Stuffed Acorn Squash
1 acorn squash, halved cleaned 1/2 lb pork sausage 1 large leek, quartered and sliced 5 large mushrooms, diced 1 large clove garlic 5-6 brussel sprouts quartered Celtic sea salt ¼ cup Parmesan Preheat oven to 350. Put acorn squash is a baking dish and bake for 30 minutes. Saute sausage, leek, garlic, mushroom and brussel sprouts over medium. Once sausage is cooked turn off heat, add sea salt. Divide sausage mixture between the two halves of Acorn squash-filling the squash. Bake in a baking dish for 30 minutes or until squash cooked. Add Parmesan over the top of the squash and let sit in the oven for another minute or two until Parmesan melts lightly. Serves 4-6 people Fall Oatmeal
1 apple diced 2 cups water 1 cup Oatmeal ¼ cup Raisins ¼ cup Pecans roughly chopped 1 Tablespoon real maple syrup Put water and apple in pan. Turn on high and bring to a boil. Add Oatmeal. Cook for 1-5 minutes (depending on the type of oatmeal you purchased). Turn off the heat. Add remaining ingredients and stir. Serves 2-3 Vegetable Fried Rice
1 egg 1 1/2 cups brown rice cooled 1 cup vegetables 2 Green onions sliced 2 Tablespoon + 1tsp tamari Olive oil Sesame Oil (optional) Lightly oil the pan. Mix 1 tsp Tamari with the egg/scramble together. Cook on medium until solid, flip and cook until all raw egg is cooked. Remove from pan. Add rice to the pan, add 2 T Tamari and vegetables. Cook on medium stirring occasionally until vegetables are al dente. While rice is cooking dice eggs. Turn off heat. Add eggs and green onion. Mix. Serves 2-3 people |
Mini Quiche
2 ½ cups diced vegetables 12 eggs ½ tsp of sea salt 1/3 cups shredded cheese (optional) olive oil Preheat oven to 350. Spray muffin cup with olive oil. Divide the vegetables evenly among the muffin cups. Mix eggs and salt in a 4 cup measuring cup. Pour eggs over the vegetables. Sprinkle cheese over the top of the egg/vegetable mixture. Bake for 18 to 20 minutes. Take out and let set for 5 minutes. Makes 12 Ramen Noodles
2 cups bone broth 1 cup water 2 tsp tamari 1/4 cup mirin 1 tsp fish sauce 1 tsp sesame oil 1 cup chicken torn in pieces 1 small zucchini cut julienne 1 carrot cut julienne 1 green onion chopped or sliced 1/4 - 1/2 small diakon radish cut julienne 1/2 cup broccoli Ramen noodles (for 2) Mix broth, tamari, mirin and fish sauce, bring to almost a boil, turn down to simmer add chicken and ramen noodles. Cook for approx 3-5 minuters or until the noodles are 3/4 cooked. Add vegetables. Cook for 2 more minutes. Serve in a bowl add 1/2 tsp sesame oil to each bowl (optional) |