Meat Lasagna with Spinach & Goat Cheese ‚Ä®
Serves 8
Ingredients:‚Ä®
12 spelt lasagna noodles‚Ä®
1 teaspoon olive oil‚Ä®
1-2 lbs. ground chuck, venison or buffalo ‚Ä®
3 cups pasta sauce (or tomato sauce)‚Ä®
3¬Ω cups ricotta cheese‚Ä®
4 oz. crumbled goat cheese or feta cheese‚Ä®
2 eggs, beaten‚Ä®
1 tablespoon chopped fresh basil (or 1 teaspoon dried)‚Ä®
¬Ω cup grated parmesan cheese‚Ä®
1 cup shredded mozzarella cheese

Herbamare® (or salt and pepper)

4 cups raw baby spinach (or regular chopped spinach)

Directions:‚Ä®
Preheat oven to 400 degrees. Place lasagna noodles in a large shallow dish and cover with boiling water for 15-20 minutes in order to soften. Cook meat in a large skillet for 10 minutes or until brown, stirring occasionally. Drain fat and return to skillet. Reduce to low heat and add in pasta sauce. Simmer for 5 minutes.
In a bowl, mix ricotta, goat cheese, eggs, basil, parmesan and Herbamare to taste. Spread 1 cup of sauce on bottom of 9×13-inch baking dish. Place one-third of softened noodles on top of sauce. Add half of the spinach, pressing down to make a flat layer. Spread half of the ricotta mixture as the next layer. Top with meat mixture, and then another third of noodles. Add remaining spinach as a layer, and then the remaining ricotta mixture as a layer. Top with remaining noodles and last cup of sauce. Bake 45 minutes to 1 hour on the middle rack at 400 degrees. Pour mozzarella cheese over sauce the last 10 minutes of baking.
May be prepared and refrigerated up to 24 hours or frozen.

Recipe from Nicki Rubin

Easy Oatmeal (Serves 2)
Ingredients:
1 cup of rolled oats
2 cups of water
1 teaspoon yogurt
1 tablespoon extra virgin coconut oil or butter
honey to taste

Directions
Soak the oats overnight in 1 cup of water with 1 teaspoon of yogurt added. In the morning, add remaining water. Bring to a boil, then simmer for 1–2 minutes. (Soaked oatmeal cooks very fast.) Add the oil or butter and honey.

Source: Nicki Rubin

Maple-Crusted Salmon and Mixed Greens (Serves 4)

Ingredients
1 1‚ÅÑ2 pounds fresh salmon fillets
extra virgin olive oil
butter
2 tablespoons maple syrup
6 cups baby lettuces, or mixed greens such as watercress or Mache
1 red pepper, seeded, cut into a julienne and sautéed in olive oil
1 pound brown mushrooms, washed, dried very well, sliced and sautéed in butter and olive oil
3‚ÅÑ4 cup basic salad dressing (see recipe below)

Directions
Preheat oven to 350 degrees.

Brush sides and bottom of salmon with olive oil and place on non-stick baking sheet. Brush the top of the salmon with maple syrup and sprinkle with salt and pepper. Bake at 350 degrees for about 10 minutes. Place under broiler for another 2 minutes until just lightly browned.

Meanwhile, mix greens with dressing and divide between four plates. Make a mound of red peppers and mushrooms on each plate. Place a portion of salmon on each mound of greens, and pour pan juices over. Serve immediately.

Basic Salad Dressing

Ingredients
1 teaspoon Dijon-type mustard, smooth or grainy
2 ¬Ω tablespoons raw wine vinegar
¬Ω cup extra virgin olive oil
1 tablespoon flaxseed oil

Directions
Place the mustard into a small bowl. Add vinegar and mix. Add olive oil in a thin stream, stirring continually with a fork, until the oil is well-mixed. Add flaxseed oil and use immediately.

Source: Sally Fallon, author of Nourishing Traditions

Ginger Muffins‚Ä®

Yield: 12 muffins

Ingredients:

1¼ cups freshly ground or soaked spelt, kamut or whole wheat flour

¾ cup water mixed with 1 tablespoon of yogurt

1 cup blueberries, fresh or frozen

1 egg, lightly beaten ‚Ä®
1/4 teaspoon fine Celtic sea salt

½ cup extra-virgin coconut oil 

1/3 cup honey ‚Ä®
2 teaspoons baking powder ‚Ä®
1 tablespoon fresh grated ginger‚Ä®
1 teaspoon ground ginger‚Ä®

Directions:
Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 full. Place 5-7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15-20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.


Source: Sally Fallon, author of Nourishing Traditions