From www.glutenfreegoddess.com

Serves four

Ingredients:

Extra virgin olive oil, as needed
3-4 split chicken breasts [free-range organic], rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 14-oz. can fire roasted diced tomatoes
2 or more cups organic chicken broth, as needed
A dash or two of Worcestershire sauce, to taste, [optional]

Directions:

1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worcestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4. Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon. Taste test for seasoning adjustments.

From “Get The Sugar Out” by Ann Louise Gittleman
Serves 8-10 people

Ingredients:
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
1 ½ c pumpkin puree
1 cup milk (dairy, soy, rice or almond)
3 eggs, beaten
¼ c honey
1 ½ tbsp molasses
1 tsp natural vanilla extract

Directions:
1. Preheat oven to 450 degrees F. Add seasonings to the pumpkin puree.
2. In a large bowl, mix milk and eggs, then stir in pumpkin mixture, honey, molasses and vanilla.
3. Pour filling into store-bought whole wheat or spelt crust.
4. Bake for 10 minutes, then reduce heat to 350 degrees and bake for 50 minutes longer.
5. Cool on a wire rack before serving.

From www.harbormarine.ca
Serves four

Ingredients:
4 black cod fillets (approx. 4 oz. each)
2 oz organic butter
3 leeks, medium, trimmed and thinly sliced
1 small onion, thinly sliced
7 oz dry white wine (preferably organic)
2 tbsp olive oil
Salt and freshly ground black pepper
Fresh parsley, chopped

Directions:

Preheat the oven to 375°F. Heat the butter in a frying pan and sauté the leeks and onion for about 5 minutes over a medium heat, until softened but not browned. Add the wine and cook until the liquid has almost evaporated.

Drizzle a little olive oil into a roasting pan and add in the leeks and onions. Arrange the fillets of black cod on top and season with a little salt and black pepper. Roast in the oven for 10-12 minutes until the fish is cooked. To make sure that it is done, check that the flesh looks opaque and flakes easily when tested with a fork. Take care that you don’t overcook it, or the fish will become dry.

Serve the fish with the vegetables, garnished with chopped parsley and accompanied by some sautéed sunchokes or parsnips.

You can store Ezekial breads and wraps in the refrigerator or the freezer - they’ll last longest in the freezer. If you store them there, just pull out what you’re going to use a couple minutes before you make your sandwich. They defrost super quickly. Wraps are perfect for healthy “desking and dining”!

Ingredients:

Wraps:
Ezekial sprouted corn tortilla (gluten-free)
Ezekial sprouted whole grain wraps

Possible Fillings:

· Avocado slices, pinto beans, organic cheddar cheese*, salsa

· Free-range, hormone-free turkey, avocado, sprouts, shredded zucchini, dijon mustard

· Tempeh, shredded lettuce, tomatoes, Annie’s Goddess Dressing

· Hummus, tabbouleh, sprouts and cucumbers

· Baked tofu, sautéed spinach or kale and pumpkin seeds

Directions:

1. Put fillings in wrap and fold.

2. Wrap in paper towel or parchment to reduce spillage.

3. Bring to work and refrigerate.

4. Enjoy!

from www.integrativenutrition.com

Ingredients:

2 cups almonds, raw
1 cup pecans
2 cups walnuts, raw
2 cups pumpkin or squash seed, raw
2 cups dried cranberries (unsweetened)
1 tablespoon olive oil (optional)

Directions:

1. In a bowl mix together almonds, pecans, walnuts and seeds. Cover with water and soak overnight.

2. Preheat oven to 300 degrees.

3. Rinse and discard soaking water.

4. Add cranberries and add olive oil. Mix until everything is coated well.

5. Spread the mixture out evenly on baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot.

6. Cool and store in air-tight glass container.

Notes:

* Try any nuts and dried fruits you like
* The nuts and seeds can be soaked for a few hours to help with their digestibility

Smoothies rock! They’re cooling, totally portable, and you can mix and match tons of different ingredients - including raw superfoods - according to your taste.

Ingredients:

1 ripe fresh or frozen banana, peeled and cut into 2-inch chunks
1 cup frozen or fresh blueberries
8 oz plain or vanilla rice or almond milk (more or less to taste)
1-2 tbsp raw nut butter (almond, cashew, coconut)
1 scoop protein powder (whey, hemp or rice)

Ingredient Options

• Add 1 tsp agave nectar, stevia or bee pollen for a sweeter taste
• Add 1-2 tbsps finely ground flax seed for extra fiber and omega-3s
• Add 1 tbsp dried coconut flakes for flavor and healthy lauric acid
• Add 1 tbsp nutritional yeast flakes for additional B vitamins and essential amino acids
• Use coconut water instead of milk (Highly recommended)
• Add 1 tbsp cacao powder
• Add soaked goji berries
• Add ½ tbsp maca, or to taste

Directions:

Combine all of the ingredients in a blender and whirl at top speed for approximately one minute or until smooth. Pour into a glass and enjoy.

Note:

If you are using frozen fruit in place of fresh fruit you may choose to omit the ice. Another option is to omit the banana and add more frozen berries.

From www.wheatgrassforlife.com

Ingredients:

Stalk of celery

4 large spinach leaves

Half cup parsley

2-3 inch round of wheatgrass

1/4 cup water (optional)

Directions:

- Wash greens thoroughly, cut up celery and juice

- Dilute with water if desired