Lemon Garlic Broccoli
Ingredients
- 12 ounces broccoli florets
- 2 teaspoons lemon zest
- 1 teaspoon minced garlic
- 1 tablespoon lemon olive oil (recommended: O Olive Oil)
- 1 tablespoon water
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Directions
In a microwave-safe bowl, add broccoli florets, lemon zest, minced garlic, lemon olive oil, and 1 tablespoon water. Toss to combine.
Cover bowl with plastic wrap and microwave on high setting for 4 to 5 minutes. Check for doneness; cook 1 more minute if necessary. Sprinkle with lemon juice and toss. Season, to taste, with salt and freshly ground black pepper.
Baked Brussel Sprouts with Grapes
From Real Men Cook
Ingredients
2 lbs fresh collard greens
2 gala apples
3 tablespoons peanut oil
2 tablespoons walnuts (optional)
1 tablespoon extra virgin olive oil
2 cloves of garlic (optional)
1/2 cup apple cider vinegar
½ cup raisins (optional)
Preparation
Thoroughly wash greens in water. Take 5-10 leaves and roll like a cigar. Cut (almost shave) from tip of roll in very thin strips (1/8 inch strips or less).
Add all ingredients and be sure to chop the walnuts if they are not already chopped. Refrigerate for at least 3 hours in order for apple cider vinegar to “cook” the greens making them tender. Best to sit overnight. Makes 8 generous servings. Leftovers? Try salad as a veggie salad or sandwich toping.
Note that garlic, raisins and walnuts, even the apples are optional. Feel free to add ingredients like dried or fresh tomatoes. This is an inexpensive low calorie family favorite.
Spicy Parmesan Collard Chips
Adapted from Clean Eating and the Givens Chronicles
Ingredients:
1 head collard greens (about 12 oz), rinsed and dried
2 Tbsp. olive oil
1 Tbsp. lemon juice
1/4 cup reduced-fat grated Parmesan cheese
1/4 tsp. cayenne pepper
Sea salt to taste
Directions:
1. Ensure that 2 racks are in the middle and bottom third of the oven. Preheat to 300º. Line 2 rimmed baking sheets with parchment paper or silpat mats.
2. Using a knife, remove thick stems from the center of collard leaves, cutting leaves in half. Then, cut each leaf into 2 1/2-inch pieces. In a large mixing bowl, toss collards with olive oil, lemon juice, and cheese until evenly coated. Season with cayenne pepper and salt.
3. Arrange collard leaves in a single layer on the lined baking sheets, dividing evenly (they can overlap slightly).
4. Bake collards on baking sheets simultaneously but on different racks for 18 minutes, until leaves are crispy and cheese is golden brown. After 12 minutes, begin checking for doneness every 2 minutes. Remove any crisp chips each time. Allow chips to cool to room temperature.
Chips may be stored in a sealable container or bag in a cool, dark place up to 5 days.
Mushroom Fennel Salad
Who needs lettuce when you have fresh fennel with a sweet licorice taste and crimini mushrooms full of B12 and a fatty acid which may help prevent
hormone dependent breast cancer
Raspberry Sorbet- Simple and Healthy
Blackberries work too!
Watermelon Salsa
Ingredients
- 1 1/2 teaspoons lime zest (from about 1 lime)
- 1/4 cup fresh lime juice (from about 3 limes)
- 3/4 teaspoon pepper
- 3 cups seeded and finely chopped watermelon
- 1 jalapeño pepper, seeded and minced
- 1 small red onion, finely chopped
- 8 fresh basil leaves, finely chopped
- 1/2 teaspoon salt
- Tortilla or pita chips
Stir together the lime zest, lime juice, and pepper. Add the watermelon, , jalapeño, onion and basil. Toss gently.
Chill the salsa until ready to serve and add salt just before serving. Serve with tortilla chips or pita chips.
Optional: add 1/4 c fresh corn
Green Smoothies- Simple and Nutritious
1 c. any fruit
1c. any greens (spinach, bib/romaine/red leaf lettuce, bok choy are good because are not strong tasting)
1 c. juice or milk (including flax milk, soy milk, hemp milk, rice milk, coconut milk)
1 c ice
Blend and enjoy.
Makes 1 serving
Canataloupe Avocado Salad with Honey Lime Vinagrette
- 3 tablespoons fresh lime juice
- 4 teaspoons honey
- 1 tablespoon plus 2 teaspoons olive oil
- 1/2 teaspoon coarse salt
- 1 cantaloupe (3 pounds), quartered and seeded
- 1 avocado, halved, pitted, and skinned
- 1 cup tomatillos, quartered
Directions
1.In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
2 .Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces
3.Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.
Modified from Martha Stewart Living
Carrot and Beet Slaw
Kale Smoothies
Ingredients
- 1 banana
- 2 cups chopped organic kale( without ribs)
- 1/2 cup light unsweetened milk
- 1 cup ice
- 1 teaspoon maple syrup or honey
- Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice.
Kale is a nutritional powerhouse that is underappreciated.
To take some of the bite out of it, blanch/steam it first
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Garlic Scape Hummus
Chef Danielle
Makes about 2 cups.
1 ½ cups chopped garlic scape
1 can garbanzo beans, drained and rinsed
2 tablespoons freshly-squeezed lemon or lime juice
½ teaspoon sesame oil
1/3 cup olive oil
Salt and pepper, to taste
Combine the scape, beans, lemon or lime juice and sesame oil in a food processor and process until smooth, about a minute. While the processor runs, gradually add the olive oil and continue processing until the hummus is smooth and creamy. Season to taste with salt and pepper. Serve with sliced veggies or pita chips.
Ethiopian Cuisine
Gomen (Stewed Collard Greens)
- 1 large bunch collard greens, about 1½ pounds
- 1 tbsp niter kebbeh, ghee or olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and minced
- 2 fresh hot peppers, seeded and minced (or to taste)
- 1 cup broth
- ½ teaspoon salt
- ¼ teaspoon
- black pepper
- ½ teaspoon cardamom
- Tear stems from collard greens, and wash greens well.
- In a large skillet or stir fry pan, melt the niter kebbeh (or oil).
- Add onion, garlic, ginger and hot peppers and simmer, stirring occasionally, about 5 minutes.
- Add collard greens, broth, salt, pepper and cardamom. Bring to a simmer and cook until most of water has evaporated from pan and the greens are very tender (this took me about 1/2 hour… leave some time!).
Recipe from African Kitchen
Blueberry Cottage French Toast
1 lb french bread, cubed
8 oz package of cream cheese , cubed
8 eggs
2.5 cups of milk, or 1/2 & 1/2
6 tablespoons butter, melted
1/4 cup maple syrup
2 tsp cinnamon
1 cup blueberries
Preheat oven to 325 and grease a 13×9 pan. Cube bread and place half in pan. Top with cream cheese. Add your fruit over this then the remaining bread.
Mix the rest of the ingredients well and pour evenly over the bread. Flatten with a spatula to moisten and cover with plastic wrap. Refrigerate overnight or at least two hours before baking.
Remove wrap and bake for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes and serve with maple or blueberry syrup or even alone.
Enjoy!