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  • Lasagna

    lasagna
    Lasagna
     
    by: 
    Recipe type: Main
    Cuisine: Italian
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    • 1 box lasagna noodles
    • 1lb hamburg
    • 1lb mushrooms, sliced
    • 1lb ricotta cheese
    • 2lb mozzarella cheese
    • 1 can peeled whole tomatoes
    • 2 cloves garlic, minced
    • italian season
    • salt and pepper
    Instructions
    1. Preheat oven to 350°. Boil lasagna noodles according to package.
    2. Cover bottom of baking pan with a layer of noodles, add thin layer of meat and mozzarella. Alternate layers of noodles with other ingredients. Top layer should be noodles covered in sauce.
    3. Bake for 30-40 minutes, serve.
  • Apple-Coconut-Almond-Flax Muffins

    muffins
    The Ultimate Apple-Coconut-Almond-Flax Muffins
     
    by: 
    Recipe type: Breakfast
    Prep time: 
    Cook time: 
    Total time: 
    Simply amazing muffins
    Ingredients
    Dry ingredients
    • 2 cups almond flour/meal
    • ⅓ cup coconut flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt (3/4 tsp if almond butter is salted)
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ cup dried coconut
    • ½ cup flax seed
    Wet ingredients
    • 1 cup unsweetened applesauce
    • 1 tablespoon vanilla
    • 3 eggs (warmed to room temp)
    • ⅓ cup agave syrup
    • 3 tablespoons oil (olive, canola, coconut butter, hazelnut is best)
    • 2 tablespoons almond butter ((adjust salt above if salted))
    Instructions
    1. Preheat oven to 350 degrees. Spray muffin tins with oil.
    2. In a medium mixing bowl combine applesauce, agave syrup, and almond butter and mix well. Scramble eggs and add along with oil and vanilla; mix to incorporate.
    3. In a separate bowl, add almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda. Mix to incorporate.
    4. Add wet ingredients to the dry and scrape the bowl. Mix well and add the dried coconut and flax seed. Stop mixing when just incorporated evenly.
    5. Dollop into muffin cups and bake for about 20 minutes if making HUGE muffins or between 10-15 minutes if smaller. Check for golden brown color and set tops.
    6. Store in an airtight container in the fridge once cooled. They won’t last long due to extreme deliciousness, not spoilage! 🙂
  • Huevos Rancheros

    huevos
    Huevos Rancheros
     
    by: 
    Recipe type: Breakfast
    Cuisine: Mexican
    Prep time: 
    Cook time: 
    Total time: 
    Ingredients
    Guacamole
    • 2 Haas avocados
    • ½ clove garlic
    • 1 squirt fresh lime juice
    • 1 dash salt
    Black Beans
    • 1 can black beans
    • 2 tablespoons chopped onion
    • 1 dash salt
    • 1 teaspoon cumin
    • 2 tablespoons chopped fresh cilantro
    Huevos
    • 4 corn tortillas
    • 8 eggs
    • 1 cup guacamole (see below)
    • 2 cups black beans, seasoned
    • ½ cup grated cheese (cheddar, jack, etc)
    Instructions
    Guacamole
    1. Cut avocado in half, remove and set aside pit. With a sharp knife, score the flesh of each half vertically and horizontally, then scoop out with spoon. Mash with a fork until creamy. Add chopped garlic, salt and lime juice, stir until well blended. Add pit to mixture to preserve fresh green color.
    Black Beans
    1. Empty can into small saucepan, add chopped onions, salt and cumin. Add water as needed until mixture can be stirred easily. Heat on medium until boiling, then simmer for 10 minutes or until eggs are ready.
    Huevos
    1. Warm the tortillas in microwave, preheat skillet. Cook 2 eggs over easy on skillet. Plate eggs on top of a warm tortilla, sprinkle with grated cheese. Add a dollop of guacamole and a spoonful of black beans on the side. Optionally serve with sausage, bacon or other breakfast meat.