Zucchini Noodles

I seriously look for reasons to make these, they're that fun and yummy. And quite possibly take even less time than tossing regular noodles in simmering water and waiting. Plus they work so perfectly in all my favorite noodle dishes while being super body-friendly. What is not to love? Nothing. Everything is to love about these.

YIELD 4 servings

INGREDIENTS

4 medium (6-8 inches) zucchinis (1 per person is my general rule)

Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

Salt and pepper to taste

Optional goodies: garlic, herbs, pickled jalapeños, parmesan, lemon juice...

INSTRUCTIONS

1. There are several ways to do this. You can use a mandolin or vegetable peeler to make long flat noodles, or hand cut them, julienne style. But my spiralizer is way too fun (and fast!) for me to pass up. If you're not familiar with how to use a spiralizer, William Sonoma has a great how-to video using the same one I have and love.
2. Oil your skillet and heat to medium/low
3. Once you've noodled your zucchinis, toss them in the skillet with some salt, pepper and any other goodies you want in there and sauté for about 5 minutes, until crisp-tender (Careful not to overcook, it doesn't take long!)
4. The salt and heat are going to pull some water from the zucchini, so drain just before serving

Baked Sweet Potato

I love a well cooked sweet potato now and then. And if you cook it like this, adding butter is just gilding the lily. It's so sweet and creamy, you need nothing more than a fork. So this is I the best method I've found for making perfectly delicious sweet potatoes every time. It comes from Empowered Sustenance. 

* Please note that the source recipe will instruct you to place aluminum foil on the bottom of your oven to catch the drippings. I've actually ruined the bottom panel in my oven doing that. So it's safest (and just as convenient) to use a cookie sheet on the rack below the potatoes.

* Potato thoughts

INGREDIENTS

        Sweet potatoes or yams

INSTRUCTIONS

    1.    Wash sweet potatoes, poke with a fork a few times and set directly on the oven rack in the middle of the oven - place a baking sheet on the rack just below to catch the drips

    2.    Set your oven to 425F and bake for 45 minutes for sweet potatoes that are 2-3 inches in diameter, an hour if they measure up to 4 inches in diameter, and an hour and 15 minutes for anything larger

    3.    When your timer goes off, let them rest in the oven for at least 30 minutes (up to an hour)

    4.    If you're not eating them that night, remove the skin and store in the fridge

Cauliflower Rice

I could write a love song about cauliflower rice. It's that wonderful. And please know, I actually hate raw cauliflower. I know "hate" is a strong word... but that's why I'm using it. You'd never catch me eating it raw. And cooked? Eh, indifferent. But rice it, and it becomes one of my favorite things about eating grain-free. It's so easy. Super versatile, taking on any flavor you ask it to. And it freezes well, making it handy to pull out for a recipe in a pinch. If you haven't already, I hope you give it a try so you can fall in love too.

* Important: If you are using this in a recipe, meaning the main dish isn't being served over it, but it's being incorporated into the dish, just "rice" it, following steps 1 and 2 (below). But if your main dish is being served over it, then follow each step below and set aside for when you need it.

YIELD 4-6 servings

INGREDIENTS

        1 head of cauliflower

        1 to 2 tablespoons butter, ghee or coconut oil

        1 small onion, diced

        1 tablespoon minced garlic

        salt and pepper, to taste

INSTRUCTIONS

    Method 1

    1.    Cut the head of cauliflower into quarters

    2.    Using the largest holes on a cheese grater, grate the florets until grater reaches the stem

    Method 2

    1.    Chop florets from head, discarding the largest part of the stem

    2.    Pulse cauliflower in a food processor until pieces resemble grains of rice

    Picking up from method 1 or 2

    3.    Once cauliflower is broken down, heat a skillet on medium

    4.    Add oil, onions and garlic

    5.    When onions are tender, add cauliflower "grains" to skillet, season with salt and pepper and cook until cauliflower reaches desired tenderness (about 5-10 minutes, but it cooks fast, so keep an eye on it)

Oven Roasted Broccoli

Dress it up fancy, or just sprinkle on a little salt and pepper. Either way, roasted broccoli is a quick and tasty way to round out almost any meal.

YIELD 4 servings

INGREDIENTS

        2 heads of broccoli, chopped

        2 to 3 tablespoons oil (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        1 teaspoon salt

        1/2 teaspoon pepper

        Optional: red pepper flakes, minced or powdered garlic, shredded parmesan, a squeeze of fresh lemon juice

INSTRUCTIONS

    1.    Preheat oven to 425F

    2.    Wash, dry and chop broccoli

    3.    Toss in oil, salt and pepper and spread onto an oiled baking sheet in an even layer

    4.    Bake for 15-20 minutes until crisp-tender, turning broccoli over on the sheet half-way through

Optional: Dress it up with your choice of goodies (parm, garlic, lemon juice or red pepper flakes)

Baked Potato

First up, my thoughts on potatoes.

INGREDIENTS

        Large potatoes

        Oil for coating them (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        Salt and pepper, to taste

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Wash potatoes and poke a few times with a fork

    3.    Coat with oil and a little salt

    4.    Place directly on the oven rack in the middle of the oven, placing a baking sheet on the rack just below to catch the drips

    5.    Bake 1 - 1 1/2 hours, depending on size, until potato feels soft enough to break open

    6.    Cut in half and dress with a little butter, ghee or coconut oil, salt and pepper and enjoy!

Sautéed Asparagus

Asparagus can be SO delicious! And it really doesn't take much. Just a little time in the sauté pan and it's ready to go.

YIELD 4 servings

INGREDIENTS

        1 to 1 1/2 pounds fresh asparagus

        1 tablespoon oil (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        Salt and pepper, to taste

INSTRUCTIONS

    1.    Wash asparagus and snap woody bottom ends off

    2.    Add oil to sauté pan and heat on medium until pan is hot (oil will be shiny and spread out)

    3.    Add asparagus, season with salt and pepper and allow to cook until crisp-tender - about 3-5 minutes

Tossed Salad

Salad is something I debated whether or not to even post here. I know you know how to make salad. But. Every now and then, when you're having a brain-fried, overflowing-plate sort of day, it's kinda nice to have things spelled out for you. So, for whom this might be helpful, here ya go! These are my favorite salad fixings, but most times I just use the veggies I've got leftover in the fridge.

YIELD 4-6 servings

INGREDIENTS

        8 ounces greens (the darker, the better), torn or chopped (about 1/2 head of lettuce)

        8 to 10 ounces grape or cherry tomatoes

        1 large carrot, peeled & finely chopped

        2 finely chopped green onions

        1/4 cup sunflower seeds

        1/4 cup raisins or currants

INSTRUCTIONS

    1.    Wash and prep veggies and toss together, adding your favorite dressing when it's time to serve