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Carrot Fries

Serves 4-6 as a side
Prep time: 10 minutes | Cook time: 25 minutes

Ingredients:

  • 8-10 medium carrots, washed
  • 1-2 tablespoons avocado oil (or ghee)
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • Sprinkle of black pepper

Directions:

  1. Preheat oven to 425 degrees Fahrenheit and grab two large baking sheets.
  2. Use a sharp knife to cut carrots into even strips, about ¼” thick. Notice that I do not peel my carrots, but you can if you wish before chopping.
  3. Add fries to a large bowl and drizzle with 1 tablespoon avocado oil or melted ghee and toss to coat. If the fries are looking a bit dry, add one more tablespoon.
  4. Sprinkle with paprika and garlic powder and toss to coat once more.
  5. Place fries in a single layer on the baking sheets, leaving a bit of space between each one. If they are baked in a pile, they will steam and become mushy.
  6. Bake in preheated oven for 22-25 minutes, flipping halfway through. Once the fries are crispy and easily pierced with a fork, remove from oven and sprinkle with salt and pepper and serve immediately.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Gluten Free Cheddar Scallion Biscuits

Makes 12 biscuits
Prep time: 15 minutes | Cook time: 15-18 minutes


Ingredients:

  • 2 cups gluten-free 1:1 baking flour blend (Bob’s Red Mill makes a great blend)
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 6 tablespoons chilled butter, grated
  • ¾ cup shredded sharp cheddar cheese
  • ¼ cup chopped scallions
  • 1 cup plain almond milk, unsweetened

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Sift flour, cornstarch, baking powder, garlic powder, and salt together in a large mixing bowl. Whisk together to combine.
  3. Cut in the butter using a pastry cutter or your fingers until small clumps form. Add in shredded cheese and scallions and combine well.
  4. Make a well in the center of the mixture and add in almond milk. Use hands to mix everything together until a dough forms.
  5. Divide dough into 12 equal pieces, roll into balls, and gently flatten with your palm. Place 2 inches apart on an ungreased baking sheet. Chill in the freezer for 10 minutes.
  6. After chilling, bake in preheated oven for 15-18 minutes, or until firm to the touch and bottoms are lightly golden. Serve warm and store leftovers in an airtight container or freeze for later.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Leaf Celery Coleslaw

Serves 4-6 as a side
Prep time: 20 minutes

Ingredients:

  • 3 cups shredded green cabbage (1 small head)
  • 1 ¼ cups shredded carrot (about 2 medium carrots)
  • 3 tablespoons finely diced leaf celery
    For the dressing:
  • ¼ cup extra virgin olive oil
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • 2 teaspoons stone ground mustard
  • 2 cloves garlic, minced
  • 1 teaspoon salt

Directions:

  1. Mix cabbage, carrot, and celery leaf together in a large mixing bowl.
  2. In a small bowl, whisk dressing ingredients together and taste. Adjust flavors to your liking.
  3. Pour dressing over coleslaw and mix very well. Serve immediately or chill in the refrigerator for at least one hour to allow flavors to mingle.
  4. Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Tomatillo Shakshuka

Serves 4-6
Prep time: 10 minutes | Cook time: 40 minutes

Ingredients:

  • 2 pounds tomatillos, papery husks removed and halved
  • 1 tablespoon avocado oil
  • ½ medium yellow onion, diced (about 1 cup)
  • 2 small jalapeños, de-seeded and finely chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon maple syrup
  • 2 tablespoons finely chopped parsley
  • ¼ cup finely chopped cilantro
  • Salt + fresh ground black pepper
  • 4 large eggs
  • 1/3 cup shredded pepperjack cheese (optional)
  • Corn tortillas, warmed

Directions:

  1. Place oven rack on highest position and turn broiler on high. Place halved tomatillos cut side down in an oven safe skillet, preferably cast-iron. Broil for 8-10 minutes, until skin begins to blister. Remove from skillet and carefully add to a blender or food processor. Pulse on low until the tomatillos are crushed with some chunky pieces.
  2. Adjust oven temperature to 375 degrees Fahrenheit.
  3. Place the same skillet on the stove over medium-high heat and add the avocado oil. Add the diced onion and sauté for 4-6 minutes, until fragrant and translucent. Add in jalapeños and garlic and cook for another 2 minutes, stirring often. Add the bay leaf and cumin and cook for 1 more minute.
  4. Pour in the tomatillos and add the maple syrup, parsley, and cilantro. Stir well and simmer for 2-3 minutes. Season with salt and pepper, taste, and adjust as necessary.
  5. Remove the bay leaf. Crack the eggs into the tomatillo mixture and transfer the skillet to the oven. Bake for 8-9 minutes, until the whites are set but the yolks remain runny.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Cilantro Cucumber Mocktail

Makes 3 cups (2 servings)
Prep time: 10 minutes


Ingredients:

  • ¼ cup cilantro
  • ½ cup chopped cucumber, skin on
  • Juice of ½ a lime
  • Juice of 1 orange
  • 2-3 teaspoons honey (optional)
  • 2 cups ice
  • Salt, for the rims
    *If you’d like to make this a true cocktail, add 2 fluid ounces tequila or rum during
    step one!

Directions:

  1. Add cilantro, cucumber, lime juice, orange juice, and honey to a high-powered blender and mix until smooth.
  2. Add ice and blend again until mostly smooth.
  3. Salt the rims of two glasses, pour evenly, and enjoy!

Recipe Created by:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com

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Turnip Ground Beef Hash


Serves 3-4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 1 tablespoon + 2 teaspoons avocado oil, divided
  • ½ large onion, diced (~ 3/4 cup)
  • 2 cloves garlic, minced
  • 8 ounces ground beef
  • ½ teaspoon cayenne pepper
  • 2 large (or 4 small) turnips, peeled and diced
  • 1 small bell pepper, diced
  • 1 teaspoon paprika
  • 3 cups loosely packed spinach, roughly chopped
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
    Directions:
  1. Place large skillet over medium-high heat and allow to heat up for 2-3 minutes before adding 1 tablespoon avocado oil. Add in diced onion once oil is hot, about 1 minute.
  2. Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds. Add ground beef and season with a dash of salt and pepper plus the cayenne pepper. Use a wooden spoon to break up the meat into bite-size pieces. Cook for 6-8 minutes, stirring occasionally until the meat is no longer pink. Transfer cooked beef and onion to a small bowl, cover, and set aside.
  3. Place the same skillet back over medium-high heat and add in remaining avocado oil. Allow to heat for 1 minute. Add the turnips and red bell pepper, season generously with salt, pepper, and paprika; stir to combine. Cover and let cook for about 12-15 minutes, or until turnips are tender and easily pierced with a fork. Stir occasionally to ensure turnips don’t burn on one side.
  4. Add in chopped spinach and beef mixture and combine well. Cover and cook for 1-2 minutes to allow the spinach to wilt and beef to warm. Drizzle with lemon juice and stir. Remove from heat.
  5. Serve immediately with your favorite hot sauce or salsa. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe Created By:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com