contents INTRODUCTION (4) BREAKFAST (5) APPETIZERS & SNACKS (11) LUNCH & DINNER (19) DESSERTS (31)
when the time came for me to start thinking about what kind of recipes i wanted to include for 2017, my favorite family recipes came to mind: mom’s sugar cookies and grits casserole. but then i wanted to include some of my new favorites: shredded kale salad and my cheese and charcuterie board combinations. so this year is a collection of both: family favorites old and new. this year more than ever i cherish the old and take in the new. it seems time is flying by faster than ever. i hope you enjoy this collection as much as i do, and maybe they become a new tradition for you and yours. before it goes by too fast, slow down and take a minute to savor each moment you have in the coming year. xoxo, clp
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breakfast nutty coconut granola christmas cheese grits casserole smoothie bowls
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breakfast
Nutty Coconut Granola 3 cups old fashioned oats
Preheat oven to 325.
1 cup unsweetened shredded or Baked coconut
In a small saucepan, melt the coconut oil, honey and coconut sugar until the sugar has completed dissolved and the coconut oil has melted. Remove from heat and stir in vanilla. Meanwhile, combine oats, cashews, almonds, coconut, hemp seeds if using, salt and cinnamon in a large bowl.
3/4 cup roughly chopped raw cashews 3/4 cup roughly chopped raw almonds 1 tsp cinnamon pinch salt 1/3 cup coconut oil 1/4 cup honey 2/3 cup coconut sugar 2 tsp vanilla extract
Pour the coconut oil mixture over the oat mixture. Stir to combine, ensuring everything is well coated. Spread the granola on a large baking sheet lined with parchment paper. Bake for 15 minutes, remove from oven and toss. Bake an additional 15 minutes and toss again. Lastly, bake for 10 minutes. Remove the baking sheet from oven and let cool completely. Break up large pieces and store in air-tight container.
1/4 cup hemp seeds (optional)
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breakfast
christmas cheese grits casserole 1 cup grits
Preheat oven to 350 degrees. prepare a large casserole dish with non stick cooking spray.
4 cups water
Cook grits according to directions on package.
1/2 tsp salt
When grits are done, add butter and cheese. stir until butter and cheese are melted.
1 stick butter 2 cups grated cheddar cheese
In a small bowl (or 1 cup measuring cup) beat 2 eggs with a fork. add enough milk to make 1 cup of mixture. add to griits-cheddar mixture and stir well.
2 eggs, beaten, then enough milk to make it 1 cup
Place in greased casserole dish and bake for 45-60 minutes. you want the top to be bubbly and “set� - it should not be liquid like. it usually takes the whole 60 minutes. these are our christmas morning tradition. they have got to be my favorite way to eat grits, and i look forward to them every year!
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breakfast
smoothie bowls add-ins (optional) 1 tbsp maca powder 1 tbsp ground flaxseed 1 tbsp nut butter toppings fresh berries granola raw nuts cacao nibs goji berries chia seeds bee pollen coconut honey
smoothie bowl formula 1 scoop protein powder (flavor of choice) 1/2 - 1 cup unsweetened almond milk (i like vanilla) veggies (choose 1 or 2) 1/2 of a raw zucchini, sliced and frozen 1/2 frozen sweet potato (roasted, cubed, then frozen) 1/2 avocado (makes it so creamy!) 2 tbsp pumpkin greens (as much as you want; frozen is best - just buy a big bag and immediately freeze it) kale, spinach, chard, collards fruit (choose 1) 1/2 sliced frozen banana 1/4 cup berries acai puree smoothie bowls have become my breakfast most mornings (and sometimes lunch). they are loaded with fiber, healthy fats, and protein - the perfect way to start the day! these keep me full until lunch, even after a workout! my favorite right now = chocolate protein powder + unsweetened vanilla almond milk + avocado + power greens mix + berries + granola + bee pollen
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appetizers & snacks strawberry & ricotta crostini roasted beet & garlic hummus fresh summer salsa homemade chewy granola bars The Best Cheese & Charcuterie Board
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appetizers & snacks
Strawberry & Ricotta Crostini 1 large french baguette, sliced into 1 inch thick pieces 1 1/2 cups whole milk ricotta cheese handful fresh basil leaves, washed (enough for at least 1 leaf per slice) 1 pint fresh strawberries, hulled and sliced
Arrange baguette slices on a baking sheet and broil them until golden brown, about 1-2 minutes on each side (watch very carefully!). Spread each slice with a generous layer of ricotta cheese. top with strawberries then basil leaf. Drizzle each slice with balsamic reduction. serve immediately.
balsamic reduction
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appetizers & snacks
roasted beet & garlic hummus 2 whole small or 1 large beet (yellow or red) 4 gloves of garlic 1 can chickpeas, drained and rinsed
Preheat the oven to 400 degrees. Wrap beets and garlic in foil and place on a baking sheet. roast for 45 minutes, until beets are soft and tender. allow to cool and remove skin from garlic. (you can also peel the beets, but i prefer to keep the skin on).
juice of 1/2 lemon
In a food processor, add chickpeas, water, tahini, lemon juice, cayenne pepper and a inch of pepper. puree until smooth, scraping down the sides as needed.
1/3 cup water
Add in the beets, garlic and balsamic vinegar and puree.
pinch of pepper
Lastly, add in the olive oil and continue to puree until smooth. start with 1/4 cup and add more if needed to smooth.
1/4 cup tahini
1 tbsp balsamic vinegar 1/4 tsp cayenne pepper
Chill until ready to serve.
1/4 to 1/3 cup olive oil
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appetizers & snacks
fresh summer salsa 8-10 roma tomatoes (best FLavor comes from local, homegrown ones!). cut into quarters large handful cilantro 1 jalepeno, stem removed and cut in half lengthwise then widthwise 1 purple onion, quartered 2 cloves garlic, peeled and halved
Pulse onion, jalepeno, garlic and cilantro together in a food processor until finely chopped. Add in tomatoes and pulse until tomatoes are chopped to desired consistency (i like mine more chunky for fresh salsa like this). Squeeze lime and lemon juice into the mix. sprinkle pink himalayan salt, to taste. pulse one more time to combine. Chill until ready to serve.
juice of 1 lime juice of 1 lemon pink himalayan salt, to taste
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appetizers & snacks
homemade chewy granola bars 4 cups old fashioned oats 3/4 cup sliced raw almonds 3/4 cup raw cashews, chopped 1/2 cup pepitas 2/3 cup shredded or Baked coconut, unsweetened 1/2 cup craisins 1/2 cup raisins 1/3 cup whole FLaxseed 1/2 cup coconut sugar 1/4 cup raw honey 1/4 cup brown rice syrup
Line a large rimmed baking sheet with wax paper and set aside. Pour 2 cups of the oats in food processor and pulse until finally ground. Place ground and remaining oats, nuts, seeds, coconut and dried fruit in a large bowl. set aside. In a sauce pot over high heat, melt the coconut sugar, honey, brown rice syrup and coconut oil together. bring to a boil, stir well and remove from heat. stir in vanilla and salt. Pour the syrup over the dry ingredients. stir until well combined. scoop the mixture out onto the lined baking sheet and spread evenly. Use another piece of wax paper to press down on the mixture until flat and packed. refrigerate from 2 hours to set. Cut into squares and wrap each square in wax paper. store in fridge for up to two weeks.
1/2 cup coconut oil 2 tbsp vanilla extract 1/2 tsp sea salt
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appetizers & snacks
The Best Cheese & Charcuterie Board Crackers and sliced french baguette Fresh Fruit & Raw Vegetables Sliced apples and pears Grapes Fresh Figs Celery Cucumber Olives Nuts and Dried Fruit Figs Apricots Raw mixed nuts Marcona almonds
Meats Sliced Turkey Summer Sausage Shaved prosciutto Cheese Brie with honey drizzle Goat cheese Pimento cheese Burrata marinated in olive oil Blue or Gorgonzola Sharp Cheddar Spreads Hummus Dijon Mustard Fig Preserves Apricot preserves Pepper jelly
My favorite Friday nights consist of a group of girls around a cheese and charcuterie plate. Its the best fuel for girl talk! Assemble any combination of the list below and you will have a great spread!
