Homemade Cheese Crackers

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DifficultyBeginner

Looking for a good cracker to go with your cheese and meat board can be difficult. Skip the grocery store and make this recipe! This is the tastiest and easiest cracker you can make in no time flat. Add a fig spread on the side and you’re all set! Hosting a party? These cheese crackers are a perfect scratch-made addition!

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Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 8 oz gruyere cheesegrated
 1 cup all-purpose flour
 4 tbsp cold buttercut into pieces
 ½ tsp salt
 ½ tsp pepper
 3 tbsp ice water
1

Put the Gruyere, flour, butter, salt and pepper in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 30 min.

2

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

3

Roll out the dough to 1/8-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15-17 Minutes (rotate half way through). Allow to cool before packing up.

4

NOTES: This is a fun recipe that can be jotted down on cute recipe cards tied to individually wrapped bags of these crackers making a great gift for the host or guests at the party!

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Tuscan White Bean Soup

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A simple and inexpensive soup that will warm you up from the inside out! Add a slice of toasted bread and a drizzle of olive oil to complete this tasty meal. 

Ingredients

1 lb dried cannellini or great northern beans
2 tbsp olive oil
1 ½ cups diced onion
1 cup diced carrots
1 cup diced celery
2 tbsp chopped fresh garlic
6 cups low-sodium chicken or vegetable broth (homemade is best)
2 dried bay leaves
1 parmesan rind or grated parmesan1 x 2 inches or one Tbsp. grated
6 cups chopped kaleremove ribs first
1 can diced tomatoes
2 tsp minced rosemaryjust leaves, toss stems
2 tsp minced oreganojust leaves, toss stems
3 tbsp white-wine vinegar
1 tsp salt
1 tsp pepper

Directions

Place dried beans in large bowl and pick over and sort out any bits (non-bean related). Rinse under cold water and drain. Add 3 quarts cold water, cover and soak at room temperature for 8-20 hours. Drain and rinse beans.

Heat 1 Tbsp. oil in a large Dutch oven or pot on medium heat. Add onion, carrot and celery and cook until starting to soften. Stir in garlic and cook until the onion is translucent and garlic is fragrant. Approximately 8-10 minutes.

Stir in broth, soaked beans, bay leaves and parmesan rind. Increase heat to high and bring to a boil, cooking for 5 minutes. Reduce heat to low and partially cover. Simmer until the beans are slightly tender, 45-50 Minutes. (If using canned beans, simmer time is only 15-20 minutes).

Stir in kale, tomatoes, rosemary, oregano, vinegar, salt, and pepper.

Before serving, discard bay leaves and parmesan rind (if used). Ladle soup into a bowl and drizzle remainder of olive oil over the top. Serve with a side of whole-wheat crusty bread and enjoy!

TIP 1: To quick-soak beans place them in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.

TIP 2: A secret for any soup base, keep your parmesan cheese rind after you’ve shaved all the cheese off. I like to cut in 1 by 2 inch cubes and store in a sandwich bag, label and keep in the freezer. Add to any soup when you add water/broth and take out just before serving.

NOTES: You can also use canned, rinsed cannellini beans if you have them on hand.

Paleo Friendly Pot Roast and Gravy

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One of my favorite meals to make in the slow cooker is pot roast; especially when I’m hosting a party around the holidays. Since a majority of the work is magically done in the slow cooker, all I have to do is make the sides and gravy.

Lately some of my friends and family are following the paleo diet. I usually make a few different sides like roasted Brussels sprouts, carrots, and potato halves so that everyone is happy. Once your guests arrive and the smell of the aromas from the kitchen greet them at the door…well let’s just say, it better be time to eat!

Ingredients

4 lbs boneless chuck roast
2 tbsp olive oil
1 cup paleo free beef stock or water
1 onionquartered
2 large carrotspeeled and roughly chopped
1 sprig thymeif you don't have fresh, use 1 tsp dry
1 sprig oreganoif you don't have fresh, use 1 tsp dry
2 bay leaves
3 cloves garliccrushed
salt to taste
black pepper to taste
2 tbsp arrowroot

Directions

Brown meat on both sides in a large cast iron skillet (okay to use any large pan) with olive oil.

Add vegetables, garlic, and herbs to slow cooking and place meat on top. Pour over beef broth or water and season with salt/pepper.

Cook meat on the low setting for 420 Minutes, or until done.

After the meat is cooked, pour off the broth from the pot roast and put in pan on stove top on medium-high.

Add arrowroot into a small bowl along with 2 Tbsp. cold water and stir.

While whisking the gravy, pour in the arrowroot mixture until the gravy is thickened.

NOTES: About half way through the cooking process, I like to carefully turn the meat over on its other side and place some of the veggies on top to hold the moisture in the meat. Slice up as you like and serve with a side of roasted paleo friendly veggies and add gravy over the meat – yumm!

Keto–Friendly Walnut Fudge Brownies

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There is something exciting about baking homemade treats and giving them away to friends and family! Made from only a few ingredients, these keto friendly brownies are baked with love and are a great addition to your recipe collection.

Ingredients

¾ cup unsalted butter
4 oz unsweetened baker’s chocolate
¾ cup blanched almond flour
⅔ cup erythritol
3 tbsp cocoa powder
2 eggsroom temperature
1 tsp vanilla extract
½ cup walnutschopped

Directions

Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper (make sure the edges hang over the sides).

Melt the butter and chocolate together in a double boiler. Stir until smooth. Remove from heat.

Add vanilla and stir.

Add the almond flour, erythritol, cocoa powder (reserve 1 tbsp. for garnish), salt (to taste), and eggs. Stir together until uniform. Add chopped walnuts. The batter may look slightly grainy.

Transfer the batter to the lined pan and smooth the top with a spatula.

Bake for about 12-18 Minutes, until an inserted toothpick comes out almost clean (you want to slightly under bake).

Cool completely before cutting. Place the remainder of the cocoa powder in a fine sifter and dust the brownies before removing them from the pan.

Plate brownies and serve.

NOTES: If you are making these as gifts, double batch this and cool completely. Place 3-4 in a clear cookie bag or decorative tin and add bow. To personalize the gift, you can create recipe cards and a cute little message.

Holiday Party Appetizer – Brie, Apple, and Honey Crostini

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This time of year is packed with parties, shopping, and all things that make the days go by way too fast! That’s what inspired this recipe. Both quick and easy to make, this simple appetizer will entice anyone walking by, offering a little sweet and tangy bite. Did I mention this recipe is healthy? Sign me up!

Ingredients

1 baguettecut into 1/2 inch slices at a slight diagonal
1 jar apple butter
6 oz brie
2 large applesred or green
1 tsp fresh lemon juice
1 cup whole walnuts
honey

Directions

Preheat oven to 350 degrees Fahrenheit.

Spread apple butter on one side of the baguette slices, about 2 tsp. per slice. Lay bread out on a large baking sheet.

Thinly slice brie and place on top of each crostini. Bake in oven for about 6-8 Minutes or until the brie melts.

Slice apples into thin slices, removing the core. Place in a bowl and toss with lemon juice to keep them from turning brown.

Remove crostini from the oven and top with apple slices. Drizzle the tops with honey and sprinkle the walnuts on top (the honey will keep them in place).

NOTES: You can also use pecans. Feel free to coarsely chop nuts.

Turkey, Kale and Carrot Soup

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Our Thanksgiving table is always packed with the largest turkey we can buy and served alongside an array of tasty sides that are rich and full of flavor. Friends and family gather as we eat as much as our stomachs can hold.

As the next day begins and my body slowly recovers from a ‘food coma’, I think about how I’m going to create another meal from these leftovers?

