Our sugar consumption has been a little higher than normal over here. My body is blantently craving veggies. I can’t deny it. It needs some more real food asap! This detox bowl that is packed with veggies is a spin on my Veggie Cornucopia. Both are equal delicious and filled with nutrients that your body needs. Pick up some of your favorite veggies and get the oven ready. Your body will thank you! 🙂
2 large beets (peeled and cut into 1 inch pieces) (Chop beet greens and stems into 1 inch pieces and set aside)
2 Yukon potatoes (cleaned and cubed into 1 inch pieces)
1 sweet potato (peeled and cubed into 1 inch pieces)
4 kale leaves (stems removed and torn into small pieces)
*I took a picture of the snap peas before making this for dinner and forgot to add them. You can completely switch up the recipe with what veggies you like best! 🙂
What to do:
Preheat oven to 400 degrees. Lightly drizzle EVOO onto two large baking sheets. Place all beets, potatoes, broccoli, and onion onto the baking sheets. Bake for 45 minutes to an hour. Stir occasionally and check often between 45 and 60 minutes.
Meanwhile, cook the rice as directed. Set aside.
In a large pan drizzle EVOO lightly on medium heat. Add beet greens and kale. Cook for about 20 minutes or until wilted and crispy. Stir often and make sure they don’t burn.
To build the bowl: You want the same ratio of rice and veggies. Spoon rice onto the bottom of your bowl. Add veggies from the oven. Add greens from pan. Lightly drizzle with balsamic vinegar. Top with a dollop of guacamole and hummus. Eat your heart out! 🙂
I’m a salmon-lover. It’s no secret and I have no shame. If I can eat a large portion of something, still not be hungry afterwards, and not feel bloated in the process? Sign me up! This was a fun twist on flavors in the kitchen that I don’t normally pair together. They compliment each other so well it’s as if they were long-lost lovers. I’m so happy with the way it turned out and I know you will be too when you add it to your menu this week or next! Wink-wink!
About 1.5 pounds salmon
1 Tbsp natural and local honey
2 Tbsp EVOO
2 tsp crushed garlic
What to do:
Preheat oven to 350 degrees. Line the bottom of a deep dish baking pan with foil. Place the two limes, sliced at the bottom and middle of the pan. Place the salmon on top of the limes. In a small bowl, mix the honey and garlic. Spread evenly across the salmon. Fold the foil lightly together to close the top. Bake for 25 to 35 minutes or until thoroughly cooked.
It will be the phrase out of everyone’s mouth once they try this. I promise. It’s the perfect seasonal salad for the in between temperatures that each day keeps bringing. It’s refreshing and hearty with a dressing that adds the perfect complimentary touch of tangy sweetness.
2 cups cooked pearled couscous (I used tri-colored)
1/2 cup chopped and quartered dried apricots
1/2 cup chopped and quartered pitted dates
1/4 cup craisins
1/3 cup golden raisins
1/2 cup slivered almonds
3 leaves of kale, chopped and wilted
4 shallots, peeled and slivered
2 Tbsp Apple Cider Vinegar
2 Tbsp EVOO
S and P to taste
What to do:
Cook couscous according to package. Remove from heat and let cool completely. Add a Tbsp of water to kale and wilt at about medium heat until slightly wilted. Remove from heat and set aside. Cook shallots until slightly brown with about a tsp of EVOO. Remove from heat and set aside. In small bowl, prepare dressing. Whisk until emulsified. In a large bowl, combine all ingredients. Pour dressing over all ingredients in bowl and mix. Serve. 🙂
It’s a sweet and savory and all things yummy for any night of the week. It’s nearly impossible to mess up and only requires about 30 minutes from start to finish!
1 lb ground hamburger
1 cup uncooked rice
2 15.5 oz cans of organic kidney beans
1 15 oz can tomato sauce
1 tomato (cubed)
1/2 red onion (chopped)
1/4 cup ketchup
1 tsp crushed red pepper
1 Tbsp local honey
1/2 tsp onion powder
1 Tbsp + 2 tsp chili powder
chipotle chili pepper powder sprinkled
1 tsp garlic powder
1 cup water
What to do:
Cook one cup rice according to packaged directions. While the rice is cooking, in a large pot brown the hamburger. Add all ingredients (included cooked rice) to the hamburger and cook for 20 minutes on medium to medium/low. Stir occasionally to avoid sticking. Remove from heat and serve!
When I asked what recipes you wanted to see on here, so many people requested pasta. It’s a favorite meal from so many readers and can be made in just a few minutes, I completely get it! After seeing Lakita‘s recipe, and talking to her, she was so willing to let me share her mouth-watering Easy Tomato Basil Pasta with you.
Everyone should without-a-doubt make her Easy Tomato Basil Pasta this week. You and your family will not be disappointed! Add some wine and dessert and you also have the perfect Valentines date, right in your home. 😉