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Recipes
Pumpkin Spiced Waffles
By SpartyGreenMom
Turn on the waffle iron and let it heat up
- 2 1/2 cups white whole wheat flour
- 1 can pumpkin or 2 cups fresh cooked
- 2 cups almond milk
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 T coconut sugar
- 1 T coconut oil (melted)
- 1 flax egg
Easy Green Milk
By SpartyGreenMom
Combine all of the ingredients in a high-speed blender, and blend until completely smooth
- 3 cups water
- 1/3 cup raw almonds*
- 1 romaine heart, roughly chopped
- 2 cups fresh spinach leaves
- 2 kale leaves, stems removed
- 4 Medjool dates, pitted
- 1 teaspoon vanilla extract (alcohol-free, if desired)
- 3-4 ice cubes
- For best digestion, soak raw almonds for 8-12 hours in the fridge, then drain and rinse well. I don’t always do this myself, if I’m in a hurry, but they do taste better this way and blend easier, too.
Whipped Cream
By SpartyGreenMom
Using an electric mixer whip the cream until stiff peaks form
- 1/2 cup whipping or heavy cream
- 1 teaspoon 100% pure maple syrup (optional)
The Best Black Bean Burger
By SpartyGreenMom
Soak the chia seeds in the lime juice for at least 5 minutes
- 2 tablespoons chia seeds
- 2 tablespoons fresh lime juice
- 1/2 cup raw walnuts
- 1 slice sprouted and toasted whole grain bread (such as Food for Life brand)
- 4 cloves garlic
- 1/2 cup chopped shallot
- 1/2 cup chopped carrot
- 1 tablespoon extra virgin olive oil, plus more for the skillet
- 2 cans (14.5 ounces each) BPA-free black beans (such as Eden Organic), rinsed and drained
- 1/2 teaspoon unrefined sea salt (such as Real Salt)
- 1/4 teaspoon cumin
Banana Pancakes
By SpartyGreenMom
*
- 3 large eggs, at room temperature
- 1/4 cup non dairy milk (I use coconut or almond)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- 1/3 cup blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 overly ripe banana (brown spots are the best!)
- 1/4 cup chocolate chips (we use Enjoy Life – omit for SCD)
- Butter or coconut oil for the pan
Farro with Spinach and Mushrooms
By SpartyGreenMom
In a saucepan, add the farro and vegetable broth and cook on medium heat until all the broth is absorbed
- 3 cups vegetable broth
- 1 1/2 cups farro
- 1 8oz package of mushrooms sliced thin
- 1/2 yellow onion (or 1 cup chopped)
- 1 garlic clove minced
- 2 T white wine vinegar
- 1-2 handfuls of spinach
- 2 T oil (I used walnut oil)
Garden Pasta Salad
By SpartyGreenMom
Preparation Make dressing: Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper and chives together in a...
- DRESSING:
- 2 cups Greek yogurt
- 2/3 cup mayonnaise
- 2 garlic cloves, minced
- 2 teaspoons honey
- 2 tablespoons white wine vinegar
- Salt and pepper
- 1/3 cup chopped chives
- SALAD:
- 1 pound bow-tie pasta
- 1 cup frozen peas
- 2 tomatoes, seeded and chopped
- 2 yellow bell peppers, seeded and thinly sliced
- 2 stalks celery, chopped
Artichoke and Sun-Dried Tomato Pasta Salad
By SpartyGreenMom
1. Preheat oven to 350°F
- 2 8-oz. boxes frozen artichoke hearts, thawed, patted dry
- 1/4 teaspoon crushed red pepper
- 4 cloves garlic, thinly sliced
- 6 tablespoons olive oil $
- Salt and pepper $
- 1 pound rotini pasta
- 1 7.5-oz. jar sun-dried tomatoes in oil, drained, thinly sliced, oil reserved
- 1/2 small red onion, thinly sliced (about 1/2 cup) $$
- 1/3 cup pitted green olives, sliced $
- 1/4 cup capers, drained and rinsed
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard $
- Zest and 1 Tbsp. juice from 1 lemon $
- 1/2 cup chopped, loosely packed flat-leaf parsley
Millet Pilaf with Roasted Butternut Squash, Black Beans & Pumpkin Seed Crumbs
By SpartyGreenMom
Preheat oven to 400 degrees
- Serves: 6
- 1 whole butternut squash, peeled and cubed
- 1 tablespoon plus 2 teaspoons extra virgin olive oil or extra virgin coconut oil, divided
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- 1/2 inch piece of ginger, peeled and grated
- 5 cloves garlic, crushed
- 1/2 red onion, chopped
- 3 cups cooked millet (or whole wheat couscous)
- 2 cans (15 ounces) organic black beans, rinsed and drained (look for a BPA-free brand such as Eden Organics)
- Juice from 1 whole lime
- 1/2 cup cilantro, chopped
- 1/2 cup pumpkin seeds
Pina Colada Ice Cream
By SpartyGreenMom
Beat the heat this summer with a bowl of homemade Pina colada ice cream
- 1 can coconut milk
- 1 frozen banana
- 1 whole vanilla bean or 1 teaspoon vanilla extract
- 3 cups pineapple, diced
- 2 tablespoon liquid sweetener, optional