Spriralized zuchinni noodles

Veggie Pasta with Pesto Sauce *Gluten Free*

We all love pasta, especially us Italians!  Pasta is one of my favorite foods in the world.  Most people haven’t tried their pasta with pesto which means their missing out on an amazing flavorful experience. This healthy recipe is a great runner up to a traditional pasta pesto dish.

I decided to make this strictly vegetarian. When I saw the already spiralized noodles at Whole Foods Market staring at me in all it’s colorful grandeur, I knew I had to do something yummy with them. I mean the vibrant orange of the butternut squash, and the green of the zucchini and the orange of the carrots, were calling my name. I knew my pesto pasta was the best way to decorate these vegetables. I hope you love this recipe as much as I do. All the work is done already for you, it’s a matter of assembling these ingredients.

Ingredients:

2 cups of spiralized vegetables
(Spiralized zucchini, carrot and butternut squash  *Whole Foods*)

6 cups water

2 Tbsp. olive oil (divided)

1 tsp. Pistachio Oil or other nut Oil

2 cloves fresh garlic

½ tsp. red crushed pepper flakes

4 Tbsp. pesto sauce (*Whole Foods*)

2 Tbsp. Pignoli nuts

½ cup of organic vegetable broth

1 tsp. salt

1 Tbsp. garlic powder

½ cup shredded Parmesan cheese

½ cup hemp seeds

mixed spiralized vegetables

Directions:

Combine 6 cups of water in a sauce pan with a drop of olive oil and a pinch of salt. When water reaches a rapid boil, add spiralized vegetables for 5 minutes ONLY (just long enough to blanch, be carful not to over cook). Remove, drain and set aside.

pignoli nut recipe

In a large sauté pan add: chopped garlic, red crushed pepper, pignoil nuts & salt, stirring constantly over medium heat for approx. 2 minutes. Make sure the garlic only slightly toasts. Add cooked spiralized vegetable. Toss for 2 minutes to blend all the oil flavors with the vegetable “pasta”.  Add pistachio oil. Stir for 1 minute longer then add the pesto sauce along with the vegetable broth and let it cook for 4 minutes longer. Stir in the Parmesan cheese and finish it off with a topping of hemp seeds. These add a nice texture.

healthy veggie pasta with pesto sauce

ENJOY!

Paleonola Muffins

Paleonola Morning Muffins *Gluten Free*

These gluten free, Paleo muffins make a great breakfast on the go. They are moist and delicious with no sugar added, making them low carb. and glycemic index friendly.

Ingredients:

1 bag paleonola maple pancake granola -10 oz.
Approx 3 cups
1 cup pecans – chopped for topping
1 Tbps. honey

1 Tbps. Ghee melted
1 egg
½ tsp. baking soda
1 tsp. baking powder
½ tsp. vanilla
½ tsp. cinnamon
2 tsp. coconut oil*
? cup coconut milk
¼ cup hemp milk
1 Tbps. honey
2 Tbps. Almond Butter
2 Tbps. Coconut Flour
½ tsp. sea salt
1 Tbps. Maple cream preferably (may substitute maple syrup)
1 cup pecans chopped well topping

Paleonola, Pecans, Maple Cream Paleonola

Topping Ingredients:

½ cup pecans chopped well (substitute walnuts)
1 Tbsp. honey

Makes 6 to 8 muffins.

Directions:

Preheat oven to 350 degrees. In a medium sauce pan, over medium-low heat melt ghee. In a food processor add all the ingredients starting with the Paleonola and including only 1 Tbsp. of the melted ghee. Using a paper towel, rub the inside of the muffin pan with the rest of the ghee from the saucepan. Spoon the muffin mixture into muffin pan ¾ way to top.  After filling the muffin pan, sprinkle the pecans on the top with a touch of honey or maple cream on top. Bake in oven for 20 minutes. After 20 minutes turn off oven and leave muffins in for 10 minutes longer.

Paleonola Muffins Gluten Sugar Free

My favorite new breakfast item. Totally gluten free. Doesn’t taste healthy but it is! In fact these muffins are very low in sugar and carbs, no one will know you did not use flour or sugar. Sweet and flavorful. Paleonola is a fantastic new item that is a great snack on it’s own.

One stop Paleo shop resource >> Purchase Paleonola
Paleonola Nutritional Facts

Roxbury Pure Maple Cream >> Purchase

Copyright: Cookingmadeizzy

caliente chili chicken wings recipe

Caliente Chili Chicken Wings *SUPER BOWL FAVORITE*

Ingredients:
3 lbs. mini chicken drummers n wings

3 Tbsp. Hot Chili Garlic Sauce (Vietnamese)
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce – Mae Plow
1/2 cup sherry or vermouth
2 Tbsp. cider vinegar
2 Tbsp. garlic powder
2 Tbsp. honey
1/2 tsp sea salt sea
1 roasting pan

Directions:

Run chicken drummers n wings under cold water.
Rinse well. Dry off with paper towels.

Combine chicken, 1 Tbsp. garlic powder, salt and honey. Bake at 450 degrees for approx 1 hour.

After roasting chicken for one hour chicken it should have a light brown glaze over them.
Take out of oven and immediately pour sherry over the chicken. (Chicken will absorb the flavor of the sherry)

Marinade Ingredients:

3 Tbsp. Hot Chili Garlic Sauce
1/4 cup Sriracha hot chili sauce
1/2 cup Sweet Chili Sauce
2 Tbsp. cider vinegar
1 Tbsp. garlic powder

Marinade Directions:

Mix all ingredients in a bowl. Pour mixture over chicken wings; bake at 400 degrees for approx 1/2 hour.

Wings can be served either warm or cold. If you prefer them not as spicy, DO NOT use the hot spicy Sriracha sauce (use mild) and replace Hot Chili Garlic Sauce with regular Chili Garlic Sauce. The flavors will be the same but less intense heat.

Share you comments below if you plan to make these for the upcoming Super Bowl! Let us know how your party guests like these amazing wings!

Gluten Free Healthy Apple Pie Recipe

Gluten Free Apple Nut Pie

As the Thanksgiving and Christmas holidays are approaching, I wanted to share this deliciously, easy apple pie recipe as you start entertaining guests or attending parties.  This will become your signature dessert that everyone will request. There is an abundance of apples in the markets right now. Here are just some of my favorites: Honeycrisp, Gala and Braeburn.

Ingredients:

 9 inch Spring Form pan

9 Inch Spring Form Pan

Pecan crust:
1 cup pecans
½ cup hazelnuts
½ cup walnuts
Dash sea salt
1 tsp organic raw sugar
Dash salt
Dash cinnamon
3 tablespoons melted Ghee

Apple filling:
5 apples cored and sliced organic
(Honeycrisp , Gala and Braeburn)
1 tsp. Madagascar pure vanilla
2 tsp hemp seeds
2 Tbsp. raw honey
¼ organic maple syrup
1 tsp cinnamon
1 Tbsp. of organic sunflower butter(I <3 “Once Again”)
½ tsp lemon zest
Juice of ½ lemon
1 Tbsp. coconut flour
1 Tbsp. coconut  sugar

Directions:
Make crust by combining all pecan crust ingredients in food processor. Spread evenly on bottom of spring form pan. Bake at 350 for 20 minutes.

Pecan Crust Pecan Crust Spring Pan Baked Pecan Crust

Meanwhile:
Place slice apples in a bowl. Squeeze lemon juice over apples. Add remaining ingredients.
Allow apples to marinate for 15 minutes while you make crumble topping.

Peeled Apple Sliced Apples

Almond Walnut and Hemp Seed Crumble:
1/2 cup walnuts
1 cup hemp seeds
½ cup almonds
3 Tbsp. Ghee melted
1 Tbsp. Pure organic cane sugar
1 Tbsp. coconut flour
Dash of salt

Blend all ingredients for crumble in food processor.

Walnuts Walnut Crumble

Assembly:
Layer apples on baked pecan crust. Add crumble topping. Bake for 1 hour at 350 degrees. Let it cool for at least 30 minutes. The longer it sits the more the flavors infuse.

 Gluten Free Healthy Apple Pie Recipe

Did you know?

According to medical journals Apples help ward of diabetes and dementia in addition to breast cancer.
Learn more >>

CMI-butternut-squash-pie-1

Butternut Squash Pie with Walnut

This pie is so delicious and versatile. It is slightly sweet and savory! It is a great pie for Thanksgiving Holidays.

Ingredients:
3 cloves garlic
2 Tbsp. Olive oil
2 Tbsp. ghee
¼ tsp salt -Sea or Himalayan salt
1 tsp. pumpkin pie spice
Dash of nutmeg
Dash red cayenne pepper
1 pkg. approx 20 oz to 2 lbs butternut squash – cut (approx 2 squash)

Directions for Pie Filling:
Add all ingredients into roasting pan, except for egg whites and honey.
Roast for 30 minutes at 375.

While squash is roasting, begin to make the Brazil Nut crust.

