Ingredients:

• 6 hard boiled eggs (large or exra large)
• 1 TBS. mayonnaise
• 1`1/2 tsp. Dijon mustard with white wine (Trader Joe's is yummy)
• 1 1/2 tsp. horse radish
• 1 tsp. relish
• 1/2 tsp. finely diced red Bermuda onion
• 1/4 tsp. dried ginger
• dash of ground black pepper
• dash of pink Himalayan salt
• dash of paprika
• sprig of fresh rosemary (optional)

Directions:

1. In a medium sized pot place 6 raw eggs in a single layer and add enough cold water so it measures one inch above the eggs. 
2. Bring water to a rapid boil for 1 minute.
3. Cover the pot and remove eggs from the heat.
4. Large eggs should sit in the boiled water for 12 minutes and extra large for 15.
5. Drain the eggs and cool before peeling.
6. Cut eggs into 12 neat halves.
7. Gently scoop out the egg yolk and place in medium mixing bowl.
8. Put the 12 sliced egg white halves on a plate.
9. Add the mayonnaise, mustard, horse radish, relish, onion, dry ginger, black pepper, and sea salt to the egg yolks.
10. Mix all ingredients thoroughly by hand with a spoon.
11. Scoop out and place enough mixture to fill the 12 sliced egg white halves.
12. Sprinkle with paprika and garnish with 1 fresh rosemary sprig.

YUM FACTOR: These deviled eggs are creamy with a slight kick and a hint of sweetness. Something for everyone.
NUTRISH FACTOR: Eggs whites are an amazing source of high quality available amino acids- the building blocks of protein. The cooked egg yolk is an excellent source of biotin-one of the B Complex vitamins necessary for energy production and healthy nails, skin & hair.The recommended daily allowance for biotin in adults is 30 mcgs. and one cooked egg provides 25mcgs. 

*Gluten-free/Milk-free
**NOT WAHLS Protocol Compliant
​Copyright 2017 Mary Ann Reidy

Ingredients:

• 12 oz. extra firm tofu
• ¼ cup diced raw carrots
• ¼ cup sliced raw scallions (use all but the roots at the end of the bulb)
• ¼ cup sesame tahini
• 2 TBS. red miso paste (not powder)
• 1/8 tsp. ground dill weed
• dash of cayenne pepper
• 1 TBS. avocado oil (optional) 

Directions:

1. In a large mixing bowl add:

• extra firm tofu
• diced raw carrots
• sliced raw scallions
• sesame tahini
• red miso
• dill
• dash of cayenne ​

1. Begin stirring with a large wooden or metal spoon.
2. When mixture is evenly mixed switch to hand mixing to further blend ingredients.
3. Form into 4 equal patties

Cooking Options:
Lightly fry tofu burgers in 1 TBS. heated avocado oil on medium heat until both sides are golden brown.  Approximately 3 minutes for each side. 5-6 minutes total.
(Hint: when you use extra firm tofu, hand mix, form/pack patties by hand and cook each side until golden brown, your burger should flip without breaking.)
OR
Bake tofu burgers in a preheated 350-degree oven for 20 minutes: 10 minutes on each side. Burger will be dryer and less crispy but the chance of the tofu burger crumbling is reduced when plating and eating.
   4. Serve in a sesame seed pita pocket or on a gluten-free or grain-free roll with alfalfa sprouts for extra crunch and phytonutrients.
 *Gluten-free/Vegan
Copyright 2017 Azar/Reidy  “Fantasy Farm Foods” 

Ingredients:

• 2-1/2 lbs. peeled and cubed organic butternut squash
• 4 cups/1 QT filtered or spring water
• 1 cup dried cranberries (preferably fruit juice infused)
• 2 large sliced garlic cloves
• 1/2 cup diced red Bermuda onion
• 1/3 cup chopped scallions
• 2 TBS. coconut oil
• 1 tsp. cinnamon
• 1 tsp. turmeric 
• 1 tsp. nutmeg
• 1 tsp. Pink Himalayan salt
• ½ tsp. ground ginger
• 1/8 tsp. ground black pepper
• A sprinkle of sweet paprika & black pepper
• Use Organic vegetables, fruits, oils & spices whenever possible
  
  

Directions: 

1. Pour enough filtered water into a large stainless steel pot to cover the bottom.
2. Place a stainless steel steamer in the large pot. The water in the large pot should just come to the bottom of the steamer.
3. Cut peeled & seeded raw butternut squash into 1 inch cubed pieces.
4. Place all of the squash in large pot on top of steamer.
5. Steam on medium heat for 30-40 minutes.  Check after 20 minutes to make sure there is enough water in the bottom of the large pot under steamer.
6. At 30 minutes check squash for tenderness.  You want the squash to be soft enough to blend and chew, but not mushy.

