Entrees
Salads with lots of different veggies, left overs, beans, potatoes, rice,etc, are always a great meal choice. Here are some simple, healthy dressing you can make in a blender.
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Salad Dressings
Mango Tomato Dressing
Creamy Tahini Ginger
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Avocado Basil
Almond Butter & Thyme
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For all dressings, place ingredients in a blender and blend until smooth. Pour over salad or steamed vegetables, or use as a dip for vegetable.
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
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Simple Salad with Topping Ideas:
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Stir Fry
Ingredients:
Make your grain of choice Cook your vegetables on a separate pan (add more vegetables if you like) Drizzle some Oil on our vegetables Season your vegetable with Ginger, Salt, and Garlic Sprinkle some sesame seeds the vegetables Optional: Small portion of quality protein |
Millet Flatbread
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.
Hash Brown OmletteTreat yourself to a savory egg-free breakfast with this delicious Hash Brown Omelette. Its filled with lysine rich potatoes and other nutrient dense veggies to help you strengthen and fortify your body for the day!
Ingredients:
Place the grated potatoes in a muslin cloth or nut-milk bag and squeeze out the excess moisture. Add the potatoes to a medium-sized bowl together with the arrowroot, dried thyme, onion powder, garlic powder and sea salt (if using). Mix until combined.
Place a non-stick crepe or shallow frying pan on medium-low heat. Brush with olive oil (if using). Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes, until crispy and browned on the bottom, pressing down on the hash brown with the back of a spatula every once in a while to make them stick together. Gently flip the hash brown over. Continue cooking for 10-12 minutes, until crispy and browned.
To make the filling, place a separate non-stick pan on medium-high heat. Add the red on-ion and cook for 2-3 minutes, until soft. Add the asparagus and cook for another 3-5 minutes, stirring often, until it starts to soften. Add the dried oregano and cherry tomatoes and continue cooking until they cherry tomatoes begin to burst, about 2-3 minutes, season with sea salt (if using) and remove from heat.
Serve and Enjoy!
Ingredients:
- 1 lb potatoes, peeled and grated
- 1 tbsp arrowroot starch
- 1/2 tsp dried thyme
- 1 tsp onion powder
- 1/4 tsp garlic powder
- Sea salt, to taste (optional)
- 1/4 tsp olive oil (optional)
- 1/4 red onion, thinly sliced
- 8 oz asparagus, trimmed and roughly chopped
- 1/2 tsp dried oregano
- 1/2 cup halved cherry tomatoes
- 1/2 avocado, mashed (optional)
- 1/3 cup fresh arugula
- Squeeze of lemon juice
Place the grated potatoes in a muslin cloth or nut-milk bag and squeeze out the excess moisture. Add the potatoes to a medium-sized bowl together with the arrowroot, dried thyme, onion powder, garlic powder and sea salt (if using). Mix until combined.
Place a non-stick crepe or shallow frying pan on medium-low heat. Brush with olive oil (if using). Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes, until crispy and browned on the bottom, pressing down on the hash brown with the back of a spatula every once in a while to make them stick together. Gently flip the hash brown over. Continue cooking for 10-12 minutes, until crispy and browned.
To make the filling, place a separate non-stick pan on medium-high heat. Add the red on-ion and cook for 2-3 minutes, until soft. Add the asparagus and cook for another 3-5 minutes, stirring often, until it starts to soften. Add the dried oregano and cherry tomatoes and continue cooking until they cherry tomatoes begin to burst, about 2-3 minutes, season with sea salt (if using) and remove from heat.
Serve and Enjoy!