Healthy Family Favorite Dinner Recipes

My favorite dinner recipes

Grilled Artichoke

Artichokes
2 Lemons
Garlic & Himalayan Salt
For marinade: mix lemon juice from 1 lemon, 1 Tblsp Olive oil, 1 Tblsp vinegar ( your favorite type) Garlic and any other sesonings, herbs you like
**make more marinade depending on how many artichokes you are grilling

Preparation:

To prepare artichokes: Fill a pot with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer of leaves from the stem end and trim all remaining spiky tips from the outer leaves. Trim an inch off the bottom of the stem and use a vegetable peeler to remove the fibrous outer layer.
When all the artichokes are prepared, cover the pan and bring to a boil. Boil until the base of the stem can be pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed. Brush each half with your seasoning mixture, I like to make extra and drizzle in between the leaves. Sprinkle with salt and pepper. I marinate for at least 30 minutes or longer. Grill the artichokes until tender and lightly charred, about 5 minutes per side.

Serve warm, at room temperature or chilled.

Make Ahead Tip: Grilled artichokes will keep, covered in the refrigerator for up to 1 day and may be served chilled.

If not grilling: For boiled artichokes, add 5 minutes to the cooking time in Step 2. Serve whole or cut in half and scoop out the chokes.

ROASTED ROOT VEGETABLE MEDLEY

¼ medium-sized yam, washed and cut into 1-inch chunks
½ large carrot, washed and cut into 1-inch chunks
½ large beet, washed and cut into 1-inch chunks
¼ yellow onion, peeled and cut into large wedges
2 tsp. extra virgin olive oil
Himalayan salt (to taste)

Directions: Preheat oven to 400° F. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40 to 50 minutes or until tender, turning once or twice to prevent burning. Serves 1.

This FABULOUS recipe was used in our Ultimate Reset Cleanse to lose weight and lower cholesterol!

Edamame & Roasted Corn Succotash

¾ cup frozen edamame
½ cup frozen corn, cooked and drained
½ shallot, diced
½ red bell pepper, diced
¼ red onion, diced
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro
Himalayan salt and herbal seasoning (to taste)

Directions: Preheat oven to 400° F and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Sauté onion, shallot, and bell pepper in olive oil for 10 minutes or until soft. Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning. Serves 1.

Black Bean & Rice tacos
¾ cup cooked brown rice
½ cup canned low-sodium black beans
½ cup cooked roasted corn
¼ tsp. extra-virgin olive oil
⅛ tsp. ground chili powder
1 pinch ground cumin
1 tsp. Bragg® Liquid Aminos
Himalayan salt (to taste)
Fresh Salsa & Avocado

Directions
While rice is cooking, heat beans gently in saucepan until very hot. Drain and return to pan. Add olive oil, spices, Bragg Liquid Aminos, and Himalayan salt. Stir well. Gently fold beans into cooked rice

This recipe helped Mark lose 30 pounds and drop his cholesterol 100 points!! SEE HOW!

Nori Sushi Rolls
½ to 1 tsp. olive oil
1 strip smoky tempeh strips (Lightlife® brand preferred, or use baked tempeh)
1 sheet nori seaweed (plus a few extra in case you tear it)
⅓ cup cooked brown rice
¼ avocado, sliced
¼ carrot, cut into thin matchsticks
¼ cucumber, cut into thin strips
Nori gomasio (to taste)

Directions
Heat oil and fry tempeh strips until crisp. Put nori sheet on cutting board. Place rice on nori and spread to cover half the sheet lengthwise. Place tempeh, avocado, carrot, and cucumber on rice, then sprinkle with gomasio. Roll up from bottom, being careful not to tear nori. Wet far end of nori to seal.

Serves 1.

Baked Squash ( I used Kabocha squash- you can use any squash )

3 cups of cooked squash ( if uncooked bake longer )

1 tsp cinnamon ( or a combination of cinnamon, allspice, nutmeg)

1 Tblsp coconut oil

a few Tblsp almond or coconut milk if squash is dry

a few dashes of himalayan salt

cube or mash squash ; mix in bowl with all ingredients; pour into a pan lightly sprayed with olive oil

lightly drizzle maple syrup across top of squash

top with chopped nuts ( pecans, almonds, walnuts- you pick!)

Squash / Sweet Potato Soup

This soup came from a combination of two of my favorite recipes from the Ultimate Reset

1 sweet potato (aka garnet yam)

1 cup of squash ( kabocha, delicata or butternut)

1 red bell pepper ( roast as directed below)

1 tsp. finely grated peeled ginger root

2 tsp. miso paste, diluted in 1 tsp. hot water

1 cup coconut milk or almond milk

1 tsp coconut oil

Bragg^® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. ( or use left over baked sweet potato)

Meanwhile roast red pepper on foil in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Pull pepper out of oven and wrap it in the foil it was cooked on for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds

Place sweet potato, squash,red pepper, milk, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of potato and pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired.

**top with toasted pine nuts

Meatless Chili

1 red onion, diced
1 red bell peppers, deseeded and diced
3 cloves garlic, diced
2 TBL Chili powder blend
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried oregano
1 cans fire roasted, diced tomatoes ( do not drain )
1 can black beans
1 can red kidney beans
1 can white beans
1 cup frozen corn
2 TBL Olive oil
In a stockpot over medium heat, sauté the red onion, garlic and red bell peppers in olive oil; add chili powder, coriander, cumin & oregano. Cook for a few minutes, stirring to incorporate the spices. Add tomatoes, corn & beans. Cover and simmer for about 30 minutes.

Fish

So there are a lot of recipes out there for fish. We eat fish 2 nights a week with salad and vegies. I love to make homemade pesto to go on top of fish so instead of a recipe, I will give you my favorite tips for cooking fish so it actually tastes great!

There are many common methods used to cook fish, these are my favorites. There’s one important point to make about cooking fish: leave it alone! When you place the fish in the pan or on the grill, let it cook undisturbed for 2-4 minutes before you touch it. The fish will develop a nice crust and will release perfectly when it’s ready to turn.

Grilled Fish
The sturdier and fattier fish, including grouper, salmon, tuna, swordfish grill beautifully. Make sure that your grill is very clean and oil it lightly before adding the fish. Then leave the fish alone! If the grill is properly preheated and prepared, the fish will develop a nice crust and will release when cooked. For more delicate fish fillets, using a grill basket will make grilling any type of fish much easier- be sure to remove the fish from the basket as quickly as possible so it doesn’t stick. One of my favorite methods for cooking fish fillets on the grill is non stick heavy duty foil. Don’t cover the grill for very long as the fish is cooking; the cover traps too much of the smoke and overseasons the fish

Roasted Fish
Baking at a high oven temperature really concentrates the flavors of fish and helps the surface caramelize for flavor. Roasting is baking at temperatures above 400 degrees F. You can season the fish with just about anything you like before roasting.

Sauteed Fish
Using just a bit of olive oil and making sure to preheat the pan are the two tips for a perfectly sauteed piece of fish. Also remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan. The best way to saute thin fillets is to cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer.