March 30, 2015

Protein Banana Bread Breakfast Bars

Protein Banana Bread Breakfast Bars

I found this recipe on a website called PaleOMG.  I love their photos on Instagram, and they have great ideas for healthy snacks and things to give your kids.  I changed the recipe a bit, just subbing a few things here and there, and now I present to you:  Protein Banana Bread Breakfast Bars!

That’s a mouthful.  These PBBBBs are just like banana bread, but not cloyingly sweet.  They are made with almond flour and whey protein powder, so you’re getting a good dose of protein in your sweet treat.  These were easy and delicious!  I’m storing mine in the fridge, and hope there is enough left for me to enjoy one with my morning coffee tomorrow!

Protein Banana Bread Breakfast Bars

Ingredients:

  • 2 bananas, mashed
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 egg, beaten
  • 2/3 cup almond flour
  • 1/3 cup whey protein (vanilla, but I used cinnamon!)
  • 1/4 cup tapioca or arrowroot flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cacao nibs (I used mini chocolate chips)
  • 1/4 cup sliced almonds (I used sesame seeds)

Directions:

  1. Preheat oven to 350*F.  Grease an 8×8 square pan.
  2. Mix all the ingredients together, except for chocolate chips and almonds.  Then fold in cacao nibs or chocolate chips.  Pour into the prepared pan, and cover the top with the almonds or sesame seeds.
  3. Bake for 20-25 minutes until the middle is set.  Cool for 10 minutes before cutting.
  4. I cut mine into 1″x4″ bars, so I had 16 servings.  Store in the fridge, covered.

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

Homemade Chicken Meatballs

Y’know those fully-cooked ground chicken sausages and meatballs that you can find in almost every grocery store?  There are any number of brands that now make them…plus they come in quite a variety of flavor variations.  You can find breakfast sausages, dinner sausages, mini-sausages, and meatballs.  I have been a big fan of these for quite some time now.  Of course, there is ‘variety’ in quality amongst the different brands, too. You probably wouldn’t have to search too hard to find organic chicken sausages and meatballs.  All very helpful towards a healthy eating lifestyle! And they are so handy for those nights when your meal plan falls apart (or you forgot to take something out of the freezer)! These even defrost right in their package in a bowl of cold water for 10-15 minutes!

But recently I had the crazy thought, ‘Why can’t I do that? I should be able to make my own, right?’ And then I found it that wasn’t really so crazy!  Easy to find the ingredients…easy to throw together…easy to prepare…easy to cook!  And here’s the best part—making them from scratch in your own kitchen, the variety’s are almost endless.  But I started fairly simple…check out the recipe!  The variety I made this time lent itself well to serving with some Tzatziki (zah-d/zee-kee) Sauce (Greek yogurt cucumber sauce) alongside some spaghetti squash and steamed broccoli…yum!  I would love to hear about your version, if you decide to make them.  Enjoy!

Homemade Chicken Meatballs—Greek Style

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ingredients:
meatballs:
2 (10 ounce) boxes frozen chopped spinach
1 tablespoon +/- olive oil
1 small onion, finely chopped
2 heaping tablespoons chopped garlic
1 egg, lightly beaten
(2) 4 ounce pkg. crumbled feta cheese (set aside 2 ounces or so)
2# ground chicken (or ½ chicken, ½ turkey)
2 tablespoons lemon-pepper blend
1/4 cup almond flour

tzatziki sauce:
1+1/2 cups Greek-style plain yogurt
1/2-1 teaspoon garlic, finely minced
1/3 seedless cucumber, peeled and chopped small
3 tablespoons fresh dill (or 2 teaspoons dried)
1/2 lemon, juiced
sea salt, freshly ground pepper (to taste)

directions:

