Roasted Root Vegetables

One of my favourite cookbooks is called, "Everyday Paleo," by Sarah Fragoso.  I have two of her cookbooks that I found at Costco a while ago and love them! I don't follow a Paleo lifestyle but the recipes are clean, fresh and super easy!  This recipe is from the, "Everyday Paleo" cookbook! I hope you enjoy it!

One of the perks of this recipe is you can add in as much or as little of each vegetable as you like! I LOVE beets so this time added in a few more than the recipe called for.  

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Serves: 5

Ingredients

~4-6 small beets, peeled, and cut into small chunks

~2-3 small parsnips, peeled and chopped

~2 carrots, peeled and chopped

~1 medium red onion, sliced (I chopped it in this recipe)

~1 bulb garlic, cloves removed and peeled

~1/4 cup coconut oil

~1 cup fresh basil, diced (I used a few shakes of dried basil this time- fresh of course is always better)

~1/2 tsp lemon zest (grated lemon peel)

~Himalayan pink salt and black pepper to taste.

1.  Preheat oven to 400° F.

2.  *IMPORTANT!* Make sure to cut all of the veggies so that all of the pieces are approximately the same size!  This ensures even cooking. 

3. In a large mixing bowl, toss all of the vegetables & garlic cloves.

4.  let the coconut oil, pour it over the vegetables and add to the bowl the basil, lemon zest, salt and pepper.  Toss together until the veggies are coated with the oil and spices.

5.  Spread evenly on the bottom of a large baking dish and roast uncovered for 45-50 minutes, stirring once or twice during the cooking process.

I hope you enjoy! :) 

Homemade Salsa

So funny enough, I get inspired sometimes to "use up" items in my fridge/pantry.  Usually each week I check out what I have from last week and incorporate it into the following week's meal prep. This week is were these gorgeous red onions that I bought at our local market last week.  So what better idea than to use them up in a fresh summer salsa?!

This is a recipe that I got a few years ago from our friend's Shawna & Terry Bergin. I have tried many recipes before but this one proves to be MY FAVE!  One of the main reasons besides the flavour, is simply because I don't have to peel the tomatoes before hand!  I got permission to share this recipe and we hope that you will enjoy it too!  This recipe is phenomenal and lends itself well to making it your own however you like it!

If you are wondering if this recipe is clean or not, you can be the judge.  I did make some modifications to the recipe based on some changes I have made in my own home. I used Pink Himalayan Salt instead of table salt. I also used raw sugar instead of the traditional white refined sugar.  I am certain that you could also try maple syrup or agave nectar too if you wanted.  Please enjoy!

Recipe Yields:  5x500ml jars (and around 1 cup left over which we just ate after the others were jarred)
Heat: Medium

Main ingredients:  
12 tomatoes
2 green pepper
3 c. celery
2 c. onions
1/3 cup of pink himalayan salt
* chop all vegetables and let set overnight and drain well in the morning.

Add:
1 1/2 c. raw sugar *optional (I used 3/4 c. of raw sugar)
1 1/2 c. white vinegar
1 tsp. cayenne pepper
1 tsp crushed chilies
1 tsp mustard seed
*I also added 1 cup of frozen corn for a splash of colour!

Cook all above for 45 minutes in a large pot on the stove. Then add 1 large can of tomato paste and cook another 15 minutes.

Enjoy this recipe and I hope you have a wonderful September!

Kale Chips! Easy and SOOO delicious!

Oh my gosh!  As many of you know, I have NOT had good experience with Kale. In fact it was to the point I banned it from my own grocery cart every time "I thought" that I would try it just "one more time...". Yep!  Totally true!  I have tried it steamed, sautéed, in my Shake (that was a HUGE disaster) and yes, even these little beauties I pictured above.

Anyhow a very good friend of mine offered to come to my house and actually make them FOR me to regain my trust in this "supposed" awesome green!  So she did. I ate every last bit and now have a secret addiction!

Here is how to create a delicious snack that adds that crispy crunch that we love from those regular chips we "used" to buy!  ha ha

INGREDIENTS:
*Need 1 bunch of kale
Olive Oil
Sea Salt and/ or seasonings (i.e.: cumin, paprika, garlic powder?)
2 baking trays

How To:

Preheat oven to 300 degrees
Line tinfoil on cookie sheets if you want less mess!
Peel and break apart leaves off the stalk of the kale and rinse in colander. Dry with paper towel and place on cookie sheet. 

Drizzle olive oil over the leaves and then KNEAD all the leaves to ensure that each leaf is coated with oil. (*That my friends was the missing link the first time I tried them! ha ha) 

Sprinkle with a seasoning and/or a dash of sea salt. Some seasoning ideas include: cumin, paprika, garlic powder.  I actually used a rub that I have made that I like on my steak!)

Then line the cookie sheet with ONE LAYER of kale leaves (*also another link missing when I first made them!). If the leaves are all over on top of each other they won't bake well.

Place in oven for 5-10 minutes, take out and FLIP the leaves over and bake for another 5-10 minutes until leaves are crispy! Totally addicting! May you all enjoy and feel better about getting in those greens! xo