Loaded Mashed Cauliflower 

1 head of cauliflower, chopped into florets

1/2 cup organic shredded cheddar cheese

4-5 slices of organic turkey bacon

5 tbsp organic butter

1 small scallion, sliced thin (or chives if preferred)

salt and pepper, to taste

optional: 2 ounces organic cream cheese and/or 1/4 cup organic heavy whipping cream

Steam the cauliflower until the pieces are tenter.  Place cauliflower, butter, salt and pepper (and cream cheese and whipping cream if desired) into a high powered blender (can also use a hand mixer).  Blend until smooth consistency. 
In a small frying pan, cook the turkey bacon until brown and done. 
Pour the cauliflower into a small baking dish and top with cheddar cheese, turkey bacon, and scallions.  Bake at 350 degrees F for approximately 10-15 minutes or until the cheese is melted.  

Homemade Ranch Dressing

1 cup mayonnaise (watch ingredients. Primal Kitchen brand, Chosen Foods brand with Avocado oil or soy free Vegenaise are good options) 

1/2 cup fresh parsley

1/4 cup lemon juice (can use a little lemon zest too)

3-4 garlic cloves

2 tbsp fresh dill (or dried dill)

1/2 tsp sea salt

pepper to taste

Put all ingredients in a high-powered blender or food processor and blend well until smooth consistency.  Refrigerate 1-2 hours for best results.  Enjoy within a week.  

Fresh Caprese Salad

1 10 oz container of grape tomatoes (halved or quarters)

4 ounces of fresh mozzarella cheese (cubed)

1/4 to 1/2 cup fresh basil leaves (sliced)

2 tbsp extra virgin olive oil (to taste)

2 tbsp balsamic vinegar (to taste)

sea salt (to taste)

In a bowl mix all ingredients together.  Sprinkle with sea salt if desired on top.  Enjoy!

Spicy Whipped Sweet Potatoes

2 large sweet potatoes

4 tbsp butter

1/4 tsp cayenne pepper (or to taste)

1 tbsp organic grade B maple syrup 

1/4 tsp cinnamon (optional)

Steam or boil peeled and cubed sweet potatoes until softened.  Put all ingredients in a high-powered blender and blend until smooth or whip with a hand mixer until smooth.  Add more sweet or spicy to your taste!

Garlic Cheddar Biscuits

2 cups spelt flour (or something similar)

1 tbsp baking powder

1 tsp sea salt

1/3 cup coconut oil (melted)

3/4 cup water (hot)

1 clove of garlic (minced) or 1/2-1 tsp garlic powder

1/2 cup raw cheddar cheese

1 tbsp chives (chopped finely)

Mix dry ingredients in a bowl.  Add the oil and water.  Fold in the chives and cheddar cheese.  Brush with a little of the left over melter coconut oil or a little butter and sprinkle a little salt on top.  Bake 8-10 minutes at 375 degree F.  

Coconut Flour Bread

6 eggs

1/2 cup coconut oil or butter, melted

3/4 cup coconut flour, ideally sifted

1 tsp salt

1-2 tbsp raw honey (optional)

Combine coconut flour and salt in a bowl.  In a small bowl, beat eggs and add to the flour. Mix in oil (and honey if using).  Put dough into coconut oiled loaf pan and bake at 350 degrees F for 40 minutes or until golden brown. 

Easy Healthy Asparagus

1 bunch asparagus

2 tbsp coconut oil, melted

Salt, pepper, garlic powder (if desired)

Cut the woody stems off of the end of each asparagus and lay them in a baking dish and drizzle with the melted coconut oil.  Add the seasonings and toss until all are coated.  Bake at 400 degrees F for approximately 15 minutes or until tender. 

Sweet Potato Fries

2 sweet potatoes

3 tbsp coconut oil, melted

Salt and pepper

Optional: 1/2 tsp paprika, 1/4 tsp cinnamon

Peel potatoes and cut into 1/2" wide strips.  In a bowl or a large baggie toss all ingredients until the potatoes are coated.  Put onto a baking sheet and bake at 425 degrees F for 30-45 minutes or until golden brown.  Flip half-way through.  

Roasted Broccoli

1-2 heads of broccoli

2-3 tbsp olive oil

Salt and pepper

Garlic salt (optional)

Toss the broccoli florets with olive oil and seasoning.  Spread them out and roast on 425 degrees F until the edges are crispy and the stems are tender.  Approximately 30 minutes.  Can broil them at the end if want more crisp.

Roasted Brussels Sprouts

1 bag of fresh or frozen sprouts (if fresh, cut end off and cut in half)

2-3 tbsp olive oil

Salt and pepper (to taste)

Garlic powder (to taste)

Can top with: parmesan cheese or balsamic glaze (optional)

Toss the brussels sprouts with olive oil and seasoning.  Spread them out and bake at 425 degrees F until tender and outsides are starting to brown.  Approximately 25-30 minutes.  Can broil them at the end if want more crisp.