Name: Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Ingredients: seasonal vegetables (chopped); extra-virgin olive oil (to taste); sea salt (to taste); freshly ground black pepper (to taste); Fresh herbs (chopped)

Roasted Vegetables

Roasted Vegetables Yum

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

Instructions

Preheat oven to 450 degrees.
Chop vegetables into similar sized pieces.
Drizzle vegetables with oil, and toss well.
Season vegetables with salt, pepper and add chopped herbs. Toss well.
Spread on baking sheet, and roast until golden, about 20-30 minutes; flipping once about halfway through.

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Yam Noodle, Snow Pea and Asparagus Toss

I’m thinking maybe add some cooked cocktail shrimp and have a complete meal!

Yam Noodle, Snow Pea and Asparagus Toss Yum

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

2 tablespoons avocado oil
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
1 teaspoon raw honey
1 teaspoon fresh ginger grated
1 clove garlic finely grated
1/2 teaspoon kosher salt divided
2 large purple or orange carrots peeled and shaved into ribbons
8 ounces fresh snowpeas about 2 cups
8 ounces fresh asparagus cut into 2 inch pieces
8 ounces yam noodles
1/4 cup fresh basil thinly sliced

Instructions

Grate or mince ginger and garlic. Whisk together first 7 ingredients in a large bowl.
Shave carrots into ribbons and add to sauce mixture; toss to coat. Set aside.
Rinse snow peas and remove the little strings. Rinse and trim asparagus and cut into 2 inch pieces. Bring a large pot of water to a boil. Add snow peas and asparagus; cook until crisp-tender, about 2 minutes. Remove vegetables with a slotted spoon to a colander; rinse with cold water until cool. Add snow peas and asparagus to carrot mixture.
Add yam noodles to boiling water; cook until just soft, 6-7 minutes. Drain and rinse with cold water. Add to bowl; toss well. Slice basil and sprinkle over top.

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Lemon Cilantro Vinaigrette

Homemade vinaigrette is so much more flavorful than either bottled or packaged. The one downside is that you need to shake it up every time you pour it. Pre-packaged dressings have added emulsifiers to make the ingredients “stick together.” But I prefer to not consume chemicals with my food so I’m OK with shaking the bottle once in a while!

This is a variation on my original recipe, this time using fresh lemon juice instead of vinegar, going lighter on the seasonings, and adding cilantro and parsley to the mix. Continue reading “Lemon Cilantro Vinaigrette” →

Beet Ginger Smoothie

Posted on April 7, 2018April 14, 2018 by Lisa P

Yes, it tastes as good as it looks, and no added sugar!

1/2 C melon, chopped (or apple, including peel)
1 dozen red grapes
1/2 stalk celery with leaves
1 small piece of lime or lemon
1/2 fresh beet
1/2 banana Continue reading “Beet Ginger Smoothie” →

Curried Chickpeas with Rice

Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice” →

Black Bean and Salsa Stuffed Sweet Potatoes

This meat-free dinner is adapted from a recipe my husband found on his favorite cycling podcast website. So you know it’s got to be good if it was developed with athletes in mind, right? Well, we made this and dug into it and thought we went to heaven. The spicy smoky flavor of the black beans combined with the creamy sweet potato is a marriage of flavors that’s meant to be. I’m not kidding, try it and if you don’t see angels I will eat my cycling socks. Continue reading “Black Bean and Salsa Stuffed Sweet Potatoes” →