  • mix up the tzatziki sauce and refrigerate ’til ready to serve
  • preheat oven to 400; line a baking sheet w/parchment paper
  • cook frozen spinach (stovetop or microwave) just ‘til heated through; drain excess liquid, dump out onto a clean dishtowel and squeeze dry; set aside
  • preheat the oven to 400 degrees F
  • in a large bowl combine onion and garlic; add egg
  • add the spinach, pulling it apart to separate it
  • add feta, chicken, and seasoning to the bowl
  • dust the almond flour over top
  • start combining and add a 1 tablespoon of extra-virgin olive oil
  • lightly mix everything ‘til well-combined
  • using a 1+1/2″ cookie scoop, or something similar, form 36-40 meatballs; they do not have to be perfectly round…I left mine fairly rustic
  • place the meatballs on the lined baking sheet and bake for 10 minutes and then turn them over
  • cook for additional 8-10 minutes (depending on the size of them) ‘til they are beginning to brown
  • I used my instant-read meat thermometer (165 degrees for poultry); you can also test them by poking one and making sure the juices run clear
  • serve with tzatziki sauce and a sprinkle of the leftover feta cheese

I know I often mention that I use ‘lemon-pepper seasoning’ in the place of salt&pepper.  Here is a link to what I use.

  ♥       ♥       ♥       ♥       ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Bacon B.O.M.B. Jam

Bacon BOMB Jam

You read that correctly:  B.O.M.B.  This stuff will blow you away!  Bacon Onion Maple Bourbon Jam is an out of this world condiment you will want to smear on everything!

This is easy and amazing.  I ate some of this bacon jam on my baked salmon.  Next I’m going to try it on a cracker, maybe with a little goat cheese, or as part of an olive and cheese tray.  And I may just go off the rails and slather it on bread with cheddar and sliced apple and make the best grilled cheese sandwich I’ve ever had!  This recipe yields a cup and a half of jam.  Let’s see how long it lasts!

Bacon B.O.M.B. Jam

Ingredients

  • 3/4 pound bacon (I used 7 slices), diced
  • 2 large onions (try sweet onions, if you have them), sliced
  • 1/4 cup maple syrup
  • 1 tablespoon bourbon
  • 1/4 cup coffee (or use water if you like)

Directions:

  1. In a heavy pot with a lid, cook the bacon over medium heat.  You want all the fat to render, but you don’t want the bacon to get really crisp.  Remove the bacon from the pan, and pour out all but one tablespoon of bacon fat.  (I keep mine in a jar in the refrigerator, and use it to pan fry.)
  2. Add the sliced onions to the bacon fat in the pan.  Cover and cook on medium low for 15 minutes.  Stir, making sure nothing is burning, and cook another 10 minutes.
  3. Add the bacon, maple syrup, bourbon, and coffee; stir, making sure to scrape the bottom of the pan (use a wooden spoon).  Cover with the lid, cook another 10 minutes.
  4. Remove the lid and cook uncovered for 15 minutes.  I sort of mashed the jam with my wooden spoon to get a smoother consistency.  You can do that or you can leave it chunky.  You could even put it in a food processor and pulse a few times to get it even smoother.  Taste it and see how you like it.
  5. Refrigerate the leftovers and eat within a week.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

Good-For-You Shamrock Shake

It is tradition to celebrate St. Paddy’s Day in our family…heritage and all, y’know!  (Your name can’t be coleen ann brigit mcelroy hayden…and not recognize your Irish background!)  So while we have a really nice gluten-free ‘almost’ rye bread, and some lovely oven-roasted cabbage steaks to serve with the corned beef and other veggies, this little healthy indulgence fits in perfectly, too!  We enjoyed it in the morning.

So, I have to admit to indulging <in the past!> in a Shamrock Shake or two ;-) from a certain fast food place…uh-huh…you know what i mean!  But that just does NOT fit into our healthier eating lifestyle now…by God’s grace!…and so I took a little peek ‘n see about the nutrition facts (from the manufacturer) for that minty shake of my past.  Can you say “Holy Saint Paddy!”  530 calories, 86 grams of carbs (of which 73 were sugar carbs, mostly corn syrup), and 15 grams of fat in a 16 ounce cup!   If you were here, I would share these healthy but-oh-so-yummy! green minty “shakes” with you!

I think you will find this version equally satisfying and delicious.  I would love to hear from you if you decide to try this recipe!  Enjoy!

Good-for-you Shamrock Shake

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ingredients:
1 scoop protein powder
2 cups almond milk (or sub some full-fat coconut milk)
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract (or 2 drops peppermint essential oil)
1 packet of stevia sweetener
1 cup greek yogurt (sweetened or unsweetened, your choice)
1 ripe avocado
2 handfuls of raw spinach
2 very ripe bananas, cut up and frozen
4 or 5 ice cubes

directions:

  • start off with the first six ingredients; blend for 10-15 seconds
  • pile in the balance of the ingredients and whirl away ‘til nicely blended!

This made more than enough for two big servings; the glasses pictured hold more than 14 ounces each.  You certainly can prepare this shake/smoothie in a standard blender, too. i would suggest doing it in two batches, however, using 1/2 of the ingredients at a time.

Also, check out this link…here are a few other options for making a healthier Shamrock Shake—one includes kale instead of spinach!— (note that some of these do include food coloring).

♥  ♥  ♥  ♥  ♥

may the road rise up to meet you.
may the wind be always at your back.
may the sun shine warm upon your face;
the rains fall soft upon your fields
and, until we meet again,
may God hold you in the palm of His hand.

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Chimichuri Sauce

Chimichuri Sauce

Here’s the thing:  You probably cook for your family a lot.  Or maybe you’re cooking a chicken breast for one.  Doesn’t matter.  What matters is:  Sometimes, you overcook the meat.  I know, it happens to the best of us.  (Okay, especially me, since I have a fear of giving my kids undercooked meat that gives them food poisoning.)  So what do you do?  Trash the whole thing?  NO WAY.  I’m frugal.  I scrape the black off toast.  So when you get dry chicken – or fish or beef or pork or even tofu – you sauce that thing.  Enter Chimichuri Sauce.

It sounds spicy, right?  It’s not.  It’s a milder, slimmer cousin to pesto.  Aside from being healthy for you (olive oil, parsley, garlic, and vinegar are all great for your health) – this sauce is mild enough to dress up any protein, and macho enough to save the day.

This photo is of my Chimichuri Sauce over chicken thighs.  (Yes, I cook A LOT of chicken thighs.)  Try it on beef (like the Argentinians do), chicken breasts, or the salmon filet I may or may not have just overcooked in the oven for dinner …

Chimichuri Sauce

Ingredients:

  • 1 cup parsley
  • 4 cloves garlic
  • 1/3 cup olive oil
  • salt and pepper
  • 1/2 teaspoon dried Italian herbs (or just dried oregano)
  • 3 tablespoons vinegar (or use lemon juice in a pinch)
  • optional:  hot sauce, diced jalapeño, or chile powder, to taste

Directions:

  1. In a food processor or blender, combine all ingredients.  That’s it!  Serve cold or at room temperature over protein of your choice.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

Lemon-y, Garlic-y Tilapia with Avocado Salsa

Oh…it is getting close! For some of you, spring has already sprung. Here in Upstate NY, the daylight is increasing, the temps are warmer, the piles of snow are beginning to melt! And <slowly…> the fruits and veggies are getting increasingly more tempting in the produce department of our grocery stores. This past week, I could actually smell the fragrance of the ripe strawberries as I shopped my list! And so, two packages of them were added to our shopping cart!

One thing that I determined to prepare was a fruity avocado salsa…so easy-peasy! And so good for us (you, too!). And fits perfectly into our healthy but oh-so-yummy POV! We all are aware of the benefits of eating fresh fruits…loaded with vitamin and fiber. And avocados—such a great addition to your healthy eating plan! Here is some info on the benefits and the nutrition received from eating avocados.

We had this cauliflower rice dish alongside.  This salsa would be delish on quite a variety of seafood…from fillets to shrimp to scallops! What’s your favorite?

Lemony-Garlicky Tilapia with Avocado Salsa

 

ingredients:
salsa:
1 mango, peeled and cut into smallish cubes
1 avocado, peeled and cut into smallish cubes
handful of strawberries, cut up
2 teaspoons red onion, finely minced
1 lemon (or lime), juiced
sea salt, freshly ground pepper (I use a lemon-pepper blend)
red pepper flakes (optional)

fish:
4 tilapia fillets (4-5 ounces each)
2 tablespoons red onion, finely minced
4 tablespoons chopped garlic (I use jarred)
2 tablespoons butter
1 large lemon or lime, zested and juiced
3 teaspoons dried parsley
1 teaspoon dried tarragon
salt and pepper to taste
olive (or coconut) oil

directions:

salsa

  • mix all ingredients together in a glass or ceramic dish; set aside

fish

  • preheat oven to 400
  • lightly coat the bottom of a glass baking dish with oil
  • in a small saucepan, melt butter
  • add red onion and saute for 3-4 minutes to soften
  • add garlic and saute on low for an additional minute stirring constantly
  • remove from heat and add lemon juice
  • lay out the tilapia in the pan
  • sprinkle with the herbs, zest, and a generous amount of salt and pepper
  • pour the butter mixture over top the fish
  • bake for 10-20 minutes (depending on the thickness of the fillets) ‘til flaky

serve fish with avocado salsa on the side…perhaps with quinoa, or rice; enjoy!

