This keto raspberry cheesecake is not only luscious and creamy, it’s super easy to make!  The filling is no bake and loaded with raspberries and bright lemon flavor!  Low carb, Atkins, Gluten Free.

INGREDIENTS
Crust

• 3 cups (180g) desiccated coconut unsweetened
• ¼ cup (54g) erythritol (or other granular sweetener)
• 2 egg whites
• ¼ cup (57g) melted butter, unsalted
• 1 teaspoon  (5g) coconut oil

Filling

• 3 x 8oz (670g) cream cheese
• 1/2 cup (108g) erythritol (or other granular sweetener)
• 1 cup (120g) whipping/heavy cream
• 6oz (165g) raspberries
• zest of 1 lemon
• 3 tablespoons lemon juice

Topping (optional)

• 6oz Raspberries

INSTRUCTIONS​
Coconut Crust

1. Gently apply the coconut oil to the inside of a springform cake tin.  Line the bottom with parchment paper.
2. Preheat the oven to 180C/350F degrees.
3. In a bowl, mix the desiccated coconut, butter, egg whites and sweetener together.
4. Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
5. Bake for 20 to 25 minutes until slightly golden and firm.
6. Remove from the oven and allow to cool.

Filling

1. In a bowl beat the cream cheese until soft.
2. Add the sweetener, lemon zest and juice
3. In another bowl whip the cream into stiff peaks, then fold into the cream cheese mixture.
4. Add the raspberries and gently stir, being careful not to break them up too much.
5. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.
6. Decorate with raspberries, slice, eat and enjoy!

From Anthony Williams:

Did you know that Spring is an ideal time to detoxify your body? It’s a season of change, growth, and awakening for both nature and your body. It’s the perfect time to plant new roots in the form of healthy habits and food choices that will help you to flourish and thrive as the year goes on. 

Today I have two delicious drink recipes to share with you to support you in more deeply cleansing your body. Don’t let their simplicity fool you; they are jam-packed with nutrients and healing properties that will immediately go to work cleansing and healing your body. Include these drinks daily or as often as possible for best results. Find out about the ingredients in these drinks and some of their incredible healing properties below.


Chaga Mint Tea

Chaga mushroom is one of the most medicinal tools and overall tonics of the century. The phytochemicals in chaga are wonderful for fighting cancer, regulating blood sugar, boosting the adrenals while regulating the rest of the endocrine system, breaking down and dissolving biofilm, and destroying unproductive fungus in the intestinal tract. It’s also an incredible support for liver, gut, and adrenal health.

Chaga is one of the best sources of betulinic acid which is known to kill cancer cells on contact. Chaga is therefore often listed as one of the top anti-cancer and anti-tumor foods and is highly valued in a variety of natural cancer treatments and preventative protocols. Research has shown Chaga to be particularly beneficial for colon, stomach, endometrial, lung, breast, and prostate cancer. 

This incredible wild food is also rich in beta-glucans which can dramatically strengthen and reinforce the immune system making it an ideal choice for those suffering with autoimmune disorders such as chronic fatigue syndrome, rheumatoid arthritis, lupus, fibromyalgia, irritable bowl syndrome, Chron’s disease, lymphoma, bursitis, shingles, and PCOS. Chaga helps your body battle invaders such as toxins, viruses, and bacteria, as well as fungi such as yeast and mold.

You can find the best quality Chaga Mushroom Extract that I recommend here.Mint tea has powerful anti-bacterial qualities and is known to relieve symptoms of irritable bowel syndrome by relaxing the digestive muscles. It also aids in the digestion of fats, making it a wonderful natural remedy to drink at the end of a rich meal. Mint tea is also excellent in helping to relieve mental fatigue, mood swings, sinusitis, asthma, head colds, headaches, and congestion. And it is well-known for its healing properties on the respiratory system as well as for cleansing the blood. 

Raw honey has more than 200,000 undiscovered phytochemical compounds and agents, including pathogen-killers, phytochemicals that protect you from radiation damage, and anti-cancerous phytochemicals. When drawn into cancerous tumors and cysts, this last class of phytochemicals shut down the cancerous growth process—meaning that raw honey can stop cancer in its tracks. Honey’s highly absorbable sugar and B12 coenzymes make it one of the most powerful brain foods of our time. Plus, raw honey repairs DNA and is extremely high in minerals such as calcium, potassium, zinc, selenium, phosphorus, chromium, molybdenum, and manganese.

