Brand Nue Cookbook

Blueberry Omelet

Ingredients

 2 eggs
 2 tablespoons water
 ¼ teaspoon salt
 1 dash pepper
 ½ cup fresh blueberries (or blackberries)

Instructions

 Mix eggs, water, salt, and pepper with fork.
 Spray 8-inch omelet pan or frying pan over medium-high heat until just hot enough to

sizzle a drop of water.
 Pour in egg mixture.
 Mixture should set at edges at once.
 With pancake turner, turn over, carefully push cooked portions at edges toward center

so uncooked portions flow to bottom.
 Tilt pan as necessary so uncooked eggs can flow.
 Slide pan rapidly back and forth over heat to keep mixture in motion and sliding freely.
 While top is still moist and creamy-looking, fill with warm blueberries.
 With pancake turner, fold in half or roll, turning out onto plate with a quick flip of the

wrist. Enjoy!

Classic Deviled Eggs

Ingredients

 6 eggs
 ¼ cup Walden Farms mayo
 1 teaspoon white wine vinegar
 1 teaspoon yellow mustard
 1/8 teaspoon salt
 Freshly ground black pepper
 Smoked Spanish paprika, for garnish
 Optional, crumbled bacon and/or finely chopped chive

Ingredients

 Prepare hard-boiled eggs either by:
o Place eggs in a single layer in a saucepan and cover with enough water that there is 1 ½
inches above the eggs. Heat on high until water begins to boil, then cover, turn the heat
to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
Then rinse under cold water continuously for 1 minute.
o Bake eggs at 325 degrees for 30 minutes. Remove immediately and then put in an ice
bath for 10 minutes.

 Crack egg shells and peel under cool running water. Gently dry. Slice the eggs in half lengthwise,
remove yolks to a medium bowl and then place the whites on a serving platter. Mash the yolks
into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt and pepper, and mix
well.

 Evenly dispense yolk mixture into the egg whites with a spoon. Sprinkle with paprika and serve.
 OPTIONAL: Add crumbled bacon on top and/or finely chopped chive.

Egg in a pepper

Ingredients:
1 large egg
1 bell pepper
Salt and pepper to taste

Directions:
1- Deseed pepper and cut into rings
2- Head nonstick skillet over medium heat
3- Place pepper ring into the skillet
4- Crack and egg directly into the pepper ring
5- Cook until egg is no longer runny, 2-3 minutes.
6- Flip and cook until egg is cooked to desired likeness
7- Sprinkle with salt and pepper to taste

Easy Hardboiled Eggs - Baked

Preheat the oven to 325 degrees F. Put a whole (unopened) egg in each individual cup of a 12-
cup muffin pan. Bake for 30 minutes, then remove and immediately place in an ice water bath.
Allow the eggs to cool (~10 mins). Store eggs in refrigerator, or eat and enjoy:

 Eat plain with a pinch of salt and pepper
 Use on salads, alone or mixed with other protein

MAKE AHEAD EGG MUFFINS

.

INGREDIENTS

 1 lb ground turkey sausage
 1 tablespoon dried sage
 Kosher salt and pepper to taste
 6 large eggs
 1 cup egg whites
 ½ tablespoon dried minced onion

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Brown turkey sausage with sage, salt and pepper over medium high until no pink

remains.
3. Spray a muffin tin with cooking spray. Divide the cooked sausage into 12 wells.
4. In a large bowl combine eggs, egg whites, minced onion and salt & pepper to taste.

Pour egg mixture over the sausage in each well.
5. Bake 22-25 minutes or until set.
6. Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Morning Egg Bites

Ingredients:

 8 eggs
 Pinch of salt
 ½ small tomato, chopped finely
 ¼ bell pepper, chopped finely
 4 tbsp. cucumber, chopped finely
 2 tbsp. spinach, chopped

Instructions:

1. Preheat oven to 350 degrees and spray mini muffin pan with nonstick spray.
2. Crack eggs into large measuring cup along with a pinch of salt and whisk together. Pour eggs

into muffin pan, distributing evenly (leaving a little room at the top to add vegetables).
3. Add the vegetables evenly to the eggs.
4. Place in oven for approximately 10-12 minutes.
5. Enjoy right away or store in freezer.
6. NOTE! You can change up vegetables and/or add additional protein. For example: onions, bacon

bits, chopped/diced ham, mushrooms, etc. A dash of hot sauce is also a tasty finish. Enjoy!

Asparagus Fries

Ingredients

 Asparagus, however, much you like
 Sea salt
 Vegetable broth, 1 tablespoon per pound of asparagus

Instructions

 Cut off woody end of asparagus. Line a pan with foil and preheat broiler. Lay out the
asparagus in a line on the lined pan and sprinkle with vegetable oil first, then sea salt.
Boil for 7-9 minutes, very close to the boiler coil, then turn the asparagus over and broil
for another 3-5 minutes (time depends on thickness of stack).

