Rosemary Feta Burgers- iron rich

Delicious burgers, gone Greek!!


2 organic, Omega-3 eggs
2 cups cooked lentils
1/2 cup einkorn or gluten free flour
1/4 cup oats
1 medium onion, diced
1 garlic clove, minced
1/3 cup diced organic tomatoes or organic tomato sauce
1/3 cup crumbled Organic Greek feta
1-2 TSP rosemary
Dash sea salt
Coconut oil to fry
Sour Cream: Organic Greek yogurt and fresh squeezed lemon

1. Stir all the ingredients for the patties in a bowl, until well mixed.
2. Cook over medium-high heat with coconut oil, about 3-4 minutes on each side. I flipped a few times to get a good crunch on the outer layer.
3. Meanwhile, make a fresh green salad with tomato and avocado. Drizzle with a spritz of fresh lemon and cold-pressed, organic Greek olive oil.
4. Make sour cream with organic Greek yogurt and fresh lemon. You can also add a small spoon of tahini for an added kick. Delicious either way.
5. Plate your salad, add your burgers and top with sour cream.

GF coconut chicken

Yummy baked organic chicken dipped in egg and battered with coconut flour, coconut shreds and raw cheddar cheese. Topped with Dijon mayo and served alongside Brussels sprouts and garden broccoli. Finger lickin' good!

5 organic drumsticks, boiled (I used the drumsticks to make chicken broth beforehand)

1 egg

1/8 cup almond milk

1/4 cup coconut flour

1/4 cup coconut shreds

1/4 cup shredded raw cheddar cheese

Cumin, coriander and sea salt

Garnish with a blend of Dijon mustard and homemade mayo (1:3 ratio.)

1. Whip egg and almond milk together.

2. Sift coconut flour, shreds and cheese together with spices. 

3. Dip chicken in egg batter and roll in coconut mixture.

4. Bake at 400 for 15 min; flip for another 10 minutes.

5. Top with Dijon mayo and pair with your favorite greens.

GF maple pumpkin bars

4 organic eggs

1 cup coconut flour

3/4 cup maple syrup

2 TBSP coconut oil

11/2 cups pumpkin purée

Cinnamon, nutmeg, clove and ginger

Dash of sea salt

Frosting

12 oz Organic cream cheese

3 TBSP Maple syrup

Garnish

Raw chopped pecans

1. Mix first set of ingredients together, until smooth. Batter will be chunky. 

2. Bake in a greased pan at 350, about 55 minutes. 

3. Whip frosting ingredients until frothy. 

4. Once cake has cooled frost and garnish with pecans. 

A great addition for those that want a moist, gluten free and refined sugar free dessert option for a party. You can switch out the pumpkin for banana and top with walnuts for a delicious banana muffin alternative. 

Gluten free, sugar free pumpkin pancakes

Gluten free pumpkin pancakes. Ready in only 10 minutes and so delicious you will be tempted to eat every last bite on the table. 

1 cup organic pumpkin purée

1 cup buckwheat flour

2 organic eggs

2 TBSP of coconut oil

1/4 cup almond milk or water

Good sprinkling of cinnamon, cloves, nutmeg and ginger

Pinch of sea salt

Optional: pinch of stevia or sweetener of choice

1. Blend in a bowl (I used a fork, no blender needed!)

2. Fry with coconut oil over medium-high heat about 3 minutes per side. (I topped each piece with raw grass fed butter as I pulled it from the hot pan.)

3. Top with raw honey, raw almond butter, applesauce, jam, maple syrup or fresh fruit. 

For extra protein and a buttery flavor top with a generous portion of hemp seeds. 

Raw strawberry ice cream

Yum. Yum. Yum. 

Full of good fat and vitamin C.

1 cup raw grass fed whole milk

1 1/4 cup raw grass fed cream

2 cups organic strawberries, hulled

1/4-1/3 cups raw forest honey

Dash of sea salt

1. Blend in blender.

2. Let sit in your fridge for about 2 hours.

3. Pour into ice cream maker.

I topped my ice cream with fresh cut strawberries and pineapples.

Cherry Peanut Butter Oatmeal- Omega rich!

Well, I can officially say I am obsessed with nut butter. I love them ALL. As my Trader Joe's Almond Butter just ran out, I have been eating peanut butter. Lighter on the pocket here in Greece.