      While squash is steaming:

1. Slice garlic cloves
2. Chop scallions
3. Dice red Bermuda onion
4. Heat 2 TBS. organic coconut oil in a medium saucepan or frying pan.
5. Pour in above ingredients and sprinkle with cinnamon, turmeric, nutmeg, ground ginger, Pink Himalayan salt and black pepper.
6. Stir all ingredients and sautee until garlic and onions are golden brown. Mixture will have a pasty consistency. 
7. Place ½ steamed squash in your Vitamix machine or high-speed blender and keep the remaining steamed squash in the steamer while you discard the remaining water from large pot.
8. Add the sautéed seasoned garlic, onion & scallions to the butternut squash in the Vitamix machine and blend on high until all the ingredients are well mixed and creamy.
9. Pour blended soup ingredients into the empty large pot.
10. Gently place the ½ steamed squash cubes that are still in the steamer into the large stainless steel pot filled with your creamy soup mixture.
11. Gently intermix the butternut squash cubes into the blended soup.
12. Gently mix in ½-1 cup of dried cranberries.
13. Heat on low to desired temperature. Stirring gently.
14. Pour into a large soup bowl and garnish with sweet paprika & ground black peppercorns before serving.

YUM FACTOR: Creamy, sweet and bursting with all the warming flavors of cinnamon, nutmeg & ginger.
NUTRISH FACTOR: 1 cup of this winter squash provides 297% of your daily Vitamin A requirements (in the form of beta carotene) and  48% of your Vitamin C needs-both necessary to help your immune system kick butt during the cold weather months.  Also an electrolyte contributor with 493mgs of Potassium and a healthy gut helper with 2.8 grams of Dietary Fiber. 
Yields 6- 1 cup servings
*Gluten Free/Vegan
​Copyright 2017 Mary Ann Reidy 

Ingredients:

• 1 pound grass-fed ground beef
• 1/2 cup almond meal
• 1/2 cup finely chopped walnuts
• 2 TBS. sesame tahini
• 1 large egg
• 2 large garlic cloves finely chopped
• 1 TBS. coconut aminos (Trader Joes)
• 1 TBS gourmet garden organic parsley (contains whey)
• 1/2 tsp tumeric
• 1/2 tsp. oregano
• 1/2 tsp basil
• 1/4 tsp. ginger powder
• 1/4 tsp. himalayan pink salt
• 1/8 tsp black pepper

Directions:

1. In a large mixing bowl add the beef, almond meal, chopped walnuts, sesame tahini, beaten egg, finely chopped garlic cloves, coconut aminos, parsley paste, tumeric, oregano, basil, ginger powder, himalayan pink salt and black pepper.
2. Begin mixing with a large spoon or spatula. When mixed as well as you can get down and dirty and mix by hand. Wearing disposable gloves is recommended for sanitary purposes, better grip and easier clean up.
3. Form mixed ingredients into 13 round meatballs the size of a golf ball.
4. Bake in a preheated 350 degree oven for 25 minutes.
5. Serve 1 dozen "nutty balls" on a plate with appetizer forks.

           The 13th one is for you to sample before serving :)
Serve with traditional marinara sauce or tahini dressing (under sauces/gravies)
YUM FACTOR: Your family and guests will marvel at their crunchy texture while retaining true meatball flavor.
NUTRISH FACTOR: If you want to increase your plant based protein but still maintain true meatball flavor- this is THE recipe. Your family will have all the health benefits of eating almonds, walnuts and sesame and not realize it. The mild crunchiness from the walnuts gives these meatballs a delightful texture while providing neuroprotective compounds like Vitamin E, folate, omega-3 fats and the antioxidant vitamins. Almond meal is a rich plant-based source of protein, magnesium, Vitamin E and dietary fiber.  The creamy sesame paste provides the amino acid methionine, lecithin, magnesium, potassium and iron. The coconut aminos add a salty flavor without the sodium and boost your easily digested amino acids-the building blocks of protein.
No one needs to know just how healthful these "nutty balls" are.
They will be coming back for seconds, so make PLENTY! 
*GF/Grain Free
​Copyright 2017 Mary Ann Reidy 

Ingredients:

• 12 Medjool dates
• 36 Marcona Almonds
• 6 raw uncured bacon slices cut in half 
• 1 TBS pure maple syrup
• 1 macintosh apple

Instructions:

1. Score each date
2. Remove and discard pit
3. Lightly sautee the almonds. No additional oil is needed 
4. Stuff each date with 3 almonds
5. Cut the raw bacon in half
6. Tightly wrap each date in a bacon strip
7. Drizzle with pure maple syrup
8. Bake in preheated 350 degree oven for 20 minutes
9. Peel & slice 1 apple into 12- 1/8" flat slices
10. Plate apple slices
11. Place 1 cooked bacon wrapped-stuffed date on each apple slice
12. Serve warm with decorative tooth picks

YUM FACTOR: This mini wrap is a burst of amazing tastes and textures- sweet, creamy, crunchy, salty all covered with the rich flavor and chewiness of pork fat to satisfy a multitude of taste bud cravings.
NUTRISH FACTOR: Bacon is a rich source of Choline, an important nervous system nutrient which may also decrease swelling and inflammation in asthma. Bacon provides B-Complex vitamins, zinc, magnesium & iron and there's a surprisingly high protein to fat ratio- 4:1. Buy uncured/no added nitrate-nitrite brands and don't over cook or char your bacon to reduce creating nitrates and nitrites. Avoid microwaving bacon, and other animal proteins, which may create cancer promoting mutated proteins.  

    *Gluten Free/Grain Free/Dairy Free/Soy Free/Egg Free
    Chewy, Creamy & Crunchy- ENJOY!
​   Copyright 2017  Mary Ann Reidy 

Ingredients:

• 1 Cup Gluten-free Rolled Oats (Bob's Red Mills is a quality brand)
• 1 Cup Gluten-free Oat Flour
• 1/3 Cup Raw Sunflower Seeds
• 2/3 Cup Raw Honey
• 2/3 Cup Sesame Tahini (paste)
• 1 TBS Pure Water
• 1 tsp organic ground cinnamon

Directions:

1. In a large mixing bowl place the GF rolled oats, GF oat flour, raw sunflower seeds, honey, sesame tahini and water.
2. Begin mixing with a large spoon, but for best results, finish mixing with your hands.
3. Roll mixture into 12 evenly sized balls (about the size of an average meatball)
4. Flatten and form ball into a cookie shape
5. Place on a lightly greased cookie sheet (use coconut oil)
6. Sprinkle each cookie with cinnamon
7. Cook in a Preheated 350 degree oven for 15-18 minutes depending on how chewy you like them.
8. Serve with a cold glass of Vanilla or Unsweetened Almond Milk.

YUM FACTOR: Satisfies sweet tooth cravings across all age groups without the sugar.
It's smooth, full and crunchy texture pleases the most discerning palates. The honey and cinnamon add a sweet warming exotic flavor.
NUTRISH FACTOR: Oats are a whole grain and naturally gluten-free. However, because they are generally processed with gluten-containing grains, you'll need to buy a brand that says gluten-free if you are intolerant or celiac. Oats provide complex carbohydrates and are a rich source of the soluble dietary fiber-beta glucan. This helps stabilize blood sugar levels and is extremely helpful in type 2 diabetes. Oats are a nutrient-dense food making it a good choice for breakfast or a power snack. Only 1/2 cup provides 51 grams of carbohydrates, 5 grams of unsaturated fat, 8 grams of fiber, 300 calories and 191% of the RDI for manganese. This trace mineral is critical for carbohydrate metabolism and blood sugar regulation.
The little powerhouse sunflower and sesame seeds are sources of calcium, iron, magnesium, zinc, fiber and B-vitamins. 
Just recently we've begun to appreciate the health benefits of spices like cinnamon containing- cinnamaldehyde, cinnamic acid and cinnamate, compounds rich in antioxidants with anti-inflammatory, anti-diabetic, anti-microbial properties. This is a heart healthy snack, so eat up!
*HINT: You can grind the rolled oats in a Vitamix Machine or a high-speed blender instead of buying oat flour. May be slightly coarser but that's fine for this recipe.
​*Gluten-free/Vegan
Copyright Azar/Reidy "Fantasy Farm Foods" 2017

      It's creamy, crunchy, salty, tangy and savory- something for EVERYONE!   
 Ingredients:

• 1-1/2 Cup cooked garbanzo beans/chick peas
• ¼ Cup or 4 TBS or 2 fluid ounces tahini (sesame paste)
• ¼ Cup or 4 TBS or 2 fluid ounces water (preferably spring or filtered)
• ¼ Cup or 4 TBS or 2 fluid ounces lemon juice (preferably fresh squeezed)
• 3 large garlic cloves sliced
• ½ tsp pink Himalayan salt or sea salt
•  1 TBS avocado oil
• 1/4-1/3 Cup of raw pumpkin seeds
• sprinkle of Himalayan pink salt or sea salt

Directions:

1.  In a Vitamix machine or a heavy duty high speed blender place-water, lemon juice, tahini, salt, garlic & garbanzo beans. 
2. It’s best to have the layer of water & lemon juice next to the blade for easier blending.
3. Blend on high for 3 minutes or until mixture is smooth and creamy. You may need to stop blending and stir the mixture to make blending easier and less stressful on the motor. DO NOT put any utensil in the Vitamix machine or blender while it is running!                                                                       
4.  In a frying pan place 1 TBS avocado oil and heat on a medium setting               (I prefer avocado oil to other oils because it’s healthy and it’s a high-heat oil)
5.  Stir in pumpkin seeds
6.  Cook until you hear them crackle & pop and appear golden brown-usually          5 minutes or less.
7. Place humus in a small serving dish and evenly sprinkle the pumpkin seeds on top.

                                 Yields 1 generous cup of CREAMY hummus
 *Serve with your favorite crackers, bread or vegetable sticks
HINT: For a less lemony flavor-add more salt
             For a less salty flavor- add more lemon juice
             For a less garlicy flavor- WAIT- why would You want less garlic??? LOL
*Gluten Free/Grain Free   *Vegan
 Copyright 2017 Mary Ann Reidy