Tarte au citron (classic lemon tart)

Ingredients

Tart crust
1 cup flour
1 stick butter
1 Tbsp icing sugar
1 free range egg yolk
1 Tbsp cold water

Filling
5 free range eggs
3/4 c heavy cream
1 1/2 cups sugar
4 lemons, juice
zest of 1 lemon
icing sugar, for dusting

Directions
1. For pastry: place flour, butter, icing sugar into a food processor or work by had until the mix resembles breadcrumbs. Then add egg yolk and water
2. Continue working (or pulse food processor) until the mixture sticks together in clumps, then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make smooth. Wrap in saran wrap, place in fridge, chill about 15 minutes to re-cool the butter.
3. Grease tart pan, and dust with flour. Roll out the pastry thin and larger than tart tin size. Place onto tart tin and gently fold the pastry surrounding the tin base in towards the center. It should slightly overhang the rim. Lightly prick with fork, but not all the way through.
4. Place the apstry and tin on a baking tray, cover loosely with foil if desired. Cover with parchment paper and add beans or cooking weights. Blind bake at 400 degrees for 12 minutes until the pastry is set. Remove from oven, remove parchment paper and beans, and return to oven for an additional 10-12 minutes. It should be pale golden and completely dry. Reduce oven temp to 325. Carefully trim the excess pastry from the sides using a sharp knife.
5. For the filling, break the eggs into a large bowl and whisk. Add the rest of filling and whisk again until well- combined. Pour into cooled pastry crust. To prevent spilling, pour in the oven. Bake 30-40 minutes until set with just a slight wobble in the center.
6. Leave to cool, and when pastry is firm enough, remove from the tin.Transfer to serving plate and served, dusted with sifted icing sugar.

Granny's Banana Nut Bread (Made Vegan!)

Ingredients
1/2 c non-dairy butter and/or coconut oil unrefined
1 tsp baking soda
1 c organic sugar (I like to mix brown, raw, stevia, etc)
1 c non-bleached organic flour (makes well with gluten free flour)
2 flax eggs
3 ripe bananas (mashed)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla
3/4 c pecans (chopped- optional)

Directions
1. Preheat oven to 350.
2. Grease and flour loaf pan.
3. Mix all ingredients and pour into loaf pan. Bake for 1 hour or until center is done.

Granny's tip: *place a pan of water on the shelf below the loaf pan to prevent over-browning)

Southern Potato Salad

From my Grandmother's kitchen to yours :)

Ingredients
7 Russet potatoes
5 organic, free range eggs
1 1/2 c healthy mayonnaise
2 Tbsp mustard
1 Tbsp dry paprika
1/2 Tbsp dill, chopped fine
salt and pepper to taste
Cajun season to taste (optional)

Directions
1. Place russet potatoes in water and boil for 20 minutes. Meanwhile, boil eggs for 8 minutes and peel.
2. Once potatoes are boiled, peel. Place in bowl with peeled, boiled eggs. Chop and blend coarsely with fork. Add remaining ingredients and stir well. Some prefer it chilled in fridge before serving, others eat it warm.

Tastes great with gumbo and / or bbq. That's how we do it Louisiana style...

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

Pumpkin Fudge

Ingredients
2/3 c coconut butter
1/4 c + 2 Tbsp pumpkin puree
1/2 c brown, coconut, or raw sugar (or equivalent maple syrup)
1 Tbsp creamy almond butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
approx 2 Tbsp non-dairy milk
tiny pinch of fine grain sea salt

Directions
1. Add all ingredients to a medium sauce pan over low heat. Whisk constantly for about 5 minutes or until all ingredients have melted together
2. Grease a small 3x5 or 4x6 container (or line with parchment paper). Pour in mixture and smooth out surface.
3. Freeze for about 1 hour to set. Slice and serve. Keep refrigerated.

