Roasted Broccoli

Broccoli, tossed in olive oil, lemon juice and salt, roasted and served with parmesan cheese and lots of black pepper.

The measurements are just a guideline. Add more or less olive oil, lemon juice, salt, pepper, or cheese to taste.

• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 3-4 as a side dish.

INGREDIENTS

• 1 1/2 pounds broccoli, cut into florets
• 3-4 Tbsp olive oil
• Juice from half a lemon, about 1 Tbsp
• Kosher salt
• 2-3 garlic cloves, minced
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese, or to taste - OPTIONAL

METHOD

1 Preheat the oven to 425°F. In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

2 Arrange the broccoli florets in a single layer on a greased or parchment lined baking sheet. Roast for 16-20 minutes, until cooked through and nicely browned.

3 Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese.

Serve immediately.

http://www.simplyrecipes.com/recipes/roasted_broccoli/

Veggie Packed Quinoa

From http://greatist.com/eat/recipes/veggie-packed-quinoa
BY DANIELLE KARAGANNIS
Serves 2 as a side dish or 1 as a main dish

Combined with any veggie blend, quinoa transforms from a bland side dish to the sparkling main event. With this healthy blend of green veggies and protein-packed chick peas, this quinoa dish is a great healthy alternative to overly-starchy sides.

Ingredients
1 c of quinoa
1/2 bag of fresh spinach leaves (6-8oz)
1/2 c onions, chopped
1 can chickpeas
4 fresh mushrooms, sliced

Dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

Directions

1. In a medium saucepan, bring quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10 to 15 minutes).
2. While quinoa is cooking, sauté spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

Zesty Shrimp and Quinoa

From http://greatist.com/eat/recipes/zesty-shrimp-and-quinoa
BY DANIELLE KARAGANNIS
Serves 2
This tasty, simple, and satisfying meal makes the perfect weeknight dinner for easy entertaining. Along with being a taste-bud pleaser, this blend of shrimp, quinoa, and onions is a great source of high-quality protein and potassium, which is always a plus!

Ingredients
1/2 c low-sodium soy sauce
1/4 c balsamic vinegar
1/2 t pepper
1 clove garlic, finely minced
2-4 dashes hot sauce (optional)
1 c quinoa
1 T olive oil
1 red onion, thinly sliced
1 c raw shrimp (fresh or frozen and defrosted)

Directions

1. In a medium sized bowl, combine soy sauce, balsamic vinegar, pepper, garlic, and hot sauce (if using). Stir until well blended and set aside.
2. Combine quinoa and 1 3/4 cups water in a pot. (Follow package instructions.) Bring to boil, cover, and reduce to a simmer for 10 minutes, or until quinoa is cooked and tender. Remove from heat and set aside.
3. While quinoa is cooking, begin cooking shrimp: Heat olive oil in a frying pan over medium-high heat. Add shrimp and onions. When shrimp begin to turn pink, add sauce and continue to cook, stirring frequently.
4. When shrimp is cooked through, add quinoa, and stir until well combined. Top with a drizzle of soy sauce or a squeeze of lime.

Spaghetti Squash Tacos

http://lemonsandbasil.com/vegetarian-spaghetti-squash-tacos/
A Mexican favorite with a bit of a twist, replace the traditional shredded pork or chicken with seasoned spaghetti squash, black beans, Greek yogurt and all your other favorite toppings!
Author: Kaylee Pauley (Recipe adapted from Smitten Kitchen Cookbook.)
Serves: 4

Ingredients:
1 medium spaghetti squash
1 tbsp freshly squeezed lemon juice
½ tbsp chili powder
½ tsp ground cumin
½ tsp ground coriander
½ tsp sea salt
Sixteen 6-inch corn tortillas
1 can organic black beans, rinsed and drained
1 cup Greek yogurt (substitute guacamole to make this vegan)
1 cup cherry tomatoes, finely diced
1 avocado, chopped
chopped cilantro
favorite salsa

Instructions:

