Easy Sausage, Potatoes, Peppers and Onions

It’s back to school and here’s an easy recipe that will be a go to for you and your family. I love making this for my family because it’s quick, healthy and fills their bellies. When school starts back we all are in the grind of life, adjusting to a new school year schedule. There are footballs practices, ballet rehearsals, music recitals and a thousand other things we have to focus on, so let dinner be one thing, you pour Love into, but not lots of time. But hey it can taste like it. ūüėČ

Note: A short cut here for this recipe is to precooked the potatoes the night before or use frozen potatoes. I prefer to precook fresh potatoes the night before, fresh ingredients really does make a difference. If you do, cook them until they are mostly tender and not mushy. They will cook later in the recipe.

INGREDIENTS:

2 Tablespoons olive oil

4-5 Sweet Italian Turkey sausage links

10 medium red potatoes, cut in half

1 large yellow onion, sliced

3 bell peppers, any color, sliced into strips. I used what was in the fridge.

2 garlic cloves, minced

3/4 cup Low Sodium Vegetable Broth

1 1/2 teaspoon Italian seasoning

Sea salt to taste

1/4 teaspoon crushed red pepper flakes (optional)

DIRECTIONS:

Add the red potatoes to a pot of boiling water, cook until mostly tender, they will cook in the saucepan with the sausage and peppers later. Drain and set aside.

*If you are using precooked potatoes or frozen, skip this step above.

While the potatoes are cooking, Poke each sausage a few times with a paring knife or fork (this helps release steam as they cook).

In a large skillet with a lid, heat olive oil over medium heat. Once hot, add sausages and brown gently and slowly. Cook for 3- 5 minutes, turning occasionally to gently brown on all sides. (They should not be fully cooked.) Once browned, remove sausages to a plate. Set aside.

Increase heat to medium high. Add onion and pepper slices. Toss to coat in oil and sear vegetables until slightly blackened, stirring often. Add garlic and cook for 1 more minute.

Add vegetable broth, to deglaze the saucepan, scraping bottom of pan with a wooden spoon to release bits. Simmer the vegetable broth until reduced by half.

Add Italian seasoning. Stir well to combine. Add sausages and the potatoes. Add salt to taste and gently toss. Bring to a simmer then reduce the heat to low. Cover and simmer until potatoes and peppers are soft and sausages are cooked.

Broccoli and Parmesan Cheese with a twist

This is a simple recipe, but it has a twist. Instead of using water to steam the broccoli you use vegetable broth. It gives the broccoli so much flavor. In a sauce pan add a bit of oil on heat the stove on medium heat . Toss in 2 cups of broccoli florets. Stir the florets around in the pan to help coat them with the oil. Add in a 1/3 cup of low sodium vegetable. Place the lid on top of the pan and allow to steam until the liquid has evaporated. Remove from heat and add parmesan cheese on top, place lid back onto the pan to help the cheese melt. Serve immediately. Enjoy

Vegan Basil Pasta with Soy Free Gluten Free Chorizo Sausage

I was in great debate about posting this blog. This sausage recipe is very delicious and the powers that be, suggested that it needs to be in my new cookbook:  Set the Table with Love, plant based recipes to make you look and feel great. So stay tuned for that recipe. But keep reading the Vegan Basil Pasta is delish!!

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I will share this amazing and easy Vegan Basil Pasta. Here is what making this pasta very special. One of my best friends gave me today this wonderful Kitchenaid food processor. I never had a big professional food processor. I know I cook a lot, but I am so primitive. I do everything on hand. I even make my pasta from scratch with no processor, but I think I am hooked.

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Vegan Basil Pasta with Soy Free Gluten Free Vegan Chorizo Sausage

Thanks Andrea for making my life easier. I love my new food processor.

 Vegan Basil Pasta

Ingredients
1 cups semolina flour

1 3/4 cups organic unbleached pastry flour

1/2 cup basil leaves

1 tbsp olive oil

3/4 ‚Äď 1 cup room temperature water

Directions:

Place flours and basil in the food processor and pulse to combine.

While the food processor is running, drizzle in the olive oil.  Add the water 1 Tbsp at a time through the spout while the processor is running.
I used almost 1 cup of water.¬†Remove dough from processor and place on a modestly floured clean surface, knead briefly until smooth. Rolling the dough into a ball. ¬†Cut in half. Take one of the halves and ¬†pass through your pasta machine as per its instructions, dusting with semolina flour as needed. Once the dough is thinned out to your preference, you can send it through your fettuccine attachment, dusting your pasta and the pasta machine with semolina flour, so it doesn’t stick .

