Veg Week 5 Recipes

Heat avocado oil in a large skillet over medium heat. Add sesame seeds and cook until fragrant – about 2-3 minutes. Add kale and cook down until coated with oil and soft. Cut avocado in half, slice and plate. Cut chive or scallion into kale with a kitchen scissors and immediately remove from heat. Toss the kale, chive and sesame mix and serve over avocado. Fresh lemon squeeze optional for increased vitamin C!

Chop green apple into cubes. Crush walnuts into bite sizes. Depending on how you’ve purchased the walnuts (whole, pieces, etyou may want to put them in a baggie and crush them with a rolling pin. Toss walnuts with apple in a bowl. Sprinkle with cinnamon for additional flavor and blood sugar management!

Drain chickpeas well, blot with a paper towel and let sit to air dry. The more dry your chickpeas are, the more crunchy they will be. Place dry chickpeas in a bowl and add the remaining ingredients. Toss together well and spread on a baking sheet. Bake at 450 for 30-40 minutes or until desire crunchiness is achieved.

In large stock pot over medium heat, melt coconut oil

Add carrots, celery and red onion. Saute until onions are translucent.

Add garlic and continue to saute an additional minute.

Add vegetable stock, Italian seasoning, sea salt, pepper and coconut milk to the stock pot.

Increase to medium heat until it begins to simmer.

Stir in white beans and kale and simmer for 20 minutes.

Toss all ingredients together and spread out on a baking sheet. Bake at 350 for 20-25 minutes.

Slice dates down the center and fill with 1 T almond butter each. Cut date into 3-

4 small bite sized snacks.

Heat avocado oil in a large skillet over medium heat. Add kale and cook until soft. Add scallion, lemon juice and coconut aminos and remove from heat. Mix thoroughly and serve.

Toss all ingredients together in a bowl and place mushrooms on grill. Grill until mushrooms are soft throughout. Serve with Cauliflower Rice.

Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.