Garlic Parmesan Kale Chips

Check out this easy recipe from jacquisaldana.com for a fun way to get delicious, nutritious super greens into your body.

INGREDIENTS:

• 1 bunch of kale (curly kale absorbs the oil and flavor best)

• Olive Oil

• Salt

• Pepper

• 2 Garlic Cloves

• Grated parmesan

INSTRUCTIONS:

1. Wash, dry, de-stem (optional), and chop one bunch of kale

2. Place on a baking sheet. Make sure it is fully dry!

3. Drizzle about 3-4 tbs of olive oil.

4. Sprinkle 1 tsp salt and 1/2 tsp pepper.

5. Grate two garlic cloves on top.

6. Sprinkle two handfuls of grated Parmesan cheese.

7. Bake at 400 for 15-20 minutes or until golden and crisp. Let them fully cook before enjoying!

Corned Beef and Cabbage

This St. Patrick’s Day try CORNED BEEF & CABBAGE for an easy Instant Pot or Slow Cooker meal!

INGREDIENTS

• 3 lbs corned beef brisket with seasoning packet

• 3 cups beef broth or bone broth

• 1 yellow onion peeled and sliced

• 2 tbsp minced garlic

• 8 red potatoes quartered

• 1 bunch of carrots peeled and cut into 2” pieces

• 1 head of cabbage stem cut off and cut into wedges

INSTRUCTIONS

1. Rinse corned beef under cold water. This removes the excess salt and brine.

2. Place your trivet inside the Instant Pot. Lay beef on top of trivet and sprinkle with seasoning packet. Sprinkle with minced garlic and lay sliced onion on top. Pour the beef broth on top.

3. Seal Instant Pot and cook on High pressure for 90 minutes. When done, quick release the pressure (turning the valve to release pressure as soon as cooking time is done).

4. Remove beef and set aside. Cover with foil until you are ready to slice it. Remove Instant Pot trivet.

5. Add sliced potatoes, carrots, and cabbage wedges into the Instant Pot and broth. Seal Instant Pot and cook on High for 3 minutes. Quick release and remove from broth. Broth can be removed and stored for a future soup.

6. Slice corned beef against the grain into thin slices. Serve with cabbage wedges, carrots, and potatoes.

Slow Cooker - Place carrots, potatoes and onion in the bottom of a large slow cooker. After rinsing beef, lay it on top of the vegetables. Sprinkle it with seasoning and top with garlic and onion. Pour beef broth over all. Cook on high for 5 hours or low for 8 hours. Add cabbage wedges during the last hour if cooking on high, or last 2 hours if cooking on low.

For more go to Whole30.

Fennel and Apple Salad 

This recipe will make you love fennel!

INGREDIENTS

• 1 large fennel bulb, thinly sliced

• 2 apples, thinly sliced (use a crisp variety like Granny Smith or Honeycrisp)

• 1/4 cup fresh parsley leaves, chopped

• 1/4 cup walnuts, chopped (optional, for added crunch)

• 2 tablespoons apple cider vinegar

• 2 tablespoons extra virgin olive oil

• Juice of 1 lemon

• 1 teaspoon honey or maple syrup (optional, for sweetness)

• Salt and pepper to taste

• Optional: shaved Parmesan cheese for garnish

INSTRUCTIONS

1. Trim the tops and bottoms of the fennel bulb. Remove any tough outer layers if necessary. Cut the bulb in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.

2. Core the apples and thinly slice them. You can leave the skin on for added texture and color, or peel them if you prefer.

3. Chop the fresh parsley leaves.

4. If using walnuts, chop them into smaller pieces.

5. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, lemon juice, and honey or maple syrup (if using).

6. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more honey or lemon juice if needed.

7. In a large mixing bowl, combine the sliced fennel, sliced apples, chopped parsley, and walnuts (if using).

8. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

9. Transfer the salad to a serving platter or individual plates.

10. If desired, garnish with shaved Parmesan cheese for an extra layer of flavor.

11. Serve immediately as a refreshing side dish or light lunch.

Enjoy!

Check out this EASY, yet absolutely DELICIOUS, method for preparing zucchini or summer squash from IG's @detroit75kitchen.
 

INSTRUCTIONS:

• Wash and trim the ends off of your zucchini. 

• Cut it in half, lengthwise.

• Score it diagonally in both directions. 

• Heat your pan to medium heat, and pour in some good olive oil and some fresh smashed garlic. 

• Lay your zucchini score-side down, and let it caramelize for a few minutes. Don’t touch it. 

• Once that face is nice and golden, flip it over, add a pad of butter, and a squeeze of fresh lemon juice. 

• Baste your zucchini for a minute or two, and carefully place it in a pan and pour the garlic and olive oil over it. 

Give it a try and let us know how it turns out. 

Check out this amazing, yet EASY, spinach recipe from IG's @mediterraneandiet.tasty. Check out https://mediterraneandietmeal.com for more recipes.

INGREDIENTS:

• 2 tsp olive oil

• 4 scallions, diced

• 10 oz baby spinach, rough chop

• 2 tbs dill, chopped

• 1 cup all purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1 cup milk

• 2 eggs, lightly beaten

• 1/4 cup butter, melted (or olive oil)

• 4 oz shredded mozzarella

• 4 oz feta cheese, crumbled

• 2 tbs grated parmesan cheese

INSTRUCTIONS:

1. Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.

2. In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.

3. In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.

Enjoy!

Broccolini with Garlic, Chili Flakes, and Vinegar (Serves: 4)

INGREDIENTS:

• Kosher salt

• 1 pound broccolini or broccoli rabe, about 3 bunches, washed and dry ends trimmed

• ¼ cup unrefined, cold-pressed extra-virgin olive oil

• 6 garlic cloves, thinly sliced lengthwise

• ¼ teaspoon crushed red pepper flakes (use more if you like it spicy)

• 2 Tablespoons red wine vinegar

• Sea salt and freshly ground black pepper to taste

• Parmesan for topping (optional, I shave with ta vegetable peeler)

INSTRUCTIONS:

1. Fill a large pot with water and bring to a raging boil. Add a palmful of kosher salt. Submerge the broccolini in the salted water and cook for 2 minutes, until the stems just start to get tender. Drain and allow the excess water to drip off.

2. Warm the olive oil in a large skillet over medium heat. Add garlic and chili flakes. Saute for 30 seconds until just fragrant.

3. Add the broccolini to the skillet and season with salt and pepper. Yes, even though you salted the cooking water. Cook for 2-3 minutes, turning the broccolini in the oil and sweeping over the bottom of the skillet to ensure the garlic doesn’t burn.

4. Add the red wine vinegar and cook for 1 minute. I like to serve this immediately since acid (vinegar or citrus juice) will cause the broccolini to lose vibrancy.

5. Top with shaved Parmesan (optional)

Enjoy!