- 6c chopped cauliflower
- ¼ c flax oil or extra virgin olive oil
- All Purpose Seasoning to taste
In a large pot on low add oil, spices, and cauliflower, stirring and tossing until coated and warmed to 10 degrees. Make sure not to heat over 110 if using flax seed oil. You may heat higher with olive oil
Feisty Kicked-Up Guacamole (Weeks One, Two & Three)
- 6-8 ripe avocados (depending upon the size)
- 3 tomatillos, chopped
- 2-3 ripe red tomatoes, seeded, chopped
- 1 small red or sweet onion, diced fine
- 6 cloves garlic, chopped
- 1-2 jalapeño peppers, seeded, diced fine
- 1 big bunch fresh cilantro, chopped
- Sea salt, to taste
- 2-4 fresh juicy limes
Roasted Sweet Potatoes (Weeks One, Two & Three)
4 to 5 servings (limit to one a day)
- 5 Medium Sweet potatoes, Peeled and cut into large chunks
- 2 sweet onions cut into one-inch pieces
- 1 ½ TBS extra virgin olive oil
- ¾ garlic pepper blend or ½ t garlic granules and ¼ t ground pepper
- ½ tsp sea salt
Combine all ingredients in a large bowl and toss thoroughly
Spread onto 9x13 baking dish and bake for 30 35 minutes or until tender
Stir Fried Tomatoes and Eggplant (Weeks One, Two & Three)
- 1 Tbs EVOO
- 1 medium eggplant, peeled and diced
- 1 medium onion, diced
- 1 celery stalk thinly sliced
- 1 28 oz can of Organic diced tomatoes with juice
- 2 tbs organic red wine vinegar or balsamic vinegar
- 2 finely sliced basil leaves or 1.4 tsp dried basil
- 2 tsp dried oregano
- Salt and pepper to taste
Garlic-Chili Roasted Broccoli (Weeks one, two & Three)
- ¼ C EVOO
- 6 cloves garlic, finely chopped
- 1 Tbs chili powder
- 1 Tbs grill seasoning blend or grill creations
- 1 large head of broccoli, cut into thin long spears
Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Coat broccoli evenly and place on a large nonstick baking sheet. Roast broccoli until ends are crisp and brown and stalk s are just tender, appx 15 minutes.
Roasted Cauliflower and Brussel Sprouts (Weeks One, Two & Three)
- 1 medium cauliflower, quartered, cored and cut into 1 inch florets
- 2 cups Brussel Sprouts, halved lengthwise
- 3 Tbs. Olive Oil
- 3 large cloves garlic, sliced thin
- 1 ½ tsp. Chopped fresh rosemary or ½ tsp dried, crumbled
- 1/2 tsp. freshly ground pepper
- 3/4 tsp. coarse salt
Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.
Spinach Sauté (Weeks one, two & three)
This is a side dish that can be added to just about any meal. I love my veggies so much I cut the recipe in half and make a simple meal of this alone… I just love it!
• 2 red peppers, cut into strips
• 2-3 large spring onions chopped to include the green top
• 1 small package of grape or cherry tomatoes cut in half
• 4-5 cloves of garlic
• 1 lemon, zested & juiced
• Pinch of red pepper flakes
• 2 Tablespoons of coarsely ground mustard
• 1 lb of fresh spinach or more
• Extra virgin olive oil
• Salt & pepper
In a sauté pan add peppers, onions, tomatoes, garlic, zest, salt , pepper & red pepper flakes and sauté for about 4-5 minutes until the peppers start to soften. Add the mustard & lemon juice and stir for about a minute. Fold in the spinach & continue folding until it wilts. That’s all folks!
Sweet Potato Fries (Weeks One, two & three)
Mix ingredients together and store in an airtight container for up to 6 months. USE IN MODERATION. Maximum intake (1 small sweet potato a day)
• 1 cup sea salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Olive Oil, for tossing
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• 1 tablespoon seasoning
• 1/2 teaspoon paprika
Preheat oven to 450 degrees F. Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
