Ricotta and Zucchini Flatbread

Ricotta and Zucchini Flatbread
Prep Time
15 minutes prep time
Number of Servings
serves 4
Ingredients
  • 2 whole-wheat naan (about 8.8 oz)
  • 2 Tbsp olive oil, divided
  • [q:4 1/2] oz part-skim ricotta cheese
  • [q:3/8] tsp kosher salt
  • [q:1/4] tsp black pepper
  • 2 small zucchini, cut into thin ribbons (about 10 oz)
  • [q:1 1/2] cups cherry tomatoes (about 12 oz), halved
  • 1 oz crumbled goat cheese (about [q:1/4] cup)
  • 2 Tbsp fresh basil leaves (optional)
Directions
  1. Preheat broiler with oven rack 5 inches from heat. Brush naan with 1 tablespoon of the oil. Place naan on a baking sheet. Broil until lightly toasted, 1 minute per side.
  2. Spread ricotta over warm naan. Sprinkle with salt and pepper.
  3. Top with zucchini, tomatoes, and goat cheese. Return to oven, and broil just until topping begins to brown, about 3 minutes.
  4. Drizzle with remaining 1 tablespoon oil, and, if desired, top with basil. Cut each naan in half.
Nutrition Info
296 Calories, 11 g Protein, 33 g Carbohydrates, 6 g Fiber, 14 g Total fat (4 g sat), 582 mg Sodium, [nutrition:4] Vitamin C, [nutrition:2] Vitamin K, [nutrition:1] Vitamin B6, Calcium, Potassium, Phosphorus

Beet and Cucumber Quinoa

Beet and Cucumber Quinoa
Prep Time
60 minutes prep time
Number of Servings
serves 6
Ingredients
  • 1 cup red quinoa
  • [q:1 1/4] cup boiling water
  • [q:1/4] cup plus 1 tsp olive oil, divided
  • [q:1 1/2] tsp kosher salt, plus more as needed, divided
  • 8 oz cucumbers (4 small or 1 big), quartered lengthwise and cut into K-inch pieces
  • [q:1/4] cup roughly chopped fresh dill
  • [q:1/2] cup crumbled or cubed feta cheese
  • 2 scallions (white and light green parts), thinly sliced
  • [q:1 1/2] lb beets (3 to 5 medium beets), cooked, peeled, and cut into small bites
Directions
  1. Rinse quinoa in a fine-mesh sieve under cold water.
  2. Transfer quinoa to a medium saucepan set over medium heat, and toast, stirring constantly, until quinoa dries out and smells nutty, about 2 minutes.
  3. Add boiling water, 1 teaspoon of the oil, and [q:1/2] teaspoon of the salt, and bring mixture back to a boil. Cover pot and reduce heat to medium-low. Let cook undisturbed for 18 minutes.
  4. Remove pan from heat, uncover, and fluff quinoa with a fork.
  5. Transfer quinoa to a bowl about twice as large as you need to hold it. Let cool for a bit at room temperature. Transfer to the refrigerator to cool completely, 30 to 45 minutes.
  6. Remove bowl of quinoa from the refrigerator, gently stirring and tossing quinoa to fluff it up again.
  7. Add cucumbers, dill, feta, scallions, lemon juice, remaining [q:1/4] cup of oil, and remaining 1 teaspoon of salt, stirring to combine.
  8. Gently fold in beets. Taste and add more salt, if necessary.
Nutrition Info
308 Calories, 9 g Protein, 40 g Carbohydrates, 6 g Fiber, 14 g Total fat (3 g sat), 524 mg Sodium, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B2 (riboflavin), Iron, Phosphorus, Potassium

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata

Zucchini, Roasted Red Bell Pepper, and Goat Cheese Frittata
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 4 eggs
  • 4 egg whites
  • [q:1/2] tsp salt
  • 2 Tbsp olive oil
  • 1 garlic clove, minced
  • [q:1/2] cup chopped roasted red bell pepper
  • 2 small zucchinis, shredded
  • [q:3/4] cup crumbled soft goat cheese
Directions
  1. Preheat oven to 400°.
  2. In a large bowl, whisk together eggs, egg whites, and salt.
  3. Heat oil in a large ovenproof nonstick skillet over medium heat. Add garlic and sauté for 1 minute. Add red bell pepper and zucchini. Cook for 2 minutes. Pour egg mixture over vegetables and cook over medium heat without stirring for 3 minutes.
  4. Transfer pan to oven and set timer for 5 minutes. When 5 minutes are up, remove pan from oven and sprinkle goat cheese over top of frittata. Return pan to oven and set timer for an additional 5 minutes.
  5. After 5 minutes, check frittata. If it’s set (center is puffy and edges are slightly browned), remove it from oven. If not, bake it for an additional few minutes until done.
Nutrition Info
247 Calories, 16 g Protein, 5 g Carbohydrates, 1 g Fiber, 18 g Total fat (7 g sat), 524 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin B2 (riboflavin), Phosphorus, [nutrition:2] Vitamin A, [nutrition:1] Vitamin B6, K, Iron, Potassium

