Hummus

1 can chick peas: a.k.a. garbonzo beans (drained)
1/2 c. plain yogurt (do not confuse with vanilla yogurt.

Speaking from experience, that would be very, very bad...)

2 T. lemon juice

2 t. olive oil

1 t. water

3 t. minced garlic (or 3 crushed garlic cloves)

1 t. dried parsley

3/4 t. cumin

1/4 t. salt

1/8 t. pepper

Put all inside a food processor or blender and blend till smooth. Pour into serving bowl and sprinkle with additional parsley. Though it's really good enough to eat by the spoonful, it's probably best to NOT. Maybe try eating it with some veggies or whole grain crackers or even some fococcia bread or something else healthy like that.

Strawberry Mango Salsa

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.

Avocado Deviled Eggs

IngredientsMake 24 pieces
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp.  Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard.  I don’t use all of the yolks because the avocado will make it rich enough.  It should be a creamy consistency after you fully mix the ingredients.  Take your cooled bacon and finely chop into small pieces and add to mixture.  Stir together.

Spoon each egg half with mixture.  Sprinkle paprika on each egg and voila! 

Egg Drop Soup

• 1 diced onion
• 1-2 stalks celery (optional)
• 1 tablespoon butter, ghee or coconut oil (some paleo/primal folks will probably want to skip the dairy)
• 1 teaspoon soy sauce (for you non-GAPSters)
• 8 cups chicken broth
• 2 teaspoons sesame oil (optional)
• 8 eggs, beaten
• 2 teaspoons salt
• ½ -1 teaspoon ground pepper
• 2 tablespoons chopped green onions (optional)

Directions:

1. Add butter/ghee/coconut oil to a medium-sized pot and warm over low/med heat. Add onions and celery and saute until soft.
2. Add the chicken broth, optional soy sauce, salt, pepper and sesame oil. Bring to a boil.
3. Stir gently while you slowly pour in the egg.
4. Season with chives before serving.

Egg Drop Soup

• 1 diced onion
• 1-2 stalks celery (optional)
• 1 tablespoon butter, ghee or coconut oil (some paleo/primal folks will probably want to skip the dairy)
• 1 teaspoon soy sauce (for you non-GAPSters)
• 8 cups chicken broth
• 2 teaspoons sesame oil (optional)
• 8 eggs, beaten
• 2 teaspoons salt
• ½ -1 teaspoon ground pepper
• 2 tablespoons chopped green onions (optional)

Directions:

1. Add butter/ghee/coconut oil to a medium-sized pot and warm over low/med heat. Add onions and celery and saute until soft.
2. Add the chicken broth, optional soy sauce, salt, pepper and sesame oil. Bring to a boil.
3. Stir gently while you slowly pour in the egg.
4. Season with chives before serving.

Breakfast Casserole

2 small Sweet Potatoes

3 Tbsp Extra Virgin Olive Oil

2 Sausages (we like Chicken and Apple, but pork is great too!)

½ Yellow Onion

4 Eggs

½ c Coconut Milk

¼ tsp Sage

Sea Salt and Pepper (to taste)

Grease a glass 8×8 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.

Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.

Heat 2 Tbsp oil over medium-high heat. Chop the onion and sausage (I actually put the sausage in a Bullet to break it apart) and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent.

Layer the sausage and onion on top of the sweet potatoes.

Put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender (or Bullet!) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.

Bake uncovered for 45 minutes or until a toothpick comes out clean.

Coconut and Chicken Curry Soup

Ingredients:

• olive oil
• 3 chicken breasts, cut into bite sized chunks
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 teaspoon curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice (optional)

Directions:

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings