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