1. Preheat oven to 375 degrees and spray pan with coconut oil cooking spray. Cut the squash in half lengthwise, scoop out the seeds and roast the halves facedown on baking pan for 35-40 minutes or until flesh is soft.
2. Once the squash is cooked, remove and allow to cool 5 minutes, then scrap the flesh with a fork to loosen and separate the strands. Add strands of flesh to bowl and discard skins.
3. In a separate bowl, combine chili powder, cumin, coriander, and salt, whisk in lemon juice and pour over squash strands. Gently toss to mix seasonings throughout, taste and adjust seasonings accordingly.
4. Heat a dry skillet over medium heat and warm tortillas one at a time until slightly blistered on each side, about 30-45 seconds per side.
5. To assemble the tacos, transfer warmed tortillas to platter and add spoonful of black beans, scoop of seasoned squash, dollop of Greek yogurt, finely chopped tomatoes and avocados, then sprinkling with chopped cilantro.
6. Add salsa, hot sauce or any other desired garnishes and serve. Or more importantly, EAT!

ZUCCHINI "PASTA" WITH TOMATO SAUCE

http://chefsavvy.com/recipes/zucchini-pasta-with-tomato-sauce/

Gluten Free Zucchini “Pasta” mixed with a quick and easy tomato sauce! A healthy meal that can be made in under 30 minutes.

Serves: 4

Ingredients:

4 zucchinis (about 4 cups), cut into thin noodles with a vegetable slicer
1 T extra virgin olive oil
½ c onion, chopped
4 cloves garlic, minced
1½ c crushed tomatoes
⅛ t dried oregano
⅛ t red pepper flakes
salt and pepper to taste
1 T basil, chopped

Parmesan cheese, for garnish if desired

Directions:

1. Place zucchini noodles in a colander and sprinkle with salt. Allow the zucchini noodles to drain. Toss and squeeze out any extra moisture. Set aside.
2. Heat oil to a large saucepan. 
3. Add onion and cook for 2-3 minutes until tender.
4. Add garlic and cook an additional minute.
5. Add crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes.
6. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
7. Stir in basil and Parmesan cheese.
8. Season with salt and pepper if desired. Serve immediately.

NOTE:

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Gluten Free & Grain-Free Zucchini Nut Bread

Gluten Free & Grain-Free Zucchini Nut Bread
Ingredients:
4 large eggs – separated
2 med. or 1 lg. zucchini – grated on the large holes of a box grater – about 2 cups
1 1/2 cups almond flour
2 tbsp ground flaxseed
3 tbsp coconut flakes
½ c almond butter, raw, unsalted, creamy
1 scant tsp salt
2 T agave or honey
3-5 packets stevia
1 1/4 t cinnamon
¼ t (heaping) nutmeg
1 lg. pinch ground ginger
1 pinch ground cloves
1 t aluminum-free gluten-free baking powder
1 t vanilla
optional: 1 T cacao powder (or cocoa powder)
optional: ½ c walnuts – chopped
1 t cream of tartar

Directions:

1. Preheat oven to 325* f. Line long sides of a 5 x 9 loaf pan with parchment paper and grease or use cooking spray.
2. In lg. mixing bowl beat the egg yolks until light yellow (~2 minutes). Add everything (except the optional walnuts, cream of tartar, and egg whites) and mix until well blended.
3. If using walnuts, add to batter and stir in using a spoon.
4. In a clean bowl whip the egg whites and cream of tartar until stiff peaks form.
5. With spoon, add egg white mix into the zucchini mixture. Fold until no more streaks of white appear.
6. Pour into the prepared pan and cook for 45–50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Balsamic Grilled Zucchini

Balsamic Grilled Zucchini
Serves 4
http://allrecipes.com/Recipe/Balsamic-Grilled-Zucchini/Detail.aspx

Ingredients
2 zucchinis, quartered lengthwise
2 T olive oil
1/2 t garlic powder
1 t Italian seasoning
1 pinch salt
2 T balsamic vinegar

Directions

1. Preheat grill for medium-low heat and lightly oil the grate
2. Brush zucchini with olive oil. Sprinkle with seasoning.
3. Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 min. more.
4. Serve immediately.
5. Optional method: combine all ingredients, place in a zippered bag, and marinate for up to an hour. Grill as described.