♥    ♥    ♥        ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Easy Chicken Mole

Easy Chicken Mole

The first time I had mole (say moe-lay) it was at a small but very well-regarded Mexican restaurant in Los Angeles, La Loteria.  I had heard of mole poblano before and decided to take a chance.  Que rico!  What a glorious taste!  It was rich, a tiny bit spicy, a little bitter, and a little fruity.  It was really a savory fiesta in my mouth.  However, when I went home with the intent to find out more about this magical dish and how to make it, all the recipes I saw were 40 ingredients long and took days to make.  No me gusta – I just didn’t have time to mess with that.  So after some more research, I came up with this recipe – my Easy Chicken Mole!

The two ingredients that most moles share to give them such depth of flavor are dried chiles and chocolate.  Really!  Buy the darkest chocolate you can find.  You can use baker’s unsweetened chocolate, but that will make it bitter, and you’ll probably want to bring it back around with some added honey or brown sugar.  I used bittersweet chocolate, 63% cacao.  I think it worked well, and next time I might even add a little more.

As far as the chiles go, it gets a little confusing.  Oftentimes a chile will have one name when it’s fresh and a different name when it’s dried (I guess kind of like grapes vs. raisins.)  To be honest, I think I bought ancho chiles, but I’m not sure – there were two kinds and neither were labeled!  You want chiles that are a very dark reddish-brown—like the color of dried blood—and about fist-sized.  I used two but I may use three or even four next time.  I removed the seeds, and that’s where the heat resides, so you only get the smoky, fruity flavor of the chiles and not the spiciness.

Try this recipe.  If you’ve never had mole, this is a great place to start.  If you are a mole aficionado, go ahead and tweak my recipe to get the taste you like.  Either way, I bet you’ll say, Que sabor!  (Or if you don’t habla espanol, ‘So tasty!’)

Easy Chicken Mole

Ingredients:

  • 2-4 dried chiles (use ancho, pasilla, or guajillo)
  • 2 onions, chopped
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup sesame seeds (or use pepitas, peanuts, or almond butter)
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 cups chicken stock
  • 1/2 cup brewed coffee
  • 2 slices bread
  • 2 pounds boneless, skinless chicken thighs (or use breasts, up to you!)
  • diced avocado, cilantro, sesame seeds to serve
  • rice or tortillas to serve, optional

Directions:

  1. Put the dried chiles in a bowl and cover with boiling water.  Put a plate over the bowl and let the chiles soak for about 15 minutes.  When they have softened, remove the stem and seeds and roughly chop.  Discard the stem, keep some seeds if you want some heat.
  2. While the chiles are soaking, cook the onion in the butter in a very large pot or Dutch oven.  Stir to make sure they don’t burn.
  3. Add the chopped chiles, minced garlic, and sesame seeds.  Stir and cook for 3 minutes.
  4. Add the chocolate, raisins, cinnamon, salt, and oregano.  Stir to combine and cook for another 2 minutes.
  5. Add the chicken stock and coffee.  Crumble in the bread.  Cover the pot with a lid and simmer for 10 minutes.
  6. CAREFULLY transfer sauce to a blender and blend until pretty smooth.  You could use an immersion blender, too.
  7. Return the sauce to the pot and add the chicken thighs.  Tuck them into the sauce and stir.  Make sure the chicken is covered in sauce, then cover with the lid.  Let simmer for about 25 minutes.
  8. The chicken is done when you can shred it with forks.  To serve, ladle the chicken and lots of mole into a bowl.  Garnish with lots of avocado, cilantro and sesame seeds.  You can also eat this in tortillas – just serve with less sauce if you are making tacos.  You can also serve it over rice to soak up the sauce.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

Beef Stew…with a Mexican Twist

Perhaps Beef Stew sounds as if it would be complicated and difficult to make—just the opposite.  Simple, easy-peasy!  The key is slow-cooking.  You can either let it come together in a crockpot for a few hours or just as easily on the stovetop. Low heat and gentle, slow cooking gives the stew a roasted flavor, and ensures that the meat and veggies are fall-apart tender. And in addition, the liquids will come together into a thick, smooth gravy.  Yumm-O!

