Sides

Roasted Butternut Rainbow Salad

by Judy Griffin on November 1, 2013

  Ingredients: Serves 4 1 small butternut squash-about 2 pounds 4 cups baby spinach (about 8 oz) 2 tablespoons extra-virgin coconut oil 1 tsp ground turmeric 1 tsp minced fresh ginger 1 tsp cinnamon 1 teaspoon Celtic salt ¼ red onion, finely chopped ¼ cup dried cranberries ¼ cup crushed pecans  seeds of 1 pomegranate […]

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Kicking Pumpkin Black Bean Soup

by Judy Griffin on October 30, 2013

  Kicking Pumpkin Black Bean Soup Ingredients: 4 garlic cloves, minced 1 Tbsp coconut oil 1 yellow onion, diced 1 red pepper, diced ~ about 1 cup 1 yellow pepper, diced ~ about 1 cup ½ teaspoon cayenne pepper 1 teaspoon ground cumin 1 tsp turmeric ½ small jalapeno pepper seeded & finely minced (if […]

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Fried Eggplant with Tomato Basil Bruschetta

by Judy Griffin on July 31, 2013

Ingredients 2 Farm fresh Eggplants, sliced thinly 2 eggs (you may need additional batter) 1/4 c. water 2 c. Whole Wheat or Whole Grain Organic Bread Crumbs  (I use Trader  Joe’s Organic Bread Crumbs. You can also make with Gluten Free Bread Crumbs) 4 or more tbsp of Grape Seed Oil (add more as needed […]

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Grilled Chicken Lettuce Wraps or Tostadas Ingredients: 1 ½ lbs of chicken cutlets (these will be cut into strips when cooked) ½ c fresh lime juice or bottled ¼ cup Tamari (Gluten-free soy sauce) ¼ cup olive oil 1 tbsp honey 2 tsp minced garlic 1 ½ tsp chili powder Directions: Marinate for at least […]

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Quinoa Fiesta Romaine Wraps

by Judy Griffin on June 20, 2013

Quinoa Fiesta Romaine Wraps Makes 6 servings Ingredients: 4 cups cooked quinoa 2 cups edamame 1 zucchini peeled & chopped (cucumber is fine) 1 red onion, diced 1/4 c raw apple cider vinegar 1/2 c. olive oil 2 Tbsp. fresh lime juice-2 limes 1 tsp Celtic Sea Salt 4 Tbsp. fresh cilantro 1/2 Red Pepper, […]

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Zucchini Pasta with Basil Walnut Pesto

by Judy Griffin on June 6, 2013

Zucchini Pasta with  Basil Walnut Pesto 6 zucchinis 1 cup walnuts 2 cup packed fresh basil leaves ¼ cup of fresh parsley (not essential) 2 cloves garlic 1/8c. lemon juice ½ c. olive oil (1/4c oil+1/4cwater for less fat) 1 Tbsp of raw honey celtic sea salt Serves 4-6 Tools: Spiralizer or Vegetable peeler Get […]

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Pomegranate Quinoa Spinach Salad

by Judy Griffin on May 5, 2013

Pomegranate Quinoa Spinach Salad serves 4 1 cup quinoa 1 teaspoon Himalayan or Celtic sea salt 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 pear, peeled & chopped 1 cup pomegranate seeds  (Trader Joe’s […]

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Quinoa Tabouleh

by Judy Griffin on April 20, 2013

Quinoa Tabouleh- serves 6                       Ingredients: 3 cups cooked quinoa 1 bunch fresh parsley, finely chopped 1 cucumber, peeled & chopped into small pieces 1 red onion, finely chopped 1 bunch fresh mint, finely chopped Juice of 1 lemon 2 Tbsp Umeboshi Plum Vinegar ½ cup Extra Virgin Olive Oil Directions: Rinse 1½ of quinoa. […]

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Happy Hummus

by Judy Griffin on March 30, 2013

Happy  Hummus 1 16 oz can of Eden Organic chickpeas (garbanzo beans) 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (adjust to taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon  sea salt 2 tablespoons extra virgin olive oil dash of crushed red pepper flakes Preparation: Drain chickpeas and set […]

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Spaghetti Squash with Cilantro Pepita Pesto

by Judy Griffin on January 30, 2013

Spaghetti Squash with Cilantro Pepita Pesto Ingredients: 1 medium Spaghetti Squash 2 tsp of sesame oil 1/4 cup extra-virgin olive oil, divided 1/2 cup pepitas (shelled pumpkin seeds) 1/2 cup (firmly packed) Fresh cilantro leaves and stems (you could use basil instead) 1 garlic clove, chopped Juice of 2 limes 1 tsp Celtic  sea salt […]

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