Oven Roasted Sweet Potatoes with Rosemary

Oven Roasted Sweet Potatoes With Rosemary

Oven Roasted Sweet Potatoes With Rosemary

 

Do you like sweet potatoes?  I love them!  My husband–not so much!  Enter this recipe and he is a convert!  I just love a recipe that can convert someone, don’t you? The best part of this recipe? Three ingredients AND it’s super easy!

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Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

3 cups of cubed organic sweet potato

1 tablespoon of fresh or dried rosemary

2 tablespoons of coconut or olive oil

sea salt to taste

Directions: Pre-heat your oven to 425F.  In a large bowl toss together the sweet potato cubes, rosemary, sea salt, and oil–making sure that all of the potatoes get coated in oil.

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Add the potatoes to a foil lined bake sheet and cook in the oven for 15-20 minutes or until potatoes take on some color.  Remove from the oven, serve and enjoy!

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Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

Sauteed Zucchini and Mushrooms

 

My garden is overflowing with zucchini right now, zucchini and tomatoes!  The great thing about planting zucchini is that it yields a large bounty.  The not so great thing about planting zucchini is that it yields a large bounty.  This is particularly troublesome when you’re neighbors also plant zucchini in their own gardens, then giving the zucchini away becomes burdensome. The only solutions in such cases is to come up with new zucchini recipes nightly, or to freeze them.  At the moment, I’m trying to use my zucchini in any way that I can that doesn’t include freezing them–at least not yet.  This dish is so delicious and simple to make, it  makes a great addition as a side to any meal. If you’re Vegan Paleo, or on the Whole 30 diet, you can do this without the butter, it’s stilla delicious side.

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Prep time: 5 minutes

Cook time:20 minutes

Total time: 25 minutes

Ingredients:

10 ounces of Crimini mushrooms sliced

2.5 cups of zucchini cubed

2 cloves of garlic

2 tablespoons of butter

1 tablespoon of olive oil

sea salt to taste

 

Directions: Heat the oil and 1 tablespoon of butter in a saute pan.  Add in the mushrooms and garlic. Season the mushrooms with sea salt, they will begin to release water.

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Season the mushrooms with sea salt, they will begin to release water. Cook the mushrooms until the water completely evaporates (about 10 minutes) add in the rest of the butter, and cook the mushrooms until they begin to brown (about 5 minutes).

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Once the mushrooms begin to brown, add in the zucchini and saute until the zucchini becomes fork tender (about 5 minutes)

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Remove from heat, serve and enjoy!

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Eggplant Fries

Eggplant Fries

Eggplant Fries

One of my husbands absolute favorite vegetables is eggplant. If I made it every night for dinner for three years straight that would not be enough for him. He loves it! The problem with his love for eggplant is not that I don’t love it, because I do. It’s that it’s hard for me to find organic eggplants.  Short of me growing our own private stag of organic eggplants, which I have tried, and failed at, I just have not been able to appease his love for this vegetable. Whenever, our Whole Foods has organic eggplants a buy them, no matter what they cost. Fortunately for me, my husband will eat eggplant anyway I prepare it.  Page on the other hand is just getting acquainted with eggplant, so preparation for her is a much less forgiving thing.  She loved these eggplant fries which made my heart happy. The key to cooking eggplant in any kind of oil, is to bring your oil up to temperature before adding the eggplant. If you add the eggplant to the oil before the oil is hot enough, you will get an oil logged disgusting piece of eggplant. Eggplant is like a sponge in that way, it soaks up the oil, so make sure your oil is nice and hot before you add the eggplant.

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Prep time: 5 minutes

Cook time: 10 minutes

Ingredients: 1 medium sized eggplant, julienned but keep them thick

1/2 teaspoon of turmeric

sea salt to taste

4-5 tablespoons of safflower oil ( can substitute with grape seed, or another high heat oil)

Directions: Add the eggplant, turmeric and sea salt to a bowl and toss well, and set aside. image Heat the oil in a cast iron pan, once the oil is hot, add in the eggplant, make sure not to over crowd the pan. image Brown the eggplant on all sides, then transfer to a paper towel lined plate. image Season with more sea salt if necessary, then Serve and enjoy!

Roasted Broccoli and Garlic

Roasted Broccoli and Garlic

Roasted Broccoli and Garlic

 

Trying to get my daughter to eat and love broccoli has not been easy.  This whole food texture thing she has is more trouble than I initially thought.  I mistakenly thought that since she loves roasted cauliflower then roasted broccoli would be a no-brainer—apparently not so with her.  Despite her refusal, this roasted broccoli and garlic dish has become a new favorite for my husband and I.  We both love it! Not only do we love it, but I served it to some friends, and they loved it too!  I’m just going to have to keep trying with my daughter, she has not been won over by a love of broccoli–yet!

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Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes

 

Ingredients:

2.5 cups of broccoli sliced

3 large cloves of garlic sliced thinly

Coconut oil spray or 3 tablespoons of olive oil

Sea salt and black pepper to taste

 

Directions: Pre-heat oven to 400F degrees. Line a sheet pan with foil and spray it with coconut oil. Add broccoli, and sprinkle with sliced garlic.  Season with sea salt and black pepper then spray the broccoli generously with coconut oil spray.  If using olive oil, add broccoli to a bowl with olive oil and toss until broccoli is coated, then add it to the sheet pan, sprinkle sliced garlic, season with sea salt and black pepper.

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Place in the oven and cook for 10-15 minutes or until broccoli starts to brown a bit.  Remove from oven, serve and enjoy.

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