This time, instead of the usual stew, I added some salsa verde (yup, the green kind!), sweet potatoes, black beans, and Mexican seasonings.  And I baked some mini-corn muffins for you-know-who to indulge in! It was a great comfort food meal…since we still have frozen solid piles of snow and ice.  This meal fits well into our healthy but oh-so-yummy POV.  I like to make stews using a piece of bottom round steak from the butcher counter.  This cut doesn’t have much extra fat but still becomes tender due to the low heat and gentle simmering for 90 minutes or so.  Then load it up with lots of veggies…healthy and oh-so-yummy!  Enjoy!

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 Mexican Beef Stew

ingredients:

2 tablespoons +/- olive or coconut oil
2 pounds beef stew meat, cut into bite-size chunks
2 tablespoons brown rice flour (optional)
1/2 teaspoon EACH sea salt, freshly ground pepper
3 tablespoons minced garlic (I use jarred)
1 cup dry red wine (or additional broth)
1 quart beef broth
1 cup water
1 jar (10-12 ounces) salsa verde
1 teaspoon +/- ground chipotle pepper
1 teaspoon dried thyme
3 medium sweet potatoes, peeled and chopped into bite-sized chunks
1/2 bag frozen pearl onions
1/2 # baby carrots, sliced in half length-wise
5 ounce can chopped green chilies (optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn (optional)
additional sea salt and pepper

directions:

  • heat the oil in a large Dutch oven over medium heat
  • add the 1/2 teaspoon each of salt and pepper to the flour
  • dredge the meat in the flour mixture (if you eat grain free, you could skip this step)
  • brown the meat, working in 3-4 batches, just ‘til the cubes are lightly browned
  • remove meat from pot and set aside
  • lower heat and add garlic to pan drippings; stir constantly for about 1 minute ‘til fragrant
  • increase heat back to medium-high, stir in the wine, and scrape the bottom of the pan to loosen all the bits. allow to simmer ‘til liquid is reduced about half
  • add in the beef broth, the seasonings, and the browned meat cubes; stir well
  • lower heat to a simmer; cover and allow to cook for about an hour ‘til meat is getting tender
  • add in the sweet potatoes and carrots. raise heat, cover, and bring back to a simmer
  • cook for an additional 30 minutes ‘til potatoes are cooked through and the liquids have become a smooth, thick gravy
  • stir in the chopped chilies, black beans (and corn, if using); simmer ’til heated through
  • taste for seasoning
  • (if the ‘gravy’ needs any additional thickening, use 1 tablespoon of cornstarch with equal amount of cold water…stir ’til completely smooth; then pour into hot liquid (your stew) stirring constantly ’til liquid has thickened.  allow to boil for an additional minute.)

    ♥    ♥    ♥    ♥    ♥

    God loves you!  ♥  (Don’t ever forget that!)

    ♥  coleen

Strawberry Shortcake (Gluten-Free)

Strawberry-Shortcake-Whole-300x199This is a recipe I shared here on GCH 2 years ago.  I love it and plan on making it soon.  Spring can’t come soon enough for me, and I look forward to farmer’s markets brimming with fresh berries!  If you can’t wait either, read on for my Gluten-Free Strawberry Shortcake!