If you do not have an attachment or a pasta maker, you can roll the dough with a dusted rolling pin with semolina flour. Take a pizza cutter or knife to cut into small strips. Place the strips on a lightly floured surface and dust with more flour, so that pasta will not stick together.

Toppings for the pasta:

Ingredients:

1/2 cup onions, diced

1 garlic clove, chopped

1 tbsp olive oil

sea salt

basil leaves ( for garnish)

Directions:

I sautéed the onions and garlic in a sauce pan. I added it over the pasta, with a few chili peppers, sea salt and basil leaves.

Guacamole Stuffed Zucchini Cups

This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!

Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack. ¬†A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. ūüôā

Stuffed Zucchini Cups

4 zucchini

2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups

1 tbsp. fresh lime or lemon juice

1/2 red onion, minced (about 1/2 cup)

2 ripe avocados

1/2 – 3/4 cups red bell pepper, diced

1/2 tsp. of sea salt and a dash of black pepper, to taste

1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.

2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.

 

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Raw Apple Cinnamon Balls with a Raw Apple Butter

Breakfast is served and packed with over 15 grams of vegan plant based protein. I love a good breakfast in the morning to get me started with my day. Today I wanted something sweet, dense nutritious and easy to make. So, I made this Raw Apple Cinnamon Balls, but felt they needed something extra special. What is more special than apple butter. This is my raw chunky version of the traditional apple butter, which is not butter at all, but slow cooked apples with spices.

The balls are loaded with hemp seeds, gluten free oats and anti inflammatory spices like cinnamon and ginger. They are a great way to fuel your busy day with a natural sweet treat.

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Raw Apple Cinnamon Balls
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Raw Apple Cinnamon Balls

Ingredients:

For the balls

1 1 /2 cups gluten free rolled oats ( 1 cup to make flour and 1/2 cup or more for texture at the end of the processing)

1 cup raisins

1/4 cup chopped gala apples

1 teaspoons vanilla

2 teaspoons cinnamon

1 teaspoons of grated ginger

pinch of sea salt to taste

RAW Apple Cinnamon Balls with a RAW Apple Butter
RAW Apple Cinnamon Balls with a RAW Apple Butter

For the Raw Apple Butter:

1/2 cup raisins

1 tablespoon of the Raw Apple Cinnamon Ball mixture ( 1 tbsp of distilled or purified water)

1 tablespoon coconut oil, softened but not melted

2 tablespoons honey

1 teaspoon cinnamon

pinch of sea salt to taste

Directions

In your food processor, grind 1 cup of oats until you have a flour and then set aside. Add the raisins and the apples to the food processor and process until it’s smooth, and then add the vanilla, cinnamon, ginger and salt.
Process until thoroughly combined and then add the remaining oats to mixture. Pulse. Remove from the processor and place an a large bowl. ¬†Look at the texture, if it is too sticky add¬†Add ¬ľ cup of the gluten free oats, a little at a time and stir it all together until well incorporated into the mixture. You do not want a stick or too dry mixture. You want the balls to feel like soft play doh.¬†Roll tightly into balls. You’ll have to squeeze them together to get them to stick and make a nice round ball.
For the Raw Apple Butter : Add the raisins, one tablespoon of the apple cinnamon ball mixture and the water to a processor. Process until you a have smooth chancy mixture. Add the remaining  ingredients. Once processed, stir everything together and add the butter to a nice bowl to serve along side your Raw Apple Cinnamon balls. This butter is also great on cinnamon raisin toast in the morning as well with a cup of tea.

Rustic Vegan Basil Pasta with Fried Rosemary, Garlic and Walnuts

This blog will be short, simple and elegant. Well, I think the pictures of the dish is very elegant. ¬†One of my food perspectives is that, food doesn’t always need to be complicated to be full of elegant deliciousness. High quality ingredients and a little creativity, can have you creating some delicious and unique experiences for your family.¬†This recipe is very fragrant, the vegan pasta is very silky in your mouth and the crunch of the garlic and walnuts balances the dish perfectly.¬†I hope you enjoy it.

*I dried my pasta overnight and used it today to make this dish, but you can make the pasta and go right into making this recipe.

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To start use my Vegan Basil Pasta recipe to make the pasta. Vegan Basil Pasta

Here’s what I did and what you will need:

2 -3 sprigs of fresh rosemary

1 large garlic clove

Fleur De Sel or Sea Salt to taste

Instructions:

Once the pasta is made, I sent it through the pasta maker, until it was think of enough to make lasagne. I laid the pasta out on my bread board with a dusting of semolina flour and left it on my counter to try dry over night. Of course it curled.  In order to avoid this you can hang it over a plastic cloth hanger with a clean white cotton dish towel over the inside of the hanger and place the pasta on top and let it dry over night.  I did not mind my pasta curling. It was going to be rustic anyway. I broke the pasta up in sections.

