RECIPES

RECIPE FOR WEEK OF SEPTEMBER 18

SPAGHETTI SQUASH ASIAN SALAD

  • 1 small to medium sized spaghetti squash
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Tamari Sauce (SUB Coconut aminos if you wish)
  • 1 tbsp Rice Wine Vinegar*
  • pinch of ground Ginger
  • pinch of Garlic Powder
  • 2 tablespoons toasted Sesame Seeds
  • 1/4 cup diced Green Onions
  • 1/4 cup cooked & shelled Edamame
  • handful of chopped Cilantro leaves (+ garnish)
  • Optional:
  • If you want to spice things up a bit…
  • Hot Chili Oil
  • Sriracha Sauce
  • toasted chopped Peanuts

PREPARATION

  1. Cook squash: Place halves of squash (with seeds and pulp scraped out) in boiling water and boil for 20 minutes or until squash meat is tender. Remove when finished and scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Sesame Sauce: Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end. Notes: Tamari is wheat free, soy sauce is not. They both have a similar flavor. If you are not concerned about gluten free then you can use soy sauce instead. White Wine Vinegar is grain free. Rice Wine Vinegar is a great option too if you are not on a strict grain free diet. It will add a bit more of a traditional Asian flavor. If you are on a Paleo diet, you might want to swap in something else instead of the edamame.

 

RECIPE THEME FOR SEPTEMBER 11

ZUCCHINI FRITTERS

  • 1 1/2 pounds zucchini, grated
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour (FOR GLUTEN FREE OR KETO DIETS, USE ALMOND FLOUR)
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

DIRECTIONS:

  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
  2. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
  3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.

 

RECIPE THEME FOR SEPTEMBER 4 2017

Braised Kale and Parmesan Whole Grain Rice Bowl

For braised kale

  • 1 10 oz. bag of tuscan kale, or 10 oz. fresh kale rinsed, stemmed, and chopped
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced (The Garlic Garden garlic cloves are much stronger….only need 1)
  • 1/8 teaspoon cayenne pepper
  • 1 cup vegetable or chicken broth (if you don’t have broth on hand, you can use 1 cup of water and 1 bouillon cube)
  • salt and pepper to taste
  • 1 teaspoon lemon juice
  • 1/8 cup parmesan

For brown rice 

  • 1/2 cup rice
  • 1 1/4 cups water

1. Heat olive oil in a 4-Quart pot or Dutch oven on medium heat. Add the chopped onion and sauté until translucent, about 7–8 minutes.

2. Add the garlic and cayenne pepper, cooking for about 1–2 minutes. Just make sure the garlic doesn’t brown.

3. Add in half the kale and cook it so it wilts down. This is a fabulous ATK tip I learned, and this will allow you to fit all the kale in the pot.

4. Put the rest of the kale in the pot along with the broth and some salt and pepper to taste. Cover the pot and reduce the heat to medium-low. Stir every once and awhile until the greens are tender. This will take roughly 20 minutes.

6. While the kale is cooking, grab another pot and cook your brown rice. Follow your package’s instructions. If you have a rice cooker, even better

 

RECIPE THEME FOR AUGUST 25 2017

HONEY BUTTERED CORN ON THE COB

  • ears of corns, cut into halves
    1 tablespoon ZEE BEE HONEY (raw unpasteurized)
    3 tablespoons salted organic butter,  melted
  • chopped fresh parsley – optional
  • Method:

    Cook the corn in boiling water for 10 minutes drained.

    In the meantime, prepare the honey butter mixture by combining the honey, butter and chopped parsley (optional)

    Brush the honey butter generously onto each corn, or you can add the honey butter to the corn and toss well. Serve immediately.

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