Veggies

Spaghetti Squash with Meat & Mushroom Bolognese

Spaghetti Squash with Meat & Mushroom Bolognese

Prep Time: 25
Cook Time: 1 hour
Serves: 6 people 

One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more!

Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.

Green Tomatillo Salsa with Cilantro and Lime

Green Tomatillo Salsa with Cilantro and Lime

Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups

Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.

 

Goat Cheese Stuffed Quesadillas with Hibiscus and Summer Squash

Goat Cheese Stuffed Quesadillas with Hibiscus and Summer Squash

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm!  The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add you own twist. Serve with my salsa or guacamole is always my fav.

Smoked Salmon Tostada // Gluten & Dairy Free

Smoked Salmon Tostada // Gluten & Dairy Free

Prep Time: 10 min

Cook Time: none

Serves: 4

This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.

Raw Pad Thai with Kelp Noodles & Almond Butter Sauce

Raw Pad Thai with Kelp Noodles & Almond Butter Sauce

Prep Time: 25 min
Cook Time: none
Serves: 4

Pad thai is a favorite for many but do you know what is actually in it? Think inflammatory vegetable oils, oxidized peanuts, and some gluten-filled noodles. Sorry to burst your bubbles but that pad thai is usually not the healthiest thing on the menu! So this recipe was created to give that same creaminess but with a healthy twist of course. Perfect for a spring lunch with friends, or a hot summer day. It is gluten and dairy free and feel free to throw in all your favorite seasonal veggies. I love this recipe with grilled chicken or shrimp, but of course, it's up to you if you want added protein.

Italian Tapenade

Italian Tapenade

This recipe was created as a side dish, dip, spread, to go with my keto reboot plan because so many of you are asking me what I eat and how to eat high-fat. I love making a ton of recipes on the weekend and then using it during the week and this one is dang good. I like to put it in my coconut wraps, dip Mary's crackers in it, or add some to my quick high-fat salad lunch. Remeber that anchovies are a superfood and you can't even taste them! I swear! 

Simple Holiday Kale Salad with Pomegranate Seeds

Simple Holiday Kale Salad with Pomegranate Seeds

It takes some serious effort to eat a pomegranate, so most think, but either way the rewards are are worth it. In addition to providing a high level of antioxidants, remember antioxidants remove free radicals which are the bad guys causing inflammation. This fabulous fruit has small seeds that add a singular crunch and sweet, but sour tang to whatever dishes they make their way onto. 

Baked Zucchini Fritters

INGREDIENTS:

  • 1 medium zucchini, shredded (about 3 cups)

  • 1 teaspoon sea salt, plus more for salting zucchini

  • 1/2 cup coconut flour or almond flour

  • 1 egg, beaten

  • ¼ teaspoon baking powder (optional but will make it extra fluffy)

METHOD:

  1. Grate the zucchini into a colander, toss with the sea salt and allow to sit for 10 minutes to loosen up moisture.

  2. Put zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water. Do this until most water is out.

  3. In a large mixing bowl, combine zucchini, egg, baking soda and flour. Set batter aside.

  4. Heat oven to 400 degrees and get a baking sheet ready lined with parchment paper.

  5. Grease pan with coconut or avocado oil or spray.

  6. Scoop up enough batter in your hands to form a small patty. The dough will feel a bit wet.

  7. Do this with all of the batter, should make about 6.

  8. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.

  9. Bake for 20-22 minutes, flipping once halfway through. They are ready when both sides are nicely browned and they are cooked through.

After you shred and salt the zuchhini you need to make sure you get the liquid out!

 Pat them with your hands, they would feel a bit wet.

Pat them with your hands, they would feel a bit wet.