REAL food recipes
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A great side dish!
Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring frequently, until the onions are soft. Add in the corn and cook, stirring frequently, until the corn is tender, but not soft. Add salt and pepper to taste. Serve immediately.
I enjoy making food all fancy for the holidays, I call it “food dress-up. Mission; Green Bean Casserole. Cream of mushroom soup and fried onions in a can? Boo. Doesn’t the holiday’s deserve something more classy like pine nuts and prosciutto?
Without a doubt.
Steam beans for 10 minutes until crisp-tender. Heat oil in a large skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Add the beans, garlic, sage, salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and juice.
This is my version of my traditional green bean side dish. Fresh mushrooms and thyme in a creamy sauce is delightful with fresh green beans.
In a skillet heat olive oil, and butter whisk in flour to make a roux.
Add wine and stock.
Cook until thickened.
Add in cream stirring until combined.
Add green beans and cook until tender.
Place into a 8X8 glass baking dish.
Bake at 350 degrees for 30 minutes.
These chickpeas are earthy and spicy. They make an excellent lunch over sprouted brown rice or you can serve them as a side dish. I put a small spoonful of yogurt on top to get a nice cooling effect that balances out the spicy beans.
Soak the chickpeas in 4 cups of cold water over night.
Drain the water from the beans and rinse under cold water.
Place the beans in a linen bag. Hang the bag to allow any excess water to drain out of the bag.
Rinse the beans every 12 hours and place them back in the bag until sprouted. The sprouts should not be bigger than your bean, but I let mine go too long and got crazy sprouts in about 16 hours.
Boil 2 cups of water and brew the tea for 5 minutes.
Remove the tea leaves from the water.
Add the beans and the rest of the ingredients except for the lime juice and yogurt to the pot.
Simmer the beans for 1 hour.
Using a slotted spoon, place the beans in a bowl and splash with lime juice. Garnish with yogurt and fresh green onions. Serve warm
Here is a way to quickly prepare Swiss Chard, kale, mustard greens, turnip greens, spinach or anything else of that nature. Quick, easy and wonderful!
In a cast iron skillet, melt the butter and the extra-virgin olive oil together on medium/low heat.
Carefully wash and drain your greens. If they have stiff ribs, remove those. (Save them.)
Roll the leaves together and using a sharp knife, cut into little strips.
Add them to the skillet and stir and cook until they are well wilted.
Add sea salt and black pepper to taste.
Versatile nutrition filled meal! You can make this sweet to very spicy depending on your choice of sausages and spices. Feel free to use other veggies in place of the cauliflower as well. A great post workout meal with good carbs and protein.
Remove casings and brown and crumble sausage in pan. While the sausage is browning, chop sweet potatoes, cauliflower and onion as small as you like. Put chopped ingredients into large bowl, add 2 eggs, season to your liking (I tend to like things quite spicy, if you don’t want any spice, omit Cayenne and use a mild curry powder). Mix your ingredients in your bowl, then add them to the pan with the sausage. Stir well, and let cook until the onions are cooked and the sweet potatoes are soft.
This recipe is great for Thanksgiving! Sweet apples and cherries mixed with savory sausage, all wrapped up in tasty gluten-free cornbread that can be a great side-dish for your feast.
In a heavy skillet, melt the butter and begin sauteing the onions over medium heat until translucent, and then add the other veggies. Cook with a lid until just tender, about 10 minutes. Add in the apples and cook for about 2-3 minutes before adding in the broth, sausage and dried cherries. Cook for another 5 minutes, and then set aside.
In a large bowl, combine the remaining ingredients and mix until completely moistened. Stir in the veggie mixture. Melt the additional two T fat into a heavy skillet and pour the cornbread mixture in. Bake at 350 for about 30-35 minutes, or until an inserted toothpick comes out clean.
Note: If subbing with pumpkin, the addition of one egg or equivalent egg substitute will help bind the cornbread better.
This recipe evolved from regular potato oven fries when I decided to give sweet potatoes a try. Crispy PERFECTION. It helps to shop for potatoes with good shape and like in size.
Preheat oven to 425 degrees, it helps to use convection. Wash and cut potatoes (no need to peel) into wedges of equal size. Combine sucanat, cayenne, taco seasoning, cornstarch and coconut oil (it will be clumpy, that’s okay), toss the wedges in mixture. Lay wedges on sheet pans in a single layer and bake for 20 minutes. Turn over with a spatula and bake for an additional 10 minutes. Sprinkle with salt and serve.
No more rice cookers or constant surveillance over the stove top. No more dry, mushy, or burned rice. For perfectly cooked, easiest brown or white rice, baking the grains in the oven is my go-to method. Bone broths, like fish or chicken stock will increase the nutrition and digestibility of the grains.
Preheat oven to 375F.
Spread rice in an oven safe container; an 8 inch square glass baking dish, an oven safe stockpot, or dutch oven all work.
Stir in boiling stock or water, oil, and salt. Cover baking dish tightly with foil or lid if using a pot.
Bake until rice is tender, about one hour for brown rice, about 35 minutes for white rice.
Remove rice from oven, fluff lightly with a fork. If not serving right away, cover the dish with a clean kitchen towel.
Note: If you soak your rice before cooking, measure the amount of water you are soaking the rice with. Soak. Before baking, strain the soaking water into a measuring cup to calculate how much water was absorbed by the rice. Subtract this amount from the liquid amount called for in the recipe. You will only need to do this once if your soaking times are consistent.
A kid-favorite, these oven-baked sweet potato fries are a great addition to any meal.
Arrange sweet potato slices on a stainless steel baking sheet. Drizzle coconut oil over the sweet potatoes and sprinkle with salt. Toss the potatoes around to make sure they are evenly coated. Spread them back out until they are in a single layer.
Bake at 425 degrees for about 20-25 minutes, or until thin edges begin to brown.
Simple and tasty side dish. Will go with just about anything.
Bring a large pot of salted water to a boil.
Add spinach and cook for 2 minutes, until wilted and bright green.
Drain and remove to a colander.
Squeeze spinach to remove as much water as possible. (You may have to use tongs, it will be hot!)
Chop spinach as best you can and set aside.
In a medium sauté pan (not non-stick) over medium heat, melt butter.
Add shallots and garlic and allow them to cook until softened, about 4-5 minutes.
Add spinach, stir well, and season with salt, pepper and nutmeg.
Allow to cook just a couple of minutes, then add cream.
Allow cream to reduce by half, stirring often, until desired consistency.
Serve immediately.
A simple preparation for a delicious alternative to white rice.
Coarsely chop and wash cauliflower florets.
Pulse cauliflower in a food processor until it resembles rice grains.
Heat the butter or oil in a wide skillet and and sautee onions if using. Add the cauliflower “rice” and sautee until softened – do not overcook.
Season with salt and pepper to taste and serve.
