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Green Breakfast Muffin Tins

Course Breakfast
Cuisine American
Keyword eggs
Prep Time 2 minutes
Cook Time 22 minutes
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.
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Butternut Squash Soup

Course Soup
Cuisine American
Keyword soup
Prep Time 5 minutes
Cook Time 25 minutes
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
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Stuffed Peppers Vegatable

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
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
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My Own Pad Thai

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
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