Quinoa & Veggie Pilaf
1 cup quinoa 2 cups water 1 TBSP coconut oil, butter, or ghee 1/2 cup chopped onions 1 carrot, grated 3/4 cup frozen peas 3/4 cup frozen corn 1/4 cup chopped parsley (optional) Rinse the quinoa well in a fine strainer. Bring the water to a boil & add the quinoa. Cover & simmer 25 – 30 mins. In a medium skillet, heat the oil (or butter) & saute the onions for a few minutes. Add the carrot, peas & corn. Cover, turn off heat & let sit until the frozen veggies are heated through. Stir quinoa into saute pan with veggies & toss together. Add parsley if desired....
Read MoreVegetable Couscous
2 TBSP butter, ghee, or coconut oil 1 medium red onion, sliced 1/2 lb cremini or white button mushrooms, trimmed & thickly sliced 1/2 pound broccoli, cut into small pieces (about half of a large bunch) 1/2 pound red bell pepper, diced (1 large pepper) 1 cup whole grain couscous 2 tsps pure salt In a medium saucepan, warm the oil over medium heat. Add the onion & saute for 2 mins. Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize. In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil. Pour the...
Read MoreRoasted Brussels Sprouts
brussels sprouts butter, ghee, or coconut oil, melted pure salt & freshly ground, black pepper Preheat oven to 400. Cut the stem end off of the brussels sprouts & remove the outer leaf (if it looks ratty, yellowish..etc). Rinse them well, then pat dry with a paper towel (unless you have time to let them sit & air dry a little). Put them in a large mixing bowl & add enough melted butter or oil to coat (mix well). Add salt & pepper – mix again. Place the brussels sprouts on a parchment paper covered cookie sheet (or pyrex dish). Bake anywhere from 20 – 40...
Read MoreSpicy Sauteed Spaghetti Squash
Version 1 1 medium spaghetti squash 3 TBSP butter, ghee, or coconut oil 3 garlic cloves, minced 1/4 tsp red pepper flakes (or to taste) pure salt Preheat oven to 375 degrees. Liberally prick the spaghetti squash with a fork to prevent it from bursting when baking. Place the whole squash on a baking sheet & bake for about 1 hour or until the squash is tender when pierced with a knife. Cool for 10 – 15 mins. Halve the squash lengthwise & discard the seeds. Use a fork to extract the stringy flesh & place in a bowl (drag the fork from one end of the squash to the other until...
Read MoreRoasted Winter Squash w/ Curry Butter & Apple Cider
3 TBSP butter, ghee, or coconut oil 2 TBSP brown sugar (or 12 drops liquid stevia) 1 TBSP curry powder 1/4 tsp salt 2 lbs winter squash, peeled if necessary, seeded, & cut into 2-inch chunks 1 cup apple cider Preheat oven to 450. Melt butter in an ovenproof casserole large enough to hold the squash in a single layer. Add the sugar, curry powder & salt, and stir until combined. Add the squash & toss to coat. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat & bring to a boil. Transfer the casserole to the oven...
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