April 20, 2023

Recipe: Vegan Creamy Coconut Carrot Shake

Ingredients

Roasted Carrots

1 bunch carrots peeled (6-8 carrots)

1 tbsp melted unrefined coconut oil

1 dash ground cinnamon, cardamom & nutmeg

1 pinch fine sea salt

For the Shake

8 fl oz unsweetened vanilla almond milk

2 fl oz unsweetened coconut milk

2 oz roasted carrots

2 vanilla stevia drops or agave to taste

4 oz ice

Optional Toppings

coconut whipped cream

shredded coconut

chopped nuts

crystallized ginger

graham cracker crumbles

ground flaxseed

Directions

Roast Carrots

Pre heat oven to 375 degrees F. Mix spices into melted coconut oil. Toss and coat carrots in oil and sprinkle with a pinch of salt. Roast on a baking sheet for 25 – 45 minuted depending upon the size of your carrots. Flip once during baking time. They should be soft and slightly browned when done.

Make the Shake

Blend all ingredients in a high powered blender. Add a splash of water or additional almond milk if needed to blend. Serve with any desired toppings.

~ Marla Meridith

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April 7, 2021

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise

½ cup full fat sour cream

4 chipotle peppers in adobo sauce

2 tbsp freshly squeezed lemon juice

¼ tsp garlic powder

¼ tsp onion powder

salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

~ Marla Meridith

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January 10, 2021

Recipe: Vegan Mushroom Soup

Ingredients

4 tbsp olive oil

1 (1 1/2 cups) yellow onion, chopped

3 cloves garlic, chopped

¾ cup celery, chopped

¾ cup carrots, chopped

1 tbsp freshly squeezed lemon juice

6 cups vegetable broth

½ cup dry white wine

2 tbsp soy sauce or gluten free tamari

1 ½ lbs fresh mushrooms, sliced. Mix of Cremini and white button mushrooms.

½ lb Shitake mushrooms, sliced

1 (13.5 ounce can) full fat coconut milk

¼ cup chopped fresh parsley

1 tbsp sweet paprika

ground black pepper to taste

Directions

Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don’t stick to the pot.

Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.

Serve hot topped with some fresh chopped parsley.

~ Marla Meridith

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December 22, 2020

Recipe: Snow Queen Cocktail

Ingredients

3 fl oz white chocolate liqueur

2 fl oz vodka

1 fl oz peppermint schnapps, plus extra for rim of glass

2 tbsp heavy cream

⅓ cup white, red or green sanding sugar for rim

Directions

Using some peppermint schnapps, wet the rim of a martini or coupe glass. Dip in sanding sugar until rim is coated.

In a cocktail shaker, combine white chocolate liqueur with vodka, schnapps and heavy cream.

Fill shaker with ice and shake well.

Strain mixture into the prepared glass and serve.

~ Marla Meridith

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October 20, 2020

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets

1 pt cherry or grape tomatoes, halved

½ red onion, sliced

½ zucchini, sliced into half moons

½ lemon, cut into slices

1 8 ounce block of feta cheese

6 mini bell peppers, sliced in half

¼ cup olive oil

sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

~ Marla Meridith

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July 24, 2020

Recipe: Southwest Chicken & Rice Bowls

Ingredients

2 cups long grain brown rice, cooked to package directions

4 tbsp olive oil, divided

3 medium chicken breasts cut into 1-2 inch pieces

2 tsp cumin

1 tsp sweet paprika

½ tsp garlic powder

½ tsp salt

½ tsp ground black pepper

1 tsp ground chipotle pepper (more if you love extra spicy)

juice from 1/2 lime

½ red bell pepper diced

½ yellow bell pepper diced

½ red onion, diced

1 cup canned or frozen corn, drained

1 can (15 ounce) black beans, drained and rinsed

½ cup sliced black olives

¼ cup freshly chopped cilantro

Optional Toppings

chopped fresh cilantro

crumbled queso fresco

pico de gallo

fresh lime wedges

sour cream

Directions

Cook the rice to package directions.

Heat 2 tbsp of the olive oil in a 12 inch cast iron skillet over medium heat. Add the chicken breast, seasonings and lime juice. Cook 3-4 minutes each side until cooked through. Remove the chicken from the skillet and transfer to a plate. DO NOT rinse the skillet.

Add the remainder of the olive oil to the skillet (2 tbsp) and saute the onions for 3 minutes. Add the bell peppers and saute another 4 minutes. Add the corn, black beans and olives. Cook another 3 minutes until hot. Mix in 1/4 cup chopped cilantro. Add the chicken back into the pan and cook 2 minutes.

Plate the rice into bowls. Top with the chicken mixture. Top with any additional toppings you desire. Serve immediately.