Add the pasta to a pot of boiling water. Let it cook for 2-3 minutes, homemade pasta doesn’t take long to cook. ¬†Remove. Rinse. Drain and set a side. Add a little olive oil, so they pasta doesn’t stick together.

In another sauce pan, add 1 1/2 tbsp of olive oil on medium heat. Add 2 or 3 sprigs of rosemary, stem and all. Let it cook for 1  minute. Use a grater to grate one clove of garlic into the oil and rosemary ( use the larger cheese grater part of the grater, you want slivers of garlic. You can also use a knife to cut thin slivers of garlic, as well. Add some sea salt and cook for another minute.

Once place the pasta in a bowl and pour the rosemary garlic oil over the pasta and top with chopped walnuts and pinch of the Fleur De sel.

Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans

Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan. ¬†They both were very delicious. We talked about our childhood, birth order, being girls, southern ūüôā and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.

Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.

Talk to you later, YA’LL. ūüôā

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Southern Girls ~  Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a

CORN BREAD RECIPE Vegetarian                                                 

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)

1 cup unsweetened Almond Milk

1/2 cup Organic Cane Sugar

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and set aside.

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Southern Girls ~ Gluten Free Vegan Stuffed Cornbread with Spicy Mexican Beans 

Spicy Mexican Beans

INGREDIENTS:

1 tbsp olive oil

1/2 cup onions, diced

1/2 cup red bell peppers, diced

1 can organic dark kidney beans

1 can organic pinto beans

1 tbsp William Sonoma Apple smoked herb rub ( optional)

1 tbsp chili powder

1 tbsp smoked chilis

1 tbsp garlic powder

1/4 tsp turmeric

2 tbsp vegetable broth

Sea salt and black pepper to taste

1/2 cup cilantro, chopped, for garnish

4 campri tomatoes, cut in fours, for garnish

1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping

Directions:

Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.

Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up.  Scoop the middle of the cornbread out, about 1 1/2 Р2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro.  Add the quartered tomatoes around the entire dish, if desired.

Go Raw Inspiration~ Raw Apple Cinnamon Crunch Oatmeal

I am so happy to be partnering with Go Raw  junk-free foods. I have the honor to use their foods to make some creative recipes for an e cookbook and brochures for their customers, me being one of them. I love the fact that this company has some amazing, flavorful and super nutritious snacks for the whole family. Their products are organic, non -gmo verified, vegan, nut free and gluten free.

Today after a 3 miles walk I needed something yummy, full of energy and high in plant based protein. So this recipe came to me. I hope you enjoy it, just as much as I did. It’s amazing to incorporate new whole foods into your diet, no matter what your dietary preferences.

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RAW Apple Cinnamon Oatmeal
Ingredients
2 cups oat groats, soaked overnight, and
rinsed well

2 tbsp almond milk , or more for desired texture

1/2 cup organic cranberries another 1/2 cup for garnish

1 tsp maple syrup

1 tbsp ground cinnamon

1/4 tsp of cardamom

pinch of nutmeg

pinch of sea salt

1/2 cup of Go RAW Sprouted Apple Cinnamon Sprouted Granola

1/4 cup Go Raw Sprouted Super Simple Seeds

1/4 cup organic dehydrated coconut

1/4 cup goji berries

Directions:

1. Put soaked oats,  first 1/2 cup of cranberries, spices, maple syrup and almond milk in a food processor,
process into a creamy texture. Do not over process, you want the
consistency of creamy oatmeal. If you want it thinner simply add more water,
at little bit at a time.
2. To serve, scoop into bowls and top with the remaining ingredients. You can stir the remaining ingredients into the oatmeal or you can use them as a garnish.
When you are making RAW food remember the shelf life is very
important. This oatmeal will keep in the fridge for two days. You can
also drizzle it with honey or maple syrup two sweetners acceptable
in RAW cuisines.

Serves 4

Shelf life two days in fridge

Go Raw Apple Ring Snack

Do you have some oatmeal leftover?

Here’s a yummy snack you can do for the kids or for yourself after a workout:

Cut up a nice gala apple into sliced apple rings. Remove the core. Top with the remaining oatmeal. Sprinkle some Go Raw Apple Cinnamon Sprouted Granola, Go Raw Sprouted Super Simple Seeds, Coconut, Goji Berry and Cranberries.

Enjoy! Remember to Set the Table with Love.

Blueberry and Lemon Zest Pancakes ~ Gluten Free and Dairy Free

This one is just yummy .