Cucumber Chips Directions:
1. Slice cucumbers thinly. About 1/8 of an
Ingredients inch thick.
• 3 large cucumbers, peel-on if organic, 2. Pat them dry and toss them in seasoning of
peeled if conventional choice
• 1 Tablespoon and 1 teaspoon smoked 3. Place them on parchment paper lined
paprika baking sheet
• 2 teaspoon garlic powder 4. Cook at 170f for 2-4 hours (low and slow)
• 1 teaspoon onion powder until desired crispiness is achieved.
• 1 teaspoon chili powder
• ½teaspoon mustard powder - Also can be done in an air fryer. Follow the
• 1/4 teaspoon cayenne above steps but instead put them in your air
Optional: fryer for 15-18 minutes and flip about
• ½ cup apple cider vinegar halfway through.
• ½ cup filtered water

Different Seasoning options:

Smoky
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• Salt to Taste

Onion Garlic
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• Salt to taste

Salt and Vinegar
• 1 teaspoon of apple cider vinegar
• Salt to taste

Lemon Pepper
• 1 teaspoon of fresh lemon juice
• ½ teaspoon of ground black pepper

Ranch
• 1 ½ tsp of Hidden Valley Ranch Seasoning
• Salt to taste



Egg Roll in Bowl

1 lb of ground sausage, chicken,
turkey or even beef
2 (16 oz) bags of Coleslaw mix
½ red onion (diced)
1 tablespoon of Ginger
1 teaspoon of minced garlic powder
4-6 tablespoons Walden Farms Asian or Sesame Ginger dressing(or both)

Optional toppings:
1/2 cup of green onions
Hot Chinese Mustard
For a spicy kick add 1 tablespoon of red pepper flakes or garlic chili paste!

1. Spray skillet with Pam and brown red onions for 2 mins.
2. Add desired protein to skillet and brown and crumble until cooked

through. Drain.
3. Stir in Coleslaw mix, garlic, ginger, Walden farm dressing, (and

optional red pepper flakes or garlic chili paste) and stir frequently
until desired consistency (7-10 mins).
4. Top with green onions and drizzle with Hot Chinese Mustard.

Jalapeno Poppers

Ingredients:
6 jalapenos ( halved and seeded)
2 Chicken breast (grilled or baked and then shredded)
1 jar of Walden Farms Ranch or French Onion Dip (see additional seasoning options)
1 package of uncured lean bacon

Directions:
1) Stir in additional seasonings to Walden Farms dip of choice. (See options)
2) In a bowl combine chicken and dip until chicken is coated.
3) Spoon chicken mixture into jalapeno halves.
4) Wrap 1 slice of bacon around each popper. (Secure with toothpick if necessary) and place on
parchment lined baking sheet.
5) Bake at 375 for 25-30 minutes.

Walden farms additional seasoning options:

French Onion
• 3/4 cup dried minced onions (onion flakes; found in the spice aisle)
• 1/3 cup beef bouillon powder (see notes)
• 1 tablespoon plus 1 teaspoon onion powder.
• 1/4 teaspoon celery seeds.
• 1/4 teaspoon freshly ground pepper.
• 1/8 teaspoon paprika.

Ranch
1 packet of Hidden Valley Ranch seasoning

Jicama Fries

Ingredients:

2 cups of jicama
¾ tsp sea salt (divided)
¼ tsp garlic powder
1 tsp cumin
1 tsp smoke paprika

Instructions:

1. Peel jicama and slice into French fry pieces
2. Sprinkle ½ tsp into a medium pot of water and bring to a boil.
3. Boil jicama fries for 10 minutes and drain
4. Place drained jicama pieces into a large mixing bowl and blend in garlic, cumin and

paprika
5. Spread fries onto a baking sheet ( coat sheet with pam to avoid sticking)
6. Bake at 400 degrees for 30 minutes or until crisp turning half way through baking time.

 This can also be done in an air fryer
** Cooking time may vary depending on desired thickness of fries.

Kale Chips (Baked)

Ingredients

 3 cups fresh kale leaves
 Nonstick spray
 Dash (sea) salt, or more to taste
Instructions
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Place kale leaves on the sheet. Spritz with the nonstick spray and sprinkle with salt.
Bake until crispy, 5 - 8 minutes

Prosciutto Wrapped Asparagus

Ingredients

1. 1 bunch of asparagus
2. 1/4 lb of prosciutto
3. Pepper, to taste

Instructions

1. Preheat the oven to 350F.
2. Place asparagus in a pot of water and bring to a boil. Boil for 2 minutes.
3. Remove asparagus immediately and place in a bowl of ice and water.
4. Once the asparagus have cooled in the ice water, remove 2-3 spears and wrap with

prosciutto. Line the prosciutto on a baking sheet. Top with pepper
5. Place in the oven for 7 minutes, or until prosciutto is crispy.

