Check out our healthy Marpé Recipes below for snacks, smoothies, meals and sweet treats! We encourage you to try them and let us know what you think. Find more recipes on our Pinterest page. Happy cooking!
Mashed Cauliflower with Garlic and Parmesan
Ingredients:
1 medium cauliflower trimmed (1 lb.)
2 tablespoons unsalted butter soft
1 teaspoon minced fresh garlic
¼ cup grated Parmesan
1 teaspoon Diamond Crystal kosher salt
⅛ teaspoon freshly ground black pepper
Instructions:
1. Wash the cauliflower, towel dry, trim outer leaves and cut into florets, or just into chunks.
2. Place the cauliflower florets in a microwave-safe bowl. Add 2 tablespoons of water to the bottom of the bowl, cover with a microwave-safe plate and microwave on high for about 10 minutes, until very tender.
3. Meanwhile, place the butter, garlic, parmesan, salt, and pepper in your food processor's bowl.
4. When the cauliflower is cooked, carefully drain it (the bowl and plate will be hot and steam will escape) and transfer it to the food processor.
5. Process until very smooth, 1-2 minutes. Serve immediately.
Ingredients
• 8 tablespoons butter, softened
• 1/2 cup cane sugar
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 1 large egg organic
• ½ teaspoon pure vanilla extract
• ½ cup dark chocolate chips
• 1 ½ cups Whole Grain Einkorn Flour
INSTRUCTIONS
1. Preheat oven to 350°F.
2. Cream the butter, sugar, salt and baking soda well.
3. Add egg and vanilla to creamed mixture; mix until emulsified.
4. Gently mix in chocolate chips until well combined.
5. Add flour and mix until fully incorporated.
6. Drop by tablespoonfuls onto an ungreased cookie sheet about 1 inch apart.
7. Bake for 10 min, rotating the tray halfway through.
8. Let the cookies cool for 5 minutes on the baking tray and then transfer to a cooling rack.
9. Cookies can be stored in an airtight container for up to 3 days.
strawberry beet smoothie
1 C Strawberries, frozen
2 C Raspberries, frozen
2 C Water
Blend...and enjoy!
1 Ripe Banana, frozen
1 C Beets, Raw - about 3
1/2 inch Ginger, Fresh
2 Tsp. Lemon Juice
Maple mustard grilled chicken
Whisk together all ingredients, and pour marinade over chicken. Let sit overnight or for a few hours. Heat in skillet with a dash of olive oil, and cook 3 minutes each side! Make sure it is ready and enjoy!
4 Boneless, skinless organic chicken breasts, pounded to even thickness
1/2 C Pure Maple Syrup
1/3 C Dijon Mustard
1/2 Tbsp. Lemon Juice
3/4 Tsp. Paprika Seasoning
1/2 Tsp. Sea Salt
lime coconut bars
Add all ingredients to food processor, and thoroughly mix as needed. Once the mix is well blended, flatten on to a cookie sheet with parchment paper. Freeze the bars for 1-2 hours until firm. Once hard, cut into bars and enjoy!
3/4 C Organic Coconut Oil
2 C Unsweetened Coconut Shreds
3 Tbsp. Maple Syrup
1 Tsp. Pure Vanilla Extract
20 Drops DoTerra Essential Oils
1 Tsp. Sea Salt
roasted sweet potato rounds
Preheat the oven to 400 degrees F. Wash and dry the sweet potato, and slice it into 1/2-inch thick rounds. Lightly coat both sides of the sweet potato slices with olive oil, sprinkle with salt, and place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10 to 15 minutes, or until rounds are cooked through and crispy on edges. Place sweet potato rounds on a serving platter and allow them to cool. Cook the bacon over medium heat, flipping occasionally until crispy, about 5 minutes. Transfer bacon to cutting board and chop into pieces once cool enough to handle. Add all ingredients for the guacamole to a bowl and mash with a fork until it reaches desired consistency. Top sweet potatoes with guacamole, green onion, crispy bacon, and goat cheese crumbles.
1 Inch Large Sweet Potato, chopped into 1/2 rounds
2 Slices Thick-cut Organic Bacon cooked
1 Large Avocado peeled
2 Tbsp. Fresh Lime Juice
1/4 of Jalapeño seeded and finely chopped
2 Tsp. Garlic Powder
3 Tbsp. Red Onion finely chopped
1/4 Tsp. Sea Salt
Toppings:
Green Onion chopped
2 Slices Thick-cut Organic Bacon cooked
Organic Goat Cheese
