Cooking for Prosperity
Families That Eat Together, Stay Together
Simplistic Dining by Substituting Anti-Inflammatory Ingredients Within the Same Recipes
Breakfast
Breakfast of Champions
Kale or Spinach:
Boil water
Remove kale leaves from kale stalk by gripping kale at bottom lightly and pushing away, ripping off the kale leaves into strainer
Put kale in boiling water, push kale down using spatula
Allow to sit for 1-2 minutes in boiling water
Strain kale, dice, put kale on bottom of salad bowl
Add extra virgin olive oil/avocado oil and red wine/white wine/apple cider vinegar onto kale
In a separate pan:
Melt butter on pan without simmering
Add 3-4 pasture raised eggs
*Option to add pico de gallo or diced tomatoes
Slow cook eggs on low heat
*Option to add avocado slices to kale
*Option to add crumbled goat cheese to kale
*Option to add 1-2 scoops of hemp seeds
Lay cooked eggs on top of kale
Pancakes
Ingredients:
2 Cups Amaranth flour
1 TSP Cream of Tartar
1 TSP Baking soda
1/4 TSP Sea Salt
1 1/2 Cups A2 Milk
Option: Smoothie - milk, berries, banana
3 TBS Melted Butter
2 Eggs
1 TSP Vanilla Extract
1/2 TSP Cinnamon
Pour mixed batter onto non-stick pan based with butter
Cook for 3-4 minutes on medium heat until bottom is browned
Flip the pancakes, heat for another 3 minutes until browned
Pancakes on a plate, add butter and maple syrup &/or honey
Crepes
Ingredients:
2 Cups Tapioca Flour
1/4 TSP Sea Salt
1 1/2 Cups A2 Milk
3 TBS Melted Butter
2 Eggs
1 TSP Vanilla Extract
1/2 TSP Cinnamon
Pour one serving of mixed batter into non-stick pan
Cook for 3-4 minutes on medium heat until bottom is browned
Flip the crepe, heat for another 3 minutes until browned
Lay crepe flat on a plate, add chopped bananas and chocolate morsels
Roll the crepe and cut in half
Add maple syrup on top
Granola Pastries
Ingredients
2 TBS Amaranth (or Almond) Flour
1/3 Cup Water
1 1/4 Cup Pistachios (or Pecans)
1 Cup Steel Cut Oats
3 TBS Coconut (or Date) sugar
1 TSP Lemon Zest
1 TSP Pure Vanilla Extract
1 TSP Kosher Salt
3/4 TSP Ground Cardamon
For Jam Filling
1/3 Cup Raspberry Jam (or Raspberry Reduction) (no added sugar)
1 TBS Coconut Flakes
Directions
Preheat oven 375°F; Line baking sheet with parchment paper
Mix amaranth meal and water in small bowl, let sit for 5 minutes to thicken
Chop pistachios in food processor until finely ground with just some small chunks remaining
Add steel cut oats, coconut sugar, lemon zest, vanilla, salt, and cardamom to the food processor and process until finely ground
Add amaranth mixture and pulse until dough thickens
Dive dough into heaping TBS-size balls, roll them, place on prepared baking sheet. Flatten each ball into a 3/4"-thick-disk
Using your thumb, press a divot into the center of each disk
Stir the jam and coconut flakes together, set aside in small bowl
Bake until granola disks are golden brown around the edges, 14-18 minutes rotating the baking sheet halfway through
Add the jam and coconut flakes during the rotation period (7-9 minutes in baking)
Allow granola to be cooled to room temperature before eating
Snacks
Holy Guacamole
Wash outside of avocado with soap and water, clean the skin
Cut in half, remove pit, scrape out avocado into large bowl
Use Potato masher to smash avocados into a gooey paste
Add 4oz of Lime Juice, or 2 freshly squeezed Limes
Diced vegetables
Remove seeds, wash skin, diced Tomatoes
Remove seeds, wash skin, diced Green Jalapeños
Onions
Cilantro
Add Cayenne Pepper Spice
Add Ground Cumin Spice
Add light Sea Salt
Rainbow Seekers are the Perfect Chip to Dip!
Cucumber Salad
Ingredients:
6 Cucumbers
1 Onion (Purple or Yellow)
A2 Sour Cream
Black Pepper
Dill weed herb
White wine/Apple cider vinegar
Table salt
Directions:
Slice cucumbers, dice into 4 equal parts, rinse, strain
Dice onions, rinse, strain
Add cucumbers and onions to large bowl, add table salt and mix
Set in refrigerator for 15 minutes. Stir. Let sit in refrigerator for additional 15 minutes.
