Vegetable Stir Fry and Noodles

I absolutely can’t live without these noodles. They’re easy and yummy.   Ingredients: 1/2 package Annie Chun’s Pad Thai noodles Water   1 shallot, sliced 3 cloves garlic, chopped 2 tbs grapeseed oil (any oil will work) 2 cups sliced baby portabellos 1 cup chopped asparagus 1 cup cabbage, chopped 1 cup baby carrots chopped … Continue reading

Sauteed Brussel Sprouts

Ingredients 1.5 cups brussel sprouts, halved and rinsed 2 tbs (or more) coconut oil Salt Fresh basil   Heat coconut oil until melted. Add brussel sprouts and cook until soft and slightly browned. Salt and add 4 fresh basel leaves. Cook about 2 more minutes and remove from heat. Tasty both hot and cool.

Easy Gluten Free (or not…) Pesto Pasta

Ingredients 1 package gluten free angel hair pasta Water  4 baby portabello caps, chopped and rinsed 1 small shallot 1 tbs coconut oil 2 cups cherry tomatoes, chopped in half 1 tbs pine nuts Fresh basil-cut in strips (optional)   Sauce: 1 tbs pesto paste 2 tbs olive oil salt, to taste   Cook pasta … Continue reading

Cilantro marinated vegetables

Ingredients Vegetables: 3 cups chopped portabello mushrooms 1/2 cucumber chopped 1/2 large shallot, thinly sliced 10 stalks broccolini Dressing: 1/4 tsp salt 1/3 cup brown rice vinegar 2 tbs olive oil 3/4 cup thinly chopped cilantro red pepper flakes (to taste) Directions: Chop vegetables and mix in a large bowl. Take all dressing ingredients and … Continue reading