I do have a Vita-Mix, but I haven't mastered the art of nut butters yet. Probably should get to it!

This morning I made a divine pot of oatmeal and had to share! Hope you will give this yummy recipe a try. Simple and energy-fueling for a cold winter's day.

3/4 cup of soaked oatmeal from evening before (more if you are particularly active or prefer a larger breakfast)

1/4 cup cherries (mine were frozen, I just defrosted the night before next to the soaking oats)

1 TBSP peanut butter, today was smooth PB

1 TBSP hemp seeds

dash of sea salt

Optional: Warmed almond milk

1. Soak oats in oatmeal and a dash of sea salt for 12 hours in filtered water (the evening before works great.) The amount of water doesn't really matter, it will just change the consistency. I use enough water to ensure the oats are submerged and then add about 1/4 cup more. Soaking oats makes them easier to digest and removes the anti-nutrients.

2. Defrost cherries (if they are frozen) the evening before.

3. In the morning, cook the oatmeal and the water it was soaking in. 

4. Cook on medium heat for about 3-4 minutes, adding the peanut butter and stirring.

5. Fold in the cherries and turn off the heat.

6. Place oatmeal in a bowl and top with hemp seed and almond milk. You can also add flax and chia seeds, which will really up the nutrient count- especially your omegas!

Enjoy!

Easy paleo pumpkin pie

Filling

1.5 cups cooked pumpkin

2 organic eggs

1/3 cup maple syrup

Cinnamon, cloves, nutmeg to taste

Dash sea salt

Crust

3/4 almond flour

1/4 melted coconut oil

Dash rapadura or maple syrup

1. Hear oven to 180C. 

2. In a round pan sprinkle almond flour and rapadura. 

3. Drizzle coconut oil over mixture. Set aside.

4. Blend filling ingredients in a mixer.

5. Pour over crust and bake for 1 hour. 

I whipped some coconut cream and pumpkin butter together for a nice topping. Delish!! 

Baked banana crunch oatmeal

A great recipe for a cold, winter morning. Especially great for those mornings when you are in a rush. I popped this in the oven and by the time I was ready to head out the door the dish was ready to devour!

2 cups oats (groats/rolled/steel cut)

1.5 cups nutmilk (I love almond and coconut)

Soak these two items together overnight in the fridge. In the morning set the oven to 350F and then add the following:

2 bananas, sliced

2 organic eggs

1 heaping spoon of coconut oil 

Cinnamon, cloves, nutmeg, sea salt

Garnish with rapadura or sweetener of your choice. If using honey wait to add until after you bake as honey is therapeutic when eaten raw. Also, you can omit the sweetener as the milk and bananas give the dish a splash of sweet. 

Bake for 35 minutes ( got in the shower at this point!) 

Remove from the oven and top with nutmilk and honey or eat as it is.

My tummy is warm and my heart is full after a bowl of this breakfast treat! Can't wait for leftovers tomorrow!

Greek tacos with tsaziki, vegan optional and gluten free

These are so simple!

1/2 cup chickpea flour

1/4 cup soda water

Coconut oil for frying

Tsaziki sauce (yogurt, garlic, dill, cucumber)

Avocado/hazelnuts and sea salt for a lovely garnish

1. Mix flour and soda water together. Add spices if you wish. I added cumin.

2. Fry with coconut oil about 1 minute per side over medium heat.

3. Make tsaziki sauce as you wish.

4. Add remaining garnishes. 

Next time I will add red bell pepper too. Such a simple dish and delicious to boot!

Happy Monday!

Vegan Nutella Crunch Brownies, raw

Nutella Crunch brownies

6-8 medjool dates

2 TBSP raw cacao

1 TBSP honey (or 2 more dates)

1 TBSP coconut oil

3/4 cup hazelnuts

Dash of sea salt 

Garnish: dehydrated buckwheat, shredded coconut 

1. Blend in a vitamix. 

2. Push in a pan lined with parchment paper.

3. Pour buckwheat and coconut over brownies and push into top layer.

4. Refrigerate to set.

Get ready to RUMBLE!! 