Vegan Banana Pumpkin Bread

Ingredients

3 bananas
1 1/3 c pumpkin
2 1/2 c flour (I used a mix of whole wheat and unbleached)
2/3 c coconut oil
1 tsp vanilla
1/2 c brown sugar or scant or mix
1/4 c honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c raisins (optional)

Directions
1. Preheat oven to 350. Lightly grease bread pan with coconut oil.
2. Mash bananas and add pumpkin. Stir in oil, vanilla, sugar, honey. Once combined, add flour, baking powder, soda, and spices. Finally, combine raisins if desired.
3. Bake 30 minutes.

Chewy Sugar Cookies (Vegan)

Ingredients
1 c unbleached flour
1 1/4 c whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c sucanat or raw sugar
1/2 c brown sugar
1/4 c non-dairy plain or vanilla yogurt (I used So Delicious Greek coconut milk vanilla yogurt)
1 Tbsp cornstarch
6 Tbsp vegan butter (I use Earth Balance)
1/3 c coconut oil
1 Tbsp non-dairy milk (I used Almond Coconut milk blend)
1-2 tsp vanilla extract (pure vanilla)
cinnamon to sprinkle on top (optional)


Directions
1. In a medium bowl, whisk flour, baking soda, baking powder, salt.
2. In a large bowl, whisk sugar, yogurt, cornstarch, melted butter, oil, milk, vanilla
3. Pour dry into wet ingredients and stir to combine. Cover dough and chill in fridge for at least one hour.
4. Preheat oven to 350 deg and line baking sheets with parchment paper.
5. Roll cookie dough balls and flatten slightly. Sprinkle with cinnamon (or sprinkles ;)
6. Bake for 10 min or until bottoms are brown.

Farro and Salmon

*inspired and creed from Skinnytaste

Ingredients
2 Tbsp honey
2 lemons, juice of
1 tsp garlic powder
4 Tbsp soy sauce, low sodium, divided
2 lb salmon filets
1 cup farro
1 Tbsp oyster sauce
1 clove crushed garlic
1 Tbsp Sambal chili paste (I substitute with siracha sauce)
10 0z shitake mushrooms
1 Tbsp fresh ginger, minced
1/2 cup snap peas
1/2 cup scallions, divided
1 Tbsp black sesame seeds

Directions
1. Mix first four ingredients. Pour over salmon and refrigerate to marinate at least 30 minutes, turning once. I left the skin on.
2. Preheat oven to 450.
3. Cook farro according to package directions, drain and set aside. Meanwhile, once oven is preheated, add salmon and bake for 15 minuts.
4. To nonstick pan, add remaining ingredients, using 1/4 of the scallions and reserving the rest. Cook on medium for 10 minutes. Season with salt to taste
4. Add the farro to the vegetables. Serve the vegetables and farro in dish and top with salmon, scallions, and sesame seeds.

Serve the vegetables and farro in a dish and top with salmon, remaining scallions and sesame seeds.

Chicken "Tortilla" Soup the Paleo Way

Ingredients
4 organic boneless, skinless chicken breasts
1 Tbsp cumin
1 tsp cayenne pepper
1 tsp garlic powder
salt and pepper to taste for chicken seasoning
2 Tbsp coconut oil
1 yellow onion, diced
3 garlic cloves
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 jalepeno, seeded and finely dashed
1 can diced green chiles
2 cans fire roasted tomatoes (or equivalent of home roasted tomatoes)
2 Tbsp chili powder
1/2 Tbsp paprika
1 tsp cilantro
40 or so oz chicken stock/broth
crushed plantain chips, or organic corn tortilla chips if not paleo

Directions
1. Preheat oven to 375. Place chicken on parchment lined baking sheet and sprinkle with cumin, cayenne, garlic powder, salt and pepper.
2. Bake 20 minutes or so (depending on thickness of breasts). Once cook, cut or shred.
3. While chicken is baking, heat oil in large stock pot over med-high and add garlic to sauté.
4. Add onions, bell pepper, jalepeno, mix to coat in oil. Once onions translucent, add green chiles and tomatoes, plus remaining spices. Mix well.
5. Add chicken and stock. Simmer on low heat for 30 minutes.
6. To serve, garnish with avocado, chips, etc

Beanless Chili

Ingredients
1 Tbsp coconut oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
5 cloves garlic, diced/minced
1/2 jalepeno, seeded and diced
2 lbs organic grass fed beef
salt and pepper to taste
2 Tbsp chili powder
1/2 Tbsp cumin
1 tsp paprika
1/2 tsp smoked paprika
1 box Pomi diced tomatoes/ 1-2 cans diced tomatoes
30 oz tomato sauce
3 Tbsp brown sugar
1 Tbsp worcestershire sauce
1 tsp cinnamon (no more!!)

