Website 2 - kitchen-witchery.ca€¦ · Cucumber Hummus Bites Salmon Cucumber Bites Goat Cheese...

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Almond Oatmeal Breakfast Bars Spinach and Sweet Potato Egg Muffins Carrot Cake Breakfast Bars

Salmon Stuffed Avocado Boats Grain-Free Coconut Almond Porridge Chocolate Avocado Smoothie

Blueberry Kale Salad Honey Chili Meatballs Spiralized Veggie Hummus Wraps

Cucumber Hummus Bites Salmon Cucumber Bites Goat Cheese Zucchini Rolls

Turmeric Beef Stuffed Squash Turkey & Quinoa Zucchini Boats Shrimp & Green Beans

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Website 268 items

Fruits

1 1/4 Avocado

2 cups Blueberries

3 1/4 Lemon

1/4 Navel Orange

Breakfast

1/3 cup Almond Butter

1/2 cup Maple Syrup

Seeds, Nuts & Spices

2 1/4 tsps Black Pepper

1 1/2 tsps Chili Powder

1 3/4 tsps Cinnamon

1 tbsp Ground Flax Seed

1/4 tsp Ground Mustard

1/2 tsp Nutmeg

1/4 tsp Paprika

1/2 cup Pumpkin Seeds

1/2 tsp Red Pepper Flakes

2 1/16 tbsps Sea Salt

0 Sea Salt & Black Pepper

1 tbsp Turmeric

1/2 cup Walnuts

Frozen

1/2 cup Frozen Corn

Vegetables

2 Acorn Squash

1 cup Alfalfa Sprouts

7 cups Baby Spinach

3 Beet

4 stalks Celery

4 cups Collard Greens

2 1/2 Cucumber

4 Garlic

1 tbsp Ginger

1 1/2 cups Grated Carrot

2 1/2 cups Green Beans

12 cups Kale Leaves

1 Red Bell Pepper

2 Sweet Potato

2 1/2 Yellow Onion

6 Zucchini

Boxed & Canned

4 ozs Canned Wild Salmon

1/2 cup Organic Chicken Broth

1/2 cup Organic Coconut Milk

1/2 cup Quinoa

1/3 cup Tomato Paste

Baking

2 1/8 cups Almond Flour

1/4 tsp Baking Powder

3/4 tsp Baking Soda

1 1/2 tsps Nutritional Yeast

1 cup Oats

1/4 cup Organic Dark Chocolate Chips

1/4 cup Raw Honey

1/4 cup Unsweetened ShreddedCoconut

1 1/2 tsps Vanilla Extract

Bread, Fish, Meat & Cheese

1 lb Extra Lean Ground Beef

1 lb Extra Lean Ground Chicken

1 lb Extra Lean Ground Turkey

1/4 cup Goat Cheese

2 cups Hummus

2 lbs Shrimp

3 1/2 ozs Smoked Salmon

Condiments & Oils

1 tbsp Apple Cider Vinegar

1 1/2 tbsps Avocado Oil

1/3 cup Coconut Oil

1 tsp Dijon Mustard

2/3 cup Extra Virgin Olive Oil

2 tbsps Tamari

Cold

14 Egg

1/4 cup Plain Greek Yogurt

1 3/4 cups Unsweetened Almond Milk

Other

1/4 cup Chocolate Protein Powder

1 1/4 cups Water


Almond Oatmeal Breakfast Bars11 ingredients · 35 minutes · 8 servings

Directions

1. Preheat the oven to 350ºF (177ºC) and line a baking pan with parchment paper.

2. In a large bowl, combine the oats, almond flour, baking soda, baking powder and seasalt. Mix well.

3. Add the melted coconut oil to a medium bowl along with the eggs, maple syrup, almondbutter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients andmix until combined. Fold in the chocolate chips.

4. Pour the mixture into the pan and bake for 20 to 25 minutes.

5. Remove from the oven and let cool completely before slicing. Enjoy!

Notes

Baking Pan SizeUse an 8x8 inch baking pan if making the standard 8 servings.

