Caprese Salad

Caprese Salad

Growing up my husband's Mom used to make this in the summer with fresh tomatoes. I love to keep family traditions and memories alive so I made this for my kids, and they loved it.

Ingredients:

3-4 Large fresh vine ripened tomatoes

1lb. Fresh mozzarella 

1 Bunch fresh basil leaves

Extra virgin olive oil

Balsamic vinegar

Salt 

Cracked black pepper

Slice tomatoes into 1/4 inch thick slices. Slice mozzarella into 1/4 inch thick slices. Layer tomatoes and mozzarella on a plate or platter. Cut or rip basil leaves and evenly place on top. Drizzle olive oil and balsamic vinegar over top. Sprinkle salt and pepper to your taste.

BBQ Chicken Kabob With Sweet Potato Steaks

BBQ Chicken Kabob With Sweet Potato Steaks

It is summer time, and there is nothing better than grilling up delicious food. My husband wanted a good bbq chicken so I mixed up a marinade with what I had in my fridge. It turned out super tasty.

BBQ Chicken Kabob

Ingredients:

4 Large organic chicken breasts

1 cup Organic ketchup

2 Garlic cloves crushed

1 Small shallot minced 

1 tsp Smoked paprika

1/2 tsp White pepper

1/2 tsp Salt

1 tsp Black pepper

3 tbs Raw honey

2 tbs Olive oil

1 tsp Pure apple cider vinegar

Mix all marinade ingredients in a bowl and set aside. Cut chicken breasts into 1-2 inch chunks and place into marinade bowl. Place chicken in fridge for at least 30 min. Once chicken has marinaded stack them on kabobs and grill until cooked through.

Sweet Potato Steaks

Ingredients:

3 Large sweet potatoes washed but not peeled

2 tbs Olive oil

Salt and pepper

Wash sweet potatoes and cut into 1/2-1 inch slices. Place steaks in a bowl and drizzle olive oil over them, add salt and pepper to taste. Place on grill and cook for about 5-7 minutes on each side.

Maple Glazed Squash Bake

 

Maple Glazed Squash Bake

2 cups Sweet potato peeled and cubed

2 cups Acorn squash peeled and cubed

2 cups Butternut squash peeled and cubed

2 Tbs Coconut oil

2 Tbs Pure Maple

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground ginger

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Onion powder

Peel and cube sweet potatoes and squash, place in a large bowl. Mix all other ingredients, pour over over squash and stir to coat all squash with cinnamon mixture. Place in a 13x9 baking dish and bake at 400 degrees for 35 minutes. Halfway through cook time stir squash to make sure they cook evenly.

Pan Roasted Brussel Sprouts With Pomegranate Citrus Sauce

 

 Pan Roasted Brussel Sprouts With Pomegranate Citrus Sauce

12oz. Brussel sprouts cut in half

1/4 cup Slivered almonds

Salt

Pepper

1/2tsp Onion powder

3/4 cup Pomegranate juice

3/4 cup Orange Juice

Heat a large nonstick pan to medium/high heat. Add cooking oil of your choice, add brussel sprouts, almonds, onion powder, salt and pepper to taste. Cook sprouts until browned, you might want to add a few tbs of water to help it cook through.

While brussel sprouts cook add pomegranate juice, orange juice, salt and pepper to taste to a small sauce pan. Boil juices until reduced down to a syrup, stirring constantly. One reduced to syrup, plate brussel sprouts and pour sauce over. I added some fresh pomegranate seeds and it is amazing!

Balsamic Carmalized Onion Green Beans

Balsamic Caramelized Onion Green Beans

1 Extra large onion chopped

Pinch of salt

Coconut Oil

12oz. Fresh green beans 

1tsp. Garlic salt

Pepper

8oz. Baby portabello mushrooms

1/2tsp Oregano

4tsp Balsamic vinegar 

2tsp Dijon mustard

Heat pan to medium heat. Chop Onion into strips. Add coconut oil to pan, add onions all at the same time with pinch of salt to help onions sweat. While onions are cooking prepare green beans, but keep an eye on onions and stir often. Chop green beans 1-2" long and place in large heated skillet over coconut oil. Add garlic salt and pepper to taste. Cook green beans until almost completely cooked. Add mushrooms and oregano to green beans and saute until both are well done. Onions should be transparent and browned at this point and considerably cooked down. Lower heat, add vinegar and mustard to onions and cook for 2-3 more minutes. Serve onions over top green beans.

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Mashed Cauliflower

 

  

Mashed Cauliflower 

1 Large head of cauliflower

1 tbs Pure olive oil

1 tsp Garlic salt

1/2 tsp Pepper

Bring a large pot of water to boil. Clean cauliflower, break apart and place in boiling water. Cook cauliflower until soft enough to mash. Drain cauliflower and place in food processor with last three ingredients and process until smooth and fluffy. Once blended serve with whatever toppings you prefer and add any other seasonings you like. I enjoy chives and a little greek yogurt.