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Recipes
Homemade Pita or Tortilla Chips
By SpartyGreenMom
Preheat oven to 400 degrees Cut pita or tortilla into triangle wedges with a pizza cutter
- 1 pack of ezekiel whole wheat pita or small tortilla shells
- 1 tbsp coconut oil
- 1/4 tsp paprika
- 1/4 tsp sea salt
Lemony Salad- Ivy Larson
By SpartyGreenMom
In a small bowl, whisk together the wine, onion powder and red pepper flakes
- 3/4 c dry white wine
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 package (14 ounces) extra firm organic tofu, patted super dry with paper towels and cut into small little squares
- 4 tablespoons extra virgin olive oil, divided
- 1 cup cherry tomatoes, sliced in half
- 1/4 cup fresh lemon juice
- 2 garlic cloves, crushed
- 2 tablespoons capers, drained
- 6 cups chopped romaine lettuce
Crispy Quinoa Cakes
By SpartyGreenMom
Vegan, gluten-free, nut-free, refined sugar-free, soy-free Crispy quinoa cakes packed with vegetables like kale, s...
- 1 1/2 cups cooked quinoa
- 2 tablespoons ground flax + 6 tablespoons water
- 1 cup destemmed and finely chopped kale
- 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1/4 cup sunflower seeds
- 1/4 cup fresh basil leaves, finely chopped
- 2 tablespoons finely diced onion
- 1 clove garlic, minced
- 1 tablespoon runny tahini paste
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons red or white wine vinegar
- 1/2 teaspoon fine grain sea salt, or to taste
- 3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flour
- red pepper flakes, to taste
Creamy Lemon Dip for Fruit
By SpartyGreenMom
Combine lemon juice and honey in a small saucepan
- 1/4 cup fresh lemon juice
- 1/4 cup honey
- 1 cup plain Greek yogurt
- Lemon zest for garnish
Garlicky Spaghetti Squash, Kale & Sundried Tomato Entree
By SpartyGreenMom
Food for thought…depending on how hearty of a dish you want this to be you can either make it with or without the...
- Serves 4
- 1 tablespoon cold-pressed extra virgin olive oil
- 2 shallots, finely chopped
- 5 cloves garlic, crushed
- 2 cups finely chopped kale
- 1/2 cup julienned sundried tomatoes packed in oil (rinse the oil off with water and pat the tomatoes dry with paper towels)
- “Real Salt”, to taste
- Red Chile flakes, to taste (optional)
- 4 cups cooked cooked spaghetti squash
- 2 cups cooked sprouted whole grain, quinoa spaghetti or 100% buckwheat soba noodles
Creamy Chipotle Sauce
By SpartyGreenMom
This zesty chipotle sauce with garlic and lime will rock your taste buds when drizzled on tacos, burritos, tostadas...
- 1/2 cup plain greek or coconut yogurt (or 2/3 cup silken tofu)
- 1 chipotle in adobo sauce
- 1/2 tsp. adobo sauce
- 1-2 cloves garlic
- 1 Tbsp. fresh lime juice
- 1/8 tsp. cumin
Gluten Free Coconut, Oat, and Banana Pancakes
By SpartyGreenMom
Combine the almond milk, banana, and flax seed in a bowl
- 1/2 cup almond milk
- 1/2 banana, mashed
- 1 tablespoons ground flax seed
- 1/2 cup oat flour
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Juice of 1 orange
- 1 tablespoon coconut oil
Spicy Buffalo Cauliflower "Wings" with Homemade Ranch Dressing by Inspired Edibles
By SpartyGreenMom
Heat oven to 425 F. Prepare ranch dressing by whisking ingredients together in a medium sized bowl and set aside
- For the Buffalo Cauliflower "Wings"
- 1 large head of cauliflower, coarsely chopped into florets (creates about 4 cups)
- 1/2 cup (125 mL) almond milk (or milk base of choice)
- 1/2 cup (125 mL) water
- 3/4 cup (187.5 mL) flour of choice
- 1/2 tsp (2.5 mL) onion powder
- 1/2 tsp (2.5 mL) garlic powder
- 1/2 cup (125 mL) of your favorite buffalo hot sauce* (such as President's Choice or Frank's)
- 2 Tbsp (30 mL) melted coconut oil or butter
- For the Ranch Dressing
- 4 Tbsp (60 mL) well-shaken buttermilk
- 2 Tbsp (30 mL) plain Greek yogurt
- 1 tsp (5 ml) rice vinegar or fresh lemon juice
- 1/2 tsp (2.5 mL) garlic powder
- 1/2 tsp (2.5 mL) honey
- Sea salt and coarse pepper to taste
- finely chopped fresh dill or chives
Sunrise Beer Margaritas
By SpartyGreenMom
Instructions Mix salt and sugar together and place in a saucer
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon kosher salt
- 1 1 1 tablespoon granulated sugar
- 1 1 1 tablespoon granulated sugar
- 1 1 1 tablespoon granulated sugar
- 1 1 can 1 (12-ounce) can frozen limeade concentrate, thawed
- 1 1 can 1 (12-ounce) can frozen limeade concentrate, thawed
- 1 1 can 1 (12-ounce) can frozen limeade concentrate, thawed
- 12 12 12 ounces orange soda (regular or diet)
- 12 12 12 ounces orange soda (regular or diet)
- 12 12 12 ounces orange soda (regular or diet)
- 1 1 bottle 1 (12-ounce) bottle of your favorite light beer (I used Corona Light)
- 1 1 bottle 1 (12-ounce) bottle of your favorite light beer (I used Corona Light)
- 1 1 bottle 1 (12-ounce) bottle of your favorite light beer (I used Corona Light)
- 12 12 12 ounces white tequila
- 12 12 12 ounces white tequila
- 12 12 12 ounces white tequila
- Splash Splash of grenadine for each glass
- Splash Splash of grenadine for each glass
- Splash Splash of grenadine for each glass
- Optional: Lime and orange slices, for garnish
- Optional: Lime and orange slices, for garnish
- Optional: Lime and orange slices, for garnish
Vegetable Stir Fry with Quinoa
By SpartyGreenMom
Make sure everything is chopped and grated and ready to go
- 1 can of water chestnuts
- 1 baseball-sized rutabega, cut into thin half-moons
- 4 kale leaves, destemmed, roughly chopped
- 2 cups snow peas (or sugar snaps), cut in half on the bias
- 1 tbsp freshly grated ginger
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tsp gluten-free tamari
- 2 cups cooked quinoa
- 1/2 cup roasted cashews, chopped