Sunrise Eggs

INGREDIENTS:

4 wholegrain flour tortillas, organic, multi-grain or flax or… (not burrito ones--smaller)

8 eggs, free-range

2 teaspoon water

¼ teaspoon sea salt

1 Tablespoon butter

½ cup chopped green onions, organic

2 medium tomatoes, organic, seeded and chopped

4-oz can chopped green chilis, drained, organic

4 oz (1 cup) shredded cheese, Monterey Jack or cheddar

4 Tablespoon taco sauce

Dairy sour cream, if desired

DIRECTIONS:

1.       Heat oven to 350*.

2.       Wrap tortillas in foil; bake about 5 minutes or until warm.

3.       While tortillas are baking, combine eggs, water and salt in medium bowl; beat well.

4.       In large skillet, melt butter.

5.       Add egg mixture and cook, stirring occasionally, until eggs are almost set.

6.       Remove from heat.

7.       Place warm tortillas on large ungreased cookie sheet.

8.       Top each tortilla with ¼ of the eggs, onions, tomatoes, green chilis and cheese.

9.       Bake at 350* for 5-10 minutes or until very warm and cheese is melted.

10.   Remove from oven and  top each with 1 Tbsp taco sauce and sour cream.

4 servings

Tuna Bunwiches

INGREDIENTS:

1 can tuna (6.5-7 oz), drained and flaked

1/3 c mayonnaise, made with 100% avocado oil

¼ c diced celery, organic

¼ c shredded/grated carrots, organic

2 Tbsp sweet pickle relish or chopped sweet pickle

1 tsp minced onion

Bread of choice i.e. roll, biscuit, sliced, etc

            Or

a large tomato, cut into a “flower”

DIRECTIONS:

1. Mix together first 6 ingredients.

2. Spoon mixture on or between bread of choice or fill tomato with tuna mix.

3.  If using bread you can eat it cold or wrap the sandwich in foil, place on cookie sheet and bake at 375 for 15 minutes.

Marlene’s Chicken Macaroni Soup

INGREDIENTS:

1 medium to large onion, organic, chopped

4-5 cloves garlic, organic, minced

¾ c (1 ½ sticks) butter

1 lb chicken, organic and/or free range, cubed

3 cans (42 oz) chicken broth, organic

2 fat carrots, organic, sliced

4 stalks celery, organic, sliced

6 handfuls (about 6 oz) elbow macaroni (I like to buy pasta made of chick peas, lentils or Einkorn wheat)

Milk (not almond milk, yuk in this recipe)

DIRECTIONS:

1. Saute onion and garlic in butter

2. Add chicken and saute until cooked

3. Add chicken broth, carrots and celery and cook until crisp-tender

4. Add macaroni and cook until pasta is done

5. Add a bit of milk, maybe a cup or so

Zucchini Bread (Whole Wheat)

2 cups coconut brown sugar

3 C whole wheat flour, Einkorn or spelt (3 cups for hard red wheat)

1 tsp Real Salt

1 tsp cinnamon

1 tsp baking soda

¼ tsp baking powder, a little less for elevation

2 eggs

1 C cooking oil, olive, avocado or coconut

2 tsp vanilla

2 C shredded raw zucchini, unpeeled

1 C pecans or walnuts, chopped

1. In large mixing bowl, stir together all dry ingredients.

2. Add all liquids & zucchini.

3. Mix well.

4. Add nuts and blend again.

5. Divide into 2 greased & lightly floured 4 ½ x 8 ½” loaf pans.

Bake for 60+ minutes at 350. (325 if using glass or dark pans)

For muffins, bake for 20-25 minutes in paper lined muffin cups.

Chocolate Chia Pudding

INGREDIENTS:
1 3/4 - 2 cups almond milk (try 2 c next time)
1/2 cup chia seed
1/4 cup Rodelle's unsweetened cacao powder (dark cacao) or dark cocoa powder
3-5 Tablespoons maple syrup (honey would likely work also)
1/2 teaspoon ground cinnamon (optional
1 pinch sea salt (Real Salt is fine)
1/2 teaspoon vanilla extract

DIRECTIONS:
1. Put chia seed in bottom of medium-size bowl.
2. Put remainder of ingredients in blender and blend until smooth. Shouldn't take long at all.
3. Pour blender mixture into bowl with chia.
4. Whisk thoroughly.
5. Let it stand 10 minutes.
6. Whisk again.
7. Chill for 4 hours minimum.
8. Stir pudding before serving. You can add more liquid at this point if desired.

Nan Rains Meatloaf

1/3 (1/2) cup milk or almond milk
1 (2)        egg
1 (1 1/2) Tablespoon Worcestershire Sauce
1 (1 1/2) teaspoon Sea salt
2 (3)       slices bread of your choice

1 (1 1/2)                   pound pasture raised ground beef, turkey or chicken
1 medium (1 large) chopped onion

Ketchup

DIRECTIONS:
1. In a medium-large bowl, stir together milk, egg, Worcestershire Sauce and salt.
2. Tear bread into small pieces and stir into liquid mixture till all is “smooshed up”.
3. Add meat and onion and mix well. Grandma Rains mixed it with her hands. (Clean ones, that is!)
4. Put into an 8”x4” (9”x5”) loaf pan.
5. Make a channel/indentation lengthwise down the middle of the meat and fill with ketchup.
6. Bake at 350 degrees F for 1 hour. (Baked potatoes can be put in the oven to bake along with the meatloaf. If eating large baked potatoes, they need a little more than an hour.)

Serve with additional ketchup and baked potatoes, and something green.

Taco Seasoning Mix

INGREDIENTS:

1 Tablespoon                     chili powder (1 level teaspoon if your chili powder is particularly hot)
1/4 teaspoon, rounded,      garlic powder
1/4 teaspoon, rounded,      onion powder (I have used 2 Tablespoons dried onion)
1/4 teaspoon, rounded,      dried oregano
1/2 teaspoon, rounded,      paprika
1 1/2 teaspoons, rounded,  cumin
1 teaspoon, rounded,          Sea salt
1 teaspoon, rounded,         Black pepper
1/4 teaspoon                      Red pepper flakes, OPTIONAL

DIRECTIONS:

1. Measure all ingredients into a bowl and mix together.
2. Store in a glass jar.

FOR TACOS:

INGREDIENTS:
1 pound ground turkey, beef or other meat
8 oz tomato sauce
3/4 cup water

DIRECTIONS:
1.  Brown meat of your choice. Brown with onions, if desired.
2.  When browned, add tomato sauce, water and 1 Tablespoon taco seasoning.
3.  Cook to desired consistency.
4.  Add the fixin’s and consume.