The salt should cause the cucumbers and onions to sweat out water
Strain bowl. Put cucumbers and onions back into bowl and fill with water to rinse, strain again. Repeat x2.
Use lettuce strainer spinner to remove excess water.
Add cucumbers and onions into large mixing bowl along with:
1/2 Pint A2 Sour Cream
1 Large Spoon full of white wine vinegar
Dill weed herb and Black pepper
Mix, chill, and serve.
Kefir Cheese
It is best to watch a tutorial on youtube. Essentially, fill a large cup up with pasteurized milk (not ultra-past.) and stir kefir grains. Encapsulate with a coffee paper and rubber band at room temperature for 24 hours, this allows the kefir cultures to feed on the milk. Strain out kefir from thick milk onto a wash cloth in a large bowl. Tie the remaining thick paste up to either a rubber stirring spatula or a large spoon that suspends over bowl. Allow to sit out for 20 hours to strain out the whey in the kefir. After cheese thickens, put into a bowl, add spices and herbs. Whalla!
Click on the picture to order Kefir grains.
The Crowned Empress
A Celebratory "Cake" to share with your Co-Workers!
Watermelon
Grapes
Strawberries
Blueberries
Pineapples
Toothpicks
Britney Spears Charcuterie Board
The classic charcuterie board has a new look and flavor!
Stuffed Bamboo Shoots
Boil Bamboo Shoots until soft, strain, cut in half
In separate pan, cook Chicken
when chicken is fully cooked, Add Hot Sauce
Add Goat Cheese to half shoots
Add Chicken on top of Goat Cheese
Add Cilantro Lime Avocado Oil Dressing
Bake at 325°F for 20 minutes
Classic Egg Drop Soup
2 Cups Chicken Broth
3 Eggs
2 TBS Amaranth Flour
1/2 TSP Ground White Pepper
2 TSP Chives
2 TSP Parsley
Dinner
Chef Salad
A fine dining delicacy.
Romaine lettuce
Red cabbage
Tomatoes
Goat cheese
Kalamata olives
Hemp seeds
Option for dill pickle
Add 1 Meat
Ground turkey
Ground bison
Diced grilled chicken
Salad Dressing
200mL White Distilled Vinegar
300mL Extra Virgin Olive or Avocado Oil
Oregano
Basil
Garlic Powder
Black Pepper
Click on picture for link to container
Cristo Niño Signature Avocados
Cook in a separate pan:
Ground Bison w/ Grass-fed Butter
Cut avocado in half, remove pit
Scoop out about a TBS worth of avocado, make the pit larger
Add Crumbled Goat Cheese to bottom of carved out avocado
Add cooked ground bison
Diced/minced vegetables:
Onions
Tomatoes (remove seeds)
Green Jalapeños (remove seeds)
Cilantro
Slight amount of lime juice
Bake for 20 minutes at 350°F
*Option to add Tomatillo Pepper sauce
Leo the Lion Tomatillo Pepper Sauce
Peel outer, dried layer of 5 tomatillo's
- Boil tomatillos for 3-5 minutes
Cut seeds out of 5 dried chiles
Guajillo - mild
Add tomatillos and chiles to blender
Add spices
1/8 TSP Garlic powder
1/8 TSP Salt
1/8 TSP Black pepper
Blend for 1 minute on chopped setting
Put on signature avocados and more!
Fineapple Fajitas
In a cast iron skillet, base with Avocado Oil
Dice in ready to eat bites:
Pasture Raised Chicken Breasts
Red, Orange, and Yellow Peppers
Banana Peppers/Jalapeño peppers
Pineapple
Portobello Mushrooms
Yellow Onions
Seedless Tomato Skins
Cook until slightly charred
Seasoning:
Minced Garlic
Cayenne Pepper
Shrimp Étouffée with Germinated Mung Bean
Minced Vegetables prior to cooking
1 Green Pepper
2 Celery Stalks
6 Green Onions
1 Sweet Onion
4 TBS Garlic
Large Pan, Medium Heat
4 Sticks Salted Butter, allow to completely melt.
1 Cup Amaranth Flour
*Continually stir pan the entire duration of cooking.
Allow butter/flour mixture to become viscous by evaporating most of the water.
Lower Heat, take a step back, and be careful
Add 1/4 32 Ounces Container of Chicken Broth (8 Ounces), it might spray
Add Minced Vegetables
1.5 TSP Cayenne Pepper
1 TSP Black Pepper
Cook on Medium Heat continually stirring for 5 minutes. Vegetables to become somewhat fried
Add remainder of chicken broth (24 Ounces)
Maintain Heat, stir for 8 minutes
Microwave germinated mung beans in a bowl, placed in center. Surround mung beans with shrimp/lobster
Pour Étouffée on top of mung beans and shrimp with serving spoon.
