Green Breakfast Muffin Tins
Servings 1
Calories 148kcal
Ingredients
- ½ vidalia onion
- 1 scallion
- 2 oz of kale
- Coconut oil
- 1 egg
Instructions
- 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.
Butternut Squash Soup
Servings 4
Ingredients
- 4 cups of butternut squash cubes
- Head of garlic with salt and pepper
- 2 cups of chicken stock
Instructions
- 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
Stuffed Peppers Vegatable
Servings 4
Ingredients
- 1 onion chopped
- 2 T olive oil and
- 2 garlic cloves
- 1-1/2 tsp cumin
- dash salt and pepper
- 1/3 cup cashews
- 1 tsp cinnamon It should smell delicious.
- 1-3/4 cans of Trader Joe’s Tomato Sauce
- 4 cups cauliflower
- 1/3 red lentils precooked – in pressure cooker for 60 minutes if possible.
- 4 large green peppers.
Instructions
- 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
My Own Pad Thai
Servings 2
Calories 469kcal
Ingredients
- 2 tbsp of coconut oil
- 1 clove garlic
- 1 ” grated fresh ginger
- 2 large portabello mushrooms
- 4 cups of broccoli
- 1 green pepper
- 1 red pepper
- 1 onion
- 1 container of Organic SO Cooking Coconut Milk
- 3/4 cup of vegetable stock 1/2-1 cup
- 4 tbsp of crunchy peanut butter
- 1 zucchini raw zucchini noodles and cook down the sauce with raw noodles.
Instructions
- 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