Lunch/Dinner

veggi, vegetable, vegetarian, vegan, healthy, side dish

Veggie Medley

Posted on Jul 29, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

“Veggie Medley”

Ingredients: (2-4 servings)

• 3 medium, organic, yellow squash, cut into chunks
• 3 medium, organic zucchinis, cut into chunks
• 12 organic grape tomatoes, cut in half
• 12 organic asparagus spears, cut into ½” pieces
• 1-3 sprigs organic, fresh dill weed
• ¼ tsp organic garlic powder
• ¼ tsp. organic onion powder
• ¼ tsp. Old Bay
• ¼ tsp. organic Herbes de Provence
• Avocado oil
•
Preheat oven to 350 degrees

One large cookie sheet covered with parchment paper Place vegetable into a large bowl and add oil, toss until evenly coated Add seasonings and thoroughly toss until completely coated

Spread vegetable combo onto prepared cooked sheet and place into oven for approximately 10 to 15 minutes, depending on desired vegetable crispness

YOUR HEALTHY PLATE COACH – Rita

filet, steak, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Filet Supreme

Posted on Jul 22, 2020 in Beef, Lunch/Dinner

“Filet Supreme”

Ingredients: (serves 4)
• 2 lbs. organic, grass-finished, beef filet or sirloin roast
• 1/4 cup fresh, organic dill, finely chopped
• 1/4 cup fresh, organic flat-leaf parsley, finely chopped
• 3 Tbsp. spicy, organic brown mustard
• 1 tsp. each: ground paprika & poppy seeds
• 1/2 tsp. ground cinnamon
• 1/2 tsp. fresh, ground pepper

Heat oven to 425 degrees Combine dill, parsley, mustard, paprika, poppy seeds, cinnamon & pepper in small bowl Rub mixture all over the roast and let stand at room temperature for 30 minutes Place roast into glass baking dish and place dish into pre-heated oven for 15 minutes Reduce heat to 300 degrees and continue cooking to desired wellness, using a meat thermometer to determine rare, medium, or well…usually an additional 20 to 50 minutes This protein dish pares great with mashed cauliflower and fresh broccoli!

YOUR HEALTHY PLATE COACH – Rita

Fish, Swordfish, zucchini, grill, dinner, lunch, healthy, paleo, keto, ketogenic, sea food

Swordfish-Zucchini Grill

Posted on Jul 15, 2020 in Lunch/Dinner, Seafood

“Swordfish-Zucchini Grill”

Ingredients: (serves 2)
• 1 lb. fresh-caught sword fish steaks
• 1-2 cloves organic fresh garlic, minced
• 1/4 cup coconut amino acids
• 1 tsp. smoked paprika
• 2 Tbsp. fresh, organic rosemary
• 4 medium-sized, organic zucchinis, thick-sliced for grilling
• Organic avocado oil

Combine garlic, aminos, paprika and rosemary for marinade; pierce steak(s) with fork several times and add to marinade for 1+ hours

When sufficiently marinated, prepare grill or broiler to high heat for cooking sword fish; cook until desired wellness

Brush cut vegetables with avocado oil, sprinkle with seasoning of choice: 21 Seasoning, Italian, onion powder, coriander, allspice, oregano, red chili pepper flakes, etc

Place fish and veggies on pre-heated grill or into broiler and cook approximately 5-7 minutes per side

Remove to a warm plate and enjoy dinner out on your patio with a nice glass of chilled glass of Chardonnay!

YOUR HEALTHY PLATE COACH – Rita

shrimp, lunch, dinner, ketogenic, keto, paleo, easy

Sautéed Shrimp with Lime

Posted on Jul 8, 2020 in Lunch/Dinner, Seafood

“Sautéed Shrimp with Lime”

Ingredients: (serves 2-4)
• 1 lb. fresh or fresh-frozen, wild-caught shrimp
• 1/4 cup organic, non-GMO coconut milk
• 1 tsp. organic, Italian seasoning
• 1/2 tsp. organic, smoke paprika
• 2 gloves fresh organic garlic, minced
• 2 organic, fresh limes, quartered

Heat non-stick ceramic skillet to medium heat after coating with avocado oil

Thoroughly combine coconut milk with seasonings; add shrimp until well mixed

Place mixture into heated skillet and sauté until shrimp are completely cooked; 5-8 minutes and remove from skillet to plate with fresh-sliced limes

Enjoy as an appetizer or add a fresh, organic vegetable of your choice for a complete meal

YOUR HEALTHY PLATE COACH – Rita