Directions for Pie Crust Ingredients:

3 Tbsp ghee melted
1 1/2 cups Brazil Nuts ***
Pie dish 9 inch
Dash of salt
Place all ingredients in food processor to make fine crumble. Line bottom of pie dish with Brazil Nut crumble and bake for 20 minutes at 375. Chill for 10 minutes in refrigerator before adding Pie Filling.

Assemble Pie Filling:

In food processor, puree roasted squash with:

2 Tbsp. raw honey
1 tsp maple syrup

Place in refrigerator. Chill for 15 minutes.

While filling is chilling 🙂

Beat 3 egg whites until stiff peaks form.
Fold into chilled butternut squash filling.

Make the crumbled topping while the nut crust is baking and the squash is chilling.

Topping Ingredients (Walnut and Hemp Seed Crumble):
1 cup walnuts*
1 cup hemp seeds**
3 Tbsp. ghee melted
1 Tbsp. Pure organic coconut sugar
1 Tbsp. coconut flour

Mix all ingredients for crumbled in a food processor.
Put aside.

Final Assembly:

Add Butternut Squash filling to nut crust. Add the crumbled nut topping. Bake in oven for 30 minutes.

Check out the 7 benefits of Walnuts*

Did you know hemp seeds** help with stress relief and are loaded with magnesium? It’s also the highest source of plant based protein with roughly 13 grams of protein in just 3 Tbsp. Learn more

Brazil Nut *** nutrition facts.

CMI-roasted-garlic-string-beans

Roasted Garlic String Beans

The oven is already going with your a turkey; don’t waste the gas/electricity! Get out your roasting pan and throw in your string beans.
Some interesting vinegar’s could make string beans a lot more interesting. This dish takes less than 5 minutes to put together . If you don’t have maple cider vinegar, mix 1/4 cup of apple cider vinegar with 2 Tbsp. of organic maple syrup.
Your string beans will never taste like anyone else’s!

Ingredients:

1- lb. of organic string beans
1 cloves fresh garlic
1 tsp. Roasted Garlic Aioli Sauce

Roasted Garlic Aioli Stonewall KitchenCMI-garlic
3 Tbsp.  Olive oil
¼ tsp. Red crushed pepper
1 tsp.  Himalayan Salt
1 Tbsp. Garlic powder
¼ cup maple cider vinegar

CMI-maple-vinegar

Directions:

Preheat oven to 450 degrees with roasting pan in oven for 15 minutes. This will begin the roasting process as as soon as string beans are in the pan. Place string beans in hot roasting pan. Add olive oil first. Add rest of ingredients except for maple cider vinegar. Roast at 450 degrees for 20 minutes. Take out of oven add vinegar while still hot. Serve immediately.

mashed garlic cauliflower

Garlic Mashed Cauliflower

This will be the tastiest mock mashed potatoes you will ever have and is a great alternative to the more complex carbohydrate of potatoes.

Ingredients:

1 head of cauliflower
1/4 cup olive oil
½ tsp salt – kosher
½ tsp garlic powder
Pinch red crushed pepper
1 clove garlic raw
Fresh basil (chopped)
2 Tbsp.  Roasted Garlic Aioli
1/2 cup hemp seeds

Roasted Garlic Aioli Stonewall Kitchen

Directions:

Place cauliflower in a pot covered with water and a lid.  Boil for 20 minutes to soften. Drain. Put in food processor with rest of ingredients listed above. Blend all ingredients well. Sprinkle hemp seed on top.

If you want a little more flavor add one more clove of garlic and another ½ tsp of garlic powder . This will kick the flavor up quite a bit.

Hemp Seed Crusted Halibut with Garlic Aioli Pesto Sauce

Hemp Seed Crusted Halibut with Pesto Aioli Garic Sauce

Ingredients:

Two 6 oz. fillet of Halibut
2 Tbsp. Olive Oil
1/2 tsp. salt
1/2 cup dry vermouth
1 Tbsp. pesto sauce
1 Tbsp. hemp seed
1 Tbsp. Roasted Aioli Garlic Sauce
from Stonewall Kitchen

Hemp Seed, Dry Vermouth, Garlic Aioli Sauce

Directions:

Make sure halibut is well chilled.
Season halibut with salt. Put Garlic Aioli sauce over top and layer the pesto sauce over Aioli.
Top with hemp seed.
Place in fridge for 15 minutes to infuse flavors. (This can be done in morning and cooked when ready).
Place under broiler for 15 minutes, then add vermouth and let top brown for 5 minutes longer.

