Roasted Brussel Sprouts and Roasted Roots~

Highly requested and extremely delicious... :)

Roasted brussel sprouts:

(approx. 6 servings)

2 pounds brussel sprouts cut in half

Approx. 2-3 tbsp. unrefined coconut oil (enough to cover sprouts)

1 tbsp. black pepper

1 tbsp. rosemary

1 tbsp. salt

Juice of 1 lemon

Toss all ingredients together in a bowl, then lie flat on a cookie sheet.

Bake at 400* for about 30 minutes, or until desired crispiness.

Roasted Roots

(approx. 4 servings)

1 medium size of each- red beet, yellow beet and 1 large carrot - chopped or sliced 

2 tbsp. unrefined coconut oil

1 tbsp. minced ginger (*or 1 tbsp. ginger paste)

Juice of 1 lemon (*or 1 tbsp. lemon grass paste)

1 tsp. garlic salt or minced garlic or garlic salt

Toss all ingredients together in a large bowl.

Bake at 400* for about 20-30 minutes.

(*Pastes can be found in the refrigerated produce section, near the salad dressings. 

I find mine at Albertson's.)

Noodle-less Zucchini Lasagna

I was given a giant home grown organic zucchini the other day (Thanks to my friend, Tara!) and I thought what better to make a noodle-less lasagna with! 

Super easy, clean, fresh, almost-raw and delicious!

~Pour a 1/2 of a 16oz. can or jar of your favorite organic or homemade marinara sauce on the bottom of  your preferred baking dish

~I used plain, organic tomato sauce and sprinkled a layer of fresh diced herbs (oregano, basil & rosemary) from my new herb garden (Thanks to my grandparents!) :)

~4-5 regular sized zucchinis or 1 gigantic one - sliced into lots of thin slices - pile all of them in pan

~Add a layer of baby spinach

~Here you can also add diced garlic and onions (optional)

~Top with the rest of your tomato/marinara sauce

~Sprinkle lightly with feta cheese

~Bake at approx. 350* for 25 minutes. The idea is to not overcook and still get some crunch from the zucchini.

*On the side:

~Roasted zucchini slices ("chips") sprinkled lightly with garlic (or sea) salt and baked in the toaster oven at 400* for about 15 minutes, or until browning. (Keep a close eye.)

~Sautéed beets cooked in grape seed oil and Penzey's Italian seasoning.