Heidi's Chocolate Chip Banana Bread

Ingredients:

• 1 cup Flour

• 3/4 cup Granulated sugar

• 1 teaspoon Baking soda

• 1 teaspoon Salt

• 1 teaspoon Vanilla

• 1/2 teaspoon Ground cinnamon

• 1/4 teaspoon Ground nutmeg

• 1 cup Chocolate chips

• 1 Large egg, Beaten

• 1/2 cup Canola oil or Avocado oil

• 3 Overripe bananas

• pecans (Enough for topping)

Directions:

• Preheat oven to 350°F

• In a large bowl, mix all dry ingredients excluding chocolate chips.

• In a medium bowl, smash bananas. Add oil, vanilla and egg, mix well.

• Combine all ingredients, then mix in chocolate chips.

• Use nonstick cooking spray to spray loaf pan.

• Put batter in pan, spreading evenly.

• Top the batter with pecans.

• Bake for 1 hour until golden brown, or until pick comes out clean.

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Heidi's Healthy Blueberry Waffles

Makes 8-10 Partial Waffle Squares

Ingredients:

• 2 cups Oat flour (To make: Grind raw oats in a Nutribullet or other food processor)
• 2 tablespoon Fine-milled flaxseed
• 3/4 cup Quest™ protein powder (Multipurpose mix)

• 2 tablespoon Truvia™ Stevia 

• 2 Teaspoon Cinnamon
• 1 Teaspoon Baking powder
• 1 Teaspoon Vanilla extract
• 2 cups Light almond milk (Any type will work, I prefer vanilla flavor)
• 4 Beaten egg whites
• 1-1/2 cups Fresh blueberries             (Or your favorite fruit)

Directions:

• Mix all dry ingredients first, then add wet ingredients. Mix all together well. 
• Preheat waffle maker. Spray with nonstick cooking spray.
• Use a ladle to fill each waffle square only in the middle, then bake until golden brown.
• Optional: If you want even crispier waffles, place pre-cooked waffles in toaster before serving.
• Top with favorite syrup. 

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"Stuffing Frittata"

Ingredients:

• Premade seasoned stuffing (Any premade stuffing will do, I love making this with leftovers from Thanksgiving.)
• 8 Eggs
• 1/4 cup Milk
• 1-2 tablespoons Fresh parmesan cheese (Or whatever cheeses you prefer.)
• Fresh ground black pepper
• Chopped tomatoes
• Cut fresh basil, enough to garnish frittata (Optional)

Directions:

• Preheat oven to 375 degrees.
• Whisk eggs and milk, set aside.
• Spray a 9-inch round, oven-proof skillet with nonstick cooking spray.
• Fill skillet ¾ full with stuffing.
• Pour egg mixture over stuffing until completely saturated, pressing down with a fork to ensure it gets all the way to bottom.
• Add tomatoes and basil, pressing down with fork to cover with egg mixture (These ingredients will float up a bit).
• Top with cheese and freshly ground black pepper.
• Start the cooking process with the stovetop on medium heat, browning the bottom and using a fork to lift away sides to check when ready.
• When browned, put in preheated oven to bake until done, approximately 30 -40 minutes.
• Frittata is done when poker comes out clean.
• Cut in pie-shaped wedges and serve.

Enjoy!

Optional: You can garnish the frittata with salsa, sour cream, freshly cut basil or parsley. Be creative!

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"Quick and Easy Chicken Pot Pie"

Preheat oven to 425 degrees.

Ingredients:

• 4-6 Pre-cooked or fresh baked chicken breasts, cut in cubes 
• 4 Cups of chicken broth, thickened with flour or cornstarch (Or use homemade stock)
• 1-15 Ounces canned peas 
• 1 1/2 Cups carrots, cut equally into 1/2 inch slices
• 1 Cups sliced celery 
• 1 Cups pearl onions (Find in frozen section)
• 2 cups potatoes, cut into equal size cubes
• Fresh ground black pepper 
• Fine Sea salt
• 3 Pre-made rolled pie crust, or make your own
• Egg for egg wash (Add 1 teaspoon of water to egg and beat)
• Coarse salt

Directions:

• In a non-stick skillet, cook potatoes, celery, carrots and onions. 
• Sauté each ingredient individually and place into separate bowls to portion each pot pie with an equal amount of each ingredient, placing canned peas into its own bowl. 
• Cut up equal size cooked chicken breast, placing chicken in its own bowl. 
• Make chicken broth following the package instructions and add flour or cornstarch to thicken. 
• (Use 1 tablespoon flour or cornstarch per cup to thicken.)
• Using ceramic dishes size 4 ½ inches x 7 inches, fill dishes with each ingredient equally.
• Add chicken stock, pepper and salt to taste. 
• Cut each pie crust in half and cover each dish, then cutting vent slits on top of pie. 
• Brush entire top with egg wash and add a sprinkle of coarse salt on top
• Bake for approximately 25 - 35 minutes or until top is golden brown. 

*Dish size may vary so may make more. Have extra pie crust to make more or if you want to cut extra to add a design cut out on top.

Enjoy!

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"Heidi's Gourmet Spiced Nuts"

Makes 1 pound (You can double, even triple this recipe).

Ingredients:

• 1 egg white

• 1 teaspoon cold water

• ½ pound pecans

• ½ pound walnuts

• ½ cup sugar

• ¼ teaspoon salt

• ¼ teaspoon ground nutmeg

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• Optional: ¼ teaspoon ground cayenne pepper

Directions:

•    Preheat oven to 225 degrees.
•    Beat egg white until frothy, but not stiff.
•    Add nuts until completely coated.  
•    Beat egg white until frothy, but not stiff.
•    Add nuts until completely coated.
•    In a separate bowl, mix remaining ingredients (Sugar and spices).
•    Add mixture to nuts, stir until evenly coated.
•    Use parchment paper on baking sheet.
•    Pour nut mixture onto sheet.
•    Bake at 225 degrees for 1 hour, stirring every 15 minutes.
•    Cool completely and serve.

Store in air-tight container.

Personalize as a gift using seasonal containers.

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"Roasted Brussel Sprouts with Bacon"

Preheat Oven to 425 Degrees

Ingredients:

• 1 Pound brussel sprouts
• Extra virgin olive oil, to drizzle
• Fine kosher sea salt and fresh ground pepper, to taste
• 3 Strips of pre-cooked bacon or prosciutto, crumbled
• Ground nutmeg (Whole nutmeg freshly grated is the best)

Directions:

• Wash brussel sprouts and pat dry or let sit in colander for 10 minutes to remove moisture.
• Cut bottom off brussel sprouts and make cross cut into bottom of each sprout.
• Place in roasting pan.
• Drizzle olive oil over brussel sprouts and toss.
• Add sea salt and pepper and toss.
• Roast for 25 minutes, stirring 1 time halfway through roasting time. Roast until tender and golden brown. 
• Add crumbled bacon and fresh ground nutmeg before serving.

Serves 4

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"Sautéed Red Hot Chili Peppers"

Ingredients:

• 20 large red hot chili peppers
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Directions:

• Prepare peppers, cutting in julienne strips. Don't forget to wear your goggles and gloves!
• Place peppers in a large skillet, then drizzle with olive oil.
• Cook on medium low heat, covered, stirring occasionally.
• Add black ground pepper and salt, cook until peppers are soft, approximately 30-40 minutes.
• Cool peppers.
• Put in jar, adding a little more olive oil.

Use in any dish you want to add some hot spice!

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"Rosemary Garlic Roasted Potatoes"

Ingredients:

• Fingerling Potatoes
• Olive Oil
• Vignalta Seasoned Salt
• Freshly Ground Black Pepper
• Garlic, Chopped Fine
• Rosemary (For Garnish)

Directions:

• Preheat oven 425 degrees
• Drizzle with extra virgin olive oil, a few pinches of Vignalta, freshly ground pepper and finely chopped garlic.
• Toss & stirring occasionally bake for 18-22 minutes or until potatoes are golden-brown and soft.
• Add fresh rosemary for garnish.

"Steamed Artichoke Filled with Creamy Vinaigrette & Shrimp Salad"

Step 1

Ingredients:

• 4 steamed artichokes

Directions:

• Cut off 1 inch off artichoke stem and tips of leaves.
• Place face down in steamer, until leaves pulls out easily (Cook time approximately 35-45 minutes).
• Clean inside of artichoke including the thistles to make an opening for your shrimp salad.
• Cool, set aside and refrigerate until ready to fill and serve.

Step 2

Creamy Vinaigrette Dressing:

In a mason jar combine the following ingredients:

• 1 cup mayonnaise
• 1/2 cup sour cream or plain Greek yogurt
• 1-2 tablespoons snipped, fresh dill (reserve a bit for garnish)
• 4 tablespoons white vinegar
• 2 tablespoons fresh lemon juice
• Dash pepper / sea salt

Directions:

• Refrigerate until ready to serve

Step 3

Ingredients:

• 40-50 medium size cooked, peeled, deveined shrimp
• Approx. ½ cup per plate romaine lettuce, chopped coarsely
• 2 diced tomatoes
• 2 celery sticks, thinly sliced
• 1/2 cup diced cucumber
• Optional: 1 small sweet onion, finely chopped

Directions:

• Mix together all ingredients in step 3.
• Before filling artichoke, stir in vinaigrette from step 2
• Stuff artichokes with mixture.
• Quarter fresh lemon and dill. Use to garnish plate.

