7 Bonus Recipes From The Israel Family
7 Reprogram Recipes From Our Family To Yours
From: The Israel Family
THE FAMILY’S C.L.T SANDWICH (CARROT, LETTUCE & TOMATO
SERVINGS: 2-3 SANDWICHES PREP TIME: 15-30 MINS (Timing varies for marinating) COOK TIME: 5-10 MINS
INGREDIENTS
3 medium carrots, peeled lengthwise with peeler
1 tsp smoked paprika
½ tsp cracked black pepper
1 tsp garlic powder
All-natural cracked sea salt (to taste)
3 tbsp all-natural maple syrup
1/3 cup all-natural soy sauce
1 tbsp extra virgin olive oil
Non-enriched, unbleached, all-natural bread
all-natural mayonnaise
2 cups romaine lettuce, chopped
1 small tomato, sliced
DIRECTIONS
1. Use peeler to cut carrots into thin slices. 2. In a bowl, add smoked paprika, black pepper, garlic powder, sea salt, maple syrup and soy sauce. Mix well. Add carrots and let sit and marinate for 10-20 minutes. 3. After marinating, place paper towel on top of a plate and place carrots on top of paper towel. Sprinkle cracked sea salt to tase. Let sit for 10 minutes to air dry. 4. Heat olive oil in skillet on medium-high heat. 5. Cook carrot bacon until preferred crispiness. Place on clean paper towel to soak up excess oil. 6. Assemble sandwich. Spread a thin layer of mayonnaise on both pieces of bread. Add carrot slices, then top with lettuce, then top with tomatoes. 7. Serve and savor!
OVERNIGHT OATS
SERVINGS: 1 MASON JAR PREP TIME: 5 MINS CHILL TIME: 8 HRS
INGREDIENTS
½ cup Whole grain rolled oats
½ cup + 2 tbsp all-natural plant-based milk (almond milk, oat milk, walnut milk, etc.)
½ tsp Chia seeds
1 tbsp all-natural light agave or pure maple syrup
1 tsp pure vanilla extract
fresh fruit, ex. blueberries, raspberries, strawberries, peaches, bananas, pears, apples (optional, to your liking) dried fruit, ex. raisins, cranberries, chopped dates (optional, to your liking) nuts and seeds, ex. sliced almonds, chopped pecans, chopped walnuts, sunfl ower seeds (optional, to your liking)
spices, ex. cinnamon, turmeric, cardamom, ginger (optional, to your liking)
DIRECTIONS
1. Add oats, milk, chia seeds, agave or maple syrup and vanilla extract to a jar that has a tight, sealable lid (ex. mason jar). Stir all ingredients until combined. 2. Close lid tightly and let it soak in fridge overnight (approx. 8 hrs.). 3. When ready to eat, add your favorite toppings (ex. fresh fruit, dried fruit, nuts, seeds and spices) and mix. You can add more milk to reach your desired consistency. 4. Serve and savor!
CAJUN NATURALITE VEGGIE ALFREDO
SERVINGS: 6 PREP TIME: 20 MINS COOK TIME: 35 MINS
INGREDIENTS
2 heads of broccoli, cut into fl orets (optional: remove hard skin from stems and dice stems)
1 1/8 cup extra virgin olive oil
2-½ tsp all-natural coarse salt
1 tsp cracked black pepper
¾ tsp red pepper fl akes
½ tsp garlic powder
¼ lime, squeezed
16 oz. all-natural, non-enriched Fettuccini pasta
1 cup red onion, diced
1 cup orange or yellow bell pepper, diced
7 garlic cloves, smashed and minced
1 tsp onion powder
1 tsp French herb blend or ½ tsp thyme and ½ tsp oregano
3 cups kale, rough chopped
½ tsp smoked paprika
½ tsp cayenne pepper
1 cup grape tomatoes, diced
1-½ tbsp corn starch
27.32 oz. all-natural coconut milk (two 13.66 oz. cans)
DIRECTIONS
1. Preheat oven to 400°F. 2. Add broccoli fl orets and stems to a bag. Add ¼ cup of olive oil, 1 tsp all-natural coarse salt, ½ tsp black pepper, ½ tsp red pepper fl akes, ½ tsp garlic powder and squeeze lime juice to bag. Close bag tightly and mix all ingredients around until well combined. 3. In a baking dish, spread broccoli out and be sure to not over-crowd. Set aside. 4. Cook fettuccine according to directions on pack. Strain, drizzle a little olive oil over pasta to prevent sticking and set aside. 5. In a large saucepan, on medium-high heat, add ¼ cup olive oil. Once oil is hot, add onions and bell peppers. Stir and cook for about 1 minute. Add garlic, 1-½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper fl akes, 1 tsp onion powder and 1 tsp French blend herbs. Mix well and cook for another minute, then add kale. Stir and add ½ tsp smoked paprika and ½ tsp cayenne pepper. Stir and cook for about 5 minutes. 6. Add grape tomatoes. Stir and cook for 2 minutes. Remove from heat and transfer veggie mix to a bowl. In the same saucepan, on medium heat, add 1/8 cup of olive oil and 1-½ tbsp of cornstarch and whisk into a rue. Let cook for about 1 minute until rue begins to thicken. Slowly, add coconut milk and stir well. Add cooked veggies back to saucepan. Stir and cook for about 5 minutes. When sauce begins to simmer, reduce heat to medium-low. 7. 8. While sauce is cooking, bake the broccoli in the oven for about 6 minutes.
