Category: Vegetables

Roasted Zucchini [[VIDEO]]

Zucchini is very versatile but can sometimes taste bland. This is a different way to prepare it, making it a little more elevated, a little more elegant and full of rich flavor. Roasting the zucchini gives it a nutty flavor and combined with the garlic and other ingredients give your mouth a treat.

Ingredients:

2 large organic zucchini, cut in half and then roughly chopped into triangles

6-8 cloves garlic

5 tbsp good quality extra virgin olive oil

1 cup cashew cream (see below) or heavy cream

Juice of 1 lemon

½ tsp salt

Ground black pepper

3 tbsp nutritional yeast (I use Braggs)

Instructions:

Pre-heat oven to 320 degrees F

Chop the zucchini and peel the garlic. Assemble zucchini triangles so the fleshy side is face down.

Add them, to an oven-proof dish (with a lid). Add olive oil, cream of choice, lemon juice, salt, pepper, lemon juice and nutritional yeast and mix well.

Slow cook for 35-40 minutes, then remove the lid and cook for an additional 10-15 minutes until you see slight browning.

Remove from oven.

Cashew Cream:

Soak 1 cup cashews overnight in filtered water. Put in blender and blend until smooth. Add a bit of filtered water to get to the desired consistency.

VIDEO:

Kimberly RobertoLeave a comment

Roasted Brussels Sprouts, Squash, and Chicken Sausage [VIDEO]

Serves 3-4

Core Plan

This is a great fall dish that is so easy it is incredible. The flavors of the squash, Brussels sprouts and chicken sausage are delightful together. Give this one a try.

1 delicata squash

1 package fresh Brussels Sprouts

1 package organic chicken sausage

Salt

Pepper

Organic Maple Syrup

Slice a delicata squash in half lengthwise, remove seeds and slice into half moons. (You can eat the skin)

Slice Brussels Sprouts in half.

Put everything on a parchment lined baking sheet 😋

Sprinkle with salt, pepper, avocado oil and a bit of organic maple syrup. 

Bake for 30 min at 350 degrees 

Slice the chicken sausage into coins and add to the pan, increase temp to 400 degrees and bake for another 10 min or so. 

Enjoy

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Italian Zucchini Scarpaccia

This is a delicious way to use zucchini. It is crunchy and flavorful and makes for a great accompaniment to any meal, especially an Italian meal. It comes together quickly, easily, and can cook while you prepare the rest of your meal. This traditional recipe is upgraded health-wise by using organic ingredients and using almond flour instead of white flour.

Eat it while it is still warm and crispy. The crunch is what makes this dish and since I am using almond flour instead of regular flour, it requires re-heating to re-crisp. It is also a great base for eggs the next morning.

Serves 6-8

Core Plan (The corn meal makes this dish fall into the core plan category but the dish just isn’t the same without it)

  • 1 tablespoon good quality extra virgin olive oil 
  • 2 medium organic/non-gmo zucchini, sliced into rounds
  • 1/2 large sweet onion, sliced
  • salt and pepper to taste
  • 1 cup almond flour 
  • 1/3 cup organic/non-gmo corn meal or masa 
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt (I use Real Salt)
  • 1 cup filtered water
  • 1 tablespoon good quality extra virgin olive oil 
  • 2 tablespoons grated organic parmesan cheese or nutritional yeast
  • Optional garnish: fresh basil and red pepper flakes

Instructions:

  • In a large non-toxic skillet, heat tablespoon of the olive oil on low-med heat. Add in the zucchini and onion and sautee until browned – about 10 minutes.
  • Season with salt and pepper to taste.
  • Preheat your oven to 350°F.
  • Line a 9×13″ metal baking dish (other types of pans will not crisp as well) with parchment paper and brush with more olive oil.
  • In a large bowl, mix almond flour, corn meal, garlic powder, paprika, dried oregano, salt and pepper to taste. Add in the water and another tablespoon of olive oil and mix into a batter. Add the zucchini and onion mixture and combine.
  • Transfer the mixture to the baking sheet and spread out to a very thin layer, making sure the zucchini is level and spread evenly. Sprinkle with the grated cheese and a little extra corn meal, drizzle with a small amount of olive oil and bake for 45-50 minutes (or until golden and crispy).
  • Remove from oven and allow to cool 15 minutes prior to slicing.