Directions
1. Saute onions, peppers, garlic, jalepeno in coconut oil until onions translucent. Add beef and season. Brown meat.
2. Once meat is brown, add in brown sugar, worcestershire sauce, cinnamon. Simmer about 30-45 min. Taste and re-season as needed.

Lemon Steamed Salmon

Ingredients
1/2 filet salmon
1/4 c white wine
3 garlic cloves
1 lemon, zested then sliced
water
salt and pepper to taste


Directions
1. Season salmon with salt and pepper to taste.
Mix wine, garlic, lemon zest together. Rub over salmon. You can let this sit about 30 min if you have the time.
2. Line basket (if using bamboo steamer) with parchment paper or cabbage, etc. Add salmon and lay sliced lemons on top.
3. With water in the bottom of a pot, place steamer basket with food into pot. Heat to boil. Steam about 15 minutes.

Paleo Murgh Makhani (Indian Butter Chicken)

Ingredients
Coconut oil
1lb chicken, organic, cut into chunks
2 tsp paprika
2tsp ground coriander
1 tsp ginger
1/4 tsp chili powder
1/2 tsp cumin
1 tsp cinnamon
6 bruised cardamon pods
1/4 tsp cloves
1 can tomato puree
1 can coconut milk
1 Tbsp fresh lemon juice

Direction
1. Heat pan and add 1 Tbsp coconut oil. Add chicken and cook until done, then remove from pot.
2. Add another Tbsp oil and slowly heat spices for about 1 min, until fragrant.
3. Return chicken to pan and stir to mix with spices. Add tomatoes and simmer about 15 minutes, stirring as needed.
4. Add coconut milk and lemon juice and simmer another 5 minutes. Enjoy

*I served this over cauliflower rice

Taco Soup

A paleo version of an old favorite!

1 lb organic, grassfed ground beef
1 red onion, diced
2 red bell peppers, diced
3 cloves garlic, diced
3 cans stewed tomatoes or about 6 fresh tomatoes, diced
1 can crushed tomatoes
1 can diced green chills
1 1/2 c water
2 zucchini, sliced or diced
2 carrots, sliced or diced
1 Tbsp cumin
2 Tbsp chili powder
1/2 Tbsp paprika
salt and pepper to taste

Directions
1. Brown ground beef.  Season with salt and pepper to taste. Add onions, bell peppers, garlic and sauté until onions translucent/soft.
2. Add remaining ingredients. Bring to boil.
3. Reduce heat and simmer, about 30 minutes or more until all vegetables are at desired texture.  Retaste for seasoning and adjust as needed. Garnish with avocado slices as desired.

Vegan Waffles

Ingredients
3 C flour
2 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
3 c non-dairy milk
1/3 c orange juice
1/3 c coconut oil
1 tsp vanilla

Directions
1. Preheat waffle maker
2. Mix all ingredients until smooth. Oil or spray waffle iron.
3. Pour batter and cook until golden brown. Repeat with remaining batter. Serve plain or garnish with pure maple syrup, fruit, etc.

*can make without sugar or use stevia in place of

Green Grilled Cheese

Ingredients
2 Avocadoes, sliced
1-2 cups spinach leaves
12 slices cheese (I used Vermont Cheddar slices for those eating dairy and Daiya Mozzarella for those without)
Crumbled goat cheese (dairy free if available or another vegan version)
12 slices of bread
olive oil or other substitute for cooking

Directions
1. On one slice of bread, add 1 piece of cheese, sliced avocado, crumbled goat cheese, spinach and a second slice of cheese, then top it with the bread. Press together gently
2. Heat oil in frying pan over medium. Add sandwich to oil and cook until bread is golden brown. Press down and flip over to cook the other side.

