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Kickin’ Carrots

Serves: 2-4 servings
Ingredients
8-10 carrots, peeled
2 Tbsp butter, melted
2 tsp garlic, minced
4 Tbsp Parmesan Cheese
1 tsp chopped parsley
Instructions
1. Preheat oven to 400 degrees F.
2. Mix melted butter and garlic together.
3. Place carrots on a parchment paper lined baking sheet.
4. Drizzle with butter/garlic mixture.
5. Roast in oven for 15 minutes.
6. Shake pan ocassionally to rotate carrots.
7. Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
8. Top with parsley and serve immediately

Recipe by: http://www.yourhomebasedmom.com/parmesan-roasted-carrots/

Hash

Hearty Sweet Potato Hash

INGREDIENTS
2-4 teaspoons of coconut oil (or spray a cookie sheet with coconut oil spray)
2 medium sweet potatoes, diced
1 purple onion, diced
2 cloves of garlic, minced

1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon nutmeg
Himalayan sea salt and ground pepper to taste

INSTRUCTIONS
1. Preheat oven to 425 degrees.
2. Grease or spray cookie sheet with coconut oil.
3. Add the sweet potatoes, onions, and spices.
4. Cook 20-25 minutes until golden brown.

Recipe By: http://vanessamc246.blogspot.com/2016/04/hearty-sweet-potato-hash.html

Fireworks & Fruit Salad

Fireworks & Fruit Salad

Serves: 4

Ingredients:
16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
⅛ cup of honey
1 fresh lime
Instructions:
1. Wash and cut all your fruit.
2. Combine in a bowl.
3. In a small bowl whisk together the honey and freshly squeezed lime juice.
4. Here is a hint – microwave your lime for 10 seconds before you cut and squeeze it. You will get more
out of it after it was warmed up.
5. Drizzle the honey lime glaze over the fruit and stir slightly to coat.
6. Serve immediately or refrigerate.
Recipe by Eating on a Dime at http://www.eatingonadime.com/red-white-and-blue-fruit-salad/

Zesty Zucchini Fries

Zesty Zucchini Fries

Ingredients:
4 zucchinis, tops and bottoms cut off
¼ cup fresh shredded parmesan cheese
1 tbsp garlic powder
¼ tsp salt (sea salt)
¼ tsp pepper
Instructions:
1. Preheat oven to 375.
2. Slice zucchini in half, widthwise.
3. Slice in half again, lengthwise.
4. Slice halves into fourths, creating long, slim fry shapes. If a large zucchini, keep slicing until you have long thin
strips.
5. Pat dry with paper towels.
6. In a large bowl, toss garlic powder, salt, pepper, and parmesan on fries.
7. Place fries on parchment paper on a baking sheet. Space out so fries aren’t touching.
8. Lower oven heat to 350.
9. Bake until brown and crunchy- about 20-35 minutes depending on the size of your fries.
10. If fries are browning too quickly, lower heat to 300 degrees and increase cooking time.
Recipe by Sweet C’s Designs at http://sweetcsdesigns.com/paleo-garlic-parmesan-zucchini-fries/

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Tomato Roasted Cauliflower

Ingredients
  1. 1 head cauliflower, large outside leaves removed
  2. 1 25-ounce jar Tomato Sauce..NO SUGAR ADDED
  3. 1/4 cup chopped parsley stalks
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon smoked paprika
  6. 1 tablespoon onion powder
  7. Freshly ground pepper
  8. 1/8 c t red wine
  9. 1 tablespoon olive oil
  10. Chopped flat-leaf parsley, to garnish
Instructions
  1. Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides.
  2. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring to sauce to a simmer over medium heat.
  3. Stir in red wine, then bring to a low boil.
  4. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower). Drizzle with olive oil and cover.
  5. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
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Crispy Sweet Potato Chips!

Preheat Oven to 200 Degrees

Slice the sweet potatoes as thin as possible with a food processor.

Line a Cookie Sheet with Parchment Paper.

Lay sweet potatoes in a single layer.

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Brush Top side with Melted Coconut Oil and sprinkle with salt and whatever flavor you want..rosemary, garlic, cinnamon….the possibilities are endless!

NOW…the secret………

Cook at 200 degrees for 3 hours.

Don’t flip!!

