I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out. I tested it out on a couple of friends a couple of weeks later and got the seal of approval.
What you need:
2 bunches of greens (collards, kale, mustard greens)
1/4 c. olive oil
1/8 c. balsamic vinegar
Chop the leek and saute in bottom of large pan on medium-high heat.
Chop greens v e r y thinly, using a large sharp knife.
Add chopped greens to leeks.
** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…
Shh, don’t tell anyone it’s made without any sugar! This yummy recipe is made with maple syrup and honey instead. Preheat oven to 350 degrees. Start with 7 – 10 apples (I substituted two Bosc pears for two apples).
Chop into bite-sized pieces and layer in a 9×13 casserole dish.
Sprinkle 1/2 tsp ground ginger, 1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.
Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.
Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats. Add 1/2 tsp ground ginger, 1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.
Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.
Evenly spread oatmeal mixture on top of apples. Bake for 40 minutes. Enjoy!
This is spring and summer favorite that is simple to make.
Enhance the individual flavors of the vegetables by three simple ingredients: olive oil, balsamic vinegar and garlic.
Make any traditional pasta salad healthier by using:
a greater ratio of vegetables to pasta
only quality ingredients (that are and preservative and additive free)
and, of course, a whole grain or other pasta alternative.
Here is what you’ll need:
1 lb package pasta shells (cooked according to package instructions)
2-3 zucchini squash, cut into bite-sized pieces
1 small- medium eggplant, cut into chunks
1- 2 cups Crimini (Baby Bella) mushrooms
1 large red bell pepper, roasted
3-4 cloves of garlic, crushed
extra virgin olive oil
1/2 cup balsamic vinegar
1 teaspoon Italian Seasoning blend (oregano, basil, rosemary, marjoram, sage…)
Sea salt and cracked pepper
Marinate chopped vegetables in the balsamic vinegar and drizzle with olive oil. Mix in spices and crushed garlic and let sit for 20 min.
In the meantime, place red pepper directly on the gas burner and roast until blackened. Submerge cooked pepper in cool water and peel and cut into bite-sized pieces.
Cook pasta according to package instructions and rinse.
Grill vegetables until tender (do not overcook). I used a stovetop grill but any (even a cast iron skillet) will do. Mix the cooked pasta and vegetables together in a large bowl and add any additional ingredients listed below for extra flavor.
In addition to the yummy fresh vegetables you can add these other ingredients:
And it goes great with mangu (boiled and mashed plantains). Check out the recipe here!
Queso de Freir (it is a white cheese, a bit more crumbly and salty than mozzarella)
1/4 cup Flour
Oil for frying
Cut the cheese into fat slices (about 12 slices per 18 oz package). Individually place each slice in bowl of flour. They don’t need to be completely covered- just a dusting. Heat 1/4 cup of canola oil in frying pan on high heat. Place cheese slices in pan (oil should bubble just a bit). Cook until browned on both sides.