The following recipe is courtesy of Green Kitchen Stories. We found this one a few years ago and have been faithful users of this immune boosting tonic ever since. It's full of ginger and turmeric goodness and has just the right amount off kick. You can almost taste it working!!
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My husband was missing home, and in particular what he called “greek pizza” from Pizza Papalis. Downtown Detroit’s Greektown is the home of the original Pizza Papalis, so I think that is why he remembers this pizza as greek, because this is as deep-dish Chicago style as you can get! Whatever name you give it, this pie is all deliciousness, and you can fill it with whatever sounds good to you or whatever you have on hand, it is very versatile.
Ingredients
Directions Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. While noodles are cooking:
Smear 1 TB coconut oil in bottom of large glass rectangular pan, layer noodles, sauce mixture, then cheese until all ingredients are used. Be sure to end with a little sauce and a little cheese (not noodles, or they will burn) Cook in oven for 15 minutes, until cheese on top is melted and mixture is heated through. Let cool for 5 min before serving. Enjoy! Labor Day has passed, fall and cooler weather is upon us. I love this season! Especially because slow cooking dinners are so easy to do and delicious to eat when the weather turns. Was making a batch of slow cooker chicken today, and decided to try something new.
INGREDIENTS:
DIRECTIONS:
Serve with a dollop of greek yogurt (optional), and carrots or sweet potatoes on the side. Super tasty and good for you! Enjoy! We are huge fans of SunButter. Nutty, but not too, add protein and textures to shakes and many recipes. Try these brownies when a craving hits you!
Preheat oven to 325 degrees 1 cup SunButter 1 cup almond butter 4 eggs 1/2 tsp salt 1/2 tsp liquid stevia (I use vanilla or hazelnut in this recipe) 3/4 cup honey 1/2 cup cocoa powder (no heaping on this one) Place ingredients into a bowl and beat with an electric mixer. The batter will be thick, but should be moist. If needed, add 1 TB water at a time to moisten batter. Spray coconut oil into a 9x13x2 rectangular pan. Spoon batter into pan, spread as you go. For the crowning touch, sprinkle 1/2 cup of mini chocolate chips on the top of the batter (we use Enjoy Life Dark Chocolate Morsels) Bake for 15 minutes, turn the pan around, and bake for 5-10 minutes more. De-lish!
64 oz of vegetable stock (not broth)
2 cups of water 2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste) 1 head of cauliflower, chopped 1 sweet onion, chopped 6 carrots, chopped 1 red bell pepper, chopped 3 to 4 cups chopped kale (I used one full bunch - cut out stems) 3 cloves garlic minced 1 tsp turmeric 3 tsp curry 2 tbsp olive oil 1 1/2 cups lentils 3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount) Salt, to taste Sauté veggies and garlic in olive oil until onions are soft. Add spices, stir together then add stock, bouillon, water and lentils. Bring to a boil then turn down to simmer until veggies are soft and lentils are cooked, about an hour. Adjust spice with additional turmeric and curry to taste. Add coconut milk and salt just prior to serving. Enjoy! Makes 8 servings 64 oz of vegetable stock (not broth)
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AuthorSuzy is a corporate warrior by day and budding entrepreneur and fledgling "green" cook by night. Russ is happily retired, focusing his energy on healthy eating and fitness, handy in all things home, and working feverishly to support our new home based business. Archives
March 2018
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