Prosciutto-Wrapped Peaches

Makes 24 pieces

Ingredients

 Yellow or white peaches, 3, peeled if desired
 Prosciutto, 8 thin slices
 Fresh mint, 24 leaves

Instructions

 Cut the peaches and prosciutto
o Halve each peach and remove the pit.
o Cut each peach half into 4 equal wedges.
o Then, cut each prosciutto slice lengthwise into 3 strips

 Assemble the appetizers
o Place a mint leaf on each peach wedge and wrap with a strip of the prosciutto. If
desired, secure with a toothpick. Transfer to a platter and serve.

Vegetable Platter

Ingredients / Instructions

 Cherry tomatoes
 Broccoli
 Cauliflower
 Sweet baby peppers
 Zucchini
 Green onions
 Walden Farms French Onion Dip, Ranch Dip, Bacon Dip and/or Bleu Cheese Dip
 Arrange on platter and serve

Zucchini Fries
Items needed:
2 zucchini (small)
1 tsps coriander
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
Cooking oil spray
Directions:
Preheat oven to 390F
Wash Zuchinni and slice into wedges
Mix above seasonings in mixing bowl
Spray zucchini with a little cooking spray and toss in seasonings until coated
Place in fryer basket and cook for 6-8 minutes

Cabbage Soup

Ingredients

 1 onion (large)
 1 carrot (large)
 2 celery stalks
 3 garlic cloves (minced)
 ½ cup parsley
 ¼ cabbage (large)
 8 cups of water
 2 chicken flavored bouillon cubes
 1 pinch salt
 1 pinch pepper

Instructions

 Wash, pat and dry, finely chop vegetables.
 In a large soup pot, heat up the vegetable broth and saute the onion, carrot, celery, and minced

garlic. Cook until onions are translucent and garlic is fragrant.
 Add the 8 cups of water. Crumble the chicken cubes by hand and add to the pot. Bring to a boil.
 Add in the chopped cabbage, parsley, salt and pepper to taste. Stir soup to mix well.
 Simmer on low for 30-40 minutes. Garnish with fresh parsley, if desired, and serve!

Chicken Chili

Ingredients  1 (28 ounce) can diced
tomatoes
 1 tablespoon vegetable broth
 1.5 lbs. ground chicken  3 tablespoons apple cider
 1 medium onion, chopped vinegar
 3 cloves garlic, minced
 1 medium red bell pepper,  1 tablespoon tomato paste
 1 teaspoon ground cumin
seeds removed, chopped  1 teaspoon cayenne pepper
 1 (16 ounce) can canned  1 teaspoon paprika
 ½ teaspoon ground cinnamon
pumpkin puree
Instructions

 Heat the vegetable broth in a large skillet over medium-high heat. Add
turkey and cook thoroughly. Transfer to a large soup pan and add
remaining ingredients. Stir thoroughly and bring to a boil. Lower heat and
allow to simmer for about 1 hour. Serve hot. Serves 4-6.

Chunky Beef Chili without Beans (Instant Pot)

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Servings 6  8 oz of baby portobello
mushrooms chopped
Ingredients
 1 tablespoon of broth  1 tablespoons of onion powder
 2 lbs of beef chuck roast cut into big  1 green pepper chopped
 6 oz can of tomato paste
cubes  1 cup sweet bell peppers chopped
 salt and pepper to taste  1 teaspoon of crushed garlic
 1 tablespoon chili powder  28 oz crushed tomatoes
 2 tablespoons of cumin powder
 1 tablespoon of paprika
 1 cup of beef broth

Instructions
1. Press the saute button on the Instant Pot and adjust heat to high.

2. Add 1 tblsp broth to the pan and let heat up.

3. Add the meat and let it brown.

4. When browned, add 1 cup beef broth and secure the lid of the pot. Turn the quick release
button to the back to create pressure.

5. Press the manual button for 20 minutes. When finish, use the quick release method to
release pressure.

6. Take off lid and add the rest of the ingredients and mix well.

7. Secure lid again and turn the quick release button to the back. Press manual button for 5
minutes.

8. Let the pressure come down naturally if you can.

9. To cook in the slow cooker, you can brown the meat on the stove and then set everything
in the slow cooker. Mix well and cook on low for 8 hours.

