Creamy Kale

You can go wrong with garlic, purple onion, bacon and whole fat coconut milk. Dreamy. 

2 tbsp ghee or butter

2 garlic cloves minced

1 small purple onion sliced thin

2 slices of bacon chopped

1 tsp nutmeg

3/4 cup whole fat coconut milk

8 cups fresh chopped Kale 

Himalayan salt to taste 

1. Heat ghee or hitter in a large cast iron skillet. When hot add bacon, garlic and onion. Cook till slightly carmelized. 

2. Add nutmeg and stir well. Toss is Kale and drizzle with coconut milk. 

3. Mix and cook on medium heat till Kale is all wilted and tender. Season with Himalayan salt. 

Enjoy!

 

Cauliflower Pizza

Cauliflower. Either you like it or you don't. I do. Most of my family. Not. So. Much. And I get a lot of it in my produce boxes. Roasted, mashed, as rice, or just raw. But now. A new way for the WHOLE family to eat it.....pizza. Was very surprised it passed. And children asked for more.

Cauliflower Pizza Crust

1 head of cauliflower...
1/2 cup water
1 egg
1/2 cup freshly shredded parmesan or asiago cheese
1/4 tsp garlic powder
1/4 tsp basil
1/4 tsp oregano
1/8 tsp Himalayan salt

1. Place cauliflower head (slightly chopped) in food processor. Pulse till finely chopped.
2. Put chopped cauliflower and water in saucepan. Simmer with lid on for about 30 minutes or till mushy.
3. Allow to cool. Then place cooked cauliflower in a piece of cheese cloth or fine linen dish towel. Drain ALL liquid out of mash. (You will be very surprised how much comes out.)
4. When drained place in a bowl and mix with all other ingredients.
5. Line baking sheet with parchment paper and form your crust.
6. Bake at 375 for about 20 minutes or until slightly browned.
7. Top with your favorite toppings and bake again till done.

(Cheese pizza for picky eaters. Veggie pizza with spinach, tomatoes, sweet peppers, purple onion, artichokes, goat cheese and fresh basil.)

Turkey Stuffed Sweet Peppers

Italian Stuffed Peppers

3-4 large sweet red peppers
1 lb ground turkey
1 onion chopped...
3 fresh garlic cloves minced
1 tsp basil
1 tsp oregano
1/2 chopped tomatoes
1 cup chopped arugula or spinach
1/2 cup diced fresh mozzarella
Himalayan salt to taste

1. Brown turkey with onions and garlic. Drain fat when cooked through.
2. Add spices, tomatoes, arugula and salt to taste. Simmer 5-10 minutes.
3. Core and remove seeds from peppers.
4. Layer meat and cheeses into peppers.
5. Cover and bake at 350 for 30-45 minutes. Top with cheese and bake additional 5 minutes.

Cauliflower Potatoes

Cauliflower "rice" and cauliflower "potatoes" are delicious to me.

Not. So. Much. My family.

After a friend (Rebecca Bibb) said she mixed and her family didn't even notice. I couldn't try fast enough.
...
1 head of cauliflower
2-3 organic white potatoes
1 fresh garlic clove
1-2 tbsp organic half and half
1/4 cup organic butter
Himalayan salt and pepper to taste

I chopped the cauliflower head in food processor. Added it to the pot of peeled and diced potatoes with the fresh garlic clove and covered with water. Cook till potatoes are done. Drain all liquid. Mash with hand masher or electric mixer with half and half and softened butter. Season with Himalayan salt and pepper.

No one will notice. And dang good!!

(This was roasted chicken, tri-color carrots and sautéed bok choy)

Zoodle Lo Mein

I wish I could buy each of my followers a Paderno Spiralizer. I am pretty sure there is NOT one person that would not agree that it rocks.

Tonight's zoodle lo mein did not disappoint. AND there no bloat, swelling, or guilt from the huge p...late of noodles consumed.

Sauté fresh garlic and fresh ginger in sesame oil. When tender, add hard veggies first, so they can cook longest. Adding the zoodles last. I did carrots, sweet peppers, bok choy and zoodles. Use aminos, tamari or a good quality soy sauce for seasoning.

Brussel Sprout Salad with Apples and Roasted Cauliflower

Brussels sprout salad has become one of my favorites lately. This one was perfect. Especially with the enormous pork chop my husband brought home from the butcher.

Brussels Sprout Salad with Apples and Roasted Cauliflower

1 1/2 lbs of brussels sprouts...
1 cup cauliflower
1 apple
5 pieces all natural bacon
2 tbsp olive oil
1 tbsp grainy mustard
2 tbsp local honey
2 tbsp apple cider vinegar
Himalayan salt to taste

1. Cut ends off brussels spouts and remove any brown leaves. Finely chop or pulse in food processor till shredded. Chop apple and mix with brussels sprouts.
2. Chop cauliflower and drizzle with olive oil and salt. Roast at 400 till crispy.
3. Chop bacon and cook till brown. When done add 1 tbsp olive oil, apple cider vinegar, honey, mustard to pan with bacon and grease.
4. Add cooled cauliflower to brussels sprouts and apples. Toss with bacon vinaigrette . Serve immediately.

Garden Veggie Bake

I seriously love cooking this time of year with the abundance of fresh fruit and veggies! When you grow it. Then cook it. Then eat it. It makes my heart overflow. (Or even purchase it from local growers who have put their hearts into their ...crop)

This is the perfect dish to make from a garden. Mix it up with different veggies like eggplant or potatoes.

I like to pick my squash and zucchini, squash and cucumber before they get to large. To me. They have the best flavor when not overly large. Just saying this in case you wonder when I post 1 zucchini or 1 squash. You can imagine the size.

Garden Veggie Bake

4 tomatoes (if you have different varieties I like to mix them)
1 sweet onion
2 fresh garlic cloves
2 zucchini (about 2 cups sliced)
2 yellow squash (about 2 cups sliced)
2 yellow zucchini (about 2 cups sliced)
1/2 cup freshly grated parmesan cheese
1/4 cup fresh chopped oregano
1 tbsp olive oil
Himalayan salt to taste

1. Slice onion and finely chop garlic. Sauté in olive oil till tender.
2. Slice all veggies. Layer greased baking dish with squashes, topping with salted tomatoes and onion and garlic. Sprinkle oregano on top of each layer. Do this till all veggies are gone ending with tomatoes and onions.
3. Bake at 350 for about 30 minutes. Last 10-15 minutes top with parmesan cheese.