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MIXED GREENS

2 shallots

1-2 cloves garlic 

String Beens 

Asparagus 

Brussel sprouts 

A lil Soy sauce & maple syrup


Directions: 

Place the Beens in boiling water for 5 min.

Sauté shallots and crushed garlic in some olive oil  till soft and add the boiled Beens. 

Drizzle soya sauce, a little maple syrup salt and pepper to taste. 

Place asparagus and cut Brussel sprouts on a baking dish, drizzle with olive oil, add salt & pepper to taste and roast on 350 for 10 min. Add to Been mixture- serve and enjoy! 

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EGGPLANT SLICES

Inspired by Yotam Ottolenghi

2-3 small eggplants sliced length ways 

1/4 cup olive oil 

Thyme leaves 

1 pomegranate 

1 tsp za'tar 

Salt & pepper

Sauce:

1/2 cup coconut milk canned  (Refrigerate and use the thick part )

1 tbsp olive oil 

1 small garlic clove crushed

Pinch salt 

Juice half lemon 


Directions: 

Slice eggplants in slices brush with olive oil salt pepper and thyme sticks and roast  in oven for approx 15-20 min uncovered. 

Spread Coconut mixture on top of roasted eggplant. Sprinkle with za'tar, pomogranet seeds and more thyme branches If desired.

STUFFED MUSHROOMS

3 dozen baby portabella mushrooms/regular  

3-4 cups fresh spinach /10 oz frozen spinach 

1 large onion

2 garlic cloves minced

1 red pepper chopped small (approx 1/4 cup)

2 tbsp fresh basil/dill chopped small  

1/2 cup grated Parmesan cheese/mozzarella cheese 

Salt & pepper to taste 

Sesame seeds to garnish (optional)


Directions:

Remove mushroom stems and set the caps aside. Chop stems finely. 

Heat a little olive oil in a pan. Sauté onion till soft. Add garlic, chopped mushroom stems, red pepper and sauté 5 min longer. Add spinach, the spices, and cheese. Mix well. Fill mushroom caps and sprinkle with sesame seeds of desired. Place on baking sheet and bake uncovered at 350 for approx 15 min. 

*you can add 1 cup of breadcrumbs of your choice as an added option however I've made these both ways and they are just as delicious without! 

RED CABBAGE, FENNEL & CAULIFLOWER

Slice any or all of these veggies in thick slices drizzle with olive oil salt & pepper to taste, paprika & thyme. 

Bake uncovered for 10-15 min till soft & slightly crispy edges.

CAULIFLOWER STEAKS

with roasted red pepper sauce

Directions:

Slice a cauliflower into large steaks or mini ones with the florets. Drizzle with olive oil, salt & pepper to taste. Bake for 30-40 min on 350 degrees. 


Pepper sauce:

Slice 4 red peppers in 4 and roast in the oven for approx 20 min till skin blisters. Peel the peel off. Blend with 1 clove garlic and some olive oil, salt & pepper to taste. Drizzle over cauliflower

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CAULIFLOWER RICE

chop 1 cauliflower small like rice.
Chop 1 onion small and sauté in a little olive oil
add 1 crushed garlic 
chopped zuccini and broccoli till slightly soft. I've also made this with chopped kale or sliced mushrooms- all yum!
add chopped cauliflower and sauté just a few more minutes.
drizzle with sesame oil and soya sauce
salt and pepper to taste.
Enjoy!

ROASTED VEGGIES 2 WAYS

1- Sweet mint potatoes:

Slice sweet potatoes and drizzle with olive oil, chopped fresh mint & parsley salt and pepper to taste. Bake at 350 till soft & slightly crispy.


2- Kale chips 'n beets:

chopped kale with cooked/roasted sliced beets. Massage with a little olive oil, salt and pepper to taste. 

Bake at 350 till kale and beets are slightly crispy.

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WILD QUINOA

1 small onion chopped 

1 garlic clove crushed 

1 red pepper chopped 

 1 box port mushrooms/regular chopped 

Corn kernels (I used 1/2 frozen bag) 

Black beens (1/2 can)

Handful chopped chives

Salt & pepper to taste  

Directions:


Sauté onion and garlic in a little olive oil. Add chopped red pepper and port mushrooms.  Add quinoa and cook in half vegetable broth, half water. When almost cooked add frozen corn kernels and black beens. Add salt and pepper to taste. Once all cooked add some chopped chives.

QUINOA STUFFED ACORN SQUASH

Slice acorn squash in circles remove seeds, drizzle with extra virgin olive oil, salt and pepper to taste. Bake at 350 for 10-15 min till soft. 


Quinoa:

Cook 1 cup Quinoa.

Sauté 1 chopped onion

 garlic

 1 box mushrooms sliced

 1 bag baby spinach.

Add salt, pepper some honey and soya sauce to taste. Place in holes of acorn squash. Sprinkle with pomegranate seeds. 

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BROCCOLI RICE AND TOFU

Tofu 

broccoli and kale 

olive oil

slivered almonds.


Directions: 

Cut up tofu pieces and drizzle with soya sauce. Fry in a little olive oil till golden, a few minutes on each side. Add broccoli rice to the tofu (I bought from Trader Joe's) or cut up a bunch in small pieces, add some cut up kale. Drizzle with a little sesame oil, honey salt and pepper to taste. Let it sauté a few minutes longer. Enjoy!

ZOODLES

with chicken and mushrooms

1 onion
2 garlic cloves 
Nutritional yeast 
2 med zuccini made into zoodles 
1 box mushrooms 
1 packet boneless dark chicken 
Directions: sauté onion in  a little extra virgin olive oil add garlic crushed. Add sliced mushrooms just till soft. Add zuccini zoodles sauté till slightly soft and slightly crunchy. Sprinkle nutritional yeast, salt and pepper to taste. 
Chicken marinade:  drizzle a little of- light soy sauce, olive oil, maple, garlic, salt & pepper. Broil for 10 min on one side and 5 min on the other. Slice into pieces and layer over zoodle dish!

TRICOLORED VEGGIE SPAGHETTI

Sauté 1 small onion in a little bit of olive oil 
Add sliced portobello mushrooms 
Add 1 handful of heirloom tomatoes sliced in half 
2 minced garlic cloves 
Fresh basil chopped 
1 bag spiraled carrots
1 bag spiraled butternut squash
1 bag spiraled zucchini 
Salt and pepper to taste
Serve and enjoy!
* you can buy veggies ready spiralized or spiralize at home

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Chopping
Green Goodness
On the Scales
Green Smoothie
Healthy Morning
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BROWN RICE WITH PINEAPPLE AND ASPARAGUS

Roast:

asparagus

fresh pineapple

shallots

with a little olive oil salt & pepper.


Cook : sauté 1 small onion in olive oil till soft, add brown rice and cook in half vegetable broth, half water. Salt & pepper to taste. 

Layer rice or Farro or grilled chicken pieces would be great too and then roasted asparagus dish.

©2019 BY RIVKAH KRINSKY