Greens, Eggs and No Ham!
[Serves 1]
INGREDIENTS
1 tablespoon coconut oil
4-5 kale leaves shredded or cut into ribbons
2 eggs
2 sprigs of mint, minced (optional)
Sea salt and pepper
Heat coconut oil in a pan until melted, add kale and sauté until bright green and a bit wilted. Crack eggs into the kale and mix to scramble the eggs. Top with mint and season with salt and pepper.
Chicken Tacos with Cole Slaw
INGREDIENTS
1 rotisserie chicken, shredded
2 teaspoons cumin
1 teaspoon garlic
1 teaspoon onion powder
1 teaspoon salt
1 avocado
Put the shredded chicken in a bowl and season with cumin, garlic, onion powder and salt. Mix and set aside.
Slaw Topping:
INGREDIENTS
1 head of green cabbage, finely sliced
4 green onions
1 cup of cilantro, chopped
4 limes, juiced
1/2 cup of olive oil
Salt to taste
Mix cabbage, onion and cilantro in a bowl and dress with the lime, olive oil and salt. Assemble by filling a bowl with chicken and topping it with the slaw and avocado.
Autumn Quinoa
INGREDIENTS
2 cups quinoa, rinsed and soaked for 20 minutes
4 cups vegetable broth
4 cloves of garlic minced
2 shallots, chopped
½ bunch swiss chard, cut into ribbons
1 15oz can of white beans
1 sweet potato, grated
1 beet, grated
1 carrot, grated
large bunch of sage, cut into ribbons
½ cup almond slivers
zest and juice of one lemon
¼ cup olive oil
In a pot, combine quinoa, vegetable broth, garlic and shallots. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.
Spiced Pear and Apple Crumble
INGREDIENTS
1 tablespoon coconut oil
1 apple, sliced
1 pear, sliced
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup rolled gluten-free oats
¼ chopped pecans
In a sauté pan, heat coconut oil and add the sliced apples, pears, cinnamon and nutmeg and cook until fruit is tender – about five minutes.
Spoon the fruit into 2 bowls and top with oats, pecans and a little more cinnamon.