Lemon juice has some of the most highly absorbable vitamin C around. The antioxidant flavonoids in lemons are your ally in fighting disease. And when you’re dealing with a cold, flu, bronchitis, or pneumonia, lemon is one of the most effective mucus expellers you can find. Lemons and limes are also amazing cleansers of the liver, kidneys, spleen, thyroid, and gallbladder. They purge the many toxic substances we collect from exposure to plastics, synthetic chemicals, radiation, and poor food choices.

Chaga Mint Tea Recipe

Ingredients:

• 1 teaspoon Chaga Mushroom Extract
• 1 bag peppermint tea or 1 tablespoon fresh mint leaves
• 1-2 teaspoons raw honey 
• Squeeze of lemon juice
• 1 cup hot water

Directions:

• Pour hot water over the mint leaves or peppermint tea bag. Let the tea brew for two minutes.
• Stir the Chaga Mushroom Extract into the mint tea until the powder dissolves. For best results, add raw honey—this add-in will help drive the medicinal properties of the chaga deeper into hard-to-reach places, enhancing body system functions. This tea makes an excellent afternoon pick-me-up.
• You can also add a squeeze of fresh lemon juice if you’d like to make your tea especially hydrating. 

Bonus Tip from Life-Changing Foods: Before consuming Chaga Mushroom Extract, honor its loyalty and the stoic nature it upholds. This will enhance your body’s reception of its immune enhancing phytochemicals.


Spring Clean Smoothie


Just like the Chaga Mint Tea, each of the ingredients in this delicious drink have incredible healing properties that deserve your attention.

Barley Grass Juice Extract Powder is one of the most nutrient rich foods in nature and has been used since ancient times for medicinal and healing purposes. This Extract Powder contains phytonutrients that feed the liver while allowing it to detoxify dozens of toxins and poisons, replacing them with critical nutrients. Barley grass juice extract powder contains high-quality protein that the body is able to easily absorb and use as well as 20 amino acids. If you’re working to better support your thyroid, barley grass juice extract powder can offer tremendous assistance. This deeply healing food can help to free the thyroid gland of toxins and heavy metals. 

Barley Grass Juice Extract Powder contains the enzymes fatty acid oxidase, cytochrome oxidase, peroxidase, catalase and transhydrogenase which help the decomposition of fats in the body proceed smoothly, helping to balance body weight. It is also especially high in chlorophyll, which helps to inhibit the growth of disease bacteria, along with balancing the PH of the body to promote excellent health and immunity.

Barley Grass Juice Extract Powder has been shown to strengthen the immune system, alkalinize the body, increase energy, aid digestion, relieve constipation, and improve health of skin, hair and nails. It may be surprising to learn that barley grass juice extract powder is gluten-free and as a result can be consumed by anyone with celiac disease or gluten intolerance. The reason for this is that the young grass used to create barley grass juice powder is harvested before the grass yields grain.

You can find the best quality Barley Grass Juice Extract that I recommend here.Oranges contain glutathione, flavonoids, and limonoids that together fight off viruses, protect the body from radiation damage, and deactivate toxic heavy metals in the system. Oranges are also abundant in a form of bioactive calcium you can’t get anywhere else. The body instantly absorbs this calcium, which means that these citrus beauties actually help regrow teeth, not destroy them. Their acid content is not destructive; rather, it works for you by dissolving kidney stones and gallstones. 

Mango is wonderful for stress assistance and viral protection. They are rich in beta-carotene to strengthen and support the skin; they even help prevent all varieties of skin cancers. Mangoes are a powerful tool to help reverse hypoglycemia, prediabetes, and type 2 diabetes. Their highly bioavailable trace magnesium coupled with phytochemical phenolic acids calms the central nervous system, which aids in staving off strokes, seizures, and heart attacks. The fruit’s pulp soothes the stomach and intestinal lining to alleviate constipation. 

