Buttery Garlic Green Beans

Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter
• 3 cloves garlic, minced

• 2 pinches lemon pepper
• salt to taste

Directions

1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Source:https://www.allrecipes.com/recipe/230103/buttery-garlic-green-beans

Bejeweled Brussels Sprouts

Source: Oxygen, December 2015

Parmesan Roasted Cauliflower

Ingredients

• 7 cups cauliflower florets, cut to bite sized pieces
• 3 to 4 tbsp olive oil
• 1 cup Italian bread crumbs
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/3 cup parmesan cheese

Instructions

1. Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
2. Combine the cauliflower and olive oil in a large zip close bag and shake to coat.
3. Add the remaining ingredients to the bag and shake until coated, pressing slightly to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot. 

Source: http://www.iwashyoudry.com/2016/01/19/parmesan-roasted-cauliflower/

Cheesy Roasted Cauliflower

Ingredients

• nonstick cooking spray
For Cauliflower:
• large head cauliflower
• 1 1/2 tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. pepper
For Cheese Sauce:
• 1/4 tsp. pepper
• 4 tbsp. unsalted butter
• 2 large cloves garlic, minced
• 4 tbsp. flour
• 2 cups milk
• 2 cups shredded sharp cheddar cheese, divided
• salt and pepper, to taste
For Topping:
• 1/2 cup panko
• 1/2 tbsp. extra virgin olive oil
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 tbsp. chopped flat leaf parsley

Instructions

1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick cooking spray.
Prepare cauliflower:
2. Cut cauliflower into large florets and place on baking sheet.
3. Drizzle cauliflower with 1 1/2 tbsp. olive oil, then sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Mix well.
4. Place baking sheet in oven and roast cauliflower until tender, about 15 minutes.
Prepare cheese sauce:
5. While cauliflower is roasting, melt butter in a medium skillet over medium high heat.
6. Add garlic to butter and saute until fragrant, about 30 seconds.
7. Stir flour into butter with a whisk.
8. Continue cooking, stirring constantly, until flour mixture is golden, about 2-3 minutes.
9. Slowly whisk in 2 cups milk.
10. Cook, stirring frequently, until sauce is thickened, about 2-3 minutes.
11. Stir 1 1/2 cups cheddar cheese into sauce until smooth. (Reserve remaining cheese for assembling gratin.)
12. Remove cheese sauce from heat, then season generously to taste with salt and pepper.
Prepare topping:
13. Place panko in a small bowl.
14. Drizzle with olive oil, then add salt and pepper. 
15. Stir together well. 
Assemble gratin:
16. Spray a shallow casserole dish with nonstick cooking spray.
17. Add roasted cauliflower to casserole.
18. Pour cheese sauce evenly over cauliflower.
19. Sprinkle remaining 1/2 cup cheese over sauce.
20. Top gratin with panko.
21. Place gratin in oven and bake for until browned and bubbly, about 25 minutes.
22. Let gratin cool for a few minutes, sprinkle with parsley, and serve. Enjoy!

Source: http://hellolittlehome.com/cheesy-roasted-cauliflower-gratin/

Achar (Nonya Style Picked Vegetables)

Ingredients

1. 300g Cucumber – cut lengthwise 1½ inch (10.5 oz)
2. 150g Cabbage – roughly cut into big pieces (5.3 oz)
3. 50g Carrot – peeled and cut into 1½ inch (1.7 oz)
4. 4 slices of pineapple – cut into 1½ inch
5. 50g Roasted Peanuts – ground (1.7 oz)
6. 2 tablespoon White Sesame Seeds – roasted
7. 1 tablespoon Salt
8. 1 tablespoon Sugar, or to taste
9. 3 tablespoons Cooking Oil
10. 50ml Rice vinegar (1.69 oz)

Spice Paste

1. 5 Shallots
2. 6 fresh Red Chilies
3. 1 teaspoon turmeric powder
4. 2 Candlenuts (going to try cashews for substitution)
5. 30ml Water (1 oz)

Instructions

1. Mix all the vegetables with 1 tbs salt. Leave aside in a colander to dry excess liquid for about 30 minutes to get the crunchiness. If you prefer your vegetables to have softer bite, you can skip this step.
2. Blend the spice paste in a food processor.
3. Heat up the wok on medium heat. Add oil to stir-fry the spice paste until aromatic. Add vinegar and water, bring to boil. Add salt and sugar to taste.
4. Turn off fire, add all vegetables, ground peanuts, sesame seeds into the wok and stir well.
5. Dish out, let it cool to store in a jar or container. Keep chilled in the fridge. Achar taste best overnight after the flavours have developed. It can last for about 4 weeks.

