Recipes

Broccoli, Sauteed

Ingredients

Broccoli

Olive Oil

Pepper

Salt

Liquid Aminos (soy sauce or coconut aminos will work, too)
–>Tip: if you can find the spray Bragg’s, it works best

Instructions

Trim broccoli and slice in to thin florets

Heat skillet over medium to medium-high heat, then add olive oil and broccoli

Saute, stirring occasionally, for about 10 minutes or until browned in places and cooked to your desired tenderness

Sprinkle with pepper and a LITTLE salt, turn off heat and add a splash of aminos. Stir well! A little goes a long way, go easy or it can get too salty

Broiled Sea Bass with Miso

Ingredients

**This marinade is for 3-4 pieces of fish. You can half it if only making 1-2 pieces.

0.25 c white miso

0.25 c dry white wine

0.25 c mirin (sweetened rice wine)

2 tsp liquid aminos (or soy sauce)

0.5 tsp sesame oil

sea bass

Instructions

  1. Combine all marinade ingredients in a small bowl. Mix together with a fork or whisk until there are no more lumps.
  2. Place fish in a container just big enough to fit all the pieces in one layer. Pour marinade over the fish, making sure all pieces are coated complete. Cover and refrigerate 30-60 minutes.
  3. Turn oven on to broil (high) and make sure your top rack is about 8-9″ from the broiler.
  4. Cover a baking sheet in parchment paper. Remove sea bass from the marinade and put on the parchment paper, each piece at least at least 4″ apart.
  5. Broil for 6 minutes.
  6. Remove from oven and flip. Broil for 6 more minutes on the second side.

Brown Basmati Rice

Note: You can halve or double this recipe.

Ingredients

1 1/2 c brown basmati rice, rinsed

1/4 tsp salt

2 1/2 c water

Instructions

  1. Combine all ingredients in a 2 quart saucepan with a lid.
  2. Bring to a boil, uncovered.
  3. Cover and reduce heat to low. Simmer for 15-20 minutes or until water has been absorbed. It will cook better if you do not open the lid to check it often – just once when it has a few minutes left. You may need to add more water, a couple tbsp at a time, and continue cooking a few minutes longer if the rice is still too firm.

Buffalo Chicken Wings – Baked!

Ingredients

chicken wings and/or drumsticks (the sauce below makes enough for about 8 of each, if you aren’t super saucy)

olive oil

salt

pepper

2/3 c homemade hot sauce (or store-bought, like Frank’s)

1/2 c salted butter

1/4 – 1/2 c salt (if needed)

1/4 tsp roasted garlic granules (1/8 tsp garlic powder, if you can’t find)

Instructions

  1. Preheat oven to 450 F.
  2. Place chicken wings and drumsticks in a glass or metal roasting pan. Coat all chicken with olive oil (sparingly), then sprinkle with salt and pepper.
  3. Roast at 450 F for 25 minutes. Without removing chicken, reduce oven temperature to 350 F and bake for another 25 minutes. Reduce oven temperature to 250 F and continue baking for another 20 minutes. Chicken is done!
  4. While chicken is roasting, melt butter in a saucepan. Add hot sauce and remaining ingredients. Heat until slightly thickened.
  5. When chicken is finished roasting at 250, remove from oven and turn heat back up to 350 F.
  6. Spoon sauce over chicken and spread to coat all sides.
  7. Bake chicken at 350 F for another 10 minutes.

Buttermilk Ranch Dressing

Ingredients

1/4 – 1/2 c buttermilk

1/2 c sour cream

1/4 c mayonnaise (I use olive oil mayo)

1 tbsp minced fresh parsley

2 tbsp minced fresh chives

1 tsp dried dill

1/8 tsp onion granules

1/4 tsp roasted garlic granules (or 1/8 tsp garlic powder, if you can’t find)

1/4 tsp ground mustard

1 tsp lemon juice

1/2 tsp salt

1/4 tsp black pepper

Instructions

Combine all ingredients and mix together well.

This will thicken upon refrigeration, so you can add up to 1/2 c buttermilk if you have time to refrigerate or if you like a thinner dressing. Add 1/4 c buttermilk if you are planning to enjoy immediately or like a thicker ranch.

Caesar Salad Dressing – Vegan

Ingredients

0.5 c raw cashews (soaked in cold water 6+ hours, or in boiling water for 30 minutes)

0.25+ c water

2 tbsp olive oil

2 tsp lemon juice

1 tsp white wine vinegar

1.5 tsp capers

0.5 tsp dijon mustard

1 garlic clove

1 tsp vegan worcestershire sauce

0.25 tsp roasted garlic granules

0.25+ tsp salt

0.25+ tsp pepper

optional: 0.5 tsp nutritional yeast or a bit of vegan parmesan

Instructions

  1. Drain the cashews.
  2. Combine all ingredients in a high-speed blender or immersion blender container.
  3. Blend until dressing is smooth, adding more water to achieve desired thickness.

California Muffin

Ingredients

English muffin

1/2  avocado (per full English muffin)

Sprouts – any variety

Salt + Pepper

Instructions

  • Toast English muffin. Rinse sprouts and avocado.
  • Top with avocado. I like it lightly smashed, but not too mushed.
  • Pile sprouts on your perfect snack.
  • Top with salt + pepper.