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.
"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