Entrees, Side Dishes, Uncategorized

Roasted Dubliner Summer Squash


Serves 4
4 medium sized Yellow Squashes OR Zucchinis
Sliced Dubliner Cheese OR Parmesan Cheese
Onion Powder
Her Seasoning

Preheat the oven to 400 degrees Fahrenheit
Cut off the ends of the squashes
Slice them in half
Top them with the seasoning
Place the squashes (sliced side facing up) on a baking sheet
Bake for 45 minutes

Entrees, Oatmeal, Uncategorized

Caramelized Apple Spice Pumpkin Pie Over Night Oats


Serves 1
1/2 Cup Rolled Oats
3/4 Cup Unsweetened Almond Milk
3 Tbs Pumpkin Puree
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Medium Apple
A little Coconut Oil
Maple Agave Nectar (optional)

Heat Coconut Oil in skillet
Thinly slice the Apple
Sprinkle Cinnamon, Nutmeg, and Stevia Drops onto the apples
Sauté until golden and soft
Combine Pumpkin, Oats, Almond Milk, Spices, and Stevia
Put Oat Combination into mason jar, then top with Apples, and a drizzle of Agave Nectar

Entrees, Side Dishes, Vegan

Indian Lentil Dal

Serves 4
1 Package (16 oz) Dry Lentils
4 cups Vegetable OR Chicken Broth
4 Tbs Cumin
1 small Onion
1 Can Diced Tomatoes
1 package Frozen Sweet Peas
Salt to taste
2 Cups Unsweetened Almond Milk

Simmer Lentils in Broth on medium heat (stir often)
Chop Onion
Sautee Onion in Oil
Put Tomatoes and Peas into Sauté mix (in order to defrost Peas and warm Tomatoes)
Once lentils soften and start to break apart, then mix in sauté mix
Add Salt
Cook until lentils are broken apart
Add Almond Milk and mix thoroughly

Entrees, Side Dishes, Vegan

Thai Pumpkin Ginger Coconut Soup

Serves 4
2 Tbs Curry Paste
3 Tbs Ginger Paste
2 Cans Pumpkin
2 Tbs Lemon Grass Paste
4 Cups Vegetable Broth
1 Can Lite Coconut Milk
2 Tbs Xylitol Sweetener
Salt to taste

Heat Curry Paste on medium heat until become runny and bubbly
Add ginger and pumpkin and whisk
Cook for 3 minutes until mixture starts to bubbles
Add vegetable broth and whisk
Add Xylitol and Coconut Milk
Whisk and cook for 3 mins

Entrees, Side Dishes

Skinny Mac and Cheese

Serves 1-2
1 Wedge Laughing Cow Reduced Fat Cheese (I used swiss)
2 slices Low Fat/Fat Free Cheddar OR American Cheese
1 Package Shiritaki Tofu Macaroni Noodles (8 oz)

Rinse noodles in water, thoroughly
Strain and dry noodles thoroughly (I used a paper towel to absorb most of the moisture)
Place Noodles in bowl
Break out the Cube and and slices of Cheese
Microwave for 1 minute
Mix thoroughly


Hearty Chicken Soup

Serves 4
1 can (10 oz) White Amish Chicken
1 Small Onion
10 large Carrots
10 Celery Stalks
5 Cups Low Sodium Chicken Stalk
Salt to taste
Pepper to taste
Bay Leaf
1 Tbs Coconut Oil

Chop Onions
Heat Coconut Oil
Sauté Onions
Turn heat down to medium
Add Chicken Stalk
Add Seasonings
Chop Carrots and Celery
Add chopped Carrots and Celery and cover
Cook for 10 minutes
Add Chicken (with stalk chicken is canned with)
Breast up the chicken
Cook for 25 more minutes, stirring occasionally



Three Cheese Ratatouille Angel Hair

Serves 2
2 large Zucchinis OR 1 Zucchini and 1 Yellow Squash
1 large Onion
1 large Tomato
Garlic Powder
ground Bay Leaf
ground Parsley
ground Basil
Olive Oil (optional)
Shirtitaki Angel Hair “Pasta”
Organic Three Cheese Pasta Sauce

Preheat oven to 400 degrees Fahrenheit
Thinly slice the Zucchinis, Tomato, and Onion
Toss with spices
Pour Olive Oil on top of the mixture
Place in a large shallow pie dish
Cook for 50 minutes, tossing half way through (25 minutes)
Prepare Shirtitaki Noodles
Spread Shirtitaki Noodles on to a plate
Pour Three Cheese Sauce on top of the Angel Hair
Place Ratatouille on top of the Angel Hair with Sauce