Asian Brussels Sprout Slaw
Reviewed by Health Coach Carli Webb, MS Slaw Ingredients: 2 cups finely sliced purple cabbage 2 cups finely sliced green cabbage 2 shredded carrots ¼ cup chopped fresh parsley Up to ¾ cup mixed seeds (pepitas, sunflower seeds, sesame seeds and poppy seeds) Dressing Ingredients: ¼ cup olive oil 2-3 tbsp lemon juice 1 garlic […]
Zucchini Noodles with Basil-Pumpkin Seed Pesto
Reviewed by Amber Shuey, FMCHC of Forum Health Tampa Basil-Pumpkin Seed Pesto Ingredients: ½ small yellow onion, chopped 1 garlic clove, chopped 2 cups packed fresh basil or arugula ½ cup pepitas (green pumpkin seeds), toasted 1/3 cup olive oil 2 tsp red wine vinegar Pinch of red pepper flakes Salt, to taste Directions: Add […]
Homemade Cauliflower Rice
Ingredients: ½ tbsp coconut oil 1 head of cauliflower Salt and pepper, to taste Directions: Remove all the greens from the cauliflower and break into florets. Use a food processor to process the cauliflower into rice. Transfer into a large, clean towel and squeeze out all of the moisture. To cook, add […]
Lemon Basil Vinaigrette
Reviewed by Health Coach Beth Kaczmar of Forum Health Akron Dressing Ingredients: ¼ cup freshly squeezed lemon juice ¼ cup olive oil 1 garlic clove, minced ½ tsp Dijon honey ½ tsp honey 4-6large basil leaves, finely diced Salt and pepper, to taste Directions: • Add all ingredients to a mason jar and shake well […]
Colorful Chopped Salad with Carrot Ginger Dressing
Reviewed by Health Coach Beth Kaczmar of Forum Health Akron Salad Ingredients: 6 oz chopped butter lettuce or romaine 1 ½ cups chopped purple cabbage ¾ cup chopped red onion Florets from 1 head of broccoli, finely sliced 1 red bell pepper, chopped 1/3 cup roughly chopped fresh cilantro Carrot Ginger Dressing […]
Roasted Cauliflower
Reviewed by Health Coach Beth Kaczmar of Forum Health Akron Serves 1, Low Carb, Vegetarian, GDRx Veggie Week 1⁄2 Medium head of cauliflower Cumin (1⁄2 tsp) Garlic powder (1⁄2 tsp) Onion powder (1⁄2 tsp) Paprika (1⁄2 tsp) Chili powder (1⁄8 tsp) Preheat the oven to 425°F. Rinse cauliflower head with water then dry. […]
Homemade Guacamole with Carrots
Serves 1, Low Carb, Vegetarian, GDRx Veggie Week 2 Avocados (ripe) 2 Medium carrots 1⁄4 Red onion Lime juice (fresh)(~1 TBS) 1⁄2 Tomato (optional) Cilantro (optional) Rinse produce with water then dry. Half avocados, remove seed and skin, then add to a medium bowl and mash with a fork or potato masher. Dice […]
Everything Bagel Sweet Potatoes
Reviewed by Health Coach Carli Webb, MS Recipe source: Smile Sandwich, Serves 2, Vegetarian, GDRx Veggie Week 2 Sweet potatoes Everything bagel seasoning (2 TBS) Preheat the oven to 450°F. Rinse sweet potatoes with water then dry. Peel the sweet potatoes (if desired), trim the ends off, then slice lengthwise into even size rounds. […]
Dark Chocolate Covered Figs
Reviewed by Health Coach Carli Webb, MS Recipe source: This Healthy Table, Yields 5 Servings, Serving Size: 2 figs, Vegetarian, GDRx Veggie Week 10 Figs (soft but not mushy) Dark chocolate (1⁄2 cup) Sea salt (1⁄2 tsp) Rinse figs with water then dry with a paper towel. In a medium bowl, add the dark […]
Candied Pecans
Reviewed by Health Coach Carli Webb, MS Recipe source: The Big Man’s World®, Video, Yields 16 Servings, Serving Size: ~1⁄4 cup, Low Carb, Vegetarian, GDRx Veggie Week Raw pecans (3 cups) Monk fruit sweetener (1 1⁄2 cups) Cinnamon (1 TBS) Vanilla extract (1 tsp) Heat a large pan over medium heat. Once hot, add 1 cup […]