1 TBS Parsley to your liking
Brussels Sprouts
Pick out the largest Brussels Sprouts at the local farmers market
Wash and Remove any layers of browned or blackened leaves
Cut in Half
In a separtate bowl, add Extra Virgin Olive Oil, Black Pepper
*option to add other spices
Individually dunk flat side of Brussels Sprout in mixture
Place individually side by side on flat baking pan (fill entire pan)
*This may take longer, but it's worth the effort
Bake at 345°F for 44 minutes
Dip baked Brussels Sprouts in Yellow Mustard.
Tastes just like what I remember french fries to taste like!
Stuffed Red Peppers
Large Red Peppers
Blanched (3 minutes boil, 3 minutes in ice water)
2 lbs Grass Fed Ground Beef, Turkey, Bison
3/4 Cauliflower, diced like rice
Salt & Pepper
Italian Seasoning
Garlic Powder
Marinara - goes on top and side for dipping
Bake at 350°F for 1 hour
Stuffed Bamboo Shoots
Boil Bamboo Shoots until soft, strain, cut in half
In separate pan, cook Chicken
when chicken is fully cooked, Add Hot Sauce
Add Goat Cheese to half shoots
Add Chicken on top of Goat Cheese
Add Cilantro Lime Avocado Oil Dressing
Bake at 325°F for 20 minutes
Roasted Carrots with Whipped Thai Chili
Roasted Carrots
Heat oven at 400°F
Cut carrots in half lengthwise
Arrange carrots in single layer on sheet pan and toss in olive oil
Season with sea salt and pepper
Roast carrots until tender for 25 minutes
Thai Chili Butter
Melt 6 TBS Butter
Add 1 TSP crushed red pepper and 1/2 TSP paprika and lower heat to medium-low
Simmer for 1-minute
Remove froth at top
Slightly melt 1 Cup soft goat cheese, whip until creamy
Add 1 TBS maple syrup and mixed butter, stir and serve
Trixity Thai Red Curry
Ingredients
2 White Onions, large
10 Garlic Cloves-minced
3 Ginger Root
Thai Red Curry Paste
Red bell pepper, red chilies, garlic, ginger, green onion or shallot.
Spices: turmeric, coriander, cumin, sea salt, and black peppercorn.
Lime and lemon for acidity
6 Carrots cut into chips
3 Green Onions
1 1/2 Yellow/Orange bell peppers
2 TSP Coriander, Salt, Black Pepper each
1 TBS Red Crush Pepper, Basil, Cilantro each
2 TBS Olive Oil or Coconut Oil
2 Cups Kale
2 TBS Coconut Sugar
1 Can Coconut Milk and Coconut Cream
3 TBS Distilled Vinegar-Apple
2 TBS Fresh Lime Juice
4 chicken breasts
1 Head of Cauliflower
Serves 4 - Directions: (1) In a large skillet, add olive oil. Once hot, (2) add onion and saute for 5 minutes. (3) Add ginger and garlic, cook until fragrant. (4) Add bell peppers and carrots and cook for 5 minutes. (5) Add red curry paste until saute. (6) Add 1/2 can coconut cream and 1/2 can coconut milk. (7) Add kale and coconut sugar, stir for 10 minutes. (8) Add apple cider vinegar, pinch of salt, chopped cilantro, and garnish.
(9) Add chopped cooked chicken and cauliflower to simmer.
San Marzano's Saint Pasta
Noodles
3 1/2 Cups Amaranth flour
5 Eggs
1/4 Stick Butter
Do not add salt
Mix in mixing bowl. Knead until comes together in ball, add small amounts of water (TSP at a time)
(a) Can use noodle-maker to flatten and cut
On counter, wet your hands and press down evenly to smooth out dough. The dough shouldn't stick to roller if done properly
Using a multi-roller cutter or knife, slice into thin noodle pieces
Bring water to boil in large pot, add olive oil
Using two spatulas, pry cut pasta noodle dough from counter and sit pasta horizontally in pan
Boil for 7 minutes for al dente pasta
Strain water
Add tomato sauce/graded cheese on top
Tomato Sauce
1 Can San Marzano tomatoes
1 LB Ground Lamb
Spice with minced onions, garlic, and herbs.
Broil ground beef in separate pan with butter to medium rare
(a) Option to grill chopped onions, allowing to brown
Strain the beef from broth
Broil cooked beef and San Marzano tomatoes together for 10 minutes in medium heat, allow to simmer until ready to serve.
