How To Make Roasted Garlic Cabbage Steaks

This simple side dish recipe is just a head of cabbage sliced, seasoned, and baked. Roasted Cabbage Steaks are an utterly delicious way to give this green vegetable some star power at the dinner table.


Cabbage steaks are the result of taking a large head of cabbage and cutting from root to top into thick slices otherwise known as “steaks”. You can then season and bake or grill the steaks for a delicious way to prepare cabbage! Baked cabbage steaks are keto, vegan, gluten-free, and best of all – they’re quick and simple to put together.

Ingredients

• 1 pound head of organic green cabbage, cut into 1" thick slices
• 1.5 tablespoons olive oil
• 2 to 3 large garlic cloves smashed or garlic powder
• kosher salt
• freshly ground black pepper
• spray olive oil OR non-stick cooking spray

Instructions

1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with garlic powder.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

How To Make Hot Vegetable Soup In Vitamix

Vitamix soup recipes can be enjoyed year round! .One of the best things that you're going to love about your Vitamix blender is that you can cook a steaming hot nutritious soup in minutes, from fresh ingredients. Well, the Vitamix is much more than a blender. It actually cooks using friction heat.

Ingredients:

6-8 small carrots, 

• 1 small onion, cut in half
• 2 stalks of celery
• 2 whole tomatoes
• 2 cups water
• 2 cloves of garlic
• 1 small green chilli
• handful of cashews
• 1 pack of veg bouillon/cubes 
• Ground black pepper and salt, to taste
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• Blend all ingredients in Vitamix on highest speed for 6 minutes.Pour in soup bowl and enjoy!
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The Best Avocado Flat Bread Recipe/How to make Avocado Roti (Vegetarian)

Once you will try this, you’ll fall in love with this soft nutritious avocado flatbread. Flatbread is best for you when it's made with whole grains and has little added fat or sugar. Whole grain breads have high amounts of fiber an essential nutrient that can help prevent obesity,

The creamy flesh of the avocado is a great fiber source; a two-tablespoon serving of avocado has about 2 grams of fiber and an entire fruit contains around 10 grams. Avocados are also an excellent source of mono- and polyunsaturated fats—the "good" kind that can help lower cholesterol and reduce heart-disease risk.

This avocado flat bread is so easy to make and very healthy. Homemade flatbread in particular is a great option so that you can control everything that goes into your flatbread, and use whole grains, and low fat options.

Ingredients:

1 cup ripe mashed avocados
1/4 cup finely chopped cilantro or parsley
Salt, red chilli peppers and Garam masala to taste
2 cups whole wheat flour or flour of your choice
Olive Oil or Butter (to brush on the flat breads)

Instructions: 

Mash avocado and add mashed Avocado, red chilli peppers, garam masala and salt. Mix well and knead for 2 - 3 minutes. Cover and let it rest for 10 mins.

After resting the dough, cut it into equal size pieces. Roll each piece into little balls.

Then roll the dough ball with a rolling pin. To make a round shape.
Heat a non-stick pan or cast iron pan on medium high heat. Lay the flatbread on the heated pan very gently.

Cook for 1 -2 minutes on one side and then flip it gently and cook for another 1 – 2 minutes. Remove from the pan and serve. Enjoy!

Easy Cucumber Salad

Submitted by: Isha Khan

Be careful as these are addictive!

Cucumbers are packed with vitamins, dietary fiber, and water, cucumber helps in indigestion. Having a cucumber daily can solve issues related to bowel movements and hence help you combat constipation.

Loaded with only 45 calories, cucumbers are great for a flat stomach. This is because cucumber contains as much as 96 percent water content, which does not give you a bloating stomach and helps your body to cool down.

Cucumber juice is extremely good for your hair. It contains silicon and sulphur which collectively stop hair fall, and promote healthy hair. Cucumber water helps in supporting brain health as it contains an anti-inflammatory flavonol called fisetin that helps in keeping the brain healthier and younger.

Ingredients:

1 Baby cucumber
2 tablespoons of lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Chili powder to taste

Instructions:

Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and Chili powder on top. Mix them well and enjoy.



 

Garlic Spaghetti Squash

Squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese.

It is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Squash can enhance or form the basis of a range of sweet and savory dishes.

