Low-Carb Ricotta Gnocchi

Ingredients	Calories	Fat	Protein	Carbs	Fiber	SA's	Net Carbs
1 lb (454g)  fresh ricotta cheese, whole milk	790.84	0	51.26	14.65	0	0	14.65
2 large (100g)  whole eggs, chilled and lightly beaten	143	10	13	1	0	0	1
1/4 cup (56g)  fresh whole butter, divided	400	44	0	0	0	0	0
1 cup (100g)  parmesan cheese, finely grated and divided	431	29	38	4	0	0	4
1 cup (103.38g)  low-carb instant mashed potatoes (Buy Now)	379.08	0	14.77	77.78	54.15	0	23.63
salt and fresh cracked pepper, to taste	0	0	0	0	0	0	0
Totals (of 4 Servings):	2143.92	83g	117.03g	97.43g	54.15g	0g	43.28g
Per Serving:	535.98	20.75g	29.26g	24.36g	13.54g	0g	10.82g *

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Method:

1. Make sure your ricotta is dry. Place it in a colander over a bowl, wrapped in plastic wrap to drip-dry over night.
2. The next day, push your ricotta through a fine meshed sieve, to make sure it's smooth. Use the back of a plastic spatula to push it through.
3. Melt 1 tbsp of your butter.
4. Add your eggs, melted butter, a dash of salt, mashed potatoes and ¼ cup of parmesan cheese. Mix well.
5. Form your dough into small dumplings, using any of the methods listed in the notes. Place the formed dumplings onto a platter coated with the remaining 3/4 cup of parmesan cheese. Make sure the dumplings are well coated with the cheese. Refrigerate the dumplings for 30 minutes up to overnight.
6. Boil a large pot of salted water. Once the water is boiling, turn it down to a very slow simmer.
7. Add your gnocchi to the water, carefully. Don't just dump them in. These are delicate. Carefully pick them up and add them one at a time, or in small batches of 5 or 6. They will sink. Try and add them all over a 60 second period.
8. Once they've all been added, let them cook for 5 minutes. Never let the water boil. It should be very hot, but not boiling. The gnocchi should start floating after about 1 to 2 minutes. Continue to let them cook for 3 or so more minutes, for a total of 5.
9. With a slotted spoon, carefully lift the gnocchi out of the water and place them into a strainer, so they can dry. If you're too aggressive with these, they will fall apart. Be gentle.
10. In a large sauté pan, melt the remaining butter over medium heat. The moment any of the butter begin to turn a very light shade of tan, carefully add a few gnocchi. Toss them in the pan to coat them with butter. Add a few more, toss them around. Add a new more, etc. You want them to fry in the butter. You may need to do this in two batches. A little color on the butter can add a nice flavor.
11. Once they are fried, remove them from the pan and serve them! If there is any leftover parmesan on the original gnocchi platter from the fridge, use this as a garnish!

Avocado Smash Toast - A "Smashing & Healthy" Breakfast

Avocado Smash Toast - A "Smashing & Healthy" Breakfast

We guarantee that variations on this healthy toast will become the stars of your daily breakfast rotation. So...tweak this recipe to your heart's desire. 

Ingredient List | Always use organic ingredients when available.

1 ripe avocado, halved and pitted
1 teaspoon freshly squeezed lemon juice, plus more to taste
Himalayan salt and coarsely ground black pepper
1 thick-cut slice gluten-free bread of choice - toasted
½ teaspoon pepitas (pumpkin seeds)
½ teaspoon sesame seeds
¼ teaspoon red-pepper flakes
Extra-virgin olive oil, for drizzling

Directions

1. In a medium bowl, combine the avocado halves with the lemon juice and a pinch of salt and pepper. Using the back of a spoon, lightly smash the avocado until chunky but not yet a smooth spread. Season to taste with additional lemon juice, salt and pepper, if needed.

2. Arrange the toast on a serving plate and spoon the avocado onto the middle of the toast. Spread the avocado slightly to cover the toast. Sprinkle the avocado with the pepitas, sesame seeds and red-pepper flakes, then drizzle with olive oil before serving

Lemon Garlic Quinoa with White Beans and Olives

• Servings : 6
• Prep Time : 10m
• Cook Time : 15m
• Ready In : 25m

This is a nice healthy and filling meal, and for something I hastily put together one night I thought this turned out really good! I used Kale because that’s what I had on hand but feel free to use any greens you like.

Ingredients

• 1 ½ cups uncooked Quinoa
• 6 cups Vegetable broth
• 1 ½ cups thinly sliced Kale leaves, packed
• 1/4 cup Extra virgin Olive oil
• 3 large Garlic cloves, pressed
• 2 cups cooked Navy beans
• 2 Roma tomatoes, diced (1 cup)
• 1/2 cup Kalamata Olives, sliced
• 2-3 tbsp fresh Lemon juice
• Sea salt and Black pepper, to taste

Method

Step 1

In a small stockpot, bring the vegetable broth to a boil. Add quinoa and boil for 14 minutes, adding sliced kale during the last 5 minutes. Drain well in a fine mesh strainer and transfer to a large bowl.

