When I was eating a Paleo diet I was trying all kinds of new things since I was forced to cut a lot of foods out (grains, sugar). I am so glad I discovered plantains, they are delicious! This makes a filling breakfast or a nice sweet treat after dinner.
1 very ripe Plantain, 1/4 to 1/2 inch slices
5 dates, diced
1 handful Pecans, broken into pieces
2 Tbsp Coconut Oil
Fry the plantains in the coconut oil over medium heat in a skillet, about 3 minutes per side. Stir in the pecans and dates for about 2 more minutes. Serve warm.
I’ve lived in Georgia for about 15 years now so it’s inevitable that I’ve learned to do a little bit of Southern cooking – I still refuse to drink sweet tea more than once a year though. I love love love southern style greens. They’re traditionally cooked in chicken broth with some variety of pork which makes them a no-go when eating out. They are just as delicious and much more nutritious when slow simmered in vegetable broth at home. If you’re a traditionalist serve them with pepper sauce.
1 bunch Kale, torn into pieces
1 medium Tomato, chunked
1 onion, sliced or diced
1 large Garlic Clove, minced
2 cups Vegetable Broth
1 tsp Black Pepper
1/2 tsp Salt
1/4 tsp Garlic Powder
1 pinch Cayenne Pepper
1 Tbsp Olive Oil
In a large pot, saute the onion and garlic in the olive oil for 2 minutes over medium heat. Add the tomato and spices and cook for another minute. Pour in the vegetable broth and add the kale. Cover and simmer for 45 minutes.
This is a pretty hearty dish so it can be eaten as a main course. It is healthy and is nice and flavorful with just the right amount of spiciness.
1 yellow onion, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
4 red potatoes, (skin on)
2 Tbsp olive oil
- Boil potatoes until soft.
- Sautee the onions in 1 Tbsp olive oil until they’re translucent and starting to brown.
- Cut potatoes into bite sized pieces and add to skillet with onions along with other Tbsp of butter.
- Add green peppers to skillet and cook everything about 5 more minutes until green peppers are soft.
- Add a generous amount of Cajun seasoning to taste.
I looove noodles. Spaghetti, ramen, orzo, rotini, you get the point. Lo mein is one of my go-to orders for Chinese takeout. What’s better than being able make some of those favorite dishes at home? I have tried countless recipes for lo mein, but they never quite satisfied me the same way as when it comes directly from that take out carton. Until now… I combined several recipes and came up with a vegetarian version that completely satisfies. It makes for delicious leftovers that are even tasty eaten cold! The small amount of Sriracha sauce adds some nice flavor, but it’s such a small amount that even someone who doesn’t love spice can handle it!
1 tsp sesame oil
1/2 box whole wheat spaghetti noodles (3 servings)
1/4 green cabbage, thin sliced
2 carrots, shredded
3 green onions, chopped (I use the whole thing)
2 Tbsp low sodium Teriyaki sauce
2 Tbsp low sodium Soy sauce
1 tsp sugar
1 tsp Sriracha sauce
1. Cook the noodles until almost al dente and drain.
2. Heat the sesame oil over medium heat and then add in the veggies and noodles. Stir fry for about 5 minutes.
3. Add in the Teriyaki sauce, Soy Sauce, and sugar. Continue to cook a few more minutes until veggies are soft.
4. Turn off heat and stir in Sriracha sauce.