Category: Vegetables

Salad Greens with Beets, Chicken, Cheese & Pecans

Advanced Plan
Serves 1-2

photo• 1 head romaine, kale, green leaf lettuce, or spinach
• 1 large or 2 small beets, steamed or roasted (I purchased steamed and peeled baby beets from Trader Joes)
• 1 large handful pecans
• 1/4 cup crumbled goat cheese or chopped grass fed cheese (any kind)
• Baked or roasted chicken, chunked. (Ideally, you can just use leftover chicken from the night before)
• Extra virgin olive oil & balsamic vinegar

 

Combine and drizzle with extra virgin olive oil and balsamic vinegar.

Kimberly RobertoLeave a comment

Super Veg Minestrone Soup

Advanced & Core Plan
Serves 3-4
2 teaspoons coconut oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
2 teaspoons minced garlic
2 medium organic yellow squash, chopped
2 medium organic zucchini, chopped
2 medium carrots, chopped (Core Plan)
6  organic Roma tomatoes, chopped OR 2 cans organic crushed tomatoes (no need to blend) + 2 chopped whole tomatoes
40 oz. organic, free range chicken broth, divided
1 can Great Northern beans, rinsed & drained
1  6 oz. bag of fresh baby spinach or 5-6 leaves kale, stems removed and chopped
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated asiago or parmesan cheese

Heat oil in a dutch oven over medium high heat.  Add onion to pan and sauté  until softened, stirring frequently.  Add oregano, garlic, sea salt, and pepper and heat through.    Stir in squash, zucchini, and carrot sauté about 5 more minutes or until vegetables are tender.  While the vegetables are cooking, place all but one cup of the chopped Roma tomatoes and a small amount of the broth in a blender and blend to a smooth consistency.   Add the tomato mixture along with the remaining chopped tomatoes, beans, and the remaining broth.  If using kale, add it here.  Bring to a boil. reduce heat; simmer about 20 minutes.

Remove from heat. If using spinach, stir it in here along with additional sea salt and pepper if desired.  Top with grated cheese.

Kimberly RobertoLeave a comment

Roasted Tomato Soup

Core or Advanced Plan

Serves 2-4

1 lb ripe plum tomatoes, cut in half lengthwise
4 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped yellow onions
2 garlic cloves, minced
dash crushed red pepper flakes
1 cup fresh basil leaves, packed
1/4 teaspoon fresh thyme leaves
4 cups chicken stock or water

OPTIONAL:  add a dollop of pesto (check ingredients), toppings:  basil leaves, pine nuts, parmesan cheese
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an stockpot over medium heat, sautee the onions and garlic with a pat or two of butter,  and red pepper flakes until the onions start to brown. Add the tomatoes (including any liquid on the baking pan) basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 30-40 minutes. Put into a colander and press through discarding the large remaining basil leaves and tomato skins. Add more salt if necessary and check for consistency.  If you like a thinner soup, add more water or stock . Add pesto if desired, Serve hot or cold.

Kimberly Roberto1 Comment

Delicate Brussels Sprouts Sautee

Advanced Plan

Serves 6-8

Many people express the fact that they do not like Brussels Sprouts, often vehemently.  I am always looking for ways to present foods in new ways.  This was an idea that came to me as a way to make Brussels Sprouts appealing for all of the “haters.”.  It is very delicate and tasty.  Feel free to season it up as you wish.  This one is kid approved also.

photo1 lb Brussels Sprouts
1/2 vidalia onion, shredded or finely chopped
sea salt and pepper to taste
1/2 teaspoon dried oregano, thyme or sage or any mixture of the same
2 tablespoons coconut oil or butter (or 1 tablespoon of each)

 

 

 

Heat the oil/butter in a non-toxic pan.  Add onions and cook 1-2 minutes.  Add Brussels Sprouts and spices and cook until crisp-tender.

Kimberly RobertoLeave a comment

Old Fashioned BBQ Chicken with Garlic Tomato Zucchini Noodles and Bok Choy

Advanced & Core Plan

Serves 4

photoThis chicken recipe is not your ‘regular’ BBQ chicken because it does not have the typical tomato/chili based barbecue sauce most associated with BBQ (which is high in sugar).  This is a great recipe my Great Uncle Roy used to make on the grill.  Marinating the chicken makes it juicy and tender and cooking it on indirect heat helps cut down on the harmful carcinogens that can occur with high temperature cooking.

 
Old Fashioned BBQ Chicken
4 organic bone in, skin on chicken breasts
1/2 cup apple cider vinegar
1/2 cup olive oil
2 teaspoons poultry seasoning

Place the chicken breasts in a deep dish or bowl.  Mix with marinade ingredients and combine thoroughly.  Marinate at least 30 minutes and up to overnight.  Place on a hot grill but not on direct flame.  Close lid of grill and turn periodically until done (about 25 minutes).  Baste with remaining marinade if desired.

Garlic Tomato Zucchini Noodles

2 large organic zucchini
1-2 garlic cloves
pinch of red pepper flakes (more to taste if you like it spicy)
1/4 teaspoon sea salt
1 tomato, chopped

Using a spiral slicer or mandolin, slice zucchini into strands or ribbons.  Heat about 2 tablespoons of olive oil over low heat (do not heat too much), add garlic and cook for a few minutes until the garlic is fragrant.  Add zucchini and tomatoes and cook until just heated.  Do not overcook.

Bok Choy

Simply sautee chopped boo chou in coconut oil.  Add sea salt and a dash of liquid amines or tamari.  Add crushed red pepper flakes if desired.

Kimberly RobertoLeave a comment

Gazpacho

Advanced Plan & Core Plan

Serves 4-6

gazpacho4 chopped plum tomatoes
2 cups tomato juice
1 cup cucumber, peeled, seeded and chopped
1 chopped organic red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, pressed or minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For garnish: chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade

Place the tomatoes, tomato juice into a large bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar,  cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.

NOTE:  This is also great served as an appetizer in small glasses or bowls.

Kimberly RobertoLeave a comment