A light creamy guacamole that even picky eaters will love!
Yield: 

4-6 servings
Ingredients: 

2 large ripe avocados*
2 tablespoons lime or lemon juice
3 tablespoons fresh chopped cilantro
1/4 cup minced red onion
1/2 teaspoon salt
Several shakes of Tapatio or your favorite hot sauce
1/2 cup sour cream

Instructions: 

1. Slice open avocados, remove pits, and scoop out the meat with a large spoon.

2. In a small-medium mixing bowl, mash avocados with lime/lemon juice. Then, stir in remaining ingredients.

This recipe is from Tammy’s Recipes.

Thin-sliced
grilled steak and grilled stir-fry veggies, tossed together with
Romaine lettuce, fresh diced tomatoes, and feta cheese for a flavor-rich
and filling salad!
Yield: 

4-6 servings (as a main dish)
Ingredients: 

8 cups bite-size broccoli florets
1 large red onion
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons (about 4 cloves) minced garlic
1/2 cup oil
1 red bell pepper, halved  and sliced or chopped
3 cups thinly sliced grilled steak (freshly grilled or leftover)
2 heads of Romaine lettuce, washed and cut into bite-sized pieces (about 12-16 cups)
2 cups diced fresh tomatoes
1/2 cup crumbled feta cheese
Croutons, optional
Ranch salad dressing, optional* Instructions: 

1.
Preheat grill (or prepare charcoal grill), including a grill
plate/pan/grid for grilling vegetables.* In a large mixing bowl, toss
together the broccoli, onion, salt, pepper, garlic, oil, and red pepper.

2. Spread vegetables on the hot grill pan. Grill on MEDIUM with lid
closed for about 8 minutes. Leaving vegetables on grill, stir thoroughly
and then sprinkle the steak on top of the veggies. Close lid again and
grill for an additional 8 minutes or until vegetables are crisp-tender
and steak is hot.

3. Remove platter from grill and allow to cool for a few minutes. In a large mixing bowl, toss together the Romaine lettuce and fresh tomatoes. Stir in the still-hot/warm steak and veggie mixture. Gently toss in the feta cheese and croutons (if using). Serve immediately with your favorite Ranch dressing.**

This recipe is from Tammy’s Recipes.

Crisp-tender grilled bell pepper halves, stuffed with a delicious Chicken Santa Fe rice and shredded Mexican cheese blend
Yield: 

8 stuffed pepper halves
Ingredients: 

4 large bell peppers (any color), halved with stems and seeds removed
Olive oil
1 clove garlic, minced
1/2 cup diced onion
1/2 cup diced fresh tomato
1/4 cup chopped bell pepper (any color)
6 cups hot cooked rice*
2 grilled chicken breasts (freshly grilled or leftover), thinly sliced
1 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro

For serving:

Chopped fresh cilantro, optional
Sliced green onions, optional
Shredded Mexican cheese blend
Your favorite hot sauce (we like Cholula or Tapatio)
Instructions: 

1.
Preheat grill or prepare charcoal grill. Brush oil on the rims of the
cut pepper halves (oil on the cut part). Grill peppers cut-side-down on
MEDIUM for about 6 minutes. Then flip and grill on LOW for an additional
5 minutes or so. You want the peppers to be crisp-tender and with some
dark grill marks (but not burnt).

2. Heat a large heavy skillet (I use cast iron) over medium heat. Put
a couple tablespoons of oil in the skillet, and then add the garlic,
onion, tomato, and bell pepper. Saute for a couple minutes. Add the
grilled chicken, rice, salt, and pepper, and toss everything together.
Saute until everything is hot. Toss in the fresh cilantro and stir. Add
additional salt if needed (taste).

3. To serve, place the grilled pepper halves on plates and stuff with (or spoon in) the fried rice mixture. Top with fresh cilantro, green onions, shredded cheese, and hot sauce. Enjoy!

This recipe is from Tammy’s Recipes.

A delicious and healthy strawberry smoothie with spinach!

Yield: 2 servings

Ingredients: 

1 cup milk
1 large handful of fresh spinach leaves (about 3oz.)
1 tablespoon sugar or xylitol (optional)*
1 small banana (optional)**
6-8 frozen strawberries
Whipped cream, for serving (optional)
Instructions: 

1. Whirl milk, spinach, and sweetener in blender on high until foamy and green.

2. Add banana if using; whirl until smooth.

3. Turn blender on high and add frozen strawberries, one at a time, until smoothie reaches desired thickness.

4. Pour smoothies into glasses. For a luxurious treat, add a dollop of whipped cream and stir before serving!

This recipe is from Tammy’s Recipes.

