Veggie

coleslaw, chicken, lunch, dinner, healthy, keto friendly, paleo friendly

Chipotle Coleslaw

Posted on Mar 24, 2021 in Chicken, Fowl, Lunch/Dinner, Vegetarian, Veggie

Lunch/Dinner: “Chipotle Coleslaw”

A very colorful side or add some cold shredded chicken for a light, tasty meal with lots of crunch!

Ingredients: (serves 4)

2 Tbsp. organic mayonnaise
2 Tbsp. organic, plain yogurt
1 Tbsp. organic cider vinegar
1-2 tsp. minced, chipotle peppers
1 tsp. organic, pure maple syrup
¼ tsp. Himalayan salt
¼ tsp. ground black pepper
4 cups organic, shredded slaw mix
¼ cup organic, chopped fresh cilantro
¼ cup organic, chopped scallions
4 Tbsp. unsalted, roasted pepitas
(Optional) 1 large organic chicken breast, shredded

Whisk mayo, yogurt, vinegar, peppers, syrup, salt & pepper in a large bowl until smooth
Add shredded slaw mix, cilantro, scallions and 2 tbsp. pepitas (and chicken)
Toss well to thoroughly coat all ingredients
Top with remaining pepitas for a delightful dish!

YOUR HEALTH PLATE COACH – Rita

Brussels Sprouts, side dish, vegetables, vegetarian, paleo

Glazed Brussels Sprouts

Posted on Dec 3, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

“Glazed Brussels Sprouts”

This is an amazing side dish that the whole family will love! The sweet maple and smoky bacon definitely complement the Brussels sprouts just perfectly.

Ingredients: (serves 4)

5 no nitrate, applewood smoked bacon strips
1-pound fresh Brussels sprouts, trimmed
3 Tbsp. organic, lightly-salted butter
1/2 cup low-sodium, organic chicken broth
1/4 cup chopped pecans
1/4 cup organic, maple syrup
1/4 tsp organic pepper

In an iron skillet, cook bacon over medium heat until crisp. Remove to a paper towel with a slotted spoon to drain

Meanwhile, cut an “X” in the core of each Brussels sprout. In the iron pain, sauté sprouts in butter until lightly browned, 4-5 minutes

Stir in broth, pecans, maple syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon for a perfect side-dish!

YOUR HEALTH PLATE COACH – Rita

Stuffed Yams

Posted on Oct 28, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

“Stuffed Yams”

A new twist to serve at a friendly dinner or holiday meal, surprising your guests with a great presentation of a healthy side with a chicken, pork loin or turkey main course.

Ingredients: (serves: 4)

Ingredients:
4 medium-sized organic yams (approx. 10 ounces each)
4 Tbsp. organic, virgin olive oil
8 cups packed chopped stemmed, organic kale
2 Tbsp. honey mustard
2 tsp. organic minced shallot
1/4 tsp. Himalayan salt
1/4 tsp. organic, ground pepper
1/2 cup organic, crumbled feta cheese

Preheat oven to 425 degrees with two racks. Line a rimmed baking sheet with parchment paper

Prick yams in several spots with a fork, rub yams with 1 Tbsp. oil & place on prepared baking sheet, roast on lower oven rack until tender 35-40 minutes approximately

On second rimmed baking sheet, lined also with parchment paper, toss kale with 1 Tbsp. oil in large bowl then spread in an even layer on baking sheet. Place kale on upper rack after yams have been baking for 20 minutes. Now roast kale for 5 minutes then toss on sheet. Continue roasting until the kale is begins to crisp (approx. 5-8 minutes)

Whisk together the remaining 2 Tbsp. oil, honey mustard, shallots, salt & pepper in a bowl; add the kale to combine

Remove yams from oven, make a length-wise cut in each without cutting all the way through. Pinch the ends to expose the flesh. Gently mix the oil-mustard-shallot mixture into yam flesh. Top each stuffed yam with ¼ of the feta cheese and serve hot.

YOUR HEALTH PLATE COACH – Rita

side dish, paleo, green beens, vegetables

Orange-Pistachio Green Beans

Posted on Oct 21, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

“Orange-Pistachio Green Beans”

This is a delicious side dish that is easy to prepare and BIG on flavor! and just plain fun!

Ingredients: (serves: 4-6)

RECIPE:
2 pounds organic green beans, trimmed
¼ cup melted organic butter
½ tsp. Himalayan salt
½ tsp. organic, ground pepper
½ cup unsalted, shelled, toasted pistachio pieces
3 tsp. organic orange zest

Preheat oven to 375 degrees

Toss green beans with butter, salt & pepper in a large bowl

Spread mixture onto a rimmed cookie sheet covered in parchment paper in a single layer

Place in heated oven for 15 minutes, then toss on cookie sheet and rearrange into single layer again

Roast an additional 15 to 20 minutes until lightly browned

Remove from oven into a large warmed serving bowl and toss with pistachio pieces and the orange zest to combine.

Serve hot for a delightful side!

YOUR HEALTH PLATE COACH – Rita