Herbed Quinoa

Ingredients
2 3/4 cups low-sodium chicken stock (or vegetable for a vegan version)
1/4 cup fresh lemon juice
1 1/2 cups quinoa
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Directions
1. For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
2. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
3. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. 
4. Season with salt and pepper, to taste, and serve.

Clean Country Potatoes

Ingredients
4 medium russet potatoes, diced large
1 large red onion, diced
1 Tbsp dried parsley
1 Tbsp garlic powder (or fresh garlic)
1 Tbsp onion powder
2 Tsp marjoram (optional)
1 Tbsp EVOO +extra if needed
water or broth as needed

Directions
1. Saute onion in oil until translucent.
2. Add all other ingredients to pan, cover, keep heat at med
3. Stir often, cook until potatoes are soft, adding water or broth as needed
4. Salt and pepper to taste.

Thanks, Gracious Pantry!

Herb Lamb Chops

Ingredients

4 garlic cloves
1 Tbsp thyme
1 Tbsp rosemary
3 tsp salt
2 Tbsp EVOO + 1 Tbsp
6 lamb loin chops

Directions
1. Mix first 4 ingredients in large bowl. Add lamb, turn to coat. Marinate at room temperature at least 30 min to 1 hour.
2. Preheat oven to 400 deg. Heat remaining Tbsp oil in skillet over high. Add lamb and brown, about 3 min per side.
3. Transfer skillet to oven or transfer chops to pan and roast to desired doneness, about 10-15 min for med-rare.
4. Transfer lamb to platter, cover, let rest 5 min.

Italian Beef and Pepperoni Soup

Ingredients

• 1 pound organic, grass fed ground beef 
• 1 package sliced turkey pepperoni (4.5 ounces)
• 2 links sweet Italian sausage, cut (optional)
• olive or coconut oil for sautéing 
• 2 cups sliced fresh mushrooms 
• 1 onion, chopped fine
• 1 green bell pepper, seeded and chopped
• 1 bunch green onions, chopped
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 56 ounces tomatoes: can use crushed, diced, stewed, or fresh tomatoes
• 1 box low-sodium organic free-range chicken broth
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1 tablespoon chopped fresh or 1 teaspoon dried oregano
• sea salt and freshly ground pepper
• Garnishes: sliced fresh basil, shredded Parmesan cheese, non-dairy cheese alternative (optional)

1. Directions
2. 1. Cook ground beef, sausage, and pepperoni in a Dutch oven oil over medium-high heat 8 minutes or until beef crumbles and is no longer pink. 
3. 2. Sauté mushrooms, onions, bell pepper, green onions, and garlic. 
4. 3. Stir in beef mixture, tomato paste, tomatoes and seasonings to taste. Bring to a boil; reduce heat, and simmer 30 minutes.

*We call this "pizza soup" :)

Chicken Noodle Soup (crockpot)

Ingredients:

1 1/2 pounds organic chicken pieces
3 cups water
3 cups chicken broth
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 small onion chopped
2 carrots, chopped
2 stalks celery, chopped
3/4 cup organic mixed veggies
6 ounces noodles

Directions:

1. Place all ingredients except noodles and mixed vegetables in the Crock Pot.
2. Cover and cook on low for 5 to 6 hours, or on high for about 3 hours.
3. Remove chicken from pot; take meat from bones, dice, and return to broth, and add the noodles and mixed vegetables.
4. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Vegan Pound Cake

Ingredients

1/2 cup vegan butter, softened (used Earth Balance)
1 1/2 cups granulated or raw organic sugar (I used 1 cup sugar to 1/2 c stevia... Make sugar free by simply using stevia only, or other favorite clean sweetener)
6 ounces plain or low fat Silken firm tofu
2 cups unbleached flour
1/2 cups water
2 teaspoons vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder

Directions
1. Preheat oven to 350 degrees. Lightly grease a 5 x 9" loaf pan or angel food cake/ pound cake circle pan.
2. Cream together butter and sugar with an electric mixer on medium speed until fluffy. 3. Beat in tofu until well combined. Add 1 cup flour and, with mixer on low, mix just until incorporated.
4. Add water and extracts and do the same.
5.End with remaining cup of flour and baking powder. Increase speed to medium and beat for 1-2 minutes.
6. Spoon mixture into pan and lightly smooth the top. Place on the center rack of the oven and bake for 55 minutes.

Blueberry Pecan Muffins (Vegan, Eat Clean)

Ingredients

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
3 tbsp coconut oil (or canola, sunflower etc)
1 tbsp maple syrup
1/4 c sugar (for sugar free, replace with stevia)
1/4 c stevia
1 cup organic non-bleached flour
1/4 c whole wheat flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 c chopped pecans (I put them in food processor)
1 cup dl frozen blueberries (keep them frozen, don’t thaw)

TOPPING:
1/2 c pecans, roughly crushed
1 tbsp brown sugar
1 tbsp vegan butter

Directions:

1. Preheat your oven to 350deg and line your muffins pan with paper liners.
2. In a big bowl stir together milk and vinegar to curdle the milk.
3. Melt the coconut oil if it’s not already liquid.
4. With a fork whisk in oil,stevia, syrup and sugar into the milk.
5. Sift together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt and stir into the milk mixture. Do now overwork, mix just enough to moisten all of the dry ingredients.
6.Add frozen blueberries and 1/4 c pecans and stir into the batter.
7. Pour the batter into the muffin liners.
8. Make topping by mixing butter, pecans, and brown sugar. Sprinkle pecans, brown sugar (and butter) on top of the batter.
9. Bake in the middle of the oven for about 25 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool for 5-10 minutes before removing from pan.