Savory Sweet Potato Hash
INGREDIENTS
2 tbsp olive oil
3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks
1/2 medium white onion, diced
salt and pepper to taste
3/4 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon white sugar
sliced green onions, for garnish (optional)
INSTRUCTIONS
Cover and cook for 15-20 minutes, stirring occasionally until the potatoes are almost tender.
Turn the heat to high and add the cinnamon, sugar and nutmeg; stirring to combine. Cook on high for 2-5 more minutes until sweet potatoes are nicely browned.
Serve hot with sliced green onions, if desired.
Homemade Coleslaw
INGREDIENTS
1 LB green cabbage/red cabbage mix , finely shredded
1 Carrot (shredded)
2 tablespoons white vinegar
3/4 cup best-quality mayonnaise
1 tablespoon sugar, or to taste
2 tablespoons white vinegar
1 tablespoon honey mustard
Salt and freshly ground pepper
INSTRUCTIONS
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, , sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Not Ya Grandma’s Collard Greens
INGREDIENTS
3 bunches of collard greens (cleaned and chiffonade sliced)
1 large Red Onion (sliced
1 cube Vegetable Bouillon + 4 cups water or 4 cups vegetable broth
Salt + Pepper to taste
Smoked Paprika
Garlic Powder
Onion Powder
1/4 tsp crushed red pepper
2 Tbsp Olive or Avocado Oil
INSTRUCTIONS
Heat oil in a large pot over medium-high heat. Add onion, and cook until translucent.
Pour in broth, and season with salt, pepper and remaining seasonings Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Zucchini Squash Zoodles
Pasta is delicious but it’s also packed with lots of carbs. As an alternative you can use vegetables and a spiralizer to create Zoodles which have a similar bite and texture but are a much heather option than Pasta.
INGREDIENTS
2-3 medium zucchini spiralized
2 Tablespoons butter
2-3 large cloves garlic minced
Salt and pepper to taste
INSTRUCTIONS
Spiralize zucchini into thin noodles using a spirlizer.
Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant (about 1-2 minutes) Be careful not to burn garlic.
Add the zucchini noodles and and salt & pepper to taste. Cook for 1-2 minutes or just until the zoodles are al dente.
Remove from heat and serve immediately. Top with more parmesan if desired.
Roasted Eggplant, Broccoli and Cherry Tomato
INGREDIENTS
1 medium eggplant sliced in 1/4 in slices lengthwise
1 cup cherry tomatoes sliced in half length wise
1 head of broccoli flourets
1 red onion sliced thinly
2 tbsp Oregano
Salt and pepper to taste
Olive Oil
INSTRUCTIONS
Place vegetables in a baking dish and coat with olive oil , salt, pepper, oregano place in 350 degree over for 25-30 minutes until vegetables are fork tender and golden brown
