BARBECUED CAULIFLOWER SALAD

Ingredients:
½ medium cauliflower, cut into florets (or 3 cups florets)
½ tsp. olive oil
¼ cup barbecue sauce, reduced-sugar
3 cups coarsely chopped romaine lettuce
½ cup canned black beans, drained, rinsed
½ cup corn kernels
¼ medium red onion, chopped
1 medium carrot, shredded
¼ cup Healthier Ranch Dressing
½ medium avocado, sliced

Directions:
1. Preheat oven to 350º F.

2. Place cauliflower on a large baking sheet.

3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.

4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.

5. Combine lettuce, beans, corn, onion, carrot, and Healthier Ranch Dressing in a medium serving bowl; toss gently to blend.

6. Top with cool cauliflower and avocado. Serve immediately.

Tips:
• Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.

CHICKEN ENCHILADAS W/ CREAMY AVOCADO SAUCE

Ingredients

3 avocados, scooped from skin

1 cup chicken broth

1 cup coconut milk

2 lemons, juiced

½ tsp cumin

½ tsp chili powder

1/8 tsp cayenne pepper

sea salt, to taste

black pepper, to taste

3 chicken breasts, cooked and shredded

½ red bell pepper, diced very fine

½ cubanelle pepper, diced very fine

1 medium onion, diced very fine

1 garlic clove, minced

2 cups black beans, cooked and rinsed

2 tsp taco seasoning

1/8 cup chicken broth

½ cup creamy avocado sauce

8 – 10 whole wheat or corn tortillas

½ - 1 cup shredded cheddar cheese (depending on taste)

Directions

1. Preheat oven to 350 degrees F.
2. Blend the avocados, juice from the lemons, coconut milk, chicken broth, cumin, chili powder, salt and pepper together in a food processor until smooth and creamy. Set aside.
3. Saute the peppers, and onion in a little cooking oil, such as olive or coconut oil until soft. About 10 minutes. Add the taco seasoning and black beans and heat through, 2-4 minutes. Then, add the chicken and a splash (about 1/8 cup) of chicken broth. Stir to combine and coat chicken with seasonings.
4. Add 1/2 cup of the avocado sauce to the chicken mixture and stir to combine.
5. Spoon 1/4 cup creamy avocado sauce in the bottom of a rectangle baking dish.
6. Add 1-2 tablespoons of cheese to a tortilla. Spoon in 1/4 cup of the filling into the tortilla. Wrap the tortillas lengthwise and place seam side down in the baking dish.
7. Pour 2 cups of the creamy avocado sauce on top of the enchiladas. Be sure all the tortillas are completely covered. Sprinkle the remaining cheddar.
8. Cover with foil and cook for 20 minutes.
9. Remove the foil and cook another 10 minutes.
10. Garnish with cilantro and serve with a little creamy avocado sauce for dipping.

BONE BROTH

INGREDIENTS: 

• 4 quarts water
• 1 teaspoon salt
• 2 tablespoons apple cider vinegar
• 2 large onions, unpeeled and coarsely chopped
• 2 carrots, scrubbed and coarsely chopped
• 3 celery stalks, coarsely chopped
• 1 bunch fresh parsley
• 2-3 garlic cloves, lightly smashed
• 2-4 lbs. meat or poultry bones

DIRECTIONS:

1. Place all ingredients in a large slow cooker set on high. Bring to a boil, then reduce the setting to low for 12-24 hours. The longer it cooks, the better it tastes! Strain the stock through a fine mesh strainer or coffee filter into a large bowl, and discard the waste.

*Even if you don’t have a slow-cooker you can still reproduce this recipe on a stovetop, with a large pot on low heat.

**Here is a list of vegetables, herbs, and spices you could add to give your broth more flavor. Feel free to mix and match, or invent your own recipe.

• Onion
• Green onion
• Leek
• Carrot
• Garlic
• Celery
• Salt
• Pepper
• Whole peppercorns
• Red pepper flakes
• Parsley
• Bay leaf
• Rosemary
• Thyme
• Sage
• Ginger

Avoid using broccoli, turnip peels, cabbage, Brussels sprouts, green peppers, collard greens, or mustard greens, as they will make your broth bitter.