Sample Meals and Snacks
Recipes
BLUEBERRY SMOOTHIE
1 cup blueberries, fresh or frozen (frozen makes it thicker)
½ cup kefir
½ cup coconut milk or coconut cream
½ tsp cinnamon powder
½ teaspoon vanilla
Blend all ingredients in blender for one minute.
Serves 2.
VEGETABLE STIR FRY
2 Tbs MacNut oil
½ cup sliced onion
1 clove garlic, finely chopped
1 cup homemade chicken stock
1 cup green beans
1 cup cauliflower florets
1 cup thinly sliced yellow summer squash
2 cup coarsely shredded nappa (Chinese cabbage)
½ cup sliced red pepper
2 tsp naturally fermented soy sauce or tamari
2 tsp water
2 tsp arrowroot
Heat oil in skillet over medium heat. Saute garlic and onion for 1 minute, until soft. Add stock, beans, and florets. Cover and simmer for 3 minutes. Add squash and cook for 4 minutes. Add cabbage and peppers. Cook uncovered for 2 to 3 minutes, until tender crisp. Mix soy sauce, water, and arrowroot until smooth. Stir into vegetable mixture.
Serves 4.
SPAGHETTI SQUASH SPAGHETTI
1 spaghetti squash, approximately 2 lbs
2 tsp butter
homemade spaghetti sauce
grated Parmesan cheese
Cut squash lengthwise into quarters. Remove seeds, cover with water in saucepan. Simmer on top of stove for approximately 20 minutes, until tender. Using fork, shred and separate the pulp into strands in a serving bowl. Add butter. Add spaghetti sauce and top with Parmesan cheese.
Serves 4.
EGGPLANT OR ZUCCHINI PIZZA CRUST OR LASAGNA NOODLES
· Slice eggplant lengthwise in ½ inch slices. Brush both sides with olive oil, then use as crust for pizza. Bake in 425°F degree oven for 10 to 15 minutes after loading on sauce, toppings, and cheese. Two slices equals one serving.
· Zucchini or eggplant sliced lengthwise in ¼ inch slices may be substituted for lasagna noodles when making lasagna. Use the slices raw and proceed with your lasagna recipe.
COCONUT MACAROONS
1 1/3 cup shredded, unsweetened coconut
¼ tsp liquid stevia extract
1 tbs whole grain kamut flour
1/8 tsp sea salt
2 egg whites
¾ tsp almond extract
Combine first four ingredients in a large bowl. Stir in next two ingredients. Drop heaping tablespoons onto a greased cookie sheet, making 12 cookies. Bake at preheated 325°F degree oven for 20 to 25 minutes, until edges turn brown. Remove from sheet to allow to cool.
Serves 12.
OAT FLOUR COOKIES
½ cup oat flour
1 cup whey protein isolate
¼ tsp sea salt
½ tsp liquid stevia extract
½ cup butter
Combine first four ingredients in large bowl. Cut in butter until mixture resembles fine crumbs. Form the mixture into ball and knead until smooth. Pat or roll dough into an 8 inch-circle on an ungreased cookie sheet. Cut circle into 16 wedges, but leave wedges together in circle. Bake in a preheated oven of 325°F for 25 to 30 minutes, until bottom begins to brown and the center is cooked. Recut into wedges while warm. Cool on sheet for 5 minutes, then remove from sheet and cool on wire rack.