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lunch & dinner Italian Chicken Sausage Tomato Sauce Chimichurri Sauce fancy tots shredded parmesan kale salad Stuffed Apple Chicken Sausage Acorn Squash bacon burgers roasted carrots and brussel sprouts baked ziti
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lunch & dinner
Italian Chicken Sausage Tomato Sauce 1 lb Spicy Italian Chicken Sausage 1 Golden Zucchini, sliced into thin coins 1/4 cup red bell pepper, chopped 4 cloves garlic, chopped 1/2 red onion chopped 1 tsp dried oregano
Heat 1 tbsp olive oil in large skillet. add garlic and onion and sautĂŠ until fragrant. add chicken sausage, oregano and red pepper flakes. break up the chicken sausage and cook until no longer pink. add red bell pepper, zucchini coins, balsamic vinegar and tomatoes to skillet. add pepper to taste. let simmer for 20 minutes. remove from heat and add 4 large handfuls of spinach. serve over pasta or vegetable noodles of choice. Serves 4
1/2 tsp red pepper FLakes 1/4 cup balsamic vinegar 1 can diced tomatoes 1 can FIre roasted diced tomatoes pepper, to taste spinach pasta or vegetable noodles, for serving
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lunch & dinner
Chimichurri Sauce 2 cups flat leaf parsley
Pulse everything together in a food processor. Let it sit for at least 30 minutes before serving.
1 cup cilantro
I love to serve this on grilled vegetables, flank steak and chicken.
6 cloves of garlic 1 tsp red pepper flakes (adjust for spice preference) 2 tablespoons red wine vinegar Juice from 3 limes 1 teaspoon course salt 1/4 teaspoon ground cumin 3/4 cup olive oil
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lunch & dinner
fancy tots 1 bag frozen plain organic tator tots (look for a brand with the least amount of ingredients as possible) 1 tbsp chili powder 1 tbsp garlic powder
In a large gallon-size zip bag or a large mixing bowl, combine spices. add in frozen tots and olive oil. shake or mix well until fully coated . Bake according to tot directions! okay these are really just your good ole frozen tator tots with a little extra oomph!
1 tbsp pepper 2 tsp italian seasonings 2 tbsp olive oil
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lunch & dinner
shredded parmesan kale salad 1 large bunch of kale, washed, destemmed, and torn into pieces 1/4 cup raisins (or other dried fruit) 1/4 cup golden raisins (or other dried fruit)
In batches, shred the kale pieces using a food processor until finely chopped (it will take 3-4 batches). Place in large bowl. Add remaining ingredients and toss well. salt and pepper to taste when ready to serve. Serves 4-6
3-4 tbsp juice of freshly squeezed lemon lemon zest (from lemon above) 1/3 cup FInely grated parmesan cheese 1/4 cup olive oil 1/2 cup chopped raw walnuts (or other nut of choice, raw or toasted) to serve: sea salt and pepper, to taste
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lunch & dinner
Stuffed Apple Chicken Sausage Acorn Squash 2 cups quinoa, cooked according to package directions 2 small/med acorn squash cut in half lengthwise and seeds/strings scooped out
1 Tbsp fresh rosemary chopped 2 tsp fresh thyme chopped (or dried equivalent) sea salt and black pepper to taste
1 lb spicy italian chicken sausage
sprinkle of shaved parmesan
1 large onion or 2 small cut in half and sliced thin
to serve chopped dried figs chopped walnuts balsamic drizzle
3 tbsp ghee, coconut oil, or other cooking fat (for caramelizing the onions) 2 cloves garlic minced 1 medium-large apple cored and diced 2 cups fresh spinach roughly chopped
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Place the 4 acorn squash halves (seeds removed) open-side down on the pan and roast in the oven for about 20-30 minutes, or until the top of your squash feels tender when gently pressed. Remove from oven and set aside.