Yield: 

7-8 cups of salsa
Ingredients: 

1 large ripe peach
1 large ripe mango
3 medium-size tomatoes
1/2 sweet onion
1/2 green, red, or yellow bell pepper
1 clove garlic, minced
2 teaspoons (or more) minced fresh Jalapeno pepper
1/2 cup (or more) freshly chopped cilantro
1 tablespoon lemon or lime juice
1/2 teaspoon salt
1 tablespoon sugar
Instructions: 

1.
Peel the mango (and peach, if desired) and chop both into small chunks
(remove pits). Dice the tomato, sweet onion, and bell pepper into small
chunks.

2. In a mixing bowl, stir together the peach, mango, tomato, onion,
bell pepper, garlic, Jalapeno pepper, and cilantro. Add the lemon juice,
salt, and sugar and stir well to coat. Let rest at room temperature for
15 minutes for flavors to combine, or refrigerate until needed.

This salsa keeps for 2-3 days in the fridge, or can be frozen for later use!

Serve with your favorite chips, grilled chicken, grilled fish, or taco fixings! 🙂

A creamy soft cheese made from kefir or yogurt. Easy to make and a perfect substitute for sour cream, cream cheese, and more!
Yield: 

Varies
Ingredients: 

8 cups (or more) homemade kefir or homemade yogurt

Supplies needed:

Strainer
Bowl
Cheesecloth or thin dish towel
Instructions: 

1.
Place your strainer in the bowl. (Ideally the bottom of the strainer
should rest at least a few inches above the bottom of your bowl.) Line
with the cheesecloth (2 layers of 90-count cheesecloth works perfectly!)
or clean thin dish towel.

2. Pour your kefir or yogurt into the cheesecloth or towel. Allow to
grain for 15-20 minutes. Carefully and gently tie the towel ends
together to cover the kefir (or yogurt). Allow kefir to drain for an
additional 8-24 hours (can be kept out on the counter or in the fridge
while draining), until the cheese is the consistency desired.

For a sour cream consistency, I like to drain for about 8 hours. This
makes a creamy spreadable texture, perfect on tacos, beans and rice, or
spread on crackers!

For a thicker cream cheese consistency, drain for 18 hours (approximately). This is great for cheese balls or cheese spread.

Drain for 24 hours or so for a thick soft cheese copnsistency.

Add herbs if desired! Store cheese in fridge until used (keeps for several weeks).

Quick and easy homemade refried beans! These beans are soft, flavorful, and good enough to eat all by themselves!
Yield: 

about 2 cups
Ingredients: 

2 cups cooked pinto beans*
2 tablespoons oil
1 small clove garlic, minced
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1/4 teaspoon ground cumin
~1/2 cup water, as needed
Salt, to taste
Your favorite hot sauce, to taste
Chopped fresh cilantro, optional Instructions: 

1.
Heat heavy skillet or pan (I use cast iron) over medium heat. Add oil,
then add beans, garlic, onion, pepper, and cumin. Cook and stir, mashing
with a spoon or spatula as you stir and adding a little water as
needed.

2. Cook until beans are hot and as smooth as desired (I like mine
chunky!). Add salt to taste and a few splashes of hot sauce along with
freshly chopped cilantro if desired.

Serve hot with tortilla chips for dipping, or use in any recipe calling for refried beans.

Cauliflower Carrot Herb Mash

1 head of cauliflower, washed, and cut into florets

3 to 4 small to medium carrots, peeled and chopped

1 sweet onion, chopped

2 cloves garlic, minced

1 tablespoon fresh rosemary, minced

1 tablespoon fresh thyme, minced

2 tablespoons olive oil

salt and pepper to taste
Place cauliflower and carrots in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10 to 12 minutes, test with fork).

Heat 1 tablespoon olive oil in non-stick skillet on medium heat.

Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.

Place steamed cauliflower and carrots into a food processor. Add the sauteed onion, garlic, herbs, and 1 tablespoon olive oil. Process until smooth. Season with more salt and pepper if needed.

Garnish with additional fresh thyme or rosemary and serve.

Ingredients:
• 1 Cauliflower head, grated into “rice” over the coarse side of a grater.
• 1 Onion, finely chopped.
• 2-3 cloves of Garlic, minced.
• 2 tbsp chopped Parsley.
• 1 tbsp Chili Flakes.
• Salt and crushed Black Pepper.
• 3 tbsp extra virgin Olive Oil.

Instructions:
Heat the olive oil in a large frying pan.
Add onions, garlic and parsley and fry for a few minutes until the onions starts to get translucent.
Then add the riced cauliflower and let fry for another five minutes or so, stirring every once in a while so the cauliflower and onions get evenly mixed.
Towards the end, add the chili flakes (Edit: start with just a small amount, taste it and then add more if needed until you have a level of heat that you prefer! You don’t want this too hot, it should have a pleasant heat to it…) and then salt and pepper to taste.
Serve as a side dish, eat and enjoy!

Sliced banana, spread nut butter on outside, roll in chia seeds, coconut, crushed pretzels, or walnuts.  Serve.