Berry Easy gluten free muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

GF Zucchini spaghettini with Vegan Greek meatballs

Zucchini spaghetti with red lentil meatballs

4-5 medium zucchinis

1 cup red lentils

1/2 cup oat or chickpea flour

3 TBSP broth or coconut oil

1 onion

Spices: cumin, coriander, paprika

Sea salt

Sauce: olive oil and lemon juice

1. Cut zucchini with a veggie sharpener (like a pencil sharpener but for veggies).

2. Place in a steamer and steam for 10 min.

3. Meanwhile boil the lentils, broth, onion and spices with 1.5 cups water about  3 minutes then reduce to a medium simmer for another 15 minutes.

4. Pull from heat, allow to cool. Stir in oat flour.

5. Roll into balls and bake for 15 minutes at 400F.

6. Place zucchini on a plate and top with lentil balls.

7. Garnish with olive oil and lemon.

8. If you wish to get fancy you can grind some cashews and use as a faux cheese.

Adapted from The Green Kitchen

Vegan Banana muffin pancakes

3 TBSP flax seeds, soaked overnight in 1/3 cup water

2 ripe bananas, small

1 cup oat groats, soaked and dehydrated

Dash vanilla

2-3 TBSP coconut oil

Dash stevia (optional)

Garnish

Honey spiked Coconut cream

Walnuts, soaked and dehydrated

1. Blend everything in your vitamix or blender.

2. Fry for 3 min per side over medium heat with coconut oil.

3. Garnish with coconut creme and walnuts!!

This recipe will not disappoint! Happy Saturday!!

Sweet potato pizza, gluten free and divine!

1.5 cups baked sweet potato and onion

1/2 cup gf flour, I used chickpea

3/4 cups almonds/walnuts flour (I soak and dehydrate my nuts and then grind to flour form)

2 organic eggs or flax substitute

2 TBSP flax seeds, freshly ground

Spices: cinnamon, rosemary, parsley, curry, basil and sea salt
Toppings: Cheese, veggies, anything your heart desires!

1. Put in a blender and blend until well incorporated.

2. Place on a baking sheet and form into a circle about 1/3 inch thick.

3. Bake for 25 minutes at 180F.

4. Pull out of oven and top with cheese and veggies.

5. Bake again for 5 minutes.

This is the best pizza I have ever had. And I mean ever.

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour

3 TBSP coconut oil

2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)

1 cup cooked pumpkin

1 TBSP rosemary

Dash of sea salt as preferred

Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.

2. Bake at 180C for about 35 min.

3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.

Vegan GF giouvarlakia, Greek meatball soup

This recipe is inspired from One Green Planet! I left the rice out as we had rice for lunch and we wanted to eat lighter this evening. Did not miss the rice one bit!!!

1.5 cups of soaked and dehydrated lentils

2 cups broth (veggie, beef or chicken)

3 -4 TBSP ground flax seed, fresh

Dried parsley, oregano and thyme

Sea salt

Coconut flour

Coconut oil

1. Cook lentils in the broth, adding a bit more water as necessary. Bring to a boil and simmer for 15 minutes or so.

2. Pull from heat, drain and set sauce aside as this will be the base of the soup.

3. Blend lentils to a paste with 1-2 TBSP coconut oil in your Vita-mix or blender. 

4. Transfer to a bowl, add spices and and flax and roll into balls. (Meanwhile bring broth to a boil, reduce to simmer).

5. Roll balls in come coconut flour and place in broth again.

6. Cool for 15 minutes. Adding water to your desired consistency.

7. Garnish with lemon juice.

This is an amazing dish!! Two thumbs up! 

Homemade cream cheese

Very easy to make and allows you to also have whey on hand, which you can use to soak your grains or to make lacto-fermented sauces, such as mayonnaise.

Full fat organic yogurt

Jar

Cheesecloth or breathable cloth

Rubber band

1. Place the cloth over the jar, leaving plenty of room for the juice from the yogurt to drip ( a few inches) and secure with a rubber band.

2. Place yogurt in the cloth and allow to sit for 5-7 hours or so. You will see whey in the bottom of the jar and the yogurt will appear thicker.

3. Place cream cheese in a jar and use within 2 weeks. The whey will be good for about 1 month but I always use mine within two weeks.

I like to add flavors to my cream cheese, such as pumpkin or berry. Just blend equal portions of fruit with cream cheese and viola! I use the fruity version within a few days, just to be on the safe side.