Ingredients:

1 cup ground gluten free oatmeal flakes

1/4 cup oat groats

1 cup brown rice flour

1 tbsp chia seed

1 tsp gluten-free baking powder

¬ĺ tsp salt

1 cup blueberries or frozen blueberries for the pancake mix (organic)

1 ¬ľ cups unsweetened almond milk

2 tbsps maple syrup

1/2 tsp lemon juice

3 tbsps softened coconut oil

¬ľ cup ground flax seeds

Instruction:

1. In a food processor add the oats and flour, blend until you have a flour consistency. Add frozen blueberries and blend until the blueberries are just little specks in the flour. Transfer the flour to a mixing bowl.

2. Add the baking powder and salt.

3. Put maple syrup, vanilla and lemon juice, almond milk, 2 tbsps of the coconut oil, and ground flax seed in a pot on medium low heat and stir until the coconut oil is heated and melted completely.

4. Stir wet ingredients into dry and mix until blended. If the batter is too thick add a little almond milk to thin it out. It should have a nice smooth consistency. Not too thin or too thick.

5. Melt the third tbsp of coconut oil in a pan on medium heat.

6. Add the batter into the heated pan to make 3-4 inch sized pancakes. When the edges start to dry and bubbles start to appear on top, flip the pancakes and cook them on the other side until golden brown. Add them to a platter and top with the Wild Blueberry Maple Syrup and serve.

WILD Blueberry Lemon Zest Maple Syrup

Ingredients

¬ľ cup real maple syrup

1 1/2 cups organic blueberries (frozen)

1/2 tsp of lemon zest (save some for garnish), just add a pinch or two for the syrup

Instruction:

In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the

juices evaporate.

Add ¬ľ cup real maple syrup and lemon zest for about 30 seconds. Allow to cool down for few minutes and add to our pancakes or to some creamy greek yogurt. Serves 6

Sweet Potato Pecan Cranberry Pancakes ( Gluten and Dairy Free)

I love sweet potatoes. They are amazing for your skin and an overall wellbeing. They are packed out with Vitamin A, B6, C, D and also they contain iron, which is important in helping us produce red and white blood cells, keep our immunity going strong and help us to metabolize proteins.  They are also high in carotenoids, like beta carotene, which is the precursor to vitamin A in your body. Carotenoids are powerful antioxidants that can help prevent cancer and protect against the effects of aging.

Hey owning a natural and organic skin care company, that is a plus for me to eat sweet potatoes. lol.

Last night I made my family their favorite, Sweet Potato Souffl√©, some people call it Sweet Potato Pound,¬†but mine is so light and fluffy my husband calls it a souffl√©. ¬†I did a new spin on my original recipe. I made it Vegan. I did not tell my family until after they ate it. My husband was so surprised and said, “Honey I like this version better.” SCORE!!

My diet is 90% vegetarian, vegan and raw. I am still working on my boys, but little by little they are coming around. They ate almost the whole pot. I went to look in the fridge and noticed there was only about a cup and a half of Sweet Potato Soufflé left, it gave me an idea; Sweet Potato Pecan Cranberry Pancakes for breakfast!

This is a throw together recipe but I think this is what I did to create these yummy Vegan pancakes. I hope you enjoy them as much as I did. This will be my second Vegan recipe I will try on my boys next week. LOL.

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SWEET POTATO PECAN CRANBERRY PANCAKES ( GLUTEN FREE, DAIRY FREE)

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First thing First, my recipe for Sweet Potato Soufflé 

6 medium sweet potatoes, peeled and chopped into big cubes

3/4 cup almond milk ( unsweetened )

1/2 cup organic coconut oil

1/2 organic honey ( you can use maple syrup, but my son is allergic)

1 tbsp cinnamon

1/2 tsp lemon juice

1/4 tsp sea salt

Directions:
Bring a large pot of water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.
With an electric mixer on low, blend potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add coconut oil and honey or maple syrup to taste. Blend until smooth. Serve warm.

Sweet Potato Pecan Cranberry Pancakes

1 1/2 cup Sweet Potato Soufflé

1 cup organic gluten-free oats ( process a 1/2 cup into flour, put the rest to the side)

1 tbsp organic coconut oil

1/2 cup dried cranberries

1/4 cup pecans, chopped

pinch of salt, to taste

Directions:

In a large bowl combine the sweet potatoes, floured oats, cranberries, pecans and salt until well incorporated. Add the remaining gluten free oats and stir. This should give the pancakes a nice oat coating. If you need more oats just add a little at a time until you get the desire consistency. In a sauté pan add the coconut oil to a medium heat. Shape the mixture into the desired size of pancakes you would like. Add to the oil and cook until golden brown on each side. Mines took about 2-3 minutes on each side. Plate and drizzle with a little honey or maple syrup.

Enjoy and Remember no matter what your table looks like Set it with Love.