Creamy Cauliflower Bisque with Chive Oil

Serves 4

2 Tbs. coconut oil, divided
2 small leeks, thinly sliced (white and pale green parts only)
1 small celery stalk
1 large head cauliflower, cored and chopped (4–5 cups)
3–4 cups vegetable broth
1 cup unsweetened almond milk
1/2 cup almond or cashew butter
1/2 cup slivered almonds
1 large bunch fresh chives, divided
1/2 cup olive oil

Heat 1 Tbs. coconut oil in large, heavy saucepan over medium heat. Add leeks and celery, and cook 4–5
minutes until softened. Add cauliflower and 3 cups broth, cover, and cook until cauliflower is soft, 15–20 minutes. Add almond milk and cashew butter, and warm through, about 3 minutes.

While soup is cooking, toast almonds in small pan, and set aside.

Finely chop 2 Tbs. chives, and set aside. Hold remaining chives under hot water to soften and lightly blanch, about 30 seconds. In food processor, combine softened chives with olive oil, and purée until smooth. Strain through fine mesh sieve, and discard solids.

When soup is finished cooking, purée in batches in food processor or blender until creamy and very smooth, adding more stock if needed. Season with salt and white pepper.

To serve, divide soup among four bowls. Drizzle chive oil over each bowl, and sprinkle with almonds and chopped chives. Serve hot.

per serving: 427 cal; 12g pro; 34g total fat (10g sat fat); 24g carb; 4mg chol; 816mg sod; 6g fiber; 5g sugars
via betternutrition.com

Spinach, Avocado, and Ruby Grapefruit Salad with Blackberry Vinaigrette

Serves 4

2 small ruby grapefruits
2 Tbs. blackberry fruit spread or preserves
1/4 cup unrefined avocado oil
8 cups loosely packed baby spinach leaves*
1/2 cup blackberries
1 small avocado, peeled and cubed
1/3 cup toasted macadamia nuts

Peel grapefruits with sharp knife, completely removing white pith. Cut between membranes to release grapefruit segments, holding over medium bowl to catch juice. Set grapefruit sections aside. Squeeze membranes over bowl to extract remaining juice. Discard membranes.

Whisk jam into grapefruit juice until well blended. Slowly drizzle in avocado oil, and whisk until creamy and smooth. Season with salt and pepper.

In medium bowl, combine spinach, grapefruit sections, blackberries, and avocado cubes. Drizzle with dressing, and toss gently to mix. Sprinkle with macadamia nuts, and serve.

per serving: 363 cal; 4g pro; 27g total fat (4g sat fat); 30g carb; 0mg chol; 80mg sod; 8g fiber; 14g sugars
via betternutrition.com

Asparagus Bundles with Lemon-Thyme Vinaigrette

Serves 4

1 small bunch green onions, divided
1 small lemon
1/4 cup extra virgin olive oil
1 Tbs. minced fresh thyme leaves
1 lb. slender asparagus stalks, tough ends removed

Cut green tops from green onions, and set tops aside. Finely mince one scallion bulb. Reserve remaining
bulbs to use in another recipe.

Grate 1 tsp. zest from outside of lemon, and place in small jar with tight-fitting lid. Juice lemon, and add lemon juice to jar. Add minced green onion, olive oil, and thyme, and shake until well blended and emulsified. Season with salt and pepper.

Arrange asparagus spears in vegetable steamer, and steam over boiling water 2–3 minutes, until bright green and crisp-tender. Add green onion tops to steamer on top of asparagus. Return lid to steamer, and let green onion tops wilt briefly, about 30 seconds.

Remove vegetables from steamer, cool until just easy to handle, and divide asparagus into four bundles. Tie one or two pieces of green onion around center of each bundle.

To serve, arrange bundles on platter or individual plates. Drizzle vinaigrette over each bundle, and serve with additional dressing on the side.

per serving: 147 cal; 2g pro; 14g total fat (2g sat fat); 5g carb; 0mg chol; 11mg sod; 2g fiber; 1g sugars
via betternutrition.com

Salmon en Papillote with Arugula Pesto

Serves 4

4 large squares parchment paper

1/2 cup olive oil
1 ½ cup packed arugula leaves
1/2 cup fresh basil leaves
2 small garlic cloves, minced
2 lbs. wild Alaskan salmon, cut into 4 equal pieces

Preheat oven to 375°F. Fold one parchment square in half, and draw half heart shape on paper. Cut and unfold to make heart-shaped piece of parchment. Repeat with remaining parchment pieces.

Combine olive oil, arugula, basil, and garlic in food processor, and process into thick paste, adding water to thin if needed, 1 Tbs. at a time. Season with salt and pepper.

Wash salmon, and pat dry. Place one parchment heart on flat surface. Arrange one piece of fish on one half of parchment. Spread pesto evenly over fish. Fold parchment over fish. Starting at pointed end of parchment, crimp edges together, making 1/4-inch folds around fish to create a half-moon. Place on baking sheet, and repeat with remaining parchment, fish, and pesto.

Bake 10–15 minutes, depending on thickness, until fish flakes easily with a fork. Transfer packets to individual serving plates, and slit parchment open just before serving.

per serving: 574 cal; 49g pro; 41g total fat (7g sat fat); 1g carb; 102mg chol; 107mg sod; <1g fiber; <1g sugars

via betternutrition.com

Chia Ice Pops

Serves 4—6

Nutritious and refreshing, these ice pops get their natural sweetness from fruit.

Chia Gel

Makes 20 1-Tbs. Servings

 Use chia gel to thicken sauces, soups, dips, dressings, and other recipes without altering their taste

Grain-Free Morning Glory Muffins

Makes 6 Muffins

A great combination of fruit, vegetable, nut, and coconut ingredients, this muffin is a healthy, fiber-rich addition to any breakfast or brunch.

Misti's Fabulous Cookies

1/2 c. coconut oil
1/2 c. butter
1/2 c. peanut butter
2 c. sucanat
2 tsp. vanilla
3 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
3 c. sprouted spelt flour
1/2 c. coconut flour
1/2 c. flax meal
1 c. chocolate chips
3/4 c. coconut
1 c. walnuts

Cream together butter, coconut oil, and peanut butter with sucanat. Add vanilla and eggs. Mix flours, salt, baking soda and baking powder. Blend with creamed mixture. Add chocolate chips, coconut and nuts. Shape dough into balls. Place balls on an ungreased cookie sheet. Bake at 350º for 12-16 minutes, or until slightly brown on edges.

Enjoy!

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Extaordinary Health Monster Muffins

Fiber is important for healthy digestion. The following recipe is perfect for getting some of that essential nutrient. All credit goes to the Extraordinary Health Magazine for this  Fiber-licous Recipe.

Makes about 12-18 large muffins