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Posted on   |  Awesome Foods

Holiday Dessert Bars

Choco-Coco-Oat Bars

from Urban Vegan , Denise Balcavage Cookbook

Bottom:

  • 1.5 cup oatmeal (classic Old fashioned GF)
  • 5 Tbsp Coconut Oil
  • 1/4 cup Raw Honey

Top:

  • 1 cup dark Chocolate Chunks or Large Chips (over 60% cacao)
  • 1/2 cup chopped Walnuts
  • 1 cup dried flaked coconut (unsweetened)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp dried cranberries

Directions

  • Preheat Over to 350 degree F
  • Use butter or Ghee to grease bottom of a 9×9 inch baking pan
  • Mix bottom ingredients and press into the pan (thin layer)
  • Mix top ingredients and spread atop crust
  • Bake for about 20 mins or until golden
Chris and I love these at holiday times! Especially to take to the movies:)

Posted on   |  Awesome Foods

Creamy Carrot Ginger Soup

From Everyday Detox, Megan Gilmore

Ingredients

  • 1 tsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound carrots, chopped ( about 3 cups)
  • 3 cups water
  • 1.5 tsp sea salt
  • 2 tbsp freshly minced ginger
  • 1/2 cup coconut milk (look for BPA free on the can)

Directions

  • Melt the coconut oil in a large stock pot over medium heat and satue the onion until tender, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute
  • Add the carrots, water, salt, ginger then bring to a boil. Lower the heat to a simmer, then cover and cook until the carrots are easily pierced with a fork, about 20 mins
  • Transfer the soup to a blender, food processor OR use and immersion blender. Blend until desired consistency
  • Return soup to pot ( if in blender or processor) stir in the coconut milk and heat until the desired serving temp, serve immediately .

Posted on   |  Awesome Foods

Carrot Cake Muffins

I’m excited to bring these to Easter Breakfast at my in-laws. They are doing so well with keeping sugar and wheat out of their diet. These are free of both AND are delicious!
Carrot Cake Muffins
Servings 24 reg size muffins
Ingredients
  • 1  cup coconut flour
  • 2 teaspoon celtic sea salt
  • 1 teaspoon baking soda
  • 4 teaspoon ground cinnamon
  • 12 large eggs
  • 3/4 cup coconut oil melted
  • 1 cup raw honey
  • 3 tablespoon vanilla extract
  • 3 cup carrots, grated

Instructions

  • In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  • In a large bowl, blend together eggs, oil, honey and vanilla
  • Blend dry ingredients into wet, then fold in carrots and currants
  • Line 2 muffins tin sheets with parchment liners
  • Spoon approximately 1/4 cup of batter into each muffin cup
  • Bake at 350°F for 20-25 minutes
  • Cool and serve
Prep Time 10 mins
Cook Time  20 mins
Total Time 30 mins
If you’re wanting carrot cake cupcakes, CLICK HERE!

Posted on   |  Awesome Foods

Guilt Free Biscuits

I love this Gluten Free, Dairy Free, Delicious recipe from Against All Grain Cookbook  Get the tools and ingredients now so you can enjoy baking these babies up for Holiday times!

Tools: Flour sifter, biscuit cutter ( or thick round cookie cutter mold) + stand mixer OR blender with dough mix setting, baking sheets & parchment paper

Makes 12 very small biscuits. I would double this for a group of 4 or more. Each person will want 3-4

  • 3.5 cups almond flour sifted
  • 1/2 cup coconut flour sifted + more for rolling out the dough
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup Almond milk
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 5 tbsp ghee

Directions:

  • Preheat oven to 350 degree F. Line a baking sheet with parchment paper
  • Place the flours, eggs, honey, almond milk, vinegar, baking soda and salt in the bowl of a stand mixer ( or blender with dough setting) . Mix on medium until a loose dough forms.
  • Add in the ghee and continue mixing well
  • Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out on the floured surface. Gather it into a ball and form a 1 inch thick circle. Use your palms to flatten the top
  • Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand shape the biscuits from the dough
  • Place the biscuits on the prepared baking sheet
  • Bake for 18-20 minutes, turning the sheet once midway through. Allow to cool slightly before serving

Posted on   |  Awesome Foods

Best Smoothie! Video with guide.

This is my favorite smoothie recipe!  Chris and I enjoy this 6 days a week.  I suggest pre-making these & setting up two in the fridge. Keep up with busy days, stay full longer, feel and work better.

Here’s what is in One serving

Put all in a blender, mix well and put in 3-4 vessels. Freeze 1-2 to make it last longer and take some work off you in upcoming busy days:)

PRO TIP!  Make this just twice a week. I make enough for 4 smoothies on Fridays (I just freeze the other 3)  I don’t have a smoothie on Sundays.

Then I make it again on Wednesdays for 3 days. This helps me stay on track better.

