What’s Cookin’ at the Smiths | Part Two

Make-ahead Mmmm

This week’s SmithHouse menu included some healthy make-ahead dishes I thought I’d share for my busy-bee readers. And since time is of the essence, let’s cut to the chase, shall we?

First Course: Herb Salad with Beyond Organic Homemade Dressing

My Publix has been selling an organic herb salad mix for less than the price of a conventional salad mix bag! The fresh parsley and dill add a powerful taste, and nicely complement the sweet and tanginess of my salad toppings and dressing.

Herb Salad Components

  • Organic herb salad mix
  • Organic sweet peppers, thinly sliced (with seeds removed)
  • Brown sugar and pecan crumbles (heating a little butter with roasted pecans, a dash of worcestershire, yellow prepared mustard, and brown sugar makes a delicious salad topping)
  • Flax or chia seeds sprinkled on top

Beyond Organic Amasai Dressing

This dressing is so easy to make.  I grab a jar (make sure it has a lid), throw in the following ingredients in any order (no slow whisking required!), screw the lid on, and shake.

  • 4 ounces Beyond Organic Amasai (Plain) GreenFed Cultured Dairy
  • 2 ounces vinegar (I use any flavor of Beyond Organic Terrain or champagne, red wine, or rice wine vinegar, and more or less to taste)
  • 1 tsp. organic tangy dijon mustard
  • 1 tsp. minced garlic
  • 1/2 tsp. dried basil (or use fresh, if you have it!)
  • 1/2 tsp. dried parsley (or use fresh, if you have it!)
  • salt and pepper, to taste

Second Course: Meat & Potatoes…Beyond Organic-style

Beyond Organic Grend-fed™ Beef Meatballs

This recipe was shared with me by fellow Beyond Organic Mission Marketer, Stefanie West. She made these for a Beyond Organic Tasting Event and they absolutely rocked my world!  Even though I am fortunate to have no gluten intolerance, these meatballs are gluten-free!

Ingredients:

  • 1 lb. Beyond Organic Grend-fed™ beef
  • 1 cup cooked quinoa (Use sprouted quinoa for higher nutritional benefits)
  • 1-2 slices of gluten free bread lightly toasted and crumbled up
  • 1 small white onion, chopped
  • 1 large organic carrot, shredded
  • 1/4 cup organic tomato ketchup
  • 2 T Bragg Liquid Aminos (replacement for soy sauce)
  • 2 tsp organic parsley
  • 2-4 oz shredded Beyond Organic GreenFed Raw Cheese (Cheddar or Havarti)
  • 2 tsp minced garlic
  • 2 T flaxseeds
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • dash of red pepper flakes for a little kick, if desired 

Directions:

  • Combine flax seed, carrot, crumbled bread, and onion in a food processor. Pulse just until combined; larger chunks are preferred.
  • Grease a baking sheet with coconut oil so it is prepared and preheat oven to 400 degrees.
  • Pour into a large mixing bowl and add beef, quinoa and all remaining ingredients. Mix everything with a large fork and clean hands until even throughout.
  • Coat hands with olive oil and form into golf ball-sized meatballs. You should end up with about 30.
  • Bake at 400 degrees for 12-15 minutes.
  • TIP!  Make these ahead and throw them in the oven during your first course.

Sautéed Kale

  • Heat a skillet over medium-high heat with 2 teaspoons of organic coconut (non-hydrogentated, of course) oil.
  • Add 1 teaspoon of minced garlic.
  • Throw in a few large handfuls of chopped kale (this will not cook down as much as spinach, but it will cook down a bit, so put in as much as your pan will hold).
  • Turn the heat way down, cover, stirring occasionally
  • TIP!  Keep this veggie dish warm while you’re enjoying your first course.

Organic Baby Sweet Potatoes

  • Drop your baby sweets into a glass container and cover.
  • Cook according to package directions.

Beyond Organic Dark Chocolate

Beyond Organic Dark ChocolateVery little needs to be said about this decadent dessert, but it’s worth mentioning that Beyond Organic chocolate is also gluten-free, packed with omega-3s (1,000mg per serving!), and delicious.

TIP!  Eat this food by yourself, or others will try to steal it!

Advertisements

About jenni smith

Jenni Smith is a recovering fast food addict and a reformed couch potato who swore she'd never be a distributor... until the day she realized the only thing holding her back from reaching her true potential was her own stubbornness. And maybe a bit of fear. When she finally decided to put on her "big girl pants", Jenni (and her rock star husband, Paul) went from founding distributor to top earner in two years, and is now a Youngevity Vice Chairman Marketing Director. With a 15-year career in marketing and two little girls at home, Jenni raises her kids and her family's income at the same time and is passionate about coaching anyone who has: A) a desire for better health; B) a need for better wealth; C) patience for sass.
This entry was posted in What's Cookin' at the Smith's [Recipes] and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s