Roasted Cauliflower Steak 1 large head of cauliflower, trimmed, but with base still on 2 Tbsp Olive Oil 1 tsp Freshly Grated Ginger 1 tsp cumin 1 tsp turmeric ½ tsp salt ¼ tsp pepper 1 Tbsp Fresh Parsley Preheat over to 400 degrees F. With a long knife, slice into ¾ inch
Healthy Pear Crisp Serves 6 6 bosc pears (or pears of your choice) 1/3 cup raisins or craisins (optional) 1/8 cup sucanet (or brown or white sugar, cane or beet sugar) 1 tsp Cinnamon ½ tsp freshly ground nutmeg Preheat oven to 350 degrees. Peel and cut up the pears into bite-sized pieces. Mix with
Chili Spiced Mashed Sweet Potatoes (Altered from – Women’s Health Magazine) 4 Large Sweet Potatoes The juice of 2 medium oranges 2 tsp orange zest 2 Tbsp Maple Syrup 2 tsp Ground Cinnamon ½ tsp Freshly Ground Nutmeg 1 tsp chili powder Directions 1. Bake the sweet potatoes in a 400°F oven until they are
Sugarless Cranberry Sauce Wellness Mama 2 bags of fresh cranberries (they are usually 12 ounce bags) ¾ cup pineapple or orange juice (pineapple is recommended) ½ cup no sugar added applesauce ½ cup water Juice and zest of one orange 3-4 Tbsp honey, or to taste (optional) Instructions – Put cranberries, pineapple juice, applesauce and
Fall Vegetable Chili 1 ½ lb butternut squash, peeled, seeded, and cut into chunks 3 carrots, cut into chunks 2 large Bell Peppers (yellow, red and orange) cut in chunks 2 Zucchini, cut into chunks 1 large Onion, chopped 1 clove garlic, minced I TBSP Chili Pepper 2 TBSP Olive Oil (spilt)
Honey Roasted Root Vegetables 4 Carrots 2 Sweet Potatoes 2 good sized Parsnips 1 Butternut or acorn squash 1/3 cup honey ½ cup walnut halves or pieces 2 Tbsp Extra Virgin Olive Oil Sea Salt and Ground Pepper 4 Sprigs Fresh Thyme Preheat oven to 375 degrees. Peel carrots, sweet potatoes and parsnips (unless
Ribollita Ingredients 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped 2 cloves garlic, 1 minced and 1 whole 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes (no salt added) 1 pound frozen spinach, thawed and
Whole Onion Stuffed with Pine Nuts and Basil 3 Tbsp Pine Nuts 4 Heaping Tbsp grated Asiago Cheese 1 ½ cups whole wheat bread crumbs 4 cloves garlic, minced ½ cup finely chopped fresh basil 6 medium red, yellow or white onions, unpeeled 3 Tbsp Olive Oil 2 eggs, lightly
Calabacitas 2 Tbsp Oil 2 small onions, thinly sliced 2 zucchini, sliced 1 summer squash, sliced 1 cup fresh or 2 4 oz cans chilies, diced, peeled and roasted 1 ½ cups corn kernels salt and pepper ¼ cup grated cheese (optional) Heat oil in a large heavy skillet. Saute onion lightly, then add
Gazpacho serves 2-4 3 cups diced tomatoes 1 cup finely diced cucumber 3/4 cup water or vegetable stock, plus more if needed 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/4 finely diced red onion 2 scallions, diced 2 TBSP Extra-Virgin Olive Oil 1 TBSP Red Wine Vinegar 1 1/2 tsp
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