INGREDIENTS
1 large beet, peeled and sliced into 4–5 1/2-inch thick pieces 1 Tablespoon olive oil 1 teaspoon walnut oil (optional, only if you like) 2–3 cloves garlic, minced 2 Tablespoons chopped walnuts 1/4 cup feta or blue cheese, crumbles Freshly ground pepper to taste Optional garnish: 1/4 cup fresh thyme or basil, chopped PREPARATION Preheat oven to 350˚F. Place the cut beets on a baking sheet and toss with the olive oil, walnut oil and garlic. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and toss with walnuts, blue cheese and pepper. Sprinkle with fresh thyme or basil and serve warm. Suggestion: place on top of toasted whole grain bread.
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INGREDIENTS
12 ounces vegetable-based or whole wheat pasta 1 1/2 Tablespoons truffle oil 3–4 cloves garlic, minced (or 1 Tablespoon from the jar) 16 ounces shiitake mushrooms, chopped into small pieces 3 Tablespoons balsamic vinegar 8 ounces fresh lump crab meat 1/3 cup feta cheese, crumbles 2 Tablespoons fresh parsley, chopped Freshly ground pepper to taste PREPARATION Prepare pasta according to package directions. Place in serving bowl and keep warm. Place large nonstick skillet over medium heat. Add 1 tablespoon truffle oil and heat for 2–3 minutes. Add garlic and sauté 4–5 minutes, or until softened. Add mushrooms and balsamic vinegar. Continue cooking for another 5 minutes. Add crab and heat through. Pour veggie and crab mixture over the pasta. Add 1/2 tablespoon of truffle oil and gently stir. Top with 1/2 tablespoon feta cheese, parsley and ground pepper to taste. Makes 4–5 servings.
INGREDIENTS
1 1/2 cups dried Israeli couscous 2 Tablespoons olive oil 4 garlic cloves, chopped 1 pound sea scallops 1/4 cup fresh parsley, chopped 1/4 cup fresh lemon juice 2 tablespoons walnuts, chopped (if not using scallops, add 1/2 cup walnuts) Freshly ground pepper to taste 1/4 teaspoon red pepper flakes PREPARATION Prepare Israeli couscous according to package directions. While couscous/or p’titim is cooking, heat the olive oil in a large skillet over medium heat. Once hot, reduce heat to medium-low and add the garlic. Sauté the garlic for about 2 minutes. Add scallops and sauté about 4 minutes, flip over and continue cooking for another 4 minutes. Add prepared Israeli couscous, parsley, lemon juice, walnuts, pepper and red pepper flakes to the skillet. Continue to cook and stir for about 2 minutes, until all is heated through. Adjust seasonings to taste. Makes approximately 5 servings. Serve with roasted veggies or a side salad.
INGREDIENTS
2 pounds boneless, skinless chicken thighs 1 Tablespoon olive oil 1/3 cup apricot preserves 1 Tablespoon Dijon mustard 2 teaspoons reduced-sodium Worcestershire sauce 1 teaspoon chili garlic sauce 1 Tablespoon apple cider vinegar 2 garlic cloves, minced 2 Tablespoons lemon juice, freshly squeezed Salt and freshly ground pepper to taste 1/3 cup fresh basil, chopped PREPARATION In a small mixing bowl, combine apricot preserves, mustard, Worcestershire sauce, chili garlic sauce, apple cider vinegar, minced garlic and lemon juice with a whisk. Set aside. Place large iron skillet over medium-high heat. Add olive oil and heat for 2–3 minutes. Sprinkle both sides of chicken with salt and freshly ground pepper. Place in skillet. Sauté chicken 3–4 minutes per side. Turn heat to medium-low. Add sauce and combine with chicken. Cover pan and cook 8–10 minutes, or until chicken is cooked through. Spoon onto serving dish (or serve from pan!)Sprinkle fresh basil. Makes approximately 5-6 servings.
INGREDIENTS
3 overripe bananas, peeled 1 egg, large, lightly beaten 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon lemon juice, freshly squeezed is best 5 ounces applesauce, unsweetened 2 cups fresh blueberries, rinsed, steams removed 1/3 cup mini chocolate chips Nonstick cooking oil spray PREPARATION Preheat oven to 325˚F. Spray muffin pan with nonstick cooking spray and set aside. Place bananas in a large mixing bowl. Mash bananas with a fork. Stir in egg through applesauce, mixing until well-blended. Add blueberries and chips, mixing until combined. Use a half-cup measuring cup to scoop the batter into prepared muffin cups, evening out as needed. Bake for 30–35 minutes, or until muffin tops are slightly browned and toothpick comes out clean from center of muffin. Makes 12 muffins.
INGREDIENTS
2 cups fresh basil leaves 1 cup fresh baby spinach leaves 1/3 cup fresh Parmesan cheese, shredded 1/2 cup vegetable broth, low salt 2 Tablespoons extra virgin olive oil 1/4 cup fresh lemon juice 1 teaspoon lemon zest 2–3 cloves garlic, peeled Freshly ground pepper to taste PREPARATION Place all of the ingredients in your blender or food processor. Blend for 2–3 minutes, scraping sides to be sure everyone is included ;). Makes about 1/2 cup, enough for 2–3 dishes.
INGREDIENTS
2 ounces vodka 1 ounce freshly squeezed lemon juice 1/2 ounce limoncello 1 cup ice cubes Lemon wedge Lemon twist, optional garnish PREPARATION Fill shaker about half-way with ice cubes. Add vodka, lemon juice and limoncello. Shake well for about a minute. Pour into martini glass. Garnish with lemon wedge and lemon twist, if desired. Makes one serving. |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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