Menu
  1. Facebook
  2. Instagram
  3. Youtube
  4. Pinterest
  5. TikTok

Category: Recipes

Cocoa Spiced Pecans

Posted on by Nick

Pecans

Ingredients

  • 2½ cups raw pecans
  • 1½ T. unsweetened cocoa powder
  • 2 T. light or reduced-sugar maple syrup
  • 1 T. coconut oil, melted
  • 1 T. brown sugar
  • 1 T. stevia or
  • ½ tsp. cayenne pepper

Instructions

  • Preheat oven to 325 degrees.
  • Combine all ingredients (except pecans and cocoa powder) in a medium saucepan over low heat.
  • Stir until well combined and add pecans to coat.
  • Spread nuts in a single layer onto a cookie sheet lined with parchment paper.
  • Bake for 10 to 15 minutes or until fragrant.
  • Cool on parchment paper.
  • Put cocoa powder in a Ziploc bag and add cooled nuts to bag, and shake until they are lightly coated with cocoa powder.
  • Store in an airtight container or serve right away!

Roasted Potatoes and Brussels Sprouts

Posted on by Nick

Potatoes_Sprouts

Ingredients

  • 1 lb. baby red potatoes, cut into large chunks
  • 1 large sweet onion, cut into thick slices
  • 1 package whole mushrooms
  • 1 lb. Brussels sprouts, cut in half
  • 1 Tbsp. fresh rosemary, chopped
  • ¼ cup walnut halves
  • 2 Tbsp. extra virgin olive oil
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Combine all ingredients, EXCEPT walnuts, in a large bowl and toss so all veggies to get a good coating of olive oil.
  • Place veggies in a single layer on parchment-lined cookie sheets (helps them not stick).
  • You will bake for 35-40 minutes, but when there’s 5 minutes left, toss the walnuts into the veggies mixture and continue roasting until veggies are crispy on the outside but tender when pierced with a toothpick.
  • Serve warm!

Chicken and Butternut Squash Quesadilla

Posted on by Nick

Chicken Squash Quesadilla

Ingredients

  • 2 Joseph’s Lavash, cut in half
  • Coconut or olive oil spray
  • 1 cooked chicken breast, diced
  • 1 cup butternut squash, cooked and diced
  • ½ cup black beans, drained
  • ½ cup canned tomatoes with diced green chilies, drained
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • Salt & pepper to taste
  • 1 cup reduced-fat cheddar or Monterrey Jack cheese, shredded

Instructions

  • In a large bowl, combine ingredients from chicken through salt and pepper.
  • Heat a large pan or griddle, and spray with non-stick coconut or olive oil spray.
  • Heat half of the lavash, add ¼ cup of cheese, the squash/chicken mixture and another ¼ cup of cheese and the other half of the lavash bread on top.
  • Heat for 2 to 3 minutes and flip.
  • Cook an additional 2 to 3 minutes until lavash is toasty brown.
  • Repeat for the other quesadilla.
  • Serve warm!

Notes and Tips

In the produce section, you can sometimes find chopped butternut squash. Just microwave in the bag, and voila!

Need something more? Add a dip! Serve with a side of fresh salsa or guacamole.