Fettuccine w/ Mascarpone Toasted Walnuts & Basil
1/2 cup chopped walnuts 3 TBSP butter 2 TBSP chopped fresh basil (or more) 1/2 cup mascarpone cheese (Italian cream cheese) pure salt & freshly ground black pepper 1 pound whole grain fettuccine Boil water for pasta. Place walnuts in a skillet over medium heat, and toast, shaking the pan occasionally to turn the nuts (until fragrant, about 5 mins).Transfer to a separate bowl. Melt butter in the same skillet. Add the nuts & basil & cook just until heated through. Add salt (1/2 tsp give or take) and pepper to the walnut mixture & stir to combine. Place the mascarpone in a...
Read MoreGreen Bean Salad
For the Green Beans 1 pound green beans 1 TBSP extra virgin olive oil 2 TBSP butter, ghee, or coconut oil 1 garlic clove, crushed 2/3 cup bread crumbs (can use gluten free) 1 TBSP chopped fresh parsley For the Dressing 2 TBSP extra virgin olive oil 2 tsp white wine vinegar 1 small garlic clove, crushed 1/4 tsp high-quality, dijon mustard pinch of sugar (or 1 drop liquid stevia) pinch of pure salt Trim beans & cook in boiling salted water 5 or 6 mins, until tender. Drain & refresh under cold water & place in serving bowl. Mix all the dressing ingredients thoroughly. Pour over...
Read MoreLentils in Onion Gravy
1 TBSP butter, ghee, or coconut oil 1 large yellow onion, finely chopped 2 garlic cloves, minced or crushed 1 tsp curry powder 1/2 tsp ground cardamom 1/2 tsp ground cinnamon 1/ tsp ground cumin 1/8 tsp cayenne 1 & 1/2 cups water 1 cup brown lentils 1 tsp pure salt Heat the oil in a medium saucepan over medium heat. Add the onion & garlic, cover, & cook until softened, 5 mins. Uncover, stir in the curry powder, cardamom, cinnamon, cumin & cayenne & cook just a few minutes longer, stirring to coat the onion & garlic w/ the spices. Stir in the water, lentils,...
Read MoreKale Avocado & Red Pepper Salad
1/2 bunch of kale, stems removed & roughly chopped juice from half a lemon (about 1 & 1/2 TBSP) 1 TBSP extra virgin olive oil 2 TBSP hemp seeds 1/2 of a red pepper, diced 1 avocado, diced freshly ground black pepper Place kale in bowl. Add lemon juice, olive oil & toss to coat. Sprinkle with hemp seeds. Mix in red pepper & avocado. Add black pepper to taste. ______________________________________________________________________________________ SIDE NOTES: Have been on such a kale kick the past few months. The amounts are all flexible so alter as you see fit. Got this one...
Read MoreWilted Kale Salad w/ Creamy Chipotle Dressing
1 bunch of kale, stems removed & roughly chopped 1/2 tsp pure salt 1 cup grape tomatoes (more or less) (can slice them in 1/2 or leave whole) 1/4 cup hemp seeds For the Dressing: 1 avocado (or substitute tahini) 1/2 of a chipotle pepper (see notes below) 2 TBSP extra virgin olive oil 1 TBSP lemon juice 1/2 TBSP honey (or a drop or 2 of liquid stevia) Place kale into a large bowl, add salt and start to “massage” the kale until it wilts and takes on a cooked texture. Add the tomatoes and hemp seeds to the bowl and mix. Blend all dressing ingredients in a high-speed blender (or...
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