Designer Dippers – A Healthier Cracker

Designer Dippers – A Healthier Cracker

These gluten-free rosemary crackers are delicious and great for dipping or topping with veggies.

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Designer Dippers – A Healthier Cracker
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat the egg and the olive oil together.
  3. Stir in the remaining ingredients and mix well, giving it a few kneads.
  4. Turn the mixture out onto a sheet of parchment paper and flatten it a bit.
  5. Cover with another sheet of parchment paper and roll out to 1/8 inch thick.
  6. Remove the top sheet of parchment and cut into 1-inch squares with a sharp knife.
  7. Transfer the squares (with the bottom sheet of parchment still there) to a sheet pan and bake for 15-20 minutes, checking occasionally.
Recipe Notes

The outside crackers might be done sooner than the center crackers; if so, just remove the pan from the oven and carefully transfer the finished crackers to a plate to cool. Continue baking the remaining crackers until they are just barely golden in color. Store in an airtight container.

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The Daniel Fast

The Daniel Fast

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5-Minute Tossed Green Salad
Prep Time 5 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Rinse and drain two handfuls of organic baby romaine, add to large bowl.
  2. Add all other ingredients and toss.
  3. Drizzle dressing ingredients over salad.
  4. Toss and serve in salad bowl.
  5. Enjoy!
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Mango Tango Salad
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients in a mixing bowl. Let stand 10 minutes. Toss just before serving.
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Spaghetti Squash "Pasta"
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Halve spaghetti squash lengthwise.
  2. Scoop out the seeds with a spoon and discard. (I saved the seeds from my organic spaghetti squash for roasting and added a dash of sea salt.)
  3. Drizzle with EVOO, then sprinkle with sea salt and black pepper.
  4. Place the squash halves cut-side down on a prepared pan.
  5. Bake at 400^ F for 45 minutes until tender. Let rest until cool enough to handle, approximately 10 minutes. Then, scrape the squash into strands with a fork. Discard the skin.
Recipe Notes

This is an excellent vegetarian meal and a healthy substitute to pasta. As you can see in the photo (above), the half on the left is how the finished product will look. You may serve with pasta sauce and/or Parmigiano-Reggiano cheese. Enjoy!

Courtesy of Coach Jessie
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Special Seasoning
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all ingredients into a small bowl.
  2. Thoroughly mix with a whisk.
  3. Store your Special Seasoning in an airtight jar or container.
Recipe Notes
Courtesy of The Daniel Fast
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Black Bean Hummus
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Crush garlic clove and place in food processor.
  2. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
  3. Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
  4. Serve with tortillas, crackers or sliced vegetables.
Recipe Notes
Courtesy of The Daniel Fast
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Red Bean Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  2. Add the beans and cook for 2 minutes.
  3. Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  4. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  6. To serve, ladle a generous cup of the soup into each of 6 bowls.
  7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
Recipe Notes
Courtesy of The Daniel Fast
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Beverages

Beverages

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Brain-Boosting Smoothie
Prep Time 2 minutes
Servings
person
Prep Time 2 minutes
Servings
person
Instructions
  1. Add all ingredients to blender and blend until smooth texture is reached.
Recipe Notes

A high-powered blender makes the best textured smoothie. I use this one.

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High Energy Breakfast Shake
A quick-and-easy, nutritious and delicious addition to your healthiest way of eating. And a great way to start the day!
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Recipe Notes

Blend all ingredients in a high-powered blender until smooth. Enjoy!

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Dips, Dressings, Salsas & Sauces

Dips, Dressings, Salsas & Sauces

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Garlicky Kale and Spinach Dip for New Years Party
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
  2. Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
  3. Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.
Recipe Notes
Credit: Chowhound
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Summer Peach Salsa
Prep Time 20 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine peaches, tomatoes, jalapeno, basil, onion, lime juice, brown sugar and salt in a medium bowl.
Recipe Notes

Make Ahead Tip: Prepare up to 2 hours ahead.

Nutrition Info:

Serving size: 1/4 cup

Per serving: 18 calories; 0 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 0 g protein; 4 mcg folate; 0mg cholesterol; 3 g sugars; 0 g added sugars; 262 IU vitamin A; 6 mg vitamin C; 6 mg calcium; 0 mg iron; 59 mg sodium; 103 mg potassium

 

Credit: Eating Well
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Household | DIY

Household | DIY

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DIY Toxin-Free Floor Cleaner
Instructions
  1. Place in a glass spray bottle. Spray onto floors and mop. Alternatively, double or triple the recipe amount (depending on the area you need to mop) and place in a bucket and mop floor.
  2. Do not use on polished wood floors as the essential oils and vinegar can dull the shine.strip the varnish. Omit essential oils and vinegar and use the following instead: 2 cups water and 2 cups liquid castile soap.
Recipe Notes
Credit: Food Matters
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DIY Natural Homemade Sunscreen
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 5-10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients, except zinc oxide, in a pint sized or larger glass jar. You can even reuse a glass jar from pickles, olives, or other foods.
  2. Fill a medium saucepan with a couple inches of water and place over medium heat.
  3. Put a lid on the jar loosely and place in the saucepan.
  4. As the water heats, the ingredients in the jar will start to melt. Shake or stir occasionally to incorporate. When all ingredients are completely melted, add the zinc oxide, stir in well and pour into whatever jar you will use for storage.
  5. Small mason jars (pint size) are great for this as it will not pump well in a lotion pump!
  6. Stir a few times as it cools to make sure zinc oxide is incorporated.
  7. Use as you would regular sunscreen. Best if used within six months.
Recipe Notes
  • This sunscreen is somewhat, but not completely, waterproof. And, as with most sunscreen, it will need to be reapplied after sweating or swimming.
  • Make sure not to inhale the Zinc Oxide- use a mask if necessary!
  • This recipe has an SPF of about 15, though adding more Zinc Oxide will increase the SPF.
  • You may add a bit of beeswax to make thicker sunscreen.
  • I recommend a few drops of either vanilla extract or lavender essential oil for fragrance.
  • Store in a cool, dry place or in the fridge.
  • And, as always, check with your doctor or dermatologist before using any new products.
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