Savory Sweet Potato Hash

INGREDIENTS

2 tbsp olive oil

3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

1/2 medium white onion, diced

salt and pepper to taste

3/4 tablespoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon white sugar

sliced green onions, for garnish (optional)

INSTRUCTIONS

Cover and cook for 15-20 minutes, stirring occasionally until the potatoes are almost tender.

Turn the heat to high and add the cinnamon, sugar and nutmeg; stirring to combine. Cook on high for 2-5 more minutes until sweet potatoes are nicely browned.

Serve hot with sliced green onions, if desired.

Homemade Coleslaw

INGREDIENTS

1 LB green cabbage/red cabbage mix , finely shredded

1 Carrot (shredded)

2 tablespoons white vinegar

3/4 cup best-quality mayonnaise

1 tablespoon sugar, or to taste

2 tablespoons white vinegar

1 tablespoon honey mustard

Salt and freshly ground pepper

INSTRUCTIONS

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, , sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Not Ya Grandma’s Collard Greens

INGREDIENTS

• 3 bunches of collard greens (cleaned and chiffonade sliced)

• 1 large Red Onion (sliced

• 1 cube Vegetable Bouillon + 4 cups water or 4 cups vegetable broth

• Salt + Pepper to taste

• Smoked Paprika

• Garlic Powder

• Onion Powder

• 1/4 tsp crushed red pepper

• 2 Tbsp Olive or Avocado Oil

INSTRUCTIONS
Heat oil in a large pot over medium-high heat. Add onion, and cook until translucent.

Pour in broth, and season with salt, pepper and remaining seasonings Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Zucchini Squash Zoodles

Pasta is delicious but it’s also packed with lots of carbs. As an alternative you can use vegetables and a spiralizer to create Zoodles which have a similar bite and texture but are a much heather option than Pasta.

INGREDIENTS

• 2-3 medium zucchini spiralized

• 2 Tablespoons butter

• 2-3 large cloves garlic minced

• Salt and pepper to taste

INSTRUCTIONS

1. Spiralize zucchini into thin noodles using a spirlizer. 

2. Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant (about 1-2 minutes) Be careful not to burn garlic. 

3. Add the zucchini noodles and and salt & pepper to taste. Cook for 1-2 minutes or just until the zoodles are al dente.

4. Remove from heat and serve immediately. Top with more parmesan if desired.

Roasted Eggplant, Broccoli and Cherry Tomato

INGREDIENTS

1 medium eggplant sliced in 1/4 in slices lengthwise

1 cup cherry tomatoes sliced in half length wise

1 head of broccoli flourets

1 red onion sliced thinly

2 tbsp Oregano

Salt and pepper to taste

Olive Oil

INSTRUCTIONS

Place vegetables in a baking dish and coat with olive oil , salt, pepper, oregano place in 350 degree over for 25-30 minutes until vegetables are fork tender and golden brown