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • [q:1/3] cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • [q:1/2] cup sliced fresh basil
Directions
  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.
Nutrition Info
208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, [nutrition:5] Vitamin C, [nutrition:4] Vitamin K, [nutrition:3] Calcium, [nutrition:1] Vitamin B2 (riboflavin), B6, Potassium

Creamy Au Gratin Potatoes with Kale and Gruyere

Creamy Au Gratin Potatoes with Kale and Gruyere
Prep Time
30 min prep time, 75 min cook time
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] cup Heavy Cream
  • [q:1/2] teaspoon Salt
  • [q:1/2] teaspoon Black Pepper
  • 2 cloves Garlic, smashed
  • 3 sprigs Thyme, fresh
  • 2 Tablespoon Butter
  • 3 cloves Shallots, diced
  • 4 large Kale leaves, finely chopped (discard stems)
  • 2 lbs. Red Potatoes, [q:1/8] inch slices
  • 2 oz. Gruyere Cheese, grated
  • 1 oz. Parmesan Cheese, grated
Directions
  1. Heat oven to 325 °F.
  2. Combine cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place over medium heat and heat, stirring constantly, until the cream starts to bubble, 4 to 6 minutes. When cream starts to bubble, remove it from heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
  3. Heat a large (12 inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Sauté until kale is tender and bright green, around 4 minutes. Turn off the burner under the kale.
  4. Use a food processor or mandolin to slice the potatoes into [q:1/8] inch slices. (I think the dish is more beautiful with the peels on, but you can peel the potatoes first if you prefer.)
  5. Add the potatoes to the skillet, fanning them out over top of the kale.
  6. Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour heavy cream over potatoes.
  7. Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
  8. Remove skillet from the oven and turn on the oven’s broiler. Discard foil.
  9. Sprinkle both types off cheeses over the potatoes, tucking some of the cheese between the potato slices.
  10. Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)

Hearty French Salad

Hearty French Salad
Ingredients
  • Organic lettuce
  • Walnuts
  • Purple and green grapes
  • Blue cheese
  • [q:1/8] cup sherry wine vinegar
  • [q:1/4] cup extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tsp diced shallots.
Directions
  1. Assemble ingredients in a bowl, carefully toss.
  2. Make a tangy sherry vinaigrette by whisking together vinegar, olive oil, mustard, and shallots.
  3. Add salt and freshly ground black pepper to taste.

Seven Layer Bean Dip with Bone Broth

Seven Layer Bean Dip with Bone Broth
Prep Time
20 minutes
Number of Servings
Serves 12
Ingredients

Layer One

  • 1 15-ounce can black beans, drained and rinsed
  • 1 scoop Organic Bone Broth Savory Herb 
  • [q:1/2] lime, squeezed
  • 1 tsp garlic powder
  • [q:1/2] tsp sea salt

Layer Two

  • 1 heirloom tomato, guts and membranes removed and diced
  • [q:1/2] red onion, diced
  • [q:1/2] lime, squeezed

Layer Three

  • 1 cup plain goat yogurt

Layer Four

  • One bunch of cilantro, finely chopped

Layer Five 

  • 1 cup guacamole

Layer Six

  • 1 bell pepper chopped, seeds and membranes removed

Layer Seven

  • 4 ounces raw sheep cheese, grated
Directions
  1. In a high-speed blender, add in black beans, Organic Bone Broth Savory Herb, lime juice, garlic powder, and sea salt. Blend until smooth and creamy.
  2. In an 8-inch glass bowl or 6-inch glass dish, line the bottom with the first black bean layer.
  3. In a small bowl, mix together tomatoes, onion, and lime juice. Add on top of black bean layer.
  4. Spoon goat yogurt evenly across tomato mixture.
  5. Evenly layer chopped cilantro on top of goat yogurt.
  6. Scoop guacamole over cilantro layer.
  7. Place chopped peppers on top of guacamole.
  8. Sprinkle raw sheep cheese on top. Keep refrigerated until ready to serve.

Nitro Beet Frittata with Bone Broth

Nitro Beet Frittata with Bone Broth
Prep Time
45 minutes
Number of Servings
Serves 6 to 8
Ingredients
  • 1 Tbsp avocado oil
  • 1 small box baby spinach
  • 2 cups tomatoes, chopped
  • 8 large eggs
  • [q:1/4] cup almond milk
  • [q:1/2] tsp of salt
  • fresh ground black pepper
  • 4 oz (70g) soft goat cheese
  • 1 scoop Organic Bone Broth Protein Nitro Beet or Savory Herbs
Directions
  • Preheat oven to 375 F.
  • Chop tomatoes and set aside.
  • In a medium-sized cast iron skillet, add the avocado oil, spinach, and chopped tomatoes and set aside.
  • In a medium-sized bowl, add egg, almond milk, salt, pepper, Organic Bone Broth Protein Nitro Beet or Savory Herb and goat cheese, whisking until well-combined.
  • Add egg mixture to skillet.
  • Bake for 30 to 40 minutes.
Nutrition Info
20 grams whole food complete protein

Kale, Butternut, and Gruyère Dressing

Kale, Butternut, and Gruyère Dressing
Prep Time
1 hour
Number of Servings
Serves 8
Ingredients
  • 1 medium butternut squash ([q:1 1/2] to 2 pounds), peeled and cut into [q:1/2] inch cubes
  • 1 medium onion, roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 tsp sea salt, divided
  • [q:1/2] tsp black pepper
  • 1 small bunch lacinato kale, ribs removed, shredded (about 4 cups lightly packed)
  • 1 Tbsp chopped fresh sage
  • 1 loaf Food For Life Gluten Free Sprouted For Life bread, cut into [q:1/2] inch cubes
  • 2 cups vegetable broth
  • 4 ounces Gruyère cheese, shredded
Directions
  1. Preheat oven to 400˚F. Lightly grease a 9x13" baking pan and set aside.
  2. On a large baking sheet, toss to combine squash, onion, oil, [q:1/2] tsp salt, and pepper, and spread in a single layer. Bake until squash is tender and browned, 20 to 25 minutes. Reduce oven temperature to 350˚F.
  3. In a large bowl, combine kale, sage, bread cubes, [q:1/2] tsp salt, and squash mixture. Transfer to prepared pan, pour broth evenly over the top, and sprinkle with cheese. Loosely cover with foil and bake 20 minutes, then remove foil and bake until stuffing is browned, about 10 minutes more.
Nutrition Info
378 Calories, 10 g Protein, 16 mg Cholesterol, 55 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (3 g sat), 719 mg Sodium, [nut:5] Vitamin A, Vitamin C, Vitamin K, [nut:4] Phosphorus, [nut:2] Vitamin B6, Calcium, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Folate, Iron, Magnesium, Potassium

White Bean Crostini

White Bean Crostini
Prep Time
20 minutes
Number of Servings
Serves 5
Ingredients
  • 1 whole-grain baguette, cut into 10 ([q:1/2]-inch) slices
  • 1 Tbsp olive oil
  • 1 (15.5 oz) can cannellini beans
  • 2 garlic cloves, minced
  • Juice of [q:1/2] lemon
  • [q:1/8] cup extra-virgin olive oil
  • 1 cup arugula leaves, thinly sliced
  • 4 oz Parmesan cheese, thinly sliced
Directions
  1. Preheat oven to 400°.
  2. Brush baguette slices with the tablespoon of olive oil. Place baguette slices on a baking sheet. Bake slices until lightly browned, approximately 10 minutes. Set slices aside.
  3. Mash half of the beans in a large bowl with garlic, lemon juice, and extra-virgin olive oil. Keep remaining half of beans whole. Stir whole beans and sliced arugula in to mashed bean mixture.
  4. Top baguette slices with bean mixture. Top each slice with Parmesan and serve.
Nutrition Info
2 slices: 440 Calories, 22 g Protein, 54 g Carbohydrates, 6 g Fiber, 16g Total fat (5 g sat), 680 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Calcium, Iron, [nutrition:2] Vitamin B2 (riboflavin), Magnesium, [nutrition:1] Vitamin B3 (niacin), E, K, Potassium, Zinc
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