, apples, dried cranberries, goat cheese, and walnuts. Toss until salad is combined. Season with salt and black pepper, to taste.

  • Drizzle with dressing and toss again. Serve and enjoy!

Recipe from twopeasandtheirpod

Sweet Potato Peanut Butter Muffins

Ingredients

  • 1 cup smooth natural peanut butter

  • 1/2 cup cooked and mashed sweet potato

  • 3 eggs

  • 1/2 tsp baking soda

  • 1/4 cup maple syrup or honey

  • 1/2 tsp vanilla extract

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp sea salt omit if using salted peanut butter

Instructions

  • Preheat your oven to 350F and line a muffin tin.

  • Combine all ingredients in a blender or food processor and run until smooth. You may need to scrape down the sides a few time to insure that all ingredients gets blended in.

  • Using a 1/4 cup measuring cup, portion batter out between lined muffin tin holes.

  • Bake for 16-18 minutes or until a toothpick inserted in the center of a muffin comes out clean.

  • Let cool for 15-20 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!

Recipe from thenaturalnurturer

Garlic Parmesan Roasted Sweet Potatoes

INGREDIENTS

  • 2 large sweet potatoes, washed (peeling is optional)

  • 3 tablespoons melted butter

  • 1 cup parmesan

  • 1/2 teaspoon fresh cracked black pepper

  • 1 tablespoon minced garlic (or garlic powder)

  • 1 teaspoon salt

  • 1 tablespoon Italian seasoning

  • 4 strips of bacon (optional)

  • Fresh parsley, chopped for garnish (or chives)

DIRECTIONS

1. To prepare the roasted sweet potatoes with garlic parmesan: Preheat your oven to 400ºF (200°C). Line a baking sheet with parchment paper. Prep your sweet potatoes by first cutting off the ends and slicing in rounds with a mandolin slicer or a sharp knife.

2. In a small bowl, combine parmesan, garlic, salt, pepper and Italian seasoning.

3. Arrange sweet potato slices on the baking sheet, slightly overlapping. Brush with melted butter and sprinkle the parmesan mixture over. Roast sweet potatoes at 400ºF (200°C) for 25 minutes.

4. In the meantime, cook bacon on the stove until crispy, drain from fat and then cut into small bits. This step is optional.

5. Remove roasted sweet potatoes from oven, sprinkle with bacon bits and fresh chopped parsley or chives. Serve immediately with a delicious grilled meat, or on its own, enjoy!

Recipe from eatwell101


Spicy Honey Chicken and Sweet Potato Kebobs

INGREDIENTS

  • 1–2 large sweet potatoes, peeled and cut into 1-inch cubes

  • 1 1/2 lbs. boneless, skinless, chicken thighs, cut into 2-inch pieces

  • 1 large sweet onion, cut into 1 1/2-inch chunks and layers separated

  • 7 (12-inch) bamboo skewers*

  • Fresh basil, optional

SPICE MIX + GLAZE

  • 3 Tbsp. olive oil

  • 2 tsp. garlic powder

  • 2 tsp. chili powder

  • 1 tsp. kosher salt

  • 1 tsp. black pepper

  • 1 tsp. ground cumin

  • 1 tsp. paprika

  • 1/4 tsp. crushed red pepper

  • 6 Tbsp. honey

  • 2 tsp. apple cider vinegar

INSTRUCTIONS

  1. Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium high heat, when boiling, set your timer to 5 minutes, and cook until potatoes are nearly cooked but still firm. Immediately drain and transfer to a bowl to cool.

  2. While the potatoes are cooling, prepare the spice mix + glaze by mixing together the olive oil with garlic powder, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and vinegar. Set aside.

  3. Toss chicken with half of the spice mixture. Divide the rest of the spice mixture between the potatoes and onions, and toss gently to combine.

  4. Thread the chicken, sweet potatoes, and onions onto the soaked skewers. You should approximately have a total of 7 skewers. Brush the skewers with half of the honey glaze.

  5. Pre-heat the grill on medium heat. Clean and oil the grates. Grill the chicken skewers for about 8 minutes, turning frequently, or until chicken is cooked through.

  6. Remove from the grill and brush on the rest of the honey glaze. Optional, sprinkle with thinly sliced basil before serving.

NOTES

  • Soak the bamboo skewers in water for 30 minutes prior to use to prevent burning.

Recipe from littlebroken

Onion Patties

Ingredients

  • 3/4 cup flour

  • 1 tablespoon sugar

  • 1 tablespoon cornmeal

  • 2 teaspoons baking powder

  • 2 teaspoons salt

  • 3/4 cup milk

  • 2 1/2 cups chopped onions (about 2 small onions)

  • shortening or oil for frying

Instructions

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.

Add onions and mix until well blended.

Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.

Flatten with the back of a spatula, then brown on both sides until crispy, golden brown.

Drain on paper towel, sprinkle salt to taste.

Pro Tip: You can make these even more craveworthy by adding 1/4 cup crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you've finished cooking.

