NHEG-Magazine-March-April

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OUR RECIPES
Beef Fajita Best Marinade Recipe (Gluten free)
Ingredients:
• 2 tsp chili powder
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 tsp sugar ( I use turbinado)
• 1 tsp granulated onion
• 1/2 tsp granulated garlic
• 1/4 tsp cayenne pepper
• 1 T cornstarch
• 1 tsp coarse salt
• 1/4 C chopped fresh cilantro (coriander)
• juice of 1 lime
• 2 T olive oil
• While the meat is resting for 10 minutes, core, seed, de-rib and slice a couple of sweet bell peppers and an onion
and saute them in the same skillet used to cook the meat. Slice the rested steak and re-sear on a serving iron or back
in the skillet, plate & serve.
OUR RECIPES
The Incredible healthy, crunchy, chewy & yummy Granola Cookie Recipe (Gluten free)
Ingredients:
• 1 cup Earth Balance Soy Free Spread (gf,v,df, 0 transfats, Non-GMO) (RED
CONTAINER)
• 3/4 cup Coconut Crystals
• 2 cups Almond Flour
• 2 Eggs
• 1 tsp. Double Strength vanilla
• 1 tsp. Cake Spice (Penzeys Spices)
• 4 cups Giddy Up & Go Granola (Green Script)
• 1 cup Dried Cranberries (Juiced Sweetened)
Directions:
1. Preheat oven to 350. Cream together the spread and coconut crystals until mixed well. GRADUALLY add the almond
flour and mix well. Add the eggs, vanilla extract and cake spice and mix well. Stir in the Giddy Up & Go Granola by
hand along with the cranberries. Use a small cookie scoop and drop onto a cookie sheet that is lined with a parchment
baking sheet. Take another baking sheet and place over cookies. Pat down using a spatula, flattening the cookies.
Remove the baking sheet and bake at 350 for 12-14 minutes (start at 12 minutes) until edges are browned and center is
chewy.
Directions:
1. Gather your spices
2. Add the ‘wet’ ingredients to the dry and combine well
3. Rub the marinade completely into the meat and let it rest in the cooler for an hour
4. Wipe the excess marinade off the meat. Sear the meat to your taste, slice it very thin and serve very hotwith
sweet peppers and onion slices
ALL RECIPES ARE FROM THE
COOKEATSHARE
156 NHEG Magazine | January - February
January - February 2020 | NHEG Magazine