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Category Archives: Gwen’s Recipes

Categories Gwen's Recipes

Baked Turkey Strips

1/2 cup whole grain bread crumbs
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1 tbsp taco seasoning
1/4 cup Parmesan cheese
4 turkey (or chicken) breasts cut into strips
3/4 cup organic or homemade dressing of choice
1 tsp oil

Preheat oven at 425F.
Combine first six ingredients together in a plastic bag.
Dip turkey or chicken strips in dressing.
Place dipped strips into plastic bag and shake to coat with crumb mixture. Place coated strips on baking sheet lightly greased with oil.
Bake 15-20 minutes or until strips are no longer pink inside.

Categories Gwen's Recipes

Slow Cooker Spicy Meatballs

1 egg, lightly beaten
¾ cup crushed crackers (multigrain)
½ cup finely chopped onion
¼ cup finely chopped green pepper
1 tsp garlic powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp pepper
1 tsp red pepper flakes
2 lbs extra lean ground meat (preferably grass fed)
2 tbsp flour
¾ cup organic beef broth
2-28 oz can of crushed tomatoes
3 medium carrots, diced
1- 6oz can tomato paste
2 tbsp dehydrated onion
3 cloves minced garlic
1 tsp dried basil
1 tsp red pepper flakes
In a large bowl, combine meatball ingredients, mix well and form into 1 inch balls, place in the slow cooker.
In a large bowl, combine rest of the ingredients, our over meatballs, cover and cook on low 5-6 hours or until meat is no longer pink.
Categories Gwen's Recipes

Cocoa Almond Fudge

1/2 cup of cocoa powder
1/2 cup of coconut oil
1/2 cup of almond butter
1/4 cup of maple syrup.
Blend cocoa powder and coconut oil together until creamy. Add almond butter and maple syrup. Spread mixture in 9×9 pan and freeze.
Cut into squares and serve.
Categories Gwen's Recipes

Coconut Brownie Bites

1½ cups raw walnut halves
¼ cup cocoa powder
½ cup unsweet ened shredded coconut
1 t sp vanilla ext ract
¼ t sp salt
1 cup dat es, pitted (about 10 Medjool dat es)
1 t bsp wat er
Unsweet ened cocoa powder, for coating (optional)
In a large food processor, grind the walnuts into a fine meal. Add the rest of the ingredients, and process until sticky, uniform dough is formed. Scoop the batter by heaping tablespoons onto a plate or baking sheet lined with parchment paper, to prevent sticking. Roll the balls between your hands, and roll them in cocoa powder, if desired.
Store the balls in the fridge or freezer, and serve them chilled for the most firm texture.
Categories Gwen's Recipes

Quinoa Salad

Lemon Garlic Dressing
1/3 cup fresh lemon juice
1/3 cup
1 tbsp Organic honey
3 cloves minced garlic
Pepper to taste
Combine all these ingredients and let stand for 10
Quinoa Salad
4 cup cooked quinoa
1 cup grated carrots
½ cup sliced onions
½ cup chopped celery
¼ cup slivered almonds
½ cup sliced mushrooms.
Mix all salad ingredients together and toss salad with dressing.
Categories Gwen's Recipes

Grilled Chicken Salad with Strawberries

4 boneless, skinless chicken breasts
1 tsp
2 tsp chicken seasoning
1 bag romaine salad
1 bag baby spinach
1 cucumber diced
1 red onion diced
1 cup radishes sliced
1 red pepper diced
1 green pepper diced
2 tomatoes diced
1 cup strawberries chopped
2oz shredded cheese
1/2 cup Zesty Italian dressing or balsamic vinegar
Zesty Italian Dressing
3 tbsp white wine vinegar
1 small squirt of Dijon mustard
1/4 cup olive oil
1/2 tsp onion powder
1-2 cloves finely minced garlic
1/2 tsp each of thyme, basil and oregano
Salt and pepper to taste
Add all ingredients in small jar and shake vigorously.
Heat oil in large skillet over medium-high heat. Season chicken breasts with chicken seasoning. Add chicken to skillet and cook 5 to 7 minutes each side or until chicken is no longer pink inside. Set aside; let cool and cut into strips.
In a large bowl, combine all vegetables and mix. Divide salad in 4 separate plates. Sprinkle with cheese, chicken breasts and finish with dressing.
Categories Gwen's Recipes

Fresh Blueberry and Feta Salad

6 cups mixed greens
1 cup blueberries
2 oz. crumbled feta cheese
¼ cup almonds
Red onion slivers, to taste
optional: strawberries
For the Dressing:
⅓ cup olive oil
⅓ cup balsamic vinegar
1 tbsp lemon juice
1 tbsp organic honey
1 tsp poppy seeds
¼ tsp pepper
Layer salad ingredients in large salad bowl or platter.
Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine. Toss salad with dressing and serve.
Makes 2 servings.
Categories Gwen's Recipes

Citrus Beet Salad

3 or 4 medium beets, peeled
1 orange, zested and juiced
1 lemon, zested and juiced
1/4 cup white balsamic vinegar
1 tsp Dijon mustard
1 tbsp organic honey
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 chives, thinly sliced
Using the julienne attachment on a mandolin slicer, shred the beets. Alternatively, you can use a cheese grater to shred the beets (or you can use a knife. Set aside.
In a medium sized bowl, whisk the orange zest and juice, lemon zest and juice, balsamic vinegar, Dijon mustard, and honey, until well combined. Add olive oil and whisk until combined. Season with salt and pepper.
Add beets to the bowl and toss until fully coated with dressing. Refrigerate 30 minutes. Garnish with chives, and serve.
Makes 4 servings.
Categories Gwen's Recipes

Chicken Salad with Almonds

4 skinless, boneless chicken breasts
1 tsp olive
8 cups romaine lettuce, washed and torn into
bit-sized pieces
1 cucumber
1 cup mushroom sliced
1 cup green red, yellow, orange peppers, sliced
1 cup canned mandarin orange drained
4 tsp thinly sliced almonds
Salt and pepper to taste
Preheat the grill to medium-high. Brush the chicken breasts with oil and season with salt and pepper. Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness of the breasts. Transfer the chicken to a cutting board to cool.
Slice chicken breasts into strips. Mix romaine lettuce, cucumber, mushrooms, peppers, orange slices and chicken strips
together, sprinkle with almonds and drizzle with organic dressing of choice.
Categories Gwen's Recipes

Broccoli and Cauliflower Salad

2 heads broccoli (1 bunch), stems removed
1 head cauliflower stems removed
2½ cups shredded carrots
1/2 cup sunflower seeds
1/2 cup finely chopped fresh parsley
1/2 cup dried cranberries
4-6 tbsp fresh lemon juice, to taste
Salt and pepper to taste
Pure maple syrup, to drizzle on before serving
In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
Stir in the sunflower seeds, cranberries and parsley. Add lemon juice and seasonings to taste. Drizzle with maple syrup to taste.
Note: You can save the stems for a stir-fry later on in the week.
Makes approximately 10 cups.