Recipe from totallythebomb

Oven Baked Onion Rings

Ingredients

  • 2 medium uncooked onions

  • 2 Tbsp flour

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp garlic powder

  • 1/2 Tbsp paprika

  • 1/4 tsp dried oregano

  • 1/2 cup Panko bread crumbs

  • 1 large egg

Instructions

  1. Heat oven to 425 degrees F. Line a sheet tray with parchment paper or aluminum foil. 

  2. Cut onion into slices.

  3. Add flour, salt, pepper, garlic powder, paprika, and dried oregano to a small bowl and stir.

  4. Add egg to a second small bowl and beat.

  5. Add Panko to a third small bowl.

  6. Dip each onion slice first in the flour mixture, then the egg, and then the Panko.

  7. Place the onion slices on prepared baking sheet

  8. Repeat process with all the onion slices.

  9. Bake at 425 degrees 20 minutes or until golden brown.

Recipe from sixlittleducks

French Onion Soup (Instant Pot or Slow Cooker)

Ingredients

  • 6 onion thinly sliced

  • 4 tbsp butter

  • 1/4 tsp kosher salt

  • 3 tbsp flour (or arrowroot powder if gluten free)

  • 7 cups beef broth

  • 2 tbsp Worchestershire sauce or coconut aminos

  • 1 tbsp apple cider vinegar

  • 2 sprigs fresh thyme

  • 1 bay leaf

Instant Pot Instructions

  • Press "Saute" and let the Instant Pot heat up for 2 minutes.

  • Melt the ghee and add the onions and 1/4 tsp of kosher salt. Stir occasionally until browned (15-25 minutes). Some of the onions might stick a bit, but keep pushing everything around to deglaze the pot.

  • Add in the arrowroot and stir.

  • Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>10 minutes.

  • Allow for 5 minutes of a natural release and then flip the valve to perform a quick release. Discard stems from the thyme and the bay leaf.

Slow Cooker Instructions

  • Combine ghee, onions, and kosher salt and cook on low for 4 hours, stirring occasionally.

  • Add in the arrowroot and stir.

  • Add in the stock, coconut aminos, apple cider vinegar, thyme and bay leaf. Turn slow cooker up to high and cook for an additional 1-2 hours.

Recipe adapted from sustainablecooks

Cabbage and Sausage Skillet

Ingredients

  • 1 (12 ounce) package of smoked sausage

  • 1 tablespoon butter

  • 2 cloves of garlic, crushed

  • 4 cups cabbage, chopped into bite size pieces

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon paprika

Instructions

  1. Heat a 12-inch skillet over medium heat. Spray with cooking spray or add 1 teaspoon of olive oil.

  2. Brown the sliced smoked sausage until lightly crisp.

  3. Remove sausage from skillet and set aside.

  4. Add butter, garlic, chopped cabbage, and spices and stir well.

  5. Fry cabbage to your desired tenderness. If you would like more crunch this will take 3-4 minutes. If you like your cabbage very tender it will cook closer to 10 minutes.

  6. When the cabbage reaches your desired texture, add the cooked sausage and stir until heated through.

Recipe from maebells

Classic Beef Borscht

INGREDIENTS

  • 1 1/2 lbs beef tri-tip or roast

  • oil for frying

  • Salt and black pepper

  • 2 tbsp butter

  • 1 large onion, diced

  • 3 medium carrots, diced

  • 2 large ribs celery, diced

  • 2 cloves garlic, minced

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1/2 tbsp sugar

  • 3 medium beets, peeled and diced

  • 4 cups beef broth

  • 4 to 8 cups water; more for thinner soup

  • 1 cup tomato sauce or puree

  • 4 to 5 medium potatoes, cubed

  • 2 to 4 cups shredded cabbage or beet greens

  • 2 tbsp chopped fresh parsley

  • 2 tbsp chopped fresh dill

  • 1 tbsp lemon juice; optional

  • sour cream, for serving

INSTRUCTIONS

  1. Preheat a large pot over medium-high heat and add the oil. Once the oil is hot, add the beef, season it with salt and increase the heat to high. Cook the meat until it is well browned all over, 7 to 8 minutes. Remove the beef from the pot and set aside.

  2. Into the pot, add the butter and allow it to melt. Add the onion, carrots and celery and toss to combine. Reduce the heat to medium and cook the mixture for 4 to 5 minutes, until the onion is translucent. Add the garlic, then season the mixture with more salt and the black pepper, cumin, coriander and sugar. Add the beets, broth, water and tomato sauce. Add more water for a thinner soup. Cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to low and cook the soup for 45 minutes to 1 hour, covered, until the beef is tender.

  3. Once the beef is tender, add the potatoes and cook the soup for 15 minutes. Add the beet greens or cabbage, lemon juice (optional - add for more sour soup), dill and parsley and cook for an additional couple of minutes. Remove the soup from the heat, cover the pot and let the soup stand for 15 minutes before serving with a dollop of the sour cream and bread.

Recipe from tatyanaseverydayfood