No time to make a smoothie? Just toss in 1 scoop bone broth with 1 scoop amazing grass to a blender bottle. Add in water when you’re ready, shake it up and chug it down. (This does not taste as good as the full blender smoothie)

CLICK HERE to get more recipes + list of 16 top fiber foods

Fiber

Posted on   |  Uncategorized

Delicious Yet Totally Healthy T Giving Sides

TWO super easy, healthy and delicious T Giving sides – ANYONE can eat and totally enjoy

  • Cheesy Garlic and Herb Mashed Cauliflower

  • Roasted Yam and Kale Salad

I’m super excited to bring this to my boyfriend’s family’s house on Thursday.. because even though this stuff is super healthy, dairy free, gluten free, sugar free and packed with awesome nutrients- both recipes taste super indulgent – comforting, filling and full of awesome fall flavors that pair great with other traditional T giving foods

I’m pretty sure you’re gonna love these!

(I’m tripling both of these – so I have leftovers for myself and I can feed 8-10 people)

Cheesy Garlic and Herb Cauliflower Mash – Everyday Detox, Megan Gilmore

Serves 4-6

  • 1 tbsp ghee
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 1 (2.5 lb head) cauliflower- cut into florets
  • 2 tsp fresh minced thyme leaves
  • 2 tso fresh sage leaves
  • 1/4 cup soft goat cheese
  • 1-2 tsp salt (pink himalayan )
  • 1 tsp fresh ground pepper

 

 

1. Melt ghee or grassfed butter in a large stockpot over med heat. Add garlic and saute until frgrant, bout 1 min. Add the water and the florets, bring to a boil. Cover and lower the heat – steaming until cauli is easily pierced with a fork

2. Transfer cooked garlic and cauli alonf with all remaining liquid to a food processor fitted with an “S” blade ( see photo). Add the thyme, sage and chevre. Season with salt and pepper to taste. Process until the cauli is pureed with a fluffy texture – like mashed potatoes!

3. Adjust any seasonings to taste – return to med heat and stir to heat well – serve up and enjoy!!

** make it vegan – omit the goat cheese and use coconut oil

PCC Roasted Yam and Kale Salad- 4-5 servings

Ingredients

  • 2 pounds unpeeled Jewel or Garnet yams, cut into wedges 1-inch long by 1/2-inch wide
  • 1/4 cup cooking oil, divided
  • Salt and black pepper, to taste
  • 1/4 cup whole cloves garlic, peeled
  • 1 yellow onion, sliced
  • 1 bunch green kale, tough stems removed and leaves cut into 1/2-inch strips
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried thyme

Directions

Preheat oven to 400° F.

Toss yams with 1 tablespoon oil, salt and pepper. Spread out yams on a baking sheet.

Line a baking dish with foil and place garlic cloves in the center. Drizzle about 1 1/2 teaspoons oil over cloves and sprinkle with salt and pepper. Fold up the foil to create a packet and seal tightly.

Place both the baking sheet of yams and garlic in the oven. Roast yams until golden and tender, 35 to 45 minutes. Roast garlic until soft, 40 to 50 minutes. Allow both to cool.

Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add sliced onions and cook until caramelized, stirring occasionally, 30 to 40 minutes. Cool.

Increase oven temperature to 450° F.

Lightly coat kale with remaining oil and sprinkle with salt and pepper. Spread on a baking sheet and roast until soft but lightly browned at the edges, about 3 minutes. Cool.

Combine roasted garlic cloves, vinegar and thyme in a food processor or blender; blend until smooth. Combine dressing, yams, kale and onions in a large bowl; toss to coat.

Posted on   |  Uncategorized

July Recipes! 2018

Sausage, Kale and Cauli Casserole

  • 1 large head cauliflower – cored and cut into bite size florets ( or idk up Trader Joe’s already done for you Florets!)
  • 1 tbsp coconut oil
    1 lb italian sausage
    1 med yellow onion – chopped
    3 cloves garlic minced
    1 tbsp fresh thyme
    1 (28 oz) can diced tomatoes
    4 cups kale – chopped
    1/2 cup walnuts ** optional

 

 

Directions

Preheat oven to 350 F. Bring a large ot of water to boil. Add cauli  florets and oil for 2-3 mins. Drain and rinse with cold water. Set Aside

heat coconut oil in a large pot over medium heat. Add sausage and cook, stir to break up large pieces, cook until mostly (80%) cooked

Add onion and cook, stirring occasionally- 3-5 mins

Add garlic and thyme. Saute for 1 min – add tomatoes and bring to rapid simmer. Cook 3-5 mins

Stir in Kale until wilted. Season to taste with Salt and pepper. Remove from heat and stern cauliflower. Transfer the mixture to a large casserole dish (9x 13) top with walnuts (optional)
BAKE for 15 mins.

