Organic Meals

BRIANA'S AVOCADO TOAST

*ALL ORGANIC INGREDIENTS*

  • 1 small avocado
  • 1/2 lemon, juiced or 2T lemon juice concentrate
  • fresh rosemary
  • unique sea salt (pink for me!)
  • black pepper
  • 2 slices of your favorite bread (Ezekiel for me!) 

DIRECTIONS

Place avocado, lemon juice, rosemary, sea salt and black pepper in a bowl and mush together with a fork. 

Make toast your way.

Split the mixture in half and place it on each slice of bread. 

Sprinkle with extra black pepper to taste.

You might want to choose some fun add-ons to place on top! (smoked salmon, hard boiled egg, peppers, onion slices or tomato slices)

ENJOY…B.L.W.

BRIANA'S BAKED ZUCCHINI AND EGGPLANT MEDLEY

*ALL ORGANIC INGREDIENTS*

  • 3 medium zucchini
  • 3 medium eggplant
  • 10 medium tomatoes, sliced
  • 10 cloves of garlic, minced
  • 2 cups pre-made tomato sauce
  • extra virgin olive oil, as needed
  • 1/2 bunch basil
  • red crushed pepper, thyme, oregano, salt and pepper to taste

DIRECTIONS

Preheat oven to 400.

Slice zucchini and eggplant

Lay out on large tray covered with foil or parchment paper.

Drizzle olive oil over vegetables.

Sprinkle all spices and some of the minced garlic on top.

Bake 10 minutes on each side, drizzle olive oil again after the turning. Cook until brown on each side.

On another sheet pan, put sliced tomatoes, drizzle with olive oil, sprinkle spices, some basil, and garlic. 

Broil tomatoes until soft. 

Turn the oven back down to 400.

Coat bottom of a large Pyrex with olive oil. Place eggplant and zucchini on the bottom in a single layer.

Add layer of roasted tomatoes on top, sprinkle basil, add layer of sauce. Continue layering process until you reach the top of the pan. Sauce will be the last layer. 

Reserve a few baked zucchini on top for decoration. Add remaining basil, garlic and spices. 

Bake for 30 minutes. 

ENJOY…B.L.W.

BRIANA'S BAKED WILD SALMON

*ALL ORGANIC INGREDIENTS*

  • 4 wild salmon filets
  • 5 T dark brown sugar
  • 3 T maple syrup
  • 3 T coconut oil
  • 3 T soy sauce
  • 3 T olive oil
  • 1 T grated ginger
  • 10 garlic cloves, minced
  • salt and pepper to taste
  • 6 T grainy mustard (grainiest you can find)

DIRECTIONS

Preheat oven to 425.

Place salmon filets, skin side down, in large glass Pyrex.

In a bowl, mix all ingredients together, minus the mustard. Salt and pepper to taste. Whisk together.

Pour mixture over salmon.

Coat filets with mustard.

Bake at 425 for 4-6 minutes, per 1/2 inch of thickness.

Start checking at 10 minutes.

ENJOY…B.L.W.

BRIANA'S SPICY SHRIMP

*ALL ORGANIC INGREDIENTS*

DRESSING

  • 30 small frozen shrimp ( 6 per skewer), thawed
  • 1/2 cup olive oil
  • 1 cup chili sauce
  • 1/4 cup lime juice
  • 10 garlic cloves, minced
  • onion powder, crushed red pepper and salt and pepper to taste

DIRECTIONS

Preheat oven to 400.

While shrimp defrosts, whisk together other ingredients in a large bowl.

Line large baking pan with foil or parchment paper.

Place 6 shrimp on each skewer, and place on the covered pan.

Pour dressing over shrimp evenly.

Bake at 400 for 5-7 minutes. 

ENJOY…B.L.W.

BRIANA'S VEGAN ZANY SLAW

*ALL ORGANIC INGREDIENTS*

  • 2 cups red cabbage
  • 1 cup green cabbage
  • 2 granny smith apples
  • 5 large carrots
  • 1 large red onion
  • 5 cloves garlic
  • 1 jalapeno pepper
  • 5 stalks of celery

DRESSING

  • 1 cup olive oil
  • 1/2 cup lemon juice
  • 1/4 cup apple cider vinegar
  • salt and pepper to taste

DIRECTIONS

Shred all salad ingredients and mix.

Whisk dressing ingredients together in a separate bowl.

Pour dressing over salad.

Toss by hand. 

ENJOY…B.L.W.

BRIANA'S QUINOA KALE SALAD

*ALL ORGANIC INGREDIENTS*

  • 1 large bunch of kale
  • 1 cup cooked quinoa
  • 1 orange pepper
  • 1 red pepper
  • 1/2 pint each orange & red cherry tomatoes
  • 1 medium red onion
  • 5 clove garlic
  • 1 small container feta

DRESSING

  • 2 avocados
  • 1/2 cup lemon juice
  • salt and pepper to taste

DIRECTIONS

Remove center stalks, chop kale, set aside.

Chop other salad ingredients and mix together in another bowl (except for the cheese). 

Fork together sliced avocados, lemon juice, salt and pepper.

With your hands, massage kale with dressing until fully coated.

Add other salad ingredients and stir carefully.

Sprinkle feta on top.

ENJOY…B.L.W.

BRIANA'S BUTTERNUT APPLE SQUASH SOUP

*ALL ORGANIC INGREDIENTS*

  • 2 T olive oil
  • 2 onions, diced
  • 5 granny smith or gala apples, sliced (not peeled)
  • 1 large butternut squash, peeled and cut into squares
  • 8 cups low sodium vegetable broth
  • 2 T rosemary
  • 1 cup nut milk 
  • salt and pepper to taste

DIRECTIONS 

Sauté the onions in oil until clear. Add the apples, cook for 1-2 minutes. Add broth and squash. Add 1 T rosemary plus salt and pepper to taste.

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Bring mixture to boil. Simmer until squash is soft.

Place in a mixer, blender, or blend with a wand mixer.

Return to pot, and stir in nut milk, sprinkle in additional rosemary, and simmer for 10 minutes. 

ENJOY…B.L.W.

BRIANA'S MEXICAN BLACK BEAN SALAD

*ALL ORGANIC INGREDIENTS*

  • 6 ears of corn, off the cob, cooked
  • 2 15oz. cans of black beans
  • 1 large red onion, diced
  • 3 large multi-colored peppers
  • 1 jalapeno, diced 
  • 1 bunch chopped cilantro 

DRESSING-- blend in a bender

  • 3/4 cup olive oil
  • 1/4 cup lemon juice
  • 3 shallots, chopped
  • salt, pepper, chili powder

DIRECTIONS

Cut everything up small and mix together. 

Pour dressing over and mix. 

Add sliced avocado on top.

ENJOY…B.L.W.

 

BRIANA’S OVERNIGHT RAW OATS

*ALL ORGANIC INGREDIENTS*

  • ½ cup steel cut oats
  • ¾-1 cup homemade nut milk (depending on the thickness of the oatmeal)
  • 1 T dried, no-sugar-added fruit (raisins, cranberry, blueberry, apricots, figs, dates)
  • 1 T sweetener (honey, maple syrup, agave)
  • 2 T raw unsalted nuts
  • cinnamon or nutmeg to taste

DIRECTIONS

Place all ingredients in glass container, refrigerate for 8-12 hours.

In a.m., you can add hemp, chia or flax seeds, fresh fruit, or more nut milk to taste.

ENJOY…B.L.W.