Source: http://www.misstamchiak.com/recipe-achar/

Coconut Milk Creamed Spinach (or Kale)

 

Author: Hayley @ Health Starts in the Kitchen

Ingredients

• 2T Coconut Oil, Butter, Ghee or my Whipped Cooking Oil
• 1 medium Organic Onion, chopped finely
• 2 large cloves of Garlic, pressed or finely chopped
• Pinch of Crushed Red Pepper
• Celtic Sea Salt and Pepper to taste
• 1 Bag of Organic Spinach or baby kale
• ⅓c Organic Coconut Milk or Organic Heavy Cream

Instructions

1. In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
2. Add Spinach and toss, feel free to add a little more oil if needed.
3. Season with salt, pepper and a pinch of crushed red pepper to taste.
4. Reduce heat to med/low and add the coconut milk, stir well.
5. Allow to heat/simmer slightly to reduce for about 1-2 minutes.
6. Enjoy!

 

Notes

You can also use raw heavy cream and/or add parmesan cheese if desired.

 

Source: http://www.healthstartsinthekitchen.com/2013/02/18/coconut-milk-creamed-spinach/

crumb-topped brussels sprouts

PREP TIME 15 MINS • COOK TIME 40 MINS • SERVINGS 4

2 to 3 tablespoons coconut oil or bacon fat, melted
1 small head red or green cabbage, sliced into 1-inch-thick wedges
2 dozen Brussels sprouts, trimmed and cut in half lengthwise
1/2 teaspoon sea salt
1/2 teaspoon black pepper

FOR THE TOPPING
1/4 cup ground almonds or almond meal, store-bought* or homemade
1/4 teaspoon onion powder
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Preheat the oven to 375°F.

Pour a thin layer of the coconut oil or bacon fat in the bottom of a 9-inch-square baking dish, reserving the rest.

Arrange the cabbage and Brussels sprouts in the dish, sprinkle on the salt and pepper, then pour the remaining oil or fat over the top of the vegetables.

In a small bowl, combine the topping ingredients and set aside.

Bake the vegetables for 30 minutes, then remove from the oven and sprinkle the topping evenly over the veggies.

Bake for an additional 10 minutes or until the topping is lightly browned and the vegetables are tender.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4152-4157). Victory Belt Publishing. Kindle Edition.

Cauliflower Fried Rice

Here is what you need:

- 3 cups of grated raw cauliflower (use a cheese grater or food processor)
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3-4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 TBSP olive oil
- 2 eggs (or 4 egg whites) scrambled
- 3 TBSP soy sauce
(recipe adapted from Irene of GetUFit)

 

1. In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent. (about 2-3 minutes)

2. Next add in peas, and carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes

3. Next stir in scrambled eggs , cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

Source: http://www.familyfreshmeals.com/2013/03/cauliflower-fried-rice.html#_a5y_p=1729509

Crushed New Potatoes

 

Ingredients

• 4 new potatoes
• 1 TBS olive oil
• 1 garlic clove
• 1 TBS chives
• salt
• pepper
• 2 TBS grated cheese(any kind you like...I used Pepper Jack)
• 1 TBS Parmesan
• Herbs of choice (optional)

Instructions

1. Preheat Broiler
2. Wash potatoes well and place in salted water.
3. Bring to boil and cook till fork tender (15-20 minutes).
4. Mix oil with crushed garlic clove. Set aside.
5. Line a baking sheet with parchment. Place the potatoes on the parchment.
6. Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.
7. Pour some garlic oil over each potato.
8. Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.
9. Broil for 7-10 minutes or until nice and crispy.

