Farmer’s Market Roasted Veggie Breakfast
1 # asparagus, thin, woody ends trimmed
½ C cherry or grape tomatoes, halved
1-1/2 T avocado oil
4 large eggs
2 T shaved Parmesan
1 T chopped chives
Preheat oven to 425ºF.
Toss asparagus and tomatoes with oil in a shallow baking dish.
Place vegetables in a single layer in baking dish.
Roast until asparagus is just tender and tomatoes have wilted, 10-12 minutes.
Crack eggs over asparagus mixture.
Return to oven and roast until egg whites are just set, about 6-8 minutes.
Top with cheese, sprinkle with chives and serve.
Offer crusty bread on the side, if desired.
This is an easy recipe my family enjoyed along with several other families during camping outings. The guys would cook huge batches outside in a couple pots and the kids thought it was fun to eat at the picnic table using newspapers as our plates. It’s very low maintenance and clean up couldn’t be easier! Here’s a single family-sized version that can be done on the stove top.
3 oz Old Bay Seasoning
2 tbsp. salt
1 ring Kielbasa or Turkey sausage, cut into 1” pieces
8 ears of corn on the cob, cut in half
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp
8 small, red potatoes, quartered
Optional side: French bread and butter
The amount of items above can easily be modified to your taste.
Cover the table with several layers of newspaper.
In large stock pot, fill it half way with water. Bring to a boil.
Add the old bay seasoning and salt and boil for 5 minutes.
Add kielbasa. Boil for 20 minutes.
DIY Sausage Seasoning Blend
1-1/2 t salt
3-1/2 t paprika
2/3 t garlic powder
1/3 t fennel seed
1 t ground black pepper
¼ t crushed red pepper
Blend all ingredients together. Store in airtight container. Can be made in bigger batches and stored in air tight container for later use. Use 1 recipe with 1 pound of ground turkey or beef.
2 heads broccoli, stems removed
1 head cauliflower, stems removed
2.5 C shredded carrots
½ C Sunflower Seeds
1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)
½ C finely chopped fresh parsley
4-6 T fresh lemon juice, to taste
Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper
Pure maple syrup, to drizzle before serving.
In a food processor (or by hand) process the broccoli until fine. Add into large bowl. Then process the cauliflower until fine and add to same bowl. Shred carrots and add. Then, stir in seeds, dried fruit and all the seasonings. Drizzle a bit of syrup on right before serving.
Keeps well in air tight container in the refrigerator for up to a week
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Join me as I interview Moriah Prange, massage therapist, as we discuss ways to keep your body healthy when you can’t get your massage. We talk about how Moriah has used her own diagnosis as a way to help and heal her massage clients. She specializes in pediatric massage and has a unique way of working with her clients. We talk about the benefits of pediatric massage, at home massage techniques, and healthy touch in our society around COVID-19.
Email: [email protected]
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All of us have busy filled lives, some with family obligations, not to mention working full time. Wouldn’t it be great if there was a way to enjoy all that you have created?
None of what Tiffany has created came by accident and I believe the same or more is possible for you, regardless of your current situation. She has lived through being a victim of sexual molestation as a child, eating disorders, food addictions, being 175 pounds overweight, moving clear across the world to a place she didn’t know anyone except my family, and having to start over numerous times in my life. She continuously felt that others were responsible for her happiness. She found herself in a constant struggle.
So how did she get from there to where she is today, and how does this apply to you? Tiffany learned that through self-love you can do anything you put your mind...
Crock Pot Honey Sesame Pork Roast
Serves 6 people
3 pounds pork loin roast
1 T dried oregano
2 T dried basil
½ t black pepper, freshly ground
¾ t salt
2 T garlic, minced
½ C raw honey
2 T coconut oil, melted
1/2 C coconut aminos or Tamari
1/8 C toasted sesame seeds
Side suggestions: rice and steamed asparagus
1/3 to ½ C Honey
2 T Tamari or Coconut Aminos
2 T Water
¼ t Sesame Oil
1 T Apple Cider Vinegar
Red Pepper flakes, to taste
1 T Arrowroot
1 T water
1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces
1 - 1 ½ C Gluten Free All Purpose Flour
1 t chili powder
1 t cumin
½ t Coriander
½ t onion powder
1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)
Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.
In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.
In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.
In a dish, mix the...
Creamy Avocado Dressing
3 T olive oil
1 T lemon juice
½ C water
¼ t sea salt
¼ t black pepper
Place avocado, oil, lemon juice and water in blender. Puree until smooth then blend in salt and pepper. Serve over chopped or green salad.
For a Mexican flavor dressing, substitute lime juice for the lemon juice and add ¼ C salsa. Drizzle on taco salad or other Mexican dish.
Adapted from Elana Amsterdam.
Coconut Milk Ranch
1/3 C coconut milk (from a can) - do not buy lite
1 t apple cider vinegar
1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.
2 Cloves finely minced garlic
3 T minced green onions
2 T chopped parsley
ground pepper to taste
Directions: Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like. In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.
Pour into glass jar and store in refrigerator.