(continued from part one…)
#6 Marinated Olives and Feta
• 1 cup olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper (optional if you like spicy!)
• 1/4 pound green, black or assorted olives
• 1/4 pound feta cheese
How To Prepare:
• Heat olive oil in a pan on the stove to low heat
• Add spices and allow to infuse for 3 minutes
• Add the olives to the oil and sauté for 1 minute
• Allow the spice infused oil to cool to room temperature
• Cube the feta cheese into small pieces and add to the cooled oil/olive mixture
• Pour into a bowl and serve
• Store in an airtight container in the refrigerator
#7 Egg and Chorizo “Muffins”
• 1 pound ground chorizo
• 8 eggs
• 3 ounces water
• 2 tablespoons coconut oil
• 1/2 cup onion, diced
• 1/4 cup red pepper, diced
• 1/4 cup asparagus
• 1 jalapeño, diced (optional)
• Salt and pepper to taste
How To Prepare:
• Pre-heat oven to 350
• Cook chorizo in a large pan
• “Grease” a muffin tin with coconut oil
• Add veggies to chorizo in pan and sauté
• Wisk eggs and water in a large bowl and pour into muffin tins
• Add chorizo and veggies to muffin tins
• Bake for 15 minutes or until completely cooked
#8 Crispy BBQ Green Beans
• 16 ounces green beans
• 1 tablespoon olive oil or coconut oil
• 3-4 teaspoons of BBQ spice mix
• BBQ SPICE MIX:
• 1 tablespoons smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon coriander
• 1 teaspoon sea salt
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon dried thyme
How To Prepare:
• Pre-heat oven to 400 degrees
• Rinse, trip and blanch the green beans in boiling water for 2-3 minutes
• Drain the beans and set on a paper towel to dry
• Mix together the spices for the BBQ mix
• Toss the green beans in olive oil
• Add 3 teaspoons of BBQ spice mix and toss green beans
• Add additional BBQ spice mix to taste
• Put a wire rack on a cookie sheet and spread green beans evenly
• Bake green beans for 20 minutes and remove any smaller beans that may already be browned. Bake for additional time as needed in five minute increments, frequently checking to avoid burning the beans
• Once beans are baked through, remove from the oven, cool and enjoy!
• Store in an airtight container in the refrigerator
#9 Chocolate Cashew Cookie Bars
• 1 1/2 cups dates
• 1 cup raw unsalted cashews
• 1 teaspoon vanilla
• 8 ounces 70%+ dark chocolate
How To Prepare:
• Place dates in a food processor and blend until smooth
• Add cashews and vanilla and blend leaving small bits of cashew chunks
• Break chocolate into tiny pieces and fold into the mixture
• Add mixture to a baking pan lined with wax paper and distribute evenly
• Refrigerate for at least two hours, then cut into bars
• Store in an airtight container in the refrigerator
#10 Chocolate Avocado Truffles
• 1 ripe avocado
• 8 ounces 70%+ dark chocolate
• 2 tablespoons honey
• 2 tablespoons unsweetened cocoa powder (divided)
How To Prepare:
• Halve the avocado, remove the seed and scoop the flesh into a small bowl
• Mash the avocado until completely smooth
• Melt chocolate in a double boiler
• Add honey, melted chocolate and 1 tablespoon of the cocoa powder to the avocado mixture. Stir together until completely mixed
• Put the avocado mixture in the refrigerator for 25 minutes to one hour, until partially set
• Put remaining tablespoon of cocoa powder onto a piece of parchment paper
• Scoop small dollops of the mix and roll into 1 inch balls
• Roll the balls in the cocoa powder to lightly coat the outside of the ball
• Sprinkle additional cocoa powder over the top, if desired
• Store in the refrigerator up to four days
Looking for more? Here’s part one and recipes 1-5!
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