A Life Unprocessed - Living The Clean Life

Dinner Recipes N-Z

*preheat oven to 350 - serves 6
1 lb eggplant
1 lb fresh tomatoes
1 1/2 lbs zucchini
1 large white onion
3-4 garlic cloves, minced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 bunch basil leaves (no stems)
8 oz tofu mixture (mashed tofu with 2 tsp apple cider vinegar + 3 drops of stevia)
2 cups gated parmesan cheese (Pecorino Romano)
sea salt & pepper to taste

*Slice eggplant, fresh tomatoes, zucchini and onion in 1/4 inch slices.  Slice the zucchini and eggplant lengthwise.  Saute garlic in olive oil for 1-2 minutes, (don't use all of the olive oil...save about tbsp).  Add the crushed tomatoes and oregano.  Cook over medium heat for about 10 minutes.   Remove from heat and add the fresh basil.  Grease a 10-15 inch pan with remaining olive oil.  Layer the dish, starting with the mixed vegetables (each layer should contain all types of veggies).  Next add a layer of the tofu mixture (use fingers or a fork), then a handful of the grated cheese and then a ladleful of the tomato sauce.  Alternate layers until all the vegetables are used up.  The last 2 layers should be tomato sauce and then the grated cheese.  Add salt & pepper to taste.

Bake for about 45 minutes or until the vegetables are tender enough to easily slice through.  Remove from oven and let rest for 20-30 minutes to soak up liquid.  VERY yummy the next day too!

*Serves 4-5
1/4 cup organic butter
4 cups vegetable broth (organic, GF)
1 large onion, chopped
1 1/2 lbs red potatoes, cubed
1 1/2 lbs fresh organic kale, peeled from stems, chopped
sea salt & pepper
2 tsp wine vinegar (GF)

In a large saucepan, melt butter and cook onions until soft.  Add broth and potatoes.  Bring to boil, then reduce heat and simmer for 15 to 20 minutes.  (Puree if desired in blender and put back to saucepan) Add kale, salt, pepper, vinegar.  Simmer for 10 minutes until kale is tender.

2 tbsp organic butter
3 leeks, white and light green parts only, chopped (about 21/2 cups)
1 yellow onion, chopped
6 red potatoes, scrubbed and chopped
2 1/2 cups chicken broth or stock
1 cup rice milk
3/4 tsp salt
dash white pepper
1/2 tsp chili powder

sprinkle of crushed red pepper flakes (optional if you like it a bit spicy)
In large soup pot or dutch oven, melt butter over medium heat.  Add vegetables and saute about 4-5 minutes.  Add 1 cup of the stock.  Reduce heat to low and cover until veggies are tender (about 15 minutes).  Add more stock.  Transfer to blender or food processor and puree in batches.  Return to pot and add remaining stock , seasonings, and rice milk.  Simmer an additional 10 minutes.  Serve with chopped green onions or chives sprinkled on top if desired.

1 cup quinoa rinsed and drained.  
Brown in a large kettle until dry and a little toasty (you will smell a nice aroma!)

Add the following to the quinoa and cook until soft (you can just add all these next ingredients together):

2 TBSP olive oil
2 pounds ground turkey, grassfed beef or bison
11/2 cups leeks  diced
1/2 cup green pepper  diced
1/2 cup red pepper  diced
1/2 cup fresh tomato  diced
2 large carrots  diced
1 small zucchini diced
1/2 cup celery  diced
1/2 cup cilantro  minced
1TBSP dried oregano leaves
1 TBSP dried basil leaves
2 TBSP chili powder
1/4 tsp cayenne pepper

Next, add the items below and bring to a boil.  Reduce heat and simmer for 20-25 minutes until quinoa is cooked:

7 cups vegetable broth   GF/organic
2 TBSP salt
2-3 bay leaves  take these out before you serve

Finally, add and simmer for an additional 5 minutes:

1/2 cup fresh or frozen green beans
2 TBSP Braggs Liquid Amino Acid  (like soy sauce...you can find it at Whole Foods)

1 tsp coconut oil
Thinly sliced beef strips - fajita strips work well
1 small yellow onion, roughly chopped
1 red pepper cut into small strips
3 tbsp red curry paste
1 can coconut milk
1 head of broccoli
1 tbsp of Tony Chacheres creole seasoning (or any other creole type spice)
1 tsp salt
1 cup of brown rice (optional)

In the bottom of the crockpot, rub the tspn of coconut oil.  Place the strips of beef in the bottom of the cooker.  Add in the red curry paste, the can of coconut milk and the spices and mix well together.  If you want it spicier you can add in a pinch of red pepper flakes as well!  Once mixed together, cover and cook on low for 2-4 hours.

Before serving: steam the broccoli in a few inches of water on the stove top.  Once the broccoli is soft, stir in with the curry just before turning off the crockpot (2-3 minutes in the crockpot).  If you would like to serve this dish over brown rice, cook the rice according to the package and lay down a bed of rice before putting the curry on top.

*Serves 4
8 lamb rib chops (about 1 inch thick)
1 tsp olive oil
2 tbsp chopped fresh rosemary
1 tsp ground coriander
1 tsp sea salt
3/4 fresh ground pepper
2 garlic cloves, minced
Mint sauce (recipe below)

Preheat grill to medium-high heat (or you can pan fry, also medium-high heat ...31/2-4 minutes each side).  Place lamb chops in a large bowl and drizzle with olive oil.  Sprinkle with rosemary, coriander, salt & pepper.  Toss well to coat chops.  Let stand 20 minutes.  Prepare mint sauce.  Place chops on grill rack.  Cover and grill 3-4 minutes on each side.  DO NOT overcook chops (lamb will be dry if overcooked...should be a little pink inside, 145).  Remove from grill and let sit about 5 minutes.
Serve with mint sauce.

MINT SAUCE:  Makes about 3/4 cup
1/2 cup fersh mint leaves, chopped
1/3 cup olive oil
1/4 cup fresh parsley
3 tbsp red wine vinegar (GF)
1/2 tsp sea salt
1/2 tsp fresh pepper
1 garlic clove, minced
Combine all ingredients in a bowl, stir well.

*Serves 2
1-11/2 lbs. wild salmon
4 cups fresh spinach leaves
2 tbsp olive oil
2 cloves garlic, minced
3/4 can white beans (you could also substitute for black beans), rinsed and drained
sea salt, garlic powder, pepper

*Coat salmon with olive oil and season with salt, garlic powder and pepper.  Bake at 400 for about 12-15 minutes depending on thickness (about 10 minutes per inch of thickness).  In a large saucepan, saute garlic for about 2 minutes in olive oil.  Add the beans and cook through until warm.  Remove beans/garlic mixture and set aside.  Add additional olive oil (1-2 tbsp) then the fresh spinach, adding a pinch of salt and garlic powder to the greens.  Saute until slightly wilted.  Spread the spinach on  a serving plate, add the beans & garlic on top and place the salmon on top of the beans.

serves 6
1 1/2 lbs grass fed flank steak
1 large onion, chopped
3 cloves of garlic, minced
16 oz jar of chunky salsa, GF
1/2 tsp oregano
2 tsp chili powder
1 tsp cayenne pepper (optional)
1/2 tsp salt
1/4 tsp pepper
15 oz black beans, drained and rinsed, GF
15 oz can kidney beans, drained and rinsed, GF
15 oz can great northern beans, drained and rinsed, GF
1 organic red bell pepper, sliced
1 organic yellow bell pepper, sliced
3 cups cooked brown rice (optional)

Trim excess fat from steak.  Place onions and garlic in bottom of slow cooker and top with steak.  Mix:  salsa, oregano, chili powder, cayenne, salt & pepper in a small bowl, then pour over meat.  Top with beans.  Cover slow cooker and cook on low for 7-9 hours.  Remove meat from slow cooker and sliced into thin strips, cutting against the grain.  Turn heat to high, return meat and the sliced peppers.  Cover and cook on high for 25-30 minutes until the peppers are tender.  You can enjoy as is or serve over brown rice.

*GF = make sure the product is gluten free!

Heat oven to 350.  Serves 6.
1 spaghetti squash
2 tbsp olive oil
1 onion, chopped
1 garlic clove, minced
11/2 tomatoes, chopped  (you can also use 1 can of Italian-style tomatoes)
3/4 cup  feta-goat cheese
3 tbsp sliced black olives
2 tbsp fresh chopped basil

*Grease cookie sheet. Place squash cut side down, bake about 30 minutes (add a small about of water to the pan).  Set squash aside after cooked.  Heat oil in skillet and saute onion until tender.  Add garlic, saute about 2-3 minutes.  Stir in tomatoes and cook until warm.  Using a large spoon, scoop out the stringy "spaghetti-like" pulp from the squash and place in large bowl.  Toss with the sauteed veggies, cheese , olives and basil.  Serve warm. SO TASTY!!