Cincinnati Chili Recipe  1/2 teaspoon cayenne pepper

Ingredients  1/2 teaspoon salt

 1 yellow onion, chopped  1 1/2 tablespoons unsweetened
 1 pound ground beef defatted cocoa powder
 3 cloves garlic, minced
 1 tablespoon chili powder  1 (15-ounce) can tomato sauce
 1 teaspoon ground allspice
 1 teaspoon ground cinnamon  1 ½ tablespoons apple cider
 1 teaspoon ground cumin vinegar

 1/2 cup water

Instructions

1. In a large skillet over medium high heat, sauté the beef, onions and
garlic until no longer pink, about 5-7 minutes breaking up the meat with
the spatula.

2. Drain off the fat and put the meat mixture in a large pot over medium
high heat. Add the rest of the ingredients and stir well. Bring up to boil,
lower to simmer cook 2 ½ to 3 hours stirring occasionally.

Italian Vegetable Soup*

Ingredients

 ½ cup chicken or vegetable broth
 2 medium onions, diced
 2 cloves garlic, minced
 1 tsp. red pepper flakes
 2 carrots, diced
 2 stalks celery, diced
 1 bulb fennel, diced (white parts only)
 ¼ cup tomato paste
 2 cups chicken stock
 Kosher salt
 Freshly ground black pepper
 1 bunch parsley, chopped (stems discarded, some reserved for garnish
 1 bunch Swiss chard, chopped into thin ribbons
 5 ounces fresh spinach
 2 cups chopped butternut or yellow squash
 Freshly squeezed lemon juice (or bottled lemon juice )

Instructions:

1. Spray a large pot with cooking spray. Heat ¼ cup broth on medium. Add the
onions, garlic, red pepper flakes and half of the carrots, celery and fennel. Cook
until softened, about 10 minutes. Add the tomato paste and cook for 5 more
minutes.

2. Add the chicken stock with the remaining carrots, celery, fennel, 1 teaspoon
kosher salt and ½ teaspoon black pepper. Cook for another 10 minutes.

3. Add the bunch of parsley, chard, spinach and squash, and cook until softened,
about 7 to 12 minutes.

4. Garnish with reserved parsley and a squirt of fresh lemon juice. Serve warm.

*Adapted from Padma Lakshmi’s Ribollita recipe.

Kale Soup

 1 bunch kale, any variety, stems removed, chopped
 3 tablespoons vegetable broth
 1 medium onion, diced
 6 cloves garlic, minced
 1 small dried red chili, seeds removed, chopped (OR 1 teaspoon dried red pepper flakes)
 1 bay leaf
 Sea salt and pepper
 4 leeks, chopped
 7 cups vegetable broth

In a large soup pan, combine 3 tbsp vegetable broth, onions, garlic, red chili, bay leaf, sea salt and
pepper. Cook over medium heat for 3-5 minutes until onions are translucent. Add leeks and another 1
cup broth. Stir together. Cover and cook slowly for about 5 minutes. Add kale and allow to steam until
kale is wilted. Add remaining broth and bring to a boil. Lower heat and simmer for 30 minutes. You may
serve soup immediately; however, if you allow to sit for about an hour, the flavors will further develop.
Serves 4-6.

Pumpkin Soup

Ingredients: 1 1/2 pounds of pumpkin peeled, de-
6 1/4 cups of vegetable stock deeded and roughly chopped
2 large onions roughly chopped 1oz parsley roughly chopped
10 cloves of garlic, smashed ½ tsp pepper
1 tbsp vegetable broth
Directions:

1. Place all the ingredients expect for the pepper and vegetable broth into a
large pan or stockpot

2. Bring to a boil, then cover, and reduce the heat to a simmer
3. Cook for 20 minutes or until the pumpkin is soft
4. Blend until smooth
5. Add the vegetable broth and the pepper, then blend again for a few

seconds
6. Serve immediately or keep refrigerated for up to a week

This soup also freezes well and can be kept in the freezer for up to 1 month.

Pureed Cauliflower Soup

 2 ½ cups chicken stock
 1 head cauliflower, cut into florets
 Coarse salt and freshly ground pepper

Preheat oven to 450 degrees. In a medium saucepan, combine stock and cauliflower; season with salt
and pepper. Bring to a boil; then reduce to a simmer. Cover and cook until cauliflower is very tender,
about 20 minutes. Puree soup with an immersion blender until smooth, adding more stock as needed to
achieve desired consistency. Or puree in a regular blender, working in batches so as not to fill jar more
than halfway; reheat soup in pan, if desired. Serve warm.