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lunch & dinner
Stuffed Apple Chicken Sausage Acorn Squash (CONTINUED)
While the squash roasts, make the filling. Begin by caramelizing the onions - in a medium skillet, heat the ghee or coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a bit of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. After about 20 minutes, as the onions are starting to turn golden brown, add the garlic and cook until just tender, then add all the sausage and increase the heat to medium. Cook the sausage and stir to break up lumps, about 5-8 minutes until just browned. Add the apples and herbs and continue to cook, stirring until the apples soften. Add the spinach and a pinch of salt and pepper and cook, stirring, until the spinach wilts. Preheat your broiler, then fill all 4 halves of the squash with the stuffing mixture (you may have leftover depending on how big your squash was) Using a casserole dish, spread quinoa evenly in dish. Arrange the squash on top of quinoa, stuffing side up, sprinkle with parmesan, and put under the broiler for 5-10 minutes until the tops get nice and toasty, checking often to prevent burning. Once nice and browned, remove from oven. Serve topped with chopped dried figs and walnuts, with a balsamic glaze drizzle if desired. Serves 4.
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lunch & dinner
bacon burgers 1 lb lean ground beef 1/2 pound bacon 6 large cloves garlic, minced pepper, salt to taste
Using a food processor, pulse the bacon strips until they are ground. Add the ground beef, ground bacon, garlic, salt and pepper to a bowl. use your hands to combine the meats and disperse the seasonings. Divide the meat into quarter pound sections and pat into patties. Grill to desired doneness. i had these at a cookout and immediately knew i had to make them myself.
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lunch & dinner
roasted carrots and brussel sprouts 6-8 rainbow carrots, sliced into coins 1 lb brussel sprouts, cut into halves 2 tbsp olive oil 2 tsp cinnamon 2 tsp paprika
Shake all ingredients except goat cheese and cranberries together in a plastic bag until evenly coated. Roast at 425 for 35-35 minutes, until vegetables are tender and crisp. Remove from oven. toss with goat cheese and dried cranberries to serve.
2 tsp cayenne 2 tsp garlic powder 1/2 tsp coarse salt 1/2 tsp pepper 1/4 cup crumbled goat cheese 1/4 cup dried cranberries
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lunch & dinner
baked ziti 1/2 pound baked ziti or penne (i prefer gluten-free, or whole wheat) 1 onion, chopped 1/2 tsp pepper 1 cup grated mozzarella cheese 1 1/2 tsp red pepper FLakes 1/4 cup pesto (homemade if possible, or from refrigerated section at grocery) 2 cups canned, crushed tomatoes, in thick, heavy sauce (usually in the Italian section - if you can FInd with basil, that’s a plus!) 10 oz package frozen chopped spinach, thawed 2 tbsp olive oil 2 cloves garlic, chopped
3/4 cup whole milk ricotta cheese (i promise you, its better than the partskim ricotta) 1/4 cup grated parmesan **truFFLe oil, if you have it (highly recommend - its a game changer!) Preheat oven to 375 degrees. prepare an 8x8 baking dish or pan with olive oil to reduce sticking. Bring water (amount specified on box) to a boil and cook the pasta for 7 minutes. it will not be fully cooked. drain and rinse with cold water. In a large saucepan, heat olive oil on medium heat. add chopped onion and cook until translucent. add garlic and cook 30 seconds. add chopped spinach tomatoes, pepper, red pepper flakes, and bay leaf. simmer for about 10 minutes. remove the bay leaf. In a bowl, combine the ricotta, 3/4 cup mozzarella, half the parmesan and pesto.
1 bay leaf
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lunch & dinner
baked ziti (CONTINUED)
In an 8x8 greased baking dish or pan, put half the pasta. top with 1/3 of the tomato sauce, spread evenly. spread all of the cheese mixture over the tomato sauce next. cover with remaining noodles and then sauce again. top with remaining 1/4 cup mozzarella and rest of parmesan. drizzle with truffle oil if you have it. Bake until bubbling, about 30 minutes. let sit for 5-10 minutes before serving. this was always the meal i requested mom to make when i came home from school. she would double the recipe so i could take some back with me to freeze and eat later! i’ve lightened it up here just a shade and added some green to it, and its still delicious! if meat is desired, you can brown 1/2 pound of italian sausage (i would do spicy chicken) and add to the tomato sauce.
