EAT THIS! Easy Basic Recipes for Newbies

Posted on March 3, 2012 by


Baked Breakfast Apples

Try this simple recipes as a side dish at breakfast instead of potatoes. Works well as a snack or a light dessert, too! Also, scrumptious on oatmeal or with protein powder stirred in.


4 apples

1 tsp ground cinnamon


Preheat oven to 375 degrees. Cut up apples into 1-inch chunks, discarding core. Pile in baking dish in one layer. Sprinkle with cinnamon. Bake 25-30min or until just soft. Enjoy warm or cold.

Steel Cut Oatmeal

Steel cut oats are the best, bar none, cereal that you can eat. The are the least processed, and loaded with fiber, good fat, and protein. For this recipe, you need a crockpot – either a small 1-qt (for 1-3 people) or a 4 qt (for a family or lots of leftovers).


1 cup steel cut oats, dry


Combine 4 cups of water and steel cut oats in 1-qt crockpot. Can double this for the larger crockpot. Cover, and cook on LOW overnight. Breakfast is done when you get up! If you like it thicker, use 3 cups water to 1 cup steel cut oats. This is easier than the 40 minutes on the stovetop that steel cut oats normally require.

Easy Egg Scramble

An easy way to get protein and veggies in to start your day.


3 eggs

.25 cup mushrooms, sliced

1 tsp extra virgin olive oil

.25 cup onions, chopped

.5 cup raw spinach


Heat 1 tsp. olive oil in small saute pan. Add onion and mushrooms and saute 5min. Add egg and spinach stirring occasionally until egg is cooked and spinach wilted.

Carrot Apple Salad

Light & enjoyable, great for making ahead and keeping on hand.


1 apple

2 cups carrots

3 TBS fresh lemon juice

2 TBS raisins


Grate carrot; finely dice apple. Toss with raisins, stevia, and lemon. Refrigerate or serve immediately.

Easy Crocked Chicken and Chicken Stock

Quick, easy, good, and allows for leftovers.


2 carrots

2 celery stalks

1 onion

.5 cup fresh parsley

3 lb whole raw chicken


Cut veggies in big chunks. Place the whole chicken in the crock-pot. Toss in the vegetables; sprinkle seasoning over it all. Add 1 cup water. Cover and cook on low about 8-9 hrs, until chicken is cooked. FOR BROTH: remove the chicken and pull off the meat (will be very tender and easily separated if you do it right away), tossing all bones and gristly parts back into the crock-pot. Fill the crock-pot 3/4 of the way with water, adding more carrots, celery, garlic, and onion if you like. Cook on low 24-48 hours, so that the minerals from the bones are cooked into the stock. Strain and refrigerate or freeze the broth.

Sweet Potato Fries

Fries’ are a great dinner staple! Try them with our Raw Catsup or Tahini Goddess Dressing (both in the Genesis recipe section).


1 tsp no salt seasonings

2 tsp extra virgin olive oil

.5 tsp ground black pepper

1 lb sweet potato or yam


Use yams or sweet potatoes sliced into wedges. Preheat oven to 400. In large bowl combine yam, olive oil, and seasonings. Toss well to coat. Place yams in a single layer on large baking sheet. Roast, flipping yams every 15 minutes, until tender and evenly browned, about 45minutes. Sprinkle with black pepper and serve.

Chili w/Turkey

Simple, tasty, and warming.


14.5 oz canned black beans, no salt

1 celery stalk

43.5 oz canned diced tomatoes, no salt

1 clove garlic

.5 cup onion

1 cup green pepper

1 cup salsa

20 oz ground turkey


Saute chopped onion, green pepper, celery, and garlic for 5 minutes. Add ground turkey and saute until eat is cooked thoroughly. Add remaining ingredients and simmer for 20min.

Malted Hemp Shake

The hempseeds make this shake really creamy and good. Hempseeds are higher than flaxseed in good omegas, and are a rich source of protein as well. THIS TASTES LIKE A MALTED MILKSHAKE!


1 banana, frozen

1 scoop GT chocolate protein powder

2 TBS hempseeds


Put the hempseeds and 3/4 c water in the blender, and blend on high until it looks like milk (under 30 seconds with a good blender). Add FROZEN banana and chocolate protein powder, Blend well. Should be thick and creamy, thin or thicken with the amount of water you add.

Posted in: Eat This!