Recipes to Live By
Rice and Quinoa Pilaf
Cook rice and quinoa according to package directions.
Meanwhile, melt butter in a sauté pan and add mushrooms and green onions. Sauté for 3-5 minutes.
Add the cooked rice, quinoa, nuts and Spice Blend. Continue to sauté until all ingredients are mixed together and warmed through. Just before serving stir in the peas.
Spiced Asparagus Pizza
1 lb. ready made pizza dough
1/2 pound lightly blanched &
chopped asparagus spears
4 Tablespoons Olive oil
1 clove garlic minced
3/4 cup ricotta cheese
1/2 cup grated mozzarella cheese
1/2 tsp lemon zest
1/4 to 1/2 tsp. Live by Heart™ Artisan Spice Blend
Preheat oven to 450 degrees or according to pizza dough package directions.
Warm olive oil, garlic, and Spice Blend over low heat to bloom flavors.
Pat, pull, and stretch dough over round, rimmed, pizza pan.
Spread warm oil over dough.
Spread ricotta cheese over pizza, then top with asparagus, lemon zest, and mozzarella.
Bake for 20 minutes or until the crust is cooked golden brown and the cheeses are bubbling.
Savory Zucchini Quiche
1 frozen pie crust, thawed
2 tablespoons olive oil
2 tablespoons butter
2 cups thinly sliced onions
2 cups thinly sliced zucchini
1 cup 1/2 and 1/2 cream
1 tsp Dijon mustard
1/2 tsp salt
4 ounces shredded swiss cheese
Preheat oven to 375
Heat oil and butter in large saute pan.
Add onions and zucchini and cook until brown and softened, stirring occasionally.
Add the Spice Blend at the end and heat up with the vegetables to bloom flavors.
Set aside to cool a little.
In a bowl, whisk together eggs, cream, mustard, and salt.
Sprinkle the grated cheese over the bottom of the crust.
Spread the onion-zucchinni mixture over the cheese.
Pour the egg mixture over the vegetables.
Bake for 45 minutes or until it is set and crust is browned.
Cool 10 minutes before cutting and serving.
Roasted Vegetable Orzo Salad
1 small eggplant
1 red and 1 yellow pepper
1 red onion peeled
1 cup grape tomatoes
1 garlic clove
1/4 cup olive oil
1 1/2 tsp salt
1/2 pound orzo, cooked to tender
1 cup crumbled goat cheese
1/4 cup pepitas
Juice of 2 lemons
1/3 cup olive oil
1 tsp kosher salt
1/4 tsp pepper
3/4 tsp Live by Heart™ Spice Blend
Pre-heat oven to 425
Dice peppers and onions into 1 inch cubes.
Mix eggplant, peppers, red onion, tomatoes, garlic, oilve oil, and salt.
Spread out on foil covered roasting pan.
Roast 30-40 minutes, stirring as the vegetables brown.
Whisk together the dressing ingredients.
Add roasted vegetables to the cooked orzo in a large bowl. Toss with the dressing. Top with crumbled goat cheese and nuts
Place potatoes in a 2-quart casserole dish and sprinkle with oil, spice blend and salt. Mix to blend. Add 1/4 c. water around edge or dish and cover with lid or foil.
Bake in 350-degree oven for 1 hour or until potatoes are tender
Oven Potato and Yam Fries
Place potatoes and yams in bowl and add oil -mix well.
Place on oiled cookie sheet with sides. Sprinkle evenly with spice blend and salt.
Bake in 400 oven for 30 min or until tender and crispy.
This recipe can also be used for roasted potatoes and yams. Just cut into 1/2 in squares instead of strips.
Crockpot Pot Roast with Vegetables
1 lb. medium red potatoes, cut into fourths
4 carrots, peeled and cut into sticks
1 t. salt
1 boneless beef chuck roast trimmed
of excess fat
1/3 c onion chopped
1 1/2 cups beef broth
Place carrots, and potatoes in the bottom of a 6 qt crockpot
Place beef on potatoes and carrots
Sprinkle with spice blend, salt, and onions. Pour beef broth evenly around beef and vegetables. Cover and cook on Low heat setting 8 – 10 hours or until beef and vegetables are tender.
3/4 c milk
1/4 c. onion, chopped fine and sautéed in butter
1/2 t. salt
1 c cheese, grated
1/4 tsp. (or to taste) paprika
opt. ingredients : chopped ham, bacon bits, cooked broccoli
1 cup whole wheat flour
1 t. salt
1/4 c. oil
3 T. milk
Beat eggs, milk, spice blend, and salt in medium bowl until well blended.
Place sauteed onions and cheese (and any opt. ingredients) onto crust and pour egg mixture over.
Sprinkle with paprika and bake in preheated 375 oven for 30 min or until knife inserted into quiche comes out clean.
For Crust: Mix all ingredients together and press into a 9-inch pie pan.
Breakfast Eggs and Veggies
Saute asparagus and mushrooms with the Artisan Spice Blend in the butter on medium heat. When they are almost to the desired tenderness, add the blueberries. Add the vinegar and saute for another minute. Take out of pan and put on plate.
Now fry the eggs and add to the veggies on your plate.
Top with sliced avocado.
Optional: Try adding bell peppers, cauliflower, broccoli, mixed greens, onions, or green onions! It is all delicious! Also try adding Canadian bacon or ham. Yum!
Low Carb Cheesy Garlic Biscuits
1/4 cup butter melted
1/4 tsp salt
2 tsp garlic powder
1/4 tsp onion powder
1/3 cup coconut flour
1/2 tsp xanthan gum (optional)
1/4 tsp baking powder
1/2 cup cheddar cheese grated
1/2 tsp Live by Heart Spice Blend