Monthly Archives: April 2016

Roasted Garlic

Posted in Flavor Enhancers, Uncategorized by

roasted garlic 2

 

One day a dear friend took my mother and I to Ramsi’s, an eclictic restaurant in Louisville KY, and they served us an appetizer that consisted of roasted garlic, olive oil, goat cheese and toasted italian bread.  This appetizer was absolutely amazing.  Consequently, I decided to recreate the roasted garlic at home.  All you need is fresh garlic (2 or more), Extra Virgin Olive Oil a frying pan, and a oven preheated to 375 F.

Directions:

  1. Rinse the garlic bulbs and pat them dry with a paper towel.
  2. Slice of the tops of the garlic bulbs.  This makes it easier to squeeze out the garlic paste after the garlic has finished roasting.
  3. Drizzle a generous amount of olive oil onto the bulbs of garlic.  Massage the oil onto the skins of each garlic.

4. Place the garlic into a frying pan.

5.  Bake (uncovered) at 375 F for 35 minutes or until the garlic is soft.

roasted garlic 3

6. Allow to cool to room temperature.

7.  Serve on a serving plate with whole roasted garlic, olive oil, goat cheese, toasted whole grain bread.

8.  Spread paste from a 1 or 2 roasted garlic cloves onto toasted bread.

roasted garlic 4

 

9.  If you have left over roasted garlic, squeeze out all the garlic paste, place in a food saver then refrigerate for up to 3 days.  For longer storage, place the garlic cloves in a ziplock bag then place in the freezer.

Roasted garlic is great to use as a spread on toasted bread or to enhance the flavor of soups, vegetables, meats or starches.

Crockpot Black Beans

Posted in Dinner/Lunch, Healthier Side Kicks, Uncategorized by

black beans

Finally, I have a recipe to make a pot of black beans while you whisk off to work.  When you return home the beans are ready to eat.  Make sure you have a crock pot that goes to a warm setting once it finishes cooking.

Grocery shopping list:  Dried Black Beans, Garlic Powder, Bay leaves, Extra Virgin Olive Oil, Cumin, Black Pepper, Chipotle Powder, Pink Himalayan Sea Salt, Italian Seasonings.

Great as a soup, salad topper or side item.

Ingredients:

2 lbs of dried black beans (soaked overnight in water then rinsed)

2 32 oz of Water or Broth

2 tbsp garlic powder

3 dried bay leaves

3 tbsp extra virgin olive oil

1 tsp of cumin

1 tsp black pepper

1 red onion or sweet onion (diced)

5 garlic cloves (diced)

2 pinches of italian seasonings

Directions:

  1.  Soak beans over night in water (1 part beans, 2 parts water).
  2. Rinse and drain the beans.
  3. Add organic broth (chicken, vegetable) until you reach 1 inch above the top layer of the beans.
  4. Add seasonings, onions, and garlic.
  5. Cook in crockpot for 10 hours.
  6. Add 1 cup to the beans to a bowl then enhance the flavor with pink himalayan sea salt, chipotle powder, olive oil.
  7. Great as a soup, salad topper (drain off liquid) or side for an entree.

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Chocolate Overnight Oatmeal

Posted in Breakfast, Dessert, Snacks by

 

chocolate overnight oats

picture from google images

Overnight Chocolate Oats:

Ingredients:

1 cup SILK coconut milk (or almond/cashew milk)

½ cup of dry Old Fashion or Rolled Oats

1 tsp chia seeds

2 tsp unsweetened cocoa powder (Wholefoods)

2 turns of crushed pink Himalayan sea salt crystals (Trader Joe’s)

1 TBSP Natural Almond/Peanut Butter (0ptional)

1 tsp of pure Vanilla Extract

7 drops of stevia or 1 tsp pure maple syrup (exclude for diabetics)

1 tbsp naturally sweetened chocolate chips (Wholefoods, Trader Joe’s)

Directions:

  1. Add oats, chia seeds, flaxseed meal, cocoa powder, pink Himalayan salt (optional), chocolate chips to a 12 oz mason jar. Make several jars for the week, seal the jars, and store at room temperature until ready to use.
  2. The night before you are ready for oatmeal add all your wet ingredients (coconut milk, vanilla extract, sweetener, natural almond butter).
  3. Seal the jar and refrigerate overnight. In the morning, stir the oatmeal.  Soaking the oatmeal overnight allows the chia seeds to hydrate, swell up and offer the oatmeal a pudding consistency.
  4. If you do not like your oatmeal cold (like me), then briefly warm it up in the microwave for 1-1.5 minute(s) or until chocolate chips melt.

If you like this recipe, you’ll like our 7-day clean eating eCookbook.

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