Category Vegetables

Smoothie or Margarita

Tommy’s Green Cup
Protein, Fruits, and Veggie Smoohie
Strawberry Margarita
I have become obsessed with the Nutri Bullet. It’s so easy to toss just about anything into it, blend, and indulge. Always refreshing and I haven’t disliked anything I’ve invented in it yet. Everyone asks how much of each I put in and with these you can really eyeball it...
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Creamed Spinach & Mushroom Casserole

I got this recipe from the back of the Farm Stand spinach bag. Super easy and yummy. Perfect for Crossfitter’s doing Paleo or ZONE diets!
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
½ cup chopped onions
1 tablespoon chopped garlic
1/8 teaspoon cayenne pepper
1 (16 ounce) package Fresh Spinach
¼ cup almond meal or all-purpose flour
1 cup of milk, Coconut Milk or half & half
1 ta...
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P.F. Chang’s Spicy Green Beans

P.F. Chang’s® Spicy Green Beans
By Todd Wilbur
Menu Description: Stir-fried with Sichuan preserves, fiery chili sauce and garlic. Here’s an easy side dish that you can start on a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some quality chill time to pickle in the salt and acids...
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Mashed Butternut Squash


1 pound Butternut Squash, cubed
2 Tbsp. butter (more if you desire)
2 Tbsp. milk (more if you desire)
Salt & Pepper to taste


Boil 4 cups of water and add cubed squash

When the squash is cooked through, drain the water

Use a potato masher and mash the squash until whipped looking

Add butter, milk, and salt/pepper

Super easy and healthy! Perfect in the fall.

The chicken was seasoned ...

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Honey Roasted Butternut Squash

In the produce fridge section at Costco around October, you will find a two pound package of Eat Smart cubed Butternut Squash. This recipe was under the label, so I gave it a try and was very pleased.


1 lb butternut squash, cubed

1 medium baking apple, peeled, cored and cubed (I used gala)

3 tablespoons butter, melted

3 tablespoons honey

1/4 cup pecans, finely chopped

1/2 teaspoon nutmeg...
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Cucumber Salad

Yields: 4 servings
Prep time: 15 min
Makes 4 servings


2 cups thinly-sliced cucumbers
1 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
Chives – optional
Crushed red pepper flakes – optional


Clean cucumbers, cut lengthwise, remove seeds, and use a sharp knife to 
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Summer Garden

I’ve always grown rosemary and mint. So this summer I decided to add in some basil, banana peppers, and jalapenos. It’s has been nearly 100 degrees, so the veggies need more water than usual. I was up before 6AM cutting, cleaning, and making care packages for the neighbors. I’m always sharing meals and baked goods. It was time to share some vegetables from my garden...

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Brussel Sprouts

Paul Qui’s BRUSSELS SPROUTS. Found this recipe in the March 2012 PEOPLE Magazine.

The reigning Top Chef winner shares a dish that’s ‘a perfect combo of sweet, sour, spicy and salty,’ he says.


 Serves 4-6

2 lbs. brussels sprouts, halved

4 tbsp. olive oil

Juice and zest of 2 small lemons

Kosher salt

6 basil leaves, torn

Cilantra, torn

½ chili pepper, chopped and remove seeds (optional)


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Baked Eggplant


1 large eggplant
2 tablespoons of lemon juice
3 tablespoons of Extra Virgin Olive Oil
Garlic, minced (optional)


1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.

2. Slice the eggplant into cubes or you can cut into circles if you are planning to grill them on the BBQ.


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Pesto Tomato


As many large tomatoes as you desire

1 jar of Classico Traditional Basil Pesto or make your pesto from scratch

Your favorite cheese – I use Mozzarella

Salt & Pepper


Cut the tops off your tomatoes or cut Roma tomatoes in half.

Cover the top of the tomato with about 1 tablespoon of basil pesto

Bake on 350 for 30 minutes or until the tomato is soft on the outside

Sprinkle the cheese on top...

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