Monthly Archives: October 2014

Roasted Garbanzo Beans

Roasted Garbanzo Beans
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Ingredients
  1. 2 15 oz cans of organic garbanzo beans
  2. 1 tablespoon of olive oil
  3. 1/4 teaspoon of chili powder
  4. 1/4 teaspoon of cayenne pepper
  5. 1/4 teaspoon of garlic powder
  6. 1/4 teaspoon of Celtic sea salt
  7. A dash of paprika
Instructions
  1. Preheat oven to 400
  2. Rinse, drain and fully dry garbanzo beans (Let them sit out for 10-20 minutes after towel dry)
  3. In a bowl mix the oil and spices all together
  4. Add in the dry garbanzo beans and coat with the mixture
  5. Place the coated garbanzo beans on a cookie sheet and place them in the oven for 50 minutes
  6. Turn off the oven and let the garbanzo remain in the oven for 10 more minutes
  7. Serve warm or at room temperature
Risa Groux Nutrition http://risagrouxnutrition.com/
RGN Roasted Garbonzo Beans

Snickerdoodle Cookies

Snickerdoodle Cookies
Gluten Free
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Ingredients
  1. 1 1⁄2 cup Blanched Almond Flour
  2. 1 tsp Coconut Flour
  3. 1 Egg
  4. 1⁄4 cup Extra Virgin Coconut Oil, melted
  5. 1⁄4 cup Blackstrap Molasses
  6. 1⁄2 tsp Ground Cinnamon
  7. 1⁄4 tsp Ground Cardamom
  8. 1⁄4 tsp Ground Nutmeg
  9. 1⁄4 tsp Salt
  10. 1⁄4 tsp Baking Soda
Roll in
  1. 1 Tbsp Granulated Sugar or Sucanat
  2. 1 Tbsp Ground Cinnamon
Instructions
  1. Combine almond flour, coconut flour, egg, molasses, melted coconut oil and spices in a medium bowl. Stir well to combine.
  2. Add baking soda and stir well to incorporate.
  3. Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F.
  4. Combine sugar and extra cinnamon and place on a small plate or shallow dish. Remove cookie dough from fridge and roll tablespoonfuls into 1­ inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet. Do not flatten cookies prior to baking.
  5. Bake for 8­9 minutes. Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.
Risa Groux Nutrition http://risagrouxnutrition.com/

RGN Snickerdoodle (1)

White Bean Soup

White Bean Soup
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Ingredients
  1. 1 can of navy or great northern beans, rinsed and drained
  2. 1/4 cup coconut or grape seed oil
  3. 1 large yellow onion, finely chopped
  4. 1 garlic clove, finely chopped
  5. 1 large carrot, finely chopped
  6. 1 celery stalk, finely chopped
  7. 5 cups (40oz) vegetable stock
  8. 1 can (1lb) roma tomatoes with their juice
  9. 1 teaspoon dried summer savory
  10. 1teaspoon dried thyme
  11. 1 bay leaf
  12. Salt and pepper to taste
Instructions
  1. In a large saucepan, warm the coconut or grapes seed oil over medium heat. ~Add the onion, garlic, carrot and celery and sauté until the onion is translucent (about 2-3 minutes).
  2. Add the beans to the saucepan along with the stock, tomatoes, savory, thyme, and bay leaf.
  3. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally until the beans are very tender, 2-21/2 hours. Discard the bay leaf.
  4. Transfer about half of the soup to a blender (or use a hand blender in the saucepan). Puree and place back into the pan, then season to taste with salt and pepper.
  5. Serves 6-8
Risa Groux Nutrition http://risagrouxnutrition.com/

Zucchini Pasta and Marinara Sauce

Zucchini Pasta and Marinara Sauce
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Ingredients
  1. 4-6 zucchini
  2. 3/4 yellow or white onion, chopped
  3. 2 tablespoons of coconut or grape seed oil
  4. 1 28 oz can of chopped stewed tomatoes
  5. 3 garlic cloves, minced
  6. 1-2 cups mushrooms, sliced
  7. 1/2 teaspoon Italian herbs
  8. 1/2 teaspoon chili flakes
  9. Salt and pepper to taste
  10. 1/4 cup chopped basil
Instructions
  1. Remove both ends from the washed zucchini
  2. Place in a spiralizer and spiral all the zucchini’s and set aside
  3. On medium heat, saute garlic, mushrooms, and onion in a pan with 1 tablespoon of coconut or grape seed oil 1-2 minutes
  4. Add the canned tomatoes, Italian herbs, chili flakes, salt and pepper and let it cook while stirring frequently
  5. In a separate pan, use the remaining coconut or grape seed oil and sauté the the zucchini
  6. Stirring frequently to soften all the zucchini. When soft, remove and place in a serving dish. Make sure not to let the zucchini get too soft or mushy.
  7. Add the marinara sauce to the zucchini and the basil and serve.
  8. Optional: Add grilled shrimp or scallops
Risa Groux Nutrition http://risagrouxnutrition.com/

Hummus

Hummus
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Ingredients
  1. 2 ½ cups of garbanzo beans, rinsed and drained
  2. 2 garlic cloves
  3. 4 tsp of tahini
  4. 1/3 cup of olive oil
  5. 1 ½ tsp sea salt
  6. 1/4 tsp of ground cumin
  7. 1/4 cup fresh lemon juice
Instructions
  1. Place all ingredients into a food processor and mix for about 3 minutes. Place in a serving dish and sprinkle with paprika
Risa Groux Nutrition http://risagrouxnutrition.com/

Pumpkin Ice Cream

 

Pumpkin Ice Cream
Yields 6
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Ingredients
  1. 4 medium bananas, sliced and frozen overnight
  2. 1 cup pumpkin puree
  3. 1/3 cup maple syrup
  4. 1 1/2 tsp. pumpkin spice (no sugar added)
Instructions
  1. Using a food processor, blend the bananas, pumpkin, maple syrup, and pumpkin spice thoroughly. Transfer to a freezer-safe container and freeze for 24 hours.
Notes
  1. This does freeze pretty hard. When removing it from the freezer, let it sit on the counter for a bit before trying to dig into it. If you prefer a stronger flavor, feel free to add more pumpkin spice and/or cinnamon. You can taste the bananas and there is no way around that but you can adjust the flavor before you freeze it.
  2. Optional: You can freeze in martini or champagne glasses.
Risa Groux Nutrition http://risagrouxnutrition.com/

Spicy Vegetarian Chili

Spicy Vegetarian Chili
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Ingredients
  1. 2 tbsp coconut oil
  2. 1 medium yellow onion, chopped
  3. 1 large carrot chopped
  4. 1 stalk celery, chopped
  5. 1 medium red bell pepper, cored, seeded and chopped
  6. 1 medium yellow or orange bell pepper, cored, seeded and chopped
  7. 1 tbsp dried oregano
  8. 3 cloves garlic, finely chopped
  9. 1 tbsp finely chopped chipotles in adobo
  10. 2 tsp ground cumin
  11. 1 tbsp chili powder
  12. 1 ½ tsp salt
  13. 1 can (28 oz) diced tomatoes, with their liquid
  14. 3 cups cooked or canned red kidney beans, drained
  15. 1 1/2 cup Cooked or canned black beans, drained
  16. 1 ½ cups cooked or canned black beans, drained
  17. 4 cups vegetable broth
Instructions
  1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups vegetable broth. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.
Risa Groux Nutrition http://risagrouxnutrition.com/