~ Marla Meridith

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July 7, 2020

Recipe: Quinoa Tabbouleh Salad

Ingredients

1 cup quinoa, rinsed and cooked to package directions

½ tsp salt

2 tbsp fresh lemon juice

½ cup extra virgin olive oil

¼ tsp garlic powder

1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces

1 orange, yellow or red bell pepper, cut into 1/4 inch pieces

½ chopped red onion

1 pt cherry tomatoes, quartered

6 oz crumbled feta cheese

1 (15 ounce can) chickpeas, drained and rinsed

⅔ cup chopped Italian parsley

½ cup chopped fresh mint

salt and pepper to taste

Directions

Cook quinoa to package directions with the 1/2 tsp salt. Transfer cooked quinoa to a large bowl, fluff with a fork and let cool to room temperature.

Dressing: Whisk lemon juice and garlic powder in a small bowl. Gradually whisk in olive oil.

Toss the cooled quinoa with the dressing veggies, chickpeas, feta, mint and parsley. Season to taste with salt and pepper. Serve at room temperature or chilled.

~ Marla Meridith

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May 26, 2020

Recipe: Vegan Toasted Barley with Broccoli Salad

Ingredients

4 tbsp olive oil, divided

½ cup pearl barley, rinsed

Kosher salt

2 cups broccoli florets

2 cloves garlic, chopped small

2 tbsp freshly squeezed lemon juice

1 red onion, finely chopped

freshly ground black pepper

3 tbsp white wine vinegar (or more to taste)

½ cup chopped fresh cilantro

½ cup chopped toasted pecans

Directions

Toast the pecans: heat a small skillet over medium heat. Cook the pecans for a few minutes until slightly brown and fragrant. Transfer to a bowl to cool.

Toast the barley: In a 10 inch skillet, add 1 tablespoon of the olive oil. Over medium heat, add the barley to the skillet. Toast 5 minutes. Add 3 cups of water to the skillet, bring to a boil then simmer for 25-30 minutes until the barley is tender.

Heat the remainder of the oil in another 10 inch skillet over medium heat. Sauté the onion for 3 minutes. Mix in the garlic, broccoli and lemon juice. Cook 8-10 minutes until the broccoli is bright green. Transfer this mixture to a large serving bowl.

Add the cooked broccoli to the bowl with the broccoli mixture. Mix in the vinegar, cliantro and pecans. Serve warm or chilled.

~ Marla Meridith

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May 18, 2020

Recipe: Thai Chicken Lettuce Wraps

Ingredients

2 tsp cornstarch

3 tbsp water

2 tsp freshly squeezed lime juice

2 tbsp fish sauce

2 tsp brown sugar

2 tsp Sriracha

2 tsp soy sauce or tamari (if you are gluten free)

2 tbsp peanut, grapeseed or canola oil

2 tbsp fresh ginger, finely chopped or 1/2 tsp dried ground ginger

2 garlic cloves, finely chopped

½ red onion, finely chopped

2 carrots, finely chopped

1 lb ground chicken, turkey, pork, lamb or beef

⅓ cup chopped cilantro

1 head butter lettuce or romaine hearts (you will need about 8 small to medium leaves)

Serve with

sliced green onion

chopped peanuts

lime wedges

chopped cilantro

Directions

In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.

Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.

Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.

Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.

~ Marla Meridith

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May 4, 2020

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries

2 tbsp fresh lime juice

4 fl oz (1/2 cup) reposado or añejo tequila

1 ½ fl oz (3 tbsp) simple syrup (or add to taste)

ice

coarse or Kosher salt for rimming the glass

Simple Syrup

½ cup granulated white or light brown sugar

½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

~ Marla Meridith

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April 27, 2020

Recipe: One-Pot Tuscan Chicken aka: Marry Me Chicken

Ingredients

1 tbsp olive oil

34 large chicken breasts

Kosher salt

ground pepper

For the sauce

1 tbsp unsalted butter

1 small yellow onion, diced

3 cloves garlic, minced

1 tsp dried thyme

1 cup cherry or grape tomatoes, sliced in half

2 cups baby spinach

1 cup sliced mushrooms

1 cup marinated artichoke hearts, chopped

½ cup sun-dried tomatoes in oil, chopped

¼ cup capers

1 ½ cups heavy cream

¾ cup chicken or vegetable broth

splash dry white wine

1 tbsp freshly squeezed lemon juice

1 cup freshly grated Parmesan cheese

salt and pepper to taste

freshly chopped basil

Directions

Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.

In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.

Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.

Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.

Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.

~ Marla Meridith

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April 20, 2020

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta

1 (10 oz) package frozen, chopped spinach

1 (16 oz) container 4% milkfat cottage cheese

1 (15 oz) container ricotta cheese (non fat or whole milk)

2 tbsp olive oil

½ yellow onion, diced

2 cloves garlic, minced

1 yellow zucchini, sliced into 1/2 inch pieces

1 green zucchini, sliced into 1/2 inch pieces

1 bell pepper (any color)

25 oz whole white mushrooms, sliced

1 32 oz jar your favorite tomato sauce

Kosher salt & pepper

1 chopped fresh Italian parsley, divided

2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

~ Marla Meridith

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