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Recipes
Triple Veggie Quinoa
By npstahl@gmail.com
From Joy Bauer (joybauer.com)
- 8 ounces white mushrooms, diced
- 1 red bell pepper, diced
- 8 stalks kale, cut into small pieces
- 1 tablespoon taco seasoning mix
- 15-ounce can no-salt-added black beans, drained and rinsed
- 2 cups cooked quinoa
- salt and black pepper to taste
Zesty Meat Sprinkle
By npstahl@gmail.com
Boosts flavor of beef, chicken, and lean pork, even if cooking indoors
- 2 T chili powder
- 2 T garlic powder
- 2 t ground cumin
- 2 t paprika
Cabbage Pizza Skillet - Grain free!
By npstahl@gmail.com
From Sharon Stonger of Nourishing Days
- 1/4 cup lard or coconut oil (I used coconut and palm oil. Next time skip the palm oil-did not like the taste)
- 16 oz mushrooms, sliced
- 1 medium onion, halved and sliced into half moons
- 6 ounces pepperoni, divided
- 1 small head of green cabbage
- 24 oz marinara or tomato sauce of choice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 8 oz mozzarella cheese, sliced
Stir-Fried Okra
By npstahl@gmail.com
From Diane Rattray. Yummy! Made this with some okra I received in my weekly produce box and it tasted really good...
- 2 cups fresh okra, washed, trimmed, thinly sliced
- 1 large tomato, peeled and sliced into 8 thin wedges (I didn't bother peeling the tomato)
- 1/4 cup green onions, sliced, white and green (I used yellow onion)
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon leaf thyme, crushed (I used dried thyme from a jar)
- 1 teaspoon salt
- dash pepper
- 2 tablespoons butter (I used ghee)
Roasted Sweet Potatoes with Thyme
By npstahl@gmail.com
Made these 10/9/18 as part of my Whole30 breakfast
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces (I doubled & used more like 5+)
- 2 tablespoons olive oil (I used avocado oil - 3 tablespoons for a double batch & that was plenty!)
- 2 cloves of garlic, peeled and slightly crushed
- 1 teaspoon fresh thyme leaves (3 to 4 sprigs)
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Basic Pizza Dough
By npstahl@gmail.com
Warm the water slightly: It should feel just a little warmer than body temperature
- 3-1/2 cups lukewarm water (no hotter than 100 F)
- 1 Tablespoon granulated yeast
- 1 to 1 1/2 Tablespoons kosher salt
- 7-1/2 cups (scoop and sweep) unbleached all-purpose flour
- Flour, cornmeal or parchment paper for the pizza peel.
Eggplant Mexicana
By npstahl@gmail.com
From food.com I made this several times to use up the multitude of eggplant I received in my weekly produce box
- Modifications:
- 1 1 1/2 lb eggplant, peeled and cut into 1/2 " cubes (I did not peel the eggplant and it was fine!)
- 1 1 ounce) can 1 (16 ounce) can tomatoes
- 2 2 2 garlic cloves, minced
- 1 1 1 ⁄4 cup onion, minced
- 1 1 1 ⁄4 teaspoon chili powder, more if desired
- 1 1 1 dash pepper
- Can Can add salsa or replace some of the tomatoes with salsa (I did this the first time, but didn't have salsa the second time. Good both ways.)
Chicken and White Bean Soup
By npstahl@gmail.com
From Jillian Michaels website
- 2 teaspoons extra virgin olive oil
- 2 leeks, white and light green parts only, cut into 1/4-inch rounds
- 1 tablespoon fresh sage, chopped
- 28 ounces reduced-sodium chicken broth
- 2 cups water
- 15 ounces cannellini beans, rinsed
- 2 pounds precooked skinless, boneless chicken, shredded (approximately 4 cups)
Roasted Vegetables
By npstahl@gmail.com
From Ann Romney's cookbook
- Brussels Sprouts Combo: Squash, Brussels sprouts, Onions
- Root Vegetables: Carrots, Turnips, Butternut Squash, Yams
- Sweet Potato Fries: Sweet Potatoes, sliced up like French fries
CAULIFLOWER MASH
By npstahl@gmail.com
1. Put the cauliflower florets in a steamer basket
- 1 head of cauliflower, trimmed and cut into florets
- 25 grams butter, cubed
- 1 clove of garlic, finely chopped
- Nutmeg, ground (if whole, use a microplane to grate it finely)
- 1/2 tsp of unrefined sea salt
- 1/4 tsp freshly ground black pepper