Savory Easy-Peasy Sweet Potatoes

Ingredients 2 big sweet potatoes peeled and cubed 2-3 cloves garlic chopped 2 green onions or some chives chopped 2 TBS olive oil 1 TBS slivered almonds (optional) Rosemary, Thyme or Italian seasoning (depending on your taste) Salt, pepper Preparation (10 mins) Boil sweet potatoes until tender (not mushy), drain water and set pot aside

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Spinach artichoke dip

Ingredients: *1 package of cream cheese softened *1/2 cup of shreded parmesan cheese *1/2 cup of shreded mozzarella cheese *2 full cups of fresh spinach leaves *14 oz. (1 jar) of artichoke hearts drained *1/4 tsp. of garlic powder * Salt and pepper *3-4 basil leaves (chopped) or ½ tsp. of Italian Seasoning Preparation: Mix

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Spaghetti Squash

Makes 4 servings Ingredients: 2 tablespoons olive oil, plus more for the baking sheet 1 spaghetti squash, halved lengthwise and seeded 1 medium onion, thinly sliced 1 teaspoon thyme or oregano 1 red bell pepper, thinly sliced 1 cup baby spinach Salt and black pepper Preparation: Preheat the oven to 350 ˚F. Wipe a baking sheet with

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Shrimp and Asparagus

( Can substitute crab meat for shrimp) Ingredients: 2 tablespoons coconut oil or grape seed oil 1 pound peeled shrimp 1 bundle chopped asparagus 2 tablespoons lemon juice 4 cloves minced garlic 1/2 teaspoon ground ginger (optional) 1/2 cup broth (or water) Preparation: (15 min) 1) Heat the oil in a skillet over medium-high heat. 2) Add the shrimp, asparagus,

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Sautéed Kale and Vegetables

Ingredients: 3 tablespoons grape seed or safflower oil 1 small onion 3 cloves chopped garlic 1 green or red pepper chopped 1 yellow squash ½ broccoli crown 1 bunch kale – washed and chopped ¼ cup water Few parsley leaves 1 TBS pine nuts or pepitas/ pumpkin seeds Salt and pepper to taste Preparation: Heat

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Beet salad

Ingredients 1 bunch red beets or 2 big beets 1 medium celery root (could be replaced with 2 big carrots) 2-3 TBS olive oil 2 TBS vinegar 1-2 TBS grated horseradish (or more if you can stand the “kick”) Salt, pepper Preparation (15 mins) Peel beets and celery root (no use for the beet stems/

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Cucumber Quinoa Salad

Cucumber Quinoa Salad Ingredients: 1 English cucumber diced 2 cups chilled or room temperature cooked quinoa (boil 1 cup quinoa in 2 cups of water until soft) ½ cup diced red onion ½ crumbled feta cheese 5-6 chopped fresh basil leaves 1 batch Italian Vinaigrette Italian Vinaigrette: 1/3 cup olive oil 2 tablespoons apple cider

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Cauliflower Puree

Makes about 4 servings Ingredients: 1 medium cauliflower ½ cup unsweetened coconut milk (my favorite brand is So Delicious) 2 tablespoons extra-virgin olive oil ½ teaspoon salt Freshly ground black pepper to taste Parsley (optional) Preparation (15 mins): Cut the cauliflower florets and place in a medium saucepan, cover with water, and bring to a

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Mung Bean Soup

Ingredients: 1 cup dried mung beans (green tiny beans typically found in the bulk aisle) 1 TBS coconut oil 1 onion chopped 2 celery stalks chopped 2 carrots diced 1 TSP ground turmeric 2 cups diced tomatoes (fresh or from the jar) 3 cups water 2 bay leaves chopped fresh cilantro or parsley or dry Italian

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Lentil Soup

Ingredients: 1 cup red lentils (use a strain to rinse) 2 tablespoons grape seed or sunflower oil 1 onion, chopped 1-2 cloves of garlic, chopped, pressed, or minced 1 tablespoon of tomato paste 1 teaspoon ground cumin 1/3 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder (as mild or spicy as you like)

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