Shrimp, Cod and Fennel Soup with Tomatoes

Ingredients

 2 vine-ripened tomatoes
 1 small onion, finely chopped
 2 garlic cloves, minced
 1 small bulb fennel, quartered lengthwise, cored, thinly sliced crosswise, fronds

reserved for garnish
 Coarse salt and freshly ground white pepper
 1 cup dry white wine or water
 4 cups fish stock
 12 ounces skinless code fillets, cut into 1 ½-inch pieces
 ¾ pound medium shrimp, peeled and deveined (tails left intact)

Instructions

 Score an X in the bottom of each tomato using a sharp paring knife. Blanch tomatoes in
a pot of boiling water until skin loosens, 30 seconds to 1 minute. Transfer to an ice-
water bath using slotted spoon and let cool. Peel and discard skins. Core and coarsely
chop tomatoes.

 Spritz with extra-virgin olive oil a Dutch oven or a large, heavy pot over medium-high.
Add onion, garlic, and sliced fennel; cook until softened, stirring occasionally, 3 to 5
minutes. Season with salt and white pepper. Add wine (water). Return to heat; bring to
a boil, scraping up brown bits from bottom of pot. Cook until reduced by half, about 2
minutes.

 Add stock and tomatoes; bring to a simmer. Stir in cod and shrimp, and return to a
simmer. Remove from heat; let stand, stirring halfway through, until cod and shrimp are
just cooked through, about 3 minutes.

 Serve soup garnished with fennel fronds.

Summer Squash Soup

 2 medium onions, peeled, sliced
 1 pound summer squash, sliced or cubed
 1 head garlic, peeled, chopped
 5 cups vegetable or chicken broth; 2 tablespoons separated
 1 teaspoon fresh lemon
 Ground pepper

Put 2 tablespoons broth into a pan. Sauté onion, squash, and garlic in pan until golden. Add remaining
broth and season to taste. Simmer 10-15 minutes until tender. Place in blender and blend 30-45 seconds
until smooth. Serve warm. Serves 4-6.

Vegetable Soup 2 cups sliced zucchini
1 can organic diced tomatoes
Ingredients: 6 cups beef broth
1 small onion diced 2 tablespoons organic tomato paste
2 gloved garlic minced 2 bay leaves
4 cups chopped cabbage ½ tsp each thyme and basil
1 cup green beans Pepper to taste
2 bell peppers chopped
2 cups broccoli florets

Directions:

1. In a large pot cook onion and garlic over medium heat until slightly
softened

2. Add cabbage and green beans. Cook for an additional 5 minutes
3. Stir in bell peppers, un-drained tomatoes, broth, tomato paste, bay leaves

and seasonings.
4. Simmer 6-7 minutes.
5. Add zucchini and broccoli.
6. Simmer an additional 5 minutes or until softened.
7. Remove bay leaves before serving.

Vietnamese Pho Soup

Ingredients

 12 oz. steak
 Bean sprouts
 Fresh cilantro
 Green onions
 Jalapenos
 Thai basil
 Lime wedges
 1 can palmini noodles
 8 cups beef broth
 4 cups water
 1 yellow onion (quartered)
 4 cloves garlic (roughly minced)
 3 whole star anise
 3 whole cloves
 1 ginger (3 in. knob, sliced thinly into circles)
 1 cinnamon stick
 2 tbsp. fish sauce
 Salt and black pepper
 OPTIONAL: add bok choy

Instructions:

1. Stir together beef broth, water, onion, garlic, star anise, cloves, ginger, cinnamon stick, cilantro,
jalapeno, green onion, (and fish sauce, if using) in a large stockpot and bring to a boil over high
heat. Cover, reduce heat to medium-low, and let simmer for at least 20 minutes

2. Meanwhile, cook the palmini noodles according to instructions on the can.
3. When you are ready to serve the soup, fill the serving bowls about halfway full with noodles.

Then cover with the hot broth, and immediately stir in the steak so that it cooks. Top with your
desired garnishes.

Cucumber, Tomato, Basil Salad

 2 medium cucumbers, cut into thin slices
 3-4 tomatoes, quartered then sliced
 ½ cup fresh basil, chopped
 1 clove garlic, minced
 2 tablespoons red wine vinegar – OR – rice vinegar
 Sea salt and ground pepper

Combine all ingredients in a medium bowl and gently toss. Serve immediately. Serves 2-4.