Ginger is known to greatly aid in boosting the immune system and aiding digestion and assimilation and is widely regarded to help prevent colds, flu, motion sickness, and vertigo. Ginger can also help to alleviate menstrual cramps, nausea, heart burn, migraines, sore throats, exhaustion, fatigue, and constipation and it is great in providing relief from the stomach flu and food poisoning. Ginger also contains potent anti-inflammatory compounds called gingerols and is a powerful painkiller which makes it especially beneficial for those who suffer with joint, muscle, and nerve pain. 
Spinach creates an alkaline environment in the body and provides highly absorbable micronutrients to the nervous system. It also binds onto and removes the jelly-like viral waste matter in the liver that can contribute to mystery weight gain and mystery heart flutters. It’s especially good at rejuvenating skin and turning around conditions such as eczema and psoriasis. 

Sunflower greens (also known as sunflower sprouts) are a complete protein and are considered to be the most balanced of all the sources of essential amino acids. This form of protein is ideal for helping to build the skeletal, muscular, and neurological system in the body. They are a great source of chlorophyll which helps to nourish the blood, repair cells and tissues, activate every cell in the immune system, and remove toxins from the body. Sunflower greens contain lecithin which can significantly improve memory and brain function, help to keep the liver and kidneys healthy, aid in vitamin absorption, and can bind fats and cholesterol to water so that they can be removed from the body more easily. Sunflower greens are good for reducing blood pressure, increasing the elasticity of arteries, preventing heart disease, reducing inflammation, and boosting the immune system.


Spring Clean Smoothie Recipe

Ingredients:

• 1 teaspoon Barley Grass Juice Extract Powder
• 2 cups fresh orange juice (or 3 oranges peeled and deseeded plus 1 cup water)
• 2 cups frozen mango
• 1 teaspoon freshly grated ginger
• Optional: 2 cups spinach or 1 cup sunflower sprouts

Directions:

1. Place the orange juice, ginger and Barley Grass Juice Extract Powder in a blender first. Add the mango and optional spinach or sunflower sprouts (you may wish to skip them if you don’t have a high speed blender) and blend until smooth. Enjoy! 

This summer fruit salad with peach poppy seed dressing recipe is light and healthy. The dressing is made with ripe peaches and ready five minutes or less!

INGREDIENTS

Dressing-

• 1 cup yellow peach, ripe, sliced
• 2 teaspoons lemon juice, plus zest of 1 lemon
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 tablespoon honey, agave nectar or maple syrup (optional)
• 1 1/2 teaspoons poppy seeds

Salad-

• 5 ounces spring mix salad, or your choice of greens, (about 10 lightly packed cups)
• 1 peach, sliced into wedges
• 1 cup strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup pecans
• 2 tablespoons goat cheese

INSTRUCTIONS
​
Dressing-

1. Add 1 cup sliced peaches, lemon juice, zest and water to your blender. Blend until smooth puree forms, about 30 seconds. Slowly drizzle in the olive oil while the blender is running, mix for 30 seconds. Taste the dressing and add sweetener if desired, mix 15 seconds. Add poppy seeds and blend for 10 seconds just to mix in the seeds. Set aside.

Salad-

1. In a large bowl add salad greens. Top with peaches, strawberries, blueberries, pecans and goat cheese. Serve with peach poppy seed dressing on the side. If you are mixing the salad before serving, you may not need all of the dressing. Add the desired amount to coat the greens.

​A summer recipe is not complete without seasonal stone fruit to incorporate into a refreshing raspberry and roasted peach salad.

INGREDIENTS

• 6 peaches, halved
• 2 1/2 teaspoons lemon juice
• 2 teaspoons raspberry vinegar
• 1 teaspoon honey
• 1/4 cup grape seed oil
• 1/4 cup baby heirloom tomatoes
• 1/2 cup raspberries
• 1 cup julienne cucumber
• 1/2 cup micro arugula

INSTRUCTIONS

1. Set oven to 375 degrees F.
2. Cut the peaches in half, very lightly coat in olive oil (to help with caramelization) and place on a baking tray cut side up.
3. Slowly roast for 10 minutes. Remove the pan from the oven and lightly drizzle some honey on the cut portion of the peaches, then return to the oven for approximately another 10 minutes, or until the peaches are tender and appear golden in color. Allow the peaches to cool and reserve.
4. Peel then thinly slice the cucumber lengthwise (once I reached the seeds, I rotated and sliced the other sides). Julienne the length of the cucumber so that you have long thin strips.
5. Quarter the heirloom tomatoes and reserve.
6. To make the dressing: In a bowl, whisk the lemon juice, raspberry vinegar and honey until honey is dissolved. Slowly add the grape seed oil and whisk until emulsified. Taste to make sure the dressing is balanced and season with salt and pepper as desired.
7. In a separate bowl add the cucumber strips and arugula. Add the desired amount of dressing to coat, then add the heirloom tomatoes and raspberries and gently toss (you can insert the raspberries later when you are plating the dish to prevent crushing).
8. To serve: Gently gather a portion of the salad into a bundle and place on a serving plate. Add two roasted peach halves and garnish with some additional arugula micro greens.

INGREDIENTS

• 2 cups bing cherries, pitted and cut in half
• zest of 1 orange
• 2 tablespoons orange juice
• 1 cup of coconut yogurt, or greek yogurt (can also use dairy, soy, cashew)
• 1/2 cup granola

INSTRUCTIONS

Cherry Compote-

1. In a small saucepan add cherries, orange zest, and juice. Heat over medium heat until bubbling, then reduce to medium-low heat. Simmer for about 8 to 10 minutes, lightly mashing the fruit and occasionally stirring until cherries are tender, and compote is slightly concentrated and can coat the cherries. Cool if desired before topping, or transfer to an airtight container and refrigerate up to 3 days.

To make the Parfaits:

1. In a medium sized cup or jar layer ¼ cup of yogurt, then ¼ cup cherry compote, 2 tablespoons granola, then repeat layer one more time. Enjoy immediately or cover and enjoy the next day.
2. Taste the compote and add any additional sweetener like agave, maple syrup or honey as needed. The cherries I purchased were very sweet and did not need additional sweetener.

This amazing blueberry crisp recipe is the perfect summertime dessert! It’s easy to make with blueberries, maple syrup, lemon, oats and almonds. It’s gluten free, too! Recipe yields 6 to 8 servings (a lot!).

INGREDIENTS

Lemon blueberry filling

• 2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints)
• ⅓ cup maple syrup or honey
• 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
• ½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon)
• 2 tablespoons lemon juice (from 1 to 2 lemons)
• ¼ teaspoon cinnamon

Gluten-free oat and almond topping

• 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
• ½ cup packed almond meal or almond flour
• ½ cup sliced almonds
• ⅓ cup lightly packed brown sugar
• ¼ teaspoon fine grain sea salt
• 4 tablespoons butter, melted
• 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Don’t forget vanilla ice cream, for serving!

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
2. In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
4. Bake for 45 to 50 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

NOTES
​
TO MAKE THIS RECIPE NUT FREE: omit the sliced almonds and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven’t tried that, please comment if you do!).

TO MAKE THIS RECIPE VEGAN: I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven’t tried it, though.

WAIT, WHAT’S ARROWROOT STARCH? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.

The best vegetable paella recipe! It’s loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it’s vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, chopped fine
• 1 ½ teaspoons fine sea salt, divided
• 6 garlic cloves, pressed or minced
• 2 teaspoons smoked paprika
• 1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), drained
• 2 cups short-grain brown rice*
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 3 cups vegetable broth
• ⅓ cup dry white wine** or vegetable broth
• ½ teaspoon saffron threads, crumbled (optional)
• 1 can (14 ounces) quartered artichokes or 1 jar (12 ounces) marinated artichoke, drained
• 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips
• ½ cup Kalamata olives, pitted and halved
• Freshly ground black pepper
• ¼ cup chopped fresh parsley, plus about 1 tablespoon more for garnish
• 2 tablespoons lemon juice, plus additional lemon wedges for garnish
• ½ cup frozen peas

INSTRUCTIONS

1. Arrange your oven racks in the upper and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11-to-12” in diameter or bigger, although I got by with my 5.5-quart Le Creuset) or a large  skillet with a snug-fitting lid (both must be oven-safe!).
2. Preheat the oven to 350 degrees Fahrenheit. Heat 2 tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
3. Stir in the garlic and paprika and cook until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
4. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
5. Meanwhile, line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across the pan.
6. Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
7. For optional socarrat (crispy bottom—beware that you might have to scrub burnt bits from your pot later if you do this): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
8. Socarrat or not, sprinkle the peas and roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.

NO​TES

*RICE OPTIONS: You can choose a different rice, but the baking time for the rice will vary according to the variety. White Valencia or arborio rice will be done baking at 25 to 35 minutes. Long-grain brown rice will be done baking at 55 to 60 minutes.

**WINE SUGGESTIONS: I recommend using a dry, unoaked white wine, such as Sauvignon blanc or Pinot grigio. If you’re avoiding alcohol, just replace it with vegetable broth.

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée. Recipe yields 10 enchiladas, enough for about 5 servings.

INGREDIENTS

Filling

• 1 ¼ pounds sweet potatoes (2 small-to-medium)
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 ounces (½ cup) crumbled feta cheese
• 2 small cans (4 ounces each) diced green chiles
• 1 medium jalapeño, seeded and minced
• 2 cloves garlic, pressed or minced
• 2 tablespoons lime juice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper

Remaining Ingredients

• 2 cups (16 ounces) mild salsa verde, either homemade or store-bought
• 10 corn tortillas
• 4 ounces (1 cup) grated Monterey Jack cheese
• 2 tablespoons sour cream
• 1 tablespoon water
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup. Slice the sweet potatoes in half lengthwise and coat the flat sides lightly with olive oil. Place the sweet potatoes flat-side down on the baking sheet. Bake them until they are tender and cooked through, about 30 to 35 minutes.
2. Meanwhile, pour enough salsa verde into a 9 by 13-inch baking dish to lightly cover the bottom (about ½ cup). In a medium mixing bowl, combine all of the remaining filling ingredients.
3. Once the sweet potatoes are cooked through and cool enough to handle, scoop out the insides with a spoon. Discard the potato skins, and mash up the sweet potato a bit.
4. Stir the mashed sweet potato into the bowl of filling, and season to taste with additional salt (I added ¼ teaspoon) and pepper.
5. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Wrap them in a tea towel so they stay warm.
6. Working with one tortilla at a time, spread about ½ cup filling down the center each tortilla, then wrap both sides over the filling and place it in your baking dish. Repeat for all of the tortillas.
7. Top with the remaining salsa verde and cheese. Bake for 25 to 35 minutes, until sauce is bubbling and the cheese is lightly golden.
8. Let the enchiladas cool for about 5 minutes. Whisk the sour cream and water together to make a drizzly sour cream sauce. Drizzle it back and forth over the enchiladas, then top them with cilantro and red onion. Serve.

NOTES
Recipe adapted from Gluten Free Goddess. 

MAKE IT GLUTEN FREE: Use certified gluten-free corn tortillas.

MAKE IT DAIRY FREE/VEGAN: Omit the cheese. Stir a scant 1 cup vegan sour cream into the filling, reserving a few tablespoons for drizzling on top. Once baked, thin the vegan sour cream with a little extra water to make it extra-drizzly and drizzle it on top as shown.

​This classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary.

INGREDIENTS

Pico de gallo*

• 2 medium ripe tomatoes, chopped (about 1 ½ cups)
• ¼ cup finely chopped white onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice (about 1 medium lime)
• ¼ teaspoon fine-grain sea salt

Refried black beans

• 2 teaspoons extra-virgin olive oil
• ¼ cup finely chopped white onion
• ¼ teaspoon fine-grain sea salt
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• ¼ cup water
• Freshly ground black pepper, to taste
• ½ teaspoon lime juice

Everything else

• 1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred (my favorite salsa recipe is in my cookbook)
• 4 teaspoons extra-virgin olive oil, divided
• 4 eggs
• 4 corn tortillas
• ½ cup shredded Monterey Jack cheese (optional)
• Freshly ground black pepper
• Optional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauce

INSTRUCTIONS

1. To prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.
2. To cook the black beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.
3. Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.
4. Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
5. Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve.
6. In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.
7. To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.
8. Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.
9. Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.

