Spicy Thai Noodles

Spicy Thai Noodles

Spicy Thai Noodles Healthy Home Coach Chef Angela B. Ingredients 1 pound organic linguine 2 TBS organic olive oil 2 large organic eggs 1/2 tsp organic crushed red pepper flakes 1 organic zucchini, cut in half vertically, then sliced in half circles 8 ounces organic mushroom, chopped 3 cloves organic garlic, minced 1/3 cup low sodium organic soy sauce 1.5 TBS organic sriracha hot sauce (Very spicy. Use less for milder flavor) 2 inches fresh organic ginger, grated 1 handful fresh organic cilantro, chopped 4 organic green onions, chopped 1/4 cup organic peanuts, chopped (can substitute almonds) Instructions Fill a large stock pot halfway with water and salt. Bring to a boil. Add linguine and cook according to directions on the package. Drain and set aside. In a medium bowl combine soy sauce, sriracha, and ginger; whisk to combine. Set aside. Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add lightly beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta. Return large stock pot to stove, heat the remaining 1 TBS of olive oil over medium heat. Add zucchini, mushrooms, and garlic. Sauté over medium high heat for 4-6 minutes or until veggies are lightly cooked. Turn heat down to low. Add pasta and eggs back to pot. Pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add chopped peanuts (or almonds), green onions, and cilantro; stir to combine....
Dairy-Free Egg Bake

Dairy-Free Egg Bake

Dairy-Free Egg Bake  Healthy Home Coach Chef Courtney K. 1 dozen organic eggs 1 organic bell pepper 4 organic green onions 2 cups of almond cheese 6 pieces of nitrate free bacon 1/2 cup almond milk Add salt and pepper to taste  Directions 1. Cook bacon and chop into pieces 2. Cube bell pepper into small pieces and chop onion 3. Beat the dozen eggs in a large mixing bowl then add almond milk, salt and pepper 4. Add Bacon, bell pepper and onion into egg mixture 5. Pour mixture into baking dish and bake at 375 degrees for 40...
Holiday Brunch – Dairy-Free Organic French Toast Bake

Holiday Brunch – Dairy-Free Organic French Toast Bake

This organic breakfast bake is perfect for a special holiday meal or for any breakfast. It is delicious and easy to make! Holiday Brunch – Dairy-Free Organic French Toast Bake -Healthy Home Coach Chef, Courtney K. 1 loaf of organic bread 1 1/2 cups organic almond milk 1 1/2 tablespoons organic cinnamon 1 tablespoon organic vanilla extract 8 organic eggs  Directions 1. In a large bowl mix eggs, milk, cinnamon and vanilla together. 2. Break loaf of bread into small chunks and place into baking dish. 3. Pour egg mixture over bread. Cover with foil and refrigerate overnight. 4. Bake at 375 degrees for 40 minutes Serve with coconut whipped cream and/or organic maple syrup....
The Perfect Time for a Fresh Tomato Recipe!

The Perfect Time for a Fresh Tomato Recipe!

Fresh Tomato Salsa Ingredients 4 pounds vine-ripened red and/or orange tomatoes (about 5 medium) 1/2 medium onion (preferably white) 1 cup fresh cilantro sprigs 4 fresh serrano or jalapeno chiles, seeded and chopped 2 teaspoons minced garlic 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper Directions Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes and lime juice and season with salt and pepper. Recipe courtesy of Gourmet...
Naturally Colored Easter Eggs

Naturally Colored Easter Eggs

Planning on dying Easter eggs this year? Try making colors from all natural household ingredients! Make the following colors by simmering their corresponding fruit or vegetable in one cup of water for 15-30 minutes (color deepens over time): • Yellow – 2 tablespoons ground turmeric • Pink – ½ to 1 cup shredded beets • Purple – 1 cup red onion skins… • Orange – 1 cup yellow onion skins • Blue – 1 cup chopped purple cabbage or frozen blueberries Remove from heat and cool to room temperature. Strain into glass jars and add 1 tablespoon white vinegar. Submerge eggs in liquid, then refrigerate overnight. Dry eggs and rub them with a small amount of oil afterwards for added...
ROASTED TOMATO BASIL SOUP

ROASTED TOMATO BASIL SOUP

ROASTED TOMATO BASIL SOUP Nothing’s better during the winter months than enjoying a delicious meal that’s filled with the taste of summer! This easy-to-make, guilt-free family favorite has no cream, sugar, or any unnecessary additives and will still give you that scrumptious, comfort food sensation needed to survive the winter season. Roasted Tomato Basil Soup BY YOUNG LIVING – DECEMBER 14, 2015 Prep. Time: 15 min. Cook Time: 1 hr. 30 min. Total Time: 1 hr. 45 min. Yield: 6 servings Ingredients • 3 pounds ripe tomatoes, halved • 1/4 cup plus 3 tablespoons olive oil • 1 tablespoon salt • 2 medium yellow onions, chopped • 6 garlic cloves, minced • 1/8 teaspoon crushed red pepper flakes • 1 28-oz. can diced tomatoes • 3 cups fresh basil leaves, packed • 2 drops YL Basil essential oil • 1 drop YL Black Pepper essential oil • 1 drop YL Thyme essential oil • 4 cups chicken or vegetable broth Directions Preheat your oven to 400 degrees. Place the halved tomatoes in a medium bowl then pour 1/4 cup olive oil and salt over them and stir to combine. Spread the tomatoes in a single layer on a foil-lined baking sheet and roast in the oven for 45 minutes. After roasting, remove the tomatoes from the oven and set aside. Place the remaining 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add the onions and sauté until they start to brown, about eight minutes. Add garlic and sauté for one additional minute. Add the roasted tomatoes (including any liquid from the baking sheet),...