*tastes spectacular with dill pickles if you are so inclined ;)

Creamy Mashed Cauliflower

Ingredients
1 head of cauliflower
2 cloves garlic
1/3 c non-dairy buttermilk
2 tsp EVOO
1 tsp non-dairy butter
salt and pepper to taste
chives for garnish (optional)

Directions
1. Place cauliflower florets and garlic in steamer basket over boiling water.  Steam until tender, about 12-15 min.
2. Place cauliflower and remaining ingredients in food processor. Pulse twice, and then puree to desired consistency, best if smooth and creamy. Serve warm with chives.

Vegan Donuts

Ingredients
1 1/2 c unbleached organic flour
1/2 c sugar
2 tsp baking powder
pinch of salt
dash of cinnamon and nutmeg
3/4 c non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 c applesauce
1/4 c coconut oil

Directions
1. Preheat oven to 350. In large bowl, combine dry ingredients. Combine we in separate bowl. Add wet to dry until just combined (should form a very soft dough)
2. Using a tablespoon, scoop dough into ungreased donut pan. Smooth top.
3. Bake for 12 min. They should not be browned on top, but toothpick should remove clean. Inver hot pan over board or cooling rack to release donuts. Allow to cool completely before decorating.
4. Top with glaze, melted chocolate, and /or sprinkles if desired.

Chocolate Glaze
1 1/2 c powdered sugar
4 Tbsp cocoa powder
3 Tbsp nondairy milk or water
2 tsp vanilla extract

Directions
1. In medium bowl, whisk powdered sugar and cocoa. Slowly stir in milk and vanilla. Whisk until smooth. You can add more milk if needed to make it a dippable glaze.

Blueberry Muffins: Vegan and Clean

Ingredients
3/4 cup non bleached organic flour
3/4 c whole wheat flour
1/2 c brown sugar
1/2 c organic sugar (both sugars can be replaced with stevia)
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/3 c coconut oil
1/2 c applesauce
1/3 c non-dairy milk
1 cup blueberries

Directions
1. Preheat oven to 400 deg. Grease muffin pan
2. Combine dry ingredients. Separately, combine wet ingredients. Stir to mix, without over mixing.
3. Fill muffin cups 3/4 full. Bake 20-25 minutes until toothpick comes out clean

Vegan Chocolate Chip Pumpkin Bread

FALL is here!!!

Ingredients

2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1 c of sugar or stevia
1 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
dash of cloves
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 tsp vanilla
1 1/2 c vegan chocolate chips

Directions
1. Preheat oven to 350. Grease bread pans.
2. Mix all dry ingredients. Mix wet in separate bowl. Fold together without over-stirring.
3. Pour into baking pan/ pans and bake at 350 for 1 hour and 15 min.

*can easily be adapted into muffins!

Every year, our fall tradition on the first available "cold snap," we serve up some form of pumpkin bread with yummy, hot apple cider!! That's our FALL tradition...incidentally, fall is my favorite time of year ;) Boy, I do miss living in a place where I can watch the seasons change!

Macaroni and Cheese

Ingredients
12 oz uncooked macaroni noodles
about 3 c fresh shredded sharp cheddar or non-dairy cheddar-like shreds
3/4 to 1 cup Parmesan or three cheese or non-dairy white cheese-like shreds
2 cups milk or non-dairy milk
1/4 c butter or vegan butter
1/4 c flour (unbleached or whole wheat)
salt and pepper to taste
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1/4 tsp smoked paprika

Directions:
1. Cook noodles according to package. Set aside
2. In sauce pot, melt butter. Add flour, salt and pepper to combine.  Slowly add in milk while stirring. Stir continuously until it bubbles.
3. Add in cheese in a few smaller batches, stirring until all is melted. Return noodles to pot and mix well. Add remaining seasonings and re-salt and pepper as needed.

*easily gluten free by using rice noodles, or other non-gluten macaroni