Grandma's Sunday Roast

A treasured time growing up was Sunday lunch at Grandma's house after church. Granny has many famous dishes we all LOVE, and this is one of them! Thanks, Granny, for helping me to develop a passion for cooking, a sensible palate, and perhaps, a genetic predisposition ;)  This is such a simple recipe, and yet I have found no better way to roast

Ingredients
2-3 lb organic grass-fed roast (shoulder, arm, chuck, or sirloin tip- can also use trimmed brisket)
1/2 onion
3 cloves garlic
olive or coconut oil
salt, black pepper, and red pepper to taste

Directions
1. Preheat oven to 400 deg. Season roast with salt, pepper and red pepper.
2. Chop onions, and garlic and place in small bowl. Season this with seasonings as well.
3. Stuff the roast in several places with the onion and garlic mixture.
4. Place about 1-2 Tbsp oil in the bottom of a roaster and dip roast on both sides. Place roast in oven safe pot, stuffing side up.
5. Cook roast until bottom of pan is very brown, basting about every hour (takes about 2 hours) Add water in the last 15 min
for a rich gravy.

Mushroom Melts (Vegan and Eat Clean Sandwich)

Ingredients

1/2 lb broccoli florets

1 lb portobello mushrooms

1/2 red onion, sliced

Coconut or EVOO

8 slices of whole-wheat bread 

Sprinkling of dried thyme and of dried basil

4 oz sliced mozzarella style vegan cheese (or regular mozzarella for those eating milk products)

Directions

1. Boil or steam broccoli to taste. Meanwhile, saute mushrooms and onions over medium heat until mushrooms are soft and onion is translucent. Remove from heat and set aside

2. Build sandwich-Place a quarter of mushroom mix onto each of 4 slices of bread. Add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella style cheese and top with bread.

3. Toast in toaster oven or bake at 250 for about 5 minutes, until cheese is melted and bread is golden brown.

Crispy Chicken Sandwich (Eat Clean)

Ingredients
1/3 c nonfat plain Greek yogurt (or non-dairy yogurt for those with milk allergies/lactose intolerant)
3 Tbsp fresh dill
1 Tbsp fresh lemon juice
sea salt and black pepper (about 1/2 tsp each divided)
Milk or non-dairy milk (I used almond milk)
1 tsp Dijon mustartd
1 c whole wheat panko bread crumbs
1/3 c whole wheat flour
4 4 oz boneless, skinless, chicken cutlets
1 Tbsp oil (coconut or olive)
4 thin whole-grain sandwich buns, toasted
1 cup watercress, trimmed
1/2 cucumber, thinly sliced
2 jarred roasted red peppers, drained and sliced

Directions
1. Preheat oven to 350. In small bowl, whisk yogurt, dill, and lemon juice. Season with about 1/4 tsp salt and pepper.
2. In separate bowl, mix milk and Dijon mustard. Transfer panko to plate. Transfer flour to a second plate.
3. Dredge each chicken in flour, shake off excess, then in milk. Press into panko and transfer to a baking tray or plate.
4. *Optional: brown in nonstick skillet and transfer to baking pan.
5. Place into oven and bake for 15-20 min until golden brown.
6. Assembled sandwiches- Split buns and spred yogurt mix on both sides, layer with 1 chicken cutlet, watercress and cucumbers, and roasted peppers. Cover with top half of bun...ENJOY!

Vegan Eat Clean Banana Muffins

Ingredients
2 super ripe mashed bananas
1/3 c unsweetened applesauce
2/3 c sugar (or stevia if sugar free- I prefer a mix)
2 flax eggs (2 Tbsp flax + 4 Tbsp water)
1/4 c nondairy milk
2 tsp pure vanilla extract
1 2/3 c flour (I mixed whole wheat and unbleached organic)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
dried banana chips (optional)

Directions:

1. Preheat oven to 350. Prepare flax eggs and let rest. Mix wet ingredients. Add dry ingredients.
2. Add to muffin pan, either greased or with papers. Add muffin mix to pan. Top each muffin with a dried banana chip.
3. Bake at 350 for 17-20 minutes for regular muffins (13-15 for mini-muffins).

Pear-Cheese Breakfast Quesadillas, Eat Clean, Vegan

Ingredients:

4 whole grain tortillas
2 Tbsp honey
5 oz organic low-fat mozzarella cheese, grated (1 1/4 c) or vegan cheese mozzarella style (like daiya)
1/4 c raisins or currants
1 small ripe pear, cored and very thinly sliced

Directions:
1. Place tortillas on plate and spread with 1/2 Tbsp honey. Heat nonstick skillet, and place 1 tortilla honey side up.
2. Sprinkle with 1/3 c cheese, then 2 Tbsp raisins. Arrange pear slices over top, reserving enough for 2 servings.
3. Sprinkle with another 1/3 c cheese. Place another tortilla, honey side down, over layered tortilla and press with spatula to seal. Gently flip and cook other side until lightly browned about 2 min.
4. Transfer to cutting board and slice into quarters. Serves 4.

*caveat: can also use gruyere cheese and/or cranberries

Vegan Banana Splits

Ingredients

4 medium bananas
2 cups non-dairy yogurt- plain or vanilla (for those without dairy allergies, or who are not vegan, a healthy option would be cottage cheese)
6 Tbsp all-fruit strawberry jam, divided
1/4 c roasted nuts (peanuts or cashews, depending on allergies)

Directions:

1. Peel and cut each banana in half lengthwise. Place two halves in each bowl.
2. Place 1/2 c yogurt and top with 1 1/2 Tbsp jam and 1 Tbsp nuts. Repeat for each bowl.

*caveat: a great breakfast treat!! You could also add other fruit, granola

Sweet potato and Parsnip fries with Kale chips

Ingredients
2-3 sweet potatoes, scrubbed and cut into French-fry sized strips
3-4 parsnips,, scrubbed and cut into French-fry sized strips
1 bunch of Kale
Garlic (minced or as garlic powder)
olive oil
1/2 tsp chipotle powder or smoked paprika
salt to taste

Directions
1. Preheat oven to 400. Combine potatoes and parsnips on baking sheet. Drizzle with olive oil and sprinkle with garlic, paprika, salt. Arrange so that 1/3 of baking sheet is empty for the kale chips.
2. Bake for 15-20 min until lightly browned and crispy.
3. Cut kale to about 2" slices. Drizzle with olive oil and rub over surface. Place kale on cooking sheet during the last 6-8 minutes of cooking time and cook until crispy, being careful not to burn.