I always start with a healthy pot of soup, made from homemade turkey bone broth, packed with veggies and served with some crusty bread. I always create a double batch and freeze half of it for those cold winter nights or when I feel like a cold is coming on. Garlic, turmeric and ginger help fight those germs off before they take over my body!

Ingredients

1 tbsp olive oil
8 cloves garlicfinely chopped
1 tbsp fresh grated ginger
1 tbsp fresh grated tumericor 1 tsp ground tumeric
1 large white oniondiced
3 large carrotsthinly sliced
3 cups kale leavescut ribs out and finely chop
3 celery stalksthinly sliced
8 cups turkey bone brothsee below for directions)
1 lb turkey (white or dark meat okay)chopped or shredded
1 tsp fresh chopped roasemaryremove stems
1 tsp fresh chopped thymeremove stems
Celtic sea salt and fresh cracked black pepper to taste
Bone broth:
1 large onioncoarsely chopped
6 cloves garlicsmashed
1 cup fresh parsley
1 lemon peel
2 bay leaves
7 qts filtered water

Directions

Bone broth:

Place turkey carcass and giblets in large stock pot. Add all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8-10 hours.

Discard the solids and strain broth through a fine-mesh strainer into a large container.

Soup:

Place a large pot over stove on medium-high heat and add oil. Add garlic, onion, carrots and celery. Cook for a few minutes until onion is tender and translucent.

Add ginger, turmeric, kale, rosemary and thyme. Stir to incorporate.

Add turkey and bone broth. Taste and season with salt and pepper. Stir all ingredients and place on medium-low heat and simmer uncovered for 20-25 minutes.

Taste and adjust seasonings and enjoy!

NOTES: You can substitute any of the veggies based on what you have on hand.

Apple Spinach Salad with Cranberries and Feta

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If you are looking for a light lunch or a side to a lovely dinner, you have got to make this recipe. Each bite is packed with nutrients, antioxidants, and fiber, providing a sweet and savory bite.

Ingredients

12 oz baby spinachrinsed and dried well
2 medium apples (one fuji and one granny smith)cored and thinly sliced
½ red onionfinely sliced
½ cup walnut halves
½ cup cranberries
5 oz feta cheesecrumbled
Vinaigrette:
¼ cup Braggs organic apple cider vinegar
3 tbsp extra virgin olive oil
1 tbsp local honey
1 garlic clovegrated
1 tbsp Dijon mustard
Celtic sea salt and fresh cracked black pepper to taste

Directions

Add spinach, apples, red onion, cranberries, walnuts and half of the Feta cheese in a large bowl and toss lightly.

Grab a mason jar with a lid and add all vinaigrette ingredients and close lid. Shake and drizzle over the top of the salad.

Garnish with the remainder of cheese and serve immediately.

NOTES: If you don’t have any spinach on hand, you can use romaine or micro-greens. This salad pairs well with grilled fish or chicken.

Smoky Black Bean & Sweet Potato Casserole

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Colder weather calls for warm winter dishes that offer tons of great flavor and health benefits. I think casseroles have gotten a bad rap for being too heavy or rich. That’s what inspired me to create this dish. Both gluten-free and vegetarian, this recipe has both smoked mozzarella cheese and smoky paprika to liven it up. Like a little spice? Well we’ve got that covered too! You’ll definitely want to print this recipe and make this dish!

Ingredients

cooking spray
2 tbsp olive oil
1 medium onionfinely diced
2 lbs sweet potatoespeeled and cut into 1/4 inch cubes
28 oz can fire roasted diced tomatoeswell drained
15 oz can black beansrinsed and drained
3 cups smoked mozzarella cheeseshredded
1 tbsp smoked paprika
⅛ tsp cayenne powder
3 cloves garlicfinely minced
Celtic sea salt and fresh cracked black pepper to taste
1 green oniondiced finely (garnish)
⅓ cup plain Greek yogurt(garnish)

Directions

Arrange rack in the middle of the oven and heat to 400 degrees Fahrenheit.

Coat a 9×13 inch baking dish with cooking spray and set aside.

Heat the olive oil in a large pan over medium heat. Add the onion and cook for 8-10 minutes or until softened and translucent. Add the sweet potatoes and cook until heated through, about 5 minutes. Transfer mixture to a large bowl.

Add the black beans, drained tomatoes, 1 cup of mozzarella, garlic, smoked paprika, cayenne powder, sea salt, pepper (to taste) and stir to combine. Transfer contents to a baking dish evenly. Sprinkle remaining 2 cups of cheese over the top evenly.

Spray large sheet of aluminum foil and place greased-side down over the dish and cover tightly. Bake for approximately 30 Minutes. Uncover and bake until sweet potatoes are tender and the cheese is browned and bubbly on top.

Take out of oven and let cool for 10 minutes before serving.

Serve on a plate and top with green onion and Greek yogurt.

NOTES: This makes great leftovers if stored in an airtight container for up to 5 days.

Pumpkin Gingerbread

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Did someone say pumpkin and gingerbread in the same sentence? That’s right, this combination offers a healthy twist that includes a good source of fiber and tons of nutrients.

Ingredients

1 egg
2 ½ tbsp canola oilyou can use applesauce instead
¼ cup molasses
¼ cup brown sugar
2 tbsp almond milk
⅓ cup canned pumpkin
1 cup flour
1 tsp baking powder
½ tsp cinnamon
¼ tsp grated gingerif using powdered ginger, measure 1/2 tsp

Directions

In a medium bowl, beat egg and oil until combined.

Add milk, brown sugar, molasses, and pumpkin and beat with hand mixer until well combined and set aside.

In separate bowl sift flour, baking powder, baking soda, cinnamon, and ginger. Add to wet ingredients and slowly add flour, incorporating dry ingredients slowly.

Use hand mixer to fully incorporate ingredients until smooth.

Grab a loaf pan, 6.25” x 3.75” and spray with cooking spray.

Bake at 350 degrees for 40-45 Minutes. Check around the 30 minute mark to make sure everything looks good and the loaf is stiffening up. Continue baking and checking with a toothpick tester until it comes out clean.

NOTES: Double or triple the recipe and use cupcake tins and substitute the canola oil with apple sauce and add ½ tsp. of pumpkin spice seasoning. Once cool, you can label a large Ziplock bag and fill with the cupcakes. They make a great grab-and-go snack or breakfast option.

Roasted Butternut Squash and Sage Soup

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Cozy soup season is in full swing! Warm up with a cup of this sweet and savory Roasted Butternut Squash, Apple, and Sage Soup. Save time by prepping this soup ahead. 

Ingredients

2 tbsp unsalted butter
2 tbsp olive oil
1 medium oniondiced
1 butternut squash (about 2 lbs)peeled, seeded, cubed, and roasted
4 applescored, chopped, and roasted
2 tsp salt
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
¼ tsp cayenne pepper
¼ tsp fresh sagecan use dry if fresh not available
¼ tsp pepper
2 cups low sodium brothchicken or vegetable

Directions

Pre-heat oven to 400 degrees and line a baking sheet with foil.

Grab your prepared bag of squash and apples from the fridge. Pour in olive oil, salt and pepper. Seal the bag, shake, and mix together to coat evenly.

Spread squash and apples on baking sheet in an even layer and roast for 25-30 Minutes or until tender with a fork.

In large soup pot, over medium heat, add butter and add onion. Cook until onion is translucent, about 5-6 minutes.

Add low-sodium broth, cumin, coriander, ginger, cayenne pepper and fresh sage and stir.

Add roasted squash/apple mixture to the pot and begin pureeing with a hand held blender until smooth.

Stir butter in until creamy. Season with salt and pepper, to taste.

Serve in a bowl and garnish with chopped sage.

NOTE: This is a perfect soup for a large mug as a side to the main course or it can stand alone in a bowl with some crusty bread and butter on the side.