Chunky Vegetable Salad
2 Tbsp. apple cider vinegar
2Tbsp. white wine vinegar
1/3 cup plus 1 Tbsp. olive oil
1 clove garlic, finely minced
1 tsp. italina seasoning
2 tsp. chopped fresh parsley
Pinch of crushed red pepper
1/2 tsp. ground mustard
sea salt and pepper
1/2 tsp. of sugar (Stevia, Truvia or Splenda)
2 cups broccoli florets
2 cups cauliflower florets
1 yellow bell pepper
1 large red onion cut into thin wedges
2 cups cherry tomatoes
Combine broccoli and cauliflower and add to boining water and cook until tender, about 4 minutes. Drain and rinse under cold water.
Place in large bowl and combine with dressing, cover and chill for 1 hour before serving.
(this recipe also alls for 2 large carrots, so when you are not on phases 1,2 or 3 you could add that to the salad as well. Just remember to cook the carrots with the broccoli and cauliflower.
*You can also use the dressing for any salad! Another great option for a dressing recipe!
Take a bunch of Kale, de-vein and then cut into 2" pieces
put in bowl and drizzle with olive oil
Stir until all pieces are lighted coated with oil.
Spread out on cookie sheet
Bake at 350 degrees for 15-20 minutes. Watch carefully, you want the Kale to be crispy, but not burnt.
Sprinkle generously with sea salt upon removal from oven.
Eat and enjoy!
2 cucumbers cut in 1/2 in x 1/2 in chunks
10 mint leaves, chopped
1/4 onion, finely cut
1/4 cup olive oil
Juice of 1 lemon
Salt and pepper
In a large bowl, mix all cucumber salad ingredients 30 minutes before serving.
Preheat oven to 400 degrees
Peel turnips and cut into strips to resemble shoe string potatoes. Sometimes I even use a crinkle cutter and they really resemble french fries. Make a LOT.
Spray a cookie sheet covered with aluminum foil with of non-stick cooking spray. Lay the “fries” on the foil. Spray further with cooking spray.
Season with spices of your choice. French fry seasoning. Garlic and onion powders, salt & pepper. Chili powder, garlic and onion powder, cumin, salt, pepper.
Bake for about 20 minutes and turn. Bake another 10 minutes or so.
Cut cauliflower into bite size pieces. Mist with Olive oil. Add seasonings of your choice. Bake @ 400 degrees for about 20 min.
Spray baking sheet with non-stick spray. In large ziplock bag, mix the following ingredients:
1-2 Tblsp. olive oil (all of this depends on how much asparagus you are cooking)
1/8 - 1/4 cup water
Sea Salt and Pepper
I just throw it all together until it looks good. Then I add the asparagus and made sure that it is all coated. Then spread it all out on the cookie sheet and bake at 400 degrees until done. You want to make sure that it is still a little crunchy, and you may want to roll them over half way through the baking process. So yummy!
•1 head cauliflower (or however much you want)
To make this dish the most easily and to have it come out the best, three pieces of equipment are very helpful:
- A food processor
- A microwave
- A covered (or fairly tightly coverable) microwave-safe dish
1) Process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use a knife, if you have the dexterity to chop it up VERY finely.
2) Microwave it in a covered dish for about 6 minutes. DO NOT ADD WATER. Cauliflower absorbs water like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture in the cauliflower do its work.
Add whatever seasonings you would normally use for rice or see fried rice recipe under main courses.