Start with sliced yellow squash, baby kale, and EVOO in a pan and sizzle to your desire, then turn the pan to low so eggs don’t cook too quickly. Add whisked eggs and S&P. Some avocado and juicy cherries were the perfect accompaniment to complete this breakfast!
I wasn’t in the mood for a big dinner and this was easy: salad is baby kale, local feta, dried cherries, chopped carrots and EVOO. The Broccoli are dr.Praegers GF broccoli cakes. I heated a pan with some coconut oil and warmed them up. All so easy and lots of good fats and veggies!
To make a smaller dish, I boiled 7 beets for 20 min. In bowl whisk 2 tbsp EVOO, one tbsp honey, salt, a squeeze of oj and grated ginger. Let the beets cool and peel off the skin. Dice beets, peel and slice an orange and add to bowl. Add a cut shallot, S&P, cilantro and toasted cashew pieces.
Can serve as is or over a bowl of greens (I used spinach and the leaves from the beets)
One of my challenges is to make meals my boyfriend will enjoy, he’s got a sweet tooth and was brought up with southern cooking. He liked this one:
Oven to 375, half an acorn squash (remove seeds) and bake until tender (my small squash took 40 min)
While baking brown 1/2 lb of ground beef and onion. Transfer this to bowl and add two strips of cooked chopped bacon, dried cherries, and eventually squash insides. Remove squash from oven and scoop insides, leaving 1/4 inch of shell. Put insides back in shell, add some butter and bake another 15.
BLT. Bacon Lettuce Tomato. We used to eat these on Sunday growing up. I found an awesome healthy mayo, used Boars head thick bacon, ripe tomatoes, Mashable avocado and romaine lettuce. And for bread my go-to Ezekiel sprouted toast