Step 2

In a small saucepan, heat the olive oil over medium heat. Once hot, add garlic and cook, stirring frequently for 1 minute. Pour this over the warm quinoa and mix well.

Step 3

Add remaining ingredients and toss to combine. Serve hot.

Zucchini Pizza Boats (Vegan)

6 Medium Zucchini, washed and halved, baked then hollowed

1 Can Tomato Sauce
1 Tbsp Oregano
1 Tbsp Italian Seasoning
1/4 Tsp Red Pepper Flakes
1 Pkg Sliced Mushrooms, chopped
1/2 Small Onion, minced
1 Green Pepper, washed and chopped
1/2 C Water
1 Pkg Tofurky Pepperoni-sliced
1 Pkg Follow Your Heart Vegan Gourmet Cheddar Shreds

1. Wash and halve zucchinis. Lay tinfoil over baking sheet. Spray halved zucchini with olive oil or Pam.
2. Bake zucchini cut side down for 20 minutes.
3. While zucchini are baking, put a large pot on burner and pour in tomato sauce and spices. Bring to a boil then lower to simmer.
4. As you cut the veggies drop into the pot to warm through.
5. Take zucchini out of oven and let cool at least five minutes.
6. Using a knife, cut out the innards of the zucchini. Cut into small pieces and add to sauce and veggies.
7. Cut pepperoni into strips then add to sauce.
8. Using a small spoon, drop mixture into zucchini boats. (you will have a lot of leftover sauce-freeze or enjoy with crackers).
9. Top boats with Follow Your Heart Cheddar Shreds. Broil for 5 minutes.
10. Enjoy!

Spicy Orange Cauliflower

Spicy Orange Cauliflower

INGREDIENTS

1 head cauliflower – cut into florets

2 cups orange juice

6 TBS soy sauce

4 tsp ginger

6 garlic cloves – minced

4 TBS Mirin

2 TBS brown sugar

6 TBS sriracha

2 TBS cornstarch

Garnish: sesame seeds and/or scallions and/or chives and/or cilantro

DIRECTIONS

Steam the cauliflower for 5 minutes or roast it (tossed lightly in olive oil) at 425 for about 15-20 minutes.  Test that t is tender but don’t cook it until it gets mushy.  Set aside.

Heat the orange juice, soy sauce, ginger, garlic, mirin, brown sugar, sriracha to a boil.  Whisk in the cornstarch & simmer until it thickens – which should take less than five minutes.  Add the cauliflower & stir to coat.  Set aside on low heat.

Beet & Blood Orange Salad

Beet & Blood Orange Salad

Yields approximately 3 servings as an entree or 5 as a side dish.

Ingredients

2 large golden beets

2 large red beets

1/4 med-large red onion

5 small blood oranges

1 tablespoon whole grain Dijon mustard

3 tablespoons minced shallot

2 tablespoons high quality extra virgin olive oil

1 tablespoon white wine vinegar

fennel fronds to garnish

sea salt

finishing salt

Method

Salad

- Preheat oven to 375 F.

- Thoroughly wash and clean beets.

- Trim ends off beets and wrap in foil, keeping red and golden beets separate.

- Roast beets in oven for 45 minutes to 1 hour or until they are easily pierced with a fork.

- Prepare dressing while beets are roasting.  In a small mixing bowl or jar combine minced shallots with 1 tablespoon whole grain Dijon mustard, zest of 1 blood orange, juice of two blood oranges,  2 tablespoons of high quality extra virgin olive oil and one tablespoon of white wine vinegar.  Add sea salt to taste and mix well.  

- Use a paring knife to slice off tops and bottoms of 3 blood oranges, cut off skin along the sides, leaving only the fleshy fruit and removing any excess pith.

- Slice 1/4 of red onion as thinly as possible into half moon slivers.

- Once beets have cooled, run under cold water and remove skins.

- Slice beets into quarter inch rounds.

- Layer beets, oranges, and onions onto serving platter and drizzle with dressing.  Sprinkle with finishing salt.

- Garnish with fresh fennel fronds.

Tortellini-Vegetable Bake

Ingredients:

• 2 9 ounce packages refrigerated cheese tortellini
• 1 1/2 cups fresh sugar snap peas, trimmed and halved crosswise
• 1/2 cup thinly sliced carrot (1 medium)
• 1 tablespoon of real butter
• 1 cup sliced fresh mushrooms
• 1/3 cup vegetable broth
• 2 teaspoons whole grain flour
• 1 1/2 teaspoons dried oregano, crushed
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 cup skim or low-fat milk (almond or coconut milk preffered)
• 1 8 ounce package cream cheese, cubed and softened
• 1 tablespoon lemon juice
• 1 cup quartered cherry tomatoes
• 1/2 cup coarsely chopped red or green sweet pepper (1 small)
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
3. In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
4. Stir tortellini mixture, mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Spoon into an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese.