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Leftover Turkey Soup

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Sauteed Kale

Prep Time 5 minutes
Cook Time 10 minutes
Servings 1
Calories 323kcal

Ingredients

  • 2 tbs of Avocado Oil
  • 1 frozen garlic cube
  • 1 frozen ginger cube
  • 2 cups of Kale
  • Coconut Aminos
  • Red Pepper Flakes to taste

Instructions

  • Heat oil, garlic, ginger
  • Cover with Red Pepper Flakes to taste
  • Add ¼ cup of Coconut aminos
  • Cook down

Nutrition

Calories: 323kcal | Carbohydrates: 14g | Protein: 6g | Fat: 29g | Saturated Fat: 3g | Sodium: 52mg | Potassium: 658mg | Sugar: 1g | Vitamin A: 13385IU | Vitamin C: 161.7mg | Calcium: 201mg | Iron: 2mg
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Winter Ratatouille

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 114kcal

Ingredients

  • 2 T avocado oil
  • 1 vidalia onion diced
  • 1 clove garlic minced
  • 2 zucchini
  • 1 yellow squash
  • 1 peeled crushed tomatoes, 28 ounce can
  • 1 pinch salt, pepper to taste

Instructions

  • Heat avocado oil in a large sauce pan over medium heat. Add onions and garlic and saute the flavors for 3 minutes.
  • Slice zucchini and squash lengthwise first, then into semi circles and add to pan.
  • Brown squashes, about 10 minutes.
  • Add tomatoes, cover and simmer.
  • Salt and pepper to taste.

Notes

This is excellent by itself, or served over cauliflower rice or paired with cooked lentils. Add basil, cayenne, oregano or any other spices you like.  The tomato covers a lot of the flavors, but still add 1 tsp at a time when experimenting!

Nutrition

Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 486mg | Fiber: 2g | Sugar: 8g | Vitamin A: 295IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 1mg
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Avocado Vinigrette

Course condiment
Prep Time 10 minutes
Servings 24
Calories 81kcal

Ingredients

  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Apple Cider Vinegar
  • 1 whole Lemon juiced
  • 1 whole Avocado
  • 1.5 tbsp Penzey's Greek Seasoning

Instructions

  • Combine Olive Oil, Vinegar, Lemon and Greek Seasoning in a Large Mason Jar.
  • Cut the Avocado in half, remove the seed and use a spoon to scoop out the contents from the skin. Add to the Mason Jar.
  • Use an Immersion Blender to puree all of the ingredients inside the Mason Jar. If the dressing is still too thick you can add a little bit of water and blend again.
  • Put the cover on the Mason Jar and keep refrigerated.

Nutrition

Calories: 81kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg