Healthy Vegetable Stir Fry.

  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh ginger root, divided
  • 1/4 cup flaxseed oil, divided
  • 1 small head broccoli, cut into florets
  • 1/2 cup snow peas
  • 3/4 cup julienned carrots
  • 1/2 cup sliced bell peppers
  • 1 tablespoons lemon juice
  • 2 1/2 tablespoons water
  • 1/4 cup chopped onion
  • 1 tsp salt
  • 1tsp pepper

Directions

  1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons flaxseed oil. Mix in broccoli, snow peas, carrots, and bell peppers, tossing to lightly coat.
  2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Add lemon juice. Mix in onion, salt, pepper and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

 

Apple Cider Vinaigrette Dressing.

  • 2tablespoons apple juice
  • 2tablespoons apple cider vinegar
  • 3/4teaspoon salt, or to taste
  • Freshly cracked black pepper
  • 6tablespoons extra-virgin olive oil

Directions

  1. Pour the apple juice and vinegar in a small bowl, add the salt and several generous turns of black pepper, and stir to dissolve the salt. Whisk in the olive oil and use immediately.

 

Baked Sweet Potatoes With Rosemary and Walnuts.

  • 2 sweet potatoes
  • 1 clove of garlic, chopped
  • 2 rosemary springs, chopped
  • 1 c. walnuts, chopped (optional)
  • olive oil
  • salt & pepper to taste

Directions

  1. Pre-heat oven to 425 degrees
  2. Peel sweet potatoes and slice (if you like the skin, leave it on!)
  3. Drizzle a baking sheet with olive oil. In a separate bowl, mix together Rosemary, garlic and walnuts (if you like them and aren’t allergic!) then add sweet potatoes and toss to coat. Add salt and/or pepper to taste.
  4. Bake for about 30 minutes or until soft.

 

Spinach and Goat Cheese Stuffed Chicken Breasts with Asparagus.

  • 2 chicken breasts, pounded into 4 cutlets
  • sea salt
  • freshly ground pepper
  • garlic powder
  • 8oz soft goat cheese, room temp (so it’s soft and spreadable)
  • 1½ cups chopped spinach
  • 1 bunch asparagus
  • sea salt
  • freshly ground pepper

Directions 

  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Make cutlets by cutting breast in half width wise, placing between plastic and pounding with a rolling pin till chicken is about a 1/4 inch thick.
  3. Season one side with lightly with sea salt, pepper and garlic powder.
  4. Turn seasoned side down and use a spatula to spread soft goat cheese on unseasoned side.
  5. If goat cheese does not spread easily, it’s ok. The cheese will spread out as it cooks.
  6. Top each cutlet with chopped spinach. Roll up chicken breast and stuffing and place seam side down on parchment covered rimmed cookie sheet.
  7. Place chicken to one side of a greased cookie sheet, leaving room to add asparagus later. Place in oven and cook for 35 minutes or until cooked thoroughly.
  8. Brush asparagus with olive oil, sprinkle with sea salt and pepper. Add to cookie sheet with chicken for the last 10 minutes of cooking.