Serve with cooked barley or crunchy bread and
some more olive oil on the side.
Not exact matches
In the same skillet, add shrimp (and
more olive oil, if needed) and cook for 3 - 4 minutes
on each
side, or until heated through and pink.
Then I sprayed a little
more olive oil on the other
side and sprinkled
on more of the spice blend.
This is what I eat in a normal week: Chicken grilled with
olive oil or coconut
oil and seasoning Ground turkey or beef with
olive oil or coconut
oil and seasoning Rice noodles or rice spinach noodles (Mrs. Leepers is a great brand) Brown rice Quinoa with chia seeds Nuts like almonds, walnuts and cashews 50/50 Spring mix
on the
side of each meal Different fruits and veggies (try to eat
more veggies though, as fruit has a lot of sugar)
Directions: Cut in half and seed squash, place flesh
side down
on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in
olive oil for 5 minutes, add garlic and cook for 2
more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid
on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
If there is any
side at all
on offer it will be plain steamed rice that basically cooks itself in the rice steamer or a salad consisting of no
more than three vegetables with some
olive oil and balsamic vinegar drizzled over the top.
Place the garlic, cut
side - up,
on the foil and mist with
more olive oil cooking spray.
We love our dressings
on the acidic
side, but if that's too much for you, add a bit
more sour cream, jam or
olive oil.