This is actually the start of my Breakfast Skillet (https://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese. I make this often when I want a quick, healthy lunch. If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.
Heat cast iron skillet on stove. Add avocado oil.
Add potatoes and onions to skillet.
Let that cook while you prep the other veggies.
Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Recipe Notes
Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron
Mix butter, brown sugar, egg and molasses together thoroughly.
Stir together remaining ingredients, then stir into butter mixture.
Chill dough.
Using small cookie scoop, roll into balls. Dip top in sugar. Place sugar side up on greased cookie sheet, 3" apart. Sprinkle each cookie with 2-3 drops of water.
Bake at 375 for 10-12 minutes, until set, but not hard.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
A delicious, healthy snack that even the kids will love! This is wonderful as is, or change it up to make it your own. Add dried fruit, chocolate chips in place of the cacao nibs, or raw sunflower seeds or pumpkin seeds. Pistachios taste especially good in this also!
This is the ideal snack if you are following an alkalizing diet!
This granola is perfect for using in my Fruit and Yogurt Parfait: https://www.cherylsrecipes.net/recipe/fruit-yogurt-parfait/
This works great as a cold cereal with milk. It is also wonderful served on oatmeal for a little extra flavor and crunch:
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Combine dry ingredients in a large bowl and set aside.
Combine liquid ingredients in a smaller bowl.
Mix wet and dry ingredients together thoroughly until evenly mixed.
Spread on cookie sheets lined with parchment paper.
Bake for 25 minutes, stirring halfway through.
Remove from oven to cool. Break into clusters when completely cool. Store in an airtight container when cool.
A healthy way to start your day. This is made from whole grain oats. Suggested toppings: brown sugar, cinnamon, chopped nuts, raisins, preserves, strawberries, blueberries, raspberries, dried cranberries or cherries, yogurt, granola, chocolate chips, honey, or syrup
My preference is honey and granola (https://www.cherylsrecipes.net/recipe/easy-homemade-healthy-granola/); my husband likes brown sugar.
Put all ingredients into an uncovered saucepan. Bring to a boil. Reduce heat and cook 3 minutes over medium heat, stirring occasionally. Cover; remove from heat. Let stand 2 minutes or until desired consistency.
Recipe Notes
Each serving (without additional toppings) contains 190 calories, 4 g fat, 0 mg cholesterol, 360 mg sodium, 5 mg potassium, 35 g carbs, 6 g fiber, 1 g sugar, 6 g protein
Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Lots of veggies, topped with cheese and eggs of your choice. This can also be used as a quick, healthy lunch: https://www.cherylsrecipes.net/recipe/stir-fried-veggies/ although I don’t usually use the eggs and cheese when I eat it as a stir fry.
In a skillet over medium-medium high heat, add avocado oil. Add onions and potatoes.
Add sweet pepper.
When potatoes are mostly cooked through, add spinach and tomatoes to skillet and cook to wilt spinach leaves. Season with salt and pepper as desired. Put into serving bowl and top with cheese and eggs.
Recipe Notes
Each serving contains 487 calories, 29 g fat, 386 mg cholesterol, 298 mg sodium, 1147 mg potassium, 36 g carbs, 7 g fiber, 13 g sugar, 22 g protein, 143% vitamin A, 121% vitamin C, and 29% iron
Thick and creamy, uses up your leftover baked potatoes. Or make extra potatoes for this soup!
To make this gluten free, just substitute 1/3 cup cornstarch or potato starch mixed with some of the milk in place of the flour. Bring the rest of the milk to a boil, then slowly add the cornstarch mixture and stir to thicken. Or sorghum flour works great for soups and sauces.
In a soup kettle or Dutch oven, melt butter. Cook onions and celery for a few minutes. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted. Or sprinkle cheese and bacon on top as a garnish.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
This is chock full of nutrition! Lots of yummy vegetables wrapped in eggs, and topped with salsa, cheese and cilantro! It’s a great way to start your day! Of course, as always, you can swap out any ingredients you like, or leave out things you don’t like.
Heat small cast iron skillet over medium-medium high heat. Add 1/2 T. avocado oil. Saute onions and spinach until spinach is starting to wilt, stirring often. Add peppers and tomatoes. Cook for a few minutes. Stir until peppers and tomatoes are cooked as desired. Remove items from pan to a bowl.
Reduce heat to medium. Beat eggs with cream. Add salt and pepper to taste. Add another 1/2 T. avocado oil to hot skillet. Add eggs to skillet. As eggs begin to set up around the edges, tilt the pan and lift that portion of the egg with spatula, so that the uncooked egg runs down underneath the cooked egg. Continue moving around the skillet in this way until egg is done.
Add veggies to one side of the omelette.
Tilt skillet and guide gently onto a serving plate. Top with salsa, shredded cheese and cilantro, or your choice of toppings.
My husband and I both loved this fish! It was so good that we were wishing that I had made more than one filet for each of us. Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter. Delicious!
If you prefer, you can use flounder or tilapia instead of cod.
Heat a large cast iron skillet over medium-medium high heat.
Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
Add 2 T. butter to skillet.
Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
Meanwhile, mix together the ingredients for the Cilantro Lime Butter.
Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes
Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein
Thick, hearty and flavorful. You can substitute other kinds of seafood and make it into a seafood chowder if you prefer. I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.
Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
