Serves 4

Pumpkin Seed Pesto

1/2 cup of pumpkin seeds, roasted

1 large clove of garlic

2 tsp capers

1/2 cup of fresh italian parsley

1/2 cup fresh basil

3-4 tbsp fresh lemon juice

2 tbsp olive oil

1/4 cup water

Preheat oven to 325. Evenly distribute the pumpkin seeds on a baking sheet. Bake for 3-5 minutes or until slightly golden. Remove from the oven and let cool. Add all of the above to your food processor and mix until fully blended and smooth.

Pasta 

4 servings Pasta of choice, I used vegetable pasta

2 peaches, pitted and sliced

1 med zucchini, sliced in half moons

Feta, for topping

Cook 4 servings of desired pasta. While the pasta is cooking grill the peaches and zucchini. First take a ziplock bag and add the raw zucchini and peaches. Add 1 tbsp olive oil or safflower oil. Seal the bag and give a little shake making sure to coat everything. Place the zucchini and peaches on a grill over medium heat for about 3-5 min per side. You want them to be tender but not falling appart.

To serve: Toss the pasta with desired amount of pesto. Gently mix in the zucchini and peaches. Top with feta and a sprinkle of salt and pepper. Enjoy!

*Note: Pesto can be stored in the refrigerator for up to 3 days.

recipe adapted from a house in the hills

I love meals like this. It is such a versatile dish that can be taken in so many delicious directions. I was running short on time…and groceries… so this time I didn’t add a ton to this hash. Regardless of the lack of toppings my guests devoured it.

serves 4

. 1 bunch asparagus

. 4 medium russet potatoes

. 5 green onions, chopped

. 1 large clove of garlic, minced

. salt and pepper to taste

. coconut or safflower oil for frying

. Feta for topping

Bring a large pot of salted water to a boil. While you are waiting for the water to boil, snap off the bottoms of your asparagus spears ( discard the bottoms ) and cut the remaining asparagus into 1 inch pieces. Chop the green onions. Now that the water has come to a boil add the potatoes and cook for about 10-15  minutes or until just tender. Add the asparagus to the pot of potatoes and let boil for the last two minutes. Once the potatos and asparagus have cooked, drain them and give them a quick rinse with cold water. Set aside to cool. Chop the potatoes into bite sized pieces. In a large frying pan saute the green onions and garlic with about 1 tbsp of oil over medium-low heat. Turn heat to med and add a little more oil. Now add the potato, asparagus and a good pinch of salt and some fresh pepper. Saute, turning every 4 minutes making sure the bottoms are browning ( not burning ) If  the potatoes are sticking to the pan you can add a little more oil. Once the hash is looking good and golden remove from heat and serve! Top with a generous drizzle of chimichurri and a crumbling of Feta. Enjoy.

chimichurri

. 1/2 cup parsley

. 3/4 cup cilantro

. 1 1/2 cloves of garlic

. 2 1/2 tbsp shallots

. 2-4 slices of pickled jalapano, add more or less depending on how much heat you like or you can skip the jalapano if you aren’t wanting the extra kick.

. 1 1/2 tbsp fresh lemon juice

. 3/4 cups olive oil

. 2 tbsp red wine vinegar

. 3/8 tsp salt

To make: add all of the above to your food processor and pulse. Alternately, if you do not have a food processor you can finely chop everything and then mix together in a bowl.

Want to mix it up a bit? Try adding any of the following to your hash

. top with a poached egg

. shredded chicken 

. sliced sausage

. diced tomato

. can’t forget a drizzle of sriracha!

These are perfect as a quick on the go breakfast or snack. Pair them with a handful of berries or warm them up with a little butter or, for a sweet treat, try them with a smear of date paste…soooo good.

1/2 cup plain yogurt

1/4 cup unsweetened apple sauce

1 super ripe banana, mashed

2 pear, mashed

1/2 cup date paste + 1 tbsp water

1 cup gluten free flour

1/2 cup coconut flour

1/2 cup ground oats

2 tsp baking powder

2 tbsp psyllium husk powder

1 tsp baking soda

1 tsp cinnamon

2 carrots, shredded

1 small zucchini, shredded

1/4 cup coconut oil, melted

1 egg, lightly beaten

*date paste- Place about a cup of dates into a mason jar and cover with water. Let soak for a few hours or over night. Empty the dates into a food processor with about a tablespoon of the soaking water. Pulse until you have a beautifully smooth paste.

Preheat oven to 350

In a food processor pulse together the zucchini and carrot until nicely shredded. In a medium bowl mix together the yogurt, applesauce, banana, pear, zucchini, carrots, date paste, coconut oil and egg until combined. In a separate bowl add the flours, oats, baking powder, baking soda, psyllium husk powder and cinnamon; whisk together. Dump the wet ingredients in with the dry ingredients. Using a wooden spoon stir until well combined. Grease an 8 inch square baking pan with a little coconut oil. Evenly spread the batter into the pan and bake for approximately 1 hour/ 1 hour 10 min. To tell if they are done insert a toothpick into the center of the pan, if it comes out clean the squares are done! Enjoy.

Recipe adapted from 101 cookbooks

spicy lemon coconut sauce:

1 clove of garlic, peeled

1 med jalapeno, chopped and seeded

1 tbsp safflower oil, more if needed

1/2 tsp salt

1 large cooking onion, peeled and chopped or 1 bunch of scallions ( about 8 )

1/2 cup cilantro, chopped

1 14oz can of full fat coconut milk

3 tbsp freshly squeezed lemon juice and a little extra to taste

In a food processor add the garlic, chili and salt. Pulse until a paste forms. Add the oil and the onions, pulse a little more. Add the cilantro and pulse a few more times. Transfer the mixture into a mason jar and add the coconut milk, lemon and a bit more salt if needed. Give the jar a thorough shake, shake, shake and you are done. This can be stored in the fridge for up to a week. You can use it on/in a ton of things! I tried it in a frittata and it was amazing. Check out 101 cookbooks for more ideas.

The rest of it:

2 cups of brown rice

1 cup of peas

a few big handfuls of arugula

cheese for sprinkling, I have made this with swiss, grated sharp white cheddar and feta, all of them tasted great.

Smoked paprika for dusting

Cook the rice according to package. Boil peas in a medium pot of salted water for about 3-5 minutes or until bright green and crisp. Remove from pot and rinse with cold water. Set aside.

To serve: 

Mix together the rice and peas. Divide into bowls, now add the arugula and cheese. Pour on a little  dressing and finish it off with a dusting of paprika. Enjoy.