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DESSERTS mom’s sugar cookies Frosted Chocolate Chip Cookie Bars thumbprint cookies
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desserts
mom’s sugar cookies 1 cup butter (must be butter) 2 cups sugar 2 eggs 2 tsp vanilla 4 cups sifted flour* 2 tsp baking powder* 1/2 tsp salt* *you will sift the dry ingredients together
Preheat oven to 375 degrees and prepare baking sheets with parchment paper. Cream butter and sugar. add eggs, mixing well. add vanilla. Mix in flour, sifted with baking powder and salt, kneading toward the end if needed. Divide dough into 2 large balls and wrap in wax paper. freeze at least overnight. thaw in refrigerator until ready to use. Dust your work surface with a mixture of flour and sugar. this will help the dough to not stick and you will not work in as much flour, which hardens and toughens your cookies. also, grease your rolling pin then roll it in the flour and sugar mixture. pinch out a small piece and roll out until about 1/4 inch thick. Cut into shapes as desired and repeat with remaining dough. Bake at 375 degrees until lightly browned (about 8-10 minutes). Allow to cool completely before icing. these are hands down the best sugar cookie. they are our christmas tradition, still as twenty-something year olds. they don’t spread, making perfect cookies to decorate for santa!
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desserts
Frosted Chocolate Chip Cookie Bars cookie bars: 1 1/4 cup whole wheat FLour 1 cup whole wheat pastry FLour 1 teaspoon baking soda 1 and 1/2 teaspoons tapioca starch 1/2 teaspoon salt 3/4 cup unsalted butter, melted and slightly cooled 1 cup coconut sugar 1/4 cup organic sucanat 1 large egg plus 1 large egg yolk 2 teaspoons pure vanilla extract 1 cup (180g) dark chocolate chunks frosting : 1/4 cup butter, softened 2 cups powdered sugar 2 tsp vanilla 1-2 tbsp milk (depending on desired thickness)
Preheat the oven to 350°F. Spray 9-inch square baking pan with cooking spray. Set aside. Stir the flour, baking soda, starch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, coconut sugar, and sucanat together until smooth. Add in the egg and egg yolk. Last, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together until combined. Fold in the chocolate chips. Transfer dough to the prepared baking pan and spread into an even layer. Bake for 30 minutes or until lightly browned on the sides and a toothpick comes out clean. Allow the bars to cool in the pan while you make the frosting. Cream the butter with an electric mixer. Gradually add in the sugar, vanilla and milk. Beat until smooth. You may need to use more milk to reach your desired thickness. Once the cookies are completely cool, smooth the icing over. Cut into 16 bars.
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desserts
thumbprint cookies for the cookies : 1 cup unsalted butter, softened 1/4 cup granulated sugar 1 tsp vanilla 2 cups all purpose FLour 1/2 tsp salt sprinkles (optional, but fun!) for the icing : 2 tbsp milk 1 1/4 cup powdered sugar food coloring
whisk flour and salt together in a medium bowl, set aside. with a mixer, beat butter, sugar and vanilla at medium speed until light and fluffy (about 3 minutes), scraping down sides and bottom of bowl with rubber spatula as needed. reduce speed to low and add flour mixture, mixing until fully incorporated. wrap tightly in plastic wrap and refrigerate 30 minutes to one hour. turn oven to 350 degrees. line a baking sheet with parchment paper or a silpat baking mat. roll a heaping tablespoon (only do 1/2 tbsp for a small cookie) into a ball. roll the ball in sprinkles if using and place on the prepared baking sheet. repeat with the remaining dough, spacing the balls about 2 inches apart. using your thumb, press down into the center of each cookie.
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desserts
thumbprint cookies (continued)
bake for 10 minutes, or until slightly firm. remove the cookies sheets from the over. using your thumb again, press into the cookie again. return the cookies to the oven and bake until golden brown, about 15 minutes (just watch them, as oven temperatures vary). remove the cookies from the oven and allow to cool completely before icing. to make the icing, whisk the milk and powdered sugar together in a small bowl and add food coloring. stir to combine and add more milk (up to 2 teaspoons more) to get a smooth and spoonable (but not runny!) consistency. fill centers of the cookies with icing. let set overnight. store in an airtight container up to 1 week. my aunt makes these for parties and they are always the first thing gone! you can switch up the icing color and sprinkles for whatever occasion. they just melt in your mouth!
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BON APPETIT!