Source: http://inspiredreamer.com/crushed-new-potatoes/

Crispy Baked Geen Beans

 

Ingredients

•  ¾ cup breadcrumbs
• 1 tablespoon ranch dressing mix
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ½ teaspoon pepper
• olive oil spray
• 2 eggs, beaten
• 1 pound fresh green beans, washed and trimmed

Instructions

1. Preheat oven to 425 degrees F (218 degrees C).
2. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
3. Lightly spray a baking sheet with the olive oil spray.
4. Dip the green beans in the egg, then in the breadcrumb mixture to coat.
5. Place on the baking sheet in a single layer.
6. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
7. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).

Source: http://www.dizzybusyandhungry.com/crispy-baked-green-bean-fries/

Fried Green Tomatoes

October is the perfect time to pick those tomatoes while they are still green. The first frost is around the corner! The best tomatoes for frying are firm and green, any red spots and they won't do as well. Start by washing and slicing them into 1/4 inch thick slices- about 5 slices per tomato.

3-4 green tomatoes
1 1/2 cups flour
1/2 cup corn meal
1/2 tsp salt & pepper
milk
vegetable oil
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter. Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess. Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil) To cool, drain in a colander to keep tomatoes from becoming soggy. Salt to taste.

If you don't want to mix your own ingredients, we developed a batter mix that makes perfect fried green tomatoes every time. Find the batter mix at WhistleStop Cafe website We find that using a hot oil will actually make the tomatoes crispy, but not greasy. We also like to fry other things...try some dill pickle slices while you have the mess out!

Source: Whistlestop Cafe

Broccoli Chips

Ingredients:
Broccoli stems sliced into thin coins (as many as you like)
1 cup panko bread crumbs
a shallow bowl of egg wash (1 egg plus a splash of milk whisked together)
A good dash of salt, onion powder, and cayenne pepper (mix this in with the panko crumbs)

Directions:
Preheat oven to 350 degrees. Slice the broccoli stems into thin coins.

Prep your egg wash and panko mix (panko crumbs + spices).
Dip the coins into a bath of egg wash and then coat them in the panko mix. Next, place them on a cookie sheet and bake for about 10 minutes until coins are tender and fragrant.

You could fry these up just as easily. I tried both and honestly, preferred the taste and crunch of the baked version. Plus, the baked are leaner.
Pull the chips out of the oven when they look like this.

Serve them up hot and pop them like chips. They are crunchy and tender and have great flavor from the panko and spices. They are perfect to munch on when you’re prepping dinner.

Snack away!

Source: Keep It Simple Foods

Cilantro Lime Cauliflower "Rice"

Produce
1 medium head Cauliflower
1/4 cup Cilantro, fresh
2 Garlic cloves
1 1/2 Limes
2 Scallions

Baking & Spices
Kosher salt and pepper

Oils &Vinegars
1 tbsp Olive oil, extra-virgin

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.
Makes 5 servings.

Canadian Cauliflower Cheddar Cups

12 slices Canadian Bacon
2 cups cauliflower florets
2 TBL light sour cream (will substitute Coconut milk to make it Paleo friendly)
1 TBL fresh parsley
1 TBL green onion
Sea Salt & Pepper to taste
1/2 cup grated cheddar cheese

Preheat oven to 375 deg F. Very lightly grease a 12 cup mini-muffin pan. Line each cup with a slice of Canadian bacon. One the stove top, steam cauliflower until very soft. Transfer cauliflower to a bowl and mash it. Add sour cream (coconut milk), parsley, green onion, and salt and pepper to taste and mix well.

Fill Canadian bacon cups with cauliflower mixture. Top each cup with cheddar cheese. Bake for 15 minutes.

Makes 12 mini-cups.

Source: The Costco Connection

Spicy Okra

• 1 package frozen okra
• Olive oil
• Sea salt & pepper
• Paprika & cumin
• Red pepper flakes
• Cayenne pepper

Coat a baking sheet with olive oil cooking spray. Place frozen okra on the baking sheet and mix a little olive oil. Season okra with paprika, cumin, red pepper flakes, sea salt, pepper and a dash of cayenne. Place in oven at 400*F for 35 minutes or until slightly browned on top.

