Tomato Mango Salsa - Food Renegade

Ingredients

• 1 cup chopped tomatoes
• 1/2 cup chopped mango
• 2 tablespoons chopped fresh cilantro
• 1 green onion, diced
• 1 tablespoon honey (where to buy honey)
• 2 tablespoons fresh lime juice
• 3 tablespoons plain yogurt (where to buy yogurt starter cultures)

Instructions
1) Mix the tomatoes, mango, cilantro, and green onion by hand in a bowl.
2) In a separate small mixing bowl, combine the honey, lime juice, and yogurt until smooth.
3) Toss the tomato-mango mixture with the yogurt dressing to create your tomato mango salsa. Refrigerate until ready to serve. ENJOY!

Jalepeño Popper Dip - Food Renegade

Ingredients

• 1 lb of homemade, full-fat cottage cheese
• 1 C. of mayonnaise (where to buy mayo made with healthy oils)
• 8 slices of cooked uncured bacon from foraged hogs, diced (where to find bacon from foraged hogs)
• 5 jalepeño peppers, diced
• 1/2 tsp. cumin (where to buy organic, non-irradiated spices)
• 1 1/2 C. cheddar cheese, shredded (where to buy cheese from grass-fed cows)
• 1/2 C. coconut flour (where to buy coconut flour)
• 1/2 C. almond flour (where to buy almond flour)
• 1 C. Parmesan cheese, shredded
• 6 tbsp. butter from grass-fed cows, melted (where to buy pastured butter)
• 1/4 C. cilantro, cut

Instructions
Preheat oven to 375F degrees.
Combine the cottage cheese, mayonnaise, bacon, jalapeños, cumin and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish or 9×13 baking dish.
Combine the coconut flour, almond flour, Parmesan cheese and melted butter in a bowl, stirring until the mixture is evenly moist. Sprinkle over the top of the baking dish.
Bake in the preheated oven for 25 minutes,  or until the top is golden brown. Let rest for a few minutes, then sprinkle the top with fresh cilantro. Serve your jalepeño popper dip with homemade corn tortilla chips, Grain-Free Garlic Rosemary Crackers, or sliced vegetables (we like jicama).

Tomato Basil Soup Recipe - Food Renegade

Ingredients

• 2 tbsp butter or ghee
• 1 onion, diced
• 8 cups chopped fresh tomatoes (or 2 pint-sized cans of diced tomatoes, drained)
• 1 quart chicken broth
• salt, to taste
• 2 tbsp. balsamic vinegar
• 1/2 tsp. honey
• 1/4 cup fresh chopped basil (about 15-20 leaves)
• 2 cups heavy cream 

Instructions
1) Melt butter in a 2-3 quart saucepan over medium heat. Add onions and cook until onions turn translucent. Add tomatoes and broth, cover, raise heat, and bring to a boil.
2) When boiling, reduce heat to medium, uncover, and add salt, balsamic vinegar, and honey. Stir. Lightly boil for 15-20 minutes.
3) Just before serving, remove from heat and add basil and cream. Blend soup with an immersion blender (or by transferring to a regular blender).

Red Velvet Whoopies Pies - Health Bent

Yield: About 24 cookies or 12 cookie sandwiches

Ingredients

For the Cookies

• 2 c almond flour*
• 1/4 c cocoa powder
• 1/2 c full fat, canned coconut milk
• 2 eggs
• 1/4 c sugar
• 1 T vanilla extract
• 1 1/2 t baking soda
• 1/2 t baking powder
• red food coloring (You choose what you want to use. Beet juice is the hippie way, otherwise just use liquid or gel, until you like the color you see.)