Store them in a baggie with a paper towel to keep crunchy for days.

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Sweet Potatoes Awe-great-in

Great to make ahead and stay hot.

Mashed potatoes can be hard to keep warm!

Ingredients

  • 1 tablespoon butter, softened
  • 1 cup thinly sliced sweet onion
  • 2 pounds sweet potatoes (about 3 large), peeled and thinly sliced
  • 1 tablespoon all-purpose coconut/almond flour
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces grated fresh Parmesan cheese (about 1/2 cup), divided
  • Cooking spray
  • 1/2 cup organic vegetable broth (I use Homemade Bone Broth)

1. Melt butter in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes or until lightly browned. Combine onion, sweet potato, next 4 ingredients (through pepper), and 1/4 cup cheese in a large bowl, tossing to coat with flour. Coat a 4-quart electric slow cooker with cooking spray. Transfer vegetable mixture to slow cooker.

2. Pour broth over potato mixture. Sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW for 4 hours or until potato is tender.

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Broccoli Clean Casserole

Many Casseroles are filled with Calories and STUFF that we really dont need!

Try this one …..I am!!!

Ingredients

  • For the sauce:
  • 1 cup of pecans, whole
  • handful of chopped green onions (scallions)
  • 1 tablespoon honey (if vegan- use maple syrup or agave, or 1-2 dates)
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon thyme
  • 1/2-3/4 cup coconut milk
  • To make casserole:
  • about one large head of broccoli, chopped
  • black pepper and salt to flavor

Directions

  1. First need to cook the broccoli (or you could have it raw if you like). Steam or boil broccoli for about 15-20 minutes.
  2. Rinse with cold water.
  3. Place chopped broccoli in a large bowl.
  4. Next made the creamy sauce.
  5. In a blender or small food processor place pecans, green onions, honey, salt, nutmeg and thyme. Blend.
  6. Add in coconut milk.
  7. Continue to blend. Add in as much milk as you would like. We usually did around 3/4 cup.
  8. Pour creamy sauce over cooked broccoli in the bowl.
  9. Add sea salt and/or black pepper to taste.
  10. Place in warm oven of 350 degrees.
  11. Warm for about 15-20 minutes.
  12. Serve warm.
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Comfort Food that will Make you Feel Good!!

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Meatloaf and Garlic Cauliflower Potatoes with Mushroom Gravy!

Meatloaf

2 lbs Ground Turkey

1 Cup Oatmeal/Steel Cut Oats

1 Cup Salsa

2 eggs

2 Gloves Garlic minced

Any Seasonings you would like to add!

Form 2 Meatloaf shaped footbals on a cookie sheet

Bake at 375 for 60 minutes! 

Garlic Cauliflower Mashed Potatoes

  • 8 cups bite-size cauliflower florets (about 1 head)
  • 4 cloves garlic, crushed and peeled
  • 1/3 cup non dairy milk (Almond or Coconut)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
  2. Place the cooked cauliflower and garlic in a food processor. Add milk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot

Mushroom Gravy

  • 2 tablespoons fat of choice (I used Coconut oil and Butter)
  • ¾ cup beef broth
  • ½ 6oz can coconut milk
  • ½ yellow onion, minced
  • 1 garlic clove, minced
  • 1 package mushrooms (your choice what kind)
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  1. Add your fat, onions, and garlic to a saute pan over medium-high heat. Let the onions cook until they become translucent. Add the rest of your ingredients including the coconut milk, broth, mushrooms and seasonings.
  2. Mix together and let cook down a bit. Once the onions are beginning to soften, cover the pan and turn the heat down low to let cook, stirring occasionally.

 

 

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Move over Bacon!!

OH Yes!  Bacon made from coconut! This keep so well in the freezer. Use it for sandwiches, salads or anything because everything is better with BACON!!

INGREDIENTS
  • 3 cups large, unsweetened coconut flakes (not regular shredded coconut!)
  • 3 tablespoons reduced sodium tamari soy sauce (or other soy sauce)
  • 2½ tablespoons liquid smoke (any flavor, choose your favorite)
  • 1½ tablespoons maple syrup
INSTRUCTIONS
  1. Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper (optional).
  2. Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well. Spread the flakes into an even layer on the parchment paper. Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool.
  3. Let the “bacon” cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!

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