Flatbread Pizza
By substituting a wheat crust with an alternative, like almond flour or cauliflower, we have successfully created a healthy pizza. Bake 400°F for 12 minutes.
Base the crust with pizza tomato sauce, with no added sugars and extra virgin olive oil. Load it up with shredded chicken, red peppers, onions, (or any other vegetable, pineapple even) topped with shredded goat or A2 cheese.
Click on the picture to be routed to the flatbread crust by Cappello's.
Shrimp Parmigiana
Boil water with Olive Oil, Add Fresh or Frozen Shrimp
In a separate pan, Melt Butter, add Lime Juice
After Boiling Shrimp for at least 8 Minutes, Strain, Add Shrimp to Hot Pan of Butter & Lime Juice
Grill, don't allow all the Butter to burn
Add Black Pepper, Add Cheese, Allow Cheese to Melt
Before Cheese Crisps too much, Add Tomato Sauce and allow to Simmer
Enjoy with Freshly Baked Peppers or Other Vegetables!
"Breaded" Chicken Parmigiana
Preheat Oven to 400°F
On wax paper, layer out Chickpea Besan Flour
Add 2-3 Eggs to small bowl, whisk eggs
Drench Chicken Breast in whisked eggs, remove and place on top of Chickpea Flour. Cover entire chicken with flour and place in Glass Cooking Tray
Cook Chicken for 25 minutes in Oven
After 25 minutes, Remove pan from oven and begin heating Separate Stove top pan with Avocado Oil at High Heat
Add Chicken onto Pan and Cook until Besan is Fried
Add Layer of Shredded cheese, Add Tomato Pasta Sauce
Serve with Vegetables
Heart of Peace - Simmered Garlic
Simmer garlic cloves in olive oil on low heat for 20 minutes in small pan
Sauté shrimp in large pan with lemon juice until cooked
Rinse heart of palm noodles, add to cooked shrimp pan
Add sautéed garlic, add extra olive oil, heat until warm
Add sea salt, Italian seasoning, mix well
Shred copious amounts of goat cheese
Dessert
Pie Crust
Crust
1 1/2 cups almond flour
1/4 cup melted butter
1/4 tsp sea salt
3/4 tsp cinnamon
note: if using a spring form pan, use 2 cups almond flour
Prepare
Roll out pastry to size of pie plate.
Flute edge of pie plate
Prick sides of pastry with tines of a fork.
Bake for 10-12 minutes until lightly golden at 350°F
Nano Cheesecake
Filling:
3 cup cream cheese (24 oz)
2 cup sour cream (16 oz)
3 large eggs
2 tsp vanilla
3/16 cups of coconut sugar
Note: if using springform pan, use 5 eggs
Directions: Mixing
Mix cream cheese, vanilla, and coconut sugar until light and fluffy
add eggs one at a time, mix well
add sour cream, mix again
Directions: Cooking
Bake in oven at 325°F for at least one hour.
watch until browned and knife inserted comes out clean
mostly likely around 80 minutes
note: if 5 eggs, closer to 100 minutes
Directions: Toppings
One organic frozen package of blueberries and one organic frozen package of raspberries
Simmer on stove with 1 TBS tapioca flour. Cook until creamy and reduced
When cooled, pour over cooked cheesecake and refrigerate
French Silk Pie
Filling for 9" pan
3/4 cup butter
6 squares unsweetened chocolate, melted
1 1/2 tsp vanilla extract
3/16 cups coconut sugar
3 eggs
Directions: Mixing
Prepare crust
In small mixer bowl, cream coconut sugar and butter for 4 minutes or until light
Blend in cooled chocolate and vanilla
Add eggs one at a time, beating on medium speed of electric mixer for 2 minutes after each addition, scraping sides of bowl constantly
Turn mix into baked almond crust
Chill for several hours
Pumpkin Pie
Filling for 9" pan or 4 small individual foil servings
16-ounce can pumpkin
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 ground ginger
1/2 tsp ground nutmeg
3 eggs
2/3 cup coconut cream
1/2 cup A2 milk
3/16 cups coconut sugar
1 cup organic blueberries, raspberries, blackberries
Mixing:
Prepare crust
In large mixing bowl combine pumpkin, coconut sugar, cinnamon, sea salt, ginger, and nutmeg
Add eggs, lightly whisk/beat eggs into pumpkin mixture with fork
Add evaporated milk and milk; mix well
Pour mixture into almond-flour crust
Bake in oven at 375°F for 25-30 minutes
Topping:
Heat a pan, and slowly simmer/reduce berries in 1 TBS tapioca flour until thick and creamy.