*Serves 4
4 chicken breast halves, skin removed
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp paprika
1 tbsp olive oil
1 medium onion, chopped
1 small red pepper, chopped (or you can use roasted red pepper)
3 cloves garlic, minced
1/2 tsp dried rosemary
1 can (14 1/2 oz) crushed tomatoes
1 package (10 oz) frozen peas
Brown rice or quinoa, cook according to package directions.

Season chicken with salt, pepper, paprika.  In a skillet, heat oil over medium heat and brown chicken on all sides.  Transfer chicken to slow cooker.  In a small bowl combine remaining ingredients, except the peas.  Pour over the chicken and cook on low 7 to 9 hours or on high 3 to 4 hours.  One hour before serving, rinse the peas in a colander under warm water to thaw, then add to crockpot.  Serve over rice.

A sweet twist on traditional chili!
2 tbsp olive oil
1 lb cooked chicken sausage (look for brands without artificial ingredients or nitrates and without pork casing...Bilinski's is a good one!)
1 large red onion, chopped
3 cloves garlic, minced
2 medium sweet potatoes, cut into chunks
2 tsp chili powder
1/8 tsp cayenne pepper
3 cups GF chicken broth
2 apples
1 15 oz can pinto beans, rinsed & drained
1 15 oz can kidney beans, rinsed & drained
1 tbsp sage
dash sea salt & pepper

In a large Dutch oven or pan, heat 1 tbsp olive oil over medium heat.  Add sausages and cook for 5-6 minutes until brown, stir.  Add onions and garlic and cook another 2-3 minutes.  Add sweet potatoes, cook 5 more minutes.  Stir in seasonings and add broth; bring to boil, then reduce heat and simmer, covered, for about 10 minutes.   Meanwhile, in a large saucepan add remaining olive oil and apples. Cook 4-5 minutes, stirring occasionally until slightly brown.  Transfer apples and the beans to the chili. Simmer another 5 minutes.

2-3 large sweet potatoes or yams
1 lb ground bison or grass fed beef
1 jar of tomato/pasta sauce
2 types of goat cheeses
1 sheep parmeseam
Pine nuts
Fresh Basil

Cut the sweet potatoes into thin, round slices… these will act as your "noodles" for the lasagna.  In a separate pan, cook the bison or beef all the way through.  Once the meat has cooked, add the entire jar of tomato sauce to the meat and let simmer for 5 minutes.  Meanwhile, grate the two types of goat cheeses and mix them together.  Next, roughly chop up the pine nuts and the basil.  Once this is all ready, you are set to put the lasagna together, each item is a "layer".  Start with the sweet potatoes, line the bottom of a large baking pan with the potatoes.  Next, add half of the mixture of meat and sauce and spread evenly.  After that, add your layer of mixed goat cheeses and spread evenly.  Lastly, add a layer of pine nuts and basil over the top of the cheeses.  Now, just repeat that layering one more time. On this last layer, grate a sheep parmesan on the very top as the last layer, this crisps up nice int he oven for the top layer of the lasagna.  Bake at 375 for one hour.

serves 6
1 tbs coconut oil
1/4 cup red curry paste
1 medium onion, diced
1 red bell pepper, diced
1 medium size squash (kabocha or delicata) peeled and cubed
2 cups fresh green beans, cut into 1" pieces
1-2 jalapeno peppers, diced
1 14 oz can coconut milk
8 oz water
2 tsp fish sauce, GF
1 small bay leaf
1/4 tsp lime zest
1/8 tsp thyme
6 cups cooked brown rice

Heat coconut oil over medium heat in heavy Dutch oven then add curry paste, mix well with the oil. Add onions and peppers, cook for about 2 minutes, stir and coat with the curry paste.  Add squash and jalapenos, cook for 5 minutes.  Stir often.  Add coconut milk, water, fish sauce, beans, bay leaf, lime zest & thyme. Cover and simmer until squash is tender...about 7-8 minutes.  Serve over brown rice.

*To make this dish extra hardy, you could add cooked chicken cut into cubes.

1 1/4 pounds ground turkey
3/4 cup goat cheese
1/2 tsp chili powder
dash sea salt/pepper

Mix all ingredients together in a large bowl.  Form mixture into 4 patties....rub a little olive oil on both sides.  Grill 6-8 minutes per side to 160 degrees.  Serve with fresh slices of tomatoes and onion and with or with Pineapple-Papaya Salsa.

