Salmon, broccoli, potatoes – I love to add asparagus as well. Per serving you’ll need:
4 oz of salmon filet
tsp of Dijon, tbsp of olive oil, tsp of curry powder
head of broccoli
bunch of asparagus
2-3 potatoes Cut veggies up and spice them with your favorite spices and rub with olive oil. Mix Dijon, olive oil and curry powder together to use as coating for the salmon. Spread all over the salmon and roast everything on one sheet pan for 30 mins at 350. Comes out perfect every time
I’ve already made this recipe twice and haven’t shared it with you guys yet so I thought it’s time! No sauce making required, no cheese on top and yet these turn out moist inside and crispy on top. Definitely becoming a staple in this household! You’ll need:
4 medium 🥔or 2 🥔, 1 🍠
2 cups of cabbage (1/4-1/2 head)
1 medium apple
spices: 1 tsp Himalayan pink salt, 2 tsp oregano, 1/2 tsp turmeric, 1/2 tsp paprika, some black pepper to taste
Step 1: grease a large ceramic (or whichever you have) dish (one with a lid, ideally) with olive oil or ghee. Step 2: Slice up those potatoes thinly, toss them with 2 TBSP of olive oil and 1/2 tsp salt. Step 3: Chop the cabbage and leeks, mix in another Bowl with oregano and 1/2 tsp salt. You have to put in the work here – you need to massage the cabbage until it starts having juices come out of it (the salt will help with that). Important step since this will keep everything moist. Step 4: Cut up the apple into thin slices. Step 5: Layer it all up. Start with the potatoes, then a layer of cabbage/leek mixture, a layer of apple slices. Sprinkle with turmeric. Another layer of potatoes & cabbage/leeks and apple, then top it off with the last third of your potato slices (ideally the pretty ones 😊) and sprinkle Paprika on top & black pepper & I also added some rosemary. Bake at 400 covered for 45 mins, then another 15 until top is nicely browned. These times can vary depending on what type of oven you have – the toothpick test always helps you make sure they’re ready 😊 Tag me if you make these – they’re delicious!
Today marks day 21 of the super life camp with @darinolien @121tribe – hard to believe it’s already over!🥺 What an amazing three weeks it has been. I wanted to share one of my favorite recipes from the program that was such a surprise hit for me. This is a major feel good meal and I highly recommend you try it.🤩 You’ll need:
1 sweet potato, cut evenly into halves and rubbed with coconut oil prior to baking
1/2 cup cherry tomatoes
1/2 cup kidney or black beans
for the “cheeze” sauce:
2 tbsps of cashews, soaked in hot water for at least 15 mins
2 tbsps of nutritional yeast
1 small clove of garlic
1 tbsp of lemon juice
1 tbsp water
1 tbsp EVOO
1/4 tsp Himalayan pink salt & a few dashes of black pepper
Preheat the oven to 350. Place the sweet potato flesh down onto the cookie sheet. Bake for about 45 mins.
While it’s baking, add the cherry tomatoes with some water in a pan until it gets to a sauce like consistency. Then add your beans and you have your filling ready.
Last step is preparing the “cheeze” sauce. Drain the cashews and put them into a blender along with the nutritional yeast, lemon juice, garlic, EVOO and water. Blend until smooth consistency is reached.
Hot tip here: when I first started making vegan cashew sauces I would get frustrated because my consistency even when following the exact recipe wouldn’t be as smooth. I’ve found that water is the magic ingredient! If you make this and your cheeze sauce isn’t saucy enough just add some more water 😊
To serve, scoop out some sweet potato flesh from the mid section so you can get your beans and tomatoes stuffed in there. Drizzle with the cheeze sauce and enjoy! If you try this please let me know how you feel after 😍🥰 I’ve really been watching how foods make me feel lately and trying to only choose those meals that give me a boost. Happy Sunday, friends!