ROASTED ASPARAGUS, MUSHROOMS & PROSCIUTTO
INGREDIENTS
4 servings
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1 bunch asparagus (about 1 pound), trimmed
and cut into thirds
8 ounces cremini (baby bella) mushrooms,
halved
3 very thin slices prosciutto, cut into 1/4-inch
strips
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground pepper
Colavita Olive Oil Extra Virgin
1/8 teaspoon salt
1 tablespoon sherry vinegar
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DIRECTIONS
Active
10 m
Ready In
35 m
1. Preheat oven to 425 °F. Toss asparagus,
mushrooms, prosciutto, oil, pepper and
salt together on a large rimmed baking
sheet.
2. Roast, stirring once, until the vegetables
are tender and browned, 20 to 25 minutes.
3. Transfer to a serving bowl, drizzle with
vinegar and toss to coat.
Indian (No) Butter
Slow-Cooker Chicken
INGREDIENTS
2 tablespoons coconut oil
1 medium yellow onion (diced)
4 garlic cloves (minced)
2½ tablespoons minced ginger
2½ pounds boneless, skinless, organic, free-range
chicken breast (cut into 2-inch pieces)
½ teaspoon sea salt
¼ teaspoon black pepper
4 tablespoons garam masala
2 tablespoons ground turmeric
2 teaspoons ground cumin
4 teaspoons curry powder or red curry paste
1 teaspoon chili powder
1 (15-ounce) can coconut milk
1 cup coconut cream
½ cup chicken broth
1 (6-ounce) can organic tomato paste
1 (14.5-ounce) diced tomatoes
Juice of 1 lemon
6 cups cauliflower rice (see recipe below)
¼ cup fresh cilantro leaves
1 teaspoon whole cumin seeds (toasted)
FOR CAULIFLOWER RICE:
2 garlic cloves (pressed)
3–4 cups cauliflower florets (1
large head of cauliflower)
¼ cup filtered water
1 teaspoon coconut oil
½ yellow onion (diced)
Dash each of sea salt and
black pepper
tomato paste and diced tomatoes until well
combined.
4. Pour sauce over ingredients in slow cooker. Cover
and cook on high for 4 hours or low for 6–8
hours.
5. Just before serving, add lemon juice and stir well.
6. Serve over cauliflower rice, and garnish with
cilantro and cumin seeds.
Cauliflower Rice
1. Press garlic cloves and set aside for 10 minutes.
2. While garlic is resting, add half of the cauliflower
florets to a food processor fitted with a chopping
blade. Pulse florets until they have a rice-like texture. Remove from blender and set aside.
3. Pulse the remaining florets but be careful not to
overprocess, as the cauliflower will become mush
if it’s overprocessed.
4. In a pot, heat coconut oil over medium-high
heat. Sauté garlic and onion in pot until onion is
translucent.
5. Add cauliflower rice and ¼ cup water to pot; stir.
Cover and steam cauliflower rice for 5–8 minutes.
6. Remove from heat, season with salt and pepper,
and fluff with a wooden spoon.
DIRECTIONS
1. In the bottom of 4- to
6-quart slow cooker, place
coconut oil, onion, garlic
and ginger.
2. Season chicken pieces
with salt and pepper;
place over vegetables in
slow cooker
3. In a large bowl, whisk together garam masala,
turmeric, cumin, curry and chili powder with
coconut milk and coconut cream, chicken broth,
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CURRIED EGGPLANT WITH
TOMATOES & BASIL
INGREDIENTS
DIRECTIONS
1 cup white basmati rice
kosher salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into ½-inch
pieces
1½ teaspoons curry powder
1 15.5-ounce can chickpeas, rinsed
½ cup fresh basil
¼ cup plain low-fat yogurt (preferably
Greek), optional
1. In a medium saucepan with a tight-fitting
lid, combine the rice, 1½ cups water, and
½ teaspoon salt and bring to a boil.
2. Stir the rice once, cover, and reduce heat
to low. Simmer for 18 minutes.
3. Remove from heat and let stand, covered, for 5 minutes.
4. Meanwhile, heat the oil in a saucepan
over medium-high heat. Add the onion
and cook, stirring occasionally, until softened, 4 to 6 minutes.
5. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon
black pepper. Cook, stirring, until fragrant,
about 2 minutes.
6. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered,
until eggplant is tender, 12 to 15 minutes.
7. Stir in the chickpeas and cook just until
heated through, about 3 minutes.
8. Remove the vegetables from heat and stir
in the basil. Fluff the rice with a fork.
9. Serve the vegetables over the rice with
yogurt, if using.
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EASY STOVE TOP MAC & CHEESE
INGREDIENTS
8 ounces large elbow
macaroni
2 cups 1% low-fat milk
3 tablespoons all-purpose
flour
1/2 teaspoon black pepper
Dash of ground red pepper
3 ounces light processed
cheese, shredded (such
as Velveeta Light; about
3/4 cup)
2.5 ounces extra-sharp
cheddar cheese, shredded (about 2/3 cup)
1/4 teaspoon kosher salt
Cooking spray
1/4 cup fresh breadcrumbs
DIRECTIONS
1. Preheat broiler to high.
2. Cook pasta according to package
directions; drain.
3. While pasta cooks, combine milk,
flour, and peppers in a large saucepan, stirring with a whisk.
4. Bring to a boil; cook for 4 minutes or
until thic
5. Remove from heat. Add cheeses
and salt; stir until smooth.
6. Add pasta, and stir to coat. Spoon
mixture into a 1 1/2-quart glass or
ceramic baking dish coated with
cooking spray.
7. Sprinkle breadcrumbs evenly
over top; broil 2 minutes or until
browned.
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