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Recipes
Crock Pot Breakfast Casserole
By SpartyGreenMom
Spray a large crock pot with non-stick spray then place half the hash browns into the bottom
- Serves 12
- 30oz bag frozen hash browns
- 1 lb sausage, browned & drained
- 8 oz shredded cheddar cheese
- 8 oz shredded mozzarella cheese
- 6 green onions, sliced and divided in half
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Southwestern Frittata
By SpartyGreenMom
Emily’s Notes: I adjusted just a few of the veggies a bit based on our family’s preferences, left out the oni...
- 1/4 cup butter
- 1 medium onion, diced
- 1 medium tomato, diced
- 1/2 red sweet pepper, diced
- 1/2 orange or yellow sweet pepper, diced
- 2 cloves garlic, finely chopped (or pressed)
- 1 cup cooked black beans (canned works too)
- 1/2 pound ground beef
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 8 eggs
- 1/4 cup cream or milk
- 1/2 tsp salt
- 1 cup of grated cheddar cheese
Prebiotic-Rich No Oil Herbed Vinaigrette
By SpartyGreenMom
Place all ingredients in a food processor or high speed blender and process until smooth and creamy
- 10 garlic cloves
- 2 teaspoons chopped fresh thyme
- 1/2 cup Bragg’s raw apple cider vinegar
- 1/2 cup hemp seeds (such as Nutiva)
- 2-3 pitted dates
- 1/2 teaspoon Dijon mustard
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
Corny Kale Tortilla Chips- Starting Out Raw
By SpartyGreenMom
Place kale and cilantro in your food processor and process until little pieces
- Recipe adapted from: Rawmazing
- 4 cups corn
- 2 cups chopped kale, packed
- 1/4 cup packed cilantro
- 1/2 lime, juiced (if they are small, you might want to juice the whole lime)
- 1/2 cup ground flax (I used golden flax)
- 1 clove garlic
- 2 t onion powder
- 1 t garlic powder
- 2 t sea salt
- 1 t crushed red pepper flakes (this makes them a little spicy)
- Coarse sea salt for topping
4 Ingredient Macaroons
By SpartyGreenMom
In a food processor, combine all ingredients
- Makes 12 macaroons
- 2 cups unsweetened shredded coconut
- 2-3 T coconut oil
- 3 T pure maple syrup
- 1 tsp ground vanilla beans
Better-Than-Mounds Chocolate Coconut Candies
By SpartyGreenMom
Sweet no-bake coconut cups with a layer of dark chocolate
- 1/2 cup coconut butter
- 1/2 cup Kelapo coconut oil
- 1/2 cup unsweetened shredded coconut
- 3 tbsp powdered Swerve Sweetener
- 1 & 1/2 ounces Cocoa Butter
- 1 ounce unsweetened chocolate
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup cocoa powder
- 1/4 tsp vanilla extract
- OR you can use 3 ounces Sugar-Free Dark Chocolate such as Lily's, melted, for the topping
How-to: Whipped Coconut Cream from Coconut Milk
By SpartyGreenMom
Step 1: Buy a can of full fat coconut milk
- 1 can full fat coconut milk (can also use coconut cream)
- 2-3 Tbsp powdered confectioners sugar
- Optional: cinnamon or vanilla bean
Healthy Thai Spiced Pumpkin Soup
By SpartyGreenMom
In a pot, heat coconut oil over medium heat
- Serves 4
- 2 teaspoons coconut oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 cups pumpkin, peeled and small dice (or 1 BPA free-can or container of pumpkin puree)
- 2 cups vegetable broth, more as needed
- 2 cups of coconut milk
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 2 tablespoons red curry paste
- 1/2 teaspoon nutmeg
- sea salt and pepper, to taste
- 4 tablespoons pumpkin seeds (pepitos)
- 4 tablespoons fresh cilantro
Tahini Salad Dressing
By SpartyGreenMom
Place all ingredients in a high-speed blender and process until smooth and creamy
- 8 Garlic Cloves (yes, eight! Those of you non-garlic-lovin folks can cut this in half if you prefer)
- 1/2 cup Tahini
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon Dijon Mustard
- 1/2 cup lemon juice
- 1/2 cup chopped parsley
- 2 teaspoons anchovy paste
- 1 teaspoon raw honey
- Unrefined sea salt and black pepper, to taste
Crispy Mexican Vegetable Crackers (Raw Gluten Free)
By SpartyGreenMom
Step 1. Soak all of your seeds for at least 6 hours or over night in fresh water
- 4 cups golden flax seeds
- 4 cups carrot & celery veggie pulp left over from juicing
- 4 cups sunflower and pumpkin seeds
- 2 cups chia seeds
- 3 cups yellow onion and red pepper (the equivalent of 1 yellow onion and 2 red peppers)
- 1 tbsp. garlic powder
- 1 tsp. himalayan salt
- 3 tsp. chipotle seasoning *optional
- 1 tsp. cayenne
- Yields 4 trays (30-40 crackers)