For the Filling

• 3/4 c palm shortening**
• 3 T coconut oil
• 1 t vanilla extract
• 3 T powdered sugar, or any liquid sweetener***

Method

Set your oven to 350ºF. Whisk together all the cookie ingredients. Use a cookie scoop to dollop the batter in uniform sizes (important for the art of sandwich cookie making), onto a parchment or silicone lined baking sheet. Depending on the size of your cookie/baking sheet, this took two batches. Bake for about 15 minutes.
For the filling
Beat all ingredients together in a mixer. It may appear crumbly at first, but give it some time and eventually the shortening will start to get fluffy like butter. This should take about 3-5 minutes.
Once the cookies are 100% cool (Do not rush this, unless you enjoy wasting things.), use a small off-set spatula, or a spoon, to scoop some filling onto one of the cookies. Spread the filling around the surface of the cookie, top with another cookie and immediately put it into your mouth.
The filling does get hard in the refrigerator, so it’d be best to fill the cookies right before you plan to eat/serve. You could, of course heat the refrigerated cookie sandwiches in the microwave for a few seconds to soften everything up a bit

Gingerbread Pear Upside Down Cake - Health Bent

Ingredients

• ½ c butter or non-hydrogenated palm shortening, softened
• ¼ c palm or coconut sugar
• ½ c coconut flour
• 5 eggs
• ¼ c molasses
• 1 t baking soda
• 1 t powdered ginger
• 1 t ground allspice
• ¼ t  salt
• 2 ripe pears
• ½ lemon, juiced
• 1 T coconut sugar
• 1 t cinnamon

Instructions

Preheat your oven to 350ºF.
In a mixer, using the paddle attachment, cream together the butter and sugar.
Add in eggs one at a time, scraping down the bowl between each addition, and then add the molasses.
Add in all dry ingredients/spices.
Cut the pears in half and core out with melon baller. Remove the stems and butts, and cut each half into 4 wedges. In a mixing bowl toss the pears with lemon, sugar and cinnamon.
Place the pear wedges in a starburst pattern around the bottom of your greased 9 inch pan. Pour in the batter and pat down with fingers to fill in all the holes and distribute evenly.
Bake for 20 minutes or until a toothpick inserted in the center, comes out clean.
To serve, wait until the cake has completely cooled. Run a knife all the way around the edge of the pan. Place a plate over the top of the pan, and holding the plate with your fingers and the cake pan with your thumbs, flip the cake pan over, and remove gently. The cake will now be right side up and ready for eatin’.

Sweet Potato Post Workout Shake - Health Bent

Ingredients

• Sweet potato mash* from this recipe
• 2 1/2 c carton vanilla coconut milk
• 1 scoop vanilla egg white protein powder
• 1 t vanilla extract

Instructions

In a blender add all ingredients. Blend until smooth. Add more coconut milk if the mixture isn’t coming together.
*Preheat your oven to 425°F. Cut 3 sweet potatoes in half lengthwise. Roast in the oven until the skins have slightly charred and the insides are soft, about 30 minutes. Scoop out the insides and use for the shake. Reserve the skins for our Chili Cheese Dogs.

Grain-Free Biscuits With Bacon, Egg, & Cheese

Food Renigade

Yield: 4 breakfast sandwiches

Ingredients

• 1 cup almond flour
• 4 egg whites
• 1/3 cup grass-fed butter
• 1 t baking powder
• 1/2 t salt
• 4 pieces of speck, prosciutto, pancetta, bacon or sausage patties, crisped up*
• 4 eggs, fried
• 4 slices raw, grass-fed sharp cheddar cheese
• 4 T of your favorite jam (grape & strawberry work great)

Instructions
For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.

Paleo Pizza Bites - Health Bent

Ingredients

• 5-7 oz. (about 20-30 pieces) Applegate Farms pepperoni (or other large, preservative-free pepperoni)*
• pizza sauce
• grated cheese, optional

For Supreme

• black olives
• bell peppers
• mushrooms
• green onions (preferred over red or yellow simply b/c they don’t need a lot of time to cook)

For Hawaiian

• deli ham
• fresh pineapple

Instruction

Get your oven to 400ºF. Lay the slices of pepperoni on a baking sheet and put them in the oven, on the middle rack, to get them crispy–about 8 minutes, flipping them over once. Start prepping your toppings while the peps are in the oven.
The pre-bake step of the pepperoni is super important if you want a crispy pepperoni “crust”. Once you top the pepperonis they just don’t crisp up much…
Once they come out of the oven, place a spoonful of pizza sauce on each pepperoni slice and top with your ingredients.
Place the baking sheet back in the oven and let the toppings get warm and melty, anywhere from 5-10 minutes.
HB NOTE: All the toppings should be sliced, chopped, and/or diced super, super small/thin. Since you’re making little petite pizzas and they’re only getting a few minutes of oven time, you want make sure they get enough heat to get them cooked through. You can get an idea of size from the pics.
*I’ve been seeing the pepperoni in new packaging. The old pack was 7 oz. and it now comes in 5 oz. packs. Just an FYI.

Crispy Shiitake Mushroom Chips

Ingredients:

• shiitake mushrooms
• salt

Instructions

Preheat your oven to 300ºF.
Line a baking sheet with a silicone liner, silpat or parchment paper.
Remove the stems from the mushrooms (and save them for the next time you make stock).
Lay the mushrooms, top side down, gill side up, on the lined baking sheet and sprinkle them with some salt.
Place in the oven and let them roast until they’ve become thin and crispy, about 20 minutes.
You’ll want to consume these pretty soon after you pull them out of the oven. The longer they’re exposed to air, the softer they’ll get. You can always re-crisp them in the oven, but if they get too brown, they’ll taste slightly burned.

Cedar Plank Salmon with a Squash Shred Medley

Ingredients:

·    1.5 – 2 lbs. salmon fillet, 3/4″ uniform thickness

·    2-3 garlic cloves, thinly sliced

·    2 lemons, one sliced thinly, one cut into wedges

·    Fresh rosemary sprigs

·    Freshly ground garlic sea salt

·    Freshly ground pepper medley

·    2 small-medium zucchini, grated or chopped into shreds

·    1 small-medium yellow crook-neck squash, shredded

·    2 tsp. coconut oil

·    2 cloves garlic, minced

·    1 small-medium purple onion, matchstick sliced

·    1 medium red bell pepper, matchstick sliced

·    1 tsp. thyme

·    1 tsp. basil

·    1/2 tsp. freshly ground pepper medley

·    pinch or two of sea salt

Directions:

·    20-30 minutes prior to grilling time, prepare the cedar plank by cutting the length to match the length of your salmon fillet.  This may or may not be necessary depending on the size of your fillet.  The key is to cover as much of the plank with fish as possible, otherwise your neighbors might call the fire department! Submerge the plank in water to soak for at least 30 minutes. N

·    Preheat your grill.  Remove the plank from its soak and place the fillet on the plank.  Sprinkle the fillet with spices and decorate with the rosemary sprigs and garlic slices, finishing with the lemon slices. Reduce your grill to cooking temp (400-425 deg) med-high and place the planked fish in the middle of your grill rack.

·    Close the cover on the grill and let it cook for 15-20 minutes before you check it.  Yes, it is supposed to smoke. (And if you’ve soaked and trimmed the plank, it should not catch on fire.)  In the meantime, get to work on those veggies!

·    Heat the coconut oil at med-high heat in a large skillet.

·    Put the squash shreds in a strainer after you grate them and squeeze out as much moisture as you can before cooking.

·    Add the garlic, onion and red pepper to the heated skillet and saute until soft. Add the squash shreds and spices and stir and cook at med-high heat until the liquid cooks off to your liking – about 15-20 minutes.

·    After about 20 minutes, check the salmon.  When it’s done, it should be opaque in the middle of the thickest part of the fish.  Use a spatula to remove the meat from the skin (which is now fused to the cedar plank) and plate it with the lemon wedges and the squash shred medley.