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Agreeable Greens.

I am not a very agreeable human.


Yup, it is the truth. Selfish to the core actually. I have known this about myself for an ample amount of time, so I have fortunately learned how to balance my selfish nature with my many unselfish qualities too. This ploy for example is mostly to ensure I am making my four primary food groups (physical food, relationships, spirituality, career) my number one priority so I have the energy to be present and show up for everyone & everything else in my life.


When it comes to the physical food group, I consider myself a flexible vegan because the world we live in, even in the healthy state of Colorado, is not always conducive to herbivores like myself. Additionally, I live with a very hungry carnivore, so finding a balance at dinner is a challenge I look forward to every evening. As I have also mentioned previously, I can finish a ribeye in 60 seconds flat, so indulging is something that fills my soul too! So, whether you are bringing Weight Watchers back with Kate Hudson, diving into the Whole 30 or you are still trying to understand why you have been misinformed on oatmeal your entire life... join me in simply trying to add more greens into your diet. Here are three recipes where each green is the focus and can be interchanged with the other three greens, giving you nine recipes you can trust to agree with your whole happy, healthy & well household.


Creamy Asparagus Soup - Vegan

Ingredients

  • 2 bunches of asparagus with ends chopped off

  • 6 cloves of garlic, peeled

  • 1 tablespoon of coconut oil

  • 2 teaspoons of salt

  • 1 teaspoon of pepper

  • 1 teaspoon red pepper flakes

  • Zest from one lemon

  • 2 cups of organic vegetable broth

  • 1 can of organic coconut milk

Directions

  • Pre-heat wok, or cast iron pan on high.

  • Add coconut oil

  • Once coconut oil is melted, add 2 bunches of asparagus, garlic cloves

  • Let cook for 15 minutes, flip & add salt, pepper, red pepper flakes

  • Cook for 5 more minutes until tender

  • Add asparagus to food processor until lightly pureed

  • Remove from food processor and add mixture back into wok

  • Add vegetable oil, let cook for 2 minutes

  • Add coconut oil, let cook for 5 minutes

  • Add Zest & cracked pepper to elevate all flavors and enjoy!

  • Add a splash pf spicy oil and/or or crispy pancetta for your carnivore loved ones!



Green Bean Casserole, 2019 Addition

Ingredients

  • 1 large handful of green beans, edges chopped off

  • 20 fingerling purple potatoes (yes they're Whole-30 approved now), cut in halves

  • 1 bunch of broccoli, lightly chopped

  • 4 bell peppers, (I used yellow and green)

  • 10 cloves of garlic, peeled

  • 3 Applegate pre-cooked sausages (optional)

  • 1/2 bunch parsley, finely chopped

  • 1 teaspoon oregano

  • 1 teaspoon red pepper flakes

  • 2 teaspoons salt

  • 1 teaspoon of pepper, whole

Directions

  • Pre-heat oven to 400 degrees, CO chefs - may need to go higher

  • Place garlic & coconut oil in a medium glass measuring cup and heat in microwave for 20 seconds

  • Meanwhile, place green beans, potatoes, broccoli, peppers, parsley & spices in large mixing bowl

  • Using hands, mix oil & garlic with vegetable and spices

  • Place on large cooking sheet, and place into oven for 25 minutes

  • Mix vegetables, and add Applegate sausage, if desired, and let cook for another 10-15 minutes

  • Serve over any grain & with a Dijon Mustard, maple syrup & garlic sauce or EVOO, S&P



Roasted Baby Broccoli with a Creamy Carrot Purée

Roasted Broccoli

  • 3 bunches of baby broccoli (cut large heads in half)

  • 2 tablespoons of coconut oil, melted

  • 5 cloves of garlic, finely minced

  • 2 teaspoons salt

Carrot Purée

  • 6 large carrots, cleaned and cut in halves

  • 1 tablespoon maple syrup

  • 2 teaspoons salt

  • 1 clove garlic

  • Zest of one lemon

  • 1/4 cup unsweetened coconut milk

Directions

  • Pre-heat oven to 400 degrees

  • Begin carrot puree first by adding carrots into a large pot of boiling water. Cook with lid for 25 minutes or until tender.

  • Mix broccoli, coconut oil, garlic & salt in large bowl and pour on large cooking sheet, and place into oven. (Broccoli should be full coated, and you should be able to see the minced garlic on the heads of each broccoli. This will become deliciously crispy)

  • Roast for 25 minutes. Flip, and roast for another 10 minutes.

  • While the broccoli is cooking, the carrots should be tender. Drain water, and place carrots into food processor with coconut milk, garlic, salt & maple syrup. Puree until creamy.

  • Pour purée into a medium cooking pan if the broccoli is still cooking to remain warm

  • Once broccoli is roasted perfectly, pour puree onto large serving platter, and place the broccoli on top. Add roasted nuts or a lean meat and serve to keto-dieters, omnivores and even children!

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