Zucchini Tomato Sausage Soup

Ingredients:

1 TBsp extra-virgin olive oil

1 lbs Italian sweet sausage, removed from casings

1 cup diced celery

2 cups chopped onion

2 cups diced red bell pepper

2 minced garlic cloves

A pinch red pepper flakes

¼ cup tomato paste

2 lbs zucchini cut into bite-sized pieces

5 fresh plum tomatoes, diced

1 tsp sea salt

½ tsp freshly ground black pepper

64 oz. low-sodium chicken broth or vegetable broth

1 cup coarsely grated Parmesan cheese

1 piece of parmesan rind (optional)

2 TBsp chopped fresh basil

Directions:

• In a large pot or large Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage meat and cook,  breaking up the meat with a wooden spoon, until browned for approximately 8 minutes.
• Once the Italian sausage meat has browned, add onion, celery, and bell pepper and sauté for 5 minutes.
• Move the meat and vegetables to the sides and lower the heat to medium (If your pot isn’t large enough, remove the meat and veggies to a bowl, you will add them back afterward). Add garlic, pepper flakes, and tomato paste to the center of the pot and cook for 2 minutes, stirring occasionally.
• Add tomatoes, zucchini, salt, pepper, chicken broth, Parmesan rind, and Parmesan cheese along with fresh basil and stir well to combine.
• Bring the soup to a simmer and cook covered until the vegetables are tender – about 10 to 15 minutes.
• Remove the soup from heat and take out the Parmesan rind. Serve immediately with more fresh basil and Parmesan cheese on top. Enjoy!

Fudge Chocolate Avocado Cookies

1 ripe avocado
1 egg
1/2 cup coconut sugar
1 tbsp warm water
1 tbsp vanilla
1 tsp baking soda
1/2 cup cacao powder
1/2 cup chocolate chips
dash of cinnamon
dash of sea salt

Directions:
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.  In your food processor, blend together the avocado, water, egg, vanilla, and coconut sugar until completely smooth. In a separate bowl combine cacao powder, chocolate chips, cinnamon, and baking soda. Add the wet mixture to the dry ingredients and stir with a spoon until incorporated. Add another 1tbsp of  water if it needs to be a little more liquidity. With a spoon make about 6 dollops on the cookie sheet. Then flatten each cookie slightly. They will not spread much when baking. Bake at 350 degrees for about 10-12 minutes. Sprinkle with sea salt when finished. Allow them to completely cool when finished then store in an airtight container in the fridge for up to a week. Or store in the freezer once they were cooled. They do not become rock solid, they lasted longer and are still soft with each bite!

Egg Muffins

Ingredients:
6 eggs
seasoning or spices that you like 
(sea salt, black pepper, turmeric, etc.)
veggies or protein that you like 
(spinach, tomato, broccoli or ham, bacon, etc.)
cheese (optional)

Directions:
Preheat your oven to 400.  Grease a muffin tin with olive oil or coconut oil. In a large bowl mix together (whisk) 6 eggs. Add in any seasoning you like - sea salt, pepper, turmeric, etc. next, add about 2 cups of any vegetables of choice that are chopped. Here, add in any cheese - about 1/2 cup or protein that is precooked. The veggies don’t have to be cooked ahead of time! Mix all together. Add the mixture to the prepared muffin tin. Bake for about 25 mins! They will rise & fluff up but sink a bit once cooled. 

Chicken Poppers

Ingredients:
2 chicken breasts
2 eggs, beaton 1 cup panko crumbs 1 cup tortilla chips, crushed
seasoning of your choice
Preheat the oven to 400F, line baking sheet with parchment paper.  
In a small bowl add the beaten eggs and in another bowl add panic crumbs and crushed chips (season this mix however you'd like, I used sea salt and pepper).  
Cut the chicken in bite size pieces, dip in the egg wash and then in the dry ingredients. Place on the baking sheet and put in the 400 degree oven for 15 minutes, FLIP and cook for another 10 minutes. Enjoy with a sauce of your choice or over a salad!

Banana Oat Breakfast Cookies

Makes 12 cookies:

1 1/2 cups of rolled oats
3 mashed medium size bananas
1/4 tsp baking soda
1/4 tsp vanilla
1/4 cup of cocoa chocolate chips
dash of cinnamon and sea salt

Mash the bananas in a mixing bowl then add the remaining ingredients.  Bake at 350 degrees for about 12-15 minutes.  Let them cool completely before storing in the refrigerator up to one week or you can freeze for a few months.

Spinach and Artichoke Frittata

Yield 4 to 8 servings


Ingredients:

10 large organic eggs
1/2 cup mascarpone
3 Tbsp chopped fresh basil
2 Tbsp chopped fresh tarragon
1 tsp sea salt
2 Tbsp olive oil
6 oz. marinated artichoke hearts, chopped
5 oz. container baby spinach, roughly chopped

Directions:
1) Heat the broiler to high and place a rack in the center of the oven.
2) Whisk together the eggs, mascarpone, basil, tarragon and 1/2 teaspoon salt in a medium bowl. Set aside.
3) Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm.