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Sunday, April 30, 2017

Recipe: Easy Roasted Veggies


This is a great recipe for mixing things up. I recommend sticking to the ratio of about 2 parts root vegetables (potatoes, carrot, turnip etc) to 1 part brassicas (broccoli, cauliflower, or Brussels sprouts)
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I like to serve mine with a drizzle of homemade honey mustard dressing, which I will share the recipe for in a seperate post :)
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Vegetables:
1 Lg sweet potato and 3 red potatoes, cut into 1 inch pieces
2 Lg carrots, cut into half inch pieces
1 crown broccoli or cauliflower, or one lb. of Brussels sprouts (halved)
1 large onion, quartered lengthwise, and then each quarter cut in half and layers left intact
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Glaze:
3 Tbs Oil
1 Tbs Honey (or Brown Sugar)
1 clove Chopped Garlic
1 tsp. dried Oregano, crushed
1/4 tsp. Onion Powder
Pinch salt/pepper
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Directions:
-Whisk together glaze ingredients in a large mixing bowl. Place prepared veggies into bowl and toss gently with hands to coat, trying not to seperate the onion layers too much.
-Spread the veggies evenly onto a large baking dish and bake at 400° for 35-40 minutes until carrots and potatoes are soft, and veggies begin to brown and crisp around the edges.
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Recipe: Coconut Lime Green Smoothie




Coconut Lime "Green Smoothie for Beginners" recipe! This is perfect for anyone who is a bit apprehensive about green smoothies, but really wants to get more leafy greens into their diet! It's creamy texture and sweetness, paired with a hint of lime (and no seeds to get stuck in your teeth) make it a great candidate for your first try!
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Ingredients:
1/3 c. Coconut Milk
1/3 c. Water
2 frozen ripe bananas
2 handfuls fresh spinach
1 Tbs honey (or maple syrup or raw sugar)
Juice from one lime (approx 2 Tbs)
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Directions:
Put all ingredients into a blender and blend on high until completely smooth
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Tip for freezing bananas: use very ripe, freckled bananas. They will be sweeter and give your smoothies a nice creamy texture. Wait for them to have brown speckles and then peel them before freezing.
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Recipe: Honey Mustard Dressing (NO soy, gluten, egg, dairy)

Homemade Honey Mustard dressing... SO easy, you have to try it :)
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Makes about a half cup
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Ingredients:
1/4 c. mayonnaise (or mayo substitute. I use "Just" brand for egg/soy/gluten free)
2 Tbs olive or grape seed oil
1 Tbs Apple Cider Vinegar
2 Tbs Honey (or brown sugar)
2 tsp. Spicy Brown Mustard
2 tsp. Yellow Mustard
1/4 tsp. Onion Powder
Salt/Pepper to taste
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Directions:
Whisk all the ingredients together in a bowl. Serve immediately or store in a jar in the fridge. Makes a great dip for sweet potato fries
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Recipe: Soy Sauce Substitute

This is a delicious substitute for soy sauce, using only 4 simple ingredients. Coconut Aminos can be found in many well-stocked, high end grocery stores, and most nutrition stores. Everything else is pretty basic! It won't taste "exactly" like soy sauce... because it's not soy sauce. But it will be pretty darn close!!

INGREDIENTS:
1/3 c. Coconut Aminos
2 Tbs Worcestershire Sauce
1/2 c. Beef or Vegetable Stock
1-2 tsp. Salt

DIRECTIONS:
In a small mixing bowl, simply mix together the ingredients. Start with only one teaspoon of salt and add more to taste. If the sauce is too strong for your preference, add water 1 Tbs at a time until you like it. Use the sauce as you would use regular soy sauce. Store in a bottle or jar in the fridge.
That's it! :)

This makes about a cup of sauce. The recipe can easily be doubled if you want extra to keep on hand.

If desired, you may thicken the mixture by simmering it on the stove. You may also add sugar, ginger, garlic, or other spices while simmering to make a really delicious dipping sauce. Enjoy!

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