No Almond ButterUse sunflower seed, cashew or peanut butter instead.

Gluten-FreeUse certified gluten-free oats.

FlourThis recipe was developed and tested using almond flour only. We have not tested otherflours and can only guarantee results if the recipe is made as written.

LeftoversStore in an airtight container in the fridge for 5 to 6 days. Freeze for up to 3 months.

Serving SizeOne serving is equal to one bar.

Ingredients

1 cup Oats (rolled)

1/4 cup Almond Flour

1/4 tsp Baking Soda

1/4 tsp Baking Powder

1/4 tsp Sea Salt

2 tsps Coconut Oil (melted)

2 Egg

1/4 cup Maple Syrup

1/4 cup Almond Butter

1/2 tsp Vanilla Extract

1/4 cup Organic Dark Chocolate Chips


Spinach and Sweet Potato Egg Muffins8 ingredients · 35 minutes · 4 servings

Directions

1. Preheat oven to 350ºF (177ºC). Lightly grease a muffin pan with avocado oil.

2. Steam sweet potato in a double boiler for 8 to 10 minutes, or until tender when piercedwith a fork. Let cool slightly.

3. While the sweet potato is steaming, heat extra virgin olive oil in a large pan over mediumheat. Sauté the spinach until wilted and tender. Let cool slightly.

4. When spinach and sweet potatoes are cool enough to handle, divide evenly into themuffin cups of the prepared pan.

5. In a mixing bowl whisk eggs until well scrambled. Whisk in water and salt and pepper.

6. Pour the whisked eggs into the muffin cups to cover the sweet potato and spinach.

7. Bake for 15 to 18 minutes or just until the egg is cooked through and no longer liquid ontop. Remove from oven, let cool and enjoy!

Notes

Serving SizeOne serving is equal to three egg cups.

LeftoversStore in the fridge in an airtight container up to three days. Due to the moisture in the sweetpotato and spinach, these egg cups do not freeze well.

No Baby SpinachUse finely sliced kale or swiss chard instead.

Ingredients

1 1/2 tsps Avocado Oil

1 Sweet Potato (medium, peeled and choppedinto cubes)

1 tbsp Extra Virgin Olive Oil

6 cups Baby Spinach

8 Egg

1/4 cup Water

1/2 tsp Sea Salt

1/2 tsp Black Pepper


Carrot Cake Breakfast Bars12 ingredients · 40 minutes · 10 servings

Directions

1. Preheat the oven to 350ºF (177ºC). Line a baking pan with parchment paper.

2. In a large bowl, add the almond flour, cinnamon, nutmeg, sea salt and baking soda.Whisk together to combine.

3. In a separate medium sized bowl add the eggs, maple syrup, coconut oil and vanilla.Whisk together. Then add the carrots, walnut and orange zest and whisk again.

4. Add the wet ingredients to the dry ingredients and stir to combine. Pour into yourprepared pan and bake for 25 to 27 minutes.

5. Remove from the oven and let them cool before slicing evenly into bars. Enjoy!

Notes

Baking Pan SizeUse an 8x8 baking pan if making the standard 10 servings.

Optional Icing DrizzleFor the standard serving size of 10: Melt 3 tablespoons of coconut butter with 1 teaspoon ofcoconut oil over low heat. Then drizzle on top of the squares once they have completelycooled.

LeftoversStore in the fridge in a sealed container for up to 5 days. Freeze for longer.

FlourThis recipe was developed and tested using almond flour only. We have not tested otherflours with this recipe, but if you try a different flour combination, let us know how it turns out!

Ingredients

1 1/2 cups Almond Flour

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Sea Salt

1/2 tsp Baking Soda

3 Egg

1/4 cup Maple Syrup

2 tbsps Coconut Oil (melted)

1 tsp Vanilla Extract

1 1/2 cups Grated Carrot

1/2 cup Walnuts (chopped)

1/4 Navel Orange (zested)


Salmon Stuffed Avocado Boats3 ingredients · 10 minutes · 1 serving

Directions

1. Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocadoto create a bigger hole that the salmon will fit into. Transfer scooped out avocado to asmall bowl.

2. Drain the salmon and add it to the bowl with the scooped out avocado. Add lemon juiceand mash until well mixed.

3. Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

Notes

Likes it SpicyAdd hot sauce.

No Canned SalmonUse smoked salmon, cooked salmon fillet or tuna instead.

Ingredients

1 Avocado

4 ozs Canned Wild Salmon

1/4 Lemon (juiced)


Grain-Free Coconut Almond Porridge5 ingredients · 10 minutes · 1 serving

Directions

1. Add all of the ingredients to a saucepan over medium heat. Whisk continuously until yourdesired thickness is reached, about 3 to 5 minutes.

2. Divide into bowls and enjoy!

Notes

No Rice MilkUse an alternative milk of your choice.

Likes it SweetAdd raisins, dates, maple syrup, honey or your sweetener of choice.

LeftoversRefrigerate in an airtight container up to 3 to 5 days.

Serving SizeOne serving is equal to approximately 1 1/4 cup of porridge.

Ingredients

3/4 cup Unsweetened Almond Milk

1/4 cup Almond Flour

1/4 cup Unsweetened Shredded Coconut

1 tbsp Ground Flax Seed

1/2 tsp Cinnamon


Chocolate Avocado Smoothie5 ingredients · 5 minutes · 1 serving

Directions

1. Place all ingredients in your blender and blend until smooth. Pour into a glass and enjoy!

Notes

No Chocolate Protein PowderUse vanilla protein powder or hemp seeds and add cococa powder.

Likes it SweetAdd frozen banana.

Nut-Free VersionUse coconut milk instead of almond milk and sunflower seed butter instead of almond butter.

Ingredients

1/4 Avocado

1 cup Unsweetened Almond Milk

1 tbsp Almond Butter

1 cup Baby Spinach

1/4 cup Chocolate Protein Powder


Blueberry Kale Salad11 ingredients · 20 minutes · 6 servings

Directions

1. In a large bowl, combine the kale, cucumber, celery, blueberries, spiralized beets, andpumpkin seeds.

2. In a mason jar, combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Shakewell.

3. Before serving, pour dressing over the salad and toss well. Enjoy!

Notes

StorageKeeps well in the fridge for 4 days.

More ProteinAdd a salmon fillet, grilled chicken breast, or lentils.

More CarbsAdd cooked quinoa.

Ingredients

10 cups Kale Leaves (chopped)

1 Cucumber (chopped)

4 stalks Celery (chopped)

2 cups Blueberries

2 Beet (peeled and spiralized)

1/2 cup Pumpkin Seeds

1/2 cup Extra Virgin Olive Oil

3 Lemon (medium, juiced)

1 tsp Dijon Mustard

1 tsp Sea Salt



Honey Chili Meatballs14 ingredients · 30 minutes · 4 servings

Directions

1. Preheat oven to 350ºF (177ºC).

2. In a large bowl, combine ground chicken, onion, garlic, egg, half the salt, and blackpepper. Form mixture into meatballs, about 1 1/2 inches thick.

3. Melt coconut oil in a large oven-safe pan or skillet over medium-high heat. Add meatballsand cook until browned, about 5 minutes. Transfer to oven and bake for an additional 20minutes or until cooked through.

4. Meanwhile in a medium saucepan, combine chicken broth, tomato paste, honey, applecider vinegar, chili powder, paprika, ground mustard and remaining salt. Bring to a boilthen reduce heat and simmer for 5 minutes, stirring occasionally. Adjust seasoning ifneeded.

5. Remove meatballs from the oven. Evenly coat meatballs with sauce and divide intobowls. Top with chopped green onions (optional). Enjoy!

Notes

Likes it SpicyAdd more chili powder to the tomato sauce or sprinkle with red pepper flakes.

Serve Them WithBrown rice pasta, quinoa, couscous, rice or rye bread to make it a meal. Or serve them aloneas an appetizer.

LeftoversRefrigerate in an air-tight container up to 3 days or freeze up to 2-4 months (cooked oruncooked).

Slow Cooker VersionAdd formed meatballs with sauce and cook on low for 6-8 hours.

Serving SizeA 4-serving recipe yields about 16 meatballs. This can be stretched to 8 servings if using asan appetizer.

Ingredients

1 lb Extra Lean Ground Chicken

1/2 Yellow Onion (medium, chopped)

2 Garlic (cloves, minced)

1 Egg

1 tsp Sea Salt (divided)


2 tbsps Coconut Oil

1/2 cup Organic Chicken Broth

1/3 cup Tomato Paste

1/4 cup Raw Honey

1 tbsp Apple Cider Vinegar

1 1/2 tsps Chili Powder

1/4 tsp Paprika

1/4 tsp Ground Mustard


Spiralized Veggie Hummus Wraps8 ingredients · 20 minutes · 4 servings

Directions

1. Spiralize your beet, zucchini and sweet potato and transfer to a large mixing bowl. If youdo not have a spiralizer, just use a box grater. Toss with extra virgin olive oil and sea saltand black pepper to taste.

2. Lay your collard green wraps across a clean counter. Spread a large spoonful ofhummus across each. Next add the sprouts and top with spiralized veggies. Wrap andsecure with a toothpick if needed. Enjoy!

Notes

More ProteinCook up some quinoa ahead of time and add to each wrap.

More CarbsWrap in a gluten-free tortilla.

No SpiralizerUse a box grater to grate your veggies.

StorageThese keep well in the fridge for 2 days.

Ingredients

1 Beet

1 Zucchini

1 Sweet Potato


Sea Salt & Black Pepper (to taste)

4 cups Collard Greens (washed and stemsremoved)

1 cup Hummus

1 cup Alfalfa Sprouts


Cucumber Hummus Bites3 ingredients · 10 minutes · 4 servings

Directions

1. Slice cucumber into 1/4-inch thick rounds.

2. Top each round with 1 to 2 teaspoons of hummus and a pinch of black pepper. Serveimmediately. Enjoy!

Notes

More FlavourTop each cucumber hummus bite with a pitted olive, chopped roasted red pepper, someroasted garlic or spicy red pepper flakes.

Ingredients

1 Cucumber (large)

1 cup Hummus



Salmon Cucumber Bites4 ingredients · 5 minutes · 2 servings

Directions

1. Add a dollop of yogurt to each cucumber slice and top with a small slice of smokedsalmon. Sprinkle with black pepper. Refrigerate until ready to serve. Enjoy!

Notes

No Greek YogurtUse cheese, plain coconut yogurt, sheep's yogurt or cottage cheese instead.

Ingredients

1/4 cup Plain Greek Yogurt

1/2 Cucumber (sliced)

3 1/2 ozs Smoked Salmon (sliced)



Goat Cheese Zucchini Rolls2 ingredients · 10 minutes · 1 serving

Directions

1. Spread a thin layer of goat cheese on each slice of zucchini.

2. Gently roll them into small wraps and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to three days.

Serving SizeOne zucchini makes approximately 12 rolls.

Dairy-FreeUse cashew cream cheese instead.

More FlavorMix in your choice of fresh herbs into the goat cheese. Drizzle with extra virgin olive oil.

Ingredients

1/4 cup Goat Cheese (crumbled)

1 Zucchini (trimmed, sliced length-wise)


Turmeric Beef Stuffed Squash11 ingredients · 45 minutes · 4 servings

Directions

1. Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

2. Rub the oil on the cut sides of the squash. Place the squash cut sides down on theprepared baking sheet and bake for about 30 to 35 minutes or until just tender.

3. Meanwhile, heat a large pan over medium-high heat. Add the beef to the pan, breaking itup with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drainany excess drippings from the pan.

4. To the browned beef add the onion, garlic and ginger and cook for 3 to 5 minutes until theonion begins to soften. Add in the turmeric, salt and cinnamon and stir to combine. Addthe kale to the beef mixture and stir until the kale begins to wilt. Stir in the coconut milk.Season with additional salt if needed.

5. Turn the squash cut side up and fill the beef mixture. Return to the oven and continue tobake for an additional 10 minutes.

6. Divide between plates and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to three days.

Serving SizeOne serving is equal to half of a filled acorn squash.

More FlavorAdd lemon or lime juice, red pepper flakes, chili powder or coriander to the beef mixture.

Additional ToppingsTop with cilantro or parsley.

No Acorn SquashUse a different variety of squash or a sweet potato.

Ingredients

1 tsp Extra Virgin Olive Oil

2 Acorn Squash (halved, seeds removed)

1 lb Extra Lean Ground Beef

1 Yellow Onion (finely chopped)

2 Garlic (cloves, minced)

1 tbsp Ginger (fresh, minced or grated)

1 tbsp Turmeric

1 tsp Sea Salt

1/4 tsp Cinnamon

2 cups Kale Leaves (finely chopped)

1/2 cup Organic Coconut Milk (full fat, from thecan)


Turkey & Quinoa Zucchini Boats13 ingredients · 45 minutes · 4 servings

Directions

1. Preheat oven to 350ºF (177ºC).

2. Place quinoa in a saucepan with water and bring to a boil. Turn down to simmer andcover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside.

3. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp using ateaspoon. Finely chop the pulp.

4. In a large skillet, heat olive oil over medium heat. Add onion, ground turkey, zucchinipulp, red bell pepper, corn, black pepper and half of the sea salt. Stir until turkey iscooked through (8 to 10 minutes).

5. When turkey is cooked, drain the skillet of excess juice and stir in tamari and cookedquinoa. Remove from heat.

6. Make "breadcrumbs" by combining almond flour, nutritional yeast and remaining seasalt.

7. Spoon turkey quinoa filling into the zucchini shells and top with almond breadcrumbs.Bake in oven for 20 minutes or until zucchini is tender.

8. Remove from oven and let cool for 5 to 10 minutes before serving.

Notes

VegetarianSkip the ground turkey and use chickpeas or lentils, about 2 cups.

LeftoversRefrigerate the zucchini boats or just the turkey quinoa filling up to 3 to 4 days.

Ingredients

1/2 cup Quinoa (uncooked)

1 cup Water

4 Zucchini


1 Yellow Onion (diced)

1 lb Extra Lean Ground Turkey

1 Red Bell Pepper (diced)

1/2 cup Frozen Corn


2 tsps Sea Salt (divided)

1 tbsp Tamari

2 tbsps Almond Flour

1 1/2 tsps Nutritional Yeast


Shrimp & Green Beans6 ingredients · 20 minutes · 4 servings

Directions

1. Heat half of the oil in a large skillet over medium-high heat. Add the green beans and stirfor 5 to 7 minutes, or until tender and crisp. Transfer the beans to a dish and set aside.

2. Reduce the heat to medium and add the remaining oil to the skillet. Add the shrimp,season with salt and cook for about 2 to 3 minutes per side. Return the green beans tothe skillet, and add the tamari and red pepper flakes. Stir until the shrimp is cookedthrough and evenly coated. Divide onto plates and enjoy!

Notes

LeftoversRefrigerate in an airtight container up to 2 to 3 days.

Serve It WithRice, quinoa, polenta, spaghetti squash, couscous, sweet potatoes or zucchini noodles.

No TamariUse soy sauce or coconut aminos instead.

Ingredients

1 tbsp Avocado Oil (divided)

2 1/2 cups Green Beans (trimmed)

2 lbs Shrimp (raw, peeled and de-veined)

1/8 tsp Sea Salt

1 tbsp Tamari

1/2 tsp Red Pepper Flakes


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