1 small head broccoli (1 pound)
1 small head cauliflower (1 pound)
6 brussels sprout
1 bunch thin carrots (1 pound)
1 small head garlic
2-3 tablespoons olive oil
Preheat the oven to 375 degrees F. Wash and peel vegetables. The broccoli and cauliflower cut into florets, a garlic broke into cloves. Place the vegetables into a baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 30 minutes. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.
1 head savoy cabbage, cored
3/4 cup of Sprouted Rice and Quinoa Blend
4 oz of each Vegetable: carrots, mushrooms, broccoli, sun-dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
2-3 cups vegetable broth
salt and pepper
First, cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion, red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun-dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper. Leave aside and allow to cool.
Separate the leaves from cored savoy cabbage, then wash thoroughly and dry. In a large pot bring water to a boil and place the cabbage leaves and cook them for 4-5 minutes until softened. Pull out and dry, choose 8-9 leaves for stuffing. Trim thick center vein off of the bottom of each cabbage leaf. Place 2-3 tablespoons of mixture in the center of the cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the filling is encased. Repeat with remaining leaves and filling. Leftover leaves place into the bottom of a roasting pan. Layer the stuffed cabbage rolls over the cut leaves. Pour the vegetable broth over the cabbage rolls, so all the stuffed cabbage were covered. Simmer covered over low-medium heat until the cabbage is soft, about 40 minutes.
Serve with mushroom sauce.
vegetables: 1 cup diced carrots, 1 cup corn, small bunch broccoli
2 tablespoons all-purpose flour
Steam carrots, broccoli and corn. In a bowl, mix together steamed vegetables, beaten eggs, flour, salt and pepper. Heat up oil on a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. They can be served for breakfast and lunch as well as a side dish for dinner.
Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make.
1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil
Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.
Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.
Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.
Place the brown rice on a plate, add chicken with vegetables on top.
Vegetables: grape tomatoes, radish, cucumber, scallion, avocado and Boston lettuce
hard boiled eggs
Avocado butter ingredients:
1 small ripe avocado
2 grape tomatoes
1 garlic clove
1 teaspoon chopped fresh cilantro
1/2 lemon, juiced
1 teaspoon olive oil
2 bananas, 15 large strawberries, 1/2 cup of coconut water, and 1 cup ice cubes. Everything mix in a blender.
In a blander, mix avocado, diced tomato, minced garlic, fresh cilantro, lemon juice, salt, pepper and olive oil. Bland well.
Spread our avocado butter on the bread. Add lettuce, egg, radish, cucumber, tomato, scallions to create you colorful sandwiches.
Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.
3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper
First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.