Mashed Turnips

November 23, 2015/in Gluten Free, Sides chicken stock, diced turnips, garlic, olive oil, salt and pepper 0 stars/by GboLey7

Mashed turnips are a fantastic alternative to mashed potatoes. They have only 6 grams of carbohydrate per serving (mashed potatoes have around 22), and the same amount of fiber.

Mashed Turnips

Servings

4

Servings

4

Mashed Turnips

Servings

4

Servings

4

Ingredients

3 cups diced turnips
2 cloves garlic
1/2 cup chicken stock
3 tbsp olive oil
to taste salt and pepper

Servings:

Instructions

boil diced turnips for 10 minutes. Drain. Add in all other ingredients and mash. serve warm.

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Morning Scramble

April 1, 2015/in Vegetarian Main Dish black olives, broccoli florets, curry, eggs, Extra Virgin Olive Oil, feta cheese, garlic, green onion, Organic cow or soy milk, red potatoes, salt and pepper Breakfast/by GboLey7

Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Morning Scramble

CourseBreakfast

Servings	Prep Time
3	30 minutes

Servings	Prep Time
3	30 minutes

Ingredients

3 medium red potatoes
2 tbsp Extra Virgin Olive Oil
2 cloves garlic minced
1 green onion
1/8 cup black olives
1 cup broccoli florets
4 eggs organic free range
2 tbsp Organic cow or soy milk
2 tbsp feta cheese or chevre
1 tsp curry
salt and pepper

Servings:

Instructions

Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

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Morel Bisque

March 23, 2015/in Local Ingredients, Soups butter or ghee, dry sherry, flour, half and half, low sodium vegetable broth, morel mushrooms, onion, parsley or chives, salt and pepper Soup Mediterranean/by GboLey7

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

Morel Bisque

CourseSoup
CuisineMediterranean

Servings

6

Cook Time

50 minutes

Servings

6

Cook Time

50 minutes

Ingredients

4 tbsp butter or ghee
8 ounces morel mushrooms can use dried and rehydrate
1 small onion minced
2 tbsp flour
3 cups low sodium vegetable broth
2 cups half and half
2 tbsp dry sherry
2 tbsp parsley or chives minced
dash salt and pepper

Servings:

Instructions

In skillet, melt butter and saute onions and whole morels for about 10 minutes. Stir in flour and cook 2 to 3 more minutes. Stir in broth until well blended. Add half and half. Simmer for 20 minutes- do not let boil. Cool 5 minutes. Blend in food processor or blender. Add the sherry, salt, and pepper to taste. Sprinkle chives or parsley on top.

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Easy Ranch Dressing

February 19, 2015/in Condiment, Dressing, Snacks, Veggies dried dill weed, Extra Virgin Olive Oil, garlic, organic plain yogurt, parmesan, salt and pepper/by GboLey7

Easy Ranch Dressing

Prep Time

10 minutes

Prep Time

10 minutes

Easy Ranch Dressing

Prep Time

10 minutes

Prep Time

10 minutes

Ingredients

3/4 cup organic plain yogurt use Greek yogurt for more protein
2 tsp dried dill weed
2 cloves garlic minced
sprinkle salt and pepper to taste
2 tbsp parmesan
1/3 cup Extra Virgin Olive Oil

Servings:

Instructions

1. Add all ingredients except olive oil to blender or food processor and blend until smooth (may need to add a little water to make a smooth texture, depending on the yogurt you use). 2. Slowly with blender or food processor running, add olive oil so it emulsifies. 3. Can store in fridge for up to one week.

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Mashed Turnips

Morning Scramble

Morel Bisque

Easy Ranch Dressing

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