9. Once the sauce is done cooking, add the cooked fettuccini to the saucepan and stir well. Add cooked broccoli and gently stir together. 10. Serve and savor!
SMOKED KALE GREENS
SERVINGS: 5-6 PREP TIME: 10 MINS COOK TIME: 30 MINS
INGREDIENTS
¼ cup extra virgin olive oil
1 cup smoked turkey legs or wings, meat cut from bone and roughly chopped
1 small, sweet onion, thinly sliced
1 small red pepper, thinly sliced then halved
2 bundles of kale, destemmed and roughly chopped
32 oz. all-natural vegetable broth
1 tsp oregano
½ tbsp all-natural coarse salt
1-½ tbsp + 1 tsp garlic powder
1 tsp red pepper fl akes (to taste)
2 tbsp distilled white vinegar
DIRECTIONS
1. In a large saucepan, on medium-high heat, add olive oil. Once oil is hot, add smoked turkey. Let turkey cook for about 5 minutes while stirring every minute or so to not stick to bottom. 2. Add in onions and bell peppers. Stir really well and cook for about 5 minutes while stirring about every 2 minutes. 3. Add half of the chopped kale to the saucepan. Add ½ of vegetable broth and stir well until you see kale turning darker green and shrinking. 4. Add remaining kale and rest of broth to pot. Stir again until well combined. Increase heat to high heat. 5. Once kale beings to boil, reduce heat to medium-low. Add the oregano, salt, garlic powder, red pepper fl akes and vinegar. Stir well. Cover pot. Let cook for about 20 minutes, stirring every 5 minutes. 6. Serve and savor!
SUNLIT QUINOA SALAD
SERVINGS: 8-10 PREP TIME: 30 MINS COOK TIME: VARIES BASED ON COOKING INSTRUCTIONS FOR QUINOA. CHECK YOUR PACK.
INGREDIENTS
1 cup cooked quinoa
2 cobs of corn, uncooked, strip kernels
2-3 avocados, peeled, pitted and sliced
¼ cup red onion, thinly sliced
½ cup cilantro, minced
1 tbsp extra virgin olive oil
1-½ cup grape tomatoes, cut into fourths
3 garlic cloves, minced
½ tsp cracked sea salt
½ tsp cracked black pepper
½ lemon, squeezed
DIRECTIONS
1. Cook quinoa according to directions on the pack. 2. While quinoa is cooking, add corn, avocados, onion, cilantro, olive oil, grape tomatoes, minced garlic cloves, salt, and black pepper to a salad bowl and mix well. 3. Once quinoa is done cooking, place in the fridge to cool down. Once quinoa is cooled, add to salad bowl. 4. Squeeze lemon juice in salad bowl and mix all contents thoroughly. 5. Serve and savor!
CRISPY CRAFTED BEER BATTERED FISH
SERVINGS: 7 PREP TIME: 15 MINS COOK TIME: 25 MINS
INGREDIENTS
3 lbs. white fi sh like Cod or Grouper (cut into rectangular pieces about 2 in. wide and 3 in. long)
4-½ tsp all-natural coarse salt
1 tsp cracked black pepper
2-½ tbsp garlic powder
1 tbsp onion powder
1-½ tbsp smoked paprika
1-½ cup non-enriched unbleached all-purpose fl our
2 large brown eggs, lightly beaten
2 cups light beer (like Corona Light)
Grapeseed oil
DIRECTIONS
1. Season fi sh sticks with 1-½ tsp all-natural coarse salt, cracked black pepper, 1 tbsp garlic powder and onion powder. Gently mix well until seasonings evenly coat fi sh. 2. For the beer batter, in a medium bowl, add fl our, 1-½ tbsp garlic powder, smoked paprika and 3 tsp all-natural coarse salt. Mix together until combined. Stir in the lightly beaten egg and whisk in the beer until the batter has no lumps. 3. In a large pot, add about 2 inches of grapeseed oil. Heat oil to about 375 degrees Fahrenheit. 4. Once oil reaches that temperature, dip fi sh (one piece at a time) into the batter then gently place in the oil. Allow pieces of fi sh to cook for about 4 minutes or until the fi sh is golden brown. 5. Place cooked fi sh on a wire rack to allow excess oil to drain. 6. Immediately serve and savor!
JACINDA’S CHOCOLATE CHIP & WALNUT COOKIES
YIELDS: 24 COOKIES PREP TIME: 15 MINS COOK TIME: 12-14 MINS
INGREDIENTS
½ cup brown sugar
¼ cup raw cane sugar
2-¾ cup unbleached non-enriched all-purpose fl our
1 tsp baking soda
¼ tsp all-natural cracked sea salt
1 large brown egg
2 tsp pure vanilla extract
1 cup virgin unrefi ned coconut oil, softened but not melted
1 cup semisweet chocolate chip morsels
½ cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees Fahrenheit. 2. Mix brown sugar, raw cane sugar, fl our, baking soda and salt in a medium bowl. 3. In the same bowl, add egg, vanilla extract, coconut oil. Mix well. 4. Fold in chocolate chips and walnuts. 5. Portion out 12 cookies and roll them into a ball shape. Place them on a cookie sheet, lined with parchment paper, and bake. (Give each cookie a little space to spread when baking). 6. Bake for 12-14 minutes. 7. Remove from oven and allow to cool. 8. Serve and savor!
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