NOTES*
​
IF TOMATOES AREN’T IN SEASON: You might want to skip the pico de gallo, and top your dish with some chopped cilantro and avocado slices instead.

LEFTOVERS TIP: If you won’t be consuming all four servings of this dish right away, store the individual components separately and fry your tortilla and egg just before serving.

CHANGE IT UP: Try salsa verde and sliced avocado instead of red salsa and pico de gallo.

MAKE IT GLUTEN FREE: Be sure to use certified gluten-free corn tortillas.

MAKE IT DAIRY FREE: Omit the cheese!

These amazing vegetarian burritos are stuffed with scrambled eggs and beans, easy homemade hash browns and fresh herbs. Enjoy them now and freeze the extra burritos for quick meals later. Recipe yields 6 breakfast burritos.

INGREDIENTS

• Six 8” whole grain tortillas
• 1 full batch homemade hash browns
• 6 large eggs
• 1 cup cooked pinto beans or black beans (I used canned beans, rinsed and drained)
• ¼ teaspoon salt
• Several dashes of hot sauce, such as Cholula
• 1 tablespoon unsalted butter
• ⅔ cup (packed) shredded sharp cheddar cheese
• ½ cup chopped cilantro, divided
• ½ cup chopped green onion (mostly green parts), divided
• 6 tablespoons of your favorite salsa, plus extra for serving
• 1 large avocado, diced (optional, if you’re serving the burritos right away)

To make the Hash browns

These delicious hash browns are lighter and healthier than greasy diner hash browns, since they’re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.
INGREDIENTS

• 1 pound Russet potatoes (2 small-to-medium), peeled if desired
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ cup extra-virgin olive oil

INSTRUCTIONS

1. Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
2. Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
3. Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
4. In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
5. Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
6. Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)
7. Season to taste with additional salt, if necessary, and serve hot.

INSTRUCTIONS for the Burritos

1. To prepare the eggs: Crack the eggs into a medium bowl and whisk them with a fork until the mixture is pale yellow. Stir in the beans and season the salt and hot sauce.
2. To cook the eggs: Melt the butter in a medium-sized skillet (either well-seasoned cast iron or nonstick) over medium heat. Pour in the egg mixture and cook, stirring often, until the eggs are just set, about 2 to 4 minutes. Stir in the cheese and transfer the mixture to a bowl. Then stir in the cilantro and green onion (if you’re serving the burritos right away, reserve a small amount of each for garnish).
3. To make sure the tortillas are nice and pliable, quickly run each tortilla under running water (trust me). Warm the tortillas briefly in the microwave (about 10 to 20 seconds) or in a skillet.
4. Working with one tortilla at a time, spread about ⅓ cup hash browns on a tortilla about one-third from the edge. Drizzle 1 tablespoon salsa on top of the hash browns. Top with about ⅓ cup scrambled eggs. (You can eyeball the amounts of hash browns and scrambled eggs; just try to divide them evenly between the tortillas.)
5. Roll up the burrito by first folding the tortilla over from the bottom to partially cover the contents, then fold in the two sides. Finish rolling and put the burrito seam side down on a plate. Repeat with the remaining burritos.
6. If you’re serving the burritos right away: You can halve the burritos like I did, or serve them whole. Warm some extra salsa in the microwave or on the stove, then pour it over the burritos. Top with diced avocado (if using) and the reserved cilantro and green onion. Serve immediately, with a knife and a fork.
7. If you’re freezing the burritos for later: Let the burritos cool to room temperature, then wrap each burrito in plastic wrap. Transfer the wrapped burritos to a freezer-safe bag and squeeze out the air before sealing. Store the burritos in the freezer. For best flavor, consume your burritos within 3 to 6 months.
8. To defrost frozen burritos, unwrap the plastic wrap and then wrap the burrito in a damp paper towel. Microwave about 2 to 3 minutes, until warmed throughout. I like to serve mine with some extra salsa.

NOTES​

MAKE IT GLUTEN FREE: Use a certified gluten-free tortilla.

MAKE IT DAIRY FREE: Omit the cheese and replace the butter with olive oil (you could probably get by with less than 1 tablespoon). Definitely serve your burritos with avocado!

MAKE IT QUICK: You could skip the hash browns and add ½ cup more pinto beans.