Veggie

Spinach-Pepper Frittata

Posted on Jul 1, 2020 in Beef, Breakfast, Eggs, Veggie

“Spinach-Pepper Frittata”

Ingredients: (serves 4)
• 1 lb. grass-finished ground beef
• 1/2 organic onion, chopped
• 1/4 organic red bell pepper, chopped
• 1 organic Jalapeño pepper
• 1 organic tomato sliced
• Handful organic spinach leaves
• 1/2 cup organic grated cheese of choice
• 10 organic eggs, beaten
• Avocado oil

In medium iron skillet, sautéed your ground beef until browned, remove; clean and oil skillet

In a medium bowl, combine onion, bell pepper, jalapeño, tomato, cheese and eggs
and thoroughly mix together

Pour combined ingredients into oiled iron skillet and add sliced tomatoes

Bake in pre-heated oven at 350 degrees until firm (approx. 30-40 minutes)

Breakfast will definitely be a hit!

YOUR HEALTHY PLATE COACH
RITA

Kale & Brussels Sprouts Caesar

Posted on Mar 18, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

Kale & Brussels Sprouts Caesar

This great Caesar substitutes croutons with a nice crunch from toasted almonds thus avoiding the carbs!

Ingredients: (serves: 6)

6 Tbsp. sliced almonds
2 Tbsp. organic butter
3 Tbsp. fresh, organic lemon juice
1/8 tsp. Himalayan salt
1/4 tsp. ground, organic black pepper
2-3 cloves, organic garlic, minced
4 Tbsp. organic olive oil
2 Tbsp. finely grated, organic Parmesan cheese
1 12 oz. package organic, shaved fresh Brussels sprouts
1 cup sliced organic kale, using only leaves to avoid bitterness

Heat a large ceramic skillet to medium and melt the butter; add almonds and cook approx. 4 minutes or until well toasted and fragrant, stirring continuously; remove from skillet and lay evenly on paper towel to cool

Combine lemon juice, salt, pepper and garlic in a bowl; let mixture stand for 5 minutes
Add oil & cheese to the bowl and stir with a whisk
Add Brussels sprouts, kale & almonds
Thoroughly toss until well-coated
Serve immediately

YOUR HEALTH PLATE COACH – Rita

Cilantro Cauliflower “Rice”

Posted on Mar 11, 2020 in Lunch/Dinner, Side Dish, Vegan, Veggie

Cilantro Cauliflower “Rice”

This gem of a recipe can be served as a side or add some chicken or shrimp and make it the main course. Minimal time is required if you add an already-cooked protein.

Ingredients: (serves: 4)

• 1 cup coarsely chopped, organic cilantro
• 1 small, organic white onion, chopped
• 2 gloves organic garlic, minced
• 2 Tbsp. organic avocado oil
• 4 cups fresh, organic cauliflower “rice”
• 2 tsp. fresh, organic lime juice
• ¼ tsp. Himalayan salt

Place cilantro leaves + stems, onion, & garlic into a mini food processor; process until finely chopped and almost a paste, stopping to scrape the sides as needed

Heat oil in a ceramic skillet over medium heat; add cauliflower
While stirring, cook for approximately 3-4 minutes
Stir in cilantro mixture and cook 2 additional minutes while stirring occasionally
If adding chicken or shrimp, be sure it is pre-heated and add now; mix thoroughly
Final step, stir in the lime juice & salt until well blended

YOUR HEALTH PLATE COACH – Rita

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

Simple Shrimp & Broccoli

Posted on Jan 8, 2020 in Lunch/Dinner, Seafood, Veggie

“Simple Shrimp & Broccoli”

Ingredients: (serves 2)
• 1 lb. fresh or fresh-frozen, wild-caught shrimp
• 1/4 – 1/2 cup organic, non-GMO coconut milk
• 1-2 cups organic, broccoli florets
• Seasonings: 1 tsp. Italian seasoning, ½ tsp. smoke paprika, ½ tsp. garlic powder or (1 glove fresh organic garlic, minced)

Heat non-stick ceramic skillet to medium heat after coating with spray olive or coconut oil

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

Place mixture into heated skillet and sauté until shrimp are completely cooked; 5-8 minutes and remove from skillet to bowls

As you start a new year…congratulations are due for your resolution to healthier choices, which will truly expose your strong character, fantastic accomplishment, and delectable living. Be proud to live healthier, happier, and livelier!

YOUR HEALTHY PLATE COACH – Rita