Emeril's Passover Brisket

http://emerils.com/126595/passover-brisket
Edited 2017/4/12

Ingredients:
1 - 6 lb brisket
1 head garlic, cloves peeled
1 qt. beef stock, unsalted or low sodium (if full sodium then reduce added salt, below)
3 T vegetable oil
4 c sliced onions
1 c ketchup
1 c chili sauce
1 c packed brown sugar
1 T sea salt
1 1/4 t freshly ground black pepper (or to taste)
1 1/4 t onion powder
1 1/2 t garlic powder
1/2 t paprika
1/2 t dried oregano
1/2 t dried thyme
1/4-1/2 t cayenne pepper (use more if you want it spicier)

Directions:

• Preheat the broiler to high.
• Using a paring knife, make slits all over the brisket and stuff with garlic cloves. Place the brisket in a baking dish or casserole and broil until browned on top, about 10 minutes. Remove the baking dish from the oven, turn the brisket, and return the dish to the oven until the brisket is browned on the other side, about 10 more minutes. Reduce the oven temperature to 350 degrees F. Add enough beef stock to the casserole to come up 1 inch on the sides, cover with foil, and bake 1 hour.
• While the brisket is cooking, heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes; reserve.
• Add the remaining ingredients to a small bowl and stir to combine; reserve.
• Remove the baking dish from the oven after 1 hour and arrange most of the onions on top of the brisket and the rest around it. Pour the ketchup mixture over and around the brisket. Cover and continue to cook until the meat is very tender but not falling apart, about 3 more hours. Remove the brisket to a carving board and slice. Serve the sliced brisket with the pan juices alongside.
• Note: The brisket is better if made a day in advance; simply reheat covered in a low oven.

Homemade "Emeril's Essence" Seasoning Blend

Homemade "Emeril’s Essence" Seasoning Blend

Yield: 1/3 cup

Ingredients

• 1 tbsp paprika
• 1 tbsp sea salt
• 1 tbsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 1 1/2 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1 tsp cayenne pepper (if you like it spicy, use more)

Instructions

1. In a small bowl, add all of the above ingredients and mix well to combine. (I use the back of spoon to mash/grind the ingredients together.)
2. Transfer to a 4-ounce mason jar or clean recycled spice jar.
3. This seasoning mix is not only a great accent for meats, poultry and seafood, but is also delicious on grilled or roasted veggies! (If you're interested in Emeril's original recipe, you can find it at Emeril Lagasse's website.)

http://thenourishinghome.com/2012/03/homemade-emerils-essence-seasoning-blend/

Salad Dressings

Raspberry Vinaigrette

3 tbsp filtered water
1/4 cup raw apple cider vinegar
1 tsp Celtic sea salt
1 tbsp raw honey (omit for Whole30)
1/2 tsp dried basil
1/2 heaping cup of fresh or frozen organic red raspberries
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 30 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

 Balsamic Italian Vinaigrette 

1/4 cup balsamic vinegar (we prefer O California or Bariani brand)
3 tbsp filtered water
1/2 tsp raw honey (omit for Whole30)1/2 tsp Celtic sea salt
1/2 tsp Dijon mustard
1 clove of garlic (mince it if not using a VitaMix)
1/8 tsp freshly ground black pepper
1/8 tsp dried basil
1/8 tsp dried thyme
1/8 tsp dried oregano
1/2 cup organic extra virgin olive oil

Add all ingredients, except oil to your blender (or VitaMix) and blend on low until smooth (about 15 seconds). Remove cover (or lid plug) and slowly add in the olive oil, while blending, until well combined. Serve immediately or refrigerate up to one week.

http://thenourishinghome.com/2012/04/our-favorite-healthy-salad-dressings/