This is my favorite carrot side dish. It has the perfect balance of orange and ginger. This recipe calls for roasting the carrots first. Roasting the carrots brings out the natural sugars and develops the flavor of the carrots.
1 lb. of baby carrots
2 tbsp vegetable broth
pinch of sea salt and pepper
1 inch ginger, grated
1 orange, zested and peeled
3 tbsp of vegan butter (optional)
2 tsp of raw honey agave
Preheat oven to 400 degrees.
Place carrots in a large bowl. Add broth and seasoning. Toss carrots so they are well coated.
Spread carrots out on to a sheet pan in an even layer. Roast in oven for 30 minutes, or until carrots are easy to mash with a fork.
Add carrots, vegan butter, orange zest, orange segments, and sweetener. Pulse until carrot mixture is a puree.
I have not made these in a long time, and I do not know why. They are so delicious. They make you feel like you are cheating, but you are not. These are a wonderful treat and so easy to make. Just a little FYI – these are only 2 smart points each, if you are following weight watchers.
14 Medjool dates, pitted
2 tbsp almond butter
1/2 tsp ground cinnamon
1/2 c dark chocolate chips
Add dates, almond butter and cinnamon to food processor. Pulse until well combined. Use a tablespoon to scoop out mixture and roll into balls. Place on a sheet pan lined with either a silicone mat or wax paper.
In a small bowl melt chocolate in the microwave for 30 seconds, stir. Repeat. Remove bowl from microwave, stir well. Place 2 date balls into the melted chocolate and turn to coat. Lift out of bowl letting the excess chocolate drip back into bowl. Place truffle back onto silicone mat, wax paper. Repeat with remaining truffles. Freeze for 10 minutes. Remove from freezer and transfer to a container with lid. Store in the refrigerator. Eat. Share. Enjoy.
Slice zucchini into 1/2-inch coins. Spread out zucchini, and tomatoes on baking sheet. Drizzle broth on vegetables. Sprinkle seasoning on vegetables. Stir seasoned vegetables. Bake for 5 minutes. Stir. Bake for 5 more minutes. Remove for oven.
Turn oven to broil. Broil for 1-2 minutes. Sprinkle nutritional yeast over vegetables.
Sometimes I even surprise myself. This combination of apples and fresh cranberries was a huge – WOW moment. It is really that good. The flavors are complex, yet the compote is so easy to make. Basically a chop and in the pot kind of sauce. Ladle this compote on pancakes or waffles and you will have a breakfast everyone will remember.
1 orange, zested, juiced
1/2 c maple syrup
1/2 c fresh cranberries
1 apple , peeled, cored, cubed
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of sea salt
In a medium saucepan over medium-high heat add all the ingredients. Bring to a boil, stirring occasionally, then turn down to a simmer. Cook until most of the cranberries have burst. Turn heat off, set aside until ready to serve.
I know what you thought when you saw “Brussel Sprouts”, but I promise these are really good. I’ve never been a big fan of brussel sprouts, however I was determined to find a way to like them since they are so good for you. I think I accomplished that with this dish. The key to this is to get them carmelized, so that the natural sugars come out, and make them yummy. My husband said to me, “Who would think I actually would ask you to make brussel sprouts.” That was a huge moment, because he didn’t really like brussel sprouts either. Like most things, I try to make them easy, so anyone could make them. Give them a try.
16 oz brussel sprouts, quartered
1 c fresh cranberries
2 – 3 tbsp vegetable broth to toss the sprouts and berries
sea salt and pepper to taste
1 tbsp maple syrup
Preheat oven to 375 degrees. In a large bowl combine sprouts, cranberries, and seasoning. Toss to coat ingredients well. Spread out brussel sprouts and cranberries on sheet pan. Bake in oven for 20-30 minutes, stirring half way through. They will be done when they are fork tender. The cranberries will have burst and shrunk in size, That is a good thing. Drizzle with maple syrup and stir. Serve. Eat. Enjoy.
I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. So far I’ve shared my Mediterranean and Southwestern. Today its the quintessential All-purpose mix. Hope you enjoy the flavor.
2 tbsp Italian Seasoning
2 tbsp Himalayan Salt (optional)
1 tbsp onion powder
1 tbsp garlic powder
1 tsp dried mustard
1/2 tsp ground pepper
Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.
Seasoning is probably the most important thing you can do to enhance the flavors of whatever you are cooking. It’s important to season as you go.This helps to build layers and depth of flavor. This seasoning mix was the very first one I made, and is probably my favorite. It can be used on any protein, vegetable, and sauce. I basically throw it in a mason jar, shake, and sprinkle.
2 tbsp Himalayan salt (optional)
2 tbsp Italian seasoning
1 tbsp onion powder
1 tbsp garlic granules
Like I said earlier, add all the ingredients into a mason jar, shake so all the ingredients are well incorporated. You’re done.
Seasoning your food is one of the easiest ways to add lots of flavor to any dish, and make your ingredients stand out. I have a few seasoning mixes that I go to to add a little extra something to whatever I’m making. As promised yesterday, this is the Smokey South Western Seasoning Mix. I’ve used this in so many ways: Southwestern Meatballs, a frittata, on fish, the list is endless. Give it a try.
1 tbsp chili powder
2 tsp ground cumin
1 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried oregano
1 tsp smoked paprika
1 tbsp sea salt (optional)
This is probably one of the easiest recipes ever. Combine all the ingredients in a mason jar, and shake, until it is completely incorporated. Have fun.