Add layer onto the top of pumpkin pie
Cherry Tart
Ingredients:
Mini puffin pan
Cherries washed and pitted
1 TSP Vanilla
1 TSP Cinnamon
2 Cups Almond flour
2 TBS Coconut oil
1 Large Egg
Directions:
Preheat oven to 350°F
Add almond flour, salt, and cinnamon in food processor, mix
Add coconut oil, egg, and vanilla, pulse to form ball like dough
Spread dough in pan, add pitted cherries
Bake for 20 minutes or until golden brown
Blueberry Cobbler
Topping:
1 Cup Amaranth Flour
2 TBS Honey
1 TSP Baking Powder
1/2 TSP Salt
1 Cup A2 Milk
1/4 Cup Butter
1 TSP Vanilla Extract
1 Egg
Sift flour, honey, baking powder, and salt into a mixing bowl.
Gradually beat in the butter, milk, vanilla, and egg until smooth.
Filling:
3 TBS Butter
6 Cups Blueberries (*option to add or use other berries/fruits)
1 TBS Lemon Juice
Reduction - heat blueberries until paste, 3/4 done, to cook water out
Add butter and lemon juice to fruit mixture
Cook and stir until thickened.
Spoon fruit mixture into baking dish
Spread topping over fruit mixture
Bake at 350° until browned; ≈30-40 minutes
Chocolate Chip Muffins
Ingredients
3 Bananas (ripe)
1/2 Cup A2 Milk
1 Cup Steel Cut Oats
1 Cup Almond Flour (or Amaranth)
3 Eggs
1 TSP Vanilla Extract
1/2 TSP Cinnamon
1 Cup A2 Yogurt (Greek Yogurt preferable)
2 TBS Honey
1/2 Cup Dark Chocolate Chips
2 TSP Baking Soda
Directions
Pre-heat oven 350°F
Combine all ingredients in mixer
Put mixture into 12 muffin slot pan
Sprinkle with chocolate chips on top, if desired
Bake for 20 minutes
Marshmallows
Ingredients
1 Cup Maple Syrup
3 TBSP Gelatin
1/4 TSP Sea Salt
1 Cup Water
Bloom the gelatin.
Pour 1/2 Cup cold water into a small bowl and sprinkle in gelatin
Mix well and set aside to bloom. In a few minutes, the mixture should be like a thick jelly paste.
Make the base.
In a small cooking pan (cast iron), add maple syrup, sea salt, and 1/2 cup of water.
Bring to a boil, then simmer for 7-8 minutes, stirring frequently to prevent burning. Using your cooking thermometer, track the temperature and make sure it does not get over 240 degrees.
*Note: Do not allow the mixture to get over 240 degrees for a smooth, classic marshmallow.
Make the marshmallow fluff.
Once the maple syrup-salt-water mixture is done simmering, add it to your mixing bowl along with the bloomed gelatin.
Beat on high with a mixer until it is the consistency of marshmallow fluff, about 5-7 minutes or so.
Spread the marshmallow fluff out in an even layer on top of a piece of parchment paper on a baking sheet.
Refrigerate, then serve and enjoy.
Place in the fridge for 2-3 hours to set, and using your kitchen shears or knife, cut into whatever size and shape you prefer your marshmallows to be.
Store in the fridge in an airtight container or plastic bag
S'mores
Graham Cracker Ingredients
5 Cups Amaranth Flour
2 TSP Ground Ginger
1 TSP Cinnamon
1 TSP Cloves
1/4 Cup Coconut Sugar
Dash of Nutmeg
1 1/2 TSP Baking Soda
1/2 TSP Sea Salt
1 Cup Butter - soft
1 Large Egg
1 Cup Molasses
2 TBS Vinegar
Stir together amaranth flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In a large mixer bowl, beat butter for 30 seconds
Add coconut sugar to large mixer bowl and beat until fluffy
Add egg and vinegar to large mixer bowl, beat well.
Beat in flour mixture, stirring in last part with a spoon till well mixed
Divide dough into thirds. Cover and chill about 3 hours or till easy to handle
Roll dough 1/8" thick
Cut out into squares, use metal spatula to lift from counter onto greased cookie sheet. If desired, you can cut off the uneven edges of dough and then re-roll them.
Bake cookies at 375°F for 5 to 6 minutes, or until lightly browned on the edges.
Let cool on cookie sheet for 1 minute, then remove and cool thoroughly
To prepare a s'more, layer 1 small piece of unsweetened chocolate on top of one graham cracker, and a marshmallow on top.
Use a butane micro torch to melt the marshmallow on the top and sides before sandwiching the top with the other graham cracker