** I love topping this with shredded pecorino -sheeps cheese.
ENJOY!!

 

Chinese Cabbage Salad

Dressing:

  • 1/4 cup rice vinegar
  • 3 tbsp Apple cider vinegar
  • 3/4 cup EVOO
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 5 tbsp raw honey
  • 1 tsp toasted sesame oil
  • 1 large grapefruit juiced

 

 

SALAD

8 cups shredded cabbage

2 carrots shredded

1/2 red onion chopped

chopped fresh cilantro

Toppings:

Shredded chicken, sliced cold flank steak,  flaked Tuna (wild planet is great) Avocado , sunflower seeds, walnuts, cashews

Posted on   |  Awesome Foods

NEW Cooking Vid! Breakfast Sausage with Fennel + Sweet Potato Cakes

Yessss! It’s time for your a new Cooking with Curran’s cooking video.  Check out the super easy, family friendly, healthy recipes we have in store for you!

 

For great quality meat you can totally trust check out DIESTEL TURKEY

Warm Cabbage with Mushrooms

3 tbsp olive oil
1 tbsp gomasio
5 cloves garlic
1 lb crimini mushrooms ( other varieties are great as well)
1 lb Napa cabbage
Directions
heat coconut oil in a large pan. Add garlic let cook for 2-3 mins.  Add Mushrooms and let saute for 4-6 mins on med heat. Add cabbage and  gomasio cook for 3-4 mins.
(lasts for up to 5 days)

Galen’s Kid Friendly Sweet Potato w/ meat and poblano relish* (relish optional)

Ingredients

2 poblano peppers, halved lengthwise and seeded
2 cups multicolored cherry tomatoes, halved
3/4 cup thinly vertically sliced red onion
5 tablespoons olive oil, divided
2 tablespoons fresh lime juice
1/2 teaspoon pink himalayan salt

3 roasted sweet potatoes cooked
TO COOK :
Preheat oven to 425 – wrap in foil and let cook for 45 mins.

6 ounces cooked meat (sausage or cooked boneless rotisserie chicken breast, shredded and warmed) OR cooked breakfast sausages below!
2 tablespoons chopped fresh cilantro

Directions
Preheat broiler to high.
Place poblano peppers on a foil-lined baking sheet; broil 8 minutes. Wrap in foil; let stand 10 minutes. Peel and coarsely chop. Combine peppers, tomatoes, onion, 2 tablespoons oil, juice, and salt in a bowl.
Reheat sweet potatoes.
Top sweet potatoes with cooked protein and relish!

 

 Savory Breakfast Sausage

3 tbsp olive oil
1 pound ground beef or lamb
1 garlic clove, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried fennel, crushed
1/2 tsp nutmeg
1 1/2 teaspoons pink himalayan salt
1/2 teaspoon freshly ground black pepper
1 large egg white

Directions
Mix together the meat, garlic, marjoram, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly.
TIP! rinse hands in cold water to more easily form patties. With your hands shape each ball of meat into about a 2 inch thick patty.  You can cook them immediately or keep in freezer for up to 3 days and cook each AM
OR – Freeze and defrost later to use.
Heat a skillet over high heat, add oil. Cook sausages on both sides until cooked through – bout 3 mins/ side ( check center for no pink)
Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

Posted on   |  Awesome Foods

What Dr. Brenda Eats

The Recipes that keep this lady on top of her game!

I get to work with some really amazing people. Most of my clients are super busy and travel a lot, so we do e-coaching. One of my virtual coaching clients is Dr. Brenda Salter McNeil.  She and I skype every 2 weeks to create a super specific plan for her to work on. She gets recipes, how to order out, workout plans and some mindset tips to keep her inspired- so she can keep doing it all!

Brenda knows she can plan the work. But real change only happens when she works the plan.

Once she made these recipes, she got all sorts of people wanting to know what she was eating and where she got it!

So I thought I’d share the recipes I gave her. Hopefully they will get you turning heads too:)

But first- here’s a little more about why you should know about this lady:)

Dr. Brenda is literally changing the world daily. She has a strong purpose and mission that she lives daily

” To inspire and equip young Christian leaders to practice reconciliation around the world and to build communities that partner with God to bring relational healing and social wholeness”  -Dr. Brenda  CLICK HERE for her site

She is literally “Igniting a Reconciliation Movement” She does this as a

  • Pastor
  • Professor
  • Speaker
  • Author (working on 3rd book!)
  • Mother and Wife
  • Fierce Woman

 

How cool is that!!

Now, I know that for her to stay awesome and serve the world with her greatness,

I gotta give her great stuff to stay strong with, she has GOT to feed herself the best stuff!

So here’s what I gave her to enjoy last week. Keep in mind this lady is super busy ..all these recipes are quick to set up.

To get more recipes like this check out my You Tube Channel:

Breanne Curran I’ve got some great cooking vids there – “Cooking with Currans” 

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