1/2 cup olive oil 2 large onions, sliced 3 garlic cloves, minced 1 medium eggplant, cut into 1″ cubes 2 green peppers, chopped 3 zucchini, cut into 1/2″ slices 1 28-oz. can tomatoes, drained, or 4 cups fresh tomatoes, chopped 1 tsp. sea salt 1/4 tsp. pepper 1 tsp. oregano 1/2 tsp. thyme In a […]
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Oven Roasted Vegetables
Use any combination of the following cut into bite-sized pieces: unpeeled, washed eggplant small red potatoes yellow or green summer squash mushrooms asparagus bell peppers peeled red onion Toss with crushed garlic cloves and olive oil. Sprinkle with rosemary, oregano, tarragon, and basil to taste. Spread in a roasting pan in single layers and roast […]
Butternut Apple Harvest Soup
There’s a lot of ingredients in this soup and a lot of chopping, but it is worth it. It makes a large pot and your whole family will eat it up. Feel free to freeze 1/2 and save for later. ¼ cup ghee (clarified butter) or coconut oil or butter 2 large leeks (white & […]
Cranberry Relish
This is a great alternative to canned cranberry relish at Thanksgiving. 1 (12 oz) package fresh cranberries, rinsed and drained 1 large unpeeled orange, cut into eighths and seeded 1 large granny smith apple, cut into eights and cored 1/2 cup walnuts 1/2 to 3/4 cup sugar, to taste Place cranberries in the bowl of […]
Gluten Free Cornbread Stuffing
6-7 cups gluten-free cornbread, cut into ½-inch cubes 4 links gluten-free sausage (pork, turkey, chicken), pierced with a fork and simmered in hot water for ten minutes 4 tablespoons olive oil 1 large onion, diced 2-3 carrots, peeled and diced 3 stalks celery, diced 4 cloves garlic, minced 1 apple, peeled and diced 2 (14-ounce) […]
Crunchy Nutty Dip
This is a yummy nutrient dense snack for kids. Serve it with celery sticks and apple slices. INGREDIENTS: 1 jar chunky natural peanut butter (no sugar or oils added) 1/2 cup chopped pecans or walnuts 1/2 cup chopped raisins and or dried cranberries 3/4 cup coconut milk 1/2 cup flax seed meal Water for desired […]
Butternut Squash and White Bean Soup
Butternut Squash and White Bean Soup 1 tblsp extra virgin olive oil 1 cup chopped onion 3/4 tsp ground cinnamon 1/2 tsp cumin 1 clove garlic 3 cups peeled, cubed (~1/2inch) butternut squash (~1.5lb) 1/8 tsp pepper 2 cans chicken broth (or vegetable broth) (10.5oz) 1 can Mexican style stewed tomatoes (14.5oz) undrained, chopped 1 […]
Green and Yellow Beans with Mushrooms
Green and Yellow Beans with Wild Mushrooms Ingredients 1 pound(s) green beans, trimmed 1 pound(s) yellow wax beans, trimmed 3 tablespoon(s) extra-virgin olive oil 2 clove(s) garlic, minced 8 ounce(s) wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (If you cant find wild mushrooms, use button or cremini mushrooms.) 1/2 teaspoon(s) sea […]
Lemon Roasted Beets
Lemon-Herb Roasted Beets 1 1/2 pound(s) golden or red beets, trimmed and cut into 1-inch pieces or wedges 4 teaspoon(s) extra-virgin olive oil 2 tablespoon(s) chopped fresh or 2 teaspoons dried herbs, such as marjoram, oregano, and/or rosemary 1 teaspoon(s) freshly grated lemon zest 1/2 teaspoon(s) sea salt 1/4 teaspoon(s) freshly ground pepper 1 tablespoon(s) […]
Garlic Butternut Squash
Garlicky Butternut Squash I hosted Thanksgiving feast for over 30 of our close friends and this dish, it was a huge hit! Butternut squash is low in fat and cholesterol, and high in vitamin A, vitamin C, vitamin E, and potassium. 1 butternut squash 2 cloves garlic 2 tbsp olive oil 2 tbsp parsley, finely chopped […]
