On The Eighth Day of Christmas My True Love Made For Me…

Roasted Vegetables are a great pre-dinner dish.  These roasted vegetables are extraordinarily tasty because they are marinated in our homemade balsamic dressing.

Roasted Vegetables with Balsamic Dressing

Ingredients

• 1 red pepper sliced
• 8 baby bella mushrooms quartered
• 8 artichoke hearts marinated in oil
• 10 asparagus pieces –  chopped in 2 inch segments
• 10-15 brussel sprouts
• 1/4 cup balsamic dressing (click here to see recipe)
• 1 tbsp extra virgin olive oil
• sea salt and black pepper to taste

Directions

• Marinate all vegetables in balsamic dressing, olive oil. sea salt and black pepper for a few hours
• Roast in oven at 350 Fahrenheit for 10-15 min

The Fifth Day of Christmas My True Love Made for Me…

Brussels Sprouts are a great healthy side to any Christmas Dinner.  When steamed to perfection and served with this great tasting dressing, these brussel sprouts will be enjoyed by everyone.  They take minutes to prepare and they are a great source of Vitamin, K, C and A!

Steamed Brussels Sprouts with Mediterranean Dressing

Ingredients

• 20 brussel sprouts quartered
• Mediterranean Dressing

Directions

• Steam brussel sprouts in steamer pot for 5 min
• Make Mediterranean Dressing and set aside in bowl
• Once steamed toss brussel sprouts in dressing – serve and enjoy!

Prep time and Cook time: 15 minutes

Serves 6-8

recipe courtesy of whfoods.org

The Fourth Day of Christmas My True Love Made for Me….

This recipe is a great way to incorporate kale into your diet and into your healthy holiday feast! Kale has cholesterol lowering benefits, it helps the body detox, and it is very high in antioxidants.  It is an excellent source of Vitamin K and Vitamin.  Kale also has a whole list of other beneficial properties.  Therefore it is a great addition to your diet during the holidays.

Kale and Olive Oil Mashed Potatoes

Ingredients

• 3 pounds potatoes, peeled and cut into large chunks
• sea salt to taste
• 2 tablespoon grape seed oil
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch kale, large stems stripped and discarded, leaves chopped
• freshly ground black pepper to taste
• 3 scallions, white and green parts, chopped finely

Directions

• Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
• Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
• Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
• Mash the potatoes with a potato masher or fork
• Add sea salt and black pepper and olive oil and mix well
• Add the kale on top of the potatoes and give a quick stir
• Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of 101cookbooks.com (with adjustments made by me!)

Potato and Tomato Galettes

Ingredients

• 2 tbsp grape seed oil, plus more for baking sheet
• 1 tsp fresh thyme leaves, plus sprigs for garnish
• 1/2 tsp sea salt
• 1 clove garlic, minced
• 3 medium red potatoes (about 3/4 pound total), cut crosswise into thin rounds
• 1 medium tomato, cut crosswise into 8 slices

Directions

1. Preheat oven to 400 degrees
2. Brush a baking sheet with oil; set aside
3. Stir thyme, oil, garlic and salt in a medium bowl. Add potatoes; toss to coat.
4. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each)
5. Add tomatoes to bowl with remaining oil mixture; turn to coat
6. Place 2 tomato slices on top of each potato round
7. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes
8. Garnish with thyme sprigs.

Prep time and cook time: 35 min

Serves: 4

Recipe courtesy of marthastewart.com with adjustments made by me!

Sauteed Kale

Ingredients

• 1 pound kale
• 1 1/2 tbsp grape seed oil
• 1/4 tsp sea salt

Directions

1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
2. In skillet, heat oil over high heat
3. Add kale and salt; toss to coat leaves
4. Cover; reduce heat
5. Cook until tender, about 20 minutes

Recipe and picture courtesy of marthastewart.com with adjustments made by me!

Lettuce Wraps

Ingredients

• 2 tsp coconut oil
• 1 package tofu – diced in 1 cm cubes
• 1 cup water chestnuts diced
• 1 cup mushrooms finely chopped
• 3 cloves garlic minced
• 1/4 red onion finely chopped
• 3 tbsp chopped peanuts
• romaine lettuce leaves
• 1 tbsp honey
• 1/2 cup water
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 1/4 tsp sesame oil
• 1 tsp mustard
• 1/2 tsp red chili powder

Directions

• Make the sauce first by dissolving the honey in water in a small bowl.  Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
• Mix well and store in fridge
• Heat coconut oil in a wok
• Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
• Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
• Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge

Asian Sauteed Cauliflower

Ingredients

• 1 medium head cauliflower, trimmed of green parts
• 5 tbsp vegetable broth
• 1/2 tsp grated fresh ginger
• 2 medium cloves garlic, pressed
• 2 tbsp rice vinegar, or fresh lemon juice
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• sea salt and white pepper to taste
• 1/2 tbsp chopped fresh cilantro

Directions:

• Cut cauliflower florets into quarters
• Heat broth in large stainless steel skillet
• When broth begins to steam, add cauliflower and cover,  sauté for 5 minutes
• Whisk together rest of ingredients and toss with florets
• Marinate for about 5 minutes for more flavor
• Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
• Garnish with chopped cilantro

Cook Time and Prep Time: 15 min

Serves: 4

Recipe courtesy of whfoods.org

Sauteed Kale with Garlic

Ingredients

• 1 bunch kale, spines removed and chopped
• 2 cloves garlic minced
• 2 tsp braggs aminos (soy sauce alternative)
• 1 tsp toasted sesame seeds
• 1 tsp coconut oil

Directions

• Heat coconut oil in large skillet over medium heat
• Add garlic and saute about 1-2 min
• Add sesame seeds saute another 1 min
• Add braggs amino and then kale
• Saute until kale has wilted slightly

Cook Time and Prep Time: 10 min

Serves: 4-6 as side dish

Mexican Quinoa

Ingredients

• 1 tablespoon grape seed oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4  teaspoon red chili powder
• 1 cup quinoa, rinsed
• 1 1/2 cups vegetable broth
• 1/2 cup diced tomato
• 1/2 teaspoon taco seasoning (we use blenditup brand)
• salt and pepper to taste
• 1 handful cilantro, chopped
• juice of fresh lemon or lime

Directions

• Heat the oil in a pan over medium heat
• Add the onions and saute until tender and translucent
• Add the garlic, cumin and chili powder and saute for one minute
• Add the quinoa, broth, tomato, taco seasoning, salt and pepper and bring to a boil
• Reduce the heat, cover, and simmer until the the quinoa is tender and liquid has been absorbed, about 15 minutes
• Remove from heat and let sit for 5 minutes
• Serve and garnish with cilantro and a squeeze of lemon or lime to taste

Prep Time and Cook Time: 35 min

Serves: 4 as a side dish

recipe courtesy of: www.closetcooking.com with adjustments made by me!

Kale and Olive Oil Mashed Potatoes

Ingredients

• 3 pounds potatoes, peeled and cut into large chunks
• sea salt to taste
• 2 tablespoon grape seed oil
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch kale, large stems stripped and discarded, leaves chopped
• freshly ground black pepper to taste
• 3 scallions, white and green parts, chopped finely

Directions

• Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
• Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
• Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
• Mash the potatoes with a potato masher or fork
• Add sea salt and black pepper and olive oil and mix well
• Add the kale on top of the potatoes and give a quick stir
• Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of 101cookbooks.com with adjustments made by me!