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Roasted Radish with Cherry Tomatoes

roasted radish
roasted radish

Roasted Radish with Cherry Tomatoes

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 6 oz radish (diced)
  • 1 cup cherry tomatoes (sliced)
  • 1 each lemon
  • 1/4 cup cilantro (chopped)
  • 1/4 tsp italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Preheat your oven to 425F
  • Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
  • Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
  • Remove from the oven and place on a serving dish
  • Add the cherry tomatoes on top and squeeze with lemon
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Sautéed Brussel Sprouts

brussels sprouts
brussels sprouts

Sautéed Brussel Sprouts

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 10 oz brussels sprouts (pre-sliced)
  • 1/4 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos or soy sauce
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper

Instructions
 

  • Add oil to the saute pan on medium-high heat and saute the red onions until they soften
  • Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
  • Once the brussel sprouts softens, remove from the pan and place on a serving dish.
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Roasted Broccolini with Dried Cranberries

broccolini
broccolini

Roasted Broccolini with Dried Cranberries

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan

Ingredients
  

  • 6 oz broccolini
  • 1/4 cup red onions (diced)
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup dried cranberries
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat your oven to 400F
  • Place the broccolini on a sheet pan and top it off with the red onion and garlic.
  • Season with onion powder, garlic powder, salt, and pepper
  • Coat the broccolini with olive oil and balsamic vinegar
  • Cook in the oven for 15-20 minutes until crispy and roasted
  • Before serving, top it off with dried cranberries
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Parsnip Fries

parsnip fries

Parsnip Fries

No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 2

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
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Cauliflower Rice with Rainbow Veggies

rainbow cauliflower
rainbow cauliflower

Cauliflower Rice with Rainbow Veggies

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine American, Mediterranean
Servings 4

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. 
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Stir Fry Snap Peas

snap peas
snap peas

Stir Fry Snap Peas

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American, Asian
Servings 2

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.
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Roasted Rainbow Carrots and Green Beans

rainbow carrots and green beans
rainbow carrots and green beans

Roasted Rainbow Carrots and Green Beans

No ratings yet
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 2

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
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Zucchini Spirals with Corn Medley

zucchini and corn
zucchini and corn

Zucchini Spirals with Corn Medley

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 2

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
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Squash Spirals with Broccoli Stir Fry

squash stir fry
squash stir fry

Squash Spirals with Broccoli Stir Fry

No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course dinner, Main Course
Cuisine American, Asian
Servings 2

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