This pairs nicely with our Garlic Mashed Cauliflower.  Using cauliflower instead of potatoes is a nice replacement for a low carb lifestyle.

According to Shape Magazine, hemp seeds give you the complete nutritional power of hemp with their blend of omega-3 and omega-6 fats, high fiber content, and quality amino acid profile. Hemp seeds are also high in magnesium, a mineral that helps with relaxation, blood sugar control, blood pressure, and potentially osteoporosis, and that is generally low in women. Three tablespoons of hulled hemp seeds gives you 10 grams (g) of protein, 14g fat (mostly coming from omega-3 and omega-6 fats), and 2g fiber.
Best uses: Hemp seeds are very versatile and can be sprinkled on salad, mixed in with yogurt, or added to a smoothie.

Another hemp seed resource I found interesting.  Read more >>

Turkey/Chicken Sausage and Peppers

Prep time: 5 minutes

Ingredients:
1 -2 packages of All-Natural spicy Italian uncured sausage – or organic turkey/chicken sausage or turkey sausage sliced ½ inch
(you can wait and slice after cooked).

Applegate Organic Turkey Sausage Recipe

3 (red, yellow, orange) bell peppers
2 Anaheim peppers for variety
(sliced peppers lengthwise approx 1/2 inch)
1 jalapeno remove seeds – sliced thinly
1 large onion sliced

Beautiful Organic Peppers
2 Tbsp. Roasted Garlic Aioli
from Stonewall Kitchen

Roasted Garlic Aioli Stonewall Kitchen

2 Tbsp. oilve oil
2 Tbsp. garlic powder
1 tsp salt kosher
1 Tbsp. fennel seed
1 tsp red crushed pepper
½ cup Marsala Wine

Directions:

Slice onions and add to the bottom of a roasting pan. Layer sliced peppers on top of onions. Place turkey sausage on top of vegetables. Add all other ingredients.
DO NOT STIR.

Cook in Preheated oven 350 degrees for 1 hour. DO NOT STIR YET. Cook an additional 10 minutes at 450 degrees to roast turkey sausage and vegetables for more crispness. STIR at the very end to infuse all flavors together.

This dish takes 5 minutes to prepare and is great to bring to parties or leave in refrigerator as a healthy go to meal or snack.

CMI-turkey-meat-balls

Turkey Meatballs With Carmelized Onions

Izzy’s famous turkey meatballs with caramelized onions have been a savior at night instead of picking at something sweet  with loads of carbs. These meatballs have a simple sweetness from the caramelized onions and are very healthy. I love to eat them with salad as it is a very satisfying light and delicious lunch or dinner.

These meatballs are also great snacks especially in the afternoon when you need that  little pick me up and you’re craving something sweet.  I always think a “little go to snack” at your fingertips is key to a great nutritional food day and these turkey meatballs actually satisfy all those needs.

Please enjoy these meatballs as I have enjoyed sharing this recipe with all of you.

Ingredients:

2 lbs ground turkey
1 Tbsp. garlic powder
1 tsp kosher salt
1/2 cup of organic ketchup
1 egg organic
¼ cup chili sauce
¼ cup Parmesan cheese (or other non dairy substitutes)
1 cup hemp seeds
Olive oil to coat bottom of pan
2 baking pans or cookie sheets with at least ¼ inch rim

Organic Ketchup
Sweetened Chili Sauce

Caramelize Onions Ingredients:

1 large onion diced
3 Tbsp. olive oil
1 Tbsp. garlic powder
1 tsp kosher salt
¼ cup Sherry or Marsala wine

Caramelizing onions Instruction:

First begin by  caramelizing 1 large diced onion. Add oil to saute pan and heat well. Then add onions,  sea salt, ? garlic powder and cook over medium heat for approx. 10 to 15 minutes. When well browned, add ¼ cup of Sherry wine and ?simmer for approx. 3 minutes longer to absorb the Sherry flavor.  Cool off onion mixture.

Meanwhile, mix turkey, salt, garlic powder, egg and ketchup together. Add spices, cheese and hemp seeds along with chili sauce and caramelized onions.  Placemixture back in refrigerator for 15 minutes to get it firm enough to roll into meatballs.

Coat bottom of baking pans with oil. Roll meatball approx 1 to 2 inch rounds and bake at 350 degrees for one hour.

Makes approximately 35 mini meatballs.

I make a batch a week and leave it in my refrigerator and when I feel hungry I grab a few meatballs.  They are a nice boost of protein.  Enjoy your new found shack and your children will love these too!