Veg Week 6 Recipes

Chop onion, scallion and kale finely and toss together.

Spray a muffin tin with coconut oil (or coat a pan with coconut oil)

Place 2 T of chopped mixture in the coated muffin tin

Add 1 egg in each muffin tin

Bake at 350 degrees until the egg is your favorite consistency.

Combine one package of butternut squash (about 4 cupwith a head of peeled garlic (cut one end of the garlic)

Bake at 350 until tender (about 25 minutes)

Blend all ingredients

I like to add Penzy’s Curry Spice

Place lentils in insta pot for 30 minutes

Heat olive oil in pan, and saute onions and seasonings.

Put 1/3 cup of cashews in a plastic bag and crushed with a rolling pin and add to oil.

Add cumin, dash salt and pepper, 1 tsp cinnamon

As the mixture cooks down, wash, clean, and hollow out 4 large green peppers.

Add lentils from insta pot and mix thoroughly

Stuff peppers with mixture

Cover with tinfoil and bake at 350 degrees for :30

Heat 2 tbsp of coconut oil with frozen garlic and frozen ginger

Brown seasoned portabello mushrooms

(use turmeric, salt, pepper, garlic, and red pepper)

Add

4 cups of broccoli

1 green pepper

1 red pepper

1 onion

After it cooks down a little

Add 1 container of Organic SO Cooking Coconut Milk

Add 1/2 cup – 1 cup of vegetable stock

Add 4 tbsp of crunchy peanut butter

Add raw zucchini noodles and cook down the sauce with raw noodles. It is ready when the noodles are your favorite tenderness