Categories
Sides Uncategorized

Herb Roasted Cauliflower

Looking for a healthier side dish for Thanksgiving? Or just a great recipe for any time of year? This is a super simple recipe that’s sure to please 🙂

Ingredients:

  • 1 large head cauliflower, cut into bite-sized florets
  • 1  onion or shallot, diced 
  • 1/4 cup green onions
  • 2 cloves garlic (minced)
  • 1/4 cup olive oil 
  • 1/2 tsp herbed poultry seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp ground sage
  • 1 tsp sea salt 
  • 1/4 tsp black pepper

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Instructions:

  1. Preheat the oven to 450°F. Line a baking sheet with foil and spread a Tbsp of olive oil over the pan to keep from sticking. 
  2. In a large bowl, combine the cauliflower, onions, and garlic. Toss with olive oil, herbed poultry seasoning, sage, thyme, sea salt, and black pepper.
  3. Spread the mixture in a single layer on the lined baking sheet. Roast in the oven for about 15 minutes or until cauliflower begins to brown. 
Recipe adapted from www.wholesomeyum.com

 

 

Categories
Apps/Snacks/Treats Sides Uncategorized

Sweet & Savory Roasted Carrots

So I am not much of a “cooked carrot” person but this recipe may have changed my mind! I found the recipe and adapted it a bit HollywoodHomestead.com. 

These root vegetables are sweet and make the perfect fall treat (I’m a poet and didn’t even know it)!

Ingredients:

  • 1 bunch of colored carrots (I used orange and purple)
  • 1/4 cup ghee/clarified butter/or grass-fed butter (I like Pure Indian Foods ghee)
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • Sea salt (as desired)

Instructions:

  1. Preheat oven to 375ºF.
  2. Wash, scrub and cut carrots into 1 inch sections.
  3. Place in a medium bowl and toss with melted ghee, nutmeg, and sea salt.
  4. Mix well until carrots are fully coated.
  5. Bake at 375 degrees for about 45 minutes.
  6. Enjoy!

 

 

Categories
Entrees Sides Uncategorized

Ground Turkey & Vegetable Pizza Chili

It’s called pizza chili because I substituted pizza sauce instead of regular tomato sauce- use what you have in the fridge and great recipes are created 🙂

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Ingredients:

  • 1 lb. lean ground turkey
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 4 small sweet potatoes, cubed
  • 1/2 tomato, diced
  • 15 oz. can diced tomatoes
  • 8 oz. pizza sauce (make sure it doesn’t have a lot of added ingredients, especially sugar)
  • 2 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1/2 Tbsp. basil
  • 1/2 Tbsp. cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne

Instructions:

  1. In a large skillet, sauté the onions and garlic over medium heat.
  2. Add in the ground turkey and cook until browned.
  3. Drain the excess fat and then transfer the mixture to the crock pot.
  4. Add in the pepper, celery, sweet potatoes, and diced tomato.
  5. Add all spices and stir everything together. Cook on low for 6-7 hours.
Categories
Apps/Snacks/Treats Sides Uncategorized

Prosciutto Wrapped Asparagus

INGREDIENTS

  • 1 lb asparagus
  • 1/3 lb prosciutto sliced thin

INSTRUCTIONS

  1. Rinse and cut any bottoms of the asparagus that look tough or undesirable.
  2. Preheat oven to 400°F.
  3. Wrap asparagus spears in a piece of prosciutto and place on foil-lined baking sheet.
  4. Bake at 400°F for 15–20 minutes, or until the prosciutto gets crispy and the asparagus begins to turn golden brown at the tips.
  5. Serve!
Categories
Entrees Sides Uncategorized

Zoodles with Avocado Pesto

INGREDIENTS

  • 4 large zucchini, spiralized
  • 1 Tbsp olive oil
For the Sauce:
  • 2 ripe avocados
  • 1 cup kale (basil or other greens of choice work as well)
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice
  • ½ tsp. sea salt
  • 3 Tbsp olive oil
  • Cracked black pepper, to taste

INSTRUCTIONS

  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, kale, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto.
  5. Enjoy!

I served mine with some baked salmon (seasoned with olive oil, garlic, salt, & pepper)

Recipe adapted from: http://www.eatyourselfskinny.com/zucchini-noodles-with-creamy-avocado-pesto/#_a5y_p=5026238

 

Categories
Breakfast Uncategorized

Root Vegetables & Brussels Hash

Ingredients:

  • Root vegetables of choice (sweet potatoes, butternut squash, parsnips, beets, etc.)
  • Brussels sprouts
  • Olive oil
  • Sea salt
  • Pepper
  • Garlic powder

Instructions:

  1. Preheat oven to 400°F
  2. Cut root vegetables into uniform-sized cubes
  3. Throw root vegetables and brussels sprouts into a medium bowl and toss with olive oil, salt, pepper, and garlic powder
  4. Arrange vegetables in a single layer on a baking sheet and bake for about 20 minutes
  5. Enjoy with eggs over top , if desired!