One cup (205 grams) of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice if you want to lose excess weight and body fat. Many studies have found that a higher dietary fiber intake promotes weight loss and reduces body fat.


Ingredients:

• 1 small spaghetti squash
• 2 tbsp. butter
• 2 cloves garlic, finely minced or 1/2 tsp powder
• Salt and pepper to taste
• 1/4 cup shredded fresh parmesan cheese (optional)

Directions:

• Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes. Let squash cool for 10 minutes.
• Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands.
• Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese. Enjoy!

 

 

Yummiest Oven-Roasted Corn

Ingredients:

• 4 ears of corn
• 4 tbsps. butter (softened)
• Salt, to taste
• Dash of cayenne pepper (optional)
• Black pepper, to taste

Directions:

• Preheat oven to 400.
• Very generously season your corn on the cobs with kosher salt and pepper.
• Add a pat of butter to the tops and roast on a smallbaking sheet or roasting pan for 30 minutes.
• While it's cooking, turn the corn occasionally.

This is a simple dish that's completely amazing. Enjoy!

 

Sweet Potato Fries

Ingredients:

• 2 large sweet potatoes
• 2 tbsp. coconut oil
• Sea salt & fresh ground pepper to taste

Directions:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. Peel sweet potatoes and cut into even "fries." Toss fries with coconut oil, salt, pepper, and any other seasonings you want. Arrange fries on baking sheet. Bake for about 30 minutes, flipping halfway through. The fries are done when they're tender in the middle and brown on the edges. Enjoy!

Baked Spaghetti Squash

Squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese.

it is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Squash can enhance or form the basis of a range of sweet and savory dishes.

One cup (205 grams) of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice if you want to lose excess weight and body fat. Many studies have found that a higher dietary fiber intake promotes weight loss and reduces body fat.


Ingredients:

• 1 large spaghetti squash
• 2 tbsp. olive oil
• 8-10 cherry tomato, chopped
• 2 tbsp. chopped fresh basil
• 1/4 cup shredded mozzarella and cheddar cheese
• Salt & pepper to taste
• 1 tsp. chopped garlic

 

 

Directions:

• Preheat oven to 400 degrees. Slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
• Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti-like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
• Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash. Enjoy!

 

 

 

 

Cauliflower Bread Sticks and Marinara Sauce

Submitted by: Regina Galbick
Cauliflower Bread Sticks with Marinara Dipping Sauce - A gluten-free alternative to bread sticks and a big hit with adults AND kids! (Recipe works great for a gluten-free pizza crust too - just add toppings.)

Ingredients

1 c. cauliflower, fresh, organic
1 lrg. egg, omega-3, cage-free, organic
1 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
Italian herbs or seasoning, organic to taste
0.5 c. tomatoes, red, fresh, organic
1 coconut oil, raw, extra-virgin, organic
1 c. cauliflower, fresh, organic
1 lrg. egg, omega-3, cage-free, organic
1 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
Italian herbs or seasoning, organic to taste
0.5 c. tomatoes, red, fresh, organic
1 coconut oil, raw, extra-virgin, organic

Directions

Preheat oven to 350°F. Puree diced tomatoes in a small chopper. Set aside. This is the marinara sauce. Mix cauliflower, egg, and 3/4 cup shredded mozzarella together in a bowl until combined. Place a piece of parchment paper inside a 9"x13" baking pan with the sides sticking up a bit. Lightly grease the parchment with coconut oil. Pour mixture into baking pan and spread. The mixture does not have to reach the entire pan. It should be about 1 1/2 inches thick. Bake for 30 minutes or until set. Lift the parchment paper by the sides and remove from baking pan and place on a cookie sheet. Gently use a spatula to lift all edges of the bread off the parchment so that you are able to flip it easily. Increase the oven temperature to 450°F and bake for another 10-15 minutes. Cut the bread into sections to resemble sticks (a pizza cutter works well). Sprinkle garlic salt, Italian seasoning, and cheese over the top. Bake at 450°F until cheese is melted, about another 10-15 minutes. Serve with marinara. Enjoy!

