Roasted Broccolini with Dried Cranberries
Category: Specialty Diets
Parsnip Fries
Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 1 lb parsnips
- 1/2 cup cherry tomatoes
- 1 each diced avocado
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp and pepper
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Peel the parsnips and slice into rectangular 3 x 1/2" pieces
- Coat the parsnips with olive oil
- Season with paprika, onion powder, garlic powder, salt and pepper
- Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
- Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
- Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
Cauliflower Fried Rice
Cauliflower Fried Rice
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup frozen peas
- 1 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/2 cup red onions (diced)
- 2 cloves garlic (minced)
- 1/4 cup coco aminos
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
Instructions
- Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
- Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
- Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.
Cauliflower Rice with Rainbow Veggies
Cauliflower Rice with Rainbow Veggies
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 4 cups cauliflower rice
- 1 cup cherry tomatoes (sliced)
- 1 cup cucumber (diced)
- 1/2 cup red onions (diced)
- 1 each lemon (sliced)
- 1/8 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat. Add the red onions and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with oregano, garlic powder, onion powder, salt and pepper
- Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well.
Stir Fry Snap Peas
Stir Fry Snap Peas
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (8oz) snap peas
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 2 tbsp coco aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onions until they soften (about 2 to 3 minutes)
- Next, add snap peas to the pan and season with coco aminos and sesame oil
- Cook the snap peas for 3 to 5 minutes.
- Remove from the pan and top it off with the fresh cherry tomatoes.
Roasted Rainbow Carrots and Green Beans
Roasted Rainbow Carrots and Green Beans
Equipment
- sheet pan
- oven
Ingredients
- 2 cups Baby Rainbow Carrots
- 1 cup thin green beans (haricot verts)
- 1/4 cup balsamic dressing
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
- Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
Zucchini Spirals with Corn Medley
Zucchini Spirals with Corn Medley
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 2 cups fresh zucchini spirals
- 1 cups] corn
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1 tbsp green onions (chopped)
- 1/8 tsp italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Add oil to the saute pan on medium-high heat and saute the red onion until it softens (2 to 3 minutes)
- Next, add the squash spirals and corn and saute for 5 minutes. Season Italian seasoning, garlic powder, and salt
- Add the cherry tomatoes and green onions and mix well
Squash Spirals with Broccoli Stir Fry
Squash Spirals with Broccoli Stir Fry
Equipment
- knife
- cutting board
- spatula
- wok
Ingredients
- 1 package (10oz) squash spirals
- 2 cups fresh broccoli florets
- 1/4 cup red onions (diced)
- 1/4 cup shredded carrots
- 2 tbsp coco aminos
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp sesame oil
Instructions
- Add olive oil to the saute pan on medium-high heat and saute the red onion until it softens
- Next add the broccoli and squash and saute for 4 to 5 minutes until tender
- Season the veggies with garlic powder
- Then, the coco aminos (or soy sauce) and mix well
Scrambled Eggs with Sausage and Kale
Scrambled Eggs with Sausage and Kale
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 4 each eggs
- 2 cups baby kale
- 1/4 cup red onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1 each pre-cooked sausage links (3 oz)
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Scramble the eggs in a bowl
- Add oil to a saute pan on medium-high heat and saute the sausage slices until they are golden brown (about 2 to 3 minutes).
- Next, add the red onion, cherry tomatoes, and kale and stir until they soften
- Remove the mixture from the pan
- Add the scrambled eggs into the pan and cook for 3 to 5 minutes until the eggs have set
- Serve the eggs with the vegetable and sausage mixture
Open Faced Omelette
Open Faced Omelette
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 4 each eggs
- 1 cup kale
- 1/4 cup cherry tomatoes (sliced)
- 1/4 cup red onion (diced)
- 4 slices turkey bacon (pre-cooked and diced)
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Scramble the eggs in a bowl
- Add oil to a pan on medium-high heat
- Saute the turkey bacon until golden brown (about 4 to 5 minutes). Then remove it from the pan and set it aside. Next, add the red onion, cherry tomatoes, and kale. Stir until all the veggies soften
- Remove the veggie mixture from the pan
- Next, add the scrambled eggs into the pan. Swirl the eggs around the pan until it fully covers the whole pan
- Sprinkle the turkey bacon and vegetable mixture back on top of the eggs
- Place a lid on top to cover the pan and let it steam through for 3 to 5 minutes until the eggs have cooked and firmly set on top
Roasted Broccolini with Dried Cranberries
Equipment
Ingredients
Instructions