Recipes

Basic Chia Pudding
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Ingredients
  1. 3 cups almond Milk (or desired milk variety)
  2. ½ cup chia seeds
  3. 2 tsp vanilla
  4. 1/2 vanilla bean scraped (not necessary, but we like the black speckles at our house)
  5. 1/4 cup agave/maple syrup/honey (to taste)
Optional
  1. ½ – 1 tsp cinnamon (to taste)
Instructions
  1. Combine all ingredients in a bowl and stir until combined.
  2. Stir every 30 minutes until evenly incorporated, and until seeds have evenly jelled.
  3. Refrigerate for 4 hours and serve.
Christina Neuner https://www.christinaneuner.com/

Cashew Cream
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Ingredients
  1. 2 cups raw cashews
  2. ½ cup water (possibly a bit more to desired texture)
  3. ¼ cup agave
  4. 1 whole vanilla bean (or 1 tbsp vanilla)
Instructions
  1. 1. Soak cashews overnight (in a bowl with about an inch of water covering the nuts)
  2. 2. Drain and rinse cashews
  3. 3. Place all ingredients in a high speed blender and enjoy
Christina Neuner https://www.christinaneuner.com/

Chocolate Chia Pudding
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Ingredients
  1. 1 ½ cup Almond Milk
  2. ¼ cup Chia Seeds
  3. 8 Dates (pitted)
  4. ¼ cup Raw Cacao
  5. 1tsp Vanilla
  6. ¼ Vanilla Bean (optional)
  7. ¼ tsp Stevia (optional)
Instructions
  1. Place all ingredients in a high speed blender and allow to sit for at least 20 minutes (enough for the chia seeds to start to gel and the dates to begin to soften).
  2. Blend until smooth and creamy.
  3. Enjoy!
  4. Will last in the refrigerator for about a week.
Christina Neuner https://www.christinaneuner.com/

Daddy’s Chocolate Smoothie Recipe
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Ingredients
  1. 2 cups of frozen bananas
  2. 2 cups of almond milk
  3. 1.5 cups of greens
  4. ½ vanilla bean or 1 ½ tbsp vanilla extract
  5. 3 tbsp raw cacao
Instructions
  1. 1) I buy them from the grocery store “overripe”, then peel them, break them in half and store them in a ziplock bag in the freezer.
  2. 2) If you are new to greens in your smoothies, start with spinach, it’s the most mild tasting green.
  3. 3) If you are new to superfoods – just use unsweetened chocolate or baking chocolate.
Notes
  1. PS – They make incredible mustaches! My kids always have contests to see who can make the biggest one!
Christina Neuner https://www.christinaneuner.com/

Farmers Market Tomato Basil Pasta
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Ingredients
  1. 8 farmers market heirloom tomatoes (any colors you like – I love to get a mix, red, pink, orange, yellow and green)
  2. 10-15 leaves fresh basil
  3. 3 cloves of garlic
  4. 2 tbsp olive oil
  5. 1 tbsp salt
  6. Fresh cracked pepper to taste
Instructions
  1. 1. Cook pasta according to package directions
  2. 2. Add olive oil to pan and place on low heat
  3. 3. Finely chop or grate (I live this microplane) garlic and place into heated pan
  4. 4. Rinse tomatoes and rough chop into 1 inch cubes
  5. 5. Place tomatoes into pan and allow them to cook just until they start to breakdown
  6. 6. Pile basil leaves on top of one another, roll lengthwise and cut into ribbon strips.
  7. 7. Place basil in sauce and stir – cook for another minute or two to let the oils infuse
  8. 8. Drain pasta (do not rinse) and add to sauce.
  9. 9. Mix to coat and serve with a side salad
  10. 10. Dinner is done!
Christina Neuner https://www.christinaneuner.com/

Gluten Free Granola
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Ingredients
  1. 3 cups gluten free rolled oats (NOT quick cooking)
  2. 1 cup sunflower seeds (chopped, if desired)
  3. 1 cup pepitas (pumpkin seeds), chopped
  4. ¾ cup shredded coconut
  5. ⅓ cup big coconut flakes
  6. ¼ cup sesame seeds
  7. 1 tbsp chia seeds (if desired)
  8. ⅓ cup Maple Syrup
  9. ⅓ cup Honey (substitute brown sugar if vegan)
  10. ¼ cup Coconut oil
  11. 1 tsp sea salt
  12. 2 tbsp vanilla
Instructions
  1. 1. Preheat oven to 250 degrees F.
  2. 2. In a large bowl combine all dry ingredients and stir to combine.
  3. 3. In a small pot, combine maple syrup, honey, coconut oil, sea salt and vanilla and heat until melted and combined.
  4. 4. Add wet ingredients and stir until evenly coated.
  5. 5. Pour granola onto two sheet pans.
  6. 6. Cook for 1 hour 15 minutes and stir every 15 minutes for even cooking.
  7. 7. Allow granola to cool and store in airtight containers.
Notes
  1. You can substitute any of the seeds for the SAME quantity of any nuts or seed you prefer.
  2. Remember to shake pans and rotate every 15 minutes (to cook evenly).
Christina Neuner https://www.christinaneuner.com/

Gluten Free Pumpkin Oatmeal
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Ingredients
  1. 1 15 oz can pumpkin
  2. 2 cups Rolled Oats (Gluten Free if needed)
  3. 4 cups water
  4. 1 tbsp pumpkin pie spice (or 1 tsp cinnamon & ½ tsp nutmeg)
  5. 1-2 tbsp vanilla
  6. ⅓-½ cup maple syrup (to taste)
Instructions
  1. 1. Place all ingredients (except maple syrup) in pot & stir until combined.
  2. 2. Cook on medium for 10-15 minutes until oats are tender.
  3. 3. Add maple syrup to taste.
  4. 4. Serve and enjoy.
Christina Neuner https://www.christinaneuner.com/

Nuts and Bolts
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Ingredients
  1. 1 ½ lb butter (or vegan spread)
  2. ¼ cup worcestershire sauce
  3. 2 tsp garlic salt
  4. 1 tsp onion salt
  5. 1 lb peanuts
  6. 12 oz Corn Chex
  7. 8 oz Rice chex
  8. 6 oz pretzel sticks (broken in half)
  9. 7 oz gluten free O cereal (cheerio type)
Instructions
  1. 1. Melt butter, worcestershire and salts in small sauce pan.
  2. 2. Combine all dry ingredients in an extra large mixing bowl (or two large bowls).
  3. 3. Pour butter sauce over cereal mix and mix until completely coated.
  4. 4. Bake on sheet pans (I use 3) uncovered at 225 for 2-3 hours, stirring every 20 minutes.
  5. 5. Store in tupperware for up to three weeks or in glass jars for 4-5 weeks.
Christina Neuner https://www.christinaneuner.com/

Simple Polenta
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Ingredients
  1. 6 cups water
  2. 1 ¾ cup cornmeal
  3. 2 vegan boullion cubes
  4. 1 tbsp dried Italian seasoning (rubbed in the palm of your hand to bring out the oils)
Instructions
  1. 1. Bring water to a boil.
  2. 2. Slowly add polenta to pot (while stirring constantly) ¼ cup at a time.
  3. 3. Continue to stir with flat whiskuntil the polenta is smooth and all lumps are removed.
  4. FYI – you do not have to be a master chef – if you have lumps – it’s ok, just get as many out as you can and leave the rest!
  5. 4. Either serve immediately for a porridge like consistency or
  6. 5. Coat 9” x 12” pyrex pan with cooking oil and pour cooked polenta evenly in pan.
  7. 6. Bake at 350 for 20 minutes
  8. 7. Allow polenta to cool for about 10 minutes then cut into 3×3” squares.
Christina Neuner https://www.christinaneuner.com/

Thanksgiving Salad
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Ingredients
  1. ½ cup sunflower seeds
  2. ½ cup walnuts
  3. ½ cup pecans
  4. 6 celery stalks (chopped)
  5. 1 cup fresh cranberries (chopped)
  6. 3 medium apples (diced)
  7. juice from 1 orange (more if needed)
  8. juice of ½ lime
  9. 3 tbsp maple syrup
  10. 1 ½ tsp sea salt
  11. 2 tsp fresh rosemary
  12. 2 tsp fresh thyme
  13. 2 tsp fresh parsley
Instructions
  1. 1. Place all nuts in food processor until a chunky flour forms.
  2. 2. Chop celery, cranberries & apples and place in large bowl.
  3. 3. Mince rosemary, thyme and parsley and add to bowl with celery, cranberries and apples.
  4. 4. Add nut mixture to chopped produce and mix together until combined.
  5. 5. Add juice of orange, maple syrup and salt to mixture and stir until evenly coated.
  6. 6. Add salt and pepper to taste.
  7. 7. Enjoy!
  8. 8. Lasts refrigerated several days.
Notes
  1. *If bringing elsewhere to serve, I recommend bringing it in 3 separate containers (nut mixture, chopped ingredients, wet ingredients) and combine right before serving. It will taste fine either way but looks so pretty when made fresh!
Adapted from Elizabeth Fraser, of Girl Gone Raw’s Holiday Stuffing
Christina Neuner https://www.christinaneuner.com/

Watermelon Juice Cocktail
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Ingredients
  1. Rind of one watermelon (green skin removed) with some pink left on it.
  2. Juice of one lime
  3. 5 sprigs of mint
Instructions
  1. 1. Run watermelon rind, lime (peel removed) and entire sprigs of mint through juicer.
  2. 2. Pour into airtight mason jars (remember to fill to the top to prevent oxidation) and store in the fridge for as long as your juicer recommends or enjoy on the spot.
Christina Neuner https://www.christinaneuner.com/

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