Buttery Lentils & Veggies
2 TBSP butter, ghee, or coconut oil 1/2 cup onions, diced 1 cup green or brown lentils* (sprouted if possible or soaked overnight) (see notes below) 1/2 cup celery, diced 1/2 cup red bell pepper, diced pure salt & pepper to taste Melt butter or oil in medium skillet over low heat. Add onions and cook a few minutes until softened. Stir in lentils, celery & peppers & cover. Simmer approx 5 mins or until veggies and lentils are tender. Season with salt & pepper to taste. ______________________________________________________________________________________ SIDE NOTES: ~ Very...
Read MoreSpaghetti w/ Tomatoes, Olives & Capers
3 TBSP extra virgin olive oil 3 medium garlic cloves, minced or crushed 1/2 tsp crushed red pepper flakes 28 oz package whole plum tomatoes, drained & chopped 1/2 cup good quality black and/or green olives, pitted & chopped 1 TBSP drained capers, rinsed 1/2 tsp pure salt 1 pound whole grain spaghetti Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins. Add the tomatoes, olives & capers. Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins. Add salt. Cook...
Read MoreThai Red Curry
For the Veggies/Protein: 1 – 2 TBSP coconut oil 5 cups assorted chopped vegetables (carrots, zucchini, bell pepper, bamboo shoots, mushrooms, broccoli, cauliflower, string beans) protein of choice (pre-cooked): shrimp, diced chicken, or tempeh 1/2 cup to 1 cup fresh basil leaves For the Sauce: 1 (14 oz) can unsweetened coconut milk 1 to 2 TBSP Thai red curry paste 2 & 1/2 TBSP natural sugar (or about 15 drops of liquid stevia) 2 TBSP tamari/soy sauce If you’d like to eat this curry over a grain: cooked brown rice (I like short grain) or cooked quinoa Cook rice according...
Read MorePasta Salad w/ Eggplant, Tomatoes & Basil
2 medium eggplant, peeled & cut into rounds (between 1 & 1.5 pounds) 1/2 cup extra virgin olive oil, plus extra for brushing on eggplant pure salt & freshly ground black pepper (for sprinkling on eggplant) 1/4 cup lemon juice 1 tsp lemon zest 1 large garlic clove, minced or crushed 3/4 tsp pure salt 1/2 tsp red pepper flakes (or more) 1 lb whole grain pasta 2 large tomatoes, cored, seeded & diced 1/2 cup packed basil leaves, shredded (small food processor works well) Place eggplant slices on a broiler sheet (in a single layer). Lightly brush eggplant with oil &...
Read MoreZucchini Marinara
extra virgin olive oil garlic (about 4 medium cloves), minced 1 medium zucchini, shredded 1 (28 ounce) package whole, peeled, plum tomatoes salt (doesn’t need much – 1/2 tsp max) fresh basil – as much as you want (I use A LOT!) (I’d say at least 1/2 cup packed) freshly ground black pepper Generously coat the bottom of a medium pot with olive oil. Saute garlic over medium heat for 2 or 3 mins. Add shredded zucchini & saute another minute or 2. Add tomatoes, and once boiling, lower heat & let simmer uncovered for 30 mins. As it’s cooking, break up the...
Read More
Recent Comments