1 cup fresh pineapple, diced
1 cup fresh papaya, diced
1 tbsp fresh lime juice
2 tbsp finely chopped scallion, green parts only
2 tbsp fresh cilantro, chopped
-cajun seasoning and 1/4 tsp cumin
Mix together for a fresh yummy salsa!

*This is dish is simple and meat free. Add ground turkey, grass fed beef, or bison if you would like to make it even heartier!

1 tbsp plus 1/4 cup olive oil
1 small yellow onion
2 medium carrots, diced
1 14.5 oz can diced tomatoes plus liquid
1 15.5 oz can chickpeas, rinsed and drained
1 15.5 oz can kidney beans, rinsed and drained
1-2 garlic cloves, finely chopped
3 tbsp chopped pine nuts
1 cup fresh flat leaf parsley

Heat 1 tbsp olive oil in large sauce pan at medium heat.  Add onions and carrots, cook until tender (about 5 minutes).  Stir in tomatoes and their liquid, 2 cups of water, 11/2 tsp salt, 1/2 tsp pepper and bring to a boil.  Add chickpeas and beans and cook until heated through, about 3 minutes.

Pesto:  Combine garlic, pine nuts, parsley, and remaining olive oil, 1/4 tsp salt, 1/8 tsp pepper. Divide chili among bowls and top with pesto.

*Serves 4
1 1/2 lbs ground turkey
1 small yellow onion
1/4 cup quinoa flakes (Ancient Harvest Organic)
1 egg, beaten
1 cup grated parmesan cheese (Pecorino Romano, sheeps milk)
2 tbsp dijon mustard
1 cup flat leaf parsley, chopped
1 7 oz jar roasted red peppers (GF), cut into 1/2 inch pieces

Combine turkey, onion, quinoa flakes, egg, parmesan, mustard, parsley, red peppers, salt and pepper in a large bowl.  Shape the meat into an 8 inch loaf and place in a grease baking dish.  Bake at 375 until no trace of pink remains (165 internal temp), about 50 minutes.  Let rest for 10 minutes before serving.

A nice side to this dish is freshly stemmed or sauteed kale.
serves 4
4 yams, scrubbed
7 oz chicken sausage (free of nitrates, antibiotics and pork casing)...cut into small cubes
6 oz shredded mozzarella cheese (goat)
3/4 cup fresh pineapple cut into small cubes
4 green onions, minced

Preheat oven to 400.  Pierce each yam a few times and bake until soft....about 45 minutes.  Remove yams from oven and let cool. Cut yam lengthwise and carefully scoop out the insides and transfer to large bowl...don't scrape the skins!  Mash the flesh well.  Stir in the chicken sausage, pineapple and about 3/4 of the cheese.  Spoon mixture into the skins and top with the remaining cheese.  Transfer to a baking sheet and and bake for about 10 minutes more. Remove from oven and top with the green onions.

This dish is so refreshing and tasty!  Hearty enough to be an entree, but works as a delightful accompaniment when grilling any meat.  Great to make a day ahead...just wait to add the apples, squash and arugula until right before serving. Serve cold or room temp.

1 butternut squash, peeled and diced into small cubes
1 tbsp olive oil
sea salt & pepper
1 cup quinoa, cooked
1 granny smith apple, cut into small chunks
1 medium shallot, finely minced
2 garlic cloves, minced
1-2 tbsp finely chopped mint
2 tbsp fresh parsley
1 cup arugula
1 tbsp apple cider vinegar
2 tsp sherry cooking wine
*1/2 tsp organic raw honey (or 2-3 drops liquid stevia)
*1-2 tbsp craisions
*optional as it will add a bit of sugar

Pre heat oven to 400.  In a large bowl, drizzle squash with olive oil...spread onto baking sheet and sprinkle with sea salt and a little garlic powder.  Bake for about 30 minutes....let cool.  Rinse quinoa, add 1 3/4 cup water, bring to boil....cover and  simmer for 15 minutes. (if you will be adding craisins, add them to the quinoa the last 5 minutes).  Remove from heat and transfer into large bowl....let cool.  In a small bowl, whisk the apple cider vinegar, sherry cooking wine and honey/stevia.  Add dressing to quinoa along with the apple, squash, shallot, garlic, mint, parsley and arugula. Toss well to mix dressing well. Place in refrigerator until serving.  Easy to double if serving a crowd!!