Poached Egg and Bacon Salad

Ingredients:

 2 strips of bacon- Fully cooked and chopped
 1 poached egg
 A handful of iceberg lettuce
 1 teaspoon chopped shallots
 1 tablespoon white wine vinegar
 ½ teaspoon Dijon mustard
 Salt and pepper to taste

Instructions:

1. Mix white wine vinegar, Dijon mustard, salt and pepper in a small bowl
2. Toss mixture in the lettuce
3. Layer the lettuce mixture, shallots, bacon on a small plate
4. Top with poached egg

Portuguese Salad

Ingredients

 3 medium green bell peppers
 6 medium plum tomatoes
 Pam
 2 medium cucumbers
 Kosher or sea salt
 2/3 cup coarsely chopped fresh cilantro
 ¼ cup red wine vinegar
 2 teaspoons Chile garlic paste

Instructions

 ROAST BELL PEPPERS AND TOMATOES:
o Use one or more gas burners, a broiler, or a grill. Place peppers directly on burner
grates, on a baking sheet under the broiler, or on the grill and roast, turning occasionally
with tongs, until the skin is blistered and blackened all over. Place in a bowl, cover
tightly with plastic wrap, and set aside. Spray the tomatoes on all sides with the Pam.
Place them as close to the heat or flame as possible and roast, turning them as the skin
blisters all over, about 3 minutes – it’s okay if the skin is charred or blackened, but roast
them as quickly as possible so the flesh of the tomatoes don’t become overcooked. Set
the tomatoes on a pan and let them cool.
o After the bell peppers have cooled, peel off the skins, remove the core and seeds, and
cut them into pieces that are about 1 inch square (or cut into triangles). Peel the
tomatoes and cut them into pieces about the same size as the peppers.
o Meanwhile, place the cucumbers slices on a rack set over a baking sheet and sprinkle
them lightly with salt on both sides. Allow them to stand for 20 minutes to release their
juices, and then pat dry with paper towels.

 ASSEMBLE THE SALAD:
o Combine roasted peppers, tomatoes, and cucumbers in a large salad bowl and sprinkle
with the chopped cilantro. Stir the remaining ingredients; red wine vinegar and Chile
paste and toss to combine.
o Season with salt and pepper. If you’re not serving this salad right away, cover and
refrigerate, but pull out salad and let it stand at room temperature for 30 minutes
before serving.

Swiss Chard Salad with Poached Egg

Ingredients

 1 garlic clove, minced
 4 anchovies, minced
 1 teaspoon Dijon mustard
 2 tablespoons white-wine vinegar
 Coarse salt and freshly ground pepper
 4 large eggs
 6 cups thinly sliced Swiss chard

Instructions

 Combine garlic, anchovies, mustard and vinegar in a bowl.
 Season with salt and pepper.
 Bring 3 inches of water to a simmer in a skillet. Crack one egg at a time into a teacup or

small bowl and gently slide into water. Cook until whites are just set and yolks are still
loose, 3 to 4 minutes. Remove eggs from water using slotted spoon. Season with salt
and pepper.
 Toss chard with vinaigrette and divide among plates. Top each with poached egg. Serve
immediately.

Tomato and Cucumber salad

Ingredients:
1 cup halved grape tomatoes
1 cup diced cucumber
½ cup chopped green onions
½ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
Salt and pepper to taste

Directions:
Mix all the ingredients in a large bowl
Serve chilled

Asian Style Cole Slaw

 3 cups shredded green gabbage
 1 cup shredded radicchio
 ¼ cup apple cider vinegar or white vinegar
 ½ tbsp of Dijon mustard
 ¼ tsp celery seed
 ¼ salt
 ¼ tsp pepper
 ¼ tsp of stevia or truvia

Mix everything but the cabbage and radicchio in a bowl until combined. Once combined stir in
the cabbage and radicchio.

Buffalo Chicken Dip

Ingredients

 1 – 2 cup Shredded chicken
 1 cup Walden Farms or Skinny Girl Ranch Dressing
 ½ cup Hidden Valley Ranch packet
 Hot Sauce

Instructions

 Mix together and enjoy with celery or choice of veggies

COLE SLAW RECIPE

Ingredients

• Savoy Cabbage – Savoy has smaller leafs easier to slice and dice
• Radicchio – one head
• Leek – one
• Walden Farms Dressing

o Sweet Onion dressing
o Cole Slaw dressing

On a mandolin or slicer, shred both the Savoy cabbage and radicchio and chop finely. Place this mixture
into a large storage bowl. Add the leek that is shredded as well.
Place this container in the refrigerator. Then, throughout the week, scoop out a portion.
Add both the Sweet Onion and Cole Slaw dressing to that portion. Add as much as you prefer for
moisture and consistency.
This is a free meal that you can add your broccoli or cauliflower (4 oz.) for your vegetable portion.
You may add diced green onions to this portion as well.

Cranberry Sauce

Ingredients:
 2 16 oz bags cranberries
 1 teaspoon stevia
 1/2 teaspoon ground ginger
 1 tablespoon lemon juice
 1 teaspoon lemon zest
 1 cup water (If you prefer it to not be thick, you can add a little
more water)

Directions:
1. Place the cranberries, stevia, ginger, lemon and water in a sauce
pan.
2. Simmer them over medium heat until cooked down, stirring
occasionally.
3. Pour the mixture into the food processor and pulse until smooth.
4. Adjust sweetener to taste and pulse again.
5. Chill for 1 to 2 hours and serve

Dill Sauce

Ingredients:

 1 cup Waldon Farms mayonnaise
 1 tsp freshly squeezed lemon juice
 4 tsp dried dill
 1⁄2 tsp garlic powder
 ¼ tsp sea salt
 1⁄4 tsp black pepper
 1 green onion, finely chopped

Instructions:
Mix all ingredients together in a small bowel. Serve chilled

Salsa – Fresh Tomatoes

Ingredients
 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
 1/2 red onion
 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
 Juice of one lime
 1/2 cup chopped cilantro
 Salt and pepper to taste
 Pinch of dried oregano (crumble in your fingers before adding), more to taste
 Pinch of ground cumin, more to taste

Instructions
 Prep the tomatoes, chiles, and onions: Start by roughly chopping the tomatoes, chiles,
and onions.
 Be very careful while handling the chile peppers. If you can, avoid touching the cut
peppers with your hands. (I often use disposable gloves or hold the peppers with a
plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after
handling and avoid touching your eyes for several hours.
 Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add
a few for more heat.
 Place all of the ingredients in a food processor. Pulse only a few times, just enough to
finely dice the ingredients, not enough to purée. If you don't have a food processor, you
can finely dice by hand.
 Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too
hot, add some more chopped tomato. If not hot enough, carefully add a few of the
seeds from the chilies, or add a little more ground cumin.
 Let sit for an hour for the flavors to combine. It’s best eaten right after you make it.
Chilled it should last about 5 days or so.

Mango Salsa

Ingredients

 3 ripe mangos, diced
 1 medium red bell pepper, chopped
 ½ cup chopped red onion
 ¼ cup packed fresh cilantro leaves, chopped
 1 jalapeño, seeded and minced
 1 large lime, juiced (about ¼ cup lime juice)
 ⅛ to ¼ teaspoon salt, to taste
Instructions

 In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and
jalapeño. Drizzle with the juice of one lime and mix well. Season to taste with salt. For
best flavor, let the salsa rest for 10 minutes or longer.

 You can store the salsa in the refrigerator, covered, for several days. It will be best fresh,
though.

Peach Salsa

Ingredients: 1 medium onion- finely diced
1lb tomatoes- diced 1 ½ lbs peaches- diced
1 bell pepper- seeded and finely ½ bunch cilantro chopped
diced 2 Tbsp lime juice
2 jalapenos- seeded and finely diced Salt and pepper to taste

Directions:

1- Chop tomatoes and transfer into a large bowl
2- Finely chop seeded bell pepper and jalapenos. Finely chop onion and

transfer all your veggies to the bowl
3- Dice the peaches. No need to peel them
4- Add the cilantro, lime juice and salt and pepper
5- Fold everything together until well mixed

Peach Zucchini Salsa:

Ingredients:

 1 Large Ripe Peach
 1 Large Red Tomato
 1 Medium Zucchini
 1 Scallion
 ½ Tsp Minced Garlic
 ¼ Tsp Black Pepper
 1 Tsp Dried Basil (or 1 TB fresh)
 ½ Tsp Dried Mint

Instructions:
Roughly chop all the fruit and veggies and add to a processor along with the spices and herbs.
Pulse until you get a salsa texture and set aside.



How to Cook a Pumpkin and Make Pumpkin Puree at Home

What You’ll Need:
1 Pumpkin
1 Large Knife
1-2 Baking Sheets
Olive Oil
Cheesecloth* Optional
Strainer
Large Bowl
Ziplock Baggies
Large-Mouth Funnel* Optional
Measuring Cups* Optional

