Roasted Vegetable Quinoa Salad

1 cup rinsed and drained quinoa

2 cups water 

3 fresh garlic cloves minced

1 1/2 tbsp olive oil

1 purple onion cut in pieces

3 cups of fresh chopped vegetables of choice (I like to use sweet peppers, asparagus, zucchini, yellow squash, mushrooms)

1 cup halved cherry tomatoes

2 tbsp fresh basil (optional)

1/4 cup feta cheese or goat cheese (optional)

Himalayan salt to taste

1. In a small pan bring water and quinoa to a boil and set aside with lid on top for about 15-20 minutes. Fluff with a fork and allow to cool slightly. 

2. Mix vegetables with onion and garlic. Toss is olive oil and salt and bake at 425 for appox 30-40 minutes. Add cherry tomatoes and cook additional 10 minutes. 

3. Mix together vegetables and liquid from the pan that they roasted in with quinoa. 

4. I prefer mine to cool and serve cold. Top with feta and fresh basil before serving! Add grilled chicken to make it extra filling!

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Roasted lemon, garlic and Gorgonzola brussel sprouts

1 lb quartered or halved fresh brussel spouts (depending on size)

2 fresh garlic cloves minced

Juice of 1 lemon

1/4 cup Gorgonzola cheese

1 tbsp olive oil

Himalayan salt to taste

Toss brussel spouts and garlic in olive oil and salt. Roast in oven at 450 for 30-40 minutes or till slightly crispy and brown. When hot and out of oven, top with lemon juice and cheese. Serve immediatley. 

Enjoy!

Philly Cheesesteak Stuffed Peppers

Forgo the bread and get to the GOOD stuff!

3 green peppers halved

2 cups thinly sliced beef

1 large sweet onion thinly sliced

1 pkg mushrooms sliced

1 cup sliced sweet peppers

2 tbsp organic butter

2 tbsp olive oil

2 fresh garlic cloves minced

2 tbsp coconut aminos or Braggs aminos

1/2 cup freshly shreddedProvolone cheese

1. Melt butter and olive oil. Add garlic and beef and brown. 

2. Add onions, mushrooms and sweet peppers. Cook till tender. 

3. Top with aminos and mix well. 

4. Stuff halved peppers with meat mixture. 

5. Grease dish with coconut oil and bake peppers for 30-40 minutes loosely covered. Top with cheese last 5 minutes. 

Enjoy!

Thai Coconut Shrimp Zoodle Bowl

Healthy fast food!! Very little prep and full of flavor and spice!!

1 lb peeled gulf shrimp

2 cloves of fresh garlic 

1 cup sliced mushrooms

2 tbsp sesame oil

1 tsp fresh grated ginger 

1 tsp curry powder

1/2-1 tsp homemade sriracha sauce (depending on spice)

1 cup unsweetened coconut milk

1 tsp coconut sugar

Himalayan salt to taste

Fresh cilantro and lime for garnish

1. Heat oil in pan on stove. Add garlic, mushrooms and shrimp. 

2. Toss in sriracha and curry powder. 

3. When shrimp is cooked, slowly add milk and sugar. 

4. Bring to a simmer for a few minutes. Season with salt. 

5. Pour on top of zucchini noodles and garnish with fresh lime juice and cilantro! 

Enjoy!