Healty Recipes

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Lentil, Red Pepper, Zucchini Pasta Sauce/Vegetarian or for Paleo Diets Here is the Recipe.....Ready...set...go... (1) Tablespoon EVOO (Organic Extra Virgin Olive Oil) (2) organic zucchini (cut into small pieces) (1) organic Red Pepper (sliced into small pieces) (1) Package of  Organic Melissa's Steamed Lentils or (1) cup of dry organic lentils (2) Tetra packs of Crushed Pomi Tomatoes  (3) Organic Cloves of Garlic (1) Package of Jovial Rice Pasta Spaghetti or any other shape you want Salt, Pepper, Crushed Red Pepper, Oregano and Basil Sautee the pepper and zucchini and garlic with the olive oil until semi soft, season as you wish. In the Croq Pot add the lentils, tomatoes, oregano, basil, crushed red pepper, salt and pepper, add the pepper and zucchini mixture to the Croq Pot...stir...season as you wish....add a little water about 1/2 cup or 1/2 cup red wine...let it simmer on Medium in the Croq for about 6 hrs.....you can also make this on the stove in a pot but it tastes better when it has been cooking longer.  When ready to eat, boil the water for the pasta, add a little salt to the water, add pasta cook per directions...voila!!! You can add some goat cheese crumbles or Parmesan as you wish and some fresh basil...
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Roasted Kabocha Squash Prep time: 5 minutesPrep notes: Cooking time: 60 minutesYields: 4 peopleIngredients: 1 whole kabochaDirections:     1. Preheat oven to 450 degrees.    2. Scrub the squash. Cut in half and scoop out the seeds.    3. Place halves on a lightly oiled baking dish and cover, baking for 45 minutes.    4. Uncover and bake for 15 more minutes.Notes:     The skin of the squash is packed with great nourishment and can be eaten when baked. If you do not want the skin, peel the squash and cut into cubes.    Sprinkle your favorite spice on the squash before baking such as cinnamon, thyme, rosemary, curry, cumin or sage.Credit:...
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Butternut Apple Skewers Prep time: 10 minutesPrep notes: Cooking time: 32 minutesYields: 8 peopleIngredients: 1 medium butternut squash3 teaspoons cinnamon2 teaspoons nutmeg2 tablespoons ghee or coconut oil, melted2 tablespoons almond or cashew butter1/2 lemon, juiced2 tablespoons maple syrup3-4 apples, chopped8-10 wooden skewersDirections:     1. Preheat oven to 375 degrees.    2. Peel and dice butternut squash into about 1-inch cubes.    3. Mix together the spices, ghee or oil, nut butter, lemon juice and maple syrup. Add a bit of water if too thick (should be like a thick dressing).    4. In a bowl, pour 2/3 of the mixture over squash and toss, covering all the pieces evenly.    5. Place squash on a baking sheet and into oven for 20 minutes.    6. Mix apple into remaining sauce mixture.    7. Remove squash from oven and allow to cool for a few minutes.    8. Alternate apple and squash pieces on skewers.    9. Put back into the oven and bake for 15 minutes or until both are soft.Notes:     These are great as an appetizer, dessert or snack.    They will keep in the fridge for about 3 days.Credit:...
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