Great immune booster — excellent for the heart! Refreshing and flavor-FULL!
V5 Juice
6 Romas or on-the-vine tomatoes
2-4 garlic cloves*
1 large cabbage leaf
1 carrot
1/2 cucumber
Juice all 5. Stir and enjoy.
*Add garlic to juicer at the beginning or middle, to be sure other veggies push it through the machine. Use more or less depending on taste preferences. Allow to sit about 3-5 minutes for maximum garlic benefits.
Fast – Easy – Fresh – Different – Veg Variety – Flavor Adventure
Baked Zucchini
1- Wash and Slice zucchini, horizontally into strips, about 1/4″ thick.
2- Spread strips onto baking sheet lined with parchment paper.
3- Mist with a little fresh olive oil (spray) and sprinkle with sea salt, pepper, garlic and Italian seasoning blend…or a blend of fresh, chopped herbs.
4- Bake at 350 just until tender, flipping half way through. About 15-20 minutes.
5- Add a protein, beans, another veg.
Then, enjoy with family or friends!
Add some veg variety! Here are a few tips and variations:
1- Try fresh garlic
2- Invest in an oil mister bottle! Much cleaner and fresher oil than the commercial oil sprays
3- Use parchment paper for an easy clean up
4- Bake, broil or grill until just tender
5- Skip the tough, thick stems!
6- Sprinkle with just a touch of (Organic) Parmesan/Romano, IF you’re doing dairy. YUMMM!
I seriously NEVER even wanted to try Kale, let alone did I ever think it would become one of my favorite salads. Kale is waaay more than the ugly plate garnish, we tend to know. 🙂 Here’s how to make a super easy kale salad…and LOVE it!
Mediterranean Kale Salad2 bunches Dino/Tuscan Kale, “de-veined,” washed and chopped (Dino/Tuscan is a more mild variety)
(OR make it super easy: 1 bag washed, chopped. Be sure it’s really clean and fresh!)
2-3 Roma Tomatoes, or grape tomatoes, chopped
1 can Garbanzo beans, rinsed
2-4 Garlic cloves, minced (to taste, I LOVE garlic, so I use 4!)
1/3 cup Olive oil (extra virgin, cold pressed)
1/3 cup Lemon juice
Sea salt
Cayenne pepper
*Grated Parmesan
1- Prep veggies: wash, dry, chop
2- Rinse and drain beans (makes them much easier to digest) and heat.
3- Make dressing by combining garlic, olive oil and lemon juice in an 8oz jar. Shake to mix well.
4- Place kale into large salad bowl and pour on dressing. Sprinkle with sea salt and a pinch of cayenne, both to taste. Toss well, to coat all greens. Get your hands in there and squeeze it by the handfuls for a minute or 2 to soften the kale (OR…I prefer to divide kale and dressing into batches and pulse-chop in the food processor, so I don’t have to cut or squeeze it. It becomes a softer texture in smaller pieces.)
5- Portion into serving bowls and top each salad with tomatoes, warm beans and a sprinkle of Parmesan* (to soften and melt just a bit.)
Fabulous!!!
Serves 2, with a little left over for lunches
*Dairy free version – top with avocado slices. YUM!
I hadn’t had fries for so long, I almost forgot how yummy they were. ….and these are EVEN better!
Sweet potatoes
Garlic powder
Onion powder
Chili powder
Cayenne
Sea salt
1- Scrub and slice sweet potatoes into desired sized strips or wedges.
2- Mist/Spray lightly with olive oil and sprinkle lightly (or heavily!) with each of the spices to desired spicy-ness.
3- Bake at 450- 25-ish minutes or until tender, stirring or flipping the fries halfway through bake time.
Enjoy!
These cookies were a favorite growing up! Here’s a healthier version, with just a few little tweaks.
7 Tbsp raw honey
4 Tbsp butter*
4 Tbsp coconut oil
2/3 c peanut butter (or almond butter)
½ c unsweetened cocoa powder
¼ tsp vanilla
Dash salt
3 c rolled old-fashioned oats
– Melt honey, butter and coconut oil together in double boiler over medium heat.
– Remove from heat and stir in cocoa, peanut butter, salt and vanilla until smooth.
– Stir in oats.
– Line cookie sheets with waxed or parchment paper and drop by spoonfuls into cookies.
– Chill or freeze until set.
Makes about 21
*use all coconut oil for Dairy Free, but be sure to keep well-chilled or frozen to keep cookies from “melting.”
Oh so DELICIOUS!
Spaghetti squash, baked and seeded
Ground turkey breast (white/lean), browned
Sautéed mushrooms and onions
Marinara sauce or sun dried tomatoes in olive oil
Parmesan cheese, grated*
Bake squash (and poke with a knife, like baking a potato) for about 1 hr at 350°, until tender. Slice open and “seed” (like a pumpkin). With a fork, separate out spaghetti squash “noodles.” Top with turkey, mushrooms, onions, heated tomatoes/marinara, and sprinkle with cheese. YUMMY!
*Omit for Dairy Free (DF).
