Archives for category: Veggies

I have seen a variation of this recipe going around for a while now. It uses nutritional yeast to make the kale taste cheesy. After scouring for what looked like the perfect recipe for me (that I never found), I decided to combine a few common ingredients I saw, plus added my own and I’m sure glad I did! These were delicious. So, so good! I made these in my dehydrator so it was no fuss. Only a few left, definitely making more soon 🙂

1⃣Soak 1c raw cashews for a few hours ahead of time
2⃣Cut 1 large bunch of kale into large chunks being sure to remove the stem
3⃣Wash and spin dry then lay out on a towel to dry
4⃣When the cashews are done soaking, drain and rinse them, then place them in a blender
5⃣To the blender with the cashews, add in:
🔹1/2 red bell pepper, cleaned and seeds/ribs removed
🔹1/4c melted coconut oil
🔹1/2c nutritional yeast
🔹few shakes of hot sauce (1t)
🔹1 garlic clove, chopped
🔹juice of half a lemon
🔹few shakes of coconut aminos (1-2T)
🔹optional-salt to taste
🔹optional-pitted date for a little sweetness (I did not add this in though, but thought it could be a nice touch if you desired)
6⃣Blend until smooth and creamy, taste to see if anything needs adjusting
7⃣Place dried kale in a bowl and pour sauce over top, mix kale/sauce with your hands until each piece is coated then place on your dehydrator trays and dehydrate on 135F for 3-6 hours. Test toward then end to make sure they are crispy.


3 year anniversary dinner last night. I wasn’t going to take a pic of it but considering how much my hubby raved about it I figured I better just so I remember the recipe, hence the half eaten piece of mahi mahi. The secret ingredient here is coconut aminos! I used them in both the fish and broccoli.

1⃣Steam one head of broccoli cut into florets until tender, pour remaining water out then then add:
🔹1-2T coconut aminos
🔹few shakes Sea salt (not too much)
🔹1T Basil
🔹1t Crushed red pepper

Basil Butter Mahi Mahi
1⃣In a small sauce pan combine:
🔹3T organic, grass-fed Butter
🔹1T freeze dried Basil
🔹juice of 1/2 a Lemon
🔹1 Garlic clove, finely chopped
2⃣Heat for a few minutes then turn off heat. While the butter sauce is heating, prepare a frying pan over medium heat and put in some olive oil and coconut aminos (maybe about 2T or more?)
3⃣Place 2 filets of mahi mahi in hot pan season with:
🔹a little bit of salt
🔹old bay seasoning
🔹crushed red pepper
4⃣Cook for about 3 minutes on one side, flip over and pour butter sauce in top of fish. Cover and cook for an additional 3-4 minutes or until fish is white and flaky

Another amazing side dish! An easy one-pan-wonder where all you basically have to do is throw everything in the pan and you’re done! Simmered these beans and peppers in chicken stock and the flavor was amazing! Highly recommend trying these for your next side at dinner.

1⃣In a large pan sauté:
🔹1 large onion, chopped
🔹4 cloves garlic, diced
🔹oil/fat f choice-I uses leftover chicken fat
2⃣Add to pan, simmer for 20min until liquid is gone:
🔹1.5lbs green beans, ends snipped and cut into 1″ pieces
🔹1 large red bell pepper, chopped
🔹crushed red pepper
🔹1c chicken stock

Happy Halloween! Made this yummy, healthy sweet “treat” to snack on for this spooky holiday👻 No sugar-filled, belly-rotting, tooth-decaying candy in this house 🙅 yuck. These hit the spot and were sweet and warm which was perfect for a dreary day! They would also be a great side dish.

1⃣Peel and dice one small/medium butternut squash into 1″ pieces and place in a bowl
2⃣Drizzle with olive oil and maple syrup and mix pieces around to ensure they are all coated then season with:
🔹Cayenne (just a few shakes, don’t use too much!)
3⃣Place on sheet pan lined with parchment paper and place in 425F pre-heated oven and cook for 25-30 minutes

Craving some Chinese take-out? Here is your healthy spin on fried rice! It tastes exactly the same too, you (and whoever you serve it to) will never taste the difference. Serve this with my “Beef and Zucchini Stoganoff” and you have a perfect at-home Chinese take-out meal!

