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SAVORY SIDES

Crazy Roasted Cauliflower

1/13/2019

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This recipe is being brought to you by our client from Georgia; who is a true inspiration and a joy to work with. We hope you enjoy her simple and easy recipe as much as we did!

WHAT'S IN IT?
1 head of cauliflower, broken into florets
1 tbs Extra Virgin Olive oil
Jane's Crazy Mixed Up Salt

HOW TO MAKE IT:
Pre-heat oven to 400F. Cut cauliflower into florets and place in bowl, pour and blend olive oil and seasoning together.  On a baking sheet, lay out the cauliflower in a single layer and bake uncovered for 20-25 minutes or until lightly brown.




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Pesto Asparagus

1/13/2019

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WHAT'S IN IT?
5 cups of water
1 bunch asparagus trimmed of toughed ends and diced
1 tbsp pesto
Nutritional Yeast or parmesan cheese
Black pepper to taste

HOW TO MAKE IT:
In skillet pour in 5 cups of water and diced asparagus. Cook on medium high heat; until asparagus is bright green and barely tender. Remove from heat and transfer asparagus into a serving bowl, blend in pesto, sprinkle with black pepper, nutritional yeast or parmesean and serve.
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Roasted Butternut Squash

1/13/2019

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WHAT'S IN IT?
3 butternut squash peeled, seeded and cut into ½ inch-thick half moons
8 shallots cut into wedges
4 tablespoons olive oil
1 cup apple cider
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1/4 cup fresh flat-leaf parsley, chopped
Kosher salt and pepper

HOW TO MAKE IT:
Pre heat oven to 375. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon of pepper. Arrange in single layer and roast, turning once until golden brown and tender 50-55 minutes.

Meanwhile, simmer the cider in a small saucepan for 12 – 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, and remaining 2 tablespoons of oil, ¼ teaspoon each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.
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Cauliflower Mashed Potatoes

1/13/2019

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WHAT'S IN IT?
8 cups cauliflower florets
4 tablespoons organic butter
1/4 cup almond milk or fat-free half-and-half
Kosher salt and pepper
Parsley


HOW TO MAKE IT:
Place cauliflower in steamer and cook until crisp-tender. Puree in a food processor, adding butter, milk or half-and-half.   Season with salt, pepper and dry parsley
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Garlic Green Beans

1/13/2019

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WHAT'S IN IT?
1 1/2 pounds green beans, trimmed
2 tablespoons extra virgin olive oil
2 large cloves garlic, thinly sliced
1/3 cup (about 2 ounces) pine nuts
Kosher salt and pepper

HOW TO MAKE IT:
Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. 

Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl. 
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Grilled Mustard Brussel Sprouts

1/7/2019

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The combination of the spicy dijon mustard and zesty red wine vinegar make this a savory lean dish.   

WHAT'S IN IT?
  • 1/2 c. to 1 c. grilled brussel sprouts
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon red wine vinegar
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HOW TO MAKE IT:
This is a quick meal.   I like to grill the small brussel sprouts and season them with sea salt, black pepper and a tablespoon of organic extra virgin olive oil.  I use a black iron skillet on the grill for the brussel sprouts.  You can add a tablespoon of white wine to the skillet, to give the sprouts more flavor.
 
Pour sprouts into a bowl and add dijon mustard and red wine vinegar.  Blend everything together and serve.   You can place it on top of brown rice or quinoa.
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Roasted Jalapeno Broccoli

1/7/2019

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This spicy super green good will heat you up and have you coming back for more!

WHAT'S IN IT?
  • 2 heads of broccoli
  • 2 tsp olive oil
  • 4 garlic cloves, minced
  • ¼ to ½ jalapeno, diced
  • pinch of kosher salt
  • pinch of black pepper
Preheat oven to 450.

HOW TO MAKE IT:
Toss the broccoli florets with garlic, jalapeños, olive oil, salt and pepper in a bowl. Lay out onto a cookie sheet and roast for about 20 minutes or until crispy/charred.


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  • Home
  • TASTY RECIPES
    • Breakfast
    • Vegan Entrees
    • Meat & Seafood Entrees
    • Soups & Salads
    • Sides
    • Desserts
    • Shakes
  • Services
    • Weight-Loss
    • Fitness
    • Purge the Pantry
    • Healthy Grocery Shopping
    • Coaching, Workshops & Speaking Engagements
  • Healthy Lifestyle Articles
    • Health & Fitness
    • Food & Nutrition
  • About
    • The Team
  • Contact