Source: http://fastpaleo.com/recipe/bison-burgers-spicy-okra/

Bacon Wrapped Brussel Sprouts

10 Brussels sprouts, cut in half lengthwise
10 slices bacon
pepper

Creamy Mustard Sauce (Not Paleo)
1/2 cup sour cream
2 teaspoons whole grain mustard
1 teaspoon brown sugar
salt and pepper


Directions:
1 Preheat oven to 400 degrees. Microwave 10 bacon slices in batches, between paper towels at HIGH for 1 1/2 minutes. Cut slices in half crosswise.
2 Wrap bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake for 20 to 25 minutes or until bacon is crisp and Brussels sprouts are tender. Serve with Creamy Mustard.
3 Creamy Mustard Sauce: Stir together all ingredients. Makes 1/2 cup.

Asian Stir-Fried Brussel Sprouts

2 lbs Brussels sprouts, washed, trimmed with x cut on bottom of each (can use frozen)
1 1/2 tablespoons coconut oil
1 -2 teaspoon minced garlic
1/2 tablespoon grated gingerroot
1 tablespoon coconut amino
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 tablespoon sesame seeds
1 teaspoon sesame oil
Directions:

1 Steam/cook the sprouts for about 7-10 minutes or until just tende. Remove from heat.
2 Combine peanut oil, garlic and ginger in large, unheated skillet. Set over high heat until oil is very hot and garlic is fragrant but NOT browning, about 2 to 3 minutes. Whisk in soy sauce, crushed red pepper, black pepper, sugar and sesame seeds.
3 Stir in brussels sprouts and cook, stirring frequently, until lightly browned, about 5 to 7 minutes.
4 Toss with sesame oil and serve warm.

Cauliflower Rice

Ingredients

• 1 head cauliflower
• 2 Tbs coconut or olive oil
• sea salt, garlic, ginger, coconut aminos, curry, garlic or freshly ground black pepper (optional seasonings)

Instructions

1. Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
2. Meanwhile, heat a large sauté pan over medium-high heat. Add coconut or olive oil when hot.
3. Sauté cauliflower in a pan with oil and any additional seasonings desired (sea salt, garlic, ginger, coconut aminos, curry, or just freshly ground black pepper).

Cauliflower Mashers

Ingredients

1-1/2 large heads cauliflower
3/4 cup full fat canned coconut milk
3 Tbs coconut oil
2/3 cup fresh chives
3 cloves garlic
2 tsp dried rosemary or 1 sprig fresh rosemary
sea salt, pepper to taste

Instructions

1. Roughly chop the cauliflower, removing all leaves.
2. Place in steamer and cook until it’s easy to stick a fork in it (about 20
minutes).
3. Mince the garlic and finely chop the chives. Sauté the garlic, chives and
rosemary in coconut oil until the garlic is light golden brown.
4. Use a food processor or a masher to mash up the steamed cauliflower
florets.
5. Put the mashed florets into a pot on the stove and add coconut milk, and the chive and garlic mixture. Cook on medium low heat
and mash with a masher while they’re in the pot. Or if you have a
submergible blender, use that to blend mixture while it’s in the pot.
6. Add sea salt and pepper to taste.

Source: paleoplan.com

Steamed Brussel Sprouts with Almonds & Ginger

Ingredients

• 1 lb brussels sprouts
• 1/2 cup slivered or sliced almonds (or nuts of choice)
• 4 Tbs olive oil
• 1 tsp fresh ginger root, grated
• 2 tsp lemon juice
• 2 tsp coconut aminos (tastes like soy sauce)

Instructions

1. Add 1" of water to the bottom of a medium pot with a steamer insert or basket. Add brussels to steamer, cover, and cook over medium-high heat for 10-12 minutes, or until just tender and bright green.
2. Meanwhile, dry roast the almonds in a small skillet over low heat. Stir constantly and remove from heat when they begin to brown. NOTE: watch and stir constantly, as they can burn easily.
3. Combine the olive oil, ginger root, lemon juice and coconut aminos in a small bowl. When brussels are fully cooked, toss with dressing and top with toasted almonds.

Source: paleoplan.com