1⃣In a pan, sautée
🔹1 onion, diced
🔹2 carrots, diced
🔹1T garlic, minced
2⃣When almost fully cooked, add in
🔹1 summer squash, diced
🔹1 can peas, drained
3⃣When heated thru, remove from heat and place in a bowl
4⃣Turn the heat up to med/high and to the pan add
🔹1 “riced” cauliflower
🔹about 1/3c soy sauce (to taste, depends how much Cauli-rice used)
🔹2T garlic, minced
🔹Let the bottom crisp then stir, continue to do this until most of the rice gets browned and crisp outer edge
5⃣Add in cooked veggies, stir to combine then create a bowl like shape in the middle of the rice
6⃣Into the hole pour 3 eggs that have been whisked, let them start to cook and slowly incorporate them into the rice
7⃣Add more soy sauce & pepper as desired
8⃣Serve with desired protein

Another simple, healthy and delicious dinner. This chicken and veg dinner is pack with protein and nutrients while maintaining delicious flavors. Juicy chicken and crunchy green beans are a great combo!

Green Beans
1⃣Line pan with tin foil and spread out green beans
2⃣Drizzle with olive oil and season with:
🔹garlic powder
🔹crushed red pepper
🔹chopped garlic
3⃣Bake at 425F for 10 min
4⃣Remove and top with shredded parmesan and sliced almonds then put back in the oven and bake an additional 5 min

1⃣Marinate in coconut milk and then season with salt and peppers.
2⃣Get 3 bowls:
🔹(1)coconut flour (any flour of choice), Emeril’s essence seasoning, garlic powder, crushed red pepper
🔹(2)2 egg whites beaten
🔹(3)1C oats, 1/2C shredded coconut, any herbs of choice (I used parsley and oregano)
1⃣Dip the chicken in 1-2-3 and then pan fry in coconut oil or bake drizzled with coconut oil
**I have also substituted the coconut for shredded parmesan and it is just as delicious! If you dont have some of the ingredients just use what you do have to make it your own! let me know how it turns out 🙂

Need an easy and healthy side dish idea? This is a winner right here. Crunchy green beans with sautéed onions and peppers and the perfect spice combination!

1⃣Trim the ends off and rinse desired amount of green beans
2⃣Bring water (enough to cover beans) to a boil, add green beans and cook for about 5 minutes, until perfectly tender but still with a bite.
3⃣Quickly strain green beans of water and put in a bowl of ice water to stop the cooking process. Remove when cooled and place back in strainer to dry.
4⃣In a pan sautée:
🔹1/2 red onion, sliced
🔹2 peppers of choice, sliced (I used red and yellow banana peppers)
🔹Chopped garlic
🔹Olive oil
5⃣Season with desired amounts of
🔹Garlic powder
🔹Crushed red pepper
🔹Season all
🔹Italian herbs
6⃣When onions and peppers have tenderized, put in green beans and cook until heated through, stirring

These brussel sprout leaves are peeled from the stem, pan cooked in coconut oil and seasoned to perfection. These are by far the best I have ever had. Cooking brussel sprouts this way release the sulfur so you don’t have to worry about that bad smell/taste you can get if they are not cooked properly. This veg is packed with vitamins C and K as well as many other nutrients. These disease-fighting little leaves make a nutritious side any night of the week!

1⃣Cut the bottom off of the brussel sprouts and peel the leaves all off. May need to keep cutting the stem as you go. Rinse all leaves to ensure they are clean and free if dirt.
2⃣Heat a frying pan with 1T coconut oil over medium heat then add in brussel sprout leaves
3⃣Add to pan:
🔹1T chopped garlic
🔹Garlic and herb seasoning
🔹Crushed red pepper
🔹Any other seasoning of choice
4⃣Cook until leaves are tender, about 5-7 minutes, stirring