3 pounds potatoes
1/4 cup avocado oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in pieces and place in a bowl with the oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Prep and Cook Time:10 minutes
Slice a yam about the width of a thin piece of bread
Toast the yam slices in a toaster on the highest setting- it might take 2 or 3 toast cycles until the yam is browned.
Put your favorite sweet or savory toppings on and enjoy!
Some favorite toppings:
- Peanut butter, banana and chocolate chips
- avocado and tomato with sea salt
- ham and cheese
2 pounds squash (zucchini & yellow crookneck squash)
1/4 cup avocado oil
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
1/2 teaspoon flaked salt
1/4 teaspoon freshly ground pepper
Preheat the oven to 350°F. Remove the stem ends and slice the squash cross-wise in 1/4-inch-thick rounds. Toss with the oil.
In a small bowl, combine the bread crumbs, Parmesan, salt, and pepper. Arrange the squash rounds in a 9x12-inch rectangular baking dish, or 10-inch pie plate. Sprinkle the bread crumb mixture over.
Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.
1 TBSP avocado oil
1 TBSP lemon juice
1/4 cup grated parmesan cheese
Place asparagus in a large shallow bowl. Drizzle with avocado oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
Transfer coated asparagus to the preheated grill with tongs.
Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.
Here's what you need:
INGREDIENTS1/2 cup butternut squash ( cooked and cooled)
1/2 frozen banana
3/4 cup almond milk
1/2 tsp vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Pinch of ground ginger
handful of ice
optional: handful of beet greens - these will turn the smoothie green, but are very mild and taste great!
1 bunch kale, washed and dried
½ c chopped onion
½ c chopped tomato
4 cloves pressed garlic
½ c chopped parsley
¼ c minced chives
½ c nutritional yeast
½ tsp salt
Freshly ground pepper to taste
Preheat oven to 325 F
Remove kale stems, then cut leaves into 2” squares
Blend together onion, tomato and garlic. Transfer to bowl and mix with remaining ingredients.
Toss with kale. Use your hands to make sure each kale piece is coated.
Place a cooling rack on top of a cookie sheet and arrange the kale pieces in one layer on top.
Bake for 8 min, turn each kale piece over and bake for another 8 min until crispy.
Enjoy warm or cold.
1 apple, sliced
1/2 tsp cinnamon
1 Tbsp butter
1 Tbsp oats
1 scoop of ice cream or yogurt
chocolate chips Instructions
"Hey there :) I'm Jolene Goring, a Board Certified Holistic Nutritionist. My favorite part of getting my weekly organic box, is trying new fruits and veggies that I might not otherwise buy! Every week I create easy recipes featuring the organic produce in our weekly boxes. I love sharing delicious food ideas- and you can be sure that the recipes are not only tasty, but completely healthy too!" www.jolenegoring.com