Kimberly RobertoLeave a comment

Veggie Packed Pistachio Cream Soup

This soup is not only loaded with healthy vegetables, it is filling and satisfying. The addition of the pistachio nut “cream” and grass fed butter add good fats, vitamins and minerals. Swap out vegetables and spice it up to your liking. Topped with a drizzle of olive oil and rosemary and pistachio garnish makes this a delight to behold. This is also great to throw in a thermos for an on-the-go lunch. (For additional protein, throw in some pre cooked rotisserie chicken)

Core & Advanced Plan

Serves 4-6

1/2 cup raw pistachios (soaked in 1 cup boiling water)

3 tablespoons coconut oil or avocado oil

1 large leek, sliced

2 organic celery stalks, sliced

1 head fennel

3 cloves garlic, chopped

4 cups organic broccoli

6 asparagus spears, cut in chunks

1 cup organic arugula

3 cups bone broth or vegetable broth for vegetarian version

2 tablespoons grass fed butter

1/2 teaspoon red chili flakes

1-2 teaspoons sea salt (or to taste)

1/4 teaspoon black pepper

1/2 teaspoon dried rosemary or garnish with fresh rosemary

1/8 teaspoon freshly grated nutmeg (you can leave this out but it gives it an amazingly distinct flavor addition)

Add the avocado oil to a dutch oven. Add the leek, celery, fennel and garlic and sautee until softened. Add the broccoli and asparagus and a splash of the bone broth and put a lid on to steam the added vegetables until soft.

Add the rest of the bone broth, butter and spices and cook until well combined.

Blend the soaked pistachios with 1 cup filtered water and add to the vegetables.

Either add in batches to a blender and blend until smooth and add back to a pot OR use an immersion blender to blend everything into a creamy soup. Top with pistachios, fresh rosemary, arugula, and a drizzle of olive oil if desired.

Kimberly RobertoLeave a comment

Mexican Green Beans

Green beans can be prepared many different ways. This preparation is particularly flavorful and satisfying.

Core & Advanced Plan

Serves 4

Shown here with Tomatillo Chicken

1 pound green beans, trimmed and cut

2 tablespoons avocado oil

2 organic roma tomatoes, seeded and diced

1/2 cup chopped white onion

1 clove garlic

2 cups free range chicken broth

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

Dash cayenne pepper (optional)

1 bay leaf

1 tablespoon grass fed butter

Instructions:

Heat avocado oil and sautee onions until translucent. Add garlic and cook for 1-2 minutes. Add spices and stir. Add chicken broth, tomatoes, and bay leaf. Boil to desired consistency. (I like my green beans soft so I cook them for 30 minutes to 1 hour. You may need to add more broth as it boils off.)

Remove bay leaf and serve.

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Lions Mane Mushroom “Crab” Cakes

I love to frequent Farmers Markets and to meet local farmers. Any time I see a table of mushrooms, I run over to see if they have Lions Mane. It is the most beautiful, most delicious mushroom and it is so good for your brain and nervous system. I normally just sautee it with a lot of grass fed butter, fresh herbs, and garlic but Space Barn Mushroom Farm turned me on to this fabulous recipe. I was shocked at how much the mushrooms resembled crab. (I do not eat pork or shellfish for health reasons but love the taste of it so this was a great substitution).

This recipe was modified from and can be found on Space Barn Mushroom Farm’s website: https://thespacebarn.com/lions-mane-crab-cakes/

Mushrooms

  • 1 lb lions mane or other Hericium mushrooms
  • ¼ teaspoon salt
  • 2 tablespoons water

Cake mix

  • ¼ cup minced scallion
  • ¼ cup minced red bell pepper
  • ½ cup panko breadcrumbs
  • ¼ cup high fat mayonnaise
  • 2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley
  • 1 tablespoon worcesterchire or similar I use mushroom ketchup
  • 1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted
  • 1 large egg
  • Kosher salt to taste

Serving

  • Almond flour for dredging
  • Avocado oil for cooking the cakes
  • Fresh green salad
  • Dollop of spicy mayonnaise optional
  • Fresh cut chives optional
  • Lemon wedges

Instructions

Wilt the mushrooms and remove the water

  • Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
  • Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Mix with the crab cake mix

  • Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Cooking

  • To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.
  • Heat a pan with a few tablespoons of oil.
  • Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Serving

  • Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.

Kimberly RobertoLeave a comment