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What to do With Day Old Bread: Homemade Herb Croutons

What You Will Need:

• Extra virgin olive oil
• Vignalta Herb Salt or your favorite selection of herbs
• Sea salt
• Bread loaf
• Large paper bag
• Baking sheet lined with parchment paper or foil

Directions:

• Preheat oven to 400'
• Cut bread into cubes equally in size using a serrated knife.
• Place in paper bag.
• Liberally pour olive oil onto bread cubes and shake bag to distribute.
• Sprinkle seasoning and shake simultaneously; repeat if needed.
• Place seasoned bread onto a baking sheet.
• Bake for 8 minutes.
• Toss croutons every 2-3 minutes until golden brown.

You can also use this recipe to make breadsticks or even grind bread to make bread crumbs!

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“Limoncello”

Ingredients:

• 4 cups of vodka
• 1/2 cup lemon rind strips (approximately 7 lemons)
• 3 cups of water
• 1 1/2 cups sugar

Directions:

• Combine vodka and rinds in glass bowl with lid.
• Let sit two weeks in room temperature.
• Remove rinds; discard or pat rinds dry with paper towel.
• (Optional) Roll rinds in sugar, then place in a dehydrator and make candied lemon peels; use on desserts or for decorations on a cake!
• Combine water and sugar in large saucepan. 
• Cook on medium heat until sugar dissolves, stirring occasionally. 
• Remove from heat and cool to room temperature. 
• Add ingredients to vodka mixture.
• Pour in sterile bottles and seal. 
• When refrigerated, limoncello will keep for up to a year.

**Double, even triple this recipe for a great gift idea!**

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"Refrigerator Bread and Butter Pickles"

Ingredients:

• 6 cups sliced pickling cucumbers
• 2 cups thinly sliced onions
• 1 cup thinly sliced red bell pepper
• 1 1/2 cups of white vinegar
• 3/4 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon whole peppercorn
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, thinly sliced

Directions:

• Use sterilized jars.
• Alternating, place layers of cucumbers, onions and a few red bell peppers almost to the top of jars.
• In a saucepan, mix remaining ingredients and bring to a boil. 
• Let sit for 1 minute. (Be careful with steam; try not to breathe or get in eyes while boiling.)
• Pour liquid over cucumber mixture, cover and let cool. 
• Place in refrigerator for four days before eating. 
• Pickles can be stored up to 1 month.

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These pickles make excellent gifts for any of your foodie friends!

"Albacore Tuna Stack Salad with Walnut Oil Vinaigrette"

Walnut Oil Vinaigrette:

• 8 Tbs. Roasted Walnut Oil
• 4 Tbs. Balsamic Vinegar
• 2 Tsp. Dijon Mustard
• Dash of salt, to taste

Albacore Tuna Stack:

• 4 Heirloom Tomatoes or any Medium to Firm, Meaty Tomatoes
• 1 Egg
• 1/3 cup Organic Flour
• 1 cup Plain Panko
• 1 can Wild Planet Canned Albacore Tuna or Fresh Seared Albacore Tuna
• Fresh cracked pepper
• English Cucumber, Sliced with Mandolin to Form 48 Slices
• Organic Micro-Green Mix
• Walnuts. Roughly Cut & Toasted (for garnish)

Directions:

• Cut tomatoes into 1/4 inch slices; Towel dry to remove excess moisture.
• Heat 2 Tablespoons of Extra Virgin Olive Oil in nonstick skillet on medium-high heat.
• Prepare the following in 3 separate bowls: Whisked egg, Organic flour, Panko.
• Dredge tomato slices in bowls, respectively.
• Fry dredged slices in oil 40-60 seconds on each side or until brown.
• Add more olive oil in skillet when needed.
• After tomato is done browning, cool on a paper towel.
• Plate tomatoes on individual plates or prepare together on platter.
• Put 4 slices of cucumber on top of tomato slices, followed by albacore tuna.
• Add fresh black ground pepper to taste and top with a generous amount of micro greens.
• Garnish with walnuts.
• Drizzle walnut oil vinaigrette right before serving.

Makes 12 Stacks

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"Lemon Vinaigrette Cucumber and Asparagus Salad"

In a Mason jar, mix the following ingredients, then shake and chill:

• 1/4 cup lemon olive oil
• 1/2 cup cucumber vinegar**
• Fresh cracked pepper, to taste
• 1 tsp. fresh dill or dry, prepare extra to garnish

Directions

• Use mandolin to slice one English cucumber and one small sweet onion.
• Use peeler to make ribbons with two uncooked spears of asparagus.
• Cook, peel and devein shrimp, then slice lemon thin and cut in quarters for use as garnish.
   

Serves 6

When plating, alternate cucumber and onions. Top with a couple of ribbons of asparagus, sprinkle with dill and add one shrimp. Chill. When ready to serve, shake vinaigrette and drizzle on top. 

*If asparagus is not in season, use center of broccoli to make ribbons, soak in vinaigrette to soften for 10 minutes.

**A great place to get your oil & vinegar "Trio Carmel" or flavor your own by using ends of cucumber & add to vinaigrette,discard them before drizzling & serving

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