This is a simple dish, brown lentils, caramelized onions, brown rice with a little cumin and salt. I ended up putting a spoonful of Tzatziki on top. As I recover from a terrible sickness, this is my 1st homemade healing meal. You can find the recipe on Kayln’s Kitchen. I used long grain brown rice instead of white rice to make it healthier.
It is no secret that I absolutely love the fall. I have been craving pumpkin and the like for a while now, so I decided to roast some delicious fall veggies.
Preheat oven to 425, line a baking pan with foil and set aside.
Peel and cut each of the following into 1 inch cubes (you can use any combination of root veggies or winter squash):
- 1 small sugar pumpkin
- 1 medium butternut squash
- 1 acorn squash
- 1 large sweet potato or yam
- 1 large vidalia onion
Place in a large mixing bowl and add:
- 1 sprig fresh rosemary
- sprinkle of cinnamon
- sea salt
- just enough olive oil to coat
Spread evenly on baking sheet and bake in the oven until tops begin to brown – about 30-40 minutes or so.
Remove from oven and sprinkle 2 tablespoons of real maple syrup accross the top – toss the veggies and place back in the oven for 5 minutes.
Remove, cool and enjoy!
I got this idea from a cooking show that I saw recently, so I changed it a bit to make it healthier for me. The carmelized onions are the key to this…
1 small vidalia onion, sliced
1 tablespoon of olive oil
3/4 cup chopped fresh spinach
1/4 cup fat free (or lowfat if you like) feta cheese
1 whole grain tortilla (3 grams or more of fiber)
In a small skillet, saute sliced onions in olive oil on very low heat until the carmelize (about 15-20 minutes on super low setting)
preaheat oven to 375
place tortilla on backing sheet, top with onions. Sprinkle spinach and feta. Add seasoning if you like.
Bake until cheese melts and edges are crispy. Slice into wedges and enjoy!
Today I made the best chicken soup ever. My mom taught me the basics when I was young, but now I have taken it to a whole new level. Since I wasn’t feeling well, I decided to take a trip to Whole Foods and purchase the lovely, wholesome, organic ingredients necessary to make this wonderful soup. I make a lot since I have an entire family to feed. This also freezes really well so you could make it and freeze a portion.
Olive Oil (about 2 tablespoons)
Leeks (1 finely chopped)
Garlic (4 -5 cloves, finely chopped)
Vidalia or yellow onion (1 medium)
Celery (the entire bunch, chopped)
Carrots (8, peeled and chopped)
Potatoes (red, 4 small, peeled and cut into 1 inch cubes)
Yucca (1 med, peeled and cut into 1 inch cubes)
Calabasa or butternut Squash (2 cups peeled and cut into 1 inch cubes)
Fresh rosemary (1 sprig)
Cumin (2 teaspoons)
Seasoned Salt (I use Goya con pimienta)
Organic Chicken Broth (1 carton – low sodium)
Maggi chicken boullion cubes (3)
3 chicken breasts with bones and rib meat (skin removed, chopped into pieces)
2 boneless, skinless chicken breasts
Egg noodles (optional)
Add olive oil to large stockpot and heat on high. Add cut up chicken breast with rib meat (save the boneless for later). Add sea salt and pepper to meat, brown on all 4 sides (but do not cook through) then remove from pot and set aside. Add leeks, onions, garlic, and celery to pot along with a splash of chicken broth. Add rosemary, sage, thyme, cumin, tumeric, seasoned salt. Cook on medium (do not let them get brown) for 10 minutes or so until they are translucent. Crush and add boullion cubes and stir, then put the chicken back in the pot. Stir and cook for about 5 more minutes.
Add the carton of chicken broth, then 3 cups of water. Turn the heat up and bring to boil. Lower the heat and add boneless chicken breasts. Cook for 5 minutes then add carrots, yucca, squash and potato. Simmer on low for at least 30 minutes. Add salt and pepper to taste.
Serve over egg noodles if you like.