Happy Lamb Burgers

BBQ, beer, and skeeter season are finally here! It’s time to dust off the picnic tables, get out your plastic party ware and fire up the grill! One of my all-time favorite past times is barbecuing in the backyard with old friends and reminiscing on memories. It doesn’t matter how hot or humid it is, being with my great company and grilling as the sun goes down is what life is all about.

Sometimes we forget that BBQ’s don’t have to be loaded with unwanted greasy calories. I’ve  been working my ass off, literally, spinning, running, and yoga-ing, trying to get bikini ready! I’m ditching the chips, fries, and potato salad and opting for a big green salad with all my favorite local veggies! There are plenty of healthy alternatives to beef burgers– a la lamb, turkey or salmon that are just as (if not more) delicous! You can have fun topping it all off with homemade condiments. I love using condiments like dill mayo, wasabi mayo, or  almond dip.

Ingredients:

1/2 lb ground lamb

3 cloves garlic

1/4 cup leeks

1 tbsp ghee

2 tbsp Happy Hemp seeds, raw

Directions:

1. Sauté garlic, leeks & ghee until golden brown

2. Mash above ingredients along with Happy Hemp seeds into ground lamb

3. Hand form into two large patties or three sliders

4. Toss on the grill & cook til desired

Enjoy!!

Happy Sweet Potato Quesadillas

I have to be in a swimsuit in exactly 15 days, 15mins and 3 seconds. I have 5lbs that I would prefer not to take the beach. So cooking favorite meals and dropping the calorie intake is my mission. I am a tortilla girl. The way I grew up, if I was hungry I would heat up a tortilla, add butter + salt and voilá! Insta-snack.  Add the cheesy gooey love and, well,  it is a recipe of thighs and hips. In attempts to leave my ‘extra baggage’ behind on my upcoming vacay, I decided to try out a new recipe that’s more forgiving to my curvy bod. AND I still get my tortilla (: happy girl!

Happy Sweet Potato Quesadillas

Ingredients:

2 small sweet potatoes, peeled and thinly sliced

1/2 teaspoon smoked paprika

1/2 cup cilantro leaves

4 large eggs

2 tablespoons olive oil

1 teaspoon cumin seeds

8 small (about 6-inch) corn tortillas

2 tablespoons Happy Hemp raw seeds

Directions:

1. Preheat oven to 350°F
2. Cube sweet potatoes, in a bowl mix drizzle with olive oil, cumin seeds, paprika and Happy Hemp raw seeds.
3. Spread evenly on cookie sheet and bake about 20 mins.
4. While potatoes are baking, cook eggs (sunny side up) on medium saucepan.
5. Divide sweet potatoes among 4 tortillas.
6. Transfer tortillas onto medium saucepan (save yourself the trouble and use the same one you used for the eggs!)
7. Cook quesadillas until slightly charred.
8. Serve each quesadilla topped with a fried egg, add salt and pepper to taste.

Happy Greener Side of Life!

A little green here. A little green there. Everywhere is about the greener side of life.

Don’ t think the grass is greener… Live it!

Green Living. Green Drinking. Green Eating.

This isn’t your everyday salad!

2 Beets cut into quarters

1/4 Cup fresh mozzarella cut into bite size pcs.

1 Blood orange; peeled into segments.

Place all into a bowl. Lightly drizzle olive oil and Happy Hemp Raw seeds.

And let’s not forget the green! Add micro greens for color, health and flavor.

Happy Greens!

Super “Food” Bowl

We may not be able to agree on teams, but I think all of us can agree the Superbowl is about super snacking.

I love to be the hostess with the mostess, but I am also all about an edible spread that is quick and easy.

These are so deelish and take no time.

Ingredients:

• 2 Cups raw cashews
• 1/2 Cup fresh rosemary, finely chopped
• 1/4 Cup Happy Hemp, raw
• 1/4 Agave syrup
• Sea Salt

Directions:

1. Preheat over to 350 degrees
2. Mix all ingredients together in a large bowl.
3. Spread mixture on to a cookie sheet.
4. Lightly cover the cashews with sprinkling of sea salt.
5. Bake for 15 minutes or until the cashews are golden brown.
6. Let cool and serve.
7. Enjoy!

Happy Hemp White Bean Pate

Having a dinner party to meet all dietary needs these days can be quite a challenge. Recently I hosted a dinner party and the menu needed to be vegan and gluten-free. I wanted to make sure my meat eater friends were also happy and full. As I don’t want to edit the guest list, I have been challenging myself to create full flavor dishes that make all palates happy!!

Happy Corn Salad

Fall is here and transition is upon us from clothing to food.  As the days grow shorter, I start to crave hearty meals. I love making big pots of soup and baking breads. I even transition my salads into savory meals with warm nutty flavors.

This Happy Hemp corn salad is the perfect meal for a cool fall day.

Happy Mac and Cheese!!!

Let’s just face it, Mac and Cheese might be the answer to all problems big and small.

Have you ever seen a person upset after eating Mac and Cheese? I think not!!

Some how that warm gooeyness can make all things seem not so bad.

 Today we have upped the jackpot by adding in Hatch green chilies!

Ingredients

• 1 bag of wheat shell pasta.
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper
• 1/2 cup Happy Hemp Seeds, Raw
• 1/4 Hatch roasted chilies, diced.

Directions

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter and flour together. Whisking make sure to avoid lumps.
4. Add in Milk slowly while stirring. The mixture will slowly thicken.
5. Temper in the egg. Stir cheese and chilies. Season with salt and pepper.
6. Fold the macaroni into the mix and pour into individual ramekin.
7. Top with remaining cheese and Happy Hemp seeds.
8. Enjoy!!

Happy Summer Stuffed Baked Potato

I really dislike cooking in the summer.

The days are long and hot, but there is only so much salad one can take.

With the heat, I avoid the big oven at all costs. If you can’t cook it in my little toaster oven, I’m out.

This is one of my favorite hearty summer meals.

This is one of my favorite summer hearty meals.

1 baking potato

1/4 C chopped mushrooms

1 C chopped rainbow chard

1 clove garlic, finely chopped

2 T olive oil

4 T Happy Hemp

Preheat toaster oven to 350 degrees.

Thoroughly wash the potato and poke with a fork several times.

Roll the wet potato completely in salt, place in the oven and bake for 45 minutes.

While potato is baking, I take the time to enjoy a walk with my pups.

Heat the olive oil in a skillet. Add garlic and sauté until fragrant.

Add mushrooms and cook tender and starting to brown.

Add chard and cook until the leaves are just wilted.

Cut baked potato and in half and pile the veggies on top of each half.

Sprinkle Happy Hemp on top.

Enjoy!

Happy Meal: Take 2

How many nights a week does one want to slave over a hot stove cooking a 5-course dinner? Honestly I am lucky if that happens once a week, but when I do want to Betty Crocker it out in the kitchen it better be the a meal that keeps giving. Sundays tend to be the day when I feel like getting creative in the kitchen. I want a homecooked, yummy meal to kick start the week and say good-bye to my weekend. This recipe is the result of a Sunday roasted chicken. There are always enough chicken leftovers for a second meal. Instead of reheating the same meal twice, I love to jazz it up and create a brand new dish! Perfect for taking your lunch to work the next day!

Happy Toasted Chicken Salad

Ingredients: 

• 2 Cups roasted chicken, pulled apart
• 1 stalk of celery, diced
• 1 Cups of grapes, halved
• 2 TBSP Happy Hemp toasted seeds
• 1/2 Cup mayonnaise
• 2 pieces of whole wheat bread, toasted

Directions:

1. In a medium mixing bowl. Add chicken, celery, grapes, mayo and Happy Hemp toasted seeds. Combine together.
2. Toast your bread.
3. Spread the Happy Hemp toasted chicken salad on to the toast.
4. Serve and enjoy

Happy Life in Balance

I love chocolate, french fries, milkshakes, cheeseburgers, fried calamari, fried cheese, tater tots, pasta, red wine, white wine, beer, martinis, pie, butter, sour cream, mayonnaise, tacos, frito pie, fried chicken, biscuits and gravy, bacon, chips and dips, mashed potatoes, cream, cupcakes, hot chocolate and pizza.

“What the $@&#,”  you ask? “You own a health food company. Aren’t you supposed to only eat veggies, recycle and knit the wool you eco trimmed off the sheep that only sleep on hemp fabric couches?” Yes and Yes, minus the sheep.

I am human and love a good cheeseburger and fries as much as the next guy, and yes, I eat farmers’ market veggies and recycle. I believe in moderation and I believe in doing or eating what you feel is right for you!! I love all those yummy dee-lish fried eats, but I enjoy them occasionally. I would be horribly fat, sick and nearly dead (PS, great movie) if I ate them every day, but at the same time, I know I can’t eat super healthy every day either. I need my fries to light the end of my tunnel. The scales of life should be balanced and you need an occasional reward for living a healthy life so go ahead and indulge in your guilty pleasures. (You might find that the healthier you become, the less frequently you crave junk food and that even your guiltiest of pleasures isn’t so bad for you after all.)

My rule: a life without a little bending of the rules and a little indulgence is not life worth living.

Here is a quick and easy little slice of indulgence with side of balance.

Ingredients:

1. frozen pizza (preferably organic; Full of Life is my favorite brand)
2. cups of arugula, washed
3. 1/2 cup purple onion, cut into 1” strips
4. 1/2 lemon
5. Olive Oil
6. 1/4 Happy Hemp seeds, raw
7. 1/4 grated parmesan
8. Chili flakes optional

Directions:

1. Cook your frozen pizza following the box directions. Set aside.
2. In a large bowl toss together arugula, onion, olive oil, lemon juice and Happy Hemp.
3. Place salad mixture on top of the pizza. Sprinkle parmesan, chili flakes, salt and pepper on top according to your taste.
4. Cut and enjoy a little slice of life in balance!