Rinse: So first off, with whatever edible cooking pumpkin you have, always rinse off the
outside and try to remove any dirt or grit from it.
Cut: Then, with a large knife, cut the pumpkin into manageable segments. Depending on
the size, I typically only half the pumpkin or cut it into quarters, but seeing how large this
one was, cutting it into fifths made more sense.
Remove Seeds: Go ahead and scoop out the seeds and membranes from the inner
pumpkin. You can throw out the seeds but, better yet, save them to roast up! (For a
recipe on using up pumpkin seeds, go here)
Bake It: Put some olive oil on your hands and carefully massage some oil all over each
slice. It doesn’t need to be a lot- just enough to lightly coat it. Then, carefully place the
cut pieces onto baking sheets and place in an oven preheated to 400°F. Depending on the
size of your pumpkin you may only need one sheet or you may need two. Because cooking
times vary substantially based on the pumpkin size but simply check every 20 minutes-
you may also want to rotate the baking sheets from time to time. When you think it
might be getting ready, use a fork or a knife to see how soft the pumpkin is. When it
easily slides in, it’s time to remove the pumpkin!
Scoop It Out: Wait for the pumpkin to cool to a comfortable temperature before scooping
out the inner flesh. Once it’s cool enough, scoop out the inner flesh and place it into the
blender to blend (this may take multiple times).
Strain It: Lay your cheese cloth across the strainer and place the strainer over a large
bowl (the cheesecloth isn’t entirely necessary, but it certainly helps to keep as much
flesh contained without letting it run out with the liquid). Carefully pour the blended
pumpkin flesh into the strainer and allow it to drain for about 10-15 minutes. The liquid
that strains out is what I call the “pumpkin water“. You can either throw this out, or save
it to use as soup liquid, smoothie liquid or anything else you can think of!
Bag It Up: One tip I learned a few years back was to scoop out exactly two cups per bag.
Canned pumpkin typically has about 2 cups and this way, you only pull out exactly what
you need! So using labeled sandwich bags (I mark the date on each), scoop 2 cups of
pumpkin puree into each one (this is where I use my large-mouthed funnel to try and
keep things clean), seal it and place each one flat into the freezer and freeze until you’re
ready to use them!

Pizza Sauce

(for Cauliflower Pizza Crust or other)

Prep Time 10 mins
Total Time 10 mins

Ingredients

 1 can Tomato Paste (6oz)
 3/4 Cup Hot Water
 3 Cloves Fresh Garlic (minced)
 1/8 tsp of Stevia
 3/4 tsp Onion Powder
 1/2 tsp Oregano
 1/2 tsp Basil
 1/4 tsp Italian Seasoning
 1/4 tsp BlackPepper
 1/4 tsp Red Wine Vinegar
 A pinch Red Pepper Flakes and/or Cayenne

Instructions

1. This is a “as simple as it gets” no cook recipe.
2. Add the Tomato Paste to a medium sized bowl
3. Add 6oz (3/4 cup) of hot water.
4. Add the remaining ingredients, one at a time, while constantly stirring
5. Cover and let sit for at least 30 minutes for the flavors to come together.

Recipe Notes

This makes enough sauce for 2 large pizzas.

Pumpkin Butter

Ingredients List:

• One 15oz can pumpkin puree
• OPTIONAL : 3 TBSP - ¼ cup Walden Farms Pancake Syrup (Sugar Free)
• ½ Tbsp Cinnamon
• ½ Tbsp Pumpkin Pie Spice
• ½ Tbsp Nutmeg
• OPTIONAL: Dash of cloves

Directions:

Mix together all ingredients, taste, add more spices as needed and serve!

Spaghetti Sauce

• ½ tbsp water
• 2 medium onions, chopped
• 8 cloves fresh garlic, minced
• 2 (28-ounce) cans or jars of whole, crushed or stewed tomatoes (or 4 15-ounce cans)
• 1 (6-ounce) can or jar of tomato paste
• 1/2 teaspoon dried oregano
• 1 tablespoon dried basil leaves (or 1/4 cup fresh, finely chopped)
• 2 bay leaves (optional)
• 1/2 teaspoon dried thyme (optional)
• salt and pepper to taste

Instructions

• Add ½ tablespoon water to pan. Add onions and sauté over medium heat until soft, about 5
minutes

• Add garlic and sauté another minute.
• Add tomatoes, tomato paste, oregano, basil, bay leaves, thyme and salt/pepper.
• Bring to a boil and immediately reduce to a simmer.
• Simmer for 10-15 minutes to let flavors meld. (Can simmer longer if desired for a thicker

sauce with a deeper flavor).
• Serve over zucchini or butternut squash noodles.
• Optional: mix in ground turkey or ground beef.
• Optional: for a thinner sauce that works better for pizza, chicken parmesan, etc, use an

immersion blender to blend until smooth.

Tofu Mayonnaise

Ingredients:

 1 12.3 ounce package of soft tofu
 2 tablespoons fresh lemon juice
 1/4 teaspoon salt
 1 teaspoon dijon mustard (may use yellow)

Instructions:

1. Add the tofu and all remaining ingredients to a blender, food processor or immersion
blender. Blend until very smooth.

2. Store in a glass container in the refrigerator for about 1 week.

Tomato-Basil Dressing

2 roma tomatoes, cored
1 red bell pepper, cored
1/3 c. red wine vinegar
1/3 c. dry sundried tomatoes, coarsely chopped (not oil packed)
6-8 basil leaves
Juice of 1 lemon
Dash of sea salt
~1 c. water

Blend 1st seven ingredients and half of the water until smooth. Add
more water until you attain the desired consistency. Refrigerate unused
portions. Makes about 3 cups

Optional: add Italian seasoning, ½ tsp.