All-Purpose Seasoning

All-Purpose Seasoning

by | Mar 22, 2016 | Dressings, Spices, & Seasonings

Makes about 3/4 cup

All-Purpose Seasoning

Print Recipe
Course: Seasoning
Ingredients Method

Ingredients
  

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 teaspoons ground coriander
  • 1/4 cup dried parsley
  • 1 teaspoon minced lemon zest
  • 1/4 teaspoon cayenne
  • 1/4 cup ground cumin

Method
 

  1. Combine all ingredients and place in a covered container.
  2. Store at room temperature.

Add to your veggies, sprinkle on your salad, use to season your meats, and more!

Sweet ‘n Sour Cucumber & Red Onion Salad

Sweet ‘n Sour Cucumber & Red Onion Salad

by | Mar 20, 2016 | Food & Recipes, Salads, Sides, & Snacks

Makes 4 servings

Sweet 'n Sour Cucumber & Red Onion Salad

Print Recipe
Course: Salad
Ingredients Method

Ingredients
  

  • 3 cucumbers sliced
  • 1 small red onion quartered and sliced
  • 4 plum tomatoes quartered (optional)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • Stevia Plus to taste
  • Chopped dill weed as desired
  • Chopped Italian flat parsley, as desired

Method
 

  1. Mix all ingredients in a nonmetal container and cover.
  2. Refrigerate for at least 6 hours, shaking the pan occasionally, to allow flavors to develop.

*Note: Remember to include ingredients when calculating daily intake allowances.

Spaghetti Squash Pancakes

Spaghetti Squash Pancakes

by | Mar 19, 2016 | Breakfast, Food & Recipes

Makes 4 servings

Spaghetti Squash Pancakes

Print Recipe
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 cups cooked spaghetti squash
  • 1 to 2 eggs
  • Ground cinnamon to taste
  • Stevia Plus to taste

Method
 

  1. In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.
  2. Heat a nonstick griddle pan that has been lightly coated with nonstick spray.
  3. Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.
  4. Flip the pancakes over and continue cooking until almost “dry”. Repeat with the remaining batter.

 

Variations
For a savory treat, replace the cinnamon and Stevia with herbs such as minced fresh cilantro, parsley, basil, and oregano.

Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.

*Note: Remember to include ingredients when calculating daily intake allowances.

Springtime Ratatouille

Springtime Ratatouille

by | Mar 18, 2016 | Broths & Soups

Makes 4-6 servings

Springtime Ratatouille

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 5 garlic cloves minced
  • 1 green bell pepper cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 1/2 cups sliced mushrooms
  • 1 cut sliced zucchini
  • 1 cup sliced yellow squash
  • 1 14-ounce can tomato purée (Muir Glen)
  • 3 scallions cut into 4-inch lengths, white parts cut in half lengthwise
  • 2 cups plum or cherry tomatoes quartered
  • 1/4 cup minced cilantro
  • 1/4 cup minced basil
  • 1/4 cup minced Italian flat parsley

Method
 

  1. In a large skillet, heat 1 tablespoon of the oil over medium heat.
  2. Add the onion, garlic, peppers, and mushrooms; sauté until the vegetables are tender. Remove to a separate bowl.
  3. Heat the remaining tablespoon of oil and sauté the zucchini and yellow squash until softened.
  4. Stir in the pepper mixture and tomato purée; cook over medium-low heat for about 10 minutes.
  5. Stir in the scallions, plum tomatoes, cilantro, basil, and parsley.
  6. Let simmer 5 to 10 minutes, stirring occasionally until heated through.
  7. Serve warm.

 

Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.

*Note: Remember to include ingredients when calculating daily intake allowances.

Warm Cauliflower Salad

Warm Cauliflower Salad

by | Mar 17, 2016 | Food & Recipes, Salads, Sides, & Snacks

Makes 4 servings

Warm Cauliflower Salad

Print Recipe
Course: Side Dish
Ingredients Method

Ingredients
  

  • 1 head of cauliflower florets separated
  • 1-2 tablespoon flax oil
  • 1 teaspoon fresh parsley or chives chopped
  • Salt and pepper to taste

Method
 

  1. Add cauliflower to a pot of boiling water and cook until crisp, about 5 minutes.
  2. Remove with slotted spoon and place on serving plate.
  3. Drizzle with flax oil and sprinkle with salt and pepper and parsley or chives.
  4. Serve warm.

*Note: Remember to include ingredients when calculating daily intake allowances.

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