Parmesan Crusted Zucchini Bites

Ingredients:

• 2 c. zucchini, fresh
• 1 tbsp. olive oil, extra virgin
• 1tsp. garlic powder, organic
• 1/2 tsp. black pepper, ground
• 1/2 c. cheese, parmesan, fresh

 

Directions:

• Preheat oven to 350 degrees. Peel and slice zucchini. Mix garlic powder, black pepper and olive oil in small bowl. Put parmesan cheese in separate small bowl. Coat zucchini slices, one at a time, with olive oil mixture. Then press both sides of zucchini in parmesan cheese to form coating. Place on cookie sheet. When all slices are coated, bake for 13-15 minutes, until bubbly and slightly golden brown. Cool on cookie sheet a few minutes before removing. Enjoy!

Mashed Potato Cakes

 

When I lived in India,  Aloo Tikki was my FAVORITE street food. It’s served there with pomegranate seeds and several sauces drizzled over the top: plain yogurt, a cilantro sauce and a spicy ketchup. The combination of all these flavors is mind blowing.

Potatoes, peas and mild Indian spices make up the base of these easy-to-prepare patties. Serve with a variety of chutneys, either as an appetizer or as a nice light meal with a side salad.

Ingredients:

• 3 large potatoes,  mashed
• ¾ cup frozen peas (uncooked)
• ½ large onion, chopped
• 1 jalapeno pepper, minced
• 1 tsp. chili powder
• 2 tsp. garam masala
• 1 tsp. cumin powder
• 1 tbs. grated ginger
• 1 handful fresh cilantro leaves, chopped
• 2 tbs. bread crumbs
• 4 tbs. chickpea flour

Directions:

• In medium bowl add mashed potatoes and add in all the other ingredients.
• Form into patties. Heat a little olive oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
• Serve the patties either warm or at room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat Masala. Enjoy!

 

Roasted Edamame

Ingredients:

• 16 ounces frozen shelled edamame
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly-cracked black pepper

Directions:

• Preheat the oven to 375°F. In a mixing bowl, toss the edamame with the olive oil, salt, and pepper.
• Spread the edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown.
• Remove the pan from the oven and transfer the roasted edamame to a serving bowl. Enjoy!

Spiced Baby Kale & Chickpeas

Ingredients :

• 1 tbsp. olive oil
• 3 cloves garlic, minced
• 1 pound baby kale
• 1/3 cup vegetable broth
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp garam masala
• 1/4 tsp salt
• 1 15-ounce can chickpeas, rinsed

Directions:

Heat oil in a cast iron pan over medium heat. Add garlic and cook, stirring, about 30 seconds. Add kale and cook, until bright green, . Add broth, coriander, cumin, garam masala and salt.

Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes. Stir in chickpeas; cover and cook until the chickpeas are heated through. Enjoy!

Mini Crustless Spinach, Mushroom & Feta Quiche

 Ingredients

• 8 oz. fresh mushrooms
• ½ tsp minced garlic
• 1 (10 oz.) box frozen spinach
• 4 large eggs
• 1 cup milk
• 2 oz. feta cheese
• ¼ cup grated parmesan
• ½ cup shredded mozzarella
• salt & pepper to taste

 

Directions:

• Preheat your oven to 350 degrees. Thaw spinach and empty the box into a colander and let it drain. Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains.

• Squeeze the rest of the water out of the spinach and spread it out on the bottom of the silicon muffin cups. Add the cooked mushrooms and crumbled feta. In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. Pour this mixture into the muffin cups over the spinach, mushrooms, and feta.
• Sprinkle the shredded mozzarella cheese over top. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid about 25-30 minutes. Enjoy!

Asparagus Salad

 

Ingredients:

1 bunch asparagus
2 tablespoons light soy sauce
1 tablespoon sesame oil
1 teaspoon freshly grated ginger
2 teaspoons sesame seeds
Salt and pepper to taste

Directions:

Bring a medium pot of water to a boil. Add the salt. Cut off the tough bottom ends of the asparagus and discard. Chop the remainder into bite site pieces at an angle. Prepare the sauce by combing the soy sauce, sesame oil, and ginger in a medium bowl.

Once the water is boiling, add the asparagus to it and blanch for about one minute. Strain the asparagus and immediately plunge into the ice water.Once cool, strain again and add the asparagus to the sauce.Stir to combine, transfer to a serving platter or bowl, and sprinkle with sesame seeds. Enjoy!

 

 

 

 

 

 

Roasted Tomato Basil Soup

 Ingredients:

• 1 pound fresh tomatoes
• 2 tablespoons  olive oil
• 1 carrot, diced
• 1 stalk celery, diced
• 2 garlic cloves, minced
• 2 medium shallots, chopped
• 1/4 cup chopped fresh basil
• Dash of cayenne pepper
• 1/2 teaspoon salt
• 2 cups low sodium vegetable broth

Directions

• Preheat oven to 400°.  Cut tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Roast tomatoes 20 minutes. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to cook for another 4 minutes.
• Remove tomatoes from the oven, allow to cool first then peel the tomatoes. Add all ingredients to a food processor, except broth. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Enjoy!

 

Rosemary Sweet Potato Chips

Guilt-free snack! I think these are even yummier than regular potato chips... Here’s just a few of the things I learned about sweet potatoes:

Sweet potatoes have more than 100% of the daily requirement for vitamin A.

They contain high amounts of vitamin E, an antioxidant that helps protect our bodies from free radicals.

Sweet poatoes have more fiber per serving than oatmeal.

They are the best source for bioavailable (absorbable) beta-carotene.

The Center for Science in Public Interest has ranked the sweet potato number one in nutrition (ahead of spinach and broccoli).

But, best of all, they taste like dessert!


Ingredients:

• 2 large sweet potatoes
• 2 tbsp. melted coconut oil
• 2 tsp dried rosemary
• 1 tsp sea salt
• Honey Yogurt Dip
• 1/2 cup plain Greek yogurt
• 1 teaspoon honey

Directions:

• Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt.
• Place sweet potato chips in a single layer on a baking sheet covered with parchment paper. Bake in the oven for 15 minutes, then flip the chips over and bake for another 15 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
• Meanwhile, mix Greek yogurt and honey until blended. Remove chips from oven and allow them to cool. They will crisp up even further as they cool. Serve with yogurt dipping sauce. You can also pack the chips in an airtight container and eat on the go. Enjoy!

Lemon Butter Broccoli

Ingredients:

• 1 head fresh broccoli, cut into florets
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup blanched slivered almonds ( optional)

Directions:

• Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
• In a small saucepan, melt butter over medium low heat.
• Remove from heat. Stir in lemon juice. lemon zest, and almonds.
• Pour over hot broccoli, and serve. Enjoy!

Roasted Sugar Peas

 

Quick easy side dish to compliment a meal, that goes with almost anything. They may not taste like Mickey D’s, but I’m loving them!

Ingredients:

• Half a pound of sugar snap peas, strings and stems removed
• 1 Tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)

Directions:

1. Preheat oven to 450 degrees. Toss peas or asparagus with olive oil, thyme, salt, pepper, and garlic powder until coated. Spread on a cookie sheet and bake for 8-12 minutes, until softened and just starting to brown. Serve warm. Top with parmesan if you like, or enjoy au natural. Enjoy!

Creamy Asparagus

 Ingredients

• 2 pounds thin asparagus
• 1/2 cup of cream
• salt and pepper
• 2 tbsp. butter
• 2 tbsp almond flour
• ¾ c. Parmesan cheese, grated and divided
• ½ c. marble cheese, shredded

Directions:

Snap the woody ends off the asparagus and set both stalks and ends aside.Bring water to a boil in a large skillet over medium-high heat. Add asparagus ends and ¼ teaspoon salt and cook covered, for 5 minutes. Add asparagus stalks to skillet, cover and cook, stirring occasionally, until nearly tender,2-4 minutes. Transfer asparagus to paper/cloth-lined baking dish.

Melt butter in empty skillet over medium heat. Add  almond flour and cook, stirring constantly until golden, about 1 minute. Add cream and bring to boil. Reduce heat to medium-low and simmer until thickened, 3-5 minutes. Whisk in ½ cup Parmesan until smooth. Season with salt and pepper.

Drizzle sauce over center of asparagus and top with remaining Parmesan and marble cheese. Broil until cheese is golden and asparagus is tender. Serve immediately. Enjoy!