1 cup sugar
1 cup water or orange juice
4 cups (12 oz package) fresh or frozen cranberries
Rinse cranberries with water. Drain.
Add water and sugar to a saucepan on medium heat.
Stir to dissolve sugar.
Once it reaches a boil, add cranberries and cook until cranberries burst.
Stirring and smashing cranberries with the back of a spoon.
Cook for 8-10 minutes until the sauce has reached desired consistency.
1/2 cups apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
1 cup water
Mix water, vinegar, sugar and salt in a bowl until salt and sugar are combined.
Place into a small saucepan over low heat and add onions.
Cook until onions reach desired softness; about 4-7 mins.
Remove from heat and place in a jar or bowl. Let cool for 10 mins and enjoy immediately or place In fridge to enjoy later.
Ingredients
2-3 potatoes of yellow potatoes
1-2 Tbsp avocado oil
1/2 tsp sea salt
1/4 tsp black pepper
4 cloves of garlic (minced)
Instructions
Preheat oven to 425 degrees F and line 1 large baking sheet with parchment paper.
Cut potatoes into bite sized pieces (no larger than an inch) and place in a bowl with the oil, salt, pepper, and garlic; toss until the potatoes are well coated.
Transfer potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip potatoes half way through cooking to ensure optimal crispness.
1 bunch broccoli (about 1 1/2 pounds), cut into florets
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Kosher salt and freshly ground pepper
Preheat oven to 450 degrees F.
Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.
1/4 cup vegetable oil
2 tablespoons butter
3 yellow plantains (very ripe), peeled and cut in 1-inch-thick slices
tablespoons brown sugar or coconut sugar
1/4 teaspoon salt (optional)
Heat oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
4-6 Green or Yellow Zucchini Squash (Sliced into 1/4” coins )
salt and pepper to taste
1 jar marinara sauce
1.5 tablespoons Italian Seasoning
garlic and onion powder to taste
Preheat oven to 365 degrees
Season zucchini coins with salt, pepper, garlic powder and onion powder on both sides.
Add to casserole dish
Pour on tomato sauce to cover. If you prefer it more saucy, add more.
Sprinkle on italian seasoning
Bake for 20-25 mins until zucchini are tender and sauce is reduced
16 oz bow tie pasta (cooked)
14 oz can artichoke hearts (drained)
9 oz jar kalamata olives (drained
12 oz package grape tomatoes (halved)
3 cups baby spinach (sliced thinly)
16 oz bottle Italian dressing
1 tablespoon Italian seasoning
1/2 cup grated parmesan
salt + pepper to taste
Add all ingredients into a large bowl. mix thoroughly. Chill for 2 hours un to overnight.
INGREDIENTS
1 12 oz bag of Frozen Riced Cauliflower
Zest and juice of one lime
3/4 cup fresh cilantro (chopped finely
salt to taste.
INSTRUCTIONS
Pour cauliflower rice into a skillet on medium heat. Add in lime zest and juice. Cook while stirring for 5 minutes or until any water has cooked off. Remove from heat. mix in cilantro and serve immediately.
INGREDIENTS
4 ears corn
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 tablespoon butter or mayo
1 lime, juiced
Tajin Clasico Seasoning to taste
2 limes cut into wedges, for garnish
INSTRUCTIONS
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Remove from grill and cover with butter. Grate the Parmesan in another bowl. While the corn is still warm sprinkle with parmesan and tajin seasoning. Squeeze lime juice.