Strawberry-Shortcake-Cut

 

Strawberry Shortcake (Gluten-Free)

Ingredients:

  • 12 eggs
  • 1/2 cup coconut oil (or butter), softened
  • 1/2 cup coconut milk (or regular milk)
  • 1/4 cup honey (or more, if you like)
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 2 tablespoon orange juice
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup strawberries, sliced thin
  • 1 pint heavy whipping cream
  • 1 teaspoon vanilla extract
  • optional – 1 or 2 teaspoons sugar (I didn’t use them, since my berries were really sweet. If your strawberries aren’t as sweet as you’d like, add the sugar to the whipping cream)

Directions:

  1. Preheat the oven to 350*F. Grease two 8-inch round cake pans, and then cut a circle of parchment paper for the bottom of each pan, and grease that too. (You can do this without parchment paper, but you will need to be really liberal with the coconut oil / butter / cooking spray on the bottom of the pan. The cake stuck the first time I made it, so the next time I used parchment paper, and it was perfect!)
  2. In a very large bowl, using a stand mixer or a hand mixer, beat the eggs until frothy. Beat in the softened coconut oil and milk, blending well. Mix in the honey, vanilla, orange zest and orange juice. Beat until foamy again.
  3. In a small bowl, stir together the coconut flour, baking powder and salt. Then, a little at a time, blend the flour mixture into the egg mixture. Mix well, making sure there are no lumps.
    Divide the batter between the two prepared pans and bake for 35-40 minutes. When a toothpick comes out dry, remove from the oven and cool for ten minutes. Remove from pans, and finish cooling on a rack.
  4. While the cake is cooling, place the beaters of your hand mixer and a metal mixing bowl in the freezer for half an hour. Slice the strawberries and put back in the fridge until ready to use.
    When the beaters and bowl are very cold, beat the whipping cream with the vanilla (and optional sugar) until stiff peaks form. To decorate: spread a very thin layer of whipped cream on the top of one cake. Make concentric circles of strawberry slices (use half the strawberries, saving the other half for the top), then cover with a thick layer of whipped cream. Place the other cake on top of this, cover with the rest of the whipped cream and the rest of the strawberries. Refrigerate until ready to serve.

This is not a very sweet cake, since it relies on the berries for sweetness. If your berries are not sweet enough for your taste, you can add more honey to the cake, and the optional sugar to the whipped cream.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

Roasted Asparagus

Have you noticed?  Are you starting to see spring vegetables in the produce department of your fav grocery store?  I KNOW…very exciting!   Yes, even here in the frozen tundra of the NorthEast!  Hip-hip-hooray!  Now, if you have followed our ‘healthy but oh-so-yummy’ portion of the At Home w/ GCH foodblog, you know I am a huge fan of winter veggies…especially the squashes.  But spring and summer veggies…such abundance and variety!  Yes!  Here they come!

2015-02-23 12.53.00

A favorite of ours is asparagus.  There are so many dishes in which asparagus can either be the main attraction…or easily fit into a supporting role.  (Sorry…my newsfeed, yours too i would imagine, is just inundated with comments and pics from the Oscars last evening!)  Ok…back to asparagus!  Here are some nutrition facts to check out.

Today’s recipe is a super easy way to prepare a bunch (or two!) of asparagus.  Prep time…maybe five minutes.  I usually put as many stalks as will fit on the baking sheet; they can be slightly crowded as they will shrink up just a bit as they roast.

Leftovers will keep well in a covered container in the refrigerator and can be incorporated into breakfast, lunch, or supper!  They are delish for a quick breakfast tossed in with some scrambled eggs or underneath a couple of sunnyside-up eggs; yum!  Or mix up a melange of other leftovers along with the roasted asparagus (chicken, veggies, quinoa or rice) and you have a simple hot lunch.

I’d love to hear how you use this yummy recipe to feed your loved ones!  Enjoy!

 Roasted Asparagus

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ingredients:
1 or 2 bunches (usually about one pound each) of fresh asparagus
olive or coconut oil
sea salt, freshly ground pepper (I use lemon-pepper blend)

directions:

  • preheat oven to 400
  • line a large baking sheet pan with parchment paper (or foil)
  • break or cut off the woody, dry end of the stalks
  • place asparagus on the lined baking pan, and season VERY well
  • drizzle 1-1+1/2 teaspoon(s) oil evenly over the asparagus and then roll back and forth on the baking sheet to distribute
  • bake for 10-20 minutes (depending on the thickness of the asparagus) JUST ’til a sharp knife easily pokes through the thickest of the stalks; remove from oven (try not to overcook)

here are two recipes of ours that you could use the roasted asparagus in…and of course, you simply could sit down and eat a handful, too!

Dana’s Roasted Red Pepper Aioli 

Shrimp and Asparagus over Red Quinoa

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen