Avocado Egg Salad

• 1 med avocado, pitted and peeled
• 2 tbsp mayonnaise
• 1 1/2 tsp lemon juice
• 4 hard-cooked eggs, peeled and chopped
• 1 celery stalk, finely chopped
• 1 tbsp chives, finely chopped
• 1 tsp curry powder (optional)
• Salt and black pepper, to taste

Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery
and chives. Season with salt and pepper.

Serve on toast, a wrap or however you like egg salad

Butternut Squash Cakes

• 1 butternut squash, peeled and roughly chopped
• 1 tbsp Chives
• 1 tbsp onion powder
• ½ c red onion, finely chopped
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• canola oil

Steam the butternut squash until they turn tender

Once tender mash into a fine pulp.

Season the mashed pulp with onion powder, salt and pepper

Add Sage, red onion and chives.

Preheat skillet on medium with coconut oil

Ladle mixture into pancake shapes and cook until brown and crispy on both sides

Serve immediately.

Pork Tinga Quesadillas

• 1 (10 inch) tortilla
• 1/4 c cheddar cheese, shredded
• 1/2 c monterey jack cheese, shredded
• 1/4 c pork tinga, warm
• 1 tsp cilantro, chopped
• 2 tbsp  avocado, mashed
• 1 tbsp salsa verde
• 1 tbsp onion, diced
• 1 tbsp cotija or feta, crumbled
• 1 tsp cilantro, chopped

Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, top with the pork tinga, cilantro and the remaining cheese.

Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Serve topped with the mixture of the avocado salsa verde along with the onion, cotija and cilantro.

Pork Tinga Tacos

• 3 c pork tinga, warm
• 12 small corn tortillas, warmed
• 1 sm onion, diced
• 1/4 c cilantro, chopped
• 1 lg  avocado, diced
• 1/4 c cotija, crumbled

Assemble tacos as desired with any combination of toppings.

Pork Tinga

• 1 tbsp canola oil
• 1 1/2 lb pork butt or shoulder, cut into 1 1/2 inch cubes
• 1 sm onion, quartered
• 1 clove garlic
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• 2 bay leaves
• water
• 1 tbsp oil
• 1/2 lb chorizo, casings removed and crumbled
• 1 onion, diced
• 3 cloves garlic, chopped
• 15 oz diced tomatoes 
• 2 chipotle chilies in adobo, chopped
• 1/2 tsp oregano
• 1/4 tsp dried marjoram
• 1/4 tsp dried thyme
• salt and pepper to taste
• 1 tbsp cider vinegar
• 1/4 c cilantro, chopped

Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.

Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.

Shred the pork, skim the fat from the broth and set both aside.

Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.

Add the onion and cook until tender, about 5-7 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.

Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.

Spicy Chili Korean Noodles

• 2 servings of soba noodles
• 2-3 scallions, chopped

• 2 tbsp of Korean Chili Seasoning
• 2 tbsp soy sauce
• 2 tsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame oil

Add theses additional items in any combination

• cucumber slices
• shredded napa cabbage
• bok choy
• tofu
• chicken
• hard boiled egg

In a pot, cook the noodles according to the package instructions. Add to strainer, and run under cold water. Divide into two serving bowls.


While the noodles are cooking, mix together all the Chili Seasoning, soy sauce, vinegar, honey and sesame oil in a small bowl for the dressing. Taste and adjust if needed.


Add the dressing into the noodles and toss to coat. Top with scallions and serve.

Cheesy Baked Spaghetti Squash & Spinach

• 5 1/2 c cooked spaghetti squash
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1/4 c white onion, minced
• 1/4 c flour
• 2 1/2 c milk
• 8 oz. sharp cheddar cheese, shredded
• 4 c baby spinach
• 1/4 c Parmesan Cheese, grated 
• salt
• pepper

Preheat the oven to 375 degrees.

In a large sauce pan, heat the butter and olive oil on medium heat.  Add the onions and cook for a few minutes.  Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally.  Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency. Make sure the sauce is thicker than a standard bechamel sauce.  Remove from heat and stir in the shredded cheddar cheese. Combine until smooth (i.e. the cheese should melt into the sauce).  Season with salt and pepper.

Add 5 1/2 cups cooked spaghetti squash and spinach and combine.

Transfer everything to a prepared baking dish and sprinkle the top with grated Parmesan Cheese.  Bake for 40-45 minutes until the dish is bubbly and the top is golden. 

Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking. Sprinkle some fresh ground black pepper (optional) and serve immediately.

Southwest Chicken Salad with Avocado Dressing

• 4 c salad mix
• 1 c chicken, cooked and diced
• 1/2 c cherry tomatoes, halved
• 1/2 c shredded cheddar cheese
• 1/2 c sweet corn
• 1/2 c black beans (drained and rinsed)
• 1/4 c southwest tortilla strips

• 1 avocado, ripe
• 1 1/2 tsp lemon juice
• 6oz plain Greek yogurt
• 1/4 tsp tabasco sauce
• 1/3 c olive oil
• 1 tsp crushed garlic
• 3 tsp cilantro
• 3/4 tsp kosher salt

Place salad into four salad bowls.

In a food processor, add avocado, lemon juice and greek yogurt. Process for about 3 minutes until smooth. Add in remaining ingredients and process an additional 3 minutes.  Serve atop salad.

Cabbage Soup

• 2 tsp olive oil
• 1 tsp butter
• 1/4 tsp  ground coriander
• 1/4 tsp  ground fennel
• 1/8 tsp ground cumin
• 1 medium onion, chopped 
• 1 small cabbage or 1/2 large cabbage, sliced 1/4-inch wide green cabbage
• 1 tsp salt 
• 15-oz can whole peeled tomatoes
• 4 c chicken stock
• Freshly ground black pepper

If using whole spices (coriander, fennel, cumin), grind them in a mortar and pestle or in a spice grinder until well ground.

Heat olive oil and butter in a 4-quart, thick bottomed pot on medium heat. Add the chopped onion and stir in the ground spices. Cook until the onions have softened, about 5 minutes.

Add the sliced cabbage to the pot and stir to mix the cabbage with the onions. If you are using unsalted stock, sprinkle the cabbage with 1/2 teaspoon of salt. Add the canned whole tomatoes, with their juices, to the pot. Stir to combine.

Add chicken stock to the pot. Bring to a simmer and taste for salt. Add more salt to taste. Lower the heat and cover the pot. Let simmer for 20 to 25 minutes or until the cabbage is thoroughly cooked.

Sprinkle with freshly ground black pepper to serve.

Peanut Butter Banana Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 c freeze-dried bananas (not chips)
• 1 tbsp peanut butter or peanut butter powder

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, bananas and peanut butter.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Banana Mocha Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 c freeze-dried bananas (not dried chips)
• 2 tsp cocoa powder

Combine wheat germ through the nutmeg  in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, bananas and cocoa.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Peach Macadamia Nut Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried peaches, chopped
• 1 tbsp chopped macadamia nuts

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, peaches and macadamia nuts.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Pineapple Coconut Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried pineapple
• 1 tbsp dried coconut

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, pineapple and coconut.  Stir to combine.
To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Apricot Ginger Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried apricots
• 1 tsp minced crystallized ginger

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, apricots and ginger.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Cranberry Orange Pecan Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried cranberries
• 1 tsp dried orange peel
• 1 tbsp chopped pecans

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, cranberries, orange and pecans.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.

Cherry Almond Oatmeal

• 1/3 c quick oats
• 2 tsp oat bran or wheat germ
• 1 tsp ground flax seed
• 2 tsp powdered milk
• 3 tsp brown sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 2 tbsp dried cherries
• 1 tbsp slivered almonds

Combine wheat germ through the nutmeg in a medium bowl.  Stir to thoroughly combine the sugar and extract.  Add in oats, cherries and almonds.  Stir to combine.

To Serve:

Place oatmeal mix in a bowl and add 1 cup of  water, stir to combine.  Microwave on HIGH for 1-2 minutes until desired consistency is reached.