Extreme Makeover Implementation Night Recipes

Thank you to everyone who came out to our Extreme Makeover Implementation and Recipe night! It was a great success with a lot of great information, and lots of amazing food! As promised, this is a compilation of the recipes that were brought in. For those who weren’t able to come, be sure to try these out! They are all delicious!

Chayote Salad—brought by Rebecca

Ingredients:

• 2-3 medium Chayote, peeled, pitted and diced or sliced
• 2 red peppers, diced
• ¼ sweet or red onion, very finely sliced
• 2 Tbsp. chopped cilantro
• Juice of 1 lime
• 1/3 cup extra virgin olive oil
• 2 cloves of garlic
• Sea salt, to taste
• Fresh ground pepper, to taste
• Optional- a bit of hot pepper or hot sauce

Preparation: Mix all ingredients and enjoy!

Note: Chayote is small, green, and pear-shaped and can be found with squashes in the grocery store. (Google it for a better mental image-that’s what I did!)

Gourmet Curry Popcorn—brought by Alex

Ingredients:

• ¼ cup organic pop corn kernels
• 1 Tbsp. coconut oil
• 2 Tbsp. butter
• Pinch of sea salt
• 1/8 tsp. curry powder

Preparation:

Pop popcorn kernels in coconut oil (using whatever method or popping device you have). Once all the kernels are popped, mix in butter. Toss popcorn in curry and add sea salt.

Key Lime Squares—brought by Judith

Recipe from Extreme Makeover Workbook, p. 47

Crust Ingredients:

• 1 ½ cups almond flour
• 1 cup unsweetened shredded coconut
• 1 tsp. sea salt
• 2 Tbsp. extra virgin olive oil
• ½ Tbsp. xylitol
• 1 Tbsp. pure vanilla extract

Topping Ingredients:

• ¼ cup extra virgin olive oil
• ½ cup xylitol
• 3 large eggs
• The zest of a lime
• ½ cup freshly squeezed lime juice

Preparation:

1. Combine all the crust ingredients and press into an 8” x 8” baking dish.
2. Bake at 350F for 15 minutes.
3. While the crust is baking, assemble the key lime topping mixture.
4. Combine all the key lime topping mixture ingredients together in a blender.
5. When crust has baked for 15 minutes, pour topping mixture over the curst and return the crust and topping mixture to the oven to bake for another 15 minutes.
6. After 15 minutes of baking, remove from the oven and let cool in the baking dish for 30 minutes.
7. Chill in refrigerator until chilled through- about another 30 to 45 minutes.
8. Cut into squares and serve

TIP: Judith kept hers in the freezer to keep them from going too soft, and believe me they were delicious!

Almond Flour Zucchini Loaf—Brought by Dr. Shawna and Dr. Craig

Recipe from Stephanie Wiebe: http://ificouldiwould-stephanie.blogspot.ca

Also found on p.37 of Extreme Makeover Workbook

Ingredients:

• 1 ¼ cup almond flour
• 2 tsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. sea salt
• 1 tsp. nutmeg
• 3 eggs
• ¼ cup xylitol
• 1 cup shredded zucchini

• 8 oz. of crab meat (try to watch your source- bottom feeders can be very toxic with high mercury levels)
• 2 avocados halved and pits removed
• 1/3 Veganaise
• 2 Tbsp. chopped fresh herbs (ex. Basil, tarragon, chives)
• 2 cloves of garlic
• 1/3 cup celery, chopped
• 1 tsp. red wine vinegar
• Pinch of pepper
• Pinch of sea salt

Preparation:

1. In a medium bowl whish together Veganaise, chopped herbs, red wine vinegar and a pinch of pepper.
2. Add garlic and a pinch of salt to the mixture.
3. Stir crab meat and celery into mixture to complete the filling.
4. Stuff the 4 halves with crab mixture and enjoy!

Red Pepper Soup– Brought by Sue Skillins

Ingredients:

• 2 cups white wine (alcohol will evaporate)
• 1 onion, finely chopped
• 5 roasted red peppers
• 2 cups celery, chopped
• 2 Tbsp. dried thyme
• 1 Tbsp. garlic, minced (Sue adds more)
• 2 plum tomatoes, chopped
• 2 cup chicken broth
• ¼ tsp. sea salt
• ¼ tsp. ground cumin
• ¼ tsp. pepper

• 1pound grass fed beef
• 1 small yellow onion, chopped
• 1clove garlic, minced
• ½ cup flat leaf parsley, finely chopped
• 1 large egg, lightly beaten
• 1 cup sprouted grain bread, lightly toasted and processed into breadcrumbs
• 1 cup organic tomato paste, or fruit sweetened ketchup (no sugar), divided
• 1 tsp. sea salt
• ½ tsp. pepper

Preparation:

1. Preheat oven to 375F. In a medium bowl, combine chopped onion, garlic, parsley, egg, and ½ cup ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined.
2. Place mixture in a 6 cup capacity loaf pan (8”x 4”) or simply shape into loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf 50 minutes.
3. Remove from oven; brush with remaining 1/3 cup tomato paste or ketchup. Return to oven; bake until an instant-read thermometer inserted into the centre of the loaf reads 160F, approximately 10-20 minutes. Cool meatloaf for 10 minutes in pan before slicing.

Kale Chips—brought by Heather

Recipe from Kitchen Treaty: http://www.kitchentreaty.com/how-to-make-kale-chips/

Ingredients:

• 1 bunch kale
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon sea salt or kosher salt, more or less to taste